Datasets:

AWeirdDev

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all-recipes-xs

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{ "active_time": null, "additional_time": "2 hrs 45 mins", "bake_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "12", "soak_time": null, "total_time": "2 hrs 55 mins", "yield": null }

[ { "name": "fresh strawberries, hulled", "quanity": "12", "unit": "ounces" }, { "name": "white sugar", "quanity": "¾", "unit": "cup" }, { "name": "heavy whipping cream", "quanity": "2", "unit": "cups" }, { "name": "milk", "quanity": "1", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "tiny pinch" }, { "name": "red food coloring (Optional)", "quanity": "2", "unit": "drops" } ]

[ " Place strawberries and sugar in a blender and pulse until pureed; set aside to steep for 10 minutes.\n", " Pour cream, milk, vanilla extract, and salt into strawberry mixture; blend until smooth and slightly thickened, 10 to 15 seconds. Whisk red food color into cream mixture.\n", " Pour strawberry mixture into the container of an ice cream maker and process until thick according to the manufacturer's instructions.\n", " Transfer ice cream to a sealable container, cover the ice cream with plastic wrap, seal the container, and freeze, 2 hours to overnight.\n" ]

{ "Calories": "205", "Carbs": "17g", "Fat": "15g", "Protein": "2g" }

{ "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": "8", "soak_time": null, "total_time": "10 mins", "yield": null }

[ { "name": "frozen pink lemonade concentrate, thawed", "quanity": "1", "unit": "(12 fluid ounce) can" }, { "name": "water", "quanity": "12", "unit": "fluid ounces" }, { "name": "vodka", "quanity": "12", "unit": "fluid ounces" }, { "name": "beer", "quanity": "1", "unit": "(12 fluid ounce) can or bottle" } ]

[ " Place lemonade concentrate in a gallon pitcher. Measure water and vodka in the 12 ounce lemonade can and add to the pitcher. Pour in the beer, mix well and serve over ice.\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": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "total_time": "10 mins", "yield": null }

[ { "name": "ice cubes", "quanity": "4", "unit": "cups" }, { "name": "frozen lemonade concentrate", "quanity": "1", "unit": "(6 ounce) can" }, { "name": "beer", "quanity": "1", "unit": "(12 fluid ounce) can or bottle" }, { "name": "vodka", "quanity": "12", "unit": "fluid ounces" } ]

[ " Crush ice in a blender. Pour in the lemonade concentrate, beer, and vodka. Blend until smooth. Pour into frozen glasses.\n" ]

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

{ "active_time": null, "additional_time": "1 hr", "bake_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "5", "soak_time": null, "total_time": "2 hrs", "yield": null }

[ { "name": "brown sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "garlic, chopped", "quanity": "2", "unit": "large cloves" }, { "name": "salt", "quanity": "2", "unit": "teaspoons" }, { "name": "black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "chicken drumsticks", "quanity": "10", "unit": "unknown" }, { "name": "vegetable oil", "quanity": "2", "unit": "tablespoons" }, { "name": "finely chopped onion", "quanity": "½", "unit": "cup" }, { "name": "ketchup", "quanity": "¾", "unit": "cup" }, { "name": "white wine vinegar", "quanity": "2", "unit": "tablespoons" }, { "name": "Worcestershire sauce", "quanity": "2", "unit": "tablespoons" } ]

[ " Mash brown sugar, garlic, salt, and pepper together in a mortar and pestle to form a paste. Spoon paste into a resealable plastic bag. Add chicken, coat with paste, squeeze out excess air, and seal the bag. For best results, marinate in the refrigerator at least 1 hour to overnight.\n", " When ready to cook, heat oil in a small saucepan over medium heat. Add onion and sauté until softened, about 5 minutes. Stir in ketchup, vinegar, and Worcestershire sauce. Bring to a simmer and cook until flavors blend, about 10 minutes.\n", " Meanwhile, preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the bag.\n", " Cook chicken on the preheated grill until brown, 3 to 5 minutes, turning once halfway through. Turn off one of the burners and move chicken over indirect heat. Maintain the temperature at 300 to 350 degrees F (150 to 175 degrees C).\n", " Cook chicken for 20 minutes, turning halfway through. Baste with sauce, then continue to cook, basting every 10 minutes, until chicken is no longer pink at the bone and the juices run clear, 20 to 25 more minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).\n" ]

{ "Calories": "424", "Carbs": "18g", "Fat": "21g", "Protein": "39g" }

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

[ { "name": "garlic, unpeeled", "quanity": "2", "unit": "heads " }, { "name": "bay leaves", "quanity": "5", "unit": "" }, { "name": "dry crab boil", "quanity": "2", "unit": "(3 ounce) packages" }, { "name": "liquid shrimp and crab boil seasoning", "quanity": "1", "unit": "tablespoon" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "red potatoes, washed", "quanity": "15", "unit": "" }, { "name": "oranges, halved", "quanity": "3", "unit": "large " }, { "name": "lemons, halved", "quanity": "3", "unit": "large" }, { "name": "whole artichokes", "quanity": "2", "unit": "large" }, { "name": "mushrooms, cleaned", "quanity": "2", "unit": "(16 ounce) packages" }, { "name": "fresh green beans, trimmed", "quanity": "½", "unit": "pound" }, { "name": "onions, sliced", "quanity": "2", "unit": "large" }, { "name": "baby corn", "quanity": "30", "unit": "pieces" }, { "name": "smoked sausage, cut into ½ inch slices", "quanity": "2", "unit": "(16 ounce) packages" }, { "name": "live crawfish, rinsed well", "quanity": "50", "unit": "pounds" } ]

[ " Fill a very large pot about 1/3 full with water. Add garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, potatoes, oranges, lemons, and artichokes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.\n", " Stir in mushrooms, green beans, onions, and baby corn, and continue to cook, about 15 minutes. Stir in sausage; cook 5 minutes more.\n", " Add crawfish and return the mixture to a boil, then simmer until crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.\n", " Remove from the heat and carefully drain all liquid. Serve the crawfish boil hot, Louisiana-style, spread over a picnic table covered with newspapers.\n" ]

{ "Calories": "541", "Carbs": "38g", "Fat": "22g", "Protein": "51g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "cook_time": "1 hr", "cool_time": null, "fry_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "16", "soak_time": null, "total_time": "1 hr 30 mins", "yield": "1 (10-inch) cake" }

[ { "name": "white sugar", "quanity": "2", "unit": "cups" }, { "name": "butter, softened", "quanity": "1", "unit": "cup" }, { "name": "eggs", "quanity": "4", "unit": "large" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "all-purpose flour, divided", "quanity": "3", "unit": "cups" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "fresh peaches, pitted and chopped", "quanity": "2", "unit": "cups" } ]

[ " Preheat the oven to 325 degrees F (165 degrees C). Butter a 10-inch tube pan and dust with white sugar.\n", " Beat sugar and butter together in a mixing bowl with an electric mixer until light and fluffy; add eggs, one at a time, beating well after each addition. Stir in vanilla.\n", " Sift 2 ¾ cups flour, baking powder, and salt together into a bowl; gradually stir flour mixture into butter mixture.\n", " Place remaining 1/4 cup flour into a small bowl. Add peaches and toss to coat, then fold floured peaches into batter. Spread batter evenly into the prepared pan.\n", " Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.\n" ]

{ "Calories": "307", "Carbs": "44g", "Fat": "13g", "Protein": "4g" }

{ "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, or as needed", "quanity": "2", "unit": "cups" }, { "name": "tequila", "quanity": "6", "unit": "fluid ounces" }, { "name": "triple sec", "quanity": "2", "unit": "fluid ounces" }, { "name": "frozen sliced strawberries in syrup", "quanity": "8", "unit": "ounces" }, { "name": "frozen limeade concentrate", "quanity": "4", "unit": "fluid ounces" } ]

[ " Gather ingredients and fill a blender with ice cubes. Pulse until ice is crushed.\n", " Pour in tequila and triple sec, then add strawberries and limeade concentrate.\n", " Blend until smooth, about 30 seconds. Pour into four margarita glasses and serve immediately.\n", " Enjoy!\n" ]

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

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "35 mins", "cool_time": null, "fry_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "total_time": "50 mins", "yield": "1 (9-inch) quiche" }

[ { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "onion, chopped", "quanity": "1", "unit": "medium" }, { "name": "frozen chopped spinach - thawed, drained, and squeezed dry", "quanity": "1", "unit": "(10 ounce) package" }, { "name": "eggs, beaten", "quanity": "5", "unit": "large" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "⅛", "unit": "teaspoon" }, { "name": "shredded Muenster cheese", "quanity": "3", "unit": "cups" } ]

[ " Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch pie pan.\n", " Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 3 minutes. Stir in spinach and continue to cook until excess moisture has evaporated.\n", " Whisk together eggs, salt, and pepper in a large bowl. Add Muenster cheese and spinach mixture and stir until well blended.\n", " Pour into the prepared pan.\n", " Bake in the preheated oven until eggs have set, about 30 minutes.\n", " Remove from the oven and let cool for 10 minutes before serving.\n", " Serve hot and enjoy!\n" ]

{ "Calories": "310", "Carbs": "5g", "Fat": "24g", "Protein": "20g" }

{ "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": "fresh asparagus spears, trimmed", "quanity": "1", "unit": "pound" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" } ]

[ " Preheat an outdoor grill for high heat and lightly oil the grate.\n", " Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.\n", " Cook asparagus on the preheated grill, turning often until lightly charred and fork-tender about 3 to 5 minutes.\n" ]

{ "Calories": "55", "Carbs": "5g", "Fat": "4g", "Protein": "3g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "total_time": "40 mins", "yield": null }

[ { "name": "linguine pasta, broken into fourths", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "cooked bacon, chopped", "quanity": "12", "unit": "slices" }, { "name": "sweet onion, finely chopped", "quanity": "1", "unit": "" }, { "name": "minced garlic", "quanity": "1", "unit": "tablespoon" }, { "name": "red pepper flakes, or to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "dry white wine (such as Pinot Grigio)", "quanity": "½", "unit": "cup" }, { "name": "uncooked medium shrimp, peeled and deveined", "quanity": "1", "unit": "pound" }, { "name": "langostino lobster", "quanity": "1", "unit": "pound" }, { "name": "peas", "quanity": "1 ½", "unit": "cups" }, { "name": "basil pesto sauce", "quanity": "1", "unit": "cup" }, { "name": "half-and-half", "quanity": "1", "unit": "cup" }, { "name": "grated Parmigiano-Reggiano cheese ", "quanity": "1", "unit": "cup" } ]

[ " Bring a large pot of lightly salted and oiled water to a boil. Add linguine and cook until tender yet firm to the bite, about 11 minutes; drain.\n", " Meanwhile, heat olive oil in a large saucepan over medium-high heat. Add bacon, onion, garlic, and pepper flakes; sauté until onion is golden brown, 10 to 15 minutes. Add white wine and cook, stirring occasionally, until absorbed, 2 to 4 minutes. Stir in shrimp and langostino and sauté until pink, about 2 minutes.\n", " Reduce the heat to medium and stir in strained linguine. Add peas, pesto sauce, and half-and-half; cook and stir until linguine absorbs the liquid, 5 to 10 minutes. Top each serving with Parmigiano-Reggiano cheese.\n" ]

{ "Calories": "599", "Carbs": "51g", "Fat": "26g", "Protein": "38g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "1 hr 15 mins", "cool_time": null, "fry_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "8", "soak_time": null, "total_time": "1 hr 35 mins", "yield": "2 loaves" }

[ { "name": "lean ground beef", "quanity": "2", "unit": "pounds" }, { "name": "tomato sauce", "quanity": "1", "unit": "(8 ounce) can" }, { "name": "crushed saltine crackers", "quanity": "½", "unit": "cup" }, { "name": "finely chopped onion", "quanity": "¼", "unit": "cup" }, { "name": "eggs, beaten", "quanity": "2", "unit": "" }, { "name": "finely chopped green bell pepper", "quanity": "2", "unit": "tablespoons" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground thyme", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground marjoram", "quanity": "¼", "unit": "teaspoon" }, { "name": "ketchup", "quanity": "¼", "unit": "cup" }, { "name": "light corn syrup", "quanity": "2", "unit": "tablespoons" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Mix ground beef, tomato sauce, cracker crumbs, onion, eggs, bell pepper, salt, thyme, and marjoram in a large bowl until well combined. Shape mixture into two equal loaves and place into a 9x13-inch baking dish.\n", " Cover with foil and bake in the preheated oven for 1 hour.\n", " While the meatloaves are baking, mix ketchup and corn syrup in a small bowl to make a glaze.\n", " After 1 hour, remove the baking dish from the oven and remove the foil. Brush glaze onto both loaves. Return the baking dish to the oven and bake, uncovered, until loaves are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).\n" ]

{ "Calories": "328", "Carbs": "12g", "Fat": "15g", "Protein": "35g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "4", "soak_time": null, "total_time": "35 mins", "yield": null }

[ { "name": "chicken thighs", "quanity": "4", "unit": "" }, { "name": "garlic powder", "quanity": "4", "unit": "teaspoons" }, { "name": "onion flakes", "quanity": "4", "unit": "teaspoons" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C).\n", " Place chicken thighs in a baking dish; season both sides with garlic powder and onion flakes.\n", " Bake in the preheated oven until no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted into thickest part of thigh, near the bone, should read 165 degrees F (74 degrees C).\n" ]

{ "Calories": "162", "Carbs": "3g", "Fat": "8g", "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": "8", "soak_time": null, "total_time": "55 mins", "yield": null }

[ { "name": "Brussels sprouts, washed and cleaned", "quanity": "2", "unit": "pounds" }, { "name": "extra-virgin olive oil", "quanity": "¼", "unit": "cup" }, { "name": "sea salt and freshly cracked black pepper to taste", "quanity": "", "unit": "" }, { "name": "red pepper flakes", "quanity": "1", "unit": "teaspoon" }, { "name": "finely grated Pecorino Romano cheese", "quanity": "1", "unit": "cup" }, { "name": "lemon", "quanity": "½", "unit": "medium" } ]

[ " Bring a large pot of cold water to a boil. Add Brussels sprouts and cook until softened, 7 to 9 minutes, depending on size. Strain and transfer to an ice bath to stop cooking.\n", " Preheat the oven to 425 degrees F (220 degrees C).\n", " Strain cooled sprouts and spread onto paper towels to dry. Pat the tops dry as well.\n", " Transfer sprouts to a large baking sheet and smash with the bottom of a Mason jar. Pat dry with a paper towel to soak up any additional liquid. Drizzle with olive oil and sprinkle generously with sea salt and pepper. Sprinkle pepper flakes over the top, then shake the tray a bit to distribute the oil and spices.\n", " Bake in the preheated oven for 15 minutes. Gently flip sprouts and sprinkle with Pecorino Romano cheese. Return to the oven and bake until sprouts are soft and cheese is melted, 10 to 15 more minutes.\n", " Remove from the oven and place the baking sheet onto a wire cooling rack. Squeeze lemon over top, then transfer sprouts to a serving plate.\n" ]

{ "Calories": "172", "Carbs": "12g", "Fat": "11g", "Protein": "9g" }

{ "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": "16", "soak_time": null, "total_time": "4 hrs 20 mins", "yield": "1 (8 pound) ham" }

[ { "name": "bone-in ham with rind removed", "quanity": "1", "unit": "(8 pound)" }, { "name": "whole cloves", "quanity": "¼", "unit": "cup" }, { "name": "brown sugar", "quanity": "1", "unit": "pound" }, { "name": "unsweetened pineapple juice", "quanity": "1", "unit": "cup" }, { "name": "sangria wine", "quanity": "2", "unit": "cups" } ]

[ " Preheat oven to 400 degrees F (200 degrees C).\n", " Use a sharp knife to score the ham 1/4 inch deep in a diamond pattern. Place in a good sized roaster with the fat side up, and stud in a decorative manner with the whole cloves...be sure to use plenty. Pack the top of the ham with the whole pound of brown sugar to coat the surface as thickly as possible. Some may fall off into the pan, but that can not be helped. Leave it there to sweeten the basting juices needed in later steps.\n", " Roast, uncovered, until the sugar begins to melt, about 20 minutes. During this time, mix together the pineapple juice and sangria. When the sugar has begun to melt, pour one cup of the wine mixture over the ham, and return the ham to the oven for 40 minutes. I often tent the ham with foil at some point, but my mother never did.\n", " After one hour in the oven, baste the ham with a second cup of the wine mixture, stirring it into the pan drippings. Return the ham to the oven for 2 more hours, basting after the first hour with the remaining wine mixture.\n", " Lower the oven temperature to 325 degrees F (165 degrees C), and baste the ham every 20 minutes with the pan drippings for the final hour of cooking. A meat thermometer should read 160 degrees F (65 degrees C) before serving.\n" ]

{ "Calories": "576", "Carbs": "33g", "Fat": "30g", "Protein": "39g" }

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

[ { "name": "rolled oats", "quanity": "2", "unit": "cups" }, { "name": "plain whole-milk Greek yogurt", "quanity": "1", "unit": "cup" }, { "name": "unsweetened almond milk", "quanity": "½", "unit": "cup" }, { "name": "pure maple syrup", "quanity": "⅓", "unit": "cup" }, { "name": "eggs", "quanity": "4", "unit": "large" }, { "name": "vanilla extract", "quanity": "2", "unit": "teaspoons" }, { "name": "almond extract", "quanity": "¼", "unit": "teaspoon" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "baking soda", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "½", "unit": "teaspoon" }, { "name": "ground nutmeg", "quanity": "¼", "unit": "teaspoon" }, { "name": "pumpkin purée", "quanity": "2", "unit": "tablespoons" }, { "name": "dried cranberries", "quanity": "2", "unit": "tablespoons" }, { "name": "chopped walnuts", "quanity": "1", "unit": "tablespoon" }, { "name": "pumpkin pie spice", "quanity": "¼", "unit": "teaspoon" }, { "name": "sweetened flaked coconut", "quanity": "2", "unit": "tablespoons" }, { "name": "sliced almonds", "quanity": "1", "unit": "tablespoon" }, { "name": "almond extract", "quanity": "⅛", "unit": "teaspoon" }, { "name": "dried cherries", "quanity": "2", "unit": "tablespoons" }, { "name": "semisweet chocolate chips", "quanity": "1", "unit": "tablespoon" }, { "name": "unsweetened cocoa powder", "quanity": "2", "unit": "teaspoons" }, { "name": "fresh blueberries", "quanity": "3", "unit": "tablespoons" }, { "name": "maple syrup", "quanity": "1", "unit": "teaspoon" }, { "name": "lemon zest", "quanity": "½", "unit": "teaspoon" }, { "name": "raisins", "quanity": "2", "unit": "tablespoons" }, { "name": "chopped walnuts", "quanity": "1", "unit": "tablespoon" }, { "name": "ground cinnamon, or as needed", "quanity": "⅛", "unit": "teaspoon" }, { "name": "pinch of ground cloves", "quanity": "", "unit": "" }, { "name": "pinch of ground allspice", "quanity": "", "unit": "" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease five 8-ounce ramekins.\n", " Make the blended oats: Combine rolled oats, Greek yogurt, almond milk, maple syrup, eggs, vanilla, almond extract, baking powder, baking soda, salt, cinnamon, and nutmeg in a blender. Blend on high speed until batter is smooth, 1 to 2 minutes.\n", " Make the flavors: Add pumpkin purée, cranberries, walnuts, and pumpkin pie spice to one ramekin. Add coconut, almonds, and almond extract to a second ramekin. Add cherries, chocolate chips, and cocoa powder to a third ramekin. Add blueberries, maple syrup, and lemon zest to a fourth ramekin. Add raisins, walnuts, cinnamon, cloves, and allspice to a fifth ramekin.\n", " Divide blended oat batter evenly among the prepared ramekins. Carefully stir the batter in each ramekin individually until all additional ingredients are thoroughly incorporated. Transfer ramekins to a baking sheet.\n", " Bake in the preheated oven until tops spring back lightly when touched, 30 to 35 minutes. Allow to cool for 10 minutes before serving. Alternately, cool completely, cover, and place into the refrigerator or freezer for later. Rewarm before serving.\n" ]

{ "Calories": "395", "Carbs": "55g", "Fat": "15g", "Protein": "13g" }

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

[ { "name": "chopped Chinese roast duck meat, skin and fat separated", "quanity": "1", "unit": "cup" }, { "name": "thinly sliced Chinese barbecued pork", "quanity": "½", "unit": "cup" }, { "name": "green onions, thinly sliced", "quanity": "6", "unit": "" }, { "name": "soy sauce", "quanity": "2", "unit": "tablespoons" }, { "name": "eggs, beaten", "quanity": "2", "unit": "" }, { "name": "cooked and chilled long-grain rice", "quanity": "3", "unit": "cups" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" } ]

[ " Cook duck skin and fat in a wok or large skillet over medium heat until skin is crispy and fat has rendered, about 10 minutes. Increase the heat to medium-high and stir in duck meat, pork, 1/2 of the green onions, and soy sauce. Cook and stir until meats are heated through, about 5 minutes.\n", " Add rice and toss together until rice is hot and sizzling, about 5 minutes. Make a wide well in the middle of rice, exposing the bottom of the pan. Pour in beaten eggs and stir until scrambled. Stir scrambled eggs into rice along with remaining green onions. Toss and stir until rice is very hot, about 5 minutes. Season to taste with salt and pepper before serving.\n" ]

{ "Calories": "375", "Carbs": "36g", "Fat": "16g", "Protein": "21g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "4 hrs 35 mins", "cool_time": null, "fry_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "8", "soak_time": null, "total_time": "4 hrs 40 mins", "yield": null }

[ { "name": "meaty pork loin spareribs", "quanity": "8", "unit": "" }, { "name": "light olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "beef broth", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "ketchup", "quanity": "½", "unit": "cup" }, { "name": "brown sugar", "quanity": "¼", "unit": "cup" }, { "name": "lemon juice", "quanity": "¼", "unit": "cup" }, { "name": "dried minced onion", "quanity": "¼", "unit": "cup" }, { "name": "vinegar", "quanity": "2", "unit": "tablespoons" }, { "name": "Worcestershire sauce", "quanity": "2", "unit": "tablespoons" }, { "name": "soy sauce", "quanity": "2", "unit": "tablespoons" }, { "name": "seafood seasoning (such as Old Bay)", "quanity": "1", "unit": "tablespoon" }, { "name": "crushed red pepper flakes", "quanity": "½", "unit": "teaspoon" }, { "name": "ground nutmeg", "quanity": "½", "unit": "teaspoon" }, { "name": "salt and ground black pepper to taste", "quanity": "unknown", "unit": "unknown" } ]

[ " Place ribs into a large pot and cover with lightly salted water. Bring to a boil and cook for 45 minutes. Drain.\n", " Heat olive oil in a Dutch oven over medium heat until shimmering. Add ribs and brown for about 10 minutes per side. Transfer ribs to a plate.\n", " Add broth, ketchup, brown sugar, lemon juice, minced onion, vinegar, Worcestershire sauce, soy sauce, seafood seasoning, red pepper flakes, nutmeg, salt, and pepper to the Dutch oven. Stir to loosen any brown bits from the bottom of the pan. Lower the heat to medium-low and bring to a simmer.\n", " Return ribs to the Dutch oven and turn to coat in the sauce. Cover the pan and simmer over low heat until the meat is very tender and falls off the bones, about 3 hours.\n" ]

{ "Calories": "323", "Carbs": "14g", "Fat": "21g", "Protein": "19g" }

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

[ { "name": "gluten-free chicken broth", "quanity": "1", "unit": "(32 ounce) carton" }, { "name": "skinless, boneless chicken thighs", "quanity": "1", "unit": "pound" }, { "name": "fire-roasted diced tomatoes", "quanity": "1", "unit": "(14.5 ounce) can" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "carrots, chopped", "quanity": "2", "unit": "" }, { "name": "celery, chopped", "quanity": "2", "unit": "stalks" }, { "name": "water", "quanity": "½", "unit": "cup" }, { "name": "minced garlic", "quanity": "2", "unit": "teaspoons" }, { "name": "dried basil leaves", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "red pepper flakes (Optional)", "quanity": "½", "unit": "teaspoon" }, { "name": "frozen mixed vegetables", "quanity": "1", "unit": "cup" }, { "name": "uncooked long-grain rice", "quanity": "¼", "unit": "cup" } ]

[ " Combine chicken broth, chicken thighs, diced tomatoes, onion, carrots, celery, water, garlic, basil, salt, pepper, and red pepper flakes in a slow cooker. Stir well.\n", " Cover and cook on Low until chicken is tender and the flavors combine, about 7 hours.\n", " Stir to break up chicken. Add frozen vegetables and rice. Cover again and cook on High until rice is tender, about 1 hour.\n" ]

{ "Calories": "198", "Carbs": "20g", "Fat": "6g", "Protein": "16g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "32 mins", "cool_time": null, "fry_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "4", "soak_time": null, "total_time": "52 mins", "yield": null }

[ { "name": "olive oil, or to taste", "quanity": "1", "unit": "tablespoon" }, { "name": "onion, finely chopped", "quanity": "1", "unit": "" }, { "name": "garlic, crushed and finely chopped", "quanity": "2", "unit": "cloves" }, { "name": "red bell pepper, thinly sliced", "quanity": "½", "unit": "" }, { "name": "carrot, cut into small cubes", "quanity": "1", "unit": "" }, { "name": "thinly sliced mushrooms", "quanity": "½", "unit": "cup" }, { "name": "red wine", "quanity": "½", "unit": "cup" }, { "name": "diced tomatoes", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "vegetable broth", "quanity": "1", "unit": "cup" }, { "name": "green lentils, drained", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "ground paprika, or more to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "dried basil, or more to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "dried oregano, or more to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "mixed dried herbs, or to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "ground nutmeg", "quanity": "1", "unit": "pinch" } ]

[ " Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until soft, about 5 minutes. Stir in bell pepper and carrot; cook for 4 to 5 minutes. Add mushrooms; cook and stir until softened, about 2 minutes.\n", " Pour in wine and simmer until slightly reduced, about 1 minute. Stir in diced tomatoes and vegetable broth. Bring sauce to a boil, then reduce the heat and simmer until flavors combine, 10 to 15 minutes. Stir in lentils, paprika, basil, oregano, mixed herbs, and nutmeg; cook until lentils are heated through, about 5 minutes.\n" ]

{ "Calories": "202", "Carbs": "27g", "Fat": "4g", "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": "4", "soak_time": null, "total_time": "35 mins", "yield": null }

[ { "name": "butter", "quanity": "3", "unit": "tablespoons" }, { "name": "vegetable oil", "quanity": "2", "unit": "tablespoons" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "beef top sirloin steaks", "quanity": "4", "unit": "(4 ounce)" }, { "name": "garlic, cut in half lengthwise", "quanity": "1", "unit": "clove" }, { "name": "Irish whiskey (such as Jameson®)", "quanity": "¼", "unit": "cup" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "chopped fresh flat-leaf parsley", "quanity": "2", "unit": "tablespoons" } ]

[ " Heat butter and oil in a heavy skillet over medium heat until butter has melted. Add onion and sauté until light golden brown, about 10 minutes. Push onion to the sides of the pan.\n", " Rub steaks with cut sides of garlic, then place into the skillet. Increase the heat to medium-high and cook until steaks are browned but still light pink inside, 2 to 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness.\n", " Remove from the heat. Slowly pour Irish whiskey into the hot skillet; be careful, whiskey fumes are flammable. Mix browned onions into the whiskey and bring to a simmer over medium-low heat.\n", " Sprinkle steaks with salt and pepper, then garnish with parsley. Turn steaks over to coat both sides with the pan sauce.\n", " Serve steaks and drizzle pan sauce over top.\n" ]

{ "Calories": "363", "Carbs": "6g", "Fat": "25g", "Protein": "20g" }

{ "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": "butter, softened", "quanity": "¼", "unit": "cup" }, { "name": "white sugar", "quanity": "¼", "unit": "cup" }, { "name": "egg, beaten", "quanity": "1", "unit": "" }, { "name": "milk", "quanity": "2", "unit": "tablespoons" }, { "name": "self-rising flour", "quanity": "½", "unit": "cup" } ]

[ " Cream butter and sugar in a medium bowl until smooth. Grandually mix in egg and milk, being careful the batter doesn't curdle. Sift in flour, then fold gently to incorporate. Transfer to a 1-pint microwave-safe bowl.\n", " Cover and microwave on full power until pudding appears set when gently jiggled and the top is sticky, about 3 1/2 minutes. Serve hot.\n" ]

{ "Calories": "227", "Carbs": "25g", "Fat": "13g", "Protein": "4g" }

{ "active_time": null, "additional_time": "40 mins", "bake_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "prep_time": "1 hr", "rest_time": null, "servings": "16", "soak_time": null, "total_time": "2 hrs 25 mins", "yield": "1 8-inch layer cake" }

[ { "name": "white sugar", "quanity": "2", "unit": "cups" }, { "name": "unsalted butter, softened", "quanity": "1", "unit": "cup" }, { "name": "vanilla extract", "quanity": "2", "unit": "teaspoons" }, { "name": "almond extract", "quanity": "2", "unit": "teaspoons" }, { "name": "eggs", "quanity": "4", "unit": "large" }, { "name": "all-purpose flour", "quanity": "3", "unit": "cups" }, { "name": "cornstarch", "quanity": "⅓", "unit": "cup" }, { "name": "baking powder", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "¾", "unit": "teaspoon" }, { "name": "milk", "quanity": "1 ½", "unit": "cups" }, { "name": "unsalted butter, softened", "quanity": "2", "unit": "cups" }, { "name": "vanilla extract", "quanity": "4", "unit": "teaspoons" }, { "name": "powdered sugar", "quanity": "8", "unit": "cups" }, { "name": "whole milk, or more as needed", "quanity": "2", "unit": "tablespoons" }, { "name": "red food coloring, or as desired", "quanity": "2", "unit": "drops" }, { "name": "yellow food coloring, or as desired", "quanity": "2", "unit": "drops" }, { "name": "sprinkles as needed", "quanity": "", "unit": "" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan and an 8-inch round pan. Line the bottoms with parchment or wax paper. Grease the paper and dust lightly with flour.\n", " Make the cake: Beat white sugar, butter, vanilla, and almond extract in a large bowl with an electric mixer on high speed until light and fluffy. Beat in eggs, one at a time, until well combined.\n", " Stir flour, cornstarch, baking powder, and salt together in another bowl.\n", " Beat 1 cup dry ingredients into wet ingredients until just combined. Add 1/2 cup milk; beat until combined. Continue adding 1 cup dry ingredients and 1/2 cup milk, beating after each addition, until all are used and batter is smooth. Divide evenly between the prepared pans.\n", " Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 45 to 50 minutes. Cool in the pans for 10 minutes, then remove from the pans and cool completely on wire racks.\n", " Meanwhile, make the frosting: Beat butter and vanilla in a large bowl with an electric mixer on medium speed until combined, about 30 seconds. Gradually add powdered sugar, beating after each addition and adding milk as needed, until frosting is fluffy, smooth, and spreadable.\n", " Remove 1/3 cup frosting and divide between two small bowls. Tint one small portion a dark pink with red food coloring. Tint the other small portion an orange-pink with red and yellow food coloring. Tint the remaining frosting a light pink with red food coloring.\n", " Place the square cake onto a work surface and rotate 45 degrees so it resembles a diamond. Spread a little light pink frosting on the left and right top sides of the diamond. Cut the round cake in half crosswise to make 2 half-moons. Attach the half-moons to the top left and top right sides of the diamond, gently pressing the cake pieces together to adhere. Spread remaining light pink frosting over the assembled cake. Drop spoonfuls of dark pink and pink-orange frosting onto the cake, then drag an offset spatula through the frosting to create a marbled look.\n", " Pat sprinkles onto the sides of the cake. Cover and chill for up to 3 days. Let stand at room temperature for 30 minutes before slicing into 16 pieces.\n" ]

{ "Calories": "778", "Carbs": "109g", "Fat": "37g", "Protein": "5g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "6", "soak_time": null, "total_time": "45 mins", "yield": null }

[ { "name": "egg noodles", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "mustard oil", "quanity": "2", "unit": "tablespoons" }, { "name": "chopped onion", "quanity": "1", "unit": "cup" }, { "name": "green chile peppers, chopped", "quanity": "3", "unit": "" }, { "name": "minced garlic", "quanity": "1", "unit": "tablespoon" }, { "name": "minced fresh ginger root", "quanity": "1", "unit": "tablespoon" }, { "name": "finely chopped lemongrass", "quanity": "1", "unit": "tablespoon" }, { "name": "ground cumin", "quanity": "1", "unit": "teaspoon" }, { "name": "ground turmeric", "quanity": "½", "unit": "teaspoon" }, { "name": "green bell pepper, chopped", "quanity": "1", "unit": "large" }, { "name": "sliced fresh mushrooms", "quanity": "4", "unit": "ounces" }, { "name": "vegetable broth", "quanity": "2", "unit": "cups" }, { "name": "chopped tomatoes", "quanity": "½", "unit": "cup" }, { "name": "plain yogurt", "quanity": "½", "unit": "cup" }, { "name": "soy sauce", "quanity": "4", "unit": "teaspoons" }, { "name": "1/2 teaspoon ajwain", "quanity": "", "unit": "" }, { "name": "1 bay leaf", "quanity": "", "unit": "" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "fresh spinach", "quanity": "1", "unit": "(6 ounce) package" }, { "name": "chopped fresh cilantro", "quanity": "1", "unit": "tablespoon" } ]

[ " Fill a large pot with lightly salted water and bring to a rapid boil. Add egg noodles and boil until tender yet firm to the bite, 7 to 9 minutes. Drain, rinse, and drain again. Set aside.\n", " While the egg noodles cook, heat mustard oil in a saucepan over medium-high heat. Add onion and fry until light brown, about 5 minutes. Add chiles, garlic, ginger, lemongrass, cumin, and turmeric; sauté for 1 minute. Add bell pepper and mushrooms; stir-fry for 6 minutes. Add broth, tomatoes, yogurt, soy sauce, ajwain, bay leaf, salt, and pepper; cook until vegetables are tender, about 5 minutes.\n", " Add egg noodles and simmer for 3 minutes. Stir in spinach and cook for 1 to 2 minutes. Garnish with chopped cilantro.\n" ]

{ "Calories": "396", "Carbs": "66g", "Fat": "9g", "Protein": "15g" }

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

[ { "name": "shredded coconut", "quanity": "1", "unit": "cup" }, { "name": "confectioners' sugar", "quanity": "1", "unit": "cup" }, { "name": "cream", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "ground cinnamon", "quanity": "2", "unit": "tablespoons" } ]

[ " Place coconut into a bowl. Sprinkle sugar on top, then add cream and mix gently. Roll dough into balls using approximately 1/2 tablespoon for each.\n", " Place cinnamon into a plastic bag, add a few balls, and shake until coated. Repeat with remaining cookies.\n" ]

{ "Calories": "38", "Carbs": "7g", "Fat": "1g", "Protein": "0g" }

{ "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": "2", "soak_time": null, "total_time": "15 mins", "yield": null }

[ { "name": "red grapefruit, refrigerated", "quanity": "1", "unit": "" }, { "name": "softened butter", "quanity": "1", "unit": "tablespoon" }, { "name": "brown sugar", "quanity": "5", "unit": "teaspoons" }, { "name": "ground cinnamon", "quanity": "½", "unit": "teaspoon" } ]

[ " Preheat an air fryer to 400 degrees F (200 degrees C).\n", " Cut grapefruit in half. Slice a thin sliver off the bottom of each half if the fruit isn't sitting flat. Use a sharp paring knife to cut around the outside edge of each half between the skin and the fruit, then cut between each segment to make it easier to eat once cooked.\n", " Combine softened butter and 3 teaspoons brown sugar in a small bowl. Spread mixture over each grapefruit half. Sprinkle with remaining brown sugar.\n", " Place each grapefruit half onto a 5-inch square of aluminum foil. Fold the edges of the foil up around the fruit to catch any juices. Place into the air fryer basket.\n", " Broil in the preheated air fryer until sugar mixture is bubbling, 6 to 7 minutes. Sprinkle fruit with cinnamon before serving.\n" ]

{ "Calories": "150", "Carbs": "26g", "Fat": "6g", "Protein": "1g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "35 mins", "cool_time": null, "fry_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "12", "soak_time": null, "total_time": "50 mins", "yield": "12 servings" }

[ { "name": "eggs, whites and yolks separated", "quanity": "3", "unit": "" }, { "name": "white sugar", "quanity": "1 ½", "unit": "cups" }, { "name": "butter", "quanity": "½", "unit": "cup" }, { "name": "milk", "quanity": "½", "unit": "cup" }, { "name": "crushed pineapple, drained", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "cubed bread", "quanity": "3", "unit": "cups" } ]

[ " Preheat an oven to 350 degrees F (175 degrees C).\n", " Beat egg whites until foamy in a large glass or metal mixing bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.\n", " Beat the egg yolks, sugar, butter, and milk together in a large bowl. Stir in the pineapple and bread. Lightly fold egg whites into the pineapple mixture, then spread the mixture into a large baking dish.\n", " Bake in the preheated oven until golden brown, 35 to 45 minutes.\n" ]

{ "Calories": "232", "Carbs": "36g", "Fat": "9g", "Protein": "3g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "50 mins", "cool_time": null, "fry_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "12", "soak_time": null, "total_time": "1 hr 5 mins", "yield": "1 10-inch tube pan" }

[ { "name": "egg whites", "quanity": "10", "unit": "" }, { "name": "cream of tartar", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "white sugar, divided", "quanity": "1 ¼", "unit": "cups" }, { "name": "sifted cake flour", "quanity": "¾", "unit": "cup" }, { "name": "egg yolks", "quanity": "6", "unit": "" }, { "name": "orange extract", "quanity": "½", "unit": "teaspoon" }, { "name": "sifted cake flour", "quanity": "½", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" } ]

[ " Preheat oven to 350 degrees F (175 degrees C). Wash the tube pan in hot soapy water to ensure it is totally grease-free.\n", " In a large dry glass or metal bowl, whip egg whites until frothy. Add cream of tartar and salt, and continue to whip. When the whites can form soft peaks, gradually sprinkle in 1 cup sugar, while continuing to beat until stiff peaks form.\n", " In a separate bowl, beat egg yolks with 1/4 cup sugar until thick and lemon-colored. Blend in 3/4 cup cake flour and orange extract. Fold half of the whipped egg whites into the yolk mixture.\n", " Fold the remaining 1/2 cup of cake flour into the egg whites, along with the vanilla. Spoon about 1 cup of batter at a time, alternating colors, into the prepared pan.\n", " Bake for 30 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C) and continue baking for another 20 minutes, or until the top of the cake springs back when pressed.\n", " Without removing cake from pan, invert pan onto a wire rack to cool. Once completely cooled, remove cake from the pan and frost with your choice of frosting. Lemon Cream Cheese Frosting works quite well.\n" ]

{ "Calories": "176", "Carbs": "33g", "Fat": "2g", "Protein": "6g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "cook_time": "2 hrs 30 mins", "cool_time": null, "fry_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "12", "soak_time": null, "total_time": "2 hrs 50 mins", "yield": "1 8-pound ham" }

[ { "name": "boneless ham", "quanity": "1", "unit": "(8 pound)" }, { "name": "packed brown sugar", "quanity": "2", "unit": "cups" }, { "name": "cola-flavored carbonated beverage", "quanity": "1", "unit": "(12 fluid ounce) can or bottle" }, { "name": "grape juice", "quanity": "1", "unit": "cup" }, { "name": "sliced pineapple, drained with juice reserved", "quanity": "1", "unit": "(20 ounce) can" } ]

[ " Preheat the oven to 325 degrees F (165 degrees C).\n", " Use a knife to score diagonal lines onto ham, about 1 inch apart. Place ham in a large roasting pan and pat brown sugar over entire surface. (It is okay if some sugar falls into the pan.)\n", " Bake in the preheated oven until sugar begins to melt off ham, about 30 minutes. Remove ham from the oven and pour cola, grape juice, and reserved pineapple juice into the pan. Baste ham with cola mixture and return to the oven.\n", " Continue basting every 20 minutes, for about 2 hours. Cut pineapple rings in half. Remove ham from the oven and float pineapple rings in the drippings. Allow ham to rest for about 10 minutes, then slice and serve with pineapple and sauce.\n" ]

{ "Calories": "691", "Carbs": "58g", "Fat": "25g", "Protein": "55g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "5 hrs 30 mins", "cool_time": null, "fry_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "14", "soak_time": null, "total_time": "5 hrs 35 mins", "yield": "14 servings" }

[ { "name": "light brown sugar, divided", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "bone-in picnic ham, rinsed", "quanity": "1", "unit": "(6 to 7 pound)" }, { "name": "crushed pineapple", "quanity": "1", "unit": "(20 ounce) can" }, { "name": "chai tea latte concentrate (such as Tazo®)", "quanity": "¾", "unit": "cup" } ]

[ " Spread about 3/4 of the brown sugar into the bottom of the crock of your slow cooker to cover completely. Place ham atop the brown sugar with the flat side facing down. Pour pineapple over the ham. Rub remaining brown sugar over the ham. Pour chai tea latte concentrate over the ham.\n", " Place cover on the slow cooker and cook on Low until an instant-read thermometer inserted into the center of the ham reads at least 160 degrees F (70 degrees C), about 5 1/2 hours. Baste ham once or twice with juices while cooking.\n" ]

{ "Calories": "500", "Carbs": "40g", "Fat": "24g", "Protein": "31g" }

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

[ { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "tomato puree", "quanity": "3", "unit": "cups" }, { "name": "water", "quanity": "3", "unit": "cups" }, { "name": "salt, or to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "olive oil", "quanity": "¼", "unit": "cup" }, { "name": "red chili flakes, or to taste", "quanity": "2", "unit": "teaspoons" }, { "name": "dry spaghetti", "quanity": "6", "unit": "ounces" }, { "name": "salt to taste", "quanity": "", "unit": "" }, { "name": "finely chopped parsley, for garnish ", "quanity": "1", "unit": "tablespoon" } ]

[ " Gather all ingredients.\n", " Heat olive oil in a pot over medium heat. Add garlic and sizzle until it starts to turn golden and fragrant, about 1 minute. Stir in tomato puree, water, and salt. Bring to a simmer on medium-high. Once simmering, reduce to low heat and keep warm.\n", " Pour olive oil into a large non-stick skillet over medium-high heat, season with chili flakes and heat until chili flakes start to sizzle, for 1 minute. Add raw spaghetti and toss until well coated with chili oil.\n", " Pour in about 3 cups of tomato broth and, using tongs, move pasta from side to side to evenly distribute tomato broth. Cook, occasionally moving pasta from side to side with tongs, all facing the same direction, until most of the broth has been absorbed or evaporated, and the spaghetti starts frying in the pan.\n", " Turn spaghetti over with tongs, and evenly arrange in the pan. Keep cooking until the pasta starts to brown, and even lightly chars.\n", " Add about 2 more cups of tomato broth, and repeat the process. Continue cooking until the spaghetti is as charred as you like , and cooked to your desired doneness. More broth can be added at the end of the process for a saucier version, as shown in the video, or it can be served relatively dry.\n", " Serve with a drizzle of olive oil and more chili flakes if desired.\n", " Enjoy!\n" ]

{ "Calories": "384", "Carbs": "50g", "Fat": "18g", "Protein": "9g" }

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

[ { "name": "vegetable oil", "quanity": "¼", "unit": "cup" }, { "name": "rice vinegar", "quanity": "3", "unit": "tablespoons" }, { "name": "brown sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "sesame oil (Optional)", "quanity": "1", "unit": "tablespoon" }, { "name": "soy sauce", "quanity": "2", "unit": "teaspoons" }, { "name": "iceberg lettuce - rinsed, dried, and chopped", "quanity": "1", "unit": "head" }, { "name": "boneless chicken breast halves, cooked and shredded", "quanity": "4", "unit": "" }, { "name": "green onions, chopped", "quanity": "3", "unit": "" }, { "name": "sesame seeds, toasted", "quanity": "1", "unit": "tablespoon" }, { "name": "olive oil, or as needed", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "dried rice noodles", "quanity": "1", "unit": "(8 ounce) package" } ]

[ " Gather all ingredients.\n", " Make the dressing: Shake oil, vinegar, brown sugar, sesame oil, and soy sauce together in a small lidded container. Set aside until salad is ready.\n", " Make the salad: Combine lettuce, chicken, green onions, and sesame seeds in a large bowl. Cover and chill for 10 minutes.\n", " While the salad is chilling, heat oil in a skillet over medium-low heat. Break rice noodles into pieces and fry in the hot skillet in small batches until they begin to puff up, 15 to 25 seconds. Remove to a paper towel-lined plate to drain.\n", " Remove salad from the refrigerator. Portion into salad bowls, top with fried rice noodles, and drizzle dressing over top.\n" ]

{ "Calories": "414", "Carbs": "39g", "Fat": "18g", "Protein": "23g" }

{ "active_time": null, "additional_time": "6 hrs", "bake_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "total_time": "6 hrs 15 mins", "yield": null }

[ { "name": "chopped raw cashews", "quanity": "2", "unit": "cups" }, { "name": "water to cover", "quanity": "", "unit": "" }, { "name": "nutritional yeast (Optional)", "quanity": "1", "unit": "tablespoon" }, { "name": "apple cider vinegar", "quanity": "2", "unit": "teaspoons" }, { "name": "miso paste", "quanity": "1", "unit": "teaspoon" }, { "name": "vegetable oil", "quanity": "½", "unit": "teaspoon" }, { "name": "salt, or to taste", "quanity": "½", "unit": "teaspoon" }, { "name": "finely chopped walnuts", "quanity": "3", "unit": "tablespoons" }, { "name": "finely chopped hazelnuts", "quanity": "1", "unit": "tablespoon" }, { "name": "finely chopped dried cranberries", "quanity": "1", "unit": "tablespoon" }, { "name": "finely chopped fresh rosemary", "quanity": "1", "unit": "tablespoon" } ]

[ " Cover cashews with cold water in a bowl and soak for 4 hours. Drain.\n", " Combine cashews, nutritional yeast, vinegar, miso paste, and salt in the bowl of a food processor; pulse until blended. Taste and adjust seasonings according to your taste.\n", " Grease a piece of parchment paper with oil. Transfer cashew mixture onto parchment paper and form into a roll, twisting the ends of the paper to secure. Refrigerate until firm, at least 2 hours.\n", " Mix walnuts, hazelnuts, cranberries, and rosemary on a plate. Remove cheese log from fridge and paper and roll in the nut mixture.\n" ]

{ "Calories": "231", "Carbs": "13g", "Fat": "19g", "Protein": "6g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "1 hr", "cool_time": null, "fry_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "18", "soak_time": null, "total_time": "1 hr 15 mins", "yield": null }

[ { "name": "cherry pie filling", "quanity": "1", "unit": "(21 ounce) can" }, { "name": "crushed pineapple, drained", "quanity": "1", "unit": "(20 ounce) can" }, { "name": "yellow cake mix", "quanity": "1", "unit": "(15.25 ounce) package" }, { "name": "butter or margarine, melted", "quanity": "1", "unit": "cup" }, { "name": "flaked coconut", "quanity": "1", "unit": "cup" }, { "name": "chopped walnuts", "quanity": "½", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.\n", " Layer cherry pie filling and drained pineapple in the prepared dish; sprinkle dry cake mix over the top, covering evenly. Pour melted butter over cake mix; sprinkle coconut and chopped walnuts on top.\n", " Bake in the preheated oven until browned and bubbly, about 50 to 60 minutes.\n" ]

{ "Calories": "310", "Carbs": "39g", "Fat": "17g", "Protein": "2g" }

{ "active_time": null, "additional_time": "1 hr", "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": "2 hrs", "yield": null }

[ { "name": "pork butt, cut into 1 inch cubes", "quanity": "1", "unit": "pound" }, { "name": "soy sauce", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "¼", "unit": "teaspoon" }, { "name": "egg white", "quanity": "1", "unit": "" }, { "name": "green onions, chopped", "quanity": "2", "unit": "" }, { "name": "vegetable oil for frying", "quanity": "1", "unit": "quart" }, { "name": "cornstarch", "quanity": "½", "unit": "cup" }, { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "celery, cut into 1/2 inch pieces", "quanity": "3", "unit": "stalks" }, { "name": "green bell pepper, cut into 1 inch pieces", "quanity": "1", "unit": "medium" }, { "name": "medium onion, cut into wedges", "quanity": "1", "unit": "" }, { "name": "white sugar, or to taste", "quanity": "1", "unit": "pinch" }, { "name": "salt to taste", "quanity": "", "unit": "" }, { "name": "water, divided", "quanity": "1 ¼", "unit": "cups" }, { "name": "white sugar", "quanity": "¾", "unit": "cup" }, { "name": "apple cider vinegar", "quanity": "⅓", "unit": "cup" }, { "name": "ketchup", "quanity": "¼", "unit": "cup" }, { "name": "soy sauce", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "pineapple chunks, undrained", "quanity": "1", "unit": "(8 ounce) can" }, { "name": "cornstarch", "quanity": "2", "unit": "tablespoons" } ]

[ " Place cubed pork in a medium bowl and season with soy sauce, salt, and sugar for marinade. Add egg white and green onions and mix until well-combined. Cover and place in the refrigerator for at least 1 hour.\n", " Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.\n", " Coat pork with cornstarch and fry in hot oil until evenly browned, about 10 minutes. Drain on paper towels and set aside.\n", " Heat oil for vegetables in a wok over medium heat. Stir in celery, bell pepper, and onion; cook until tender, about 5 minutes. Season with pinch of sugar and salt. Remove from heat and set aside.\n", " Mix 1 cup water, 3/4 cup sugar, apple cider vinegar, ketchup, soy sauce, and salt in a large saucepan; bring to a boil over high heat.\n", " Stir in cooked pork, celery mixture, and pineapple chunks with juice. Return to a boil, then mix in remaining1/4 cup water and cornstarch. Cook until thickened and warmed through, about 2 minutes.\n" ]

{ "Calories": "663", "Carbs": "75g", "Fat": "35g", "Protein": "14g" }

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

[ { "name": "fresh basil, stems removed", "quanity": "3", "unit": "sprigs" }, { "name": "watermelon, fruit removed with a melon baller", "quanity": "1", "unit": "small" }, { "name": "fresh mozzarella cheese, cut into small pieces", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "balsamic vinegar", "quanity": "2", "unit": "tablespoons" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Trim basil leaves into small circles about 1 inch in diameter.\n", " Thread watermelon and mozzarella cheese on toothpicks, sandwiching a basil leaf in between. Arrange on a serving plate.\n", " Pour olive oil and balsamic vinegar over toothpicks. Sprinkle salt and black pepper on top.\n" ]

{ "Calories": "330", "Carbs": "28g", "Fat": "20g", "Protein": "12g" }

{ "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": "4", "soak_time": null, "total_time": "1 hr 40 mins", "yield": null }

[ { "name": "garlic powder", "quanity": "¼", "unit": "cup" }, { "name": "seasoned salt", "quanity": "2", "unit": "tablespoons" }, { "name": "onion powder", "quanity": "2", "unit": "tablespoons" }, { "name": "dried oregano", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "1", "unit": "tablespoon" }, { "name": "ground black pepper", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "light-flavored beer (such as Bud Light)", "quanity": "1", "unit": "(12 fluid ounce) can" }, { "name": "whole chicken", "quanity": "1", "unit": "(3 pound)" }, { "name": "green onions, sliced", "quanity": "4", "unit": "" }, { "name": "green onions, cut in half crosswise", "quanity": "4", "unit": "" }, { "name": "light-flavored beer (such as Bud Light)", "quanity": "1", "unit": "(12 fluid ounce) can" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Mix garlic powder, seasoned salt, onion powder, dried oregano, salt, and pepper in a small bowl; set aside.\n", " Pour 1/3 of one can of beer into the bottom of a 9x13-inch baking dish. Place the open beer can in the center of the baking dish.\n", " Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the open beer can with the legs on the bottom. With the chicken breasts facing you, use a paring knife to cut a small slit on each side. Press the tip of each wing into the slit to encourage even cooking.\n", " Rub the reserved seasoning mixture to taste over entire chicken. Pat green onion slices evenly onto the chicken; it's okay if some fall off. Press green onion halves into the top cavity of the chicken. Open the second beer can and pour 1/2 of it into the pan; set the remaining beer aside to use during baking.\n", " Bake chicken in the preheated oven for 45 minutes. Pour the remaining beer into the pan under the chicken and continue baking until no longer pink at the bone and the juices run clear, about 30 additional minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).\n", " Remove from the oven and discard the beer can. Cover chicken with a doubled sheet of aluminum foil; let rest in a warm area for 10 minutes before slicing.\n" ]

{ "Calories": "564", "Carbs": "20g", "Fat": "26g", "Protein": "49g" }

{ "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": "4", "soak_time": null, "total_time": "35 mins", "yield": null }

[ { "name": "water", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "⅔", "unit": "cup" }, { "name": "walnuts", "quanity": "½", "unit": "cup" }, { "name": "egg whites", "quanity": "4", "unit": "large" }, { "name": "mochiko (glutinous rice flour)", "quanity": "⅔", "unit": "cup" }, { "name": "vegetable oil for frying", "quanity": "1", "unit": "cup" }, { "name": "large shrimp, peeled and deveined", "quanity": "1", "unit": "pound" }, { "name": "mayonnaise", "quanity": "¼", "unit": "cup" }, { "name": "honey", "quanity": "2", "unit": "tablespoons" }, { "name": "canned sweetened condensed milk", "quanity": "1", "unit": "tablespoon" } ]

[ " Stir water and sugar together in a small saucepan over high heat. Bring to a boil and add walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.\n", " Whip egg whites in a medium bowl until foamy. Stir in mochiko until it has a pasty consistency.\n", " Heat oil in a heavy deep skillet over medium-high heat.\n", " Dip shrimp in mochiko batter, then fry in batches in hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.\n", " Stir together mayonnaise, honey, and sweetened condensed milk in a medium serving bowl. Add fried shrimp and toss to coat with sauce. Sprinkle candied walnuts on top and serve.\n" ]

{ "Calories": "605", "Carbs": "68g", "Fat": "26g", "Protein": "26g" }

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

[ { "name": "egg roll wrappers", "quanity": "1", "unit": "(10 ounce) package" }, { "name": "vegetable oil, or as needed", "quanity": "2", "unit": "cups" } ]

[ " Gather the ingredients.\n", " Cut egg roll wrappers into 1-inch strips.\n", " Heat a wok over medium heat until very hot. Pour oil into the hot wok and heat until shimmering. To test the heat, lower the tip of a wooden chopstick into the oil; if it bubbles vigorously, the oil is ready.\n", " Gently place 2 to 3 strips into hot oil; cook until beginning to brown on one side, 30 seconds to 1 minute. Gently flip and cook until crisp and golden brown all over, 30 seconds to 1 minute more.\n", " Use a slotted spoon to transfer fried strips to a paper towel-lined plate. Repeat to fry remaining strips.\n" ]

{ "Calories": "151", "Carbs": "20g", "Fat": "6g", "Protein": "3g" }

{ "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": "12", "soak_time": null, "total_time": "1 hr", "yield": "1 (3-quart) casserole" }

[ { "name": "frozen hash brown potatoes, thawed", "quanity": "1", "unit": "(2 pound) package" }, { "name": "shredded Cheddar cheese", "quanity": "2", "unit": "cups" }, { "name": "condensed cream of chicken soup", "quanity": "1", "unit": "(10.5 ounce) can" }, { "name": "sour cream", "quanity": "1", "unit": "(8 ounce) container" }, { "name": "butter, melted, divided", "quanity": "¾", "unit": "cup" }, { "name": "chopped onion", "quanity": "½", "unit": "cup" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "crushed cornflakes", "quanity": "2", "unit": "cups" } ]

[ " Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).\n", " Combine hash browns, Cheddar cheese, condensed soup, sour cream, 1/2 cup melted butter, onion, salt, and pepper in a large bowl.\n", " Transfer mixture to a 3-quart casserole dish.\n", " Sauté cornflakes and remaining 1/4 cup melted butter in a saucepan over medium heat.\n", " Sprinkle the mixture over the top of the casserole.\n", " Cover casserole and bake in the preheated oven for 40 minutes.\n", " Serve and enjoy!\n" ]

{ "Calories": "321", "Carbs": "21g", "Fat": "28g", "Protein": "8g" }

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

[ { "name": "extra-virgin olive oil", "quanity": "3", "unit": "tablespoons" }, { "name": "white balsamic vinegar", "quanity": "2", "unit": "teaspoons" }, { "name": "kosher salt", "quanity": "½", "unit": "teaspoon" }, { "name": "arugula", "quanity": "2", "unit": "cups" }, { "name": "baby spinach leaves", "quanity": "2", "unit": "cups" }, { "name": "thinly sliced red onion", "quanity": "1", "unit": "cup" }, { "name": "grape tomatoes, halved", "quanity": "1", "unit": "cup" }, { "name": "crumbled feta cheese", "quanity": "½", "unit": "cup" }, { "name": "bite sized watermelon chunks", "quanity": "2", "unit": "cups" } ]

[ " Whisk olive oil, white balsamic vinegar, and salt together in a small bowl; set aside.\n", " Combine arugula, spinach, onions, and tomatoes in a large salad bowl. Drizzle vinaigrette over salad mixture; toss to coat. Add feta cheese and watermelon to serve.\n" ]

{ "Calories": "191", "Carbs": "12g", "Fat": "15g", "Protein": "5g" }

{ "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": "8", "soak_time": null, "total_time": "25 mins", "yield": null }

[ { "name": "mayonnaise", "quanity": "½", "unit": "cup" }, { "name": "lime, juiced", "quanity": "1", "unit": "" }, { "name": "ground ancho chile pepper", "quanity": "1", "unit": "tablespoon" }, { "name": "smoked paprika", "quanity": "1", "unit": "teaspoon" }, { "name": "corn on the cob, husked", "quanity": "8", "unit": "ears" }, { "name": "butter, melted, or as needed", "quanity": "¼", "unit": "cup" }, { "name": "freshly grated cotija cheese", "quanity": "½", "unit": "cup" }, { "name": "salt, or to taste", "quanity": "1", "unit": "pinch" }, { "name": "lime, sliced", "quanity": "1", "unit": "" } ]

[ " Preheat an outdoor grill for high heat and lightly oil the grate.\n", " Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.\n", " Bring a large pot of salted water to a boil. Boil corn in salted water for 5 minutes. Drain the corn.\n", " Place ears of corn on hot grill and cook until the kernels begin to brown and caramelize, 2 to 3 minutes. Turn corn and continue to cook, turning ears after 1 to 2 minutes, until they are browned with slightly charred, caramelized spots.\n", " Generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated. Sprinkle ears with cotija cheese and salt. Garnish with slices of lime.\n" ]

{ "Calories": "265", "Carbs": "20g", "Fat": "20g", "Protein": "5g" }

{ "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": "fresh corn, shucked", "quanity": "4", "unit": "ears" } ]

[ " Wrap each ear of corn in a damp paper towel. Place all ears into a large zip-top bag, but don't seal the bag.\n", " Microwave on high for 8 minutes, flipping the bag halfway through.\n" ]

{ "Calories": "77", "Carbs": "17g", "Fat": "1g", "Protein": "3g" }

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

[ { "name": "white sugar", "quanity": "¼", "unit": "teaspoon" }, { "name": "corn, husked and cleaned", "quanity": "4", "unit": "ears" } ]

[ " Bring a large pot of water to a boil. Stir sugar into water to dissolve.\n", " Add corn and cover the pot. Turn off heat, leaving the pot on the hot burner.\n", " Steep corn in hot water until tender, about 25 minutes.\n" ]

{ "Calories": "78", "Carbs": "17g", "Fat": "1g", "Protein": "3g" }

{ "active_time": null, "additional_time": "1 hr", "bake_time": null, "cook_time": "40 mins", "cool_time": null, "fry_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "50", "soak_time": null, "total_time": "2 hrs", "yield": "5 pints" }

[ { "name": "fresh apricots - peeled, pitted, and crushed", "quanity": "8", "unit": "cups" }, { "name": "lemon juice", "quanity": "¼", "unit": "cup" }, { "name": "white sugar", "quanity": "6", "unit": "cups" } ]

[ " Mix apricots and lemon juice in a large pot over medium heat; add sugar and slowly bring to a boil, stirring until sugar dissolves. Continue to cook and stir until apricot mixture thickens, about 25 minutes. Remove from heat and skim foam off the top if necessary.\n", " Meanwhile, prepare jars, lids, and rings by cleaning and sterilizing them in the dishwasher or a boiling water bath. Leave lids in simmering water until ready to seal jars.\n", " Ladle hot jam into hot sterilized jars, leaving about 1/4 inch of space on top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.\n", " Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder, leaving a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.\n", " Remove the jars from the stockpot and place them onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight and the lid does not move up or down at all. Store in a cool, dark area.\n" ]

{ "Calories": "105", "Carbs": "27g", "Fat": "0g", "Protein": "0g" }

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

[ { "name": "yellow squash, shredded", "quanity": "8", "unit": "medium" }, { "name": "onion, shredded", "quanity": "1", "unit": "" }, { "name": "salt", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "shredded Cheddar cheese", "quanity": "1", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "cornmeal", "quanity": "½", "unit": "cup" }, { "name": "egg, lightly beaten", "quanity": "1", "unit": "large" }, { "name": "ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "vegetable oil, or as needed", "quanity": "1", "unit": "tablespoon" } ]

[ " Place squash and onion in a colander; sprinkle with salt and drain until no longer moist, about 30 minutes. Wrap vegetables in a clean kitchen towel and squeeze out as much moisture as possible.\n", " Mix squash and onion mixture, cheese, flour, cornmeal, and egg in a bowl; season with pepper.\n", " Heat oil in a skillet over medium heat. Drop squash mixture by heaping tablespoonfuls into the skillet; cook patties until crisp and golden brown, about 3 minutes per side.\n" ]

{ "Calories": "150", "Carbs": "19g", "Fat": "6g", "Protein": "6g" }

{ "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": "4", "soak_time": null, "total_time": "30 mins", "yield": null }

[ { "name": "cooking spray", "quanity": "", "unit": "" }, { "name": "skinless, boneless chicken breast halves - cubed", "quanity": "4", "unit": "" }, { "name": "green bell pepper, cut into 2 inch pieces", "quanity": "1", "unit": "large" }, { "name": "onion, cut into wedges", "quanity": "1", "unit": "" }, { "name": "red bell pepper, cut into 2-inch pieces", "quanity": "1", "unit": "large" }, { "name": "skewers", "quanity": "", "unit": "" }, { "name": "barbeque sauce", "quanity": "1", "unit": "cup" } ]

[ " Preheat an outdoor grill for high heat and lightly oil the grate.\n", " Thread chicken, green bell pepper, onion, and red bell pepper pieces onto skewers alternately.\n", " Cook skewers on the preheated grill, turning and brushing frequently with barbeque sauce, until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).\n" ]

{ "Calories": "256", "Carbs": "30g", "Fat": "3g", "Protein": "26g" }

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

[ { "name": "red onion, halved and sliced into thin half-moons", "quanity": "1", "unit": "small" }, { "name": "lime juice, or more to taste", "quanity": "2", "unit": "tablespoons" }, { "name": "extra-virgin olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "seedless watermelon, cut into cubes", "quanity": "1", "unit": "" }, { "name": "baby cucumbers, seeded and cut into cubes", "quanity": "3", "unit": "" }, { "name": "crumbled feta cheese", "quanity": "1", "unit": "cup" }, { "name": "mint leaves, sliced thinly", "quanity": "½", "unit": "cup" } ]

[ " Mix red onion with lime juice in a bowl; set aside to marinate at least 10 minutes. Stir olive oil into mixture.\n", " Toss watermelon, baby cucumbers, and feta cheese together in a large bowl. Pour red onion mixture over watermelon mixture; toss to coat. Sprinkle mint over the salad; toss.\n" ]

{ "Calories": "203", "Carbs": "36g", "Fat": "7g", "Protein": "5g" }

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

[ { "name": "water, or as needed to cover", "quanity": "", "unit": "" }, { "name": "milk", "quanity": "1", "unit": "cup" }, { "name": "white sugar, or more to taste", "quanity": "⅓", "unit": "cup" }, { "name": "heavy whipping cream", "quanity": "¼", "unit": "cup" }, { "name": "butter", "quanity": "¼", "unit": "cup" }, { "name": "corn on the cob, husks and silk removed", "quanity": "8", "unit": "ears" } ]

[ " Bring water to a boil in a large stockpot; stir in milk, sugar, cream, and butter until sugar dissolves and butter melts.\n", " Gently place ears of corn into the mixture and reduce heat to low. Simmer corn until tender, 7 to 8 minutes.\n", " Remove corn from the pot with tongs and set aside under aluminum foil until serving time.\n" ]

{ "Calories": "201", "Carbs": "27g", "Fat": "10g", "Protein": "4g" }

{ "active_time": null, "additional_time": "2 days", "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": "2 days 45 mins", "yield": null }

[ { "name": "eggs", "quanity": "8", "unit": "large" }, { "name": "whole pickled beets, juice reserved", "quanity": "2", "unit": "(15-ounce) cans" }, { "name": "onion, chopped", "quanity": "1", "unit": "small" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "cider vinegar", "quanity": "¾", "unit": "cup" }, { "name": "whole cloves", "quanity": "12", "unit": "" }, { "name": "bay leaves", "quanity": "2", "unit": "" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "1", "unit": "pinch" } ]

[ " 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", " Place eggs, beets, and onion in a non-reactive glass or plastic container. Set aside.\n", " Combine sugar, 1 cup reserved beet juice, vinegar, cloves, bay leaves, salt, and pepper in a medium-size, non-reactive saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes.\n", " Pour hot liquid over eggs, beets, and onion. Cover and refrigerate 48 hours before using.\n" ]

{ "Calories": "252", "Carbs": "45g", "Fat": "5g", "Protein": "7g" }

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

[ { "name": "skinless, boneless chicken breast halves", "quanity": "1 ½", "unit": "pounds" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "garlic, minced", "quanity": "3", "unit": "cloves" }, { "name": "dried oregano", "quanity": "½", "unit": "teaspoon" }, { "name": "ground thyme", "quanity": "¼", "unit": "teaspoon" }, { "name": "chicken broth, divided", "quanity": "½", "unit": "cup" }, { "name": "bacon", "quanity": "½", "unit": "pound" }, { "name": "angel hair pasta", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "all-purpose flour", "quanity": "1", "unit": "tablespoon" }, { "name": "freshly shaved Parmesan cheese", "quanity": "½", "unit": "cup" }, { "name": "whipping cream", "quanity": "¼", "unit": "cup" }, { "name": "chopped sun-dried tomatoes", "quanity": "¼", "unit": "cup" }, { "name": "red pepper flakes", "quanity": "1", "unit": "pinch" }, { "name": "salt to taste", "quanity": "", "unit": "" } ]

[ " Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C).\n", " Place chicken breasts on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book to butterfly.\n", " Melt butter in a large, oven-safe skillet over medium-high heat. Add garlic, oregano, thyme. Sauté until fragrant, about 30 seconds.\n", " Add chicken and cook until golden brown but not fully cooked, 3 to 4 minutes per side.\n", " Pour 1/4 cup chicken broth into the skillet and bake in the preheated oven until chicken is no longer pink in the centers and juices run clear, about 15 minutes.\n", " Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool enough to handle, about 5 minutes; chop.\n", " At the same time, bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain and keep warm.\n", " Remove skillet from the oven and transfer chicken to a plate, reserving juices in the skillet. Keep chicken warm and place skillet on the stovetop.\n", " Whisk flour into the skillet over medium heat. Add remaining chicken broth, Parmesan cheese, and whipping cream. Whisk until combined.\n", " Add sun-dried tomatoes, red pepper flakes, and salt. Add bacon and chicken back into the skillet.\n", " Serve on top of hot cooked pasta.\n" ]

{ "Calories": "518", "Carbs": "45g", "Fat": "20g", "Protein": "40g" }

{ "active_time": null, "additional_time": "2 mins", "bake_time": null, "cook_time": "8 mins", "cool_time": null, "fry_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "4", "soak_time": null, "total_time": "25 mins", "yield": "4 servings" }

[ { "name": "Canadian bacon", "quanity": "4", "unit": "slices" }, { "name": "white vinegar", "quanity": "1", "unit": "teaspoon" }, { "name": "eggs", "quanity": "4", "unit": "" }, { "name": "butter", "quanity": "1", "unit": "cup" }, { "name": "egg yolks", "quanity": "3", "unit": "" }, { "name": "heavy cream", "quanity": "1", "unit": "tablespoon" }, { "name": "ground cayenne pepper", "quanity": "1", "unit": "dash" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "lemon juice", "quanity": "1", "unit": "tablespoon" }, { "name": "English muffins, split and toasted", "quanity": "4", "unit": "" } ]

[ " In a skillet over medium-high heat, fry the Canadian bacon on each side until evenly browned.\n", " Fill a large saucepan with about 3 inches water, and bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft. Remove eggs with a slotted spoon.\n", " Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns.\n", " In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the remaining butter.\n", " Place open English muffins onto serving plates. Top with 1 slice Canadian bacon and 1 poached egg. Drizzle with the cream sauce, and serve at once.\n" ]

{ "Calories": "690", "Carbs": "27g", "Fat": "58g", "Protein": "17g" }

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

[ { "name": "russet potatoes, cut into 1-inch cubes", "quanity": "1", "unit": "pound" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" } ]

[ " Place potatoes in a large bowl, cover with cold water, and let sit for 30 minutes.\n", " Preheat an air fryer to 400 degrees F (200 degrees C).\n", " Drain potatoes and pat dry with a paper towel. Add olive oil, salt, and pepper; stir until evenly combined. Place potatoes in the air fryer basket\n", " Cook in the preheated air fryer for 20 minutes, shaking halfway through cook time.\n" ]

{ "Calories": "120", "Carbs": "21g", "Fat": "4g", "Protein": "3g" }

{ "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": "4", "soak_time": null, "total_time": "1 hr 20 mins", "yield": null }

[ { "name": "baking potatoes", "quanity": "2", "unit": "large" }, { "name": "finely chopped cabbage", "quanity": "1 ½", "unit": "cups" }, { "name": "finely chopped onion", "quanity": "½", "unit": "cup" }, { "name": "bacon, chopped", "quanity": "4", "unit": "slices" }, { "name": "milk", "quanity": "½", "unit": "cup" }, { "name": "butter", "quanity": "¼", "unit": "cup" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "salt to taste", "quanity": "", "unit": "" }, { "name": "shredded Cheddar cheese, divided", "quanity": "¾", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Scrub potatoes, pierce several times with a fork, and place on a microwave-safe plate. Cook potatoes in the microwave on high for 5 minutes; turn over and continue cooking until soft, about 5 minutes more. Scoop potato flesh into a medium bowl; reserve potato skins.\n", " Cook and stir cabbage, onion, and bacon in a large skillet over medium heat until vegetables are soft, about 10 minutes. Stir in milk, butter, pepper, and salt until incorporated. Add potato flesh and 1/2 cup Cheddar cheese; cook and stir, breaking up potato and mashing lightly, until milk is absorbed, about 5 minutes.\n", " Remove the skillet from heat. Pile potato mixture into potato skins and place stuffed potatoes in a baking dish. Sprinkle potatoes with remaining 1/4 cup Cheddar cheese.\n", " Bake in the preheated oven until cheese is bubbly and potatoes are heated through, about 25 minutes.\n" ]

{ "Calories": "509", "Carbs": "38g", "Fat": "34g", "Protein": "15g" }

{ "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": "6", "soak_time": null, "total_time": "40 mins", "yield": "12 biscuits" }

[ { "name": "self-rising flour, plus more for kneading", "quanity": "2", "unit": "cups" }, { "name": "baking soda", "quanity": "¼", "unit": "teaspoon" }, { "name": "very cold butter, cut into pieces", "quanity": "7", "unit": "tablespoons" }, { "name": "buttermilk, plus additional for brushing", "quanity": "¾", "unit": "cup" }, { "name": "shredded Irish Cheddar cheese, divided, plus more for topping", "quanity": "½", "unit": "cup" }, { "name": "sliced green onions, divided", "quanity": "¼", "unit": "cup" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.\n", " Whisk together self-rising flour and baking soda in a large bowl. Add cold butter and cut it into flour with a pastry blender until mixture resembles coarse crumbs, 5 to 7 minutes. Make a well in the center of flour mixture and pour in buttermilk. Stir with a fork just until mixture starts to come together to form a shaggy dough.\n", " Transfer dough to a floured work surface. Press into a roughly shaped rectangle. Fold into thirds using a bench scraper. Press again into a rectangle, flouring the surface if dough seems sticky. Roll dough with a rolling pin to 1/2-inch thickness.\n", " Sprinkle dough with 1/4 cup cheese and 1/8 cup green onions. Fold dough into thirds. Dust with flour, if necessary, and roll out again to about 1/2-inch thickness. Top with remaining 1/4 cup cheese and 1/8 cup green onions. Fold into thirds and roll out again to about 1/2-inch thickness. Use a 2- or 3-inch round cutter to cut out 12 biscuits.\n", " Transfer biscuits to the prepared baking sheet. Brush lightly with buttermilk. Sprinkle the tops with about 1 teaspoon cheese.\n", " Bake in the preheated oven until cooked through and golden brown, about 20 minutes. Transfer to a wire rack to cool.\n" ]

{ "Calories": "318", "Carbs": "33g", "Fat": "17g", "Protein": "8g" }

{ "active_time": null, "additional_time": "1 hr", "bake_time": null, "cook_time": "1 hr", "cool_time": null, "fry_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "10", "soak_time": null, "total_time": "2 hrs 15 mins", "yield": "1 (7x4-inch) loaf" }

[ { "name": "medium onion, cut into chunks", "quanity": "½", "unit": "unknown" }, { "name": "ground lamb", "quanity": "1", "unit": "pound" }, { "name": "80/20 ground beef", "quanity": "1", "unit": "pound" }, { "name": "minced garlic", "quanity": "1", "unit": "tablespoon" }, { "name": "dried oregano", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cumin", "quanity": "1", "unit": "teaspoon" }, { "name": "dried marjoram", "quanity": "1", "unit": "teaspoon" }, { "name": "ground dried rosemary", "quanity": "1", "unit": "teaspoon" }, { "name": "ground dried thyme", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "fine sea salt", "quanity": "1½", "unit": "teaspoons" }, { "name": "cooking spray", "quanity": "unknown", "unit": "unknown" } ]

[ " Pulse onion in a food processor until finely chopped, about 5 (1-second) pulses. Scoop onions onto the center of a towel, gather up the towel ends, and squeeze to remove liquid.\n", " Combine onions, lamb, beef, garlic, oregano, cumin, marjoram, rosemary, thyme, pepper, and salt in a large bowl. Mix with your hands until well combined. Cover and refrigerate 1 to 2 hours to allow the flavors to blend.\n", " Preheat the oven to 325 degrees F (165 degrees C). Evenly coat a 9x5-inch loaf pan with cooking spray.\n", " Working in 2 batches if necessary, place meat mixture into a food processor and pulse until finely chopped and the texture feels tacky, about 1 minute. Transfer mixture into prepared loaf pan, and pack down to make sure there are no air pockets.\n", " Line a medium roasting pan with a damp kitchen towel. Place the loaf pan in the center of the towel-lined roasting pan, and transfer it into the preheated oven. Carefully pour boiling water into the roasting pan until it comes halfway up the sides of the loaf pan.\n", " Bake in the preheated oven until gyro meat is no longer pink in the center, about 1 hour to 1 hour 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).\n", " Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.\n" ]

{ "Calories": "258", "Carbs": "1g", "Fat": "17g", "Protein": "24g" }

{ "active_time": null, "additional_time": "5 mins", "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": "35 mins", "yield": "8 scones" }

[ { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "sugar", "quanity": "⅓", "unit": "cup" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "baking soda", "quanity": "¼", "unit": "teaspoon" }, { "name": "unsalted butter, frozen", "quanity": "8", "unit": "tablespoons" }, { "name": "raisins (or dried currants) ", "quanity": "½", "unit": "cup" }, { "name": "sour cream", "quanity": "½", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "white sugar", "quanity": "1", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " Preheat the oven to 400 degrees F (200 degrees C); adjust the oven rack to the lower-middle position. Line a baking tray with parchment paper.\n", " Mix flour, 1/3 cup sugar, baking powder, salt, and baking soda in a medium bowl. Grate butter into flour mixture on the large holes of a box grater. Use your fingers to work in butter until mixture resembles coarse crumbs, then toss in raisins.\n", " Whisk sour cream and egg together in a small bowl until combined.\n", " Stir sour cream mixture into flour mixture using a fork until large dough clumps form. Use your hands to shape dough into a ball. (Dough may seem dry at first but will come together as you work it.)\n", " Place dough on a lightly floured surface and pat into a 7 to 8-inch circle, about 3/4-inch thick. Sprinkle with remaining 1 teaspoon of sugar.\n", " Use a sharp knife to cut into 8 equal triangles; place on the prepared baking tray, about 1-inch apart.\n", " Bake scones in the preheated oven until golden, about 15 to 17 minutes. Cool for 5 minutes; serve warm or at room temperature.\n", " Serve and enjoy!\n" ]

{ "Calories": "319", "Carbs": "41g", "Fat": "16g", "Protein": "5g" }

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

[ { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "onions, chopped", "quanity": "2", "unit": "large" }, { "name": "carrots, chopped", "quanity": "5", "unit": "medium" }, { "name": "garlic, chopped", "quanity": "2", "unit": "cloves" }, { "name": "fresh red chile pepper, chopped", "quanity": "1", "unit": "" }, { "name": "roma tomatoes, with juice", "quanity": "3", "unit": "(28 ounce) cans" }, { "name": "vegetable stock", "quanity": "1", "unit": "cup" }, { "name": "chopped fresh cilantro", "quanity": "1", "unit": "bunch" }, { "name": "balsamic vinegar", "quanity": "2", "unit": "tablespoons" }, { "name": "white sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "brown sauce", "quanity": "1", "unit": "tablespoon" }, { "name": "Worcestershire sauce", "quanity": "1", "unit": "tablespoon" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "heavy cream", "quanity": "1", "unit": "cup" } ]

[ " Heat olive oil in a large pot over medium heat. Add onions, carrots, garlic, and chile pepper; cook and stir until tender, about 3 to 5 minutes. Mix in tomatoes, vegetable stock, 1/2 of the cilantro, balsamic vinegar, sugar, brown sauce, and Worcestershire sauce. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 30 minutes.\n", " Transfer soup in batches to a blender or food processor; blend until smooth. Return to the pot, and continue cooking until heated through.\n", " Remove soup from heat, and stir in cream. Finely chop remaining cilantro; mix into the soup to serve.\n" ]

{ "Calories": "220", "Carbs": "24g", "Fat": "14g", "Protein": "4g" }

{ "active_time": null, "additional_time": "2 hrs 35 mins", "bake_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "8", "soak_time": null, "total_time": "3 hrs 15 mins", "yield": "8 pita breads" }

[ { "name": "active dry yeast", "quanity": "1", "unit": "(.25 ounce) package" }, { "name": "warm water (100 degrees F / 38 degrees C)", "quanity": "1", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "olive oil", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "salt", "quanity": "1 ¾", "unit": "teaspoons" }, { "name": "all-purpose flour, or as needed", "quanity": "1 ¾", "unit": "cups" }, { "name": "olive oil, divided", "quanity": "1", "unit": "teaspoon" } ]

[ " Place yeast in the bowl of a stand mixer and add 1 cup warm water and 1 cup flour. Whisk together, then let sit until mixture bubbles and foams, about 15 minutes.\n", " Add 1 1/2 tablespoons olive oil and salt into the yeast mixture, followed by 1 1/2 cups flour. Mix at low speed, using a dough hook attachment, until dough is soft, supple, and slightly sticky. Knead dough with machine on low speed until slightly springy and still soft, 5 to 6 minutes. If dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time. Turn dough out onto a floured work surface and form into a ball.\n", " Wipe inside of bowl with 1/4 teaspoon olive oil. Turn dough around in bowl to lightly cover with oil; cover bowl with foil and let rise until dough has doubled in size, about 2 hours.\n", " Once dough has doubled, remove from bowl and place onto a lightly floured work surface. Lightly pat into a flat shape about 1-inch thick. Use a knife to cut dough into 8 equal pieces.\n", " Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom.\n", " Cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes.\n", " Transfer the dough balls to a lightly floured work surface and sprinkle the tops with flour. One at a time, gently pat the dough with your fingers, forming a flat, round disc about 1/4-inch thick. Let the shaped dough rest for 5 minutes.\n", " Brush a cast iron skillet with remaining 3/4 teaspoon olive oil and place over medium-high heat. Lay one round of dough into the hot skillet; cook for 30 seconds, then flip and cook for 1 to 2 minutes. Flip again and cook the first side for 1 to 2 minutes more, until both sides are golden brown. Stack cooked breads on a plate; when cool enough to handle, slice breads in half and open the pocket inside for stuffing.\n" ]

{ "Calories": "187", "Carbs": "33g", "Fat": "4g", "Protein": "5g" }

{ "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": "2", "soak_time": null, "total_time": "10 mins", "yield": null }

[ { "name": "bagel, sliced in half", "quanity": "1", "unit": "" }, { "name": "cooking oil", "quanity": "1", "unit": "tablespoon" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "avocado, peeled and pitted", "quanity": "1", "unit": "small" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "softened cream cheese", "quanity": "2", "unit": "tablespoons" } ]

[ " Gather the ingredients.\n", " Toast sliced bagel in a toaster until golden brown.\n", " While the bagel is toasting, heat oil in a frying pan over medium heat and add egg. Pan-fry until set, 3 to 4 minutes.\n", " Mash avocado (a fork will do the job nicely!) in a medium bowl; sprinkle with salt and black pepper.\n", " Spread 1 tablespoon cream cheese on each toasted bagel half. Top with mashed avocado and egg, and add more salt and pepper if desired.\n" ]

{ "Calories": "404", "Carbs": "32g", "Fat": "28g", "Protein": "11g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "50 mins", "cool_time": null, "fry_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "12", "soak_time": null, "total_time": "1 hr 5 mins", "yield": "12 servings" }

[ { "name": "milk", "quanity": "¾", "unit": "cup" }, { "name": "finely chopped fresh lavender", "quanity": "3", "unit": "tablespoons" }, { "name": "butter, softened", "quanity": "6", "unit": "tablespoons" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": "" }, { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "baking powder", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" } ]

[ " Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x5 inch loaf pan.\n", " Combine the milk and lavender in a small saucepan over medium heat. Heat to a simmer, then remove from heat, and allow to cool slightly.\n", " In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg until the mixture is light and fluffy. Combine the flour, baking powder, and salt; stir into the creamed mixture alternately with the milk and lavender until just blended. Pour into the prepared pan.\n", " Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the crown of the loaf comes out clean. Cool in the pan on a wire rack.\n" ]

{ "Calories": "212", "Carbs": "34g", "Fat": "7g", "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": "8", "soak_time": null, "total_time": "50 mins", "yield": "8 servings" }

[ { "name": "ground beef", "quanity": "2", "unit": "pounds" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "taco seasoning mix", "quanity": "2", "unit": "(1 ounce) packets" }, { "name": "ranch dressing mix", "quanity": "2", "unit": "(1 ounce) packets" }, { "name": "shoepeg corn", "quanity": "2", "unit": "(16 ounce) cans" }, { "name": "diced tomatoes with green chile peppers (such as RO*TEL®)", "quanity": "2", "unit": "(10 ounce) cans" }, { "name": "red kidney beans", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "black beans", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "pinto beans", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "chicken broth", "quanity": "1", "unit": "(14.5 ounce) can" }, { "name": "diced tomatoes", "quanity": "1", "unit": "(14.5 ounce) can" } ]

[ " Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.\n", " Stir taco seasoning mix and ranch dressing mix into the ground beef; add shoepeg corn, diced tomatoes with green chile peppers, red kidney beans, black beans, pinto beans, chicken broth, and diced tomatoes. Bring the mixture to a simmer, stirring occasionally; cook until the tomatoes are softened, 30 to 60 minutes.\n" ]

{ "Calories": "525", "Carbs": "62g", "Fat": "15g", "Protein": "31g" }

{ "active_time": null, "additional_time": "20 mins", "bake_time": null, "cook_time": "1 hr", "cool_time": null, "fry_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "10", "soak_time": null, "total_time": "1 hr 45 mins", "yield": "1 8-inch pie" }

[ { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "unsalted butter", "quanity": "6", "unit": "tablespoons" }, { "name": "cold water, or more as needed ", "quanity": "2 ½", "unit": "tablespoons" }, { "name": "Granny Smith apples - peeled, cored and thinly sliced", "quanity": "5", "unit": "pounds" }, { "name": "brown sugar", "quanity": "½", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "2", "unit": "tablespoons" }, { "name": "ground cinnamon", "quanity": "1", "unit": "teaspoon" }, { "name": "ground nutmeg", "quanity": "½", "unit": "teaspoon" }, { "name": "ground ginger", "quanity": "1", "unit": "pinch" }, { "name": "lemon juice", "quanity": "2", "unit": "tablespoons" }, { "name": "graham cracker crumbs", "quanity": "2", "unit": "tablespoons" }, { "name": "all-purpose flour", "quanity": "½", "unit": "cup" }, { "name": "softened butter", "quanity": "½", "unit": "cup" }, { "name": "superfine sugar", "quanity": "½", "unit": "cup" }, { "name": "12x30-inch pieces of parchment paper", "quanity": "2", "unit": "" } ]

[ " To make the bottom crust, stir the flour and white sugar together in a bowl until well-combined. Rub the unsalted butter into the flour until the mixture resembles coarse crumbs; sprinkle with cold water, a couple of tablespoons at a time, mixing the dough together lightly with a fork until it barely holds together.\n", " Form the dough into a ball and roll it out to a circle about 1/8-inch thick. Gently ease the dough into an 8-inch pie dish. Cut off any excess pastry with a knife. Finish the edge of the crust by gently pressing the tines of a fork into the dough all the way around the edge of the pie dish. Set the crust aside.\n", " To make the pie filling, stir the apples, brown sugar, 2 tablespoons of flour, the cinnamon, nutmeg, ginger, and lemon juice together in a large bowl; set aside.\n", " To make the topping, mix 1/2 cup of flour, 1/2 cup of softened butter, and the superfine sugar together in a bowl until you have a sticky, moist dough.\n", " To assemble the pie, cover the bottom of the pie crust with a light, even layer of graham cracker crumbs. Fill the pie with the apple mixture, piling it up in a mound shape. Pinch off pieces of the topping mixture, flatten them a little with your fingers, and dot them at random all over the top of the filling, covering as much of the filling as possible.\n", " Preheat oven to 425 degrees F (220 degrees C).\n", " Tear off 2 30-inch-long pieces of parchment paper and place them in a cross shape on a work surface. Place the filled pie in the center of the two pieces of parchment, bring the paper ends up over the pie and fold and staple the parchment paper over the pie to completely enclose and seal in the pie. The paper should not touch the top or sides of the pie. Place the parchment-wrapped pie on a baking sheet to catch any drips.\n", " Bake in the preheated oven for 1 hour. Don't peek inside the parchment paper while baking. Remove from the oven, carefully tear the parchment paper away from the pie, and let cool; serve warm. Store leftovers in refrigerator.\n" ]

{ "Calories": "405", "Carbs": "67g", "Fat": "16g", "Protein": "3g" }

{ "active_time": null, "additional_time": "1 hr 30 mins", "bake_time": null, "cook_time": "10 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": "16 macarons" }

[ { "name": "egg whites", "quanity": "3", "unit": "" }, { "name": "white sugar", "quanity": "¼", "unit": "cup" }, { "name": "confectioners' sugar", "quanity": "1 ⅔", "unit": "cups" }, { "name": "finely ground almonds", "quanity": "1", "unit": "cup" } ]

[ " Line a baking sheet with a silicone baking mat.\n", " Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until foamy. Add white sugar and beat until egg whites are glossy, fluffy, and hold soft peaks.\n", " Sift confectioners' sugar and ground almonds in a separate bowl; quickly fold almond mixture into egg whites, about 30 strokes.\n", " Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto the prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold batter a few more times and retest.\n", " When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe batter onto the baking sheet in rounds, leaving space between the disks. Let piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.\n", " Preheat the oven to 285 degrees F (140 degrees C).\n", " Bake cookies in preheated oven until set but not browned, about 10 minutes.\n", " Let cookies cool completely before filling, about 30 minutes.\n" ]

{ "Calories": "92", "Carbs": "18g", "Fat": "1g", "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": "6", "soak_time": null, "total_time": "3 hrs 50 mins", "yield": null }

[ { "name": "plain low-fat Greek yogurt", "quanity": "½", "unit": "cup" }, { "name": "garlic, crushed", "quanity": "4", "unit": "cloves" }, { "name": "lemon, juiced", "quanity": "½", "unit": "" }, { "name": "lemon zest", "quanity": "1", "unit": "tablespoon" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "paprika", "quanity": "1", "unit": "tablespoon" }, { "name": "herbes de Provence", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "whole chicken, cut into 8 pieces", "quanity": "1", "unit": "(5 pound)" }, { "name": "salt", "quanity": "1", "unit": "pinch" }, { "name": "plain low-fat Greek yogurt", "quanity": "½", "unit": "cup" }, { "name": "lemon juice", "quanity": "1", "unit": "tablespoon" }, { "name": "harissa", "quanity": "1", "unit": "teaspoon" } ]

[ " Whisk together yogurt, garlic, lemon juice and zest, olive oil, paprika, herbes de Provence, salt, and black pepper in a medium bowl. Pour into a large resealable plastic bag. Add chicken; stir to coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for at least 3 hours.\n", " Preheat an outdoor grill for medium-high heat and lightly oil the grate.\n", " Make sauce: Stir together yogurt, lemon juice, and harissa in a small bowl until combined. Set aside.\n", " Remove chicken to a plate or baking sheet lined with paper towels; discard marinade. Pat chicken dry with more paper towels. Season with a pinch of salt.\n", " Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn over each piece and move to indirect heat. Continue grilling, turning often, with the lid down until well browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).\n", " Serve chicken with sauce on the side.\n" ]

{ "Calories": "523", "Carbs": "6g", "Fat": "30g", "Protein": "55g" }

{ "active_time": null, "additional_time": "2 hrs", "bake_time": null, "cook_time": "40 mins", "cool_time": null, "fry_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "32", "soak_time": null, "total_time": "2 hrs 50 mins", "yield": "32 servings, 1 piece (39 g) each" }

[ { "name": "(2-layer size) yellow cake mix", "quanity": "1", "unit": "package" }, { "name": "PHILADELPHIA Chocolate Brick Cream Cheese, softened", "quanity": "1", "unit": "(250 g) package" }, { "name": "white sugar", "quanity": "¼", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "" }, { "name": "water", "quanity": "1", "unit": "tablespoon" } ]

[ " Heat oven to 350 degrees F (175 degrees C).\n", " Line 13x9-inch pan with parchment, with ends of parchment extending over sides. Prepare cake batter as directed on package; pour into prepared pan.\n", " Beat remaining ingredients with mixer until blended. Spoon over cake batter; swirl gently with knife.\n", " BAKE 35 to 40 minutes or until toothpick inserted in centre comes out with clean. Cool completely. Use parchment handles to remove dessert from pan before cutting to serve.\n" ]

{ "Calories": "108", "Carbs": "16g", "Fat": "4g", "Protein": "1g" }

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

[ { "name": "skin-on salmon fillets", "quanity": "4", "unit": "(4 ounce)" }, { "name": "garlic powder", "quanity": "1", "unit": "teaspoon" }, { "name": "dried dill weed", "quanity": "1", "unit": "teaspoon" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "bacon, cut in half", "quanity": "½", "unit": "pound" } ]

[ " Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet liberally with olive oil.\n", " Place the salmon fillets onto the baking sheet skin-side-down. Sprinkle the fillets with garlic powder, dill, salt, and pepper. Lay the bacon strips over the fillets to cover completely. Do not overlap the bacon strips.\n", " Bake in the preheated oven until the salmon is no longer translucent in the center, 20 to 25 minutes. Turn the oven on to broil and cook until the bacon has crisped, 1 to 2 minutes.\n" ]

{ "Calories": "294", "Carbs": "1g", "Fat": "18g", "Protein": "31g" }

{ "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": "12", "soak_time": null, "total_time": "50 mins", "yield": "24 breakfast cups" }

[ { "name": "frozen shredded hash brown potatoes, thawed", "quanity": "1", "unit": "(30 ounce) package" }, { "name": "salt", "quanity": "2 ½", "unit": "teaspoons" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "olive oil", "quanity": "2 ½", "unit": "tablespoons" }, { "name": "shredded Cheddar cheese", "quanity": "⅔", "unit": "cup" }, { "name": "eggs", "quanity": "12", "unit": "" }, { "name": "water", "quanity": "2", "unit": "tablespoons" }, { "name": "cooked bacon, crumbled - divided", "quanity": "8", "unit": "slices" }, { "name": "shredded Cheddar cheese, divided", "quanity": "¼", "unit": "cup" } ]

[ " Preheat oven to 425 degrees F (220 degrees C). Grease 24 muffin cups.\n", " Mix hash brown potatoes, salt, black pepper, olive oil, and 2/3 cup shredded Cheddar cheese in a bowl. Divide mixture between prepared muffin cups and use your fingers to shape potato mixture into nests with hollows in the middle.\n", " Bake in the preheated oven until hash browns are browned on the edges and cheese has melted, 15 to 18 minutes. Remove hash brown nests.\n", " Reduce oven temperature to 350 degrees F (175 degrees C).\n", " Whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. Pour equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon Cheddar cheese.\n", " Bake in the oven until eggs are set, 13 to 16 minutes. Let cool in pans and remove by sliding a knife between potato crust and muffin cup.\n" ]

{ "Calories": "232", "Carbs": "13g", "Fat": "18g", "Protein": "13g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "1 hr", "cool_time": null, "fry_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "total_time": "1 hr 15 mins", "yield": "2 meatloaves" }

[ { "name": "ground beef", "quanity": "1 ½", "unit": "pounds" }, { "name": "ground pork", "quanity": "1 ½", "unit": "pounds" }, { "name": "dry bread crumbs", "quanity": "2", "unit": "cups" }, { "name": "finely chopped sweet onion (such as Vidalia®)", "quanity": "1", "unit": "cup" }, { "name": "egg, beaten", "quanity": "1", "unit": "" }, { "name": "Worcestershire sauce", "quanity": "1", "unit": "teaspoon" }, { "name": "minced garlic", "quanity": "1", "unit": "teaspoon" }, { "name": "dried tarragon", "quanity": "1", "unit": "teaspoon" }, { "name": "sea salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "barbeque sauce", "quanity": "½", "unit": "cup" }, { "name": "ketchup", "quanity": "½", "unit": "cup" } ]

[ " Preheat an outdoor grill for medium heat, and scrape the grates clean. Spray grates with nonstick cooking spray.\n", " In a bowl, mix together the ground beef, ground pork, bread crumbs, onion, egg, Worcestershire sauce, garlic, tarragon, sea salt, and black pepper. Divide the mixture in half, and form 2 loaves, each about 4 inches in diameter and 6 inches long. In a small bowl, mix the barbecue sauce with ketchup until well combined.\n", " Place each meatloaf directly on the prepared grill grates, then spread each with about 3 tablespoons of barbecue sauce mixture; grill until the loaves reach an internal temperature of at least 160 degrees F (73 degrees C), about 1 hour.\n" ]

{ "Calories": "656", "Carbs": "42g", "Fat": "33g", "Protein": "46g" }

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

[ { "name": "flat-leaf Italian parsley, stems removed", "quanity": "1", "unit": "bunch" }, { "name": "fresh cilantro leaves", "quanity": "½", "unit": "cup" }, { "name": "olive oil", "quanity": "½", "unit": "cup" }, { "name": "fresh oregano leaves", "quanity": "¼", "unit": "cup" }, { "name": "garlic, chopped, or more to taste", "quanity": "4", "unit": "cloves" }, { "name": "white wine vinegar, or more to taste", "quanity": "3", "unit": "tablespoons" }, { "name": "salt, or to taste", "quanity": "½", "unit": "teaspoon" }, { "name": "ground cumin", "quanity": "¼", "unit": "teaspoon" }, { "name": "red pepper flakes", "quanity": "¼", "unit": "teaspoon" }, { "name": "freshly ground black pepper", "quanity": "¼", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " Combine parsley, cilantro, oil, oregano, garlic, vinegar, salt, cumin, red pepper flakes, and black pepper in a blender.\n", " Pulse 2 to 3 times; scrape down the sides with a rubber spatula. Repeat pulsing and scraping until a thick sauce forms, about 12 times.\n" ]

{ "Calories": "255", "Carbs": "3g", "Fat": "27g", "Protein": "1g" }

{ "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": "12", "soak_time": null, "total_time": "35 mins", "yield": "1 dozen muffins" }

[ { "name": "all-purpose flour", "quanity": "2 ¼", "unit": "cups" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "baking powder", "quanity": "2", "unit": "teaspoons" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground nutmeg", "quanity": "½", "unit": "teaspoon" }, { "name": "butter, melted", "quanity": "¼", "unit": "cup" }, { "name": "egg, lightly beaten", "quanity": "1", "unit": "" }, { "name": "buttermilk", "quanity": "1", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" } ]

[ " Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.\n", " Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.\n", " Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired (see Cook's Note).\n", " Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.\n" ]

{ "Calories": "168", "Carbs": "28g", "Fat": "5g", "Protein": "4g" }

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

[ { "name": "milk", "quanity": "⅓", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "" }, { "name": "dry bread crumbs", "quanity": "⅓", "unit": "cup" }, { "name": "snipped fresh mint", "quanity": "⅓", "unit": "cup" }, { "name": "snipped fresh parsley", "quanity": "⅓", "unit": "cup" }, { "name": "finely chopped onion", "quanity": "¼", "unit": "cup" }, { "name": "chopped fresh dill", "quanity": "2", "unit": "tablespoons" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" }, { "name": "salt", "quanity": "¾", "unit": "teaspoon" }, { "name": "ground black pepper to taste", "quanity": "1", "unit": "pinch" }, { "name": "ground lamb", "quanity": "1", "unit": "pound" }, { "name": "vegetable oil, or as needed", "quanity": "2", "unit": "tablespoons" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "all-purpose flour", "quanity": "2", "unit": "tablespoons" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "1", "unit": "dash" }, { "name": "milk", "quanity": "1", "unit": "cup" }, { "name": "lemon juice", "quanity": "2", "unit": "tablespoons" }, { "name": "lemon zest", "quanity": "1", "unit": "teaspoon" } ]

[ " Beat milk and egg together in a large bowl. Stir in bread crumbs, mint, parsley, onion, dill, garlic, salt, and pepper. Add ground lamb; mix well. Shape into 1-inch meatballs.\n", " Heat oil in a large skillet over medium heat. Add meatballs; cook until browned, 1 to 2 minutes per side. Reduce heat and cover; cook until meatballs are no longer pink in the center, 15 to 20 minutes.\n", " Meanwhile, melt butter in a saucepan. Blend in flour, salt, and pepper. Add milk; cook and stir until thickened and bubbly, about 5 minutes. Simmer for 2 minutes more. Stir in lemon juice and zest.\n", " Drain meatballs and transfer them to a serving dish. Spoon the lemon sauce on top.\n" ]

{ "Calories": "453", "Carbs": "16g", "Fat": "31g", "Protein": "26g" }

{ "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": "8 salmon steaks" }

[ { "name": "(3/4-inch thick) salmon steaks", "quanity": "8", "unit": "" }, { "name": "chicken broth", "quanity": "1", "unit": "cup" }, { "name": "onion, thickly sliced", "quanity": "1", "unit": "small" }, { "name": "fresh parsley", "quanity": "4", "unit": "sprigs" }, { "name": "lemon", "quanity": "4", "unit": "slices " }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "all-purpose flour", "quanity": "2", "unit": "tablespoons" }, { "name": "finely chopped fresh dill", "quanity": "4", "unit": "teaspoons" }, { "name": "white sugar", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "egg yolks, lightly beaten", "quanity": "2", "unit": "large" }, { "name": "lemon juice", "quanity": "2", "unit": "teaspoons" } ]

[ " Rinse salmon and pat dry.\n", " Combine chicken broth, onion, parsley, lemon, salt, and pepper in a large skillet. Bring to a boil. Add salmon to the skillet in a single layer. Bring back to a boil. Reduce heat, cover, and simmer until salmon flakes easily with a fork, 5 to 10 minutes. Remove salmon from the skillet and keep warm.\n", " Strain cooking liquid and reserve 2 cups.\n", " Melt butter in a small saucepan over medium heat. Whisk in flour, dill, sugar, and salt. Cook until bubbling, about 1 minute. Add reserved cooking liquid. Cook, whisking constantly, until sauce begins to thicken.\n", " Slowly stir 1/2 cup sauce into the egg yolks. Pour back into the saucepan. Cook, stirring constantly, until thick, 1 to 2 minutes. Do not boil. Stir in lemon juice. Spoon sauce over salmon. Serve remaining sauce alongside.\n" ]

{ "Calories": "226", "Carbs": "5g", "Fat": "11g", "Protein": "26g" }

{ "active_time": null, "additional_time": "1 hr 30 mins", "bake_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "12", "soak_time": null, "total_time": "2 hrs", "yield": "1 (9x13-inch) cake" }

[ { "name": "graham cracker crumbs", "quanity": "2", "unit": "cups" }, { "name": "white sugar", "quanity": "¾", "unit": "cup" }, { "name": "butter, melted", "quanity": "¼", "unit": "pound" }, { "name": "cream cheese", "quanity": "2", "unit": "(8 ounce) packages" }, { "name": "confectioners' sugar", "quanity": "1 ½", "unit": "cups" }, { "name": "bananas, sliced", "quanity": "4", "unit": "" }, { "name": "crushed pineapple, drained", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "frozen whipped topping, thawed", "quanity": "1", "unit": "(16 ounce) container" }, { "name": "maraschino cherries, drained", "quanity": "1", "unit": "(16 ounce) jar" }, { "name": "crushed peanuts", "quanity": "12", "unit": "ounces" } ]

[ " Combine graham cracker crumbs, white sugar, and melted butter in a large bowl; mix well. Press into a 9x13-inch cake pan; refrigerate until chilled, about 30 minutes.\n", " Beat together cream cheese and confectioners' sugar in the large bowl until smooth; spread over chilled graham cracker crust.\n", " Layer sliced bananas and crushed pineapple over cream cheese mixture; cover with whipped topping.\n", " Top with cherries and chopped nuts. Refrigerate for at least 1 hour and serve chilled.\n" ]

{ "Calories": "748", "Carbs": "79g", "Fat": "46g", "Protein": "12g" }

{ "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": "mint", "quanity": "12", "unit": "leaves" }, { "name": "lime slices", "quanity": "2", "unit": "" }, { "name": "white sugar, or more to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "ice cubes, or as needed", "quanity": "¼", "unit": "cup" }, { "name": "rum (such as Bacardi)", "quanity": "1", "unit": "(1.5 fluid ounce) jigger" }, { "name": "diet lemon-lime soda (such as Diet Sprite)", "quanity": "4 ½", "unit": "ounces" } ]

[ " Place mint leaves, lime slices, and sugar in the bottom of a glass and muddle with a spoon until mint is crushed. Fill the glass with ice cubes. Pour rum then soda over the ice; stir.\n" ]

{ "Calories": "121", "Carbs": "7g", "Fat": "0g", "Protein": "0g" }

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "24", "soak_time": null, "total_time": "45 mins", "yield": "24 cupcakes" }

[ { "name": "cooking spray", "quanity": "", "unit": "" }, { "name": "butter, melted", "quanity": "½", "unit": "cup" }, { "name": "brown sugar", "quanity": "1 ½", "unit": "cups" }, { "name": "maraschino cherries", "quanity": "24", "unit": "" }, { "name": "crushed pineapple", "quanity": "1", "unit": "(20 ounce) can" }, { "name": "pineapple cake mix (such as Duncan Hines Pineapple Supreme)", "quanity": "1", "unit": "(15.25 ounce) package" }, { "name": "pineapple juice", "quanity": "1 ⅓", "unit": "cups" }, { "name": "vegetable oil", "quanity": "⅓", "unit": "cup" }, { "name": "eggs", "quanity": "3", "unit": "large" }, { "name": "confectioners' sugar for dusting, or as needed", "quanity": "1", "unit": "tablespoon" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Move an oven rack to the middle of the oven. Spray 24 muffin cups with cooking spray.\n", " Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup. Spoon 1 tablespoon brown sugar into each muffin cup. Press a maraschino cherry into the center of the brown sugar in each muffin cup. Spoon a heaping tablespoon of crushed pineapple on top and compact it with the back of a spoon into an even layer.\n", " Mix pineapple cake mix, pineapple juice, vegetable oil, and eggs in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium; mix for 2 minutes.\n", " Pour batter into the muffin cups, filling them to the top; do not overfill.\n", " Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.\n", " Line a work surface with waxed paper. Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper; serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar before serving.\n" ]

{ "Calories": "207", "Carbs": "33g", "Fat": "8g", "Protein": "2g" }

{ "active_time": null, "additional_time": "3 hrs", "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": "3 hrs 30 mins", "yield": "1 (9-inch) pie" }

[ { "name": "fresh strawberries, hulled", "quanity": "1", "unit": "quart" }, { "name": "pie crust, baked", "quanity": "1", "unit": "(9 inch)" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "cornstarch", "quanity": "3", "unit": "tablespoons" }, { "name": "water", "quanity": "¾", "unit": "cup" }, { "name": "heavy whipping cream", "quanity": "½", "unit": "cup" } ]

[ " Gather all ingredients.\n", " Arrange 1/2 of strawberries in baked pastry shell. Place remaining strawberries in a medium saucepan.\n", " Add sugar to the strawberries in the saucepan; place over medium heat and bring to a boil, stirring frequently.\n", " Whisk cornstarch and water together in a small bowl. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly.\n", " Pour cooked strawberry mixture over berries in pastry shell. Refrigerate until chilled and set, at least 3 hours.\n", " Before serving, whip cream in a medium bowl until soft peaks form.\n", " Serve each slice of pie with a dollop of whipped cream. Enjoy!\n" ]

{ "Calories": "265", "Carbs": "42g", "Fat": "11g", "Protein": "2g" }

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

[ { "name": "skinless, boneless chicken breast halves - cut into ½-inch medallions", "quanity": "3", "unit": "large" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "all-purpose flour", "quanity": "½", "unit": "cup" }, { "name": "vegetable oil, or as needed", "quanity": "2", "unit": "tablespoons" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" }, { "name": "low sodium chicken broth", "quanity": "1", "unit": "cup" }, { "name": "lemon, thinly sliced", "quanity": "½", "unit": "" }, { "name": "fresh lemon juice", "quanity": "¼", "unit": "cup" }, { "name": "capers, drained and rinsed", "quanity": "2", "unit": "tablespoons" }, { "name": "butter", "quanity": "3", "unit": "tablespoons" }, { "name": "minced Italian (flat-leaf) parsley", "quanity": "2", "unit": "tablespoons" } ]

[ " Preheat the oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.\n", " Season chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed. Place chicken pieces onto the warmed platter in the oven. When finished with all of the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.\n", " Cook and stir minced garlic in the skillet until fragrant, about 20 seconds. Pour in chicken broth; scrape and stir any brown bits from the bottom of the skillet. Stir in lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add lemon juice and capers; simmer until sauce is reduced and slightly thickened, about 5 minutes more. Drop butter into the skillet and swirl it into sauce by tilting the skillet until butter is melted and incorporated. Add parsley; remove from heat and set aside.\n", " Arrange chicken medallions on serving plates and spoon sauce over each portion to serve.\n" ]

{ "Calories": "421", "Carbs": "16g", "Fat": "21g", "Protein": "41g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "cook_time": "1 hr", "cool_time": null, "fry_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "6", "soak_time": null, "total_time": "1 hr 30 mins", "yield": "6 servings" }

[ { "name": "ground beef", "quanity": "2", "unit": "pounds" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "ketchup", "quanity": "1", "unit": "cup" }, { "name": "Italian-seasoned bread crumbs", "quanity": "1", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": "" }, { "name": "salt", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "ketchup", "quanity": "1 ½", "unit": "cups" }, { "name": "water", "quanity": "¼", "unit": "cup" }, { "name": "white wine vinegar", "quanity": "3", "unit": "tablespoons" }, { "name": "brown sugar", "quanity": "3", "unit": "tablespoons" }, { "name": "Dijon mustard", "quanity": "2", "unit": "tablespoons" }, { "name": "Worcestershire sauce", "quanity": "2", "unit": "teaspoons" } ]

[ " Preheat oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.\n", " Mix beef, onion, 1 cup ketchup, bread crumbs, eggs, salt, and pepper together in a bowl. Press beef mixture into a loaf in the prepared loaf pan.\n", " Mix 1 1/2 cups ketchup, water, vinegar, brown sugar, mustard, and Worcestershire sauce together in a saucepan; cook and stir over medium heat until sauce is smooth and warm, about 10 minutes. Pour 1/3 the sauce over meatloaf.\n", " Bake in the preheated oven, basting every 25 minutes with more sauce, until meatloaf is cooked through, 1 to 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Cool in the pan for 10 minutes before slicing.\n" ]

{ "Calories": "534", "Carbs": "48g", "Fat": "25g", "Protein": "31g" }

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

[ { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "skinless boneless chicken breasts, cut into 2-inch cubes", "quanity": "4", "unit": "" }, { "name": "Worcestershire sauce", "quanity": "2", "unit": "tablespoons" }, { "name": "garlic salt", "quanity": "1", "unit": "teaspoon" }, { "name": "black pepper to taste", "quanity": "", "unit": "" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "chorizo sausage, casings removed", "quanity": "½", "unit": "pound" }, { "name": "chicken stock", "quanity": "4", "unit": "cups" }, { "name": "Mexican-style stewed tomatoes", "quanity": "1", "unit": "(14.5 ounce) can" }, { "name": "heavy cream", "quanity": "1", "unit": "cup" }, { "name": "salt to taste", "quanity": "", "unit": "" }, { "name": "shredded Monterey Jack cheese", "quanity": "1", "unit": "cup" }, { "name": "grated Parmesan cheese", "quanity": "¼", "unit": "cup" }, { "name": "sour cream, for topping", "quanity": "¼", "unit": "cup" } ]

[ " Heat the olive oil in a large pot over high heat, then add the butter. Stir in chicken and season with Worcestershire sauce, garlic salt, and pepper. Cook the chicken breasts until no longer pink in the center, then stir in the garlic. Place chicken onto a plate and set aside.\n", " Cook the chorizo until it becomes a dark golden brown, breaking up the large pieces, using the same pot over medium-high heat. Stir in the chicken stock, tomatoes, and reserved chicken with juices. Reduce heat to medium-low and simmer for 20 minutes. Stir in heavy cream and simmer for another 5 minutes. Season with salt. Serve soup garnished with Monterey Jack cheese, Parmesan cheese, and a dollop of sour cream.\n" ]

{ "Calories": "450", "Carbs": "6g", "Fat": "36g", "Protein": "25g" }

{ "active_time": null, "additional_time": "3 hrs", "bake_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "prep_time": "45 mins", "rest_time": null, "servings": "9", "soak_time": null, "total_time": "4 hrs", "yield": "9 croissants" }

[ { "name": "warm water", "quanity": "¼", "unit": "cup" }, { "name": "bread flour", "quanity": "2 ¼", "unit": "cups" }, { "name": "instant nonfat dry milk", "quanity": "2", "unit": "tablespoons" }, { "name": "white sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "butter, softened", "quanity": "2", "unit": "tablespoons" }, { "name": "instant yeast", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "butter, softened", "quanity": "½", "unit": "cup" }, { "name": "egg yolk", "quanity": "1", "unit": "" }, { "name": "milk", "quanity": "1", "unit": "tablespoon" }, { "name": "semisweet chocolate chunks", "quanity": "9", "unit": "ounces" } ]

[ " Gather the ingredients.\n", " Pour water into a bread machine pan; add flour. Sprinkle milk powder over flour. Place sugar, salt, and 2 tablespoons of softened butter into the corners of the pan. Make a small indent in the top of the dry ingredients and place yeast in the indent. Run the bread machine on the basic dough setting.\n", " Meanwhile, lay out a sheet of waxed or parchment paper. Shape the remaining 1/2 cup of butter into a 3x5-inch rectangle on the waxed paper; wrap and chill until ready to use.\n", " Remove butter from the refrigerator and allow to soften while you roll out dough. Turn dough out onto a lightly floured surface; roll into a 8x12-inch rectangle. Place butter on half of the dough, leaving a 1/2-inch border of dough on 3 sides. Fold the other half of dough over butter and press the edges firmly to seal.\n", " Roll the dough out to a 6x14-inch rectangle. Fold the dough in thirds from the long ends, as you would fold a business letter. Cover dough loosely with plastic wrap and refrigerate for 20 minutes.\n", " Remove the dough from the refrigerator. Place it onto a lightly floured surface so that the folded edge faces you. Roll the dough out again into a 6x14-inch rectangle, and fold into thirds. Cover with plastic and chill for 20 minutes.\n", " Repeat step 5, then chill the dough for 30 minutes.\n", " In a small bowl, beat together the egg yolk and milk; set aside. Grease two baking sheets.\n", " Roll dough out into a 12x21-inch rectangle. Cut dough into thirds in both directions, to make 9 rectangles. Divide chocolate among the rectangles. Lightly brush egg yolk mixture around the edges of each piece. Starting at a short end, roll each piece of dough around the chocolate; press the edges together to seal.\n", " Place the croissants onto the prepared baking sheets; cover with greased plastic wrap and allow to rise in a warm place until they have doubled in size, about 30 minutes.\n", " Preheat oven to 400 degrees F (200 degrees C). Brush the top of the pastries with the remaining egg yolk mixture.\n", " Bake in the preheated oven until golden brown, about 15 minutes. Cool for 5 minutes on the baking sheets, then transfer croissants to wire racks. Serve warm or at room temperature.\n" ]

{ "Calories": "1326", "Carbs": "153g", "Fat": "78g", "Protein": "16g" }

{ "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": "2", "soak_time": null, "total_time": "25 mins", "yield": null }

[ { "name": "paprika", "quanity": "½", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground cumin", "quanity": "¼", "unit": "teaspoon" }, { "name": "dried thyme", "quanity": "¼", "unit": "teaspoon" }, { "name": "onion powder", "quanity": "⅛", "unit": "teaspoon" }, { "name": "ground white pepper", "quanity": "⅛", "unit": "teaspoon" }, { "name": "salt", "quanity": "⅛", "unit": "teaspoon" }, { "name": "skinless, boneless chicken breast halves", "quanity": "2", "unit": "" }, { "name": "cooking spray", "quanity": "", "unit": "" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.\n", " Heat a cast iron skillet over high heat until it is smoking hot, about 3 to 5 minutes.\n", " While the skillet is heating, mix paprika, cayenne, cumin, thyme, onion powder, white pepper, and salt together in a small bowl. Spray chicken breasts on both sides with cooking spray, then coat evenly with spice mixture.\n", " Place chicken in the hot pan and cook for 1 minute. Turn, and cook 1 minute on other side. Transfer chicken to the prepared baking sheet.\n", " Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).\n" ]

{ "Calories": "135", "Carbs": "1g", "Fat": "3g", "Protein": "25g" }

{ "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": "12", "soak_time": null, "total_time": "50 mins", "yield": null }

[ { "name": "cooking spray", "quanity": "", "unit": "" }, { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "yellow onion, chopped", "quanity": "½", "unit": "large" }, { "name": "ground beef", "quanity": "1", "unit": "pound" }, { "name": "refried beans", "quanity": "1", "unit": "(16 ounce) can" }, { "name": "burrito seasoning", "quanity": "1", "unit": "(1 ounce) package" }, { "name": "condensed cream of mushroom soup", "quanity": "1", "unit": "(10.5 ounce) can " }, { "name": "sour cream", "quanity": "4", "unit": "ounces" }, { "name": "tortilla chips", "quanity": "1", "unit": "(14.5 ounce) package" }, { "name": "shredded Mexican cheese blend", "quanity": "2 ½", "unit": "cups" }, { "name": "mild or hot salsa", "quanity": "1", "unit": "(8 ounce) jar" } ]

[ " Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Coat a casserole dish with cooking spray.\n", " Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until translucent, 3 to 5 minutes. Add beef and increase heat to medium-high. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.\n", " Mix together refried beans and burrito seasoning in a large bowl; add to beef mixture in the skillet and stir until well combined.\n", " Mix together condensed soup and sour cream in a medium bowl.\n", " Place a layer of tortilla chips into the prepared casserole dish to just cover the bottom, followed by 1/2 of the meat mixture, 1/2 of the soup mixture, 1 cup cheese, and 1/2 of the salsa. Repeat layers once more, then top with remaining cheese.\n", " Bake in the preheated oven, uncovered, until hot and bubbly, 20 to 30 minutes.\n" ]

{ "Calories": "454", "Carbs": "34g", "Fat": "26g", "Protein": "21g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "14", "soak_time": null, "total_time": "15 mins", "yield": "1 3/4 cups" }

[ { "name": "white vinegar", "quanity": "½", "unit": "cup" }, { "name": "white sugar", "quanity": "⅓", "unit": "cup" }, { "name": "grated onion", "quanity": "1", "unit": "teaspoon" }, { "name": "ground dry mustard", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "vegetable oil", "quanity": "1", "unit": "cup" }, { "name": "poppy seeds", "quanity": "1", "unit": "tablespoon" } ]

[ " Place vinegar, sugar, onion, mustard, and salt into a blender or food processor; blend for 20 seconds. With the blender running, gradually add oil in a thin steady stream until combined.\n", " Transfer dressing to a bowl and stir in poppy seeds.\n" ]

{ "Calories": "161", "Carbs": "5g", "Fat": "16g", "Protein": "0g" }

{ "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": "8", "soak_time": null, "total_time": "10 mins", "yield": null }

[ { "name": "spinach, rinsed and torn into bite-size pieces", "quanity": "2", "unit": "bunches" }, { "name": "sliced strawberries", "quanity": "4", "unit": "cups" }, { "name": "vegetable oil", "quanity": "½", "unit": "cup" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "white wine vinegar", "quanity": "¼", "unit": "cup" }, { "name": "sesame seeds", "quanity": "2", "unit": "tablespoons" }, { "name": "poppy seeds", "quanity": "1", "unit": "tablespoon" }, { "name": "paprika", "quanity": "¼", "unit": "teaspoon" } ]

[ " Toss spinach and strawberries together in a large bowl.\n", " Whisk oil, sugar, vinegar, sesame seeds, poppy seeds, and paprika together in a medium bowl; pour over spinach and strawberries, and toss to coat.\n" ]

{ "Calories": "235", "Carbs": "23g", "Fat": "16g", "Protein": "4g" }

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

[ { "name": "black beans, drained and rinsed", "quanity": "2", "unit": "(15 ounce) cans" }, { "name": "yellow corn, drained", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "white corn, drained", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "Italian-style diced tomatoes, drained", "quanity": "1", "unit": "(14.5 ounce) can" }, { "name": "finely chopped cilantro", "quanity": "1", "unit": "bunch" }, { "name": "green onions, finely sliced", "quanity": "5", "unit": "" }, { "name": "red onion, finely chopped", "quanity": "1", "unit": "small" }, { "name": "red bell pepper, seeded and chopped", "quanity": "1", "unit": "" }, { "name": "minced garlic", "quanity": "1", "unit": "tablespoon" }, { "name": "lime juice", "quanity": "¼", "unit": "cup" }, { "name": "avocado - peeled, pitted, and diced", "quanity": "1", "unit": "" }, { "name": "olive oil, or to taste", "quanity": "2", "unit": "tablespoons" } ]

[ " Stir black beans, yellow and white corn, tomatoes, cilantro, green onions, red onion, bell pepper, and garlic together in a large bowl.\n", " Gently mix in lime juice and avocado. Drizzle with olive oil to serve.\n" ]

{ "Calories": "30", "Carbs": "5g", "Fat": "1g", "Protein": "1g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "50 mins", "cool_time": null, "fry_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "12", "soak_time": null, "total_time": "1 hr 10 mins", "yield": "2 (8-inch) quiches" }

[ { "name": "fresh asparagus, trimmed and cut into ½-inch pieces", "quanity": "1", "unit": "pound" }, { "name": "bacon", "quanity": "10", "unit": "slices" }, { "name": "unbaked pie shells", "quanity": "2", "unit": "(8-inch)" }, { "name": "egg white, lightly beaten", "quanity": "1", "unit": "" }, { "name": "shredded Swiss cheese", "quanity": "2", "unit": "cups" }, { "name": "eggs", "quanity": "4", "unit": "large" }, { "name": "half-and-half cream", "quanity": "1 ½", "unit": "cups" }, { "name": "ground nutmeg", "quanity": "¼", "unit": "teaspoon" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C).\n", " Place asparagus in a steamer over 1 inch boiling water. Cover and cook until tender but still firm, 2 to 6 minutes. Drain and cool.\n", " Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble and set aside.\n", " Brush pie shells with beaten egg white. Sprinkle crumbled bacon and steamed asparagus into pie shells. Sprinkle Swiss cheese over bacon and asparagus.\n", " Beat eggs, half-and-half, nutmeg, salt, and pepper in a bowl until well combined. Pour egg mixture on top of cheese.\n", " Bake uncovered in the preheated oven until filling is set, 35 to 40 minutes. Let cool to room temperature before serving.\n" ]

{ "Calories": "384", "Carbs": "26g", "Fat": "25g", "Protein": "15g" }

{ "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": "3", "soak_time": null, "total_time": "2 hrs 15 mins", "yield": null }

[ { "name": "cubed seeded watermelon", "quanity": "4", "unit": "cups" }, { "name": "lemon juice", "quanity": "2", "unit": "tablespoons" }, { "name": "chopped fresh mint", "quanity": "1", "unit": "tablespoon" }, { "name": "honey", "quanity": "1", "unit": "tablespoon" } ]

[ " Blend watermelon, lemon juice, mint, and honey in a blender until smooth. Refrigerate for 2 hours; serve chilled.\n" ]

{ "Calories": "85", "Carbs": "22g", "Fat": "0g", "Protein": "1g" }

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

[ { "name": "chilled seedless watermelon, cut into 1-inch cubes", "quanity": "1/2", "unit": "large" }, { "name": "red onion, sliced", "quanity": "1", "unit": "small" }, { "name": "thinly sliced fresh basil leaves", "quanity": "1", "unit": "cup" }, { "name": "chopped fresh cilantro", "quanity": "1", "unit": "cup" }, { "name": "minced fresh mint leaves", "quanity": "1/2", "unit": "cup" }, { "name": "limes, juiced", "quanity": "2", "unit": "" }, { "name": "crumbled feta cheese", "quanity": "1", "unit": "(4 ounce) package" }, { "name": "olive oil", "quanity": "3", "unit": "tablespoons" }, { "name": "balsamic vinegar, or more to taste", "quanity": "2", "unit": "tablespoons" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Gently toss watermelon, onion, basil, cilantro, mint, lime juice, feta cheese, olive oil, balsamic vinegar, salt, and black pepper together in a large bowl.\n" ]

{ "Calories": "177", "Carbs": "31g", "Fat": "6g", "Protein": "4g" }

{ "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": "coarse salt as needed", "quanity": "unknown", "unit": "unknown" }, { "name": "tequila", "quanity": "2", "unit": "fluid ounces" }, { "name": "sweet and sour mix", "quanity": "2", "unit": "fluid ounces" }, { "name": "triple sec", "quanity": "1", "unit": "fluid ounce" }, { "name": "lime juice", "quanity": "1", "unit": "fluid ounce" }, { "name": "prickly pear syrup", "quanity": "1", "unit": "fluid ounce" } ]

[ " Pour salt onto a small plate. Wet the rim of a margarita glass and dip rim into salt.\n", " Fill a cocktail shaker with ice; pour tequila, sweet and sour mix, triple sec, lime juice, and prickly pear syrup over ice. Cover shaker and shake drink; strain into prepared margarita glass.\n" ]

{ "Calories": "423", "Carbs": "56g", "Fat": "0g", "Protein": "0g" }

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

[ { "name": "walleye fish fillets", "quanity": "4", "unit": "unknown" }, { "name": "all-purpose flour", "quanity": "½", "unit": "cup" }, { "name": "garlic powder", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "salt (Optional)", "quanity": "1", "unit": "pinch" }, { "name": "eggs, beaten", "quanity": "2", "unit": "large" }, { "name": "finely crushed saltine crackers", "quanity": "2", "unit": "cups" }, { "name": "vegetable oil for frying", "quanity": "", "unit": "" }, { "name": "lemon, cut into wedges", "quanity": "1", "unit": "" } ]

[ " Check walleye fillets to ensure all bones and skin have been removed. Cut fillets into manageable pieces, if necessary.\n", " Combine flour, garlic powder, pepper, and salt in a shallow bowl. Place beaten eggs in a separate shallow bowl. Place cracker crumbs onto a plate.\n", " Heat oil in a deep fryer or large cast iron skillet to 375 degrees F (190 degrees C).\n", " Dip fillets into flour mixture, then dip in beaten egg, and then coat evenly with cracker crumbs; set fillets aside on a plate. Carefully lower 2 fillets into hot oil using tongs; cook until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate; repeat with remaining fillets. Serve with lemon wedges.\n" ]

{ "Calories": "592", "Carbs": "40g", "Fat": "31g", "Protein": "39g" }

{ "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": null }

[ { "name": "olive oil cooking spray", "quanity": "", "unit": "" }, { "name": "fresh asparagus, tough ends trimmed", "quanity": "1", "unit": "pound" }, { "name": "shredded Parmesan cheese", "quanity": "¼", "unit": "cup" }, { "name": "sea salt", "quanity": "1", "unit": "teaspoon" }, { "name": "garlic powder, or to taste", "quanity": "¼", "unit": "teaspoon" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C).\n", " Spray the inside of a 9x13 casserole dish with olive oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray.\n", " Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder.\n", " Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes.\n" ]

{ "Calories": "46", "Carbs": "5g", "Fat": "2g", "Protein": "4g" }

{ "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": "15", "soak_time": null, "total_time": "2 hrs 50 mins", "yield": "2 pints" }

[ { "name": "asparagus spears", "quanity": "30", "unit": "" }, { "name": "coarse salt", "quanity": "⅓", "unit": "cup" }, { "name": "cold water", "quanity": "2", "unit": "quarts" }, { "name": "distilled white vinegar", "quanity": "1 ⅔", "unit": "cups" }, { "name": "sugar", "quanity": "⅔", "unit": "cup" }, { "name": "white onion, sliced into rings", "quanity": "1", "unit": "" }, { "name": "dill seed", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "coarse salt", "quanity": "1", "unit": "teaspoon" }, { "name": "mustard seed", "quanity": "1", "unit": "teaspoon" }, { "name": "fresh dill", "quanity": "2", "unit": "sprigs" }, { "name": "chili pepper flakes", "quanity": "½", "unit": "teaspoon" } ]

[ " Trim the cut end of asparagus spears; slice them into 3-inch lengths. Place in a large bowl with 1/3 cup salt. Pour in water to cover asparagus; let stand for 2 hours. Drain and rinse under cool water, and pat dry.\n", " Sterilize two pint-sized wide mouth jars in simmering water for 5 minutes.\n", " In a saucepan over medium heat, combine vinegar, sugar, onion, dill seed, 1 teaspoon salt, and mustard seed. Bring to a boil and simmer for one minute.\n", " Pack asparagus spears, tips up, in the hot jars leaving 1/2 inch of space from the rim. Tuck one dill sprig into each jar; sprinkle in 1/4 teaspoon of red pepper flakes. Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe rims with a clean damp cloth and seal with lids.\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", " Cool jars to room temperature. Check seals when cool by pressing the center of the lid. It should not move. Label and date; store in a cool dark place. If any jars have not sealed properly, refrigerate and eat within two weeks.\n" ]

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

{ "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": "3 cups" }

[ { "name": "fresh fiddlehead ferns, ends trimmed", "quanity": "3", "unit": "cups" }, { "name": "unfiltered extra-virgin olive oil", "quanity": "3", "unit": "tablespoons" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" }, { "name": "sea salt", "quanity": "½", "unit": "teaspoon" }, { "name": "black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "fresh lemon juice", "quanity": "1", "unit": "tablespoon" } ]

[ " Gather all ingredients.\n", " Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes. Drain.\n", " Heat olive oil in a large skillet over medium-high heat. Stir in prepared fiddlehead ferns, garlic, salt, and pepper. Cook and stir until ferns are lightly browned and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.\n" ]

{ "Calories": "80", "Carbs": "3g", "Fat": "7g", "Protein": "2g" }

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

[ { "name": "black beans, rinsed and drained", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "kidney beans, rinsed and drained", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "cannellini beans, rinsed and drained", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "green bell pepper, chopped", "quanity": "1", "unit": "" }, { "name": "red bell pepper, chopped", "quanity": "1", "unit": "" }, { "name": "frozen corn kernels, thawed", "quanity": "1", "unit": "(10 ounce) package" }, { "name": "red onion, diced", "quanity": "1", "unit": "" }, { "name": "olive oil", "quanity": "½", "unit": "cup" }, { "name": "red wine vinegar", "quanity": "½", "unit": "cup" }, { "name": "chopped fresh cilantro", "quanity": "¼", "unit": "cup" }, { "name": "fresh lime juice", "quanity": "2", "unit": "tablespoons" }, { "name": "lemon juice", "quanity": "1", "unit": "tablespoon" }, { "name": "garlic, crushed", "quanity": "1", "unit": "clove" }, { "name": "white sugar, or to taste", "quanity": "2", "unit": "tablespoons" }, { "name": "salt, or to taste", "quanity": "1", "unit": "tablespoon" }, { "name": "ground cumin", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "ground black pepper", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "chili powder, or to taste", "quanity": "½", "unit": "teaspoon" }, { "name": "hot pepper sauce, or to taste", "quanity": "1", "unit": "dash" } ]

[ " Combine beans, bell peppers, corn, and red onion in a large bowl.\n", " Whisk olive oil, vinegar, cilantro, lime juice, lemon juice, garlic, sugar, salt, cumin, and black pepper together in a small bowl. Season with chili powder and hot sauce.\n", " Pour dressing over bean mixture and toss well. Refrigerate until chilled, about 1 hour. Serve cold.\n" ]

{ "Calories": "334", "Carbs": "42g", "Fat": "15g", "Protein": "11g" }

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

[ { "name": "ramen noodles (without flavor packets)", "quanity": "3", "unit": "(3 ounce) packages" }, { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "skinless, boneless chicken breast halves, cut into strips", "quanity": "1", "unit": "pound" }, { "name": "olive oil", "quanity": "1", "unit": "teaspoon" }, { "name": "garlic salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper, or to taste", "quanity": "1", "unit": "pinch" }, { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "chopped shallots", "quanity": "½", "unit": "cup" }, { "name": "garlic, chopped", "quanity": "5", "unit": "cloves" }, { "name": "shredded cabbage", "quanity": "1", "unit": "cup" }, { "name": "shredded carrots", "quanity": "1", "unit": "cup" }, { "name": "broccoli florets", "quanity": "1", "unit": "cup" }, { "name": "sliced fresh mushrooms", "quanity": "1", "unit": "cup" }, { "name": "soy sauce", "quanity": "¼", "unit": "cup" }, { "name": "sweet soy sauce (Indonesian kecap manis)", "quanity": "¼", "unit": "cup" }, { "name": "oyster sauce", "quanity": "¼", "unit": "cup" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" } ]

[ " Bring a pan of water to a boil, and cook the ramen until tender, about 3 minutes. Plunge the noodles into cold water to stop the cooking, drain in a colander set in the sink, and drizzle the noodles with 1 tablespoon of vegetable oil. Set aside.\n", " Place the chicken strips in a bowl, and toss with olive oil, garlic salt, and black pepper. Heat 1 tablespoon of oil in a wok over high heat, and cook and stir the chicken until it is no longer pink, about 5 minutes. Stir in the shallots and garlic, and cook and stir until they start to turn brown. Add the cabbage, carrots, broccoli, and mushrooms, and cook and stir until the vegetables are tender, about 5 minutes.\n", " Stir in the ramen noodles, soy sauce, sweet soy sauce, and oyster sauce, mixing the noodles and sauces into the vegetables and chicken. Bring the mixture to a simmer, sprinkle with salt and pepper, and serve hot.\n" ]

{ "Calories": "356", "Carbs": "34g", "Fat": "14g", "Protein": "23g" }

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

[ { "name": "frozen cut okra, thawed", "quanity": "2", "unit": "cups" }, { "name": "oil", "quanity": "2", "unit": "tablespoons" }, { "name": "gram flour (besan)", "quanity": "2", "unit": "tablespoons" }, { "name": "salt, or to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "red chili powder", "quanity": "1", "unit": "teaspoon" }, { "name": "ground coriander", "quanity": "1", "unit": "teaspoon" }, { "name": "chaat masala", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cumin", "quanity": "½", "unit": "teaspoon" }, { "name": "amchoor (dried mango powder) (Optional)", "quanity": "½", "unit": "teaspoon" } ]

[ " Place thawed okra in a bowl. Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.\n", " Meanwhile, heat oil in a skillet over medium heat. Stir in gram flour, salt, chili powder, coriander, chaat masala, cumin, and amchoor; cook and stir until fragrant, about 2 minutes. Remove from the heat and add to okra; mix until okra is fully coated. Transfer okra to the air fryer basket.\n", " Cook in the preheated air fryer for 5 minutes. Flip okra and continue to cook, flipping in 5-minute intervals, until cooked through and crispy, 5 to 10 more minutes.\n" ]

{ "Calories": "194", "Carbs": "13g", "Fat": "15g", "Protein": "3g" }

{ "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": "6", "soak_time": null, "total_time": "10 mins", "yield": "1 1/2 cups" }

[ { "name": "honey", "quanity": "1", "unit": "cup" }, { "name": "ketchup", "quanity": "½", "unit": "cup" }, { "name": "yellow mustard", "quanity": "¼", "unit": "cup" }, { "name": "Worcestershire sauce", "quanity": "1", "unit": "tablespoon" }, { "name": "dried minced onion", "quanity": "1", "unit": "tablespoon" }, { "name": "ground cloves", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground ginger", "quanity": "⅛", "unit": "teaspoon" } ]

[ " In a bowl, mix together honey, ketchup, mustard, Worcestershire sauce, minced onion, cloves, and ginger. Pour over ham slices as a glaze.\n" ]

{ "Calories": "203", "Carbs": "53g", "Fat": "1g", "Protein": "1g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "cook_time": "40 mins", "cool_time": null, "fry_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "5", "soak_time": null, "total_time": "45 mins", "yield": "5 servings" }

[ { "name": "uncooked short-grain white rice", "quanity": "¾", "unit": "cup" }, { "name": "water", "quanity": "1 ½", "unit": "cups" }, { "name": "2% milk ", "quanity": "2", "unit": "cups" }, { "name": "maple flavored extract", "quanity": "1", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "ground nutmeg", "quanity": "½", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "½", "unit": "teaspoon" }, { "name": "ground cloves", "quanity": "1", "unit": "pinch" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" } ]

[ " Combine the rice and water in a saucepan over medium heat. Bring to a boil, and let simmer over low heat for 20 minutes, or until all of the water has been absorbed.\n", " Stir in 1 3/4 cups of the milk, sugar and maple flavoring, bring to a boil, and let simmer over medium heat until thick and creamy, about 15 minutes. Stir in the remaining milk, nutmeg, cinnamon, cloves and butter. Cook stirring over low heat for another 5 minutes. Pour into a casserole dish, or serving bowls, and let stand for 5 minutes before serving. This can be served cold also.\n" ]

{ "Calories": "259", "Carbs": "49g", "Fat": "5g", "Protein": "5g" }

{ "active_time": null, "additional_time": "1 hr", "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": "1 hr 10 mins", "yield": "4 cups" }

[ { "name": "ramen noodles, crushed, with seasoning packet", "quanity": "1", "unit": "(3 ounce) package" }, { "name": "apple cider vinegar", "quanity": "¾", "unit": "cup" }, { "name": "white sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "broccoli coleslaw mix", "quanity": "1", "unit": "(12 ounce) package" }, { "name": "dried cranberries (Optional)", "quanity": "½", "unit": "cup" } ]

[ " Whisk ramen noodle seasoning packet, vinegar, sugar, olive oil, salt, and pepper together in a bowl to make the salad dressing. Add ramen noodles and broccoli slaw; toss together. Let sit until flavors meld, 1 to 2 hours.\n" ]

{ "Calories": "149", "Carbs": "26g", "Fat": "4g", "Protein": "1g" }

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

[ { "name": "salmon fillets", "quanity": "2", "unit": "(4 ounce)" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "butter, divided", "quanity": "2", "unit": "tablespoons" }, { "name": "garlic", "quanity": "1", "unit": "clove" }, { "name": "heavy cream", "quanity": "½", "unit": "cup" }, { "name": "Meyer lemon juice", "quanity": "2", "unit": "teaspoons" }, { "name": "dried dill weed", "quanity": "¼", "unit": "pinch" } ]

[ " Gather all ingredients\n", " Season salmon fillets with salt and pepper.\n", " Melt 1 tablespoon butter in a skillet over medium-high heat. Cook salmon, skin side-up, in melted butter until golden brown, 5 to 7 minutes. Flip salmon; continue cooking until skin is slightly browned and fish flakes easily with a fork, about 5 minutes more.\n", " Meanwhile, melt remaining 1 tablespoon butter in a saucepan. Press garlic into butter using a garlic press and cook for 1 minute. Pour in cream and stir constantly for 2 minutes.\n", " Add lemon juice and dill. Be careful that sauce doesn't break.\n", " Serve lemon sauce over salmon.\n" ]

{ "Calories": "474", "Carbs": "3g", "Fat": "40g", "Protein": "26g" }