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1,399,700 | Mashed Potato Cakes With Broccoli And Cheese | ["2 pounds Yukon gold potatoes", "Kosher salt", "3 tablespoons unsalted butter", "1/2 cup whole milk", "2 tablespoons creme fraiche or sour cream", "Freshly ground black pepper", "3 tablespoons olive oil, plus more for frying", "1 1/2 cups broccoli florets", "1 fat clove garlic, crushed", "1/2 cup grated sharp cheddar cheese", "2 large eggs, beaten", "2 1/2 cups panko crumbs", "Poached eggs for serving (optional)"] | ["Peel the potatoes and cut them into 2-inch pieces. Put them in a large pot and add cold water to cover and several large pinches of salt. Bring to a boil, then lower the heat and simmer the potatoes until they easily slip off a sharp knife when you pierce them (this should take 15 to 20 minutes).", "While the potatoes are cooking, combine the butter and milk with 1/2 teaspoon of salt in a small saucepan and set over low heat. When the milk is hot and the butter has melted, turn off the heat.", "Drain the cooked potatoes and return them to the pot over low heat. Mash them with a potato masher or a fork over the heat (this removes any excess water from the potatoes). Still over the heat, stir in the warm milk and butter, and then the creme fraiche or sour cream and a few grinds of pepper. Taste and add more salt if necessary. Cover the pot and set the potatoes aside to cool to room temperature.", "Heat the olive oil in a medium saucepan over low heat. Add the broccoli, garlic, and a large pinch of salt; stir through. Cook until the broccoli is completely soft and everything is lightly caramelized, about 20 minutes. Remove the broccoli from the pan and chop it finely.", "Add the broccoli to the room temperature potatoes, along with the cheddar, eggs, and 1/2 cup panko. Combine thoroughly.", "Put the rest of the panko in a shallow dish and season with salt and pepper. Form the potato mixture into small cakes (about 2 inches in diameter) and coat them well in the panko.", "Heat the oven to 250\u00b0 F and arrange a cooling rack on a rimmed baking sheet. Set a large heavy skillet over medium heat and cover the bottom of the pan with a thin layer of olive oil. When the oil is hot, fry the potato cakes in batches (don't crowd the pan!) until browned, about 2 minutes per side. Transfer the cakes to the rack as they're done, and keep them warm in the oven while you cook the rest. Serve warm with a poached egg on top of each cake, if you like."] | food52.com/recipes/26127-mashed-potato-cakes-with-broccoli-and-cheese | 0Gathered
| ["gold potatoes", "Kosher salt", "unsalted butter", "milk", "cr\u00e8me fra\u00eeche", "Freshly ground black pepper", "olive oil", "broccoli florets", "clove garlic", "cheddar cheese", "eggs", "panko crumbs", "eggs"] |
1,399,701 | Old Mission Refrigerator Rolls | ["2 cups milk, scalded and cooled", "1/2 cup butter, melted in the hot milk", "5 1/2 cups flour, divided, bread or all purpose", "2 1/4 teaspoons dry yeast, 1 envelope", "1/4 teaspoon baking soda", "1/2 teaspoon baking powder", "1/2 teaspoon salt"] | ["Make sure the milk/shortening mixture is cooled to no more than 110\u00b0. Beat milk/shortening, sugar, 3 1/2 cups flour and yeast at medium speed. Set aside and let rise until double.", "Stir in 2 cups flour, baking soda, baking powder and salt. Can refrigerate at this point for up to 4 days.", "Shape into rolls and place in greased pan. Let rise (about 30 to 45 minutes). Bake 12 to 15 minutes at 425\u00b0."] | food52.com/recipes/8312-old-mission-refrigerator-rolls | 0Gathered
| ["milk", "butter", "flour", "yeast", "baking soda", "baking powder", "salt"] |
1,399,702 | Shrimp And Corn Tamales With Roasted Poblano Crema | ["Tamales", "24-30 dried corn husks", "4 cups fresh corn kernels (can substitute frozen in winter)", "1 small red onion, chopped", "9 tablespoons unsalted butter, melted", "2/3 cup corn masa mix (harina de maiz)", "2 tablespoons honey", "1 teaspoon cumin", "2 tablespoons cilantro pulp (leftover when making cilantro oil)", "1/4 cup water", "3 Jumbo or 5-6 large shrimps per person, shelled and deveined but whole.", "Roasted Poblano Crema Sauce", "1 large poblano, seeded", "1 white onion, cubed", "1/2 head of garlic, top cut off", "oil, salt 7 pepper", "1 pint half and half (I used fat free)", "1 cup heavy cream", "1 tablespoon flour", "1 cup tequilla", "spice mix 1 t. @ of chili powder, cumin, white pepper, thyme or mexican oregano, and kosher salt.", "2 tablespoons butter", "1 cup fresh corn kernels", "chili oil (optional)"] | ["to make cilantro oil: pulse 1 bunch of cilantro and 1 c. canola oil in blender w/ a pinch of salt. Use a fine mesh seive to strain all flavor thru. After use, store any extra oil in refrigerator. Reserve solids to use in tamale mixture.", "2 hours prior to making the tamales, wash & soak the husks in warm water.", "Puree the corn, onion, butter, and 1/2 of the water in a food processor, add in the masa, cumin, salt & pepper and honey and then pulse to add the water a little at a time. Mixture should be a little \"loose\" but you can add more water/masa as your humidity levels dictate. See step 7 with directions for milking the cob.", "i used my salad spinner to get rid of excess moisture. Pat dry the 20 best corn husks, tear \"bad\" husks into tying strips.", "Lay husks overlapping with \"fat\" ends in the middle, tapered ends at the 3 and 9 position. Spoon into middle, fold husk around and tuck ends to middle. Use strips to tie into neat bundles.", "In a deep baking dish, place 2-3 cups of warm water, place metal cooling rack on top of pan, so rack does not touch the water. cover rack with foil, overlapping so foil will come up and cover the tamales. Pinch foil to seal. Bake at 375 for 90 minutes, checking until firm. Depending on your oven temp/ dryness of your masa, this can take up to 2 hours. If you prefer a super dry/solid tamale, let it go for 2 hours, 15 minutes.", "When removing the corn from the cob, use the back of a knife,\"milk\" the cob by dragging the knife blade down the cob. You have fresh corn if you get a milky white liquid.", "roast poblano, onion & garlic in a little oil, salt & pepper for 1 hour while tamales steam.", "remove roasted garlic from the skin, discard skins. Puree pepper, onion & garlic in blender. Add 1 c. half and half, 1 c. heavy cream and 1 T. flour, process til smooth.", "Pat dry shelled and deveined shrimp (you don't want them to steam!). Season with spice mix on both sides. When tamales are completely cooked....Warm up skillet until it is screaming hot. Drop shrimp down onto skillet. Allow to brown on one side (approx. 2 minutes), then flip and brown on the other side. Remove shrimp to keep from over cooking.", "Add butter and tequilla to pan to deglaze. If you are looking to put on a show...here is your moment to flambe! but add butter AFTER flame is extinguished! Add corn to lightly toast (in the winter I use Trader Joe's frozen roasted corn), add the poblano cream sauce to warm through and the shrimps.", "to plate, pop open the ends of 2-3 tamales, spoon a small pond of the shrimp/corn/poblano cream sauce in the middle and add shrimp, garnish with a few drops of the cilantro oil and chili oil (optional)."] | food52.com/recipes/13597-shrimp-and-corn-tamales-with-roasted-poblano-crema | 0Gathered
| ["Tamales", "corn husks", "fresh corn kernels", "red onion", "unsalted butter", "corn masa", "honey", "cumin", "cilantro", "water", "shrimps per person", "Sauce", "poblano", "white onion", "head of garlic", "oil", "heavy cream", "flour", "tequilla", "butter", "fresh corn kernels", "chili oil"] |
1,399,703 | Pimenton And Smoked-Salt Popcorn | ["For the spice blend (makes more than needed)", "1 teaspoon chili powder", "1/4 teaspoon ground cumin", "1/8 teaspoon dried oregano", "1-2 pinches sea salt", "5-6 grinds smoked sea salt (available at Trader Joe's)", "5-6 grinds South African Smoke Spice Blend (available at Trader Joe's) or smoked Spanish paprika to taste (about 1/8 t. or more)", "3 tablespoons butter", "For the popcorn", "1/3 cup good quality popping corn"] | ["In a small dish, combine dry seasoning ingredients.", "In a separate small custard cup, in the microwave, melt butter (about 1 minute at half-power, pausing midway to stir). Or melt on top of the stove in a small, heavy saucepan.", "Whisk about 1 1/2 teaspoons spice mixture into the melted butter.", "Pop corn using desired method: in corn popper in microwave, or on top of stove. Transfer to a large bowl.", "Stir seasoned butter and drizzle over corn. Stir to distribute, taste and adjust seasoning if desired. Serve hot."] | food52.com/recipes/13828-pimenton-and-smoked-salt-popcorn | 0Gathered
| ["chili powder", "ground cumin", "oregano", "salt", "salt", "paprika", "butter", "popping corn"] |
1,399,704 | Mozzarella Stuffed Figs With Toasted Walnuts | ["6 fresh figs", "1 piece fresh Mozzarella", "2 tablespoons extra virgin olive oil", "2 teaspoons balsamic vinager", "1 pinch salt & pepper to taste", "1/4 cup chopped walnuts"] | ["Heat oven to 400 F.", "Once you've cut an \"x\" shape on each fig, gently stuff it with a piece of mozzarella.", "Drizzle with extra virgin olive oil and balsamic. Season with a little salt and pepper.", "Bake for 10 min.", "Meanwhile, in a hot skillet, toast walnuts for 5 minutes, stirring frequently.", "When figs come out, top with toasted walnuts and serve warm."] | food52.com/recipes/5114-mozzarella-stuffed-figs-with-toasted-walnuts | 0Gathered
| ["fresh figs", "fresh Mozzarella", "extra virgin olive oil", "balsamic vinager", "salt", "walnuts"] |
1,399,705 | Quinoa Crunch | ["1/2 cup sprouted quinoa", "1 tablespoon maple syrup", "1/2 tablespoon coconut oil", "1/2 teaspoon cinnamon"] | ["Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.", "In a bowl, mix all ingredients until quinoa is coated and wet.", "Spread into a thin layer on baking sheet and bake for 14-20 minutes or until quinoa starts to brown. The longer you bake, the crunchier it'll be.", "Remove and let cool. Break into pieces. Top yogurt or add milk for a gluten-free cereal."] | food52.com/recipes/16753-quinoa-crunch | 0Gathered
| ["quinoa", "maple syrup", "coconut oil", "cinnamon"] |
1,399,706 | Tangy Tamarind Rice- A Traditional South-Indian Recipe | ["Tamarind Paste and Cooked Rice", "6 tablespoons Gingelly (sesame) oil (can be substituted with vegetable oil)", "0.5 teaspoons Mustard seeds", "1 Whole dried red chili (can be omitted if unavailable)", "10 Curry leaves (optional)", "3 tablespoons Peanut halves", "3 tablespoons Quartered cashews", "3 tablespoons Tamarind pulp", "1 teaspoon Tahini paste (optional)", "0.5 teaspoons Turmeric powder or grated fresh turmeric", "0.5 teaspoons Asafoetida powder (available at Whole Foods Market and all Indian Stores)", "1.5 teaspoons Salt (add more after tasting cooked paste, if needed)", "1 teaspoon Powdered jaggery or sugar", "1.5 cups White rice (basmati or a variety that does not become sticky)", "Spice Powder", "1 teaspoon Dry coriander (cilantro) seeds or cilantro powder", "1 Dried red chili broken into thirds or chili flakes (1 tsp)", "1 tablespoon Peanut halves (without skin)"] | ["Start by cooking the white rice with 3 cups of water in a rice cooker or in a covered pot over the stove- as you prefer. Once the rice is cooked (about 20 minutes), spread it out on a large tray, drizzle about 3 tbsp of gingelly or vegetable oil, and set aside to cool to room temperature.", "For the spice powder, add the three ingredients listed to a large pan set to medium heat and dry roast them until the peanuts turn brown and you can smell the nutty aromas (do not char). Transfer this to a glass bowl and allow it to cool to room temperature before adding it to a blender or coffee grinder to grind to a powder (it's okay to have a few coarsely ground peanut bits in the powder).", "Next, to make the tamarind paste, add 3 tbsp of gingelly oil to a frying pan or wok and set to medium heat. After about 1 minute add the mustard seeds (they will sputter indicating that the oil is hot enough).", "Add the dried red chili broken in half, whole curry leaves, peanut halves, and quartered cashews and fry until the nuts are golden (do not char).", "Turn off the heat and add all the remaining ingredients (except the cooked rice) listed for the tamarind paste, plus 2/3 cup water. Give this mixture a stir, and turn the heat back on to medium.", "Allow the tamarind paste to cook until you see the oil separating from the pulp (about 20 minutes), and then turn the heat off.", "To the cooled rice, add the tamarind paste and sprinkle the spice powder (start by mixing in half the tamarind paste and half the spice powder and add more of each according to how spicy/ flavorful you like your food to be). Add some salt at this stage if needed, and mix well. Enjoy the tangy hit of umami!"] | food52.com/recipes/77443-tangy-tamarind-rice-a-traditional-south-indian-recipe | 0Gathered
| ["Tamarind", "oil", "seeds", "red chili", "Curry", "Peanut halves", "cashews", "Tamarind pulp", "Tahini", "Turmeric", "Asafoetida powder", "Salt", "sugar", "White rice", "Spice Powder", "coriander", "red chili", "Peanut halves"] |
1,399,707 | Baked Fennel Gratin | ["2 large fennel bulbs", "1/2 cup shredded crotonese or parmigiano cheese", "1/2 cup seasoned breadcrumbs", "1 teaspoon each rosemary, coarse black pepper and black sesame seeds", "6 cups mixed baby greens", "2 tablespoons apple cider vinegar", "1 teaspoon whole grain mustard", "2 teaspoons maple syrup", "1/2 cup extra virgin olive oil"] | ["Cut fennel into quarters. Core, remove stems and . Place wedges of fennel into a pot large enough to hold vegetables. Fill 3/4 full with water.\r\nBring to a boil, reduce heat to a gentle simmer and cook 6-8min. until fennel is still firm , when a knife gives resistance when pushed through.\r\nIn a small bowl mix cheese, crumbs, herbs and spices together, set aside.\r\nCarefully place each wedge, in an oven proof casserole dish greased with olive oil, cut side up . \r\nDrizzle lightly with oil, sprinkle with crumb mixture. Bake for 30min until golden in a 375F oven.\r\nIn a small bowl whisk vinegar, mustard, seasonings and syrup together. Continue whisking while pouring oil into bowl incorporating and emulsifying ingredients together, readjust seasoning. Toss salad with dressing divide into 4-6 portions and top with baked fennel.", "2 large Fennel Bulbs, cored, halved and cut into wedges\r\n1/2cup shredded sharp crotonese cheese (parmegiano can be substituted)\r\n1/2cup seasoned bread crumbs\r\n1 tsp each rosemary, coarse black pepper and black sesame seeds\r\n6cup mixed baby greens\r\nDressing:\r\n2 tbsp apple cider vinegar or to taste\r\n1 tsp whole grain mustard\r\n2tsp maple syrup\r\n1/2cup EVOO\r\nsalt to taste\r\nPlace wedges of fennel into a pot large enough to hold vegetables. Fill 3/4 full with water.\r\nBring to a boil, reduce heat to a gentle simmer and cook 6-8min. until fennel is still firm , when a knife gives resistance when pushed through.\r\nIn a small bowl mix cheese, crumbs, herbs and spices together, set aside.\r\nCarefully place each wedge, in an oven proof casserole dish greased with olive oil, cut side up . \r\nDrizzle lightly with oil, sprinkle with crumb mixture. Bake for 30min until golden in a 375F oven.\r\nWhisk 1st 3 dressing ingredients in a small bowl. Continue whisking while pouring oil into bowl incorporating and emulsifying ingredients together, readjust seasoning. Toss salad with dressing divide into 4-6 portions and top with fennel."] | food52.com/recipes/21457-baked-fennel-gratin | 0Gathered
| ["fennel bulbs", "shredded crotonese", "breadcrumbs", "rosemary", "mixed baby greens", "apple cider vinegar", "whole grain mustard", "maple syrup", "extra virgin olive oil"] |
1,399,708 | Grilled Lamb Chops - Greek Style | ["For the Greek rub", "2 tablespoons salt", "1 tablespoon black pepper", "2 tablespoons granulated garlic", "1 teaspoon dried basil", "1 teaspoon dried oregano", "1/4 teaspoon dried thyme", "For the chops", "8 loin lamb chops cut 1 to 1 1/2 inches thick", "3 tablespoons of the Greek rub", "Zest of one lemon", "Juice of two lemons", "4 tablespoons olive oil", "Lemon wedges for serving"] | ["Place all ingredients in a spice grinder or mini processor and process until finely ground.", "In a covered container or large plastic freezer bag, place all ingredients and marinate in the refrigerator for about 3 hours.", "On a hot grill, grill the chops until slightly charred and cooked to your desired doneness, flipping occasionally. Serve with the lemon wedges."] | food52.com/recipes/12119-grilled-lamb-chops-greek-style | 0Gathered
| ["rub", "salt", "black pepper", "garlic", "basil", "oregano", "thyme", "chops", "chops", "rub", "lemon", "lemons", "olive oil", "Lemon wedges"] |
1,399,709 | Carrot And Celeriac Salad | ["4-5 large carrots, peeled", "1 medium celeriac, peeled (good luck with that! I always make a mess of mine.)", "2-3 tablespoons chopped Italian parsley", "2 lemons, juiced", "2 teaspoons honey", "1 pinch sea salt", "3 tablespoons olive oil", "freshly ground black pepper"] | ["Grate the carrot and the celeriac with a grater or in a food processor (which makes it so much easier!). Whisk together the lemon juice, honey and sea salt, then whisk in the olive oil to emulsify. Toss together the carrot, celeriac, parsley, and dressing. Adjust any of the seasonings to taste.", "Serve, topping each serving with a nice grind of black pepper. C'est magnifique!"] | food52.com/recipes/9744-carrot-and-celeriac-salad | 0Gathered
| ["carrots", "celeriac", "Italian parsley", "lemons", "honey", "salt", "olive oil", "freshly ground black pepper"] |
1,399,710 | Sweet Pickle Relish | ["4 cups finely chopped cucumber, peeled and seeded", "4 cups finely chopped sweet peppers, seeded and deveined", "2 cups finely chopped yellow onion", "4 tablespoons kosher or canning salt", "2 cups white sugar", "1.5 cups brown sugar", "2 cups cider vinegar", "1 tablespoon celery seed", "1 tablespoon yellow mustard seed", "8 half-pint jars, lids and rings"] | ["Cover finely chopped vegetables with cold iced water and salt and set aside for two hours.", "Drain vegetables. Rinse well and then drain very well. I usually press with a large spoon or spatula to get as much water out as possible.", "In the meantime, in a large (5 qt) non-reactive pot, bring the sugar, vinegar and spices to a rolling boil.", "Add vegetables and bring back to a rolling boil for 10 minutes.", "Fill hot jars with hot relish and seal with lid and rings, following all the usual USDA recommendations for processing. Process in a boiling water bath for 10 minutes.", "Remove the jars from the processor and listen for the satisfying pings."] | food52.com/recipes/422-sweet-pickle-relish | 0Gathered
| ["cucumber", "sweet peppers", "yellow onion", "kosher", "white sugar", "brown sugar", "cider vinegar", "celery", "lids"] |
1,399,711 | Sharp Cheddar, Chili Flake And Toasted Walnut Shortbread | ["1/2 cup toasted walnuts", "4 cups unbleached flour", "4 tablespoons baking powder", "1 teaspoon sea salt", "2 teaspoons chili flakes", "1 cup cold butter, cubed", "1/2 cup grated parmesan", "1 cup sharp cheddar", "1 and 1/2 cups buttermilk"] | ["Grind nuts, set aside.", "combine flour, baking powder, salt, chili flakes in food processor. Pulse to blend.", "Add butter chunks slowly and run processor until mixture resembles a coarse cornmeal. Add cheeses and nuts. Pulse to combine.", "Slowly add buttermilk until dough forms a ball. Knead for 2 minutes, adding flour as necessary. Form into logs and chill for at least an hour, or overnight.", "Preheat oven to 400 F. Slice logs into 1/4 inch coins. Bake on parchment paper for 10 minutes or until golden brown. Cool on a wire rack. Store in plastic bags when cool."] | food52.com/recipes/15383-sharp-cheddar-chili-flake-and-toasted-walnut-shortbread | 0Gathered
| ["walnuts", "flour", "baking powder", "salt", "chili flakes", "cold butter", "parmesan", "cheddar", "buttermilk"] |
1,399,712 | Mexican Chocolate-Ancho Paletas | ["1 1/2 cups heavy cream", "1 1/2 cups whole milk", "5-6 ounces mexican chocolate, chopped", "1 cinnamon stick", "1 teaspoon ancho chili powder"] | ["Bring the heavy cream and milk to a low simmer. Add the cinnamon stick and chocolate and stir until melted, about 5 minutes.", "Taste for sweetness. Depending on the variety of chocolate you use it may need a little sugar or none at all. I used Ibarra brand which was plenty sweet for my tastes.", "Remove from the heat and allow to cool slightly. Add the ancho chili powder and mix well.", "Cool to room temperature and pour into molds. Cover the mold tightly with plastic wrap. Cut a small slit in the wrap over each ice pop and insert a cinnamon stick.", "Chill overnight in the freezer. Unmold by running under water briefly then gently sliding the paletas out. Dust each with ancho chili powder on both sides."] | food52.com/recipes/8273-mexican-chocolate-ancho-paletas | 0Gathered
| ["heavy cream", "milk", "chocolate", "cinnamon", "ancho chili powder"] |
1,399,713 | Herbed Butter | ["2 sticks of unsalted butter, room temperature", "2 cloves of garlic", "1/2 cup basil", "1/2 cup parsley", "salt and pepper to taste"] | ["Add all ingredients to a food processor and blend until well combined.", "Transfer the butter mixture to plastic wrap or wax paper and roll into a log.", "Put the log into the refrigerator until firm. Use the herbed butter on anything and everything."] | food52.com/recipes/10735-herbed-butter | 0Gathered
| ["butter", "garlic", "basil", "parsley", "salt"] |
1,399,714 | Pasta With Roasted Red Pepper Sauce (Allergy-Friendly) | ["1 tablespoon vegetable oil", "2 red bell peppers, washed", "12 ounces brown rice pasta shells or spirals", "1 yellow onion, peeled and chopped", "8 white or cremini mushrooms, washed and sliced", "2 cups spinach, washed and chopped", "1/4 cup raw pumpkin seeds", "2 cloves garlic", "2 tablespoons lemon juice", "1 tablespoon ketchup", "1/2 teaspoon cayenne pepper", "1 can white kidney (cannellini) beans, drained and rinsed", "low-fat vegetable cooking spray", "salt and pepper"] | ["Preheat your oven broiler. Line a baking sheet with aluminum foil.", "Toss your peppers in vegetable oil, coating them evenly. Place them on the foil-lined baking sheet and position it on the highest rack in your oven. Broil the peppers until they are soft and blackened in spots, turning them regularly with tongs (every five minutes or so). Remove them from the oven and place them in a closed paper bag or covered dish to cool.", "While the peppers are cooling, cook the pasta according to the package directions. Drain thoroughly.", "While the pasta is cooking, spray a large pan or Dutch oven with low-fat cooking spray. Add the onion and mushrooms and saute until tender (about 10 minutes). Add the spinach and saute until wilted (about 2 minutes).", "When the peppers are cool enough to handle, pull out their stems, remove their seeds and veins, and peel off their skin. Add the peppers to a blender or food processor, along with the pumpkin seeds, garlic, lemon juice, ketchup, and cayenne pepper. Blend the mixture until smooth. If it is too thick for sauce, add some of the pasta-cooking water or vegetable broth to thin it.", "Combine the sauce with the cooked pasta, sauteed vegetables, and rinsed white beans. Heat the mixture over medium-high heat, stirring constantly, until it is warm enough to serve (about 3 minutes)."] | food52.com/recipes/34063-pasta-with-roasted-red-pepper-sauce-allergy-friendly | 0Gathered
| ["vegetable oil", "red bell peppers", "brown rice pasta", "yellow onion", "white", "pumpkin seeds", "garlic", "lemon juice", "ketchup", "cayenne pepper", "white kidney", "low-fat vegetable cooking spray", "salt"] |
1,399,715 | Salmon W/ Ramp Pesto | ["2 x 6 ounces portions of salmon per person", "3 tablespoons olive oil", "salt and pepper to taste", "1 large bunch of ramps", "1/4 cup walnuts (toasted)", "2 tablespoons fresh basil", "1 tablespoon lemon juice", "zest from 1 lemon", "1/4 cup parmigiano reggiano cheese, grated"] | ["I started by prepping the pesto because it can sit around for a while, whereas the other parts of the recipe are more time sensitive. To begin, wash and cut off the leaves of the ramps. Blanche the ramp leaves in boiling water, but leave the stems raw. Some people think that blanching the leaves makes them more bright and vibrant. I think it's pretty great either way. Add the ramps, walnuts, basil and lemon (juice and zest) to the food processor and pulse them a few times before adding the cheese, salt, pepper and oil. I like to add the olive oil slowly until it looks, well... pesto-y.", "The salmon should be the very last thing you cook, because overcooked fish sucks! Set a large cast-iron skillet over high heat. When the skillet is hot enough that a drop of water skitters on the surface (probably after about 3 minutes), add a tablespoon of olive oil. Tilt the pan to coat the bottom evenly and heat until the oil is almost smoking (about 30 seconds). Season the salmon with the salt and pepper and add to the skillet, skinned side down. Cook until you see that the fish is about 1/3 cooked from the bottom, about 4 minutes. Turn the salmon, lower the heat to medium and sear until you see that it cooked about 1/3 of the way again. PULL IT OFF IMEDIATELY and spread the pesto over top!"] | food52.com/recipes/36026-salmon-w-ramp-pesto | 0Gathered
| ["salmon", "olive oil", "salt", "ramps", "walnuts", "fresh basil", "lemon juice", "zest from", "parmigiano reggiano cheese"] |
1,399,716 | No Knife Necessary Brisket | ["1- 5lb brisket", "1 packet Liptons onion soup mix (dry)", "1 cup White wine", "1/2 cup Ketchup", "1/2 cup Golden brown sugar"] | ["Preheat oven to 325 F.", "Mix together soup mix, wine, ketchup, and brown sugar in a large bowl.", "Trim brisket and place in casserole dish. Pour mixture over brisket and cover tightly with foil to steam. Cook for 4 hours at 325. Let cool or freeze for later use."] | food52.com/recipes/34757-no-knife-necessary-brisket | 0Gathered
| ["brisket", "packet", "White wine", "Ketchup", "Golden brown sugar"] |
1,399,717 | Moonlight In Vermont (Aka "Fall In A Glass") | ["2 ounces Craft bourbon", "1.5 ounces Calvados brandy", "3 ounces Fresh apple cider", "1 dash Fresh lemon juice", "1 piece Orange twist"] | ["Place apple cider into a small sauce pan. On medium heat reduce it down to a single ounce. Let cool.", "Place handful of ice into a cocktail shaker.", "Add the bourbon, calvados, cider and lemon juice into the shaker.", "Close shaker, shake and then strain into a lowball or martini cocktail glass.", "Add the orange twist. Serve."] | food52.com/recipes/64333-moonlight-in-vermont-aka-fall-in-a-glass | 0Gathered
| ["Craft bourbon", "Calvados brandy", "apple cider", "lemon juice"] |
1,399,718 | Tasty Turkey Enchilada Bowl | ["3 cups vegan enchilada sauce", "1 cup water (only add if sauce evaporates)", "1 turkey or chicken breast (100 grams per person)", "200 grams green beans", "1/2 bell pepper", "200 grams mushrooms", "4 tablespoons sunflower oil to pan fry the bell peppers and mushrooms"] | ["Make vegan enchilada sauce as described in this recipe https://food52.com/recipes/72859-vegan-enchilada-sauce", "Warm the sauce and add the turkey. Close the lid and simmer for 25 minutes", "Turn the turkey after 10 minutes and add water if needed (turkey should mostly be covered in the sauce)", "Cook the basmati rice in a rice cooker or in a pan", "Clean the green beans", "Boil water and cook the green beans in the boiling water for 10 minutes until soft", "Put 2 tbsp of sunflower oil in a small skillet. Pan fry the bell peppers until soft. Store the bell peppers until ready to plate the bowl", "Put the other 2 tbsp of sunflower oil in the small skillet. Pan fry the mushrooms and put aside until ready to plate the bowl", "Take the turkey out of the pan and keep the sauce. Slice the turkey breast in small slices", "Put half of the rice in a bowl. Add the turkey to one side of the bowl and the green beans to the other side of the bowl", "Stack the bell peppers and mushrooms in the middle of the bowl", "Lastly drizzle sauce over the turkey and serve immediatly"] | food52.com/recipes/72891-tasty-turkey-enchilada-bowl | 0Gathered
| ["enchilada sauce", "water", "turkey", "green beans", "bell pepper", "mushrooms", "sunflower oil"] |
1,399,719 | Welsh Rarebit | ["2 tablespoons butter", "2 tablespoons flour", "1 teaspoon English mustard powder", "1/2 teaspoon cayenne pepper", "1 1/2 cups stout (or any dark beer)", "1 very long splash of Worcestershire sauce (if vegetarian, look for a version without anchovies)", "4 cups sharp cheddar (or any other tangy cheese), grated", "4 slices sturdy bread, cut thickly"] | ["Melt butter in a large saucepan, then sprinkle on the flour. Whisk together and cook until the flour turns a light brown. Whisk in the mustard powder and cayenne, then add the stout and Worcestershire sauce. Whisk until combined. Gradually add the cheese, stirring until it is completely melted and combined.", "Take the mixture off the heat and pour into a shallow container to set. Meanwhile, lightly pre-toast your bread to avoid sogginess. Preheat the oven to \"broil.\"", "When the cheese mixture is set, spread it thickly onto the toast slices (it should be about 1/4-inch thick), and place them on a baking sheet covered in parchment paper. Place toasts under the broiler and cook until the tops are bronzed and bubbling, about one to two minutes (keep a wary eye!). Serve with a glass of wine, or, in you're like Fergus, with a glass of port. \r\n\r\nTip: Rarebit cheese mixture will last 3 days in the fridge, tightly covered. Just bring to room temperature before spreading it on toast. \r\n\r\nOther serving suggestions: dollop into omelets or scrambled eggs, serve alongside crudites, or spread it on your sandwich for an ultimate ham and cheese."] | food52.com/recipes/73670-welsh-rarebit | 0Gathered
| ["butter", "flour", "English mustard powder", "cayenne pepper", "stout", "Worcestershire sauce", "cheddar", "bread"] |
1,399,720 | Braised Lamb Shank With Radishes And Rice Noodles | ["2 pounds lamb shank (about 2 shanks)", "4-5 star anise, whole", "3-4 slices of ginger", "3-4 large garlic cloves, smashed", "2 green onions, sliced into 2-inch pieces", "10-12 radishes, ends trimmed", "1/4 cup Chinese shaoxing wine (but any other will work, too)", "2-3 sprigs rosemary", "1/4-1/2 cups soy sauce, depending on how salty you prefer", "1/4 cup water, with more if the liquid boils down too much", "3-4 tablespoons sugar", "2 bundles rice stick noodles", "1 tablespoon chili oil, garlic chili paste, or Sriracha", "1/3 cup cilantro, chopped"] | ["Bring water to boil in a large pot. Place lamb shanks into the water and parboil for 5-10 minutes, skimming off any scum that forms. Drain.", "Place the shanks back in the pot with star anise, ginger, garlic, green onions, half the radishes, cooking wine, rosemary, soy sauce, water, and sugar. Simmer over medium-low heat for 15-20 minutes. Add the remaining radishes and continue to simmer for about 20 more minutes, or until the sauce reduces. You may need to add more water if the sauce boils down too much.", "In the meantime, soak rice stick noodles in warm water for about 5-10 minutes. When they have softened somewhat, add the noodles to the pot, stir well to submerge (again, you may need to add a bit more water) and cover, simmering for another 10 minutes or until noodles are ready.", "Last, add the chili paste (optional) and cilantro. Serve!"] | food52.com/recipes/25503-braised-lamb-shank-with-radishes-and-rice-noodles | 0Gathered
| ["lamb shank", "anise", "ginger", "garlic", "green onions", "radishes", "Chinese shaoxing wine", "rosemary", "soy sauce", "water", "sugar", "rice", "chili oil", "cilantro"] |
1,399,721 | Ghallaba | ["1/2 Zucchini", "1 Carrot", "2 Potatoes", "1/2 red bell pepper", "1/2 cup basmati rice", "1/2 can diced tomatoes", "1/4 cup vermicelli", "handful of slivered almonds", "juice of one lemon", "4 cloves of garlic", "olive oil for stir frying", "1 teaspoon mint (dry)", "2 teaspoons oregano (dry)", "2 teaspoons cumin powder", "2 teaspoons parsley (dry)", "4 teaspoons sumack (if available)"] | ["Dry roast the vermicelli in a pan till it turns golden.", "In a rice cooker or in a deep pan add 1/2 cup washed rice, 1 cup water, very little salt and few drops of olive oil and cook covered over medium heat. When the rice is cooked halfway add the vermicelli and continue to cook. Once cooked through, fluff with a fork and add toasted slivered almonds.", "Using a mortar and pestle crush garlic with 1 tbs olive oil, juice of half a lemon, green chili and some salt. Crush till it turn into a fine paste/sauce like consistency.", "In a small bowl mix all the spices together (except for salt) and keep aside.\r\n.", "In a large pan heat 1 tbs of olive oil stir fry the onions til they turn a lighter shade of brown. Take out form the pan and spread it on a plate- keep aside.", "Return the same pan to the heat and cook the garlic sauce till the garlic turns brown. Add a couple tbs of olive oil, then add the veggies and stir fry for about 4 min.", "Add the spice mixture, juice of half a lemon and continue to stir for another minute.", "Add the canned tomatoes, stir for 30 sec- till it coats all the veggies, cover and cook till the veggies are tender.", "Mix in the sauteed onion and taste to adjust the salt.", "To serve- In a round plate spread the hummus in the center in a circular motion, arrange 2 spoonful of rice- like a ring around the hummus and finally put a ring of the vegetable stew around the rice."] | food52.com/recipes/15840-ghallaba | 0Gathered
| ["Zucchini", "Carrot", "Potatoes", "red bell pepper", "basmati rice", "tomatoes", "vermicelli", "handful", "lemon", "garlic", "olive oil", "mint", "oregano", "cumin powder", "parsley", "sumack"] |
1,399,722 | Harissa-Marinated Hot Wings | ["12 wings + drumettes", "3/4 cup Cava Foods Harissa", "3 tablespoons butter", "half lemon, juiced", "canola oil"] | ["Preheat oven to 400 degrees. Trim any excess skin off wings and drumettes.", "For marinade, stir together harissa, butter, and lemon juice. Add wings to bowl and rub marinade into wings. Allow to marinate in the fridge until ready to bake (can be refrigerated overnight).", "Lightly brush the pan with oil, and place the wings and drumettes in a single layer. Bake for 40 minutes, turning once. In the last ten minutes of baking, brush the chicken with extra harissa. For extra crispy skin, finish with 5 minutes of broiling.", "Serve with tzatziki for dipping.", "Enjoy!"] | food52.com/recipes/33359-harissa-marinated-hot-wings | 0Gathered
| ["+", "butter", "lemon", "canola oil"] |
1,399,723 | Basic Hijiki No Nimono | ["1/2 cup dried hijiki", "2 tablespoons soy sauce", "1 teaspoon mirin", "1 tablespoon sake", "1 tablespoon granulated sugar", "2 carrots, peeled", "4 to 5 medium/large fresh shiitake mushrooms, rubbed clean and destemmed", "1 tablespoon neutral oil", "1 tablespoon toasted sesame seeds (optional)", "sea salt to taste"] | ["Cover dried hijiki generously with lukewarm water, at least 1 1/2 cups. Leave for 30 minutes to rehydrate.", "While the hijiki is soaking, whisk together the soy sauce, mirin, sake, and sugar in a small saucepan. Heat very gently over low heat to help dissolve the sugar but don't allow the mixture to simmer. Set aside.", "After the hijiki has soaked for 30 minutes, drain through a fine-mesh strainer and rinse under cool water, swishing with your hands. Set the strainer over a container to catch the water and allow the hijiki to continue to drain.", "While the hijiki is draining, cut carrots into 1-inch-long matchsticks and shiitake mushrooms into slivers, also about 1 inch long. If using other vegetables, aim for about the same size cuts for those as well. The idea is for all the vegetables and the rehydrated hijiki to be similar in size, as for a slaw.", "In a large saute pan (a wide Dutch oven works well, too), heat the oil over medium heat. Add the carrots and mushrooms and any other vegetables you are using and saute for about 5 minutes, stirring often to prevent browning. The carrots should be al dente.", "Add the drained hijiki to the pan. Give the soy sauce mixture a quick whisk to dissolve any sugar that has come out of solution, and drizzle it around the pan. Lower the heat slightly and let cook for about 10 minutes, stirring frequently, until most of the liquid has absorbed.", "Turn off the heat. Mix in toasted sesame seeds, if using, and adjust seasoning as desired. Serve at or slightly below room temperature."] | food52.com/recipes/41160-basic-hijiki-no-nimono | 0Gathered
| ["hijiki", "soy sauce", "mirin", "sake", "sugar", "carrots", "shiitake mushrooms", "neutral oil", "sesame seeds", "salt"] |
1,399,724 | It'S Plum Purple! | ["3 cups quartered Italian plums (about 15 small)", "1 cup blueberries", "1 1/2 cups water", "1/4 cup honey", "1/4 teaspoon Saigon cinnamon"] | ["In a medium saucepan, simmer plums, blueberries, water and honey until the plums are falling apart (about 20 minutes).", "Puree with a stick blender, or allow to cool and puree in a food processor, until very smooth.", "Pour through a coarse sieve to remove any remaining solids.", "Taste and correct for sweetness if desired.", "Add cinnamon and return to food processor for one quick whirl.", "Chill.", "Stir soup right before serving.", "The intense plum purple color cries out for a peak of creme fraiche (or Greek yogurt). It would also be pretty (and pretty delicious) with a swirl of Chilled Apricot Soup. https://food52.com/recipes/30493-chilled-apricot-soup"] | food52.com/recipes/30594-it-s-plum-purple | 0Gathered
| ["quartered Italian plums", "blueberries", "water", "honey", "cinnamon"] |
1,399,725 | Pandan Chiffon Cake | ["4 ounces cake flour", "1/2 teaspoon baking soda", "1/4 teaspoon baking powder", "6 eggs, separated", "6 tablespoons vegetable oil", "1/2 teaspoon salt", "4 ounces coconut milk", "1 pandan leaf, pounded to a pulp in a mortar & pestle and juice squeezed out (discard leaf pulp) OR 1 ts pandan essence", "6 ounces sugar", "1/4 teaspoon cream of tartar", "a few drops green food colouring (optional)"] | ["In a large mixing bowl, sift together flour, baking soda and baking powder three times. In a smaller bowl, mix together egg yolks, oil, salt, coconut milk, and pandan juices or essence.", "In a third bowl, beat egg whites, sugar, and cream of tartar until the whites are glossy and hold stiff peaks.", "Make a well in the flour mixture, add the yolk mixture, and stir gently to combine. If you're using the food colouring, add it here - just enough to evoke a delicate spring green, not a St Patrick's Day beer. Fold in the egg whites.", "Scrape batter into an ungreased tube pan (providing it doesn't smell of monkeymom's roast chicken!) and bake for 30 minutes, or until a cake tester comes out clean.", "Invert onto a long-necked bottle and cool completely. This cake is normally served unadorned."] | food52.com/recipes/4256-pandan-chiffon-cake | 0Gathered
| ["cake flour", "baking soda", "baking powder", "eggs", "vegetable oil", "salt", "coconut milk", "leaf", "sugar", "cream of tartar"] |
1,399,726 | Chilli & Lime Crumb | ["6 limes, zest only, peeled in strips", "2 cinnamon sticks", "6 cardamom pods", "6 star anise", "20 Kaffir lime leaves", "10 grams Szechuan peppercorns", "10 grams chilli flakes, or dried chillies", "15 grams coriander seeds", "20 grams salt flakes, such as Murray River salt or Maldon sea salt", "cubed melon, to serve"] | ["Place all ingredients into the mixing bowl and toast for 7 min/100\u00b0C/speed 2 until fragrant.", "Blitz for 1 min/speed 10 until the spices become a fine powder.", "How easy was that? Sprinkle over cubed melon for a sparky pre-dinner conversation starter!"] | food52.com/recipes/76611-chilli-lime-crumb | 0Gathered
| ["zest only", "cinnamon sticks", "cardamom pods", "anise", "lime leaves", "chilli flakes", "coriander seeds", "salt", "melon"] |
1,399,727 | Onion Confit With Honey, Sultanas And White Wine | ["4 cups sping onions - white part only, clean and sliced", "2 garlics sliced", "1 bay leaf", "1 tablespoon Extra Virgin Olive Oil", "2 tablespoons butter", "1 cup white wine", "1/3 cup dry sultanas", "1/4 cup chicken stock if necessary", "1 tablespoon honey - dark", "1 teaspoon coriander seeds crushed", "1 teaspoon chilli flakes or 1 fresh chilli", "4 cloves", "3 lemon rinds (no white)", "1 tablespoon lemon juice", "salt & pepper to taste"] | ["Melt butter and olive oil in a large pan over medium heat - use pan with heavy bottom if you have one.", "Adjust temperature to low and sweat onions, garlic and bay leaf. Cook for 20 minutes until golden brown - keep stirring so the onions don't burn.", "Add white wine and stir to dissolve all the golden caramelized bits stuck to the pan. Add the sultanas, honey, coriander, chilli, clove buds, lemon rind. Add salt and pepper to taste and stir.", "Allow to simmer for 20 minutes covered, stirring occasionally. If the mixture dries before the cooking time, add a little chicken stock.", "Finally, add the lemon juice and adjust the salt and pepper. \r\nReduce the confit so it is syrupy.", "Allow to cool and put in a jar and keep in the fridge for up to a week."] | food52.com/recipes/17163-onion-confit-with-honey-sultanas-and-white-wine | 0Gathered
| ["sping onions", "bay leaf", "Olive Oil", "butter", "white wine", "sultanas", "chicken", "honey", "coriander seeds crushed", "chilli flakes", "cloves", "lemon", "lemon juice", "salt"] |
1,399,728 | Ricotta Whey And Barley Bread | ["2 1/4 teaspoons active dry yeast", "43 grams warm water", "Pinch of sugar", "235 grams ricotta whey", "2 tablespoons olive oil, plus a bit more for rising and baking", "2 tablespoons warmed honey", "2 teaspoons regular molasses", "320 grams bread flour plus a tablespoon or two for kneading, if necessary", "100 grams barley flour", "23 grams toasted wheat germ", "19 grams rye flour", "1 teaspoon salt", "1/8 teaspoon baking soda"] | ["Proof the yeast in the water with a pinch of sugar.", "In a large bowl, mix the whey with the oil, honey, and molasses, and 1 cup of the bread flour. Stir well, all in the same direction, to make a thick paste.", "Add the proofed yeast mixture and stir well to combine. Then add all of the other ingredients, holding back a few tablespoons of the bread flour to use if necessary in kneading. Stir it as much as you can, then turn it out onto your work surface.", "Knead the bread for 3 or 4 minutes to combine all of the ingredients. Let it rest for about 10 minutes.", "Knead again for 8 to 10 minutes, or until the dough is smooth, supple and elastic. If the dough is very sticky while kneading, add flour only a teaspoon or two at a time. You shouldn't need more than a tablespoon of additional flour at most, but don't worry if you do-just make sure you don't add too much.", "Wash your mixing bowl and dry it, then drizzle a teaspoon or so of olive oil into the bowl, put the ball of dough on it, and flip it over to coat.", "Cover the bowl with a very damp tea towel and allow to rise until doubled in size, about 1 1/2 hours.", "Turn the dough out onto your work surface and press it down gently into a 2-inch-thick rectangle, pushing out the trapped gasses. Fold it into thirds, then pinch the ends and the long seam, pulling the dough lengthwise to shape the loaf.", "Set the shaped dough in an oiled or parchment-lined loaf pan. Coat generously with olive oil and allow to rise for 30 to 40 minutes. You want it to increase in size by about two-thirds.", "Preheat oven to 350\u00b0 F.", "Do not allow the dough to rise too much, or it will be too airy for use in making sandwiches. Watch it carefully, and have your oven hot so you can put the dough in as soon as it's ready.", "Slash the top and bake for 50 to 55 minutes, checking after about 30 minutes and tenting lightly with foil if it seems to be darkening too quickly.", "Cool on a wire rack and allow it to sit for at least an hour before slicing.", "Enjoy!! ;o)", "Other ideas for using whey can be found in these FOOD52 recipes: By hardlikearmour, these Curds and Whey Biscuits with Infused Honey and Ricotta Spread (http://www.food52.com/recipes/10541_curds_whey_biscuits_with_infused_honey_ricotta_spread ) and by lapadia, Infused Ricotta Whey (http://www.food52.com/recipes/6791_infused_ricotta_whey) and the very similar Miss Muffett's Infused Ricotta Whey (http://www.food52.com/recipes/10409_miss_muffets_infused_ricotta_whey ). There are also several threads on the Hotline on this topic."] | food52.com/recipes/10040-ricotta-whey-and-barley-bread | 0Gathered
| ["active dry yeast", "water", "sugar", "ricotta whey", "olive oil", "honey", "regular molasses", "bread flour", "barley flour", "toasted wheat germ", "flour", "salt", "baking soda"] |
1,399,729 | Apple Salad For Sunday Dinners | ["For the apple cider vinaigrette:", "1 tablespoon honey", "2 tablespoons unfiltered cider vinegar", "1 tablespoon water", "1/4 cup toasted walnuts", "1/4 cup grape seed or canola oil", "1/16 to 1/8 teaspoons cayenne pepper, I used an eighth but realize the heat will build as the dressing sits", "For the salad:", "2 celery hearts, very interior leafy parts only", "2 1/2 cups nappa cabbage shreds", "4 carrots, medium size, peeled and cut into thick ribbons with the peeled", "2 fuji apples, washed and cut into thin half moon slices", "1 shallot, peeled and slices into paper thin rings", "1/2 cup toasted walnuts", "1/4 cup green onions, sliced diagonally for garnish", "sea salt and fresh ground pepper to taste"] | ["Place all the dressing ingredients into a blender. Season with a pinch of salt and a few grinds of pepper. Blend until emulsified.", "Place the celery, cabbage, apples and carrots into a bowl. Season with salt and pepper and toss to taste with dressing. Garnish with walnuts, shallots green onions and serve."] | food52.com/recipes/8722-apple-salad-for-sunday-dinners | 0Gathered
| ["apple cider vinaigrette", "honey", "unfiltered cider vinegar", "water", "walnuts", "grape seed", "cayenne pepper", "salad", "celery", "cabbage shreds", "carrots", "fuji apples", "shallot", "walnuts", "green onions", "salt"] |
1,399,730 | Halloween Monster Cakepops | ["Chocolate Cake", "1 cup granulated sugar", "3/4 cup all purpose flour", "2 tablespoons all purpose flour", "1/4 cup cocoa powder", "2 tablespoons cocoa powder", "3/4 teaspoon baking powder", "3/4 teaspoon baking soda", "1/2 teaspoon salt", "1 piece large egg, room temp", "1/2 cup sour cream, room temp", "1/4 cup canola oil", "1 tablespoon vanilla extract", "1/2 cup boiling water", "Chocolate Buttercream and Decoration", "1 cup unsalted butter, room temp", "2 cups powdered sugar", "1 teaspoon vanilla extract", "2 tablespoons heavy cream", "1/2 cup cocoa powder", "1 packet candy melts of your preferred color (body)", "1/2 packet candy melts of your preferred color (hair)", "45 or more pieces candy eyeballs"] | ["To prepare the cake, preheat oven to 350F. Grease and line an 8-inch square cake pan.", "In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt.", "Crack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined.", "Pour in the boiling water, and slowly mix until smooth and liquidy.", "Pour batter in the prepared pan, and bake for 20 to 25 minutes. Transfer pan to a wire rack and let cake cool in pan for 15 minutes. Then invert it onto a greased rack. Let cool completely.", "To prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn the mixer on low, beat until the sugar incorporates with the butter. Add vanilla, heavy cream and cocoa powder, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.", "To assemble cake pops, prepare two cookie sheets lined with parchment paper.", "Break the cooled cake into a few big trunks by hand, place them into the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until the big pieces turn into crumbs.", "Add frosting gradually into the cake crumbs and blend until the mixture becomes a dough, about 1 to 1 1/2 cups of frosting.", "Use a small cookie scoop, roll dough into evenly sized balls and place them on the prepared cookie sheets. Refrigerate for 30 minutes.", "Melt small amount of candy melts (body color) in the microwave gradually, 10 second intervals and stirring in-between. Dip one end of a lollipop stick in the melted candy and insert into the cake ball. Repeat until you are done. Refrigerate again for 15 minutes.", "Remove the cake pops from the refrigerator. Melt all the candy melts (body color) in the microwave. Dip each cake pop in the candy melt and gently tap off excess. Carefully place one or two candy eyeballs on the cake pop. Place cake pop onto a piece of wax paper. Let it dry completely. Repeat with the remaining cake pops.", "Halloween Monster Cake Pop\r\n\r\nOctober 29, 2014 by Fanny | 0 comments\r\nIMG_1650_web\r\nKids love cake pops. Like crazy! My son doesn't like to eat cakes in general. You convert them into a form of cake pops, he will easily finish a dozen in a heart beat. I've made cake pops for his school events all the time. His friends are always amazed, and that makes him happy. And I would say there is nothing to make myself prouder than this.\r\nLast year I did these cake pops for Halloween. And I realized I'm not a big fan of edible decorating pen. The major reason is that the \"ink\" seems to be fading very soon after you use it for a while. I would suspect that maybe the candy on the cake pop starts to coat the tip of the pen, and it kind of blocks the \"ink\" from coming out. Also the tip is not thin/sharp enough to create finer graphics on the cake pop. I've started to go with piping melted candy with a very tiny round tip.\r\nThese monster cake pops are relatively easy to make. Pick one or two bright colors. Put on the dramatic eyeballs. Add a little hair. You are done. I know it might be easy said than done. But if you've been making cake pops like myself, you know what I mean when I said EASY!\r\nIMG_1654_web\r\nIngredients (about 45 pops): \r\nChocolate Cake\r\n1 cup granulated sugar\r\n3/4 cup plus 2 tablespoons all-purpose flour\r\n1/4 cup plus 2 tablespoons unsweetened cocoa powder, sifted\r\n3/4 teaspoon baking powder\r\n3/4 teaspoon baking soda\r\n1/2 teaspoon salt\r\n1 large egg, room temperature\r\n1/2 cup sour cream, room temperature\r\n1/4 cup canola oil\r\n1 tablespoon vanilla extract\r\n1/2 cup boiling water\r\nChocolate Buttercream\r\n2 sticks unsalted butter, room temperature\r\n2 cups powdered sugar, sifted\r\n1 teaspoon vanilla extract\r\n2 tablespoons heavy cream\r\n1/2 cup unsweetened cocoa powder, sifted\r\nOthers\r\n1 bag candy melts of your preferred color (for body)\r\nhalf bag candy melts of your preferred color (for hair)\r\ncandy eyeballs\r\n \r\nDirections:\r\nTo prepare the cake, preheat oven to 350F. Grease and line an 8-inch square cake pan.\r\nIn a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt.\r\nCrack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined.\r\nPour in the boiling water, and slowly mix until smooth and liquidy.\r\nPour batter in the prepared pan, and bake for 20 to 25 minutes. Transfer pan to a wire rack and let cake cool in pan for 15 minutes. Then invert it onto a greased rack. Let cool completely.\r\nTo prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn the mixer on low, beat until the sugar incorporates with the butter. Add vanilla, heavy cream and cocoa powder, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.\r\nTo assemble cake pops, prepare two cookie sheets lined with parchment paper.\r\nBreak the cooled cake into a few big trunks by hand, place them into the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until the big pieces turn into crumbs.\r\nAdd frosting gradually into the cake crumbs and blend until the mixture becomes a dough, about 1 to 1 1/2 cups of frosting.\r\nUse a small cookie scoop, roll dough into evenly sized balls and place them on the prepared cookie sheets. Refrigerate for 30 minutes.\r\nMelt small amount of candy melts (body color) in the microwave gradually, 10 second intervals and stirring in-between. Dip one end of a lollipop stick in the melted candy and insert into the cake ball. Repeat until you are done. Refrigerate again for 15 minutes.\r\nRemove the cake pops from the refrigerator. Melt all the candy melts (body color) in the microwave. Dip each cake pop in the candy melt and gently tap off excess. Carefully place one or two candy eyeballs on the cake pop. Place cake pop onto a piece of wax paper. Let it dry completely. Repeat with the remaining cake pops.\r\nPlace the other batch of candy melts (hair color) in a microwavable Ziploc bag. Microwave on high for 20 to 30 seconds to completely melt the candy melts. Push the melted candy toward one corner of the bag. With a pair of scissors, snip off a very small opening, and start piping the candy on the top part as hair."] | food52.com/recipes/31737-halloween-monster-cakepops | 0Gathered
| ["Chocolate Cake", "sugar", "flour", "flour", "cocoa powder", "cocoa powder", "baking powder", "baking soda", "salt", "egg", "sour cream", "canola oil", "vanilla", "boiling water", "Chocolate Buttercream", "unsalted butter", "powdered sugar", "vanilla", "heavy cream", "cocoa powder", "melts of your", "melts of your", "candy eyeballs"] |
1,399,731 | Beets & Brussel Sprouts Skillet | ["1 pound Brussel sprouts", "1 tablespoon Olive oil", "3 tablespoons Garlic", "1/2 cup Water", "15 ounces Sliced beets", "3 tablespoons Honey", "1/4 cup Blue cheese", "1/4 cup Pecans"] | ["Clean and half brussel sprouts.", "Heat oil and garlic in a large skillet, add brussel sprouts with their cut sides down.", "Allow them to brown before adding the water, then cover, cooking to desired doneness, about 10 minutes.", "When they are done to your liking, top with drained beets and season with salt and pepper.", "Drizzle honey over everything, mixing well until the beets are hot and the skillet is well combined.", "Garnish with blue cheese and pecans."] | food52.com/recipes/34186-beets-brussel-sprouts-skillet | 0Gathered
| ["Brussel sprouts", "Olive oil", "Garlic", "Water", "beets", "Honey", "Blue cheese", "Pecans"] |
1,399,732 | Broccoli Rabe Risotto | ["1/2 cup arborio rice", "1 shallot", "1/2 tablespoon unsalted butter", "1 1/2 cups beef or vegetable stock", "1 head broccoli rabe", "2 ounces sharp, aged cheese, shredded", "1/4 cup roasted pepitas", "1 teaspoon Cholula hot sauce", "1/4 teaspoon red pepper flakes", "salt and pepper, to taste", "roasted pumpkin seed oil, to garnish"] | ["In a deep pot, heat the stock over medium low heat.", "In a large, somewhat deep skillet, heat the butter over medium-high heat. Add the shallots and to pan and cook to soften 3 to 4 minutes. Stir in the rice.", "Cook the rice for 1 to 2 minutes, then add the wine and add in the hot stock, about 1 cup at a time, and stir for a minute with each addition, to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges.", "Meanwhile as the rice does its thing, in a large pot, bring some water to a boil. Quickly drop the rabe in for few minutes to get tender, and then immediately place in another bowl full of cold water. Shake dry and remove the steps, keeping the leafy greens. You should get about 1 cup.", "Place this into the bowl of a food processor and pulse until broken up into a semi-smooth mixture.", "When rice is cooked to al dente, where it just as a bit of a bite, stir in the broccoli rabe, the cheese, pepitas, Cholula and red chili flakes. Season with salt and pepper. Serve immediately and drizzle with pumpkin seed oil to garnish."] | food52.com/recipes/35545-broccoli-rabe-risotto | 0Gathered
| ["arborio rice", "shallot", "unsalted butter", "beef", "broccoli rabe", "aged cheese", "pepitas", "Cholula", "red pepper", "salt", "oil"] |
1,399,733 | Fall Apple And Sage Chops | ["2 Pork chops, bone in, frenched", "1 apples, pick your favorite, core and slice", "1 tablespoon butter", "1 tablespoon sage, slivered", "1/2 cup white wine or beer", "Salt and pepper to taste", "1 tablespoon olive oil", "1/2 red onion, thinly sliced into half moons"] | ["In a large skillet (12in), add the oil and place over medium-high heat. Season the chops with salt on pepper on both sides and add to the hot pan. Sear for 3-4 minutes on each side till golden brown and remove the chops to a plate.", "In the same pan, add the onions with a pinch of salt and cook till softened and just starting to brown. Add the apples and cook, stirring till the apples begin to soften, about 2-3 minutes. Add the wine or beer and cook till the liquid reduces by half, another couple of minutes.", "Add the pork chops back to the pan along with the sage and continue to cook for another 5-10 minutes till cooked through, flipping the pork in the pan juices every couple of minutes. The cooking time will depend on how thick your chops are cut. You want the pork to feel firm and springy, but not rock solid, at which point it's over cooked. Test with a knife after 5 minutes if you're not sure it cooked through. The juices in the pan should become syrupy. If the pan starts to look too dry, add a splash of water or another splash or wine/beer.", "Serve with roast vegetables or if you're feeling decadent, mashed potatoes."] | food52.com/recipes/77933-fall-apple-and-sage-chops | 0Gathered
| ["Pork chops", "apples", "butter", "sage", "white wine", "Salt", "olive oil", "red onion"] |
1,399,734 | Fried Tomato And Eggs | ["The Eggs", "2 organic large eggs, beat well", "1/4 cup good peanut oil, or vegetable oil", "The Rest", "1 large ripe tomatoes (or 2 medium), blanched in boiling water, skin removed and cut into quarters", "1/2 teaspoon raw cane sugar", "1/4 teaspoon sea salt", "1 inch ginger, grated", "1 spring onion, sliced", "2 tablespoons homemade tomato sauce/juice"] | ["Heat wok with peanut oil until hot enough to fry, about 2-3 minutes; slide the eggs into the oil (eggs should be fried around the edges, and puff up slight) and swirl the eggs to separate and semi-cook it, about 10 seconds; remove from oil and set aside.", "Reserve about 1 tbsp of oil in wok, and stir-fry in the ginger until fragrant, about 30 seconds; add the riped tomato pieces and sugar, cook until the juice from the tomato and sugar start to come together, about 1 minute. If there isn't much juice: turn down the fire a bit, and/or add 2 tbsp of tomato sauce, or even stock/water.", "Ease the eggs in, and gently stir-fry until mixed well, but not over cooked it; sprinkle in sea salt and green onion. Adjust sugar+salt as needed.", "Serve with rice separately, or mix in cooked chinese noodles as a noodle dish."] | food52.com/recipes/16254-fried-tomato-and-eggs | 0Gathered
| ["Eggs", "eggs", "peanut oil", "tomatoes", "cane sugar", "salt", "ginger", "spring onion", "tomato sauce"] |
1,399,735 | Vanilla Syrup (+ Mixed Berry Syrup & Sweet Cream Syrup Variations) | ["1/2 cup sugar", "1/2 cup water (or, for Sweet Cream Syrup, 1/2 cup heavy whipping cream)", "1 tablespoon seedless raspberry jam (for the Mixed Berry Syrup)", "1 tablespoon seedless strawberry jam (for the Mixed Berry Syrup)", "1 pinch salt", "1/2 teaspoon pure vanilla extract", "1 tablespoon cherry liqueur or Kirsch (optional but recommended)"] | ["Combine the sugar, water, and salt in a small saucepan.\r\n\r\nFor the sweet cream syrup: Use 1/2 cup heavy whipping cream in place of water. \r\n\r\nFor the mixed berry syrup: Stir in 1 tablespoon seedless raspberry jam and 1 tablespoon seedless strawberry jam.", "Bring to a boil over medium-high heat, and boil for about 5 minutes. Stir to dissolve the sugar, then stir in the vanilla and remove from the heat. \r\n\r\nFor the mixed berry syrup, stir in the liqueur, if using, and cover the pot. Set aside to steep for at least 2 hours, then strain the syrup.", "For the other syrups, set aside to cool. Use the syrup warm or let it stand, covered, until it reaches room temperature.", "Syrups will keep, in an airtight container in the refrigerator, for up to 1 week. Reheat in a small saucepan over low heat before using."] | food52.com/recipes/60584-vanilla-syrup-mixed-berry-syrup-sweet-cream-syrup-variations | 0Gathered
| ["sugar", "water", "seedless raspberry", "strawberry", "salt", "vanilla", "cherry liqueur"] |
1,399,736 | Bracciole | ["2 pounds round or flank steak (ask the butcher to cut thin for bracciole, pound with mallet so that the meat is evenly thin the meat is rolled", "1 cup stale bread soaked in water to soften (squeeze water out)", "2 hard boiled eggs sliced", "1/3 cup pecorino romano cheese", "1/4 cup chopped Italian parsley", "salt and pepper to taste", "2 tablespoons toasted pine nuts", "your favorite tomato sauce recipe a marinara", "optional raisins"] | ["Bring steak to room temperature, lay on cutting board and pound thin but don't over pound it so that it tears. Set aside", "Squeeze the water out of the bread, hard boil the eggs peel and slice, grate your cheese, toast your pine nuts and chop your parsley.", "Lay the steak out on the cutting board season with salt and pepper. have butchers twine ready to tie it up once rolled. Place a layer of the soaked bread on the steak at one end, not all the way to the long ends, leave about an inch on each end. sprinkle with romano cheese, parsley and some pine nuts and optional raisins. Lay the egg slices on top and season with some pepper. Fold each long end to the edge of the stuffing and start rolling making sure the ends are tucked in. Once it's rolled tie it with butchers twine to keep it together.", "Heat some olive oil in a dutch oven on high. Sear the meat on all sides, Remove from the pot and prepare your tomato sauce as you normally would. When sauce is ready to cook Place meat in sauce and simmer for at least 2 1/2 hours so that it's very tender.\r\nTo serve remove string or twine and slice in rounds, spoon sauce and grated cheese on top and enjoy."] | food52.com/recipes/39295-bracciole | 0Gathered
| ["butcher", "bread", "eggs", "pecorino romano cheese", "Italian parsley", "salt", "nuts", "your favorite tomato sauce", "raisins"] |
1,399,737 | Lobster Salad | ["Garlic Mayonnaise", "1 garlic clove, minced", "1 egg yolk, fresh as possible", "1 heaping tablespoon Dijon mustard", "freshly ground black pepper", "about 1 cup canola oil, or other neutral oil", "a pinch of salt, to taste", "Lobster Salad", "5 scallions", "1 pound fresh lobster meat (tail and claw)", "1 tablespoon fresh lemon juice", "a pinch of cayenne pepper", "1/3 cup garlic mayonnaise"] | ["Add the minced garlic, the egg yolk, the mustard, and the black pepper to a small bowl. Give everything a little stir, to incorporate.", "Slowly incorporate the oil in a very thin stream, while constantly beating with a fork or mini whisk. (Add a little oil at a time, waiting until the oil has 'disappeared', before adding more.) The whole process should take about 5 minutes--the mayonnaise will have risen in the bowl and turned a paler yellow. You should also be able to tip the bowl over without the mayonnaise falling out.", "Let the mayonnaise rest in the fridge, covered, for at least one hour before use. (This can also be made a night ahead.)", "Wash and thinly slice the scallions. Add them to a medium-sized bowl.", "About the lobster: my fishmonger happens to sell freshly-cooked, whole lobsters. You can also buy live lobsters, and cook them yourself.", "Chop your lobster into bite-sized pieces, and then add them to the medium bowl. Also add: the lemon juice, the cayenne, and the mayonnaise. Gently toss all ingredients together, to incorporate. Serve the salad slightly chilled."] | food52.com/recipes/18354-lobster-salad | 0Gathered
| ["Garlic", "garlic", "egg yolk", "mustard", "freshly ground black pepper", "canola oil", "salt", "Lobster", "scallions", "lobster", "lemon juice", "cayenne pepper", "garlic mayonnaise"] |
1,399,738 | Grilled Banana Bread French Toast | ["Banana Bread", "1-1/2 cups bananas, mashed (about 3)", "3/4 teaspoon vanilla extract", "1 egg or 1 chia \"egg\"", "3 tablespoons coconut oil, melted", "3 tablespoons honey or maple syrup", "1/3 cup coconut sugar", "1 tablespoon baking powder", "1/2 teaspoon cinnamon", "1/2 teaspoon sea salt", "3/4 cup coconut or almond milk", "1-1/4 cups gluten-free oats", "1-1/4 cups all-purpose gluten-free flour", "1 cup almond flour", "Frech Toast Egg Mixture", "3 eggs", "1/3 cup coconut or almond milk", "1/2 teaspoon vanilla extract", "1/2 teaspoon cinnamon", "coconut oil, for griling"] | ["Preheat oven to 350F.", "Line a loaf pan with parchment paper; set aside.", "Mash bananas and whisk all wet ingredients together.", "Whisk dry ingredients into wet, stirring just until combined.", "Pour into loaf pan and bake for 1 hour or until top golden and cracked and an inserted toothpick comes out mostly clean.", "Let cool on an iron rack fully before slicing into 9 to 12 slices.", "Light your grill or preheat grill pan.", "In a shallow bowl or dish, whisk all ingredients together. Dip cooled banana bread slices into the mixture, coating well.", "Oil grates or pan with coconut oil, and cook until grill marks form, about 2 min, and flip and repeat on other side for 2 min. Slice and grill pears if desired.", "Serve Banana Bread French Toast with optional grilled pears and honey."] | food52.com/recipes/77054-grilled-banana-bread-french-toast | 0Gathered
| ["Bread", "bananas", "vanilla", "egg", "coconut oil", "honey", "coconut sugar", "baking powder", "cinnamon", "salt", "coconut", "oats", "all-purpose", "almond flour", "Egg", "eggs", "coconut", "vanilla", "cinnamon", "coconut oil"] |
1,399,739 | Spelt-Cherry-Chia Seed Bread | ["2 tablespoons chia seeds", "2 tablespoons dried cherries", "1 cup warm water + 4 tablespoons", "10g fresh baker's yeast", "1/3 cup caster sugar", "1 egg, beaten slightly", "1/4 cup olive oil", "1 teaspoon kosher salt", "2 cups spelt flour", "1 cup bread flour"] | ["Soak your chia seeds and dried cherries in 4 tablespoons of water and set aside for 10 minutes to plump.", "In a large bowl (which has a lid, if possible), dissolve your yeast in the remaining 1 cup of warm water. Because you're using fresh yeast, you don't have to wait for the yeast to 'prove' (bubble/froth).", "To this yeast mixture, add the chia-cherry mixture using a dough whisk or a wooden spoon. Stir and then add the caster sugar, beaten egg, oil and salt. Gradually stir in the flour, one cup at a time until the dough pulls away from the side of your bowl. The dough is ready when it is even mixed without any dry patches.", "Partly cover the dough with a lid or loosely with cling-film/plastic wrap and allow the mixture to rise at room temperature for a couple of hours. Then refrigerate overnight, still with partly covered lid/loose cling film.", "On baking day, prepare a clean surface and lightly grease a loaf pan, set aside.", "Remove the dough from the container onto your work area and gently knead together. Then gently shape the dough into a rough rectangle and prepare to make the 'French letter fold'.", "Put the best side down (which will end up as the top) and begin. Bring in one of the long sides of the dough to the centre and follow with the other side. Be gentle so as not to push out all the air. Pinch the seam closed from one end to the other - it should look like a long, weird calzone - you want to shape your dough so it fills just under half of the pan - this will give it room to rise properly. Gently turn the dough over so it is now seam-side down.", "To seal the ends, using the side of your palm, press down one end to make a groove. Then fold the tapered end under the dough. Repeat at the other end. Place in the greased pan and then spray the top with some (olive) oil spray (to prevent the dough from sticking) and cover with cling film.", "Set the dough in a warm place and allow to rise till the dough fills the pan and is risen a touch above it. (I normally put my loaf in the oven to prove, making sure the oven is turned off and being careful to gently remove the risen dough before the next step - preheating)", "Pre-heat the oven to 175 degrees C and gently place the bread in the centre. Bake for about 40 minutes or until brown and an instant thermometer reads 190 degrees).", "Once the top is bronzed, remove from oven and let cool for at least ten minutes on a rack. Remove from pan and check the underside - if it is wet, return to the oven placing it wet side up (top side down) and let bake/dry out for another 5 minutes.", "Remove from the oven and allow cool down (on a rack) before serving and spreading with a delicious amount of salted butter."] | food52.com/recipes/10602-spelt-cherry-chia-seed-bread | 0Gathered
| ["chia seeds", "cherries", "fresh baker's yeast", "caster sugar", "egg", "olive oil", "kosher salt", "flour", "bread flour"] |
1,399,740 | Sambar Powder | ["Coriander seeds- 2tbsp", "Asafetida- 1 tsp", "Red chilies- 2", "Channa dhal- 2 tbsp", "Fenugreek seeds- 2 tsps", "Turmeric 2tsp"] | ["Dry roast the all ingredients and set aside.", "Grind all the roasted ingredients together.", "Store in an airtight container."] | food52.com/recipes/9729-sambar-powder | 0Gathered
| ["Red", "tsps", "Turmeric"] |
1,399,741 | Chicken And Andouille Smoked Sausage Gumbo | ["1/4 cup garlic powder", "1 cup diced yellow onion", "1 cup diced green bell peppers", "3/4 cup diced celery", "1 teaspoon cayenne pepper", "7 cups chicken stock", "1/2 pound andouille sausage", "2 ounces canola oil", "2 tablespoons gumbo file", "2 teaspoons kosher salt", "2 tablespoons black pepper", "1/2 cup butter", "1/2 cup all purpose flour"] | ["Start by melting the butter, set aside. Next toast the flour until dark brown whisk in the butter to form the roux, cook for 5 min. to cook off flour taste. Set aside. In a large roundo add the canola oil and saute the vegetables until aromatic, next add the spices and sausage cook for an additional 5 min. then add the roux and slowly start pouring in the chicken stock. Simmer for 20 min. season to taste, hold for service"] | food52.com/recipes/15426-chicken-and-andouille-smoked-sausage-gumbo | 0Gathered
| ["garlic powder", "yellow onion", "green bell peppers", "celery", "cayenne pepper", "chicken stock", "sausage", "canola oil", "gumbo file", "kosher salt", "black pepper", "butter", "flour"] |
1,399,742 | Refreshing Coconut Water And Watermelon Sparkling Non-Alcoholic Spritzer | ["Crushed Ice", "1/4 cup Watermelon Juice, strained", "1/4 cup Coconut Water", "1/2 cup Unflavored Seltzer"] | ["Fill glasses with crushed ice.", "Add watermelon juice, coconut water and seltzer.", "Gently stir and adjust to your tastes."] | food52.com/recipes/22166-refreshing-coconut-water-and-watermelon-sparkling-non-alcoholic-spritzer | 0Gathered
| ["Watermelon Juice", "Coconut Water", "Seltzer"] |
1,399,743 | Vegan Caesar Dressing | ["1/2 cup raw cashews, soaked", "2/3 cup water", "1 teaspoon dijon mustard", "1 tablespoon olive oil", "1 tablespoon nutritional yeast", "2 teaspoons garlic powder", "salt and pepper to taste"] | ["Place cashews in a pot with water to cover, and bring to a boil. Once boiling, let the cashews simmer for at least 10 minutes to soften.", "Blend all ingredients in a high-speed blender, adjusting garlic powder, nutritional yeast, salt and pepper to taste. The amounts listed above are what I used", "I used this dressing over lacinato kale and chopped heriloom tomatoes. I also added vegan parmesan cheese (recipe: https://minimalistbaker.com/how-to-make-vegan-parmesan-cheese/).", "This dressing can be refrigerated for up to a week! You may need to add water as it thickens in the refrigerator."] | food52.com/recipes/77618-vegan-caesar-dressing | 0Gathered
| ["cashews", "water", "mustard", "olive oil", "nutritional yeast", "garlic", "salt"] |
1,399,744 | Spring Salad With Asparagus And Soft-Boiled Eggs | ["1 egg", "1 small head tender green lettuce", "5 stalks asparagus", "1 tablespoon balsamic vinegar", "1 squeeze lemon juice", "1 tablespoon honey", "1 handful fresh parsley or cilantro leaves, finely chopped", "1 splash olive oil", "1 two-inch cube feta, crumbled", "Salt & pepper"] | ["To soft-boil the egg, bring a small saucepan of water to a boil and gently lower in the egg. Simmer for 6 to 8 minutes (depending on whether your egg is smallish or rather large) then remove and place immediately in a small bowl of ice water. Peel underwater and carefully slice into quarters.", "Arrange the leaves from your head of lettuce to make a nice nest on your plate. Cut your raw asparagus stalks into one-inch pieces and scatter over the lettuce. Whisk together the balsamic, lemon juice, honey and fresh herbs, then slowly add olive oil, whisking and adding until the dressing reaches your desired thickness. Sprinkle the dressing over the salad, then crumble feta on top and nestle in your egg quarters. Finish with a sprinkling of salt and pepper."] | food52.com/recipes/17091-spring-salad-with-asparagus-and-soft-boiled-eggs | 0Gathered
| ["egg", "head tender green lettuce", "stalks asparagus", "balsamic vinegar", "lemon juice", "honey", "handful fresh parsley", "olive oil", "feta", "Salt"] |
1,399,745 | Uproot "Reverse Pairing": Puerco Bravo (Braised Pork With Spicy Potatoes) | ["1 1/2 pounds boneless pork shoulder", "1 large russett potato", "1 cup chopped sweet onion", "5 cloves garlic, minced", "24 ounces tomato puree*", "2 ounces salt pork cut into small dice (or substitute thick pancetta)", "1 teaspoon red pepper flakes", "1 to 2 jarred roasted red peppers (\"piquillo\" in Spain) (optional)", "2 bay leaves", "1 cup meat or poultry stock", "2 tablespoons lard or olive oil", "Salt and pepper"] | ["In a large skillet heat the lard or oil to just short of smoking.", "Brown the meat on all sides, either whole or in chunks -- your choice.**", "Wash the potato and cut into cubes.", "Transfer the meat to your slow cooker or braising pot", "In the same pan you used for browning your pork, quickly saute the garlic and onion. Add that mix to the pot followed by pepper flakes, roasted peppers if using, and bay leaves. Followed by assault and battery to your preference. That would be salt and pepper.", "Add the tomato puree, potatoes, and stock to your pot. For a good braise, the liquid should not quite cover the meat. In a slow cooker, set to low; this should now take about 5 hours. On the stovetop it should cook to completion in around two hours, but you will need to keep your eye on it.", "A crisp green salad would be nice, too, along with your Uproot sauvignon blanc.", "*I like to use Italian-style tomato puree, which is usually looser than the American style. My go-to bottled brand is Carmelina, which weighs in at 680 grams.", "** Served \"ragu\" style, the sauce could be used by itself over a pasta with the meat reserved as a course by itself."] | food52.com/recipes/21611-uproot-reverse-pairing-puerco-bravo-braised-pork-with-spicy-potatoes | 0Gathered
| ["pork shoulder", "potato", "sweet onion", "garlic", "tomato", "salt pork", "red pepper", "red peppers", "bay leaves", "meat", "lard", "Salt"] |
1,399,746 | Cheese & Herb Focaccia | ["Dough", "12 ounces lukewarm water", "2-3 tablespoons olive oil", "2 teaspoons salt", "2 teaspoons organic sugar", "4 cups bread flour (or all purpose)", "1 teaspoon Italian seasoning", "1 teaspoon Weber roasted garlic & herb", "2 teaspoons active dry yeast", "Focaccia Topping", "2 tablespoons olive oil", "1 teaspoon salt", "1/2-3/4 cups fresh Parmesan cheese", "10 finely chopped fresh basil leaves", "2-3 teaspoons organic cornmeal"] | ["Using a stand mixer add the ingredients in order.", "Turn on to setting number two, and mix for 8 minutes.", "After 8 minutes, remove the dough, spray the bowl with cooking spray, and place the smoothed out dough back in the mixing bowl.", "Cover with plastic wrap and allow it to rise for one hour.", "Spray an 11x17 baking sheet with cooking spray and sprinkle the cornmeal over it evenly.", "Pull out the dough carefully and stretch it in the air, then press it evenly on the baking sheet.", "Dip your fingertip in olive oil and press indentations all over the dough in rows.", "Using a pastry brush, evenly spread the olive oil on the dough.", "Sprinkle the salt evenly, then the Parmesan cheese and fresh basil.", "Bake at 425* for 15-17 minutes until golden, crispy, and the cheese is melted.", "WATCH ME MAKE THIS ON YOUTUBE:\r\nDASH OF AMY"] | food52.com/recipes/80744-cheese-herb-focaccia | 0Gathered
| ["Dough", "water", "olive oil", "salt", "sugar", "bread flour", "Italian seasoning", "garlic", "active dry yeast", "Focaccia Topping", "olive oil", "salt", "Parmesan cheese", "fresh basil", "cornmeal"] |
1,399,747 | Skeleton Key — A Cocktail | ["1 1/2 ounces Bulleit Bourbon", "3/4 ounce Elderflower liquor", "3/4 ounce lemon juice", "2 1/2 ounces ginger beer", "8 dashes angostura bitters"] | ["Add ice to a tall glass of your choice. The good thing about entertaining with this cocktail is that you can use whatever is on hand!", "Add all ingredients (less the bitters). Then, top with the Angostura so it floats on top and do not stir to see waterfall effects. Garnish with a lemon slice or twist if you want a fancier vibe. Serve!", "(For a splash of sweetness, add rosemary simple syrup! Boil 1 cup of water, turn off the heat, stir in 1 cup sugar and add rosemary. Steep for 10 minutes. Strain out rosemary and refrigerate!)"] | food52.com/recipes/65844-skeleton-key-a-cocktail | 0Gathered
| ["Bourbon", "Elderflower", "lemon juice", "ginger beer", "bitters"] |
1,399,748 | Cranberry Apple Compote | ["24 ounces Fresh cranberries (2 bags)", "1/2 cup water", "1 cinnamon stick", "1 1/2 turbinado sugar", "1/4 cup orange juice", "1 to 2 apples (1 large Gala or 2 small fuji or pink lady)", "1/4 teaspoon ground allspice", "1/8 teaspoon freshly ground nutmeg (or more if purchased ground)", "1/2 cup toasted, cooled walnuts", "1 to 2 tablespoons Calvados or brandy. Calvados is is an apple brandy", "1 rounded tablespoons orange zest"] | ["Place the cinnamon stick, allspice, sugar and 1 bag (12 oz) of cranberries in a heavy saucepan with the water; cook over moderate heat. Stir occasionally until you hear some of the cranberries start to pop. x\r\n\r\n\r\n Tastes good cold, hot, warm, room temp...you get the picture.\r\n\r\nNOTE:", "Add 1/2 of the second bag of cranberries (6 oz) and simmer for an additional 5 minutes, stirring occasionally", "Peel and core the apple(s) and dice into small pieces, about the size of your pinky nail. Add to the cranberry mixture along with the rest of the crannies and the walnuts.", "Add the 1/4 cup of orange juice and the orange zest. Cook for another 5 minutes.", "Add the Calvados cooking another minute until blended.", "Remove from heat and remove the cinammon stick.", "NOTE: Feel free to make this sweeter. We don't like it overly sweet, though I know the kids might eat more of it if it were sweeter. \r\n\r\nLet it cool and taste it. If it needs more sweet, place a 1/4 cup sugar with 1/2 cup water until sugar dissolves; then mix it and let it sit for a few days. By the way, I usually make this a week in advance. It lasts for weeks."] | food52.com/recipes/15095-cranberry-apple-compote | 0Gathered
| ["cranberries", "water", "cinnamon", "turbinado sugar", "orange juice", "apples", "ground allspice", "freshly ground nutmeg", "cooled walnuts", "Calvados", "orange zest"] |
1,399,749 | Putanesca Sauce | ["1 pound rotini", "3 tablespoons olive oil", "2 cloves chopped garlic", "1 can diced tomatoes", "1/2 cup chopped black olives", "2 teaspoons capers, rinsed", "1 teaspoon red pepper flakes", "1/2 teaspoon dried oregano", "1 pinch black pepper", "2 tablespoons chopped parsley"] | ["Cook pasta according to directions, drain.", "In a medium saucepan, saute garlic in oil. Stir in tomatoes and juice, olives, red pepper flakes, capers and oregano.", "Cook 15 minutes or until sauce thickens. Add parsley and serve over cooked pasta."] | food52.com/recipes/18039-putanesca-sauce | 0Gathered
| ["rotini", "olive oil", "garlic", "tomatoes", "black olives", "capers", "red pepper", "oregano", "black pepper", "parsley"] |
1,399,750 | Pear And Dried Cherry Crostata | ["Crust", "3 tablespoons semolina flour", "2 1/4 cups unbleached all-purpose flour", "1/4 cup sugar", "1 teaspoon kosher salt", "1 cup chilled unsalted butter or solid coconut oil, cut into tablespoon size pieces", "3-4 tablespoons ice water", "Pear and Dried Cherry Filling", "1/4 cup madeira, sherry, or dry port", "1/4 cup dried cherries", "3 pears, such as red, Bosc, or Anjou, or a combination", "2 teaspoons lemon juice", "2 teaspoons unbleached all-purpose flour", "1 tablespoon sugar", "1 tablespoon honey", "1/2 teaspoon freshly ground black pepper"] | ["For the crust, in the bowl of a food processor fitted with a metal blade, combine the flours, sugar, and salt and pulse to combine.", "Add the butter or solid coconut oil and, with a spoon, coat each piece with the flour mixture. Pulse to create coarse meal, 15 or 20 times. Add the lemon juice and drizzle in 3 tablespoons water. Pulse until the dough comes together, 12 or 15 times. Do not overwork. Transfer this crumbly mixture onto a large piece of parchment paper and press the mixture into a ball with your hands.", "Knead in the remaining 1 tablespoon water, if necessary, to bring the dough together.", "Preheat the oven to 400\u00b0F.", "Shape the dough into a flat disk with your hands, place between 2 sheets of parchment, and roll to make a 14-inch circle. Transfer the dough, still on the bottom parchment, onto a baking sheet and chill.", "For the filling, in a small saucepan warm the Madeira over low heat. Transfer to a small bowl, add the dried cherries, and allow them to plump, about 15 minutes.", "Core and cut the pears (leaving the skin on) into 3/4-inch cubes, transfer to a medium bowl, and toss with the lemon juice. Add the flour and sugar to the pears and toss to combine.", "Spread the honey on the crust 3 inches from the edge. Sprinkle the black pepper over the honey. Arrange the pears on the dough, covering the honey portion only. Drain the cherries and sprinkle all around the pears. With your hands, carefully fold the 3-inch border of dough over the fruit, overlapping it as necessary. (The dough needs to be cold when it goes into the oven, so work quickly, or re-chill before baking.)", "Bake for 35 minutes, rotating the sheet a few times. Reduce the temperature to 350\u00b0F and bake until the crust is golden and the fruit is fork-tender, 10 to 15 minutes more. Keeping the crostata on the parchment paper, transfer it to a cooling rack. Allow it to cool for at least 20 minutes.", "Note: This recipe can be adapted throughout the year with seasonal fruit from the farmer's market."] | food52.com/recipes/34350-pear-and-dried-cherry-crostata | 0Gathered
| ["Crust", "flour", "flour", "sugar", "kosher salt", "butter", "water", "Filling", "madeira", "dried cherries", "red", "lemon juice", "flour", "sugar", "honey", "freshly ground black pepper"] |
1,399,751 | Butternut Tomato Sauce | ["1 quart homemade or quality commercial pasta tomato sauce", "2 cups frozen pureed butternut squash", "1 handful freshly grated romano or peccorino cheese", "2 pieces Optional: Italian sweet or hot sausage, cooked"] | ["Open and saute the meat from two links of either sweet or hot Italian sausage and, break into small bits. Drain fat as much as possible and set aside. Warm approximately one quart of homemade tomato pasta sauce or use a quality brand from the grocery store. Defrost an approximately 12 ounce box of frozen butternut squash puree and add to the sauce. Then add the crumbled sausage meat. Stir and heat to desired temperature. Add a handful (about a quarter cup) grated Romano Peccorino cheese.", "Use this sauce directly on pasta or use in place of tomato sauce in casseroles. It is also very good on cheese ravioli as a vegetarian entree (omitting sausage) and as a pizza base. It's great when you need a very quick meal--ready by the time your pasta cooks."] | food52.com/recipes/22329-butternut-tomato-sauce | 0Gathered
| ["tomato sauce", "frozen pureed butternut squash", "handful freshly", "Italian sweet"] |
1,399,752 | Cholula Chicken | ["1 cup Cholula Hot Sauce", "3 chicken half breasts, boneless and skinless", "1 medium white onion", "2 large red bell peppers", "1 clove garlic", "1/2 to 1 stick butter, approx", "most of a stick margarine", "couple pinches freshly grated black pepper"] | ["cut chicken breasts in half, lengthwise, then cut into half inch pieces. cut off all the icky parts and put meat in a bowl with enough Cholula Hot Sauce to coat every piece. set aside to soak.", "julienne strip bell pepper and onion, mince garlic. saute bell pepper in butter, add onion, grate pepper, saute until soft. toss in garlic for the last minute or so. with a fork, remove from pan leaving as much of the butter as possible. cover and set aside.", "melt margarine in pan and pour onto chicken pieces. toss and mix really well. put all the chicken into the hot frying pan and cook it well, turning it frequently, if it gets too wet, remove most of the juices and margarine. when it's cooked add the bell pepper and onions back into the pan and stir-fry until hot. at this point I sometimes add a tiny bit more Cholula Hot Sauce.", "Wrap a heaping amount in a tortilla along with some grated cheese or sour cream or REALLY GOOD GUACAMOLE! Serve it with some Spanish rice on the side and enjoy!", "Leftovers, if there are any, go really good in quesadillas or folded in an omelet or even tossed in a salad!"] | food52.com/recipes/26533-cholula-chicken | 0Gathered
| ["Cholula", "chicken", "white onion", "red bell peppers", "clove garlic", "butter", "margarine", "couple"] |
1,399,753 | Divorced Women'S Chicken | ["1 whole chicken from the butcher", "1 1/2 cups lemon juice", "1 1/2 cups orange soda", "1 handful salt, pepper, onion powder", "2 sprigs rosemary and thyme", "2 heads of garlic", "1/3 cup honey", "2 sticks of butter melted", "canola oil", "4 bay leaves"] | ["Put enough canola oil on the bottom of your baking pan to coat it, then put the chicken in.\r\nMelt the 2 sticks of butter, set aside to cool for a few minutes.\r\nIn the meantime, mix together your lemon juice and orange soda.\r\nPour the melted butter all over the entire chicken including the legs and wings.\r\nSeason the entire chicken liberally with the salt, pepper and onion powder all over the chicken, including the sides and under the wings and legs.\r\nDo the same with the rosemary and the thyme. \r\nPour the honey all over the top and sides of the chicken, including the legs and wings.\r\nPour the lemon juice and soda mixture into the pan along with the bay leaves.\r\nAdd the crushed garlic cloves to the top of the chicken.", "Bake at 350 degrees for 2 hours depending on the size of the chicken. If the chicken is on the smaller size, 2 hours should be sufficient."] | food52.com/recipes/75156-divorced-women-s-chicken | 0Gathered
| ["chicken", "lemon juice", "orange soda", "handful salt", "rosemary", "garlic", "honey", "butter", "canola oil", "bay leaves"] |
1,399,754 | Pickled Fennel With Orange Zest | ["1-2 fennel bulbs, stalks removed", "1 cup white wine vinegar", "1/2 cup water", "3 tablespoons sugar", "2 cloves garlic, smashed", "1 teaspoon red pepper flakes", "1 teaspoon yellow mustard seeds", "2 tablespoons orange zest"] | ["Slice the fennel into very thin slivers. Thoroughly rinse the fennel and set aside.", "Add all remaining ingredients to a small saucepan and bring to a boil. In the meantime, tightly pack the sliced fennel into a glass jar and set aside. Remove the saucepan from the heat and allow the brine to cool slightly, about one to two minutes. Pour the brine into the jar, being sure to cover the fennel completely. Allow to cool to room temperature. Seal the jar with a tight fitting lid. When kept covered and chilled, the pickles will keep well for 1-2 weeks."] | food52.com/recipes/25509-pickled-fennel-with-orange-zest | 0Gathered
| ["fennel bulbs", "white wine vinegar", "water", "sugar", "garlic", "red pepper", "yellow mustard seeds", "orange zest"] |
1,399,755 | Braised Artichoke Hearts | ["10 medium artichokes", "1 lemon's juice, for rubbing", "3 tablespoons olive oil", "3 slices pancetta cut into ribbons", "6 garlic cloves, lightly crushed", "1 medium onion, thinly sliced", "1 medium carrot (yield about 1 cup), thinly sliced into discs", "1 cup fruity, dry white wine", "4 sprigs of fresh thyme", "2 bay leaves", "2 tablespoons fresh lemon juice", "salt and pepper to taste"] | ["Cut the stems of the artichokes to about 1 inch below the base. Cut off the artichoke tops just above the heart, then snap off three or four rows of leaves from the base. Peel all the green from the artichoke bottoms and stems.", "As you work, place the prepped hearts in a bowl of cold water acidulated with the lemon's juice (your fingers will become stained from peeling, so consider gloves.)", "Spread open the remaining pale inner leaves of each artichoke, and use a small spoon or melon baller to remove the fluffy choke and tiny, sharp-pointed inner leaves. Return to the acidulated water.", "Heat the oil over medium heat in a pan and add the pancetta.", "After a couple of minutes add the onion, carrot and the garlic. Cook until the onion begins to turn golden, and the carrots caramelize slightly", "Add the artichokes, stem side up.", "Add the thyme, bay, salt and pepper.", "Pour the wine over the vegetables and add enough water to barely cover the artichoke bottoms. Cover and cook over medium heat for about 30-40 minutes, or until the hearts are tender when pierced.", "Remove the lid and reduce the cooking liquid over high heat to concentrate the flavor.", "Taste - very important. Correct seasoning and add a splash of lemon juice.", "Serve warm over buttered basmati for dinner, or cool for a summer picnic, with bread to mop the plate clean."] | food52.com/recipes/17725-braised-artichoke-hearts | 0Gathered
| ["artichokes", "olive oil", "pancetta", "garlic", "onion", "carrot", "white wine", "thyme", "bay leaves", "lemon juice", "salt"] |
1,399,756 | Rachel'S Traditional Irish Soda Bread | ["3 1/3 cups whole wheat flour", "1/2 cup all purpose flour", "2 tablespoons wheat germ", "3 teaspoons rolled oats", "2 cups buttermilk", "1 teaspoon baking soda", "1 teaspoon salt", "1 teaspoon sugar", "2 tablespoons canola/sunflower oil"] | ["Pre heat your oven to 375 degrees. You can use a floured pizza stone or 1lb loaf pan.\r\nIf you use the loaf pan, make sure you lightly grease it for easy removal.", "In a large bowl, preferably a wide basin to make the mixing of the ingredients a lot easier, place all the dry ingredients. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Add the oil. Mix well with a wooden spoon and you may add more buttermilk if you wish. It should not be too dry.", "I usually make a round loaf of bread. Flour your hands then place the dough on the floured pizza stone. Using the tip of a 'SHARP' knife, make a cross in the bread. Sprinkle with some extra oats if you wish for a rustic look. Bake for 45 minutes.\r\nRemove and place on a wire cooling rack."] | food52.com/recipes/16537-rachel-s-traditional-irish-soda-bread | 0Gathered
| ["whole wheat flour", "flour", "germ", "rolled oats", "buttermilk", "baking soda", "salt", "sugar", "canola/sunflower oil"] |
1,399,757 | Rustic Italian Torta | ["1 tablespoon extra virgin olive oil", "Several half inch slices of rustic Italian bread", "1 medium sweet onion, chopped", "3 garlic cloves, minced", "1/2 cup Pinot Grigio", "1 cup loosely packed Italian Flat Leaf Parsley leaves", "1/4 pound hard salami, roughly chopped", "1/4 pound prosciutto, roughly chopped", "2 pounds ground veal (I buy veal stew meat and grind it in my food processor)", "1/2 cup breadcrumbs (from rustic Italian loaf)", "1/4 cup milk", "2 eggs, beaten", "1/2 teaspoon sea salt", "1 teaspoon freshly ground black pepper", "1 cup shredded Parmesano Reggiano", "1/2 cup sun dried tomato slices in oil", "3 cups shredded mozzarella", "Fresh basil leaves to garnish"] | ["Preheat oven to 375 degrees.", "Line the outside of a 10 inch spring form pan with foil. Brush the inside bottom with olive oil, and line the inside bottom with bread slices.", "Add remaining olive oil to saute pan over medium heat and cook onions until they are 'blond'. Add garlic and cook another couple of minutes. Then add wine and cook until wine is reduced, about 8 minutes. Remove from heat and cool.", "Add parsley, salami and prosciutto to food processor and pulse to chop.", "Combine breadcrumbs and milk in small bowl and set aside.", "Place ground veal in large bowl. Add ground parsley and meat. Top with onion mixture. Then eggs, breadcrumbs, salt, pepper and finally parmesan cheese. With a fork, gently toss to combine these ingredients. Do not over-mix, or compact!", "Add half the meat mixture to the prepared spring form pan. Top with half the mozzarella cheese and half the sun-dried tomatoes. Top with remaining meat mixture. Bake for one hour. Top with remaining mozzarella cheese and sun dried tomatoes. Return to oven for 10 minutes. Remove from oven, tent with foil, and rest for 10 minutes.", "Run a knife around the inside of the pan. Remove sides from pan, leaving the bottom sitting on the foil to catch any stray drippings. With an offset spatula and a large bladed knife (or the largest thin spatula-like things you have), slide torta to serving plate, slice, garnish with fresh basil leaves and enjoy! Bon Appetito!"] | food52.com/recipes/3553-rustic-italian-torta | 0Gathered
| ["extra virgin olive oil", "Italian bread", "sweet onion", "garlic", "Italian Flat Leaf", "hard salami", "ground veal", "breadcrumbs", "milk", "eggs", "salt", "freshly ground black pepper", "tomato", "mozzarella", "Fresh basil"] |
1,399,758 | Spinach-Chicken-Feta Thin Crust Pizza + Variations | ["Creamy Garlic Pizza/Pasta Sauce", "1 1/3 cup heavy cream", "2 TBSP butter/magrarine", "2 TBSP minced garlic", "1/4 cup corn starch", "1 chicken bouillon cube", "pinch white pepper & salt", "1/3 cup Parmesan cheese", "Pizza Toppings", "1 14 oz bag frozen chopped spinach", "1 medium jar of mushroom stems & pieces (or fresh mushrooms if you have them)", "4 oz feta cheese, crumbled", "1/4 purple onion, halved, then sliced thin", "1 14 oz can of white meat chicken", "4 oz cheddar cheese shredded (for 2nd variation)", "1/4 green bell pepper, sliced thin", "dried oregano, pepper, salt"] | ["SAUCE: Melt the butter in a heavy saucepan along with the minced garlic. Sautee for 3 minutes over medium heat. Pour cold cream into the pan and follow with the cornstarch, chicken bouillon (crushed), parmesan cheese, salt and white pepper. Stir over medium heat with a whisk until smooth and thickened--add a little water if it thickens too much, but be sure to stir it all in. The consistency should be about that of mayonnaise.. Set aside.", "Preheat your oven to 425 degrees. Since the pizzas are thin crust they won't work well sitting directly on the rack--place them on dark metal pans or a pizza stone.", "Spread half the garlic cream sauce on the pizzas. Squeeze out the thawed spinach and sprinkle over the pizzas, then sprinkle the chicken pieces over both pizzas (break the pieces up with your fingers). Drain and squeeze the liquid from the mushrooms and distribute pieces over both pizzas. On one pizza add the shredded cheddar and green pepper slices. On the other pizza add the crumbled feta and the purple onion slices.", "Sprinkle both pizzas with oregano,salt and pepper, then slide into the oven for 14 minutes. Use a pizza cutter to cut 6 slices, and serve with fresh salad. NOTE: you can also cut the pizzas into square slices and serve as hor d'oeuvres.", "Variation: Use the same white sauce, but pick up a pack of Pepperoni, usually by Hormel, at the Dollar Tree, and add green bell pepper slices, purple onion, mushrooms and Mozzarella cheese (also from the Dollar Tree!)--Photo included!"] | food52.com/recipes/34471-spinach-chicken-feta-thin-crust-pizza-variations | 0Gathered
| ["Garlic", "heavy cream", "butter", "garlic", "corn starch", "chicken", "white pepper", "Parmesan cheese", "Toppings", "spinach", "mushroom stems", "feta cheese", "purple onion", "white meat", "cheddar cheese", "green bell pepper", "oregano"] |
1,399,759 | Crispy (Fried) Chickpeas | ["olive oil", "2 cups chickpeas", "1/2 teaspoon sea salt, divided", "1/4 teaspoon smoked paprika", "zest of 1 lemon", "3 or 4 thyme sprigs"] | ["Heat about 1/2 inch of olive oil over medium-high heat in a Dutch oven or large wide skillet.", "Meanwhile, dry drained chickpeas with paper towels.", "When the oil is hot, use a strainer to carefully place half of the chickpeas in the oil. Fry until crispy and golden, about 5 minutes, stirring frequently.", "Use a strainer or slotted spoon to transfer the hot chickpeas to a plate lined with paper towels. Transfer to a small owl and season and toss with 1/4 teaspoon salt and paprika.", "Fry the remaining half of the chickpeas with the thyme, stirring frequently, and drain them on paper towels. Toss this batch in a small bowl with 1/4 teaspoon salt and lemon zest. Serve immediately."] | food52.com/recipes/27522-crispy-fried-chickpeas | 0Gathered
| ["olive oil", "chickpeas", "salt", "paprika", "thyme"] |
1,399,760 | Boozy Beer Float (Peppered Honey-Pear Ice Cream With Saison Dupont) | ["For the honey-pearl swirl:", "10 grams freeze-dried pears, ground into a fine powder", "55 grams honey", "20 grams apple juice", "10 grams turbinado sugar", "25 grams toasted walnuts, chopped", "For the ice cream base and assembly:", "5 grams corn starch or tapioca starch", "220 grams whole milk, divided", "225 grams cream", "50 grams turbinado sugar", "30 grams nonfat dry milk", "20 grams corn syrup or tapioca syrup", "4 to 5 turns black pepper, to taste", "Zest of one small orange", "1 bottle Saison DuPont", "1 orange peel, for garnish", "Nutmeg, for garnish (optional)"] | ["Combine the freeze-dried pears, honey, apple juice, and sugar in a small sauce pan and whisk to combine. Bring the mixture to a simmer over medium heat, stirring with a rubber spatula until the sugar and pear powder have dissolved. Simmer until it reduces to a syrup, about 10 to 15 minutes, then stir in the walnuts and set it aside to cool.", "In a small bowl, whisk together the starch and 20 grams of the whole milk until smooth to make a starch slurry. Set aside.", "In a sauce pan, combine the remaining 200 grams of whole milk with the cream, sugar, nonfat dry milk, corn syrup, and pepper. Whisk vigorously until the dry ingredients are well-incorporated, then set it over medium heat. Prepare an ice bath for your finished mix.", "Bring the mixture to a boil, then lower it to a simmer for 4 to 5 minutes. Remove from the heat and add the starch slurry (you may need to whisk the slurry again prior to adding it to ensure the starch is still suspended in the milk and not stuck to the bottom of the bowl). Return the pan to heat and return to a simmer while stirring. After a few minutes, the mixture will begin to thicken.", "Once it starts to thicken, remove it from the heat and pour it into a bowl over your prepared ice bath-be careful that the ice bath doesn't overflow into the cream mixture. Blend well with an immersion blender and allow the mix to fully cool. Age in the refrigerator overnight, or for a minimum of four hours.", "Remove the mix from the refrigerator, add orange zest, and blend again with immersion blender. Pour into an ice cream machine and freeze according to manufacturer's instructions.", "Once frozen, alternate scoops of the ice cream base with the honeyed pear swirl into an airtight container. Freeze for another six hours or overnight.", "To build the floats, place two generous scoops of the ice cream in a tumbler. (I prefer low, wide rimmed tumblers as opposed to beer mugs or pint glasses. This allows a more equitable ice cream-to-beer ratio per bite or sip.) Because this beer is highly carbonated, tilt and pour a quarter to a half of the bottle gently down the side of the glass, allowing for a thick head to settle on top of the ice cream. You'll get a little beer volcano if you pour too aggressively. Repeat with 2 to 3 more glasses.", "Garnish with an orange peel and, if you're feeling spicy, a little grated nutmeg. Serve with a straw and a spoon, and enjoy!"] | food52.com/recipes/35411-boozy-beer-float-peppered-honey-pear-ice-cream-with-saison-dupont | 0Gathered
| ["honey", "powder", "honey", "apple juice", "turbinado sugar", "walnuts", "base", "corn starch", "milk", "cream", "turbinado sugar", "nonfat dry milk", "corn syrup", "turns black pepper", "orange", "orange peel", "Nutmeg"] |
1,399,761 | Raw Salted Caramel Filled Chocolates | ["For the Salted Caramel", "2 tablespoons organic tahini", "6 organic medjool dates", "pinch cinnamon", "1/4 teaspoon natural vanilla bean extract", "1/4 teaspoon himalayan sea salt", "1 tablespoon water (more if needed)", "For the Raw Chocolate", "1 cup raw cacao butter", "1 cup organic cocoa powder", "1/4 cup maple syrup or to taste"] | ["Place all ingredients into vitamix (or high speed blender).", "Blend until a thick caramel like texture is formed. Set aside.", "In a double broiler, grate 1 cup of cacao butter into the top portion. Place on low heat, allowing it to melt - stirring occasionally.", "Meanwhile, using coconut oil - lightly cover silicone ice cube tray or use a chocolate mould.", "Once all the cacao butter has melted, remove from heat and slowly whisk in the cocoa powder and maple syrup.", "Fill your ice cube, or chocolate tray about 1/2 way. Next using a teaspoon, carefully drop the caramel into each section. Pour the remaining chocolate over the caramel to fill the tray.", "Place in fridge and let it harden. Once it is cooled and hard, carefully remove from the tray."] | food52.com/recipes/68422-raw-salted-caramel-filled-chocolates | 0Gathered
| ["Caramel", "tahini", "dates", "cinnamon", "natural vanilla bean", "salt", "water", "Chocolate", "cacao butter", "cocoa", "maple syrup"] |
1,399,762 | Blackberry Crumble | ["Crumble Topping", "1 cup Flour", "1 cup Brown Sugar", "1 teaspoon Salt", "1 teaspoon Baking Soda", "1 stick Butter", "1 Egg", "Berry Filling", "6-8 pints Berries", "1/2 cup Brown Sugar", "1 tablespoon Corn Starch or Flour (thickener)"] | ["In advance, make the crumble by mixing the dry ingredients, pulsing in cold butter and egg until the mixture resembles small pebbles. Freeze in a baggie.", "Rinse the berries and drain. Allow to macerate for a few hours or all day with the sugar and cornstarch. They should get nice and juicy.", "Grease individual baking dishes. Put a little of the crumble mixture into the bottom of each one. Put in the macerated berries. Pour excess juice over. Top with Crumble topping, allowing it to fall naturally into the nooks between berries.", "Put the baking dishes on a parchment lined cookie sheet to catch overflows.", "Bake at 350 for 45 minutes to an hour. This will depend on your dish size and oven. It's done when the filling is bubbling, and the topping slightly browned.", "Allow to cool at room temperature, the flavor gets better with a little time. Serve with honey vanilla bean ice cream or whipped cream."] | food52.com/recipes/23184-blackberry-crumble | 0Gathered
| ["Crumble Topping", "Flour", "Brown Sugar", "Salt", "Baking Soda", "Butter", "Egg", "Filling", "Berries", "Brown Sugar", "Starch"] |
1,399,763 | Nan Khatai | ["1 pound unsalted butter, room temperature", "1 3/4 cups sugar", "4 cups all-purpose flour", "1 tablespoon baking powder", "1 tablespoon cardamom seeds (coursely ground)"] | ["Preheat your oven to 350 degrees.", "Cream together the butter and the sugar until light and fluffy.", "Add the flour, baking powder and cardamom seeds. Mix well to combine.", "Roll the dough into little 1/2 inch balls and bake for 10-15 minutes, or until the bottoms are lightly brown."] | food52.com/recipes/9329-nan-khatai | 0Gathered
| ["butter", "sugar", "all-purpose", "baking powder", "cardamom seeds"] |
1,399,764 | Asian Fried Noodles | ["7 ounces udon noodles", "2 ounces peas", "2 ounces mung bean sprouts", "1 red bell pepper", "1/2 teaspoons szechuan pepper", "1/2 bunches cilantro", "1 tablespoon sesame oil", "3 eggs", "2 tablespoons light soy sauce", "2 tablespoons roasted, salted peanuts"] | ["Cook noodles and peas in boiling salted water for 3 minutes. Drain in a sieve over a bowl, reserving 50 ml cooking water. Drain noodles and peas well.", "Rinse sprouts and drain well in a sieve. Halve bell pepper, remove seeds, rinse and cut into thin strips. Coarsely crush Szechuan pepper in a mortar. Rinse cilantro, shake dry, pluck leaves and chop coarsely.", "In a non-stick pan or wok, fry pepper in sesame oil over medium heat for about 2 minutes, stirring constantly. Mix in noodles, peas and reserved water. Continue to cook and stir until liquid has evaportated.", "In a small bowl, whisk together eggs, soy sauce and Szechuan pepper. Pour over noodles and stir until cooked.", "Mix cilantro and sprouts with noodles. Arrange noodles on plates and sprinkle with peanuts to serve."] | food52.com/recipes/59193-asian-fried-noodles | 0Gathered
| ["udon noodles", "peas", "bean sprouts", "red bell pepper", "szechuan pepper", "cilantro", "sesame oil", "eggs", "soy sauce", "peanuts"] |
1,399,765 | Coffee Sauce | ["Butter 30 grms", "Flour maida 15 Grms", "Black coffee 300 ml", "Sugar 30grms", "Vanilla essence 2 drops", "Egg Yolk 1"] | ["Melt the butter in a small saucepan and mix in the flour", "Add the coffee gradually and stair until boiling", "Simmer slowly for 5 minutes", "Add sugar and Vanilla", "Just before serving stir in the egg yolk", "Do not allow the sauce to boil again."] | food52.com/recipes/11287-coffee-sauce | 0Gathered
| ["Butter", "Flour", "Black coffee", "Sugar", "Vanilla", "Egg"] |
1,399,766 | Stovetop Green Bean “Casserole” | ["1 pound shallots, peeled and thinly sliced", "6 tablespoons kosher salt, plus more to taste", "3 tablespoons vegetable oil, more or less as needed", "2 pounds green beans, stems trimmed", "2 tablespoons unsalted butter", "1 1/4 pounds cremini mushrooms, washed and sliced", "3 cups heavy cream", "1/2 teaspoon freshly ground black pepper"] | ["Fill a big pot with water (at least 6 quarts), cover, and set on the stove over high heat.", "While that comes to a boil, pan-fry the shallots: Find the largest skillet you have (mine is 12 inches in diameter) and add enough vegetable oil to create a thin (figure about 1/4-inch) layer coating the bottom. Add the shallots in an even layer, then set on the stove over high heat. (Yep, this means you're starting the shallots in room-temp oil. It's on purpose!) When the shallots start hissing and bubbling, lower the heat to medium. Cook until deeply golden brown-lowering the heat and stirring as needed to ensure even cooking-about 15 minutes. Remove to a paper towel-lined surface to cool. Season with a pinch of salt.", "Discard the oil and wipe out the skillet to remove any excess. Add the butter and set on the stove over medium-high heat. When the butter has melted, add the mushrooms. Season with a big pinch of salt. Use tongs or a wooden spoon to toss the mushrooms, making sure they're evenly coated. Cook, stirring once or twice, for about 10 minutes-until all the mushroom-y liquid is gone and they're beginning to brown and stick to the bottom of the pan.", "Pour the cream into the pan with the mushrooms. Add 1 teaspoon salt plus the black pepper, and stir to combine. Bring to a boil. Continue to boil, stirring frequently to prevent burning, for about 13 minutes, slowly reducing the heat toward the end. (Psst: For most of this time, the boil should be rolling and exciting, not timid. This intense heat not only reduces the cream, but also infuses all that great mushroom flavor and color.) By the end, the sauce should be chestnut-y in hue, intensely flavored, and so thick that if you drag a wooden spatula or spoon across the bottom of the pan, it leaves a distinct trail for a couple seconds, like with a thick gravy.", "While the cream is reducing, cook the green beans: Add 6 tablespoons salt to the boiling water. (This is estimating 1 tablespoon Morton's kosher salt per 1 quart water. If you're using Diamond Crystal, use 2 tablespoons. And, of course, this can be adjusted to personal taste. This is the ratio I like best.) Now add the green beans. Cook for 3 1/2 minutes until bright green and just tender. Drain immediately and spread out on a towel to dry as much as possible. You don't want them at all wet when they go into the cream sauce.", "When the mushroom sauce is as thick as you want it, cut the heat and season with salt to taste. Add the green beans and toss to coat completely. Top with the crispy shallots and serve."] | food52.com/recipes/78156-stovetop-green-bean-casserole | 0Gathered
| ["shallots", "kosher salt", "vegetable oil", "green beans", "unsalted butter", "cremini mushrooms", "heavy cream", "freshly ground black pepper"] |
1,399,767 | The Almontina | ["Dough", "1/2 cup butter, at room temperature", "1/4 cup granulated sugar", "1/4 cup packed light brown sugar", "1 large egg", "1 teaspoon pure vanilla extract", "1 3/4 cups all-purpose flour or gluten-free all-purpose flour", "1/4 teaspoon baking powder", "Filling & Topping", "1/2 cup almond paste", "1 tablespoon heavy cream", "2 tablespoons milk", "1/2 cup sliced almonds", "confectioners' sugar, for dusting"] | ["In a large bowl, with an electric mixer, cream together the butter and sugars. Beat in the egg and vanilla.", "Sift together the flour and baking soda. Blend into the sugar mixture. Form the dough into two disks. The dough should resemble the texture of pie dough. Wrap the disks in plastic wrap and refrigerate for one hour.", "Meanwhile, make the filling. With a fork, blend the almond paste and heavy cream until smooth. Set aside.", "Preheat the oven to 350\u00b0F. Working with one disk at a time, on a lightly floured surface, roll to a 1/8-inch thickness. With a 1 1/2-inch round cookie cutter, cut out an even number of rounds. Place half of them on a baking sheet lined with parchment paper. Place 1/4 teaspoon filling in center of each. Brush the rim with a small amount of milk, carefully top each cookie with another round and gently seal the edges with your fingertip.", "Top each cookie with two almond slices and bake for 8 to 10 minutes, until the edges are golden. Cool for 3 minutes on the baking sheet, then transfer them to a wire rack to cool completely. Dust with confectioners' sugar and enjoy!", "FOR CHOCOLATE-FLECKED ALMONTINAS - add 1/4 cup mini chocolate chips to the almond filling.", "FOR LEMON-GLAZED POPPY ALMONTINAS - add 2 teaspoons poppy seeds to the filling. Omit the sliced almonds and sugar dusting and drizzle each cookie with a lemon glaze. Mix 1 cup confectioners' sugar, 1 1/2 tablespoons lemon juice and 1 teaspoon vanilla extract.", "FOR GLUTEN-FREE ALMONTINAS - Replace all-purpose flour with Bob's Red Mill 1-to-1 Gluten-Free Baking Flour."] | food52.com/recipes/74638-the-almontina | 0Gathered
| ["Dough", "butter", "granulated sugar", "brown sugar", "egg", "vanilla", "flour", "baking powder", "Filling", "almond paste", "heavy cream", "milk", "almonds", "confectioners"] |
1,399,768 | Mysteries Of Korea Town; Kalbi Style Flank Steak | ["1 1/2 pound flank steak (or use flanken ribs)", "1/4 cup dark soy sauce", "1/4 cup sesame oil", "1/2 ripe asian pear, peeled. Go ahead and eat the other half", "1 tablespoon gochujang or other chili bean paste, sriracha being your last resort", "1 tablespoon honey (or substitute maple syrup)", "1 tablespoon sesame seeds", "2 cloves chopped garlic", "1 small piece of ginger thinly sliced", "1 teaspoon gochugaru (very optional)**"] | ["Cut the peeled pear half into chunks and puree in your sturdy blender", "Add soy sauce, sesame oil, gochujang, gochugaru (if using) and honey to blender and pulse a few times", "Turn the blender contents into a bowl and add the garlic, ginger and sesame seeds to complete the marinade", "With a sharp knife score the top of the flank steak with four or five bias cuts. Cover the steak with the marinade and refrigerate for up to 8 hours", "Fire up your grill (remember wood is preferred). Grill the marinated steak turning only once. Test with an instant read thermometer for doneness---sorry, I don't trust the finger poke method. For me 120F works. After the steak has rested, slice very thinly, again on the bias", "*Note to cook: I like sriracha aka \"rooster sauce\" but it's become almost like ketchup in recipes. The chili and bean pastes add subtle and more complex flavor notes", "** If you can find it, this Korean hot red pepper powder is wonderful. I call it \"Korean crack.\" Wonderfully aromatic. I received some from a Korean born friend of mine and fell in love with it right away."] | food52.com/recipes/13423-mysteries-of-korea-town-kalbi-style-flank-steak | 0Gathered
| ["flank steak", "\u00bc", "\u00bc", "asian pear", "gochujang", "honey", "sesame seeds", "garlic", "ginger", "gochugaru"] |
1,399,769 | A Healthy Snack – Roasted Lentils | ["Roasted Lentils", "2 cups uncooked lentils (Any- black, brown, french, red)", "2 tablespoons olive oil", "1 tablespoon salt", "1 teaspoon black pepper", "1 teaspoon paprika powder", "1 teaspoon cinnamon powder", "Green Mango Salsa", "1 small green mango diced", "1/2 small red onion diced", "1 small tomato diced", "1/4 cup cilantro/mint leaves", "1 teaspoon freshly squeezed lemon juice", "salt and pepper to taste"] | ["Take 2 cups of uncooked lentils, sift through and rinse them throughly.", "Put the washed lentils in a saucepan with water, covering 2 inches above the lentils.", "Bring it to boil, lower the heat and let it simmer for 25 to 30 minutes. Stir the lentil occasionally. Overcooking the lentils will make them mushy, so cook them until they are soft from inside and still hold their shape.", "Remove from the heat, rinse lentils with cold water and drain well. Spread Lentils on clean kitchen towel or paper towel and let them dry for 15 mins.", "Heat oven to 300\u00b0F degrees.", "Put the cooked lentils in big bowl, coat them with olive oil, salt, pepper, paprika and cinnamon powder. Line the baking sheet with a parchment paper, spread the lentils and roast in the oven for 30-40 minutes until they are crunchy. Remember to give them a stir every 10 minutes during roasting.", "Take the pan out of the oven and let the lentils cool. Taste for seasoning and store in air-tight container. Lentils can be stored for 10-15 days.", "These lentils can be used to garnish salads or soups and as a quick snack with a green mango salsa.", "In a bowl, mix diced mango, onion, tomatoes and cilantro with one cup of roasted lentils. Season with salt and pepper and sprinkle freshly squeezed lemon juice. Give it a good toss and enjoy!"] | food52.com/recipes/28652-a-healthy-snack-roasted-lentils | 0Gathered
| ["Any- black", "olive oil", "salt", "black pepper", "paprika powder", "cinnamon powder", "Green Mango", "green mango", "red onion", "tomato", "cilantro/mint", "freshly squeezed lemon juice", "salt"] |
1,399,770 | Braised Chipotle Pork Hand Pies | ["1 1/2 cups shredded cooked pork or chicken", "2 tablespoons flour", "2 tablespoons unsalted butter", "1 1/2 cups chicken broth", "1 cup diced potatoes, boiled for 4 minutes", "1-2 chipotles in adobo sauce, minced", "1/2 cup shredded cheddar cheese", "2-3 rolls prepared pie crust", "cilantro to garnish"] | ["To make the slow cooked pork: Season a 2-3 lb pork shoulder liberally with salt, pepper, onion powder and garlic powder. Place it in a crock pot and add chicken broth to cover half of the pork shoulder. set the crockpot to low and let it go all night (about 8-10 hours is fine) in the morning shred the pork in the pot with the juices and set aside 1 1/2 cups for this recipe.", "Preheat oven to 350.", "In a small pot melt butter over medium heat.", "Add the flour to the pot.", "Whisk the flour and butter together, letting it bubble for about 1-2 minutes.", "While whisking, slowly add the chicken broth to the mixture.", "Bring the mixture to a boil and then reduce the heat to medium-low.", "The mixture should thicken in about 5-10 minutes.", "Turn off the heat and stir in the minced chipotle peppers, shredded pork and diced potatoes. Set the mixture aside.", "Flour your work area liberally.", "Roll out the pie dough gently and cut out circles using a 3 inch cookie cutter. (I used a dessert cup.)", "To assemble the hand pies, place about 2 tbsp of the pork mixture in the middle of a pie circle.", "Sprinkle about 1 tbsp of cheddar on top.", "Then lay another pie circle on top.", "Gently pinch the dough around the circle.", "Score the edges of the dough with a fork.", "Repeat until you've ran out of pie dough.", "Bake the pies for 30-35 minutes (or until the edges start to brown.)", "For the last 5 minutes, place about 1 tbsp of cheddar cheese on top of each pie.", "Serve with sprinkled cilantro on top."] | food52.com/recipes/31864-braised-chipotle-pork-hand-pies | 0Gathered
| ["pork", "flour", "unsalted butter", "chicken broth", "potatoes", "chipotles", "cheddar cheese", "crust", "cilantro"] |
1,399,771 | Focaccia Bread | ["1 1/3 cups Milk", "1 teaspoon Granulated Sugar", "1 3/4 teaspoons Instant Yeast", "3 1/4 cups All purpose Flour", "2 teaspoons Salt", "1/4 cup Olive Oil", "1/4 cup Tricolor Bell peppers", "1 teaspoon Dried Rosemary", "1/2 teaspoon Black pepper, Crushed or Powder"] | ["1. Heat the milk and turn off the flame. Stir in the sugar into the hot milk. When the milk is lukewarm sprinkle the yeast and allow to rest for ten minutes.", "2. Take a bowl and add flour and salt and mix well. Stir in the oil and yeast mixture. Mix it with your hands that dough comes together. Then knead the dough for four to five minutes. Now use the base of your palms to knead into a smooth pliable dough on a work surface or a clean kitchen platform.", "3. Roll the dough into a rough rectangle using a little corn flour, Carefully transfer the rolled dough into a greased 9\" by 12\" baking tray. Spread and shape the dough to fit into the tin.", "4. Allow to rest in a warm place for 1 1/2 to 2 hrs until the dough raises and doubles in size.", "5. After the dough is raised and doubled in size, make equally spaced indentations with your thumb or forefinger. Apply lots of Olive Oil on the top of the bread, Place the sliced bell peppers and Sprinkle the Dried Rosemary and some black pepper on it. Again sprinkle some Olive Oil on the topping.", "6. Bake in a Pre-heated oven at 200 C for 20-25 minutes."] | food52.com/recipes/58913-focaccia-bread | 0Gathered
| ["Milk", "Sugar", "Yeast", "Flour", "Salt", "Olive Oil", "Tricolor Bell peppers", "Rosemary", "Black pepper"] |
1,399,772 | Grilled Corn With Smokey Peach Butter | ["1/4 cup unsalted butter, slightly softened", "2 tablespoons (generous) really good quality peach preserves (you know, blue ribbon quality)", "1/8 teaspoon smoked sea salt, plus more for sprinkling", "6 ears of corn, shucked", "vegetable oil"] | ["In a small bowl, stir together the butter, peach preserves, and smoked salt. Taste and add more salt to taste. Store in the refrigerator until you're ready to use it, but take it out a bit early to soften.", "Fire up the grill. Rub each ear of corn with a little bit of oil. Then, grill over high heat, turning occasionally, until lightly charred on the outside and the kernels are just tender, about 12 minutes.", "Serve slathered with smokey peach-butter and sprinkle with additional smoked sea salt, if desired. And, if you really want to make sure the butter gets mixed in well, cut the grilled corn kernels from the cob and mix them with the butter in the bowl."] | food52.com/recipes/13838-grilled-corn-with-smokey-peach-butter | 0Gathered
| ["unsalted butter", "preserves", "salt", "corn", "vegetable oil"] |
1,399,773 | Shrimp Potato With Garlic Lemon Mayonnaise Sauce | ["3/4 pound Shrimp, deveined, peeled with tails on", "2 Small Potatoes about 2/3 lb", "1 cup canned Lima beans, drained", "5 tablespoons Milk", "4 teaspoons Lemon Juice", "2 teaspoons Grated Garlic Clove", "2 teaspoons Granulated Sugar", "3 tablespoons Flour", "3 tablespoons Corn Starch", "Vegetable Oil for deep fry"] | ["Cut potatoes into 1/4 inch round slices, wrap in a plastic wrap and heat in a microwave for 2 minutes or until tender.", "Make sauce. In a bowl, combine milk, mayonnaise, lemon juice, grated garlic clove, granulated sugar, salt and pepper. Mix well.", "In another bowl, combine flour and corn starch. Mix well.", "Sprinkle salt and pepper over shrimp and potatoes. Then coat them with flour and corn starch mixture.", "Heat vegetable oil in a frying pan, deep fry shrimp and then potatoes. Drain and put them into the sauce bowl. Add lima beans to the bowl too. Toss to coat."] | food52.com/recipes/15659-shrimp-potato-with-garlic-lemon-mayonnaise-sauce | 0Gathered
| ["Shrimp", "Potatoes", "beans", "Milk", "Lemon Juice", "Garlic", "Sugar", "Flour", "Starch", "Vegetable Oil"] |
1,399,774 | Magic Tropical Coconut Banana Muffins | ["1 banana, mashed", "2 tablespoons coconut oil, melted", "1/2 cup non-dairy milk (almond,rice, or soy)", "1 teaspoon apple cider vinegar", "1/2 cup passionfruit puree (or mango or other tropical fruit puree)", "2 tablespoons flax seed, ground", "1 cup almond flour", "1 1/2 cups unsweetened shredded coconut", "2 tablespoons coconut flour", "2 tablespoons tapioca starch", "1 teaspoon baking soda", "1 teaspoon baking powder", "1/2 teaspoon sea salt"] | ["Preheat oven to 350 degrees F and line 9 muffin tins with paper liners.\r\nPlace banana in large bowl and mash until thoroughly in puree form. Add oil, non-dairy milk, vinegar, (tropical) fruit puree, and ground flax. Give a good mix and let sit for 10 minutes for flax to emulsify the mixture.", "In the meantime, place almond flour, coconut, coconut flour, tapioca starch/flour, baking powder, baking soda, and sea salt in a small bowl and give a good mix to thoroughly incorporate. Add to wet mixture and give a good stir. Let sit for 5 minutes as the coconut flour needs this. Give a final mix and spoon (or use an ice cream scoop) into prepared muffin tins. Bake for 15 minutes or until golden brown on top and somewhat firm to the touch. Remove from oven and let sit in tins for another 15 minutes to firm up. Enjoy!"] | food52.com/recipes/22141-magic-tropical-coconut-banana-muffins | 0Gathered
| ["banana", "coconut oil", "non-dairy milk", "apple cider vinegar", "passionfruit puree", "flax seed", "almond flour", "coconut", "coconut flour", "tapioca starch", "baking soda", "baking powder", "salt"] |
1,399,775 | Taralli Al Vino Blanco (Taralli With White Wine) | ["1 cup sugar", "1 cup olive oil", "1 cup white wine", "7.5 cups pastry or all-purpose flour", "4 teaspoons baking powder", "Sugar or superfine sugar to finish"] | ["Heat the oven to 350 degrees.", "Mix the sugar and olive oil in a bowl. Heat the wine until it is lukewarm in a small saucepan over medium-low heat. Add the wine to the sugar-olive oil mixture and stir gently to blend.", "In a large bowl, blend the flour and baking powder. Slowly add the liquid mixture, stirring as you pour. Then use your hands to gently knead and gather the dough into a solid mass that has the consistency, roughly, of chocolate chip cookie dough without the chips.", "Flour a work surface and turn the dough onto it. Divide it into ten equal pieces.", "Working with one piece at a time, roll the dough into a \"spaghetti\" rope, about ten inches long and 1/4 inch thick. Cut the roll into thirds, and shape each piece into the tarallo shape. It looks like an oval with feet on the bottom, which could look like the Greek letter Omega or, to my sons' eyes, the shape of the pink breast cancer ribbon!", "Sprinkle each tarallo with sugar or superfine sugar. Using a thin spatula or your hands, transfer each individually to a cookie sheet.", "Bake for 20 to 22 minutes or until lightly brown. They are meant to be baked thoroughly, partly I think so that they'll keep to the next day."] | food52.com/recipes/24693-taralli-al-vino-blanco-taralli-with-white-wine | 0Gathered
| ["sugar", "olive oil", "white wine", "pastry", "baking powder", "Sugar"] |
1,399,776 | Persian Path Mix | ["1 cup pistachios", "1 cup sprouted almonds (although non-sprouted are fine)", "1/2 cup unsulfured apricots", "1/2 cup dried figs", "1 cup crunchy roasted chickpeas"] | ["Toast nuts on a parchment paper-lined baking sheet in a 350\u00b0F oven for 8 to 15 minutes, tossing at least once, or in a skillet over medium heat for 3 to 5 minutes, tossing frequently, until fragrant and one shade darker.", "Mix to combine."] | food52.com/recipes/77255-persian-path-mix | 0Gathered
| ["pistachios", "although non", "unsulfured apricots", "dried figs", "crunchy roasted chickpeas"] |
1,399,777 | Layered Couscous Frittata {With Prosciutto And Gruyere} | ["Source Organic ingredients when possible", "1 Shallot -or- 1 medium Onion, diced small", "6 Garlic cloves, chopped small", "2 Bell Peppers diced small (2 different colors are nice)", "3 Large Eggs", "1 1/2 cups Egg Whites", "splash Non Fat Milk", "4 ounces Thinly Sliced Prosciutto (trim fat)", "2 cups Whole Wheat Couscous", "1 to 1 1/2 cups your favorite grated or crumbled Cheese (I used a Raw Milk Gruyere)", "to taste: Black Pepper, dried Thyme, Salt", "Olive Oil"] | ["Pre heat broiler with oven rack about 4 \" from the top.", "Cook couscous according to package directions -or- add 1 cup couscous to 1 1/2 cups boiling water. Take off heat and let couscous sit for about 5 minutes and fluff with a fork. This will yield about 2 cups of fluffy couscous. Set aside.", "Heat a splash of olive oil in a large oven proof saute pan on medium high heat. (It is easier to use a non-stick pan) Add shallots, garlic, thyme, some salt and pepper. Saute until softened and fragrant.", "Add diced bell peppers, continue to saute until peppers are soft. About 5 minutes.", "Whisk together eggs, egg whites and milk. Add to saute pan and briefly stir to combine with bell peppers and onions.", "Keep pan on medium high heat until eggs are mostly cooked through and they start to pull away from the edges of the pan. During cooking use a spatula to lift up the egg mixture so the uncooked portions can flow underneath.", "When eggs are mostly set and cooked through, evenly layer slices of Prosciutto on top of egg mixture. When the eggs are fully covered with Prosciutto, gently press on a layer of couscous on top. Evenly distribute cheese layer on top of couscous.", "Put pan under preheated broiler for about 7-10 minutes, until cheese is browned. Watch closely, and enjoy!", "Serve warm with steamed veggies or a side salad."] | food52.com/recipes/2528-layered-couscous-frittata-with-prosciutto-and-gruyere | 0Gathered
| ["ingredients when possible", "Shallot -or-", "Garlic", "Bell Peppers", "Eggs", "Egg Whites", "Non Fat Milk", "Whole Wheat Couscous", "Milk", "Black Pepper", "Olive Oil"] |
1,399,778 | Coconut Lime Macaroons | ["4 large egg whites", "1 pinch salt", "1 1/4 cups sugar", "8 ounces (by weight) almond meal", "7 ounces (by weight) unsweetened coconut", "1 large lime (or 2 small) - grated zest & juice"] | ["Preheat the oven to 350\u00b0 F. Prepare 2 cookie sheets by either lining with parchment paper or silicone liners.", "In a large glass or metal bowl, beat the egg whites and salt until stiff. While continuing to beat, add the sugar in 4 parts.", "Fold in the almond meal, coconut, and lime zest and juice, continuing to fold until everything is completely incorporated. There should be no streaks of whites and you should have a very thick, scoopable batter.", "Mound by tablespoonfuls (I used a scoop 2\" across) onto the prepared pans, about 1/2? apart, and bake for 18-20 minutes. Allow to cool on the pans."] | food52.com/recipes/16704-coconut-lime-macaroons | 0Gathered
| ["egg whites", "salt", "sugar", "almond meal", "coconut", "lime"] |
1,399,779 | Salvation Chilli | ["1 pound Lean minced beef", "4 ounces Good-quality cooking chorizo", "1 Onion, pureed or finely diced", "1 Celery, pureed or finely diced", "1 Carrot, chopped", "1 Red Pepper, chopped", "2 Cloves of garlic, minced", "2 Red chillis (deseeded to taste)", "2 teaspoons Ground cumin, coriander, cinnamon, oregano & chilli powder", "1/2 teaspoon Cocoa powder", "6 Cardamon pods (shells removed)", "2 tablespoons Sweet chilli sauce", "2 tablespoons Tomato puree", "1 tablespoon Worcester sauce", "1 tablespoon Brown sugar", "1 teaspoon Coarse sea salt or half of pouring salt", "20 ounces Canned tomatoes", "14 ounces Can of kidney beans in chilli sauce", "1 shot Instant espresso or very strong coffee"] | ["In a large lunch lady style pot, add 1 tbsp of olive oil and fry the chorizo and red chillis on a medium heat for about 5 minutes until chorizo starts to give off its orange paprika oil.", "Next add the onion, celery and garlic mush (this is most easily achieved using a food processor), along with a pinch of salt, and saute for a further 5 minutes, stirring frequently.", "Add the carrots and red pepper to the pot and cook for a further 5 minutes.", "Meanwhile, mix together the cumin, coriander, cinnamon, chilli powder, oregano, cocoa powder, cardamon seeds, brown sugar, salt and a good grinding of black pepper in a small bowl.", "Turning the heat up slightly, add the minced beef to the pot along with the bowl of spices and, using a wooden spoon, begin to break down the beef and cook for a further 5 minutes until the beef is evenly browned.", "Add the tomato puree, worcester sauce and sweet chilli sauce along with the canned tomatoes and red kidney beans and give everything a big stir to combine.", "Bring everything to a boil and turn the heat right down to the lowest setting.", "Clamp on a lid and leave to simmer for at least a half hour, stirring occasionally.", "Serve with a generous grating of red cheddar, sour cream and chopped coriander along with softly toasted white bread baps, tortilla chips, rice or potatoes, or simply just as it is with a bowl and a spoon for instant comfort."] | food52.com/recipes/25741-salvation-chilli | 0Gathered
| ["beef", "cooking chorizo", "Onion", "Celery", "Carrot", "Red Pepper", "garlic", "Red chillis", "Ground cumin", "Cocoa", "Cardamon pods", "Sweet chilli sauce", "Tomato puree", "Worcester sauce", "Brown sugar", "salt", "tomatoes", "kidney beans", "espresso"] |
1,399,780 | Bold Caesar Salad | ["4 tablespoons fresh lemon juice (1 juicy lemon)", "1 tablespoon red wine vinegar", "1 tablespoon dijon mustard", "1 egg yolk or tablespoon mayonnaise", "2 cloves garlic, minced", "2 anchovy filets", "1/4 teaspoon red chili flakes", "1/2 teaspoon kosher salt", "1/4 teaspoon black pepper", "2 ounces grated Parmigiano Reggiano (I use a microplane)", "3/4 cup olive oil"] | ["Put all ingredients in a blender and process until smooth. Toss with about 6-8 cups of romaine or kale cut chiffonade/ribbon style and finish with a generous grating of more Parm/Regg and fresh croutons (recipe below)", "4 cups cubed crusty white bread (use good, artisan bread for best croutons), \r\n3 tablespoons olive oil,\r\nKosher salt\r\n\r\n1. Preheat oven to 350\u00b0.\r\n\r\n2. Tear or cut bread into 1/2 inch chunks and place on a sheet pan. Drizzle olive oil over the bread, sprinkle with salt, toss and bake for 10 minutes or until golden brown."] | food52.com/recipes/78286-bold-caesar-salad | 0Gathered
| ["lemon juice", "red wine vinegar", "mustard", "egg yolk", "garlic", "anchovy filets", "red chili flakes", "kosher salt", "black pepper", "olive oil"] |
1,399,781 | Wild Rice Salad With Green Beans, Cherry Tomatoes, Avocado & Grapefruit | ["1 cup wild black rice", "3 cups water", "2 teaspoons Japanese rice vinegar", "1 teaspoon olive oil", "1 spritz of fresh lemon juice", "sea salt & freshly ground black pepper (to taste)", "10 green beans", "1 avocado", "1 grapefruit", "4 cherry tomatoes", "sugar to taste (a pinch)"] | ["Cook the wild rice with the water according to package directions. Meanwhile, mix rice vinegar with a pinch of sugar and let sit until sugar is dissolved.", "Combine the cooked rice in a large bowl with the rice vinegar, olive oil, lemon juice, and salt & pepper.", "Steam the green beans for 2-3 minutes, until just softened but still retaining a snap to the bite. Using kitchen scissors, cut the beans into 1-cm. pieces and add to the rice. Cut the cherry tomatoes int 1/8 wedges and add.", "Mix the contents of the bowl well, taste and adjust seasonings, then spoon into individual bowls. Cut the avocado into strips and fan them out on top of each bowl. Slice off the skin & pith off the top and bottom of the grapefruit, then cut in arcs along the sides to remove the rest of the skin & pith. Cut out the segments of grapefruit and add them to the bowls in an alternating pattern with the avocado. Sprinkle any remaining grapefruit juice over each bowl, spritz with more lemon (the citrus will keep the avocado fresh).", "Serve immediately or wrap well and chill for up to a day."] | food52.com/recipes/29620-wild-rice-salad-with-green-beans-cherry-tomatoes-avocado-grapefruit | 0Gathered
| ["wild black rice", "water", "Japanese rice vinegar", "olive oil", "lemon juice", "salt", "green beans", "avocado", "grapefruit", "tomatoes", "sugar"] |
1,399,782 | Black Seeded Simpson With American Farmhouse Vinaigrette | ["6 cups Black Seeded Simpson lettuce or other bitter leafy greens", "2 tablespoons apple cider vinegar", "2 tablespoons salad oil", "1 teaspoon turbinado sugar", "kosher salt", "fresh ground black pepper to taste", "lots of green onion, slice into thin rounds"] | ["Wash the greens several times in ice cold water spinning them dry between each wash in a salad spinner.", "Gently tear the leaves into pieces.", "Combine the oil, vinegar, sugar, salt and pepper in a large bowl and mix them with a whisk. It might emulsify and it might not. It doesn't matter.", "Add the greens and toss them well making sure to coat the leaves evenly and well. Add lots of green onion slices and toss one last time to distribute them. Serve."] | food52.com/recipes/19000-black-seeded-simpson-with-american-farmhouse-vinaigrette | 0Gathered
| ["Black Seeded Simpson", "apple cider vinegar", "salad oil", "turbinado sugar", "kosher salt", "fresh ground black pepper", "lots of green onion"] |
1,399,783 | Citrus Basil Green Sauce | ["1 cup fresh parsley, leaves and stems", "1 cup basil leaves", "1 jalapeno, cut into chunks (remove the seeds and ribs if you don't want a lot of spice)", "1 1/2 lime, juiced", "1 clove garlic, peeled", "1 teaspoon freshly grated ginger root", "1 tablespoon pureed lemongrass (I buy mine in a tube)", "1/2 cup olive oil", "1/2 teaspoon salt, plus more to taste"] | ["Puree all ingredients in a blender until very smooth. Taste, and adjust the seasoning with more lime juice or salt.", "Serve with your favorite dinner for drizzling or dipping.\r\n\r\nEnjoy!"] | food52.com/recipes/73876-citrus-basil-green-sauce | 0Gathered
| ["fresh parsley", "basil", "jalapeno", "lime", "clove garlic", "ginger root", "olive oil", "salt"] |
1,399,784 | Curry Potato Salad | ["Curry Potato Salad", "2 pounds Yukon Gold potatoes, peeled and 1/2-inch diced", "1 dash white vinegar", "salt and pepper to taste", "1 tablespoon olive oil", "1 tablespoon curry powder (recipe follows)", "2 red onion, minced", "3 tablespoons white vinegar", "1/2 cup plain yogurt, drained in a cheesecloth-lined hand strainer", "1/2 cup mayonnaise", "1/4 cup French feta, crumbled", "2 tablespoons cilantro or parsley, chopped fine", "Curry Powder", "1 tablespoon salt", "1 tablespoon cumin seeds", "2 teaspoons mustard seeds", "1 tablespoon turmeric", "1 tablespoon coriander seeds", "1/2 teaspoon cayenne pepper"] | ["Add potatoes to large pot of salted water and boil until very tender, 10 - 15 minutes.", "Drain water from potatoes, leaving potatoes in cooking pot. Sprinkle with vinegar and salt and pepper and let sit until slightly cooled.", "Add olive oil to small fry pan over medium-low heat.", "Add curry powder to olive oil and cook 5 -10 minutes to release flavors.", "Add onion to curry oil and cook until soft, about 10 minutes.", "Add remaining vinegar to pan and stir, deglazing if necessary.", "In a large bowl, stir together yogurt, mayonnaise, feta and curry mix until curry dressing.", "Add warm potatoes and cilantro or parsley to curry dressing and gently combine.", "Refrigerate for 1 - 24 hours; serve cold or at room temperature.", "Grind all ingredients together until fine. Store in a jar for up to one year."] | food52.com/recipes/4786-curry-potato-salad | 0Gathered
| ["Curry", "potatoes", "white vinegar", "salt", "olive oil", "curry powder", "red onion", "white vinegar", "plain yogurt", "mayonnaise", "cilantro", "Curry", "salt", "cumin seeds", "mustard seeds", "turmeric", "coriander seeds", "cayenne pepper"] |
1,399,785 | No-Fuss Enchiladas | ["2 small boneless, skinless chicken breasts", "1 yellow onion, cut into wedges", "6 cloves garlic", "kosher salt", "1 28-oz can whole, peeled tomatoes", "1 to 2 chipotles in adobo, see notes above", "14 corn tortillas, see notes above", "9 ounces grated cheese, such as Monterey Jack or sharp Cheddar", "1 bunch cilantro", "6 scallions"] | ["Preheat the broiler to high. Place the chicken breasts in a small pot and cover with cold water. Bring to a simmer, then cover the pan and remove it from the heat.", "Place onions and garlic on a small sheet pan and season with salt all over. Broil until well charred in spots, 3 to 4 minutes. Remove from broiler and set aside. Set oven temperature to 425 degrees.", "Place tomatoes, charred onions and garlic, 1/2 cup water, and 1 to 2 chipotles in adobo (depending on heat tolerance, see notes above). Bring liquid to a simmer and cook until onions soften, about 7 minutes. Off heat, use a handheld blender or food processor to puree to a thick, smooth, uniform sauce, taking care with hot liquid. Set sauce back over low heat and gently simmer to keep warm.", "Remove chicken from poaching liquid and set on a plate to cool. Once cool enough to handle, pull chicken into shreds. Coat bottom of a 9-by-13-inch baking dish with a thin layer of sauce. Arrange a single layer of tortillas over sauce, trimming edges to fit. Add chicken to the pot with the remaining sauce.", "Spoon a thin layer of sauce/chicken over tortillas and top with a loose layer of grated cheese. Sprinkle over some cilantro and scallions. Continue layering tortillas, sauce, cheese, scallions, herbs until dish is nearly full. End with a layer of tortillas, a layer of sauce and a final layer of cheese. You should have three layers of tortillas.", "Bake enchiladas on top rack of oven until cheese topping bubbles and browns in spots, 15-20 minutes. Garnish with cilantro and scallions and serve immediately."] | food52.com/recipes/70546-no-fuss-enchiladas | 0Gathered
| ["chicken breasts", "yellow onion", "garlic", "kosher salt", "tomatoes", "chipotles", "corn tortillas", "grated cheese", "cilantro", "scallions"] |
1,399,786 | All Star All Green Smoothie | ["1 Medium sized cucumber, about 6 ounces, peeled and cut into large chunks", "2 Large leaves of curly kale or lacianto kale, stems removed", "1 Pear, cored and cut into large chunks", "3-4 Celery ribs, about 2 ounces, cut into large chunks", "Juice of 1 lime", "1/2 cup Pineapple juice", "3-4 Ice cubes"] | ["Place all ingredients in a blender and liquify. If mixture is too thick, add a little bit of water or more pineapple juice."] | food52.com/recipes/37231-all-star-all-green-smoothie | 0Gathered
| ["cucumber", "curly kale", "Celery", "lime", "Pineapple juice", "cubes"] |
1,399,787 | Strawberry Balsamic Spoon Cake With Poppy Seeds | ["For the balsamic macerated berries:", "1 pint strawberries, hulled and halved", "2 tablespoons balsamic vinegar", "2 tablespoons honey", "1 pinch gray sea salt", "For the cake:", "3 tablespoons unsalted butter, cut into small chunks", "1 cup all-purpose flour", "3/4 cup milk", "1 1/4 teaspoons baking soda", "1/4 teaspoon gray sea salt", "2 tablespoons sour cream", "1/2 teaspoon vanilla extract", "1/2 teaspoon poppy seeds", "1/2 cup sugar"] | ["Place berries in a bowl with vinegar, honey, and salt. Let macerate for 30 minutes.", "While berries are macerating, preheat the oven to 350\u00b0 F. Place butter in a 9-inch pie tin, then place the tin in the oven. Once the butter melts and is starting to get a bit brown, take it out.", "Combine all other cake ingredients and stir well, mixture should be mostly lump free but this should all be done by hand, no need for a mixer. About forty good stirs. Pour cake batter into the pie tin containing the melted butter. Do not stir! Spoon berries and juices over the batter.", "Bake cake for 25 to 30 minutes. Serve warm or cold, topped with ice cream or whipped cream. Personally, I like it simply: with a light dusting of confectioners sugar."] | food52.com/recipes/29919-strawberry-balsamic-spoon-cake-with-poppy-seeds | 0Gathered
| ["strawberries", "balsamic vinegar", "honey", "salt", "cake", "unsalted butter", "flour", "milk", "baking soda", "salt", "sour cream", "vanilla", "poppy seeds", "sugar"] |
1,399,788 | Spiced Cream Dessert With Caramelized Pears. | ["Caramelized pears. Recipe in my collection.", "Caramelized pears from 1 kilo of pears.", "Spiced cream.", "500 grams Whole milk", "120 grams Sugar", "3 Large eggs", "50 grams Butter unsalted", "40 grams Cornflour", "1 piece Ginger 3 cm long cut in sticks", "2 pieces Cinnamon 3 cm long each", "2 pieces Star aniseed", "1 teaspoon Orange peel grated", "250 grams Whipped fresh cream", "20 grams Vanilla", "2 pieces Millefeuille biscuits about 27x27 cm or bake ready bought puff pastry.", "1/2 cup Slivered toasted almonds", "20 grams Amaretto liquor"] | ["Pour milk in a pot, and add cinnamon, ginger and star aniseed. Heat until just boiling point. Take off heat and let it stand for one hour. Strain and warm again.", "Lightly beat the sugar, eggs and cornflour until well blended.", "Slowly, little by little add the hot milk to the egg mixture. Place on low heat, stirring continuously until cooked. Immediately take off heat and add the butter, amaretto and orange peel. Pour in a bowl and cover with cling film.", "When cold fold in the whipped cream.", "Assemble by placing a sheet of biscuit or puff pastry in a serving dish 27cm diameter and 10cm deep. Place on top half the pears, then half the cream, then again the biscuit, the rest of the pears and finish with the cream.", "Scatter the almond on top and refrigerate. \r\nIt is better served at room tempriture."] | food52.com/recipes/33668-spiced-cream-dessert-with-caramelized-pears | 0Gathered
| ["collection", "cream.", "Sugar", "eggs", "Butter", "Cornflour", "Ginger", "Cinnamon", "aniseed", "cream", "Vanilla", "Millefeuille", "almonds", "liquor"] |
1,399,789 | German Apple Cake | ["2 cups all purpose flour", "4 tsp baking powder", "2 tsp fine sea salt", "1 1/2 tsp ground cinnamon", "1/2 tsp ground nutmeg", "1 cup unsalted butter softened, room temperature", "1 cup packed brown sugar", "2/3 cup granulated sugar", "4 large eggs lightly beaten", "2 tsp vanilla extract", "For Apple Topping", "2 large apples (granny smith and/or apple of choice)", "1/2 cup granulated sugar", "1 tsp ground cinnamon"] | ["Preheat the oven to 350F.", "Spray a 9x13 pan with baking spray (or butter).", "In a small bowl, whisk together flour, baking powder, salt, cinnamon and nutmeg. Set aside.", "With a mixer (on medium), cream the softened butter, brown sugar, and granulated sugar until combined. Add eggs (individually) and the vanilla. Mix until combined.", "Slowly add the flour mixture and stir until just combined.", "Transfer the batter to the prepared cake pan.", "In a small bowl whisk together sugar and cinnamon. Toss the sliced apples until coated. Arrange apple slices on top of batter in desired configuration.", "Bake for 1 hour, 15 minutes until toothpick inserted in center of cake comes out clean. Let cool in pan for 10 minutes. Serve warm or at room temperature. Garnish with powdered sugar or whipped cream."] | food52.com/recipes/75211-german-apple-cake | 0Gathered
| ["flour", "baking powder", "salt", "ground cinnamon", "ground nutmeg", "unsalted butter", "brown sugar", "granulated sugar", "eggs", "vanilla", "Apple Topping", "apples", "granulated sugar", "ground cinnamon"] |
1,399,790 | Tangy Fish Curry | ["For frying Fish", "500 grams Fish", "1 teaspoon Red chili powder", "1/2 teaspoon salt", "1 teaspoon lemon juice", "3 tablespoons oil", "For Curry", "2 tablespoons oil", "2 pieces onion", "2 pieces tomatoes", "2 teaspoons ginger garlic paste", "1 teaspoon red chili powder", "1/2 teaspoon turmeric", "1/2 teaspoon Salt", "1 teaspoon cumin powder", "1 teaspoon coriander powder", "3 teaspoons tamarind soaked", "1/2 teaspoon garam masala", "1/4 bunch coriander leaves", "1/4 bunch mint leaves"] | ["marinate fish with salt, chilli powder and lemon juice for 20 min", "deep fry in oil, remove keep aside", "for curry heat oil in deep pan add onion saute till golden brown", "add tomato, ginger garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder and salt saute for few min", "remove from heat grind to smooth paste", "add to same pan add tamarind paste and 2 cup water cook till boil", "add garam masala mix", "add fried fish pieces in gravy", "add chopped coriander and mint leaves", "garnish with coriander leaves and dry red chili", "serve hot with coconut rice"] | food52.com/recipes/36626-tangy-fish-curry | 0Gathered
| ["Red chili powder", "salt", "lemon juice", "oil", "Curry", "oil", "onion", "tomatoes", "ginger garlic", "red chili powder", "turmeric", "Salt", "cumin powder", "coriander powder", "tamarind soaked", "garam masala", "coriander leaves", "mint leaves"] |
1,399,791 | Japanese Matcha Roll Cake | ["3 egg whites", "3 egg yolks", "60 grams cake flour", "10 grams matcha green tea powder", "30 grams milk", "30 grams vegetable oil", "80 grams granulated sugar", "200 grams adzuki bean filling", "1/4 teaspoon cream of tartar"] | ["For instructions on how to make adzuki bean filling, refer to http://www.justonecookbook.com/how_to/how-to-make-anko-red-bean-paste.", "Preheat the oven to 350 degrees and line a quarter baking sheet with parchment paper.", "Whisk together the matcha powder, milk, half of the sugar, cake flour, and egg yolks.", "In a separate bowl and using an electric mixer, beat egg whites, remaining sugar, and cream of tartar until the whites are fluffy with soft peaks.", "Fold half of the egg whites into the yolk mixture carefully, then fold in the rest of the egg whites.", "Pour the batter into a quarter sheet pan, then bake for 15 minutes.", "Remove from oven and let the cake cool completely (if you try to roll the cake while warm, it will crack easily).", "Turn cake over onto another piece of parchment paper, then spread the filling evenly. Carefully roll up the cake in the parchment paper, then refrigerate for at least 30 minutes to set the roll.", "Slice and enjoy!"] | food52.com/recipes/42017-japanese-matcha-roll-cake | 0Gathered
| ["egg whites", "egg yolks", "cake flour", "milk", "vegetable oil", "sugar", "adzuki bean filling", "cream of tartar"] |
1,399,792 | My Grandmother'S Meatballs 2.0 | ["1/3 pound Ground chuck", "1/3 pound Ground veal", "1/3 pound Ground pork", "1/4 cup Chopped parsley", "1/2 cup Grated parmigiana", "1 Clove finely chopped garlic", "4 tablespoons Flour", "Olive or canola oil for frying", "2 Slices firm sandwich bread, crusts removed", "2 tablespoons Plain yogurt thinned with 1 tablespoon milk"] | ["Tear the bread into small pieces and combine with the thinned yogurt. Mash it all together with a fork until the bread is moist.", "Combine beef, veal, pork, parsley, cheese, garlic and bread mixture in a large bowl. Season with salt and pepper.", "Lightly beat the egg, add it to the bowl and mix with the other ingredients.", "Form the meat mixture into two-inch meatballs.", "Place the flour on your work surface. Quickly roll each meatball through the flour, then roll it in between your hands until the meatball is very lightly coated with flour.", "Place the meatballs in the refrigerator for at least 20 minutes.", "Heat oil to medium-high. Brown each meatball on all sides. Do not cook all the way through", "Drop the meatballs in your favorite marinara, simmer for ten minutes and bring on the spaghetti."] | food52.com/recipes/6272-my-grandmother-s-meatballs-2-0 | 0Gathered
| ["Ground chuck", "Ground veal", "Ground pork", "parsley", "parmigiana", "garlic", "Flour", "Olive", "bread", "milk"] |
1,399,793 | Easy Pasta In Fresh Tomato Sauce | ["200 grams penne pasta", "1.5 cups tomato sauce", "fresh basil leaves", "cherry tomatoes to top"] | ["Get tomato sauce that you made (we have a recipe just for the cause in another post).", "Bring a pot of water to a boil. Season with salt, then add pasta and cook according package instructions. When cooked al dente, drain (save 0,5 cup pasta water) and return the pasta to the pot. Add tomato sauce and a bit of pasta water and heat it up, stirring and mixing the sauce with the pasta.", "Serve topped with chopped basil leaves and some cherry tomatoes. Optionally, add some grated parmesan cheese or a vegan alternative."] | food52.com/recipes/72652-easy-pasta-in-fresh-tomato-sauce | 0Gathered
| ["penne pasta", "tomato sauce", "fresh basil", "tomatoes"] |
1,399,794 | Pretzel Challah | ["1 Batch of this challah dough (http://food52.com/recipes...). Do add the cardamom. Follow steps 1-6 and then meet back here.", "1/4 cup Food grade Lye", "5 cups Cold water", "Course sea salt, for sprinkling", "Protective eyewear"] | ["Once you have made your dough and it is fully risen, divide dough into 6 equal parts. Divide each of those into 3 parts, roll them out into 1-inch ropes, and braid them together. Place on floured baking sheets and freeze for 20-30 minutes, or refrigerate for an hour.", "As the loaves chill, put on your gloves and eyewear, and prepare the lye bath. In a casserole dish, combine the 5 cups of water and the 1/4 cup of lye. Add the lye very slowly so that it doesn't splash. Gently stir it in.", "Preheat oven to 400.", "Prepare two baking sheets with greased parchment paper. Using two spatulas or your gloved hands, dip a loaf into the bath, top side down, and keep it there for 10-15 seconds. (Try to avoid getting the lye water on the bottom of the loaf because it may stick to the parchment when baking.) Place it on a baking sheet, right side up. Repeat with the remaining loaves. Sprinkle the tops with salt and bake for 15-20 minutes, until loaves are golden brown and cooked through.", "Enjoy with mustard and a beer or six!"] | food52.com/recipes/24397-pretzel-challah | 0Gathered
| ["Batch", "Lye", "water", "Course sea salt", "eyewear"] |
1,399,795 | White Bean Salad With Tuna And Red Onion | ["1 can white beans (8 ounces)", "1 can tuna in vegetable oil (8 ounces)", "1 big red onion", "6 ounces of cherry tomatoes", "1/2 cup chopped fresh parsley", "1 tablespoon olive oil", "juice of 1/2 lemon", "salt", "pepper"] | ["In a bowl mix the beans with the thinly sliced red onion, the cherry tomatoes cut in half, the chopped parsley and the tuna, drained of oil. Season with salt and pepper, then add olive oil and the lemon juice. Stir well and serve. Enjoy!"] | food52.com/recipes/16420-white-bean-salad-with-tuna-and-red-onion | 0Gathered
| ["white beans", "tuna", "red onion", "tomatoes", "parsley", "olive oil", "lemon", "salt", "pepper"] |
1,399,796 | Crispy Egg And Soft Cheese Salad | ["For the eggs", "3 tablespoons fresh bread crumbs", "2 tablespoons extra virgin olive oil", "2 eggs (take these out of the fridge a little early to take the chill off)", "1 - 2 teaspoons sherry vinegar", "salt", "For the salad", "sundried tomatoes packed in olive oil", "1 - 2 ounces soft, fresh sheep or goat cheese", "mixed baby greens, washed and dried", "Salt and pepper"] | ["In a small bowl, mix the bread crumbs with a pinch of salt and the olive oil. They should be, in Judy's words, \"saturated\" with oil.", "Preheat a small pan and add the bread crumbs. Stir occasionally over medium low heat (they should sizzle slightly as they start to cook) until they begin to dry out and just start to color. Judy suggests adding a little more oil here before adding the eggs, however I've found that if my crumbs are properly saturated, they don't need the extra oil.", "Break the eggs over the top of the bread crumbs, then cover and allow to cook to desired doneness. I think this is best over easy when the yolks are still runny.", "In a bowl, combine the greens, as many sundried tomatoes as you like (sliced up if whole), and pinches of soft cheese all over the salad. I usually drizzle over a little of the tomato oil as well, and sprinkle with a pinch of salt and pepper.", "When the eggs are done, slide them on top of the salad, and then quickly add vinegar to the pan. Swirl several times until the vinegar just starts to reduce (it should sizzle when it hits the pan) and is heated through, and then drizzle it over the eggs and salad. I'd turn on the fan on or open a window for this step :)."] | food52.com/recipes/18664-crispy-egg-and-soft-cheese-salad | 0Gathered
| ["eggs", "bread crumbs", "extra virgin olive oil", "eggs", "sherry vinegar", "salt", "salad", "tomatoes", "goat cheese", "mixed baby greens", "Salt"] |
1,399,797 | Lime N' The Coconut Mini Cheesecakes | ["Crust", "1 Sleeve of Saltine Crackers", "1/2 cup brown sugar,lightly packed", "1/2 cup Unsweetened coconut ,lightly toasted", "3/4 cup coconut oil,measured as a solid, then melted", "Cheesecake", "1 1/2 pounds cream cheese", "1 cup sugar", "3 eggs", "1 juice and zest of 1 lime", "2 tablespoons flour", "1/2 cup unsweetened coconut,optional garnish"] | ["Place saltines, brown sugar and tstd.coconut in bowl of food processor. Process till combined and crumblike. Add melted coconut oil, Process till blended. Grease18 muffin tins. Divide crust evenly in tins(about 2 Tbsp each). Press into bottom with with a small glass or flat tool.", "Preheat oven to 350. Place cream cheese and sugar in bowl of food processor. Process till combined. Add eggs 1 at a time processing between additions. add zest, juice of lime, and flour and process till blended. Pour mixture evenly over crusts. Sprinkle with coconut if desired. Bake for about 30 minutes or until set and puffed.\r\nCool and slide a knife around edge to release. Chill. Serve and eat a lot of them...then make some more 'cause you'll want to."] | food52.com/recipes/15651-lime-n-the-coconut-mini-cheesecakes | 0Gathered
| ["Crust", "Crackers", "brown sugar", "Unsweetened coconut", "coconut oil", "cream cheese", "sugar", "eggs", "lime", "flour", "unsweetened coconut"] |
1,399,798 | Coffee And Orange Granita | ["500 milliliters brewed coffee", "60 milliliters maple syrup", "1 piece orange, juice and zest"] | ["Stir all ingredients together.", "Pour into a shallow dish and leave to set in the freezer for 3 hours.", "For smoother-textured granita, take the mixture out of the freezer before completely set and break apart with a spatula. Freeze for another 3 hours."] | food52.com/recipes/74121-coffee-and-orange-granita | 0Gathered
| ["coffee", "maple syrup", "orange"] |
1,399,799 | Cucumber Cuties | ["2 tablespoons fresh dill chopped", "1 container of whipped cream cheese", "1 large cucumber, skinned and sliced", "cibatta or rye bread", "salt and pepper"] | ["I start by putting the whipped cream cheese, which is just easier to work with and has less calories that the regular stuff, in a bowl.", "I add in the dill a little at a time until it is thoroughly combined.", "I then smear this mixture on the bread. Get something with a little heft to it - like cibatta or rye.", "You can store the remaining dill mixture back in the original cream cheese tub in the fridge", "Next I top the cream cheese with cucumbers.", "Like all things, I then dust the cucumbers with a little salt and pepper. And just like that you have a delightful cool sandwich on a hot day."] | food52.com/recipes/5016-cucumber-cuties | 0Gathered
| ["dill", "cream cheese", "cucumber", "rye bread", "salt"] |
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