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"dab8b7d0-e0f6-4bb0-aed9-346e80dace1f"
"pork chop noodle soup"
"we all know how satisfying it is to make great pork tenderloin, ribs, or a roast but the end of the meal creates a new quandary what do you do with the leftover pork contrary to what you might think, it's not that difficult . how to repurpose your meal is where real cooking creativity comes into play, so let us present to you our favorite pork chop soup recipe . with this recipe, you'll discover how the natural bold flavor of pork gives this hearty soup a lift that a vegetable soup or chicken noodle soup just can't get . it's a dinner recipe to warm you up on a cold winter night or a midday restorative for a long work week . throw all the ingredients in a large pot and let it simmer on the stove for a couple hours, or turn it into a slow cooker recipe and let it percolate for an afternoon . this foolproof recipe transforms your favorite comfort food into an easy meal to warm you up again and again . the health benefits of pork pork is a great option if you're on a low carb diet or trying to up your protein intake . the protein percentage of leaner cuts of pork can be as high as 89 percent pork also provides valuable vitamins and minerals that make pork recipes worthy endeavors . pork has high levels of thiamin and niacin, which other types of meat like beef and lamb lack . they are both b vitamins that aid in several body functions such as metabolism and cell function . pork also delivers a healthy amount of zinc, which aids in brain and immune system function . that makes digging into this pork chop noodle soup all the more alluring . recipe variations this pork soup recipe can be adapted to many diets . if you're following a low carb or ketogenic diet, you can modify the recipe to suit you by leaving out the noodles . if you like, you can add a little crunch by topping it with french fried onions . for cheese lovers, a sprinkle of parmesan cheese can give the soup more body and extra umami flavors . if you're not a noodle lover, this soup recipe works equally well as a potato soup with diced potatoes . if you want to make a southwestern or mexican version, add a can of diced tomatoes and bell peppers for a little extra depth . if you have a penchant for spicy soups, add a little chili powder or red pepper flakes . it's up to you this recipe is great for using up leftover pork chops, but you can make this soup using fresh chops however you decide to do it, you won't be disappointed."
"https://www.yummly.com/private/recipe/Pork-Chop-Noodle-Soup-2249011?layout=prep-steps"
"bone in pork chops, salt, pepper, vegetable oil, chicken broth, vegetable broth, red onion, carrots, garlic, dried thyme, dried basil, rotini pasta, celery"
"3.0 bone in pork chops, salt, pepper, 2.0 tablespoon vegetable oil, 2.0 cup chicken broth, 4.0 cup vegetable broth, 1.0 red onion, 4.0 carrots, 2.0 clove garlic, 1.0 teaspoon dried thyme, 0.5 teaspoon dried basil, 1.0 cup rotini pasta, 2.0 stalk celery"
"season pork chops with salt and pepper . heat oil in a dutch oven over medium high heat . add chops and cook for about 4 minutes, until golden brown . flip and cook 4 minutes more, until golden brown . transfer chops to a plate and set aside . pour half of chicken broth into pot, scraping all browned bits from bottom . add remaining chicken broth, vegetable broth, onion, carrots, celery and garlic . mix well and bring to a simmer . add 1 quart water, thyme, basil, 2 teaspoons salt and 1 teaspoon pepper . mix well and bring to a simmer . add chops back to pot and return to simmer . reduce heat and simmer for 90 minutes, stirring occasionally, being careful not to break up chops . transfer chops to plate, trying not to break them up . set aside to cool . raise the heat and bring the soup to a boil . add pasta and cook for about 12 minutes, until tender . when the chops are cool, pull them apart, discarding all the bones and fat . add the meat back to soup and stir well . taste for salt and pepper, and add if needed, before serving."
"b03f346bf39efcbace5d30a8f962147c8c4c361f"
"5 ingredient almond cake with fresh berries"
"this simple almond cake is made with just five ingredients not counting the berries, but don't let it's simplicity fool you it's delicious and it also happens to be gluten free"
"https://www.skinnytaste.com/5-ingredient-almond-cake-with-fresh/"
"large eggs, large egg whites, sugar, pure vanilla extract, fine sea salt, 200 grams almond flour or almond meal, mixed berries, powdered sugar"
"3 large eggs, 3 large egg whites, 2/3 cup sugar, 1 tsp pure vanilla extract, pinch fine sea salt, 2 cups 200 grams almond flour or almond meal, 1 cup mixed berries, powdered sugar"
"position a rack in the middle of the oven and preheat to 350 degrees f . grease a 9 inch springform pan with nonstick spray, line with parchment paper, and flour use almond meal or a gluten free all purpose flour blend to keep the cake gluten free . in a large bowl, whisk together the egg yolks and all but 2 tbsp of the sugar . whisk until the yolks become thick and pale in color, about 1 minute . whisk in the vanilla extract and the salt and set aside . in the bowl of a standard electric mixer fitted with the whisk attachment or a bowl with a hand mixer, beat the 6 egg whites on medium speed until they become opaque, about 1 minute . sprinkle in the remaining 2 tablespoons of sugar, and continue to beat the egg whites until they hold medium peaks . with a flexible rubber spatula, stir in about 1/4 of the egg whites to the egg yolk mixture no need to be gentle here . scrape the remaining egg whites over the yolks, and about half of the almond flour . gently fold them into the yolks, but only partially . while the mixture still has a few streaks of white left, add the remaining almond flour and fold in, folding until you have a homogeneous batter . be gentle pour the batter into the prepared pan and shimmy until the batter is level . bake the cake for about 35 minutes, until the top is golden brown and springy to the touch . let the hot cake cool on a wire rack for 5 minutes, then run a butter knife along the edges of the cake pan . invert the cake pan onto the rack, remove the sides and bottom, and peel away the parchment paper . turn the cake right side up and allow to cool completely . dust with powdered sugar, cut into 12 slices and serve with fresh berries."
"89b49e742b2c1d234b83044c14d81155dfea7f19"
"shrimp cakes"
"these light, pan seared shrimp cakes are moist and tender, covered in a crisp panko crust . serve them with a crisp green salad to make it a meal."
"https://www.skinnytaste.com/shrimp-cakes/"
"peeled and deveined jumbo shrimp, plus 3 tablespoons whole wheat plain panko, red onion, finely diced red bell pepper, finely diced celery, chopped fresh parsley, light mayonnaise, dijon mustard, large egg, fresh lemon juice, old bay seasoning, garlic powder, freshly ground black pepper, kosher salt, olive oil, lemon wedges, hot sauce"
"1 pound peeled and deveined jumbo shrimp, 1 cup plus 3 tablespoons whole wheat plain panko, 1/4 cup red onion, 1/4 cup finely diced red bell pepper, 1/4 cup finely diced celery, 2 tablespoons chopped fresh parsley, 1 tablespoons light mayonnaise, 1 teaspoon dijon mustard, 1 large egg, 2 tablespoon fresh lemon juice, 3/4 teaspoon old bay seasoning, 1/2 teaspoon garlic powder, freshly ground black pepper, 1/4 teaspoon kosher salt, 2 tablespoons olive oil, lemon wedges, hot sauce"
"pat shrimp dry with a paper towel and place in a food processor fitted with a metal blade . pulse until shrimp are finely chopped . transfer shrimp to a medium bowl and add 3 tablespoons of panko, red onion, red pepper, celery, parsley, mayo, mustard, egg, lemon juice, old bay, garlic powder and pepper . mix gently . on a small plate, combine 1 cup panko with 1/4 teaspoon of salt and pepper . using a 1/3 cup measuring cup, scoop shrimp mixture and using your hands, for mixture into a 1 inch patty . place patty on the plate with panko and evenly coat with panko mixture . with a large spatula, carefully transfer shrimp cake to a plate you may have to re form the cake a bit . repeat with remaining mixture . you should end up with 8 patties . in a large skillet over medium high heat, add 1 tablespoon of oil . when oil is hot, add 4 patties, evenly spacing them apart . cook for 3 minutes, carefully flip with the spatula and cook an additional 2 3 minutes . place cooked cakes on a plate, add remaining tablespoon of oil and repeat the process with the last 4 cakes . place 2 shrimp cakes on 4 plates, sprinkle with parsley and serve with lemon wedges and hot sauce if using ."
"5db9af50-63dc-4c5b-9db1-783cf96675d3"
"chili roasted okra"
"chili roasted okra with okra, sesame oil, red pepper flakes, salt, pepper"
"https://www.yummly.com/private/recipe/Chili-Roasted-Okra-2099049?layout=prep-steps"
"okra, sesame oil, red pepper flakes, salt, pepper"
"1.0 pound okra, 1.0 tablespoon sesame oil, 1.0 teaspoon red pepper flakes, salt, pepper"
"preheat the oven to 425degf . wash and dry the okra . slice off the tops and cut the okra lengthwise . place the cut okra onto a quarter or half baking sheet, leaving plenty of space between each piece . drizzle with the sesame oil . add the red pepper flakes . sprinkle with salt and pepper to taste . roast the okra for 15 minutes, turning once . remove from the oven and enjoy as a warm snack or side dish."
"9b8da42d-d07c-4766-9f15-fd3fd6e19bf6"
"slow cooker chicken chili"
"warm up on a cold day with this slow cooker chicken chili . glutenfree get the recipe at http //www.cookingwithvinyl.com/duet slow cooker chicken chili/"
"https://www.yummly.com/private/recipe/Slow-Cooker-Chicken-Chili-992094?layout=prep-steps"
"oil, chicken, chili powder, onion, jalapeno pepper, white beans, chicken broth, shredded cheddar cheese, sour cream"
"1.0 tablespoon oil, 1.0 pound chicken, 1.5 tablespoon chili powder, 1.0 onion, 1.0 jalapeno pepper, 30.0 ounce white beans, 14.5 ounce chicken broth, 2.0 cup shredded cheddar cheese, 0.2 cup sour cream"
"heat oil in skillet over medium high heat . add chicken . as it cooks, use a fork to shred the meat . add chili powder . cook until browned . add onion and pepper cook until tender . transfer to slow cooker . mash half of the beans in a small bowl . add mashed beans, along with remaining beans and broth, to slow cooker . cook on low for 4 hours . serve topped with cheese and sour cream."
"d66d10cc-4c55-4b91-832d-3f839c2fb2f3"
"fall superfood beef stew"
"made with extra lean beef, and a bucket load of veggies, this classic comfort dish is the perfect antidote to cooler temperatures."
"https://www.yummly.com/private/recipe/Fall-Superfood-Beef-Stew-2234603?layout=prep-steps"
"extra lean stewing beef, beef broth, olive oil, white onion, garlic, mushrooms, sweet potatoes, carrots, celery ribs, kale, rosemary, thyme, bay leaves, tomato paste, salt, corn starch, worcestershire sauce"
"1.0 pound extra lean stewing beef, 1.0 liter beef broth, 2.0 tablespoon olive oil, 0.5 white onion, 5.0 clove garlic, 2.0 cup mushrooms, 1.0 sweet potatoes, 2.0 carrots, 2.0 celery ribs, 3.0 cup kale, 2.0 sprig rosemary, 2.0 sprig thyme, 3.0 bay leaves, 0.2 cup tomato paste, 0.5 teaspoon salt, 2.0 tablespoon corn starch, 2.0 teaspoon worcestershire sauce"
"peel and crush the garlic, and finely dice the onion . peel and slice the carrots and celery . chop the sweet potato into 1/2 inch cubes, and thinly slice the mushrooms . shred the kale, and finely chop the rosemary, and thyme . cut the beef into 1/2 inch cubes . place a large pan on the stove, and turn the stove on to medium heat . add the olive oil and garlic to the pan . saute for 30 seconds then add the diced onion to the pan . saute the onion and garlic until the onion becomes translucent, then add the celery and carrot to the pan . cook for another minute or so . add the rosemary, and thyme to the pan, followed by the beef . toss the bay leaves into the pan and continue to the cook the ingredients until the beef has browned all over . turn off the heat, and transfer the beef and veggie mixture to the slow cooker . add the kale, sweet, potato, mushrooms, cornstarch, tomato paste, salt and beef broth to the slow cooker . mix to combine the ingredients . set the slow cooker to high and cook for 6 hours . just before serving, stir the worchestershire sauce into the stew . garnish with chopped rosemary."
"52213420-5108-4d90-9a0d-d7a1bf7f2132"
"rotisserie turkey breast tenderloin with pesto"
"rotisserie turkey breast tenderloin with pesto with honeysuckle white rotisserie flavor turkey breast tenderloins, arugula, baby spinach, garlic, almonds, extra virgin olive oil, parmesan cheese, kosher salt"
"https://www.yummly.com/private/recipe/Rotisserie-Turkey-Breast-Tenderloin-with-Pesto-9390643?layout=prep-steps"
"honeysuckle white rotisserie flavor turkey breast tenderloins, arugula, baby spinach, garlic, almonds, extra virgin olive oil, parmesan cheese, kosher salt"
"1.0 package honeysuckle white rotisserie flavor turkey breast tenderloins, 1.0 cup arugula, 3.0 cup baby spinach, 3.0 clove garlic, 0.2 cup almonds, 0.5 cup extra virgin olive oil, 0.2 cup parmesan cheese, kosher salt"
"for the tenderloin, follow package instructions preheat oven to 325degf . bake in pan for approximately 50 to 60 minutes . cook until internal temperature of the meat reaches 165degf . for the pesto, using a food processor, blend together the arugula or fresh basil, spinach, garlic and almonds and pulse until coarsely chopped . with the food processor running, slowly pour in the olive oil into the bowl, through the feed tube and blend until smooth, or to your desired consistency . add in the parmesan chunks and pulse again until well combined . taste and season with salt . mix one more time . to serve, slice and serve over mashed potatoes, or with a salad or roasted or steamed vegetables . serve with homemade pesto on top . enjoy"
"15996214-b55b-4ae7-a37b-cfe3d7507e58"
"j . alexander's mac and cheese"
"http //www.food.com/recipe/macaroni and cheese j alexanders version 487930"
"https://www.yummly.com/private/recipe/J_-Alexander_s-Mac-_-Cheese-1516384?layout=prep-steps"
"pasta, butter, flour, heavy cream, onion, bay leaf, paprika, gruyere cheese, fresh ground black pepper, breadcrumbs"
"8.0 ounce pasta, 3.0 tablespoon butter, 2.0 tablespoon flour, 2.0 cup heavy cream, 0.5 onion, 1.0 bay leaf, 0.2 teaspoon paprika, 2.2 cup gruyere cheese, fresh ground black pepper, 0.5 cup breadcrumbs"
"boil 6 cups water and 1 1/2 teaspoons salt to a boil in a medium pot . add macaroni and cook until tender, about 8 minutes . drain and put in a large bowl . melt 2 tablespoons butter in a large saucepan over medium low heat . heat oven to 350degf whisk in flour and cook 3 minutes, whisking constantly . gradually whisk in heavy cream . stir in onion, bay leaf, and paprika . simmer 15 minutes, stirring often . remove from heat and stir in 1 1/2 cups gruyere . season to taste with salt and pepper and remove bay leaf . stir in pasta . pour half of the pasta mixture into a deep 1 1/2 quart, buttered baking dish . sprinkle with half of the remaining cheese . top with remaining pasta mixture, then add the remaining cheese . melt 1 tablespoon butter in a small skillet over medium heat . add bread crumbs and toss to coat . sprinkle bread crumbs on top of macaroni and cheese . bake 30 minutes or until bread crumbs are lightly browned . cook 5 minutes then serve."
"a8872816-2c93-49e6-81cd-4f44509f9e7c"
"spinach stuffed pork roast"
"elegant enough for a festive dinner, this roast reveals its colorful stuffing when sliced . serve with orange spinach salad and apple raisin pecan stuffing."
"https://www.yummly.com/private/recipe/Spinach-Stuffed-Pork-Roast-2249382?layout=prep-steps"
"pork loin roast, fresh mushrooms, onion, red bell pepper, vegetable oil, frozen chopped spinach, breadcrumbs"
"5.0 pound pork loin roast, 0.2 cup fresh mushrooms, 0.2 cup onion, 0.2 cup red bell pepper, 1.0 tablespoon vegetable oil, 5.0 ounce frozen chopped spinach, 1.0 cup breadcrumbs"
"untie roast and set aside . for stuffing, in skillet cook mushrooms, onion and red pepper in hot oil till onion is tender . stir in remaining ingredients . spread stuffing over one loin to within one inch of edges . top with remaining loin . tie securely with string . place roast in shallow roasting pan . roast in a 350 degree f . oven for 1 1/4 1 1/2 hours, until internal temperature on a thermometer reads 145 degrees f . remove roast from oven let rest about 10 minutes before slicing to serve."
"3c3ad28b4ff6927de6fa189a7fc3677d21bdfd8a"
"lasagna soup"
"everything you love about lasagna all in one bowl of soup loaded with chicken sausage, lasagna noodles, marinara and cheese . it's easy, filling, hearty and perfect for a cold winter night."
"https://www.skinnytaste.com/lasagna-soup/"
"for the soup, cooking spray, sweet italian chicken sausage, onion, crushed cloves garlic, chopped fresh parsley, low sodium, water, quick marinara sauce, bay leaves, fresh cracked black pepper, broken lasagna noodles, part skim shredded mozzarella cheese, part skim ricotta cheese, grated parmesan cheese, chopped fresh parsley, fresh basil chiffonade, check labels for gluten free"
"for the soup, cooking spray, 14 oz sweet italian chicken sausage, 1/2 onion, 2 crushed cloves garlic, 4 tbsp chopped fresh parsley, 3 cups low sodium, 2 1/2 cups water, 2 cups quick marinara sauce, 2 bay leaves, fresh cracked black pepper, 6 oz broken lasagna noodles, 6 tbsp part skim shredded mozzarella cheese, 1/2 cup part skim ricotta cheese, 3 tbsp grated parmesan cheese, 2 tbsp chopped fresh parsley, 1/4 cup fresh basil chiffonade, check labels for gluten free"
"heat a large soup pot or dutch oven over medium heat, spray with oil and add the sausage cook until browned, breaking it up as it cooks with a wooden spoon about 4 to 5 minutes . add the chopped onion and crushed garlic and cook 2 to 3 minutes . add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper and bring to a boil cover, reduce heat and simmer about 30 minutes . in a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix . add the broken pasta and cook uncovered according to package directions . divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top."
"00187d20-040d-45a3-984b-7de4a58f5b22"
"mexican wedding cookies"
"mexican wedding cookies go by various names, including "mexican wedding cakes." whatever the name, you know the cookie soft, tender, nutty, and coated in powdered sugar . it's a crowd pleaser that can be made with any type of nut . the recipe is a yummly original created by saura madani https //www.yummly.com/dish/author/saura madani ."
"https://www.yummly.com/private/recipe/Mexican-Wedding-Cookies-9088916?layout=prep-steps"
"pecans, unsalted butter, powdered sugar, salt, vanilla extract, all purpose flour, powdered sugar"
"0.8 cup pecans, 1.0 cup unsalted butter, 0.5 cup powdered sugar, 0.2 teaspoon salt, 1.0 teaspoon vanilla extract, 2.0 cup all purpose flour, 2.0 cup powdered sugar"
"finely chop pecans . in the bowl of a stand mixer fitted with a paddle attachment, beat butter and powdered sugar together on low speed to blend . increase speed to medium and continue to beat until soft and light . add chopped pecans and beat until distributed, scraping inside of bowl as needed . add salt, vanilla, and flour and beat on low speed to blend . scrape inside of bowl and beat again on low speed until dough is thoroughly combined . pro tip feel free to substitute almonds or walnuts for pecans if you like . line 2 sheet pans with parchment paper . scoop 30 portions of dough, about 1 tablespoon each, and shape each into a ball . set on prepared baking sheets 1 inch apart . chill pans in the refrigerator while oven preheats . pro tip chilling the shaped cookies before baking helps them keep their shape in the oven . preheat oven to 300degf . bake cookies on racks in upper third and lower third of preheated oven for 15 minutes . switch pan positions, then bake until cookies feel firm to the touch and are golden on the undersides, about 15 more minutes . check to see that cookies are done . remove from oven or add time as needed . let cookies cool on sheet pans for 5 minutes . put powdered sugar in a medium bowl . gently toss about 4 warm cookies at a time in powdered sugar to thoroughly coat . set on cooling racks and let cool completely, about 30 minutes . roll cooled cookies again in powdered sugar . serve cookies, store in an airtight container up to 1 week, or freeze up to 1 month."
"8a4002df3b72ad39013b9199f70d7057"
"chicken and rice jambalaya"
"chicken and rice jambalaya with bacon, crisp cooked and crumbled, boneless, skinless chicken breast halves, green bell pepper, water, knorr cajun sides red beans and rice, green peas, hot pepper sauce"
"https://www.yummly.com/private/recipe/Chicken-_-rice-jambalaya-297133?layout=prep-steps"
"bacon, crisp cooked and crumbled, boneless, skinless chicken breast halves, green bell pepper, water, knorr cajun sides red beans and rice, green peas, hot pepper sauce"
"4.0 slice bacon, crisp cooked and crumbled, 0.5 pound boneless, skinless chicken breast halves, 0.5 cup green bell pepper, 2.0 cup water, 1.0 package knorr cajun sides red beans and rice, 0.5 cup green peas, 1.0 teaspoon hot pepper sauce"
"cook bacon in 12 inch skillet until crisp remove bacon and set aside . reserve drippings . add chicken and green pepper to reserved drippings in same skillet and brown chicken, about 3 minutes . stir in water, knorr cajun sides red beans and rice and peas . bring to a boil over high heat . reduce heat to low and simmer, stirring occasionally, 5 minutes or until chicken is thoroughly cooked and rice is tender . stir in hot pepper sauce."
"e52be7a7-4a3e-4ac2-9f26-4f966ac9f96a"
"lipton's carne asada ole"
"lipton's carne asada ole with mild salsa, lipton recipe secrets onion soup mix, lime juice, firmly packed light brown sugar, boneless flank steak"
"https://www.yummly.com/private/recipe/Lipton_s-carne-asada-ole-303232?layout=prep-steps"
"mild salsa, lipton recipe secrets onion soup mix, lime juice, firmly packed light brown sugar, boneless flank steak"
"16.0 ounce mild salsa, 1.0 envelope lipton recipe secrets onion soup mix, 0.2 cup lime juice, 0.2 cup firmly packed light brown sugar, 1.0 pound boneless flank steak"
"1. in a mixing bowl, stir together the salsa, soup mix, lime juice and sugar until blended . reserve 1 cup of marinade and set aside . 2. place the flank steak into a zipper top plastic bag, and pour the remaining marinade over the steak . seal the bag and marinate for at least 8 hours or overnight, turning occasionally . 3. preheat a gas grill or broiler for 10 minutes, remove the steak from the marinade, discard marinade . grill the steak, brushing frequently with reserved marinade for 5 minutes on one side . turn and grill another 3 to 5 minutes, or until the meat is grilled to desired doneness . since grills are all a bit different, it's a good idea to use an instant read meat thermometer to gauge doneness remove from the grill, and cut across the grain, on an angle into thin strips . serve with rice, beans, tortillas, and condiments."
"988de9df-0a14-484d-9498-a5c0ff504eda"
"oven braised beef brisket"
"simply prepared beef brisket cooks low and slow in the oven with flavorful vegetables and herbs . add a homemade pan gravy, and this tender beef is worthy of any holiday meal . the recipe is a yummly original created by sara mellas."
"https://www.yummly.com/private/recipe/Oven-Braised-Beef-Brisket-9088925?layout=prep-steps"
"beef brisket, salt, black pepper, medium onion, medium carrots, garlic, extra virgin olive oil, fresh rosemary, fresh thyme, bay leaf, beef broth, red wine vinegar, ketchup, canned beef broth, cornstarch, fresh thyme leaves, thyme sprigs"
"3.5 pound beef brisket, 4.0 teaspoon salt, 1.5 teaspoon black pepper, 1.0 medium onion, 8.0 medium carrots, 3.0 clove garlic, 1.0 tablespoon extra virgin olive oil, 2.0 sprig fresh rosemary, 6.0 sprig fresh thyme, 1.0 bay leaf, 2.0 cup beef broth, 1.0 tablespoon red wine vinegar, 1.0 tablespoon ketchup, canned beef broth, 2.0 tablespoon cornstarch, fresh thyme leaves, thyme sprigs"
"lay the brisket on a large serving platter . using the tip of a sharp knife, prick small slits over the surface of the fatty side . season the brisket liberally with salt and pepper . let meat stand 30 minutes at room temperature . meanwhile, peel onion and carrots . slice onion into 3/4 inch thick half moons, and slice carrots on a diagonal into 1 inch pieces . peel and smash garlic cloves . preheat oven to 300degf . set a large dutch oven over medium high heat and add oil . when oil is shimmering, carefully place brisket, fat side down, into pot . sear brisket without moving it until deeply browned on the bottom, 3 4 minutes . flip brisket and sear on the opposite side, 3 4 minutes . transfer brisket from pot to the platter . reduce heat under dutch oven to medium . add onion, carrots, garlic, and herbs . cook, stirring occasionally, until onion is slightly softened, 4 5 minutes . pour beef broth into pot, scraping up any browned bits from the bottom . stir in vinegar and ketchup . set brisket, fat side up, on top of vegetables . pour any drippings from platter into pot . bring liquid to simmering, then remove pot from heat . cover dutch oven with lid lid needs to fit very snugly if it doesn't, first tightly cover pot with a piece of foil . bake brisket on middle rack of oven until tender when pierced with a fork, about 4 hours . check to see that brisket is done . remove from oven or add time as needed . transfer meat to a carving board and tent loosely with foil . strain liquid from dutch oven through a colander into a large bowl . set vegetables aside . measure liquid you should have 1 1/2 to 2 cups . add canned broth if needed or if you have too much liquid, save it for another use . pour 1/4 cup of strained liquid into a medium saucepan . add cornstarch and whisk until mixture is completely smooth . stream remaining liquid into saucepan and whisk to combine . set saucepan over medium heat and cook, whisking steadily, until sauce bubbles and thickens, 2 4 minutes . pour into a gravy boat . cut brisket into wide slices and transfer to a large platter . discard herb stems and bay leaf from carrots and onions, then spoon vegetables around meat . scatter thyme leaves over meat and carrots and tuck in thyme sprigs . serve with gravy."
"aa655f401064ed19b2d4fd4d8e1387d57646f474"
"sweet and sour eggplant"
"a simple chinese inspired recipe sweet and sour eggplant with red peppers . vegan, healthy, gluten free, dairy free, kosher, pareve."
"https://toriavey.com/toris-kitchen/sweet-and-sour-eggplant/"
"chinese or japanese eggplants, cubed, red bell pepper, soy sauce, brown sugar, rice wine vinegar, garlic, minced, cayenne, cornstarch, peanut oil, sesame seeds, salt and pepper to taste, cooked long grain rice, white or brown"
"1 lb chinese or japanese eggplants, cubed, 1 red bell pepper, 3 tbsp soy sauce, 2 tbsp brown sugar, 2 tbsp rice wine vinegar, 1 clove garlic, minced, 1/4 tsp cayenne, 2 tsp cornstarch, 3 tbsp peanut oil, 1 tbsp sesame seeds, salt and pepper to taste, 2 cups cooked long grain rice, white or brown"
"place the cubed eggplant in a single layer on a cutting board or a bed of paper towels . sprinkle the eggplant with salt and let stand . after about 30 minutes, water droplets will form on the surface of the eggplant . rinse salt from the eggplant thoroughly and pat dry . seed the bell pepper, then cut it into long thin slices . cut the slices in half . in a small mixing bowl, whisk together soy sauce, rice wine vinegar, brown sugar, garlic, and cayenne pepper . reserve . in a small bowl, mix together cornstarch with 1 tbsp water till dissolved . pour cornstarch liquid into reserved sauce, whisk till well combined . heat oil in a skillet or wok over medium high till hot not smoking . add eggplant cubes and saute till the edges begin to brown, 4 5 minutes . add the red pepper slices and continue to saute for 3 4 more minutes till the pepper slices are tender crisp . reduce heat to medium . pour the reserved sauce over the top of the eggplant and peppers . stir the sauce with the vegetables till they are evenly coated . continue to stir till the sauce thickens, about 2 minutes . pour over rice, if serving as an entree . sprinkle sesame seeds over the top of the eggplant and peppers . serve."
"671d2d1c-1676-4bda-97e0-011b63aa6c9f"
"sausage spinach quiche"
"sausage spinach quiche with bulk pork sausages, refrigerated piecrusts, onions, garlic, frozen spinach, cheddar cheese, eggs, light cream, salt, cherry tomatoes, watercress"
"https://www.yummly.com/private/recipe/Sausage-Spinach-Quiche-2248867?layout=prep-steps"
"bulk pork sausages, refrigerated piecrusts, onions, garlic, frozen spinach, cheddar cheese, eggs, light cream, salt, cherry tomatoes, watercress"
"8.0 ounce bulk pork sausages, 9.0 inch refrigerated piecrusts, 0.2 cup onions, 1.0 clove garlic, 10.0 ounce frozen spinach, 1.0 cup cheddar cheese, 4.0 eggs, 1.0 cup light cream, 0.2 teaspoon salt, 3.0 cherry tomatoes, watercress"
"prepare pastry and set aside . crumble sausage in medium skillet add onion and garlic . cook over medium heat till sausage is browned, stirring occasionally drain well . thaw spinach, drain well . remove remaining moisture by pressing spinach between layers of paper toweling . add spinach to sausage mixture mix well . sprinkle cheese evenly in pastry shell . top with sausage mixture . in a medium mixing bowl combine eggs, cream and salt mix well . pour egg mixture over sausage mixture . bake in a 375 degree f . oven for 45 minutes or until a knife inserted halfway between center and outer edge comes out clean . let stand 10 minutes before serving . garnish with cherry tomatoes and watercress, if desired."
"f579329c-31d5-4a02-b0e0-cd10df94a115"
"red kidney beans dumpling in rich tomato gravy"
"rajma chawal is never a regular item at my place and it is made occasionally . but after i tasted it in jammu, i went through the basic knowledge about kashmiri cooking . the basic difference between the two primary schools of kashmiri cooking, kashmiri "pandit" and "muslim", is that the pandit's used "hing asafetida and curd yogurt " while the muslims used "onions and garlic". you might be surprised to know that originally, onions and garlic were never used in kashmiri cooking and its only now that it has been adapted into mainstream cooking as people have acquired a taste for them . for those of you who have never made red kidney beans or rajma before, this recipe will pleasantly surprise you and give you everything that you look for in an indian curry with tangy, mildly spicy and comforting flavours . and for those of you who have been cooking rajma, this recipe will prove to be a nice variation for a change."
"https://www.yummly.com/private/recipe/RED-KIDNEY-BEANS-DUMPLING-IN-RICH-TOMATO-GRAVY-1305680?layout=prep-steps"
"red kidney beans, spring onions, coriander leaves, cumin powder, coriander seeds, garlic cloves, chilli powder, baking soda, all purpose flour, lemon juice, black pepper, salt, onion, ginger paste, tomato puree, garam masala, chilli powder, kasoori methi, salt"
"1.0 cup red kidney beans, 6.0 spring onions, 0.5 cup coriander leaves, 1.0 teaspoon cumin powder, 1.0 teaspoon coriander seeds, 5.0 garlic cloves, 0.5 teaspoon chilli powder, baking soda, 1.0 tablespoon all purpose flour, 1.0 teaspoon lemon juice, 1.0 teaspoon black pepper, salt, 1.0 onion, 1.0 teaspoon ginger paste, 1.5 cup tomato puree, 1.0 teaspoon garam masala, 1.0 teaspoon chilli powder, 1.0 teaspoon kasoori methi, salt"
"soak the kidney beans overnight . wash and pressure cook with salt on medium heat till the cooker blows the whistle . lower the heat and cook for minimum 10 to 15 minutes.turn off the heat and let it cool . once cool, drain the water in a separate pan and keep the water which will be later used for making the gravy . in a blender put the boiled kidney beans and blend till semi smooth.add the finely chopped spring onions, fresh coriander leaves, roasted cumin powder, roasted coriander seeds, garlic cloves, red chilli powder, a pich of baking soda, lemon juice, black pepper powder and salt . mix everything well . make small balls out of it and keep aside . roll these dumplings over the all purpose flour and keep aside . heat oil in pan and fry these dumplings on slow flame till golden brown . drain and keep on absorbent paper to soak the excess oil . boil 6 to 7 medium tomatoes till it becomes soft . let it cool and then remove the skin of the tomatoes and grind to a smooth puree . to make the gravy, heat the oil in a heavy based pot and add the onions . fry over a medium high heat, until the onions are soft and start going golden around the edges, 7 to 8 minutes . add the ginger garlic paste and fry together until fragrant, another minute . add the tomato puree, season with a little salt . turn down the heat and cook, stirring every so often until the masala starts reducing, comes together in a sticky mass and the oil starts separating from it, 7 to 10 minutes . now add the coriander powder, cumin powder, turmeric powder and chilli powder . cook for a minute or so . add the drained kidney bean water and bring to a boil . donot put more water, just enough for gravy . add a little more hot water if the gravy is too thick . stir in the garam masala and adjust seasonings with salt and pepper if needed . before serving place the kidney beans dumplings in the gravy and sprinkle kasooori methi over it . top with a tsp of fresh cream just before serving . serve immediately with naan or phulka or roti or plain chawal"
"a521de9ab6edfcaea2e012d73a5b0cef2d339124"
"israeli style fish cakes"
"seasoned fishcakes, known in israel as ktzitzot dagim . fried fish patties with pine nuts, breadcrumbs, and seasonings served with tahini sauce."
"https://toriavey.com/toris-kitchen/israeli-stylefish-cakes/"
"pinenuts, boneless skinless fish fillets white or mild fish like whitefish, trout or tilapia, minced onion about 1 medium onion, breadcrumbs, chopped cilantro, egg, salt, or more to taste, cumin, cayenne, or more to taste, grapeseed or olive oil for frying, tahini sauce for dipping optional"
"1/4 cup pinenuts, 1 lb boneless skinless fish fillets white or mild fish like whitefish, trout or tilapia, 1/2 cup minced onion about 1 medium onion, 1/2 cup breadcrumbs, 1/4 cup chopped cilantro, 1 large egg, 1/2 tsp salt, or more to taste, 1/2 tsp cumin, 1/4 tsp cayenne, or more to taste, 1/3 cup grapeseed or olive oil for frying, 1/2 cup tahini sauce for dipping optional"
"pour the pine nuts into a small skillet and toast them over medium heat for 6 8 minutes till golden and fragrant, stirring constantly . they will go from brown to burned very quickly, so keep a close eye on them . when they are golden, pour them immediately into a large mixing bowl and reserve . cut the fish fillet into large chunks and place it into a food processor . pulse just a few times until the fish chunks are coarsely chopped . do not overprocess or you'll end up with fish mush just a few pulses should do the trick . alternatively, you can chop the fish into small pieces with a sharp knife . place the chopped fish into the mixing bowl with the pine nuts . add the onion, breadcrumbs, chopped cilantro, egg, salt, cumin, and cayenne . stir till all ingredients are well blended . heat your oil over medium till hot enough for frying . form 2 tablespoons of fish batter into a small disk and place it into the hot oil . let it fry till golden on both sides if your oil is at the proper temperature, it will take 2 3 minutes per side to become dark golden brown . start by cooking one fish cake, then taste it after it has cooled slightly . adjust seasonings in the batter if desired, adding more salt or cayenne if needed cayenne is very spicy, add with care . once the batter is seasoned to your liking, continue frying in batches of 4 5 patties at a time . place cooked patties onto a paper towel to drain . serve hot . i like to serve these with tahini sauce for dipping recipe can be found on my website . it would also pair well with aioli, tartar sauce, cocktail sauce, or ketchup for the kids . try it with sriracha if you're in the mood for something spicy."
"da0bdee4-9c94-4df2-99bb-163c08d82558"
"rum raisin cake"
"sporting classic italian flavors, this savory take on easter cake features a batter that includes potato flakes, rosemary and black pepper not to mention diced salami and pecorino cheese . once it rises, the batter is transferred to dove shaped baking pans much like their more traditional, sweet counterparts . the cakes are then brushed with milk, baked until golden and ready to enjoy at a holiday meal."
"https://www.yummly.com/private/recipe/Rum-Raisin-Cake-518478?layout=prep-steps"
"raisins, rum, eggs, brown sugar, butter, flour, baking powder, jam, salt, ground cinnamon, slivered almonds"
"300.0 gram raisins, 1.5 ounce rum, 2.0 eggs, 60.0 gram brown sugar, 90.0 gram butter, 120.0 gram flour, 0.5 teaspoon baking powder, 2.0 tablespoon jam, salt, ground cinnamon, slivered almonds"
"preheat the oven to 170 degrees celsius . place the raisins in a bowl and add the rum except for 2 tablespoons and allow them to marinate for 30 minutes, stirring occasionally . add the eggs and sugar to a bowl and beat until foamy . in another bowl, cream the butter and add the flour sifted with the baking powder, the beaten eggs, a pinch of salt, and a pinch of cinnamon . drain the raisins and add them to the batter, add the almonds and a few tablespoons of the rum used to soak the raisins and stir . pour the batter into a parchment paper lined 10 centimeter by 20 centimeter loaf pan or muffin pan . bake on the middle rack of the oven for 30 minutes . use the toothpick to test for doneness . remove the cake from the oven and brush it with the jam melted on low heat and the rum set aside earlier . cool the cake and serve."
"d6b3ef86-ea51-40a9-be1a-ba2851e31368"
"shrimp and fried tofu rad nah"
"shrimp and fried tofu rad nah with tiger prawn, tofu, vietnamese spinach, scallions, dark soy sauce, beansprouts, garlic, corn starch, brown sugar, chili pepper flakes, wide rice noodles, chicken stock, fish sauce, peanuts"
"https://www.yummly.com/private/recipe/Shrimp-and-fried-tofu-Rad-Nah-1693034?layout=prep-steps"
"tiger prawn, tofu, vietnamese spinach, scallions, dark soy sauce, beansprouts, garlic, corn starch, brown sugar, chili pepper flakes, wide rice noodles, chicken stock, fish sauce, peanuts"
"tiger prawn, tofu, vietnamese spinach, scallions, dark soy sauce, beansprouts, garlic, corn starch, brown sugar, chili pepper flakes, wide rice noodles, chicken stock, fish sauce, peanuts"
"start by combining 1 tablespoon of cornstarch or tapioca starch with 1 cup of cold water . mix well then set aside . next fry the wide rice noodles with 3 tablespoons of dark soy sauce and peanut or olive oil on high heat . once they start to stick together and have a fried texture remove them and set aside . next toss the prawns in high heat with a tablespoon of oil and chilies or pepper flakes . the amount depends on your preference of heat . i put 2 tablespoons or 5 chilies . fry the prawns till they have turned red . turn the heat up to high and pour in 2 cups of chicken or vegetable stock . bring to a boil . add the tofu scallions and spinach, garlic, 2 tablespoons of fish sauce, 1 tablespoon of sugar in the raw and tablespoon of soy sauce . cook on high for 5 minutes or so, then add the starch we set aside earlier . bring back to boil then shut off heat . ladel over the fried wide noodles . njoy"
"284073ff025bf037645ad723f1655fc847aabd98"
"rum and coffee brisket"
"recipe for rum and coffee brisket cooked with onions, garlic and red bell peppers . savory and perfect for the holidays . kosher, jewish."
"https://toriavey.com/toris-kitchen/rum-and-coffee-brisket/"
"brisket, first cut, onion, red bell pepper, garlic, strong brewed coffee or espresso blend, dark rum, extra virgin olive oil, divided, beef broth, kosher salt, black pepper, cornstarch"
"5 7 lb brisket, first cut, 4 cups onion, 4 cups red bell pepper, 4 clove garlic, 2 cups strong brewed coffee or espresso blend, 3/4 cup dark rum, 1/4 cup extra virgin olive oil, divided, beef broth, 2 tsp kosher salt, 1 1/2 tsp black pepper, 4 tsp cornstarch"
"preheat your oven to 300 degrees f . rinse the brisket and pat dry, rub with salt and pepper . heat 2 tbsp of olive oil in a large roasting pan over medium high heat . place the brisket into the pan . brown the brisket on both sides about 5 minutes per side . if you don't have a roasting pan that will heat up on your stovetop, you can do these initial browning and sauteing steps in a large skillet, then transfer everything over to a large roasting dish before putting in the oven . remove brisket from the pan . drizzle remaining 2 tbsp olive oil in the pan and add the diced onions, diced red peppers and garlic . saute the vegetables for a few minutes, scraping up the brown bits on the bottom of the pan with your spatula . when onion is translucent, add coffee and rum and bring to a simmer . scrape up any remaining brown bits on the bottom of the pan as the liquid heats up . place brisket back into the pan, cover with peppers, onions and liquid . pour beef broth into the pan until it goes halfway up the sides of your brisket . cover roasting pan tightly with foil, tenting slightly so there is no contact between the foil and the ingredients inside, and place in the oven.let the brisket roast undisturbed for 5 to 7 hours . it will take about 1 hour per pound of meat leaner cuts of meat may take longer test for doneness . brisket is ready when it flakes and is fork tender . you can let it cook even longer for a soft, shredded texture if that's what you prefer . when fully cooked, the brisket will have shrunk in size.i recommend making this brisket ahead allowing it to sit in the refrigerator for 1 2 nights will improve the flavor . if you would like to do this, skip ahead to where it says "make ahead directions." if you are not making ahead, continue reading . remove brisket from the pan and let it rest on the cutting board fat side up for 20 30 minutes . meanwhile, pour the sauce and vegetables from the roasting pan into a smaller saucepan . skim fat from the surface of the cooking sauce, then reheat the sauce until hot . mix together 4 tsp cornstarch and 2 tbsp cold water till smooth, then stir into the sauce . bring sauce to a boil till it thickens add more cornstarch and water mixture to thicken further, if desired don't add cornstarch directly to the hot sauce without first mixing a little cold water in . cut fat cap off the brisket, then cut the brisket in thin slices against the grain . serve brisket topped with warm sauce and softened veggies."
"bb37b10a-f075-42f2-94a8-b0d052ebfbf7"
"pb and j waffle sandwich"
"http //caitsplate.com/peanut butter and jelly waffle sandwich/"
"https://www.yummly.com/private/recipe/PB-_-J-Waffle-Sandwich-1589478?layout=prep-steps"
"waffles, natural peanut butter, preserves"
"2.0 whole waffles, 2.0 tablespoon natural peanut butter, 2.0 teaspoon preserves"
"toast waffles spread peanut butter and jelly on each side sandwich together and slice in half if desired sprinkle with berries or sandwich berries in between before pressing both sides together."
"cccaf405-c070-4570-86db-aff70a222962"
"shredded carrot, arugula, and wild rice salad"
"shredded carrot, arugula, and wild rice salad with wild rice, sliced almonds, pomegranate, carrots, baby arugula, clementine juice, white balsamic vinegar, extra virgin olive oil, shallots, white miso, honey, kosher salt, freshly ground black pepper"
"https://www.yummly.com/private/recipe/Shredded-Carrot_-Arugula_-and-Wild-Rice-Salad-2260764?layout=prep-steps"
"wild rice, sliced almonds, pomegranate, carrots, baby arugula, clementine juice, white balsamic vinegar, extra virgin olive oil, shallots, white miso, honey, kosher salt, freshly ground black pepper"
"1.2 cup wild rice, 1.0 cup sliced almonds, 1.0 pomegranate, 8.0 carrots, 4.0 ounce baby arugula, 0.5 cup clementine juice, 3.0 tablespoon white balsamic vinegar, 3.0 tablespoon extra virgin olive oil, 2.0 shallots, 0.2 cup white miso, 1.0 tablespoon honey, kosher salt, freshly ground black pepper"
"combine the wild rice with 2 1/4 cups of water in the 2.7 quart saucepan with lid from your kitchenaid hard anodized nonstick 10 piece set and bring to a boil over high heat . reduce the heat to low so water is just simmering, cover with a lid, and cook until the wild rice is al dente, about 30 to 35 minutes . turn off heat and let wild rice sit with lid on to steam for 5 minutes . drain off any excess water then spread wild rice on a rimmed baking sheet to cool completely . wild rice can be cooked up to 3 days ahead of time and stored refrigerated in an airtight container until ready to use . place the almonds in a 10'' skillet and cook over medium heat, stirring frequently, until golden brown and toasted . remove from heat and set aside until ready to use . note almonds can be toasted up to 3 days ahead of time and seeds stored at room temperature in an airtight container until ready to use . meanwhile, cut one pomegranate in half then make small cuts in the membrane i.e . the "white part" of the fruit . holding one pomegranate half cut side down over a medium bowl, take a sturdy spoon or even your knife sharpener and hit the back of the pomegranate repeatedly until the seeds fall out into the bowl . discard any white membrane and repeat with the second pomegranate half . note pomegranate can be seeded up to 2 days ahead of time and seeds stored refrigerated in an airtight container . meanwhile, mount the kitchenaid food processor attachment fitted with the fine shredding disc onto the power hub of your stand mixer and place a medium bowl below the attachment . peel and trim the carrots to fit the food processor attachment feeding tube then use the food pusher to feed all the carrots into the tube and shred them . note carrots can be shredded up to 2 days ahead of time and stored refrigerated in an airtight container . combine clementine or tangerine juice, miso paste, vinegar, olive oil, honey, and shallot in a blender and blend until the dressing is really smooth, at least 1 minute . season generously with freshly ground black pepper and a pinch of salt, taste, and adjust seasoning as desired . note dressing can be made up to 2 days ahead of time and stored refrigerated in an airtight container . combine the wild rice, carrots, and pomegranate seeds in a large bowl, add 2/3 of the dressing and stir to combine . note the recipe can be stored at this step refrigerated in an airtight container up to 4 hours before serving . just before serving, stir the carrot and wild rice mixture . taste and season with salt and pepper as needed . layer the mixture in a serving bowl with the greens and toasted almonds and serve additional dressing on the side."
"9629cac7-6e99-4fc4-89fb-2846d04e2870"
"slow cooker balsamic red wine pot roast"
"you'll want to add this special occasion roast to your repertoire . it's made in the slow cooker and frees up oven space for the rest of your dinner prep . don't be tempted to skip browning the roast before adding it to the slow cooker it adds deep flavor to the dish . serve over creamy polenta or mashed potatoes to round out the meal . the recipe is a yummly original created by ashley strickland freeman https //www.yummly.com/dish/author/ashley strickland freeman ."
"https://www.yummly.com/private/recipe/Slow-Cooker-Balsamic-Red-Wine-Pot-Roast-9317098?layout=prep-steps"
"large carrots, large shallots, extra virgin olive oil, boneless chuck roast, salt, black pepper, dry red wine, balsamic vinegar, light brown sugar, beef base, tomato paste, fresh thyme, fresh rosemary, all purpose flour, cold water, fresh thyme sprigs, fresh rosemary sprigs"
"4.0 large carrots, 3.0 large shallots, 1.0 tablespoon extra virgin olive oil, 1.0 boneless chuck roast, 1.0 teaspoon salt, 0.5 teaspoon black pepper, 0.8 cup dry red wine, 3.0 tablespoon balsamic vinegar, 2.0 tablespoon light brown sugar, 1.0 tablespoon beef base, 1.0 tablespoon tomato paste, 4.0 sprig fresh thyme, 1.0 sprig fresh rosemary, 1.5 tablespoon all purpose flour, 3.0 tablespoon cold water, fresh thyme sprigs, fresh rosemary sprigs"
"peel carrots, cut into 3 inch chunks, and cut large pieces in half again lengthwise . peel shallots and cut in half through the root . heat oil in a large frying pan over medium high heat for best browning, do not use a nonstick pan . sprinkle chuck roast with salt and pepper . brown roast on both sides in hot oil, turning as needed, 6 8 minutes total . transfer roast to a 6 qt . slow cooker . top with carrots and shallots . pour red wine into hot frying pan used to brown roast . scrape any browned bits from the bottom of the skillet using a wooden spoon . stir in vinegar, brown sugar, beef base, and tomato paste . pour mixture over roast in slow cooker . top roast and vegetables with fresh thyme and rosemary . cover slow cooker and cook on low setting until roast is tender when pierced with a fork, 6 hours . transfer roast from slow cooker to a cutting board and vegetables to a serving platter . whisk together flour and cold water in a small saucepan . measure 1 cup cooking liquid and strain into pan, whisking . bring to a boil, whisking often . reduce heat and simmer, whisking occasionally, until gravy is thickened, 5 minutes . slice meat and arrange on platter with vegetables . spoon gravy on top . scatter fresh herbs over roast and vegetables, and serve."
"75afda45-4cd7-4e6c-aa54-8adeaad7ff67"
"peach and prosciutto flatbread"
"peach and prosciutto flatbread with flatbread dough, olive oil, peaches, goat cheese, sea salt, fresh ground black pepper, prosciutto, lemon, honey, arugula, basil leaves"
"https://www.yummly.com/private/recipe/Peach-and-Prosciutto-Flatbread-2531685?layout=prep-steps"
"flatbread dough, olive oil, peaches, goat cheese, sea salt, fresh ground black pepper, prosciutto, lemon, honey, arugula, basil leaves"
"flatbread dough, 1.0 teaspoon olive oil, 2.0 peaches, 4.0 ounce goat cheese, 0.5 teaspoon sea salt, 0.5 teaspoon fresh ground black pepper, 4.0 ounce prosciutto, 1.0 lemon, 1.0 tablespoon honey, 1.0 cup arugula, 6.0 basil leaves"
"place the smart oven baking stone attachment in oven . select stone bake mode and preheat to 450degf . sprinkle parchment paper with cornmeal . shape dough, with floured fingers, into a rustic oval, about 1/4 inch thick . place on parchment paper . brush with 1 teaspoon olive oil . arrange peaches over dough and sprinkle with goat cheese then season with salt and pepper carefully slide parchment paper with dough onto baking stone . bake 12 15 minutes until golden and puffed . remove from oven and top with prosciutto, lemon zest and juice . arrange arugula and basil over flatbread, then drizzle with honey . cut and serve immediately."
"c34fe516eb4ff19030c31de3b82aab4577caeef7"
"protein egg and quinoa salad jars"
"a protein packed meatless salad in a jar made with quinoa, lentils, grape tomatoes, arugula, avocado and hard boiled eggs are perfect to pack for work, the beach, picnics, or anywhere you need a portable lunch on the go"
"https://www.skinnytaste.com/protein-egg-and-quinoa-salad-jars/"
"large lemon, olive oil, kosher salt, black pepper, avocado, cooked lentils, cooked quinoa, halved grape tomatoes, baby arugula, large eggs"
"1/2 large lemon, 4 teaspoons olive oil, 1/4 tsp kosher salt, black pepper, 3 oz avocado, 1/2 cup cooked lentils, 1/2 cup cooked quinoa, 1/2 cup halved grape tomatoes, 2 cups baby arugula, 2 large eggs"
"whisk the lemon juice, olive oil, salt and pepper in a small bowl and divide in 2 pint sized mason jars . in this order, layer the avocado, lentils, quinoa, tomatoes, arugula and egg dividing equally . close jar and refrigerate for up to 2 days . to eat, shake well and pour onto a plate and eat"
"ec90830b-600c-4731-9a8e-037a3236ecde"
"eye opening spicy bloody mary ham steaks"
"grilled ham steaks are given the works with this spicy marinade . serve with the spicy bloody mary salsa . grill vegetables and a baked potato round out this flavor packed meal."
"https://www.yummly.com/private/recipe/Eye-Opening-Spicy-Bloody-Mary-Ham-Steaks-2248268?layout=prep-steps"
"smoked bone in ham center slices, bloody mary mix, brown sugar, cider vinegar, worcestershire sauce"
"2.0 slice smoked bone in ham center slices, 2.5 cup bloody mary mix, 1.0 tablespoon brown sugar, 1.0 teaspoon cider vinegar, 0.5 teaspoon worcestershire sauce"
"stir together bloody mary mix, brown sugar, vinegar and worcestershire sauce in medium bowl . set aside 3/4 cup bloody mary marinade . place ham slices in large, resealable bag . pour remaining 1 3/4 cups bloody mary marinade over ham close bag to seal . turn bag to evenly coat ham with bloody mary marinade place in baking dish . refrigerate for 6 8 hours, turning bag occasionally . remove ham from marinade discard marinade from ham . prepare a medium hot fire in grill . grill ham, uncovered, over direct heat for 5 8 minutes or until heated through, turning ham slices over halfway during grilling and brushing often with 1/4 cup of the reserved marinade . transfer ham to cutting board and cut into serving size pieces . serve with spicy bloody mary salsa . serves 6 to 8."
"4004cd39-d2e3-4169-a658-d5b444bef957"
"chili a la jimmy fallon"
"click to see more recipe details http //bit.ly/1vnzjtm"
"https://www.yummly.com/private/recipe/Chili-a-la-Jimmy-Fallon-997059?layout=prep-steps"
"olive oil, ground chuck, onion, garlic, habanero chile, chile powder, dried oregano, ground cumin, cayenne pepper, diced tomatoes, fresh cilantro, beer, kidney beans, black beans, shredded cheddar"
"2.0 tablespoon olive oil, 3.5 pound ground chuck, 1.0 onion, 3.0 clove garlic, 2.0 habanero chile, 0.2 cup chile powder, 1.0 dried oregano, 1.5 teaspoon ground cumin, 0.5 teaspoon cayenne pepper, 56.0 ounce diced tomatoes, 0.3 cup fresh cilantro, 12.0 ounce beer, 30.0 ounce kidney beans, 15.0 ounce black beans, shredded cheddar"
"click to see more recipe details http //bit.ly/1vnzjtm"
"d05e8a91-e67c-47f7-a486-0f0b0634e479"
"oyakudon"
"read up on http //bit.ly/1csye3r"
"https://www.yummly.com/private/recipe/Oyakudon-1051169?layout=prep-steps"
"chicken, spinach, green onions, onion, cooked rice, dashi, soy sauce, sake, sugar, mirin"
"1.0 pound chicken, 1.0 pound spinach, 4.0 green onions, 1.0 onion, cooked rice, 0.2 cup dashi, 3.0 tablespoon soy sauce, 1.5 tablespoon sake, 1.5 tablespoon sugar, 1.5 tablespoon mirin"
"read up on http //bit.ly/1csye3r"
"8a4002df3b72ad39013b929a42f7075b"
"maddy's favorite brownie sundaes"
"maddy's favorite brownie sundaes with brownie mix, breyers ice cream, topping, topping, sweetened whipped cream, maraschino cherries"
"https://www.yummly.com/private/recipe/Maddy_s-favorite-brownie-sundaes-298414?layout=prep-steps"
"brownie mix, breyers ice cream, topping, topping, sweetened whipped cream, maraschino cherries"
"2.0 brownie mix, 1.0 cup breyers ice cream, 0.5 cup topping, 0.2 cup topping, 2.0 sweetened whipped cream, 2.0 maraschino cherries"
"place brownies on 2 dessert plates or in bowls . top with breyers ice cream, then spoon on ice cream toppings . garnish with whipped cream and cherries."
"bfb392db341acfc73bcd27bd1db1739de123aacf"
"gluten free matzo balls potato knaidelach"
"gluten free matzo balls recipe, made with potatoes like german potato knaidelach . kosher for passover, celiac, grain free, gluten intolerant"
"https://toriavey.com/toris-kitchen/gluten-free-potato-knaidelach/"
"large red potatoes, egg, potato starch, blanched almond meal, salt and white pepper"
"2 lbs large red potatoes, 1 large egg, 1/4 cup potato starch, 1 1/2 2 cups blanched almond meal, salt and white pepper"
"place a large pot of salted water on the stove to boil . scrub the unpeeled potatoes till clean . boil the unpeeled potatoes until tender it will take about 45 minutes . drain . allow potatoes to cool to room temperature . peel the skin from the potatoes and discard . chop the peeled potatoes into large chunks.place in the refrigerator and chill until they are cold all the way through at least 2 hours . you can refrigerate them overnight, if you need to.place a fresh pot of salted water on the stove to boil . from this point on, work quickly, or refrigerate the ingredients between steps . the potato mixture works best when it's cold . remove potatoes from refrigerator and pat them dry if any moisture has accumulated . place potatoes in a bowl and mash them with a potato masher or run them through a ricer . mash again with a fork to get out as many lumps as possible.mix in the egg, potato starch, 1 1/2 cups of almond meal, 1 1/4 tsp salt and a pinch of white pepper to form a dough . if the dough seems sticky, or if you prefer a denser and heavier dumpling, you can add more almond meal . by now your water should be boiling . turn the stove heat down until the water is nearly boiling the water should be "shivering" slightly, just on the verge of a boil.form potato dough into balls using 1/4 cup of dough for each . gently place the knaidelach into the hot water . the dumplings will sink to the bottom of the pot and slowly rise as they cook.cook knaidelach in batches of 4 5 at a time do not cook more than that or they will stick together and fall apart in the pot . the dumplings will lose a little bit of their potato coating as they cook, but should retain their shape . let the knaidelach cook for 10 15 minutes, then remove them with a slotted spoon and transfer to a dish.keep the dumplings covered with a clean, damp towel until ready to serve . serve 1 or 2 knaidelach per bowl of soup . they go great in chicken soup as an alternative to matzo balls if you need a recipe, check out my chicken soup for knaidelach . they can also be added to vegetarian soup or cholent."
"3b1bbad4-07e0-453a-9543-0bb986761312"
"easy chicken and rice casserole"
"easy chicken and rice casserole with nonstick cooking spray, cooked rice, cooked chicken, scallions, grated parmesan cheese, shredded cheddar cheese, evaporated milk, sour cream, salt, black pepper, garlic powder, round buttery crackers, grated parmesan cheese, butter"
"https://www.yummly.com/private/recipe/Easy-Chicken-and-Rice-Casserole-9092212?layout=prep-steps"
"nonstick cooking spray, cooked rice, cooked chicken, scallions, grated parmesan cheese, shredded cheddar cheese, evaporated milk, sour cream, salt, black pepper, garlic powder, round buttery crackers, grated parmesan cheese, butter"
"nonstick cooking spray, 4.0 cup cooked rice, 3.0 cup cooked chicken, 2.0 scallions, 0.5 cup grated parmesan cheese, 0.5 cup shredded cheddar cheese, 1.0 can evaporated milk, 1.0 cup sour cream, 1.0 teaspoon salt, 0.2 teaspoon black pepper, 1.5 teaspoon garlic powder, 32.0 round buttery crackers, 0.2 cup grated parmesan cheese, 3.0 tablespoon butter"
"preheat the oven to 350degf . spray a 9x13 inch baking dish with nonstick cooking spray . set aside . place the rice, chicken, scallions, parmesan cheese, cheddar cheese, evaporated milk, sour cream, salt, black pepper, and garlic powder in a large mixing bowl . mix until the ingredients are well combined . transfer the mixture to the prepared baking dish and smooth it into an even layer . place the cracker crumbs and parmesan cheese in a mixing bowl . pour in the melted butter . mix with a fork until the crumbs are evenly moistened . sprinkle the crumbs in an even layer over the casserole . bake the casserole on middle rack of oven until the cheese is golden brown and casserole is gently bubbling at the edges, 40 45 minutes . check to see that casserole is done . remove from oven or add time as needed . allow the casserole to cool for 15 minutes before serving."
"e5f5580f-ee57-4f21-8ce1-52a359fa2734"
"roasted garlic beef and vegetable stir fry"
"roasted garlic beef and vegetable stir fry with water, soy sauce, roasted garlic, cornstarch, mccormick ginger, oil, boneless beef sirloin steak, broccoli florets, red bell pepper, snow peas"
"https://www.yummly.com/private/recipe/Roasted-Garlic-Beef-and-Vegetable-Stir-Fry-1044722?layout=prep-steps"
"water, soy sauce, roasted garlic, cornstarch, mccormick ginger, oil, boneless beef sirloin steak, broccoli florets, red bell pepper, snow peas"
"1.0 cup water, 2.0 tablespoon soy sauce, 1.0 tablespoon roasted garlic, 2.0 teaspoon cornstarch, 0.5 teaspoon mccormick ginger, 1.0 tablespoon oil, 1.5 pound boneless beef sirloin steak, 2.0 cup broccoli florets, 1.5 cup red bell pepper, 1.5 cup snow peas"
"mix water, soy sauce, seasoning, cornstarch and ginger in small bowl until smooth . set aside . heat oil in large nonstick skillet on medium high heat . add beef in batches stir fry 5 minutes or until no longer pink . add additional oil if needed . remove beef from skillet . add vegetables to skillet stir fry 3 minutes . return beef to skillet . stir soy sauce mixture . add to skillet stirring constantly, bring to boil on medium heat and boil 1 minute . serve with cooked rice, if desired."
"b8a6cee3e4502e8a5d02a328314b17cc3dd321e3"
"easy blueberry buttermilk cake"
"this light and easy blueberry buttermilk cake loaded with fresh, juicy blueberries in a lightly sweetened, moist buttermilk cake is ideal for summer."
"https://www.skinnytaste.com/easy-blueberry-buttermilk-cake/"
"cake flour, baking soda, salt, sugar, unsalted butter, unsweetened applesauce, low fat buttermilk, blueberries, large egg, large egg whites, vanilla, baking spray"
"2 3/4 cups cake flour, 1 1/2 tsp baking soda, 1/2 tsp salt, 1 1/4 cups sugar, 4 tbsp unsalted butter, 3/4 cups unsweetened applesauce, 3/4 cups low fat buttermilk, 2 cups blueberries, 1 large egg, 2 large egg whites, 2 tsp vanilla, baking spray"
"preheat oven to 325f . grease a 13 x 9 inch baking pan with baking spray . in a large bowl combine flour, baking soda, and salt in a large bowl . mix well . using a hand mixer or stand mixer, in a medium bowl, beat sugar and butter for about 3 minutes . add egg and egg whites one at a time and beat until combined . add buttermilk, vanilla and applesauce until incorporated . add wet ingredients to the flour mixture and stir until just blended . gently fold in blueberries . place the batter into the prepared cake pan bake cake until a toothpick comes out clean, about 30 32 minutes . serve room temperature."
"bb4f9928-c58c-4b71-8e77-9ff0e75962e3"
"thai fish cakes with spicy sauce todman bla"
"thai fish cakes with spicy sauce todman bla with meat, thai red curry paste, green bean, cassava, oil, cucumber, peanut, red chillis, sauce"
"https://www.yummly.com/private/recipe/Thai-Fish-Cakes-With-Spicy-Sauce-_Todman-Bla_-1691878?layout=prep-steps"
"meat, thai red curry paste, green bean, cassava, oil, cucumber, peanut, red chillis, sauce"
"150.0 gram meat, 3.0 tablespoon thai red curry paste, 100.0 gram green bean, 1.0 tablespoon cassava, oil, 20.0 gram cucumber, 10.0 gram peanut, 2.0 red chillis, 3.0 tablespoon sauce"
"1. pre heat a deap fat fryer to 150 degrees celsius medium . 2. add the fish meat, red curry paste, cassava starch, to a blender and blend it . 3. cut the green beans into very short pieces and mix into the mixture . 4. take a spoonful of mixture and form it into flat round 'cookie' shaped fish cakes . 5. drop the fish cakes into the hot oil, when the fish cake is cooked it will float back to the surface . 6. remove from the oil onto kitchen paper to dry out the excess oil . 1. chop the cucumber and chilles, and mixed with sweet chicken sauce . 2. pound the peanuts in a mortar into smaller pieces . 3. top the sauce off with the peanuts . 4. serve as a side dish, or you can pour it over the fish cakes as we've done in the top photograph."
"810694f1-2a32-4f63-a734-44dc77f38d1b"
"green smoothie aka the hulk"
"green smoothie aka the hulk super quick breakfast packed with green goodness . made with spinach, pear, kiwi, avocado and bananas."
"https://www.yummly.com/private/recipe/Green-smoothie-aka-THE-HULK-1572865?layout=prep-steps"
"spinach, bananas, kiwi, pear, avocado, water"
"1.5 cup spinach, 2.0 bananas, 2.0 kiwi, 1.0 pear, 1.0 avocado, 400.0 milliliter water"
"add spinach and water to your blender, blend until smooth . peel bananas and kiwi, roughly chop and add to blender . wash and deseed pear . roughly chop and add to blender . cut avocado in half, take the stone out and scoop the flesh into the blender . blend again until smooth."
"9828e751-d716-447d-bf6e-7408b178417e"
"braised chickpeas with tomato, spinach, and feta"
"big chunks of salty feta cheese bake in a spinach and chickpea laced tomato sauce for the ultimate 20 minute meatless monday meal . recipe and photo by brittany conerly."
"https://www.yummly.com/private/recipe/Braised-Chickpeas-with-Tomato_-Spinach_-and-Feta-2712016?layout=prep-steps"
"extra virgin olive oil, garlic, red pepper flakes, baby spinach, marinara sauce, whole peeled tomatoes, chickpeas, kosher salt, lemon, feta cheese"
"3.0 tablespoon extra virgin olive oil, 5.0 clove garlic, 0.5 teaspoon red pepper flakes, 5.0 ounce baby spinach, 24.0 ounce marinara sauce, 1.0 can whole peeled tomatoes, 1.0 can chickpeas, 1.0 teaspoon kosher salt, 1.0 lemon, 8.0 ounce feta cheese"
"heat the oven to 375 degrees fahrenheit . in a skillet over medium heat, add the olive oil and garlic cloves and cook for 1 2 minutes, making sure not to burn the garlic . add in the red pepper flakes and spinach . saute until the spinach has wilted . add in the marinara, roma tomatoes, chickpeas, and kosher salt along with the zest and juice of the lemon . cook for 5 minutes until a simmer is reached . remove from heat and place the blocks of feta cheese into the sauce . place skillet in preheated oven and cook for 8 10 minutes until the cheese has melted . serve with additional crumbled feta, red pepper flakes, olive oil, and a nice crusty piece of bread."
"5a26a28e74267f74fd836b07c0de5a84080f1d5e"
"whole roasted baby cauliflower"
"this simple, whole roasted baby cauliflower is perfectly charred on the outside and tender in the middle . made with just four ingredients salted water, extra virgin olive oil, coarse sea salt and cauliflower."
"https://www.skinnytaste.com/whole-roasted-baby-cauliflower/"
"small head cauliflower with leaves, water, course sea salt or kosher salt, best quality extra virgin olive oil, serve with tahini"
"1 small head cauliflower with leaves, 2 gallons water, 1/4 cup course sea salt or kosher salt, 1 tablespoons best quality extra virgin olive oil, serve with tahini"
"preheat oven to 550degf with oven rack in center of oven . trim stem of cauliflower, keeping leaves intact, so it will sit level on a sheet pan . bring 2 gallons water to a boil in a large pot over high heat . stir in salt until dissolved . add the cauliflower, placing something over the cauliflower to keep it submerged . boil until very tender, 12 to 13 minutes . carefully lift the cauliflower from water and drain . transfer to the sheet pan, stem side down . use a brush and brush the cauliflower with olive oil all over . sprinkle remaining sea salt and bake in preheated oven until browned, about 25 to 35 minutes . broil 2 minutes . serve hot."
"3d012f9e-54c6-4c46-9e1d-dfa317e39a2b"
"roasted man pecans"
"i'm sorry, but i was reading a recipe about roasted, buttered and salted pecans . ten minutes at 350 degrees oh, no no, this can't be . it offends my tender sensibilities as a man's man self characterized . men need salt . salt and butter . here is a simple, perennial winner."
"https://www.yummly.com/private/recipe/Roasted-Man-Pecans-968033?layout=prep-steps"
"cookie, melted butter, sea salt"
"cookie, 4.0 tablespoon melted butter, sea salt"
"everything is going to be done in 20 minute increments . it's easier for me to remember that way . you start off by heating the oven to 230 240 degrees . 220 230 for convection oven . spread the pecans on the sheet s one layer deep . now here is the key dry no salt or butter yet . roast 20 min., stir roast 20 min., stir roast 20 min., stir . at this time take a bite and see if they are drying out inside . there will be a little sliver of moist pecan in the middle when they are ready for the next step . if they aren't ready do one more 20 minute dry roast . now you can pour on the 1/2 stick of melted butter and stir . then, and only then can you add salt . a nice little snow layer . roast 20 min . then pull them out and stir again, then add salt and put back in the oven for, hopefully, one last 20 minute roast . this hopefully last step is where you will need a female taste tester . by now you have roasted a total of at least five 20 minute sessions, added butter once, and salt twice . pull the pecans out and let the female taste tester see how she likes them . if she says something like "yum, these are good, " then you haven't put on enough salt . salt them again and roast them 20 more minutes . but, if she says "yuk, these are too salty " then you have done it just right, and there you have roasted man pecans."
"8903d8feeb6917fd5e4fdef0d322e0d20333d3f6"
"skinny er shamrock shake"
"confession, i've never had a shamrock shake from mcdonald's . but i love the idea of a green minty milkshake for st patrick's day, so i set out to make my own, with a bit less fat and calories."
"https://www.skinnytaste.com/skinnyer-shamrock-shake/"
"fat free milk, stonyfield organic 0 fat vanilla frozen yogurt, sliced avocado, a few drops nu naturals stevia or 1 tbsp raw sugar, mint extract, crushed ice"
"3/4 cup fat free milk, 3/4 cup stonyfield organic 0 fat vanilla frozen yogurt, 1/3 cup sliced avocado, a few drops nu naturals stevia or 1 tbsp raw sugar, 1/4 tsp mint extract, 1 cup crushed ice"
"pour the milk, frozen yogurt, avocado, sugar, mint extract and ice into your blender . blend 3 4 minutes until the mixture is thick and icy . pour into two glasses, and serve with a straw . serve immediately."
"ff5c7662-d288-434c-87ec-d8e8e10f6824"
"blackened pork tenderloin"
"serve this slightly spicy meat with a cooling slaw, green salad, or grain salad . any leftovers make great sandwiches, especially slathered with chipotle mayo . inspired by the dish chef jeff mauro prepared for food network in concert."
"https://www.yummly.com/private/recipe/Blackened-Pork-Tenderloin-2248120?layout=prep-steps"
"pork tenderloin, sugar, kosher salt, paprika, garlic powder, onion powder, coriander, salt, black pepper, cayenne, white pepper, butter"
"1.5 pound pork tenderloin, 6.0 tablespoon sugar, 1.5 tablespoon kosher salt, 2.0 tablespoon paprika, 2.0 teaspoon garlic powder, 2.0 teaspoon onion powder, 0.8 teaspoon coriander, 0.8 teaspoon salt, 0.2 teaspoon black pepper, 0.2 teaspoon cayenne, 0.2 teaspoon white pepper, 2.0 tablespoon butter"
"in a large measuring cup, combine sugar, kosher salt and 1 cup hot water, stirring to dissolve sugar and salt . add 1 cup cold water . transfer mixture to a large resealable bag and add pork . set aside at room temperature for at least 30 minutes or as long as an hour . meanwhile, in a small bowl, combine paprika, garlic powder, onion powder, coriander, table salt, black pepper, cayenne pepper and white pepper . heat a medium skillet over medium heat, and add the butter . when foaming subsides, add spice mixture and cook, whisking frequently, until it becomes a dark rust color, about 2 minutes . transfer to a plate and set aside to cool to room temperature . remove tenderloin from brine and pat dry . rub all over with spice mixture . preheat a grill with an area for direct high heat and an area for indirect heat . grill tenderloin over direct heat until well browned on all 4 sides, about 2 1/2 minutes per side . move to indirect heat, cover with an overturned disposable aluminum pan, and continue cooking until the internal temperature reaches 145 degrees f . medium rare and 160 degrees f . medium, on a meat thermometer, 6 to 8 minutes . transfer to a cutting board and let rest 3 minutes . slice the tenderloin and serve."
"abfc3dc7-059e-48c1-a483-0dde49b71dcb"
"maple roasted butternut squash"
"sweet maple syrup imparts a slightly caramelized flavor to this irresistible roasted butternut squash."
"https://www.yummly.com/private/recipe/Maple-Roasted-Butternut-Squash-9073083?layout=prep-steps"
"butternut squash, melted butter, pure maple syrup, ground cinnamon, salt, black pepper"
"1.0 butternut squash, 1.0 tablespoon melted butter, 2.0 tablespoon pure maple syrup, 0.2 teaspoon ground cinnamon, 0.5 teaspoon salt, 0.1 teaspoon black pepper"
"preheat the oven to 400degf . line a large baking sheet with parchment paper . set aside . chop the butternut squash into 3/4 inch cubes and transfer to a large mixing bowl . drizzle the squash with the melted butter and maple syrup, and season with the cinnamon, salt, and black pepper . use a rubber spatula to toss the squash until it is evenly coated in the syrup mixture . arrange the squash in an even layer on the prepared baking sheet . roast the squash on middle rack of oven, stirring halfway through the cook time, until it is fork tender and caramelized, 30 35 minutes . check to see that squash is done . remove from oven or add time as needed . serve immediately."
"acd0ae5e-5384-48b0-89a3-4980ccf164d1"
"mapo eggplant mabo nasu"
"this recipe is courtesy of just one cookbook https //www.justonecookbook.com/mapo eggplant/ wprm recipe container 102851 ."
"https://www.yummly.com/private/recipe/Mapo-Eggplant-Mabo-Nasu-9348517?layout=prep-steps"
"japanese eggplants, green onions, ginger, garlic, potato starch, oil, sesame oil, ground pork, potato starch, water, sake, doubanjiang, tienmienjiang, chicken stock, miso, sugar, soy sauce, rice vinegar"
"10.0 ounce japanese eggplants, 2.0 green onions, 1.0 knob ginger, 1.0 clove garlic, 1.0 tablespoon potato starch, 0.3 cup oil, 1.0 tablespoon sesame oil, 3.5 ounce ground pork, 1.0 tablespoon potato starch, 2.0 tablespoon water, 1.0 tablespoon sake, 1.0 tablespoon doubanjiang, 1.0 teaspoon tienmienjiang, 1.0 cup chicken stock, 1.0 teaspoon miso, 1.0 teaspoon sugar, 1.0 tablespoon soy sauce, 2.0 teaspoon rice vinegar"
"discard the ends of the eggplants . cut them in halves widthwise and then cut into equal sized wedges . soak them in water for 5 minutes to remove astringency . cut 2 green onions into thin rounds and keep the white and green separated . cut the knob of ginger and julienne into thin slices and mince them . you will need heaping 1 tsp . mince the garlic clove . transfer the eggplant to a tray/plate, and pat dry with a paper towel . sprinkle 1 tbsp potato starch/cornstarch and coat well, so there's no moisture on the eggplant . to make the slurry mixture, combine 1 tbsp potato starch/cornstarch and 2 tbsp water in a measuring cup . mix well and set aside . in a large frying pan, heat 1/3 cup oil on medium high heat . add the eggplant in a single layer or fry in batches if the eggplant overlaps . pan fry the eggplant until golden brown and transfer to a plate . the oil used for frying eggplant should be all absorbed by the eggplant . heat 1 tbsp sesame oil on medium heat and add garlic and ginger . stir fry until they are fragrant . then add the ground pork and increase the heat to medium high medium on the professional stove . when the pork is 80 cooked, add 1 tbsp sake and stir . add the white part of green onions, 1 tbsp doubanjiang, and 1 tsp tienmienjiang and stir well to combine . add 1 cup chicken broth . add 1 tsp miso, 1 tsp sugar, and 1 tbsp soy sauce . bring it to simmer and add the eggplant . coat the eggplant with the sauce and slowly drizzle the slurry mixture . bring it to simmer and check the consistency of the sauce . if it's too loose, let the moisture evaporate . if the sauce is too thick, you can drizzle a small amount of water to loosen up . when the consistency is good, drizzle 2 tsp rice vinegar over the sauce . add the green part of green onions right before serving . serve over steamed rice in a bowl or on a plate by itself."
"3c46649c42b813f1bab75e8af99cab5b8b1a9d67"
"easy no cook salsa recipe"
"get the chips ready for this quick and easy no cook restaurant style salsa recipe in less than five minutes, you will have a delicious, healthy appetizer or snack everyone will love . it's bright, fresh and perfect for parties"
"https://www.skinnytaste.com/easy-no-cook-salsa-recipe/"
"small onion, small cloves peeled garlic, jalapeno, can diced tomatoes, handful cilantro, juice of 1 lime, kosher salt"
"1/4 small onion, 2 small cloves peeled garlic, 1/2 jalapeno, 14.5 ounce can diced tomatoes, handful cilantro, juice of 1 lime, 1/4 teaspoon kosher salt"
"place everything in the chopper of food processor and pulse a few times until combined and chunky . don't over process."
"990aa136-bf6f-420b-8cf9-d6d37718a805"
"chocolate cake in a cup"
"homemade chocolate cake takes time, effort and patience... unless you have a mug, 5 minutes and a microwave . this tasty mug cake recipe is simple, easy and can be customized to suit your sweet tooth . chocolate cake in a cup, perfect for a serving size of one, delivers a big treat with a small effort . we like to eat it still warm, with vanilla ice cream . we're also not above "frosting" it with nutella or a scoop of peanut butter for rich chocolate peanut butter perfection . can you really bake a chocolate cake in the microwave an entire cake nope but the magic of microwave cookery is in full effect for this single serving recipe it works great for one when you want a quick treat . if you want to double the recipe it'll work just fine, but you'll need to divide the final batter between two mugs and increase cooking time by 15 seconds if you cook both cakes at once . do i need a special kind of cup or mug for this to work all the vessel has to be is microwave safe, more or less mug shaped i.e . not flat, and able to hold 8 ounces . and because the entire recipe is made right in the microwave safe mug, clean up is easy and fast . does it taste the same as a cake baked in the oven this cake is a little different, texture wise . it's a bit denser because the microwaves cook the cake differently than the heat of a traditional oven . the effect is more lava cake, less birthday cake . but what you trade off in texture you get back in speed what other cake gets "baked" in less than two minutes this chocolate mug cake is the perfect option when you're craving a delicious sweet treat and don't want to wait 45 minutes . will it really rise doesn't cake need baking powder or baking soda while most cakes require a helpful lift from baking soda or baking powder, in this recipe whisking the egg into the small amount of batter gives it enough puff from the air incorporated into the egg white that the cake still rises . what if i don't have one of the ingredients is this a strict recipe all baking, even when it's done in the microwave, is a more precise than regular cooking because of the chemical reactions involved . however, see the next two questions below for exceptions... mini chocolate chips do i need them must they be mini you can leave out chocolate chips if you don't have any, but using two types of chocolate makes for a richer, more flavorful cake . mini chocolate chips will suspend most evenly throughout the batter . but if you only have regular sized chips, stir a few into the batter and then sprinkle the rest across the top right before you pop it in the microwave . some will sink, but not all . and use whatever kind of chips you like butterscotch is a satisfying counterpoint to the chocolate, as are white chocolate chips, or try peppermint chips during the holidays . do i have to use both brown and white sugar using these two kinds of sugar gives the cake a more complex sweetness and interesting flavor and be sure to gently pack the brown sugar into the measuring spoon for maximum deliciousness and accuracy so, for the best mug cake, use both . but if you only have white sugar, that can work too . is this safe for kids could a child make it while it's always best to have an adult present in the kitchen, this microwave mug cake is an excellent starter recipe for a young cook eager to bake something by her or himself no hot oven or flame on the stove makes it a no worry lesson in following directions, counting, and the wonders of kitchen chemistry . can i customize this cake what if i want to incorporate some mix ins go wild give a nod to chocolate's heritage it's indigenous to latin america and was originally cultivated by the ancient mayans by making a mexican hot chocolate cake add 1/4 teaspoon of cinnamon and a dash of cayenne to the dry ingredients . or make a s'mores cake stir 1 tablespoon of mini marshmallows into the prepared batter just before baking and serve with graham crackers."
"https://www.yummly.com/private/recipe/Chocolate-Cake-in-a-Cup-497713?layout=prep-steps"
"all purpose flour, brown sugar, white sugar, milk, unsweetened cocoa powder, egg, vanilla extract, salt, mini chocolate chips, whipped cream"
"3.0 tablespoon all purpose flour, 2.0 tablespoon brown sugar, 1.0 tablespoon white sugar, 4.0 tablespoon milk, 2.0 tablespoon unsweetened cocoa powder, 1.0 egg, 0.2 teaspoon vanilla extract, 0.2 teaspoon salt, 1.0 tablespoon mini chocolate chips, whipped cream"
"mix all the ingredients together with a fork in a large mug or in two smaller ones . mix for 2 minutes . microwave for 2 minutes."
"8a4002df3b72ad39013b92741e61714f"
"quick string cheese spaghetti and meatballs"
"quick string cheese spaghetti and meatballs with shredded mozzarella cheese, spaghetti, ragu old world style pasta sauce"
"https://www.yummly.com/private/recipe/Quick-string-cheese-spaghetti-_-meatballs-298235?layout=prep-steps"
"shredded mozzarella cheese, spaghetti, ragu old world style pasta sauce"
"none shredded mozzarella cheese, none spaghetti, none ragu old world style pasta sauce"
"combine leftover spaghetti and meatballs, cheese and ragu old world style pasta sauce . heat on the stovetop or in the oven until the cheese is melted . serve, if desired, with additional ragu old world style pasta sauce."
"f0bc96a0-1971-48b9-a18b-3d2043423558"
"golden cod with baked peppers"
"cod is a versatile fish that pairs great with peppers . both the fish and the peppers are sweet and bold . this golden cod with baked peppers also includes potatoes and onions, with garlic to add a layer of bite . the potatoes are cut into thin strips for texture and taste . this dinner goes great with a side salad . this dish is not only pretty to look at, it also tastes great"
"https://www.yummly.com/private/recipe/Golden-Cod-with-Baked-Peppers-897889?layout=prep-steps"
"cod, potato, onion, garlic clove, eggs, chopped parsley, red pepper, olive oil, salt, ground black pepper"
"1.0 cod, 700.0 gram potato, 1.0 onion, 1.0 garlic clove, 5.0 eggs, chopped parsley, 1.0 red pepper, olive oil, salt, ground black pepper"
"slightly scald the cod, drain, and set aside . fry the potatoes, drain on paper towels . grill the pepper, cut into strips, set aside . heat a large skillet with onion, garlic, and little olive oil . when the onion is translucent and golden, add the cod, and cook for a few minutes . beat eggs with chopped parsley, reserving some for the garnish . season with salt and pepper . add the potatoes to the cod, mix well . add eggs, stir, and cook to taste . to serve, garnish with strips of roasted peppers and chopped parsley . accompany with a salad."
"e32cc10a73e53df66408c9ec9d5f390cd7bd73a4"
"sandra's mexican israeli salad"
"a recipe for israeli salad made mexican style with cucumbers, tomatoes, lime juice, shredded lettuce, cilantro, onion and salt . vegan pareve kosher"
"https://toriavey.com/toris-kitchen/sandras-mexican-israeli-salad/"
"persian cucumbers, diced small, fresh ripe red tomatoes, seeded and diced, iceberg lettuce, sliced into thin shreds, white onion, minced, fresh jalapenos, seeded and diced use more peppers for more heat, fresh minced cilantro, fresh lime juice, extra virgin olive oil, salt to taste"
"1 lb persian cucumbers, diced small, 1 lb fresh ripe red tomatoes, seeded and diced, 1/2 head iceberg lettuce, sliced into thin shreds, 1/2 white onion, minced, 2 6 fresh jalapenos, seeded and diced use more peppers for more heat, 1/2 cup fresh minced cilantro, 1/4 cup fresh lime juice, 1/4 cup extra virgin olive oil, salt to taste"
"combine all ingredients in a bowl . add 2 jalapeno peppers for mild, 6 for a kick . use serrano peppers for a super spicy salad . make sure you remove all seeds from the jalapenos before adding to the salad serranos don't need to be seeded . toss the salad till all vegetables are well coated with cilantro, oil, lime juice, and salt . best served fresh at room temperature . variation add 2 ripe diced avocados."
"71d0473d-f9ed-42f2-a4fa-f5a3ea6a8532"
"pasta met paddestoelen en ham"
"pasta met paddestoelen en ham with tagliatelle, ui, knoflook, ham, paddestoelen, kruid, knorr mix voor spaghetti, mozzarella, basilicum"
"https://www.yummly.com/private/recipe/Pasta-Met-Paddestoelen-En-Ham-674173?layout=prep-steps"
"tagliatelle, ui, knoflook, ham, paddestoelen, kruid, knorr mix voor spaghetti, mozzarella, basilicum"
"300.0 gram tagliatelle, 1.0 ui, 1.0 clove knoflook, 1.0 ham, 150.0 gram paddestoelen, 250.0 gram kruid, 1.0 bag knorr mix voor spaghetti, 1.0 mozzarella, 0.5 bunch basilicum"
"kook de tagliatelle beetgaar zoals aangegeven op de verpakking . snipper de ui en hak de knoflook . snijd de ham in blokjes en de champignons in plakjes . bak het gehakt zonder olie of margarine rul en bruin . bak de ui, de knoflook, de ham en de champignons mee . voeg 500 ml water en de inhoud van het zakje knorr mix toe . breng het geheel al roerend aan de kook, zet het vuur laag en laat de saus 2 3 minuten zachtjes doorkoken . serveer de tagliatelle met de saus . strooi de mozzarella en de basilicumblaadjes erover."
"519d1e28-205f-493b-bba2-d4ca5dcf06d6"
"cherry nut bread"
"this soft, vanilla scented dessert bread is studded with sweet maraschino cherries and toasted nuts . it's perfect for gifting throughout the holidays, or enjoyed with tea any time of year."
"https://www.yummly.com/private/recipe/Cherry-Nut-Bread-9061270?layout=prep-steps"
"nonstick cooking spray, unsalted butter, granulated sugar, vanilla extract, almond extract, large eggs, sour cream, milk, all purpose flour, baking powder, baking soda, salt, maraschino cherries, walnuts"
"nonstick cooking spray, 0.5 cup unsalted butter, 0.8 cup granulated sugar, 1.0 teaspoon vanilla extract, 0.2 teaspoon almond extract, 2.0 large eggs, 0.5 cup sour cream, 0.2 cup milk, 1.8 cup all purpose flour, 1.0 teaspoon baking powder, 0.5 teaspoon baking soda, 0.5 teaspoon salt, 1.0 jar maraschino cherries, 0.5 cup walnuts"
"preheat the oven to 350degf . spray a 9x5 inch loaf pan with nonstick cooking spray . set aside . use a mixer to cream together butter, granulated sugar, vanilla extract, and almond extract on medium high speed in a large mixing bowl until smooth and combined, 1 2 minutes . add the eggs and beat until mixture is pale and fluffy, about 1 minute . add the sour cream and milk . continue to beat on medium high speed, scraping down sides of bowl with a rubber spatula as needed, until fully incorporated . add the flour, baking powder, baking soda, and salt to bowl . beat mixture on medium low speed, scraping down sides of bowl with a rubber spatula, until just combined . do not over mix . fold in the chopped cherries and walnuts and pour batter into the prepared loaf pan . bake the bread on middle rack of oven until a toothpick inserted in center comes out clean, 55 65 minutes . check to see that bread is done . remove from oven or add time as needed . allow the bread to rest in the pan for 10 minutes, then release bread onto a cooling rack . allow to cool at least 1 hour before slicing and serving."
"ddefb42fa843e2ac50f1de1ba9df0aa1e40e8bfb"
"chicken sausage and peppers macaroni casserole"
"chicken sausage, bell peppers, onions and mushrooms simmered in a marinara sauce then baked in the casserole with whole wheat macaroni topped with mozzarella."
"https://www.skinnytaste.com/chicken-sausage-and-peppers-macaroni/"
"chicken sausage, olive oil, chopped onion, medium red pepper, medium yellow pepper, chopped garlic, sliced mushrooms, 14.5 oz can petite diced tomatoes, drained, marinara sauce, water, italian seasoning or dried thyme, kosher salt, shredded mozzarella cheese, uncooked delallo whole wheat or gluten free elbows"
"14 ounces chicken sausage, 1 tbsp olive oil, 1 cup chopped onion, 1 medium red pepper, 1 medium yellow pepper, 3 cloves chopped garlic, 1 cup sliced mushrooms, 1 14.5 oz can petite diced tomatoes, drained, 2 cups marinara sauce, 2 cups water, 1/2 tsp italian seasoning or dried thyme, 1 tsp kosher salt, 8 oz shredded mozzarella cheese, 8 oz uncooked delallo whole wheat or gluten free elbows"
"preheat oven to 350degf . in a large deep non stick skillet, brown the sausage over high heat until cooked through, seasoning with a pinch of salt and breaking it up into smaller pieces as it cooks . set aside on a dish . add olive oil to the skillet, reduce heat to medium and add the onions, garlic and peppers saute until the vegetables soft, about 6 to 7 minutes . return the sausage to the skillet along with the remaining ingredients except for the pasta and cheese . bring to a boil and then lower heat to medium low and simmer for 10 minutes, until the vegetables are soft . spoon just enough of the sausage/vegetable mixture to cover the bottom of a 9x13 pan . cover with uncooked pasta . spoon remaining sauce mixture evenly over the top and sprinkle with cheese . cover with foil and bake 50 55 minutes . remove from oven and let stand, covered, for 15 minutes . divide into 8 servings."
"da015a16-d2dc-47a2-aef9-55d4cee8e3b4"
"southwestern green chile pork roast"
"southwestern green chile pork roast with pork shoulder, olive oil, onion, tomatoes, green chiles, ground cumin, corn tortillas, salsa verde, avocados, sour cream"
"https://www.yummly.com/private/recipe/Southwestern-Green-Chile-Pork-Roast-1887813?layout=prep-steps"
"pork shoulder, olive oil, onion, tomatoes, green chiles, ground cumin, corn tortillas, salsa verde, avocados, sour cream"
"4.0 pound pork shoulder, 2.0 tablespoon olive oil, 1.0 cup onion, 14.5 ounce tomatoes, 8.0 ounce green chiles, 2.0 teaspoon ground cumin, corn tortillas, salsa verde, avocados, sour cream"
"heat the oil in a large skillet over medium high heat . add pork and cook until browned on all sides, about 6 to 8 minutes, turning to brown each side . place pork in slow cooker and add onion, tomatoes, green chilies and cumin . season to taste with salt and pepper . add 1 cup water . cook on low for 6 to 8 hours, until tender remove pork and cool slightly . shred meat with a fork discarding fat . spoon some vegetables from the slow cooker over the pork . serve on corn tortillas and top with salsa verde, avocados and sour cream, if desired."
"fba301bf1f892ca0de7a066aab4fe3d866b2c723"
"gluten free chicken schnitzel"
"learn to make gluten free chicken schnitzel with this easy gf, low carb recipe for crispy fried and seasoned chicken breasts . kosher, meat."
"https://toriavey.com/toris-kitchen/gluten-free-chicken-schnitzel/"
"boneless skinless chicken breasts, eggs, almond meal, za'atar spice blend, paprika, sesame seeds, salt and pepper, oil for frying, fresh lemon wedges for garnish, parsley flakes, dried crushed mint, sesame seeds"
"2 lbs boneless skinless chicken breasts, 2 large eggs, 1 cup almond meal, 1/4 cup za'atar spice blend, 1 tbsp paprika, 1/2 tbsp sesame seeds, salt and pepper, oil for frying, fresh lemon wedges for garnish, 2 tbsp parsley flakes, 1/2 tsp dried crushed mint, 1 tbsp sesame seeds"
"lay down a 2 foot long strip of plastic wrap on your kitchen countertop . place chicken breasts on the plastic, leaving a 2 inch space between each breast . cover the breasts with another strip of plastic, so the meat is sandwiched between two layers of plastic . use a mallet to pound the breasts until they are a little less than 1/4 inch thick . season breasts with salt and pepper . set up two wide, shallow bowls and a large plate on your countertop . in your first bowl, beat the eggs . in your second bowl, stir together the almond meal, za'atar spice blend, paprika, sesame seeds, and 1 tsp salt till well blended . leave an empty plate nearby where you will place your coated schnitzels . pour oil into a skillet until it's deep enough for frying about 1/2 inch . heat the oil slowly over medium . while oil is heating, dip each breast one by one into your breading bowls first coat with egg, then with almond meal mixture . pat the almond meal coating onto all visible sides of the breasts, making sure there's an even layer of coating over all the visible surfaces . the ideal temperature to fry schnitzel is around 375 degrees f . when the oil is hot but not smoking or splattering, fry the coated breasts in single layer batches until they are golden brown on both sides . if your oil is at the right temperature, it should take about 3 4 minutes per side . don't fry more than two breasts at a time in a regular sized skillet, or the oil temperature will drop and the schnitzels will become greasy . frying note the gluten free schnitzel coating will shed a bit during the frying process, which dirties the oil . frying up to four breasts in the oil two batches of two breasts each, one immediately after the other will work fine . if you are planning on frying more than four breasts, dispose of the oil, clean the skillet, and reheat a batch of fresh oil before proceeding . or, you can let the oil cool and strain it clean between batches . if you don't, you'll wind up with some dirty looking schnitzels after frying, set the schnitzels on a paper towel and pat them dry to soak off excess oil . sprinkle the schnitzels with salt to taste . serve hot garnished with lemon wedges and your favorite condiment."
"dfd6b5bc-cc9d-4187-9204-fb9698439a4c"
"kimchi fried rice with sesame egg"
"this is the perfect recipe to cook when you don't feel like cooking . maybe it's a late night or maybe you didn't make it to the market . whatever the reason, whipping up a quick meal in your kitchen doesn't need to be a complicated or lengthy process . in this dish we clean out the fridge and the raid the pantry, bringing together the flavors of korea with ingredients you already have on hand . we layer ingredients as we build the fried rice, then we top it with the most perfectly fried, sesame kissed egg you've ever seen."
"https://www.yummly.com/private/recipe/Kimchi-Fried-Rice-with-Sesame-Egg-9141508?layout=prep-steps"
"quick cooking rice, red onion, carrots, chili, garlic cloves, kimchi, frozen peas, soy sauce, sesame seeds, salt, butter, egg, ginger, chili"
"2.0 cup quick cooking rice, 0.5 red onion, 2.0 carrots, 0.5 chili, 2.0 garlic cloves, 1.0 cup kimchi, 1.0 cup frozen peas, 1.0 tablespoon soy sauce, 1.0 tablespoon sesame seeds, salt, 3.0 tablespoon butter, 1.0 egg, ginger, chili"
"grab a small pot and place over medium heat . add equal parts hot water and rice . once it comes to a boil, turn the heat down and cook for about 3 minutes . place a large pan over high heat . dice up your onion and grate your carrots . chop up the chili and garlic . add a couple of tablespoons of butter to your hot pan . add the onions, carrots, chili, and garlic to the pan . give it a good toss and season with salt . give your kimchi a rough chop and add it to the pan . now add your rice to the pan and stir to combine . place a small, non stick pan over high heat . add a tablespoon of butter to the pan . crack the egg into the pan, sprinkle with salt, and cook for 1 minute . after one minute, cover the pan and remove it from the heat . after about 30 seconds you will have a perfectly fried egg . season the fried rice with salt and hit it with the soy sauce . now grab a dinner plate . pile the fried rice on the plate, lift the egg out of the butter, and plate on top of rice . garnish with a sprinkling of sesame seeds . hot tip hot pan, little butter, crack egg, cook 1 minute, cover, remove from heat, wait 30 seconds, and the perfect fried egg"
"fa7e9d98358d471ca9648f7d6351608029a1c0b0"
"molten chocolate cakes individual warm chocolate cakes"
"history and recipe for molten chocolate cakes, aka chocolate lava cakes the story behind a beloved dessert from food historian gil marks"
"https://toriavey.com/toris-kitchen/american-cakes-molten-chocolate-cakes/"
"semisweet chocolate, unsalted butter, eggs, egg yolks, sugar, salt, all purpose flour, confectioners' sugar for dusting, fresh berries for garnish"
"6 oz semisweet chocolate, 1/2 cup unsalted butter, 2 large eggs, 2 large egg yolks, 1/4 cup sugar, pinch salt, 2 tbsp all purpose flour, confectioners' sugar for dusting, fresh berries for garnish"
"position a rack in the center of the oven . preheat the oven to 450degf . butter and flour 4 6 ounce ramekins or custard cups . tap off any excess flour . place the dishes on top of a baking sheet.in a large bowl or standing mixer, beat the eggs, egg yolk, sugar, and salt until thickened and pale . in the top of a double boiler over barely simmering water, add the chocolate and butter and melt, stirring occasionally, until smooth and well combined . quickly and carefully fold the chocolate mixture and flour into the egg mixture until well combined . divide the batter between the prepared molds . the cakes can be prepared ahead to this point, then stored in the refrigerator for up to 8 hours . place at room temperature for about 30 minutes before baking . bake for 10 12 minutes, until the edges of the cakes are firm and the center jiggles just slightly . at this point, it can be somewhat difficult to tell if the cakes have been cooked long enough . i highly suggest testing one cake on its own before baking the rest in order to get the timing just right . remove the cakes from the oven allow them to sit for 1 minute . gently loosen the edges with a thin knife and invert onto a small plate . be careful, as the molds will still be quite hot . the cakes should unmold on their own after a few minutes . serve immediately . top with a dusting of powdered sugar and garnish with fresh berries, if desired."
"0c92aed7-d365-414c-be51-7259cd590e56"
"gai lan with oyster sauce"
"a quick and simple recipe that's tasty . this dish is commonly served at cantonese style restaurants."
"https://www.yummly.com/private/recipe/Gai-Lan-with-Oyster-Sauce-756898?layout=prep-steps"
"gai lan, oyster sauce, shallot, olive oil"
"1.0 bunch gai lan, 3.0 tablespoon oyster sauce, 1.0 shallot, 3.0 tablespoon olive oil"
"prep the gai lan by cutting them into 2 inch sections wash the gai lan thoroughly fill a large pot with water half full and add salt . turn heat to high to bring to a boil . once water is boiling, add gai lan to water and blanch for 1 minute . after 1 minute, remove gai lan from water and pot pour into a colander . in a small pan, heat oil on high and add the shallots to the pan . cook for 2 3 minutes and remove from heat . take the drained gai lan and place it on a dish . pour the oil/shallot mixture on top of the gai lan . then drizzle the oyster sauce over the gai lan and oil/shallot mixture."
"8bd9ad8d-29eb-4aa8-881e-2e77a090e4bb"
"vanilla caramel fudge 'n berry pie"
"vanilla caramel fudge 'n berry pie with breyers hot fudge ice cream sauce, graham cracker crust, breyers natural vanilla ice cream, breyers caramel flavored ice cream sauce, fresh blueberries"
"https://www.yummly.com/private/recipe/Vanilla-Caramel-Fudge-_N-Berry-Pie-1113979?layout=prep-steps"
"breyers hot fudge ice cream sauce, graham cracker crust, breyers natural vanilla ice cream, breyers caramel flavored ice cream sauce, fresh blueberries"
"0.5 cup breyers hot fudge ice cream sauce, 9.0 inch graham cracker crust, 1.5 quart breyers natural vanilla ice cream, 0.3 cup breyers caramel flavored ice cream sauce, 2.0 cup fresh blueberries"
"evenly spread hot fudge into crust freeze 10 minutes . spoon breyers natural vanilla ice cream into medium bowl swirl in breyers caramel flavored ice cream sauce . spoon into crust and smooth top . freeze 4 hours or overnight . top with berries and freeze at least 30 minutes . let stand 10 minutes before serving."
"c01e83b7-fcdd-4fa3-9829-259a53bb9c1d"
"thai italian pork stir fry"
"thai italian pork stir fry with pork tenderloin, wish bone light italian dressing, honey, reduced sodium soy sauce, ground ginger, red pepper hot sauce, stir fry vegetables, chopped fresh cilantro"
"https://www.yummly.com/private/recipe/Thai-italian-pork-stir-fry-303133?layout=prep-steps"
"pork tenderloin, wish bone light italian dressing, honey, reduced sodium soy sauce, ground ginger, red pepper hot sauce, stir fry vegetables, chopped fresh cilantro"
"1.0 pound pork tenderloin, 4.0 tablespoon wish bone light italian dressing, 2.0 tablespoon honey, 1.0 tablespoon reduced sodium soy sauce, 0.5 teaspoon ground ginger, 1.5 teaspoon red pepper hot sauce, 16.0 ounce stir fry vegetables, 2.0 tablespoon chopped fresh cilantro"
"blend 2 tablespoons wish bone light italian dressing, honey, soy sauce, hot pepper sauce and ginger in large bowl . add pork and toss to coat set aside . heat remaining 2 tablespoons dressing in 12 inch nonstick skillet over medium high heat and cook vegetables, stirring occasionally, 6 minutes or until heated through . stir in 1 tablespoon cilantro, then turn into serving bowl . add pork and dressing mixture to same skillet and cook, stirring occasionally, 6 minutes or until pork is done . stir in remaining 1 tablespoon cilantro . arrange pork mixture over vegetables."
"415c040fde544e64212515971036c316f32c1b8c"
"lemony almond macaroons"
"learn to make lemony almond macaroons and learn the italian history of macaroons . inspired by sephardic jewish tradition . kosher for pesach, pareve"
"https://toriavey.com/toris-kitchen/lemony-almond-macaroons/"
"shredded coconut flakes, blanched skinless almond slivers, granulated sugar, fresh lemon juice, lemon zest, almond extract, vanilla, egg whites, salt"
"1 1/2 cups shredded coconut flakes, 1 1/2 cups blanched skinless almond slivers, 3/4 cup granulated sugar, 1 tbsp fresh lemon juice, 1 tsp lemon zest, 1 tsp almond extract, 1/2 tsp vanilla, 2 large egg whites, pinch salt"
"preheat your oven to 325 degrees f . in this recipe, you can use either grated fresh coconut or dried coconut flakes . if using dried coconut, rehydrate it by pouring it into a bowl and covering it with warm water . let the coconut soak for 5 minutes, then drain . squeeze all the excess liquid out firmly with your fingers . proceed with recipe . if using fresh coconut, no need to prep it simply proceed with recipe . place almond slivers and coconut in a food processor, pulse into fine crumbs . add 3/4 cup of sugar, lemon zest, lemon juice, almond extract, vanilla, egg and salt to the food processor . process for about 1 minute until the mixture becomes a sticky mixture of fine crumbles . line a baking sheet with parchment paper or a silpat . place rounded tablespoonfuls of the coconut mixture onto the baking sheet, evenly spaced, forming the mounds into haystack like shapes . place the macaroons in the oven and let them bake for 30 40 minutes, till the tops of the haystacks turn golden brown . remove the macaroons from the oven and allow to cool directly on the baking sheet . do not try to remove them before they'll cool when hot, they are delicate and prone to crumbling . they become firmer as they cool . when cooled completely, gently pull them from the baking sheet . the bottoms should be golden brown . store macaroons in a sealed, airtight plastic container . when fresh from the oven, the macaroons will be crisp on the outside, soft inside . they become softer over time when stored in a sealed container."
"4f05bc49-22cb-4cbe-85e5-a80f19d99bcf"
"san francisco salad with pepper mint infusion"
"what makes this salad evocative of san francisco the colorful combination of chicken, red and orange bell pepper, watercress, and mango, with cheese and couscous rounding out the components . the couscous is infused with the flavor of spearmint tea and also topped with a vibrant paste made by grinding together fresh cilantro, red chili pepper, and spinach, and more cilantro is sprinkled on top of the salad just before serving."
"https://www.yummly.com/private/recipe/San-Francisco-Salad-with-Pepper-Mint-Infusion-2055819?layout=prep-steps"
"chicken breast, paprika, salt, ground black pepper, olive oil, red pepper, orange pepper, couscous, tea, water, coriander, red chili, spinach leaves, mango, watercress, leaves, ilha cheese"
"1.0 chicken breast, 1.0 teaspoon paprika, salt, 1.0 teaspoon ground black pepper, olive oil, 0.5 red pepper, 0.5 orange pepper, 150.0 gram couscous, 1.0 teaspoon tea, 200.0 milliliter water, 0.5 bunch coriander, 1.0 red chili, 100.0 gram spinach leaves, 1.0 mango, 50.0 gram watercress, leaves, 50.0 gram ilha cheese"
"season the chicken breast with paprika, salt, and pepper . beat the chicken lightly with a rolling pin to thin out . heat a little olive oil in a skillet, and fry the chicken . half way through cooking, add red and orange pepper, and continue cooking until the chicken is done . slice the chicken breast . place the couscous in a bowl . mix the tea with boiling water and stir . let the tea steep for 5 minutes . after five minutes, pour the tea in the bowl with the couscous . all the liquid should be absorbed . separate the couscous grains with a fork . in a food processor grind the coriander, chili, and spinach . peel the mango and dice . place the couscous in a large serving platter, add the coriander mix on top, and season with olive oil . spread the chicken on top evenly . add watercress, cooked peppers, mango, and cheese . add the watercress, peppers, mango, chicken, and cheese . garnish with coriander leaves . season with olive oil."
"09f346f3fe52ecca5bb854fc75385251effcd799"
"coconut chai rice pudding"
"dairy free recipe made with coconut milk, rice, raisins and spices . kosher, pareve, vegetarian, dessert."
"https://toriavey.com/toris-kitchen/coconut-chai-rice-pudding/"
"medium grain white rice, salt, almond milk, divided, coconut milk, sugar, cinnamon, ginger, cardamom, cloves, coriander, egg, golden raisins, cinnamon sticks for garnish"
"1 cup medium grain white rice, 1/4 tsp salt, 1 1/2 cups almond milk, divided, 3/4 cup coconut milk, 6 tbsp sugar, 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp cardamom, pinch cloves, pinch coriander, 1 large egg, 1/2 cup golden raisins, 4 cinnamon sticks for garnish"
"pour uncooked rice and salt into a small saucepan with 2 cups of water . bring to a boil on the stovetop . decrease heat to a low simmer . let the rice cook for 15 20 minutes till all the water is fully absorbed and the rice is soft . remove from heat and keep covered . in a separate saucepan, combine 1 cup almond milk, 3/4 cup coconut milk, sugar, and spices . whisk together over medium low heat till the sugar is fully dissolved and the spices are blended into the milk . add the cooked rice to the pan and stir . continue to cook on medium low for about 10 minutes longer, stirring frequently, till the mixture is thickened and creamy . in a small bowl, beat the egg . add a tablespoon of the hot rice mixture to the beaten egg and stir with a fork till blended . beat in the remaining 1/2 cup of almond milk with a fork . slowly drizzle the almond milk and egg mixture into the hot rice mixture, stirring constantly, till fully incorporated . stir in the raisins . continue to heat and stir the mixture for about 3 minutes longer, stirring frequently, till the mixture bubbles . remove from heat . taste season with additional sugar, if desired . serve garnished with a cinnamon stick, if desired . for a more pronounced coconut flavor, you can stir in 1/2 tsp of coconut extract at the end of cooking . the mixture will thicken as it cools . to reheat, add a little almond milk to thin out the mixture as it heats."
"0f82d6da-bf76-4474-aa08-fde568df4842"
"beef lo mein"
"beef lo mein with lo mein noodles, beef stir fry strips, oil, ginger, mccormick cinnamon, stir fry vegetables, hoisin sauce, soy sauce"
"https://www.yummly.com/private/recipe/Beef-Lo-Mein-2371193?layout=prep-steps"
"lo mein noodles, beef stir fry strips, oil, ginger, mccormick cinnamon, stir fry vegetables, hoisin sauce, soy sauce"
"4.0 ounce lo mein noodles, 0.5 pound beef stir fry strips, 1.0 tablespoon oil, 1.0 teaspoon ginger, 0.2 teaspoon mccormick cinnamon, 2.0 cup stir fry vegetables, 0.2 cup hoisin sauce, 2.0 tablespoon soy sauce"
"cook lo mein noodles as directed on package . drain well . toss beef with oil and spices in medium bowl . set aside . heat large skillet on medium heat . add beef cook and stir 5 minutes or until no longer pink . add vegetables cover and cook 2 to 3 minutes or until vegetables are tender . add cooked noodles, hoisin sauce and soy sauce cook and stir 2 minutes . serve immediately."
"1a3d7a86-31fa-4b2c-bf87-4b1584612313"
"kelly's barbecue potato chip seasoning mix"
"kelly's barbecue potato chip seasoning mix with paprika, sugar, garlic salt, onion powder, chili powder, seasoned salt, salt, black pepper"
"https://www.yummly.com/private/recipe/Kellys-Barbecue-Potato-Chip-Seasoning-Mix-1731750?layout=prep-steps"
"paprika, sugar, garlic salt, onion powder, chili powder, seasoned salt, salt, black pepper"
"1.0 teaspoon paprika, 0.8 teaspoon sugar, 0.5 teaspoon garlic salt, 0.5 teaspoon onion powder, 0.2 teaspoon chili powder, 0.2 teaspoon seasoned salt, 0.5 teaspoon salt, 5.0 black pepper"
"mix the ingredients together, add the hot potato chips to a bowl, then season them with the spice mix and dig in"
"b05ade7c-3601-4b6f-b1ab-bdef3ce8c05d"
"banana bread"
"super moist and easy to make, this one bowl banana bread comes out perfectly every time . the recipe is a yummly original created by sara mellas https //www.yummly.com/dish/author/sara 20mellas ."
"https://www.yummly.com/private/recipe/Banana-Bread-2684115?layout=prep-steps"
"nonstick cooking spray, bananas, canola oil, granulated sugar, light brown sugar, large eggs, vanilla extract, all purpose flour, cinnamon, baking powder, baking soda, salt"
"nonstick cooking spray, 2.0 bananas, 0.3 cup canola oil, 0.5 cup granulated sugar, 0.2 cup light brown sugar, 2.0 large eggs, 0.5 teaspoon vanilla extract, 1.5 cup all purpose flour, 1.0 teaspoon cinnamon, 1.0 teaspoon baking powder, 0.5 teaspoon baking soda, 0.5 teaspoon salt"
"preheat the oven to 350degf . spray a 9x5 inch loaf pan with nonstick cooking spray . set aside . place the mashed bananas, canola oil, granulated sugar, brown sugar, eggs, and vanilla extract in a large mixing bowl . whisk vigorously until smooth and combined . add the flour, cinnamon, baking powder, baking soda, and salt to the bowl . continue whisking until the mixture is just combined . do not over mix . pour the batter into the loaf pan . bake the bread on middle rack of oven until a toothpick inserted in the center comes out clean, 55 65 minutes . check to see that bread is done . remove from oven or add time as needed . allow the bread to rest in the pan for 10 minutes, then release from the pan onto a cooling rack . allow to cool for at least 1 hour before slicing and serving . leftover bread may be stored in a large zip top bag at room temperature for 1 day, in the refrigerator for 4 days, or in the freezer for up to 3 months."
"7f588b30-3119-4166-b83b-693fad88503c"
"5 ingredient sun dried tomato and spinach frittata"
"what is a frittata the frittata is the italian cousin to quiche basically a big, veggie packed omelet . the traditional cooking approach often involves stirring, broiling or eek flipping the eggs to make sure it's fully cooked and golden brown . this easy spinach frittata recipe skips the tricky bits instead, the eggs cook all the way through in the oven . what veggies can go into a frittata the frittata is a very flexible dish making one from whatever veggies are in the fridge is a common approach . asparagus, red bell pepper, green onions, and fresh spinach are all delicious . in this recipe, sun dried tomatoes infuse flavor into the eggs and baby spinach rounds out the flavors . it's a flavorful spin on the classic spinach frittata . don't forget at least a pinch of salt and a few good grinds of black pepper . frozen spinach works perfectly as long as you thaw it and squeeze out the extra water before adding it in . for good looks and a punch of bright flavor, you can "float" a few grape tomatoes on top of the egg mixture right before it goes into the oven . so...just veggies heavens no . meat, cheese, and milk are all welcome additions . parmesan cheese is the classic flavor booster, but anything you'd put in an omelet works sausage, cheddar cheese, swiss cheese, ham, up to a 1/4 cup of cream or whole milk . if you add bacon, you can skip the salt . if you leave out meat and cheese entirely, you may need up to one teaspoon salt . be sure to cook any meat ahead of time a few minutes in a frying pan on medium heat will do it for bacon . whatever your final mix, ground black pepper is a must have . how to cook a frittata remember to preheat the oven just as soon as you get into the kitchen part of the secret to the gloriously quick cooking time total time of 15 to 20 minutes is high oven heat 425o f . you'll need all of your sundried tomato cutting / egg whisking time for the oven to preheat . pan size is somewhat flexible a 10 or 12 inch cast iron skillet or non stick frying pan is perfect for this . however, if you don't have either, improvise a pie pan, well coated with nonstick spray or olive oil or butter, will also work . an easy make ahead dish there are several different ways to create a make ahead frittata . the simplest cook it the night before and serve it cold straight from the fridge . frittata is one of those rare dishes that tastes good warm, cold, or at room temperature . another make ahead option is to combine the ingredients in a large bowl the day before . store it sealed in the fridge, preheat oven in the morning and pour egg mixture straight into your pan to cook . if grating parmesan before you've had your first or fourth cup of coffee is not for you, having everything prepped the night before can be a lifesaver . is a frittata healthy that depends on what "healthy" means to you it's gluten free, high in protein and low carb . it's perfect for a keto diet and see below for a paleo frittata variation, if that's your style . frittata is also vegetarian assuming you don't add meat and an easy way to get your veggies if you fill it with veggies . it's also high fat, because it's chock full of eggs . but you knew that, right a frittata can be made with egg whites or some egg whites and some whole eggs to reduce the fat content . side dishes to serve with frittata what goes well with a frittata something bright and crunchy like a salad, salty like ham, or carby toast or biscuits are all good choices . serve a frittata with bacon and crispy potatoes for a breakfast feast, or with a green salad for a classy weekend brunch . another option is to reflect the veggies in the frittata a tex mex green chile and jack cheese frittata pairs well with sour cream, salsa, and sliced avocado . a feta frittata is perfect with a greek salad full of red onion and olives dressed with lemon and extra virgin olive oil."
"https://www.yummly.com/private/recipe/5-Ingredient-Sun-Dried-Tomato-and-Spinach-Frittata-9007728?layout=prep-steps"
"eggs, sun dried tomatoes, baby spinach, dried basil, parmesan cheese, olive oil cooking spray, salt, pepper"
"12.0 eggs, 0.2 cup sun dried tomatoes, 2.0 cup baby spinach, 1.0 teaspoon dried basil, 0.2 cup parmesan cheese, 1.0 spray olive oil cooking spray, 1.0 pinch salt, 1.0 pinch pepper"
"preheat the oven at 425f . finely slice the sundried tomatoes, and shred the baby spinach . crack 12 eggs into a large mixing bowl . season with salt and pepper . whisk the eggs until combined . be careful not to overbeat . add the sundried tomatoes, baby spinach, dried basil and parmesan to the mixing bowl . stir to combine the ingredients . spray a non stick, ovenproof pan with cooking spray . pour the egg mixture into the pan . insert the pan into the oven and bake for 15 20 minutes until the eggs are tender."
"eb89f0a7-5f31-470d-9fa8-bef51296f9cf"
"egg roll in a bowl"
"this recipe is courtesy of foodie with family https //www.foodiewithfamily.com/ . with flavorful ground pork, cabbage and a simple dressing, this recipe is easy enough for a weeknight but tasty and colorful enough to share with company."
"https://www.yummly.com/private/recipe/Egg-Roll-in-a-Bowl-9161334?layout=prep-steps"
"sunflower oil, broccoli slaw mix, purple cabbage, carrots, kosher salt, ground pork, minced ginger, garlic, chicken broth, reduced sodium soy sauce, rice vinegar, sugar, cornstarch, crushed red pepper flakes, green onions, wonton strips, cooked white rice, fresh cilantro leaves"
"2.0 teaspoon sunflower oil, 14.0 ounce broccoli slaw mix, 1.0 cup purple cabbage, 1.0 cup carrots, 1.5 teaspoon kosher salt, 1.0 pound ground pork, 0.2 cup minced ginger, 2.0 clove garlic, 1.0 cup chicken broth, 0.2 cup reduced sodium soy sauce, 2.0 tablespoon rice vinegar, 1.0 tablespoon sugar, 2.0 teaspoon cornstarch, 0.2 teaspoon crushed red pepper flakes, 4.0 green onions, 1.0 cup wonton strips, 5.0 cup cooked white rice, fresh cilantro leaves"
"heat oil until shimmery in a large stainless steel or cast iron skillet over high heat, about 30 seconds . add the broccoli slaw or cabbage slaw, purple cabbage, and carrots . sprinkle 1/2 teaspoon of kosher salt over the vegetables and stir fry for 1 minute . transfer immediately to a large mixing bowl . return the pan to high heat and press the ground pork into the pan like a patty . sprinkle the remaining 1 teaspoon of kosher salt, the minced garlic, and the ginger over the top and press into the pork . let it fry for 1 minute before beginning to break up the pork . continue frying and breaking up the pork until browned and cooked completely through . while the pork browns, whisk together the broth or water, vinegar, soy sauce, sugar, cornstarch, and crushed red pepper flakes . pour over the browned pork and stir . the liquid should boil quickly . as soon as it boils, reduce the heat to low and simmer until thick . toss in the green onions . to serve scoop some of the stir fried vegetables and some of the pork mixture over hot, cooked rice . top with wonton strips, if desired, and a sprinkling of fresh cilantro."
"70c1648c-5879-49d0-9d31-31ebe87da529"
"mississippi sin dip"
"tortilla / corn chip dip."
"https://www.yummly.com/private/recipe/Mississippi-Sin-Dip-1102409?layout=prep-steps"
"cream cheese, mayo, green onion, shredded cheddar, sour cream, honey ham"
"24.0 ounce cream cheese, 0.5 cup mayo, 8.0 ounce green onion, 2.0 cup shredded cheddar, 16.0 ounce sour cream, 12.0 ounce honey ham"
"preheat oven to 250 mix all ingredients together bake 30 minutes serve w/corn chips"
"a5b3482e-eb98-46e3-8551-aadbb3cf5977"
"broccoli taco bowls"
"broccoli taco bowls with hamburger, shredded cheddar cheese, broccoli, rotel tomatoes, garlic powder, onion powder, salt, red pepper flakes, low sodium chicken stock"
"https://www.yummly.com/private/recipe/Broccoli-Taco-Bowls-1343624?layout=prep-steps"
"hamburger, shredded cheddar cheese, broccoli, rotel tomatoes, garlic powder, onion powder, salt, red pepper flakes, low sodium chicken stock"
"4.0 ounce hamburger, 1.0 ounce shredded cheddar cheese, 1.2 cup broccoli, 0.2 cup rotel tomatoes, 0.2 teaspoon garlic powder, 0.2 teaspoon onion powder, 0.2 teaspoon salt, 1.0 pinch red pepper flakes, 2.0 tablespoon low sodium chicken stock"
"put your broccoli in a bowl with your chicken stock and cover with plastic wrap . put in the microwave for 4 minutes, or until tender and cooked . in a large skillet brown your hamburger and drain the grease, if needed, when it's done . add your rotel tomatoes, garlic powder, onion powder, salt, and red pepper flakes and stir well . when your broccoli is finished cooking then add it to your skillet and toss with the hamburger mixture . add everything to a bowl and top with your shredded cheddar cheese."
"50994d24-2010-4320-bf09-3f5156364a27"
"beer baked bbq baby back ribs"
"fall off the bone barbecue pork ribs with a subtle beer flavor bake right in the oven . the recipe is a yummly original created by sara mellas https //www.yummly.com/dish/author/sara 20mellas ."
"https://www.yummly.com/private/recipe/Beer-Baked-BBQ-Baby-Back-Ribs-2436618?layout=prep-steps"
"beer, baby back ribs, salt, black pepper, dark brown sugar, paprika, garlic powder, barbecue sauce"
"1.0 bottle beer, 4.0 pound baby back ribs, salt, black pepper, 0.5 cup dark brown sugar, 2.0 teaspoon paprika, 1.0 teaspoon garlic powder, 0.5 cup barbecue sauce"
"preheat the oven to 250degf . position a roasting rack inside a large roasting pan . pour the full bottle of beer into the pan . set aside . season the pork ribs liberally with salt and black pepper on both sides . in a small bowl, whisk together the brown sugar, paprika, and garlic powder . using a spoon and clean hands, pat the sugar and spice rub evenly onto both sides of the ribs . place the ribs meat side up on the roasting rack . cover the pan entirely with a large sheet of aluminum foil . crimp the foil tightly around the edges of the pan so that no steam can escape . roast the ribs on middle rack of the oven until they reach an internal temperature of 180degf and are very tender, 2 1/2 3 hours . remove the roasting pan from the oven . very carefully remove the foil from the pan . spread the barbecue sauce evenly over the top of the ribs . set the oven to broil . broil the ribs on the top rack of oven until the barbecue sauce starts to caramelize, 4 5 minutes . keep a close eye on the ribs to ensure they do not burn . check to see that ribs are done . remove from oven or add time as needed . allow the ribs to cool for 3 4 minutes on the roasting rack . transfer the ribs to a cutting board . with a sharp knife, cut the ribs into desired portions, and serve immediately . serve with additional barbecue sauce, if desired."
"be40e3ba92ee346d2b52d865632c4de3a671909f"
"steamed asparagus with poached eggs"
"poached eggs, asparagus, kosher salt, fresh pepper and shaved pecorino romano . this simple egg dish is delicious for breakfast, lunch or brunch . you can serve this with whole grain toast on the side."
"https://www.skinnytaste.com/steamed-asparagus-with-poached-eggs/"
"bunches medium sized asparagus, large eggs, kosher salt and fresh pepper, parmigiano reggiano"
"2 bunches medium sized asparagus, 4 large eggs, kosher salt and fresh pepper, 2 tbsp parmigiano reggiano"
"steam asparagus until tender crisp, then run under cool water for a few seconds to stop the cooking . drain and divide asparagus between four plates . poach eggs in an egg poacher or following these steps for poaching eggs without one . remove with a slotted spoon and place each egg on top of each plate of asparagus . top with freshly grated salt, pepper and parmigiano reggiano . enjoy"
"05b18e04ab69ed264a79dd00ce5488d254b84077"
"the razz matazz"
"a delicate sweet cocktail made with creme de cassis, moscato d'asti, and fresh raspberries . kosher."
"https://toriavey.com/toris-kitchen/the-razz-matazz/"
"fresh raspberries, creme de cassis, moscato d'asti,"
"18 fresh raspberries, 1/4 cup creme de cassis, 750 ml moscato d'asti,"
"rinse raspberries and pat dry, then place them in a small bowl . cover them with the creme de cassis . let the raspberries macerate in the liquor for 20 30 minutes . line up 6 chilled champagne flutes . place 3 marinated raspberries into each flute along with 1 1/2 tsp creme de cassis . top off each champagne flute with cold moscato d'asti . serve immediately."
"6fda7949-c839-4fe5-b9dc-fa1b66f793bd"
"deviled eggs rachael ray"
"rachael ray magazine"
"https://www.yummly.com/private/recipe/Deviled-Eggs---Rachael-Ray-1196477?layout=prep-steps"
"eggs, mayonnaise, onion, pickle relish, garlic, dijon mustard, hot sauce, worcestershire sauce, sweet paprika, salt, red chile"
"12.0 eggs, 4.0 tablespoon mayonnaise, 2.0 tablespoon onion, 2.0 tablespoon pickle relish, 1.0 clove garlic, 1.0 tablespoon dijon mustard, 3.0 teaspoon hot sauce, 1.0 teaspoon worcestershire sauce, 1.0 teaspoon sweet paprika, salt, red chile"
"place the eggs in pot, cover with cold water and bring to a full boil . turn off the heat, cover and let stand for 10 minutes drain and run under cold water until cool enough to handle . peel the eggs and halve lengthwise or trim the tops to expose the yolks, then trim the bottoms to stand the eggs upright . remove the yolks transfer to a bowl . add 3 tbsp . mayo, the onion, relish, garlic, mustard, hot sauce, worcestershire and paprika season with salt and pepper . mash until smooth add the remaining mayo if the mixture is dry . cut a corner off a resealable plastic bag fill it with the yolk mixture . pipe into the egg whites . garnish with a bull's eye chile slice."
"41e97c48-a825-4c24-82b7-586fe6f6b305"
"fresh radish tartines with cultured butter and sea salt"
"spicy spring radishes are the perfect foil for tangy european style cultured butter . these simple toasts are a great way to highlight fresh radishes from the market or your garden . the recipe is a yummly original created by jenn de la vega https //www.yummly.com/dish/author/jenn 20de 20la 20vega ."
"https://www.yummly.com/private/recipe/Fresh-Radish-Tartines-with-Cultured-Butter-and-Sea-Salt-9020648?layout=prep-steps"
"radishes, seeded bread, european style butter, flaky sea salt"
"1.0 bunch radishes, 4.0 slice seeded bread, 4.0 ounce european style butter, flaky sea salt"
"thinly slice radishes, preferably with a mandoline or fine blade of a food processor . place in a bowl of ice water while you prepare the toast . lightly toast bread according to your favorite method, let cool slightly, and top with a generous spread of butter toast should be cool enough that butter won't melt . arrange overlapping layers of sliced radishes over toasts and sprinkle each with a scant pinch of sea salt."
"02af95aa-5645-45a1-aabe-af93421cb929"
"pdq barbecue pork chops"
"pdq barbecue pork chops with bone in ribeye rib pork chops, barbecue sauce, honey, worcestershire sauce, prepared mustard, hot pepper sauce"
"https://www.yummly.com/private/recipe/PDQ-Barbecue-Pork-Chops-2248775?layout=prep-steps"
"bone in ribeye rib pork chops, barbecue sauce, honey, worcestershire sauce, prepared mustard, hot pepper sauce"
"4.0 bone in ribeye rib pork chops, 0.5 cup barbecue sauce, 0.3 cup honey, 1.0 tablespoon worcestershire sauce, 1.0 teaspoon prepared mustard, 1.0 dash hot pepper sauce"
"for sauce, mix all ingredients except pork chops together in a small bowl . place pork chops over direct heat above medium hot coals . grill chops for about 4 5 minutes, turn and brush liberally with sauce . grill for 4 5 minutes more turn and brush with more sauce . grill for a 4 5 minutes more, brushing with sauce, until internal temperature on a thermometer reads 145 degrees fahrenheit, followed by a 3 minute rest time . discard any leftover sauce."
"10b68662b9527560a4824f07ab67d8cdb3e92e34"
"how to make a vegan egg substitute"
"learn to make a vegan egg replacer for cooking or baking . simple step by step recipe tutorial for flax seeds or chia seeds."
"https://toriavey.com/how-to/how-to-make-a-vegan-egg-substitute/"
"whole raw flax or chia seeds, do not use pre ground, water"
"1 tbsp whole raw flax or chia seeds, do not use pre ground, 3 tbsp water"
"using a spice grinder or mortar and pestle, grind the flax or chia seeds into a fine meal . transfer the meal to small bowl . i like to sift with small mesh strainer to be sure that no whole seeds remain, but this is just a personal preference . mix in 3 tbsp of water . cover and place in the refrigerator . chia will need at least 15 minutes in the fridge, but an hour is better if you have the time . this gives your egg replacer plenty of time to thicken . flax generally needs 1 full hour in the fridge . once thickened, you will have the equivalent of one egg to substitute in your baked goods . feel free to multiply the above recipe based on your needs."
"eb6994c4-e566-4364-9604-7bb6dd2c760e"
"crepes with goat cheese and strawberry rhubarb sauce"
"crepes with goat cheese and strawberry rhubarb sauce with unbleached flour, sugar, salt, eggs, milk, half and half, goat cheese, confectioners sugar, heavy cream, strawberries, rhubarb, water, sugar"
"https://www.yummly.com/private/recipe/Crepes-with-Goat-Cheese-and-Strawberry-Rhubarb-Sauce-2157802?layout=prep-steps"
"unbleached flour, sugar, salt, eggs, milk, half and half, goat cheese, confectioners sugar, heavy cream, strawberries, rhubarb, water, sugar"
"1.0 cup unbleached flour, 2.0 tablespoon sugar, 0.5 teaspoon salt, 4.0 eggs, 1.0 cup milk, 1.0 cup half and half, 4.0 ounce goat cheese, 1.0 cup confectioners sugar, 2.0 tablespoon heavy cream, 2.0 cup strawberries, 1.0 cup rhubarb, 0.2 cup water, 0.2 cup sugar"
"place flour, sugar, salt, eggs, milk and half and half in blender and process on speed 4 puree 1 minute . pour mixture into mixing bowl and refrigerate 2 hours . place goat cheese, confectioners sugar and heavy cream in blender . pulse on setting 3 mix 6 7 times, scraping down sides if needed . set aside until ready to use . combine strawberries, rhubarb, water and sugar in small saucepan . simmer 5 minutes . set aside until ready to use . can be made ahead and refrigerated up to 2 days . heat a lightly greased 6 inch skillet over low heat . add a scant 1/4 cup crepe batter and swirl to cover base of pan . cook 2 3 minutes . gently turn with spatula and cook an additional 1 minute . place on baking sheet lined with parchment paper until ready to use . fill each crepe with 2 tablespoons goat cheese filling . fold in half and top with strawberry rhubarb sauce . dust with powdered sugar, if desired."
"181f2680-349d-4c40-baa3-f73ec2f398b4"
"seaweed salad"
"it's possible to prepare this sushi house staple easily in your home kitchen . just soak strips of seaweed in water . then, dry them and toss the seaweed with toasted sesame seeds and a little rice wine vinegar . tomatoes are called for as garnish, though you can leave them out if you'd like . when serving this salad with sashimi, you can omit the vinegar . dress the dish shortly before serving so it retains its texture."
"https://www.yummly.com/private/recipe/Seaweed-Salad-518398?layout=prep-steps"
"seaweed, sesame seeds, tomatoes, rice vinegar"
"10.0 gram seaweed, 1.0 tablespoon sesame seeds, 3.0 tomatoes, rice vinegar"
"cut the seaweed into strips and leave to soak in cold water for 10 minutes toast the sesame seeds in a hot pan . take care not to burn the seeds . cut the tomatoes into pieces and use for garnish . when the seaweed is ready, drain and dry, then place on a plate and season with vinegar and sesame seeds . garnish with tomato . adjust seasoning to taste, adding vegetable oil as necessary . omit the seasoning if served with sashimi."
"d931ef6c-a68a-43f2-a028-0e9dde69280b"
"brussels sprouts gratin with bacon breadcrumbs"
"anyone who claims to hate brussels sprouts has clearly never had them baked in a creamy sauce topped with crisp bacon breadcrumbs the recipe is a yummly original created by sara mellas https //www.yummly.com/dish/author/sara 20mellas ."
"https://www.yummly.com/private/recipe/Brussels-Sprouts-Gratin-with-Bacon-Breadcrumbs-2483593?layout=prep-steps"
"nonstick cooking spray, brussels sprouts, olive oil, salt, black pepper, bacon, garlic, butter, all purpose flour, whole milk, shredded gruyere cheese, salt, black pepper, fresh breadcrumbs, grated parmesan cheese, salt, black pepper, butter"
"nonstick cooking spray, 1.5 pound brussels sprouts, 1.0 tablespoon olive oil, 0.2 teaspoon salt, black pepper, 4.0 strip bacon, 2.0 clove garlic, 2.0 tablespoon butter, 3.0 tablespoon all purpose flour, 1.5 cup whole milk, 4.0 ounce shredded gruyere cheese, 0.5 teaspoon salt, 1.0 pinch black pepper, 1.0 cup fresh breadcrumbs, 1.0 ounce grated parmesan cheese, 0.2 teaspoon salt, black pepper, 4.0 tablespoon butter"
"preheat the oven to 400degf . line a large baking sheet with parchment paper . set aside . spray a 9 inch square baking dish with nonstick cooking spray . set aside . place two sheets of paper towels on a large dinner plate and set aside . trim the brussels sprouts and cut in half . arrange the sprouts on the lined baking sheet . drizzle with olive oil and season with salt and black pepper . stir with rubber spatula to distribute the oil . roast the brussels sprouts until the oil is sizzling and the outsides are slightly softened, about 10 minutes . when done, remove the baking sheet from the oven . reduce the oven temperature to 375degf . set a large skillet over medium high heat . arrange the bacon strips in the skillet . fry the bacon until brown and crisp, about 6 8 minutes, flipping once . transfer the bacon to the paper towel lined dinner plate . finely mince the garlic . in a large pot over medium heat, melt the butter . add the garlic and saute until fragrant, about 30 seconds . sprinkle the flour into the pot . whisk to thoroughly combine . continue whisking until the roux turns slightly golden and begins to smell toasty, 1 2 minutes . slowly stream the milk into the pot while continuing to whisk . cook the mixture, whisking steadily, until it begins to thicken and bubble, 4 5 minutes . once bubbling, turn off the heat . add the gruyere cheese, salt, and black pepper to the pot . whisk slowly until the cheese is fully melted and the sauce is smooth . once the sauce is smooth, add the brussels sprouts to the pot . stir until the sprouts are thoroughly coated . pour the contents of the pot into the greased baking dish . place the breadcrumbs, parmesan, salt, and black pepper in a medium mixing bowl . crumble the cooked bacon into the bowl . mix with a fork to combine . add melted butter to the bowl, and stir until all the breadcrumbs are moistened . sprinkle the crumbs in an even layer over the brussels sprouts . bake the gratin on middle rack of oven until the edges are bubbling and the top is golden brown, 22 25 minutes . check to see that gratin is done . remove from oven or add time as needed . allow gratin to rest for 10 minutes . plate and serve."
"9e0f246b31aaddba8c09e174329054f30d9f6aa5"
"green bean salad"
"one of my favorite ways to enjoy green beans in a chilled green bean salad recipe the delicious flavors of these balsamic green beans made with black olives, scallions and eggs complement any meal or holiday potluck."
"https://www.skinnytaste.com/string-bean-salad-2-pts/"
"6 cups string beans beans, ends trimmed, can sliced black olives, balsamic vinegar, extra virgin olive oil, medium scallions, kosher salt, fresh black pepper, hard boiled eggs"
"24 oz 6 cups string beans beans, ends trimmed, 2.25 ounce can sliced black olives, 3 tablespoons balsamic vinegar, 3 tablespoons extra virgin olive oil, 3 medium scallions, 3/4 teaspoon kosher salt, fresh black pepper, 5 hard boiled eggs"
"place green beans in a large pot and cover with water, about 6 cups . bring to a boil, then cover and cook until tender crisp, about 6 minutes don't overcook or they will get mushy . drain and rinse under cold water when done to prevent them from overcooking, drain . in a large bowl, combine balsamic, oil, salt and pepper . toss in the green beans, scallions and olives . mix well and top with sliced eggs . refrigerate and serve chilled or room temperature."
"29c383bef8469a4b5a07ffe214b9489fe3952ff0"
"stir fried pork and veggies"
"stir fries are perfect for busy weeknights because they take under 15 minutes to prepare, and you can us any protein or vegetables you wish"
"https://www.skinnytaste.com/stir-fried-pork-and-mixed-veggies/"
"4 oz boneless pork chops, sliced into 2 inch thin strips, corn starch, soy sauce or gf soy sauce, soy sauce or gf soy sauce, lime, honey, toasted sesame oil, rice vinegar, sriracha, oil, grated ginger, crushed garlic cloves, snow peas, sliced shiitake mushrooms, red bell pepper, yellow bell pepper"
"4 4 oz boneless pork chops, sliced into 2 inch thin strips, 2 tsp corn starch, 1 1/2 tbsp soy sauce or gf soy sauce, 1 1/2 tbsp soy sauce or gf soy sauce, 1/2 lime, 1/2 tsp honey, 1 tsp toasted sesame oil, 2 teaspoons rice vinegar, 2 teaspoons sriracha, 2 teaspoons oil, 2 teaspoons grated ginger, 3 crushed garlic cloves, 4 oz snow peas, 1 cup sliced shiitake mushrooms, 1/2 red bell pepper, 1/2 yellow bell pepper"
"place the pork in a bowl and toss with corn starch and 1 1/2 tbsp of the soy sauce . set aside . in a small bowl combine the remaining soy sauce, lime juice, honey, sesame oil, vinegar and sriracha, mix well and set aside . heat a large nonstick wok or saute pan on high heat, add 1 teaspoon of oil and pork and cook 6 to 7 minutes until browned, turning as it cooks . set aside on a dish . add the remaining oil, ginger, garlic, snow peas, mushroom and bell pepper stir and pour the sauce over the vegetables . cook on low heat 2 minutes . return the pork to the wok, stir and serve topped with scallions in 4 dishes."
"4320f031-c7fb-4dbc-ae68-a3195d3206cc"
"thai chicken coconut soup tom kha gai recipe"
"thai chicken coconut soup tom kha gai recipe with coconut milk, chicken broth, ginger, lemongrass, chicken breast, sliced mushrooms, fresh lime juice, vietnamese fish sauce, sugar, thai chili paste, fresh basil leaves, fresh cilantro"
"https://www.yummly.com/private/recipe/Thai-Chicken-Coconut-Soup-_Tom-Kha-Gai_-Recipe-1435230?layout=prep-steps"
"coconut milk, chicken broth, ginger, lemongrass, chicken breast, sliced mushrooms, fresh lime juice, vietnamese fish sauce, sugar, thai chili paste, fresh basil leaves, fresh cilantro"
"14.0 ounce coconut milk, 14.0 ounce chicken broth, 6.0 ginger, 1.0 stalk lemongrass, 1.0 pound chicken breast, 1.0 cup sliced mushrooms, 1.0 tablespoon fresh lime juice, 1.0 tablespoon vietnamese fish sauce, 1.0 teaspoon sugar, 1.0 teaspoon thai chili paste, 0.2 cup fresh basil leaves, 0.2 cup fresh cilantro"
"in a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat . add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste . reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes . discard lemongrass . garnish servings with basil and cilantro."
"8a4002df3b72ad39013b92a1147e0b51"
"cheeseburger dinner"
"cheeseburger dinner with knorr rice sides cheddar broccoli, water, i can't believe it's not butter spread, tomato, ground beef"
"https://www.yummly.com/private/recipe/Cheeseburger-dinner-298452?layout=prep-steps"
"knorr rice sides cheddar broccoli, water, i can't believe it's not butter spread, tomato, ground beef"
"1.0 package knorr rice sides cheddar broccoli, 2.0 cup water, 1.0 tablespoon i can't believe it's not butter spread, 1.0 tomato, 1.0 pound ground beef"
"prepare knorr rice sides cheddar broccoli with water and spread according to package directions, stirring in tomato with contents of package . meanwhile, brown ground beef in 10 inch skillet over medium high heat, stirring occasionally drain . toss with hot rice sides . top, if desired, with tomato slices."
"cb40cfe6-bd1d-49ff-80c4-974e0345934f"
"ciabatta cold cut sandwich with coleslaw"
"it's all about the bread . when deciding what to put on that perfect sandwich, it all depends on your level of creativity and the bread being used . ciabatta bread is a traditional crusty italian white bread that is perfect for this ciabatta cold cut sandwich with coleslaw . pile it high with turkey ham, salami and cheese on ciabatta bread . then make the coleslaw, add it to the sandwich, and dig in."
"https://www.yummly.com/private/recipe/Ciabatta-Cold-Cut-Sandwich-with-Coleslaw-531423?layout=prep-steps"
"ciabatta bread, turkey ham, salami, cheese, coleslaw, cabbage, carrots, light mayonnaise, light cream, salt and ground black pepper"
"1.0 ciabatta bread, 10.0 slice turkey ham, 5.0 slice salami, 2.0 slice cheese, coleslaw, 0.2 head cabbage, 2.0 carrots, 1.0 tablespoon light mayonnaise, 1.0 teaspoon light cream, salt and ground black pepper"
"make the coleslaw by combining the carrot, mayonnaise, cream, salt and pepper, and cabbage . set aside . slice the bread in half horizontally . scoop out part of the bread and heat in skillet or on the grill . place the coleslaw on the bottom of the sandwich . layer the ham, salami, and cheese . cover with the other half of the sandwich and serve."
"5cfe9862-7f31-422f-bcfa-877e60db56fc"
"chocolate log cake"
"this loaf cake makes the most of the microwave, first to melt the chocolate and butter that goes into the batter, and then to "bake" the batter itself, in much less time than a conventional oven . the simple frosting is made by mixing melted hazelnut brittle again, in the microwave with crumbled chocolate tuiles, so it has a bit of crunch in every bite . the assembled cake can be refrigerated for up to a day before serving."
"https://www.yummly.com/private/recipe/Chocolate-Log-Cake-781996?layout=prep-steps"
"semisweet chocolate, unsalted butter, brown sugar, eggs, flour, baking powder, hazelnut, cookies"
"200.0 gram semisweet chocolate, 200.0 gram unsalted butter, 150.0 gram brown sugar, 6.0 eggs, 200.0 gram flour, 1.0 teaspoon baking powder, 400.0 gram hazelnut, 1.0 box cookies"
"in a small bowl, place the chocolate in pieces and the butter, melt them in the microwave for about 2 minutes and mix . in a medium bowl, mix the eggs and sugar until well incorporated, add the melted chocolate, then the flour and baking powder . mix well to obtain a smooth batter . grease a sheet cake pan with butter and line it with parchment paper . pour the batter and microwave in high for about 8 to 10 minutes depending on the power of your microwave . remove the cake from pan and remove parchment paper . let it cool completely before cutting into 2 or 3 layers . melt the britlle, crumble the gavotte cookies and mix . to assemble the cake, arrange the first layer, spread the crispy mixture with a spatula, cover with a second layer and spread with another layer of crispy mixture . place third layer and coat the entire cake with the remaining crispy mixture . store in a cool place until serving . bring it to room temperature at least 30 minutes before serving."
"c1eba4af-9699-4e9b-8993-a5c829a5ff8b"
"sheet pan honey balsamic pork chops and vegetables"
"this all in one recipe features a colorful assortment of roasted veggies, tender pork chops, and a honey balsamic marinade that gets cooked down into a plate licking delicious sauce."
"https://www.yummly.com/private/recipe/Sheet-Pan-Honey-Balsamic-Pork-Chops-and-Vegetables-9166463?layout=prep-steps"
"honey, balsamic vinegar, dijon mustard, dried thyme leaves, cinnamon, boneless pork loin chops, salt, black pepper, mixed vegetables, extra virgin olive oil, salt, black pepper, nonstick cooking spray"
"3.0 tablespoon honey, 2.0 tablespoon balsamic vinegar, 0.5 teaspoon dijon mustard, 0.2 teaspoon dried thyme leaves, 1.0 dash cinnamon, 4.0 boneless pork loin chops, 1.0 teaspoon salt, black pepper, 1.5 pound mixed vegetables, 2.0 tablespoon extra virgin olive oil, 0.5 teaspoon salt, black pepper, nonstick cooking spray"
"place the honey, balsamic vinegar, mustard, thyme leaves, and cinnamon in a gallon sized zip top plastic bag . whisk the ingredients together in the bag to combine . pat pork chops dry with paper towels . sprinkle the pork chops with salt and black pepper to taste . place the pork chops in the zip top bag and seal . shake the bag gently until the pork chops are evenly coated . place the bag in the refrigerator and marinate the pork chops for at least 30 minutes and up to 6 hours . preheat the oven to 400degf . line a sheet pan with aluminum foil . cut the vegetables into uniform pieces . cut broccoli and cauliflower into 1 inch florets . slice carrots into 1/4 inch thick rounds and zucchini into 1/2 inch thick rounds . cut bell peppers or onions into 1 inch strips . cut brussels sprouts in half lengthwise . transfer the vegetables to prepared sheet pan . drizzle vegetables with olive oil and season with the salt and black pepper to taste . toss to coat evenly . roast vegetables on middle rack of oven, until they are just able to be pierced with a fork, but not soft, 10 minutes . remove from oven and set aside . remove marinated pork chops from refrigerator . set a large skillet over medium high heat and spray generously with nonstick cooking spray . once the skillet is hot, use a fork to lift each pork chop from the bag, letting the excess marinade drip off, and add to the skillet . do not discard the leftover marinade . sear the pork chops on one side until browned, about 2 minutes . do not move the pork chops around the pan . flip the pork chops and sear for 2 more minutes until browned . use a rubber spatula to clear a space for the pork chops in the center of the vegetables on the sheet pan . transfer the pork chops to the cleared space on the sheet pan . set the skillet aside for use later . return sheet pan to oven and roast pork and vegetables until pork reaches an internal temperature of 145degf, 10 14 minutes, and the vegetables are fork tender . check to see that pork and vegetables are done . remove from oven or add time as needed . set the skillet that the pork was cooked in over medium heat . pour the reserved marinade into the skillet . heat the marinade in a skillet, stirring regularly, for about 2 minutes, or until it boils and begins to thicken . remove from heat . plate the pork chops and vegetables . spoon the honey balsamic reduction over them . leftovers may be stored in the refrigerator for up to two days."
"e3ed4bf5-286b-4d98-8d4a-a9aaf59b6091"
"easy "asian" peanut sauce"
"i love spicy peanut sauces, but hate the amount of ingredients that are required to make a quick batch . this is a super simple and extremely versatile peanut sauce."
"https://www.yummly.com/private/recipe/Easy-_Asian_-Peanut-Sauce-1617582?layout=prep-steps"
"peanut butter powder, water, sriracha sauce, soy sauce, agave nectar, sesame oil"
"4.0 tablespoon peanut butter powder, 2.0 tablespoon water, 1.0 teaspoon sriracha sauce, 1.0 teaspoon soy sauce, 1.0 teaspoon agave nectar, 0.5 teaspoon sesame oil"
"combine all ingredients stir until smooth fork works best add more water until your desired consistency add more sriracha if you want more spice add to rice, tofu, anything you want"
"a649c7ba-61a9-43bd-8d80-e3c7f133a9e5"
"pbandj cereal treats"
"pbandj cereal treats with butter, marshmallows, crisp rice cereal, jif creamy peanut butter, smucker's seedless red raspberry jam"
"https://www.yummly.com/private/recipe/PB_J-Cereal-Treats-2662715?layout=prep-steps"
"butter, marshmallows, crisp rice cereal, jif creamy peanut butter, smucker's seedless red raspberry jam"
"3.0 tablespoon butter, 10.0 ounce marshmallows, 6.0 cup crisp rice cereal, 0.5 cup jif creamy peanut butter, 0.2 cup smucker's seedless red raspberry jam"
"line 9x9 inch square baking pan with foil, extending over edges of pan . microwave butter and marshmallows in large microwave safe bowl on high 1 1/2 minutes . add cereal stir until evenly coated . divide cereal mixture into two separate bowls . stir peanut butter in one half and jam into other half until smooth . press peanut butter layer into prepared pan . press jam layer on top of peanut butter layer . chill 10 minutes."
"2fee6fa0-a2e8-4e0b-a1e7-aa259a26db8e"
"easy and basic chicken child friendly noodle soup recipe"
"easy and basic chicken child friendly noodle soup recipe with chicken stock, chicken meat, butter, carrot, parsnip, clove, sea salt, black pepper, white pepper, dried herbs, soup noodles"
"https://www.yummly.com/private/recipe/Easy-And-Basic-Chicken-_child-Friendly_-Noodle-Soup-Recipe--1327247?layout=prep-steps"
"chicken stock, chicken meat, butter, carrot, parsnip, clove, sea salt, black pepper, white pepper, dried herbs, soup noodles"
"chicken stock, chicken meat, 1.0 tablespoon butter, 1.0 carrot, 0.3 parsnip, clove, sea salt, black pepper, white pepper, dried herbs, soup noodles"
"start with grating your carrot, parsnip and garlic . put the garlic separate since you will lightly butter fry your vegetables and garlic burn easily and gives a bitter taste after that . in your pot add your butter and your grated carrot, parsnip, sea salt, black pepper, white pepper, dries marjoram and stir well until your vegetables become nice and soft . add your grated garlic and stir well up to one minute . now add your chicken stock to the pot and leave to simmer not boil for a little while . in a otter ban boil some thin soup noodles with salt . when there are ready strain them and do not add them to the soup with your chicken meat taken from the bones while creating the stock . you can decorate with some herms parsley and season with extra salt if needed . or some need even some maggi drops my grandfather or a little or chicken stock my fiance or little bit of extra grated fresh garlic me or extra noodles smaller children . tip you can also substitute the noodles for any nice kid friendly or funny shaped pasta . enjoy."
"0c208148-7af9-444c-9be1-2418c2a284d5"
"lemon thyme roasted chicken"
"lemon thyme roasted chicken with roasting chicken, softened butter, lemons, thyme, salt, carrots, onions, olive oil, black pepper"
"https://www.yummly.com/private/recipe/Lemon-Thyme-Roasted-Chicken-1923660?layout=prep-steps"
"roasting chicken, softened butter, lemons, thyme, salt, carrots, onions, olive oil, black pepper"
"roasting chicken, 4.0 tablespoon softened butter, 2.0 lemons, 8.0 sprig thyme, 1.0 teaspoon salt, 1.0 pound carrots, 2.0 onions, 1.0 tablespoon olive oil, 1.0 teaspoon black pepper"
"preheat your kitchenaid compact oven to 425deg f . rinse the chicken thoroughly and remove any giblets from the cavity . pat the chicken dry . smear one tablespoon of softened butter inside the cavity . sprinkle 1/4 teaspoon of salt inside the cavity . smear one tablespoon of softened butter on the skin . sprinkle 1/4 teaspoon of salt on the skin . place a quartered lemon, a quartered onion and 4 thyme sprigs inside the cavity . use kitchen twine to truss the chicken, if desired . place the chicken in the roasting pan . arrange the roughly chopped carrots, onions and remaining lemon around the chicken . drizzle the olive oil over the vegetables . place the chicken in the preheated compact oven . while the chicken is roasting, melt the remaining two tablespoons of butter . for the first 15 minutes of the chicken roasting, baste it with melted butter every five minutes . work quickly so that the temperature inside the compact oven remains high . after 15 minutes, reduce the heat to 350deg f . sprinkle the remaining salt and pepper on the chicken . continue to baste the chicken every 15 minutes until the melted butter is exhausted . once the butter is exhausted, use the drippings to baste the chicken . cook for an additional 75 minutes, depending on the bird's size . the chicken is done when the thickest part of thigh is pierced and the juices run clear . once the chicken is done, remove it from the oven and allow it to rest at room temperature for 10 minutes before carving . remove the lemon quarters from the cavity and squeeze lemon juice over the chicken . garnish with the remaining thyme sprigs."
"a3f30be8446b4234b7ee82587e023b244a62297a"
"grilled chicken salad with strawberries and spinach recipe"
"grilled chicken salad with strawberries and spinach is made with creamy goat cheese and a white balsamic dressing, but this would also be great with feta cheese and if you want to add more protein, or skip the cheese add walnuts or slivered almonds."
"https://www.skinnytaste.com/grilled-chicken-salad-with-strawberries-and-spinach/"
"golden balsamic vinegar, extra virgin olive oil, chopped shallots, honey, water, kosher salt, fresh black pepper, boneless skinless chicken breast, garlic, seasoned salt, baby spinach, sliced strawberries, soft goat cheese"
"3 tbsp golden balsamic vinegar, 3 tbsp extra virgin olive oil, 1 tbsp chopped shallots, 1 teaspoon honey, 1 teaspoon water, 1/8 teaspoon kosher salt, fresh black pepper, 16 oz boneless skinless chicken breast, 1 clove garlic, 1 teaspoon seasoned salt, 6 cups baby spinach, 3 cups sliced strawberries, 2 ounces soft goat cheese"
"in a small bowl whisk together the dressing ingredients . for the chicken season chicken with seasoned salt, then mix in crushed garlic . light the grill or indoor grill pan on medium heat, when hot spray the grates with oil and grill the chicken about 10 to 11 minutes on each side until charred on the outside and cooked through in the center . set aside on a cutting board and slice on an angle . in a large bowl toss the spinach with the dressing . divide between 4 plates and top with strawberries, goat cheese and grilled chicken."
"f2ed0078-c0ba-4d58-8333-cc55872b9ee8"
"skinny carrot cake with greek yogurt cream cheese frosting"
"made with reduced fat cream cheese and greek yogurt, this carrot cake is lighter in calories than the classic version, but sacrifices nothing in flavor the recipe is a yummly original created by sara mellas https //www.yummly.com/dish/author/sara 20mellas ."
"https://www.yummly.com/private/recipe/Skinny-Carrot-Cake-with-Greek-Yogurt-Cream-Cheese-Frosting-2684096?layout=prep-steps"
"nonstick cooking spray, medium carrots, canola oil, applesauce, light brown sugar, granulated sugar, eggs, crushed pineapple, vanilla extract, all purpose flour, ground cinnamon, pumpkin pie spice, baking powder, baking soda, salt, reduced fat cream cheese, plain full fat greek yogurt, powdered sugar, vanilla extract"
"nonstick cooking spray, 4.0 medium carrots, 6.0 tablespoon canola oil, 0.2 cup applesauce, 0.8 cup light brown sugar, 0.5 cup granulated sugar, 3.0 eggs, 1.0 can crushed pineapple, 1.0 teaspoon vanilla extract, 2.2 cup all purpose flour, 2.0 teaspoon ground cinnamon, 1.0 teaspoon pumpkin pie spice, 1.5 teaspoon baking powder, 1.0 teaspoon baking soda, 0.5 teaspoon salt, 12.0 ounce reduced fat cream cheese, 0.8 cup plain full fat greek yogurt, 3.0 cup powdered sugar, 2.0 teaspoon vanilla extract"
"preheat the oven to 350degf . spray two 8 or 9 inch cake pans liberally with nonstick cooking spray . set aside . grate the carrots . place the canola oil, applesauce, brown sugar, granulated sugar, eggs, crushed pineapple, and vanilla extract in a large mixing bowl . whisk vigorously until smooth and combined . add the flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt to the bowl . continue whisking until the mixture is just combined . do not over mix . fold in the grated carrots . divide the batter evenly between the two cake pans . bake the cakes on middle rack of oven until a toothpick inserted in the center comes out clean, 28 33 minutes . check to see that cakes are done . remove from oven or add time as needed . allow the cakes to cool in the pans for 15 20 minutes . to release the cakes, run a butter knife between the edge of the cake and the pan . turn each cake onto a cooling rack . allow the cakes to cool completely, 1 2 hours . while the cakes cool, make the frosting . place the cream cheese in a large mixing bowl . beat with a mixer on medium speed until smooth and creamy . add the greek yogurt, powdered sugar, and vanilla extract to the bowl . continue beating on medium speed until the frosting is light and fluffy . cover the bowl of frosting with plastic wrap and refrigerate until ready to use . frost cakes as desired, and serve . refrigerate leftovers in a container for up to 1 week."
"8a4002df3b72ad39013b92c69af02098"
"greek chicken salad"
"greek chicken salad with wish bone greek vinaigrette dressing, boneless, skinless chicken breasts, nonfat plain yogurt, cucumber, chopped garlic, lemon juice, arugula leaves, tomato"
"https://www.yummly.com/private/recipe/Greek-chicken-salad-298639?layout=prep-steps"
"wish bone greek vinaigrette dressing, boneless, skinless chicken breasts, nonfat plain yogurt, cucumber, chopped garlic, lemon juice, arugula leaves, tomato"
"0.2 cup wish bone greek vinaigrette dressing, 1.2 pound boneless, skinless chicken breasts, 0.2 cup nonfat plain yogurt, 1.0 cup cucumber, 1.0 teaspoon chopped garlic, 0.5 teaspoon lemon juice, 2.0 cup arugula leaves, 1.0 tomato"
"pour 2 tablespoons wish bone greek vinaigrette dressing over chicken in large resealable plastic bag turn to coat . close bag and marinate in refrigerator 30 minutes or up to 3 hours . combine remaining 2 tablespoons dressing, yogurt, cucumber, garlic and lemon juice in small bowl . arrange arugula on serving platter . top with chicken and tomatoes, then drizzle with dressing mixture . remove chicken from marinade, discarding marinade . grill or broil chicken, turning once, until chicken is thoroughly cooked, about 13 minutes . thinly slice."
"62577891c8777a45f1394cf42f501089e131e8a2"
"petits financiers little almond cakes"
"a cookbook's journey from anne willan to tori avey . read about anne's memoir one souffle at a time and try her recipe for petits financiers."
"https://toriavey.com/toris-kitchen/ex-libris-anne-willan-petit-financiers/"
"butter, plus more for the molds, whole blanched almonds, flour, sifted, plus more for the molds, cups powdered sugar, sifted, egg whites"
"1 cup butter, plus more for the molds, 2/3 cup whole blanched almonds, 3/4 cup flour, sifted, plus more for the molds, 2 1/4 cups cups powdered sugar, sifted, 7 large egg whites"
"to brown the butter have a bowl of cold water ready . in a small saucepan melt the butter and heat until it stops sputtering, stirring often to prevent the milk solids from burning.when the milk solids at the bottom are lightly browned and the butter has developed a nutty smell and flavor, remove from the heat and plunge the base of the pan into the bowl of cold water to stop the cooking it will scorch very easily . let it cool to lukewarm . to grind the almonds, put them in a food processor with the flour . work with the pulse button until finely ground, 40 to 60 seconds . put the almond and flour mixture into a bowl, stir in the powdered sugar and make a well in the center . whisk the egg whites until slightly frothy and pour into the well . stir with a whisk until smooth . put the mixture into a heavy based medium saucepan, set it over low heat, and stir constantly until the mixture is just warm to the touch . take the pan from the heat and stir in the brown butter . be sure to mix very well so that the mixture is completely homogenous and smooth . cover and leave the batter to stand for 4 hours at room temperature so the flour softens and the financiers bake more evenly.when 4 hours have passed, preheat the oven to 425 degrees f and place a rack in the center of the oven . butter the financier mold generously with melted butter and chill until set . sprinkle the mold with flour and tap on the counter to remove the excess.place the mold on a sheet tray . pour the batter into a pitcher and fill the mold nearly to the top . be sure that the batter is spread evenly in the molds, otherwise your financiers will not bake evenly across the top.bake for 12 to 15 minutes, until the financiers are risen, golden brown, and firm when lightly pressed with a fingertip.unmold them onto a rack and leave to cool . bake the remaining batter in as many batches as necessary . your financiers can be kept up to a week in an airtight container, or frozen, and the flavor mellows."
"8a4002df3b72ad39013b932df6965e64"
"garlic chicken and shells"
"garlic chicken and shells with boneless, skinless chicken breast halves, i can't believe it's not butter spread, red bell pepper, sliced, onion, water, milk, knorr italian sides creamy garlic shells"
"https://www.yummly.com/private/recipe/Garlic-chicken-_-shells-299151?layout=prep-steps"
"boneless, skinless chicken breast halves, i can't believe it's not butter spread, red bell pepper, sliced, onion, water, milk, knorr italian sides creamy garlic shells"
"0.5 pound boneless, skinless chicken breast halves, 2.0 tablespoon i can't believe it's not butter spread, 1.0 red bell pepper, sliced, 1.0 onion, 1.8 cup water, 0.5 cup milk, 1.0 package knorr italian sides creamy garlic shells"
"season chicken, if desired, with salt and ground black pepper . melt spread in 12 inch nonstick skillet over medium high heat and cook chicken, stirring occasionally, 5 minutes or until chicken is thoroughly cooked . remove chicken and set aside . stir red pepper and onion into same skillet . cook, stirring occasionally, 3 minutes or until vegetables are tender . stir in water and milk and bring to a boil over high heat . stir in knorr italian sides creamy garlic shells and continue boiling over medium heat, stirring occasionally, 10 minutes or until pasta is tender . stir in chicken heat through . garnish, if desired, with chopped fresh parsley."
"8a4002df3b72ad39013b9137ad5f364a"
"maple dijon carrots"
"maple dijon carrots with carrots, promise buttery spread, dijon mustard, pure maple syrup"
"https://www.yummly.com/private/recipe/Maple-dijon-carrots-303063?layout=prep-steps"
"carrots, promise buttery spread, dijon mustard, pure maple syrup"
"1.0 pound carrots, 1.0 tablespoon promise buttery spread, 1.0 teaspoon dijon mustard, 2.0 teaspoon pure maple syrup"
"in medium saucepan, add carrots and enough water to cover . bring to a boil over high heat . reduce heat to medium high and cook 6 minutes or until crisp tender drain . in same saucepan, toss carrots with remaining ingredients . garnish, if desired, with chopped fresh parsley."
"8a4002df3b72ad39013b93121a624d50"
"knock your stilettos off shooters"
"knock your stilettos off shooters with vodka, habanero chili pepper, watermelon, lipton sparkling diet green tea with strawberry kiwi"
"https://www.yummly.com/private/recipe/Knock-your-stilettos-off-shooters-299007?layout=prep-steps"
"vodka, habanero chili pepper, watermelon, lipton sparkling diet green tea with strawberry kiwi"
"0.5 cup vodka, 0.5 teaspoon habanero chili pepper, 10.0 watermelon, 10.0 tablespoon lipton sparkling diet green tea with strawberry kiwi"
"combine vodka with chili pepper in small bowl let stand 20 minutes . strain remove chili pepper reserve vodka . chill until ready to use . to serve, pour scant tablespoon reserved vodka mixture into 10 chilled shot glasses . add 1 melon ball to each, then pour in lipton sparkling diet green tea with strawberry kiwi . garnish, if desired, with small cilantro sprig . serve immediately."
"c1cfaa94aa94814a0ac988c6ea0278a3aa0b1954"
"skinny garlic mashed potatoes"
"these skinny garlic mashed potatoes are so much lighter than traditional mashed potatoes, and taste so good"
"https://www.skinnytaste.com/garlic-mashed-potatoes-3-ww-points/"
"4 medium yukon gold potatoes, peeled and cubed, large garlic cloves, light sour cream, fat free chicken broth, skim milk, whipped butter, kosher salt to taste, dash of fresh ground pepper, fresh herbs of choice parsley"
"2 lbs 4 medium yukon gold potatoes, peeled and cubed, 4 large garlic cloves, 1/4 cup light sour cream, 1/2 cup fat free chicken broth, 1/4 cup skim milk, 1 tbsp whipped butter, kosher salt to taste, dash of fresh ground pepper, 1 tbsp fresh herbs of choice parsley"
"put potatoes and garlic in a large pot with salt and enough water to cover . bring to a boil . cover and reduce heat . simmer for 20 minutes or until potatoes are tender . drain and return potatoes and garlic to pan . add sour cream and remaining ingredients . using a masher, mash until smooth . season with salt and pepper to taste."
"6a8f7204697c679d28d06ecffb50bae9800f47fb"
"slow cooker chicken tacos"
"these easy slow cooker chicken tacos made in the crock pot with chicken breast, salsa, and spices are on repeat in my house"
"https://www.skinnytaste.com/slow-cooker-chicken-tacos/"
"boneless skinless chicken breast, adobo seasoning, garlic powder, ground cumin, chunky mild or medium salsa, shredded red cabbage, juice of 1/2 lime, chopped cilantro, kosher salt, from 1 medium haas avocado, sliced, lime wedges for squeezing, corn tortillas"
"1 1/2 lbs boneless skinless chicken breast, adobo seasoning, 1/4 tsp garlic powder, 3/4 tsp ground cumin, 1 cup chunky mild or medium salsa, 1 cup shredded red cabbage, juice of 1/2 lime, 1/4 cup chopped cilantro, 1/4 teaspoon kosher salt, 6 ounces from 1 medium haas avocado, sliced, lime wedges for squeezing, 12 corn tortillas"
"season the chicken with adobo or salt, then place in the crock pot and top with garlic powder and cumin . top chicken with salsa no water needed . cover and cook low for 4 to 6 hours, until chicken shreds easily . when cooked, drain excess liquid from the pot keeping as much as the tomato sauce as possible and shred with two forks . cover and keep warm until ready to eat . make the slaw, combine cabbage, lime juice, cilantro and salt in a bowl and toss . heat the tortillas about 30 seconds on each side over the flame of your stove until slightly charred, transfer to a plate with a towel on top to keep warm and repeat with the remaining tortillas . to serve, place 3 tortillas on each plate, top with chicken, slaw, sliced avocado and serve with lime wedges."
"d6532725-a7db-4df0-b566-5c867f25b30f"
"buffalo baked chicken tenders"
"craving boneless buffalo wings but don't want to go out enjoy these crunchy tenders right at home, without the mess or added fat from frying"
"https://www.yummly.com/private/recipe/Buffalo-Baked-Chicken-Tenders-9073044?layout=prep-steps"
"chicken breast tenders, salt, black pepper, flour, large egg, panko breadcrumbs, salt, garlic powder, canola oil cooking spray, prepared buffalo wing sauce"
"1.0 pound chicken breast tenders, 1.0 teaspoon salt, 0.2 teaspoon black pepper, 1.0 cup flour, 1.0 large egg, 1.2 cup panko breadcrumbs, 0.2 teaspoon salt, 0.2 teaspoon garlic powder, canola oil cooking spray, 0.8 cup prepared buffalo wing sauce"
"preheat the oven to 375degf . line a large baking sheet with parchment paper . set aside . season the chicken tenders with the salt and pepper . place the flour in a medium bowl . in a second bowl, whisk the egg until smooth . in a third bowl, combine the panko, salt, and garlic powder . coat a chicken tender thoroughly in flour, then dip in the beaten egg . place the tender in the bowl of panko, and turn until it is evenly coated . transfer from the bowl to the baking sheet . repeat process with the remaining chicken . spray the chicken tenders liberally on one side with the cooking spray . bake the chicken tenders on middle rack of oven until they are beginning to brown, 13 15 minutes . flip the tenders and spray once more with cooking spray . continue baking until the panko is golden and crispy and the chicken is cooked through, 12 15 minutes . check to see that chicken tenders are done . remove from oven or add time as needed . allow chicken tenders to cool slightly, then transfer to a plate and serve immediately with buffalo sauce on the side . alternatively, toss the chicken tenders with the sauce in a mixing bowl before serving."
"0eb170977dc16665a9cbeaf63410e297e87e0bea"
"lemon lavender iced tea"
"lightly sweetened black iced tea infused with floral lavender flavor and fresh lemon juice . crisp and refreshing."
"https://toriavey.com/toris-kitchen/lemon-lavender-iced-tea/"
"black tea bags, water, sugar, culinary lavender, freshly squeezed lemon juice"
"8 black tea bags, 9 cups water, 1 cup sugar, 1 large handful culinary lavender, 1/4 cup freshly squeezed lemon juice"
"in a small saucepan, combine 1 cup of water with the sugar and bring to a simmer over medium heat . add lavender and continue to boil for 30 seconds . remove from heat and allow to cool completely, then strain the lavender from the syrup with a mesh strainer . in another small saucepan, boil 2 cups of water . remove from heat and add tea bags . allow to steep for at least 30 minutes, then remove the tea bags . in a large pitcher, combine the lavender syrup, brewed tea, lemon juice and remaining 6 cups of water . stir well to combine . you may add additional sugar or lemon juice to taste if desired as written the drink is only lightly sweetened and refreshing.chill the pitcher of tea thoroughly . stir again, then pour over ice . enjoy"
End of preview (truncated to 100 rows)
YAML Metadata Warning: empty or missing yaml metadata in repo card (https://huggingface.co/docs/hub/datasets-cards)

RecipeNLG: A Cooking Recipes Dataset

RecipeNLG: A Cooking Recipes Dataset for Semi-Structured Text Generation - Lite version

The dataset contains 7,198 cooking recipes (>7K). It's processed in more careful way and provides more samples than any other dataset in the area.

How to use

pip install git+https://github.com/huggingface/datasets.git

Load m3hrdadfi/recipe_nlg_lite dataset using load_dataset:

from datasets import load_dataset


dataset = load_dataset("m3hrdadfi/recipe_nlg_lite")
print(dataset)

Output:

DatasetDict({
    train: Dataset({
        features: ['uid', 'name', 'description', 'link', 'ner', 'ingredients', 'steps'],
        num_rows: 6118
    })
    test: Dataset({
        features: ['uid', 'name', 'description', 'link', 'ner', 'ingredients', 'steps'],
        num_rows: 1080
    })
})

Examples

{
  "description": "we all know how satisfying it is to make great pork tenderloin, ribs, or a roast but the end of the meal creates a new quandary what do you do with the leftover pork contrary to what you might think, it's not that difficult . how to repurpose your meal is where real cooking creativity comes into play, so let us present to you our favorite pork chop soup recipe . with this recipe, you'll discover how the natural bold flavor of pork gives this hearty soup a lift that a vegetable soup or chicken noodle soup just can't get . it's a dinner recipe to warm you up on a cold winter night or a midday restorative for a long work week . throw all the ingredients in a large pot and let it simmer on the stove for a couple hours, or turn it into a slow cooker recipe and let it percolate for an afternoon . this foolproof recipe transforms your favorite comfort food into an easy meal to warm you up again and again . the health benefits of pork pork is a great option if you're on a low carb diet or trying to up your protein intake . the protein percentage of leaner cuts of pork can be as high as 89 percent pork also provides valuable vitamins and minerals that make pork recipes worthy endeavors . pork has high levels of thiamin and niacin, which other types of meat like beef and lamb lack . they are both b vitamins that aid in several body functions such as metabolism and cell function . pork also delivers a healthy amount of zinc, which aids in brain and immune system function . that makes digging into this pork chop noodle soup all the more alluring . recipe variations this pork soup recipe can be adapted to many diets . if you're following a low carb or ketogenic diet, you can modify the recipe to suit you by leaving out the noodles . if you like, you can add a little crunch by topping it with french fried onions . for cheese lovers, a sprinkle of parmesan cheese can give the soup more body and extra umami flavors . if you're not a noodle lover, this soup recipe works equally well as a potato soup with diced potatoes . if you want to make a southwestern or mexican version, add a can of diced tomatoes and bell peppers for a little extra depth . if you have a penchant for spicy soups, add a little chili powder or red pepper flakes . it's up to you this recipe is great for using up leftover pork chops, but you can make this soup using fresh chops however you decide to do it, you won't be disappointed.",
  "ingredients": "3.0 bone in pork chops, salt, pepper, 2.0 tablespoon vegetable oil, 2.0 cup chicken broth, 4.0 cup vegetable broth, 1.0 red onion, 4.0 carrots, 2.0 clove garlic, 1.0 teaspoon dried thyme, 0.5 teaspoon dried basil, 1.0 cup rotini pasta, 2.0 stalk celery",
  "link": "https://www.yummly.com/private/recipe/Pork-Chop-Noodle-Soup-2249011?layout=prep-steps",
  "name": "pork chop noodle soup",
  "ner": "bone in pork chops, salt, pepper, vegetable oil, chicken broth, vegetable broth, red onion, carrots, garlic, dried thyme, dried basil, rotini pasta, celery",
  "steps": "season pork chops with salt and pepper . heat oil in a dutch oven over medium high heat . add chops and cook for about 4 minutes, until golden brown . flip and cook 4 minutes more, until golden brown . transfer chops to a plate and set aside . pour half of chicken broth into pot, scraping all browned bits from bottom . add remaining chicken broth, vegetable broth, onion, carrots, celery and garlic . mix well and bring to a simmer . add 1 quart water, thyme, basil, 2 teaspoons salt and 1 teaspoon pepper . mix well and bring to a simmer . add chops back to pot and return to simmer . reduce heat and simmer for 90 minutes, stirring occasionally, being careful not to break up chops . transfer chops to plate, trying not to break them up . set aside to cool . raise the heat and bring the soup to a boil . add pasta and cook for about 12 minutes, until tender . when the chops are cool, pull them apart, discarding all the bones and fat . add the meat back to soup and stir well . taste for salt and pepper, and add if needed, before serving.",
  "uid": "dab8b7d0-e0f6-4bb0-aed9-346e80dace1f"
}

Citation

@misc{RecipeNLGLite, 
  author          = {Mehrdad Farahani},
  title           = {RecipeNLG: A Cooking Recipes Dataset for Semi-Structured Text Generation (Lite)},
  year            = 2021,
  publisher       = {GitHub},
  journal         = {GitHub repository},
  howpublished    = {url{https://github.com/m3hrdadfi/recipe-nlg-lite}},
} 
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