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AWeirdDev

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all-recipes-sm

like 0

{ "active_time": null, "additional_time": "5 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": "8", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": null }

[ { "name": "ground beef", "quanity": "2", "unit": "pounds" }, { "name": "onion, chopped (Optional)", "quanity": "1", "unit": "small" }, { "name": "sweet yellow cornbread mix (such as Martha White)", "quanity": "2", "unit": "(7-ounce) packages" }, { "name": "milk", "quanity": "1", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "creamed corn", "quanity": "1", "unit": "(15-ounce) can" }, { "name": "shredded Cheddar cheese", "quanity": "2", "unit": "cups" }, { "name": "butter, or more to taste (Optional)", "quanity": "2", "unit": "tablespoons" } ]

[ " Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add onion; cook until soft, about 5 minutes more.\n", " Preheat the oven to 400 degrees F (200 degrees C).\n", " Combine cornbread mix, milk, and eggs in a large bowl. Stir in creamed corn.\n", " Spread beef mixture in the bottom of a baking dish. Sprinkle Cheddar cheese on top. Pour cornbread batter over cheese.\n", " Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 17 to 22 minutes. Spread butter over the top. Let cool for 5 minutes before cutting.\n" ]

{ "Calories": "674", "Carbs": "44g", "Fat": "40g", "Protein": "34g" }

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

[ { "name": "cooking spray", "quanity": "", "unit": "" }, { "name": "nacho cheese-flavored tortilla chips (such as Doritos), crushed", "quanity": "1", "unit": "(14.5 ounce) package" }, { "name": "chopped cooked chicken", "quanity": "3", "unit": "cups" }, { "name": "shredded Mexican cheese blend, divided", "quanity": "2", "unit": "cups" }, { "name": "salsa", "quanity": "1 ½", "unit": "cups" }, { "name": "corn, drained", "quanity": "1", "unit": "(15.25 ounce) can" }, { "name": "condensed cream of mushroom soup", "quanity": "1", "unit": "(10.5 ounce) can" }, { "name": "condensed cream of chicken soup", "quanity": "1", "unit": "(10.5 ounce) can" }, { "name": "sour cream", "quanity": "8", "unit": "ounces" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.\n", " Spread crushed chips out on the bottom of the prepared baking dish.\n", " Stir chicken, 1 cup cheese, salsa, corn, condensed soups, and sour cream together in a bowl. Pour chicken mixture over crushed chips into the baking dish.\n", " Bake in the preheated oven for 20 minutes. Spread remaining 1 cup cheese over the casserole and bake until cheese is melted and bubbling, about 5 minutes more.\n" ]

{ "Calories": "919", "Carbs": "69g", "Fat": "56g", "Protein": "39g" }

{ "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": "20 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr 10 mins", "yield": "1 (9-inch) casserole" }

[ { "name": "skinless, boneless chicken breast halves", "quanity": "4", "unit": "" }, { "name": "buttery round crackers (such as Ritz), crushed", "quanity": "1", "unit": "sleeve" }, { "name": "butter, melted", "quanity": "½", "unit": "cup" }, { "name": "poppy seeds, or more if desired", "quanity": "1", "unit": "teaspoon" }, { "name": "condensed cream of chicken soup", "quanity": "1", "unit": "(10.5 ounce) can " }, { "name": "sour cream", "quanity": "1", "unit": "(8 ounce) container" }, { "name": "shredded Cheddar cheese", "quanity": "2", "unit": "cups" } ]

[ " Place chicken breasts into a large pot; cover with water and bring to a boil over high heat. Reduce heat to medium, cover, and simmer until chicken is no longer pink in the center, about 20 minutes. Drain; shred chicken with two forks.\n", " Preheat the oven to 350 degrees F (175 degrees C). Mix crackers, melted butter, and poppy seeds together in a large bowl until combined; set aside.\n", " Stir condensed soup and sour cream together in a medium bowl; pour 1/2 of the mixture into a 9-inch square baking dish. Add shredded chicken in an even layer; top with remaining soup mixture. Sprinkle with Cheddar cheese, then top with cracker mixture.\n", " Bake in the preheated oven until cheese has melted and the sauce is bubbly, 25 to 30 minutes.\n" ]

{ "Calories": "614", "Carbs": "15g", "Fat": "45g", "Protein": "37g" }

{ "active_time": null, "additional_time": "30 mins", "bake_time": null, "chill_time": null, "cook_time": "1 hr", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "1 hr 55 mins", "yield": null }

[ { "name": "new potatoes, quartered", "quanity": "6", "unit": "medium" }, { "name": "skinless, boneless chicken breast halves", "quanity": "4", "unit": "(6 ounce)" }, { "name": "olive oil", "quanity": "2", "unit": "teaspoons" }, { "name": "fresh lemon juice", "quanity": "¼", "unit": "cup" }, { "name": "fresh rosemary, minced", "quanity": "2", "unit": "teaspoons" }, { "name": "minced garlic", "quanity": "1", "unit": "teaspoon" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "green onions, chopped", "quanity": "⅛", "unit": "cup" }, { "name": "pitted black olives, sliced", "quanity": "⅛", "unit": "cup" }, { "name": "mushrooms, sliced", "quanity": "½", "unit": "cup" } ]

[ " Place potatoes and chicken in a casserole dish. Drizzle with olive oil and lemon juice. Then sprinkle with rosemary, garlic, salt, and pepper. Cover, and refrigerate for at least 30 minutes.\n", " Preheat the oven to 400 degrees F (200 degrees C). Sprinkle green onions over chicken.\n", " Bake, covered, in preheated oven for 30 minutes. Remove, and add olives and mushrooms. Return to oven, and bake for 30 minutes.\n", " Transfer chicken and vegetables to platter, and pour pan juices on top. Serve.\n" ]

{ "Calories": "469", "Carbs": "58g", "Fat": "5g", "Protein": "46g" }

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

[ { "name": "spaghetti", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "condensed cream of mushroom soup", "quanity": "1", "unit": "(10.5 ounce) can " }, { "name": "processed cheese", "quanity": "¾", "unit": "pound" }, { "name": "Rotel diced tomatoes with green chile peppers", "quanity": "1", "unit": "(10 ounce) can" }, { "name": "chopped green onion", "quanity": "1", "unit": "cup" }, { "name": "skinless, boneless chicken breast halves - boiled, cut into bite size pieces", "quanity": "4", "unit": "" } ]

[ " Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.\n", " Meanwhile, heat soup in a large saucepan over low heat. Add cheese, stirring until cheese has mostly melted.\n", " Stir in Rotel tomatoes with green chiles and green onion. Simmer over low heat for 2 to 3 minutes, stirring.\n", " Add spaghetti and mix well, then stir in chicken. Heat through and serve.\n", " Serve hot and enjoy!\n" ]

{ "Calories": "503", "Carbs": "37g", "Fat": "20g", "Protein": "42g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "40 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": null }

[ { "name": "water", "quanity": "3", "unit": "cups" }, { "name": "uncooked white rice", "quanity": "1 ½", "unit": "cups" }, { "name": "vegetable oil", "quanity": "4", "unit": "tablespoons" }, { "name": "fresh bean sprouts", "quanity": "1", "unit": "cup" }, { "name": "chopped onion", "quanity": "½", "unit": "cup" }, { "name": "cooked medium shrimp, peeled and deveined without tail", "quanity": "1 ½", "unit": "cups" }, { "name": "eggs, beaten", "quanity": "2", "unit": "large" }, { "name": "chopped green onion", "quanity": "¼", "unit": "cup" }, { "name": "soy sauce", "quanity": "4", "unit": "tablespoons" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "sesame oil", "quanity": "¼", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " Bring water to a boil in a saucepan. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Set aside and allow rice to completely cool.\n", " Heat a large skillet or wok for 2 minutes. When the skillet or wok is hot, pour in vegetable oil, bean sprouts, and onions. Mix well and cook for 3 minutes.\n", " Mix in cooled rice and shrimp and cook for another 3 minutes. Stirring constantly.\n", " Add in eggs, green onion, soy sauce, salt, pepper, and sesame oil. Cook for another 4 minutes, stirring continuously, until eggs are cooked and everything is blended evenly.\n" ]

{ "Calories": "483", "Carbs": "60g", "Fat": "18g", "Protein": "20g" }

{ "active_time": null, "additional_time": "1 hr", "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "1 hr 25 mins", "yield": null }

[ { "name": "sesame oil", "quanity": "¼", "unit": "cup" }, { "name": "lemon juice", "quanity": "¼", "unit": "cup" }, { "name": "soy sauce", "quanity": "¼", "unit": "cup" }, { "name": "brown sugar, or more to taste", "quanity": "2", "unit": "tablespoons" }, { "name": "sesame seeds", "quanity": "1", "unit": "tablespoon" }, { "name": "ground mustard", "quanity": "1", "unit": "teaspoon" }, { "name": "ground ginger", "quanity": "1", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "¼", "unit": "teaspoon" }, { "name": "salmon steaks", "quanity": "4", "unit": "(6 ounce)" } ]

[ " Mix sesame oil, lemon juice, soy sauce, brown sugar, sesame seeds, ground mustard, ginger, and garlic powder in a small saucepan over low heat. Bring to a simmer, stirring until sugar has dissolved. Set aside 1/2 cup of marinade for basting.\n", " Pour remaining marinade into a resealable plastic bag. Add salmon steaks, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 to 2 hours.\n", " Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.\n", " Broil salmon steaks under the preheated broiler for 5 minutes, brushing salmon with reserved marinade. Turn and continue to broil until salmon is opaque and flakes easily, about 5 more minutes. Brush with marinade.\n" ]

{ "Calories": "900", "Carbs": "8g", "Fat": "63g", "Protein": "72g" }

{ "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": "6", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": "1 (2-quart) casserole" }

[ { "name": "potatoes, peeled and cubed", "quanity": "4", "unit": "large" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "finely chopped onion", "quanity": "1", "unit": "tablespoon" }, { "name": "shredded Cheddar cheese", "quanity": "¼", "unit": "cup" }, { "name": "salt and pepper to taste", "quanity": "unknown", "unit": "unknown" }, { "name": "carrots, chopped", "quanity": "5", "unit": "" }, { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "lean ground beef", "quanity": "1", "unit": "pound" }, { "name": "all-purpose flour", "quanity": "2", "unit": "tablespoons" }, { "name": "ketchup", "quanity": "1", "unit": "tablespoon" }, { "name": "beef broth", "quanity": "¾", "unit": "cup" }, { "name": "shredded Cheddar cheese", "quanity": "¼", "unit": "cup" } ]

[ " Gather all ingredients.\n", " Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.\n", " Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)\n", " Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.\n", " Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.\n", " Bake in the preheated oven for 20 minutes, or until golden brown. Serve hot and enjoy!\n" ]

{ "Calories": "452", "Carbs": "53g", "Fat": "17g", "Protein": "23g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "8 hrs", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "28 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "8 hrs 28 mins", "yield": null }

[ { "name": "beef stew meat, cut into 1 inch cubes", "quanity": "2", "unit": "pounds" }, { "name": "condensed French onion soup", "quanity": "1", "unit": "(10.5 ounce) can" }, { "name": "condensed cream of mushroom soup", "quanity": "1", "unit": "(10.75 ounce) can " }, { "name": "mushrooms, drained", "quanity": "1", "unit": "(4.5 ounce) can" }, { "name": "dry red wine", "quanity": "½", "unit": "cup" } ]

[ " Place beef stew meat, condensed French onion soup, condensed cream of mushroom soup, mushrooms, and dry red wine into a slow cooker. Cover and cook on Low for 8 hours.\n" ]

{ "Calories": "382", "Carbs": "9g", "Fat": "24g", "Protein": "27g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 50 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "40 mins", "rest_time": null, "servings": "20", "soak_time": null, "stand_time": null, "total_time": "2 hrs 30 mins", "yield": "20 servings" }

[ { "name": "hot Italian sausage", "quanity": "2", "unit": "pounds" }, { "name": "ground sirloin", "quanity": "2", "unit": "pounds" }, { "name": "onion, chopped", "quanity": "1", "unit": "large" }, { "name": "red bell pepper, chopped", "quanity": "1", "unit": "" }, { "name": "yellow bell pepper, chopped", "quanity": "1", "unit": "" }, { "name": "green bell pepper, chopped", "quanity": "1", "unit": "" }, { "name": "garlic, minced", "quanity": "8", "unit": "cloves" }, { "name": "jalapeno peppers, finely chopped", "quanity": "2", "unit": "" }, { "name": "chili powder", "quanity": "3", "unit": "tablespoons" }, { "name": "brown sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "ground cumin", "quanity": "1", "unit": "tablespoon" }, { "name": "tomato paste", "quanity": "1", "unit": "(6 ounce) can" }, { "name": "dried oregano", "quanity": "2", "unit": "teaspoons" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "freshly ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "bay leaves", "quanity": "2", "unit": "" }, { "name": "Merlot or other dry red wine", "quanity": "2", "unit": "cups" }, { "name": "whole tomatoes, undrained and chopped", "quanity": "2", "unit": "(28 ounce) cans" }, { "name": "dark red kidney beans, drained", "quanity": "2", "unit": "(15 ounce) cans" }, { "name": "tomato sauce", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "chipotle peppers in adobo sauce, chopped", "quanity": "3", "unit": "" } ]

[ " Heat a large skillet over medium-high heat and stir in Italian sausage and ground sirloin. Cook and stir until meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.\n", " Transfer meat to a large Dutch oven; place over medium-high heat. Stir in chopped onion; add red, yellow, and green bell peppers, garlic, and jalapeno peppers. Cook and stir until onion is translucent, about 5 minutes.\n", " Mix in chili powder, brown sugar, cumin, tomato paste, oregano, salt, black pepper, and bay leaves. Cook and stir until fragrant, about 3 minutes more.\n", " Stirring constantly, pour in wine, chopped tomatoes and their juice, kidney beans, tomato sauce, and chopped chipotle chiles in sauce. Bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, for 1 hour.\n", " Uncover and simmer, stirring occasionally, until thickened, about 30 minutes. Discard bay leaves before serving.\n" ]

{ "Calories": "282", "Carbs": "18g", "Fat": "14g", "Protein": "19g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "3 hrs 30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "10", "soak_time": null, "stand_time": null, "total_time": "3 hrs 45 mins", "yield": null }

[ { "name": "lean ground beef", "quanity": "2", "unit": "pounds" }, { "name": "water, or amount to cover", "quanity": "1", "unit": "quart" }, { "name": "onions, finely chopped", "quanity": "2", "unit": "" }, { "name": "tomato sauce", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "vinegar", "quanity": "2", "unit": "tablespoons" }, { "name": "garlic, minced", "quanity": "4", "unit": "cloves" }, { "name": "Worcestershire sauce", "quanity": "2", "unit": "teaspoons" }, { "name": "unsweetened chocolate", "quanity": "½", "unit": "(1 ounce) square" }, { "name": "chili powder", "quanity": "¼", "unit": "cup" }, { "name": "salt", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "ground cumin", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cayenne pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "whole cloves", "quanity": "5", "unit": "" }, { "name": "whole allspice berries", "quanity": "5", "unit": "" }, { "name": "bay leaf", "quanity": "1", "unit": "" } ]

[ " Place ground beef in a large pan, cover with cold water, and bring to a boil, stirring and breaking up beef with a fork to a fine texture. Slowly boil until meat is thoroughly cooked, about 30 minutes.\n", " Add onions, tomato sauce, vinegar, garlic, Worcestershire sauce, and chocolate. Stir in chili powder, salt, cumin, cinnamon, and cayenne pepper until well mixed. Add cloves, allspice berries, and bay leaf.\n", " Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for 3 hours. Add water if necessary to prevent chili from burning.\n" ]

{ "Calories": "225", "Carbs": "10g", "Fat": "13g", "Protein": "19g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "1 hr 40 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": "2 hrs", "yield": null }

[ { "name": "corned beef brisket, seasoning packet discarded", "quanity": "1", "unit": "(4 pound)" }, { "name": "garlic powder", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "onion powder", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "beer", "quanity": "1", "unit": "(12 ounce) bottle" } ]

[ " Gather all ingredients.\n", " Place brisket fat-side up on a rack inside an electric pressure cooker. Sprinkle garlic powder and onion powder over brisket; pour beer into the pot.\n", " Close and lock the lid. Select \"Meat\" setting according to manufacturer's instructions; set timer for 1 hour 30 minutes. Allow 10 to 15 minutes for pressure to build.\n", " Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.\n", " Transfer brisket to a cutting board; remove the top layer of fat and slice across the grain.\n" ]

{ "Calories": "222", "Carbs": "2g", "Fat": "15g", "Protein": "15g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 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": "2 hrs 15 mins", "yield": null }

[ { "name": "bacon grease (see notes)", "quanity": "¼", "unit": "cup" }, { "name": "boneless beef round steak, cut into 1/3-inch cubes", "quanity": "1 ½", "unit": "pounds" }, { "name": "beef sirloin steak, cut into 1/3-inch cubes", "quanity": "1 ½", "unit": "pounds" }, { "name": "onion soup, prepared from a packet of dry onion soup mix", "quanity": "1 ½", "unit": "cups" }, { "name": "kidney beans, undrained", "quanity": "3", "unit": "(15 ounce) cans" }, { "name": "tomato sauce", "quanity": "1", "unit": "(8 ounce) can" }, { "name": "tomato paste", "quanity": "1", "unit": "(6 ounce) can" }, { "name": "chili powder", "quanity": "1", "unit": "tablespoon" }, { "name": "ground cumin", "quanity": "2", "unit": "teaspoons" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "cola soft drink (such as Coke®)", "quanity": "1", "unit": "cup" }, { "name": "yellow sport pepper sauce (such as Texas Petes's®)", "quanity": "1", "unit": "tablespoon" }, { "name": "unsweetened cocoa powder", "quanity": "2", "unit": "teaspoons" } ]

[ " Place bacon grease into a large stainless steel soup pot over medium-high heat. Cook and stir cubed round and sirloin steak meat in hot bacon grease until well browned, about 10 minutes. Pour in onion soup and bring to a boil. Reduce to a simmer and cook for 7 minutes, stirring to dissolve any browned flavor bits from the bottom of the pot.\n", " Stir in kidney beans, tomato sauce, tomato paste, chili powder, cumin, salt, and pepper. Bring to a boil, stirring frequently to avoid burning the bottom. Cover, reduce heat to low, and simmer for 1 hour, stirring occasionally.\n", " Stir in cola, pepper sauce, and cocoa. Simmer until flavors blend, about 20 more minutes. Serve hot.\n" ]

{ "Calories": "305", "Carbs": "20g", "Fat": "11g", "Protein": "32g" }

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

[ { "name": "all-purpose flour", "quanity": "½", "unit": "cup" }, { "name": "salt, divided, or more to taste", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "water", "quanity": "2", "unit": "tablespoons" }, { "name": "panko bread crumbs", "quanity": "1", "unit": "cup" }, { "name": "vegetable oil", "quanity": "2", "unit": "teaspoons" }, { "name": "whole green beans", "quanity": "½", "unit": "cup" }, { "name": "whole asparagus spears", "quanity": "½", "unit": "cup" }, { "name": "red onion rings", "quanity": "½", "unit": "cup" }, { "name": "sweet pepper rings", "quanity": "½", "unit": "cup" }, { "name": "avocado wedges", "quanity": "½", "unit": "cup" }, { "name": "zucchini slices", "quanity": "½", "unit": "cup" } ]

[ " Preheat the air fryer to 400 degrees F (200 degrees C) and the oven to 200 degrees F (95 degrees C).\n", " Combine flour, 1/4 teaspoon salt, and pepper in a shallow dish. Whisk eggs and water together in another shallow dish. Stir panko and oil together in a third shallow dish.\n", " Sprinkle green beans, asparagus, red onion, sweet pepper, avocado, and zucchini with remaining 1/4 teaspoon salt; dip in flour mixture, then in egg mixture, and finally in panko mixture to coat.\n", " Arrange half of the vegetables in a single layer in the air fryer basket. Cook until golden brown, about 8 to 10 minutes. Sprinkle with additional salt, if desired. Transfer vegetables to oven to keep warm. Repeat with remaining vegetables.\n" ]

{ "Calories": "247", "Carbs": "38g", "Fat": "10g", "Protein": "9g" }

{ "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": "30 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": null }

[ { "name": "oil for deep frying", "quanity": "1 ½", "unit": "quarts" }, { "name": "chopped corned beef", "quanity": "4", "unit": "ounces" }, { "name": "shredded steamed cabbage", "quanity": "1", "unit": "cup" }, { "name": "diced cooked potatoes", "quanity": "1", "unit": "cup" }, { "name": "shredded carrot", "quanity": "1", "unit": "cup" }, { "name": "thinly sliced onion", "quanity": "½", "unit": "cup" }, { "name": "salt and pepper, to taste", "quanity": "", "unit": "" }, { "name": "egg roll wrappers", "quanity": "8", "unit": "(7-inch square)" } ]

[ " Heat oil in a deep-fryer to 375 degrees F (190 degrees C).\n", " Mix shredded corned beef, cabbage, potatoes, carrot, and onion in a medium bowl. Season with salt and pepper to taste. Lay egg roll wrappers out on a clean dry surface a few at a time. Place about 1/2 cup of the mixture into the center of each wrap. Roll up into logs according to the directions on the package. Wet the edge with water to seal.\n", " Fry rolls a few at a time, turning if necessary, until golden, about 5 minutes. Remove from hot oil to drain on paper towels.\n" ]

{ "Calories": "286", "Carbs": "25g", "Fat": "18g", "Protein": "7g" }

{ "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": "15 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": null }

[ { "name": "milk", "quanity": "½", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "⅓", "unit": "cup" }, { "name": "skinless, boneless chicken breast halves, pounded to an even thickness", "quanity": "4", "unit": "" }, { "name": "vegetable oil", "quanity": "3", "unit": "tablespoons" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "thinly sliced mushrooms", "quanity": "2", "unit": "cups" }, { "name": "dry white wine (Optional)", "quanity": "2", "unit": "tablespoons" }, { "name": "prepared chicken gravy", "quanity": "1 ½", "unit": "cups" }, { "name": "half-and-half", "quanity": "1", "unit": "cup" }, { "name": "Dijon mustard", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Gather all ingredients.\n", " Pour milk into a wide, shallow bowl. Spread flour into a separate wide, shallow bowl. Dip each chicken breast half into milk to coat; move to the dish with flour and press chicken into flour to coat entirely.\n", " Heat oil in a skillet over medium-high heat. Fry chicken in hot oil until golden brown, about 3 minutes per side. Remove chicken to a plate; drain fat from the skillet and return to medium-high heat.\n", " Melt butter in the skillet. Sauté mushrooms in hot butter until softened, about 2 minutes.\n", " Pour white wine over mushrooms. Stir gravy, half-and-half, and mustard with mushrooms; season with salt and pepper. Bring the liquid to a simmer and cook for 2 minutes.\n", " Return chicken to the skillet and cook until chicken is no longer pink in the center and juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).\n" ]

{ "Calories": "486", "Carbs": "20g", "Fat": "30g", "Protein": "33g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "5 hrs", "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 15 mins", "yield": null }

[ { "name": "corned beef brisket with spice packet", "quanity": "1", "unit": "(5 1/2 pound)" }, { "name": "potatoes, peeled and diced", "quanity": "7", "unit": "small" }, { "name": "carrots, peeled and diced", "quanity": "4", "unit": "medium" }, { "name": "onion, diced", "quanity": "1", "unit": "medium" }, { "name": "garlic, chopped", "quanity": "3", "unit": "cloves" } ]

[ " Preheat the oven to 300 degrees F (150 degrees C).\n", " Place corned beef brisket in the center of a roasting pan. Arrange potatoes and carrots around the sides, then scatter onion and garlic over top. Sprinkle seasoning packet over beef, then pour in water until potatoes are almost covered. Cover with a lid or heavy aluminum foil.\n", " Roast in the preheated oven until corned beef is so tender it can be flaked apart with a fork, about 5 to 6 hours.\n" ]

{ "Calories": "465", "Carbs": "28g", "Fat": "26g", "Protein": "28g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "1 hr", "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": null }

[ { "name": "smoked boneless ham or smoked pork shoulder", "quanity": "3", "unit": "pounds" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "potatoes, peeled", "quanity": "6", "unit": "" }, { "name": "cabbage, quartered", "quanity": "1", "unit": "large head" }, { "name": "onions, quartered", "quanity": "2", "unit": "large" }, { "name": "carrots, cut in half", "quanity": "1/2", "unit": "pound " }, { "name": "fresh green beans, trimmed", "quanity": "1", "unit": "pound" } ]

[ " Place smoked ham or pork shoulder into a large pot and add enough water to cover. Season with salt and pepper, cover, and bring to a boil. Reduce heat to low and simmer for about 30 minutes.\n", " Add potatoes, cabbage, onions, and carrots to the pot and continue to simmer. Tie green beans into a bundle with kitchen string. Add to the pot, re-cover, and cook until carrots and potatoes are tender, about 25 minutes.\n", " To serve, transfer pork to a serving dish and arrange vegetables all around. Let pork rest for 10 minutes before slicing.\n" ]

{ "Calories": "753", "Carbs": "64g", "Fat": "41g", "Protein": "38g" }

{ "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": "24", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": "24 wontons" }

[ { "name": "lean ground beef", "quanity": "1", "unit": "pound" }, { "name": "finely chopped green onions", "quanity": "2", "unit": "tablespoons" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground ginger", "quanity": "¼", "unit": "teaspoon" }, { "name": "wonton wrappers", "quanity": "24", "unit": "(4 1/2-inch square)" }, { "name": "sesame oil", "quanity": "2", "unit": "tablespoons" } ]

[ " Preheat an air fryer to 350 degrees F (175 degrees C). Fill a small bowl with water.\n", " Mix ground beef, green onions, salt, garlic powder, pepper, and ginger in a bowl until well combined.\n", " Place several wonton wrappers onto a work surface. Place 1-tablespoon balls of beef mixture onto one side of each wrapper. Dip your fingertips into the water and wipe around wonton edges. Fold wontons in half to form a triangle around the filling, then wet your fingertips again and pinch the edges together to seal. Transfer to a plate, ensuring they don't overlap. Repeat to make remaining wontons.\n", " Working in batches, lightly brush as many wontons as will fit in a single layer in the air fryer basket on one side with sesame oil. Place into the air fryer basket, oiled-side down, then brush the tops lightly with additional sesame oil.\n", " Air fry in the preheated air fryer for 4 minutes, then carefully flip with tongs. Continue cooking until crispy and the edges are golden brown, 3 to 4 more minutes. Transfer to a paper towel-lined plate and let cool while you cook the remaining wontons.\n" ]

{ "Calories": "74", "Carbs": "6g", "Fat": "4g", "Protein": "5g" }

{ "active_time": null, "additional_time": "30 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": "14", "soak_time": null, "stand_time": null, "total_time": "1 hr 30 mins", "yield": "1 9x13-inch pudding" }

[ { "name": "whole milk", "quanity": "1 ½", "unit": "cups" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "buttermilk", "quanity": "½", "unit": "cup" }, { "name": "melted unsalted butter", "quanity": "¼", "unit": "cup" }, { "name": "eggs", "quanity": "4", "unit": "large" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "Hawaiian bread rolls (such as King's)", "quanity": "1", "unit": "(12 count) package" }, { "name": "raisins", "quanity": "¼", "unit": "cup" }, { "name": "cream cheese", "quanity": "½", "unit": "(8 ounce) package" } ]

[ " Preheat the oven to 325 degrees F (165 degrees C). Butter a 9x13-inch baking dish.\n", " Mix milk, sugar, buttermilk, melted butter, eggs, vanilla, cinnamon, and salt together in a large mixing bowl until well combined.\n", " Tear each roll into six pieces and place into the mixing bowl. Add raisins and mix gently until bread is just moistened. Pinch bits of cream cheese over bread mixture and fold in. Pour into the prepared baking dish.\n", " Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool for at least 30 minutes before serving.\n" ]

{ "Calories": "393", "Carbs": "55g", "Fat": "8g", "Protein": "16g" }

{ "active_time": null, "additional_time": "1 hr", "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": "15", "soak_time": null, "stand_time": null, "total_time": "1 hr 25 mins", "yield": null }

[ { "name": "ricotta cheese", "quanity": "1", "unit": "pound" }, { "name": "eggs", "quanity": "2", "unit": "" }, { "name": "white sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "vanilla extract", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "all-purpose flour, or as needed", "quanity": "1", "unit": "cup" }, { "name": "baking powder", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "vegetable oil for frying", "quanity": "2", "unit": "quarts" }, { "name": "honey", "quanity": "¼", "unit": "cup" }, { "name": "confectioners' sugar for dusting", "quanity": "¼", "unit": "cup" } ]

[ " Mix ricotta, eggs, sugar, and vanilla together in a large bowl.\n", " Mix 1/2 cup flour and baking powder together in a small bowl; fold into ricotta mixture. Add enough remaining flour to make a thick batter. Let rest for 1 hour.\n", " Heat oil in a large, heavy saucepan over high heat until a small amount of batter dropped in oil sizzles and starts to color. Working in batches if necessary, drop teaspoonfuls of batter into hot oil and deep-fry until golden. Remove with a slotted spoon and drain on paper towels.\n", " Stack sfingi on a serving platter in a pyramid. Drizzle stack with honey and dust with confectioner's sugar.\n" ]

{ "Calories": "219", "Carbs": "17g", "Fat": "15g", "Protein": "5g" }

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

[ { "name": "butter", "quanity": "¼", "unit": "cup" }, { "name": "onions, thinly sliced", "quanity": "3", "unit": "" }, { "name": "white sugar", "quanity": "1", "unit": "teaspoon" }, { "name": "all-purpose flour", "quanity": "1", "unit": "tablespoon" }, { "name": "water", "quanity": "2 ½", "unit": "cups" }, { "name": "red wine", "quanity": "½", "unit": "cup" }, { "name": "condensed beef broth", "quanity": "2", "unit": "(10.5 ounce) cans" }, { "name": "French baguette", "quanity": "1", "unit": "" }, { "name": "sliced Swiss cheese", "quanity": "8", "unit": "ounces" } ]

[ " Preheat the oven to 325 degrees F (165 degrees C).\n", " Melt butter in a 4-quart saucepan over medium heat. Add onions and sugar; cook, stirring occasionally, until onions are golden brown, about 10 minutes.\n", " Stir in flour until well blended with onions and pan juices. Add water, wine, and beef broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 10 minutes.\n", " While the soup is simmering, cut four 1-inch-thick slices from baguette; reserve the remaining bread for serving. Toast baguette slices in the preheated oven just until browned, about 10 minutes. Remove from the oven and set aside. Increase the oven temperature to 425 degrees F (220 degrees C).\n", " Ladle soup into four 12-ounce, oven-safe bowls. Place one slice toasted baguette on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls onto a cookie sheet for easier handling.\n", " Bake in the preheated oven just until cheese is melted, about 10 minutes.\n" ]

{ "Calories": "732", "Carbs": "79g", "Fat": "29g", "Protein": "33g" }

{ "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": "5 mins", "rest_time": null, "servings": "2", "soak_time": null, "stand_time": null, "total_time": "15 mins", "yield": null }

[ { "name": "bananas", "quanity": "2", "unit": "" }, { "name": "graham cracker squares, broken into small pieces", "quanity": "2", "unit": "unknown" }, { "name": "semisweet chocolate chips", "quanity": "2", "unit": "tablespoons" }, { "name": "miniature marshmallows", "quanity": "2", "unit": "tablespoons" } ]

[ " Preheat an air fryer to 400 degrees F (200 degrees C) according to the manufacturer's instructions.\n", " Slice the bananas lengthwise, making sure not to cut through the bottom peel. Slightly open the bananas to form a pocket.\n", " Divide graham crackers, chocolate chips, and marshmallows between the pockets. Place the banana boats into the air fryer basket.\n", " Air fry until banana skins have blackened and marshmallows are toasted, about 6 minutes.\n" ]

{ "Calories": "198", "Carbs": "42g", "Fat": "4g", "Protein": "2g" }

{ "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": "25 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "2 hrs 25 mins", "yield": "12 servings" }

[ { "name": "white sugar", "quanity": "2", "unit": "cups" }, { "name": "water", "quanity": "1 ½", "unit": "cups" }, { "name": "ground cinnamon", "quanity": "1", "unit": "teaspoon" }, { "name": "orange, halved", "quanity": "1", "unit": "" }, { "name": "phyllo dough", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "oranges", "quanity": "3", "unit": "" }, { "name": "eggs", "quanity": "5", "unit": "" }, { "name": "Greek yogurt", "quanity": "1", "unit": "(7 ounce) container" }, { "name": "olive oil", "quanity": "¾", "unit": "cup" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "baking powder", "quanity": "1", "unit": "tablespoon" } ]

[ " Combine 2 cups sugar, water, and cinnamon in a saucepan over medium-high heat. Squeeze in orange juice and add juiced halves. Bring to a boil and boil vigorously for 8 minutes. Remove from heat and allow to cool while you prepare the cake.\n", " Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with some olive oil.\n", " Remove phyllo sheets from the package. Tear each sheet roughly into shreds and pile up in the baking pan. Let shredded phyllo dry out a little while you prepare the remaining ingredients. Cut 1 orange in half, and slice 1 half into very thin half-moons to garnish the cake. Zest and juice the remaining 2 1/2 oranges.\n", " Combine orange juice, orange zest, eggs, yogurt, olive oil, 1/2 cup sugar, and baking powder in a blender or food processor. Blend together on high speed until frothy, about 2 minutes. Pour the orange, egg, and yogurt mixture over the shredded phyllo in the baking pan. Stir everything together gently to ensure that the egg mixture is evenly distributed. Garnish top of the cake with the orange slices.\n", " Bake in the preheated oven until the top is golden and the filling set, about 45 minutes. Remove from the oven and immediately pour the cooled syrup over the hot cake. Set aside for at least 1 hour, until most of the syrup has soaked in. Slice into squares and serve.\n" ]

{ "Calories": "465", "Carbs": "68g", "Fat": "20g", "Protein": "7g" }

{ "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": "40 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "1 hr 40 mins", "yield": "1 pound farfalle pasta" }

[ { "name": "durum wheat semolina flour (such as Bob's Red Mill®)", "quanity": "2 ½", "unit": "cups" }, { "name": "salt", "quanity": "1", "unit": "pinch" }, { "name": "water, or as needed, at room temperature", "quanity": "1", "unit": "cup" } ]

[ " Mix flour and salt in a large bowl or on a marble work surface. Make a well in the center.\n", " Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.\n", " Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.\n", " Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using.\n", " Cut off 1/3 of the dough. Wrap the remaining dough in plastic wrap to keep it from drying out. Flatten dough with your hands and pass through the largest setting of your pasta machine. Fold in half, rub with more flour, and pass through the pasta machine again.\n", " Keep passing though the machine until you reach an even rectangular sheet of smooth, not sticky, consistency.\n", " Pass the dough through the middle setting of your machine and then through the second-to-last to make a long and thin sheet. Trim the sheet into an even rectangle and rub with more flour.\n", " Trim off the short edge of the rectangle with a decorative ravioli wheel cutter. Trim the rectangle into strips, about 3/4 inch wide, with a flat ravioli wheel cutter. Section the strips into 1 1/3-inch large pieces with the decorative cutter.\n", " Push the sides of each piece towards the centre to form a bow tie and secure with a little dab of water.\n", " Proceed the same way with the rest of the dough. Transfer the farfalle to a floured surface and sprinkle with more semolina flour. Do not overlap or they will stick. Let dry for about 30 minutes before cooking.\n" ]

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

{ "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": "30 mins", "rest_time": null, "servings": "18", "soak_time": null, "stand_time": null, "total_time": "1 hr 35 mins", "yield": "18 servings" }

[ { "name": "broccoli, cut into bite-sized florets", "quanity": "1", "unit": "pound" }, { "name": "cauliflower, cut into bite-sized florets", "quanity": "1", "unit": "large head" }, { "name": "extra-virgin olive oil , divided", "quanity": "8", "unit": "tablespoons" }, { "name": "dried rosemary, divided", "quanity": "2", "unit": "teaspoons" }, { "name": "dried thyme, divided", "quanity": "2", "unit": "teaspoons" }, { "name": "kosher salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "Brussels sprouts - trimmed, yellow outer leaves removed, and halved", "quanity": "1 ½", "unit": "pounds" }, { "name": "sweet potatoes, peeled and cubed", "quanity": "2", "unit": "large" }, { "name": "yellow bell peppers, cut into 1-inch pieces", "quanity": "2", "unit": "" }, { "name": "red bell peppers, cut into 1-inch pieces", "quanity": "2", "unit": "" }, { "name": "red onions, quartered", "quanity": "2", "unit": "large" } ]

[ " Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with heavy-duty aluminum foil.\n", " Combine broccoli and cauliflower florets with 2 tablespoons olive oil in a large mixing bowl. Add 1 teaspoon rosemary and 1 teaspoon thyme. Season with salt and pepper. Spread mixture onto 1 of the prepared baking sheets.\n", " Add Brussels sprouts to the same large mixing bowl. Add 3 tablespoons olive oil and season with salt and pepper. Spread mixture onto remaining prepared baking sheet.\n", " Roast in the preheated oven, gently stirring every 5 minutes, until broccoli and cauliflower are lightly browned and Brussels sprouts are dark brown, 20 to 30 minutes.\n", " Meanwhile, place sweet potatoes into the mixing bowl. Add 3 tablespoons olive oil, remaining rosemary, and remaining thyme. Season with salt and pepper and stir to combine. Remove roasted vegetables from the oven and transfer to a large disposable foil pan. Place sweet potatoes onto 1 of the foil-lined baking sheets used prior.\n", " Roast potatoes in the hot oven until tender, stirring every 5 minutes, for 30 to 35 minutes. Remove roasted sweet potatoes and transfer to the disposable foil pan.\n", " Add yellow bell peppers and red bell peppers to the same large mixing bowl. Separate red onion quarters into pieces and add to the bowl. Stir well to coat vegetables in oil remaining in the bowl. Transfer mixture to the other foil-lined baking sheet.\n", " Roast peppers in the hot oven, stirring every 5 minutes, for 15 to 20 minutes. Transfer to the disposable foil pan with the other cooked vegetables. Stir to mix. Serve immediately or cover with foil to be reheated later.\n" ]

{ "Calories": "146", "Carbs": "20g", "Fat": "6g", "Protein": "4g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "45 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 5 mins", "yield": "8 potato halves" }

[ { "name": "russet potatoes", "quanity": "4", "unit": "large" }, { "name": "freshly ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "cayenne pepper, or to taste", "quanity": "¼", "unit": "teaspoon" }, { "name": "kosher salt to taste", "quanity": "", "unit": "" }, { "name": "olive oil, or more to taste", "quanity": "¼", "unit": "cup" }, { "name": "chicken broth", "quanity": "1", "unit": "cup" }, { "name": "fresh lemon juice, or to taste", "quanity": "3", "unit": "tablespoons" }, { "name": "lemon zest", "quanity": "2", "unit": "teaspoons" }, { "name": "fresh oregano leaves, or more to taste (Optional)", "quanity": "4", "unit": "sprigs" } ]

[ " Preheat the oven to 400 degrees F (204 degrees C).\n", " Trim off long edges of the russet potatoes so that they can lay flat. Cut in half lengthwise and rinse in a bowl of cold water to remove excess starch. Pat dry on paper towels. Season generously with black pepper, cayenne, and salt.\n", " Coat the bottom of a large baking dish with olive oil. Lay potatoes seasoned-sides down in the dish. Brush tops with more olive oil; season with pepper, cayenne, and salt.\n", " Bake in the preheated oven for 20 minutes. Remove and carefully flip potatoes over. Let rest for 10 minutes.\n", " Meanwhile, combine broth with lemon zest and juice. Pour mixture over the potatoes. Scrape zest off the tops of the potatoes and back into the broth. Stick oregano sprigs between the potatoes. Season with pepper. Shake the dish lightly to slosh the sauce back and forth.\n", " Return potatoes to the oven and roast for 15 minutes. Flip again; continue roasting until very soft and creamy on the inside and crusty on the outside, 10 to 15 minutes more. Flip over once more to serve. Drizzle more olive oil on top; sprinkle with pepper and more oregano.\n" ]

{ "Calories": "206", "Carbs": "33g", "Fat": "7g", "Protein": "4g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "39 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": "49 mins", "yield": "6 servings" }

[ { "name": "ground beef", "quanity": "2", "unit": "pounds" }, { "name": "onion, diced", "quanity": "1", "unit": "" }, { "name": "eggs", "quanity": "2", "unit": "" }, { "name": "Worcestershire sauce", "quanity": "1", "unit": "tablespoon" }, { "name": "dried parsley flakes", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "2", "unit": "teaspoons" }, { "name": "garlic powder", "quanity": "½", "unit": "teaspoon" }, { "name": "onion powder (Optional)", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "butter", "quanity": "7", "unit": "tablespoons" }, { "name": "sliced button mushrooms, or more to taste", "quanity": "2", "unit": "cups" }, { "name": "all-purpose flour", "quanity": "1", "unit": "tablespoon" }, { "name": "beef broth", "quanity": "1", "unit": "cup" }, { "name": "Worcestershire sauce", "quanity": "1", "unit": "teaspoon" }, { "name": "sour cream", "quanity": "½", "unit": "cup" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Mix ground beef, onion, eggs, 1 tablespoon Worcestershire sauce, parsley, 2 teaspoons salt, garlic powder, onion powder, and 1/2 teaspoon pepper together in a bowl. Split steak mixture into 6 portions and form into patties.\n", " Heat a large skillet over medium-high heat. Cook patties, 3 at a time, until slightly browned on one side, about 5 minutes. Flip and cook until other side is browned, about 5 minutes more. Repeat with remaining patties, pouring off any excess liquid. Place Salisbury steaks on a plate and cover with aluminum foil to maintain heat, or keep them warm in the oven.\n", " Melt butter in the same skillet over medium heat. Add mushrooms and cook until golden brown, about 5 minutes. Transfer mushrooms to a bowl, reserving butter in the skillet.\n", " Stir flour into the butter until dissolved. Pour in beef broth slowly, stirring until thickened, about 7 minutes. Add 1 teaspoon Worcestershire sauce; cook, stirring frequently, until gravy starts to thicken slightly, about 5 minutes. Add sour cream and season with salt and pepper. Cook, stirring until all sour cream is melted and gravy is light brown, about 2 minutes.\n", " Stir mushrooms back into the gravy. Remove from heat and let cool until thickened, about 2 minutes. Ladle gravy and mushrooms over steak patties.\n" ]

{ "Calories": "536", "Carbs": "8g", "Fat": "43g", "Protein": "30g" }

{ "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": "20 mins", "rest_time": null, "servings": "16", "soak_time": null, "stand_time": null, "total_time": "1 hr 20 mins", "yield": "2 9-inch pies" }

[ { "name": "refrigerated pie crusts", "quanity": "1", "unit": "(15 ounce) package" }, { "name": "shredded Cheddar cheese", "quanity": "4", "unit": "cups" }, { "name": "frozen chopped spinach, thawed and drained", "quanity": "1", "unit": "(12 ounce) package" }, { "name": "finely chopped onion", "quanity": "1", "unit": "cup" }, { "name": "eggs", "quanity": "12", "unit": "" }, { "name": "milk", "quanity": "2", "unit": "cups" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Preheat oven to 400 degrees F (200 degrees C).\n", " Line two 9-inch pie plates with crusts. Cover crusts with a double layer of aluminum foil and a layer of pie weights or dried beans.\n", " Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; continue baking until the crust sets, about 5 minutes more. Let crusts cool briefly. Reduce oven temperature to 350 degrees F (175 degrees C).\n", " Sprinkle cheese, spinach, and onion evenly onto the crusts. Whisk eggs, milk, salt, and pepper together and divide evenly between the crusts.\n", " Bake in the center of the preheated oven until golden brown and firm in the centers, about 45 minutes.\n" ]

{ "Calories": "310", "Carbs": "15g", "Fat": "22g", "Protein": "15g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "50 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 20 mins", "yield": "1 9-inch pie" }

[ { "name": "skinless, boneless chicken breast halves - cubed", "quanity": "1", "unit": "pound" }, { "name": "sliced carrots", "quanity": "1", "unit": "cup" }, { "name": "frozen green peas", "quanity": "1", "unit": "cup" }, { "name": "sliced celery", "quanity": "½", "unit": "cup" }, { "name": "butter", "quanity": "⅓", "unit": "cup" }, { "name": "chopped onion", "quanity": "⅓", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "⅓", "unit": "cup" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "celery seed", "quanity": "¼", "unit": "teaspoon" }, { "name": "chicken broth", "quanity": "1 ¾", "unit": "cups" }, { "name": "milk", "quanity": "⅔", "unit": "cup" }, { "name": "unbaked pie crusts", "quanity": "2", "unit": "(9 inch) " } ]

[ " Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C.)\n", " Combine chicken, carrots, peas, and celery in a saucepan; add water to cover and bring to a boil. Boil for 15 minutes, then remove from the heat and drain.\n", " While the chicken is cooking, melt butter in another saucepan over medium heat. Add onion and cook until soft and translucent, 5 to 7 minutes. Stir in flour, salt, pepper, and celery seed\n", " Slowly stir in chicken broth and milk.\n", " Reduce heat to medium-low and simmer until thick, 5 to 10 minutes. Remove from heat and set aside.\n", " Place chicken and vegetables in the bottom pie crust. Pour hot liquid mixture over top.\n", " Cover with top crust, seal the edges, and cut away any excess dough. Make several small slits in the top crust to allow steam to escape.\n", " Bake in the preheated oven until pastry is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.\n", " Serve immediately and enjoy!\n" ]

{ "Calories": "412", "Carbs": "30g", "Fat": "24g", "Protein": "18g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": "1 (9x13-inch) casserole" }

[ { "name": "eggs, whisked", "quanity": "6", "unit": "" }, { "name": "shredded Cheddar cheese", "quanity": "1", "unit": "cup" }, { "name": "bacon, diced", "quanity": "6", "unit": "slices" }, { "name": "bread, cubed", "quanity": "2", "unit": "slices" }, { "name": "red bell pepper, diced", "quanity": "⅓", "unit": "" }, { "name": "green onions, chopped", "quanity": "2", "unit": "" }, { "name": "milk", "quanity": "3", "unit": "tablespoons" }, { "name": "minced garlic, or to taste (Optional)", "quanity": "½", "unit": "teaspoon" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Gather all ingredients.\n", " Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.\n", " Mix eggs, cheese, bacon, bread, red bell pepper, green onion, milk, garlic, salt, and black pepper together in a bowl until well-combined; pour into the prepared baking dish.\n", " Bake in the preheated oven until eggs are set, about 20 to 25 minutes.\n", " Enjoy!\n" ]

{ "Calories": "340", "Carbs": "9g", "Fat": "23g", "Protein": "23g" }

{ "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": "5 mins", "rest_time": null, "servings": "16", "soak_time": null, "stand_time": null, "total_time": "15 mins", "yield": null }

[ { "name": "white sugar", "quanity": "¾", "unit": "cup" }, { "name": "water", "quanity": "⅔", "unit": "cup" }, { "name": "white vinegar", "quanity": "⅓", "unit": "cup" }, { "name": "soy sauce", "quanity": "¼", "unit": "cup" }, { "name": "cornstarch", "quanity": "2", "unit": "tablespoons" }, { "name": "ketchup", "quanity": "1", "unit": "tablespoon" } ]

[ " Gather all ingredients.\n", " Place sugar, water, vinegar, soy sauce, cornstarch, and ketchup in a medium saucepan and bring to a boil. Stir continuously until mixture has thickened.\n", " Enjoy!\n" ]

{ "Calories": "43", "Carbs": "11g", "Fat": null, "Protein": "0g" }

{ "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": "20 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "1 hr", "yield": "1 quart mole sauce" }

[ { "name": "dried chipotle chiles, stemmed and seeded", "quanity": "3", "unit": "" }, { "name": "dried guajillo chiles, stemmed and seeded", "quanity": "2", "unit": "" }, { "name": "dried ancho chiles, stemmed and seeded", "quanity": "2", "unit": "" }, { "name": "chicken broth", "quanity": "2", "unit": "cups" }, { "name": "dinner roll, torn into pieces", "quanity": "1", "unit": "" }, { "name": "corn tortillas, cut into 1-inch strips ", "quanity": "2", "unit": "" }, { "name": "tomatillos, cut in half crosswise", "quanity": "5", "unit": "" }, { "name": "tomatoes, cut in half crosswise", "quanity": "2", "unit": "" }, { "name": "lard", "quanity": "1", "unit": "tablespoon" }, { "name": "onion, halved and thinly sliced", "quanity": "1", "unit": "" }, { "name": "garlic, peeled and sliced", "quanity": "½", "unit": "head" }, { "name": "chopped peanuts", "quanity": "⅓", "unit": "cup" }, { "name": "raisins", "quanity": "¼", "unit": "cup" }, { "name": "cumin seeds", "quanity": "2", "unit": "tablespoons" }, { "name": "dried thyme", "quanity": "1", "unit": "tablespoon" }, { "name": "whole allspice berries", "quanity": "6", "unit": "" }, { "name": "whole cloves", "quanity": "5", "unit": "" }, { "name": "cinnamon sticks", "quanity": "3", "unit": "" }, { "name": "chicken broth", "quanity": "1", "unit": "cup" }, { "name": "dark chocolate, coarsely chopped", "quanity": "5", "unit": "ounces" }, { "name": "white sugar", "quanity": "3", "unit": "tablespoons" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " Toast chipotle, guajillo, and ancho chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to a blender.\n", " Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into the blender.\n", " Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles.\n", " Allow chiles, toasted bread, and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.\n", " Cook tomatillos and tomatoes in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.\n", " Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, allspice berries, cloves, and cinnamon sticks; cook and stir until onions are soft and golden, 5 to 8 minutes.\n", " Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.\n", " Pour chile puree into a large saucepan over medium heat. Stir in 1 cup chicken broth, chocolate, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.\n", " Enjoy!\n" ]

{ "Calories": "507", "Carbs": "75g", "Fat": "23g", "Protein": "11g" }

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

[ { "name": "veal cutlets", "quanity": "1 ½", "unit": "pounds" }, { "name": "all-purpose flour", "quanity": "½", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "grated Parmesan cheese", "quanity": "3", "unit": "tablespoons" }, { "name": "milk", "quanity": "2", "unit": "tablespoons" }, { "name": "minced parsley", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground nutmeg", "quanity": "1", "unit": "pinch" }, { "name": "dry bread crumbs", "quanity": "1", "unit": "cup" }, { "name": "butter", "quanity": "6", "unit": "tablespoons" }, { "name": "lemon", "quanity": "4", "unit": "slices " } ]

[ " Place veal cutlets between 2 sheets of heavy plastic on a solid, level surface. Firmly pound cutlets with the smooth side of a meat mallet to a 1/4-inch thickness. Dip cutlets in flour to coat; shake off excess.\n", " Beat eggs, Parmesan cheese, milk, parsley, salt, pepper, and nutmeg together in a shallow bowl until combined. Place bread crumbs on a plate.\n", " Dip each cutlet into the egg mixture, then press in bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour to overnight.\n", " Melt butter in a large skillet over medium heat. Cook breaded cutlets in butter until browned, about 3 minutes per side. Transfer cutlets to a serving platter and pour pan juices over them. Garnish with lemon slices.\n" ]

{ "Calories": "515", "Carbs": "34g", "Fat": "29g", "Protein": "29g" }

{ "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": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr 15 mins", "yield": "1 9x13-inch casserole" }

[ { "name": "lean ground beef", "quanity": "1", "unit": "pound" }, { "name": "salsa", "quanity": "2", "unit": "cups" }, { "name": "chili beans, drained", "quanity": "1", "unit": "(16 ounce) can" }, { "name": "tortilla chips, crushed", "quanity": "3", "unit": "cups" }, { "name": "sour cream", "quanity": "2", "unit": "cups" }, { "name": "sliced black olives, drained", "quanity": "1", "unit": "(2 ounce) can" }, { "name": "chopped green onion", "quanity": "½", "unit": "cup" }, { "name": "chopped fresh tomato", "quanity": "½", "unit": "cup" }, { "name": "shredded Cheddar cheese", "quanity": "2", "unit": "cups" } ]

[ " Gather all ingredients.\n", " Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-baking dish with cooking spray.\n", " Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 8 to 10 minutes.\n", " Stir in salsa, reduce heat, and simmer until liquid is absorbed, about 20 minutes. Stir in beans; cook until heated through.\n", " Spread crushed tortilla chips over the bottom of the baking dish; spoon beef mixture on top. Spread sour cream over beef, then sprinkle olives, green onion, and tomatoes on top. Cover with Cheddar cheese.\n", " Bake in the preheated oven until hot and bubbly, about 30 minutes.\n", " Serve and enjoy!\n" ]

{ "Calories": "632", "Carbs": "33g", "Fat": "44g", "Protein": "32g" }

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

[ { "name": "skin-on, boneless chicken thighs", "quanity": "4", "unit": "" }, { "name": "extra-virgin olive oil", "quanity": "2", "unit": "teaspoons" }, { "name": "smoked paprika", "quanity": "1", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "¾", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" } ]

[ " Gather all ingredients and preheat an air fryer to 400 degrees F (200 degrees C).\n", " Pat chicken thighs dry with a paper towel and brush skins with olive oil. Place chicken thighs, skin-side down, in a single layer on a plate.\n", " Combine smoked paprika, garlic powder, salt, and pepper in a bowl. Sprinkle 1/2 of the seasoning mixture evenly over thighs. Turn thighs over and evenly sprinkle with remaining seasoning. Arrange thighs, skin-side up, in a single layer in the air fryer basket.\n", " Cook in the preheated air fryer until thighs are brown and the juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).\n", " Serve and enjoy!\n" ]

{ "Calories": "213", "Carbs": "1g", "Fat": "14g", "Protein": "19g" }

{ "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": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 30 mins", "yield": "1 9x13-inch casserole" }

[ { "name": "spaghetti", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "ground beef", "quanity": "1", "unit": "pound" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "meatless spaghetti sauce", "quanity": "1", "unit": "(32 ounce) jar" }, { "name": "seasoned salt", "quanity": "½", "unit": "teaspoon" }, { "name": "eggs", "quanity": "2", "unit": "" }, { "name": "grated Parmesan cheese", "quanity": "⅓", "unit": "cup" }, { "name": "butter, melted", "quanity": "5", "unit": "tablespoons" }, { "name": "small curd cottage cheese", "quanity": "2", "unit": "cups" }, { "name": "shredded mozzarella cheese, divided", "quanity": "5", "unit": "cups" } ]

[ " Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.\n", " Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender but firm to the bite, about 12 minutes. Drain.\n", " Meanwhile, heat a large skillet over medium heat. Cook and stir beef and onion in the hot skillet until meat is browned and onion is soft and translucent, about 5 to 7 minutes.\n", " Drain excess oil from the pan; stir in spaghetti sauce and seasoned salt.\n", " Whisk eggs, Parmesan, and butter in a large bowl. Add spaghetti and toss to coat.\n", " Place 1/2 of the spaghetti mixture in the prepared baking dish. Top with 1/2 of the cottage cheese, 2 cups mozzarella, and 1/2 of the meat sauce. Repeat layers. Cover with aluminum foil.\n", " Bake in the preheated oven for 40 minutes. Remove the foil and sprinkle with remaining 1 cup mozzarella.\n", " Continue to bake until cheese is melted and lightly browned, 20 to 25 minutes.\n", " Serve and enjoy!\n" ]

{ "Calories": "797", "Carbs": "61g", "Fat": "41g", "Protein": "44g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "28 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": "38 mins", "yield": "6 servings" }

[ { "name": "kosher salt, plus more as needed", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "freshly ground black pepper", "quanity": "⅛", "unit": "teaspoon" }, { "name": "ground coriander", "quanity": "⅛", "unit": "teaspoon" }, { "name": "mustard powder", "quanity": "⅛", "unit": "teaspoon" }, { "name": "celery salt", "quanity": "⅛", "unit": "teaspoon" }, { "name": "paprika", "quanity": "⅛", "unit": "teaspoon" }, { "name": "ground turmeric", "quanity": "⅛", "unit": "pinch" }, { "name": "cayenne pepper", "quanity": "⅛", "unit": "teaspoon" }, { "name": "unsalted butter", "quanity": "3", "unit": "tablespoons" }, { "name": "finely diced onions", "quanity": "½", "unit": "cup" }, { "name": "uncooked orzo pasta", "quanity": "⅔", "unit": "cup" }, { "name": "uncooked long-grain white rice", "quanity": "1 ⅓", "unit": "cups" }, { "name": "good-quality chicken broth", "quanity": "3", "unit": "cups" }, { "name": "freshly chopped parsley", "quanity": "1", "unit": "tablespoon" } ]

[ " Mix together salt, pepper, coriander, mustard powder, celery salt, paprika, turmeric, and cayenne pepper in a small bowl.\n", " Melt butter in a large skillet over medium-high heat. Add diced onion and pasta. Cook and stir until onions soften and pasta turns golden brown, 4 to 6 minutes. Stir in spice blend; cook and stir about 30 seconds. Add rice and stir until rice is coated with butter, about 1 minute.\n", " Pour in chicken broth. Bring to a simmer. Stir; reduce heat to low. Cover with a tight-fitting lid; cook for 17 minutes. Remove from heat; let covered skillet sit for 5 minutes. Remove lid and stir in parsley, fluffing rice and breaking up any clumps.\n" ]

{ "Calories": "297", "Carbs": "51g", "Fat": "7g", "Protein": "7g" }

{ "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": "boneless pork chops", "quanity": "2", "unit": "pounds" }, { "name": "paprika", "quanity": "½", "unit": "teaspoon" }, { "name": "kosher salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "butter, divided", "quanity": "¼", "unit": "cup" }, { "name": "sliced fresh mushrooms", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "garlic, minced", "quanity": "4", "unit": "cloves" }, { "name": "Dijon mustard", "quanity": "1", "unit": "teaspoon" }, { "name": "all-purpose flour", "quanity": "2", "unit": "tablespoons" }, { "name": "beef broth", "quanity": "2", "unit": "cups" } ]

[ " Season both sides of pork chops with paprika, salt, and pepper.\n", " Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside.\n", " Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute.\n", " Add flour to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again.\n", " Return pork chops to the skillet and cook until heated through, about 1 minute. Serve hot.\n" ]

{ "Calories": "199", "Carbs": "3g", "Fat": "13g", "Protein": "16g" }

{ "active_time": null, "additional_time": "30 mins", "bake_time": null, "chill_time": null, "cook_time": "40 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 25 mins", "yield": "1 2-quart baking dish" }

[ { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "white sugar", "quanity": "¾", "unit": "cup" }, { "name": "baking powder", "quanity": "¾", "unit": "teaspoon" }, { "name": "fine salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "frozen unsalted butter", "quanity": "¾", "unit": "cup" }, { "name": "egg yolks", "quanity": "2", "unit": "large" }, { "name": "vanilla extract", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "apple cider vinegar, or as needed", "quanity": "1", "unit": "teaspoon" }, { "name": "blueberries", "quanity": "1", "unit": "cup" }, { "name": "raspberries", "quanity": "1", "unit": "cup" }, { "name": "blackberries", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "⅓", "unit": "cup" }, { "name": "cornstarch", "quanity": "2", "unit": "teaspoons" }, { "name": "fresh lemon juice", "quanity": "2", "unit": "teaspoons" }, { "name": "lemon zest", "quanity": "1", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "1", "unit": "pinch" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C).\n", " Make crumble: Combine flour, sugar, baking powder, and salt in a large bowl. Whisk until thoroughly combined. Grate in frozen butter, stopping occasionally to toss butter into flour mixture until coated.\n", " Stir in egg yolks and vanilla with a fork until egg is mostly absorbed. Add 1 teaspoon vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps form, but mixture remains mostly dry. Add more vinegar if needed. Set crumble aside.\n", " Make filling: Combine blueberries, raspberries, and blackberries in another large bowl. Add sugar, cornstarch, lemon juice, lemon zest, and cayenne pepper. Mix until well combined and sugar and cornstarch are mostly dissolved.\n", " Place about 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press mixture down using a flat cup until well compacted. Spread berry filling on top. Sprinkle remaining crumble mixture over berries, squeezing some of the crumble into clumps.\n", " Bake in the preheated oven until top is beautifully browned and berry filling bubbles, 40 to 45 minutes. Let cool to room temperature before serving, about 30 minutes.\n" ]

{ "Calories": "416", "Carbs": "58g", "Fat": "19g", "Protein": "5g" }

{ "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": "20 mins", "rest_time": null, "servings": "20", "soak_time": null, "stand_time": null, "total_time": "1 hr 20 mins", "yield": "2 (9x5-inch) loaves" }

[ { "name": "all-purpose flour", "quanity": "2 ⅔", "unit": "cups" }, { "name": "baking soda", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "¾", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "¾", "unit": "teaspoon" }, { "name": "ground allspice", "quanity": "¾", "unit": "teaspoon" }, { "name": "butter, softened", "quanity": "½", "unit": "cup" }, { "name": "white sugar", "quanity": "1 ⅞", "unit": "cups" }, { "name": "eggs", "quanity": "3", "unit": "large" }, { "name": "mashed ripe avocado", "quanity": "1 ½", "unit": "cups" }, { "name": "buttermilk", "quanity": "¾", "unit": "cup" }, { "name": "chopped pecans", "quanity": "¾", "unit": "cup" }, { "name": "raisins", "quanity": "½", "unit": "cup" }, { "name": "grated orange zest", "quanity": "1", "unit": "tablespoon" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans. Sift flour, baking soda, baking powder, salt, cinnamon, and allspice together in a large bowl; set aside.\n", " Beat sugar and butter together in a separate bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, then mix in mashed avocado. Stir in flour mixture alternately with buttermilk until just mixed. Fold in chopped pecans, raisins, and orange zest. Divide batter evenly between the two loaf pans.\n", " Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Allow loaves to cool in pan for at least 20 minutes before removing.\n" ]

{ "Calories": "257", "Carbs": "38g", "Fat": "11g", "Protein": "4g" }

{ "active_time": null, "additional_time": "2 hrs", "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": "4", "soak_time": null, "stand_time": null, "total_time": "2 hrs 55 mins", "yield": "4 servings" }

[ { "name": "ground cumin", "quanity": "1", "unit": "tablespoon" }, { "name": "ground coriander", "quanity": "2", "unit": "teaspoons" }, { "name": "smoked paprika", "quanity": "2", "unit": "teaspoons" }, { "name": "ground turmeric", "quanity": "1", "unit": "teaspoon" }, { "name": "freshly ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "kosher salt", "quanity": "2", "unit": "teaspoons" }, { "name": "cayenne pepper", "quanity": "⅛", "unit": "teaspoon" }, { "name": "skinless, boneless chicken breasts", "quanity": "1", "unit": "pound" }, { "name": "fresh broccoli", "quanity": "1", "unit": "pound" }, { "name": "unsalted butter", "quanity": "2", "unit": "tablespoons" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "garlic, crushed", "quanity": "2", "unit": "cloves" }, { "name": "full-fat coconut milk", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "ketchup", "quanity": "2", "unit": "tablespoons" }, { "name": "chicken broth", "quanity": "½", "unit": "cup" }, { "name": "thinly sliced green onion", "quanity": "¼", "unit": "cup" } ]

[ " Mix cumin, coriander, paprika, turmeric, black pepper, salt, and cayenne together in a small bowl for the spice blend.\n", " Coat chicken breasts generously on both sides with about 1/2 of the spice blend and refrigerate, 2 to 12 hours. Reserve remaining spice blend until needed.\n", " Cut broccoli florets off the stems. Slice the stems into strips, and then into 1/4-inch cubes, and reserve. Cut the florets into 1-inch pieces and set aside.\n", " Heat butter and olive oil in a deep skillet or saucepan over medium-high heat. Add the chicken breasts and brown well, about 3 minutes on each side. Transfer onto a plate and let cool enough to handle, about 10 minutes.\n", " While chicken cools, add garlic to the pan drippings. Cook and stir over medium-high heat for 30 seconds. Stir in the remaining spice blend and toast for 30 seconds. Pour in coconut milk and stir in ketchup, making sure to scrape up any bits from the bottom of the pan. Bring to a simmer; reduce heat to medium, stir in chicken broth, and let simmer until reduced, about 10 minutes.\n", " Stir cubed broccoli stems into the sauce and cook until almost tender, 5 to 7 minutes.\n", " Meanwhile, cut chicken breasts into 1/2-inch strips, and then into 1/2-inch cubes.\n", " Increase skillet heat to medium-high and add broccoli florets. Cover and cook until almost tender, 3 to 4 minutes. Add chicken, and cook, stirring, until chicken is no longer pink in the center, and the broccoli is just fully tender, about 3 minutes. Taste and adjust seasoning. Serve immediately. Top with thinly sliced green onions.\n" ]

{ "Calories": "468", "Carbs": "16g", "Fat": "34g", "Protein": "30g" }

{ "active_time": null, "additional_time": "45 mins", "bake_time": null, "chill_time": null, "cook_time": "3 hrs 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": "4 hrs 35 mins", "yield": "8 servings" }

[ { "name": "wood chips of choice, soaked in water", "quanity": "", "unit": "" }, { "name": "water as needed", "quanity": "", "unit": "" }, { "name": "bone-in turkey breast", "quanity": "8 ¾", "unit": "pounds" }, { "name": "unsalted butter, at room temperature", "quanity": "2", "unit": "tablespoons" }, { "name": "kosher salt, or to taste", "quanity": "2", "unit": "teaspoons" }, { "name": "Montreal steak seasoning (such as McCormick®)", "quanity": "1", "unit": "teaspoon" }, { "name": "smoked paprika", "quanity": "½", "unit": "teaspoon" }, { "name": "onion powder", "quanity": "½", "unit": "teaspoon" }, { "name": "freshly ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "disposable drip pan, if desired", "quanity": "", "unit": "" } ]

[ " Preheat a smoker to 350 degrees F (175 degrees C). Drain wood chips and place in smoker chip pan. Add water according to manufacturer recommendations.\n", " Unwrap turkey breast and pat dry with paper towels.\n", " Combine butter, salt, steak seasoning, smoked paprika, onion powder, and black pepper in a bowl to create a seasoned butter.\n", " Gently separate skin from muscle of the turkey breast and rub seasoned butter between the skin and the muscle, keeping the skin intact. Use about 1/4 of the seasoned butter on each side, and rub the remaining seasoned butter all over the outside of the turkey breast.\n", " Place prepared turkey breast directly on a smoker rack, and place the disposable drip pan on the rack below, if recommended by the manufacturer. The drip pan should not rest on the chip pan or the water pan.\n", " Close and secure the smoker, lower thermostat to 225 degrees F (105 degrees C), and smoke 3 1/2 to 4 hours, adding wood chips and water as needed.\n", " Use a meat thermometer to check internal temperature. Smoke until turkey registers 155 to 161 degrees F (68 degrees C to 71 degrees C). Wrap turkey breast in heavy-duty aluminum foil, then wrap in several layers of thick towels, and allow to rest for about 45 minutes. The residual heat will finish cooking the turkey breast to a safe temperature of 165 degrees F (74 degrees F).\n", " Slice and serve warm.\n" ]

{ "Calories": "610", "Carbs": "0g", "Fat": "6g", "Protein": "130g" }

{ "active_time": null, "additional_time": "15 mins", "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "1 hr 5 mins", "yield": "4 servings" }

[ { "name": "dried shiitake mushrooms", "quanity": "¾", "unit": "ounce" }, { "name": "soy sauce, or more to taste", "quanity": "2", "unit": "tablespoons" }, { "name": "seasoned rice vinegar", "quanity": "¼", "unit": "cup" }, { "name": "ground white pepper, or to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "sesame oil", "quanity": "¼", "unit": "teaspoon" }, { "name": "cornstarch, or as needed", "quanity": "3", "unit": "tablespoons" }, { "name": "water, or as needed", "quanity": "3", "unit": "tablespoons" }, { "name": "vegetable oil", "quanity": "2", "unit": "teaspoons" }, { "name": "minced fresh ginger root", "quanity": "1", "unit": "teaspoon" }, { "name": "sliced green onions", "quanity": "¼", "unit": "cup" }, { "name": "chicken broth", "quanity": "4", "unit": "cups" }, { "name": "grated carrot", "quanity": "¼", "unit": "cup" }, { "name": "thinly sliced red bell pepper", "quanity": "2", "unit": "tablespoons" }, { "name": "bamboo shoots", "quanity": "½", "unit": "cup" }, { "name": "cubed tofu", "quanity": "1", "unit": "cup" }, { "name": "eggs, beaten", "quanity": "2", "unit": "large" } ]

[ " Soak dried shiitake mushrooms in hot water, stirring occasionally, until soft, 15 to 20 minutes. Drain well and slice into thin strips.\n", " Whisk soy sauce, vinegar, ground white pepper, and sesame oil together in a small bowl for hot and sour mixture; set aside until needed.\n", " Whisk cornstarch and water together in another small bowl for slurry; set aside until needed.\n", " Heat vegetable oil in a saucepan over medium-high heat. Add ginger, sliced green onions, and shiitake mushrooms. Cook, stirring, for about 2 minutes. Pour in chicken broth and bring up to a simmer. Reduce heat to medium and simmer for 5 minutes.\n", " Stir in carrot, red pepper, bamboo shoots, tofu, and the hot and sour mixture. Let simmer for 5 minutes.\n", " Raise heat to medium-high and bring to a boil. Stir the soup slowly with a spoon while transferring in the beaten eggs in a steady stream to create thin ribbons. Keep stirring until the soup comes back to a boil. Reduce heat to medium.\n", " Stir the cornstarch slurry to make sure it's well blended, then slowly drizzle it into the soup while stirring constantly. Soup should thicken up within 1 to 2 minutes. Turn off heat, taste for seasoning, and serve.\n" ]

{ "Calories": "193", "Carbs": "19g", "Fat": "9g", "Protein": "11g" }

{ "active_time": null, "additional_time": "1 hr", "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "36", "soak_time": null, "stand_time": null, "total_time": "1 hr 30 mins", "yield": "3 dozen petits fours" }

[ { "name": "eggs", "quanity": "2", "unit": "" }, { "name": "egg yolks", "quanity": "2", "unit": "" }, { "name": "sugar", "quanity": "1", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "baking powder", "quanity": "2", "unit": "teaspoons" }, { "name": "milk", "quanity": "½", "unit": "cup" }, { "name": "butter, melted", "quanity": "5", "unit": "tablespoons" }, { "name": "2 cups Frosting for Petits Fours", "quanity": "", "unit": "" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.\n", " In a large bowl, beat the eggs and egg yolks using an electric mixer. Add sugar, and beat until thick and pale, about 10 minutes. If you have a stand mixer, use the whisk attachment. Sift the flour and baking powder into the egg mixture, and fold in by hand along with the milk. Stir just until the batter is mixed, then fold in the melted butter until smooth. Spread the batter evenly in the prepared pan.\n", " Bake for 12 to 15 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. When finished, invert the cake pan onto a sheet of waxed paper, and cool completely. This will give you nice even petits fours.\n", " Cut the cooled cake into small squares, rectangles or triangles, and arrange the pieces in rows on a wire rack or glazing screen with plenty of space between rows. (See Cook's Notes for flavoring suggestions). Set the rack over a shallow pan or waxed paper to catch the drips.\n", " Spoon or pour warmed petit four icing over the small cakes. The drippings may be scraped off of the pan or paper, and reheated for use again. Allow the petits fours to set until completely dry. Lift the cakes from the rack with a metal spatula, and trim the bottom edges with a sharp knife. Set into small muffin papers for easy handling. Decorate as desired.\n" ]

{ "Calories": "70", "Carbs": "11g", "Fat": "2g", "Protein": "1g" }

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

[ { "name": "lobster tails", "quanity": "4", "unit": "whole" }, { "name": "salted butter, melted", "quanity": "½", "unit": "cup" }, { "name": "seafood seasoning (such as Old Bay®)", "quanity": "1", "unit": "tablespoon" }, { "name": "lemon juice", "quanity": "1", "unit": "tablespoon" }, { "name": "minced fresh garlic", "quanity": "2", "unit": "teaspoons" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" } ]

[ " Preheat an outdoor grill for medium heat and lightly oil the grate.\n", " Cut down the tops of each lobster tail to prevent them from curling up as they cook.\n", " Mix butter, seafood seasoning, lemon juice, garlic, and pepper together in a bowl.\n", " Place lobster tails, shell-sides down, on the preheated grill for 5 minutes. Turn over and brush with butter mixture. Continue to cook until shells are bright red and meat is opaque, 5 to 7 minutes more.\n" ]

{ "Calories": "384", "Carbs": "4g", "Fat": "28g", "Protein": "30g" }

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

[ { "name": "lemon juice", "quanity": "1", "unit": "tablespoon" }, { "name": "olive oil", "quanity": "½", "unit": "cup" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "paprika", "quanity": "1", "unit": "teaspoon" }, { "name": "white pepper", "quanity": "⅛", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "⅛", "unit": "teaspoon" }, { "name": "rock lobster tails", "quanity": "2", "unit": "(10 ounce)" } ]

[ " Gather all ingredients.\n", " Preheat the grill for high heat and lightly oil the grate.\n", " Pour lemon juice into a small bowl; slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder until combined.\n", " Split lobster tails lengthwise with a large knife, then brush flesh with some marinade.\n", " Place lobster tails flesh-side down on the preheated grill and cook, turning once and basting frequently with marinade, until opaque and firm to the touch, 10 to 12 minutes. Discard any remaining marinade.\n" ]

{ "Calories": "742", "Carbs": "4g", "Fat": "61g", "Protein": "44g" }

{ "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": "6 stuffed zucchini halves" }

[ { "name": "zucchini", "quanity": "3", "unit": "medium" }, { "name": "pork sausage", "quanity": "1", "unit": "pound" }, { "name": "dry bread crumbs", "quanity": "1", "unit": "cup" }, { "name": "grated Parmesan cheese", "quanity": "½", "unit": "cup" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" }, { "name": "spaghetti sauce", "quanity": "1", "unit": "(32 ounce) jar" }, { "name": "shredded mozzarella cheese", "quanity": "½", "unit": "cup" } ]

[ " Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).\n", " Trim stems from zucchini and slice lengthwise. Scoop out seeds and place them in a large bowl. Add sausage, bread crumbs, Parmesan cheese, and garlic; mix to combine.\n", " Stuff squash with sausage mixture and arrange in a 9x13-inch baking pan. Pour spaghetti sauce over the top and cover with aluminum foil.\n", " Bake in the preheated oven until sausage is browned and cooked through, about 45 minutes. Remove foil and sprinkle with mozzarella cheese; continue to cook until cheese is melted, about 15 minutes more.\n", " Enjoy!\n" ]

{ "Calories": "570", "Carbs": "35g", "Fat": "39g", "Protein": "19g" }

{ "active_time": null, "additional_time": "15 mins", "bake_time": null, "chill_time": null, "cook_time": "40 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr 20 mins", "yield": null }

[ { "name": "salted butter", "quanity": "2", "unit": "tablespoons" }, { "name": "carrots, or more to taste, peeled and sliced", "quanity": "3", "unit": "" }, { "name": "celery, or more to taste, chopped", "quanity": "3", "unit": "stalks" }, { "name": "onion, chopped", "quanity": "1", "unit": "medium" }, { "name": "ground thyme", "quanity": "1", "unit": "teaspoon" }, { "name": "dried oregano", "quanity": "1", "unit": "teaspoon" }, { "name": "salt, or to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper, or to taste", "quanity": "½", "unit": "teaspoon" }, { "name": "chicken broth", "quanity": "4", "unit": "cups" }, { "name": "water", "quanity": "4", "unit": "cups" }, { "name": "chicken bouillon", "quanity": "4", "unit": "cubes " }, { "name": "bay leaves", "quanity": "2", "unit": "" }, { "name": "frozen skinless, boneless chicken breast halves", "quanity": "1", "unit": "pound" }, { "name": "thin egg noodles", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "dried parsley", "quanity": "1", "unit": "tablespoon" } ]

[ " Turn on a multi-functional pressure cooker (such as Instant Pot), select Sauté function, and add butter. Add carrots, celery, and onion to the melted butter; sauté until soft, 3 to 5 minutes. Stir in thyme, oregano, salt, and pepper. Cancel Sauté function.\n", " Stir in chicken broth, water, bouillon cubes, and bay leaves. Add frozen chicken breasts. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.\n", " Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.\n", " Remove chicken from the pot. Carefully chop or shred the meat, and add back to the pot.\n", " Select Sauté function and add egg noodles. Cook until noodles are tender yet firm to the bite, 8 to 10 minutes. Stir in dried parsley and serve.\n" ]

{ "Calories": "300", "Carbs": "35g", "Fat": "8g", "Protein": "22g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "4 hrs 15 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": "4 hrs 25 mins", "yield": null }

[ { "name": "baby back ribs, trimmed", "quanity": "3", "unit": "pounds" }, { "name": "salt and ground black pepper, to taste", "quanity": "", "unit": "" }, { "name": "water", "quanity": "½", "unit": "cup" }, { "name": "onion, sliced", "quanity": "½", "unit": "" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" }, { "name": "barbeque sauce", "quanity": "1", "unit": "(18 ounce) bottle" } ]

[ " Gather all ingredients.\n", " Season ribs with salt and pepper.\n", " Pour 1/2 cup water into the slow cooker, then add ribs. Scatter onion and garlic over top. Cover and cook on Low for 8 hours or High for 4 hours.\n", " When the ribs are almost finished, preheat the oven to 375 degrees F (190 degrees C).\n", " Transfer ribs from the slow cooker to a baking sheet; discard onion and garlic. Coat ribs with barbeque sauce.\n", " Bake ribs in the preheated oven until sauce caramelizes and sticks to meat, 10 to 15 minutes.\n", " Enjoy!\n" ]

{ "Calories": "501", "Carbs": "32g", "Fat": "30g", "Protein": "24g" }

{ "active_time": null, "additional_time": "6 hrs 10 mins", "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": "6 hrs 50 mins", "yield": "8 pieces" }

[ { "name": "chicken, cut into 8 pieces", "quanity": "1", "unit": "(3 1/2) pound" }, { "name": "black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "paprika", "quanity": "1", "unit": "teaspoon" }, { "name": "white pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "dried rosemary", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground thyme", "quanity": "¼", "unit": "teaspoon" }, { "name": "dried oregano", "quanity": "¼", "unit": "teaspoon" }, { "name": "dried sage", "quanity": "¼", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "buttermilk", "quanity": "2", "unit": "cups" }, { "name": "flour", "quanity": "2", "unit": "cups" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "paprika", "quanity": "½", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "½", "unit": "teaspoon" }, { "name": "white pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "onion powder", "quanity": "½", "unit": "teaspoon" }, { "name": "peanut oil for frying", "quanity": "2 ½", "unit": "quarts" } ]

[ " Gather all ingredients.\n", " Toss chicken pieces, black pepper, salt, paprika, white pepper, rosemary, thyme, oregano, sage, and cayenne together in a large bowl.\n", " Stir in buttermilk until chicken is evenly coated. Cover and refrigerate for 6 hours.\n", " Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.\n", " Remove chicken from buttermilk and dredge each piece in seasoned flour; shake off any excess and transfer to a plate.\n", " Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C).\n", " Add chicken pieces to the hot oil and fry for 10 minutes. Turn chicken pieces and fry for another 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).\n", " Transfer fried chicken to a cooling rack set over a paper towel-lined baking sheet. Let sit for 10 minutes before serving.\n", " Enjoy!\n" ]

{ "Calories": "1262", "Carbs": "56g", "Fat": "85g", "Protein": "66g" }

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

[ { "name": "white sugar", "quanity": "¾", "unit": "cup" }, { "name": "cornstarch", "quanity": "3", "unit": "tablespoons" }, { "name": "ground cinnamon", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "fresh blueberries", "quanity": "4", "unit": "cups" }, { "name": "double-crust pie pastry, thawed", "quanity": "1", "unit": "(14.1 ounce) package" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" } ]

[ " Gather all ingredients. Set an oven rack to the lowest position and preheat the oven to 375 degrees F (190 degrees C).\n", " Mix sugar, cornstarch, cinnamon, and salt together in a bowl; sprinkle over blueberries.\n", " Line a pie dish with one pie crust. Pour berry mixture into the crust and dot with butter. Cut remaining pastry into 1/2- to 3/4-inch-wide strips. Use the strips to weave a lattice top. Crimp and flute the edges.\n", " Bake pie on the lowest oven rack until filling is bubbling and crust is golden brown, about 50 minutes.\n", " Cut into slices and enjoy!\n" ]

{ "Calories": "366", "Carbs": "53g", "Fat": "17g", "Protein": "3g" }

{ "active_time": null, "additional_time": "4 hrs", "bake_time": null, "chill_time": null, "cook_time": "1 hr", "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": "5 hrs 15 mins", "yield": null }

[ { "name": "chopped dried mixed fruit", "quanity": "2 ½", "unit": "cups" }, { "name": "hot black tea", "quanity": "1 ½", "unit": "cups" }, { "name": "flour", "quanity": "2 ½", "unit": "cups" }, { "name": "ground cinnamon", "quanity": "1", "unit": "teaspoon" }, { "name": "ground nutmeg", "quanity": "½", "unit": "teaspoon" }, { "name": "baking soda", "quanity": "½", "unit": "teaspoon" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "sugar", "quanity": "1 ½", "unit": "cups" }, { "name": "lemon marmalade", "quanity": "¼", "unit": "cup" }, { "name": "grated orange zest", "quanity": "1", "unit": "teaspoon" } ]

[ " Soak dried fruit in hot tea for at least 2 hours to overnight.\n", " Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch Bundt pan. Stir flour, cinnamon, nutmeg, and baking soda together; set aside.\n", " Lightly beat egg in a large bowl; mix in sugar, marmalade, orange zest, and tea-soaked fruit until well combined. Gently fold in the flour mixture until just combined, then pour into the prepared pan.\n", " Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 2 hours before removing to a wire rack to cool to room temperature. Press the objects of choice into the cake through the bottom before serving.\n" ]

{ "Calories": "294", "Carbs": "70g", "Fat": "1g", "Protein": "4g" }

{ "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": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr 10 mins", "yield": "24 wings" }

[ { "name": "water", "quanity": "1", "unit": "cup" }, { "name": "soy sauce", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "pineapple juice", "quanity": "¼", "unit": "cup" }, { "name": "vegetable oil", "quanity": "¼", "unit": "cup" }, { "name": "minced fresh garlic", "quanity": "1", "unit": "tablespoon" }, { "name": "minced fresh ginger", "quanity": "1", "unit": "tablespoon" }, { "name": "chicken wings or drumettes", "quanity": "3", "unit": "pounds" } ]

[ " Whisk water, soy sauce, sugar, pineapple juice, vegetable oil, garlic, and ginger together in a large glass or ceramic bowl until sugar has dissolved. Add chicken wings and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour.\n", " Preheat the oven to 350 degrees F (175 degrees C). Grease baking dishes and set them aside.\n", " Remove chicken wings from marinade; shake off excess and place the chicken wings into the prepared baking dishes. Discard the remaining marinade.\n", " Bake chicken wings in the preheated oven until chicken is cooked through and glaze is evenly browned, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).\n" ]

{ "Calories": "492", "Carbs": "30g", "Fat": "32g", "Protein": "21g" }

{ "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": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": null }

[ { "name": "sauerkraut, drained and squeezed dry", "quanity": "¾", "unit": "cup" }, { "name": "Thousand Island salad dressing", "quanity": "⅓", "unit": "cup" }, { "name": "refrigerated crescent rolls (such as Pillsbury)", "quanity": "1", "unit": "(8 ounce) tube" }, { "name": "thin-sliced cooked corned beef", "quanity": "¾", "unit": "pound" }, { "name": "Swiss cheese", "quanity": "8", "unit": "slices" }, { "name": "beaten egg white", "quanity": "1", "unit": "" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.\n", " Mix sauerkraut and salad dressing together in a bowl until well combined. Unroll crescent roll dough, and cut dough in half; place one half of the dough onto a floured work surface, and pinch the perforations of the dough closed to make 1 sheet. Roll dough sheet out to about 12 inches square, and fit the dough into the prepared baking sheet. Pinch perforations closed on 2nd half of dough; roll out to about 9 inches square, and set aside.\n", " Prebake dough crust in the baking dish in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven, and place 4 slices of cheese into the bottom of the crust; top cheese slices with the corned beef, and spread with the sauerkraut mixture. Lay 4 remaining slices of Swiss cheese on top of the sauerkraut mixture. Lay the 2nd sheet of crescent roll dough onto the filled baking sheet, and press the top crust down onto the edges of the dish to seal. Brush with beaten egg white.\n", " Bake in the oven until the cheese is melted and the crust is golden brown, 15 to 20 minutes; let stand about 5 minutes before slicing.\n" ]

{ "Calories": "658", "Carbs": "32g", "Fat": "42g", "Protein": "37g" }

{ "active_time": null, "additional_time": "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": "4", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": null }

[ { "name": "avocados - peeled, pitted, and cubed", "quanity": "2", "unit": "large" }, { "name": "unsweetened cocoa powder", "quanity": "½", "unit": "cup" }, { "name": "brown sugar", "quanity": "½", "unit": "cup" }, { "name": "coconut milk", "quanity": "⅓", "unit": "cup" }, { "name": "vanilla extract", "quanity": "2", "unit": "teaspoons" }, { "name": "ground cinnamon", "quanity": "1", "unit": "pinch" } ]

[ " Blend avocados, cocoa powder, brown sugar, coconut milk, vanilla, and cinnamon in a blender until smooth. Transfer pudding to a container with a lid, then refrigerate until chilled, about 30 minutes.\n" ]

{ "Calories": "400", "Carbs": "46g", "Fat": "26g", "Protein": "5g" }

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

[ { "name": "soy sauce", "quanity": "1", "unit": "cup" }, { "name": "brown sugar", "quanity": "1", "unit": "cup" }, { "name": "water", "quanity": "1", "unit": "cup" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "garlic, minced", "quanity": "4", "unit": "cloves" }, { "name": "grated fresh ginger root", "quanity": "1", "unit": "tablespoon" }, { "name": "ground black pepper", "quanity": "1", "unit": "tablespoon" }, { "name": "dried oregano", "quanity": "1", "unit": "tablespoon" }, { "name": "crushed red pepper flakes (Optional)", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cayenne pepper (Optional)", "quanity": "1", "unit": "teaspoon" }, { "name": "ground paprika (Optional)", "quanity": "1", "unit": "teaspoon" }, { "name": "skinless chicken thighs", "quanity": "5", "unit": "pounds" } ]

[ " Whisk soy sauce, brown sugar, water, onion, garlic, ginger, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika together in a large glass or ceramic bowl. Add chicken thighs and toss to coat evenly. Cover the bowl with plastic wrap; marinate chicken in the refrigerator for at least 1 hour.\n", " Preheat an outdoor grill to medium heat. Lightly oil the grate.\n", " Remove chicken thighs from marinade; discard remaining marinade.\n", " Grill chicken thighs on the preheated grill until no longer pink in the center and the juices run clear, about 15 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).\n" ]

{ "Calories": "338", "Carbs": "22g", "Fat": "13g", "Protein": "33g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "2 hrs 10 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": "2 hrs 30 mins", "yield": null }

[ { "name": "vegetable oil, divided", "quanity": "4", "unit": "tablespoons" }, { "name": "skinless, boneless chicken breast halves", "quanity": "2 ½", "unit": "pounds" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "garlic, minced", "quanity": "3", "unit": "cloves" }, { "name": "chicken broth", "quanity": "2 ½", "unit": "quarts" }, { "name": "water", "quanity": "3", "unit": "cups" }, { "name": "chili powder, or to taste", "quanity": "4", "unit": "tablespoons" }, { "name": "salt, or to taste", "quanity": "2", "unit": "teaspoons" }, { "name": "crumbled dried oregano", "quanity": "1", "unit": "teaspoon" }, { "name": "white hominy, rinsed and drained", "quanity": "3", "unit": "cups" }, { "name": "tostada shells", "quanity": "10", "unit": "" } ]

[ " Heat 2 tablespoons vegetable oil in a deep skillet over medium-high heat. Add chicken breasts and cook until no longer pink and juices run clear, about 20 minutes; remove from skillet, drain, and cool. When completely cooled, shred chicken with a fork.\n", " Heat remaining 2 tablespoons vegetable oil in the same skillet over medium-high heat. Add onion and garlic; cook and stir until soft and transparent, about 5 minutes. Return shredded chicken to the skillet. Stir in chicken broth, water, chili powder, salt, and oregano. Reduce heat to low, cover, and cook for about 90 minutes.\n", " Stir in hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chili powder, if desired. Serve in soup bowls with a tostada shell. Garnish as desired.\n" ]

{ "Calories": "226", "Carbs": "18g", "Fat": "6g", "Protein": "24g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "8 hrs", "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": "8 hrs 15 mins", "yield": null }

[ { "name": "potatoes, peeled and quartered", "quanity": "4", "unit": "" }, { "name": "carrots, cut into large chunks", "quanity": "1", "unit": "pound" }, { "name": "onion, cut into wedges", "quanity": "1", "unit": "" }, { "name": "water", "quanity": "3", "unit": "cups" }, { "name": "sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "cider vinegar", "quanity": "2", "unit": "tablespoons" }, { "name": "garlic, minced", "quanity": "3", "unit": "cloves" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "bay leaf", "quanity": "1", "unit": "" }, { "name": "corned beef brisket with spice packet, cut in half", "quanity": "1", "unit": "(3 pound)" }, { "name": "cabbage, cut into wedges", "quanity": "1", "unit": "small head" } ]

[ " Place potatoes, carrots, and onion into a 5-quart slow cooker. Combine water, sugar, vinegar, garlic, black pepper, bay leaf, and contents of spice packet in a small bowl; pour over vegetables. Top with beef brisket and cabbage.\n", " Cover and cook on Low until beef and vegetables are tender, 8 to 9 hours. Remove bay leaf before serving.\n" ]

{ "Calories": "849", "Carbs": "45g", "Fat": "42g", "Protein": "70g" }

{ "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": "56", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": "7 cups" }

[ { "name": "cream cheese, softened", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "sour cream", "quanity": "1", "unit": "cup" }, { "name": "refried beans", "quanity": "2", "unit": "(16 ounce) cans" }, { "name": "shredded Cheddar cheese", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "shredded Monterey Jack cheese", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "chopped green onions", "quanity": "¼", "unit": "cup" }, { "name": "dried parsley", "quanity": "2", "unit": "tablespoons" }, { "name": "taco seasoning mix", "quanity": "½", "unit": "(1 ounce) package" }, { "name": "hot pepper sauce", "quanity": "5", "unit": "drops" } ]

[ " Gather all ingredients.\n", " Preheat the oven to 350 degrees F (175 degrees C).\n", " Mix cream cheese and sour cream together in a medium bowl until well blended.\n", " Mix in refried beans, 1/2 of the Cheddar cheese, 1/2 of the Monterey Jack cheese, green onions, parsley, taco seasoning, and hot pepper sauce.\n", " Transfer mixture to an 8x12-inch baking dish and sprinkle remaining Cheddar and Monterey Jack over top.\n", " Bake in the preheated oven until dip is hot and bubbly and cheese is golden brown, 20 to 30 minutes.\n" ]

{ "Calories": "70", "Carbs": "3g", "Fat": "5g", "Protein": "3g" }

{ "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": "15 mins", "rest_time": null, "servings": "20", "soak_time": null, "stand_time": null, "total_time": "2 hrs", "yield": "20 chicken wings" }

[ { "name": "cooking spray", "quanity": "", "unit": "" }, { "name": "all-purpose flour", "quanity": "¾", "unit": "cup" }, { "name": "cayenne pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "chicken wings", "quanity": "20", "unit": "" }, { "name": "melted butter", "quanity": "½", "unit": "cup" }, { "name": "hot pepper sauce (such as Frank's RedHot)", "quanity": "½", "unit": "cup" } ]

[ " Line a baking sheet with aluminum foil, and lightly grease with cooking spray.\n", " Place flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add chicken wings, seal the bag, and toss until well coated with the flour mixture.\n", " Transfer wings to the prepared baking sheet and refrigerate for at least 1 hour.\n", " Preheat the oven to 400 degrees F (200 degrees C).\n", " While the oven is preheating, whisk together melted butter and hot sauce in a small bowl.\n", " Dip wings into butter mixture, and place back on the baking sheet.\n", " Bake in the preheated oven for 20 minutes. Flip wings and continue to cook until crispy on the outside and no longer pink in the center, about 25 more minutes.\n" ]

{ "Calories": "125", "Carbs": "4g", "Fat": "9g", "Protein": "7g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 35 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "1", "soak_time": null, "stand_time": null, "total_time": "1 hr 50 mins", "yield": "3 cups" }

[ { "name": "water", "quanity": "6", "unit": "cups" }, { "name": "neck, giblets, and liver from a turkey", "quanity": "1", "unit": "" }, { "name": "onion, quartered", "quanity": "1", "unit": "" }, { "name": "celery, sliced", "quanity": "1", "unit": "stalk" }, { "name": "carrot, sliced", "quanity": "1", "unit": "" }, { "name": "tangerines, zested", "quanity": "2", "unit": "" }, { "name": "whole black peppercorns", "quanity": "1", "unit": "teaspoon" }, { "name": "bay leaf", "quanity": "1", "unit": "" } ]

[ " Combine water, turkey neck, giblets (excluding liver), onion, celery, carrot, zest, peppercorns, and bay leaf in a large saucepan. Bring to a boil. Reduce heat and simmer for 1 hour, skimming froth occasionally. Add liver and continue cooking at a bare simmer for 30 minutes more.\n", " Strain stock through a fine sieve into a large bowl. Reserve liver for another use. Reserve neck and remaining giblets for gravy. There should be about 3 cups stock. If there is more, return stock to the pan and simmer until reduced to about 3 cups. If there is less, add enough water to measure about 3 cups.\n" ]

{ "Calories": "407", "Carbs": "27g", "Fat": "11g", "Protein": "50g" }

{ "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": "6", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": "6 servings" }

[ { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "white vinegar", "quanity": "2", "unit": "tablespoons" }, { "name": "brown sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "lemon juice", "quanity": "3", "unit": "tablespoons" }, { "name": "prepared mustard", "quanity": "½", "unit": "tablespoon" }, { "name": "Worcestershire sauce", "quanity": "3", "unit": "tablespoons" }, { "name": "lean ground beef", "quanity": "1", "unit": "pound" }, { "name": "ketchup", "quanity": "1", "unit": "cup" }, { "name": "tomato sauce", "quanity": "1", "unit": "(8 ounce) can" }, { "name": "tomato paste", "quanity": "1", "unit": "(6 ounce) can" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" } ]

[ " Melt butter in a saucepan over medium heat. Saute the onion in butter until soft. Stir in the vinegar, brown sugar, lemon juice, mustard, Worcestershire sauce, ketchup, tomato sauce, and tomato paste. Stir to blend.\n", " When the mixture begins to simmer, add the raw ground beef breaking it into pieces with a wooden spoon. Simmer for 20 to 30 minutes. Serve over steamed hot dogs. Of course you can add some raw onions if you want.\n" ]

{ "Calories": "322", "Carbs": "26g", "Fat": "18g", "Protein": "16g" }

{ "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": null, "rest_time": null, "servings": "10", "soak_time": null, "stand_time": null, "total_time": null, "yield": "10 servings" }

[ { "name": "water", "quanity": "2", "unit": "cups" }, { "name": "peeled and cubed red potatoes", "quanity": "2", "unit": "cups" }, { "name": "melted butter", "quanity": "3", "unit": "tablespoons" }, { "name": "onion, chopped", "quanity": "1", "unit": "small" }, { "name": "all-purpose flour", "quanity": "3", "unit": "tablespoons" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "milk", "quanity": "3", "unit": "cups" }, { "name": "white sugar", "quanity": "½", "unit": "teaspoon" }, { "name": "shredded Cheddar cheese", "quanity": "1", "unit": "cup" }, { "name": "diced ham", "quanity": "1", "unit": "cup" } ]

[ " Using a medium sized stock pot bring water to a boil, add potatoes and cook until tender. Drain reserving 1 cup liquid.\n", " Stir in butter, onion and flour. Season with salt and pepper. Gradually stir in potatoes, reserved liquid, milk, sugar, cheese, and ham. Simmer for 30 minutes, stirring frequently.\n" ]

{ "Calories": "169", "Carbs": "12g", "Fat": "10g", "Protein": "8g" }

{ "active_time": null, "additional_time": "30 mins", "bake_time": null, "chill_time": null, "cook_time": "1 hr", "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 45 mins", "yield": "1 (8x8-inch) loaf" }

[ { "name": "regular rolled oats, plus additional", "quanity": "1", "unit": "cup" }, { "name": "whole wheat flour", "quanity": "2", "unit": "cups" }, { "name": "brown sugar", "quanity": "½", "unit": "cup" }, { "name": "baking soda", "quanity": "2", "unit": "teaspoons" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "melted butter", "quanity": "¼", "unit": "cup" }, { "name": "vanilla extract", "quanity": "2", "unit": "teaspoons" }, { "name": "buttermilk", "quanity": "1", "unit": "cup" }, { "name": "Guinness", "quanity": "1", "unit": "(12 fluid ounce) can or bottle" } ]

[ " Preheat oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking pan.\n", " Mix together the oats, flour, sugar, baking soda, baking powder, and salt in a bowl. In a separate large bowl, stir together the butter, vanilla, buttermilk, and Guinness. Pour the flour mixture into the beer mixture, and gently stir until well blended. Pour batter into the prepared baking pan, and sprinkle with additional oats if desired.\n", " Bake in preheated oven for 30 minutes, then turn the temperature down to 400 degrees F (200 degrees C), and bake for an additional 30 minutes. Turn the oven off, open the door, and allow to cool for 30 minutes in the oven before turning out onto a wire rack.\n" ]

{ "Calories": "185", "Carbs": "30g", "Fat": "5g", "Protein": "5g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "24", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": "2 dozen cookies" }

[ { "name": "white sugar", "quanity": "1 ½", "unit": "cups" }, { "name": "butter, softened", "quanity": "1", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "strawberry puree", "quanity": "3", "unit": "tablespoons" }, { "name": "all-purpose flour", "quanity": "2 ¾", "unit": "cups" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "baking powder", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "red colored sugar (Optional)", "quanity": "1", "unit": "teaspoon" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.\n", " Beat 1 1/2 cups white sugar and butter together in a bowl with an electric mixer until creamy, about 3 minutes. Beat egg into butter mixture. Add strawberry puree.\n", " Stir flour, vanilla extract, baking powder, and salt into strawberry mixture with a spoon until flour is completely incorporated into dough.\n", " Stir 1/2 cup white sugar and red sugar together in a shallow bowl.\n", " Roll dough into walnut-sized balls, roll each ball in red sugar mixture, and place each ball 1 1/2 inches apart onto prepared baking sheets. Lightly press each dough ball down to flatten.\n", " Bake cookies in the preheated oven until lightly browned, 10 to 15 minutes. Cool.\n" ]

{ "Calories": "191", "Carbs": "28g", "Fat": "8g", "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": "2", "soak_time": null, "stand_time": null, "total_time": "10 mins", "yield": "2 servings" }

[ { "name": "ice cubes", "quanity": "½", "unit": "cup" }, { "name": "Orange Vanilla Twist Rum (such as Captain Morgan(R))", "quanity": "2", "unit": "fluid ounces" }, { "name": "whipped vodka", "quanity": "1", "unit": "fluid ounce" }, { "name": "orange juice", "quanity": "½", "unit": "fluid ounce" }, { "name": "whipped cream (such as Reddi Wip®)", "quanity": "1", "unit": "(7 ounce) can" }, { "name": "orange sprinkles for garnish (optional)", "quanity": "", "unit": "" } ]

[ " Fill a cocktail shaker with ice cubes. Add Orange Vanilla Twist Rum, whipped vodka, and orange juice. Shake vigorously for 2 to 3 minutes. Pour into shot glasses. Top with whipped cream and sprinkles.\n" ]

{ "Calories": "364", "Carbs": "16g", "Fat": "22g", "Protein": "3g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 50 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": "2 hrs 10 mins", "yield": "4 servings" }

[ { "name": "flour, or as needed", "quanity": "¼", "unit": "cup" }, { "name": "cubed beef stew meat", "quanity": "¾", "unit": "pound" }, { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "celery, chopped", "quanity": "1", "unit": "stalk" }, { "name": "carrots, peeled and chopped", "quanity": "4", "unit": "" }, { "name": "garlic, minced", "quanity": "4", "unit": "cloves" }, { "name": "beef broth", "quanity": "2", "unit": "cups" }, { "name": "bay leaves", "quanity": "2", "unit": "" }, { "name": "salt and freshly ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Preheat the oven to 300 degrees F (150 degrees C).\n", " Pour flour into a shallow bowl and turn beef in flour, shaking meat to remove excess flour. Heat oil in an ovenproof casserole dish over high heat. Brown beef cubes in hot oil in batches on all sides, about 5 minutes per batch. Transfer beef to a plate.\n", " Add onion, celery, and carrots to the casserole dish, reduce heat to medium, and cook until softened, about 5 minutes. Add garlic and cook for 1 minute. Pour in broth. Return beef to the casserole dish and stir in bay leaves. Cover casserole.\n", " Bake in the preheated oven until beef is tender, 1 1/2 to 2 hours. Remove bay leaves before serving and season with salt and pepper.\n" ]

{ "Calories": "254", "Carbs": "17g", "Fat": "12g", "Protein": "19g" }

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

[ { "name": "crumbled blue cheese", "quanity": "1", "unit": "cup" }, { "name": "lemons, juiced", "quanity": "2", "unit": "" }, { "name": "mayonnaise", "quanity": "⅓", "unit": "cup" }, { "name": "salt and black pepper to taste", "quanity": "", "unit": "" }, { "name": "celery, thinly sliced", "quanity": "6", "unit": "stalks" }, { "name": "green onions with tops, thinly sliced", "quanity": "4", "unit": "" }, { "name": "shredded coleslaw mix with red and green cabbage and carrots", "quanity": "1", "unit": "(16 ounce) package" } ]

[ " Lightly mix together the blue cheese, lemon juice, mayonnaise, and salt and pepper in a large salad bowl. Stir in the celery, green onions, and bagged coleslaw, and mix until well-coated.\n" ]

{ "Calories": "236", "Carbs": "12g", "Fat": "18g", "Protein": "6g" }

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

[ { "name": "water", "quanity": "1", "unit": "cup" }, { "name": "unfiltered apple cider vinegar", "quanity": "2", "unit": "tablespoons" }, { "name": "fresh lemon juice", "quanity": "1", "unit": "tablespoon" }, { "name": "honey", "quanity": "4", "unit": "teaspoons" }, { "name": "grated fresh ginger ", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cayenne pepper", "quanity": "1", "unit": "pinch" } ]

[ " Place water, apple cider vinegar, lemon juice, honey, fresh ginger, and cayenne pepper in a glass jar. Stir or shake well to combine.\n" ]

{ "Calories": "103", "Carbs": "27g", "Fat": null, "Protein": "0g" }

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

[ { "name": "heavy whipping cream", "quanity": "2", "unit": "cups" }, { "name": "milk", "quanity": "2", "unit": "cups" }, { "name": "instant lemon pudding mix", "quanity": "2", "unit": "(3.4 ounce) packages" }, { "name": "lemon juice", "quanity": "2", "unit": "tablespoons" }, { "name": "heavy whipping cream", "quanity": "2", "unit": "cups" }, { "name": "confectioners' sugar", "quanity": "¾", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1", "unit": "dash" }, { "name": "angel food cake, cubed", "quanity": "1", "unit": "(9 inch)" }, { "name": "sliced fresh strawberries", "quanity": "3", "unit": "cups" }, { "name": "fresh blueberries", "quanity": "2", "unit": "cups" } ]

[ " Stir 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate until set, about 1 hour.\n", " Beat remaining 2 cups whipping cream in a bowl until foamy. Gradually add confectioners' sugar and vanilla extract, beating until stiff peaks form. Lift your beater or whisk straight up: the whipped cream should form sharp peaks.\n", " Layer 1/2 of the angel food cake in a trifle bowl. Top with 1/2 of the lemon pudding mixture, 1/2 of the strawberries, and 1/2 of the blueberries. Spread 1/2 of the whipped cream over berries. Repeat layers. Cover and refrigerate until ready to serve.\n" ]

{ "Calories": "291", "Carbs": "30g", "Fat": "18g", "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": "24", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": "1 10x15-inch dish" }

[ { "name": "butter", "quanity": "¾", "unit": "cup" }, { "name": "white sugar", "quanity": "⅔", "unit": "cup" }, { "name": "brown sugar", "quanity": "⅔", "unit": "cup" }, { "name": "egg, beaten", "quanity": "1", "unit": "" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "mashed bananas", "quanity": "1", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "1 ¾", "unit": "cups" }, { "name": "baking powder", "quanity": "2", "unit": "teaspoons" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "semisweet chocolate chips", "quanity": "1", "unit": "cup" } ]

[ " Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan.\n", " In a large bowl, cream butter, white sugar and brown sugar until fluffy. Beat in egg and vanilla. Fold in mashed banana. In a separate bowl, mix flour, baking powder and salt. Fold flour mixture into butter mixture. Stir in chocolate chips. Spread in prepared pan.\n", " Bake in preheated oven 20 minutes, until set. Cool before cutting into squares.\n" ]

{ "Calories": "174", "Carbs": "25g", "Fat": "8g", "Protein": "2g" }

{ "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": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 5 mins", "yield": null }

[ { "name": "instant pistachio pudding mix", "quanity": "1", "unit": "(3.4 ounce) package" }, { "name": "crushed pineapple, with juice", "quanity": "1", "unit": "(8 ounce) can" }, { "name": "miniature marshmallows", "quanity": "1", "unit": "cup" }, { "name": "chopped walnuts", "quanity": "½", "unit": "cup" }, { "name": "frozen whipped topping, thawed", "quanity": "4", "unit": "ounces" } ]

[ " Gather all ingredients.\n", " Combine crushed pineapple with juice, instant pudding mix, mini marshmallows, and walnuts in a large bowl. Mix until well combined.\n", " Fold in whipped topping, then chill for 1 to 2 hours before serving.\n", " When ready to serve, garnish with crushed pistachios and maraschino cherries. Enjoy!\n", " Serve and enjoy!\n" ]

{ "Calories": "173", "Carbs": "25g", "Fat": "7g", "Protein": "1g" }

{ "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": "5 mins", "rest_time": null, "servings": "20", "soak_time": null, "stand_time": null, "total_time": "15 mins", "yield": null }

[ { "name": "Eagle Brand sweetened condensed milk (not evaporated milk)", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "semisweet chocolate chips", "quanity": "1", "unit": "cup" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "water", "quanity": "2", "unit": "tablespoons" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" } ]

[ " Combine condensed milk, chocolate chips, butter, and water in a heavy saucepan over medium heat. Cook and stir until chocolate chips and butter melt, then continue to cook, stirring constantly until thickened, about 5 more minutes. Remove from the heat and stir in vanilla.\n" ]

{ "Calories": "474", "Carbs": "39g", "Fat": "19g", "Protein": "4g" }

{ "active_time": null, "additional_time": "10 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": "10", "soak_time": null, "stand_time": null, "total_time": "1 hr 20 mins", "yield": "1 9x5-inch loaf" }

[ { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "butter, melted", "quanity": "½", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": "" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "all-purpose flour", "quanity": "1 ½", "unit": "cups" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "sour cream", "quanity": "½", "unit": "cup" }, { "name": "chopped walnuts", "quanity": "½", "unit": "cup" }, { "name": "medium bananas, sliced", "quanity": "2", "unit": "" } ]

[ " Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.\n", " Stir sugar and melted butter together in a large bowl. Add eggs and vanilla; mix well. Combine flour, baking soda, and salt; stir into butter mixture until smooth.\n", " Fold in banana slices, sour cream, and walnuts; transfer into the prepared pan.\n", " Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour.\n", " Cool loaf in the pan for 10 minutes before inverting onto a wire rack to cool completely.\n", " Serve and enjoy!\n" ]

{ "Calories": "291", "Carbs": "36g", "Fat": "16g", "Protein": "3g" }

{ "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": "potatoes, peeled and halved", "quanity": "4", "unit": "medium" }, { "name": "all-purpose flour, plus extra for dusting", "quanity": "¼", "unit": "cup" }, { "name": "melted butter", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "1", "unit": "pinch" } ]

[ " Gather all ingredients.\n", " Cover potatoes with water in a pot and bring to a boil over high heat. Simmer on medium-high heat until center of potatoes are tender when pricked with a fork, about 20 minutes. Turn off heat. Drain, return potatoes to the pot, and allow to completely dry out over the remaining residual heat.\n", " Mash with a potato masher until smooth.\n", " Place warm mashed potato in a medium bowl. Stir in flour, melted butter, and salt. Mix lightly until dough forms.\n", " Knead dough lightly on a well-floured surface. The dough will be sticky. Use a floured rolling pin to flatten into a 9-inch circle about 1/4 inch thick. Cut into quarters using a floured knife.\n", " Sprinkle a little flour into the bottom of a skillet and cook farls until evenly browned, about 3 minutes on each side. Season with a little salt and serve straight away.\n" ]

{ "Calories": "218", "Carbs": "43g", "Fat": "3g", "Protein": "5g" }

{ "active_time": null, "additional_time": null, "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": "8", "soak_time": null, "stand_time": null, "total_time": "15 mins", "yield": null }

[ { "name": "white chocolate chips", "quanity": "1", "unit": "(12 ounce) package" }, { "name": "heavy whipping cream, or more as needed", "quanity": "½", "unit": "cup" }, { "name": "light corn syrup", "quanity": "¼", "unit": "cup" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" } ]

[ " Melt white chocolate chips, cream, corn syrup, butter, and salt together in the top of a double boiler over simmering water, stirring frequently, until smooth and glossy, about 5 to 10 minutes. Remove fondue from heat and stir in vanilla extract.\n" ]

{ "Calories": "337", "Carbs": "34g", "Fat": "22g", "Protein": "3g" }

{ "active_time": null, "additional_time": "10 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": "60", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": "5 dozen" }

[ { "name": "cream cheese, softened", "quanity": "4", "unit": "ounces" }, { "name": "butter, softened", "quanity": "¼", "unit": "cup" }, { "name": "confectioners' sugar", "quanity": "4", "unit": "cups" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "flaked coconut", "quanity": "2 ½", "unit": "cups" }, { "name": "ground cinnamon", "quanity": "1", "unit": "tablespoon" } ]

[ " Beat cream cheese and butter together in a large bowl until smooth. Add confectioners' sugar and vanilla; beat until smooth. Mix in flaked coconut.\n", " Roll mixture into balls or potato shapes; roll balls in cinnamon. Place onto a cookie sheet and chill to set, at least 10 minutes. If desired, roll potatoes in cinnamon again for a darker color.\n" ]

{ "Calories": "59", "Carbs": "10g", "Fat": "2g", "Protein": "0g" }

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

[ { "name": "confectioners' sugar", "quanity": "2", "unit": "cups" }, { "name": "milk, or as needed", "quanity": "½", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "dry roasted salted peanuts, finely chopped", "quanity": "2", "unit": "cups" }, { "name": "pound cake, cut into bize-size cubes", "quanity": "1", "unit": "" } ]

[ " Pour confectioners' sugar in a bowl. Gradually add milk, whisking constantly, until mixture has a thin frosting consistency; whisk in vanilla extract.\n", " Place chopped peanuts in a bowl. Line a flat surface or a plate with waxed paper.\n", " Dip 1 pound cake cube in frosting and roll cube in peanuts; place on wax paper to dry. Repeat with remaining pound cake pieces.\n" ]

{ "Calories": "117", "Carbs": "14g", "Fat": "6g", "Protein": "3g" }

{ "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": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr 15 mins", "yield": null }

[ { "name": "russet potatoes, peeled and cut into 1-inch cubes", "quanity": "5", "unit": "" }, { "name": "vegan mayonnaise", "quanity": "½", "unit": "cup" }, { "name": "soy milk", "quanity": "½", "unit": "cup" }, { "name": "olive oil", "quanity": "¼", "unit": "cup" }, { "name": "vegan cream cheese substitute (such as Tofutti)", "quanity": "3", "unit": "tablespoons" }, { "name": "salt", "quanity": "2", "unit": "teaspoons" }, { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "yellow onion, chopped", "quanity": "1", "unit": "large" }, { "name": "carrots, chopped", "quanity": "2", "unit": "" }, { "name": "celery, chopped", "quanity": "3", "unit": "stalks" }, { "name": "frozen peas", "quanity": "½", "unit": "cup" }, { "name": "tomato, chopped", "quanity": "1", "unit": "" }, { "name": "Italian seasoning", "quanity": "1", "unit": "teaspoon" }, { "name": "garlic, minced, or more to taste", "quanity": "1", "unit": "clove" }, { "name": "ground black pepper to taste", "quanity": "1", "unit": "pinch" }, { "name": "vegetarian ground beef substitute", "quanity": "1", "unit": "(14 ounce) package" }, { "name": "shredded Cheddar-style soy cheese", "quanity": "½", "unit": "cup" } ]

[ " Place potatoes in a pot, cover with cold water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and boil potatoes until tender, about 25 minutes; drain.\n", " Stir vegan mayonnaise, soy milk, olive oil, vegan cream cheese, and salt into potatoes, and mash with a potato masher until smooth and fluffy. Set mashed potatoes aside.\n", " Preheat the oven to 400 degrees F (200 degrees C), and spray a 2-quart baking dish with cooking spray.\n", " Heat vegetable oil in a large skillet over medium heat, and cook and stir onion, carrots, celery, frozen peas, and tomato until softened, about 10 minutes. Stir in Italian seasoning, garlic, and pepper.\n", " Reduce the heat to medium-low, and crumble vegetarian ground beef substitute into the skillet with vegetables. Cook and stir, breaking up the meat substitute, until the mixture is hot, about 5 minutes.\n", " Spread vegetarian meat substitute mixture into the bottom of the baking dish, and top with prepared mashed potatoes, smoothing them into an even layer. Sprinkle potatoes with shredded soy cheese.\n", " Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes.\n" ]

{ "Calories": "552", "Carbs": "65g", "Fat": "24g", "Protein": "20g" }

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

[ { "name": "ground beef", "quanity": "1", "unit": "pound" }, { "name": "hot mashed potatoes", "quanity": "2", "unit": "cups" }, { "name": "Philadelphia Cream Cheese, cubed", "quanity": "4", "unit": "ounces" }, { "name": "Kraft Shredded Cheddar Cheese, divided", "quanity": "1", "unit": "cup" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "frozen mixed vegetables, thawed", "quanity": "4", "unit": "cups" }, { "name": "beef gravy", "quanity": "1", "unit": "cup" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C).\n", " Brown meat in a large skillet. While the meat is browning, mix potatoes, cream cheese, 1/2 cup shredded cheese, and garlic until well blended.\n", " Drain meat. Return to skillet; stir in vegetables and gravy. Spoon into a 9-inch square baking dish. Cover with potato mixture and remaining 1/2 cup shredded cheese.\n", " Bake in the preheated oven until heated through, about 20 minutes.\n" ]

{ "Calories": "435", "Carbs": "32g", "Fat": "25g", "Protein": "24g" }

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

[ { "name": "Yukon Gold potatoes", "quanity": "3", "unit": "pounds" }, { "name": "kosher salt", "quanity": "1", "unit": "tablespoon" }, { "name": "milk", "quanity": "¼", "unit": "cup" }, { "name": "salted butter, divided", "quanity": "3", "unit": "tablespoons" }, { "name": "shredded white Cheddar cheese", "quanity": "1", "unit": "cup" }, { "name": "sour cream", "quanity": "¼", "unit": "cup" }, { "name": "egg yolk", "quanity": "1", "unit": "large" }, { "name": "kosher salt, divided", "quanity": "2", "unit": "teaspoons" }, { "name": "ground black pepper, divided", "quanity": "1", "unit": "teaspoon" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "diced onion", "quanity": "1", "unit": "cup" }, { "name": "diced carrot", "quanity": "1", "unit": "cup" }, { "name": "ground lamb", "quanity": "1", "unit": "pound" }, { "name": "ground beef sirloin", "quanity": "1", "unit": "pound" }, { "name": "all-purpose flour", "quanity": "3", "unit": "tablespoons" }, { "name": "finely chopped fresh rosemary", "quanity": "1", "unit": "teaspoon" }, { "name": "finely chopped fresh thyme", "quanity": "1", "unit": "teaspoon" }, { "name": "beef stock", "quanity": "1", "unit": "cup" }, { "name": "tomato paste", "quanity": "1", "unit": "tablespoon" }, { "name": "Worcestershire sauce", "quanity": "1", "unit": "tablespoon" }, { "name": "frozen green peas", "quanity": "1", "unit": "cup" }, { "name": "chopped fresh parsley, or to taste", "quanity": "1", "unit": "tablespoon" } ]

[ " Place potatoes in large saucepan and add enough water to cover by 2 inches. Stir in 1 tablespoon salt and place pot over medium-high heat; bring to a boil. Cook until potatoes are fork tender, about 10 minutes. Turn off the heat and drain.\n", " Return potatoes to the hot pan and set over the same burner. Add milk and 2 tablespoons butter; allow butter to melt from the residual heat. Mash potatoes with a potato masher until smooth. Stir in Cheddar cheese, sour cream, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you prepare the filling.\n", " Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.\n", " Heat olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion and carrot and cook, stirring constantly, until onion begins to turn translucent, about 5 minutes.\n", " Add lamb and beef and cook, crumbling with a spoon and stirring often until browned, about 5 minutes. Sprinkle meat mixture with flour, remaining salt and pepper, rosemary, and thyme. Cook, stirring constantly, for 2 minutes.\n", " Add beef stock, tomato paste, and Worcestershire; cook, scraping any flavorful bits from the bottom of the skillet. Bring mixture to a simmer. Cook until thickened and vegetables are tender, about 8 minutes. Stir in peas. Transfer mixture to the prepared casserole dish and top with the prepared mashed potatoes.\n", " Bake in the preheated oven until golden and bubbly around the edges, 25 to 30 minutes. Sprinkle with parsley and serve.\n" ]

{ "Calories": "502", "Carbs": "41g", "Fat": "24g", "Protein": "30g" }

{ "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": "10 mins", "rest_time": null, "servings": "16", "soak_time": null, "stand_time": null, "total_time": "25 mins", "yield": "2 quarts" }

[ { "name": "minced garlic", "quanity": "2", "unit": "tablespoons" }, { "name": "vodka", "quanity": "½", "unit": "cup" }, { "name": "heavy whipping cream", "quanity": "1", "unit": "pint" }, { "name": "tomato sauce", "quanity": "1", "unit": "(28 ounce) jar" }, { "name": "crushed tomatoes", "quanity": "1", "unit": "(16 ounce) can" }, { "name": "freshly grated Parmesan cheese", "quanity": "½", "unit": "cup" }, { "name": "chopped fresh basil", "quanity": "1", "unit": "tablespoon" }, { "name": "chopped fresh parsley", "quanity": "1", "unit": "tablespoon" } ]

[ " Heat a large saucepan over high heat until the surface is very hot; add minced garlic and sear until brown, 1 to 2 minutes. Pour vodka into the saucepan, taking care in case any flames ignite from the alcohol meeting the hot surface of the pan. Quickly pour cream into pan to douse any flames and stir; add tomato sauce, crushed tomatoes, Parmesan cheese, basil, and parsley.\n", " Bring the mixture to a boil, remove from heat, and rest sauce long enough to let herbs flavor the sauce, 5 to 10 minutes.\n" ]

{ "Calories": "153", "Carbs": "6g", "Fat": "12g", "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": "5 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "25 mins", "yield": null }

[ { "name": "unpeeled golden baby potatoes, rinsed and dried thoroughly", "quanity": "1 ½", "unit": "pounds" }, { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "chopped fresh rosemary, or to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "sea salt and freshly ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C).\n", " Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.\n", " Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until potatoes are crispy on the outsides and fork-tender on the insides, about 20 minutes.\n", " Enjoy!\n" ]

{ "Calories": "193", "Carbs": "30g", "Fat": "7g", "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": "6", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": "6 steaks" }

[ { "name": "butter", "quanity": "¼", "unit": "cup" }, { "name": "soy sauce", "quanity": "¼", "unit": "cup" }, { "name": "green onions, chopped", "quanity": "1", "unit": "bunch" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "pork butt steaks", "quanity": "6", "unit": "" } ]

[ " Gather all ingredients.\n", " Melt butter in a skillet over medium heat; stir in soy sauce. Add green onions and garlic and cook until lightly browned, about 2 minutes.\n", " Place pork steaks in the skillet. Cover and cook until browned, 8 to 10 minutes per side. Remove the lid and continue cooking until an instant-read thermometer inserted into the thickest part of the steak reads 145 degrees F (63 degrees C), about 10 minutes.\n", " Enjoy!\n" ]

{ "Calories": "353", "Carbs": "4g", "Fat": "25g", "Protein": "27g" }

{ "active_time": null, "additional_time": "4 hrs", "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": "4 hrs 30 mins", "yield": "1 (9-inch) pie" }

[ { "name": "sweetened flaked coconut", "quanity": "1", "unit": "cup" }, { "name": "half-and-half", "quanity": "3", "unit": "cups" }, { "name": "white sugar", "quanity": "¾", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "½", "unit": "cup" }, { "name": "eggs, beaten", "quanity": "2", "unit": "large" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "pie shell, baked", "quanity": "1", "unit": "(9 inch)" }, { "name": "frozen whipped topping, thawed", "quanity": "1", "unit": "cup" } ]

[ " Gather all ingredients.\n", " Preheat the oven to 350 degrees F (175 degrees C). Spread coconut on a baking sheet.\n", " Bake in the preheated oven, stirring occasionally, until golden brown, about 5 minutes.\n", " Combine half-and-half, sugar, flour, eggs, and salt in a medium pot. Bring to a boil over low heat, stirring constantly, until mixture thickens and coats the back of a wooden spoon, about 15 minutes.\n", " Remove the pan from the heat and stir in 3/4 cup toasted coconut and vanilla; reserve remaining toasted coconut for garnishing the pie.\n", " Pour custard into pie shell and chill until firm, about 4 hours.\n", " Top with whipped topping and reserved toasted coconut.\n", " Enjoy!\n" ]

{ "Calories": "423", "Carbs": "46g", "Fat": "24g", "Protein": "7g" }

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

[ { "name": "chicken broth", "quanity": "1", "unit": "cup" }, { "name": "soy sauce", "quanity": "¼", "unit": "teaspoon" }, { "name": "sesame oil", "quanity": "¼", "unit": "teaspoon" }, { "name": "water (Optional)", "quanity": "2", "unit": "teaspoons" }, { "name": "cornstarch (Optional)", "quanity": "1", "unit": "teaspoon" }, { "name": "egg, beaten", "quanity": "1", "unit": "large" }, { "name": "yellow food coloring (Optional)", "quanity": "1", "unit": "drop" }, { "name": "ground white pepper (Optional)", "quanity": "½", "unit": "teaspoon" }, { "name": "salt (Optional)", "quanity": "⅛", "unit": "teaspoon" }, { "name": "chopped fresh chives", "quanity": "1", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " Combine chicken broth, soy sauce, and sesame oil in a small saucepan over medium heat; bring to a boil.\n", " Stir water and cornstarch together in a small bowl until cornstarch is dissolved; pour into boiling broth. Stir in food coloring.\n", " Slowly pour in beaten egg, stirring constantly; season with white pepper and salt.\n", " Serve hot, garnished with fresh chives. Enjoy!\n" ]

{ "Calories": "112", "Carbs": "5g", "Fat": "7g", "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": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": null }

[ { "name": "bacon", "quanity": "12", "unit": "slices" }, { "name": "butter", "quanity": "⅔", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "⅔", "unit": "cup" }, { "name": "milk", "quanity": "7", "unit": "cups" }, { "name": "large baked potatoes, peeled and cubed", "quanity": "4", "unit": "" }, { "name": "green onions, chopped", "quanity": "4", "unit": "" }, { "name": "shredded Cheddar cheese", "quanity": "1 ¼", "unit": "cups" }, { "name": "sour cream", "quanity": "1", "unit": "cup" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 8 to 10 minutes. Drain bacon slices on paper towels; crumble and set aside.\n", " Meanwhile, melt butter in a stockpot or Dutch oven over medium heat. Gradually add flour, whisking until well-combined. Slowly pour in milk, whisking constantly until smooth and thickened.\n", " Add potatoes and onions and bring to a boil, stirring frequently. Reduce heat and simmer for 10 minutes.\n", " Stir in crumbled bacon, Cheddar cheese, sour cream, salt, and pepper. Continue cooking and stirring until cheese is melted.\n", " Enjoy!\n" ]

{ "Calories": "748", "Carbs": "50g", "Fat": "49g", "Protein": "27g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "55 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "1 hr 10 mins", "yield": "12 meatballs" }

[ { "name": "lean ground beef", "quanity": "1", "unit": "pound" }, { "name": "uncooked long grain white rice", "quanity": "½", "unit": "cup" }, { "name": "water", "quanity": "½", "unit": "cup" }, { "name": "chopped onion", "quanity": "⅓", "unit": "cup" }, { "name": "kosher salt", "quanity": "1", "unit": "teaspoon" }, { "name": "celery salt", "quanity": "½", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "⅛", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "⅛", "unit": "teaspoon" }, { "name": "canola oil", "quanity": "1", "unit": "tablespoon" }, { "name": "tomato sauce", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "low sodium chicken stock, or more as needed", "quanity": "1", "unit": "cup" }, { "name": "Worcestershire sauce", "quanity": "2", "unit": "teaspoons" }, { "name": "granulated sugar", "quanity": "1", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " Mix ground beef, rice, water, onion, salt, celery salt, garlic powder, and black pepper thoroughly in a bowl until well combined. Roll mixture into 12 meatballs.\n", " Heat oil in a large skillet over medium-high heat. Place meatballs into the hot skillet; cook, turning once halfway through cooking, until well browned, about 8 minutes. Drain and discard excess grease.\n", " Pour tomato sauce, chicken stock, Worcestershire sauce, and sugar into the skillet; reduce heat to medium-low. Cover and simmer until meatballs are no longer pink in the center and rice is tender, about 45 minutes. Stir in more stock if sauce becomes too dry.\n", " Enjoy!\n" ]

{ "Calories": "364", "Carbs": "16g", "Fat": "18g", "Protein": "35g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "2", "soak_time": null, "stand_time": null, "total_time": "1 hr 40 mins", "yield": "2 squash halves" }

[ { "name": "butternut squash, halved lengthwise and seeded", "quanity": "1", "unit": "large" }, { "name": "butter, cut into pieces", "quanity": "1", "unit": "tablespoon" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Gather the ingredients and preheat the oven to 350 degrees F (175 degrees C).\n", " Place squash, cut-sides down, in a 9x13-inch baking dish. Pour 2 cups water into the dish around the squash halves.\n", " Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours, adding more water as needed.\n", " Remove from the oven and transfer each half to a plate, cut-side up.\n", " Top each half with butter and season with salt and pepper. Enjoy!\n" ]

{ "Calories": "281", "Carbs": "60g", "Fat": "6g", "Protein": "5g" }

{ "active_time": null, "additional_time": "4 hrs", "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "14", "soak_time": null, "stand_time": null, "total_time": "4 hrs 25 mins", "yield": "1 9x13-inch pan" }

[ { "name": "milk", "quanity": "3", "unit": "cups" }, { "name": "frozen whipped topping, thawed", "quanity": "1", "unit": "(8 ounce) container" }, { "name": "instant vanilla pudding mix", "quanity": "2", "unit": "(3.5 ounce) packages" }, { "name": "graham cracker squares", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "prepared chocolate frosting", "quanity": "1", "unit": "(16 ounce) package" } ]

[ " Gather all ingredients.\n", " Stir milk, whipped topping, and pudding mix together in a medium bowl until well combined.\n", " Arrange a single layer of graham cracker squares in the bottom of a 9x13-inch baking pan.\n", " Evenly spread half of the pudding mixture over the crackers; top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers. Cover and refrigerate for 30 minutes.\n", " Spread frosting over the chilled cake up to the edges of the pan. Cover again and chill for at least 3 1/2 hours before serving.\n", " Enjoy!\n" ]

{ "Calories": "395", "Carbs": "65g", "Fat": "14g", "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": "Irish cream liqueur", "quanity": "1", "unit": "(1.5 fluid ounce) jigger" }, { "name": "Irish whiskey", "quanity": "1", "unit": "(1.5 fluid ounce) jigger" }, { "name": "hot brewed coffee", "quanity": "1", "unit": "cup" }, { "name": "whipped cream", "quanity": "1", "unit": "tablespoon" }, { "name": "ground nutmeg", "quanity": "1", "unit": "dash" } ]

[ " Combine Irish cream liqueur and Irish whiskey in a glass mug; pour in hot brewed coffee. Top with whipped cream and a dash of nutmeg.\n" ]

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

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 40 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr 55 mins", "yield": null }

[ { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "beef sirloin steak, cut into 1-inch cubes", "quanity": "1", "unit": "pound" }, { "name": "onion, chopped", "quanity": "1", "unit": "large" }, { "name": "carrots, chopped", "quanity": "2", "unit": "medium" }, { "name": "celery, chopped", "quanity": "2", "unit": "ribs" }, { "name": "hot water", "quanity": "3", "unit": "cups" }, { "name": "dry brown gravy mix", "quanity": "2 ½", "unit": "tablespoons" }, { "name": "beef bouillon", "quanity": "2", "unit": "cubes" }, { "name": "Worcestershire sauce", "quanity": "¼", "unit": "cup" }, { "name": "chili powder", "quanity": "1", "unit": "teaspoon" }, { "name": "dried oregano", "quanity": "¼", "unit": "teaspoon" }, { "name": "potatoes, cubed", "quanity": "8", "unit": "medium" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Heat vegetable oil in a stockpot over medium heat. Add beef and cook until browned on all sides, 6 to 8 minutes. Stir in onion, carrots, and celery.\n", " Mix water, gravy mix, and bouillon together in a small bowl; pour into the stockpot. Stir in Worcestershire sauce, chili powder, and oregano. Cover and simmer over low heat for 1 hour.\n", " Stir in potatoes. Cover and simmer until potatoes are easily pierced with a fork, about 30 minutes. Season with salt and pepper.\n" ]

{ "Calories": "379", "Carbs": "59g", "Fat": "7g", "Protein": "20g" }

{ "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": "ground beef", "quanity": "1", "unit": "pound" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "tomato sauce", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "kidney beans", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "stewed tomatoes", "quanity": "1", "unit": "(14.5 ounce) can" }, { "name": "water, or as needed (Optional)", "quanity": "1 ½", "unit": "cups" }, { "name": "chili powder, or more to taste", "quanity": "1", "unit": "pinch" }, { "name": "garlic powder", "quanity": "1", "unit": "pinch" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" } ]

[ " Place ground beef and onion in a large saucepan over medium heat; cook and stir until meat is browned and onion is tender, about 5 to 7 minutes.\n", " Stir in tomato sauce, kidney beans, and stewed tomatoes with juice. If you prefer a thinner consistency, you can add water. Season with chili powder, garlic powder, salt, and black pepper. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.\n" ]

{ "Calories": "394", "Carbs": "49g", "Fat": "9g", "Protein": "31g" }

{ "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": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr 25 mins", "yield": "1 (9x5-inch) loaf" }

[ { "name": "all-purpose flour", "quanity": "3", "unit": "cups" }, { "name": "baking powder", "quanity": "1", "unit": "tablespoon" }, { "name": "white sugar", "quanity": "⅓", "unit": "cup" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "egg, lightly beaten", "quanity": "1", "unit": "large" }, { "name": "buttermilk", "quanity": "2", "unit": "cups" }, { "name": "butter, melted", "quanity": "¼", "unit": "cup" } ]

[ " Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.\n", " Combine flour, baking powder, sugar, salt, and baking soda in a large bowl. Blend egg and buttermilk together; add all at once to the flour mixture and mix just until moistened. Stir in butter. Pour into prepared pan.\n", " Bake in the preheated oven until the top is golden brown, about 65 to 70 minutes. A toothpick inserted into the bread should come out clean. Cool on a wire rack.\n" ]

{ "Calories": "192", "Carbs": "32g", "Fat": "5g", "Protein": "5g" }

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

[ { "name": "cranberry juice cocktail, chilled", "quanity": "1", "unit": "(32 fluid ounce) bottle" }, { "name": "orange juice, chilled", "quanity": "2", "unit": "cups" }, { "name": "vodka", "quanity": "2", "unit": "cups" }, { "name": "brandy-based orange liqueur (such as Grand Marnier)", "quanity": "2", "unit": "tablespoons" }, { "name": "white sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "ground cinnamon", "quanity": "½", "unit": "teaspoon" }, { "name": "ground allspice", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground nutmeg", "quanity": "⅛", "unit": "teaspoon" }, { "name": "orange, sliced in rounds", "quanity": "1", "unit": "" } ]

[ " Mix cranberry juice, orange juice, vodka, orange liqueur, sugar, cinnamon, allspice, and nutmeg in a punch bowl. Refrigerate 2 hours to overnight.\n", " Serve punch over ice; garnish with orange slices.\n" ]

{ "Calories": "203", "Carbs": "22g", "Fat": "0g", "Protein": "0g" }

{ "active_time": null, "additional_time": null, "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": "1", "soak_time": null, "stand_time": null, "total_time": "15 mins", "yield": "1 pita sandwich" }

[ { "name": "whole wheat pita bread", "quanity": "1", "unit": "(6-inch)" }, { "name": "vegetarian refried beans", "quanity": "½", "unit": "cup" }, { "name": "avocado - peeled, pitted and diced", "quanity": "¼", "unit": "" }, { "name": "fresh salsa, or to taste", "quanity": "2", "unit": "tablespoons" }, { "name": "crumbled feta cheese", "quanity": "2", "unit": "tablespoons" }, { "name": "chopped fresh cilantro, or to taste", "quanity": "2", "unit": "teaspoons" }, { "name": "hot sauce to taste", "quanity": "", "unit": "" } ]

[ " Warm pita in a toaster oven until fragrant, 1 to 2 minutes; cut in half and open up each half.\n", " Heat beans in a small saucepan over medium heat until hot; stir in avocado. Divide bean mixture in half; fill each half pita with bean mixture and top with salsa, feta cheese, cilantro, and hot sauce.\n" ]

{ "Calories": "1069", "Carbs": "146g", "Fat": "46g", "Protein": "32g" }

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

[ { "name": "maple syrup", "quanity": "¼", "unit": "cup" }, { "name": "soy sauce", "quanity": "2", "unit": "tablespoons" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" }, { "name": "garlic salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "⅛", "unit": "teaspoon" }, { "name": "salmon", "quanity": "1", "unit": "pound" } ]

[ " Gather all ingredients.\n", " Stir maple syrup, soy sauce, garlic, garlic salt, and pepper together in a small bowl.\n", " Cut salmon into 4 equal-sized fillets; place in a shallow glass baking dish and coat with maple syrup mixture. Cover the dish and marinate salmon in the refrigerator for 30 minutes, turning once halfway.\n", " Preheat the oven to 400 degrees F (200 degrees C).\n", " Place the baking dish in the preheated oven and bake salmon uncovered until flesh easily flakes with a fork, about 20 minutes.\n", " Enjoy!\n" ]

{ "Calories": "265", "Carbs": "14g", "Fat": "12g", "Protein": "23g" }

{ "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": "15 mins", "rest_time": null, "servings": "60", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": "60 buckeyes" }

[ { "name": "peanut butter", "quanity": "1 ½", "unit": "cups" }, { "name": "butter, softened", "quanity": "1", "unit": "cup" }, { "name": "vanilla extract", "quanity": "½", "unit": "teaspoon" }, { "name": "sifted confectioners' sugar, plus more as needed", "quanity": "4", "unit": "cups" }, { "name": "semisweet chocolate chips", "quanity": "4", "unit": "cups" }, { "name": "toothpicks", "quanity": "", "unit": "" } ]

[ " Gather all ingredients.\n", " Beat peanut butter, butter, and vanilla together in a large bowl with an electric mixer until light and fluffy.\n", " Beat in 4 cups sifted confectioners' sugar until dough is stiff, firm, and dry with no lumps; adding more sifted sugar as needed.\n", " Roll dough into about sixty 1-inch balls and place on wax-lined cookie sheets. Press a toothpick into the top of each ball and chill in the freezer until firm, about 30 minutes.\n", " Place chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until melted and smooth.\n", " Hold the toothpicks and dip frozen peanut butter balls into the melted chocolate, leaving a small portion of peanut butter showing at the top.\n", " Return to the cookie sheet, remove and discard the toothpicks, and refrigerate until ready to serve. Enjoy!\n" ]

{ "Calories": "151", "Carbs": "17g", "Fat": "10g", "Protein": "2g" }

{ "active_time": null, "additional_time": "5 mins", "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": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 25 mins", "yield": "1 loaf" }

[ { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "4", "unit": "cups" }, { "name": "baking powder", "quanity": "2", "unit": "teaspoons" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "¾", "unit": "teaspoon" }, { "name": "raisins", "quanity": "3", "unit": "cups" }, { "name": "caraway seeds", "quanity": "1", "unit": "tablespoon" }, { "name": "eggs, lightly beaten", "quanity": "2", "unit": "large" }, { "name": "buttermilk", "quanity": "1 ¼", "unit": "cups" }, { "name": "sour cream", "quanity": "1", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cast iron skillet or a 9-inch round baking or cake pan.\n", " Combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds in a large bowl.\n", " Blend eggs, buttermilk and sour cream together in a small bowl; stir into flour mixture until flour is just moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4x¾ inch deep slit in the top of the bread. Dust with reserved flour.\n", " Bake in the preheated oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.\n" ]

{ "Calories": "511", "Carbs": "100g", "Fat": "9g", "Protein": "11g" }