Unnamed: 0
int64 1.3M
1.4M
| title
stringlengths 1
131
⌀ | ingredients
stringlengths 5
2.58k
| directions
stringlengths 16
13.4k
| link
stringlengths 26
192
| source
class label 1
class | NER
stringlengths 2
856
|
|---|---|---|---|---|---|---|
1,399,800 | Vietnamese Bbq Pork, Date & Apple Skewers With Pork, Date & Apple Fried Rice | ["(For bbq pork, date, & apple skewers)-", "1/2 cup hoisin sauce", "3 tablespoons packed brown sugar", "2 tablespoons clover honey", "2 tablespoons teriyaki sauce", "2 tablespoons rice wine", "1 piece (2-inch size cube)ginger root,peeled&minced", "1/2 teaspoon Chinese 5-spice", "2 pounds pork shoulder,cut into 8 separate thin lengthwise strip pieces,", "2 to 3 medium size Fugi apples, cored&cut into thick slices,", "24 pitted whole dates,", "8 bamboo skewer sticks, kept in water bath to keep moistened,", "(For pork, date & apple fried rice)-", "3 tablespoons rice bran oil, or sesame oil", "3 cups cold cooked rice, (white or brown rice)", "1 1/2 cups cooked pork, cut into small diced cubes", "1 cup Fugi apple, cored, peeled & finely diced", "1 cup dried dates, chopped,", "1/2 cup slivered almonds,", "1 large size shallot, finely diced,", "1 fresh lemongrass stalk, tender inner white bulb only, minced,", "1 piece (2-inch size cube)ginger root, peeled & minced,", "2 teaspoons freshly grated orange peel,", "1 teaspoon Chinese 5-spice,", "2 to 3 tablespoons teriyaki sauce,"] | ["In a 2-quart oblong casserole dish, whisk bbq sauce ingredients, hoisin sauce, brown sugar, honey, 2 tablespoons teriyaki sauce, rice wine, garlic, 2-inch piece minced ginger root and 1/2 teaspoon Chinese 5-spice together until well blended; set aside.", "Prepare and assemble skewers. Using the strips of cut pork, apple slices and whole pitted dates, begin with one bamboo moistened skewer and working from the pointed end first of wood skewer, tread one end of pork strip, add apple slice followed by a whole date, (treading carefully), push on the skewer stick like a ripple the middle part of the same pork strip, and add an additional apple slice and whole date, add some of the upper part left of pork strip onto the skewer and add an additional apple slice and whole date and add the remaining upper part end of pork strip to complete skewer assemble. Continue feeding treading process assemble for remainder of skewers. Each of the 8 pork skewers should have 3 ripple folds of even portions of 1 pork strips, 3 apple slices and 3 whole dates. Carefully, place the prepared pork skewers into the bbq sauce mixture in dish.", "Heat grill to medium level heat,( gas, charcoal or indoor grill). Place bbq pork skewers over in-direct heat area, in a horizontal formation about 1-inch apart. Place a long strip of triple folded lengthwise aluminum foil under the wooden vacant end part of skewers onto the grill, to prevent over browning or burning the skewers. Grill to cook 20 to 25 minutes, or until pork is cooked completely through and no longer pink, turning skewers every 5 minutes, brushing skewers with leftover bbq sauce from dish every 10 minutes. Remove cooked Vietnamese bbq pork, date & apple skewers from heat onto a serving plate and let rest 5 minutes to set.", "Meanwhile, prepare fried rice. Heat rice oil in a wok over high heat. Carefully, add the cold cooked rice, 1 1/2 cups cooked cubed pork, 1 cup diced apples, 1 cup dried chopped dates, almonds, shallot, lemongrass, 2-inch piece ginger root minced, grated orange peel, 1 teaspoon Chinese 5-spice and 2 to 3 tablespoons teriyaki sauce and cook 5 minutes, or until heated through, stirring frequently using two wooden spatulas or wooden spoons to prevent over browning. Remove from heat.", "Serve Vietnamese bbq pork, date & apple skewers with the pork, date and apple fried rice and enjoy. Recipe yields 4 to 6 servings."] | food52.com/recipes/68672-vietnamese-bbq-pork-date-apple-skewers-with-pork-date-apple-fried-rice | 0Gathered
| ["pork", "hoisin sauce", "brown sugar", "honey", "teriyaki sauce", "rice wine", "cube)ginger root", "pork shoulder", "apples", "dates", "skewer sticks", "pork", "rice bran oil", "cold cooked rice", "pork", "apple", "dates", "shallot", "only", "cube)ginger root", "teriyaki sauce"] |
1,399,801 | "The Kirsch-Pfirsich Bowle" | ["1 bottle (750 ml) white or rose wine (I prefer a dry riesling for this)", "1 1/2 pounds Rainier yellow cherries", "3 large white peaches, peeled (or not) and sliced", "wedge of lemon, Meyer if available", "1/8-1.4 cups organic cane sugar, to taste", "splash of Campari, optional", "garnish with a lavender or lemon verbena sprig, optional"] | ["Pit and halve the cherries (kirsch).", "Add the peeled (or unpeeled) and sliced white peaches (pfirsich). Spritz with lemon (this brightens and highlights the fresh fruit flavor). You could substitute yellow peaches if white is not available, or mix together white and yellow", "Cover with the sugar and let stand an hour room temperature.You want at least a few tablespoons of sugar to develop the flavor further. Add a splash of Campari for more depth if you like.", "Chill for several hours (from 8-24).", "Add lots of fruit to a wide-brimmed glass and some wine.", "Garnish with an herbal sprig, if you like.", "The fruit becomes delightfully boozy: Celebrate the \"bowle\" tradition. Zum Wohl. Prost. Cheers, to the onset (or outset) of summer!"] | food52.com/recipes/5220-the-kirsch-pfirsich-bowle | 0Gathered
| ["white", "yellow cherries", "white peaches", "lemon", "cane sugar"] |
1,399,802 | Rustic Mushroom Soup | ["40 whole cremini mushrooms", "2 handfuls shitake mushrooms", "8 ounces sliced button mushrooms", "1 Fennel bulb", "3 shallots", "4 cloves garlic", "4 sprigs fresh marjoram", "48 ounces vegetable broth", "1 cup dry sherry", "1/4 cup heavy cream"] | ["Preheat the oven to 375 degrees.", "Take whole cremini mushrooms, slice in half. Add 1/2 of the pre-sliced white mushrooms to the pile. Reserve the rest of the pre-sliced white mushrooms for the topping.", "Cut the end off of the fennel, slice the bulb into thin pieces and discard the rest. Chop shallots and garlic, and tear leaves from two sprigs of marjoram.", "Get out a large pot or dutch oven. Pour 1 glug olive oil into the pot and add the garlic, fennel, shallots and marjoram. Sprinkle liberally with kosher salt and cracked pepper. Saute 5-10 minutes.", "Add the mushrooms, saute a few more minutes. Add sherry and let simmer for another few minutes.", "Season again with kosher salt and cracked pepper, and add vegetable broth. Cover and let simmer for about 45 minutes to 1 hour.", "While the soup is simmering, place whole shitakes and remaining sliced mushrooms on a parchment-lined baking sheet. Sprinkle with kosher salt and remaining marjoram leaves. Add 1 glug olive oil, toss the mushrooms to coat. Bake until the mushrooms are cooked through, about 30 minutes.", "Check your soup. When the mushrooms are soft and the broth is a rich brown, it's ready. Turn off the heat.", "Get out your immersion blender (or regular blender). Blend soup to your desired consistency. I wanted mine pretty smooth, but not without texture. Add heavy cream and stir. Season as needed.", "To serve, top soup with roasted mushrooms, a dash of olive oil and some leftover fresh marjoram leaves, if desired."] | food52.com/recipes/32412-rustic-mushroom-soup | 0Gathered
| ["cremini mushrooms", "mushrooms", "button mushrooms", "Fennel", "shallots", "garlic", "marjoram", "vegetable broth", "sherry", "heavy cream"] |
1,399,803 | Classic Vanilla Cupcakes | ["Batter", "1 1/3 cups all-purpose flour", "1 1/2 teaspoons baking soda", "1/2 teaspoon kosher salt", "3/4 cup granulated sugar", "1/2 cup unsalted butter, softened", "1/2 cup greek yogurt", "1 egg", "1 egg yolk", "1 tablespoon vanilla bean paste", "Buttercream Frosting", "1 cup butter, unsalted, softened", "3 to 4 cups confectioner's sugar, sifted", "1 tablespoon vanilla bean paste", "1/2 teaspoon kosher salt", "2 tablespoons heavy cream"] | ["Preheat oven to 350\u00b0 F. Line cupcake pan with paper liners. Allow all ingredients to reach room temperature.\r\n\r\nIn a large bowl combine flour, salt, baking powder, and sugar. Beat on low briefly to combine. Add butter, and mix on medium speed until coarse crumbs form, less than a minute. Beat in yogurt until incorporated, batter will still be lumpy.", "In a small bowl, whisk together egg, egg yolk, and vanilla bean. Beat egg mixture into batter until smooth. It will be very thick and sticky. Divide batter evenly among cups in pan, about 1/3 cup of batter in each. Using an ice cream scoop makes this very easy. Using a small spoon or off-set spatula, smooth the top of the batter in each cup.", "Bake for 20 minutes for standard cupcakes (12 for mini), or until a toothpick comes out clean. Cool in pan for 5 minutes, then remove cupcakes and cool completely on a rack.\r\n\r\nWhile cupcakes cool, make frosting. With a hand mixer, or a stand mixer with a whisk attachment, whip butter on high speed for at least three minutes, until it is light in color and doubles in volume. In one cup increments, beat in sugar. This step can be done to taste. Beat in salt, then vanilla. Last, briefly beat in heavy cream."] | food52.com/recipes/15667-classic-vanilla-cupcakes | 0Gathered
| ["Batter", "flour", "baking soda", "kosher salt", "sugar", "unsalted butter", "greek yogurt", "egg", "egg yolk", "vanilla bean paste", "Buttercream Frosting", "butter", "'s sugar", "vanilla bean paste", "kosher salt", "heavy cream"] |
1,399,804 | Apple Sweetened Breakfast Bars | ["1/2 cup almond meal", "Pinch salt", "1/4 teaspoon baking soda", "1/4 cup butter, pasture-raised", "1/4 cup pureed apple", "1 teaspoon vanilla", "1/4 cup cashews", "1/2 cup combined flaxseeds, sunflower seeds and almonds", "1/2 cup raisins"] | ["Preheat the oven to 350F.\r\nLine a 20 x 20cm (8 x 8in) square ovenproof tin with parchment.", "Mix the almond meal, salt and baking soda together in a bowl.", "Add the almond meal mixture, and mix in the nuts, seeds and cranberries or raisins.", "Press down mixture firmly into tray and bake 15-20 mins."] | food52.com/recipes/30737-apple-sweetened-breakfast-bars | 0Gathered
| ["almond meal", "salt", "baking soda", "butter", "apple", "vanilla", "cashews", "combined flaxseeds", "raisins"] |
1,399,805 | Curry Leaf Scones W Tomato Coconut Chutney | ["For the Curry Leaf Scones", "1/4 cup coconut oil", "1/4 teaspoon mustard seeds", "4-5 dried or fresh curry leaves - (crushed or chopped)", "1 1/4 cups all purpose flour", "1/2 tablespoon baking powder", "1/4 teaspoon baking soda", "1 teaspoon freshly ground pepper", "1/2 cup cold buttermilk", "coconut milk for brushing", "Tomato Coconut Chutney", "1 tablespoon coconut or vegetable oil", "1 medium red onion - sliced", "2 small tomatoes - sliced", "salt", "1 teaspoon kashmiri chili powder", "1 bird's eye chili (optional)", "1 tablespoon coconut oil", "1/4 teaspoon mustard seeds", "3-4 fresh or dried curry leaves", "1 dry red chili"] | ["To infuse coconut oil.\r\nIn a small saucepan, heat the coconut oil till hot and shimmering. Drop the mustard seeds and watch them zoom like little rockets! It is fascinating. Keep your head back though, they pop like firecrackers. Then add the curry leaves and take the saucepan off the heat. Let cool. Once cooled, filter the seeds and leaves using a mesh sieve. Some tiny bit of curry leaves may remain. That's ok. Stick it in the refrigerator or freezer till it firms up. \r\nNote - Coconut oil when frozen can get quite hard, don't let it get to that stage.", "To make the scones. \r\nPreheat oven to 400F. Centre rack in the middle of the oven. Line a baking sheet with parchment paper.\r\nWhisk flour, baking powder, baking soda, salt and pepper in a medium bowl.", "Add the infused coconut oil in pieces. Using two knives, cut the coconut oil into the flour mixture till it resembles coarse crumbs. If using a food processor, pulse the mixture till coarse crumbs form then transfer to a bowl.", "Add buttermilk a little at a time and lightly stir with a wooden spoon till a shaggy wet dough forms. You may not need to use all the buttermilk.", "Transfer to the baking sheet. Handling gently, shape into a 7inch circle of approximately 1cm thickness. \r\nUsing a sharp knife cut 6 triangles or any other shape your prefer. Brush with coconut milk and Bake for 15-20 mins till tops are golden brown.", "Note - if you are working in a hot kitchen, stick it in the fridge for 30 mins - 1 hour before baking. The scones should be cold when they go into the oven.", "In a frypan, heat the oil. Add the onions and cook till soft. Add the next 6 ingredients and cook till tomatoes are soft. Take off the heat and let cool.\r\nOnce cool, grind the mixture to a smooth paste. Keep aside.", "Heat 1 tsp coconut oil in the same frypan. When it is hot and shimmering, add the mustard seeds and let pop. Then add curry leaves and dry red chili. Fry for 1 min. Reduce heat to medium high. Add the tomato coconut paste and fry for 2 mins.", "Eat with warm scones."] | food52.com/recipes/67635-curry-leaf-scones-w-tomato-coconut-chutney | 0Gathered
| ["Curry", "coconut oil", "mustard seeds", "curry", "flour", "baking powder", "baking soda", "freshly ground pepper", "cold buttermilk", "coconut milk", "Tomato Coconut", "coconut", "red onion", "tomatoes", "salt", "kashmiri chili powder", "chili", "coconut oil", "mustard seeds", "curry", "red chili"] |
1,399,806 | Orecchiette With Cauliflower, Cherry Tomatoes And Taggiasca Olives | ["1 pound orecchiette", "1/2 large cauliflower", "1 1/2 cups Taggiasca stoned olives", "1/2 pound Cherry tomatoes", "1 small shallot", "4 tablespoons EVOO + additional for seasonning", "salt", "pepper"] | ["Rinse well the cauliflower, remove the leaves, and grate half of it using the biggest holes side of your grater. Rinse the tomatoes and cut 1/4Lb of them in half. With a pairing knife slit the skin of the remaining 1/4Lb with a cross.", "While bringing to boil a big covered pot of salty water, mince finely the shallot and saute' it in a large skillet with the EVOO until transparent (the skillet should be large enough to contain also the cooked past at the end).", "Put the cauliflower into the skillet, add a pinch of salt, and cook it over medium heat for about 8 minutes. Add tomatoes and olives and cook for another 8-10 minutes or until the cauliflower is soft but still firm. If it dries too much, add a little boiling water to the skillet. Adjust with salt, season with pepper, and set covered while the pasta is finishing cooking.", "While cauliflower is cooking, cook the pasta and strain it al dente. Put it into the skillet and saute' it for 1 minute adding a little EVOO. Serve immediately."] | food52.com/recipes/7041-orecchiette-with-cauliflower-cherry-tomatoes-and-taggiasca-olives | 0Gathered
| ["orecchiette", "cauliflower", "Taggiasca", "tomatoes", "shallot", "+", "salt", "pepper"] |
1,399,807 | N'Awlins Oysters | ["1 dozen oysters, shucked and on the half shell - preserve the liquor as much as possible", "2 tablespoons unsalted butter", "1 clove garlic - minced", "1/8 cup minced red bell pepper", "1 jalapeno pepper - minced", "2 sliced of proscuitto - minced", "3 green onions - minced", "1/8 cup minced tomato (no seeds)", "1/4 cup bread crumb plus extra for sprinkling", "1 tablespoon tobasco (or more if you like it spicy - we do!)", "2 tablespoons grated parmesan", "1/4 cup heavy cream", "1 tablespoon fresh thyme", "a splash of dry white wine or more if needed", "salt and pepper", "lemon wedges"] | ["preheat the oven to 400 and arrange your oysters on a baking tray.", "melt the butter over medium heat, add the garlic, jalapeno and bell pepper. Saute until they are just soft.", "Add the proscuitto, green onion and tomato and saute another minute or so. Turn off the heat and stir in the bread crumbs. Add everything but wine, salt and pepper. Stir the mixture then add wine until it is fairly moist - it should sort of stick together - taste and adjust salt and pepper.", "Spoon a dollop of the stuffing over each oyster to just cover it. Sprinkle just a pinch of breadcrumb on each, then bake them until they are toasted on top and starting to bubble up underneath - maybe 13-15 minutes", "serve piping hot with a wedge of lemon"] | food52.com/recipes/2867-n-awlins-oysters | 0Gathered
| ["oysters", "unsalted butter", "garlic", "red bell pepper", "pepper", "green onions", "tomato", "bread", "tobasco", "parmesan", "heavy cream", "thyme", "white wine", "salt", "lemon wedges"] |
1,399,808 | Pioneer-Style Orange Cake | ["Orange Cake", "1/2 cup unsalted butter, very soft", "3/4 cup sugar", "2 teaspoons orange zest", "2 eggs", "1/2 cup sour cream", "1/4 cup freshly squeezed orange juice", "1 1/2 cups all-purpose flour", "1 teaspoon baking powder", "1/2 teaspoon baking soda", "1/4 teaspoon salt", "Orange Cream Cheese Frosting", "8 ounces cream cheese, softened", "4 tablespoons unsalted butter, softened", "1 cup confectioners sugar", "1 tablespoon fresh orange juice", "1 teaspoon vanilla", "1/3 cup sour cream"] | ["Preheat oven to 350 degrees. Butter an 8 inch baking pan.", "Beat the butter, sugar, and orange zest in a large bowl until creamy. Use an electric mixer if you have one.", "Add eggs one at a time, then the sour cream and orange juice followed by the dry ingredients mixing until just combined.", "Pour mixture into prepared pan and bake in the center of the oven for 30-35 minutes.", "Let cool in pan for 10 minutes, then invert onto serving plate.", "Beat the cream cheese and butter with an electric mixer if you're lucky enough to have one, if you're not, have courage, the job can still be done.", "Add the sugar, the orange juice, and vanilla, then the sour cream. Cover and refrigerate until firm enough to spread on cake. About 10 minutes."] | food52.com/recipes/376-pioneer-style-orange-cake | 0Gathered
| ["Orange Cake", "unsalted butter", "sugar", "orange zest", "eggs", "sour cream", "freshly squeezed orange juice", "flour", "baking powder", "baking soda", "salt", "Orange Cream Cheese Frosting", "cream cheese", "unsalted butter", "confectioners sugar", "orange juice", "vanilla", "sour cream"] |
1,399,809 | Sicilian-Style Swordfish | ["2 tablespoons olive oil", "1 medium yellow onion, halved and thinly sliced", "2 garlic cloves, finely minced", "1/3 cup sun-dried tomatoes packed in oil, coarsely chopped", "1/4 cup pitted oil-cured black olives coarsely chopped", "2 tablespoons salted capers, well rinsed and coarsely chopped", "1/4 cup dry white wine, preferably Sicilian", "crushed red pepper to taste", "4 x 6 ounces swordfish steaks", "salt and pepper to taste", "Basil, roughly torn for garnish"] | ["In a large skillet (one wide enough to hold swordfish in a single layer), heat oil over medium-high heat.", "Add onion and garlic; cook, stirring frequently, until onion is lightly browned, 3 to 4 minutes. Remove from heat.", "Add sun-dried tomatoes, olives, capers, wine and generous pinch red pepper flakes; stir together. Transfer to bowl.", "Lightly season swordfish with salt and pepper; in a single layer, place fish in skillet.", "Return skillet to medium-high heat, cover and cook for 3 minutes per side.", "When swordfish is cooked through and browned, cover with sauce and warm.", "Sprinkle roughly torn basil and serve. This dish can also be served room temperature."] | food52.com/recipes/5717-sicilian-style-swordfish | 0Gathered
| ["olive oil", "yellow onion", "garlic", "tomatoes", "pitted oil", "capers", "white wine", "red pepper", "swordfish steaks", "salt", "Basil"] |
1,399,810 | Earthy Herb Spinach And Bacon Frittata | ["6 eggs, beaten", "1/3 cup milk", "4 slices bacon, diced", "10 ounces frozen spinach, thawed and squeezed", "2 cloves garlic, minced", "1/4 cup red onion, finely chopped", "1 teaspoon fresh rosemary, minced", "1 teaspoon fresh sage, minced", "1/2 teaspoon salt", "1/4 teaspoon pepper", "1 cup mozzarella, shredded and divided", "1 cup sharp cheddar, shredded and divided"] | ["Preheat oven to 350 degrees.", "In a large bowl combine eggs, milk and half of each cheese; beat together and set aside.", "Heat a large ovenproof non-stick skillet over medium high heat and add bacon.", "Cook until crisp, stirring often, about 5 to 7 minutes. Remove with slotted spoon and drain on paper towel; set aside.", "To same skillet add spinach, garlic, red onion, rosemary, sage, salt and pepper. Cook stirring frequently about 3 to 5 minutes.", "Reduce heat to low and pour in egg mixture, gently stirring to evenly combine ingredients.", "Let cook just until edges begin to set, about 4 to 6 minutes.", "Place skillet in preheated oven and continue to cook about 15 minutes longer, until a knife comes clean when entered into the center.", "Top with remaining cheese the last 5 minutes of cooking to brown lightly."] | food52.com/recipes/3600-earthy-herb-spinach-and-bacon-frittata | 0Gathered
| ["eggs", "milk", "bacon", "frozen spinach", "garlic", "red onion", "fresh rosemary", "fresh sage", "salt", "pepper", "mozzarella", "cheddar"] |
1,399,811 | Olive Crema | ["2 teaspoons olive oil", "1 garlic clove, minced", "1/3 cup olives, minced", "1/2 preserved lemon", "1 scallion, white part, in rings", "1 red pepper strip, minced", "2 thyme branches", "1/2 teaspoon salt", "1/2 teaspoon sweet smoked paprika", "dash hot red pepper flakes", "1/4 teaspoon honey", "2 teaspoons vinegar", "1 teaspoon black pepper"] | ["Remove the flesh from the preserved lemon and discard. Cut the peel into thin strips.", "Melt the garlic over low heat in the olive oil, then add the olives, preserved lemon, scallion rings and red pepper. Heat for 5 minutes.", "Add seasonings and warm for another 5 minutes. Taste. The preserved lemon flavor should have permeated the crema. Adjust the seasonings. It will be spicy, but you won't be eating it by itself. That's it!"] | food52.com/recipes/6485-olive-crema | 0Gathered
| ["olive oil", "garlic", "olives", "lemon", "scallion", "red pepper", "thyme", "salt", "sweet smoked paprika", "hot red pepper", "honey", "vinegar", "black pepper"] |
1,399,812 | 20 Minute Sea Scallop Dinner Over Broccoli Puree And Fresh Beets | ["2 pounds Large Sea Scallops", "2 pounds Fresh Broccoli Crowns", ".25 pounds Vidalia Onion", "2 pounds Fresh Beets", "1 teaspoon Salt", "1/2 teaspoon Fresh Ground Pepper", "3/4 cup Water", "1/2 teaspoon Crushed Red Pepper Flakes", "4 dashes Salt and Pepper", "1/8 cup Extra Virgin Olive Oil", "1/4 cup Sour Cream", "2 tablespoons Chopped Fresh Chives", "2 Lemons (for juice)"] | ["Rinse and drain Sea Scallops in sink under cold water. After draining for 3 minutes, layer paper towels on a platter and place Scallops on paper towel. Cover with another layer of Paper towels and continue to cover and layer as necessary. Press down on top layer of paper towel for 30 seconds enough to squeeze liquid out of Scallops but not so much that you squish the Scallops. Use your best judgment.", "Medium chop onion and add to medium hot pot (large enough to hold your broccoli) along with 2 TBLS butter. Stir and cook for 3-5 minutes until soft.", "Chop broccoli into florets and thinly slice the hard stems and branches. Once onion is soft, add broccoli, water and salt and pepper and crushed red pepper to pot and allow to come to a boil.", "After liquid boils, cover pot and reduce heat to low. Allow broccoli to steam/cook for about 20 minutes, until soft but not mushy.", "While Broccoli is cooking Salt and pepper both sides of scallops. Wash and slice beets thin. Boil beets in water for about 15-20 minutes.", "Place Broccoli and onions with liquid into food processor or blender. Process until close to smooth. Add Sour Cream and continue processing til smooth.", "During last 5-10 minutes of beets cooking, bring a large fry pan to a high heat with olive oil and 2 more Tablespoons of butter. As soon as pan is slightly smoking add scallops, without crowding, and let them fry, undisturbed, for 90 seconds. Flip each scallop and allow to fry to for another 90 seconds. Immediately remove scallops from pan and repeat with remaining scallops if necessary.", "Plate drained beets first. Add a ladle full of broccoli puree on top. Place 1/4 of scallops delicately on top of puree. Sprinkle with chopped chives and squeeze 1/4 lemon over entire plate. Serve and Enjoy!"] | food52.com/recipes/80731-20-minute-sea-scallop-dinner-over-broccoli-puree-and-fresh-beets | 0Gathered
| ["Fresh Broccoli", "Vidalia Onion", "Fresh Beets", "Salt", "Fresh Ground Pepper", "Water", "Red Pepper", "Salt", "Olive Oil", "Sour Cream", "Fresh Chives", "Lemons"] |
1,399,813 | Brown Butter Pear Crostata | ["3 medium anjou pears, sliced", "2 tablespoons butter", "fresh nutmeg", "kosher salt", "lemon (for lemon juice)", "1 your favorite pie dough (store bought works in a pinch)", "egg (for egg wash)", "6 ounces 2% or full fat greek yogurt", "1 splash bourbon", "1-2 splashes grade B maple syrup"] | ["Brown the butter in a pan. Once the butter is browned, add the pears. Cook down the pears until soft but not mushy; they should have given up a bunch of liquid.", "Remove pears from pan with a slotted spoon, leaving behind the liquid. Taste the liquid and add a splash or two of fresh lemon juice, sprinkle with kosher slat. Reduce the liquid over a low flame until it reaches a jam-like consistency. Taste again for salt and adjust accordingly. Cool the jam-like mixture.", "Roll out your pie dough to about 10 inches. Spread the cooled jam in the middle of the dough, leaving a border for the dough that will get folded in, crostata style. Lay the pears on top of the jam, starting from the outside and working in, or vice versa. For best results, make sure your pears are all facing the same direction. Fold the dough in towards the center, as you would a crostata. Grate some more nutmeg over the pears. Refrigerate for 30 or so minutes.", "Before baking, brush the dough with egg wash (egg and water). Sprinkle with brown or turbinado sugar. Bake at 400 for 25-35 minutes. You want a golden brown crust that is somewhat firm to the touch i.e. cooked through.", "Meanwhile, mix the greek yogurt with a splash of bourbon; you want to be able to detect a hint of booze. Place the mixture in a small bowl to serve alongside the crostata. Add a splash or two of maple syrup. Enjoy."] | food52.com/recipes/26423-brown-butter-pear-crostata | 0Gathered
| ["butter", "fresh nutmeg", "kosher salt", "lemon", "favorite pie", "egg", "greek yogurt", "bourbon", "maple syrup"] |
1,399,814 | White Bean, Tomato, And Kale Soup | ["2 carrots, chopped", "2 celery ribs, chopped", "1 small onion, chopped", "4 garlic cloves, sliced", "1 teaspoon dried rosemary", "1/2 teaspoon dried thyme", "Pinch red pepper flakes", "15 ounces can cannellini beans", "up to 1 teaspoons salt", "15 ounces can cherry tomatoes (Mutti brand)", "2-3 cups vegetable stock", "1 bunch kale torn into bite size pieces", "1 teaspoon red wine vinegar"] | ["Saute carrots, celery, and onion in tbslp olive oil over medium heat until soft. Add garlic and saute for another minute. If mixture becomes dry add tblsp of vegetable stock.", "Add dried herb, salt, vegetable stock and canned tomatoes with canning liquid. Bring to boil over high heat. Let boil for 1 min. Reduce heat to medium low, add kale and red wine vinegar. Simmer for 10-12 minutes*.", "Serve with a drizzle of olive oil and if desired grated Parmesan.", "*create deeper flavor by simmering for 20-30 minutes. Add kale in last 5-10 minutes of cooking.", "For an Italian flavor swap herbs for oregano and fresh basil, serve over orecchiette pasta."] | food52.com/recipes/75271-white-bean-tomato-and-kale-soup | 0Gathered
| ["carrots", "celery", "onion", "garlic", "rosemary", "thyme", "red pepper", "cannellini beans", "salt", "cherry tomatoes", "vegetable stock", "red wine vinegar"] |
1,399,815 | Garlicky Wilted Kale (With A Dash Of Nutmeg) | ["3 tablespoons olive oil", "4 pieces garlic, minced", "2 bunches kale, cleaned, stemmed & torn into pieces", "1 cup chicken broth", "3 tablespoons red wine vinegar", "1/4 teaspoon grated nutmeg"] | ["Heat oil over medium in a large dutch oven. Add garlic. Saute until it begins to turn brown.", "Add kale, tossing to coat with oil and garlic. You may need to do this in batches, allowing one batch to wilt slightly before adding the next.", "Once all of the kale is slightly wilted, add 1/2 cup chicken broth. Turn heat to medium-high and cook for about 1-2 minutes, until liquid cooks off. When it has, add remaining 1/2 cup broth, cover, turn heat to medium-low, and let cook for about 20 minutes, until kale is tender.", "Uncover and turn heat to medium. Cook for 1-2 minutes, allowing most of excess liquid to cook off. Add nutmeg and vinegar. Cook just a few more minutes, until sauce cooks down to a nice coating."] | food52.com/recipes/571-garlicky-wilted-kale-with-a-dash-of-nutmeg | 0Gathered
| ["olive oil", "garlic", "bunches kale", "chicken broth", "red wine vinegar", "nutmeg"] |
1,399,816 | Martha Stewart'S One-Pan Pasta - Off-Roading Redux | ["1 pound pasta", "3 cans of tuna packed in olive-oil, drained", "2 sprigs of basil, plus four leaves cut up", "2 sprigs of oregano, plus two springs cut up", "3 tablespoons capers***", "1/2 cup kalamata olives", "16 ounces grape tomatoes, halved or quartered if large", "2 cups water", "2 cups chicken broth", "1/4 teaspoon red pepper flakes", "6 cloves garlic", "5 tablespoons olive oil, divided***", "parmesan to taste", "1 onion, sliced", "salt", "pepper", "3 anchovies"] | ["In your largest straight-sided pan, heat 3 tablespoons of olive oil over medium heat. Put in the garlic and red pepper flakes and saute for 1 minute, then add in the sliced onion and saute for 9 minutes more until just browned. Feel free to saute a little longer if you want more color on them.", "Combine pasta, two springs of oregano, 2 sprigs of basil, 1.5 teaspoons salt, 1/4 teaspoon pepper, broth, and water in a large straight-sided skillet (the pasta should lay flat).", "Turn on some music you like (such as Queen) and rock out to it while you bring the pasta to a boil and then cook for about 9-12 minutes (check it to make sure it's al dente) until the water has evaporated. In the last 2-3 minutes of cooking, add in the tomatoes, olives, and capers*. Remove the basil and oregano sprigs.", "Add the drained canned tuna to the pasta and mix until warmed. Season to taste with salt and pepper, ladle into bowls, and garnish with the rest of the basil and oregano. Serve with olive oil and Parmesan (if desired).", "***I wanted to keep this in the spirit of a one-pan pasta, but if you want to go the extra mile and fry those capers to add a dimension of crunch, go ahead! Take a smaller pan with deep sides, heat 1/4 cup of olive oil, and fry the capers for about a minute (until golden brown and crispy). Drain them on a paper towel and toss them into the pasta after you add the tuna."] | food52.com/recipes/81076-martha-stewart-s-one-pan-pasta-off-roading-redux | 0Gathered
| ["pasta", "oil", "basil", "oregano", "capers", "kalamata olives", "grape tomatoes", "water", "chicken broth", "red pepper", "garlic", "olive oil", "parmesan", "onion", "salt", "pepper", "anchovies"] |
1,399,817 | Lemony Banana Olive Oil Muffins | ["1 cup whole wheat Flour", "1/4 cup flaxseed meal", "3/4 cup all purpose flour", "3 teaspoons baking powder", "1/3 cup packed dark brown sugar", "1 teaspoon kosher salt", "1 large egg", "1/3 cup milk", "1/2 cup olive oil", "1 1/2 cups smashed ripe bananas (about 2-3)", "1 teaspoon fresh grated lemon zest", "1 teaspoon vanilla extract", "1/2 cup semisweet chocolate chips or chopped bittersweet chocolate", "1/3 cup chopped nuts (optional)"] | ["Position rack in middle of oven, preheat to 400 degree F. Grease only bottom of a standard 12 cup muffin tin.", "In large bowl whisk dry ingredients. In a small bowl whisk together mashed banana, egg, milk, olive oil, vanilla and lemon zest.", "Create well in dry ingredients, pour liquid ingredients into well mix once to incorporate. Add remaining ingredients and stir until just combined and moistened (batter should have lumps in it!)", "Distribute with 1/4 c measuring cup into muffin tin until batter is evenly distributed. Bake until tops are golden and tooth pick comes out clean in center, about 20-25 minutes.", "Remove pan from oven, remove muffins immediately or let pan rest up to 5 minutes. Transfer to wire rack to cool. Enjoy!"] | food52.com/recipes/22489-lemony-banana-olive-oil-muffins | 0Gathered
| ["whole wheat Flour", "meal", "flour", "baking powder", "brown sugar", "kosher salt", "egg", "milk", "olive oil", "smashed ripe bananas", "lemon zest", "vanilla", "chocolate chips", "nuts"] |
1,399,818 | Spicy Quinoa Tabouli | ["1 cup quinoa", "4 finely diced roma tomatoes", "1 diced English cucumber", "1/2 bunch cilantro leaves, chopped", "1/2 small red onion, finely minced", "2 jalapeno peppers, seeded and minced", "1 tablespoon lime juice", "2 tablespoons sherry vinegar", "1 avocado, chopped", "1/4 cup olive oil, good quality", "1 teaspoon kosher salt"] | ["Cover the quinoa with cold water and let it sit for 5-10 minutes. Put it in a fine mesh colander and rinse until the water runs clear. Transfer to a medium saucepan. Cover with 3 cups water and salt and bring to a boil. Reduce heat to low, and simmer 15 minutes. Drain excess water, cover the pot with a dish towel, replace the lid, and let it sit for 10 minutes.", "Combine the cucumber, tomato, cilantro, onion, olive oil, lime juice, and vinegar.", "Stir the quinoa into the veggies. Serve with chopped avocado on top."] | food52.com/recipes/10614-spicy-quinoa-tabouli | 0Gathered
| ["quinoa", "roma tomatoes", "cucumber", "cilantro", "red onion", "peppers", "lime juice", "sherry vinegar", "avocado", "olive oil", "kosher salt"] |
1,399,819 | Croquembouche | ["Pate Choux", "1 cup water", "1 stick butter", "1 tablespoon sugar", "1/2 teaspoon salt", "1 1/4 cups flour", "4 eggs", "Pastry Cream", "2 cups milk", "1/2 cup sugar", "1 pinch salt", "4 egg yolks", "1/4 cup cornstarch", "2 tablespoons butter"] | ["Preheat oven to 375\u00b0 F.", "On medium-high heat bring the water, butter, sugar, and salt to a simmer. When the butter has completely melted, add the flour and mix vigorously with a wooden spoon. With every bit of elbow grease you can muster, continue mixing for 4 minutes. A mass of dough will form and it will begin to come away from the sides and bottom of the pot. Remove from the heat and transfer dough to a stand mixer outfitted with a paddle attachment. Add eggs one at a time, making sure each is consumed by the dough before you add the next. You can also leave it in the pot and mix by hand.", "Cool for a couple of minutes, stirring occasionally to release steam. When cool enough to handle, transfer into a piping bag. Pipe out 1-inch rounds. Smooth out any pointy peaks by dipping your finger in water and gently pressing them out; this will ensure an even bake. Bake until golden brown, approximately 20 minutes. Allow them to cool then fill them with pastry cream.", "For the pastry cream: In a small heavy-bottomed pot, warm the milk gently to a simmer. If you want to flavor your pastry cream, do so now: You can use vanilla, lavender, or even a chai tea bag. Allow a half hour for the flavors to mature, and then reheat back to a simmer.", "Meanwhile, mix the sugar, salt, yolks, and cornstarch together in a bowl. Temper by adding half of the hot milk into eggs, whisking feverishly. Add the egg mixture back to the milk and stir constantly with a wooden spoon on medium high heat until it coats the back of the spoon. Immediately transfer to a bowl and stir a couple minutes to cool down, then add the butter and mix well. Place a piece of plastic wrap directly on the cream so as not to create a skin. Chill until completely cooled.", "Transfer to a piping bag, poke each cream puff gently with the tip of the bag, and fill.", "For caramel, place 2 cups of sugar and 1/4 cup of water in a pan, stir to combine, and cover. Cook over medium-high for about 15 minutes, until the caramel is a light amber.", "With tongs, gently dip each cream puff into the caramel and begin to start stacking your croquembouche. Make sure your base is sturdy and continue upwards.\r\n\r\nOnce you are done mounting reheat, your caramel until it turns a darker shade of amber. Allow to cool for a few minutes until it resembles the constituency of honey, then with a spoon drizzle it about, try to get thin stings of the caramel to wrap around. I also drizzled some ganache over everything and dusted it with powdered sugar.", "Eat within 2 to 3 hours, as the caramel will start to soften."] | food52.com/recipes/25406-croquembouche | 0Gathered
| ["water", "butter", "sugar", "salt", "flour", "eggs", "Pastry Cream", "milk", "sugar", "salt", "egg yolks", "cornstarch", "butter"] |
1,399,820 | Chilled Avocado And Cucumber Soup | ["2 avocados, pulp removed", "1 English cucumber, peeled", "1/4 red onion, chopped", "1 garlic clove, halved", "3/4 cup unsweetened coconut milk", "3/4 cup plain yogurt", "1 cup water", "1 lime, juiced", "1/2 teaspoon cumin", "1 1/4 teaspoons kosher salt", "1/2 teaspoon cayenne", "lime wedges, for topping", "chopped cilantro, for topping"] | ["Place all ingredients except the lime wedges and the cilantro into a food processor. Puree until smooth.", "Store in the fridge until chilled. Serve cold topped with chopped cilantro and a squeeze of lime."] | food52.com/recipes/35428-chilled-avocado-and-cucumber-soup | 0Gathered
| ["avocados", "cucumber", "red onion", "garlic", "unsweetened coconut milk", "plain yogurt", "water", "lime", "cumin", "kosher salt", "cayenne", "lime wedges", "cilantro"] |
1,399,821 | Cucumber And Radish Salad With Harissa Yogurt | ["1/2 cup plain whole milk yogurt", "1 teaspoon harissa", "Maldon sea salt, to taste", "2 Persian cucumbers, cut in a large dice", "4 radishes, quartered", "1/4 cup parsley leaves", "1 tablespoon olive oil", "Salt and pepper, to taste", "1 teaspoon toasted sesame seeds", "1 teaspoon toasted nigella seeds"] | ["For harissa yogurt, mix yogurt and harissa until well combined. Season to taste with Maldon sea salt. Set aside.", "In a mixing bowl, toss cucumbers, radishes, and parsley with olive oil. Season with salt and pepper to taste.", "To serve, dollop yogurt at bottom of bowl and use a spoon to spread it up the sides. Place cucumber-radish mix on top of yogurt. Garnish with sprinkle of sesame seeds and nigella seeds."] | food52.com/recipes/57665-cucumber-and-radish-salad-with-harissa-yogurt | 0Gathered
| ["milk yogurt", "harissa", "salt", "cucumbers", "radishes", "parsley", "olive oil", "Salt", "sesame seeds", "nigella seeds"] |
1,399,822 | Radish And Cress Side | ["2 bunches watercress, upland cress or arugula, trimmed, rinsed and washed", "2 to 4 radishes, thinly sliced", "lime juice", "extra virgin olive oil", "kosher salt and fresh ground black pepper"] | ["Combine the cress and radishes in a mixing bowl. Then squeeze lime juice and drizzle olive oil to taste. Season with salt and pepper and serve. Seems vague but it is to taste and that means you need to make it more than once. LOL. The traditional 1 part acid to 3 parts oil is what you want but some want more acid and others want more oil so use 1 to 3 as a starting point and adjust as necessary."] | food52.com/recipes/6666-radish-and-cress-side | 0Gathered
| ["bunches", "radishes", "lime juice", "extra virgin olive oil", "kosher salt"] |
1,399,823 | Lard, Beautiful Lard | ["Pig back fat", "5 pounds pig back fat", "rendered lard", "4 pounds Rendered lard"] | ["Purchase good quality organic pig back fat from your local pig farmer, or butcher.", "Cut fat into one inch cubes and run through a meat grinder on the course setting. make sure your fat is very cold when you do this. If you don't have a meat grinder, cut the fat into 1/2\" cubes", "After grinding/cutting, put fat into a crock pot set on it's lowest setting. Let the fat render for two hours, or until it is very liquid and bubbling. Don't let is cook for too long or you will scorch and fat and it will have a stronger \"pork\" taste.", "Once the fat has completely rendered, strain is through a very fine chinois strainer, or butter muslin. Let cool until firm, or over night.", "Now you have ready to use lard! You can put it into containers and freeze until ready to use, or mold it into sticks for easier use.", "To mold the lard into butter type sticks, I use a sushi press and parchment paper, or you can simple roll it up into tube shapes using only parchment or wax paper. Doing this makes it easier to weigh and cut into tablespoons or ounces for recipes. Make each stick or tube 8oz so you can substitute directly for butter."] | food52.com/recipes/20443-lard-beautiful-lard | 0Gathered
| ["back fat", "back fat", "lard", "lard"] |
1,399,824 | Mexican Breakfast Torta With Potatoes | ["2 tbsp oil (olive is best)", "8 eggs, beaten", "1/2 can creamed corn", "1 tbsp minced garlic", "4 red potatoes, sliced thin", "1 purple onion, halved & sliced thin", "1 red bell pepper, halved & sliced in thin strips", "1/2 wheel of Mexican white queso (cheese) sliced small or cubed", "1 tbsp cumin", "salt & pepper to taste"] | ["Pre-heat oven to 350 degrees. On stove top, spread the oil around a large cast-iron skillet and lay the sliced onion around the pan. Lay the thinly sliced potatoes over the onion until onion is covered, then add the sliced red peppers on top. Sprinkle with cumin, salt & pepper. Pour about 1/4 cup water in the bottom of the pan and cover with lid. Cook on low medium heat for about 15 minutes until potatoes are done---do not stir! Turn off heat.", "Add the creamed corn to the eggs with a little salt & pepper, and the minced garlic. Pour over the potato mixture in the pan. Sprinkle the queso pieces on top.", "Place the cast iron skillet in a large baking pan with 2 inches of water. Place the baking pan with the skillet in it into the pre-heated oven. Bake for 25 minutes. TURN UP HEAT to 375 and cook for 10-15 minutes, testing with knife to see if the eggs are completely set. Turn the broiler on for 2-4 minutes for the top to brown lightly. When done, slice into 6 servings and serve with salsa, green onions or sour cream."] | food52.com/recipes/43787-mexican-breakfast-torta-with-potatoes | 0Gathered
| ["oil", "eggs", "corn", "garlic", "red potatoes", "purple onion", "red bell pepper", "white queso", "cumin", "salt"] |
1,399,825 | Chilled Cucumber Soup | ["1 dash onion salt", "1 piece garlic clove", "1 tablespoon lemon juice", "1 tablespoon Maggi seasoning", "2 tablespoons Fresh dill", "1/2 cup Sour cream", "2 pieces English cucumbers, peeled, cored, chopped", "1 quart Buttermilk to fill blender"] | ["Process in blender 5 seconds", "Process until completely blended, Soup should somewhat chunky."] | food52.com/recipes/11857-chilled-cucumber-soup | 0Gathered
| ["onion salt", "garlic", "lemon juice", "Maggi seasoning", "Fresh dill", "Sour cream", "cucumbers", "Buttermilk"] |
1,399,826 | Tasty Vegetarian Falafel | ["250 grams dried chickpeas or two tins of canned chickpeas", "1 piece onion", "1 piece red shallot", "5 pieces cloves of garlic", "1 piece chili pepper (whole including the seeds)", "1.5 tablespoons cumin powder", "1.5 tablespoons coriander powder", "1 piece Fresh chives", "1 pinch salt", "1 shot sunflower oil"] | ["Soak the dried chickpeas overnight. The chickpeas will double in size and weight.", "Drain the chickpeas and remove the skin. If you use canned chickpeas drain them.", "Put the chickpeas in a blender or kitchen machine.", "Add the whole chili pepper including seeds, red shallot, onion, parsley powder, cumin powder, coriander powder.", "Blend the ingredients together and stir if necessary.", "Add the chives and blend some more. Be careful not to over blend.", "Make small patties with a spoon. This amount will be good for 16 to 20 falafel.", "Heat sunflower oil in medium to hot pan.", "Fry the falafel for a couple of minutes before turning them over and fry the other side until golden brown.", "Let the falafel drain on kitchen paper."] | food52.com/recipes/72469-tasty-vegetarian-falafel | 0Gathered
| ["chickpeas", "onion", "red shallot", "garlic", "chili pepper", "cumin powder", "coriander powder", "Fresh chives", "salt", "sunflower oil"] |
1,399,827 | Indian-Style Mustard Greens | ["2 tablespoons Olive oil", "1 small onion", "1 teaspoon garam masala", "1 teaspoon ground coriander", "1/2 teaspoon ground cumin", "1 tablespoon minced, peeled ginger root", "4 small cloves garlic, minced", "1/2 teaspoon turmeric", "1 1/2 pounds mustard greens, stems removed, roughly chopped", "2 medium tomatoes, chopped", "salt", "fresh lemon juice"] | ["Warm oil in a large skillet over medium heat. Add onion, garam masala, coriander and cumin and saute until onion is soft (about 5 minutes). Add ginger, garlic and turmeric and cook for another minute or so, until garlic turns slightly golden, but not brown.", "Add mustard greens to the pan. You can do this in batches, if the volume overwhelms your pan. As the greens wilt, just add more, little by little, until you've got them all in. Add salt and stir everything up well, to mix greens with spices. Cook for 5 to 8 minutes.", "Add tomatoes and one tablespoon lemon juice. Stir and cook for 3 to 5 minutes, until tomato is soft and greens are tender. Taste and add more lemon juice or salt as needed."] | food52.com/recipes/20529-indian-style-mustard-greens | 0Gathered
| ["Olive oil", "onion", "garam masala", "ground coriander", "ground cumin", "ginger root", "garlic", "turmeric", "mustard greens", "tomatoes", "salt", "lemon juice"] |
1,399,828 | Fluffy Cream Of Wheat Pancakes | ["1 1/4 cups all purpose flour", "1 teaspoon baking powder", "1 teaspoon baking soda", "1 teaspoon salt", "1 1/2 cups buttermilk", "2 large eggs", "2 tablespoons melted butter", "1/4 cup sugar", "1 cup cream of wheat, cooked", "ghee or butter for greasing the griddle"] | ["Cook cream of wheat according to package directions", "Whisk all the dry ingredients together.", "Whisk eggs and buttermilk together in a separate bowl", "Add buttermilk mixture to the dry ingredients. Add butter and sugar. Mix to combine.", "Add cooked cream of wheat and whisk well. If batter looks too thick, add 1 tbs of buttermilk at a time till it reaches a pancake batter consistency. Not too thin.", "Grease a hot griddle or pan with ghee. I prefer ghee so that it doesn't burn while cooking the pancakes. Spoon 1/3 cup of batter onto the greased griddle", "Cook till the edge look dry, then flip and cook till golden brown."] | food52.com/recipes/70922-fluffy-cream-of-wheat-pancakes | 0Gathered
| ["flour", "baking powder", "baking soda", "salt", "buttermilk", "eggs", "butter", "sugar", "cream of wheat", "ghee"] |
1,399,829 | Ricotta-Tomato Pie | ["6 small sheets of puff pastry, or 1 large one (you can buy them in rolls)", "1 Baking tin of approximately 21 cm", "2 hands full of spinach", "2 garlic gloves", "1 onion", "2 tablespoons olive oil", "1 cup (full cup) ricotta, or 1 tin as you buy them", "1 tablespoon thyme", "1 tablespoon oregano", "4 medium tomatoes, i used 'Tasty Tom's'. Those are full of flavour and colour.", "Freshly ground pepper and corse sea salt."] | ["Preheat the oven at 180C / 390F", "Oil or spray your baking tin and spread the puff pastry to cover it. Make sure the edges overlap, and press down firmly.", "Cut off the edges. I think it looks all right when it's a bit rough.", "Use a vork to press wholes in the dough.", "Place the tin in the middle of the oven, and bake for about 10/12 minutes, or until the pastry looks golden.", "In the meantime, cut the spinach in narrow strips,", "Dice your garlic,", "And cut the onion in small pieces.", "Heat the olive oil and stir fry the onion and garlic for about 5 minutes, don't let them get hard, ju", "Add the spinach, and stir fry until the spinach is wilted.", "Pour the spinach-onion mix in a bowl, add the ricotta", "Add thyme and oregano, stir and bring to taste with salt and pepper.", "Take the pastry out the oven, and cover with the ricotta-spinach mix", "Cut the tomatoes into equal slices, and use to cover the pie.", "Sprinkle some thyme and pepper on top and bake for another 20 minutes"] | food52.com/recipes/24745-ricotta-tomato-pie | 0Gathered
| ["pastry", "Baking tin of approximately", "spinach", "garlic", "onion", "olive oil", "ricotta", "thyme", "oregano", "tomatoes", "Freshly ground pepper"] |
1,399,830 | Raw Zucchini Spaghetti With Pesto | ["2 large zucchinis", "1 cup cherry tomatoes", "1 cup basil", "1 cup spinach", "1/4 cup pumpkin seeds", "2 cups garlic cloves", "1/2 cup lemon", "1/4 cup grated parmesan cheese", "1/4 teaspoon sea salt", "1/3 cup extra virgin olive oil"] | ["Start by using a julienne peeler, vegetable peeler or a spiralizer (oh you fancy!) to make zucchini spaghetti or ribbons. I love peeling my zucchini into long, thin ribbons, it reminds me of eating pappardelle but for this recipe I am sticking to the spaghetti look as it holds on to more of the pesto sauce.", "Next, make the pesto. Add the basil, spinach, pumpkin seeds, chopped garlic, and the juice of half a lemon into a food processor. Blend until combined. If you own a large food processor add the extra virgin olive oil slowly while it is running. I only own a small cuisinart where removing the top to add an ingredient is required, if that is the case, add the oil in 3 batches at a time. Similar to a salad dressing recipe, adding the oil slowly ensures that it is well incorporated. Now, add the parmesan cheese and pulse a few times. Before you add salt, give it a taste to see if you need it. To make this a vegan pesto, substitute the cheese for nutritional yeast, also known as the vegan's cheese!", "Toss the zucchini spaghetti with 1 to 2 tbsp of the pesto per serving...and yes, you will have left over pesto that you can use with real pasta or spread onto some bread...the possibilities are endless! Store your pesto in the fridge for up to 5 days.\r\n\r\nAs I always try to add color to my dish, I am topping this zucchini spaghetti pesto with raw cherry tomatoes and some more pumpkin seeds and cheese. Hope you enjoy!"] | food52.com/recipes/37761-raw-zucchini-spaghetti-with-pesto | 0Gathered
| ["zucchinis", "cherry tomatoes", "basil", "spinach", "pumpkin seeds", "garlic", "lemon", "parmesan cheese", "salt", "extra virgin olive oil"] |
1,399,831 | Hawaij Spiced Rye Banana Bread | ["For the bread", "3 ripe bananas, mashed + 1 whole, for the top", "100 grams (1 cup) rye flour, or any other flour you'd like", "70 grams (1/2 cup) plain flour", "1 teaspoon bicarbonate of soda", "1 teaspoon baking powder", "2 teaspoons Hawaij spice mix (recipe follows - check notes)", "1/2 teaspoon salt", "200 grams (1 cup) brown sugar, loose", "60 milliliters (1/4 cup) vegetable oil", "60 milliliters (1/4 cup) whole milk + 1/2 teaspoon vinegar (leave this mixture for 10 minutes to curdle, or use the same amount of buttermilk or yoghurt)", "1 egg", "For the Hawaij Spice Mix", "1 tablespoon ground ginger", "1 tablespoon cardamom", "1/4 teaspoon each: cloves, cinnamon, nutmeg"] | ["For the spice blend: just mix all the ingredients together and keep it in a airtight little container for-like-ever.", "For the bread: Preheat your oven to 180\u00b0C/350\u00b0F and grease very well a standard loaf pan, set aside.\r\n\r\nIn your mixing bowl, mash your 3 bananas, then add the egg, oil, brown sugar and give it a whisk to combine. On top of it, sieve your flours, bicarbonate of soda, baking powder, salt and the hawaij, give it a good whisk, add your milk (or yoghurt or buttermilk) and mix again. Pour the batter into your prepared pan. Slice the remaining banana in half and place both halves on top of the raw batter.\r\n\r\nBake it for about 50 minutes to an hour, or until a toothpick inserted in the center comes out clean (check on the 50 minutes mark). Leave it to cool for 15 minutes and enjoy with a good cup of coffee."] | food52.com/recipes/62778-hawaij-spiced-rye-banana-bread | 0Gathered
| ["bread", "bananas", "rye flour", "flour", "bicarbonate of soda", "baking powder", "Hawaij spice mix", "salt", "brown sugar", "milliliters", "milliliters", "egg", "Hawaij Spice Mix", "ground ginger", "cardamom", "cinnamon"] |
1,399,832 | Smoky Lentil Soup With Almond Picada | ["Lentil Soup", "3 tablespoons extra-virgin olive oil", "2 cups diced yellow onion (from 1 large onion)", "1 cup diced carrot (from 1 large or 2 small carrots)", "1 dash Kosher salt and freshly ground black pepper, to taste", "3 garlic cloves, minced (about 1 tablespoon)", "1 tablespoon tomato paste", "1 28-oz. can whole tomatoes, crushed lightly", "5 roasted piquillo peppers (jarred or freshly roasted), roughly chopped (about 1/2-cup), or 2 roasted red peppers", "1 tablespoon thyme, finely chopped", "2 teaspoons Spanish smoked paprika, or more to taste", "2 cups French lentils or Spanish pardina lentils, rinsed", "2 bay leaves", "4 cups vegetable or chicken stock, plus water, as needed, to thin the soup", "1 tablespoon sherry vinegar, or more to taste", "2 tablespoons picada, plus more for serving", "Almond Picada", "2 tablespoons olive oil, plus more for drizzling", "1 slice day-old peasant-style bread (about 1/2-inch thick), crusts removed", "1 garlic clove, thinly sliced", "1/4 cup skinless (blanched) almonds (whole, slivered or sliced)", "1/4 cup parsley", "1 dash Kosher salt, to taste"] | ["Heat the oil in a soup pot over medium heat. Add the onion, carrot, and a pinch of salt, and cook until soft, stirring occasionally, about 7 to 8 minutes. Add the garlic and cook for another minute. Move the ingredients to one side of the pan to create a \"hot spot\" for the tomato paste. Add the tomato paste and toast for a minute or two, stirring the paste a few times to prevent burning, then combine with the onions, carrots, and garlic.", "Add the tomatoes (I like to lightly crush them with my hands or cut them into coarse chunks with kitchen shears), piquillo peppers, thyme, smoked paprika, lentils, bay leaves, broth, 2 teaspoons of salt, and a few grinds of freshly ground black pepper and bring to a boil. Once at a boil, lower heat and simmer (uncovered) for about 40 to 45 minutes, or until the lentils are tender. Add water to thin, if needed. Reduce heat to its lowest setting and add sherry vinegar. Adjust seasoning and acidity to taste. Stir in a few tablespoons of picada to flavor the soup, then cook for another minute or two. Turn off the heat, remove bay leaves, and serve, passing more picada at the table for sprinkling over the soup.", "In a small skillet, heat 2 tablespoons of olive oil over medium heat. Add the bread and cook until toasted and uniformly golden (almost the color of cornflakes) on both sides. Turn the heat down if the bread starts to burn or color too quickly; it should gently sizzle in the oil. Remove bread from the pan, and transfer to a cutting board. Cut into small cubes.", "Return the skillet to the burner (no need to wipe clean) leaving any leftover olive oil from toasting the bread in the pan. Lightly toast the almonds and garlic until lightly golden, stirring frequently, about 3 to 5 minutes. Remove the pan from the burner.", "Transfer the cubes to a food processor. Add the almonds, garlic, any remaining olive oil from the skillet, and the parsley. Pulse until finely chopped for a crumbly picada, or pulse longer (drizzling in a few teaspoons more olive oil) for a more traditional smooth paste. Alternatively, use a mortar and pestle to pound the picada into a crumbly or smooth paste."] | food52.com/recipes/73751-smoky-lentil-soup-with-almond-picada | 0Gathered
| ["extra-virgin olive oil", "yellow onion", "carrot", "salt", "garlic", "tomato paste", "tomatoes", "piquillo peppers", "thyme", "Spanish smoked paprika", "bay leaves", "vegetable", "sherry vinegar", "picada", "olive oil", "bread", "garlic", "almonds", "parsley", "Kosher salt"] |
1,399,833 | Brie Pear & Walnut Bites | ["1 Baguette", "200 grams Brie", "2 Pears", "20 Walnut Halves", "Honey"] | ["First of all, slice a baguette. I prefer quite thin slices.", "Put the slices of brie on top, then sliced pear and top it up with a walnut half and micro herbs if used.", "Drizzle some honey on top.", "Serve with white wine, grapes and/or olives."] | food52.com/recipes/70962-brie-pear-walnut-bites | 0Gathered
| ["Baguette", "Halves", "Honey"] |
1,399,834 | Apple-Mint-Lime Cooler | ["1 cup fresh (cloudy) apple juice", "3/4 - 1 cup caster sugar", "2 tablespoons chopped fresh (Morrocan) mint", "Juice of 2 limes", "Garnish - mint leaves, lime wedges"] | ["In a saucepan, combine apple juice, sugar, chopped mint and lime juice. Gently heat, stirring till the sugar is dissolved. Then cover the pan and bring to the boil. Allow boil for 2-3 minutes.", "Remove from the heat and allow to cool down. Once cool, strain and discard the mint leaves.", "To make up drink, place some crushed ice, if you have some in a glass, add the apple-mint-lime syrup and finish with some seltzer/soda water. Garnish with a mint leaf and a lime wedge."] | food52.com/recipes/12208-apple-mint-lime-cooler | 0Gathered
| ["apple juice", "caster sugar", "mint", "mint"] |
1,399,835 | Squash Blossom Frittata | ["5 free-range eggs", "1 medium/large spring onion, thinly sliced *", "1 large yellow courgette or 2 small ones, grated *", "5 large squash blossoms, stamens removed", "1 clove of garlic, thinly grated", "30 g mature cheddar cheese, freshly grated", "2 tablespoons extra virgin olive oil", "1/2 teaspoon truffled olive oil", "1/2 teaspoon dried mint *", "1 teaspoon fleur de sel *", "black pepper to taste", "1 pinch cayenne pepper"] | ["preheat on your oven to 180\u00b0C/350\u00b0F.", "grate the courgette, place it in a bowl and add the dried mint and spring onion. season with fleur de sel and black pepper and toss to combine. allow to rest for 5 minutes and use your hands to squeeze out the excess of liquid from the courgette mix. put it in a stove-to-oven skillet [preferably a cast iron one] with 2 tb of extra virgin olive oil over medium heat and saute for a few minutes, until reduced in volume.", "in a separate bowl whisk the eggs with cayenne pepper, garlic, cheddar cheese, truffled oil and what's left of the fleur de sel.", "pour the egg mixture into the skillet over the courgette and stir gently. remove from heat with part of the egg still liquid and lay the squash blossoms over it. place in the oven for about 15-20 minutes, until slightly risen, golden and completely set. serve with a big mixed greens salad.", "to better enjoy this light and cheesy meal, give preference to organic produce.\r\n\r\n* you can subtitute the yellow courgette for the regular green one, the spring onion for fresh onion, the dried mint for fresh chopped mint or other herb of your choice and the fleur de sel for regular table salt."] | food52.com/recipes/23469-squash-blossom-frittata | 0Gathered
| ["eggs", "spring onion", "yellow courgette", "blossoms", "clove of garlic", "cheddar cheese", "extra virgin olive oil", "olive oil", "mint", "*", "black pepper", "cayenne pepper"] |
1,399,836 | Caprese Pesto Pasta Salad | ["1 cup fresh basil, gently packed, stems removed", "1 small garlic clove", "1/2 cup ground almonds", "1 teaspoon kosher salt", "1/4 teaspoon freshly ground black pepper", "1/2 cup olive oil", "1 cup freshly grated Parmesan cheese", "1/4 cup mayonnaise", "1/4 cup white balsamic vinegar", "1 pound rigatoni pasta", "1 cup cherry tomatoes, halved", "1/2 cup mini bocconcini cheese", "kosher salt and freshly ground black pepper, to taste", "fresh basil, to garnish"] | ["For the pesto, place the basil, garlic, almonds, salt and pepper in a food processor. Process 10 seconds to chop. Scrape down the sides of the bowl. With the machine running, slowly pour in the olive oil in a steady stream until mixture is smooth, about 20 seconds. Add the Parmesan cheese, mayonnaise and white balsamic vinegar, processing just until incorporated.", "For the pasta, bring a large pot of lightly salted water to a boil. Cook pasta until tender, drain well and transfer to a large serving bowl. Let cool slightly.", "Toss pesto with cooked pasta, tomatoes and bocconcini. Add salt and pepper to taste and garnish serving bowl with fresh basil."] | food52.com/recipes/29242-caprese-pesto-pasta-salad | 0Gathered
| ["fresh basil", "garlic", "ground almonds", "kosher salt", "freshly ground black pepper", "olive oil", "Parmesan cheese", "mayonnaise", "white balsamic vinegar", "rigatoni pasta", "cherry tomatoes", "bocconcini cheese", "kosher salt", "fresh basil"] |
1,399,837 | Anya'S Herring (Or Hen) Under A Fur Coat, "Selyodka Pod Shouboy" | ["1 pound herring filet (or roasted moist, tender chicken- 12 oz. will also work)", "1 small sweet onion, finely minced for herring, chopped (and browned if using chicken)", "2-3 tablespoons white vinegar for onion for herring", "1/2 cup sour cream", "1/2 cup mayonnaise", "3 medium pototoes, boiled (red bliss or yukon gold)", "3 hard boiled eggs, farm fresh", "3 medium carrots, boiled", "1 crisp apple, finely grated with a squeeze of fresh lemon juice, optional", "3 sugar beets, boiled"] | ["Cut up the herring or chicken into very small pieces. Line the bottom of a deep pie dish with these.", "For the herring version, put the finely minced onion in some white vinegar for 30 minutes, then drain. For the chicken, brown the onion in some butter, then cool. Layer the prepared onion on top of the fish or chicken.", "Mix the sour cream together with the mayonnaise. Frost a thin layer on top of the onions over the fish or chicken.", "Finely grate the potatoes and add as the next layer to the dish. Add a layer of finely chopped hard boiled eggs next. Add a thin layer of the sour cream/mayo on top.", "Finely grate the carrots and add them as the next layer. Also add the finely grated apple on top of this if you like. You can create a domed shape with your layering. If you really love sour cream and mayo, you can add this layer on each time, but I prefer to skip a layer or two. Another variation only used mayonnaise, but I prefer the combination.", "Finish by adding a finely grated layer of the beets. Decorate with the sour cream/mayo dressing in a pattern of your choice. I put the dressing in a small plastic bag, then cut a small hole in the corner to pipe this on top, much like you would icing. The smaller the hole, the more delicate the decoration can be. This is supposed to look like a cake. You can describe this as a very fancy Belarusian fur coat to appeal especially to children. Refrigerate at least one hour before serving. Serve and pack into individual containers for lunch. With an ice pack and an insulated container this travels very well."] | food52.com/recipes/6926-anya-s-herring-or-hen-under-a-fur-coat-selyodka-pod-shouboy | 0Gathered
| ["filet", "sweet onion", "white vinegar", "sour cream", "mayonnaise", "pototoes", "eggs", "carrots", "apple", "sugar beets"] |
1,399,838 | Mussel Stew With Red Pepper Aioli Croutons | ["Red Pepper Aioli (Lazy man's version)", "1 room temperature egg", "1/2 teaspoon salt", "1/2 teaspoon dijon mustard", "1/4 cup chopped roasted red pepper", "2 cloves garlic", "1 tablespoon fresh lemon juice", "1/2 cup neutral oil such as canola or vegetable", "1/4 cup extra virgin olive oil", "Mussel Stew", "1/4 cup olive oil", "4 cloves garlic, minced", "5 plum tomatoes, peeled, seeded and sliced into thin strips", "4 pounds fresh mussels, steamed until open ( liquid reserved and strained) and removed from the shells", "Enough clam juice, fish or seafood broth combined with the mussel broth to equal 3 cups", "1/2 cup dry white wine", "1/2 cup chopped flat leaf parsley", "1/2 cup thinly sliced fresh basil leaves", "Salt and pepper to taste", "4 1/2 inch sliced baguette rounds, brushed with olive oil and baked in a 350F oven until lightly browned ( make more if you like)"] | ["Place the egg, salt, garlic, dijon, lemon juice and roasted red pepper in the bowl of a mini processor. Process until smooth.", "Combine the two oils and slowly drizzle in the processor bowl utilizing the two teeny holes on the lid. Process until thick and then chill to thicken more.", "Saute the garlic in the olive oil until just fragrant. Don't let it brown.", "Add the tomatoes and bring up to a slight boil.", "Add the wine and broth, bring back up to a boil and simmer for 10 minutes.", "Salt and pepper to taste, stir in the parsley,basil and cooked mussels and serve in bowls with a crouton topped with a dollop of the aioli."] | food52.com/recipes/12023-mussel-stew-with-red-pepper-aioli-croutons | 0Gathered
| ["Red Pepper", "egg", "salt", "dijon mustard", "red pepper", "garlic", "lemon juice", "neutral oil", "extra virgin olive oil", "olive oil", "garlic", "tomatoes", "fresh mussels", "clam juice", "white wine", "flat leaf parsley", "basil", "Salt", "baguette"] |
1,399,839 | Chicory Coffee Glazed Game Hen With Giardiniera Cabbage | ["Giardiniera cabbage", "1.5 cups cauliflower, in small florets", "1 large carrot, peeled then shaved into long ribbons with the peeler", "1/2 cup white wine vinegar", "1/2 cup olive oil", "1/4 teaspoon crushed red pepper flake", "1/4 teaspoon black pepper", "1/2 teaspoon celery seed", "1/2 teaspoon dried oregano", "1/2 teaspoon dried thyme", "1 bay leaf", "1 teaspoon salt", "2 tablespoons butter", "juice of 1/2 lemon (zest it before juicing, as you will use the zest for the hen)", "1/2 medium head of green cabbage, thinly sliced", "pinch of salt and white pepper", "Chicory Coffee Glazed Game Hen", "1 2lb Cornish game hen", "3 tablespoons room temperature butter, divided", "1/2 cup plus 1 tsp light brown sugar", "1 tablespoon fresh thyme leaves", "zest of 1/2 lemon", "1/2 cup strong brewed chicory coffee", "1 tablespoon apple cider vinegar", "1 teaspoon salt", "1/2 tablespoon flour"] | ["Place the cauliflower florets and carrot ribbons in a large mixing bowl. In a small saucepan, combine the vinegar through the teaspoon of salt and bring to a boil over medium high heat. Boil, stirring, just until the salt dissolves. Pour over the cauliflower and carrot and stir to coat. Let marinate for 1 hour at room temperature or 2 hours in the fridge. Can be made a day in advance.", "Melt butter with the lemon juice in a sautee pan over medium high heat. Add the cabbage and toss to coat in the butter. Sprinkle with salt and white pepper and sautee, turning frequently with tongs, for about 5 minutes.", "Remove the marinated vegetables from the oil and vinegar with a slotted spoon and add to the warm cabbage, turning with tongs to combine.", "Preheat the oven to 450F. Prepare a foil-lined, rimmed baking sheet.", "Using kitchen shears, remove the backbone from the game hen by cutting down either side of it. One the spine is removed, flatten the hen on a cutting board breast side up and press with the butt of your hand, then, with a sharp chef's knife, cut between the 2 breasts to create 2 equal halves. Alternatively, your butcher can do this for you. Pat the skin of the hen dry with paper towel.", "Combine 2 tablespoons of butter with 1 teaspoon of brown sugar, plus the fresh thyme and lemon zest and a pinch of salt. Gently separate the skin from the meat on the thigh and breast of each game hen half. Salt and pepper the skin and beneath the skin of the game hen, and spread the compound butter underneath the skin.", "In a small saucepan, combine the coffee, vinegar, 1/2 cup of brown sugar, and 1 tsp salt. Bring to a boil over high heat to dissolve the sugar and salt and set aside.", "Heat a dry cast iron skillet over medium-high. When hot, add a drizzle of olive oil and add the hen halves, skin side down. Cook for 4 minutes, then turn skin side up and sear for an additional minute. Remove from heat and transfer the hen halves to the prepared baking sheet. Reserve the pan juices (the mixture will be dark and that is OK.) Roast the hen halves in the oven about 20 minutes, until the juices run clear.", "While the hen cooks, complete the glaze. Combine the remaining 1 tablespoon of butter with the flour to make a beurre manie. Add the reserved coffee mixture to the cast iron skillet with the pan drippings from searing the hen, and bring to a boil over medium-high heat, whisking occasionally. Cook until reduced by half, about 7 minutes. Add the beurre manie, whisking constantly, and cook an additional 2 minutes, or until the glaze coats the back of a spoon. Taste for salt and pepper and adjust seasoning as needed.", "Remove the hen halves from the oven and allow to rest, tented with foil to hold in the heat, 5-10 minutes. Plate each half over a mound of warm cabbage and spoon over a generous amount of coffee glaze (serve the remaining glaze on the side for dipping.)"] | food52.com/recipes/40713-chicory-coffee-glazed-game-hen-with-giardiniera-cabbage | 0Gathered
| ["cabbage", "cauliflower", "carrot", "white wine vinegar", "olive oil", "red pepper", "black pepper", "celery", "oregano", "thyme", "bay leaf", "salt", "butter", "lemon", "head of green cabbage", "salt", "Coffee", "Cornish game hen", "butter", "brown sugar", "thyme", "chicory coffee", "apple cider vinegar", "salt", "flour"] |
1,399,840 | Pickled Grapes | ["2 lbs seedless red grapes", "1 & 1/2 cups white wine vinegar", "1 cup water", "1 cup sugar", "1 3-inch cinnamon stick", "3 star anise pods", "6 green cardamom pods", "3 \"coins\" fresh ginger", "1 teaspoon pink peppercorns", "1 teaspoon grains of paradise (or substitute 1/2 coriander seeds and 1/2 black peppercorns)"] | ["Pick grapes from stems, rinse well and drain. Place grapes into a large clean jar. (I used a 61-oz jar and it was about 2/3 filled by the grapes.)", "Put remaining ingredients into a medium saucepan, and bring to a boil over high heat. Reduce heat to medium-low and simmer for 5 to 6 minutes.", "Carefully pour vinegar mixture over the grapes. There should be enough liquid to cover the grapes, though the grapes do float. Cover jar and allow to come to room temperature, stirring occasionally. Once cooled store tightly covered in refrigerator. Wait at least 8 hours before serving, though it's okay to snack on one periodically to test their readiness.", "Note: if you want to put this into smaller jars you may need a different volume of pickling liquid. Fill jars with grapes, then pour in measured quantities of water to determine how much you will need to cover the grapes. Then drain the grapes and proceed, scaling the recipe to fit."] | food52.com/recipes/8337-pickled-grapes | 0Gathered
| ["red grapes", "white wine vinegar", "water", "sugar", "cinnamon", "anise pods", "green cardamom", "coins", "peppercorns", "grains of paradise"] |
1,399,841 | Massaged Kale Salad | ["1 bunch kale", "1 diced apple", ".5 minced red onion", "1 cup crumbled feta cheese", "1 cup salted sunflower seeds", "1 cup currants", "2 teaspoons kosher salt", "Dash pepper to taste", "1/2 cup extra virgin olive oil", "1/4 cup apple cider vinegar"] | ["rinse, dry and de-stem the kale", "stack a few kale leaves at a time atop one another, and roll them like a cigar and then cut into strips.", "Using your hands, work the two tbsp. of kosher salt into the kale for approx. 2 minutes (the more you massage it, the more tender the leaves)", "whisk the oil and vinegar together and then pour over greens. taste them, once dressed, to see if they need more salt. add pepper.", "add the remaining ingredients and voila! enjoy."] | food52.com/recipes/577-massaged-kale-salad | 0Gathered
| ["kale", "apple", "red onion", "feta cheese", "sunflower seeds", "currants", "kosher salt", "pepper", "extra virgin olive oil", "apple cider vinegar"] |
1,399,842 | Creme Brulee French Toast | ["1 Loaf of Challah Bread", "1 Stick of Butter", "1/4 cup Maple Syrup", "3/4 cup Brown Sugar", "1 teaspoon Vanilla", "7 eggs (or 1 egg per slice)", "11/2 cup half and half", "2 tablespoons Frangelico (Optional)"] | ["First up, slice your Challah into one inch pieces.", "Now you're going to move over to your stove and add the stick of butter to your pan. Melt it over medium heat. Once it's melted, add in your brown sugar, maple syrup, and vanilla. Turn the heat up to medium high and let the whole shebang boil for a minute or two before removing it from the heat.", "Grab the pan you'll be cooking your french toast in and pour the brown sugar mixture into the bottom of it.", "Ok, time to whip up the egg mixture. Whisk up in a bowl your eggs, half and half and, if you're using it, the frangelico.", "Layer your bread pieces into your pan on top of the brown sugar mixture. Pour the eggs over your bread, making sure to completely soak each piece.", "Shake a light coating of brown sugar over the top of the bread and then cover it up and let it sit in the refridge overnight to allow all the eggy goodness to soak into the bread.", "The next morning when you pull it out and uncover it, let it sit and warm up to room temperature for about a half hour or so and then simply throw it into your oven preheated to 350 degrees. Cook it up until the pieces begin to puff and turn a beautiful golden brown; about 35 to 40 minutes."] | food52.com/recipes/8160-creme-brulee-french-toast | 0Gathered
| ["Bread", "Butter", "Maple Syrup", "Brown Sugar", "Vanilla", "eggs", "Frangelico"] |
1,399,843 | My Mother'S Christmas Soup | ["3 teaspoons vegetable oil", "1 teaspoon butter", "1 1/2 cups finely shredded carrot", "2 cups finely shredded parsnip", "1/2 cup fine egg noodles", "1 tablespoon all purpose flour", "4 cups chicken broth", "6 cups water", "salt to taste"] | ["Heat oil and butter in a pot.", "When hot add flour and mix.", "Slowly add chicken broth, little by little, mixing well so clumps don't form.", "Add water and bring to boil.", "Add carrots and parsnips. Cook till soft about 15 minutes.", "Add salt to taste.", "Turn off and add noodles.", "Noodles soften in about 5 minutes.", "Ready to eat!"] | food52.com/recipes/25529-my-mother-s-christmas-soup | 0Gathered
| ["vegetable oil", "butter", "carrot", "parsnip", "egg noodles", "flour", "chicken broth", "water", "salt"] |
1,399,844 | Potato Chorizo Tacos With Avocado Salsa | ["Potato Chorizo Tacos", "3 red-skin Yukon Gold potatoes, peeled and cut in to 1/2-inch cubes (about 2 cups)", "12 ounces chorizo", "1 white onion, chopped", "Avocado Salsa", "3 medium tomatoes", "1 clove garlic, peeled", "1 jalapeno pepper", "1 ripe avocado", "12 warm corn tortillas"] | ["For the salsa: In a food processor, combine the tomatoes, garlic and jalapeno and chop finely. Add the peeled avocado and pulse until well blended. Set aside.", "Add the cubed potatoes with some salt to a pot of boiling water and simmer 10 minutes, until potatoes are tender. Drain and set aside.", "Combine the chorizo and onion in a hot skillet set over medium-high heat and stir regularly until the onion is soft and the sausage is cooked through, around 10 minutes.", "Add the potatoes to the skillet and cook for another 8-10 minutes, until the potatoes begin to brown. Stir occasionally, mashing everything together slightly with the back of a spoon.", "Warm up the corn tortillas in the microwave for 10-15 seconds. Spoon the chorizo hash in the center of the tortilla then top with the avocado salsa. Enjoy!"] | food52.com/recipes/17950-potato-chorizo-tacos-with-avocado-salsa | 0Gathered
| ["Tacos", "red-skin", "chorizo", "white onion", "Avocado Salsa", "tomatoes", "clove garlic", "pepper", "avocado", "corn tortillas"] |
1,399,845 | Wild Mushroom Tartlets | ["1 packet puff pastry", "2 pounds wild mushrooms ( or whatever is available)", "2 tablespoons butter", "1 piece garlic, minced", "5 sprigs fresh thyme", "1 sweet onion", "5 tablespoons olive oil", "2 tablespoons balsamic vinegar", "1 cup ricotta", "1/2 cup parmesan cheese", "1/2 cup creme fraiche", "1 egg", "salt and pepper to taste"] | ["Preheat oven to 350", "Roll out puff pastry on floured surface and cut in 4-inch circles, leave on baking rack in the fridge, while prepping other ingredients. You should get about 8 rounds from a packet of puff pastry.", "Slice the onion in big chunks. Toss with 2 tablespoons of olive oil, the balsamic and salt and pepper. Roast in oven for 45 minutes.", "While onions are roasting, saute the mushrooms in the butter with thyme, garlic, salt and pepper. Cook until tender about 10 minutes. Remove from heat and set aside.", "Mix ricotta, parmesan and creme fraiche in a bowl.", "Take the puff pastry out of the fridge. Score around the edge, by poking the pastry with a fork about 1 cm from the edge.", "Spread the ricotta mixture on the puff pastry. About 2 tablespoons per tartles. Spread until you reach the scored edge.", "Mix onions and mushrooms and place evenly on top of ricotta mixture.", "Scramble the egg and mix with a bit of water to create and egg wash. Brush the edges of the puff pastry with the wash.", "Bake for 20 mins, till the edges puff up and the pastry is slightly golden.", "Serve immediately"] | food52.com/recipes/65128-wild-mushroom-tartlets | 0Gathered
| ["pastry", "wild mushrooms", "butter", "garlic", "thyme", "sweet onion", "olive oil", "balsamic vinegar", "ricotta", "parmesan cheese", "creme fraiche", "egg", "salt"] |
1,399,846 | Millefoglie (Italian Custard And Puff Pastry Cake) | ["For the diplomat cream", "4 egg yolks", "3 tablespoons sugar", "3 tablespoons flour", "1 teaspoon vanilla extract (or 1 vanilla pod, scraped)", "1 lemon, zested", "2 cups (500 ml) milk, warmed", "1 1/4 cups (310 ml) chilled single cream, whipped to firm peaks", "For assembly", "3 sheets butter (store bought) puff pastry, chilled", "1 punnet fresh strawberries or other berries", "1 handful fresh cherries or other fruit", "1 dash confectioner's sugar for dusting"] | ["Combine yolks, sugar, flour, vanilla, and lemon zest in a saucepan and mix together. Add warm milk, a little at a time, stirring constantly until smooth. Cook on a very low flame, stirring with wooden spoon until mixture almost reaches boiling point. Cook a further 3-4 minutes on lowest setting. If you find it getting lumpy, take off the heat and whisk quickly to remove the lumps. Take off heat, then pour into a wide, shallow dish to cool completely and quickly.", "Once cool, leave in fridge until chilled, then fold the whipped cream into the cooled custard. Keep in the fridge until ready to use (can be kept up to 3 days).", "Prick pastry all over the surface with a fork then bake on cookie trays in a hot oven at about 390\u00b0 F/200\u00b0 C until golden brown and puffed, about 10 -15 minutes. If they puff too much, they can be poked further during cooking to release the extra air and they can also be trimmed with a serrated knife to even and flatten out the sheet after cooking. Leave to cool completely.", "Set aside the \"flattest\" puff pastry sheet for the top. Place a layer of puff pastry on a serving plate or tray, then cover with half of the diplomat cream. Place another layer of pastry, then the rest of the diplomat cream. Place the final sheet of pastry on top of the cream, then layer with fruit. I like to slice the strawberries but leave other berries and cherries whole. If you're not serving it immediately (or within half an hour), wrap in plastic wrap and store in the fridge. Take it out of the fridge 30 minutes before serving to take the chill off. Dust generously with confectioner's sugar before serving. Cut portions carefully with a serrated knife."] | food52.com/recipes/71159-millefoglie-italian-custard-and-puff-pastry-cake | 0Gathered
| ["cream", "egg yolks", "sugar", "flour", "vanilla", "lemon", "milk", "cream", "butter", "strawberries", "cherries", "dusting"] |
1,399,847 | Israeli Couscous And Sugar Snap Pea Salad | ["Salad", "1 cup whole wheat Israeli couscous", "1 tablespoon olive oil", "1 1/4 cups water", "3/4 pound sugar snap peas", "ice water bath", "Dressing", "1/8 cup lemon juice", "1 tablespoon olive oil", "1/2 cup chopped chives", "1/4 teaspoon salt", "fresh cracked pepper to taste"] | ["In a small sauce pan, brown the couscous with 1 Tbsp of olive oil for 2-3 minutes. Next, add 11/4 C water, bring to a boil and then reduce to a simmer and cover, continuing to simmer for 8 minutes. If there is any liquid remaining in the pot after 8 minutes, drain it off and then set aside to cool.", "While the couscous is cooking, use this time to de-string your peas. Do this by snapping a little piece off the top of the pod. You'll notice a stringy fiber, which you'll pull down the length of one side of the pod. Next, flip the pod around and you'll do the same at the opposite end, pulling the string down the opposite side.", "Place your peas in a large pot of water over high heat. Cook until the water reaches a boil, at which time you will quickly drain the water off and place you peas in a bowl full of ice and water. This with give them a tender crispness for your salad.", "In a large bowl, combine your dressing ingredients, whisking them together with your fork.", "Finally, fold in your couscous and sugar snap peas. Serve immediately or refrigerate before serving."] | food52.com/recipes/36801-israeli-couscous-and-sugar-snap-pea-salad | 0Gathered
| ["Salad", "whole wheat Israeli couscous", "olive oil", "water", "sugar", "water", "Dressing", "lemon juice", "olive oil", "chives", "salt", "fresh cracked pepper"] |
1,399,848 | Tomato, Bread And Basil Salad | ["2-3 beautiful tomatoes, cubed", "1 cup yesterday's baguette, torn into pieces", "1/4 cup basil, torn", "1 teaspoon sugar", "1/2 tablespoon good vinegar, your favourite", "3 tablespoons EV olive oil", "salt and fresh black pepper"] | ["Put the pieces of bread in the bottom of the bowl you'll serve the salad in.", "Add the tomato.", "Sprinkle over vinegar, sugar, salt and pepper.", "Add olive oil.", "Sprinkle over torn basil leaves.", "Cover and leave to develop some serious juiciness for about an hour."] | food52.com/recipes/510-tomato-bread-and-basil-salad | 0Gathered
| ["tomatoes", "yesterday's baguette", "basil", "sugar", "good vinegar", "olive oil", "salt"] |
1,399,849 | Apple, Celery, And Horseradish Salad | ["1/4 cup sour cream (Greek yogurt is a fine substitution)", "1 tablespoon freshly grated horseradish", "1/2 teaspoon fresh lemon juice", "1/4 teaspoon Dijon mustard", "Tabasco sauce", "1 large apple that has a good amount of tartness, like Granny Smith, Sierra Beauty, or Honeycrisp, unpeeled and chopped into 1-inch chunks", "1 stalk of celery, cut into 1-inch chunks", "1/4 cup roasted, unsalted hazenuts or pecans, roughly chopped", "kosher salt", "freshly ground black pepper", "celery salt"] | ["In a medium bowl, whisk together the sour cream, horseradish, lemon juice, mustard, and 1-3 dashes of Tabasco (less is more).", "Fold in the apples, celery, and nuts. Season with kosher salt (about 1/4 teaspoon) and a generous grind of black pepper. Sprinkle lightly with celery salt. Mix again, and serve."] | food52.com/recipes/8826-apple-celery-and-horseradish-salad | 0Gathered
| ["sour cream", "freshly grated horseradish", "lemon juice", "Dijon mustard", "Tabasco sauce", "apple that has", "celery", "pecans", "kosher salt", "freshly ground black pepper", "celery salt"] |
1,399,850 | Vegan Baked Banana-Bourbon Donuts With Cashew Cream Cheese Frosting. | ["Banana-Bourbon Donuts", "2 large overripe bananas", "1 1/2 cups all purpose flour", "1/3 cup melted unrefined coconut oil", "2/3 cup light brown sugar", "1 tablespoon ground flax seeds", "3 tablespoons boiling water", "2 tablespoons bourbon", "1 teaspoon pure vanilla extract", "1/2 teaspoon sea salt", "1 teaspoon baking soda", "2 teaspoons ground cinnamon", "Cashew Cream Cheese Frosting", "1/2 cup raw cashews + water for soaking", "2 tablespoons lemon juice", "1/4 cup maple syrup", "2 tablespoons melted coconut oil", "1/4 teaspoon sea salt", "3 tablespoons raw hemp seeds for topping (optional)"] | ["Preheat oven to 350 degrees.\r\nWhisk together ground flax seeds and 3Tbsp boiling water, set aside until thickened and gelatinous, about 5 minutes.", "n a medium bowl, stir together mashed bananas and melted coconut oil.\r\nAdd sugar, cinnamon, flax egg, vanilla and bourbon, stirring to combine.\r\nAdd flour and baking soda, stirring until just mixed together. \r\nMix should be evenly moist, but still have visible chunks of banana.", "Spread batter into a well greased donut pan and bake for 18-22 minutes, or until golden brown and cake tester inserted into the center of each donut comes out clean.", "Remove baked donuts from pan and place on cooling rack.", "Cover raw cashews with water and soak for 1-3 hours.", "Drain soaked cashews and combine with lemon juice, maple syrup, melted coconut oil and sea salt in the bowl of a food processor. Blend until completely smooth.", "Spread frosting onto completely cooled donuts.", "Sprinkle with hemp seeds (optional).", "Store in an airtight container at room temperature for 24 hours or in the fridge for up to 5 days."] | food52.com/recipes/27382-vegan-baked-banana-bourbon-donuts-with-cashew-cream-cheese-frosting | 0Gathered
| ["Banana-Bourbon", "overripe bananas", "flour", "coconut oil", "light brown sugar", "ground flax seeds", "boiling water", "bourbon", "vanilla", "salt", "baking soda", "ground cinnamon", "Cream Cheese Frosting", "cashews +", "lemon juice", "maple syrup", "coconut oil", "salt", "hemp seeds for topping"] |
1,399,851 | Fish Sauce-Simmered Eggplant (Nasu No Kaiyaki) | ["6 Japanese eggplants, about 1 1/3 pounds (600 grams)", "one 4-inch/10-centimeter square konbu", "3 tablespoons Japanese fish sauce", "2 tablespoons sake", "Zest of 1 yuzu or 1/2 Meyer lemon, slivered"] | ["Slice the eggplants down the middle lengthwise and cut crosswise on the diagonal into 5/16-inch (7-millimeter) pieces. Discard the tip ends. Soak the eggplant pieces in a bowl of cold water to remove the bitterness while you prepare the simmering water and six small bowls.", "In a medium pot over medium-high heat, bring the konbu and 2 cups water to a simmer. Flavor the broth with the fish sauce and sake and simmer for 1 minute. Working in batches (a total of 3), throw in a large handful of eggplant and a pinch of slivered yuzu peel. As soon as the water comes back to a rollicking boil, skim out the eggplant and yuzu slivers into each of the prepared bowls and ladle in a tiny bit of the broth. The eggplant should be half raw and pleasantly springy. The broth should have a faint whiff of the sea. Give each person a pair of chopsticks and serve hot as a quick afternoon pick-me-up snack. Cook more as you go."] | food52.com/recipes/36515-fish-sauce-simmered-eggplant-nasu-no-kaiyaki | 0Gathered
| ["eggplants", "square konbu", "sake", "yuzu"] |
1,399,852 | Olive Oil Oatmeal Cookies | ["1 1/2 cups rolled oats (gluten-free if necessary)", "1/2 teaspoon baking soda", "1/2 teaspoon salt", "1 teaspoon cinnamon", "1/4 cup brown sugar", "2 tablespoons olive oil", "1/4+ cups unsweetened almond milk (more if dough is too dry)", "1/4 cup raisins (or other dried fruit)", "large handfuls cacao nibs", "1/3 cup toasted coconut flakes**"] | ["Preheat oven to 375 degrees F", "Use a food processor to grind the oats, baking soda, salt, cinnamon, and brown sugar into a fine flour", "Pour \"flour\" into a large bowl and fold in olive oil, almond milk, and raisins, and cacao nibs", "Gently fold in coconut flakes (**toasted on pan at medium-high heat for about 4 minutes), as not to break them (entirely)", "Take small piece dough, and roll into a ball (be sure to taste test, just to make sure that it's not poison or anything...) and place on a baking sheet. repeat.", "Flatten balls into round disks (unless you want baked cookie truffles, which is totally OK.)", "Bake in the oven for 6-8 minutes.", "Eat."] | food52.com/recipes/27225-olive-oil-oatmeal-cookies | 0Gathered
| ["rolled oats", "baking soda", "salt", "cinnamon", "brown sugar", "olive oil", "+", "raisins", "cacao nibs", "coconut flakes"] |
1,399,853 | Jicama And Mango Salad | ["1/2 cup freshly squeezed lime juice", "3 tablespoons Vietnamese or Thai fish sauce", "3 tablespoons warm water", "1 small Thai pepper or jalepeno, finely chopped", "1 red onion", "1 small jicama bulb", "3 medium mangoes", "1/2 cup fresh cilantro, coarsely chopped", "1/2 fresh mint, coarsely chopped"] | ["In a large salad bowl, stir together the first five ingredients (lime juice, fish sauce, sugar, warm water, and pepper).", "Peel the red onion, and thinly slice it from the root to the tip. Add it to the salad bowl and toss it to cover with the dressing.", "Peel the jicama bulb with a sharp knife or a vegetable peeler. Slice it into 1/4 inch slices. Pile those on top of each other, and slice the other way to create pieces roughly the size of one of the onion slices. Add to the salad bowl.", "Next, you will slice the mango in similar size pieces. I really should have taken pictures of this, but this is the easiest way to do it in my opinion: hold the mango on a cutting board with the stem part up. The seed is oval shaped, and runs down the middle of the wide part of the mango. You want to cut the sides of the mango off the seed, cutting as close to the seed as you can to get the most fruit off. Once you have cut these two main parts off, slice as much fruit off the seed as possible, and throw that in the bowl. Discard the seed. Place the mango pieces skin side down on a cutting board. Slice the fruit from top to bottom in 1/4 inch slices, being very careful to cut all the way through the pulp but not to cut the skin. Then make one similar cut (not cutting the skin) going perpendicular to the other cuts, to make the correct size slices. Now cut the pulp away from the skin around the edges of the mango slice. Next, turn the skin inside out, and using a sharp knife, cut the fruit away from the skin. It should be perfectly cut. Repeat with the rest of the mangoes, and throw all the pulp in the salad bowl and toss.", "For the cucumber, cut it in half from end to end, then slice it in 1/4 inch slices. Add those to the bowl.", "Now the salad can rest for up to an hour. Toss it with the mint and cilantro before serving, and enjoy!"] | food52.com/recipes/23790-jicama-and-mango-salad | 0Gathered
| ["freshly squeezed lime juice", "fish sauce", "water", "pepper", "red onion", "jicama", "mangoes", "fresh cilantro", "fresh mint"] |
1,399,854 | Russian Imperial Salad | ["For the dressing", " 5 tablespoons avocado or olive Extra-Virgin oil", " 1 teaspoon good Dijon mustard", " 2 teaspoons honey", " 1 large garlic clove, finely minced", " White part of 4-5 scallions, chopped,", " 1 tablespoon of your favorite wine vinegar, I used red wine vinegar", " Zest and juice of 1/2 lemon or lime, divided", " Coarse salt and freshly ground black pepper", " 5-6 whole sprigs fresh cilantro plus about 1 tablespoon leaves for garnish", "For the salad layers", " 2 medium red skin potatoes, boiled, peeled, cut in half and sliced", " 8 ounces best quality smocked salmon, cut in 1-inch slices", " 1 ripe large Hass avocado, cut in half, sliced crosswise and kept in lemon or lime juice until ready to assemble salad", " 7 ounces lump crab meat", " 2 medium shallots or 1/2 Vidalia onion, thinly sliced", " Green tops of 4-5 scallions, chopped"] | ["To make the dressing: In a bowl of a mini food processor combine mustard, honey, garlic, the white part of green onions, vinegar, 1 tablespoon lemon or lime juice, about 1 teaspoon of salt, 1/2 teaspoon black pepper and cilantro sprigs. Process until well blended; then slowly drizzle in oil.", "Cook potatoes, cool slightly, peel, slice and while they are still warm, place in a shallow dish in a single layer; then pour about half of the dressing over the top. This step will allow the potato slices absorb all flavors of the dressing.", "To assemble the salad: layer 1/2 of each; crab meat, potatoes, shallots, avocado, salmon, and between layers about 1 scant tablespoon of remaining dressing and finely chopped the green tops of scallions.\r\n Repeat the layering with the ingredients and dressing one more time. Garnish with cilantro leaves, a few rings of shallots and a sprinkling of zest.", "Assemble salad approximately 30 minutes before serving; this step will allow the dressing penetrate all the ingredients and develop more flavor."] | food52.com/recipes/17822-russian-imperial-salad | 0Gathered
| ["dressing", "avocado", "mustard", "honey", "garlic", "scallions", "favorite wine vinegar", "lemon", "salt", "cilantro", "salad layers", "red skin potatoes", "salmon", "avocado", "lump crab meat", "shallots", "scallions"] |
1,399,855 | Baked Falafel | ["300 grams dried garbanzo beans (soaked overnight in tap water)", "1 big onion coarsly chopped", "1 bunch parsly", "1 bunch cilantro", "1/2 teaspoon coriander seeds", "1/2 teaspoon cumin", "1/2 teaspoon turmeric", "salt and pepper to taste", "3-4 tablespoons olive oil", "5 tablespoons water", "cooking spray"] | ["Combine all the ingrediants in a food processor and process to a thick grainy paste.", "Leave to rest for 15 minutes.", "Preheat oven to 375 (f) \r\nGrease a 12 muffin tin with cooking spray and divide the paste between the molds. spray the top of the paste with cooking spray.\r\n\r\nYou can bake it in one big baking pan as well and slice it.", "Bake for 30 minute until it turn gold.\r\neat warm."] | food52.com/recipes/45156-baked-falafel | 0Gathered
| ["garbanzo beans", "onion", "parsly", "cilantro", "coriander seeds", "cumin", "turmeric", "salt", "olive oil", "water", "cooking spray"] |
1,399,856 | Super Easy Chicken Enchiladas | ["3 chicken breast", "1-2 cups Salsa ( homemade or store bought will do the trick)", "6 wholewheat tortillas", "1 avocado, cubed", "1 cup Mexican cheese"] | ["Place 3 chicken breasts in the slow cooker and cover them with salsa and cook them on low for 5:30 hours.", "Pull it out and make chicken and bean enchiladas, top it with the sauce from slow cooker and sprinkled with cheese.", "Cook it in the oven for 10-15 minutes, top with the avocado and more cheese if you feel like it.", "Et Voila, Bon Appetit!"] | food52.com/recipes/41799-super-easy-chicken-enchiladas | 0Gathered
| ["chicken breast", "Salsa", "wholewheat tortillas", "avocado", "Mexican cheese"] |
1,399,857 | Blackberry-Rosé Granita | ["1 cup rose wine", "1 handful of blackberries", "1/2 cup simple syrup (plain or infused with mint or basil, if you like)*", "3 tablespoons lemon or lime juice"] | ["With a muddler or the handle of a wooden spoon, smash the blackberries in a mug or jar.", "Pour them into a strainer over a bowl or measuring cup and pour the rose over the blackberries.", "Discard the blackberry pulp or reserve for another use. Add lemon juice and simple syrup and stir.", "Pour into a freezer-safe container and freeze. Every 2-3 hours, take it out and mush it up with a fork, ensuring slushy, soft crystals. If you forget about it, you'll just have to work a lot harder to scrape it up at serving time, but it will nevertheless be delicious.", "Right before serving, scoop into pretty glass dishes and garnish with mint or basil, if you like.\r\n\r\n*If you don't have simple syrup on hand, mix 1 cup water with 1 cup granulated sugar in a small saucepan and heat until just boiling, turn down to a simmer and simmer for 3 minutes. Turn off the heat and add basil or mint and let cool. Strain into a jar and keep refrigerated for up to one month."] | food52.com/recipes/61048-blackberry-rose-granita | 0Gathered
| ["ros\u00e9 wine", "handful of blackberries", "simple syrup", "lemon"] |
1,399,858 | Shakshuka Turkish Style | ["2 courgette", "2 aubergine", "2 potato", "1 tbs tomato paste", "4 large tomatoes", "2 cloves garlic", "1 cup turkish yogurt", "basil leaves", "olive oil", "salt&pepper"] | ["Slice all the vegetables with a mandoline. Then brush them with olive oil and cook both sides on a large pan or on a tray in the oven. Since they are pretty thin they will cook in minutes.", "Or you can just prepare the vegetables the traditional way. Peel aubergine lengthwise leaving 1 cm skin in between gaps. Then slice them in cubes. Do the same to potatoes and courgettes. Place vegetables on a paper towel .", "In a hot pan add some olive oil and start to fry your vegetables starting with potatoes, courgettes and aubergines.", "Halve the tomatoes and grate them in a bowl. Add olive oil in a pot , add garlic cloves add the tomato paste and cook it for a minute then add the grated tomatoes salt and pepper", "Add 2-3 spoons of water and simmer the sauce on low heat for 20 minutes.", "If you sliced your vegetables, place them in a mold one by one. Add the sauce on the bottom of the dish, place the molded vegetables in the middle, add some yogurt and decorate with basil leaves and its flowers.", "If you cut your vegetables in cubes, place them on a serving dish, whisk the yogurt to make it smooth, pour it on top of the vegetables. Then add the tomato sauce . Drizzle some extra virgin oil and add some parsley or basil leaves on top."] | food52.com/recipes/61751-shakshuka-turkish-style | 0Gathered
| ["courgette", "aubergine", "potato", "tomato", "tomatoes", "garlic", "turkish yogurt", "basil", "olive oil", "salt&pepper"] |
1,399,859 | Lamb Burgers With Goat Cheese Spread | ["Goat Cheese Spread", "4 ounces goat cheese, room temperature", "1/4 cup sour cream", "juice of a 1/2 lemon", "1/2 teaspoon salt", "1/4 teaspoon black pepper", "2 tablespoons olive oil", "Lamb Burgers", "1 pound ground lamb", "8 ounces crimini mushrooms, cleaned, stems removed and finely chopped in a food processor", "1 small onion, grated", "1/2 cup chopped parsley", "2 cloves of garlic, minced", "1/2 tablespoon ground coriander", "3 teaspoons kosher salt", "1 teaspoon black pepper", "1 teaspoon ground cumin", "1/2 teaspoon ground cinnamon", "1/2 teaspoon ground allspice", "1 medium red chile, finely chopped (alternatively 1/4 teaspoon cayenne pepper)", "6 hamburger buns (preferably brioche)", "arugula for serving"] | ["In a food processor, combine goat cheese, sour cream, lemon juice, salt, pepper, and olive oil. Process until smooth. Place in a small container with a lid and refrigerate until ready to use.", "In a large bowl combine lamb, chopped mushrooms, onions, parsley, garlic, salt, pepper spices, and chopped chile (or cayenne). With a fork, rake all the ingredients together until well combined. This method keeps the burgers from becoming to dense.", "Heat the grill over medium-high heat.", "Oil the grates and then place the burgers on the grill and cook for 6-8 minutes on each side.", "Toast the buns a couple minutes on the grill.", "Place a burger on the bottom of the brioche bun, then top with the goat cheese spread and some arugula, top with the bun and serve!"] | food52.com/recipes/77045-lamb-burgers-with-goat-cheese-spread | 0Gathered
| ["goat cheese", "sour cream", "lemon", "salt", "black pepper", "olive oil", "Burgers", "ground lamb", "crimini mushrooms", "onion", "parsley", "garlic", "ground coriander", "kosher salt", "black pepper", "ground cumin", "ground cinnamon", "ground allspice", "red chile", "buns", "arugula"] |
1,399,860 | Chana Masala Pockets With Tofu And Arugula | ["14 ounces package extra firm or firm tofu, excess water removed and crumbled", "1.5 cups chopped onion", "28 ounces can crushed tomatoes", "16 ounces chickpeas", "1 cup arugula", "2 teaspoons coriander powder", "2 teaspoons cumin powder", "1 teaspoon garam masala", "1/4 teaspoon salt", "1/2 teaspoon ginger powder", "1/4 teaspoon cayenne", "1 1/2 tablespoons coconut oil", "1 tablespoon minced garlic", "2 tablespoons lemon juice", "6 pieces pita pockets cut in half", "1/4 cup vegan sour cream"] | ["Wrap tofu in a clean towel for about 10 minutes to remove excess moisture.", "Heat oil in a large saucepan.", "Add onions and cook for 2 minutes or until onions are translucent. Add garlic and cook for 1 more minute.", "Next, add turmeric, cumin, coriander, cayenne, ginger, and salt and cook for 1 minute.", "You may need to add an extra 1 tbs of oil at this point if mixture appears dry.", "Next, add crumbled tofu and cook for about 3-4 minutes.", "Next, add tomatoes, chick peas, and lemon juice and let simmer for about 5 minutes.", "Finally, add garam masala and extra salt to taste.", "Fill each pita pocket half with channa masala and top with arugula. Serve with vegan sour cream (optional).", "Eat immediately to keep pita pockets from getting soggy."] | food52.com/recipes/62293-chana-masala-pockets-with-tofu-and-arugula | 0Gathered
| ["extra firm", "onion", "tomatoes", "chickpeas", "arugula", "coriander powder", "cumin powder", "garam masala", "salt", "ginger powder", "cayenne", "coconut oil", "garlic", "lemon juice", "pita pockets", "sour cream"] |
1,399,861 | Beer Bread | ["1 cup all-purpose flour", "1 cup whole wheat flour", "1 cup oat flour", "4 1/2 teaspoons baking powder", "1/2 teaspoon salt", "12 ounces beer of your choosing", "2 tablespoons salted butter"] | ["Preheat oven to 375\u00b0F and grease a 9? x 5? loaf pan. Or, use an 8? x 4? pan and just increase baking time by a bit. In a large mixing bowl, whisk together the flour(s), baking powder, salt, and sugar. Pour the beer in and stir with a wooden spoon until just combined.", "Spoon the batter into the prepared pan and spread it out. Melt the butter and pour on top, using your fingers to spread it evenly to coat the surface. I guess you could also use a brush for this but it's kind of fun to do by hand. The butter is technically optional, but it's what gives that nice, brown, crunchy crust and I super recommend it.", "Bake for 45-55 minutes (towards the longer end for a smaller pan, for me it was 45 on the dot), until golden brown and firm. Let sit on a cooling rack for 15 minutes in the pan, and then invert on the rack to either cool some more or dig in. Enjoy!"] | food52.com/recipes/27288-beer-bread | 0Gathered
| ["flour", "whole wheat flour", "flour", "baking powder", "salt", "choosing", "butter"] |
1,399,862 | Chaat Masala Mixed Nuts | ["4 cups mixed raw nuts (pecans, hazelnuts, walnuts, cashews, almonds, brazil nuts), seeds (pinenuts, pumpkin seeds), and/or peanuts", "3 tablespoons melted unsalted butter", "3 tablespoons dry chaat masala", "2 tablespoons granulated sugar, preferably turbinado", "1-2 teaspoons sea salt", "1/4 teaspoon ground cinnamon"] | ["Preheat oven to 350\u00b0F.", "Mix all the ingredients together thoroughly in a bowl.", "Spread the nuts out on a rimmed baking tray or jelly roll pan so they are in one layer.", "Bake the nuts, shaking the pan gently and stirring frequently, for about 20 minutes, until they are toasted and fragrant. Take care not to let them overcook-- they can go from toasted to burnt very quickly.", "Remove nuts from the oven and let them cool before serving. They will last a couple of weeks in an airtight container."] | food52.com/recipes/3140-chaat-masala-mixed-nuts | 0Gathered
| ["mixed raw nuts", "butter", "chaat masala", "sugar", "salt", "ground cinnamon"] |
1,399,863 | Johnny On The Bayou | ["Macque Choux", "1/2 cup diced yellow onion", "1/2 cup diced celery", "1/2 cup diced green bell pepper", "2 large cloves garlic - minced", "1 cup chopped tomato (I use cherry tomatoes in winter when the big guys aren't good)", "1 cup corn (use frozen if corn is out of season)", "1 tablespoon Cajun seasoning (Try to get a low salt variety - we use Joe's Stuff from the New Orleans School Of Cooking - or of course you can mix up your own if you are so inclined)", "1/4 cup dry white wine", "1/4 cup heavy cream", "1 teaspoon minced fresh marjoram", "2 tablespoons chopped fresh parsley", "1 cup jumbo lump crab meat", "1 jalapeno or fresno pepper - seeded and diced", "olive oil", "cayenne pepper if that's how you roll (I DO!)", "Johnny Cakes", "1 cup stone ground cornmeal", "1 cup boiling water", "1/2 cup buttermilk (full fat is better!)", "a good pinch of salt", "a big scoop of duck fat"] | ["Add enough olive oil to a skillet to cover the bottom. Heat to medium-high and add in the onions. Saute until they begin to sweat, then add the peppers, celery and garlic. Add the cajun seasoning. After a couple more minutes add in the tomato and corn. After a couple MORE minutes add the wine, and cook until it has mostly evaporated. Now stir in the cream and marjoram, and gently stir in the crab. Taste for salt / heat - you may need more seasoning or just some straight cayenne if you want it spicy. Turn off the heat until you are ready to serve.", "When the Johnny cakes are ready, turn the heat back on and stir in the parsley.", "Stir the salt and cornmeal together in a metal bowl. Pour BOILING water in, and stir it all together - this will form a thick paste. Let that rest for several minutes, then stir in the buttermilk.", "Heat the duck fat to fairly hot - if you have a good seasoned iron skillet use that, if not use a no-stick. Scoop the batter into the pan and flatten it slightly (I use a dough scooper thing). Fry until it is crispy and brown, then flip and brown the other side.", "Serve each cake with a nice dollop of macque choux. Laissez les bons temps rouler!!!!"] | food52.com/recipes/16939-johnny-on-the-bayou | 0Gathered
| ["yellow onion", "celery", "green bell pepper", "garlic", "tomato", "corn", "Cajun seasoning", "white wine", "heavy cream", "fresh marjoram", "parsley", "jumbo lump crab meat", "pepper", "olive oil", "cayenne pepper", "Johnny Cakes", "stone ground cornmeal", "boiling water", "buttermilk", "salt"] |
1,399,864 | Green Beans And Bacon With Warm Maple Vinaigrette | ["Maple Bacon Vinaigrette", "1/2 pound cooked bacon, chopped and set aside for assembly", "1/4 cup reserved bacon fat", "2 large eggs", "1/3 cup cider vinegar", "6 tablespoons hot water", "5 tablespoons grade B maple syrup", "1/4 teaspoon kosher salt", "Cooking Green Beans and Assembling", "2 pounds green beans, stem end removed; steamed or stir fried to al dente", "sauce from above", "chopped bacon from above", "fresh coarsely ground black pepper", "1/2 cup chopped walnuts, toasted or raw"] | ["In a heavy saucepan over very low heat, add bacon fat.Beat together eggs through salt and whisk into fat. Switch to wooden paddle, stirring frequently and scraping bottom and corners of pan, til mixture thickens and coats back of spoon. Do not allow to boil/curdle.Turn off heat.", "Dress cooked green beans with vinaigrette, stir well with pepper, walnuts and chopped bacon.", "*Our favorite green beans are the haricots verts, frozen, from Trader Joe's. Not defrosted but stir fried from their frozen state, they literally only take 1-2 minutes to cook."] | food52.com/recipes/16715-green-beans-and-bacon-with-warm-maple-vinaigrette | 0Gathered
| ["Maple Bacon", "bacon", "eggs", "cider vinegar", "water", "maple syrup", "kosher salt", "Green Beans", "green beans", "bacon", "ground black pepper", "walnuts"] |
1,399,865 | My Children Love Beet Salad! | ["2 pounds Beets with tops", "3 tablespoons Olive Oil", "1.5 tablespoons Balsamic vinegar", "2 tablespoons Fresh dill", "1/4 cup Feta cheese", "1 -3 dashes Salt", "1-3 dashes Pepper"] | ["Separate your beet roots and greens. Scrub the roots and rinse the greens thoroughly.", "Drain the beets and greens. Transfer to a heat safe bowl. Toss with olive oil, balsamic vinegar, dill, feta, salt and pepper to taste. Let sit for atleast 10 minutes for flavors to blend."] | food52.com/recipes/80845-my-children-love-beet-salad | 0Gathered
| ["tops", "Olive Oil", "Balsamic vinegar", "Fresh dill", "Feta cheese", "Salt", "Pepper"] |
1,399,866 | Ghost Pepper Lime Cheesecake | ["Crust", "1 1/3 cups All Purpose Flour", "6 tablespoons Beet Sugar", "8 tablespoons Unsalted Butter", "Filling", "2 pounds Cream Cheese", "1 cup Beet Sugar", "4 Eggs", "1 cup Sour Cream", "3 teaspoons Vanilla Extract", "1/4 teaspoon Sea Salt", "3 tablespoons Lemon Juice", "1 Ghost Pepper", "1 tablespoon Beet Sugar", "1 Lime (zested and juiced)"] | ["For the crust you want to combine the flour, sugar and butter until it is a well combined crumbly mixture. Press into the bottom of an oiled and parchment lined spring form pan. Bake the crust at 350 F for 15-20 minutes. Cool completely.", "WARNING: Gloves and eye protection are a life saver during this step.\r\nPrepare the pepper by roasting it over an open flame until the skin is blistered and slides right off. Dice the pepper up into very small pieces. Combine the pepper with 1 T sugar and make into a paste with the back of a spoon or a fork. Set aside.", "For the filling you will want to beat the cream cheese until smooth. Then add in the sugar until completely combined. Add in the eggs one at a time and mixing between each egg.", "Now add in the sour cream, vanilla, salt, lemon juice, lime zest and juice, and lastly the pepper/sugar paste.", "Once the filling is well mixed pour into the cooled crust. Bake at 290 F for 50 minutes. When done the edges should be firm and the center slightly wiggly. Scrape the edge with a knife and allow to cool until room temperature."] | food52.com/recipes/13462-ghost-pepper-lime-cheesecake | 0Gathered
| ["Crust", "Flour", "Sugar", "Butter", "Filling", "Cream Cheese", "Sugar", "Eggs", "Sour Cream", "Vanilla", "Salt", "Lemon Juice", "Pepper", "Sugar"] |
1,399,867 | The Piggyback | ["For the Bacon-Infused Bourbon", "375 milliliters bourbon, such as Tuthilltown's Baby Bourbon", "2 slices smoky bacon", "For the Apple Cider Syrup", "2 cups organic apple cider", "1 tablespoon brown sugar (like dark muscovado)", "1 tablespoon maple syrup, grade B preferred", "1-2 star anise"] | ["Decant the bourbon into a large glass jar with a wide mouth.", "Fry the bacon in a skillet to render the fat and, once it's cooled, strain the fat into the bourbon and close the jar. (Scarf down the bacon.)", "Let the bourbon sit out for about 6 hours and then put it in the freezer. Once the fat is completely hardened, scoop it all out with a slotted spoon (or your fingers).", "Meanwhile, make the cider syrup by combining all the ingredients in a small saucepan and simmering briskly until reduced to 2/3 cup. Strain out the star anise. Refrigerate until cold.", "For the Piggyback: Into a cocktail shaker with ice, pour 2 ozs bacon-infused bourbon, 1 1/2 ozs cider syrup and 1 oz fresh lemon juice and shake well. Strain into a rocks glass filled with ice. (You can double the ingredients and shake two at a time if you're not drinking alone.)"] | food52.com/recipes/1808-the-piggyback | 0Gathered
| ["Bacon", "milliliters bourbon", "bacon", "Apple Cider Syrup", "apple cider", "brown sugar", "maple syrup", "anise"] |
1,399,868 | Maple Sage Breakfast Sausage | ["1/2 pound ground pork", "2 tablespoons maple syrup", "1 garlic clove, finely minced", "1 teaspoon dried sage", "3/4 teaspoon salt", "1/2 teaspoon freshly ground black pepper", "1/4 teaspoon crushed red pepper flakes"] | ["Combine all ingredients in a bowl and mix together until everything is just incorporated.", "Line a plate or baking sheet with wax paper or parchment paper. Divide pork mixture into four equal pieces and form each into a patty. Place patties on prepared baking sheet while you heat your pan.", "Heat a large cast iron pan over medium heat. Once hot, add the sausage patties, and cook, flipping once, until they are golden brown on both sides and cooked through - about 3-4 minutes per side. Remove sausage patties from pan and serve immediately. (note: some of the syrup will leak out of the sausage as it cooks, resulting in a sticky residue in the pan. I recommend setting the pan to soak as soon as you can to make cleanup easier.)"] | food52.com/recipes/66199-maple-sage-breakfast-sausage | 0Gathered
| ["ground pork", "maple syrup", "garlic", "sage", "salt", "freshly ground black pepper", "red pepper"] |
1,399,869 | Woodland Meringues | ["Meringue", "4 1/2 ounces (125 g) egg whites (from 3 large eggs)", "1/2 teaspoon cream of tartar", "1 cup plus 3 tbsp (240 g) granulated sugar", "3/4 teaspoon cornstarch", "1/8 teaspoon baking powder", "1/2 teaspoon vanilla extract", "Dark Chocolate Coating and White Chocolate Coating (halve the quantities if you are doing a mix of dark and white chocolate)", "Dark Chocolate Coating", "1 1/3 cups (200 g) hazelnuts", "3 1/2 ounces (100 g) dark chocolate (70% cocoa solids), chopped into 3/4-inch/2-cm pieces", "1 1/2 ounces (40 g) milk chocolate, chopped into 3/4-inch/2-cm pieces", "White Chocolate Coating", "5 ounces (140 g) white chocolate, chopped into 3/4-inch/2-cm pieces", "2 ounces (55 g) freeze-dried strawberries, finely chopped"] | ["Preheat the oven to 350\u00b0F/180\u00b0C. If making the dark chocolate coating, spread the hazelnuts out on a small rimmed baking sheet and roast for 10 minutes. Transfer to a clean kitchen towel, draw in the sides and then rub together to remove some of the skins. Chop the nuts very finely-it's better to do this by hand, rather than in a food processor, where the nuts will become dusty-then set aside in a bowl.", "To make the meringue, lower the oven temperature to 275\u00b0F/140\u00b0C.", "Place the egg whites in the bowl of an electric mixer with the whisk attachment in place. Beat on medium-high speed for about 2 minutes, until they appear foamy. Add the cream of tartar and continue to beat until they are stiff but not dry or crumbly, about 30 seconds. Place the sugar in a bowl, add the cornstarch and baking powder (adding both ensures a completely dry and crisp meringue), and gradually-a tablespoon at a time-add the sugar to the egg whites. Continue to beat for about 3 minutes, until the mixture is thick and glossy. Beat in the vanilla extract, then spoon into a piping bag with a 2/3-inch/1.5-cm tip in place.", "Line two large baking sheets with parchment paper (sticking each piece of parchment firmly to the baking sheet with a bit of the meringue mix). Pipe small droplets-or kisses-onto each lined baking sheet; the base of each droplet should be about 1 inch/3 cm wide. Raise the piping bag as you pipe, so that they are about 2 inches/5 cm high and you create a fine tip at the top. Once all the meringues have been piped, place both baking sheets in the oven at once. Immediately lower the oven temperature to 250\u00b0F/120\u00b0C-you want it to be slightly hotter when they go in, to give the meringues a crunch-and bake for 2 1/2 hours. The meringues are done when they look dry and sound hollow when tapped gently underneath. Turn off the oven but leave the meringues inside until they are cool, propping the door open with a wooden spoon.", "To make the dark chocolate coating, place the dark and milk chocolate in a medium heatproof bowl over a pan of simmering water, making sure the base of the bowl is not touching the water. Stir occasionally until melted. One at a time, dip the base of the meringues into the melted chocolate, followed by the chopped hazelnuts, then place on a parchment-lined baking sheet to set.", "To make the white chocolate coating, follow the instructions for the dark chocolate topping, dipping the base into the dried strawberries instead."] | food52.com/recipes/74328-woodland-meringues | 0Gathered
| ["Meringue", "egg whites", "cream of tartar", "sugar", "cornstarch", "baking powder", "vanilla", "Chocolate Coating", "Chocolate Coating", "hazelnuts", "chocolate", "milk chocolate", "White Chocolate Coating", "white chocolate", "strawberries"] |
1,399,870 | Christmas Chocolate Bark | ["2 cups dark chocolate chips 73% cacao", "1/3 cup pistachios (mine were unsalted)", "1/3 cup dried cranberries", "1/2 teaspoon coarse sea salt (I used almost 1 teaspoon, as I like salt a lot)"] | ["In a small saucepan over very low heat, melt chocolate", "Pour chocolate into a parchment paper lined 8x8 pyrex baking dish", "Sprinkle pistachios and cranberries over chocolate", "Using a metal spatula, spread the mixture evenly back and forth to around 1/2 inch thickness", "Sprinkle salt over bark", "Allow to sit out until set, 1-2 hours", "Cut into 16 squares and serve"] | food52.com/recipes/8278-christmas-chocolate-bark | 0Gathered
| ["chocolate chips", "pistachios", "cranberries", "salt"] |
1,399,871 | Hash Brown Breakfast Bakes | ["600 grams white or red skinned potatoes", "1/4 teaspoon vinegar (any kind is fine)", "2 tablespoons olive oil plus a little extra for brushing the baking tin", "1 pinch Salt and Pepper", "4 (1 to bind the potato mixture and the other three to serve as part the Hashbrown bakes(s)", "6 rashers of streaky bacon (it's better if these are a bit fatty)", "8 mushrooms - sliced", "1x400 grams tin of baked beans (check these are gluten free if you're gluten intolerant)", "1 pinch Black pepper and a couple of chopped chives to garnish"] | ["Preheat the oven to 190c. Peel and grate the potatoes using a grater attachment on a food processor. As you're shredding the potato, place it in a bowl of cold water with the 1/4 tsp vinegar (this prevents the potato going brown). Once all of the potato is shredded, drain and squeeze out the excess water, then pat dry with some kitchen roll. Place in a large bowl and mix in the olive oil, salt and pepper and 1 egg.", "Brush a 12 hole muffin tin with oil to prevent the potato sticking. Split the potato mixture between the muffin holes. Squish the mixture in and try to make a bit of a dip in the middle, working the potato up the sides of the tin.", "Put the potato in the oven to cook for 20 minutes. Check it after 10 minutes, and put a bit of tin foil over if the edges of the potato are going too brown.", "Break an egg into a small dish. Carefully spoon out the yolk into one of the Hashbrown cups, then spoon over some of the egg white. You don't want it to flood the hashbrown cups, so it's unlikely you'll need all of the egg white. Repeat with the other two eggs.", "Place the hashbrowns back in the oven for another 10 minutes. If your potato is looking like it's going to get too brown, then put the tinfoil back on top. Make sure the tin foil isn't touching the egg as it will stick.", "Whilst the potato is cooking, heat up a small frying pan and fry the bacon rashers on a high heat. Once cooked, scoop out the bacon, and fry the mushrooms in the rendered bacon fat. Heat up the beans in a separate pan.", "Take the hashbrowns out of the oven and very carefully scoop out of the muffin tin onto a plate. Spoon over the mushrooms, beans and bacon, then sprinkle with a bit of black pepper and some chopped chives to serve."] | food52.com/recipes/29537-hash-brown-breakfast-bakes | 0Gathered
| ["vinegar", "olive oil", "Salt", "rashers", "mushrooms", "beans", "\u2022Black pepper"] |
1,399,872 | Cold Corn Salad With Some Heat | ["3 cups corn (you can either shave it from 3-4 cobs of corn or use frozen kernels, defrosted (also see note above about using undefrosted corn))", "1/2 of a red bell pepper, finely chopped", "1/3 cup finely chopped red onion", "3 fresh jalapeno peppers, seeded and finely minced", "1/4 cup finely chopped cilantro leaves", "1/2 teaspoon salt", "1/2 teaspoon coarse black pepper", "3 tablespoons fresh lime juice", "3 tablespoons olive oil"] | ["Warm a large skillet over medium-high heat. Once hot, add the corn kernels and spread them in a single layer. Ignore them for a few minutes. Check their undersides for browning. If browned, stir them up and then neglect them for another couple of minutes. Repeat until all the kernels have light brown spots. Remove the corn from the heat and allow it to cool off. (Note, you can instead grill the corn on the cob and then shave off the kernels.)", "In a medium bowl, combine the cooled corn with the remaining ingredients.", "Cover and refrigerate until you're ready to nestle it between a bottle of wine, a blanket and some fried chicken. Happy picnicking!"] | food52.com/recipes/12755-cold-corn-salad-with-some-heat | 0Gathered
| ["corn", "red bell pepper", "red onion", "jalapeno peppers", "cilantro leaves", "salt", "coarse black pepper", "lime juice", "olive oil"] |
1,399,873 | Linguine With Lentils Simmered In White Wine | ["1/2 cup green lentils", "1/2 cup dry white wine", "1 1/2 cups water", "1 teaspoon fennel seeds, wraped in cheese cloth or tea ball", "1/2 teaspoon dried oregano", "1/2 teaspoon dried sage", "1 garlic clove", "1 teaspoon salt", "1/4 teaspoon black pepper", "8 ounces pasta", "1/4 cup extra virgin olive oil", "Parmesan"] | ["Rinse lentils under cold water and place in a sauce pan. Add to sauce pan white wine, water, fennel seeds, sage, oregano, 1 whole clove of garlic, salt and pepper and combine with lentils.", "Bring lentils to a boil and reduce heat to a simmer. Cook uncovered for 15-20 minutes, or until tender. Most of the water should be absorbed.", "While lentils are simmering bring a large stock pot of water to a boil (add salt to water) and cook linguine.", "Drain pasta when cooked. Toss pasta with 1/4 cup or more of olive oil.", "Remove garlic clove if desired and cheesecloth with fennel seeds. Add lentils to pasta and toss.", "Serve with grated Parmesan."] | food52.com/recipes/8495-linguine-with-lentils-simmered-in-white-wine | 0Gathered
| ["green lentils", "white wine", "water", "fennel seeds", "oregano", "sage", "garlic", "salt", "black pepper", "pasta", "extra virgin olive oil", "Parmesan"] |
1,399,874 | Tomato And Basil Bruschetta (For Vegans And Non Vegans Alike) | ["6 roma tomatoes (diced)", "2 cloves garlic (chopped)", "2 cloves garlic (peeled)", "3 tablespoons olive oil", "2 1/4 teaspoons balsamic vinegar", "2 tablespoons fresh basil (chopped)", "1/2 teaspoon kosher salt", "1/4 teaspoon fresh cracked pepper", "8 slices fresh italian bread (about 1 inch thick)", "2 tablespoons grated cheese (parmigiano-reggiano or vegan parm)"] | ["Whisk together chopped garlic, vinegar, salt, pepper, and basil.", "When combined slowly drizzle in oil.", "Add tomatoes and let sit for 20 minutes at room temp.", "Meanwhile back at the bat cave, toast the bread.", "This can be done either in the toaster (if it's got really wide slots) or under the broiler (if using this method watch closely so it doesn't become a brickette).", "When the bread is toasted rub each piece, on one side, with the whole garlic pieces.", "Place the bread on a cookie sheet and top with tomato mixture", "Sprinkle on a little cheese and broil till the cheese melts (you can skip that last broiling bit and it's equally as wonderful).", "Serve immediately and accept compliments."] | food52.com/recipes/5529-tomato-and-basil-bruschetta-for-vegans-and-non-vegans-alike | 0Gathered
| ["roma tomatoes", "garlic", "garlic", "olive oil", "balsamic vinegar", "fresh basil", "kosher salt", "fresh cracked pepper", "italian bread", "grated cheese"] |
1,399,875 | Poached Quince Almond Tart | ["Coconut Oil Pie Crust", "140 grams almond flour", "70 grams tapioca flour", "1/2 teaspoon kosher salt", "75 grams coconut oil, at room temperature", "4 to 8 tablespoons ice cold water", "Coconut Milk Custard and Poached Quince", "2 tablespoons tapioca flour", "4 large eggs", "1 can full-fat coconut milk", "1 kaffir lime leaf (optional)", "2 tablespoons honey, plus 1 cup for quince poaching liquid", "2 cups apple cider", "2 cups water", "1 teaspoon vanilla extract", "Peels from 1 lemon", "1 ounce chopped fresh ginger", "2 star anise", "4 quinces, peeled, cored, and quartered"] | ["For the crust: \r\nWhisk together the almond flour and tapioca flour in a large bowl. Use the whisk to break apart any lumps of almond flour. Whisk the salt into the flour mix.", "Add pieces of the coconut oil into the dry ingredients. Use your hands to rub the coconut oil into the flour mix, until the entire mixture looks like slightly lumpy sand.", "Dribble in the cold water, a tablespoon at a time, mixing the dough together with your hands between each tablespoon. When the dough starts to come together, but is not yet wet, stop adding water. Bring the dough together to form a disc, wrap in plastic wrap and chill it for at least 15 minutes.", "Put the chilled disc of dough between two pieces of parchment paper. Imagining that the dough is the face of a clock, roll out the dough in 10-minute increments, until it's about 1/4-inch thick and larger than a 9-inch pie plate.", "Flip the dough onto the pie plate and gently remove the parchment paper. If the dough sticks, be patient. Nudge it onto the pie plate. If it still sticks, you can remove the dough and press it into any holes in the crust. It will still work. Crimp the edges.", "Put the dough into the freezer for at least 30 minutes.", "Heat the oven to 375\u00b0 F. When it has been at full heat for 15 minutes, pull the pie crust out of the freezer. Grease a large piece of aluminum foil and put it, greased side down, on the dough. Pour in enough dry beans or pie weights and bake it for 20 minutes. Remove the weights and bake until the crust is entirely set and starting to brown, about another 10 to 15 minutes.", "Allow the pie crust to come to room temperature.", "___________________________________________________________________", "For the coconut milk custard:\r\nCombine the tapioca flour with 2 tablespoons of water. Stir well until you have a smooth slurry. Crack the eggs into a large bowl and beat them together well.", "Heating the coconut milk: Set a small pot over medium heat. Add the coconut milk and lime leaf and stir well. Heat the milk until it comes to a boil. Turn off the heat.", "Temper 1/4 cup of the hot milk into the beaten eggs. Pour the remaining hot milk into the egg mixture.", "Strain the milk mixture to remove the lime leaf. Pour the hot custard back into the pot. Turn on the heat to medium. Pour in 2 tablespoons of the honey and stir well. Whisking the custard, pour in a little of the tapioca slurry at a time, stirring in between to watch the custard thicken. When the custard has thickened to your liking, turn off the heat.", "Let the custard cool on the counter and then refrigerate until it is entirely chilled.", "For the poached quinces:\r\nSet a large pot over high heat. Pour in the apple cider, honey, 2 cups of water, vanilla extract, lemon peels, ginger, and star anise. Bring them to a boil, then turn down the heat to low.", "Add the quinces and poach until a knife pierces the quince flesh easily, about 1 hour. Fold a piece of parchment paper over the top of the pot to keep the quinces submerged.", "Remove the quinces from the liquid. When they have cooled, slice them.", "Reducing the liquid. Simmer the poaching liquid on low, stirring occasionally, until the liquid has become a nice, thick syrup, about 30 minutes. Turn off the heat.", "Assembling the Tart:\r\nSpoon the chilled custard into the chilled pie crust. Top with sliced quinces. Drizzle the top with the poaching syrup. Chill everything together, then serve."] | food52.com/recipes/24584-poached-quince-almond-tart | 0Gathered
| ["Coconut Oil Pie Crust", "almond flour", "tapioca flour", "kosher salt", "coconut oil", "water", "Coconut Milk", "tapioca flour", "eggs", "full-fat coconut milk", "lime leaf", "honey", "apple cider", "water", "vanilla", "lemon", "fresh ginger", "anise"] |
1,399,876 | Coffee & Maple Syrup-Glazed Bacon Weaves For Blts | ["1 beefsteak tomato, sliced horizontally", "16 slices of extra thick cut (a hefty quarter of an inch or so) fresh, unsmoked bacon", "1 ounce hot espresso or strong coffee", "1.5 tablespoons maple syrup", "2 tablespoons light brown sugar", "4 romaine lettuce leaves", "mayonnaise, to taste", "8 slices of sandwich bread (white, rye, whole wheat, pumpernickel)"] | ["Place the tomato slices on a paper towel-lined plate and sprinkle with Kosher salt. Allow to sit for 3o minutes while you prepare the weaves. Doing this allows the slices to shed excess moisture, thereby avoiding that pesky 'tomato rain' that you would otherwise have when you bite into your BLT.", "Preheat the oven to 425\u00b0F. Prep the baking tray by completely covering it with aluminum foil and then lining it with parchment paper. Using the foil protects the baking tray from all of the grease that oozes from the bacon slices as they bake (for easy clean up!), and the parchment paper prevents the bacon from sticking to its surface.", "Create a glaze by mixing, in a small bowl, the espresso, maple syrup and light brown sugar until combined. Set aside.", "Using kitchen scissors, cut the bacon slices in half, lengthwise, and separate all the slices. Now create a grid. I've found that using four rows of bacon creates the sturdiest bacon weaves, but you can also make them using three rows, though you need to be extra careful when turning them over halfway through the baking process. I used four rows in my recipe. As such, create a weave by using four bacon slices, which when split in half create a total of 8 bacon strips.", "Begin by laying out 4 bacon strips, side by side and as close together as possible, on the prepped baking tray. Flip two alternate strips (ones that aren't touching each other) one third of the way over on themselves. Lay the 5th strip perpendicularly (vertically) to the horizontal rows of bacon, directly over the side with the flipped-over bacon strip. Straighten out the flipped over bacon strip. Doing so will partially cover the 5th strip that you just added.", "Lift up the two strips that haven't yet been flipped two thirds of the way over on themselves. Place a 6th bacon strip right next to the first vertical bacon strip. Straighten out the folded-over bacon strips to cover the 5th strip that has just been added to the baking sheet. Repeat this pattern two more times.", "You have now created a perfect grid. Repeat the process 3 more times with the remaining bacon slices to create four weaves. Now brush the maple syrup and coffee glaze on just one side of each bacon weave.", "Place the tray in the oven and lower the temperature to 400\u00b0F. Bake in the oven for 25-30 minutes, or until the border of the weaves start to look caramel-ly and golden. Remove the tray from the oven. Carefully flip over each bacon weave using a fork and spatula and brush the remaining glaze on each one. Return the tray to the oven and bake for another 15 minutes. Remove from the oven and allow to cool slightly before removing the bacon from the pan.", "Right before assembling the BLTs, blot the excess moisture from the salted tomatoes with paper towels. Toast the sandwich bread, and add the weaves, mayonnaise, lettuce and tomatoes. Enjoy!"] | food52.com/recipes/40613-coffee-maple-syrup-glazed-bacon-weaves-for-blts | 0Gathered
| ["tomato", "quarter", "coffee", "maple syrup", "light brown sugar", "mayonnaise", "bread"] |
1,399,877 | Smashed Potato Skins With Tzatziki And Bacon | ["1 bundle red potatoes", "cracked pepper and sea salt to taste", "olive oil", "Cava Foods Tzatziki", "4-5 strips bacon, crumbled", "chopped chives"] | ["Preheat oven to 450 degrees Fahrenheit.", "Bring potatoes and enough water to cover them to a boil. Reduce heat and simmer until a fork can be easily pushed into them (18-20 minutes).", "Place potatoes on an olive oil-brushed baking sheet and smash them by pressing down with the bottom of a bowl or glass.", "Brush potatoes with olive oil, season with salt and pepper, and bake on the top shelf until golden brown and crispy on the top, about 25-30 minutes. You can also flip them carefully at the 15-minute mark if you'd like them to be golden on both sides.", "Top with tzatziki, bacon crumbles, and chives. Enjoy!"] | food52.com/recipes/33431-smashed-potato-skins-with-tzatziki-and-bacon | 0Gathered
| ["red potatoes", "cracked pepper", "olive oil", "Foods", "bacon", "chives"] |
1,399,878 | Bar Style Double Tortilla Pizza | ["2 flour 10 inch tortillas", "1/4 red onion", "1/2 white onion", "1 cup tomato sauce", "5 cherry tomatoes halved", "1 slice pulled of prosciutto", "5 small slices of salami", "1 cup grated Mozzarella", "1 teaspoon Italian spices", "2 mushrooms thinly sliced", "1 tablespoon vegetable oil"] | ["Preheat the oven at 400F / 200C", "Heat a saucepan and some vegetable oil", "Bake the halved cherry tomatoes until soft", "Add the sieved tomatoes and stir. Now add the Italian spices. Set aside", "Heat the skillet on medium heat. Brush the skillet with the olive oil and brush the pan", "Put the first tortilla in the pan", "Spread two to three tablespoons of tomato sauce across the tortilla all the way to the edges", "Now add 1/3 of the Mozzarella on the pizza and put the second tortilla on top", "Repeat spreading the tomato sauce on the tortilla", "Sprinkle the red and white onions", "Now add the mushrooms and finally cover with cheese", "Bake in the oven for 8 minutes until cheese is melted"] | food52.com/recipes/73453-bar-style-double-tortilla-pizza | 0Gathered
| ["flour", "\u00bc red onion", "white onion", "tomato sauce", "tomatoes", "salami", "Italian spices", "mushrooms", "vegetable oil"] |
1,399,879 | Speculoos Cookie Butter | ["For the speculoos cookies:", "3/4 cup all-purpose flour", "3/4 cup graham cracker crumbs", "1 pinch ground ginger", "1 pinch allspice", "1 pinch ground clove", "1 pinch ground nutmeg", "1/2 cup unsalted butter", "1/3 cup brown sugar (light or dark is fine)", "1 1/2 tablespoons granulated sugar", "1 1/2 tablespoons honey", "For the cookie butter:", "One batch homemade speculoos cookies made from recipe above", "1/4 cup sifted confectioners' sugar (Plus some if you want a sweeter cookie butter)", "1 tablespoon granulated sugar", "1 1/2 tablespoons nonfat dry milk powder", "1 teaspoon cinnamon", "1/8 teaspoon ground ginger", "1/8 teaspoon ground cloves", "1/8 teaspoon allspice", "1/4 cup canola oil, or any neutral flavored oil, plus more if necessary"] | ["Set a rack in the middle of the oven, then preheat to 350\u00b0 F.", "Line a baking sheet with parchment or baking paper and set aside.", "In a medium mixing bowl, whisk together the flour, graham cracker crumbs, and spices. Set aside. In the bowl of a stand mixer, cream the butter and brown sugar on medium-high speed for 2 to 3 minutes, or until fluffy, and until the ingredient are well-incorporated. Scrape down the bowl, then adjust the mixer to low, and add in half of the flour mixture.", "Add the granulated sugar and honey and mix until combined. Add the remaining flour mixture and mix only until no white streaks are visible.", "Using a #16 ice cream scoop, or similar instrument, scoop out equal-sized balls of dough, and space evenly on the prepared baking sheet. Flatten each dough ball lightly with the palm of your hand.", "Bake the cookies for 14 to 16 minutes, or until the cookies have noticeably darkened in color and their edges are a darker shade of brown. These cookies will not spread much, and will still be quite soft while hot. Remove the pan from the oven, and let it stand for 10 minutes.", "Transfer cookies to a wire rack to cool and crisp up before you begin the process of turning them into cookie butter.", "Place the speculoos into a food processor and grind on high power until cookies are finely crushed. Measure out enough ground cookies to equal 1 1/4 cups of ground cookies, loosely packed. Save the leftover crumbs for other uses like sprinkling over ice cream or topping over your soon-to-be-made cookie butter.", "Add the confectioners' sugar, granulated sugar, nonfat dry milk powder, and spices. Process just to combine, then add the oil and process some more. At first, it will look like nothing's happening, just a silly tumble of spicy cookie crumbs going round and round. Be patient and remember that good things take time.", "After 3 to 4 minutes, stop the food processor. Depending on how powerful your machine is, the mixture will have turned from crumbs to paste. Scrape the bowl down with a fork or rubber spatula, if necessary, and then taste the mixture. Add more sugar or spices as necessary. Put the lid back on and process for another 1 to 2 minutes.", "At 5 to 6 minutes (again, time will vary depending on your machine's motor power), the paste will have started clumping to the sides of the bowl. Ah, the sweet sight of imminent success! At this point, if the mixture is not as fluid or as incorporated as you'd like it to be, add in another 1/2 tablespoon of oil.", "Continue to process the mixture. If you added more oil, the mixture will begin to resemble a runny paste similar to old-fashioned peanut butter where the oil floats on top. You can add more oil a 1/2 tablespoon at a time after every minute of processing, depending on how runny you want your cookie butter to be -- I've tried this recipe using up to 1/2 cup of oil.", "After 8 to 10 minutes of processing, you know the end is near when the paste clings to the sides of the bowl. By now, depending upon how much oil you've put in, the consistency will range from that of commercial cookie butter to a very runny cookie butter. Both are desirable ... and delicious!", "Transfer cookie butter to a sterilized glass jar with a screw-top, rust-proof lid. Cookie butter will firm up as it cools and some oils may surface. Stir before enjoying, and store at room temperature away from direct heat for up to 5 days."] | food52.com/recipes/33547-speculoos-cookie-butter | 0Gathered
| ["cookies", "flour", "graham cracker crumbs", "ground ginger", "allspice", "ground clove", "ground nutmeg", "unsalted butter", "brown sugar", "sugar", "honey", "butter", "sugar", "sugar", "nonfat dry milk powder", "cinnamon", "ground ginger", "ground cloves", "allspice", "canola oil"] |
1,399,880 | Summertime Tomato Pie | ["1 Deep Dish pie crust or roll out pie crust", "8 Medium tomatos", "2 tablespoons fresh or dry oregano", "2 tablespoons fresh or dried basil", "2 cups shredded cheddar cheese", "1 cup Duke's mayonaisse", "2 medium onions, chopped"] | ["Chop tomatoes to quarters size and let drain.", "Cut up fresh oregano and basil if needed.", "Layer tomatoes on the pie crust, then sprinkle oregano and basil.", "Mix cheese, mayo and onion and glob on top of dish.", "Bake 45-60 minutes until golden brown and bubbly at 350 degrees.", "Enjoy!"] | food52.com/recipes/11431-summertime-tomato-pie | 0Gathered
| ["pie crust", "tomatos", "oregano", "basil", "cheddar cheese", "mayonaisse", "onions"] |
1,399,881 | Gorgonzola Walnut Spread | ["1 cup coarsely chopped and toasted walnuts", "8 ounces gorgonzola cheese, at room temperature", "8 ounces cream cheese, at room temperature", "a few grinds of fresh pepper", "a few drops of Tabasco (or your favorite hot pepper sauce)"] | ["Toast nuts. Use a wooden spoon to thoroughly mix cream cheese and gorgonzola. Then add 1/2 cup of the chopped nuts. Turn into a decorative dish or small springform pan. Press remainder of the nuts into the top and chill until 30 minutes before serving time. Serve with plain crackers and slices of pears or clumps of grapes.", "Recipe may be prepared up to 2 days before serving, but if planning to do this, do not put nuts on top until just before serving so they will remain crisp.", "This spread will have a much smoother consistency if you make it in a food processor. (It's up to you.)", "For the road, pack the spread into two empty (clean) 8-ounce yogurt containers with lids. Don't forget a couple of plastic knives and a box of your favorite crackers. We love it spread on celery sticks."] | food52.com/recipes/22589-gorgonzola-walnut-spread | 0Gathered
| ["walnuts", "gorgonzola cheese", "cream cheese", "fresh pepper", "pepper"] |
1,399,882 | Hot Cold Salad With Apples | ["Honey Mustard Yogurt Dressing", "1/4 cup olive oil", "1/4 cup apple cider vinegar", "1/4 cup Greek style yogurt or any good quality yogurt", "2 tablespoons mustard of your choice", "1 heaping tablespoon of honey", "1 teaspoon capers", "Hot Cold Salad with Apples", "2 Granny Smith Apples, peeled, cored, and cut into chunks", "1 potato, I used what I had roasted underneath a chicke. You could also roast with duck fat or olive oil", "5-6 big handfuls spinach or mesclun greens", "1/4 cup dried cranberries", "2 ounces feta, broken into shards", "salt and pepper to taste"] | ["Blend all ingredients together until smooth. I used my immersion blender to emulsify everything.", "Preheat your oven to 425F and toss the apples, honey, olive oil, and lemon juice in on a baking sheet. Roast for about 10 minutes, until apples get some color but are still firm. Set aside and try not to eat.", "In a large bowl toss the roasted apples, hot roasted potatoes, spinach, cranberries, and feta together. Toss with the amount of dressing you like. I go for an even but not goopy coating. Taste for seasoning and serve."] | food52.com/recipes/8835-hot-cold-salad-with-apples | 0Gathered
| ["Honey", "olive oil", "apple cider vinegar", "Greek style yogurt", "your choice", "honey", "capers", "Salad with Apples", "Apples", "potato", "handfuls spinach", "cranberries", "feta", "salt"] |
1,399,883 | Avocado Deviled Eggs With Smoked Salmon And Fried Capers | ["For the Fried Capers", "1 tablespoon capers", "canola oil", "For the Deviled Eggs", "12 hard boiled eggs", "1 teaspoon dijon mustard", "1/4 cup mayonnaise", "1 avocado", "1 tablespoon plus 1 teaspoon fresh lemon juice", "2 dashes of your favorite hot sauce", "3 ounces smoked salmon, finely diced", "salt", "Freshly ground black pepper", "Finely grated lemon zest (optional garnish)"] | ["Rinse the capers under cold water to remove excess salt, then lay them out on a paper towel to dry. Pat them with an extra towel to remove excess moisture.", "Set your smallest small pot over high heat, and add enough canola oil so that a caper would be fully submerged when added to the pot. You don't need too much oil; just enough to barely cover the capers. When the oil is between 385 and 400 degrees, add the capers. Be careful, they will splatter.", "The caper buds should open slightly like flowers in the hot oil. If the capers do not open slightly, then your oil is not hot enough. The capers will bubble a lot when you first add them to the oil. As the bubbling subsides, this is an indication that your capers are becoming crispy. When the capers produce almost no bubbles in the hot oil and they appear slightly golden brown around the edges, remove them to a rimmed baking sheet lined with paper towels . Let the capers cool to room temperature. They can be stored in an airtight container for 2-3 days.", "Peel the hard boiled eggs. Cut each egg in half. Transfer the yolks to a small mixing bowl, and set the whites aside.", "Add the egg yolks to a food processor, along with the mustard and mayonnaise. Cut the avocado in half, remove and discard the pit, and scoop the avocado flesh into the food processor, along with the lemon juice and hot sauce. Pulse the mixture, stopping to scrape down the sides of the food processor with a rubber spatula as necessary, until the ingredients look smooth and homogeneous. Transfer the mixture to a large mixing bowl.", "Add the finely diced smoked salmon to the avocado deviled egg mixture, and use a rubber spatula to thoroughly combine. Taste the filling. Season with salt and freshly ground black pepper as necessary. Add more lemon juice if you want. Continue to taste and season the mixture until you are happy with the flavor.", "Use a pastry bag to pipe the filling into the egg whites. Or, just use a spoon to add the filling into the egg whites. Whatever works. Garnish each egg with a few fried capers. If you want, you can use a fine microplane to zest a lemon, and add a little lemon zest as additional garnish. Serve and enjoy. If you have leftover avocado deviled egg filling, you can schmear it on toast as a snack."] | food52.com/recipes/69623-avocado-deviled-eggs-with-smoked-salmon-and-fried-capers | 0Gathered
| ["Capers", "capers", "canola oil", "Eggs", "eggs", "mustard", "mayonnaise", "avocado", "lemon juice", "salmon", "salt", "Freshly ground black pepper", "lemon zest"] |
1,399,884 | Causa Rellena | ["Causa Rellena", "3 pounds (about 6) russet potatoes, peeled and sliced into 1/2-inch rounds", "1/4 yellow onion, peeled", "2 large garlic cloves, peeled and lightly crushed", "1 pound poached chicken breast, chopped", "1 cup mayonnaise", "1/3 cup diced carrots, cooked until tender", "1/3 cup green peas, cooked until tender", "1/4 teaspoon garlic powder", "Salt and pepper, to taste", "Juice of 4 limes", "2 tablespoons vegetable oil plus extra for greasing the pan", "2 tablespoons aji amarillo paste", "Sliced avocado, hardboiled eggs, and pitted botija or kalamata olives to garnish", "Salsa Golf", "1/2 cup mayonnaise", "2 tablespoons tomato ketchup", "1/4 teaspoon Worcestershire sauce", "1 tablespoon pisco, brandy, or vodka"] | ["Place potatoes in a large, heavy bottomed pot. Fill pot with enough cold water to cover potatoes and add yellow onion and garlic cloves.", "Bring the pot to a boil over high heat. When boiling, reduce the heat to medium low and simmer until potatoes are cooked through, about 15 minutes. To test for doneness, use a knife to pierce a slice of potato. If it goes through easily, the potatoes are cooked.", "When the potatoes are cooked through, turn off the burner, and drain the water from the pot. Place the pot back onto the burner and cover with lid. Let the potatoes sit for about 15 minutes to finish cooking the potatoes. You want the potatoes to be mostly dry.", "After the 15 minutes, uncover the pot. Pass potatoes along with the onion and garlic through a ricer or food mill into a large bowl and set aside to cool to room temperature.", "Meanwhile, prepare the chicken salad. Place the poached chicken, peas, carrots, mayonnaise, and garlic powder into a bowl and mix thoroughly. Season to taste with salt and freshly ground black pepper.", "When riced potatoes have cooled to room temperature, add 2 tablespoons vegetable oil, lime juice, and aji amarillo paste and continue to mix until potatoes are a uniform yellow color. Add salt to taste. Adjust lime juice and/or aji amarillo paste, if necessary. The flavor of the potatoes should be tart and somewhat spicy.", "Lightly grease the inside of a 9-inch springform pan with oil, being sure to coat the sides. Use your hands or a spatula to evenly spread 1/3 of the potato mixture inside the pan.", "Now add the chicken salad and spread evenly over the potatoes. Cover with the remaining potato mixture, spreading out evenly and smoothly. Cover pan with plastic wrap and place in the refrigerator for at least 1 hour or up to 8 hours to chill and set.", "When ready to serve, remove causa from the refrigerator. Remove plastic wrap and place on a serving platter. Unfasten the latch of the springform pan. Remove the side of the pan from the causa. Smooth the top and sides of the causa, if necessary. Garnish with sliced avocado, hardboiled eggs, and olives. Drizzle entire causa with salsa golf, if using, and slice it like a cake to serve.", "Thoroughly combine all of the ingredients in a small bowl. You can either drizzle this sauce onto the causa with a spoon or transfer to a squeeze bottle for more control."] | food52.com/recipes/72833-causa-rellena | 0Gathered
| ["Rellena", "russet potatoes", "yellow onion", "garlic", "chicken", "mayonnaise", "carrots", "green peas", "garlic", "Salt", "limes", "vegetable oil", "aj\u00ed amarillo", "avocado", "Salsa", "mayonnaise", "tomato ketchup", "Worcestershire sauce", "pisco"] |
1,399,885 | Eggplant Parmesan Pizza | ["Pizza Dough (adapted from Roberta's Cookbook)", "150 grams all-purpose flour", "150 grams 00 flour (okay to substitute all-purpose)", "8 grams fine sea salt (scant 2 teaspoons)", "1 gram rapid-rise yeast (scant 1/4 teaspoon)", "5 grams extra virgin olive oil (1 teaspoon)", "200 grams 95\u00b0 water", "Sauce (adapted from Flour Water Salt Yeast), toppings, and making the pizza", "14.5 ounces can peeled whole tomatoes", "1 large clove garlic", "2 1/2 tablespoons extra virgin olive oil", "1 small eggplant (~10 oz/ 285 grams)", "3/4 to 1 teaspoons kosher salt", "1/4 teaspoon fine sea salt", "1/8 teaspoon dried oregano (or 3/8 teaspoon minced fresh)", "generous pinch red pepper flakes", "1/3 cup dried bread crumbs", "15 to 16 ciliegine (cherry-sized) balls fresh mozzarella cheese (~6.4 oz/ 180 grams)", "2/3 cup grated parmesan (2 oz/ 60 grams)", "8 large basil leaves"] | ["Stir flour and salt in a medium bowl to thoroughly combine. Make a well in the center. In a smaller bowl stir yeast, olive oil, and water. Pour the wet ingredients into the dry and use your hands or a spoon to gradually incorporate the dry ingredients into the wet. When they are thoroughly combined, cover and set aside for 20 to 30 minutes to hydrate the flour.", "Lightly flour about about a square foot of counter space. Transfer dough to the floured area, then knead it for several minutes, flouring your hands or the counter as needed. It will be fairly sticky at first, but should become a smooth dough after several minutes of kneading. Divide the dough in half, and form each half into a smooth ball. Place the dough on a floured quarter sheet pan (or similar), then lightly dust with flour. Cover the pan with plastic wrap.", "Allow dough to rest at room temperature for 3-4 hours, until it has approximately doubled in size, then refrigerate for at least 30 minutes (or up to 36 hours). Alternately it can be refrigerated immediately and used between 24 and 48 hours later. It will develop more flavor if it's made a day or two ahead, but if you decide late Saturday morning that you want pizza Saturday evening you can definitely make it happen.", "Place a pizza stone or steel on a middle rack in your oven, so the broiler is about 8-inches from the top of the stone/steel. Heat your oven to 500\u00b0 F (or 550\u00b0 if your oven goes that high). Allow the oven to heat at least 45 minutes before baking the first pizza.", "Drain the tomatoes in a strainer (set over a bowl to catch the juice for another use if desired). Allow to drain for 10 to 15 minutes, then transfer to blender.", "Meanwhile, crush the garlic clove, then skin and chop it. Combine the garlic and olive oil in a small skillet and place over medium low heat. Once it gets fragrant and bubbles are forming around the garlic bits, lower the heat to as low as your stove goes. Continue to heat for 8 to 10 minutes, then remove from heat and let cool for several minutes. Strain the oil through a mesh strainer into a small bowl. Save the garlic!", "Thinly slice the eggplant crosswise while the oil and garlic are heating. You are shooting for slices between 1/16th and 1/8th inch. Use a sharp knife or a mandolin. Using the kosher salt, lightly sprinkle one side of each slice, then arrange the slices in a colander, fanning them around so they are overlapping but none are stacked directly atop another. Allow to drain for 10 to 15 minutes, then wipe the moisture and excess salt away with a clean, lint-free kitchen towel, or paper towels.", "While the eggplant is draining slice the cheese balls into halves and grate the parmesan. Make the sauce by adding 1 tablespoon of the garlic oil, the reserved garlic, fine sea salt, oregano, and pepper flakes to the blender with the tomatoes. Blend until smooth.", "Heat the remaining garlic oil in the small skillet over medium heat for several minutes. Add the bread crumbs, stir well to combine, and saute until golden brown, stirring occasionally. Remove pan from heat. As long as the bread crumbs are only golden brown, they shouldn't burn from the residual heat. If they got a little browner just transfer them to a plate to be safe.", "Chiffonade the basil while the bread crumbs are cooking.", "When all of your ingredients are prepped you are ready to construct your pizzas. If you are using a pizza stone, switch your oven to broil at this point to help heat soak the surface. If you're using a steel this step is not needed.", "Lightly flour about a square foot of counter top, and very lightly flour a pizza peel. Remove one dough ball from the fridge, and place it on the floured surface. Lightly flatten it with your fingertips starting at the center and working your way to the edges. Flip it over and repeat. Pick up the dough by the edge and rotate it vertically to allow gravity to help stretch it. Once you feel like you're on the edge of losing control of the stretch, place the dough over both of your fists in a horizontal orientation, and rotate it until it has formed a 12-inch circle. Transfer the dough to the pizza peel.", "Spread about 1/4 cup sauce over the dough in a thin layer avoiding the outer 1/2-3/4 inch of dough. Sprinkle with about 1/4 of the grated parmesan and 1/4 of the basil. Place an eggplant slice in the center, then use about half of the eggplant slices to cover most of the sauces, shingling them in slightly overlapping circles. Drizzle-dollop 3 to 4 more tablespoons of sauce onto the eggplant, then evenly arrange half of the mozzarella and sprinkle 1/4 of the grated parmesan on.", "Jiggle the pizza on the peel to make sure it is sliding easily. If it is stuck anyplace, gently raise the dough and sprinkle a pinch of flour under the sticky area(s) until the pizza is nicely mobile.", "Transfer the pizza with a quick forward shake so the edge of the pizza is toward the back of the stone/steel. Once it hits the stone/steel, you will be able to slide the peel out from under it. If you are using a stone change the oven setting back to bake, and allow the pizza to cook for 4 to 5 minutes before change the setting back to broil for another 1-2 minutes. (The crust rim should be poofy and the mozzarella balls about half melted before you switch to broil.) The pizza is done when sauce is vigorously bubbling, the cheese is melted, and there are some deep brown spots on the rim of the crust. If you are using a steel, only allow the pizza to bake for 2 to 3 minutes before changing the setting to broil or the bottom of the crust may get overly charred (a \"leopard\" crust is good, solid black is not).", "Use the peel to remove the pizza from the oven. Sprinkle it with about 1/4 of the basil, and about half of the bread crumbs. Slice and eat. Repeat the process to make the second pizza."] | food52.com/recipes/36359-eggplant-parmesan-pizza | 0Gathered
| ["'s Cookbook", "flour", "flour", "salt", "gram", "extra virgin olive oil", "water", "Flour Water", "tomatoes", "clove garlic", "extra virgin olive oil", "kosher salt", "salt", "oregano", "generous", "bread crumbs", "ciliegine", "parmesan", "basil"] |
1,399,886 | Ginny’S Butternut Squash And Fennel Soup | ["1 butternut squash, roasted", "1 fennel bulb, chopped", "1 pear, chopped", "1 sweet onion, chopped", "2 tablespoons olive oil", "4 cups chicken broth", "1/2 teaspoon ground ginger", "salt and pepper to taste"] | ["In a stock pot, heat the olive oil and saute the onions until soft.", "Add the fennel and pear, saute until the pear is soft.", "Add the roasted butternut squash.", "Stir in the chicken broth and bring to a boil. Boil until a fork goes through the fennel easily. About 15 minutes.", "In batches, food process the ingredients until smooth.", "Return to the stock pot, mix in the salt, pepper and ginger. Heat to desired temperature and serve."] | food52.com/recipes/14499-ginny-s-butternut-squash-and-fennel-soup | 0Gathered
| ["butternut squash", "fennel bulb", "pear", "sweet onion", "olive oil", "chicken broth", "ground ginger", "salt"] |
1,399,887 | Pork Tenderloin 4 Ways | ["4 pork tenderloins", "1/2 cup wild leek pesto", "6-8 slices prosciutto", "1 teaspoon chili flakes", "2 teaspoons Montreal chicken spice", "salt", "freshly ground black pepper", "cooking twine"] | ["Using a sharp knife, remove the silver skin and fat from tenderloins.", "To butterfly, pork holds the knife flat so that it's parallel to the board, cut a lengthwise into the centre of the tenderloin, but stop short at the opposite side so that the tenderloin remain attached.", "Open the tenderloin like you would a book.", "Cover with plastic wrap and with a heavy pan, pound the meat to the 1/2 inch thickness.", "One of the tenderloins season with a Montreal chicken spice.", "Rest three tenderloins season with salt and black pepper.", "Evenly spread the wild leek pesto over the pork with salt and black pepper, leaving a 1-inch border.", "One of those three tenderloins sprinkles with chilli flakes.", "Roll the tenderloins into its original shape.", "Lay 6-8 slices of prosciutto on a cutting board, side-by-side, overlapping, lay one of pork tenderloin( one with wild leek pesto )on top of the prosciutto horizontally and gently roll the pork away from you.", "Tie the pieces of twine around the pork, spacing them about 2-inches apart.", "Place the tenderloins on the hot grill and grill for about 20-30 minutes.", "Remove the meat from the grill and loosely cover it with foil, let it rest for 5-10 minutes before cutting."] | food52.com/recipes/36463-pork-tenderloin-4-ways | 0Gathered
| ["pork tenderloins", "pesto", "chili flakes", "chicken spice", "salt", "freshly ground black pepper", "cooking twine"] |
1,399,888 | Rustico Di Verdure | ["1 pound sweet or hot Italian sausage (bulk or with skins)", "1 eggplant (small)", "1 zucchini (or yellow squash)", "1 pound waxy potatoes", "1/2 pound white or cremini mushrooms", "1/2 pound tomatoes (cherry or plum or larger)", "1 red onion", "1 bell pepper, any color(s)", "6 fat cloves garlic, peeled", "extra-virgin olive oil", "coarse salt and freshly-ground black pepper", "fresh herbs such as branches of rosemary, oregano, or basil (optional)", "whole fennel seed (optional)", "To serve: chopped fresh herbs, such as chopped parsley and chives", "To serve: Parmesan or Romano cheese, grated or shaved"] | ["Cut all ingredients into approximately uniform-sized chunks. I prefer walnut-size. Smaller ingredients (like garlic and cherry tomatoes) can remain whole.", "Preheat oven to 350 degrees F. Take out a 10 x 14 inch rimmed baking sheet or similar oven-proof pan. On the pan, toss all the vegetables with a generous amount of olive oil, coating them well. (I find it easiest to do this with my hands.) Sprinkle on generous amounts of coarse salt and freshly ground black pepper (and herbs or fennel, if using). Nestle sausage pieces among the vegetables.", "Roast this dish, uncovered, in the oven for one hour. You may turn the vegetables with a metal spatula once or twice during roasting, and I do if it's convenient, but you really can leave this dish unattended for the entire hour.", "After an hour the potatoes should be soft, the sausage cooked, the softer vegetables crisp-edged, and the pan juices concentrated into a lovely sauce. Use a metal spatula to loosen vegetables from the pan and give them a final toss in their pan juices.", "This is now ready to serve, right out of the pan. Optionally, sprinkle on cheese, chopped fresh herbs and additional coarse salt and freshly-ground pepper.", "You can vary this almost infinitely. In winter we might pair bratwurst with root vegetables and add caraway seed. In spring, try lamb sausage with eggplant, zucchini, feta or goat cheese and oregano. If you don't have sausage, omit it (here a nice cheese on the side is lovely) or use cubed tofu. I've served this over plain pasta when bread wasn't available. If there are vegetables languishing in your refrigerator, toss them on. If you don't have an hour, raise the temperature to 400 degrees F. and it should be done in 30 minutes. If you want to leave the house for two hours, roast this at 250. If you want to minimize cleanup, line the pan with parchment paper. (Even without a liner, the pan cleans up easily after a good soak.) You might think you need to cook different vegetables for different amounts of time, but you don't! Shove everything in the oven together, and the first vegetables to cook will give up their juices and acquire a crisp or leathery texture. The variety of textures, flavors and colors makes this dish seem far more complex than it is."] | food52.com/recipes/62266-rustico-di-verdure | 0Gathered
| ["sweet", "eggplant", "zucchini", "potatoes", "white", "tomatoes", "red onion", "bell pepper", "garlic", "extra-virgin olive oil", "salt", "fresh herbs", "fennel", "fresh herbs", "Parmesan"] |
1,399,889 | Tomato Ginger Scones | ["2 1/4 cups all-purpose flour or substitue 1/2 cup white whole wheat for 1/2 cup all- purpose", "1/3 cup turinado sugar", "1 1/2 teaspoons baking powder", "1/2 teaspoon baking soda", "1/4 teaspoon salt", "1 teaspoon ground cinnamon", "1 teaspoon freshly grated ginger", "1/4 teaspoon freshly ground nutmeg", "6 tablespoons unsalted butter, frozen for 20 minutes", "2/3 cup buttermilk or ginger-flavored non-dairy creamer", "3 tablespoons lime juice", "1 egg, beaten lightly", "2 tablespoons olive oil", "1 teaspoon vanilla", "8 ounces small grape tomatoes, yellow or red or combination"] | ["Whisk together all dry ingredients.", "Using a large-hole grater, grate the butter into the dry ingredients, and gently cut in with a pastry cutter.", "Wash and dry tomatoes, toss tomatoes into flour/butter mixture.", "Whisk to combine all liquid ingredients (including egg) in small bowl, and add all at once to the flour mixture. Mix with a wooden spoon or rubber scraper.", "Turn dough out onto a lightly floured board and knead gently about 8- 10 times. Do not over handle.", "Divide dough in half. Pat each half into a seven-inch circle. Using a bench knife, cut each circle into 8 wedges.", "Place wedges on a rimmed baking sheet which has been lightly sprayed with cooking oil. Sprinkle the top of each scone with a small amount of turbinado sugar. Bake in a preheated oven at 400 degrees F. for 20-25 minutes, until nicely browned.", "Remove from oven, transfer scones to a cooling rack. Let cool for 10 minutes before serving as tomatoes are very hot.", "Scones freeze well."] | food52.com/recipes/61877-tomato-ginger-scones | 0Gathered
| ["flour", "turinado sugar", "baking powder", "baking soda", "salt", "ground cinnamon", "freshly grated ginger", "freshly ground nutmeg", "unsalted butter", "buttermilk", "lime juice", "egg", "olive oil", "vanilla", "grape tomatoes"] |
1,399,890 | Cauliflower Paprikash | ["1 head cauliflower", "1/4 cup extra-virgin olive oil", "Kosher salt, to taste", "1 large yellow onion, finely chopped", "2 red bell peppers, finely chopped", "5 cloves garlic, minced or Microplaned", "1 tablespoon unsalted butter", "1/4 cup paprika (mixed to taste; I did 3 tablespoons smoked, 1 tablespoon hot)", "Ground cayenne, to taste", "3 tablespoons all-purpose flour", "1 (15-ounce) can crushed tomatoes", "2 cups water", "3/4 cup whole-milk Greek yogurt, room-temperature", "Chopped, flat-leaf parsley, for garnish", "Buttered egg noodles, for serving"] | ["Halve the cauliflower lengthwise (from flowery top to stem). Halve it again lengthwise. Trim any leaves from the bottom but leave the core in tact. Add 3 tablespoons olive oil to a very wide, high-sided pan/pot. (This will be your one-stop shop for searing, then making the stew.) Set the pan over medium-high heat. Add the cauliflower quarters and brown on all sides (even the flowery tops!). We're just going for the color here-we don't need it to cook through. Transfer to a plate and sprinkle with salt. Leave the pan on the heat!", "Add another 1 tablespoon olive oil to the pan. Add the onion and bell pepper. Season with salt and stir. Saute, stirring occasionally, for about 15 minutes, until the vegetables are soft and starting to caramelize. Add the garlic and stir. Cook for about 1 minute until fragrant. Add the butter. Let melt, then stir to incorporate. Add the paprika and cayenne and stir. Cook for a couple minutes to toast the spices. Add the flour and stir. Add the tomatoes and stir. Add the water and stir.", "Drop the heat to medium-low and nestle the cauliflower quarters in the paprikash sauce. Cover the pan. Simmer until the cauliflower is as tender as you like it. Season the sauce to taste with salt. Just before serving, stir in the yogurt. Garnish with parsley. Serve with buttered egg noodles."] | food52.com/recipes/75590-cauliflower-paprikash | 0Gathered
| ["cauliflower", "extra-virgin olive oil", "Kosher salt", "yellow onion", "red bell peppers", "garlic", "unsalted butter", "paprika", "Ground cayenne", "all-purpose", "tomatoes", "water", "whole-milk", "parsley", "Buttered egg noodles"] |
1,399,891 | Kefta-Style Meatballs With Grilled Grapes And Yogurt Sauce | ["Meatballs", "1.5 pounds ground beef", "1 egg", "1 small red onion, grated", "1/2 cup chopped mint", "1/4 cup chopped parsley", "2 minced garlic cloves", "1 teaspoon ground cinnamon", "1 teaspoon salt", "1/2 teaspoon ground black pepper", "1 bunch small seedless grapes, red or green", "Yogurt Sauce", "1 cup plain yogurt", "1/4 cup chopped mint", "2 tablespoons grated lemon zest", "1 minced garlic clove", "salt and pepper to taste"] | ["For the yogurt sauce: Mix all ingredients. It's best when made at least 30 minutes ahead of time, to allow flavors to meld.", "In a large bowl combine the first 9 ingredients in the meatball list. Don't over-mix.", "Heat a frying pan with some vegetable oil and toss the grapes, lightly browning on all sides, remove and set aside.", "Shape meat mixture into small meatballs, fry in the pan, adding more oil if needed to make sure they don't stick. The heat should be fairly high to ensure a good sear. Toss or turn to make sure all sides brown. Drain on some paper towel, allowing to rest for a few minutes.", "Assemble on large cocktail toothpicks: grape first, then meatball on the bottom. Serve with yogurt sauce for dipping."] | food52.com/recipes/6207-kefta-style-meatballs-with-grilled-grapes-and-yogurt-sauce | 0Gathered
| ["Meatballs", "ground beef", "egg", "red onion", "mint", "parsley", "garlic", "ground cinnamon", "salt", "ground black pepper", "grapes", "Yogurt Sauce", "plain yogurt", "mint", "lemon zest", "garlic", "salt"] |
1,399,892 | Red Shiso And Scallion Microgreens Tapenade | ["4 cloves of garlic", "2 cups red Shiso", "1 cup scallion microgreens", "1 cup parmesan cheese", "1 cup olive oil", "1 tablespoon sesame oil", "Juice from 1/2 a lemon", "1/2 lemon rind", "kosher salt", "fresh cracked pepperv", "1 Whole grain bread"] | ["Crush the garlic in your food processor", "Add your de-stemmed shiso leaves and scallion microgreens", "Give them a few pulses in the blender..careful not to over blend or it will become pasty", "Add 1/2 half the grated parmesan cheese, the lemon rind, sesame oil and olive oil and give it a quick whizz", "Add the remaining parmesan cheese, lemon juice and salt and pepper to taste", "Bread: Heat a non stick pan on high", "Cut thick slices of whole grain bread", "Add olive oil to the hot pan", "Lay the brown bread on pan and brown on each side for 2 minutes", "Serving suggestions: spread tapenade on the toast and top with speck or prosciuto or even goats cheese"] | food52.com/recipes/6618-red-shiso-and-scallion-microgreens-tapenade | 0Gathered
| ["garlic", "red Shiso", "scallion microgreens", "parmesan cheese", "olive oil", "sesame oil", "lemon rind", "kosher salt", "fresh cracked pepperv", "grain bread"] |
1,399,893 | Vanilla-Apple Honey Challah | ["1/2 cup warm water", "1/2 tablespoon dry active yeast", "2 tablespoons brown sugar", "1 cup warm whole milk", "2 eggs", "2 tablespoons pure vanilla extract", "1/4 cup unsweetened applesauce", "2 tablespoons olive oil", "3 tablespoons honey", "2 cups Kamut flour", "1 3/4 cups whole wheat bread flour", "1/2 tablespoon vital wheat gluten", "1/2 teaspoon salt", "1 teaspoon cinnamon", "1/4 teaspoon nutmeg", "1/2 cup diced dried apples, soaked in hot water and drained", "1 egg white (for egg wash)"] | ["In a large bowl (I suggest a stand mixer with the dough hook) combine the water, yeast, and sugar. Allow to stand 10 minutes.", "Beat in the milk, eggs, vanilla, applesauce, oil and honey.", "Add flours, gluten, salt and spices. Knead for 12 minutes (with the mixer on low) or up to 18 by hand, until the dough is smooth and supple.", "Place the dough in a greased bowl, cover and let rise until doubled - about 2 hours.", "Deflate the dough and knead in the apple pieces. Divide dough into three balls.", "Cover and let rest 5 minutes.", "Form each dough ball into a rope and loosely braid, tucking the ends underneath. Place on a parchment-lined baking sheet.", "Spray the surface of the loaf with oil, cover lightly with a tea towel and let rise about 1 hour, until almost doubled.", "Heat the oven to 375F and brush the dough with the egg white.", "Place the loaf in the oven and reduce the temperature to 350F.", "Bake for 35 minutes, or until the bread is a deep golden brown and sounds hollow when you thump it on the bottom. Immediately move to a baking rack to cool."] | food52.com/recipes/41447-vanilla-apple-honey-challah | 0Gathered
| ["water", "active yeast", "brown sugar", "milk", "eggs", "vanilla", "unsweetened applesauce", "olive oil", "honey", "flour", "whole wheat bread flour", "vital wheat gluten", "salt", "cinnamon", "nutmeg", "dried apples", "egg"] |
1,399,894 | Vermont Spice Pumpkin Cake | ["For the cake:", "3 cups flour", "1 teaspoon salt", "1/4 teaspoon ground cloves", "3/4 teaspoon nutmeg", "2 teaspoons cinnamon", "1 teaspoon ground ginger", "3 teaspoons baking powder", "1 teaspoon baking soda", "3/4 cup butter, at room temperature", "1 1/2 cups sugar", "3 eggs", "1 1/2 cups canned pumpkin", "1/2 cup evaporated milk", "1/4 cup water", "2 teaspoons vanilla extract", "For the frosting:", "3 1/2 cups sifted confectioners' sugar", "1/3 cup butter, softened", "11 ounces cream cheese, softened", "2 teaspoons maple syrup"] | ["Preheat the oven to 325\u00b0 F. Butter and flour two round 9-inch cake pans (I used a sheet cake pan and punched out my layers using a ring mold, hence the many layers in the photo).", "Whisk together the flour, salt, spices, baking powder, and baking soda in a large bowl and set aside.", "In a separate bowl or in a stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing after each addition.", "Add the pumpkin, evaporated milk, water, and vanilla, mixing after each addition.", "Add the dry ingredients and beat until just combined.", "Pour the batter into the prepared pans and bake for 35 to 40 minutes, or until the cake springs back to the touch and pulls away from the sides of the pan. Let cool in the pans for 10 minutes, then turn the cakes out onto a cooling rack to cool fully. It's best to chill the cakes in the refrigerators before frosting them.", "For the frosting: Beat together all the ingredients in a large bowl until smooth and fluffy.", "If you want a cake with more layers, slice your two layers in half horizontally. Frost between each layer and top with more frosting. Leave the sides unfrosted if you like, or cover them with a thin layer of frosting."] | food52.com/recipes/38745-vermont-spice-pumpkin-cake | 0Gathered
| ["cake", "flour", "salt", "ground cloves", "nutmeg", "cinnamon", "ground ginger", "baking powder", "baking soda", "butter", "sugar", "eggs", "pumpkin", "milk", "water", "vanilla", "sugar", "butter", "cream cheese", "maple syrup"] |
1,399,895 | Grilled London Broil With Summer Sauce | ["2.5 pounds London Broil beef (boneless top sirloin) at least 1-1/4 inch thick", "2 tablespoons cracked green peppercorns", "2 tablespoons cracked black peppercorns", "1 tablespoon soy sauce or tamari", "1 tablespoon butter", "1 tablespoon olive oil", "1 shallot, minced", "2 garlic cloves, minced", "8 ounces cremini mushrooms, sliced thinly", "1 vine-ripened tomato, chopped", "1 tablespoon capers", "18 ounces canned artichoke hearts, drained", "1/2 cup kalamata olives, whole, pitted", "1/2 cup dry sherry wine", "1 teaspoon balsamic vinegar", "salt and pepper", "fresh chopped tarragon, flat-leaf parsley, and chives"] | ["Combine green and black pepper in a small bowl. Pound the London Broil just enough to even out the thickness and pound in the pepper on both sides. Sprinkle or brush meat with soy sauce. Cover and refrigerate meat until ready to cook.", "In a heavy skillet, heat butter and olive oil until fragrant. Saute the shallot for a minute, then add the garlic and saute for a minute. Add the mushrooms and saute, over low heat, until they have given up their juices and begun to brown slightly, scraping up any browned bits from the bottom of the pan. Add the tomato and cook for 5 minutes. Add capers and artichoke hearts and olives and stir to combine. Set this sauce aside while you grill the meat.", "Grill (or broil) the London Broil about 5 minutes on each side, or until medium or medium-rare. The time will vary depending on the thickness of the steak and the distance from the heat source.", "Remove the meat to a carving board or platter. Let stand 5 minutes, while you finish the sauce.", "To the mushroom sauce, add the sherry and vinegar. Heat and stir occasionally, about 5 minutes, to evaporate some alcohol. Season with salt and pepper, to taste.", "To serve: Slice the meat thinly onto a platter and fan the slices out slightly. Spoon the sauce over the meat. Sprinkle generously with herbs.", "Notes:\r\nSubstitute wild mushrooms if available.\r\nIf vine-ripened tomatoes are not available substitute 1 T. paste.\r\nIf fresh tarragon is not available, add 1/2 t. dried tarragon or dried basil to the sauce with the tomato. \r\nServe with roasted new potatoes, a green salad, a baguette, and a fruit dessert."] | food52.com/recipes/77500-grilled-london-broil-with-summer-sauce | 0Gathered
| ["beef", "cracked green", "cracked black", "soy sauce", "butter", "olive oil", "shallot", "garlic", "cremini mushrooms", "tomato", "capers", "hearts", "kalamata olives", "sherry wine", "balsamic vinegar", "salt", "tarragon"] |
1,399,896 | The Ginger Side | ["1/2 ounce bourbon or rye", "1/2 ounce Grand Marnier", "1 dash Angostura bitters", "1 dash lemon bitters", "1 dash orange bitters", "2 ounces Reed's Extra Ginger Brew or other ginger beer or ginger ale (chilled)", "1 orange twist (optional)"] | ["Mix all the ingredients except the ginger beer in an ice-filled shaker or tall glass. Swirl briefly to chill and strain into a Champagne flute.", "Top off with the chilled ginger beer (as cold as possible!). Note that ginger beers vary in strength; Reed's is very intense, so 2 ounces is plenty. With a weaker ginger beer or ginger ale, you might want 3 or 4 ounces.", "Garnish with an orange twist and serve."] | food52.com/recipes/18168-the-ginger-side | 0Gathered
| ["rye", "Grand Marnier", "bitters", "lemon bitters", "orange bitters", "Ginger", "orange"] |
1,399,897 | The Other White Meat, Cauliflower Stuffed Like A Chicken | ["The Stuffing", "1 Cauliflower", "3 tablespoons vegetable oil", "1 and 1/2 cups finely chopped onion", "1 and 1/2 tablespoons finely chopped fresh ginger", "1 tablespoon finely chopped shallot", "4 serrano chilies seeded and finely chopped", "1/2 teaspoon ground fennel seed", "1/4 teaspoon kashmiri chili or cayenne", "1/4 teaspoon ground black pepper", "1 and 1/2 tablespoons ground coriander", "2 tablespoons ground blanched almonds", "1 teaspoon kosher salt", "1 tablespoon flour or gluten free flour", "6 sprigs cilantro", "The Sauce", "3 tablespoons vegetable oil", "1/2 cup chopped onion", "1 can of tomatoes pureed", "2 teaspoons cumin", "1/2 cup water", "salt to taste", "2 tablespoons chopped cilantro"] | ["Preheat the oven to 400 degrees.\r\nRemove the leaves, stem and core the cauliflower, making sure to leave it intact.", "Steam the cauliflower for 8 minutes.When the cauliflower is tender, take it out and put it into a baking dish to cool.", "Heat the vegetable oil in a skillet or kadhai.\r\nWhen the oil is hot add in the onion and fry it until it's lightly browned.", "Add in the shallots and ginger, and fry them for a couple of minutes.", "Add in the chopped serrano chilies and give them another minute in the pan.", "Add all the other spices, the ground almonds and the flour.\r\nCook everything for another 2 minutes or so.", "Add in the water and stir until you have a thick paste.", "Take the stuffing paste off the stove and let it cool .", "To stuff the cauliflower, push half of the spice paste mix in among the florets.", "Spread the rest of it over the top and sides of the cauliflower.\r\nSprinkle the sliced almonds over the top.Pop it into the oven for about 25 to 30 minutes", "In a skillet or Kadhi, heat 3 tbs of vegetable oil.\r\nWhen the oil is hot add in the onions and fry them until they are lightly browned.", "Add in the cumin and fry it for another minute.", "Add in the tomato puree, salt and water, bring the sauce to a boil.", "Reduce the temperature to simmer and cook it gently over a low heat for about 15 minutes.\r\nTake it off the heat and add in the chopped cilantro.", "To serve this baby up, put the cauliflower on a serving platter, and cut it into wedges.\r\nLadle some tomato sauce over each wedge."] | food52.com/recipes/21800-the-other-white-meat-cauliflower-stuffed-like-a-chicken | 0Gathered
| ["Cauliflower", "vegetable oil", "onion", "fresh ginger", "shallot", "serrano chilies", "ground fennel", "kashmiri chili", "ground black pepper", "ground coriander", "ground blanched almonds", "kosher salt", "flour", "cilantro", "vegetable oil", "onion", "tomatoes", "cumin", "water", "salt", "cilantro"] |
1,399,898 | Haya'S Wax Beans Or Green Beans | ["2 tablespoons olive oil", "4 large cloves of garlic, minced", "1/4 to 1/2 teaspoons crushed red pepper flakes", "1 large onion, chopped coarsely", "1/2 teaspoon Hungarian paprika", "2 very large handfuls of either wax or green beans; romano would work as well", "2 cups marinara sauce - fresh, canned, or jarred", "water if needed", "sea salt and ground pepper to taste"] | ["Prepare the beans by snapping off just the \"stem\" end of the bean. Haya always left the end tip on the bean.", "Heat the olive oil over medium heat in a 12 inch Dutch oven. Add the crushed red pepper and the chopped garlic and saute slowly. Make sure the garlic does not get too browned - just a very light touch of color. You may get a sniff of the red pepper, particularly if you have used 1/2 teaspoon.", "Add the chopped onion to the garlic and red pepper and saute until translucent - about 5 minutes. Add the paprika and saute, stirring, for a few more minutes.", "Pour the marinara sauce into the Dutch oven and cook with the garlic, onion, paprika and red pepper for a few minutes.", "Add the beans and stir them into the sauce. The sauce should almost cover the beans. If necessary, add about 1/2 cup water to the beans. Add a few grindings of salt and pepper.", "Cover the beans and lower the heat to a simmer. Stir the beans every 20 minutes for almost an hour. Remove the pot lid and decide if the sauce is thick enough so sopping it up with bread will be enjoyable. If too thin, allow the beans to cook a few more minutes uncovered.", "Serve either hot or at room temperature. They are delicious with eggplant parmesan, Mediterranean dishes, lamb, and fish. They are also good chopped after cooking and added to your favorite cooked grain.", "NB: Leftovers may be used to make a full bodied dish with the addition of grilled sausages and peppers. See my recipe here: https://food52.com/recipes/38236-haya-s-sausage-and-peppers"] | food52.com/recipes/24024-haya-s-wax-beans-or-green-beans | 0Gathered
| ["olive oil", "garlic", "red pepper", "onion", "paprika", "either", "marinara sauce", "water", "salt"] |
1,399,899 | Rhubarb Mousse & Jelly | ["Rhubarb Syrup", "1 pound rhubarb", "1 cup sugar", "1 cup water", "Rhubarb Mousse and Jelly", "300 milliliters rhubarb syrup, divided", "3 gelatin sheets, divided", "2 egg yolks", "4 tablespoons sugar", "300 milliliters heavy cream", "white chocolate"] | ["For the syrup, cut the rhubarb into small pieces and boil with water and sugar for 10 minutes. Puree everything using a handheld mixer or a blender, and sieve through a coffee filter. (I used a regular metal sieve at first, but it allowed some of the fruit to pass through and that made the syrup cloudy.) This will take a while - you should count on leaving it for a few hours.", "For the mousse, you need 200 ml of the rhubarb syrup, and 1,5 gelatin sheets. Soak the gelatin in cold water for five minutes. Whisk the egg yolks and the sugar until fluffy and pale. Gently heat the rhubarb syrup, and add the gelatin. Stir until dissolved. Mix this with the sugar and eggs, and leave to cool to room temperature. Whisk the cream until it forms stiff peaks, and fold into the rhubarb mixture. Pour into glasses or bowls, and place in the fridge to set.", "For the jelly, you need 100 ml of rhurbarb syrup, and the remaining 1 1/2 sheets of gelatin. Soak the gelatin in cold water for five minutes. Gently heat the rhubarb syrup, and add the gelatin. Stir until dissolved. Leave to cool to room temperature, then gently pour over the set mousse. Place in the fridge to set.", "Just before serving, decorate with a few curls of white chocolate."] | food52.com/recipes/4315-rhubarb-mousse-jelly | 0Gathered
| ["Rhubarb Syrup", "rhubarb", "sugar", "water", "Rhubarb", "rhubarb syrup", "gelatin sheets", "egg yolks", "sugar", "heavy cream", "white chocolate"] |
Subsets and Splits