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AWeirdDev

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all-recipes-sm

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{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "4 hrs 5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "4 hrs 15 mins", "yield": "12 servings" }

[ { "name": "corned beef brisket with spice packet", "quanity": "1", "unit": "(4 pound)" }, { "name": "water to cover", "quanity": "4", "unit": "cups" }, { "name": "amber ale", "quanity": "2", "unit": "(12 fluid ounce) cans" }, { "name": "onion, quartered", "quanity": "1", "unit": "large" }, { "name": "red chiles", "quanity": "4", "unit": "" }, { "name": "garlic", "quanity": "3", "unit": "cloves" }, { "name": "cinnamon sticks", "quanity": "3", "unit": "" }, { "name": "peppercorns", "quanity": "12", "unit": "" }, { "name": "bay leaves", "quanity": "4", "unit": "" }, { "name": "brown sugar", "quanity": "½", "unit": "cup" }, { "name": "ground cloves", "quanity": "½", "unit": "teaspoon" }, { "name": "ground ginger", "quanity": "½", "unit": "teaspoon" }, { "name": "ground mustard", "quanity": "½", "unit": "teaspoon" }, { "name": "celery salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "caraway seeds", "quanity": "¼", "unit": "teaspoon" } ]

[ " Place corned beef brisket and spice packet in a large Dutch oven with water to cover. Add ale, onion, chiles, garlic, cinnamon sticks, peppercorns, and bay leaves. Bring to a boil. Reduce heat and simmer for 4 to 5 hours.\n", " Combine brown sugar, cloves, ginger, mustard, celery salt, and caraway seeds in a small bowl. Remove corned beef from the cooking liquid and discard aromatics. Rub brown sugar mixture onto the cooked corned beef while still hot.\n", " Preheat an outdoor grill for medium heat and lightly oil the grate.\n", " Place the coated corned beef on the hot grill and cook until the coating is crunchy, 5 to 10 minutes.\n" ]

{ "Calories": "251", "Carbs": "16g", "Fat": "13g", "Protein": "13g" }

{ "active_time": null, "additional_time": "1 hr", "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr 5 mins", "yield": "1 1/2 cups" }

[ { "name": "ranch salad dressing (such as Hidden Valley® Original Ranch®)", "quanity": "1", "unit": "(16 ounce) bottle" }, { "name": "hot pepper sauce (such as Tabasco®)", "quanity": "1", "unit": "tablespoon" }, { "name": "hot pepper sauce (such as Frank's RedHot®)", "quanity": "1", "unit": "tablespoon" }, { "name": "ground cayenne pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "chili powder", "quanity": "1", "unit": "teaspoon" } ]

[ " Gather the ingredients.\n", " Combine salad dressing, hot pepper sauces, cayenne pepper, and chili powder in a bowl.\n", " Chill in the refrigerator for at least 1 hour.\n" ]

{ "Calories": "192", "Carbs": "2g", "Fat": "20g", "Protein": "1g" }

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

[ { "name": "potatoes, cut into chunks", "quanity": "6", "unit": "medium" }, { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "seasoned salt, or to taste", "quanity": "½", "unit": "teaspoon" }, { "name": "salt, or to taste", "quanity": "½", "unit": "teaspoon" }, { "name": "cracked black pepper", "quanity": "1", "unit": "teaspoon" } ]

[ " Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.\n", " Rinse potatoes and dry with a paper towel.\n", " Place potatoes into a large bowl with oil, seasoned salt, salt, and pepper; mix until well coated.\n", " Pour onto the prepared baking sheet and spread into an even layer.\n", " Bake in the preheated oven, turning occasionally, until potatoes are tender and golden brown, about 1 hour.\n" ]

{ "Calories": "205", "Carbs": "38g", "Fat": "5g", "Protein": "4g" }

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

[ { "name": "peanut oil", "quanity": "2", "unit": "tablespoons" }, { "name": "margarine", "quanity": "1", "unit": "tablespoon" }, { "name": "onion, chopped", "quanity": "1", "unit": "large" }, { "name": "minced garlic", "quanity": "2", "unit": "tablespoons" }, { "name": "minced fresh ginger root", "quanity": "1", "unit": "tablespoon" }, { "name": "ground coriander", "quanity": "2", "unit": "tablespoons" }, { "name": "ground cumin", "quanity": "2", "unit": "tablespoons" }, { "name": "ground cinnamon", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "ground turmeric", "quanity": "¼", "unit": "teaspoon" }, { "name": "tomatoes", "quanity": "2", "unit": "" }, { "name": "serrano chile peppers, seeded", "quanity": "2", "unit": "" }, { "name": "fresh cilantro", "quanity": "½", "unit": "cup" }, { "name": "yogurt, whisked until smooth", "quanity": "½", "unit": "cup" }, { "name": "water", "quanity": "3", "unit": "cups" } ]

[ " Gather all ingredients.\n", " Heat oil and margarine in a small skillet or wok over medium-high heat. Add onion and sauté until very brown, 10 to 15 minutes; do not undercook or sauce will taste funny.\n", " Add garlic and ginger to onions; sauté for an additional 2 minutes.\n", " Transfer mixture to a food processor and blend until smooth. Do not rinse the food processor. Place blended onion mixture in a large saucepan. Stir in coriander, cumin, cinnamon, black pepper, cayenne pepper, and turmeric; cook over low heat until mixture is thick and has a paste-like consistency.\n", " Purée tomatoes, chile peppers, and cilantro in the food processor until smooth.\n", " Add to onion mixture and stir over low heat, cooking off moisture from tomatoes and peppers.\n", " Add yogurt a little bit at a time, stirring constantly to avoid curdling.\n", " Blend mixture in the food processor until smooth\n", " Return to saucepan, add water, and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes.\n", " Reduce heat and simmer until desired consistency is reached.\n" ]

{ "Calories": "75", "Carbs": "6g", "Fat": "6g", "Protein": "2g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "16", "soak_time": null, "stand_time": null, "total_time": "10 mins", "yield": "1 gallon" }

[ { "name": "lemon juice", "quanity": "½", "unit": "cup" }, { "name": "filtered water, divided", "quanity": "15 ½", "unit": "cups" }, { "name": "fresh ginger, peeled", "quanity": "1", "unit": "(2 inch) piece" }, { "name": "honey", "quanity": "4", "unit": "teaspoons" }, { "name": "4 quart-size mason jars (optional)", "quanity": "", "unit": "" } ]

[ " Gather the ingredients.\n", " Combine lemon juice, 1/2 cup water, ginger, and honey in a blender; blend for 20 to 30 seconds.\n", " Strain the mixture evenly into 4 quart-sized mason jars or a 1-gallon pitcher.\n", " Top off with remaining water and stir. Place lids on the jars or cover pitcher and store in the refrigerator.\n" ]

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

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "16", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": null }

[ { "name": "cream cheese, softened", "quanity": "2", "unit": "(8 ounce) packages" }, { "name": "hot pepper sauce", "quanity": "¾", "unit": "cup" }, { "name": "diced cooked chicken", "quanity": "2", "unit": "cups" }, { "name": "ranch-style salad dressing", "quanity": "1", "unit": "cup" }, { "name": "shredded Cheddar cheese", "quanity": "1", "unit": "cup" } ]

[ " Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).\n", " Mix cream cheese and hot pepper sauce together in a medium bowl until well blended; stir in chicken, dressing, and Cheddar cheese.\n", " Spread into a 9x13-inch baking dish.\n", " Bake in the preheated oven until bubbly, about 30 minutes. If oil collects on the top, dab it off using a paper towel.\n", " Serve and enjoy!\n" ]

{ "Calories": "240", "Carbs": "2g", "Fat": "22g", "Protein": "9g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "35 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "5", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": null }

[ { "name": "penne pasta", "quanity": "8", "unit": "ounces" }, { "name": "Italian sausage", "quanity": "10", "unit": "ounces" }, { "name": "unsalted butter", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "crushed red pepper flakes (Optional)", "quanity": "1", "unit": "pinch" }, { "name": "flour", "quanity": "1", "unit": "tablespoon" }, { "name": "1% milk", "quanity": "1", "unit": "cup" }, { "name": "heavy whipping cream", "quanity": "½", "unit": "cup" }, { "name": "reserved pasta water", "quanity": "¼", "unit": "cup" }, { "name": "grated mozzarella cheese", "quanity": "1 ¼", "unit": "ounces" }, { "name": "grated provolone cheese", "quanity": "1 ¼", "unit": "ounces" }, { "name": "grated Fontina cheese ", "quanity": "1 ¼", "unit": "ounces" }, { "name": "finely grated Parmesan cheese", "quanity": "1 ¼", "unit": "ounces" }, { "name": "julienned sun-dried tomatoes", "quanity": "¼", "unit": "cup" } ]

[ " Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until penne start to get tender, about 8 minutes. Drain and reserve 1/4 cup pasta water.\n", " Preheat the oven to 375 degrees F (190 degrees C).\n", " Meanwhile, cook Italian sausage in a heavy skillet over medium-high heat until brown and crumbly, about 5 minutes. Transfer to a paper towel lined plate.\n", " Melt butter in a skillet over medium heat. Sauté minced garlic and red pepper flakes until garlic is fragrant, 30 to 45 seconds. Sprinkle flour over mixture and stir to combine, making sure there are no lumps.\n", " Pour in milk, cream, and reserved pasta water. Mix mozzarella, provolone, Fontina, and Parmesan cheeses in a bowl and stir in about 4/5th of the cheese mixture. Stir to combine. Add penne, cooked Italian sausage, and julienned sun dried tomatoes to the cheese sauce. Mix to combine and pour into an 8x8 inch casserole dish. Sprinkle with remaining cheese mixture.\n", " Bake in the preheated oven until cheese is melted and lightly browned, about 25 minutes.\n" ]

{ "Calories": "603", "Carbs": "40g", "Fat": "39g", "Protein": "25g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "2", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": null }

[ { "name": "lobster tails, split along the center top", "quanity": "2", "unit": "" }, { "name": "butter, melted", "quanity": "2", "unit": "teaspoons" }, { "name": "jumbo lump crabmeat", "quanity": "½", "unit": "cup" }, { "name": "clarified butter, at room temperature", "quanity": "¼", "unit": "cup" }, { "name": "buttery round crackers, crushed", "quanity": "15", "unit": "" }, { "name": "chopped fresh parsley leaves", "quanity": "1", "unit": "tablespoon" }, { "name": "fresh lemon juice", "quanity": "1", "unit": "tablespoon" }, { "name": "seafood seasoning (such as Old Bay®)", "quanity": "1", "unit": "teaspoon" }, { "name": "lemon zest", "quanity": "1", "unit": "teaspoon" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" }, { "name": "salt, or to taste", "quanity": "¼", "unit": "teaspoon" }, { "name": "freshly ground white pepper, or to taste", "quanity": "¼", "unit": "teaspoon" } ]

[ " Gather the ingredients and preheat the oven to 425 degrees F (220 degrees C).\n", " Pull the edges of the split lobster shells apart and gently lift tail meat to rest above the shells. Place tails onto a baking sheet and brush meat with melted butter.\n", " Gently mix crabmeat, clarified butter, crushed crackers, parsley, lemon juice, seafood seasoning, lemon zest, garlic, salt, and pepper together in a bowl until thoroughly combined.\n", " Spoon 1/2 of the mixture into each tail; press gently to pack mixture so it doesn't fall off.\n", " Bake in the preheated oven until meat is opaque and the stuffing is golden brown on top, 10 to 12 minutes. An instant-read thermometer inserted into the thickest part of the lobster tail should read 145 degrees F (65 degrees C).\n" ]

{ "Calories": "596", "Carbs": "19g", "Fat": "41g", "Protein": "36g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "16", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": "1 dump cake" }

[ { "name": "cooking spray", "quanity": "", "unit": "" }, { "name": "fresh strawberries, diced", "quanity": "1", "unit": "pound" }, { "name": "sugar", "quanity": "2", "unit": "teaspoons" }, { "name": "cream cheese, softened", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "white cake mix ", "quanity": "1", "unit": "(15.25 ounce) package" }, { "name": "butter, melted", "quanity": "1", "unit": "cup" }, { "name": "strawberry pie filling", "quanity": "1", "unit": "(21 ounce) can" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch dish with nonstick cooking spray. Set aside.\n", " Sprinkle strawberries with sugar; set aside until strawberries release their juices, about 10 minutes.\n", " Meanwhile, in a large bowl, whip cream cheese until light and fluffy. Add strawberries to whipped cream cheese and mix until well combined.\n", " Combine cake mix and melted butter in a separate bowl and mix until mixture comes together as a crumble.\n", " Pour pie filling into the greased baking dish. Pour strawberry-cream cheese mixture on top. Evenly distribute crumble over pie filling.\n", " Bake in the preheated oven for 30 minutes. Remove from oven and cool on a wire rack.\n" ]

{ "Calories": "314", "Carbs": "33g", "Fat": "19g", "Protein": "3g" }

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

[ { "name": "butter, divided", "quanity": "4", "unit": "tablespoons" }, { "name": "onion, diced", "quanity": "1", "unit": "medium" }, { "name": "white sugar", "quanity": "2", "unit": "teaspoons" }, { "name": "calves' livers", "quanity": "1", "unit": "pound" }, { "name": "all-purpose flour", "quanity": "¼", "unit": "cup" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" } ]

[ " Gather the ingredients.\n", " Melt 3 tablespoons butter in a medium skillet over medium heat. Add onion and sauté until soft, about 5 minutes. Stir in sugar, reduce the heat to low, and continue to cook and stir until onion is very tender and brown, about 25 to 30 minutes; transfer onions into a small bowl and reserve skillet.\n", " While the onions are cooking, rinse liver and remove the thin outer membrane. Slice liver into 1/4- to 1/2-inch-thick slices.\n", " Dredge liver in flour.\n", " Heat remaining 1 tablespoon butter in the same skillet over medium heat. Add liver and cook until browned, 1 to 1 1/2 minutes per side.\n", " Serve liver smothered with caramelized onions.\n" ]

{ "Calories": "303", "Carbs": "15g", "Fat": "16g", "Protein": "24g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "35 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "55 mins", "yield": null }

[ { "name": "ground beef", "quanity": "1", "unit": "pound" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "onion, chopped", "quanity": "1", "unit": "small" }, { "name": "pinto beans, rinsed and drained", "quanity": "2", "unit": "(15 ounce) cans" }, { "name": "crushed tomatoes", "quanity": "2", "unit": "(15 ounce) cans" }, { "name": "cream-style corn", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "cornbread mix", "quanity": "1", "unit": "(6 ounce) box" }, { "name": "egg, lightly beaten", "quanity": "1", "unit": "large" }, { "name": "shredded Cheddar cheese", "quanity": "1", "unit": "cup" } ]

[ " Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).\n", " Heat a cast iron skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Season beef with salt and black pepper.\n", " Stir onion into ground beef; cook and stir over medium heat for 1 minute, then immediately remove the skillet from heat. Stir in pinto beans and crushed tomatoes.\n", " Beat together cream-style corn, cornbread mix, and egg in a large bowl until smooth; spread over ground beef mixture in the skillet. Sprinkle with Cheddar cheese.\n", " Bake in the preheated oven until cheese is melted and cornbread is set in the middle, about 25 minutes.\n" ]

{ "Calories": "515", "Carbs": "57g", "Fat": "21g", "Protein": "28g" }

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

[ { "name": "cashews", "quanity": "1", "unit": "cup" }, { "name": "garlic, peeled", "quanity": "4", "unit": "cloves" }, { "name": "carrots, peeled and roughly chopped", "quanity": "1", "unit": "pound" }, { "name": "lemon, juiced", "quanity": "1", "unit": "large" }, { "name": "tamari", "quanity": "1", "unit": "tablespoon" }, { "name": "flat-leaf parsley, chopped", "quanity": "1", "unit": "bunch" }, { "name": "mayonnaise, or to taste", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "salt to taste", "quanity": "", "unit": "" } ]

[ " Combine cashews and garlic in a food processor; pulse until finely chopped. Add carrots, lemon juice, tamari, parsley, and mayonnaise; process until smooth. Season with salt.\n" ]

{ "Calories": "199", "Carbs": "18g", "Fat": "14g", "Protein": "5g" }

{ "active_time": null, "additional_time": "3 days 11 hrs", "bake_time": null, "chill_time": null, "cook_time": "2 hrs 15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "1 hr", "rest_time": null, "servings": "48", "soak_time": null, "stand_time": null, "total_time": "3 days 14 hrs 15 mins", "yield": "6 pint jars" }

[ { "name": "cucumbers - peeled, seeded, and quartered lengthwise", "quanity": "12", "unit": "large" }, { "name": "pickling lime (calcium hydroxide)", "quanity": "1", "unit": "cup" }, { "name": "water", "quanity": "1", "unit": "gallon" }, { "name": "cold water, or as needed to cover", "quanity": "1", "unit": "gallon" }, { "name": "white vinegar, divided", "quanity": "1 ¾", "unit": "cups" }, { "name": "water, plus more as needed", "quanity": "1 ¼", "unit": "cups" }, { "name": "cinnamon red hot candies", "quanity": "12 ½", "unit": "ounces" }, { "name": "red food coloring", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "alum", "quanity": "½", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "1 ¼", "unit": "cups" }, { "name": "cinnamon sticks", "quanity": "4", "unit": "(4-inch)" }, { "name": "6 pint-sized canning jars with rings and lids", "quanity": "unknown", "unit": "unknown" } ]

[ " Put cucumber spears in a large container. Stir pickling lime into 1 gallon of water in a large pitcher until lime is dissolved; pour over cucumbers. Refrigerate for 24 hours.\n", " Drain cucumbers and rinse well; return to large container. Pour enough cold water over the drained cucumbers to cover. Soak at least 3 hours; drain. Transfer cucumbers to a large pot.\n", " Stir 1 ¼ cups of vinegar and 1 ¼ cups of water together in a bowl; add cinnamon red hot candies. Set aside to soak, stirring occasionally.\n", " Stir 1/2 cup vinegar, red food coloring, and alum together in a bowl until alum is dissolved; pour over cucumbers and add enough water to cover. Put a lid on the pot, place the pot over medium heat, and bring to a boil. Reduce heat to low and simmer for 2 hours; drain and return cucumbers to the pot.\n", " Pour cinnamon candy mixture into a saucepan; add sugar and cinnamon sticks. Bring the mixture to a boil; cook and stir until the candies and sugar are dissolved completely into a syrupy liquid. Pour the liquid over the drained cucumbers. Refrigerate 8 hours to overnight.\n", " Drain liquid from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate 24 hours.\n", " Drain liquid again from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate another 24 hours.\n", " Heat cucumbers and syrup to a boil.\n", " Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumbers into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Refrigerate until chilled before serving.\n" ]

{ "Calories": "63", "Carbs": "16g", "Fat": "0g", "Protein": "1g" }

{ "active_time": null, "additional_time": "15 mins", "bake_time": null, "chill_time": null, "cook_time": "35 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": null, "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": null }

[ { "name": "basmati rice", "quanity": "1 ½", "unit": "cups" }, { "name": "vegetable oil", "quanity": "2", "unit": "tablespoons" }, { "name": "cinnamon stick", "quanity": "1", "unit": "(2 inch) piece" }, { "name": "green cardamom", "quanity": "2", "unit": "pods" }, { "name": "whole cloves", "quanity": "2", "unit": "" }, { "name": "cumin seed", "quanity": "1", "unit": "tablespoon" }, { "name": "onion, thinly sliced", "quanity": "1", "unit": "small" }, { "name": "water", "quanity": "2 ½", "unit": "cups" }, { "name": "salt, or to taste", "quanity": "1", "unit": "teaspoon" } ]

[ " Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.\n", " In the last 10 minutes of soaking, heat oil in a large pot or saucepan over medium heat. Add cinnamon stick, cardamom pods, and cloves, then stir in cumin seed. Cook and stir until fragrant and toasted, about a minute. Add sliced onion; cook and stir until tender and a rich golden brown color, about 10 minutes.\n", " Drain water from rice, and stir into the pot. Cook and stir rice until lightly toasted, about 3 minutes. Add water and salt, and bring to a boil. Cover and reduce heat to low.\n", " Simmer until all the water has been absorbed, about 15 minutes. Let stand for 5 minutes, then fluff with a fork before serving.\n" ]

{ "Calories": "216", "Carbs": "39g", "Fat": "5g", "Protein": "4g" }

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

[ { "name": "self-rising flour", "quanity": "2", "unit": "cups" }, { "name": "beer", "quanity": "1", "unit": "(12 fluid ounce) can or bottle" } ]

[ " Whisk flour and beer together in a bowl until just combined; batter will be lumpy.\n" ]

{ "Calories": "260", "Carbs": "50g", "Fat": "1g", "Protein": "7g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "3 hrs", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "3 hrs 30 mins", "yield": null }

[ { "name": "shredded, cooked chicken", "quanity": "1", "unit": "pound" }, { "name": "whole peeled tomatoes, mashed", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "enchilada sauce", "quanity": "1", "unit": "(10 ounce) can" }, { "name": "chopped green chile peppers", "quanity": "1", "unit": "(4 ounce) can" }, { "name": "onion, chopped", "quanity": "1", "unit": "medium" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "water", "quanity": "2", "unit": "cups" }, { "name": "chicken broth", "quanity": "1", "unit": "(14.5 ounce) can" }, { "name": "cumin", "quanity": "1", "unit": "teaspoon" }, { "name": "chili powder", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "bay leaf", "quanity": "1", "unit": "" }, { "name": "frozen corn", "quanity": "1", "unit": "(10 ounce) package" }, { "name": "chopped cilantro", "quanity": "1", "unit": "tablespoon" }, { "name": "corn tortillas", "quanity": "7", "unit": "" }, { "name": "vegetable oil, or as needed", "quanity": "2", "unit": "tablespoons" } ]

[ " Gather all ingredients.\n", " Place chicken, tomatoes, enchilada sauce, green chiles, onion, and garlic into a slow cooker.\n", " Pour in water and chicken broth; season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.\n", " When the soup is almost finished, preheat the oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil.\n", " Cut tortillas into strips, then spread on a baking sheet.\n", " Bake in the preheated oven until crisp, 10 to 15 minutes.\n", " Sprinkle tortilla strips over soup before serving.\n" ]

{ "Calories": "262", "Carbs": "25g", "Fat": "11g", "Protein": "18g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 55 mins", "yield": null }

[ { "name": "cherry wood chips", "quanity": "2", "unit": "cups" }, { "name": "beer, half full", "quanity": "2", "unit": "(12 fluid ounce) cans" }, { "name": "dark brown sugar", "quanity": "½", "unit": "cup" }, { "name": "kosher salt", "quanity": "½", "unit": "cup" }, { "name": "paprika", "quanity": "½", "unit": "cup" }, { "name": "ground black pepper", "quanity": "¼", "unit": "cup" }, { "name": "cayenne pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "vegetable oil", "quanity": "¼", "unit": "cup" }, { "name": "whole chickens", "quanity": "2", "unit": "(3 pound)" } ]

[ " Soak wood chips in water for at least 1 hour.\n", " Preheat an outdoor grill for indirect medium heat, about 350 degrees F (175 degrees C).\n", " Mix dark brown sugar, kosher salt, paprika, ground black pepper, and cayenne pepper together in a small bowl. Place two half full cans of beer on a baking sheet. Spoon 1 teaspoon seasoning mix into each can. Be careful, this will make the beer foam up and out of the can.\n", " Rub each chicken with 2 tablespoons vegetable oil. Rub remaining seasoning mix over entire chicken, inside and out. Fit each chicken over a can of beer with the legs on the bottom; keep upright.\n", " Drain the wood chips and place them with the coals or in an aluminum pan on or under the grill grate as directed by the grill's manual. Place two chickens, standing on their cans directly on the grill. Close the lid and grill chicken until no longer pink at the bone and the juices run clear, about 1 hour 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chickens from the grill and discard the beer cans. Cover chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.\n" ]

{ "Calories": "627", "Carbs": "23g", "Fat": "33g", "Protein": "53g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr 20 mins", "yield": null }

[ { "name": "ghee (clarified butter)", "quanity": "2", "unit": "tablespoons" }, { "name": "onion, finely chopped", "quanity": "1", "unit": "" }, { "name": "garlic, minced", "quanity": "4", "unit": "cloves" }, { "name": "ground cumin", "quanity": "1", "unit": "tablespoon" }, { "name": "salt, or more to taste (Optional)", "quanity": "1", "unit": "teaspoon" }, { "name": "ground ginger", "quanity": "1", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "½", "unit": "teaspoon" }, { "name": "ground turmeric", "quanity": "¼", "unit": "teaspoon" }, { "name": "tomato sauce", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "heavy whipping cream", "quanity": "1", "unit": "cup" }, { "name": "white sugar, or more to taste (Optional)", "quanity": "1", "unit": "tablespoon" }, { "name": "paprika", "quanity": "2", "unit": "teaspoons" }, { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "skinless, boneless chicken breast halves, cut into bite-size pieces", "quanity": "4", "unit": "" }, { "name": "curry powder", "quanity": "½", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " Heat ghee in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.\n", " Stir in garlic; cook and stir just until fragrant, about 1 minute. Stir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into onion mixture; fry until fragrant, about 2 minutes.\n", " Stir tomato sauce into onion and spice mixture; bring to a boil and reduce heat to low.\n", " Simmer sauce for 10 minutes, then mix in cream, 1 tablespoon sugar, and paprika. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.\n", " Heat vegetable oil in a separate skillet over medium heat. Stir chicken into hot oil; add curry powder. Sear chicken until lightly browned but still pink inside, about 3 minutes; stir often.\n", " Transfer chicken and any pan juices into sauce. Simmer chicken in sauce until no longer pink, about 30 minutes; adjust sugar and salt to taste.\n" ]

{ "Calories": "328", "Carbs": "13g", "Fat": "23g", "Protein": "18g" }

{ "active_time": null, "additional_time": "2 hrs", "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "45 mins", "rest_time": null, "servings": "16", "soak_time": null, "stand_time": null, "total_time": "3 hrs", "yield": "2 pizzas" }

[ { "name": "warm water (110 degrees F/45 degrees C)", "quanity": "1", "unit": "cup" }, { "name": "active dry yeast", "quanity": "1", "unit": "(.25 ounce) package" }, { "name": "white sugar", "quanity": "1", "unit": "pinch" }, { "name": "all-purpose flour", "quanity": "3 ⅓", "unit": "cups" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "kosher salt", "quanity": "2", "unit": "teaspoons" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "chopped fresh basil", "quanity": "1", "unit": "tablespoon" }, { "name": "olive oil", "quanity": "½", "unit": "cup" }, { "name": "minced garlic", "quanity": "1", "unit": "teaspoon" }, { "name": "tomato sauce, divided", "quanity": "¼", "unit": "cup" }, { "name": "chopped tomatoes, divided", "quanity": "1", "unit": "cup" }, { "name": "sliced black olives, divided", "quanity": "¼", "unit": "cup" }, { "name": "roasted red peppers, drained and chopped, divided", "quanity": "¼", "unit": "cup" }, { "name": "shredded mozzarella cheese, divided", "quanity": "2", "unit": "cups" }, { "name": "chopped fresh basil, divided", "quanity": "4", "unit": "tablespoons" } ]

[ " Gather all ingredients.\n", " Make dough: Pour warm water into a large bowl; dissolve yeast and sugar in warm water. Let stand until yeast softens and begins to form a creamy foam, about 5 to 10 minutes.\n", " Mix in flour, 1 tablespoon olive oil, and salt until dough pulls away from the sides of the bowl.\n", " Turn onto a lightly floured surface. Knead until smooth, about 8 minutes.\n", " Place dough in a well-oiled bowl and cover with a damp cloth.\n", " Set aside to rise until doubled, about 1 hour. Punch down; knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.\n", " Meanwhile, make garlic oil: Combine 1/2 cup olive oil with minced garlic in a microwave-safe cup or bowl. Heat for 30 seconds in the microwave.\n", " Preheat an outdoor grill for high heat; brush the grate with garlic oil.\n", " Make pizzas: Punch down dough and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.\n", " Carefully place one piece of dough on the hot grill. Dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn dough over using two spatulas.\n", " Working quickly, brush garlic oil over crust.\n", " Top with 1/2 of each of the following: tomato sauce, chopped tomatoes, olives, red peppers, cheese, and basil.\n", " Close the lid and cook until cheese melts. Remove from grill and set aside to cool for a few minutes. Repeat with second piece of dough.\n" ]

{ "Calories": "212", "Carbs": "22g", "Fat": "11g", "Protein": "6g" }

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

[ { "name": "potato, peeled and cubed", "quanity": "1", "unit": "small" }, { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "sweet corn kernels", "quanity": "½", "unit": "cup" }, { "name": "sofrito", "quanity": "2", "unit": "tablespoons" }, { "name": "garlic", "quanity": "2", "unit": "cloves" }, { "name": "tomato sauce", "quanity": "1", "unit": "(8 ounce) can" }, { "name": "dried oregano", "quanity": "1", "unit": "teaspoon" }, { "name": "bay leaf", "quanity": "1", "unit": "large" }, { "name": "water", "quanity": "½", "unit": "cup" }, { "name": "corned beef", "quanity": "1", "unit": "(12 ounce) can" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Gather the ingredients.\n", " Bring a small pot of water to a boil. Add potato and cook, uncovered, until slightly tender, about 5 minutes. Drain.\n", " Heat oil in a large skillet or Dutch oven over medium-high heat. Add drained potatoes, corn, sofrito, and garlic; cook and stir until fragrant, 2 to 3 minutes.\n", " Add tomato sauce, oregano, and bay leaf; cook and stir until flavors combine, 2 to 3 minutes.\n", " Add water and bring to a boil. Reduce the heat to medium-low and stir in corned beef; cook until heated through, 6 to 8 minutes.\n" ]

{ "Calories": "354", "Carbs": "15g", "Fat": "21g", "Protein": "26g" }

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": null }

[ { "name": "olive oil, or more if needed", "quanity": "1", "unit": "tablespoon" }, { "name": "potatoes, peeled and thinly sliced", "quanity": "2", "unit": "large" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "smoked paprika, or to taste", "quanity": "¼", "unit": "teaspoon" }, { "name": "sweet Spanish onion, thinly sliced", "quanity": "1", "unit": "" }, { "name": "eggs", "quanity": "6", "unit": "large" }, { "name": "olive oil", "quanity": "1", "unit": "teaspoon" }, { "name": "fresh parsley, coarsely chopped", "quanity": "1", "unit": "bunch" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Heat 1 tablespoon olive oil in an oven-proof skillet over medium heat until it shimmers. Place potatoes into hot oil and season with salt and pepper. Sprinkle with smoked paprika. Pan-fry potatoes, stirring and tossing occasionally, until they start to soften, about 8 minutes.\n", " Add onion and cook, stirring occasionally, until potatoes and onion are lightly browned and onion is translucent, about 10 more minutes. Remove the skillet from heat and allow to cool for about 5 minutes.\n", " Beat eggs with 1 teaspoon olive oil in a large bowl. Stir in parsley, then add potato-onion mixture until lightly combined.\n", " Heat 1 tablespoon olive oil in the same skillet over medium heat until it shimmers. Gently spoon egg-potato mixture into hot oil. Reduce heat to medium-low and shake the skillet a few times to help release omelette from the bottom of the skillet. Slide the skillet into the preheated oven.\n", " Bake in the preheated oven until omelette is puffed and the top is golden brown, about 5 minutes. A toothpick inserted into the center of omelette should come out clean; cut into pie-shaped pieces and serve.\n" ]

{ "Calories": "340", "Carbs": "37g", "Fat": "16g", "Protein": "14g" }

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

[ { "name": "strawberries", "quanity": "1", "unit": "cup" }, { "name": "banana", "quanity": "1", "unit": "" }, { "name": "yogurt", "quanity": "½", "unit": "cup" }, { "name": "pineapple juice", "quanity": "¼", "unit": "cup" }, { "name": "white sugar", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "orange juice", "quanity": "1", "unit": "teaspoon" }, { "name": "milk", "quanity": "1", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " Combine strawberries, banana, yogurt, pineapple juice, sugar, orange juice, and milk in a blender.\n", " Blend until smooth.\n" ]

{ "Calories": "146", "Carbs": "31g", "Fat": "1g", "Protein": "5g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": null }

[ { "name": "olive oil", "quanity": "½", "unit": "cup" }, { "name": "potatoes, thinly sliced ", "quanity": "½", "unit": "pound" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "onion, thinly sliced", "quanity": "1", "unit": "large" }, { "name": "eggs", "quanity": "4", "unit": "large" }, { "name": "tomatoes - peeled, seeded, and coarsely chopped (Optional)", "quanity": "2", "unit": "medium" }, { "name": "green onions, chopped (Optional)", "quanity": "2", "unit": "unknown" } ]

[ " Heat oil over medium-high heat in a large skillet. Add potatoes and season lightly with salt and pepper; cook, stirring occasionally, until golden brown and crisp, 10 to 14 minutes. Add onions; cook and stir until soft and beginning to brown, 6 to 8 minutes.\n", " Whisk eggs in a bowl; season with salt and pepper. Pour eggs into the skillet and stir gently to combine with potatoes and onion. Reduce the heat to low and cook until eggs begin to brown on the bottom, 4 to 5 minutes.\n", " Loosen omelette with a spatula. Invert a large plate over the pan, and carefully flip omelette out onto the plate. Slide omelette, uncooked-side down, back into the pan. Cook until eggs are set, 4 to 5 minutes.\n", " Serve warm, garnished with tomato and green onion.\n" ]

{ "Calories": "252", "Carbs": "11g", "Fat": "22g", "Protein": "5g" }

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

[ { "name": "chow mein noodles", "quanity": "8", "unit": "ounces" }, { "name": "chicken stock", "quanity": "¼", "unit": "cup" }, { "name": "dry sherry", "quanity": "2", "unit": "tablespoons" }, { "name": "oyster sauce", "quanity": "2", "unit": "tablespoons" }, { "name": "soy sauce", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "toasted sesame oil", "quanity": "2", "unit": "teaspoons" }, { "name": "light brown sugar", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "canola oil", "quanity": "2", "unit": "tablespoons" }, { "name": "matchstick carrots", "quanity": "½", "unit": "cup" }, { "name": "thinly sliced onion", "quanity": "½", "unit": "cup" }, { "name": "celery, diagonally sliced", "quanity": "½", "unit": "stalk" }, { "name": "finely chopped fresh ginger", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "finely chopped garlic", "quanity": "1", "unit": "teaspoon" }, { "name": "uncooked medium shrimp, peeled and deveined", "quanity": "¾", "unit": "pound" }, { "name": "bean sprouts", "quanity": "1", "unit": "cup" }, { "name": "green onions, thinly sliced on the diagonal", "quanity": "4", "unit": "stalks" }, { "name": "fresh baby spinach", "quanity": "2", "unit": "cups" } ]

[ " Fill a large pot with lightly salted water and bring to a rapid boil. Cook noodles at a boil until tender yet firm to the bite, 3 to 5 minutes. Drain, rinse, and set aside.\n", " Meanwhile, whisk together chicken stock, sherry, oyster sauce, soy sauce, sesame oil, brown sugar, and pepper in a small bowl.\n", " Heat a large 12-inch cast iron skillet or wok over medium-high heat until hot. Add canola oil and swirl to coat the bottom of the pan; heat until it just begins to smoke. Add carrots, onion, celery, ginger, and garlic to hot oil and cook, stirring constantly, just until vegetables begin to soften, about 1 minute. Add shrimp and cook, stirring constantly, until almost done, about 2 minutes. Push vegetables and shrimp to one side of the pan and add chicken stock mixture; stir constantly until sauce is hot.\n", " Add noodles and stir well to mix with sauce and vegetables (using a metal spatula and chopping noodles slightly helps to mix this together.) Cook, stirring constantly, until the noodles have absorbed the sauce, about 2 minutes. Stir in bean sprouts and green onions and cook, stirring constantly, until just cooked, 1 to 2 minutes. Remove from heat and stir in baby spinach until just wilted. Serve immediately.\n" ]

{ "Calories": "477", "Carbs": "44g", "Fat": "23g", "Protein": "25g" }

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

[ { "name": "all-purpose flour", "quanity": "½", "unit": "cup" }, { "name": "dried parsley", "quanity": "1", "unit": "tablespoon" }, { "name": "dried basil", "quanity": "1", "unit": "teaspoon" }, { "name": "skinless, boneless chicken breasts, cut into strips", "quanity": "1 ½", "unit": "pounds" }, { "name": "extra-virgin olive oil", "quanity": "¼", "unit": "cup" }, { "name": "minced garlic", "quanity": "1", "unit": "tablespoon" }, { "name": "low-sodium chicken stock, or to taste", "quanity": "2 ¼", "unit": "cups" }, { "name": "frozen mixed vegetables", "quanity": "1", "unit": "cup" }, { "name": "grape tomatoes, halved", "quanity": "1", "unit": "pint" }, { "name": "green onions, diagonally sliced", "quanity": "1", "unit": "bunch" }, { "name": "zucchini, quartered and sliced", "quanity": "1", "unit": "medium" }, { "name": "sun-dried tomato pesto", "quanity": "2", "unit": "tablespoons" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Whisk flour, parsley, and basil together in a medium bowl. Add chicken strips and toss well until coated.\n", " Heat olive oil in a large skillet over medium heat. Add chicken and cook, turning occasionally, until lightly browned on the outside and no longer pink, about 10 minutes.\n", " Stir in garlic. Add chicken stock, mixed vegetables, grape tomatoes, green onions, zucchini, and pesto. Cook, stirring occasionally, until heated through, about 8 to 10 minutes.\n" ]

{ "Calories": "302", "Carbs": "19g", "Fat": "13g", "Protein": "26g" }

{ "active_time": null, "additional_time": "1 hr", "bake_time": null, "chill_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "35 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "2 hrs 20 mins", "yield": "1 Spanish tortilla" }

[ { "name": "olive oil", "quanity": "½", "unit": "cup" }, { "name": "baking potatoes, peeled and cut into 1/4-inch slices", "quanity": "2", "unit": "pounds" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "onions, sliced into rings", "quanity": "2", "unit": "" }, { "name": "eggs", "quanity": "6", "unit": "large" }, { "name": "roasted red pepper, drained and cut into strips", "quanity": "1", "unit": "" }, { "name": "Spanish serrano ham, chopped", "quanity": "3", "unit": "ounces" }, { "name": "chopped fresh Italian parsley", "quanity": "2", "unit": "tablespoons" } ]

[ " Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add 1/2 of the potato slices, and cook, stirring occasionally, until just tender, 15 to 20 minutes. Transfer potatoes to a large bowl, leaving oil in the skillet. Add remaining potatoes to the skillet; cook, stirring occasionally, until just tender, 15 to 20 minutes. Transfer potatoes to the bowl, reserving oil in the skillet. Season potatoes with salt and pepper.\n", " Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in onion rings, and gently cook until soft and golden brown, about 15 minutes. Spoon onions onto a plate, and allow to cool.\n", " Whisk eggs in a large bowl until smooth. Stir in cooled onions, roasted peppers, and serrano ham. Gently fold in cooked potatoes.\n", " Heat the large skillet with reserved oil over low heat. Pour in egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. Loosen tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until tortilla has set in the center, about 4 minutes.\n", " Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.\n" ]

{ "Calories": "477", "Carbs": "36g", "Fat": "32g", "Protein": "13g" }

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": null }

[ { "name": "extra-virgin olive oil", "quanity": "2", "unit": "cups" }, { "name": "Yukon Gold potatoes, peeled and thinly sliced", "quanity": "2", "unit": "pounds" }, { "name": "onion, thinly sliced", "quanity": "1", "unit": "medium" }, { "name": "pink Himalayan salt, divided", "quanity": "2", "unit": "teaspoons" }, { "name": "eggs", "quanity": "6", "unit": "large" }, { "name": "olive oil, or more to taste", "quanity": "1", "unit": "teaspoon" } ]

[ " Heat oil in a deep stockpot over medium-high heat until almost smoking, 2 to 4 minutes. Add potatoes and onion; they should be mostly covered with oil. Season with 1 ½ teaspoons salt. Cook, stirring occasionally and maintaining a gentle simmer, until potatoes are just fork-tender, 8 to 12 minutes; do not overcook.\n", " Drain potato-onion mixture in a colander; reserve oil for another use or discard. Allow to cool for a few minutes, then taste and season with more salt, if needed.\n", " Meanwhile, crack eggs into a large bowl and season with remaining 1/2 teaspoon salt; whisk until well beaten. Add potato-onion mixture and toss to coat.\n", " Heat a 10-inch nonstick skillet over high heat. Add 1 teaspoon olive oil, then pour in egg-potato mixture. Level it with a spatula and cook for 1 minute. Reduce heat to medium-low and cook for about 5 minutes. Run a rubber spatula around the outer edges to make sure it's not sticking and to help it form its shape.\n", " Once it starts to firm up around the edges and in the center (although it will still be a little runny), place a large plate over the skillet. Flip the omelet onto the plate, then slide it back into the skillet. Use the spatula to help press the edges in and under, to maintain a rounded edge. Cook over high heat for 1 minute, then reduce to low and cook until it feels set in the center and a knife inserted in the center comes out clean, 2 to 3 more minutes.\n" ]

{ "Calories": "439", "Carbs": "15g", "Fat": "40g", "Protein": "5g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "1 hr 30 mins", "yield": null }

[ { "name": "oil", "quanity": "1", "unit": "tablespoon" }, { "name": "onions, chopped", "quanity": "2", "unit": "medium" }, { "name": "potatoes, chopped", "quanity": "3", "unit": "medium" }, { "name": "carrots, chopped", "quanity": "2", "unit": "medium" }, { "name": "water, or as needed", "quanity": "3 ½", "unit": "cups" }, { "name": "curry sauce mix (such as S&B Golden Curry)", "quanity": "1", "unit": "(3.5 ounce) container" }, { "name": "ketchup", "quanity": "1", "unit": "tablespoon" }, { "name": "Worcestershire sauce", "quanity": "1", "unit": "tablespoon" }, { "name": "apricot jam", "quanity": "1", "unit": "tablespoon" }, { "name": "soy sauce", "quanity": "1", "unit": "tablespoon" }, { "name": "curry powder", "quanity": "1", "unit": "teaspoon" }, { "name": "skinless, boneless chicken breast halves", "quanity": "4", "unit": "(5 ounce)" }, { "name": "kosher salt and ground black pepper to taste", "quanity": "unknown", "unit": "unknown" }, { "name": "all-purpose flour", "quanity": "¼", "unit": "cup" }, { "name": "egg, beaten, or as needed", "quanity": "1", "unit": "large" }, { "name": "panko bread crumbs", "quanity": "1", "unit": "cup" }, { "name": "peanut oil for frying, or as needed", "quanity": "½", "unit": "cup" } ]

[ " Make curry sauce: Heat oil in a large pot over medium-high heat. Cook onions in hot oil until soft and starting to caramelize, about 8 minutes. Add potatoes and carrots. Pour in water and bring to a boil. Reduce heat to low, cover, and cook until potatoes are soft, about 45 minutes.\n", " Remove from heat and stir in curry sauce mix until dissolved. Add ketchup, Worcestershire sauce, jam, and soy sauce. Simmer until sauce is thickened, 10 to 15 minutes.\n", " Meanwhile, make chicken katsu: Flatten chicken breasts with a kitchen mallet to a thickness of 1/4 inch. Season with salt and pepper.\n", " Place flour onto a large plate, add beaten egg to a small plate, and place bread crumbs onto a second large plate.\n", " Press chicken into flour to coat, dip in beaten egg, and press in bread crumbs to coat generously.\n", " Heat oil in a large saucepan to 355 degrees F (180 degrees C). Carefully lower breaded cutlets into hot oil and fry until golden brown, about 3 minutes per side. An instant-read thermometer inserted into a cutlet should read 165 degrees F (75 degrees C).\n", " While chicken is cooking, stir curry powder into sauce until incorporated.\n", " Slice chicken into strips and spoon curry sauce over the top to serve.\n" ]

{ "Calories": "613", "Carbs": "79g", "Fat": "18g", "Protein": "42g" }

{ "active_time": null, "additional_time": "3 hrs", "bake_time": null, "chill_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "4 hrs", "yield": "1 (9-inch) cheesecake" }

[ { "name": "Oreo Cookies, divided", "quanity": "24", "unit": "unknown" }, { "name": "butter, melted", "quanity": "3", "unit": "tablespoons" }, { "name": "Philadelphia Cream Cheese, softened", "quanity": "3", "unit": "(8 ounce) packages" }, { "name": "sugar", "quanity": "¾", "unit": "cup" }, { "name": "vanilla", "quanity": "1", "unit": "teaspoon" }, { "name": "eggs", "quanity": "3", "unit": "large" } ]

[ " Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).\n", " Place 16 cookies in a resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag.\n", " Place crushed cookies in a bowl. Add melted butter; mix well.\n", " Press mixture firmly onto bottom of a 9-inch springform pan.\n", " Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer on medium speed until well-blended.\n", " Beat in eggs, 1 at a time, until just blended.\n", " Chop remaining 8 cookies; gently stir 1/2 of the chopped cookies into cream cheese batter.\n", " Pour over prepared crust; sprinkle remaining chopped cookies on top.\n", " Bake in the preheated oven until center is just set, about 45 minutes.\n", " Refrigerate for 3 hours to overnight. Cut cheesecake into 12 equal pieces; store leftovers in the refrigerator.\n" ]

{ "Calories": "386", "Carbs": "33g", "Fat": "27g", "Protein": "6g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "55 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "1 hr 15 mins", "yield": "1 quart" }

[ { "name": "tomatoes, chopped", "quanity": "1 ½", "unit": "pounds" }, { "name": "onion", "quanity": "⅓", "unit": "cup chopped" }, { "name": "chopped celery", "quanity": "3", "unit": "tablespoons" }, { "name": "carrot, chopped", "quanity": "1 small", "unit": "unknown" }, { "name": "beet", "quanity": "¼", "unit": "unknown" }, { "name": "1/4 cup ", "quanity": "unknown", "unit": "1/4 cup " }, { "name": "garlic", "quanity": "1 small", "unit": "clove" }, { "name": "water, or as needed", "quanity": "2 ⅓", "unit": "cups" }, { "name": "lemon juice", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "white sugar", "quanity": "1 ¼", "unit": "teaspoons" }, { "name": "horseradish", "quanity": "¼", "unit": "teaspoon" }, { "name": "Worcestershire sauce, or to taste", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "⅛", "unit": "teaspoon" }, { "name": "(1 quart) sterilized canning jar with lid and ring", "quanity": "1", "unit": "" }, { "name": "white sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "1 ¼", "unit": "teaspoons" } ]

[ " Gather the ingredients.\n", " Process tomatoes, onion, 3 tablespoons plus 1/2 teaspoon celery, carrot, beet, green bell pepper, and garlic through a juicer.\n", " Stir together vegetable juices, water, lemon juice, 1 1/4 teaspoons sugar, horseradish, Worcestershire sauce, and black pepper in a large pot. Bring to a boil and cook until flavors blend, about 20 minutes. Meanwhile, sterilize the jar and lid in boiling water for at least 5 minutes.\n", " Ladle juice into the jar. Stir 1 tablespoon sugar and salt into juice. Wipe the rim of the jar with a moist paper towel to remove any residue. Top with the lid and screw on the ring.\n", " Process juice in a pressure canner at 10 pounds of pressure for 35 minutes.\n", " Remove the jar from the pressure canner and place onto a cloth-covered or wooden surface until cool. Press the center of the lid with a finger to ensure the lid does not move up or down. Remove the ring for storage and store in a cool, dark area.\n" ]

{ "Calories": "61", "Carbs": "14g", "Fat": "0g", "Protein": "2g" }

{ "active_time": null, "additional_time": "20 mins", "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": null }

[ { "name": "canola oil", "quanity": "2", "unit": "tablespoons" }, { "name": "finely chopped lemongrass", "quanity": "2", "unit": "tablespoons" }, { "name": "lemon juice", "quanity": "1", "unit": "tablespoon" }, { "name": "soy sauce", "quanity": "2", "unit": "teaspoons" }, { "name": "light brown sugar", "quanity": "2", "unit": "teaspoons" }, { "name": "minced garlic", "quanity": "2", "unit": "teaspoons" }, { "name": "fish sauce", "quanity": "1", "unit": "teaspoon" }, { "name": "chicken thighs, or more to taste, pounded to an even thickness", "quanity": "1 ½", "unit": "pounds" } ]

[ " Gather all ingredients.\n", " Mix together canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce in a glass bowl until sugar is dissolved\n", " Add chicken and turn to coat in marinade. Marinate chicken in the refrigerator for 20 minutes to 1 hour.\n", " Preheat grill for medium heat and lightly oil the grate. Remove chicken thighs from marinade; shake to remove excess. Discard remaining marinade.\n", " Cook chicken on the preheated grill until no longer pink in the center and juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).\n" ]

{ "Calories": "308", "Carbs": "4g", "Fat": "19g", "Protein": "29g" }

{ "active_time": null, "additional_time": "1 hr 30 mins", "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "2 hrs 15 mins", "yield": null }

[ { "name": "tart apples", "quanity": "8", "unit": "large" }, { "name": "wooden chopsticks for handles", "quanity": "8", "unit": "" }, { "name": "packed brown sugar", "quanity": "2", "unit": "cups" }, { "name": "sweetened condensed milk", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "light corn syrup", "quanity": "1", "unit": "cup" }, { "name": "butter", "quanity": "1", "unit": "cup" }, { "name": "vanilla extract", "quanity": "2", "unit": "teaspoons" } ]

[ " Gather all ingredients.\n", " Bring a large saucepan of water to a boil. Dip apples in boiling water for a few seconds, using a slotted spoon, then dry with paper towels to remove any wax from the peels. Set apples aside to cool completely, about 30 minutes.\n", " Insert sticks into the bottom of each cooled apple through the core for a handle.\n", " Line a baking sheet with parchment paper. Stir brown sugar, sweetened condensed milk, corn syrup, and butter together in a saucepan over medium-high heat.\n", " Bring to a boil, stirring constantly, then reduce heat to medium. Cook until a candy thermometer reads 248 degrees F (120 degrees C), stirring constantly to prevent burning, about 25 to 30 minutes. A teaspoon of caramel dropped in a glass of cold water, should form a firm ball.\n", " Remove caramel from heat and stir in vanilla extract.\n", " Working quickly, dip each apple into the hot caramel to completely coat the apple and about 1/2 inch of the wooden handle.\n", " Sprinkle apples with any desired toppings while still hot.\n", " Let caramel apples cool on the prepared baking sheet, about 1 hour. Use caution, caramel is very hot.\n" ]

{ "Calories": "799", "Carbs": "142g", "Fat": "28g", "Protein": "5g" }

{ "active_time": null, "additional_time": "20 mins", "bake_time": null, "chill_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "14", "soak_time": null, "stand_time": null, "total_time": "1 hr 35 mins", "yield": "1 10-inch bundt cake" }

[ { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "baking powder", "quanity": "1", "unit": "tablespoon" }, { "name": "ground cinnamon", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "¾", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "1 ⅓", "unit": "cups" }, { "name": "shortening", "quanity": "⅔", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "eggs", "quanity": "3", "unit": "large" }, { "name": "milk", "quanity": "⅔", "unit": "cup" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "water", "quanity": "⅓", "unit": "cup" }, { "name": "butter", "quanity": "6", "unit": "tablespoons" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "¾", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 10-inch Bundt pan.\n", " Make the cake: Stir flour, baking powder, cinnamon, and salt together in a bowl.\n", " Beat sugar, shortening, and vanilla in a large bowl with an electric mixer until light and fluffy.\n", " Add eggs, one at a time, beating for at least 1 minute after each addition.\n", " Beat in flour mixture alternately with milk.\n", " Pour batter into the prepared pan.\n", " Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes.\n", " While the cake is baking, make the syrup: Combine sugar, water, butter, vanilla, and cinnamon in a saucepan over medium-low heat. Cook and stir until butter melts; keep warm.\n", " Remove cake from the oven and let cool in the pan for 10 minutes. Invert warm cake carefully onto a serving plate or cooling rack.\n", " Use a fork to poke holes around the top of the cake.\n", " Pour warm syrup over the top and sides, making sure it goes into the holes. Serve after about 30 minutes, while still warm.\n" ]

{ "Calories": "321", "Carbs": "41g", "Fat": "16g", "Protein": "4g" }

{ "active_time": null, "additional_time": "30 mins", "bake_time": null, "chill_time": null, "cook_time": "5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "36", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": "3 dozen" }

[ { "name": "semi-sweet chocolate chips", "quanity": "1", "unit": "(12 ounce) package" }, { "name": "peanut butter chips", "quanity": "1", "unit": "(12 ounce) package" }, { "name": "peanuts", "quanity": "12", "unit": "ounces" } ]

[ " Gather the ingredients.\n", " Place chocolate and peanut butter chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes.\n", " Stir peanuts into the chocolate and peanut butter mixture.\n", " Drop teaspoonfuls of mixture onto a waxed paper-lined baking sheet and refrigerate until firm, 30 to 45 minutes.\n" ]

{ "Calories": "150", "Carbs": "12g", "Fat": "10g", "Protein": "5g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "25 mins", "yield": null }

[ { "name": "oil, peanut or sesame", "quanity": "1", "unit": "tablespoon" }, { "name": "garlic, thinly sliced", "quanity": "2", "unit": "cloves" }, { "name": "fresh green beans, trimmed", "quanity": "1", "unit": "pound" }, { "name": "oyster sauce", "quanity": "2", "unit": "tablespoons" }, { "name": "white sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "soy sauce", "quanity": "2", "unit": "teaspoons" } ]

[ " Gather all ingredients.\n", " Heat oil in a wok or large skillet over medium-high heat. Stir in garlic; cook until edges begin to brown, about 20 seconds.\n", " Add green beans; cook and stir until they begin to soften, about 5 minutes.\n", " Stir in oyster sauce, sugar, and soy sauce.\n", " Cook and stir until beans have attained the desired degree of tenderness, 2 to 4 minutes.\n" ]

{ "Calories": "55", "Carbs": "8g", "Fat": "2g", "Protein": "2g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "5 mins", "yield": "3/4 cup" }

[ { "name": "mayonnaise", "quanity": "½", "unit": "cup" }, { "name": "honey", "quanity": "2", "unit": "tablespoons" }, { "name": "prepared yellow mustard", "quanity": "2", "unit": "tablespoons" }, { "name": "Dijon mustard", "quanity": "1", "unit": "tablespoon" }, { "name": "lemon juice", "quanity": "½", "unit": "tablespoon" } ]

[ " Mix mayonnaise, honey, mustards, and lemon juice together in a bowl.\n", " For best flavor, cover and chill in the refrigerator overnight.\n" ]

{ "Calories": "159", "Carbs": "7g", "Fat": "15g", "Protein": "0g" }

{ "active_time": null, "additional_time": "15 mins", "bake_time": null, "chill_time": null, "cook_time": "5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "16", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": null }

[ { "name": "rolled oats", "quanity": "2", "unit": "cups" }, { "name": "semisweet chocolate chips", "quanity": "1", "unit": "(12 ounce) package" }, { "name": "shredded coconut", "quanity": "1", "unit": "cup" }, { "name": "chopped almonds", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "milk", "quanity": "½", "unit": "cup" }, { "name": "butter", "quanity": "½", "unit": "cup" }, { "name": "salt", "quanity": "1", "unit": "pinch" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" } ]

[ " Line a baking sheet with waxed paper.\n", " Stir oats, chocolate chips, coconut, and almonds together in a large bowl.\n", " Whisk sugar, milk, butter, and salt together in a saucepan; bring mixture to a boil, add vanilla, and remove from heat. Pour milk mixture over chocolate chips mixture; stir until well-combined. Drop spoonfuls of chocolate mixture onto prepared baking sheet. Chill in the refrigerator until haystacks are set, 15 to 20 minutes.\n" ]

{ "Calories": "315", "Carbs": "37g", "Fat": "19g", "Protein": "5g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "2", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": null }

[ { "name": "unsalted butter", "quanity": "2", "unit": "tablespoons" }, { "name": "minced garlic", "quanity": "2", "unit": "teaspoons" }, { "name": "lemon pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "salmon", "quanity": "2", "unit": "(4 ounce) fillets" }, { "name": "lemon", "quanity": "1", "unit": "" } ]

[ " Season salmon fillets on both sides with lemon pepper.\n", " In a large skillet, melt butter over medium-high heat; stir in garlic. Place salmon in the skillet; cook for 10 minutes per inch of thickness, or until fish flakes when tested with a fork, flipping salmon halfway through to brown on both sides. Sprinkle with lemon juice before serving.\n" ]

{ "Calories": "323", "Carbs": "7g", "Fat": "24g", "Protein": "23g" }

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

[ { "name": "salted butter", "quanity": "2", "unit": "tablespoons" }, { "name": "red cabbage, cored and thinly sliced", "quanity": "1", "unit": "small head" }, { "name": "Granny Smith apple - peeled, cored, and sliced", "quanity": "1", "unit": "medium" }, { "name": "sweet onion, cut into thin wedges", "quanity": "½", "unit": "small" }, { "name": "fennel seeds, crushed", "quanity": "1", "unit": "teaspoon" }, { "name": "kosher salt and freshly ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "red wine", "quanity": "¼", "unit": "cup" }, { "name": "apple cider vinegar", "quanity": "½", "unit": "teaspoon" } ]

[ " Melt butter in a large saute pan over medium heat. Add cabbage, apple, onion, fennel seeds, salt, and pepper. Saute until the cabbage softens and wilts, about 20 minutes.\n", " Pour red wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in vinegar.\n" ]

{ "Calories": "130", "Carbs": "17g", "Fat": "6g", "Protein": "2g" }

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

[ { "name": "olive oil", "quanity": "1", "unit": "teaspoon" }, { "name": "bacon, coarsely chopped", "quanity": "4", "unit": "slices" }, { "name": "bacon drippings", "quanity": "1", "unit": "teaspoon" }, { "name": "minced shallots", "quanity": "¼", "unit": "cup" }, { "name": "salt to taste", "quanity": "", "unit": "" }, { "name": "garlic, crushed", "quanity": "4", "unit": "cloves" }, { "name": "shelled cranberry beans", "quanity": "1", "unit": "cup" }, { "name": "chicken broth, or as needed", "quanity": "2", "unit": "cups" }, { "name": "ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "chopped fresh rosemary", "quanity": "2", "unit": "teaspoons" }, { "name": "lemon zest", "quanity": "2", "unit": "teaspoons" }, { "name": "lemon juice", "quanity": "2", "unit": "tablespoons" }, { "name": "cayenne pepper, or to taste", "quanity": "1", "unit": "pinch" }, { "name": "extra-virgin olive oil", "quanity": "2", "unit": "teaspoons" }, { "name": "hot chile paste (such as sambal oelek)", "quanity": "1", "unit": "teaspoon" }, { "name": "chopped fresh herbs (Italian parsley, chervil, or oregano)", "quanity": "1", "unit": "tablespoon" } ]

[ " Cook and stir olive oil and bacon in a large skillet over medium heat until bacon is fully cooked and begins to crisp, 8 to 10 minutes. Drain off excess grease, leaving a teaspoon in the pan.\n", " Stir shallots and salt into cooked bacon; cook and stir over medium heat for 2 to 3 minutes. Add garlic and cook for 1 minute. Stir in beans, chicken broth, and black pepper. Bring to a boil, reduce heat to low, cover, and simmer until beans begin to swell, 20 to 25 minutes.\n", " Uncover and continue cooking bean and bacon mixture until liquid reduces and beans are tender, 5 to 10 more minutes. Add rosemary, lemon zest, lemon juice, and cayenne pepper. Adjust levels of salt and black pepper. Remove from heat, stir in extra-virgin olive oil, hot chile paste, and fresh herbs.\n" ]

{ "Calories": "273", "Carbs": "34g", "Fat": "9g", "Protein": "15g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "15", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": "45 rye bread pizzas" }

[ { "name": "ground beef", "quanity": "1", "unit": "pound" }, { "name": "ground pork sausage", "quanity": "1", "unit": "pound" }, { "name": "processed cheese food", "quanity": "1", "unit": "pound" }, { "name": "Worcestershire sauce", "quanity": "1", "unit": "teaspoon" }, { "name": "ketchup", "quanity": "1", "unit": "tablespoon" }, { "name": "cocktail rye bread, or as needed", "quanity": "1", "unit": "(1 pound) loaf" } ]

[ " Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil.\n", " Cook beef and sausage in a large, deep skillet over medium-high heat until browned and crumbly, 5 to 7 minutes.\n", " Meanwhile, microwave processed cheese food in a large microwave-safe bowl on high until melted, 3 to 4 minutes.\n", " Stir Worcestershire sauce and ketchup into melted cheese, then stir in cooked meat until thoroughly combined.\n", " Spoon about 2 tablespoons meat and cheese mixture onto each bread slice. Arrange bread in a single layer on the prepared baking sheet.\n", " Bake in the preheated oven, in batches if necessary, until lightly browned and crisp, 10 to 15 minutes. Serve hot and enjoy!\n" ]

{ "Calories": "193", "Carbs": "2g", "Fat": "17g", "Protein": "9g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "3", "soak_time": null, "stand_time": null, "total_time": "5 mins", "yield": null }

[ { "name": "mayonnaise", "quanity": "¼", "unit": "cup" }, { "name": "prepared mustard", "quanity": "1", "unit": "tablespoon" }, { "name": "honey", "quanity": "1", "unit": "tablespoon" }, { "name": "lemon juice", "quanity": "½", "unit": "tablespoon" } ]

[ " Gather all ingredients.\n", " Whisk mayonnaise, mustard, honey, and lemon juice together in a small bowl until blended.\n", " Store covered in the refrigerator until ready to use.\n" ]

{ "Calories": "157", "Carbs": "7g", "Fat": "15g", "Protein": "0g" }

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

[ { "name": "bow tie pasta", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "olive oil", "quanity": "1", "unit": "teaspoon" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "skinless, boneless chicken breasts, cut into bite-sized pieces", "quanity": "2", "unit": "" }, { "name": "crushed red pepper flakes, or to taste", "quanity": "1", "unit": "pinch" }, { "name": "pesto sauce", "quanity": "½", "unit": "cup" }, { "name": "oil-packed sun-dried tomatoes, drained and cut into strips", "quanity": "⅓", "unit": "cup" } ]

[ " Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.\n", " Heat oil in a large skillet over medium heat. Sauté garlic until tender, then stir in chicken and season with red pepper flakes. Cook until chicken is golden and cooked through.\n", " Combine pasta, chicken, pesto, and sun-dried tomatoes in a large bowl; toss to coat evenly.\n" ]

{ "Calories": "328", "Carbs": "43g", "Fat": "10g", "Protein": "17g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "2 hrs", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "2 hrs 30 mins", "yield": null }

[ { "name": "ground beef chuck", "quanity": "2", "unit": "pounds" }, { "name": "bulk Italian sausage", "quanity": "1", "unit": "pound" }, { "name": "chili beans, drained", "quanity": "3", "unit": "(15 ounce) cans" }, { "name": "chili beans in spicy sauce", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "diced tomatoes with juice", "quanity": "2", "unit": "(28 ounce) cans" }, { "name": "tomato paste", "quanity": "1", "unit": "(6 ounce) can" }, { "name": "celery, chopped", "quanity": "3", "unit": "stalks" }, { "name": "yellow onion, chopped", "quanity": "1", "unit": "large" }, { "name": "green bell pepper, seeded and chopped", "quanity": "1", "unit": "" }, { "name": "red bell pepper, seeded and chopped", "quanity": "1", "unit": "" }, { "name": "green chile peppers, seeded and chopped", "quanity": "2", "unit": "" }, { "name": "bacon bits", "quanity": "1", "unit": "tablespoon" }, { "name": "beef bouillon", "quanity": "4", "unit": "cubes" }, { "name": "beer", "quanity": "½", "unit": "cup" }, { "name": "chili powder, or more to taste ", "quanity": "¼", "unit": "cup" }, { "name": "minced garlic", "quanity": "1", "unit": "tablespoon" }, { "name": "Worcestershire sauce", "quanity": "1", "unit": "tablespoon" }, { "name": "dried oregano", "quanity": "1", "unit": "tablespoon" }, { "name": "ground cumin", "quanity": "2", "unit": "teaspoons" }, { "name": "hot pepper sauce (such as Tabasco)", "quanity": "2", "unit": "teaspoons" }, { "name": "dried basil", "quanity": "1", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "paprika", "quanity": "1", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "1", "unit": "teaspoon" }, { "name": "salt, or more to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper, or more to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "corn chips (such as Fritos)", "quanity": "1", "unit": "(10.5 ounce) bag" }, { "name": "shredded Cheddar cheese", "quanity": "1", "unit": "(8 ounce) package" } ]

[ " Gather all ingredients.\n", " Heat a large stock pot over medium-high heat. Crumble ground chuck and sausage into the hot pan. Cook, stirring frequently, until meat is evenly browned. Drain off excess grease.\n", " Pour in chili beans, spicy chili beans, diced tomatoes, and tomato paste. Add celery, onion, bell peppers, chile peppers, bacon bits, bouillon, beer, 1/4 cup chili powder, garlic, Worcestershire sauce, oregano, cumin, hot pepper sauce, basil, cayenne, paprika, sugar, 1 teaspoon salt, and 1 teaspoon black pepper. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.\n", " Taste and season with more salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from the heat and serve, or cool, refrigerate, and reheat the next day.\n", " To serve, ladle hot chili into bowls and top with corn chips and Cheddar cheese. Enjoy!\n" ]

{ "Calories": "600", "Carbs": "55g", "Fat": "30g", "Protein": "31g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": null }

[ { "name": "shortening", "quanity": "¼", "unit": "cup" }, { "name": "diced pork loin", "quanity": "1 ½", "unit": "cups" }, { "name": "diced onion", "quanity": "1", "unit": "cup" }, { "name": "diced celery", "quanity": "1", "unit": "cup" }, { "name": "hot water", "quanity": "1", "unit": "cup" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "⅛", "unit": "teaspoon" }, { "name": "bean sprouts, drained and rinsed", "quanity": "1", "unit": "(14.5 ounce) can" }, { "name": "cold water", "quanity": "⅓", "unit": "cup" }, { "name": "cornstarch", "quanity": "2", "unit": "tablespoons" }, { "name": "soy sauce", "quanity": "2", "unit": "teaspoons" }, { "name": "white sugar", "quanity": "1", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " Heat shortening in a large, deep skillet over medium-high meat. Add pork and sear until it turns white.\n", " Add onion and sauté for 5 minutes. Stir in celery, hot water, salt, and pepper. Cover skillet and simmer for 5 minutes.\n", " Add sprouts and bring mixture to a boil.\n", " Combine cold water, cornstarch, soy sauce, and sugar in a small bowl.\n", " Add to skillet mixture and cook until thickened to desired consistency, about 5 minutes.\n" ]

{ "Calories": "270", "Carbs": "12g", "Fat": "18g", "Protein": "16g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "50 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "1 hr", "yield": null }

[ { "name": "skin-on, bone-in chicken thighs", "quanity": "4", "unit": "pounds" }, { "name": "russet potatoes, peeled and quartered", "quanity": "3", "unit": "" }, { "name": "fresh lemon juice", "quanity": "½", "unit": "cup" }, { "name": "olive oil", "quanity": "½", "unit": "cup" }, { "name": "garlic, minced", "quanity": "6", "unit": "cloves" }, { "name": "dried oregano", "quanity": "1", "unit": "tablespoon" }, { "name": "kosher salt", "quanity": "1", "unit": "tablespoon" }, { "name": "dried rosemary", "quanity": "1", "unit": "teaspoon" }, { "name": "freshly ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "1", "unit": "pinch" }, { "name": "chicken broth, divided", "quanity": "1", "unit": "cup" }, { "name": "chopped fresh oregano, or to taste", "quanity": "1", "unit": "teaspoon" } ]

[ " Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.\n", " Place chicken and potatoes in a large bowl. Add lemon juice, olive oil, garlic, dried oregano, salt, rosemary, black pepper, and cayenne. Toss until chicken and potatoes are evenly coated.\n", " Place chicken pieces skin-side up in the prepared pan. Tuck potato pieces around chicken. Drizzle with 2/3 cup chicken broth. Spoon any remaining marinade from the bowl over chicken and potatoes.\n", " Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, then place chicken skin-side up again.\n", " Continue baking until chicken is browned and cooked through, about 25 minutes more; an instant-read thermometer inserted near the bone should register 165 degrees F (74 degrees C).\n", " Transfer chicken to a serving platter and keep warm; leave potatoes in the pan.\n", " Turn on the broiler, or set oven to highest heat. Toss potatoes again to coat in pan juices. Place the pan under the broiler and broil until potatoes are crisped, about 3 minutes.\n", " Transfer potatoes to the platter with chicken.\n", " Place the roasting pan on the stovetop over medium heat. Add the remaining 1/3 cup chicken broth and scrape up browned bits from the bottom of the pan.\n", " Strain pan juices into a measuring cup and pour over chicken and potatoes.\n", " Sprinkle with fresh oregano. Serve and enjoy!\n" ]

{ "Calories": "1139", "Carbs": "35g", "Fat": "75g", "Protein": "80g" }

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

[ { "name": "salmon, drained and flaked", "quanity": "2", "unit": "(14.75 ounce) cans" }, { "name": "Italian-seasoned panko (Japanese bread crumbs)", "quanity": "¾", "unit": "cup" }, { "name": "minced fresh parsley", "quanity": "½", "unit": "cup" }, { "name": "eggs, beaten", "quanity": "2", "unit": "" }, { "name": "green onions, chopped", "quanity": "2", "unit": "" }, { "name": "Worcestershire sauce", "quanity": "3", "unit": "tablespoons" }, { "name": "grated Parmesan cheese", "quanity": "3", "unit": "tablespoons" }, { "name": "Dijon mustard", "quanity": "2", "unit": "tablespoons" }, { "name": "creamy salad dressing (such as Miracle Whip®)", "quanity": "2", "unit": "tablespoons" }, { "name": "seafood seasoning (such as Old Bay®)", "quanity": "2", "unit": "teaspoons" }, { "name": "garlic powder", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "ground black pepper", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "olive oil, or as needed, divided", "quanity": "1", "unit": "tablespoon" } ]

[ " Gather all ingredients.\n", " Mix together salmon, panko, parsley, eggs, green onions, Worcestershire sauce, Parmesan cheese, Dijon mustard, creamy salad dressing, seafood seasoning, garlic powder, and pepper in a large bowl.\n", " Divide mixture and shape into 8 patties.\n", " Heat enough olive oil in a large skillet to cover the cooking surface over medium heat. Fry salmon patties in batches until browned, 5 to 7 minutes per side. Repeat with more olive oil as needed.\n", " Serve and enjoy!\n" ]

{ "Calories": "263", "Carbs": "11g", "Fat": "12g", "Protein": "28g" }

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

[ { "name": "butter, or as needed", "quanity": "1", "unit": "teaspoon" }, { "name": "bread, or more to taste", "quanity": "6", "unit": "slices" }, { "name": "evaporated milk", "quanity": "1", "unit": "(12 fluid ounce) can" }, { "name": "white sugar", "quanity": "¼", "unit": "cup" }, { "name": "brown sugar", "quanity": "¼", "unit": "cup" }, { "name": "eggs", "quanity": "3", "unit": "" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "dash" }, { "name": "melted butter", "quanity": "3", "unit": "tablespoons" }, { "name": "chocolate-hazelnut spread (such as Nutella®)", "quanity": "⅓", "unit": "cup" }, { "name": "chopped walnuts", "quanity": "½", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Butter a pie dish and set aside.\n", " Tear bread into 1- to 2-inch pieces and place in the bottom of the prepared pie dish.\n", " Combine evaporated milk, white sugar, brown sugar, eggs, vanilla extract, cinnamon, and salt in a bowl. Mix well and set aside.\n", " Add melted butter to bread pieces in the pie dish and toss to combine.\n", " Melt chocolate-hazelnut spread in a microwave-safe bowl in a microwave to soften slightly, 15 to 30 seconds. Place dollops on top of bread mixture, spreading to make an even layer. Sprinkle with walnuts. Pour milk-egg mixture on top, making sure bread is completely covered.\n", " Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.\n" ]

{ "Calories": "337", "Carbs": "35g", "Fat": "19g", "Protein": "9g" }

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

[ { "name": "water", "quanity": "2", "unit": "cups" }, { "name": "ground turmeric", "quanity": "½", "unit": "teaspoon" }, { "name": "chopped fresh ginger", "quanity": "½", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "½", "unit": "teaspoon" }, { "name": "honey", "quanity": "1", "unit": "tablespoon" }, { "name": "lemon wedge", "quanity": "1", "unit": "" } ]

[ " Gather all ingredients.\n", " Bring water to a boil in a small saucepan; add turmeric, ginger, and cinnamon.\n", " Reduce heat to medium-low and simmer for 10 minutes.\n", " Strain tea into a large glass.\n", " Stir in honey and serve with lemon wedge.\n" ]

{ "Calories": "37", "Carbs": "10g", "Fat": "0g", "Protein": "0g" }

{ "active_time": null, "additional_time": "4 hrs 30 mins", "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "5 hrs 15 mins", "yield": null }

[ { "name": "salt", "quanity": "2", "unit": "teaspoons" }, { "name": "freshly ground black pepper", "quanity": "2", "unit": "teaspoons" }, { "name": "garlic powder", "quanity": "2", "unit": "teaspoons" }, { "name": "paprika", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "onion powder", "quanity": "1", "unit": "teaspoon" }, { "name": "dried rosemary", "quanity": "1", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "beef tri-tip roast", "quanity": "1", "unit": "(2 1/2 pound)" }, { "name": "red wine vinegar", "quanity": "⅓", "unit": "cup" }, { "name": "vegetable oil", "quanity": "⅓", "unit": "cup" }, { "name": "crushed garlic", "quanity": "4", "unit": "cloves" }, { "name": "Dijon mustard", "quanity": "½", "unit": "teaspoon" } ]

[ " Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl.\n", " Place tri-tip in a glass baking dish and coat on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours.\n", " Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard in a sealable container. Cover the container and shake until ingredients are blended.\n", " Remove tri-tip from the refrigerator. Let sit uncovered at room temperature for 30 minutes.\n", " Preheat an outdoor grill for high heat; lightly oil the grates.\n", " Place tri-tip on the preheated grill and brush with vinegar mixture. Cook for 4 minutes, flip, and baste. Flip and baste every 4 minutes until tri-tip starts to firm up and is reddish-pink and juicy in the center, 25 to 30 minutes total. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for at least 10 minutes before slicing.\n" ]

{ "Calories": "452", "Carbs": "4g", "Fat": "24g", "Protein": "53g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "24", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": "8 dozen" }

[ { "name": "olive oil", "quanity": "½", "unit": "cup" }, { "name": "garlic salt", "quanity": "1", "unit": "teaspoon" }, { "name": "dried chervil", "quanity": "1", "unit": "teaspoon" }, { "name": "dried basil", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "pita bread pockets", "quanity": "12", "unit": "" } ]

[ " Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line two rimmed baking sheets with parchment paper.\n", " Mix oil, garlic salt, chervil, basil, and pepper together in a small bowl.\n", " Cut each pita bread into 8 triangles using a sharp knife or pizza cutter.\n", " Arrange some pita triangles in a single layer on each of the prepared baking sheets; brush with oil mixture. Not all will fit, so set remaining triangles aside.\n", " Bake on two racks of the preheated oven until lightly browned and crispy, about 7 minutes, switching halfway through.\n", " Transfer pita chips to a serving platter and repeat Steps 4 to 5 with remaining triangles and oil mixture.\n" ]

{ "Calories": "125", "Carbs": "18g", "Fat": "5g", "Protein": "3g" }

{ "active_time": null, "additional_time": "25 mins", "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 15 mins", "yield": "8 scones" }

[ { "name": "ripe strawberries - cleaned, hulled, and diced", "quanity": "1", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "light cream", "quanity": "½", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "white sugar", "quanity": "⅓", "unit": "cup" }, { "name": "baking powder", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground nutmeg", "quanity": "¼", "unit": "teaspoon" }, { "name": "lemon zest", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "cold unsalted butter, cut into chunks", "quanity": "6", "unit": "tablespoons" } ]

[ " Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.\n", " Place diced strawberries onto paper towels to absorb liquid. Combine cream and vanilla extract in a small pitcher.\n", " Whisk flour, sugar, baking powder, salt, nutmeg, and lemon zest together in a mixing bowl. Cut in butter with a pastry blender until mixture resembles coarse, pea-sized crumbs. Stir in strawberries, then gently toss ingredients.\n", " Make a hole in the middle of the flour mixture. Pour cream mixture into the hole; quickly stir dough together until just blended. Allow dough to rest for 2 minutes.\n", " Knead dough on a lightly floured work surface until smooth and satiny, 4 to 5 minutes. Transfer dough to the prepared baking sheet and pat into an 8-inch round. Use a serrated knife to cut the round into eight wedge-shaped pieces. Separate wedges on the baking sheet, leaving at least 1/2 inch between each one.\n", " Bake in the preheated oven until tops are light brown and crusty, 16 to 18 minutes. Transfer to a wire rack and let cool for 20 minutes before serving.\n" ]

{ "Calories": "232", "Carbs": "34g", "Fat": "9g", "Protein": "4g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "25 mins", "yield": "1 dozen scones" }

[ { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "cream of tartar", "quanity": "1", "unit": "teaspoon" }, { "name": "baking soda", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "pinch" }, { "name": "cold butter, cubed", "quanity": "¼", "unit": "cup" }, { "name": "white sugar", "quanity": "⅛", "unit": "cup" }, { "name": "milk, or as needed", "quanity": "½", "unit": "cup" }, { "name": "milk", "quanity": "2", "unit": "tablespoons" } ]

[ " Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.\n", " Sift flour, cream of tartar, baking soda, and salt into a large bowl.\n", " Rub in butter until the mixture resembles fine breadcrumbs. Stir in sugar and enough milk to mix to a soft dough.\n", " Turn dough onto a floured surface, fold over 2 or 3 times, then roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on the prepared baking sheet; brush tops with milk to glaze.\n", " Bake in the preheated oven until scones are risen and golden and top, about 10 minutes. Cool scones on a wire rack.\n" ]

{ "Calories": "124", "Carbs": "19g", "Fat": "4g", "Protein": "3g" }

{ "active_time": null, "additional_time": "4 hrs 20 mins", "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "32", "soak_time": null, "stand_time": null, "total_time": "4 hrs 25 mins", "yield": "1 gallon" }

[ { "name": "half-and-half", "quanity": "2", "unit": "quarts" }, { "name": "white sugar", "quanity": "1 ½", "unit": "cups" }, { "name": "heavy cream", "quanity": "½", "unit": "pint" }, { "name": "vanilla extract", "quanity": "4", "unit": "teaspoons" }, { "name": "salt", "quanity": "1", "unit": "pinch" } ]

[ " Combine half-and-half, sugar, cream, vanilla, and salt in the freezer container of an ice cream maker. Freeze according to the manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.\n" ]

{ "Calories": "142", "Carbs": "12g", "Fat": "10g", "Protein": "2g" }

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

[ { "name": "lager-style beer", "quanity": "1", "unit": "(12 ounce) bottle" }, { "name": "lemon-lime soda or prepared lemonade", "quanity": "½", "unit": "cup" } ]

[ " Pour beer into a pint glass; top with lemon-lime soda.\n" ]

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

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

[ { "name": "poppy seeds", "quanity": "¼", "unit": "cup" }, { "name": "milk", "quanity": "¼", "unit": "cup" }, { "name": "lemon cake mix", "quanity": "1", "unit": "(15.25 ounce) package" }, { "name": "instant vanilla pudding mix", "quanity": "1", "unit": "(3.4 ounce) package" }, { "name": "water", "quanity": "1", "unit": "cup" }, { "name": "vegetable oil", "quanity": "½", "unit": "cup" }, { "name": "eggs", "quanity": "4", "unit": "large" } ]

[ " Soak poppy seeds in milk for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.\n", " Stir cake mix and pudding mix together in a large bowl; make a well in the center and pour in water, oil, and eggs. Beat with an electric mixer on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in poppy seed mixture. Pour batter into prepared pan.\n", " Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.\n" ]

{ "Calories": "215", "Carbs": "29g", "Fat": "10g", "Protein": "3g" }

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

[ { "name": "water", "quanity": "1 ½", "unit": "cups" }, { "name": "cantaloupe, peeled and seeded", "quanity": "3", "unit": "slices" }, { "name": "white sugar, or other sweetener to taste", "quanity": "6", "unit": "tablespoons" }, { "name": "ice cubes", "quanity": "1", "unit": "cup" } ]

[ " Place water, cantaloupe, and sugar in a blender; blend until smooth. Divide ice into two glasses and pour cantaloupe mixture over ice.\n" ]

{ "Calories": "180", "Carbs": "46g", "Fat": "0g", "Protein": "1g" }

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

[ { "name": "white sugar", "quanity": "2 ¼", "unit": "cups" }, { "name": "unsalted butter, softened", "quanity": "1", "unit": "cup" }, { "name": "eggs", "quanity": "4", "unit": "large" }, { "name": "poppy seeds", "quanity": "½", "unit": "cup" }, { "name": "finely grated lemon zest", "quanity": "¼", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "all-purpose flour", "quanity": "2 ¾", "unit": "cups" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "baking soda", "quanity": "½", "unit": "teaspoon" }, { "name": "baking powder", "quanity": "½", "unit": "teaspoon" }, { "name": "buttermilk", "quanity": "1", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a fluted tube pan (such as Bundt) generously.\n", " Beat sugar and butter together in a bowl with an electric mixer until light; beat in eggs, one at a time, mixing well after each addition. Reduce mixing speed and add poppy seeds, lemon zest, and vanilla extract.\n", " Combine flour, salt, baking soda, and baking powder in another bowl. Beat in flour mixture slowly, alternating with buttermilk.\n", " Spoon batter into the prepared pan.\n", " Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 65 to 75 minutes.\n" ]

{ "Calories": "539", "Carbs": "75g", "Fat": "24g", "Protein": "8g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "40 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "45 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr 25 mins", "yield": null }

[ { "name": "yellow cake mix", "quanity": "1", "unit": "(15.25 ounce) package" }, { "name": "water", "quanity": "1", "unit": "cup" }, { "name": "vegetable oil", "quanity": "⅓", "unit": "cup" }, { "name": "eggs", "quanity": "3", "unit": "large" }, { "name": "vanilla frosting", "quanity": "1", "unit": "(16 ounce) container" }, { "name": "flaked coconut", "quanity": "3 ¾", "unit": "cups" }, { "name": "jellybeans", "quanity": "30", "unit": "small" }, { "name": "red licorice", "quanity": "4", "unit": "sticks" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease the sides and bottoms of two 9-inch metal springform pans.\n", " Beat cake mix, water, vegetable oil, and eggs in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Increase to medium speed and beat for 2 minutes. Pour into the prepared pans.\n", " Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 23 to 28 minutes.\n", " Cool in the pan for 15 minutes, then remove cakes from the springform pans and cool completely, about 20 more minutes.\n", " Place one cake on a serving tray, forming the bunny's head.\n", " Cut 2 convex-shaped ears from each side of the second cake, and place them on each side of the head to form ears. Place the remaining concave-shaped piece about 1/2 inch below the head for the bowtie.\n", " Frost the entire bunny cake with vanilla frosting; pat the cup coconut evenly over top and sides. Decorate the bunny face and bowtie with jellybeans and use licorice to make whiskers.\n" ]

{ "Calories": "457", "Carbs": "69g", "Fat": "20g", "Protein": "3g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr 25 mins", "yield": "6 servings" }

[ { "name": "Brussels sprouts, trimmed and halved", "quanity": "1", "unit": "pound" }, { "name": "onion, thickly sliced", "quanity": "1", "unit": "medium" }, { "name": "olive oil", "quanity": "3", "unit": "tablespoons" }, { "name": "butter", "quanity": "3", "unit": "tablespoons" }, { "name": "chopped garlic", "quanity": "2", "unit": "teaspoons" }, { "name": "chicken stock", "quanity": "3", "unit": "cups" }, { "name": "milk", "quanity": "1", "unit": "cup" }, { "name": "heavy cream", "quanity": "½", "unit": "cup" }, { "name": "Cheddar cheese", "quanity": "4", "unit": "ounces" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Combine Brussels sprouts, onion, olive oil, butter, and garlic in a large heatproof soup pot that fits into the oven. Mix well.\n", " Roast sprouts mixture in the preheated oven for 20 minutes; stir. Continue roasting, stirring every 20 minutes, until soft and browned, about 1 hour total.\n", " Return pot to the stove over medium heat. Add stock and bring to a simmer. Add milk, heavy cream, and Cheddar cheese and heat through, 5 to 10 minutes more. Use a stick blender to puree to the desired consistency. Season with salt and pepper.\n" ]

{ "Calories": "322", "Carbs": "12g", "Fat": "28g", "Protein": "10g" }

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

[ { "name": "fusilli pasta", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "butter", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "shallots, minced", "quanity": "2", "unit": "" }, { "name": "heavy whipping cream", "quanity": "1", "unit": "cup" }, { "name": "fresh spinach", "quanity": "4", "unit": "cups" }, { "name": "Gorgonzola cheese", "quanity": "½", "unit": "cup" }, { "name": "salt and freshly ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Bring a large pot of lightly salted water to a boil. Cook fusilli in boiling water, occasionally stirring, until tender yet firm to the bite, about 12 minutes.\n", " In the meantime, melt butter in a skillet over medium heat and cook shallots until soft and translucent, 3 to 5 minutes. Pour in cream and cook until heated through, 3 to 5 minutes. Add spinach and crumble in Gorgonzola cheese. Season with salt and pepper and cook until spinach is wilted and sauce has thickened, about 4 minutes.\n", " Drain fusilli and toss with sauce. Serve immediately.\n" ]

{ "Calories": "730", "Carbs": "89g", "Fat": "34g", "Protein": "21g" }

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

[ { "name": "freeze-dried strawberries", "quanity": "1 ¼", "unit": "ounces" }, { "name": "all-purpose flour", "quanity": "¾", "unit": "cup" }, { "name": "cake flour", "quanity": "¾", "unit": "cup" }, { "name": "baking powder", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "baking soda", "quanity": "¼", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "1 ⅓", "unit": "cups" }, { "name": "unsalted butter, room temperature", "quanity": "½", "unit": "cup" }, { "name": "eggs, room temperature", "quanity": "3", "unit": "large" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "whole milk, room temperature", "quanity": "⅔", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Line muffin tins with 20 cupcake liners.\n", " Grind freeze-dried strawberries into a fine powder using a coffee grinder or food processor. Whisk together strawberry powder, flours, baking powder, baking soda, and salt in a medium bowl until well combined. Set aside.\n", " Beat together sugar and butter in a large bowl with an electric mixer until fluffy and noticeably lighter in color. Add eggs one at a time, beating well after each addition. Stir in vanilla until incorporated.\n", " Stir flour mixture alternately with milk into butter mixture until just incorporated. Portion into the prepared muffin cups.\n", " Bake in the preheated oven until cupcakes spring back when gently touched with a fingertip or a toothpick inserted into the center comes out clean, 16 to 18 minutes.\n" ]

{ "Calories": "145", "Carbs": "22g", "Fat": "6g", "Protein": "2g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "16", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": "1 (9x9-inch) pan" }

[ { "name": "peanut butter", "quanity": "⅓", "unit": "cup" }, { "name": "brown sugar", "quanity": "⅓", "unit": "cup" }, { "name": "butter, soft", "quanity": "2 ½", "unit": "tablespoons" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "vanilla extract", "quanity": "½", "unit": "teaspoon" }, { "name": "ripe banana, mashed", "quanity": "1", "unit": "" }, { "name": "rolled oats", "quanity": "⅔", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "⅓", "unit": "cup" }, { "name": "wheat germ", "quanity": "2", "unit": "tablespoons" }, { "name": "baking soda", "quanity": "¼", "unit": "teaspoon" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.\n", " Beat together peanut butter, brown sugar, and butter in a large bowl with an electric mixer until smooth and fluffy. Beat in egg and vanilla until incorporated. Mix in mashed banana. Stir in oats, flour, wheat germ, and baking soda until batter is well combined. Spread batter in the prepared baking pan.\n", " Bake in the preheated oven until set and lightly browned, 20 to 25 minutes. Remove from the oven and cool completely in the pan on a wire rack before cutting into bars.\n" ]

{ "Calories": "102", "Carbs": "12g", "Fat": "5g", "Protein": "3g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": null }

[ { "name": "bow tie pasta", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "butter", "quanity": "¾", "unit": "stick" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "yellow onion, chopped", "quanity": "1", "unit": "" }, { "name": "crushed red pepper flakes, divided", "quanity": "1", "unit": "tablespoon" }, { "name": "crawfish tails", "quanity": "1", "unit": "pound" }, { "name": "heavy cream", "quanity": "2", "unit": "pints" }, { "name": "green onions, chopped", "quanity": "1", "unit": "bunch" } ]

[ " Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes; drain.\n", " While pasta cooks, melt butter in a large, deep skillet over medium heat. Cook and stir garlic in hot butter for 1 to 2 minutes; season with salt and pepper. Stir in onion and 1/2 tablespoon red pepper flakes; cook until onion becomes translucent. Add crawfish tails; cook, stirring continuously, for 2 to 3 minutes. Transfer crawfish to a bowl, leaving as many onions as possible in the skillet.\n", " Pour heavy cream into the same skillet and bring to a boil; reduce heat to low and simmer until thickened. Sprinkle remaining 1/2 tablespoon red pepper flakes into cream; return crawfish to sauce and simmer for 2 to 3 minutes.\n", " Serve crawfish with sauce over cooked pasta; garnish with green onions.\n" ]

{ "Calories": "1505", "Carbs": "100g", "Fat": "110g", "Protein": "38g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": null }

[ { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "leek (white part only), chopped", "quanity": "1", "unit": "large" }, { "name": "salt, divided, or as needed", "quanity": "1", "unit": "teaspoon" }, { "name": "(1/2-inch) sliced zucchini", "quanity": "1 ½", "unit": "cups" }, { "name": "jalapeño pepper, seeded and diced", "quanity": "1", "unit": "unknown" }, { "name": "(1/2-inch) asparagus pieces", "quanity": "1 ½", "unit": "cups" }, { "name": "baby spinach", "quanity": "1", "unit": "cup" }, { "name": "sliced cooked potatoes", "quanity": "1 ½", "unit": "cups" }, { "name": "eggs", "quanity": "12", "unit": "large" }, { "name": "freshly ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "1", "unit": "pinch" }, { "name": "crumbled goat-milk feta cheese", "quanity": "4", "unit": "ounces" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Heat olive oil in a heavy 10-inch skillet over medium heat. Cook leek in hot oil with a pinch of salt, stirring occasionally, until leeks soften and start to turn translucent, 5 to 6 minutes. Add zucchini and jalapeño; season with a pinch of salt. Cook until zucchini starts to get tender and pale green, about 5 minutes. Add asparagus and cook until bright green, about 1 minute. Add spinach and another pinch of salt; cook until wilted, about 1 minute. Stir in cooked potatoes and heat through, about 5 minutes.\n", " Crack eggs into a bowl; add salt, black pepper, and cayenne. Whisk until well combined, at least 30 seconds. Pour eggs over vegetables in the skillet over medium heat. Add 3 ounces feta cheese; stir lightly until evenly distributed. Top with remaining 1 ounce feta cheese. Remove from heat.\n", " Bake in the preheated oven until eggs are set, 12 to 15 minutes. When nearly set, turn on the oven broiler. Broil frittata until the top browns, 1 to 2 minutes. Cool slightly; serve warm.\n" ]

{ "Calories": "315", "Carbs": "19g", "Fat": "19g", "Protein": "18g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "40 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "10", "soak_time": null, "stand_time": null, "total_time": "1 hr", "yield": "1 (8-inch) round cake" }

[ { "name": "cooking spray", "quanity": "", "unit": "" }, { "name": "white sugar, divided", "quanity": "1 ¼", "unit": "cups" }, { "name": "unsalted butter, room temperature", "quanity": "1", "unit": "stick" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "all-purpose flour", "quanity": "1 ⅓", "unit": "cups" }, { "name": "baking powder", "quanity": "1 ¼", "unit": "teaspoons" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "sour cream", "quanity": "½", "unit": "cup" }, { "name": "fresh strawberries, stemmed and halved", "quanity": "1", "unit": "(16 ounce) package" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch round cake pan with cooking spray.\n", " Beat together 1 cup sugar and butter in a large bowl using an electric mixer until pale and fluffy, 5 to 7 minutes. Add eggs one at a time, beating well after each addition. Beat in vanilla until incorporated.\n", " Whisk together flour, baking powder, and salt in a medium bowl. Add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat until just combined after each addition. Fold in strawberries.\n", " Spread batter into the prepared cake pan. Sprinkle remaining 1/4 cup sugar evenly over the top.\n", " Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool completely on a wire rack.\n" ]

{ "Calories": "294", "Carbs": "42g", "Fat": "13g", "Protein": "4g" }

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

[ { "name": "sliced fresh strawberries", "quanity": "4", "unit": "cups" }, { "name": "white sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "cold milk", "quanity": "3", "unit": "cups" }, { "name": "instant vanilla pudding mix", "quanity": "2", "unit": "(3.4 ounce) packages" }, { "name": "frozen whipped topping (such as Cool Whip), thawed", "quanity": "3", "unit": "cups" }, { "name": "prepared angel food cake ", "quanity": "1", "unit": "" }, { "name": "strawberry jam", "quanity": "⅔", "unit": "cup" }, { "name": "blueberries (Optional)", "quanity": "½", "unit": "cup" } ]

[ " Toss together strawberries and sugar in a medium bowl; refrigerate for 30 minutes.\n", " Beat together milk and pudding mix in a large bowl with a whisk for about 2 minutes; fold in whipped topping until incorporated.\n", " Slice angel food cake horizontally into 3 layers. Spread strawberry jam onto the cut side of 1 layer, putting it together with one of the remaining layers; cut into 2-inch pieces. Spread jam onto remaining layer and also cut into 2-inch pieces; sandwich pieces together.\n", " Layer about 1/2 of the sandwiched cake pieces into the bottom of a trifle bowl; top with a layer of about 1/2 of the strawberries. Spread a layer of pudding mixture atop strawberries. Repeat layering. Top with blueberries.\n", " Cover the bowl with plastic wrap and refrigerate for 4 hours.\n" ]

{ "Calories": "446", "Carbs": "86g", "Fat": "10g", "Protein": "7g" }

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

[ { "name": "Brussels sprouts, trimmed and quartered", "quanity": "2", "unit": "pounds" }, { "name": "Granny Smith apples, cored and chopped", "quanity": "2", "unit": "medium" }, { "name": "avocado oil", "quanity": "⅓", "unit": "cup" }, { "name": "turkey bacon, chopped", "quanity": "5", "unit": "slices" }, { "name": "maple syrup", "quanity": "2", "unit": "tablespoons" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "sea salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground thyme, or to taste", "quanity": "1", "unit": "pinch" }, { "name": "dried marjoram, or to taste", "quanity": "1", "unit": "pinch" }, { "name": "crushed dried rosemary, or to taste", "quanity": "1", "unit": "pinch" }, { "name": "1 pinch crushed dried lavender, or to taste", "quanity": "", "unit": "" }, { "name": "fennel seeds, or to taste", "quanity": "1", "unit": "pinch" }, { "name": "dried oregano, or to taste", "quanity": "1", "unit": "pinch" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C).\n", " Mix Brussels sprouts, apples, oil, bacon, maple syrup, pepper, salt, thyme, marjoram, rosemary, lavender, fennel, and oregano together in a large bowl. Spread in an even layer on a baking sheet.\n", " Roast in the preheated oven until Brussels sprouts are tender and bacon is crisp, 30 to 35 minutes.\n" ]

{ "Calories": "176", "Carbs": "19g", "Fat": "11g", "Protein": "5g" }

{ "active_time": null, "additional_time": "4 hrs 15 mins", "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "5 hrs", "yield": "1 (9-inch) cheesecake" }

[ { "name": "white chocolate, chopped", "quanity": "1", "unit": "(4 ounce) bar" }, { "name": "cream cheese, softened", "quanity": "½", "unit": "cup" }, { "name": "eggs, separated", "quanity": "3", "unit": "large" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9-inch springform pan with parchment paper.\n", " Place white chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove and allow to cool slightly. Mix in cream cheese and egg yolks until well combined.\n", " Beat egg whites in a large glass, metal, or ceramic bowl with an electric mixer until stiff peaks form. Fold in cooled white chocolate mixture. Pour into the prepared springform pan.\n", " Bake in the preheated oven for 15 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and bake for 15 minutes. Turn the oven off, leaving cheesecake inside for 15 more minutes.\n", " Remove cheesecake from the oven and allow to cool completely at room temperature, about 1 hour. Chill before serving, about 3 hours.\n" ]

{ "Calories": "151", "Carbs": "9g", "Fat": "11g", "Protein": "4g" }

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

[ { "name": "sweet potatoes, cut into 1-inch cubes", "quanity": "2", "unit": "large" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "brown sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "ground cumin", "quanity": "1", "unit": "teaspoon" }, { "name": "cayenne pepper, or more to taste", "quanity": "¼", "unit": "teaspoon" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" } ]

[ " Gather the ingredients. Preheat an outdoor grill for medium-high heat and lightly oil the grate.\n", " Divide sweet potato cubes in half, and place each half in the center of a rectangle of aluminum foil.\n", " Top each portion with about half of the butter. Sprinkle about half of the brown sugar, cumin, and cayenne pepper over each portion. Season with salt and pepper.\n", " Fold the corners of the aluminum foil together and seal to form a pouch around each portion.\n", " Cook on the preheated grill, turning pouches every 10 minutes, until the potatoes are tender and cooked through, 20 to 30 minutes.\n" ]

{ "Calories": "274", "Carbs": "53g", "Fat": "6g", "Protein": "4g" }

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

[ { "name": "teriyaki sauce", "quanity": "½", "unit": "cup" }, { "name": "apple juice", "quanity": "½", "unit": "cup" }, { "name": "brown sugar, or more to taste", "quanity": "2", "unit": "tablespoons" }, { "name": "balsamic vinegar", "quanity": "2", "unit": "tablespoons" }, { "name": "garlic, minced", "quanity": "3", "unit": "cloves" }, { "name": "freshly cracked black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "salmon", "quanity": "2", "unit": "(6 ounce) fillets" } ]

[ " Whisk together teriyaki sauce, apple juice, brown sugar, vinegar, garlic, and pepper in a small bowl until marinade is well combined.\n", " Place salmon fillets in a glass baking dish. Pour marinade over fillets; cover and refrigerate for 4 to 6 hours.\n", " Preheat an outdoor grill for medium heat and lightly oil the grate.\n", " Remove fillets from marinade and shake off excess. Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer until reduced, about 5 minutes.\n", " Meanwhile, cook fillets on the preheated grill until fish flakes easily with a fork, 3 to 4 minutes per side.\n", " Serve fillets with reduced marinade drizzled over the top.\n" ]

{ "Calories": "345", "Carbs": "36g", "Fat": "6g", "Protein": "35g" }

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

[ { "name": "green grapes, some halved and some whole", "quanity": "1", "unit": "cup" }, { "name": "fresh strawberries, chopped", "quanity": "8", "unit": "" }, { "name": "fresh peach, chopped", "quanity": "1", "unit": "" }, { "name": "fresh blueberries", "quanity": "½", "unit": "cup" }, { "name": "Granny Smith apple, chopped ", "quanity": "½", "unit": "" }, { "name": "orange, juiced", "quanity": "½", "unit": "" } ]

[ " Mix together grapes, strawberries, peach, blueberries, and apple in a large bowl until well combined. Pour orange juice over fruit salad and stir.\n" ]

{ "Calories": "69", "Carbs": "17g", "Fat": "0g", "Protein": "1g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "1", "soak_time": null, "stand_time": null, "total_time": "20 mins", "yield": "1 serving" }

[ { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "tomato, cubed", "quanity": "1", "unit": "" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" }, { "name": "dried oregano", "quanity": "2", "unit": "teaspoons" }, { "name": "Italian seasoning", "quanity": "2", "unit": "teaspoons" }, { "name": "salt and ground black pepper to taste", "quanity": "1", "unit": "pinch" }, { "name": "chopped fresh basil", "quanity": "¼", "unit": "cup" } ]

[ " Put oil in a medium saucepan over medium heat until hot. Add tomato and garlic and cook until soft, about 3 minutes. Add Italian seasoning, salt, and pepper; cook until sauce is fragrant, about 5 minutes. Add chopped basil and cook until soft, 1 to 2 minutes.\n" ]

{ "Calories": "286", "Carbs": "10g", "Fat": "28g", "Protein": "2g" }

{ "active_time": null, "additional_time": "1 hr", "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "1 hr 30 mins", "yield": "3 cups" }

[ { "name": "water", "quanity": "2", "unit": "cups" }, { "name": "uncooked short-grain white rice", "quanity": "1 ½", "unit": "cups" }, { "name": "coconut milk, divided", "quanity": "2", "unit": "cups" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "salt, divided", "quanity": "¾", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "tapioca starch", "quanity": "1", "unit": "teaspoon" }, { "name": "mangos, peeled and sliced", "quanity": "3", "unit": "" }, { "name": "toasted sesame seeds", "quanity": "1", "unit": "tablespoon" } ]

[ " Combine water and rice in a saucepan. Bring to a boil, cover, and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.\n", " While the rice cooks, combine 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in another saucepan. Bring to a boil over medium heat; remove from the heat and set aside.\n", " Stir cooked rice into coconut milk mixture. Cover and allow to cool for 1 hour.\n", " Make a sauce by combining 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and tapioca starch in another saucepan; bring to a boil. Cook and stir just until thickened.\n", " Place coconut rice on a serving dish and arrange mangos on top. Pour sauce over mangos and rice. Sprinkle with sesame seeds.\n" ]

{ "Calories": "817", "Carbs": "144g", "Fat": "26g", "Protein": "8g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": null }

[ { "name": "russet potatoes, peeled and chopped", "quanity": "3", "unit": "medium" }, { "name": "chicken broth", "quanity": "1 ¾", "unit": "cups" }, { "name": "chopped onion", "quanity": "⅓", "unit": "cup" }, { "name": "kosher salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground nutmeg", "quanity": "⅛", "unit": "teaspoon" }, { "name": "frozen cut asparagus", "quanity": "1", "unit": "(12 ounce) package" }, { "name": "heavy cream", "quanity": "1 ½", "unit": "cups" }, { "name": "whipped cream cheese", "quanity": "4", "unit": "ounces" } ]

[ " Combine potatoes, chicken broth, onion, salt, and nutmeg in a large pot. Bring to a boil; reduce heat and simmer, covered, until potatoes are just tender, 8 to 10 minutes.\n", " Add asparagus and return to a boil. Reduce heat; simmer, covered, until vegetables are tender, about 5 minutes.\n", " Stir in heavy cream and cream cheese until melted; do not boil.\n" ]

{ "Calories": "364", "Carbs": "25g", "Fat": "28g", "Protein": "7g" }

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

[ { "name": "vegetable oil", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "cider vinegar", "quanity": "¼", "unit": "cup" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground paprika", "quanity": "1", "unit": "teaspoon" }, { "name": "celery seed", "quanity": "1", "unit": "teaspoon" }, { "name": "onion powder", "quanity": "1", "unit": "teaspoon" }, { "name": "broccoli, cut into bite-sized florets", "quanity": "1", "unit": "large head" }, { "name": "sliced fresh mushrooms", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "green onion, sliced", "quanity": "2", "unit": "stalks" } ]

[ " Combine oil, sugar, vinegar, salt, paprika, celery seed, and onion powder in a jar. Seal the jar, shake, and refrigerate for 30 minutes.\n", " Combine broccoli, mushrooms, and green onion in a large bowl. Remove dressing from the refrigerator and shake. Pour over veggies, toss to coat, and refrigerate for at least 1 hour before serving.\n" ]

{ "Calories": "322", "Carbs": "18g", "Fat": "28g", "Protein": "3g" }

{ "active_time": null, "additional_time": "25 mins", "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr 10 mins", "yield": "1 (9x13-inch) cake" }

[ { "name": "white cake mix (such as Pillsbury)", "quanity": "1", "unit": "(15.25 ounce) package" }, { "name": "white cake mix extender", "quanity": "3", "unit": "ounces" }, { "name": "water", "quanity": "1 ¼", "unit": "cups" }, { "name": "egg whites", "quanity": "4", "unit": "large" }, { "name": "vegetable oil", "quanity": "⅓", "unit": "cup" }, { "name": "sliced fresh strawberries, pureed", "quanity": "1 ½", "unit": "cups" }, { "name": "strawberry preserves", "quanity": "1", "unit": "(10 ounce) jar" }, { "name": "confectioners' sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "lemon juice", "quanity": "1", "unit": "teaspoon" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.\n", " Blend together cake mix plus extender, water, egg whites, and oil in a large bowl with an electric mixer until just moistened. Pour batter into the prepared pan.\n", " Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 26 to 32 minutes.\n", " Meanwhile, combine pureed strawberries and strawberry preserves in a medium bowl. Stir in confectioners' sugar and lemon juice until incorporated. Refrigerate sauce until ready to use.\n", " Transfer cake to a wire rack and let cool to room temperature, at least 25 minutes.\n", " Using the handle of a wooden spoon, poke holes into cake about 1 inch apart. Slowly spread sauce over cake, letting it fill the holes. Refrigerate until completely chilled.\n" ]

{ "Calories": "311", "Carbs": "51g", "Fat": "11g", "Protein": "3g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 15 mins", "yield": "1 (9-inch) quiche" }

[ { "name": "shredded hash brown potatoes, slightly thawed", "quanity": "4", "unit": "cups" }, { "name": "butter, divided", "quanity": "6", "unit": "tablespoons" }, { "name": "seasoning salt or garlic powder to taste", "quanity": "unknown", "unit": "unknown" }, { "name": "eggs, divided", "quanity": "6", "unit": "large" }, { "name": "diced cooked ham", "quanity": "1", "unit": "cup" }, { "name": "finely diced red bell pepper", "quanity": "1/3", "unit": "cup" }, { "name": "chopped green onion, plus more for garnish", "quanity": "¼", "unit": "cup" }, { "name": "shredded Cheddar cheese", "quanity": "1", "unit": "cup" }, { "name": "heavy cream", "quanity": "1", "unit": "cup" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" } ]

[ " Preheat the oven to 425 degrees F (220 degrees C).\n", " Place hash browns in a medium bowl. Melt 5 tablespoons butter and pour over hash browns, season with seasoning salt or garlic powder as desired. Add 1 egg, mix well and press mixture onto the bottom and sides of a 9-inch spring form pan or pie dish.\n", " Bake in preheated oven until potatoes are golden brown and crispy around the edges, about 25 to 30 minutes. \n", " While crust bakes, melt remaining tablespoon of butter in a medium skillet over medium-high heat. Add ham, pepper, and green onion; cook and stir until bell pepper slightly softens, about 4 minutes. Remove from heat.\n", " When crust is ready, spread ham mixture over the bottom; sprinkle cheese evenly on top. Whisk remaining 5 eggs and cream in a medium bowl; add salt and pepper to taste and mix until well blended. Pour mixture evenly over ham and cheese mixture. \n", " Reduce oven temperature to 350 degrees F (175 degrees C.) Bake in the preheated oven until filling is puffed and quiche is lightly browned around the edges, about 35 minutes.\n" ]

{ "Calories": "624", "Carbs": "35g", "Fat": "48g", "Protein": "16g" }

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

[ { "name": "bacon, cut crosswise into 1/4-inch pieces ", "quanity": "6", "unit": "slices" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "white potatoes, cubed", "quanity": "2", "unit": "" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "eggs, beaten", "quanity": "4", "unit": "large" } ]

[ " Cook and stir bacon in a large skillet over medium heat until crispy, about 5 minutes. Transfer to a paper towel-lined plate to drain, discarding most of the grease.\n", " Add olive oil to the same skillet over medium heat. Add potatoes, salt, and pepper; cook and stir until browned and somewhat crispy, about 10 minutes.\n", " Mix onion into potatoes and cook until onion is translucent, about 5 minutes. Return bacon to the skillet; cook and stir until heated through, 1 to 2 minutes.\n", " Pour beaten eggs over potato mixture; cook and stir until eggs are set, 5 to 6 minutes.\n" ]

{ "Calories": "561", "Carbs": "49g", "Fat": "29g", "Protein": "28g" }

{ "active_time": null, "additional_time": "15 mins", "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": null }

[ { "name": "soy sauce", "quanity": "¼", "unit": "cup" }, { "name": "honey", "quanity": "2", "unit": "tablespoons" }, { "name": "sesame oil", "quanity": "4", "unit": "teaspoons" }, { "name": "garlic, crushed", "quanity": "2", "unit": "cloves" }, { "name": "fresh ginger root", "quanity": "3", "unit": "slices" }, { "name": "skinless, boneless chicken breast halves", "quanity": "4", "unit": "" } ]

[ " Gather all ingredients.\n", " Combine soy sauce, honey, sesame oil, garlic, and ginger in a small microwave-safe bowl; heat in the microwave on medium power for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.\n", " Place chicken breasts in a shallow dish. Pour soy sauce mixture over top and set aside to marinate for 15 minutes.\n", " Preheat an outdoor grill for medium-high heat and lightly oil the grate. Meanwhile, remove chicken from marinade; transfer marinade into a small saucepan and bring to a boil. Reduce heat to low and simmer until thick, about 1 minute. Set aside for basting.\n", " Cook chicken on the preheated grill, basting frequently with reserved marinade, until golden brown on all sides and chicken is no longer pink in the center, about 6 to 8 minutes per side. An instant-read meat thermometer inserted into the thickest piece should read at least 160 degrees F (70 degrees C).\n" ]

{ "Calories": "217", "Carbs": "11g", "Fat": "8g", "Protein": "26g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "40 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "55 mins", "yield": null }

[ { "name": "bacon, cut into 1-inch pieces", "quanity": "4", "unit": "slices" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "russet potatoes, scrubbed, chopped into 3/4-inch cubes", "quanity": "3", "unit": "" }, { "name": "water", "quanity": "¼", "unit": "cup" }, { "name": "green onions, sliced", "quanity": "2", "unit": "" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "smoked paprika", "quanity": "½", "unit": "teaspoon" }, { "name": "kosher salt and freshly ground pepper to taste", "quanity": "", "unit": "" }, { "name": "eggs", "quanity": "4", "unit": "large" }, { "name": "shredded Cheddar cheese", "quanity": "1", "unit": "cup" } ]

[ " Gather all ingredients.\n", " Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; reserve most of the bacon fat in the skillet.\n", " Crumble bacon and set aside.\n", " Reduce heat to medium. Cook and stir onion in reserved bacon fat until slightly softened, about 5 minutes. Add potatoes; toss to coat evenly in bacon fat. Pour in water and cover the skillet. Cook, stirring occasionally, until potatoes are tender, about 20 minutes.\n", " Mix in green onions, garlic, and paprika. Season with kosher salt and pepper. Make 4 wells in potato mixture using a wooden spoon, revealing the bottom of the skillet.\n", " Crack an egg into each well; season with salt and pepper.\n", " Sprinkle Cheddar cheese and bacon over the entire skillet.\n", " Cover and cook until egg whites are set and yolks are still runny, about 5 minutes. Serve and enjoy!\n" ]

{ "Calories": "418", "Carbs": "43g", "Fat": "18g", "Protein": "22g" }

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

[ { "name": "balsamic vinegar", "quanity": "1", "unit": "cup" }, { "name": "honey", "quanity": "¼", "unit": "cup" }, { "name": "tomatoes, cut into 1/2-inch slices", "quanity": "3", "unit": "large" }, { "name": "fresh mozzarella cheese, cut into 1/4-inch slices", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "fresh basil leaves", "quanity": "½", "unit": "cup" }, { "name": "extra-virgin olive oil", "quanity": "¼", "unit": "cup" } ]

[ " Gather all ingredients. Stir balsamic vinegar and honey together in a small saucepan and place over high heat.\n", " Bring to a boil, reduce heat to low, and simmer until mixture has reduced to 1/3 cup, about 10 minutes. Set aside to cool.\n", " Arrange alternating slices of tomato and mozzarella decoratively on a serving platter.\n", " Sprinkle with salt and black pepper, tuck basil leaves around slices, and drizzle with olive oil and the balsamic reduction.\n" ]

{ "Calories": "580", "Carbs": "35g", "Fat": "39g", "Protein": "22g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "10", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": "1 (8-inch) layer cake" }

[ { "name": "yellow cake mix", "quanity": "1", "unit": "(15.25 ounce) package" }, { "name": "mandarin oranges with juice", "quanity": "1", "unit": "(11 ounce) can" }, { "name": "eggs", "quanity": "4", "unit": "large" }, { "name": "vegetable oil", "quanity": "¼", "unit": "cup" }, { "name": "frozen whipped topping, thawed", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "crushed pineapple, drained", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "instant vanilla pudding mix", "quanity": "1", "unit": "(3.5 ounce) package" } ]

[ " Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).\n", " Prepare the cake: Mix together cake mix, mandarin oranges with juice, eggs, and oil. Pour batter into three greased and floured 8-inch round pans. Layers will be thin.\n", " Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 25 to 30 minutes. Cool layers on wire racks.\n", " Make the frosting: Mix together whipped topping, crushed pineapple, and instant pudding mix.\n", " Spread frosting onto the cooled cake layers. Stack layers; frost top and sides. Refrigerate until ready to eat.\n", " Slice and enjoy!\n" ]

{ "Calories": "524", "Carbs": "71g", "Fat": "25g", "Protein": "6g" }

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

[ { "name": "skinless, boneless chicken breast halves", "quanity": "4", "unit": "" }, { "name": "taco seasoning mix", "quanity": "4", "unit": "teaspoons" }, { "name": "salsa", "quanity": "1", "unit": "cup" }, { "name": "shredded Cheddar cheese", "quanity": "1", "unit": "cup" }, { "name": "sour cream (Optional)", "quanity": "2", "unit": "tablespoons" } ]

[ " Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.\n", " Place chicken breasts in the prepared dish. Sprinkle seasoning mix on both sides of chicken breasts.\n", " Pour salsa on top.\n", " Bake in the preheated oven until chicken is tender and juicy and the juices run clear, 25 to 35 minutes.\n", " Sprinkle chicken evenly with cheese.\n", " Continue baking until cheese is melted and bubbly, 3 to 5 minutes more.\n", " Top with sour cream and serve.\n" ]

{ "Calories": "287", "Carbs": "7g", "Fat": "12g", "Protein": "36g" }

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

[ { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "paprika", "quanity": "½", "unit": "teaspoon" }, { "name": "chili powder", "quanity": "½", "unit": "teaspoon" }, { "name": "onion powder", "quanity": "½", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "½", "unit": "teaspoon" }, { "name": "dried thyme", "quanity": "½", "unit": "teaspoon" }, { "name": "dried marjoram", "quanity": "½", "unit": "teaspoon" }, { "name": "dried basil", "quanity": "½", "unit": "teaspoon" }, { "name": "beef sirloin, cut into thin 2 inch strips", "quanity": "1", "unit": "pound" }, { "name": "vegetable oil", "quanity": "3", "unit": "tablespoons" }, { "name": "onion, sliced", "quanity": "1", "unit": "" }, { "name": "green bell pepper, julienned", "quanity": "1", "unit": "" }, { "name": "Swiss cheese, thinly sliced", "quanity": "3", "unit": "ounces" }, { "name": "hoagie rolls, split lengthwise", "quanity": "4", "unit": "" } ]

[ " Mix salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram, and basil together in a small bowl.\n", " Place steak in a large bowl; sprinkle seasoning mixture over top and stir to coat.\n", " Heat 1/2 of the oil in a skillet over medium-high heat. Add steak; cook and stir to the desired doneness. Transfer cooked steak to a plate.\n", " Heat the remaining oil in the skillet. Add onion and green pepper; cook and stir until tender and caramelized.\n", " Preheat the oven on the broiler setting.\n", " Divide cooked beef between the bottoms of 4 rolls. Layer with onion and green pepper, then top with sliced cheese. Place on a cookie sheet.\n", " Broil in the preheated oven until cheese is melted.\n", " Cover with tops of rolls and serve.\n" ]

{ "Calories": "641", "Carbs": "40g", "Fat": "38g", "Protein": "35g" }

{ "active_time": null, "additional_time": "1 hr", "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "1 hr 30 mins", "rest_time": null, "servings": "16", "soak_time": null, "stand_time": null, "total_time": "3 hrs", "yield": "1 layer cake" }

[ { "name": "white cake mix", "quanity": "2", "unit": "(15.25 ounce) packages" }, { "name": "egg whites", "quanity": "9", "unit": "" }, { "name": "vegetable oil", "quanity": "1", "unit": "cup" }, { "name": "whole milk", "quanity": "3 ¾", "unit": "cups" }, { "name": "clear vanilla extract", "quanity": "2", "unit": "tablespoons" }, { "name": "red food coloring", "quanity": "2", "unit": "tablespoons" }, { "name": "blue food coloring", "quanity": "1", "unit": "tablespoon" }, { "name": "white chocolate chips", "quanity": "1", "unit": "cup" }, { "name": "fluffy white frosting", "quanity": "10", "unit": "cups" }, { "name": "white chocolate chips, or as needed", "quanity": "1", "unit": "tablespoon" }, { "name": "white sugar, or as needed", "quanity": "2", "unit": "tablespoons" }, { "name": "1 4-inch round paper or cardboard stencil", "quanity": "", "unit": "" } ]

[ " Preheat oven to 350 degrees F (175 degrees C). Grease and line four 8-inch round cake pans with parchment paper.\n", " Combine white cake mix, egg whites, vegetable oil, milk, and vanilla extract in a large mixing bowl. Beat for 30 seconds using an electric mixer on low speed. Increase mixer speed to medium and beat for 2 more minutes. The batter will still be slightly lumpy.\n", " To make the red cakes: Measure ½ of the cake batter into a separate bowl and whisk in red food coloring. Evenly transfer red cake batter into two of the 8-inch prepared cake pans; smooth tops with a spatula. Transfer ½ of the remaining uncolored batter into a 3rd prepared cake pan; smooth top as before. This will be the white cake portion.\n", " Add blue food coloring to the remaining uncolored batter in the large mixing bowl; fold 1 cup white chocolate chips into blue batter until combined. Transfer batter to remaining prepared 8-inch cake pan; smooth top of batter with a spatula.\n", " Bake all 4 cakes in the preheated oven until a toothpick inserted into the center of each cake comes out clean, about 30 minutes. Remove the cakes from oven and place onto cooling racks until cooled completely.\n", " Run a knife around edge of each cooled cake. Invert cakes, remove pans, and peel off parchment paper. Use a sharp knife to trim tops of cakes flat and even.\n", " Cut both of the red cake layers and the white cake layer in half horizontally. You will have 4 thin red cake layers and 2 thin white cake layers.\n", " Place a 4-inch round stencil on top of 1 thin red cake layer; cut out a 4-inch red cake round. Repeat, placing stencil on 1 thin white cake layer to make 1 4-inch white cake round. Center the 4-inch round stencil on the blue cake; cut out and remove center portion covered by the stencil to make a blue cake ring.\n", " To assemble the cake, you will need two thin 8-inch red cake layers, one thin 8-inch white cake layer, one 4-inch thin red cake circle, one 4-inch thin white cake circle, and one blue 8-inch cake ring. Reserve the leftover thin red cake layer and other cake pieces for making crumbs for decorating.\n", " To assemble cake, place one 8-inch thin red cake layer on a cake pan and frost the top generously with white frosting. Place the thin 8-inch white cake layer on top of the red one, and frost the top. Place remaining 8-inch thin red cake layer atop the white one. Frost the red layer.\n", " Place the blue ring cake on top of the 2nd red cake layer and carefully frost the inside of the blue cake ring. Gently fit the 4-inch white cake layer into the blue cake ring. Frost the top of the 4-inch white center. Place the 4-inch red cake layer on top of the white one. Gently press small cake circles flush with the top of the blue ring.\n", " Frost the entire outside of the cake generously with the remaining frosting.\n", " Crumble red and blue pieces of leftover cake into 2 separate bowls. Score lines into the top of the cake's frosting with a kitchen knife to make a flag design on top of the cake. It should have a 2-inch square at the upper left for blue field and white stars, and 7 thick horizontal stripes about 1 inch wide.\n", " Fill the square field at the upper left with blue crumbs and press 1 tablespoon white chocolate chips upside-down into the blue crumbs to make 'stars.' Fill the bottom stripe and every other stripe with red crumbs to make red stripes. Sprinkle white sugar generously into the white stripes to make them stand out.\n", " To serve, cut cake into wedges. The inside of the cake will reveal its layers of red and white stripes and blue field with white chocolate chip stars in every slice.\n" ]

{ "Calories": "1110", "Carbs": "215g", "Fat": "26g", "Protein": "11g" }

{ "active_time": null, "additional_time": "1 hr", "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "20", "soak_time": null, "stand_time": null, "total_time": "1 hr 5 mins", "yield": "2 1/2 cups" }

[ { "name": "mayonnaise", "quanity": "1", "unit": "cup" }, { "name": "ketchup", "quanity": "½", "unit": "cup" }, { "name": "prepared yellow mustard", "quanity": "¼", "unit": "cup" }, { "name": "dried minced onion", "quanity": "2", "unit": "teaspoons" }, { "name": "dried minced garlic", "quanity": "¼", "unit": "teaspoon" }, { "name": "white vinegar", "quanity": "⅛", "unit": "teaspoon" }, { "name": "hot sauce to taste", "quanity": "", "unit": "" }, { "name": "seasoned pepper to taste", "quanity": "", "unit": "" } ]

[ " Gather all ingredients.\n", " Whisk together mayonnaise, ketchup, mustard, onion, garlic, and vinegar in a bowl.\n", " Season with hot sauce and seasoned pepper.\n", " Cover and chill at least 1 hour before serving.\n", " Serve and enjoy!\n" ]

{ "Calories": "87", "Carbs": "2g", "Fat": "9g", "Protein": "0g" }

{ "active_time": null, "additional_time": "1 hr", "bake_time": null, "chill_time": null, "cook_time": "35 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "24", "soak_time": null, "stand_time": null, "total_time": "1 hr 45 mins", "yield": "1 (9x13-inch) cake" }

[ { "name": "cooking spray", "quanity": "unknown", "unit": "unknown" }, { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "white sugar", "quanity": "1 ½", "unit": "cups" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "kosher salt", "quanity": "½", "unit": "teaspoon" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "crushed pineapple with juice", "quanity": "1", "unit": "(20-ounce) can" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "cream cheese, softened", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "unsalted butter, softened", "quanity": "½", "unit": "cup" }, { "name": "confectioners' sugar", "quanity": "1 ½", "unit": "cups" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" } ]

[ " Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-baking dish with cooking spray.\n", " Mix flour, white sugar, baking soda, and salt in a large bowl and make a well in the center.\n", " Add eggs, crushed pineapple with juice, and vanilla; whisk until well-combined.\n", " Pour into the prepared baking dish.\n", " Bake in the preheated oven until top is deeply browned and a toothpick inserted into the center of the cake comes out clean, about 35 minutes. Let cake cool in the dish on a wire rack, 1 to 2 hours.\n", " To make the frosting: Combine cream cheese and butter for frosting in a mixing bowl; beat with an electric mixer until smooth, about 1 minute.\n", " Add confectioners' sugar and vanilla; beat until creamy, about 1 or 2 minutes more.\n", " Spread frosting on cooled cake.\n", " Serve and enjoy!\n" ]

{ "Calories": "201", "Carbs": "32g", "Fat": "8g", "Protein": "2g" }

{ "active_time": null, "additional_time": "2 hrs", "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "2 hrs 5 mins", "yield": null }

[ { "name": "chocolate milk", "quanity": "1", "unit": "quart" }, { "name": "sweetened condensed milk", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "frozen whipped topping (such as Cool Whip), thawed", "quanity": "1", "unit": "(8 ounce) container" } ]

[ " Mix chocolate milk, sweetened condensed milk, and whipped topping in a large bowl. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.\n" ]

{ "Calories": "228", "Carbs": "32g", "Fat": "9g", "Protein": "5g" }

{ "active_time": null, "additional_time": "1 hr", "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "10", "soak_time": null, "stand_time": null, "total_time": "1 hr 15 mins", "yield": "2 1/2 quarts" }

[ { "name": "water, divided", "quanity": "8", "unit": "cups" }, { "name": "peeled, cubed, and seeded watermelon", "quanity": "5", "unit": "cups" }, { "name": "white sugar, or more to taste", "quanity": "½", "unit": "cup" }, { "name": "lime juice, or more to taste", "quanity": "⅓", "unit": "cup" } ]

[ " Combine 1 cup water, watermelon, and sugar in a blender; process until smooth.\n", " Pour mixture into a large pitcher; stir in lime juice and remaining 7 cups water. Taste; adjust sugar or lime juice. Refrigerate until chilled, about 1 hour.\n" ]

{ "Calories": "64", "Carbs": "16g", "Fat": "0g", "Protein": "1g" }

{ "active_time": null, "additional_time": "30 mins", "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": "8 ears of corn" }

[ { "name": "cold water", "quanity": "1", "unit": "gallon" }, { "name": "white sugar, or to taste", "quanity": "½", "unit": "cup" }, { "name": "salt, or to taste", "quanity": "½", "unit": "cup" }, { "name": "corn on the cob, husks and silk removed", "quanity": "8", "unit": "ears" }, { "name": "softened butter, or to taste", "quanity": "½", "unit": "cup" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" } ]

[ " Pour cold water into a large pot. Stir in sugar and 1/2 cup salt until dissolved. Place corn into the pot and allow to soak for at least 30 minutes but no longer than 8 hours.\n", " Preheat an outdoor grill for high heat and lightly oil the grate.\n", " Cook corn on the preheated grill, turning every 2 to 3 minutes, until slightly charred on all sides. Brush corn with butter; season with salt and pepper.\n" ]

{ "Calories": "228", "Carbs": "30g", "Fat": "13g", "Protein": "3g" }

{ "active_time": null, "additional_time": "20 mins", "bake_time": null, "chill_time": null, "cook_time": "50 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr 25 mins", "yield": "4 mini loaves" }

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

[ " Gather all ingredients.\n", " Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 4 mini loaf pans.\n", " Beat together sugar, oil, eggs, and vanilla in a large bowl. Fold in zucchini.\n", " Beat in flour, cinnamon, salt, baking powder, and baking soda until just combined.\n", " Gently fold in blueberries. Pour batter into the prepared pans.\n", " Bake in the preheated oven until a knife inserted in the center of a loaf comes out clean, about 50 minutes.\n", " Cool in the pans for 20 minutes, then turn out onto a wire rack to cool completely. Enjoy!\n" ]

{ "Calories": "461", "Carbs": "67g", "Fat": "20g", "Protein": "5g" }

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

[ { "name": "ice cubes", "quanity": "1", "unit": "cup" }, { "name": "pineapple juice", "quanity": "3", "unit": "fluid ounces" }, { "name": "orange juice", "quanity": "2", "unit": "fluid ounces" }, { "name": "spiced rum", "quanity": "1", "unit": "(1.5 fluid ounce) jigger" }, { "name": "coconut-flavored rum", "quanity": "½", "unit": "(1.5 fluid ounce) jigger" }, { "name": "grenadine syrup", "quanity": "1", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " Fill a cocktail shaker with ice cubes.\n", " Add pineapple juice, orange juice, spiced rum, coconut rum, and grenadine. Shake vigorously and strain into a glass full of ice.\n", " Serve and enjoy!\n" ]

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

{ "active_time": null, "additional_time": "2 days", "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "32", "soak_time": null, "stand_time": null, "total_time": "2 days 5 mins", "yield": "1 pint" }

[ { "name": "heavy cream", "quanity": "2", "unit": "cups" }, { "name": "cultured buttermilk", "quanity": "3", "unit": "tablespoons" } ]

[ " Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) until thickened, about 24 hours.\n", " Stir mixture, then screw on the lid. Refrigerate for 24 hours before using.\n" ]

{ "Calories": "52", "Carbs": "1g", "Fat": "6g", "Protein": "0g" }

{ "active_time": null, "additional_time": "1 hr", "bake_time": null, "chill_time": null, "cook_time": "1 hr", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "2 hrs 5 mins", "yield": null }

[ { "name": "skinless, boneless chicken breast halves", "quanity": "6", "unit": "" }, { "name": "Italian-style salad dressing", "quanity": "1", "unit": "(16 ounce) bottle" } ]

[ " Pierce chicken breasts with a fork. Pour salad dressing into a large resealable plastic bag; add chicken breasts, seal bag, and shake to coat. Marinate in the refrigerator for at least 1 hour to overnight.\n", " Preheat the oven to 350 degrees F (175 degrees C).\n", " Remove chicken from marinade and place in a lightly greased 9x13-inch baking dish; discard remaining marinade.\n", " Bake in the preheated oven, turning chicken occasionally, until cooked through and juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).\n" ]

{ "Calories": "344", "Carbs": "8g", "Fat": "22g", "Protein": "28g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr", "yield": "12 jalapeño poppers" }

[ { "name": "jalapeño peppers", "quanity": "12", "unit": "medium" }, { "name": "cream cheese, softened", "quanity": "12", "unit": "tablespoons" }, { "name": "cooked chopped brisket", "quanity": "1 ½", "unit": "pounds" }, { "name": "thick-cut bacon", "quanity": "12", "unit": "slices" }, { "name": "kosher salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "BBQ sauce", "quanity": "½", "unit": "(12 ounce) bottle" } ]

[ " Preheat the oven to 300 degrees F (150 degrees C).\n", " Slice jalapeños in the shape of a \"T.\" Cut a straight vertical line from top to bottom with a crosscut directly under the stem, making sure to cut only halfway through the jalapeños. Use a spoon to remove and discard all seeds and membranes. Place jalapeños on a baking sheet.\n", " Bake in the preheated oven for 10 minutes.\n", " Transfer jalapeños to a bowl of ice water for a few minutes to extract the rest of the seeds' oil. Blot dry with a paper towel.\n", " Increase oven temperature to 350 degrees F (175 degrees C).\n", " Spread 1 tablespoon cream cheese inside each jalapeño. Place about 2 ounces brisket inside each, then wrap with a slice of bacon. Place poppers on a baking sheet and season with salt and pepper.\n", " Bake in the preheated oven for 30 minutes. Remove from the oven and brush the tops with BBQ sauce. Return to the oven and bake 5 more minutes.\n" ]

{ "Calories": "212", "Carbs": "7g", "Fat": "18g", "Protein": "6g" }

{ "active_time": null, "additional_time": "2 hrs", "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "1 hr", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "3 hrs 25 mins", "yield": "1 1 (2-layer) 9-inch cake" }

[ { "name": "baking spray", "quanity": "", "unit": "" }, { "name": "dark chocolate cake mix (such as Betty Crocker Super Moist)", "quanity": "1", "unit": "(15.25 ounce) package" }, { "name": "eggs", "quanity": "3", "unit": "large" }, { "name": "whole milk", "quanity": "1", "unit": "cup" }, { "name": "melted unsalted butter", "quanity": "⅓", "unit": "cup" }, { "name": "instant espresso powder", "quanity": "1", "unit": "tablespoon" }, { "name": "vanilla extract, divided", "quanity": "3", "unit": "teaspoons" }, { "name": "semi-sweet chocolate chips", "quanity": "1", "unit": "(12 ounce) bag" }, { "name": "heavy whipping cream", "quanity": "1 ½", "unit": "cups" }, { "name": "egg whites", "quanity": "5", "unit": "large" }, { "name": "granulated sugar", "quanity": "1 ⅔", "unit": "cups" }, { "name": "cream of tartar", "quanity": "½", "unit": "teaspoon" }, { "name": "graham cracker crumbs, divided", "quanity": "¾", "unit": "cup" }, { "name": "small graham cracker rectangles ", "quanity": "10", "unit": "" } ]

[ " Gather all ingredients.\n", " Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of two 9-inch cake pans with parchment paper, lightly spray with baking spray.\n", " Combine cake mix, eggs, milk, and butter in a large bowl. Beat with an electric mixer until well combined. Mix in espresso powder and 2 teaspoons vanilla extract. Divide batter evenly between prepared pans, spreading into even layers.\n", " Bake in the preheated oven until toothpick inserted into the center of cakes comes out clean, 25 to 30 minutes. Cool cakes in pans on a wire rack for 20 minutes, then remove cakes from pans and let cool completely on a wire rack.\n", " While cakes are baking, place chocolate chips into a heatproof bowl. Bring cream in a small saucepan to a gentle simmer over medium-low heat, stirring constantly, about 6 minutes. Pour hot cream over chocolate chips and let stand for 5 minutes. Gently stir together in a circular motion to evenly blend chocolate into cream, without adding a lot of air. Let chocolate mixture cool, uncovered, at room temperature, stirring occasionally, until thickened to a spreadable consistency, about 1 ½ hours.\n", " Meanwhile, bring a small saucepan filled with 2 inches water to a simmer over medium-low heat. Beat egg whites, sugar, and cream of tartar together in a work bowl of a stand mixer fitted with a whisk attachment on medium speed until well combined, about 1 minute.\n", " Place mixer bowl over simmering saucepan, ensuring the bottom of the mixing bowl does not touch the water. Cook egg white mixture, whisking constantly, until a candy thermometer reaches 160 degrees F (70 degrees C) and the sugar crystals have dissolved, 8 to 10 minutes. Remove bowl from heat, and return to stand mixer.\n", " Beat on high speed, gradually adding remaining 1 teaspoon vanilla. Beat until stiff peaks form, 6 to 7 minutes.\n", " Set aside 2 cups of marshmallow cream. Place remaining marshmallow cream into a piping bag fitted with a large star tip.\n", " Remove cooled cakes from pans and discard parchment. Using a serrated knife, trim the tops of the cooled cakes to create a level top; use excess cake for trifle or just eat.\n", " Place 1 cake layer on a cake stand or plate, cut-side up. Spread reserved 2 cups marshmallow cream in an even layer on cake top.\n", " Sprinkle 1/2 cup of the graham cracker crumbs evenly over top.\n", " Top with remaining cake layer, cut-side down. Fill in any empty spots in seams of cake layers using marshmallow cream in piping bag; smooth sides using an offset spatula. Refrigerate stacked cake, uncovered, for 30 minutes.\n", " Spoon 1 ¼ cups cooled chocolate mixture over top of the stacked cake. Spread into an even layer using a large cake spatula, allowing excess to extend over the sides. Frost sides of cake using remaining chocolate mixture, smoothing into an even layer.\n", " Using marshmallow cream in piping bag, pipe 10 large rosettes along the top, outside edge of the cake.\n", " Sprinkle center of the cake with remaining 1/4 cup graham cracker crumbs.\n", " Arrange graham cracker rectangles upright on the long sides of each rectangle in a spoke-wheel design inside rosette rings on top of cake. Pipe 1 large rosette in center of graham cracker spoke-wheel design. Refrigerate, uncovered, until ready to serve, at least 30 minutes or up to 48 hours.\n", " Just before serving, use a kitchen torch to slightly brown marshmallow rosettes. Slice and serve cake.\n" ]

{ "Calories": "631", "Carbs": "82g", "Fat": "33g", "Protein": "9g" }

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

[ { "name": "tequila", "quanity": "1", "unit": "fluid ounce" }, { "name": "vodka", "quanity": "1", "unit": "fluid ounce" }, { "name": "light rum", "quanity": "1", "unit": "fluid ounce" }, { "name": "gin", "quanity": "1", "unit": "fluid ounce" }, { "name": "raspberry-flavored liqueur (such as Chambord)", "quanity": "1", "unit": "fluid ounce" }, { "name": "ice", "quanity": "1", "unit": "cup" }, { "name": "sour mix", "quanity": "1", "unit": "tablespoon" } ]

[ " Combine tequila, vodka, rum, gin, and raspberry liqueur in a highball glass. Fill with ice and top with sour mix.\n" ]

{ "Calories": "403", "Carbs": "19g", "Fat": "0g", "Protein": null }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "35 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": null }

[ { "name": "white sugar", "quanity": "¾", "unit": "cup" }, { "name": "cornstarch", "quanity": "4", "unit": "teaspoons" }, { "name": "white vinegar", "quanity": "⅓", "unit": "cup" }, { "name": "water", "quanity": "⅓", "unit": "cup" }, { "name": "sliced beets, drained", "quanity": "2", "unit": "(15 ounce) cans" }, { "name": "butter", "quanity": "3", "unit": "tablespoons" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "pepper", "quanity": "¼", "unit": "teaspoon" } ]

[ " Combine sugar, cornstarch, vinegar, and water in a saucepan. Bring to a boil, and cook for 5 minutes.\n", " Add beets to the liquid, and simmer for 30 minutes over low heat. Stir in butter, salt, and pepper, and remove from the heat. Serve warm or chilled.\n" ]

{ "Calories": "185", "Carbs": "34g", "Fat": "6g", "Protein": "1g" }

{ "active_time": null, "additional_time": "25 mins", "bake_time": null, "chill_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr 25 mins", "yield": "1 (10-inch) Bundt cake" }

[ { "name": "butter yellow cake mix (such as Betty Crocker), divided", "quanity": "1", "unit": "(15.25 ounce) package" }, { "name": "chopped pecans", "quanity": "1", "unit": "cup" }, { "name": "brown sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "ground cinnamon", "quanity": "2", "unit": "teaspoons" }, { "name": "eggs", "quanity": "4", "unit": "large" }, { "name": "sour cream", "quanity": "1", "unit": "cup" }, { "name": "vegetable oil", "quanity": "⅓", "unit": "cup" }, { "name": "white sugar", "quanity": "¼", "unit": "cup" }, { "name": "water", "quanity": "¼", "unit": "cup" }, { "name": "confectioners' sugar", "quanity": "1", "unit": "cup" }, { "name": "milk", "quanity": "2", "unit": "tablespoons" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C). Grease a 10-inch Bundt cake pan.\n", " Combine 2 tablespoons cake mix, pecans, brown sugar, and cinnamon together in a medium bowl; set aside.\n", " Place remaining cake mix, eggs, sour cream, oil, sugar, and water in a large bowl; beat with an electric mixer on high speed for 2 minutes.\n", " Pour 2/3 of batter into prepared pan. Sprinkle with pecan mixture, then spread remaining batter evenly on top.\n", " Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 to 55 minutes. Cool in pan for 25 minutes; invert carefully onto a serving plate and let cool completely.\n", " Blend powdered sugar and milk together to make a glaze; drizzle over cooled cake.\n" ]

{ "Calories": "366", "Carbs": "48g", "Fat": "19g", "Protein": "2g" }