Datasets:

AWeirdDev

/

all-recipes-xs

like 0

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "10", "soak_time": null, "total_time": "40 mins", "yield": "1 (8x8-inch) cake" }

[ { "name": "all-purpose flour", "quanity": "1 ½", "unit": "cups" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "unsweetened cocoa powder", "quanity": "4", "unit": "tablespoons" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "vegetable oil", "quanity": "6", "unit": "tablespoons" }, { "name": "cider vinegar", "quanity": "1", "unit": "tablespoon" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "water", "quanity": "1", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Sift flour, sugar, cocoa powder, baking soda, and salt together in an 8x8-inch ungreased cake pan. Make 3 depressions in flour mixture; pour oil into one well, vinegar into second, and vanilla into third well. Pour water over all, then stir with a fork until well blended.\n", " Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.\n" ]

{ "Calories": "225", "Carbs": "36g", "Fat": "9g", "Protein": "2g" }

{ "active_time": null, "additional_time": "2 hrs", "bake_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "8", "soak_time": null, "total_time": "2 hrs 50 mins", "yield": "8 servings" }

[ { "name": "red potatoes", "quanity": "2", "unit": "pounds" }, { "name": "mayonnaise", "quanity": "¾", "unit": "cup" }, { "name": "sour cream", "quanity": "½", "unit": "cup" }, { "name": "plain yogurt", "quanity": "½", "unit": "cup" }, { "name": "thinly sliced green onion", "quanity": "⅓", "unit": "cup" }, { "name": "dill pickle spears, chopped, or more to taste", "quanity": "2", "unit": "" }, { "name": "Dijon mustard", "quanity": "4 ½", "unit": "teaspoons" }, { "name": "prepared horseradish", "quanity": "4 ½", "unit": "teaspoons" }, { "name": "celery seed", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "onion salt", "quanity": "1", "unit": "dash" }, { "name": "garlic powder", "quanity": "1", "unit": "dash" }, { "name": "hard-cooked eggs, chopped", "quanity": "4", "unit": "" } ]

[ " Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and cool slightly. Slice potatoes into a large bowl.\n", " Combine mayonnaise, sour cream, yogurt, onions, pickles, mustard, horseradish, celery seed, salt, pepper, garlic, onion salt, and garlic powder in a small bowl; mix until combined. Pour dressing over sliced potatoes and toss to coat. Gently stir in eggs.\n", " Cover and refrigerate for 2 to 3 hours.\n" ]

{ "Calories": "316", "Carbs": "23g", "Fat": "23g", "Protein": "7g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "prep_time": null, "rest_time": null, "servings": "4", "soak_time": null, "total_time": null, "yield": "2 cups" }

[ { "name": "vegetable oil", "quanity": "2", "unit": "tablespoons" }, { "name": "red onion, in small dice", "quanity": "½", "unit": "small" }, { "name": "jalapeno, seeded and minced", "quanity": "1", "unit": "" }, { "name": "ginger", "quanity": "¼", "unit": "teaspoon" }, { "name": "turmeric ", "quanity": "¼", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "⅛", "unit": "teaspoon" }, { "name": "hard-cooked eggs, peeled and cut into large dice", "quanity": "6", "unit": "" }, { "name": "tomato, cut into small dice", "quanity": "1", "unit": "small" }, { "name": "chopped fresh cilantro", "quanity": "2", "unit": "tablespoons" }, { "name": "Salt, to taste", "quanity": "", "unit": "" } ]

[ " Heat oil in a non-stick skillet over medium-high heat. Saute onion until tender, about 4 minutes. Add jalapeno, ginger, turmeric and cayenne; saute until fragrant, about 1 minute. Add eggs, stirring constantly to blend flavors, about 2 minutes. Off heat, stir in tomato, cilantro, and salt. Serve warm, at room temperature or chilled.\n" ]

{ "Calories": "187", "Carbs": "3g", "Fat": "15g", "Protein": "10g" }

{ "active_time": null, "additional_time": "1 hr 15 mins", "bake_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "6", "soak_time": null, "total_time": "1 hr 55 mins", "yield": null }

[ { "name": "eggs", "quanity": "3", "unit": "large" }, { "name": "macaroni", "quanity": "2 ¾", "unit": "cups" }, { "name": "frozen English peas", "quanity": "½", "unit": "(10 ounce) package" }, { "name": "tuna, drained", "quanity": "2", "unit": "(5 ounce) cans" }, { "name": "mayonnaise", "quanity": "3", "unit": "tablespoons" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "⅛", "unit": "teaspoon" } ]

[ " Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.\n", " Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.\n", " Put frozen peas into a colander and rinse with hot water; drain well.\n", " Place macaroni and peas in a large bowl. Dice eggs and add to the bowl. Put tuna in the bowl, flaking it apart.\n", " Stir mayonnaise into tuna mixture, a little at a time, until mixture is moist but not soggy. Season with salt and pepper and mix one last time. Cover and refrigerate for a least 1 hour or overnight.\n" ]

{ "Calories": "342", "Carbs": "41g", "Fat": "10g", "Protein": "22g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "7 mins", "cool_time": null, "fry_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "6", "soak_time": null, "total_time": "27 mins", "yield": "6 deviled eggs" }

[ { "name": "hard-boiled eggs, peeled", "quanity": "6", "unit": "" }, { "name": "mayonnaise", "quanity": "2", "unit": "tablespoons" }, { "name": "yellow mustard", "quanity": "1", "unit": "tablespoon" }, { "name": "chili powder", "quanity": "1", "unit": "teaspoon" }, { "name": "salt and ground black pepper to taste", "quanity": "1", "unit": "pinch" }, { "name": "all-purpose flour", "quanity": "¾", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "hot pepper sauce", "quanity": "1", "unit": "teaspoon" }, { "name": "panko bread crumbs", "quanity": "1 ½", "unit": "cups" }, { "name": "nonstick cooking spray", "quanity": "1", "unit": " serving" } ]

[ " Cut eggs in half lengthwise and put yolks in a small bowl. Add mayonnaise, mustard, chili powder, salt, and pepper. Mash with a fork until smooth. Set filling aside.\n", " Place flour in a small bowl. Beat egg and hot sauce together in a separate bowl. Place panko in a third bowl.\n", " Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.\n", " Rinse the egg whites and place on a clean work surface. Drop in the bowl of flour; toss until coated. Dip into the beaten egg and then in the panko.\n", " Place breaded egg whites in the air fryer basket. Spray tops with cooking spray. Cook for 3 minutes. Flip and spray tops with more cooking spray. Cook for 4 minutes more.\n", " Place the egg whites on a serving tray and spoon yolk mixture into the centers.\n" ]

{ "Calories": "251", "Carbs": "32g", "Fat": "11g", "Protein": "12g" }

{ "active_time": null, "additional_time": "45 mins", "bake_time": null, "cook_time": "55 mins", "cool_time": null, "fry_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "8", "soak_time": null, "total_time": "2 hrs 10 mins", "yield": "1 9-inch pie" }

[ { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "salt", "quanity": "1", "unit": "pinch" }, { "name": "shortening, chilled", "quanity": "1", "unit": "cup" }, { "name": "cold water", "quanity": "½", "unit": "cup" }, { "name": "pitted sour cherries", "quanity": "2", "unit": "cups" }, { "name": "white sugar", "quanity": "1 ¼", "unit": "cups" }, { "name": "cornstarch", "quanity": "10", "unit": "teaspoons" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "almond extract", "quanity": "¼", "unit": "teaspoon" } ]

[ " Gather the ingredients.\n", " Whisk flour and salt together in a bowl. Cut in shortening with 2 knives or a pastry blender until mixture resembles coarse crumbs.\n", " Mix in cold water by hand just until dough holds together. Divide dough in half and form into disks. Wrap each disk in plastic wrap and refrigerate until chilled, 30 minutes to 1 hour.\n", " Roll out 1 dough disk into an 11-inch circle and press it into a 9-inch pie dish. Place in the refrigerator until needed.\n", " Roll out remaining dough disk into an 11-inch circle for the top crust, transfer it to a plate or baking sheet, and refrigerate until needed. Preheat the oven to 375 degrees F (190 degrees C). Place a baking tray in the oven to preheat.\n", " Place cherries, sugar, and cornstarch in a medium, non-aluminum saucepan. Allow mixture to stand until juices begin to release, about 10 minutes.\n", " Bring to a boil over medium heat, stirring constantly. Lower the heat and simmer until juices thicken and become translucent, about 1 minute. Remove from heat and stir in butter and almond extract. Allow filling to cool to lukewarm.\n", " Pour cooled filling into prepared pie crust. Cover with top crust, trim and crimp the edges to seal, and cut vents for steam.\n", " Bake in the preheated oven on the preheated baking tray until crust is golden brown, 45 to 55 minutes. Allow to cool for several hours before slicing.\n" ]

{ "Calories": "506", "Carbs": "63g", "Fat": "28g", "Protein": "4g" }

{ "active_time": null, "additional_time": "2 hrs", "bake_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "12", "soak_time": null, "total_time": "2 hrs 15 mins", "yield": "1 9x13-inch baking dish" }

[ { "name": "peanut butter", "quanity": "½", "unit": "cup" }, { "name": "crushed graham crackers", "quanity": "2", "unit": "cups" }, { "name": "white sugar", "quanity": "⅓", "unit": "cup" }, { "name": "butter", "quanity": "¼", "unit": "cup" }, { "name": "cold milk", "quanity": "3 ½", "unit": "cups" }, { "name": "instant chocolate pudding mix", "quanity": "1", "unit": "(5.9 ounce) package" }, { "name": "frozen whipped topping (such as Cool Whip®), thawed", "quanity": "1", "unit": "(8 ounce) container" } ]

[ " Place peanut butter in a microwave-safe bowl; heat in microwave until smooth and creamy, 20 to 30 seconds. Stir graham cracker crumbs, sugar, and butter into peanut butter until evenly combined. Transfer to a 9x13-inch baking dish and press to form a crust. Refrigerate until chilled, about 2 hours.\n", " Beat milk and pudding mix together in a bowl until thick and creamy; pour over crust. Top pie with whipped topping to serve.\n" ]

{ "Calories": "325", "Carbs": "38g", "Fat": "17g", "Protein": "7g" }

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

[ { "name": "corkscrew-shaped pasta", "quanity": "8", "unit": "ounces" }, { "name": "Italian-style salad dressing", "quanity": "¾", "unit": "cup" }, { "name": "mayonnaise", "quanity": "¼", "unit": "cup" }, { "name": "chopped, cooked rotisserie chicken", "quanity": "2", "unit": "cups" }, { "name": "crispy cooked bacon, crumbled", "quanity": "12", "unit": "slices" }, { "name": "cherry tomatoes, halved", "quanity": "8", "unit": "ounces" }, { "name": "cubed Muenster cheese", "quanity": "1", "unit": "cup" }, { "name": "chopped celery", "quanity": "1", "unit": "cup" }, { "name": "chopped green bell pepper", "quanity": "1", "unit": "cup" }, { "name": "avocado - peeled, pitted, and chopped", "quanity": "1", "unit": "" } ]

[ " Gather all ingredients.\n", " Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 to12 minutes. Drain and rinse under cold water.\n", " Whisk Italian-style dressing and mayonnaise together in a large bowl.\n", " Stir in pasta, chicken, bacon, tomatoes, cheese, celery, green bell pepper, and avocado until evenly coated.\n", " Enjoy!\n" ]

{ "Calories": "486", "Carbs": "37g", "Fat": "30g", "Protein": "19g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "4", "soak_time": null, "total_time": "20 mins", "yield": "2 cups" }

[ { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "all-purpose flour", "quanity": "2", "unit": "tablespoons" }, { "name": "milk", "quanity": "1", "unit": "cup" }, { "name": "processed American cheese", "quanity": "7", "unit": "slices" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " Melt butter in a medium saucepan over medium heat. Whisk in flour until a paste forms.\n", " Pour in milk and stir until mixture thickens.\n", " Add cheese and salt; cook and stir until cheese has melted, about 15 minutes.\n", " Enjoy!\n" ]

{ "Calories": "282", "Carbs": "7g", "Fat": "23g", "Protein": "14g" }

{ "active_time": null, "additional_time": "15 mins", "bake_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "8", "soak_time": null, "total_time": "35 mins", "yield": "2 cups" }

[ { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "water", "quanity": "½", "unit": "cup" }, { "name": "ground cinnamon", "quanity": "1", "unit": "tablespoon" }, { "name": "whole almonds", "quanity": "2", "unit": "cups" } ]

[ " Gather all ingredients. Line a baking sheet with waxed paper.\n", " Combine sugar, water, and cinnamon in a saucepan over medium heat; bring to a boil. Add almonds; cook and stir mixture until liquid evaporates and leaves a syrupy coating on almonds.\n", " Pour almonds onto the prepared baking sheet; use two forks to separate clumps and spread into an even layer.\n", " Allow to cool for about 15 minutes. Enjoy!\n" ]

{ "Calories": "304", "Carbs": "33g", "Fat": "18g", "Protein": "8g" }

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

[ { "name": "maple syrup, divided", "quanity": "2", "unit": "tablespoons" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "kosher salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "Brussels sprouts, trimmed and halved", "quanity": "1", "unit": "pound" }, { "name": "mayonnaise", "quanity": "⅓", "unit": "cup" }, { "name": "stone ground mustard", "quanity": "1", "unit": "tablespoon" } ]

[ " Preheat an air fryer to 400 degrees F (200 degrees C).\n", " Whisk together 1 tablespoon maple syrup, olive oil, salt, and pepper in a large bowl. Add Brussels sprouts and toss to coat. Arrange Brussels sprouts in a single layer in an air fryer basket without overcrowding; work in batches, if necessary. Cook for 4 minutes. Shake basket and cook until sprouts are deep golden brown and tender, 4 to 6 minutes more.\n", " Meanwhile, whisk together mayonnaise, remaining 1 tablespoon maple syrup, and mustard in a small bowl. Toss sprouts in some of the sauce mixture and/or serve as a dipping sauce.\n" ]

{ "Calories": "240", "Carbs": "18g", "Fat": "18g", "Protein": "4g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "40 mins", "cool_time": null, "fry_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "total_time": "50 mins", "yield": "4 servings" }

[ { "name": "cooking spray", "quanity": "1", "unit": " serving" }, { "name": "Yukon Gold potatoes, cut into wedges", "quanity": "4", "unit": "large" }, { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "salted butter, melted", "quanity": "2", "unit": "tablespoons" }, { "name": "fresh lemon juice", "quanity": "1", "unit": "tablespoon" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "dried thyme", "quanity": "½", "unit": "teaspoon" }, { "name": "garlic salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "onion powder", "quanity": "¼", "unit": "teaspoon" }, { "name": "freshly ground black pepper to taste", "quanity": "1", "unit": "pinch" }, { "name": "dried parsley", "quanity": "1", "unit": "teaspoon" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.\n", " Toss potato wedges with olive oil, melted butter, lemon juice, minced garlic, thyme, garlic salt, and onion powder in a large bowl. Season with freshly ground cracked pepper to taste. Spread the potatoes in an even layer in the prepared baking dish.\n", " Roast in the preheated oven for 20 minutes. Remove the pan from the oven and flip the potato wedges. Continue roasting until the potatoes are golden and cooked through, about 20 minutes more. Sprinkle with parsley and serve.\n" ]

{ "Calories": "262", "Carbs": "34g", "Fat": "13g", "Protein": "4g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "3", "soak_time": null, "total_time": "40 mins", "yield": null }

[ { "name": "red potatoes", "quanity": "3", "unit": "" }, { "name": "eggs", "quanity": "2", "unit": "" }, { "name": "creamy salad dressing", "quanity": "1 ½", "unit": "cups" } ]

[ " Gather the ingredients.\n", " Bring a small pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain and cool.\n", " Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool.\n", " Peel the eggs and cut around the egg white; keep the yolk whole.\n", " Dice egg whites and potatoes. Combine in a mixing bowl and add salad dressing.\n", " Toss potatoes and egg; crumble egg yolk on top and serve chilled.\n" ]

{ "Calories": "557", "Carbs": "50g", "Fat": "36g", "Protein": "8g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "1 hr 20 mins", "cool_time": null, "fry_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "total_time": "1 hr 30 mins", "yield": "1 8-inch casserole" }

[ { "name": "vegetable oil, or as needed", "quanity": "1", "unit": "teaspoon" }, { "name": "baked beans with pork", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "ketchup", "quanity": "¼", "unit": "cup" }, { "name": "crumbled cooked bacon", "quanity": "¼", "unit": "cup" }, { "name": "brown sugar", "quanity": "3", "unit": "tablespoons" }, { "name": "dry mustard powder", "quanity": "¼", "unit": "teaspoon" }, { "name": "bacon", "quanity": "4", "unit": "strips" } ]

[ " Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square casserole dish.\n", " Combine baked beans, ketchup, cooked bacon, brown sugar, and mustard powder in a bowl. Pour mixture into the prepared dish. Arrange bacon strips on top. Cover with aluminum foil.\n", " Bake in the preheated oven for 1 hour. Remove foil and continue baking until top is browned and crisp, 20 to 30 minutes.\n" ]

{ "Calories": "295", "Carbs": "37g", "Fat": "11g", "Protein": "14g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "12", "soak_time": null, "total_time": "25 mins", "yield": null }

[ { "name": "tomato sauce", "quanity": "1", "unit": "(16 ounce) can" }, { "name": "water", "quanity": "⅔", "unit": "cup" }, { "name": "white vinegar", "quanity": "2", "unit": "tablespoons" }, { "name": "ground cumin", "quanity": "1", "unit": "tablespoon" }, { "name": "onion powder", "quanity": "2", "unit": "teaspoons" }, { "name": "garlic powder", "quanity": "1", "unit": "teaspoon" }, { "name": "garlic salt", "quanity": "1", "unit": "teaspoon" }, { "name": "chili powder", "quanity": "½", "unit": "teaspoon" }, { "name": "paprika", "quanity": "½", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "½", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "½", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " Stir tomato sauce, water, vinegar, cumin, onion powder, garlic powder, garlic salt, chili powder, paprika, sugar, and cayenne pepper together in a saucepan.\n", " Bring to a simmer over low heat and cook until slightly thickened, about 20 minutes. Cool sauce slightly before serving.\n" ]

{ "Calories": "15", "Carbs": "3g", "Fat": "0g", "Protein": "1g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "cook_time": "1 hr 30 mins", "cool_time": null, "fry_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "16", "soak_time": null, "total_time": "2 hrs 10 mins", "yield": "1 10-inch tube cake" }

[ { "name": "butter, softened", "quanity": "1", "unit": "cup" }, { "name": "sour cream", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "3", "unit": "cups" }, { "name": "eggs", "quanity": "6", "unit": "large" }, { "name": "coconut extract", "quanity": "1", "unit": "teaspoon" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "all-purpose flour", "quanity": "3", "unit": "cups" }, { "name": "baking powder", "quanity": "½", "unit": "teaspoon" }, { "name": "flaked coconut", "quanity": "2", "unit": "cups" }, { "name": "white chocolate chips", "quanity": "1", "unit": "cup" }, { "name": "cream cheese, softened", "quanity": "1", "unit": "(4 ounce) package" }, { "name": "butter, softened", "quanity": "¼", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "confectioners' sugar", "quanity": "2", "unit": "cups" }, { "name": "flaked coconut, toasted", "quanity": "¾", "unit": "cup" } ]

[ " Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C).\n", " Grease and flour a 10-inch bundt pan.\n", " Beat butter and sour cream together in a large bowl with an electric mixer until well combined. Add sugar and beat until light. Add in eggs, 1 at a time, beating well after each addition. Stir in coconut extract and vanilla extract.\n", " Mix in flour and baking powder, then fold in coconut flakes and white chocolate chips. Pour batter into the prepared pan\n", " Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 30 minutes. Let stand for about 10 minutes, then run a knife along the edges and invert the pan onto a cooling rack. Allow to cool completely.\n", " Beat together cream cheese, butter, and vanilla extract in a large bowl with an electric mixer until creamy. Gradually add confectioners' sugar until frosting is smooth.\n", " Frost the cake and top with toasted coconut flakes.\n" ]

{ "Calories": "625", "Carbs": "85g", "Fat": "30g", "Protein": "7g" }

{ "active_time": null, "additional_time": "30 mins", "bake_time": null, "cook_time": "5 mins", "cool_time": null, "fry_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "12", "soak_time": null, "total_time": "45 mins", "yield": null }

[ { "name": "fresh pineapple - peeled, cored and cut into 1-inch rings", "quanity": "1", "unit": "unknown" }, { "name": "melted butter", "quanity": "3", "unit": "tablespoons" }, { "name": "honey", "quanity": "¼", "unit": "teaspoon" }, { "name": "hot pepper sauce", "quanity": "1", "unit": "dash" }, { "name": "salt to taste", "quanity": "", "unit": "" } ]

[ " Gather all ingredients.\n", " Place pineapple rings in a large resealable plastic bag. Add butter, honey, hot pepper sauce, and salt.\n", " Seal the bag and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.\n", " Preheat an outdoor grill for high heat and lightly oil grate. Grill pineapple rings until heated through and grill marks appear, 2 to 3 minutes per side.\n" ]

{ "Calories": "46", "Carbs": "5g", "Fat": "3g", "Protein": "0g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "5", "soak_time": null, "total_time": "25 mins", "yield": null }

[ { "name": "refrigerated biscuit dough", "quanity": "1", "unit": "(10 ounce) can" }, { "name": "bacon", "quanity": "4", "unit": "thick slices" }, { "name": "all-purpose flour", "quanity": "¼", "unit": "cup" }, { "name": "milk, or as needed", "quanity": "1", "unit": "cup" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" } ]

[ " Gather all ingredients.\n", " Preheat the oven to 400 degrees F (200 degrees C). Place biscuits in an ungreased baking pan.\n", " Bake in the preheated oven until golden brown, 10 to 13 minutes or as directed on the package instructions.\n", " While the biscuits are baking, cook bacon in a deep skillet over medium heat until crisp, about 10 minutes.\n", " Transfer bacon to a paper towel-lined plate, reserving bacon grease in the skillet. Whisk flour into bacon grease until smooth.\n", " Add milk and continue to stir over medium heat until thickened.\n", " Crumble bacon into gravy and season with salt and pepper.\n", " Split biscuits in half and top with gravy.\n" ]

{ "Calories": "282", "Carbs": "31g", "Fat": "13g", "Protein": "10g" }

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

[ { "name": "ice cubes", "quanity": "12", "unit": "" }, { "name": "milk", "quanity": "2", "unit": "cups" }, { "name": "white sugar", "quanity": "¾", "unit": "cup" }, { "name": "vanilla extract, or to taste", "quanity": "1", "unit": "dash" } ]

[ " Gather all ingredients.\n", " Place ice, milk, sugar, and vanilla extract into a blender; blend until smooth.\n", " Pour into glasses and serve.\n" ]

{ "Calories": "207", "Carbs": "43g", "Fat": "2g", "Protein": "4g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "5 mins", "cool_time": null, "fry_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "12", "soak_time": null, "total_time": "15 mins", "yield": null }

[ { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "packed brown sugar", "quanity": "½", "unit": "cup" }, { "name": "milk, or more as needed", "quanity": "3", "unit": "tablespoons" }, { "name": "confectioners' sugar", "quanity": "1", "unit": "cup" }, { "name": "vanilla extract", "quanity": "½", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " Melt butter in a saucepan over medium heat. Stir in brown sugar and 3 tablespoons milk. Boil vigorously for 1 minute.\n", " Remove from heat and stir in 1/2 cup confectioners' sugar.\n", " Cool slightly, then beat in vanilla and remaining 1/2 cup confectioners' sugar. Add more milk if mixture is too thick.\n" ]

{ "Calories": "93", "Carbs": "19g", "Fat": "2g", "Protein": "0g" }

{ "active_time": null, "additional_time": "30 mins", "bake_time": null, "cook_time": "8 mins", "cool_time": null, "fry_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "48", "soak_time": null, "total_time": "53 mins", "yield": "3 cups" }

[ { "name": "freshly squeezed lemon juice", "quanity": "1 ½", "unit": "cups" }, { "name": "eggs, beaten", "quanity": "6", "unit": "" }, { "name": "unsalted butter, softened", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "freshly grated lemon zest", "quanity": "¼", "unit": "cup" } ]

[ " Combine lemon juice, eggs, butter, sugar, and lemon zest in a 2-quart saucepan; cook over medium-low heat, stirring constantly, until curd is thick and just beginning to boil, about 8 minutes.\n", " Remove curd from heat and cool to room temperature, stirring occasionally to keep the surface soft, about 30 minutes. Pour curd into clean jars, seal, and store in the refrigerator.\n" ]

{ "Calories": "61", "Carbs": "5g", "Fat": "5g", "Protein": "1g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "2 hrs 10 mins", "cool_time": null, "fry_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "20", "soak_time": null, "total_time": "2 hrs 40 mins", "yield": null }

[ { "name": "bacon drippings", "quanity": "3", "unit": "tablespoons" }, { "name": "onions, chopped", "quanity": "2", "unit": "large" }, { "name": "beef stew meat, or coarse ground chili beef", "quanity": "8", "unit": "pounds" }, { "name": "ground red chile pepper", "quanity": "4", "unit": "tablespoons" }, { "name": "mild chili powder", "quanity": "4", "unit": "tablespoons" }, { "name": "garlic, finely chopped", "quanity": "5", "unit": "cloves" }, { "name": "ground cumin", "quanity": "1", "unit": "tablespoon" }, { "name": "sweet Hungarian paprika", "quanity": "¼", "unit": "cup" }, { "name": "dried Mexican oregano", "quanity": "1", "unit": "teaspoon" }, { "name": "tomato sauce", "quanity": "3", "unit": "(10 ounce) cans" }, { "name": "water", "quanity": "3", "unit": "cups" }, { "name": "tomato paste", "quanity": "1", "unit": "(6 ounce) can" }, { "name": "dried parsley (Optional)", "quanity": "¼", "unit": "cup" }, { "name": "fresh jalapeño peppers", "quanity": "1", "unit": "unknown" }, { "name": "salt", "quanity": "2", "unit": "tablespoons" }, { "name": "masa harina flour", "quanity": "1", "unit": "cup" } ]

[ " Melt bacon drippings in a large, heavy pot over medium heat. Cook and stir onions in hot drippings until translucent.\n", " Combine beef, red chile pepper, chili powder, garlic, and cumin in a large bowl. Add to onions in the pot. Cook and stir until meat is crumbly and evenly browned (very browned, not just gray), about 30 minutes. Sprinkle in Hungarian paprika and oregano.\n", " Pour in tomato sauce, water, tomato paste, parsley, jalapeño peppers, and salt. Bring to a boil, then reduce heat and simmer, uncovered, for 1 hour. During cooking you may squeeze the jalapeño peppers as it softens against the sides of the pot to release more heat if desired.\n", " Stir in masa harina. Cook and stir until desired consistency is achieved, about 30 minutes. Taste and adjust seasonings.\n" ]

{ "Calories": "512", "Carbs": "12g", "Fat": "36g", "Protein": "35g" }

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

[ { "name": "carrots, peeled and chopped", "quanity": "6", "unit": "" }, { "name": "cauliflower, trimmed and chopped", "quanity": "½", "unit": "head" }, { "name": "garlic, chopped", "quanity": "2", "unit": "cloves" }, { "name": "olive oil", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "vegetable broth, or more if needed", "quanity": "3", "unit": "cups" }, { "name": "curry powder", "quanity": "1", "unit": "tablespoon" }, { "name": "coconut milk", "quanity": "1", "unit": "cup" }, { "name": "lime, juiced", "quanity": "½", "unit": "" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C).\n", " Place carrots and cauliflower in a casserole dish; toss with garlic, olive oil, salt, and black pepper.\n", " Roast in the preheated oven for 20 minutes. Stir and continue roasting until vegetables are tender and slightly charred, 25 more minutes. Remove from the oven and stir.\n", " Bring vegetable broth to a boil in a large pot. Stir in curry powder and add roasted vegetables. Cover and boil soup until vegetables are soft, 8 to 10 minutes. Remove from heat.\n", " Blend soup with a potato masher or an immersion blender until smooth. Return the pot to medium heat. Stir in coconut milk and lime juice; simmer until heated through, 5 to 10 minutes.\n" ]

{ "Calories": "143", "Carbs": "13g", "Fat": "10g", "Protein": "3g" }

{ "active_time": null, "additional_time": "3 hrs", "bake_time": null, "cook_time": "35 mins", "cool_time": null, "fry_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "total_time": "3 hrs 50 mins", "yield": "1 loaf" }

[ { "name": "bread flour", "quanity": "3", "unit": "cups" }, { "name": "white sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "ground cinnamon", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "table salt", "quanity": "1", "unit": "teaspoon" }, { "name": "dry instant yeast", "quanity": "½", "unit": "teaspoon" }, { "name": "warm water (110 degrees F (43 degrees C))", "quanity": "1 ½", "unit": "cups" }, { "name": "golden raisins", "quanity": "¾", "unit": "cup" }, { "name": "bread flour", "quanity": "1", "unit": "tablespoon" }, { "name": "parchment paper", "quanity": "", "unit": "" } ]

[ " Stir together 3 cups flour, sugar, cinnamon, salt, and yeast in a large bowl. Pour in warm water and stir until flour is incorporated and a shaggy, wet dough forms. Stir in raisins until evenly distributed.\n", " Cover the bowl with plastic wrap and place in a warm, draft-free space or in the oven with the oven light on for 30 minutes.\n", " Sprinkle a clean work surface with 1 tablespoon flour. Scrape dough out onto the prepared surface and use a bench scraper to fold dough over onto itself several times, incorporating most of the flour into dough. Rinse and dry the bowl.\n", " Cut parchment paper into a liner for the bowl, folding so that it sits flat against the bowl. Place dough onto the parchment paper in the bowl and cover with plastic wrap. Let rise for 30 minutes.\n", " Meanwhile, place a 5-quart Dutch oven into the oven and preheat to 400 degrees F (200 degrees C).\n", " Remove warmed Dutch oven from the oven and transfer dough with the parchment liner into the Dutch oven. Cover with a lid.\n", " Bake in the preheated oven for 30 minutes. Uncover and bake for 5 minutes more. Remove from the oven and carefully transfer bread onto a wire rack. Remove parchment paper. Cool completely before slicing, about 2 hours.\n" ]

{ "Calories": "221", "Carbs": "48g", "Fat": "1g", "Protein": "6g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "2 hrs 30 mins", "cool_time": null, "fry_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "4", "soak_time": null, "total_time": "2 hrs 45 mins", "yield": null }

[ { "name": "bacon, chopped", "quanity": "4", "unit": "slices" }, { "name": "yellow onion, chopped", "quanity": "1", "unit": "medium" }, { "name": "fresh white mushrooms, sliced", "quanity": "4", "unit": "ounces" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "dry red wine", "quanity": "1/4", "unit": "cup" }, { "name": "diced leftover roast lamb", "quanity": "16", "unit": "ounces" }, { "name": "diced tomatoes, undrained", "quanity": "1", "unit": "(28 ounce) can" }, { "name": "rosemary", "quanity": "2", "unit": "sprigs" }, { "name": "salt to taste", "quanity": "", "unit": "" } ]

[ " Preheat the oven to 300 degrees F (150 degrees C).\n", " Cook bacon in a Dutch oven or oven-safe pot over medium-high heat, stirring occasionally, until almost crisp, 6 to 8 minutes. Add onion and sauté until golden brown, 5 to 8 minutes. Add mushrooms and garlic; sauté until mushrooms start to release their juices, about 4 minutes.\n", " Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Allow to boil for 3 to 4 minutes. Add lamb, tossing to coat. Stir in tomatoes and rosemary; season with salt. Bring to a boil. Remove from heat and cover.\n", " Bake in the preheated oven until lamb is tender, 2 to 3 hours.\n" ]

{ "Calories": "414", "Carbs": "11g", "Fat": "23g", "Protein": "35g" }

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

[ { "name": "water", "quanity": "2", "unit": "cups" }, { "name": "beef-flavored ramen noodles with seasoning packet", "quanity": "1", "unit": "(3 ounce) package" }, { "name": "thinly sliced shiitake mushrooms", "quanity": "1", "unit": "cup" }, { "name": "frozen shelled edamame", "quanity": "½", "unit": "cup" }, { "name": "reduced-sodium soy sauce", "quanity": "1", "unit": "tablespoon" }, { "name": "Sriracha sauce, or more to taste", "quanity": "2", "unit": "teaspoons" }, { "name": "beef top sirloin, thinly sliced", "quanity": "4 ", "unit": "ounces" }, { "name": "chopped fresh cilantro, or to taste", "quanity": "1", "unit": "tablespoon" } ]

[ " Bring water to a boil in a large saucepan. Add ramen noodles and seasoning packet; cook and stir for 1 minute. Add mushrooms, edamame, soy sauce, and Sriracha; cook for 1 more minute.\n", " Add sirloin and cook until firm and reddish-pink and juicy in the center, 1 to 2 minutes. An instant-read thermometer inserted into meat should read 130 degrees F (54 degrees C) for medium-rare.\n", " Ladle soup into bowls. Garnish with cilantro and more Sriracha if desired.\n" ]

{ "Calories": "266", "Carbs": "37g", "Fat": "6g", "Protein": "16g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "50 mins", "cool_time": null, "fry_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "8", "soak_time": null, "total_time": "1 hr 15 mins", "yield": null }

[ { "name": "vegetable oil", "quanity": "¼", "unit": "cup" }, { "name": "chopped celery", "quanity": "1", "unit": "cup" }, { "name": "chopped onion", "quanity": "1", "unit": "cup" }, { "name": "chopped green bell pepper", "quanity": "1", "unit": "cup" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "ground beef", "quanity": "2", "unit": "pounds" }, { "name": "ketchup", "quanity": "1", "unit": "cup" }, { "name": "chili sauce", "quanity": "1", "unit": "cup" }, { "name": "water", "quanity": "½", "unit": "cup" }, { "name": "chopped fresh parsley", "quanity": "2", "unit": "tablespoons" }, { "name": "white vinegar", "quanity": "1", "unit": "tablespoon" }, { "name": "brown sugar", "quanity": "2", "unit": "teaspoons" }, { "name": "Worcestershire sauce", "quanity": "2", "unit": "teaspoons" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "dry mustard powder", "quanity": "1", "unit": "teaspoon" }, { "name": "chili powder", "quanity": "1", "unit": "teaspoon" }, { "name": "paprika", "quanity": "½", "unit": "teaspoon" } ]

[ " Heat oil in a large pot over medium heat. Cook and stir celery, onion, green bell pepper, and garlic in hot oil until softened, about 5 minutes. Add ground beef, increase heat to medium-high, and stir until crumbly and browned, about 10 minutes.\n", " Stir in ketchup, chili sauce, water, parsley, vinegar, brown sugar, Worcestershire sauce, salt, pepper, mustard powder, chili powder, and paprika until well combined; bring to a simmer. Reduce heat to medium-low, cover, and simmer for 30 minutes, stirring occasionally.\n" ]

{ "Calories": "352", "Carbs": "22g", "Fat": "21g", "Protein": "21g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "1 hr 15 mins", "cool_time": null, "fry_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "11", "soak_time": null, "total_time": "1 hr 25 mins", "yield": "10 to 12 servings" }

[ { "name": "bacon", "quanity": "1", "unit": "pound" }, { "name": "baked beans", "quanity": "2", "unit": "(28 ounce) cans" }, { "name": "chili sauce", "quanity": "1", "unit": "(12 ounce) bottle" }, { "name": "sweet onion, chopped", "quanity": "1", "unit": "large" }, { "name": "packed brown sugar", "quanity": "2", "unit": "cups" } ]

[ " Gather the ingredients. Preheat oven to 350 degrees F (175 degrees C).\n", " Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.\n", " In a large bowl combine beans, chili sauce, onion, brown sugar and bacon. Pour into a 9x13 inch casserole dish.\n", " Bake in preheated oven for 45 minutes to 1 hour.\n", " Serve and enjoy!\n" ]

{ "Calories": "484", "Carbs": "72g", "Fat": "19g", "Protein": "12g" }

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

[ { "name": "butter", "quanity": "¼", "unit": "cup" }, { "name": "small broccoli florets", "quanity": "1 ½", "unit": "cups" }, { "name": "sliced fresh mushrooms", "quanity": "1", "unit": "cup" }, { "name": "shredded carrot", "quanity": "½", "unit": "cup" }, { "name": "chopped onion", "quanity": "¼", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "¼", "unit": "cup" }, { "name": "dried basil, crushed", "quanity": "½", "unit": "teaspoon" }, { "name": "black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "milk", "quanity": "3", "unit": "cups" }, { "name": "half-and-half or light cream", "quanity": "1", "unit": "cup" }, { "name": "Worcestershire sauce", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "instant chicken bouillon granules", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "refrigerated diced chicken breast", "quanity": "2", "unit": "(6 ounce) packages" } ]

[ " Melt butter in a large saucepan or Dutch oven over medium-high heat. Cook and stir broccoli, mushrooms, carrot, and onion in hot butter until vegetables are tender, 6 to 8 minutes.\n", " Stir in flour, basil, and pepper until combined. Pour in milk and half-and-half all at once; add Worcestershire sauce and bouillon granules. Cook and stir until thickened and bubbly. Add chicken; continue cooking until heated through.\n" ]

{ "Calories": "470", "Carbs": "23g", "Fat": "26g", "Protein": "37g" }

{ "active_time": null, "additional_time": "15 mins", "bake_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "24", "soak_time": null, "total_time": "55 mins", "yield": null }

[ { "name": "cream cheese, softened", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "deli sliced corned beef or pastrami, cut into 1-inch pieces", "quanity": "1", "unit": "pound" }, { "name": "sauerkraut, drained well, squeezed very dry", "quanity": "1", "unit": "cup" }, { "name": "shredded Gruyère cheese", "quanity": "4", "unit": "ounces" }, { "name": "shredded Emmenthaler cheese", "quanity": "4", "unit": "ounces" }, { "name": "sweet pickle relish", "quanity": "¼", "unit": "cup" }, { "name": "mayonnaise", "quanity": "2", "unit": "tablespoons" }, { "name": "sour cream", "quanity": "2", "unit": "tablespoons" }, { "name": "ketchup", "quanity": "1", "unit": "tablespoon" }, { "name": "Dijon mustard", "quanity": "1", "unit": "tablespoon" }, { "name": "Worcestershire sauce", "quanity": "1", "unit": "teaspoon" }, { "name": "freshly ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "cayenne pepper, or to taste", "quanity": "1", "unit": "pinch" }, { "name": "Crackers and bread for serving", "quanity": "", "unit": "" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C).\n", " Place cream cheese in a large bowl; add meat, sauerkraut, Gruyère, Emmenthaler, sweet pickle relish, mayonnaise, sour cream, ketchup, mustard, Worcestershire sauce, black pepper, and cayenne pepper. Mix thoroughly with a wooden spoon until well blended, 2 to 3 minutes.\n", " Transfer mixture to a baking dish. Spread evenly and smooth out the top. Roughen up the surface a bit with the tines of a fork to increase surface exposure, add texture, and encourage browning,\n", " Bake in the preheated oven until bubbling and browned, 25 to 30 minutes. Let cool slightly before serving, about 15 minutes. Serve with crackers and bread.\n" ]

{ "Calories": "138", "Carbs": "5g", "Fat": "10g", "Protein": "8g" }

{ "active_time": null, "additional_time": "30 mins", "bake_time": null, "cook_time": "35 mins", "cool_time": null, "fry_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "12", "soak_time": null, "total_time": "1 hr 25 mins", "yield": "1 (9x13-inch) cake" }

[ { "name": "Devil's food cake mix", "quanity": "1", "unit": "(15.25-ounce)" }, { "name": "cherry pie filling", "quanity": "1", "unit": "(12 ounce) can" }, { "name": "eggs", "quanity": "3", "unit": "large" }, { "name": "vegetable oil", "quanity": "⅓", "unit": "cup" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "milk", "quanity": "⅓", "unit": "cup" }, { "name": "butter", "quanity": "5", "unit": "tablespoons" }, { "name": "chocolate chips", "quanity": "6", "unit": "ounces" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.\n", " Beat together cake mix, cherry pie filling, eggs, and oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until a light and fluffy batter forms, about 2 minutes. Pour batter into the prepared baking dish.\n", " Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 30 minutes. Cool in the pans for 10 minutes before removing to a wire rack to cool completely.\n", " Heat together sugar, milk, and butter in a small saucepan over medium heat. Simmer, stirring constantly, until smooth and thickened, about 5 minutes. Remove from heat, add chocolate chips, and stir until chocolate is melted. Set aside to cool and thicken to icing consistency, about 20 minutes.\n", " Poke holes into the top of cake. Pour chocolate icing over cake, allowing it to run down the edges.\n" ]

{ "Calories": "468", "Carbs": "64g", "Fat": "22g", "Protein": "6g" }

{ "active_time": null, "additional_time": "30 mins", "bake_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "24", "soak_time": null, "total_time": "1 hr 35 mins", "yield": "3 cups" }

[ { "name": "coarsely chopped plums or mixed fruit (apples, plums, and pears)", "quanity": "5", "unit": "cups" }, { "name": "water, or more as needed", "quanity": "1", "unit": "cup" }, { "name": "apple juice", "quanity": "¾", "unit": "cup" }, { "name": "packed light brown sugar", "quanity": "½", "unit": "cup" }, { "name": "apricot preserves", "quanity": "1", "unit": "tablespoon" }, { "name": "soy sauce", "quanity": "1", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "½", "unit": "teaspoon" }, { "name": "dry mustard", "quanity": "½", "unit": "teaspoon" } ]

[ " Gather the ingredients.\n", " Place plums in a stockpot over medium-high heat. Stir in 1 cup water, apple juice, brown sugar, apricot preserves, soy sauce, garlic powder, and dry mustard.\n", " Bring to a simmer, stirring frequently to dissolve brown sugar. Reduce the heat and continue simmering until fruit is completely soft, about 40 minutes. Remove from the heat and let cool for 30 minutes.\n", " Transfer cooled mixture to a food processor or blender. Blend until completely smooth, adjusting the consistency with additional water if desired.\n", " Cover and refrigerate until ready to use.\n" ]

{ "Calories": "41", "Carbs": "10g", "Fat": "0g", "Protein": "0g" }

{ "active_time": null, "additional_time": "40 mins", "bake_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "12", "soak_time": null, "total_time": "1 hr 15 mins", "yield": "24 deviled egg halves" }

[ { "name": "eggs", "quanity": "12", "unit": "large" }, { "name": "green egg dye", "quanity": "", "unit": "" }, { "name": "celery from the heart, minced", "quanity": "2", "unit": "small stalks" }, { "name": "mayonnaise", "quanity": "¼", "unit": "cup" }, { "name": "green food coloring, or as desired", "quanity": "2", "unit": "drops" }, { "name": "small fresh parsley leaves", "quanity": "24", "unit": "" } ]

[ " Place eggs in a large saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove hard-cooked eggs to a large bowl of cold water or the refrigerator and let sit until eggs are cold, at least 30 minutes\n", " Prepare egg dye according to package directions in a large metal or glass bowl.\n", " Gently crack eggs but do not remove shells so egg dye can reach egg whites.\n", " Working in batches, place cracked eggs into dye until it seeps through the cracks and colors eggs slightly, about 5 minutes per batch.\n", " Rinse eggs and peel to expose the green marbled color; slice eggs in half lengthwise.\n", " Scoop egg yolks into a medium bowl and mash with a fork. Mix in celery and mayonnaise until well combined; stir in green food coloring.\n", " Spoon yolk mixture into egg halves; top each egg half with a parsley leaf.\n" ]

{ "Calories": "119", "Carbs": "3g", "Fat": "9g", "Protein": "8g" }

{ "active_time": null, "additional_time": "8 hrs", "bake_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "total_time": "8 hrs 10 mins", "yield": null }

[ { "name": "white vinegar", "quanity": "½", "unit": "cup" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "celery seed", "quanity": "¼", "unit": "teaspoon" }, { "name": "cucumbers, sliced", "quanity": "2", "unit": "medium" }, { "name": "sliced sweet onion", "quanity": "¼", "unit": "cup" } ]

[ " Gather the ingredients.\n", " Whisk vinegar, sugar, salt, and celery seed together in a large bow.\n", " Add cucumbers and onion and stir until well coated.\n", " Cover and refrigerate 8 hours to overnight. Serve cold.\n", " Serve and enjoy!\n" ]

{ "Calories": "116", "Carbs": "29g", "Fat": "0g", "Protein": "1g" }

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

[ { "name": "ghee", "quanity": "2", "unit": "tablespoons" }, { "name": "onion, chopped", "quanity": "1", "unit": "large" }, { "name": "garlic, minced", "quanity": "5", "unit": "cloves" }, { "name": "curry powder", "quanity": "4", "unit": "tablespoons" }, { "name": "vegetable broth, or more as needed", "quanity": "6", "unit": "cups" }, { "name": "baby potatoes, diced", "quanity": "4", "unit": "" }, { "name": "red lentils", "quanity": "1 ½", "unit": "cups" }, { "name": "peeled baby carrots", "quanity": "½", "unit": "pound" }, { "name": "coconut milk", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "lemon juice", "quanity": "4", "unit": "tablespoons" }, { "name": "chopped fresh cilantro", "quanity": "4", "unit": "tablespoons" }, { "name": "tamarind concentrate", "quanity": "2", "unit": "tablespoons" } ]

[ " Heat ghee in a large pot over medium heat. Add onion, garlic, and curry powder; cook and stir until onion has softened and turned translucent, about 5 minutes. Add vegetable broth, potatoes, lentils, and carrots. Bring to a simmer, then cook until carrots are tender, 15 to 20 minutes.\n", " Remove from the heat and purée soup with an immersion blender until smooth.\n", " Return to the heat and add coconut milk, lemon juice, cilantro, and tamarind concentrate. Cook, stirring occasionally, until heated through, 3 to 5 minutes.\n" ]

{ "Calories": "342", "Carbs": "42g", "Fat": "15g", "Protein": "13g" }

{ "active_time": null, "additional_time": "30 mins", "bake_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "8", "soak_time": null, "total_time": "1 hr 15 mins", "yield": null }

[ { "name": "ground pork", "quanity": "1", "unit": "pound" }, { "name": "green onions, minced", "quanity": "2", "unit": "" }, { "name": "egg, beaten", "quanity": "1", "unit": "large" }, { "name": "hot sauce", "quanity": "2", "unit": "teaspoons" }, { "name": "ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "wonton wrappers", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "chicken broth", "quanity": "2", "unit": "(32 ounce) cartons" }, { "name": "fresh ginger, grated", "quanity": "1", "unit": "(1 inch) piece" }, { "name": "green onions, sliced", "quanity": "5", "unit": "" }, { "name": "soy sauce, or to taste", "quanity": "1", "unit": "dash" } ]

[ " Make the wontons: Mix pork, green onions, egg, hot sauce, and pepper together in a bowl. Refrigerate for 30 minutes.\n", " Place a heaping teaspoon pork mixture in the center of a wonton wrapper. Moisten the edges with water. Fold the bottom point to the top point, creating a triangle, and pinch to seal. Fold the outer two points in toward the center and pinch together. Repeat to form remaining wontons.\n", " Make the soup: Pour chicken broth into a pot and bring to a rolling boil. Add grated ginger, then add wontons; cook until wontons float to the surface, about 6 minutes.\n", " Garnish each bowl with green onions and soy sauce.\n" ]

{ "Calories": "310", "Carbs": "35g", "Fat": "10g", "Protein": "18g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "4 hrs", "cool_time": null, "fry_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "8", "soak_time": null, "total_time": "4 hrs 20 mins", "yield": null }

[ { "name": "corned beef brisket", "quanity": "1", "unit": "(5 1/2 pound)" }, { "name": "pickling spice", "quanity": "2", "unit": "tablespoons" }, { "name": "orange, sliced in rounds", "quanity": "1", "unit": "large" }, { "name": "onion, sliced", "quanity": "1", "unit": "large" }, { "name": "celery, sliced", "quanity": "2", "unit": "stalks" }, { "name": "cold water, divided", "quanity": "3/4", "unit": "cup" }, { "name": "margarine, divided", "quanity": "6", "unit": "tablespoons" }, { "name": "cabbage, cored, and sliced", "quanity": "1", "unit": "large head" }, { "name": "Golden Delicious apples, cored and quartered with peel", "quanity": "1", "unit": "cup" } ]

[ " Preheat the oven to 300 degrees F (150 degrees C). Line a 9x13-inch roasting pan with aluminum foil, leaving enough extra extending over the sides to cover and seal in roast.\n", " Rinse brisket and pat dry. Rub with pickling spice, then place in the prepared roasting pan. Arrange orange, onion, and celery slices on and around the roast. Pour in 1/2 cup water, then wrap the aluminum foil up tightly over the roast, making sure the ends are sealed.\n", " Bake in the preheated oven until meat is tender, about 4 hours.\n", " About 45 minutes before the roast is done, heat remaining 1/4 cup water and 3 tablespoons margarine in a large pot. Add cabbage and apples, cover, and simmer over low heat for about 30 minutes, shaking the pot occasionally to ensure nothing sticks to the bottom.\n", " Top cabbage and apples with remaining margarine and serve with sliced corned beef.\n" ]

{ "Calories": "482", "Carbs": "17g", "Fat": "34g", "Protein": "28g" }

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

[ { "name": "all-purpose flour", "quanity": "1 ½", "unit": "cups" }, { "name": "baking powder", "quanity": "2", "unit": "teaspoons" }, { "name": "eggs", "quanity": "2", "unit": "" }, { "name": "brown sugar", "quanity": "¼", "unit": "cup" }, { "name": "milk", "quanity": "⅔", "unit": "cup" }, { "name": "vanilla extract", "quanity": "½", "unit": "teaspoon" }, { "name": "oil, or as needed", "quanity": "1", "unit": "teaspoon" } ]

[ " Mix flour and baking powder together in a bowl.\n", " Beat eggs and sugar in a bowl with an electric mixer on medium speed until well blended. Slowly mix in flour mixture; batter will thicken rather quickly. Slowly blend in milk, then vanilla extract.\n", " Lightly oil a griddle and heat over medium-high heat. Working in batches as necessary, drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes.\n" ]

{ "Calories": "282", "Carbs": "52g", "Fat": "4g", "Protein": "9g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "total_time": "1 hr", "yield": null }

[ { "name": "vegetable oil, or to taste", "quanity": "2", "unit": "tablespoons" }, { "name": "skinless, boneless chicken breast, cut into cubes", "quanity": "2", "unit": "pounds" }, { "name": "green bell pepper, diced", "quanity": "1", "unit": "" }, { "name": "onion, diced", "quanity": "1", "unit": "small" }, { "name": "jalapeno peppers, minced", "quanity": "2", "unit": "" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "chicken broth", "quanity": "1", "unit": "quart" }, { "name": "salsa", "quanity": "1", "unit": "(8 ounce) jar" }, { "name": "chili powder", "quanity": "2", "unit": "teaspoons" }, { "name": "ground cumin", "quanity": "2", "unit": "teaspoons" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "paprika", "quanity": "½", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "white (cannellini) beans, drained and rinsed", "quanity": "2", "unit": "(15.5 ounce) cans" }, { "name": "fresh cilantro", "quanity": "¼", "unit": "cup" } ]

[ " Heat vegetable oil in a large pot over medium-high heat. Add chicken, bell pepper, and onion; sauté until chicken is browned and vegetables are tender, 5 to 7 minutes. Stir in jalapeños and garlic; cook until fragrant, about 1 minute.\n", " Pour in chicken broth, then stir in salsa, chili powder, cumin, salt, black pepper, paprika, and cayenne pepper. Bring to a boil, then reduce the heat to medium-low and simmer until chicken is tender and no longer pink in the center, about 20 minutes.\n", " Stir in beans and cilantro; cook until beans are hot and soft, about 10 minutes.\n" ]

{ "Calories": "298", "Carbs": "28g", "Fat": "7g", "Protein": "31g" }

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

[ { "name": "eggs, beaten", "quanity": "2", "unit": "large" }, { "name": "lemon juice, divided", "quanity": "3", "unit": "tablespoons" }, { "name": "garlic powder", "quanity": "1", "unit": "teaspoon" }, { "name": "all-purpose flour", "quanity": "½", "unit": "cup" }, { "name": "grated Parmesan cheese", "quanity": "½", "unit": "cup" }, { "name": "dried parsley flakes", "quanity": "2", "unit": "tablespoons" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "skinless, boneless chicken breasts", "quanity": "4", "unit": "(4 ounce)" }, { "name": "nonstick cooking spray", "quanity": "", "unit": "" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "chicken broth", "quanity": "½", "unit": "cup" }, { "name": "capers with liquid, or more to taste", "quanity": "2", "unit": "tablespoons" } ]

[ " Prepare your dredging station: Whisk eggs, 1 tablespoon lemon juice, and garlic powder together in a bowl until well combined. Place flour, Parmesan, parsley, and salt into a wide, shallow bowl or pie plate; stir with a fork until well blended.\n", " Preheat an air fryer to 375 degrees F (190 degrees C) according to the manufacturer's instructions. Spray the bottom insert of the fryer with cooking spray.\n", " Place chicken between two sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet until uniform and thin.\n", " Dredge chicken in flour mixture, then in egg wash, and then in flour mixture again. Place each piece into the air fryer as you go, arranging so no pieces overlap. If you have too many pieces of chicken, you can cook them in batches.\n", " Bake in the preheated air fryer until no longer pink in the center and the juices run clear, about 14 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).\n", " While the chicken cooks, melt butter in a small saucepan over medium heat. Whisk in chicken broth, remaining 2 tablespoons lemon juice, and capers with their liquid. Bring to a simmer, then allow to simmer and reduce slightly while the chicken cooks; the sauce will be thin.\n", " Serve chicken with lemon-butter sauce drizzled over the top.\n" ]

{ "Calories": "322", "Carbs": "15g", "Fat": "14g", "Protein": "33g" }

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

[ { "name": "olive oil", "quanity": "3", "unit": "tablespoons" }, { "name": "onion, chopped", "quanity": "1", "unit": "large" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "tomato paste", "quanity": "1", "unit": "tablespoon" }, { "name": "ground cumin", "quanity": "1", "unit": "teaspoon" }, { "name": "kosher salt, or to taste", "quanity": "¼", "unit": "teaspoon" }, { "name": "freshly ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "chili powder, or to taste", "quanity": "⅛", "unit": "teaspoon" }, { "name": "chicken broth", "quanity": "1", "unit": "(32 ounce) carton" }, { "name": "red lentils", "quanity": "1", "unit": "cup" }, { "name": "carrot, diced", "quanity": "1", "unit": "large" }, { "name": "lemon juice, or to taste", "quanity": "2", "unit": "tablespoons" }, { "name": "chopped fresh cilantro", "quanity": "3", "unit": "tablespoons" }, { "name": "extra-virgin olive oil for drizzling", "quanity": "4", "unit": "teaspoons" }, { "name": "chili powder", "quanity": "1", "unit": "pinch" } ]

[ " Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add onion and garlic; cook, stirring occasionally, until onion turn golden brown, about 5 minutes. Stir in tomato paste, cumin, kosher salt, black pepper, and 1/8 teaspoon chili powder. Cook and stir until spices are fragrant, about 2 minutes.\n", " Stir in chicken broth, lentils, and carrot. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover, and simmer until lentils are soft, about 30 minutes.\n", " Working in batches, fill a blender halfway with soup. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with the remaining soup. Alternately, you can use a stick blender and purée the soup right in the cooking pot. Do not purée all of the soup; leave it a little chunky.\n", " Stir in lemon juice and cilantro, then season to taste with salt. Drizzle with olive oil, sprinkle with chili powder, and serve.\n" ]

{ "Calories": "351", "Carbs": "38g", "Fat": "16g", "Protein": "15g" }

{ "active_time": null, "additional_time": "55 mins", "bake_time": null, "cook_time": "40 mins", "cool_time": null, "fry_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "8", "soak_time": null, "total_time": "2 hrs", "yield": "1 12-inch pizza" }

[ { "name": "active dry yeast", "quanity": "2 ¼", "unit": "teaspoons" }, { "name": "brown sugar", "quanity": "½", "unit": "teaspoon" }, { "name": "warm water (110 degrees F (43 degrees C))", "quanity": "1 ¼", "unit": "cups" }, { "name": "all-purpose flour", "quanity": "4", "unit": "cups" }, { "name": "butter (Optional)", "quanity": "¼", "unit": "cup" }, { "name": "garlic salt", "quanity": "2", "unit": "teaspoons" }, { "name": "grapeseed oil, divided", "quanity": "3", "unit": "3 tablespoons" }, { "name": "cooking spray", "quanity": "", "unit": "" }, { "name": "bulk pork sausage", "quanity": "⅓", "unit": "cup" }, { "name": "Italian sausage link", "quanity": "1", "unit": "(3.5 ounce)" }, { "name": "pizza sauce", "quanity": "½", "unit": "cup" }, { "name": "shredded mozzarella cheese", "quanity": "2/3", "unit": "cup" }, { "name": "pepperoni", "quanity": "24", "unit": "slices" }, { "name": "butter, melted (Optional)", "quanity": "1", "unit": "tablespoon" }, { "name": "Italian seasoning (Optional)", "quanity": "⅛", "unit": "teaspoon" }, { "name": "garlic powder (Optional)", "quanity": "⅛", "unit": "teaspoon" } ]

[ " Sprinkle yeast and brown sugar over warm water in the bowl of a stand mixer fitted with a dough hook. Let stand for 5 to 10 minutes, or until the yeast softens and begins to form a creamy foam.\n", " Turn the mixer to the lowest setting and slowly add 2 cups flour, 1/2 cup at a time. Add 1/4 cup butter and garlic salt, then slowly add the remaining 2 cups flour and knead until dough is smooth and elastic, 5 to 7 minutes.\n", " Coat a large glass bowl with 1 tablespoon grapeseed oil. Shape dough into a ball and place into the bowl, turning to coat all sides with oil. Spray a piece of plastic wrap with cooking spray place over the bowl, oiled-side down. Cover the bowl with a towel and let rise in a warm area until dough has doubled in volume, about 45 minutes. Punch down the dough and allow to rest for 20 minutes.\n", " After punching down the dough, heat a skillet over medium heat. Add bulk sausage and cook until browned and crumbly, about 5 minutes. Use a slotted spoon to transfer cooked sausage to a bowl, retaining drippings in the skillet.\n", " Add sausage link to the drippings and cook until browned and no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Slice sausage.\n", " Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-inch cast iron skillet with the remaining 2 tablespoons grapeseed oil.\n", " Press dough into and up the sides of the prepared skillet. Poke holes in dough with a fork to prevent air bubbles. Spread pizza sauce around the base of the crust. Sprinkle 1/2 of the mozzarella cheese over sauce, then layer with 1/2 of the bulk sausage, 1/2 of the sliced sausage, and 1/2 of the pepperoni. Repeat the meat layers once more, then top with the remaining mozzarella cheese.\n", " Bake on the bottom rack of the preheated oven until the crust is golden brown, about 25 minutes. Brush crust with melted butter, then season with Italian seasoning and garlic powder. Remove pizza from the skillet and let rest for 3 to 5 minutes before slicing.\n" ]

{ "Calories": "401", "Carbs": "51g", "Fat": "16g", "Protein": "13g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "50 mins", "cool_time": null, "fry_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "8", "soak_time": null, "total_time": "1 hr 20 mins", "yield": "1 pot pie" }

[ { "name": "double-crust pie pastry, thawed, divided", "quanity": "1", "unit": "(14.1 ounce) package" }, { "name": "butter", "quanity": "4", "unit": "tablespoons" }, { "name": "all-purpose flour", "quanity": "4", "unit": "tablespoons" }, { "name": "beef broth", "quanity": "1 ½", "unit": "(14.5 ounce) cans" }, { "name": "hot pepper sauce, or more to taste", "quanity": "1", "unit": "dash" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "shredded leftover pot roast", "quanity": "2", "unit": "cups" }, { "name": "diced cooked potatoes", "quanity": "1", "unit": "cup" }, { "name": "diced cooked carrots", "quanity": "¾", "unit": "cup" }, { "name": "diced cooked onions", "quanity": "½", "unit": "cup" }, { "name": "frozen peas", "quanity": "½", "unit": "cup" }, { "name": "frozen corn", "quanity": "½", "unit": "cup" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C). Place one pie crust into a pie pan and press into place; prick the bottom and sides with a fork.\n", " Bake pie crust in the preheated oven for 3 to 5 minutes; it will still be pliable so you can seal it with the top crust later. Remove from the oven and lower the temperature to 375 degrees F (190 degrees C).\n", " Melt butter in a large pan over medium heat. Whisk in flour to make a roux; cook and whisk until golden, 3 to 4 minutes. Whisk in beef broth and continue to cook, whisking constantly, until thickened, 3 to 5 minutes. Add hot pepper sauce, salt, and pepper.\n", " Stir in shredded pot roast, potatoes, carrots, onions, peas, and corn. Pour into the partially baked pie crust and cover with the remaining pie crust. Fold the edges of the top crust under the bottom crust and press together to seal. Cut several slits in the top crust to allow steam to escape.\n", " Bake in the preheated oven until crust is golden brown, 35 to 45 minutes.\n" ]

{ "Calories": "497", "Carbs": "31g", "Fat": "33g", "Protein": "19g" }

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

[ { "name": "cooking spray", "quanity": "", "unit": "" }, { "name": "extra-lean ground beef", "quanity": "1", "unit": "pound" }, { "name": "Italian-seasoned bread crumbs", "quanity": "½", "unit": "cup" }, { "name": "finely chopped onion", "quanity": "⅓", "unit": "cup" }, { "name": "Worcestershire sauce", "quanity": "⅓", "unit": "cup" }, { "name": "ketchup, divided", "quanity": "¼", "unit": "cup" }, { "name": "egg whites", "quanity": "2", "unit": "" }, { "name": "brown sugar", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Spray a loaf pan lightly with cooking spray.\n", " Mix beef, bread crumbs, onion, Worcestershire sauce, 2 tablespoons ketchup, egg whites, brown sugar, salt, and pepper together in a bowl until well combined. Press into the prepared loaf pan.\n", " Bake in the preheated oven, uncovered, until no longer pink in the center, about 45 minutes. Spread the remaining ketchup over the top and continue baking until it bubbles and thickens, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).\n" ]

{ "Calories": "318", "Carbs": "25g", "Fat": "14g", "Protein": "24g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "prep_time": "0 mins", "rest_time": null, "servings": "6", "soak_time": null, "total_time": "30 mins", "yield": "3 cups" }

[ { "name": "water", "quanity": "2 ½", "unit": "cups" }, { "name": "farro", "quanity": "1", "unit": "cup" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" } ]

[ " Combine water, farro, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.\n", " Release pressure naturally according to manufacturer's instructions for 10 minutes. Release remaining pressure through the vent. Unlock and remove the lid. Drain any excess liquid that was not absorbed.\n" ]

{ "Calories": "99", "Carbs": "23g", "Fat": "1g", "Protein": "3g" }

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

[ { "name": "eggs", "quanity": "2", "unit": "" }, { "name": "milk, or more as needed", "quanity": "2", "unit": "cups" }, { "name": "vegetable oil", "quanity": "½", "unit": "cup" }, { "name": "vanilla extract", "quanity": "2", "unit": "tablespoons" }, { "name": "all-purpose flour, or more as needed", "quanity": "2", "unit": "cups" }, { "name": "white sugar", "quanity": "3", "unit": "tablespoons" }, { "name": "ground cinnamon", "quanity": "1", "unit": "tablespoon" }, { "name": "ground nutmeg", "quanity": "1", "unit": "tablespoon" }, { "name": "baking powder", "quanity": "3", "unit": "teaspoons" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" } ]

[ " Preheat a waffle iron according to the manufacturer's instructions.\n", " Whisk eggs in a large bowl until fluffy. Mix in milk, vegetable oil, and vanilla until combined.\n", " Combine flour, sugar, cinnamon, nutmeg, baking powder, and salt in a separate bowl. Slowly pour flour mixture into egg mixture, stirring as you pour. Mix until few to no lumps remain, being careful not to overmix. Add more flour if the batter is too thin, or more milk if the batter is too sticky or thick.\n", " Ladle some of the batter onto the preheated waffle iron. Cook until the waffle is golden brown and the iron stops steaming, 2 to 5 minutes. Repeat to make the remaining waffles.\n" ]

{ "Calories": "424", "Carbs": "45g", "Fat": "22g", "Protein": "9g" }

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

[ { "name": "ground cumin", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "½", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "dried red chile flakes", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground cloves", "quanity": "⅛", "unit": "teaspoon" }, { "name": "sweet potato, cut into 1/2-inch pieces", "quanity": "2", "unit": "medium" }, { "name": "diced yellow onion", "quanity": "1", "unit": "cup" }, { "name": "diced red bell pepper", "quanity": "½", "unit": "cup" }, { "name": "water (Optional)", "quanity": "1", "unit": "splash" }, { "name": "garlic cloves, minced", "quanity": "4", "unit": "" }, { "name": "ginger root, peeled and minced", "quanity": "1", "unit": "(3 inch) piece" }, { "name": "crushed tomatoes", "quanity": "1", "unit": "(28 ounce) can" }, { "name": "peanut butter", "quanity": "½", "unit": "cup" }, { "name": "water", "quanity": "2", "unit": "cups" }, { "name": "chopped collard greens", "quanity": "3", "unit": "cups" }, { "name": "chopped cilantro, or to taste", "quanity": "2", "unit": "tablespoons " }, { "name": "chopped peanuts, or to taste", "quanity": "2 ", "unit": "tablespoons" } ]

[ " Mix cumin, salt, cinnamon, cayenne, chile flakes, and cloves together in a bowl.\n", " Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Allow the pot to preheat for 2 minutes. Add sweet potato, onion, and bell pepper to the hot pot; cook, stirring occasionally, for 3 minutes.\n", " Stir in a splash of water if vegetables are sticking to the pot. Add garlic, ginger, and the spice mixture; cook for 1 minute, stirring constantly. Turn the cooker off.\n", " Add tomatoes and peanut butter; stir until peanut butter thins and is incorporated. Stir in 1 cup water, then close and lock the lid with the vent set to sealing. Select the Manual mode and set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.\n", " Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in collard greens.\n", " Place cilantro and chopped peanuts in separate bowls and serve alongside the stew.\n" ]

{ "Calories": "447", "Carbs": "54g", "Fat": "22g", "Protein": "17g" }

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "cook_time": "35 mins", "cool_time": null, "fry_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "6", "soak_time": null, "total_time": "1 hr", "yield": null }

[ { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "onion, diced", "quanity": "1", "unit": "" }, { "name": "broccoli, chopped", "quanity": "2", "unit": "heads" }, { "name": "potatoes, peeled and cubed", "quanity": "2", "unit": "" }, { "name": "chicken broth", "quanity": "4", "unit": "cups" }, { "name": "Stilton cheese", "quanity": "4", "unit": "ounces" } ]

[ " Heat oil in a large saucepan over medium heat. Add onion and cook until translucent, 5 to 7 minutes. Stir in broccoli and potatoes and cook until vegetables begin to release their moisture, 5 to 10 minutes.\n", " Pour in chicken broth and bring to a boil. Reduce the heat and simmer until vegetables are tender, about 20 minutes. Remove from the heat and let cool slightly, about 5 minutes. Stir in cheese until melted.\n", " Purée soup with an immersion blender or use a blender or food processor.\n" ]

{ "Calories": "183", "Carbs": "22g", "Fat": "8g", "Protein": "8g" }

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

[ { "name": "pork chops", "quanity": "4", "unit": "" }, { "name": "brown sugar", "quanity": "¼", "unit": "cup" }, { "name": "ketchup", "quanity": "¼", "unit": "cup" }, { "name": "minced onion", "quanity": "2", "unit": "tablespoons" }, { "name": "lemon juice", "quanity": "1", "unit": "tablespoon" } ]

[ " Heat a large skillet over high heat. Add pork chops and sear until browned, 1 to 2 minutes per side. Transfer to a slow cooker.\n", " Mix brown sugar, ketchup, onion, and lemon juice together in a bowl; spoon over pork chops. Cover and cook on Low until pork chops are very tender, 4 to 6 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).\n" ]

{ "Calories": "245", "Carbs": "18g", "Fat": "8g", "Protein": "25g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "40 mins", "cool_time": null, "fry_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "4", "soak_time": null, "total_time": "1 hr", "yield": "8 tacos" }

[ { "name": " reserved sauce from Beef Birria recipe", "quanity": " 2", "unit": "cups" }, { "name": "chicken broth", "quanity": "1", "unit": "cup" }, { "name": "diced carrots", "quanity": "¼", "unit": "cup" }, { "name": "diced celery", "quanity": "¼", "unit": "cup" }, { "name": "diced cabbage", "quanity": "½", "unit": "cup" }, { "name": "reserved beef fat from Beef Birria recipe, or more as needed", "quanity": "3", "unit": "tablespoons" }, { "name": "corn tortillas", "quanity": "8", "unit": "(5 inch)" }, { "name": "freshly grated Monterey Jack cheese", "quanity": "2", "unit": "cups" }, { "name": "shredded Beef Birria", "quanity": "2", "unit": "cups " }, { "name": "chopped white onion, or to taste, divided", "quanity": "4", "unit": "tablespoons" }, { "name": "chopped fresh cilantro, or to taste, divided", "quanity": "4", "unit": "tablespoons" }, { "name": "lime, cut into 4 wedges", "quanity": "1", "unit": "medium" } ]

[ " Make the consommé: Stir beef birria sauce, chicken broth, carrots, celery, and cabbage together in a saucepan over high heat. Bring to a simmer, then reduce the heat to medium-low and simmer, occasionally brushing the caramelized bits (fond) off the side with the hot liquid, until vegetables are nice and tender and consommé has reached the desired consistency, about 20 minutes. Reduce the heat to low and keep hot while you prepare the tacos.\n", " Make the tacos: Heat some reserved beef fat in a large skillet over medium heat until melted. Add two tortillas and flip with a spatula until generously coated in fat. Toast briefly until golden brown, then cover with Monterey Jack cheese and some shredded beef. Drizzle each taco with about 1 tablespoon consommé liquid, then top with some white onion and cilantro.\n", " Fold tacos in half and press gently. Continue to cook, flipping back and forth, until browned and crispy, 2 to 3 minutes. Transfer to a plate and repeat to make remaining tacos, adding more fat if necessary.\n", " Ladle consommé into a bowl and garnish with any remaining white onion and cilantro. Squeeze lime wedges into consommé and serve with tacos.\n" ]

{ "Calories": "337", "Carbs": "27g", "Fat": "19g", "Protein": "17g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "35 mins", "cool_time": null, "fry_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "12", "soak_time": null, "total_time": "55 mins", "yield": null }

[ { "name": "dry lentils", "quanity": "2", "unit": "cups" }, { "name": "vegetable broth", "quanity": "2", "unit": "quarts" }, { "name": "extra-virgin olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "turkey sausage", "quanity": "1", "unit": "pound" }, { "name": "onion, chopped", "quanity": "1", "unit": "large" }, { "name": "celery, chopped", "quanity": "2", "unit": "stalks" }, { "name": "garlic, minced", "quanity": "4", "unit": "cloves" }, { "name": "tomatoes - peeled, seeded, and chopped", "quanity": "2", "unit": "unknown" }, { "name": "ground turmeric", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cumin", "quanity": "1", "unit": "teaspoon" }, { "name": "dried thyme leaves", "quanity": "½", "unit": "teaspoon" }, { "name": "crushed red pepper flakes", "quanity": "1", "unit": "pinch" }, { "name": "sea salt to taste", "quanity": "", "unit": "" }, { "name": "plain lowfat yogurt", "quanity": "1", "unit": "(8 ounce) container" }, { "name": "chopped fresh parsley for garnish", "quanity": "¼", "unit": "cup" } ]

[ " Bring lentils and vegetable broth to a boil in a large pot over high heat. Reduce the heat to medium and simmer for 10 minutes.\n", " Meanwhile, heat olive oil in a large skillet over medium-high heat. Add sausage, onion, celery, and garlic; cook and stir until sausage is crumbly and no longer pink, about 10 minutes. Stir in tomatoes, turmeric, cumin, thyme, and red pepper flakes; cook for 5 more minutes.\n", " Stir sausage mixture into simmering lentils. Continue to simmer until lentils are tender, 20 to 30 minutes. Season to taste with salt. Garnish each serving with a dollop of yogurt and a sprinkle of chopped parsley.\n" ]

{ "Calories": "240", "Carbs": "27g", "Fat": "7g", "Protein": "18g" }

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

[ { "name": "olive oil, or as needed", "quanity": "1", "unit": "tablespoon" }, { "name": "skinless, boneless chicken breasts", "quanity": "4", "unit": "(5 ounce)" }, { "name": "button mushrooms, drained", "quanity": "1", "unit": "(4.5 ounce) can" }, { "name": "heavy cream", "quanity": "1", "unit": "cup" }, { "name": "egg yolk", "quanity": "1", "unit": "large" }, { "name": "Dijon mustard", "quanity": "1", "unit": "tablespoon" }, { "name": "salt and freshly ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "hot cooked rice, or as needed", "quanity": "2", "unit": "cups" } ]

[ " Heat olive oil in a skillet over medium-high heat. Add chicken and sear until lightly browned, 2 to 3 minutes per side. Remove from the skillet.\n", " Add drained mushrooms to the juices in the skillet and cook until they start to pop, about 5 minutes.\n", " Whisk together cream, egg yolk, Dijon mustard, salt, and pepper in a small bowl; pour into the skillet with the mushrooms. Return chicken breasts to the skillet and simmer over medium-low heat, stirring occasionally to prevent the egg yolk from setting, until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center of the chicken breast should read at least 165 degrees F (74 degrees C).\n", " Serve with cooked white rice.\n" ]

{ "Calories": "519", "Carbs": "26g", "Fat": "30g", "Protein": "34g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "1 hr 20 mins", "cool_time": null, "fry_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "total_time": "1 hr 35 mins", "yield": null }

[ { "name": "yellow onion, chopped", "quanity": "1", "unit": "large" }, { "name": "thick-cut bacon, chopped", "quanity": "½", "unit": "pound" }, { "name": "ground beef", "quanity": "1 ½", "unit": "pounds" }, { "name": "garlic, chopped", "quanity": "3", "unit": "cloves" }, { "name": "ground cumin", "quanity": "1", "unit": "tablespoon" }, { "name": "water", "quanity": "2", "unit": "cups" }, { "name": "kidney beans, rinsed and drained", "quanity": "3", "unit": "(15.5 ounce) cans" }, { "name": "fire-roasted diced tomatoes", "quanity": "1", "unit": "(14.5 ounce) can" }, { "name": "chili powder", "quanity": "¼", "unit": "cup" }, { "name": "liquid smoke flavoring", "quanity": "1", "unit": "teaspoon" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "hot pepper sauce (such as Tabasco), or to taste (Optional)", "quanity": "1", "unit": "dash" } ]

[ " Cook onion and bacon together in a large pot over medium heat until onion is translucent, about 5 minutes. Add ground beef, garlic, and cumin; cook and stir until beef is completely browned, 7 to 10 minutes.\n", " Stir in water, kidney beans, diced tomatoes, chili powder, liquid smoke, salt, black pepper, and hot pepper sauce; bring to a simmer and cook until thick, about 1 hour. Skim excess grease if desired.\n" ]

{ "Calories": "516", "Carbs": "45g", "Fat": "21g", "Protein": "37g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "5 mins", "cool_time": null, "fry_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "8", "soak_time": null, "total_time": "10 mins", "yield": null }

[ { "name": "refried beans", "quanity": "1", "unit": "(16 ounce) can" }, { "name": "pinto beans, rinsed and drained", "quanity": "1", "unit": "(16 ounce) can" }, { "name": "diced tomatoes and green chiles (such as RO*TEL), drained", "quanity": "1", "unit": "(10 ounce) can" }, { "name": "salt to taste", "quanity": "", "unit": "" }, { "name": "shredded Cheddar cheese, or to taste", "quanity": "2", "unit": "tablespoons" } ]

[ " Combine refried beans, pinto beans, diced tomatoes and green chiles, and salt in a microwave-safe bowl. Microwave on high for 4 1/2 to 5 minutes.\n", " Remove from the microwave and stir until pinto beans are slightly mashed. Sprinkle Cheddar cheese on top and serve immediately.\n" ]

{ "Calories": "115", "Carbs": "19g", "Fat": "2g", "Protein": "7g" }

{ "active_time": null, "additional_time": "12 hrs", "bake_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "4", "soak_time": null, "total_time": "12 hrs 55 mins", "yield": null }

[ { "name": "skinless, boneless chicken breast halves", "quanity": "4", "unit": "" }, { "name": "blood oranges, divided", "quanity": "5", "unit": "unknown" }, { "name": "salt and freshly ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "olive oil", "quanity": "3", "unit": "tablespoons" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "onion, minced", "quanity": "½", "unit": "" }, { "name": "garlic, chopped", "quanity": "3", "unit": "cloves" }, { "name": "chicken stock", "quanity": "¾", "unit": "cup" }, { "name": "dry white wine", "quanity": "3", "unit": "tablespoons" }, { "name": "chopped fresh parsley", "quanity": "1", "unit": "teaspoon" }, { "name": "honey", "quanity": "1", "unit": "tablespoon" } ]

[ " Place chicken breasts into a glass or ceramic bowl. Juice two of the blood oranges over the chicken. Cover the bowl with plastic wrap and marinate in the refrigerator for 12 to 24 hours.\n", " Remove chicken from marinade and shake off excess. Season chicken with salt and pepper. Discard remaining marinade.\n", " Heat olive oil in a large skillet over medium heat. Add chicken and cook for about 4 minutes per side. Transfer to a plate and cover with aluminum foil.\n", " Juice the remaining three blood oranges.\n", " Melt butter in a clean skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent and garlic begins to brown, about 5 minutes. Stir in remaining blood orange juice, chicken stock, white wine, and parsley; bring to a boil. Return chicken to the skillet, reduce the heat to low, and cover. Simmer until chicken is no longer pink inside, about 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to serving plates.\n", " Add honey to the pan juices and simmer until dissolved and the sauce has thickened, about 2 minutes. Spoon sauce over chicken and serve.\n" ]

{ "Calories": "349", "Carbs": "19g", "Fat": "19g", "Protein": "23g" }

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

[ { "name": "water", "quanity": "5", "unit": "cups" }, { "name": "sliced fresh ginger", "quanity": "¼", "unit": "cup" }, { "name": "packed brown sugar", "quanity": "1", "unit": "cup" }, { "name": "honey", "quanity": "1", "unit": "tablespoon" } ]

[ " Bring water and ginger to a boil in a saucepan, then reduce the heat to medium-low and simmer for 5 minutes.\n", " Add brown sugar and honey and stir until sugar dissolves. Strain out ginger and serve.\n" ]

{ "Calories": "155", "Carbs": "40g", "Fat": "0g", "Protein": "0g" }

{ "active_time": null, "additional_time": "2 hrs", "bake_time": null, "cook_time": "50 mins", "cool_time": null, "fry_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "total_time": "3 hrs 5 mins", "yield": "6 gyros" }

[ { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "ground cumin", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "minced garlic", "quanity": "1", "unit": "tablespoon" }, { "name": "red wine vinegar", "quanity": "1", "unit": "tablespoon" }, { "name": "dried oregano", "quanity": "1", "unit": "tablespoon" }, { "name": "dried marjoram", "quanity": "2", "unit": "teaspoons" }, { "name": "ground dried rosemary", "quanity": "2", "unit": "teaspoons" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "venison, cut into 1/4-thick strips", "quanity": "3", "unit": "pounds" }, { "name": "pita breads, cut in half and warmed", "quanity": "6", "unit": "unknown" } ]

[ " Whisk olive oil, cumin, garlic, vinegar, oregano, marjoram, rosemary, salt, and pepper together in a large glass or ceramic bowl. Add venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours.\n", " Heat a large skillet over medium-high heat. Working in batches of 1/2 pound at a time, add venison and cook until browned on the outside and no longer pink on the inside, about 8 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).\n", " Pile onto warmed pitas to serve.\n" ]

{ "Calories": "432", "Carbs": "34g", "Fat": "10g", "Protein": "48g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "1 hr 5 mins", "cool_time": null, "fry_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "10", "soak_time": null, "total_time": "1 hr 20 mins", "yield": null }

[ { "name": "large shrimp in their shells", "quanity": "2", "unit": "pounds" }, { "name": "chicken stock", "quanity": "6", "unit": "cups" }, { "name": "olive oil, divided", "quanity": "4", "unit": "tablespoons" }, { "name": "garlic, minced", "quanity": "3", "unit": "cloves" }, { "name": "butter, divided", "quanity": "4", "unit": "tablespoons" }, { "name": "Arborio rice", "quanity": "2", "unit": "(12-ounce) packages" }, { "name": "shallots, diced", "quanity": "2", "unit": "large" }, { "name": "dry white wine", "quanity": "½", "unit": "cup" }, { "name": "chopped fresh rosemary", "quanity": "1", "unit": "tablespoon" }, { "name": "saffron threads, crumbled", "quanity": "6", "unit": "unknown" }, { "name": "grated Parmesan cheese", "quanity": "2", "unit": "cups" }, { "name": "lemon zest", "quanity": "1", "unit": "teaspoon" }, { "name": "red pepper flakes", "quanity": "1", "unit": "teaspoon" } ]

[ " Peel and devein shrimp, reserving shells. Heat stock in a large saucepan and add shells; cover and simmer for 30 minutes.\n", " Meanwhile, chop shrimp into bite-sized morsels. Toss with olive oil and garlic; cover and refrigerate.\n", " Strain stock and discard shells. Keep warm on low heat.\n", " Melt 2 tablespoons butter and 2 tablespoons olive oil in a heavy saucepan over low heat. Add shallots; cook until softened, but not browned, about 4 minutes. Add dry rice and stir until each grain is coated and starts to turn translucent, about 3 minutes. Raise heat to medium. Add wine, stir and simmer until mostly evaporated, 3 to 5 minutes.\n", " Ladle 1/2 cup of warm stock into rice mixture; stir constantly until stock is absorbed, 3 to 5 minutes. Add rosemary and saffron and another 1/2 cup of stock; stir until absorbed, about 3 minutes. Repeat with about 4 more cups of stock, 10 to 15 minutes. Add marinated shrimp to remaining 1 cup stock; stir for 1 minute and pour mixture into rice. Cook and stir until risotto is tender yet firm to the bite, 6 to 8 minutes more.\n", " Stir Parmesan cheese, lemon zest, red pepper flakes, and remaining 2 tablespoons butter into risotto. Stir until creamy. Serve immediately in warmed bowls.\n" ]

{ "Calories": "443", "Carbs": "32g", "Fat": "19g", "Protein": "32g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "1 hr 10 mins", "cool_time": null, "fry_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "8", "soak_time": null, "total_time": "1 hr 20 mins", "yield": null }

[ { "name": "bone-in, skin-on chicken pieces", "quanity": "2", "unit": "pounds" }, { "name": "salt and freshly ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "olive oil", "quanity": "¼", "unit": "cup" }, { "name": "Yukon Gold potato wedges", "quanity": "2", "unit": "cups" }, { "name": "onion, chopped", "quanity": "½", "unit": "" }, { "name": "garlic, sliced", "quanity": "5", "unit": "cloves" }, { "name": "dry white wine", "quanity": "⅔", "unit": "cup" }, { "name": "chicken stock", "quanity": "⅔", "unit": "cup" }, { "name": "chopped fresh parsley", "quanity": "2", "unit": "tablespoons" }, { "name": "Italian seasoning", "quanity": "1", "unit": "tablespoon" }, { "name": "butter, or more as needed", "quanity": "1", "unit": "tablespoon" }, { "name": "frozen peas", "quanity": "½", "unit": "cup" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C). Dry chicken pieces well and season liberally with salt and pepper.\n", " Heat olive oil in an oven-safe skillet over medium heat. Add chicken, skin-side down, and cook until skin is crisp, 5 to 7 minutes. Turn over and cook until golden brown on the other side, 4 to 5 more minutes. Remove chicken and set aside.\n", " Add potatoes, onion, and garlic to the skillet and cook until onion is translucent and potato wedges start to brown nicely on cut sides, 5 to 7 minutes. Remove vegetables from the skillet and set aside.\n", " Pour wine into the skillet and cook until reduced by 1/2 while scraping the browned bits of food off the bottom of the pan with a wooden spoon.\n", " Add potatoes, onion, and garlic back into the skillet. Stir in chicken stock, parsley, and Italian seasoning. Add chicken pieces on top; cover with an oven-safe lid.\n", " Cook in the preheated oven until chicken is cooked through and no longer pink at the bone, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).\n", " Return the skillet to the stove and remove chicken and vegetables, leaving the liquid; bring to a simmer. Add butter and stir until smooth, about 5 minutes. Season with salt and pepper to taste. Add peas and cook 1 to 2 minutes longer. Serve chicken atop potato wedges and garnish with pan sauce and peas.\n" ]

{ "Calories": "306", "Carbs": "12g", "Fat": "16g", "Protein": "23g" }

{ "active_time": null, "additional_time": "4 hrs", "bake_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "total_time": "4 hrs 45 mins", "yield": "8 servings" }

[ { "name": "chickens, each cut into 8 pieces", "quanity": "2", "unit": "(3 pound)" }, { "name": "unsweetened pineapple juice", "quanity": "1", "unit": "cup" }, { "name": "soy sauce", "quanity": "½", "unit": "cup" }, { "name": "brown sugar", "quanity": "½", "unit": "cup" }, { "name": "ketchup", "quanity": "⅓", "unit": "cup" }, { "name": "sherry", "quanity": "¼", "unit": "cup" }, { "name": "fresh ginger, crushed", "quanity": "1", "unit": "(2 inch) piece" }, { "name": "garlic, crushed", "quanity": "3", "unit": "cloves" }, { "name": "green onions, chopped", "quanity": "4", "unit": "" }, { "name": "dry mustard", "quanity": "¼", "unit": "teaspoon" } ]

[ " Rinse chicken pieces and pat dry with paper towels. Combine pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, green onions, and dry mustard in a large resealable plastic bag, stirring the marinade until brown sugar has dissolved. Place chicken pieces into the bag, squeeze out air, seal bag, and lomi (massage) bag to coat chicken with marinade. Refrigerate at least 4 hours to overnight.\n", " Move an oven rack 6 inches from heat source and preheat oven to 425 degrees F (220 degrees C).\n", " Remove chicken from marinade and arrange chicken, skin sides up, on a broiler pan.\n", " Bake chicken in preheated oven until browned on both sides and the juices run clear, turning every 10 minutes, 30 to 45 minutes. Baste with remaining marinade after each turning. An instant-read meat thermometer inserted into the thickest piece of chicken, not touching bone, should read at least 160 degrees F (70 degrees C).\n" ]

{ "Calories": "527", "Carbs": "24g", "Fat": "26g", "Protein": "48g" }

{ "active_time": null, "additional_time": "1 hr 35 mins", "bake_time": null, "cook_time": "1 hr 10 mins", "cool_time": null, "fry_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "16", "soak_time": null, "total_time": "3 hrs 10 mins", "yield": "2 loaves" }

[ { "name": "bread flour, or more as needed", "quanity": "5", "unit": "cups" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "grated Romano cheese", "quanity": "⅔", "unit": "cup" }, { "name": "ground cinnamon", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "warm water", "quanity": "1", "unit": "cup" }, { "name": "active dry yeast", "quanity": "2", "unit": "tablespoons" }, { "name": "Valencia orange", "quanity": "1", "unit": "medium" }, { "name": "unsalted butter, melted and cooled slightly", "quanity": "½", "unit": "cup" }, { "name": "eggs, beaten slightly", "quanity": "3", "unit": "large" }, { "name": "vanilla extract", "quanity": "1", "unit": "tablespoon" } ]

[ " Combine 5 cups flour, 1 cup plus 2 tablespoons sugar, Romano cheese, cinnamon, and salt in a large bowl; stir well and set aside.\n", " Stir warm water and yeast together in a small bowl. Set aside until dissolved and bubbly, 5 to 10 minutes.\n", " Zest and juice orange into a large bowl. Stir in melted butter, eggs, and vanilla extract until well combined. Stir in yeast mixture. Add flour mixture gradually, stirring as you go.\n", " Turn dough onto a lightly floured surface and knead for 8 to 10 minutes, adding up to 1 extra cup of flour as needed to keep dough manageable. Transfer to an oiled bowl, cover, and let rise until almost doubled in size, about 30 to 60 minutes.\n", " Punch dough down, cover and let rise again until almost doubled in size, 30 to 60 minutes.\n", " Preheat the oven to 300 degrees F (150 degrees C). Grease two 8-inch round loaf pans.\n", " Cut dough into 2 equal pieces and shape into loaves. Place in the prepared pans, cover, and let rise again until almost doubled in size, 30 to 60 minutes.\n", " Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Remove from the oven and let cook on a wire rack.\n" ]

{ "Calories": "285", "Carbs": "43g", "Fat": "9g", "Protein": "8g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "total_time": "35 mins", "yield": "8 large muffins" }

[ { "name": "white sugar, divided", "quanity": "1 1/4", "unit": "cups" }, { "name": "all-purpose flour", "quanity": "⅓", "unit": "cup" }, { "name": "butter, cold and cubed", "quanity": "¼", "unit": "cup" }, { "name": "ground cinnamon", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "all-purpose flour", "quanity": "1 ½", "unit": "cups" }, { "name": "baking powder", "quanity": "2", "unit": "teaspoons" }, { "name": "applesauce", "quanity": "⅓", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "milk", "quanity": "⅓", "unit": "cup" }, { "name": "fresh blueberries", "quanity": "2", "unit": "cups" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C). Lightly grease muffin cups or line with muffin liners.\n", " Mix together 1/2 cup sugar, 1/3 cup flour, butter, and cinnamon in a small bowl with a fork until mixture resembles coarse crumbs. Set topping aside.\n", " Combine 1 1/2 cups flour, remaining 3/4 cup sugar, and baking powder in a large bowl. Place applesauce into a 1-cup measuring cup; add egg and enough milk to measure 1 cup; stir well, then mix into flour mixture until just combined. Fold in blueberries. Fill the prepared muffin cups to the top and sprinkle with topping.\n", " Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.\n" ]

{ "Calories": "320", "Carbs": "61g", "Fat": "7g", "Protein": "4g" }

{ "active_time": null, "additional_time": "35 mins", "bake_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "12", "soak_time": null, "total_time": "1 hr 20 mins", "yield": "12 cupcakes" }

[ { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "baking powder", "quanity": "½", "unit": "teaspoon" }, { "name": "ground nutmeg", "quanity": "¼", "unit": "teaspoon" }, { "name": "baking soda", "quanity": "¼", "unit": "teaspoon" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "¾", "unit": "cup" }, { "name": "butter, softened", "quanity": "¼", "unit": "cup" }, { "name": "white sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "vanilla bean paste", "quanity": "1", "unit": "teaspoon" }, { "name": "egg whites", "quanity": "2", "unit": "large" }, { "name": "buttermilk", "quanity": "⅔", "unit": "cup" }, { "name": "cream cheese, softened", "quanity": "½", "unit": "(8 ounce) package" }, { "name": "butter, softened", "quanity": "¼", "unit": "cup" }, { "name": "lemon juice", "quanity": "2", "unit": "teaspoons" }, { "name": "lemon zest", "quanity": "1", "unit": "teaspoon" }, { "name": "powdered sugar, or more as needed", "quanity": "2 ¾", "unit": "cups" }, { "name": "Gold luster dust and green and purple sanding sugars", "quanity": "", "unit": "" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper cup liners.\n", " Make cupcakes: Stir together flour, baking powder, nutmeg, baking soda, and salt in a large bowl. Beat together 3/4 cup plus 2 tablespoons sugar, butter, and vanilla in another large bowl with an electric mixer until well combined. Add egg whites one at a time, beating well after each addition. Separately add 1/2 of the flour mixture, all the buttermilk, and remaining flour mixture, beating after each addition until just combined.\n", " Spoon batter into the prepared muffin cups, filling each about 3/4 full, and smooth tops with the back of a spoon.\n", " Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Cool in the pan for 5 minutes, then remove to a wire rack to cool completely, about 30 minutes.\n", " Meanwhile, make frosting. Blend together cream cheese, butter, lemon juice, and lemon zest in a medium bowl with an electric mixer until light and fluffy. Beat in powdered sugar gradually until a spreading consistency is reached.\n", " Spread or pipe frosting over cooled cupcakes and decorate with luster dust and sanding sugars.\n" ]

{ "Calories": "317", "Carbs": "53g", "Fat": "11g", "Protein": "3g" }

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

[ { "name": "lean ground beef", "quanity": "1", "unit": "pound" }, { "name": "garlic, crushed", "quanity": "5", "unit": "cloves" }, { "name": "freshly grated ginger", "quanity": "1", "unit": "tablespoon" }, { "name": "toasted sesame oil", "quanity": "2", "unit": "teaspoons" }, { "name": "reduced-sodium soy sauce", "quanity": "½", "unit": "cup" }, { "name": "light brown sugar", "quanity": "⅓", "unit": "cup" }, { "name": "crushed red pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "green onions, chopped, divided", "quanity": "6", "unit": "" }, { "name": "hot cooked brown rice", "quanity": "4", "unit": "cups" }, { "name": "toasted sesame seeds", "quanity": "1", "unit": "tablespoon" } ]

[ " Heat a large skillet over medium-high heat. Add beef and cook, stirring and crumbling into small pieces until browned, 5 to 7 minutes. Drain excess grease.\n", " Stir in garlic, ginger, and sesame oil and cook until fragrant, about 2 minutes. Stir in soy sauce, brown sugar, and red pepper. Cook until beef absorbs some sauce, about 7 minutes. Add 1/2 of chopped green onions.\n", " Serve over hot cooked rice; garnish with sesame seeds and remaining green onions.\n" ]

{ "Calories": "574", "Carbs": "70g", "Fat": "19g", "Protein": "29g" }

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

[ { "name": "penne pasta", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "fresh asparagus, trimmed and cut into 2-inch pieces", "quanity": "1", "unit": "pound" }, { "name": "lemon, zested and juiced", "quanity": "1", "unit": "large" }, { "name": "grated Parmesan cheese", "quanity": "1", "unit": "cup" }, { "name": "olive oil", "quanity": "½", "unit": "cup" }, { "name": "salt to taste", "quanity": "", "unit": "" }, { "name": "freshly cracked black pepper to taste", "quanity": "", "unit": "" } ]

[ " Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, for about 8 minutes. Penne will still be slightly firm.\n", " Stir asparagus into the pot with the boiling penne pasta and bring back to a boil; cook until pasta is al dente and asparagus is tender-crisp but still bright green, about 3 more minutes. Drain pasta and asparagus.\n", " Place penne and asparagus into a large bowl; lightly stir in lemon zest, lemon juice, Parmesan cheese, olive oil, salt, and black pepper until thoroughly combined.\n" ]

{ "Calories": "378", "Carbs": "45g", "Fat": "18g", "Protein": "13g" }

{ "active_time": null, "additional_time": "45 mins", "bake_time": null, "cook_time": "1 hr 20 mins", "cool_time": null, "fry_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "14", "soak_time": null, "total_time": "2 hrs 20 mins", "yield": "1 10-inch bundt cake" }

[ { "name": "nonstick baking spray", "quanity": "", "unit": "" }, { "name": "all-purpose flour", "quanity": "3", "unit": "cups" }, { "name": "baking powder", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "2", "unit": "cups" }, { "name": "vegetable oil", "quanity": "1", "unit": "cup" }, { "name": "orange juice", "quanity": "⅓", "unit": "cup" }, { "name": "eggs", "quanity": "4", "unit": "large" }, { "name": "vanilla extract", "quanity": "2 ½", "unit": "teaspoons" }, { "name": "orange, zested", "quanity": "1", "unit": "medium" }, { "name": "fresh strawberries, hulled and sliced", "quanity": "1", "unit": "pound" }, { "name": "powdered sugar, sifted", "quanity": "2", "unit": "cups" }, { "name": "lemon, juiced", "quanity": "½", "unit": "medium" }, { "name": "orange juice, or more to taste", "quanity": "1", "unit": "tablespoon" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as Bundt®) with baking spray.\n", " Combine flour, baking powder, and salt in a bowl.\n", " Beat sugar, vegetable oil, orange juice, eggs, and vanilla in a large bowl with an electric mixer. Beat in dry ingredients until thoroughly combined. Fold in strawberries and orange zest. Pour batter into the prepared pan.\n", " Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour 20 minutes.\n", " Remove from the oven and let cool until cake easily removes from the pan, 15 to 30 minutes. Remove from the pan to a cooling rack and cool to room temperature, about 30 minutes more.\n", " Mix together powdered sugar, lemon juice, and orange juice for glaze. Spoon glaze over the cooled cake.\n" ]

{ "Calories": "539", "Carbs": "84g", "Fat": "21g", "Protein": "6g" }

{ "active_time": null, "additional_time": "3 hrs", "bake_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "total_time": "3 hrs 45 mins", "yield": "6 servings" }

[ { "name": "avocado oil", "quanity": "½", "unit": "cup" }, { "name": "lemons, juiced", "quanity": "2", "unit": "medium" }, { "name": "garlic, minced", "quanity": "3", "unit": "cloves" }, { "name": "cracked black pepper", "quanity": "2", "unit": "teaspoons" }, { "name": "ground cumin", "quanity": "2", "unit": "teaspoons" }, { "name": "ground paprika", "quanity": "2", "unit": "teaspoons" }, { "name": "kosher salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground turmeric", "quanity": "½", "unit": "teaspoon" }, { "name": "red pepper flakes", "quanity": "½", "unit": "teaspoon" }, { "name": "boneless, skinless chicken thighs", "quanity": "1 ½", "unit": "pounds" }, { "name": "tahini", "quanity": "½", "unit": "cup" }, { "name": "olive oil", "quanity": "¼", "unit": "cup" }, { "name": "water, or more as needed", "quanity": "¼", "unit": "cup" }, { "name": "lemon, juiced", "quanity": "1", "unit": "medium" }, { "name": "sea salt and cracked black pepper to taste", "quanity": "", "unit": "" }, { "name": "romaine lettuce", "quanity": "½", "unit": "head" }, { "name": "butter lettuce", "quanity": "½", "unit": "medium head" }, { "name": "chopped fresh parsley", "quanity": "½", "unit": "cup" }, { "name": "chopped fresh mint", "quanity": "½", "unit": "cup" }, { "name": "cherry tomatoes, halved", "quanity": "2", "unit": "cups" }, { "name": "English cucumber, seeded and sliced", "quanity": "½", "unit": "medium" }, { "name": "red onion, thinly sliced", "quanity": "1", "unit": "small" } ]

[ " Combine avocado oil, lemon juice, garlic, pepper, cumin, paprika, kosher salt, turmeric, and red pepper flakes in a small bowl and whisk to combine.\n", " Place chicken thighs into a gallon-sized resealable bag and pour the marinade over. Rub the marinade into the chicken with clean hands, then press the air out of the bag, seal, and place in the refrigerator. Marinate for at least 3 hours, or up to overnight.\n", " Preheat the oven to 425 degrees F (220 degrees C).\n", " Remove chicken from the marinade and place it onto a rimmed baking sheet. Pour any excess marinade over the chicken.\n", " Roast in the preheated oven until no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set aside to cool slightly, then slice into 1/2-inch strips.\n", " Place tahini, olive oil, 1/4 cup water, lemon juice, salt, and pepper for dressing into a blender. Blend until emulsified, adding additional water as needed to reach desired consistency.\n", " Chop romaine and butter lettuces. Place in a large bowl and toss to combine with parsley and mint. Layer tomatoes, cucumber, and red onion over the herb salad base. Top with chicken and drizzle with dressing to taste. Serve immediately.\n" ]

{ "Calories": "560", "Carbs": "17g", "Fat": "47g", "Protein": "25g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "1", "soak_time": null, "total_time": "20 mins", "yield": null }

[ { "name": "eggs", "quanity": "3", "unit": "large" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "diced smoked ham", "quanity": "¼", "unit": "cup" }, { "name": "diced onion", "quanity": "2", "unit": "tablespoons" }, { "name": "diced green bell pepper", "quanity": "2", "unit": "tablespoons" }, { "name": "salt and freshly ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "shredded Cheddar cheese", "quanity": "⅓", "unit": "cup" }, { "name": "cayenne pepper", "quanity": "1", "unit": "pinch" } ]

[ " Beat eggs in a small bowl until just combined; do not overbeat.\n", " Melt butter in a skillet over medium-high heat. Add ham, onion, and bell pepper; season with salt and pepper. Cook and stir until onions soften and ham begins to caramelize, about 5 minutes.\n", " Reduce heat to medium-low and pour in eggs. Mix briefly with a spatula while shaking the pan to ensure ingredients are evenly distributed. Quickly run the spatula along edges of omelet. Sprinkle Cheddar cheese and cayenne pepper over omelet.\n", " Cook, shaking the pan occasionally, until top is still wet but not runny, about 5 minutes. Use a spatula to fold omelet in half and transfer it to a plate.\n" ]

{ "Calories": "491", "Carbs": "5g", "Fat": "39g", "Protein": "30g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "35 mins", "cool_time": null, "fry_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "5", "soak_time": null, "total_time": "1 hr", "yield": null }

[ { "name": "red cabbage, shredded", "quanity": "1", "unit": "small head" }, { "name": "apple, cored and diced", "quanity": "1", "unit": "" }, { "name": "salt, divided", "quanity": "3", "unit": "teaspoons" }, { "name": "lemon juice", "quanity": "1", "unit": "tablespoon" }, { "name": "water", "quanity": "½", "unit": "cup" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "onion, chopped", "quanity": "1", "unit": "small" }, { "name": "ground black pepper", "quanity": "⅛", "unit": "teaspoon" }, { "name": "wine vinegar", "quanity": "1", "unit": "tablespoon" }, { "name": "kielbasa sausage, cut into 1 inch pieces", "quanity": "1", "unit": "pound" } ]

[ " Place cabbage in a large kettle; add diced apple, 2 teaspoons salt, lemon juice, and water. Bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, for about 15 minutes.\n", " Warm butter in a skillet over medium-high heat. Sauté onion until golden. Add onion to cabbage mixture along with 1 teaspoon salt, pepper, vinegar, and sausage. Cook, covered, until sausage is heated through, 20 to 30 minutes.\n", " Spoon cabbage onto a heated platter and top with sausage to serve.\n" ]

{ "Calories": "355", "Carbs": "16g", "Fat": "27g", "Protein": "13g" }

{ "active_time": null, "additional_time": "2 hrs", "bake_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "8", "soak_time": null, "total_time": "2 hrs 30 mins", "yield": null }

[ { "name": "bacon", "quanity": "8", "unit": "slices" }, { "name": "sunflower seed kernels", "quanity": "⅓", "unit": "cup" }, { "name": "broccoli, cut into bite-size pieces", "quanity": "1", "unit": "large head" }, { "name": "seedless red grapes, halved", "quanity": "1", "unit": "cup" }, { "name": "diced red onion", "quanity": "⅓", "unit": "cup" }, { "name": "mayonnaise", "quanity": "1", "unit": "cup" }, { "name": "apple cider vinegar", "quanity": "3", "unit": "tablespoons" }, { "name": "white sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Crumble 7 slices of bacon; mix with sunflower seeds in a resealable plastic bag and set aside.\n", " Combine broccoli, grapes, and onion in a large bowl.\n", " Whisk mayonnaise, vinegar, sugar, and pepper together in a separate bowl; crumble remaining slice of bacon and fold into dressing.\n", " Pour dressing over broccoli mixture; toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for flavors to blend, about 2 hours. Sprinkle bacon-sunflower seed mixture over salad before serving; mix well.\n" ]

{ "Calories": "327", "Carbs": "13g", "Fat": "29g", "Protein": "6g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "prep_time": "35 mins", "rest_time": null, "servings": "8", "soak_time": null, "total_time": "1 hr 20 mins", "yield": "8 bowls of soup" }

[ { "name": "bacon, cut into 1/4-inch pieces", "quanity": "4", "unit": "slices" }, { "name": "russet potatoes, peeled and cubed", "quanity": "4", "unit": "" }, { "name": "yellow corn, drained", "quanity": "½", "unit": "(15.25 ounce) can" }, { "name": "celery, chopped", "quanity": "2", "unit": "stalks" }, { "name": "onion, diced", "quanity": "1", "unit": "small" }, { "name": "carrot, chopped", "quanity": "1", "unit": "" }, { "name": "garlic, minced", "quanity": "4", "unit": "cloves" }, { "name": "chicken broth", "quanity": "1 ½", "unit": "cups" }, { "name": "butter", "quanity": "3", "unit": "tablespoons" }, { "name": "all-purpose flour", "quanity": "3", "unit": "tablespoons" }, { "name": "milk", "quanity": "2 ½", "unit": "cups" }, { "name": "eggs", "quanity": "2", "unit": "" }, { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "shredded Cheddar cheese", "quanity": "1", "unit": "cup" }, { "name": "shredded Swiss cheese", "quanity": "1", "unit": "cup" }, { "name": "finely minced fresh parsley", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" } ]

[ " Heat a skillet over medium heat. Add bacon and fry until crisp, 3 to 5 minutes. Pour bacon and grease into a large pot. Add potatoes, corn, celery, onion, carrot, and garlic. Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer until vegetables are tender, about 15 minutes.\n", " Melt butter in a saucepan over medium heat. Add 3 tablespoons flour and whisk until smooth. Pour in milk, bring to a boil, reduce heat, and simmer until soup is thickened, about 2 minutes.\n", " Beat eggs in a bowl. Add 1 cup flour and stir with a fork until rivel dough is completely moistened.\n", " Mash the soup vegetables lightly in the pot. Add milk mixture. Stir to combine.\n", " Drop teaspoon-sized chunks of rivel dough into the soup a few at a time, stirring as you go to prevent them from sticking together. Cook over low heat until rivels are solid, about 15 minutes. Stir in Cheddar cheese, Swiss cheese, parsley, salt, and pepper.\n" ]

{ "Calories": "572", "Carbs": "53g", "Fat": "28g", "Protein": "28g" }

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

[ { "name": "refrigerated crescent rolls", "quanity": "2", "unit": "(8 ounce) cans" }, { "name": "thinly sliced deli ham, chopped", "quanity": "4", "unit": "ounces" }, { "name": "cream cheese, softened", "quanity": "4", "unit": "ounces" }, { "name": "milk", "quanity": "½", "unit": "cup" }, { "name": "egg, separated", "quanity": "1", "unit": "" }, { "name": "eggs", "quanity": "7", "unit": "" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "chopped red bell pepper", "quanity": "¼", "unit": "cup" }, { "name": "chopped green onion", "quanity": "2", "unit": "tablespoons" }, { "name": "butter", "quanity": "1", "unit": "teaspoon" }, { "name": "shredded Cheddar cheese", "quanity": "½", "unit": "cup" } ]

[ " Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.\n", " Unroll each tube of crescent dough, but do not separate rectangles. Place side-by-side on prepared baking sheet with long sides touching; press and seal seams and perforations. Arrange ham lengthwise down center third of rectangle.\n", " Beat cream cheese and milk in a bowl. Separate one egg, placing egg white aside. Stir egg yolk, remaining eggs, salt, and pepper into cream cheese mixture; fold in red pepper and onion.\n", " Melt butter in a large skillet over medium heat; pour egg mixture into skillet and cook until just set, about 5 minutes. Remove from heat and spoon eggs over ham; sprinkle with Cheddar cheese.\n", " Cut 1-inch-wide strips towards the center to within 1/2-inch of filling on each long side of dough. Starting at one end, fold alternating strips at an angle across filling; pinch ends to seal and tuck under. Beat reserved egg white and brush over dough.\n", " Bake in preheated oven until golden, 25 to 28 minutes.\n" ]

{ "Calories": "558", "Carbs": "32g", "Fat": "37g", "Protein": "22g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "8", "soak_time": null, "total_time": "5 mins", "yield": "1 cup" }

[ { "name": "water", "quanity": "⅓", "unit": "cup" }, { "name": "vinegar", "quanity": "⅓", "unit": "cup" }, { "name": "vegetable oil", "quanity": "⅓", "unit": "cup" }, { "name": "garlic, minced", "quanity": "3", "unit": "cloves" }, { "name": "dried thyme", "quanity": "1", "unit": "teaspoon" }, { "name": "dried Italian-style seasoning", "quanity": "1", "unit": "teaspoon" }, { "name": "poultry seasoning", "quanity": "1", "unit": "teaspoon" }, { "name": "dried rosemary, crushed", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" } ]

[ " Combine water, vinegar, oil, garlic, thyme, Italian-style seasoning, poultry seasoning, rosemary, salt, and ground black pepper in a medium bowl; mix well.\n" ]

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

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

[ { "name": "shredded Cheddar cheese blend", "quanity": "1 ½", "unit": "cups" }, { "name": "condensed cream of chicken soup", "quanity": "2", "unit": "(10.5 ounce) cans" }, { "name": "sour cream", "quanity": "2", "unit": "cups" }, { "name": "melted butter", "quanity": "½", "unit": "cup" }, { "name": "onion, chopped", "quanity": "½", "unit": "cup" }, { "name": "shredded hash brown potatoes", "quanity": "1", "unit": "(32 ounce) package" }, { "name": "coarsely crushed corn flakes", "quanity": "3", "unit": "cups" }, { "name": "melted butter", "quanity": "2", "unit": "tablespoons" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.\n", " Combine Cheddar cheese, cream of chicken soup, sour cream, 1/2 cup melted butter, and onions in a large bowl. Gently fold in hash browns and spread out in the prepared baking dish. Cover evenly with crushed corn flakes and drizzle with 2 tablespoons melted butter.\n", " Bake in the preheated oven for 30 minutes.\n" ]

{ "Calories": "398", "Carbs": "23g", "Fat": "36g", "Protein": "9g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "8", "soak_time": null, "total_time": "40 mins", "yield": null }

[ { "name": "bulk Italian sausage", "quanity": "1", "unit": "pound" }, { "name": "carrots, cut into 1/2-inch rounds", "quanity": "2", "unit": "medium" }, { "name": "onion, chopped", "quanity": "1", "unit": "small" }, { "name": "celery, chopped", "quanity": "1", "unit": "stalk" }, { "name": "garlic, minced", "quanity": "1", "unit": "large clove" }, { "name": "chicken broth", "quanity": "6", "unit": "cups" }, { "name": "great northern beans, drained", "quanity": "3", "unit": "(16 ounce) cans" }, { "name": "diced tomatoes", "quanity": "1", "unit": "(14.5 ounce) can" }, { "name": "cabbage, roughly chopped", "quanity": "½", "unit": "medium head" }, { "name": "Italian seasoning", "quanity": "1 ¼", "unit": "teaspoons" } ]

[ " Heat a Dutch oven over medium-high heat. Cook and stir sausage in the hot pot until browned and crumbly, 5 to 7 minutes. Add carrots, onion, celery, and garlic; cook and stir for 1 to 2 minutes.\n", " Add chicken broth, beans, tomatoes, cabbage, and Italian seasoning; bring to a simmer. Cook until cabbage is tender, 5 to 10 minutes.\n" ]

{ "Calories": "379", "Carbs": "46g", "Fat": "12g", "Protein": "22g" }

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

[ { "name": "half-and-half", "quanity": "1 ½", "unit": "cups" }, { "name": "milk", "quanity": "1 ½", "unit": "cups" }, { "name": "white sugar", "quanity": "⅓", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1", "unit": "tablespoon" }, { "name": "peppermint extract", "quanity": "1 ½", "unit": "teaspoons" } ]

[ " Combine half-and-half and milk in a saucepan over medium heat. Heat until steaming, about 10 minutes; do not bring to a boil.\n", " Stir in sugar. Heat until sugar has dissolved, about 2 more minutes. Remove from the heat and stir in vanilla and peppermint extracts.\n" ]

{ "Calories": "40", "Carbs": "4g", "Fat": "2g", "Protein": "1g" }

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "prep_time": "45 mins", "rest_time": null, "servings": "5", "soak_time": null, "total_time": "1 hr 20 mins", "yield": "10 to 15 balls" }

[ { "name": "imitation crabmeat, chopped", "quanity": "10", "unit": "ounces" }, { "name": "avocado, diced", "quanity": "1", "unit": "medium" }, { "name": "Italian-seasoned bread crumbs", "quanity": "2", "unit": "cups" }, { "name": "water", "quanity": "3", "unit": "cups" }, { "name": "uncooked instant rice", "quanity": "3", "unit": "cups" }, { "name": "cream cheese, softened", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "soy sauce", "quanity": "2", "unit": "tablespoons" }, { "name": "garlic salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "canola oil for frying, or as needed", "quanity": "1", "unit": "cup" }, { "name": "mayonnaise", "quanity": "3", "unit": "tablespoons" }, { "name": "Sriracha sauce", "quanity": "1", "unit": "tablespoon" } ]

[ " Toss together crabmeat and avocado in a medium bowl for the filling and place in the refrigerator to chill until needed. Place bread crumbs in a shallow bowl and set aside.\n", " Bring water to a boil over high heat. Add rice; stir, cover, and remove from heat. Let sit until water is absorbed, about 5 minutes, then fluff with a fork.\n", " When rice is set and still hot, blend in cream cheese, soy sauce, garlic salt, and pepper until cream cheese is fully incorporated and no chunks remain.\n", " Scoop out a golf ball-sized handful of rice mixture and flatten it into a patty. Add about a heaping teaspoon avocado-crab filling into the center. Cup your hand and shape rice around filling. Roll between your hands to seal and get a good round shape; patch any holes with more rice if needed. Roll in bread crumbs until well coated. Repeat with remaining rice mixture and filling.\n", " Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).\n", " Cook 1 to 2 rice balls at a time in hot oil. If not fully submerged, let each side of rice ball fry until golden brown, about 30 seconds per side. Remove to a paper towel-lined plate to drain. Repeat with remaining rice balls.\n", " Combine mayonnaise and Sriracha in a small bowl. Serve with rice balls for dipping.\n" ]

{ "Calories": "771", "Carbs": "93g", "Fat": "36g", "Protein": "20g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "40 mins", "cool_time": null, "fry_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "total_time": "55 mins", "yield": null }

[ { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "onion, chopped", "quanity": "1", "unit": "medium" }, { "name": "minced garlic", "quanity": "1", "unit": "tablespoon" }, { "name": "chicken broth", "quanity": "2", "unit": "(14 ounce) cans" }, { "name": "condensed Cheddar cheese soup", "quanity": "1", "unit": "(10.5 ounce) can " }, { "name": "picante sauce", "quanity": "1", "unit": "cup" }, { "name": "chili powder", "quanity": "2", "unit": "teaspoons" }, { "name": "dried oregano", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cumin", "quanity": "1", "unit": "teaspoon" }, { "name": "dried cilantro", "quanity": "1", "unit": "teaspoon" }, { "name": "ground white pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "bay leaf", "quanity": "1", "unit": "" }, { "name": "cooked chicken, shredded", "quanity": "1", "unit": "pound" }, { "name": "drained and rinsed canned corn ", "quanity": "⅔", "unit": "cup" }, { "name": "half-and-half", "quanity": "½", "unit": "cup" }, { "name": "tortilla strips", "quanity": "¼", "unit": "cup" } ]

[ " Heat olive oil in a large saucepan over medium heat; stir onion and garlic into hot oil. Sauté until onion has softened and turned translucent, about 5 minutes.\n", " Add broth, condensed soup, picante sauce, chili powder, oregano, cumin, cilantro, white pepper, and bay leaf; bring to a boil. Add chicken, corn, and half-and-half; stir to combine. Cover and simmer for 30 minutes.\n", " Ladle into bowls and top with tortilla strips.\n" ]

{ "Calories": "321", "Carbs": "15g", "Fat": "19g", "Protein": "22g" }

{ "active_time": null, "additional_time": "8 hrs", "bake_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "12", "soak_time": null, "total_time": "8 hrs 25 mins", "yield": "12 small cheesecakes" }

[ { "name": "almond meal", "quanity": "⅔", "unit": "cup" }, { "name": "butter, melted", "quanity": "5", "unit": "tablespoons" }, { "name": "cream cheese", "quanity": "2", "unit": "(8 ounce) packages" }, { "name": "low-calorie natural sweetener (such as Swerve)", "quanity": "¾", "unit": "cup" }, { "name": "heavy whipping cream", "quanity": "¼", "unit": "cup" }, { "name": "water", "quanity": "2", "unit": "tablespoons" }, { "name": "eggs", "quanity": "3", "unit": "large" }, { "name": "sour cream", "quanity": "½", "unit": "cup" }, { "name": "almond flour", "quanity": "2", "unit": "tablespoons" }, { "name": "vanilla extract", "quanity": "1 ½", "unit": "teaspoons" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.\n", " Mix together almond meal and melted butter in a large bowl until well combined. Spoon into the bottoms of the paper liners in the pan; press down to form a flat crust.\n", " Stir together cream cheese and sweetener in a separate bowl just until smooth. Mix in whipping cream and water. Add eggs one at a time, whisking well after each addition. Stir in sour cream, almond flour, and vanilla until incorporated. Spoon into the prepared paper liners.\n", " Bake in the preheated oven until cheesecakes are almost set in the middle, 15 to 18 minutes. Be careful not to overcook. Let cool at room temperature; refrigerate for 8 hours to overnight.\n" ]

{ "Calories": "273", "Carbs": "16g", "Fat": "27g", "Protein": "7g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "24", "soak_time": null, "total_time": "10 mins", "yield": "3 cups" }

[ { "name": "VELVEETA®, cut into 1/2-inch cubes", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained", "quanity": "1", "unit": "(10 ounce) can" } ]

[ " Combine ingredients in microwaveable bowl.\n", " Microwave on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.\n" ]

{ "Calories": "59", "Carbs": "2g", "Fat": "4g", "Protein": "3g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "2", "soak_time": null, "total_time": "50 mins", "yield": null }

[ { "name": "cooking spray", "quanity": "", "unit": "" }, { "name": "salmon fillets, skin removed", "quanity": "2", "unit": "(7 ounce)" }, { "name": "lump crabmeat, drained and flaked", "quanity": "1", "unit": "(6 ounce) can" }, { "name": "tiny shrimp, drained", "quanity": "1", "unit": "(4 ounce) can" }, { "name": "chopped mushrooms", "quanity": "½", "unit": "cup" }, { "name": "mayonnaise", "quanity": "¼", "unit": "cup" }, { "name": "shredded Parmesan cheese", "quanity": "¼", "unit": "cup" }, { "name": "lemon juice", "quanity": "2", "unit": "tablespoons" }, { "name": "chopped green onion", "quanity": "2", "unit": "tablespoons" }, { "name": "dry bread crumbs", "quanity": "2", "unit": "tablespoons" }, { "name": "seafood seasoning (such as Old Bay), or more to taste", "quanity": "½", "unit": "teaspoon" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a sheet pan with cooking spray.\n", " Cut a slit through the middle of each salmon fillet, about 2/3 the length of the fillet. Set aside.\n", " Mix crab, shrimp, mushrooms, mayonnaise, Parmesan cheese, lemon juice, green onion, and bread crumbs together in a bowl.\n", " Shape 2/3 of the stuffing mixture into 2 large mounds on the prepared sheet pan. Spread open the fillets and place one over each mound. Fill in the top of the slits with remaining stuffing. Season each fillet with seafood seasoning.\n", " Bake in the preheated oven until salmon flakes easily with a fork and stuffing is hot, about 30 minutes.\n" ]

{ "Calories": "642", "Carbs": "9g", "Fat": "34g", "Protein": "72g" }

{ "active_time": null, "additional_time": "4 hrs 30 mins", "bake_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "10", "soak_time": null, "total_time": "5 hrs 25 mins", "yield": "10 pieces" }

[ { "name": "uncooked short-grain white rice", "quanity": "2", "unit": "cups" }, { "name": "water", "quanity": "2", "unit": "cups" }, { "name": "rice vinegar", "quanity": "6", "unit": "tablespoons" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "soy sauce", "quanity": "¼", "unit": "cup" }, { "name": "oyster sauce", "quanity": "¼", "unit": "cup" }, { "name": "fully cooked luncheon meat (such as Spam)", "quanity": "1", "unit": "(12 ounce) container" }, { "name": "vegetable oil", "quanity": "2", "unit": "tablespoons" }, { "name": "sushi nori (dry seaweed)", "quanity": "5", "unit": "sheets" } ]

[ " Soak uncooked rice in water to cover for 4 hours; drain and rinse.\n", " Bring 2 cups water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.\n", " Remove pan from heat and stir in rice vinegar. Set aside to cool.\n", " Stir sugar, soy sauce, and oyster sauce together in a medium bowl until sugar is completely dissolved. Slice luncheon meat lengthwise into 10 slices, or to desired thickness, and marinate in sauce for 5 minutes.\n", " Heat oil in a large skillet over medium-high heat. Cook slices until lightly browned, about 2 minutes per side.\n", " Cut nori sheets in half and lay on a flat work surface. Place a rice press in the center of a sheet, and press rice tightly inside. Top with a slice of luncheon meat, and remove press. Wrap nori around rice, sealing edges with a small amount of water. (Rice may also be formed by hand in the shape of the meat slices and about 1-inch thick.)\n", " Serve musubi warm or chilled.\n" ]

{ "Calories": "276", "Carbs": "35g", "Fat": "12g", "Protein": "7g" }

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "cook_time": "7 mins", "cool_time": null, "fry_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "10", "soak_time": null, "total_time": "32 mins", "yield": "1 9-inch square pie" }

[ { "name": "chocolate sandwich cookies with extra creme filling (such as Double Stuf Oreos®), or more to taste", "quanity": "18", "unit": "" }, { "name": "butter, melted", "quanity": "4", "unit": "tablespoons" }, { "name": "cold milk", "quanity": "2", "unit": "cups" }, { "name": "instant chocolate pudding mix (such as Jell-O®)", "quanity": "1", "unit": "(3.4 ounce) package" }, { "name": "cream cheese, softened", "quanity": "2", "unit": "(8 ounce) packages" }, { "name": "frozen whipped topping, thawed", "quanity": "1", "unit": "(12 ounce) container" }, { "name": "confectioners' sugar", "quanity": "⅓", "unit": "cup" } ]

[ " Gather the ingredients. Preheat the oven to 300 degrees F (150 degrees C).\n", " Blend cookies in a food processor until finely crushed. Mix in melted butter. Press crust mixture into the bottom and 1/4 inch up the edges of a 9x9-inch baking dish.\n", " Bake in the preheated oven for 7 minutes. Set aside to cool.\n", " Whisk milk and pudding mix together for 2 minutes. Let stand until thickened, about 5 minutes.\n", " Wipe out food processor and blend together cream cheese, 1 cup whipped topping, and confectioners' sugar. Layer cream cheese mixture over the baked crust.\n", " Spread the pudding on top. Top off with the remaining whipped topping.\n" ]

{ "Calories": "497", "Carbs": "40g", "Fat": "36g", "Protein": "7g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "24", "soak_time": null, "total_time": "35 mins", "yield": "24 squares" }

[ { "name": "refrigerated crescent roll dough", "quanity": "2", "unit": "(8 ounce) cans" }, { "name": "cream cheese, softened", "quanity": "2", "unit": "(8 ounce) packages" }, { "name": "white sugar, divided", "quanity": "1 ¼", "unit": "cups" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "butter, melted", "quanity": "½", "unit": "cup" }, { "name": "ground cinnamon", "quanity": "1", "unit": "teaspoon" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.\n", " Unroll one can of crescent rolls and press dough into the bottom of the prepared pan. Set second can aside.\n", " Mix together cream cheese, 1 cup sugar, and vanilla in a medium bowl until smooth and creamy. Spread over crescent dough layer. Unroll second can of crescent rolls and lay dough on top of cream cheese mixture; do not press down.\n", " Pour melted butter over the entire pan. Combine remaining 1/4 cup sugar and cinnamon in a small bowl; sprinkle on top.\n", " Bake in the preheated oven until top is crisp and golden, 25 to 30 minutes. Once cool, cut into 24 squares.\n" ]

{ "Calories": "213", "Carbs": "18g", "Fat": "14g", "Protein": "3g" }

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

[ { "name": "ice cubes", "quanity": "1", "unit": "cup" }, { "name": "cola", "quanity": "4", "unit": "fluid ounces" }, { "name": "coffee flavored liqueur", "quanity": "1", "unit": "fluid ounce" }, { "name": "vodka", "quanity": "1", "unit": "(1.5 fluid ounce) jigger" }, { "name": "milk", "quanity": "2", "unit": "fluid ounces" }, { "name": "maraschino cherry (Optional)", "quanity": "1", "unit": "unknown" } ]

[ " Fill a highball glass with ice.\n", " Pour in cola, coffee liqueur, and vodka in the order listed; add milk and stir briefly. Top with a maraschino cherry.\n" ]

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

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

[ { "name": "ice cubes", "quanity": "2", "unit": "cups" }, { "name": "vodka", "quanity": "¾", "unit": "fluid ounce" }, { "name": "tequila", "quanity": "¾", "unit": "fluid ounce" }, { "name": "rum", "quanity": "¾", "unit": "fluid ounce" }, { "name": "gin", "quanity": "¾", "unit": "fluid ounce" }, { "name": "Blue Curacao", "quanity": "¾", "unit": "fluid ounce" }, { "name": "sour mix", "quanity": "1", "unit": "dash" }, { "name": "lemon-lime flavored carbonated beverage", "quanity": "2", "unit": "fluid ounces" }, { "name": "fresh lemon", "quanity": "1", "unit": "slice" } ]

[ " Fill a cocktail shaker with ice. Add vodka, tequila, rum, gin, Blue Curacao, sour mix, and lemon-lime soda; shake vigorously to get lots of froth.\n", " Pour the contents of the shaker, including ice, into a tall bar glass and garnish with a slice of lemon.\n" ]

{ "Calories": "311", "Carbs": "19g", "Fat": "0g", "Protein": "0g" }

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

[ { "name": "freshly squeezed lemon juice", "quanity": "¼", "unit": "cup" }, { "name": "garlic, finely grated", "quanity": "3", "unit": "large cloves" }, { "name": "canola oil", "quanity": "2", "unit": "tablespoons" }, { "name": "chopped fresh rosemary", "quanity": "2", "unit": "tablespoons" }, { "name": "kosher salt", "quanity": "2 ½", "unit": "teaspoons" }, { "name": "freshly ground black pepper", "quanity": "2", "unit": "teaspoons" }, { "name": "Dijon mustard, or to taste", "quanity": "2", "unit": "teaspoons" }, { "name": "skinless, boneless chicken breasts", "quanity": "2", "unit": "(10 ounce)" }, { "name": "lemon wedges for serving", "quanity": "", "unit": "" } ]

[ " Gather all ingredients.\n", " Stir lemon juice, garlic, oil, rosemary, salt, pepper, and mustard together in a bowl until well combined. Using a fork, prick each chicken breast all over 8 to 10 times.\n", " Add chicken breasts to bowl with lemon juice mixture and toss to coat completely, using your hands to gently massage lemon juice mixture into each chicken breast. Cover bowl with plastic wrap and refrigerate for 1 hour.\n", " Preheat an outdoor grill for medium-high heat and lightly oil the grate.\n", " Place chicken breasts on oiled grates; grill, covered, until chicken breasts are lightly charred, no longer pink in the center and the juices run clear, 10 to 12 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).\n", " Transfer chicken breasts to serving platter; serve with lemon wedges.\n" ]

{ "Calories": "234", "Carbs": "4g", "Fat": "9g", "Protein": "33g" }

{ "active_time": null, "additional_time": "2 hrs", "bake_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "8", "soak_time": null, "total_time": "2 hrs 30 mins", "yield": null }

[ { "name": "lump crab or imitation crabmeat", "quanity": "1", "unit": "pound" }, { "name": "uncooked shrimp, peeled and deveined", "quanity": "1", "unit": "pound" }, { "name": "lemon juice, divided", "quanity": "6", "unit": "teaspoons" }, { "name": "minced celery", "quanity": "1", "unit": "cup" }, { "name": "mayonnaise (such as Hellmann's)", "quanity": "1", "unit": "cup" }, { "name": "minced red onion", "quanity": "⅓", "unit": "cup" }, { "name": "minced red onion", "quanity": "1", "unit": "tablespoon" }, { "name": "minced fresh dill", "quanity": "3", "unit": "tablespoons" }, { "name": "seafood seasoning (such as Old Bay)", "quanity": "1", "unit": "tablespoon" }, { "name": "salt and freshly ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Bring a large pot of water to a boil. Add shrimp and 2 tablespoons lemon juice; cook until shrimp are bright pink on the outside and the meat is opaque, about 2 minutes.\n", " Transfer shrimp to a bowl of ice water to stop the cooking process. Drain and pat dry with paper towels.\n", " Combine celery, mayonnaise, 1/3 cup plus 1 tablespoon red onion, dill, remaining 4 teaspoons lemon juice, seafood seasoning, salt, and pepper in a large bowl.\n", " Dice shrimp and crab. Add to the mayonnaise mixture and gently stir to coat. Refrigerate for 2 hours before serving.\n" ]

{ "Calories": "304", "Carbs": "11g", "Fat": "23g", "Protein": "14g" }

{ "active_time": null, "additional_time": "12 hrs 15 mins", "bake_time": null, "cook_time": "50 mins", "cool_time": null, "fry_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "32", "soak_time": null, "total_time": "13 hrs 35 mins", "yield": "4 pints" }

[ { "name": "ripe peaches", "quanity": "18", "unit": "unknown" }, { "name": "water, or more as needed (Optional)", "quanity": "1", "unit": "tablespoon" }, { "name": "white sugar", "quanity": "4", "unit": "cups" }, { "name": "ground cinnamon, or more to taste", "quanity": "½", "unit": "teaspoon" }, { "name": "ground nutmeg, or more to taste", "quanity": "¼", "unit": "teaspoon" } ]

[ " Bring a large pot of water to a boil. Set out a large bowl of ice water.\n", " Carefully put 2 peaches at a time in boiling water; leave until scalded, 30 seconds to 1 minute. Quickly transfer to ice water, leaving them to cool for 30 seconds to 1 minute. Remove to a paper towel-lined plate. Repeat to scald and cool remaining peaches.\n", " Peel peach skin; discard skin and pits. Chop peach flesh and place in a large pot over medium-low heat. Cook, stirring frequently, until soft, about 30 minutes, adding water if necessary to prevent from sticking.\n", " Meanwhile, inspect 4 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peach butter is ready. Wash new, unused lids and rings in warm soapy water.\n", " Place cooked peaches in a blender; puree until smooth. Measure out 8 cups peach pulp and transfer back to the pot. Reserve any extra pulp for another use.\n", " Add sugar, cinnamon, and nutmeg to peach pulp. Bring to a simmer over medium-low heat; simmer, stirring frequently, until mixture has reduced and thickened, 5 to 10 minutes.\n", " Pack peach butter 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 minutes.\n", " Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.\n" ]

{ "Calories": "111", "Carbs": "28g", "Fat": null, "Protein": null }

{ "active_time": null, "additional_time": "15 mins", "bake_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "2", "soak_time": null, "total_time": "45 mins", "yield": null }

[ { "name": "olive oil, divided, or as needed", "quanity": "2", "unit": "teaspoons" }, { "name": "chopped onion, or more to taste", "quanity": "¼", "unit": "cup" }, { "name": "cream cheese", "quanity": "½", "unit": "(8 ounce) package" }, { "name": "crumbled blue cheese", "quanity": "¼", "unit": "cup" }, { "name": "chopped fresh spinach", "quanity": "1", "unit": "cup" }, { "name": "dry bread crumbs", "quanity": "1", "unit": "tablespoon" }, { "name": "garlic, minced, or to taste", "quanity": "1", "unit": "clove" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "salmon fillet", "quanity": "1", "unit": "(8 ounce)" }, { "name": "lemon juice, or to taste", "quanity": "1", "unit": "teaspoon" } ]

[ " Heat 1 teaspoon oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove from the heat and transfer to a bowl.\n", " Combine cream cheese and blue cheese in a microwave-safe bowl. Heat on high for 25 seconds.\n", " Add cheese mixture, spinach, bread crumbs, garlic, salt, and pepper to the onions; mix until well combined. Put stuffing in the freezer until chilled, 15 to 20 minutes.\n", " Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with parchment paper.\n", " Cut salmon into 2 portions. Slice each portion in half, leaving a connecting point at one side.\n", " Heat remaining oil in a skillet over medium heat. Add salmon and fry until colored a bit, about 15 seconds per side. Transfer salmon to the prepared baking dish.\n", " Take stuffing out of the freezer and make into 2 balls. Put 1 ball into each salmon portion.\n", " Bake in the preheated oven until fish flakes easily with a fork, 15 to 17 minutes. Garnish with lemon juice.\n" ]

{ "Calories": "446", "Carbs": "7g", "Fat": "33g", "Protein": "30g" }

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

[ { "name": "sugar", "quanity": "1", "unit": "cup" }, { "name": "water", "quanity": "1", "unit": "cup" }, { "name": "chopped mango", "quanity": "2", "unit": "cups" }, { "name": "water", "quanity": "1", "unit": "cup" }, { "name": "lemon juice", "quanity": "1", "unit": "cup" }, { "name": "ice", "quanity": "2", "unit": "cups" } ]

[ " To make the simple syrup: Combine sugar and water in a saucepan over medium-high heat. Bring to a boil and stir until sugar has dissolved. Remove from heat and allow to cool.\n", " To make the mango lemonade: Combine mango and 1 cup water in a blender or food processor until smooth. Pour mango through a strainer into a pitcher. Stir in lemon juice and simple syrup. Mix well.\n", " Add ice to the pitcher and serve.\n" ]

{ "Calories": "262", "Carbs": "69g", "Fat": "0g", "Protein": "1g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "1 hr 30 mins", "cool_time": null, "fry_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "8", "soak_time": null, "total_time": "1 hr 50 mins", "yield": null }

[ { "name": "baby back pork ribs", "quanity": "4", "unit": "pounds" }, { "name": "water", "quanity": "⅔", "unit": "cup" }, { "name": "red wine vinegar", "quanity": "⅓", "unit": "cup" }, { "name": "ketchup", "quanity": "1", "unit": "cup" }, { "name": "water", "quanity": "1", "unit": "cup" }, { "name": "cider vinegar", "quanity": "½", "unit": "cup" }, { "name": "Worcestershire sauce", "quanity": "⅓", "unit": "cup" }, { "name": "prepared mustard", "quanity": "¼", "unit": "cup" }, { "name": "butter", "quanity": "4", "unit": "tablespoons" }, { "name": "packed brown sugar", "quanity": "½", "unit": "cup" }, { "name": "hot pepper sauce", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "⅛", "unit": "teaspoon" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Place ribs in two 10x15-inch roasting pans. Pour water and red wine vinegar into a bowl; stir to mix. Pour diluted vinegar over ribs and cover with foil. Bake in the preheated oven for 45 minutes. Baste the ribs with juices halfway through cooking.\n", " To make the BBQ sauce: Mix ketchup, water, vinegar, Worcestershire sauce, mustard, butter, brown sugar, hot pepper sauce, and salt together in a medium saucepan; bring to a boil. Reduce heat to low, cover, and simmer for 1 hour.\n", " Preheat grill for medium heat.\n", " Lightly oil preheated grill. Transfer ribs from the oven to the grill, discarding cooking liquid. Grill over medium heat for 15 minutes, turning ribs once. Baste ribs generously with BBQ sauce, and grill 8 minutes. Turn ribs, baste again with BBQ sauce, and grill 8 minutes.\n" ]

{ "Calories": "519", "Carbs": "25g", "Fat": "36g", "Protein": "25g" }

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

[ { "name": "cubed seedless watermelon", "quanity": "4", "unit": "cups" }, { "name": "ice cubes", "quanity": "10", "unit": "" }, { "name": "fresh lime juice", "quanity": "⅓", "unit": "cup" }, { "name": "white sugar", "quanity": "¼", "unit": "cup" }, { "name": "salt (Optional)", "quanity": "⅛", "unit": "teaspoon" } ]

[ " Place watermelon and ice into a blender. Pour in lime juice, sugar, and salt. Blend until smooth.\n" ]

{ "Calories": "79", "Carbs": "21g", "Fat": "0g", "Protein": "1g" }

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

[ { "name": "white sugar", "quanity": "3/4", "unit": "cup" }, { "name": "water, divided", "quanity": "4 ½", "unit": "cups" }, { "name": "blackberries", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "freshly squeezed lemon juice", "quanity": "1", "unit": "cup" }, { "name": "ice cubes", "quanity": "", "unit": "" } ]

[ " Heat 3/4 cup sugar and 1/2 cup water in a small saucepan over medium heat. Cook and stir until sugar has dissolved, about 2 minutes. Let cool.\n", " Place blackberries and remaining 2 tablespoons of sugar in a blender. Blend until smooth.\n", " Combine simple syrup, blended blackberries, remaining 4 cups of water, and lemon juice. Place a fine-mesh sieve over a pitcher and pour lemonade into the pitcher; discard solids. Serve over ice.\n" ]

{ "Calories": "200", "Carbs": "53g", "Fat": "0g", "Protein": "1g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "40 mins", "cool_time": null, "fry_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "5", "soak_time": null, "total_time": "1 hr", "yield": null }

[ { "name": "whole chicken", "quanity": "1", "unit": "(4 pound)" }, { "name": "garlic", "quanity": "3", "unit": "cloves" }, { "name": "fresh ginger root, peeled", "quanity": "2", "unit": "(1-inch) pieces" }, { "name": "green onions", "quanity": "2", "unit": "" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "sesame oil", "quanity": "2", "unit": "tablespoons" }, { "name": "vegetable oil", "quanity": "3", "unit": "tablespoons" }, { "name": "sesame oil", "quanity": "1", "unit": "tablespoon" }, { "name": "shallots, finely chopped", "quanity": "2", "unit": "" }, { "name": "garlic, minced", "quanity": "5", "unit": "cloves" }, { "name": "fresh ginger root, peeled and chopped", "quanity": "1", "unit": "(1-inch) piece" }, { "name": "chopped cilantro", "quanity": "½", "unit": "cup" }, { "name": "chicken stock", "quanity": "4", "unit": "cups" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "long grain rice, rinsed and drained", "quanity": "3", "unit": "cups" }, { "name": "cilantro sprigs", "quanity": "", "unit": "" }, { "name": "sliced green onion", "quanity": "", "unit": "" }, { "name": "cucumber, thinly sliced", "quanity": "1", "unit": "" }, { "name": "fresh tomatoes, chopped", "quanity": "2", "unit": "" } ]

[ " Bring a large pot of water to a boil. Crush 3 cloves of garlic and 2 pieces of ginger, and place them into the cavity of the chicken. Tie green onions into a knot, and place them into the chicken along with 1/2 teaspoon of salt. Carefully submerge chicken breast-side down into the water.\n", " Bring to a boil, then cover and remove from heat. Let stand covered for 40 minutes, turning chicken over half way through.\n", " While chicken is cooking, heat vegetable oil and 1 tablespoon of sesame oil in a large saucepan over medium heat. Fry shallots, ginger, and garlic in oil until fragrant. Add cilantro and rice, and cook, stirring until toasted. Pour in chicken stock and season with salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and steam holes appear in the surface of the rice, about 20 minutes.\n", " When chicken is cooked, remove it from the pot, and place under cold running water to tighten the skin; rub the skin with sesame oil and chop chicken into pieces. Place chicken pieces on a serving platter, and garnish with cilantro, green onion, cucumber and tomato. Serve with rice.\n" ]

{ "Calories": "970", "Carbs": "103g", "Fat": "41g", "Protein": "45g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "1 hr 15 mins", "cool_time": null, "fry_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "6", "soak_time": null, "total_time": "1 hr 40 mins", "yield": null }

[ { "name": "potatoes, peeled and diced", "quanity": "2", "unit": "pounds" }, { "name": "milk", "quanity": "2", "unit": "cups" }, { "name": "bay leaf", "quanity": "1", "unit": "" }, { "name": "ground nutmeg", "quanity": "½", "unit": "teaspoon" }, { "name": "cod", "quanity": "1", "unit": "(1 pound) fillet" }, { "name": "butter, divided", "quanity": "½", "unit": "cup" }, { "name": "leek, white part only, chopped", "quanity": "1", "unit": "medium" }, { "name": "all-purpose flour", "quanity": "¼", "unit": "cup" }, { "name": "grated sharp Cheddar cheese, divided", "quanity": "4", "unit": "ounces" }, { "name": "peas (Optional)", "quanity": "1", "unit": "cup" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "hard-boiled eggs, quartered (Optional)", "quanity": "2", "unit": "" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool.\n", " Combine milk, bay leaf, and nutmeg in a large pan and bring to a gentle simmer over medium-low heat. Add cod and poach until flaky, about 5 minutes. Use a slotted spoon to transfer cod onto a plate; reserve poaching liquid. Use a fork to flake fish into bite-size pieces.\n", " Mash potatoes in a large bowl. Mix in 3 tablespoons butter and 2 tablespoons poaching liquid until potatoes are fairly stiff and not too runny.\n", " Heat 1 tablespoon butter in a skillet over medium heat and stir in leek. Cook and stir until softened and translucent, about 5 minutes. Set aside.\n", " Melt remaining 1/4-cup butter over medium heat in a large, deep skillet until it just stops bubbling. Add flour and stir roux continuously for 1 minute. Slowly pour in remaining poaching liquid, continuously stirring, to make base of sauce. Add 1/2 of sharp Cheddar cheese and stir until melted. Fold in flaked cod, leek, and peas. Season with salt and pepper.\n", " Place fish mixture in an oven-proof dish; press boiled eggs gently into filling across the surface. Cover with a thick layer of mashed potatoes. Sprinkle with remaining Cheddar cheese.\n", " Bake in the preheated oven until top is starting to brown, about 30 minutes. Serve immediately.\n" ]

{ "Calories": "504", "Carbs": "40g", "Fat": "26g", "Protein": "28g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "2", "soak_time": null, "total_time": "25 mins", "yield": null }

[ { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "white or brown sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "½", "unit": "teaspoon" }, { "name": "ground nutmeg", "quanity": "¼", "unit": "teaspoon" }, { "name": "unsalted butter", "quanity": "1", "unit": "tablespoon" }, { "name": "white bread", "quanity": "4", "unit": "slices" } ]

[ " Beat eggs in a wide mixing bowl; mix in sugar, vanilla extract, cinnamon, and nutmeg.\n", " Melt butter in a skillet over medium-low heat.\n", " Dip 2 slices of bread into egg mixture, ensuring both sides are covered; place in the skillet and cook until golden brown, about 4 minutes per side. Repeat with remaining 2 slices of bread. Serve warm.\n" ]

{ "Calories": "289", "Carbs": "33g", "Fat": "13g", "Protein": "10g" }

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

[ { "name": "cold mashed potatoes", "quanity": "1 ½", "unit": "cups" }, { "name": "finely chopped cooked ham", "quanity": "1", "unit": "cup" }, { "name": "green onions, finely chopped", "quanity": "3", "unit": "" }, { "name": "panko bread crumbs, divided", "quanity": "1 ½", "unit": "cups" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "Dijon mustard", "quanity": "1", "unit": "tablespoon" }, { "name": "dried dill weed", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "vegetable oil for frying, or as needed", "quanity": "½", "unit": "cup" } ]

[ " Mix together mashed potatoes, ham, green onions, 1/4 cup bread crumbs, egg, Dijon mustard, dill weed, salt, and black pepper in a large bowl until thoroughly combined. If mixture is too moist to hold together, mix in an additional 1/4 cup bread crumbs.\n", " Place remaining bread crumbs into a shallow bowl.\n", " Scoop about 1/3 cup of the mixture and form into a ball; slightly flatten into a patty. Press both sides of patty into bread crumbs; tap off any loose crumbs. Repeat with remaining mixture.\n", " Heat oil in a large skillet over medium heat until very hot. Fry patties, 2 to 3 at a time, in hot oil until golden brown, 3 to 4 minutes per side. Drain on a paper towel-lined plate.\n" ]

{ "Calories": "201", "Carbs": "29g", "Fat": "8g", "Protein": "9g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "36", "soak_time": null, "total_time": "35 mins", "yield": null }

[ { "name": "butter, softened", "quanity": "¾", "unit": "cup" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "firmly packed brown sugar", "quanity": "½", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "vanilla extract, or more to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "peanut butter", "quanity": "1", "unit": "cup" }, { "name": "unbleached flour", "quanity": "1 ¾", "unit": "cups" }, { "name": "baking soda", "quanity": "¾", "unit": "teaspoon" }, { "name": "chocolate chunks (such as Ghirardelli Bittersweet Chocolate)", "quanity": "10", "unit": "ounces" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C).\n", " Beat together butter, white sugar, and brown sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg and vanilla. Add peanut butter and beat until incorporated.\n", " Sift together flour and baking soda in a separate bowl; mix into butter mixture until well combined. Fold in chocolate chunks until evenly distributed. Spread batter into a 13x9-inch baking dish.\n", " Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool completely before cutting into squares.\n" ]

{ "Calories": "162", "Carbs": "14g", "Fat": "12g", "Protein": "4g" }

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

[ { "name": "all-purpose flour", "quanity": "¼", "unit": "cup" }, { "name": "boneless chicken breast halves, pounded very thin", "quanity": "4", "unit": "" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "butter", "quanity": "3", "unit": "tablespoons" }, { "name": "garlic, minced", "quanity": "3", "unit": "cloves" }, { "name": "white wine", "quanity": "½", "unit": "cup" }, { "name": "heavy whipping cream", "quanity": "1", "unit": "cup" }, { "name": "lemon juice", "quanity": "2 ½", "unit": "tablespoons" }, { "name": "chopped fresh basil", "quanity": "1", "unit": "tablespoon" }, { "name": "chopped fresh parsley", "quanity": "1", "unit": "tablespoon" }, { "name": "dried dill weed", "quanity": "2", "unit": "teaspoons" }, { "name": "chopped fresh thyme", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "capers, drained", "quanity": "4", "unit": "tablespoons" } ]

[ " Place flour onto a large plate. Dredge chicken breasts in flour and season with salt and pepper. Set aside.\n", " Melt butter in a large skillet over medium-low heat. Add garlic and cook until fragrant, about 2 minutes. Add chicken to the skillet and cook over medium-high heat until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from the skillet, cover with aluminum foil, and keep warm.\n", " Pour white wine into the same skillet and deglaze by scraping up all the brown bits from the bottom. Stir in cream, lemon juice, basil, parsley, dill, and thyme; bring to a boil. Reduce heat to medium-low. Cook, whisking constantly, until sauce is reduced and has a creamy consistency, 3 to 5 minutes. Stir capers into sauce and heat for 1 to 2 minutes more.\n", " Plate chicken breasts and spoon sauce on top.\n" ]

{ "Calories": "543", "Carbs": "18g", "Fat": "41g", "Protein": "22g" }