Datasets:

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AWeirdDev

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all-recipes-sm

like 1

[ { "name": "kosher salt", "quanity": "2", "unit": "tablespoons" }, { "name": "ground black pepper", "quanity": "1", "unit": "tablespoon" }, { "name": "poultry seasoning", "quanity": "1", "unit": "tablespoon" }, { "name": "whole turkey, neck and giblets reserved", "quanity": "1", "unit": "(12 pound)" }, { "name": "onions, coarsely chopped", "quanity": "2", "unit": "" }, { "name": "celery, coarsely chopped", "quanity": "3", "unit": "ribs" }, { "name": "carrots, coarsely chopped", "quanity": "2", "unit": "" }, { "name": "fresh sage", "quanity": "½", "unit": "bunch" }, { "name": "fresh rosemary", "quanity": "3", "unit": "sprigs" }, { "name": "butter, softened", "quanity": "8", "unit": "tablespoons" }, { "name": "water", "quanity": "6", "unit": "cups" }, { "name": "bay leaf", "quanity": "1", "unit": "" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "all-purpose flour", "quanity": "¼", "unit": "cup" }, { "name": "balsamic vinegar (Optional)", "quanity": "¼", "unit": "teaspoon" }, { "name": "chopped fresh sage", "quanity": "1", "unit": "tablespoon" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Preheat the oven to 325 degrees F (165 degrees C).\n", " Mix together kosher salt, black pepper, and poultry seasoning in a small bowl. Tuck turkey wings under bird and season the cavity with about 1 tablespoon poultry seasoning mixture. Reserve remaining poultry seasoning mixture.\n", " Toss together onions, celery, and carrots in a large bowl. Stuff about 1/2 cup vegetable mixture, sage, and rosemary sprigs into the turkey cavity. Tie legs together with kitchen string. Use your fingers or a small spatula to loosen skin over turkey breast. Place about 2 tablespoons butter under skin and spread evenly. Spread remaining 6 tablespoons butter all over the outside of skin. Sprinkle turkey with remaining poultry seasoning mix.\n", " Spread remaining vegetable mixture into a large roasting pan. Place turkey on top of vegetables. Fill the pan with about 1/2 inch of water. Shape a sheet of aluminum foil over breast of turkey.\n", " Roast turkey in the preheated oven until no longer pink near the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (75 degrees C). Remove the foil during the last hour of cooking and baste turkey with pan juices.\n", " While turkey is roasting, make stock: Place neck and giblets in a medium saucepan with water and bay leaf. Simmer over medium heat for 2 hours. Strain stock and discard neck and giblets. There should be at least 4 cups of stock. Set stock aside.\n", " Remove turkey from the oven. Carefully pour pan juices, about 3 cups, into a shallow bowl. Skim off turkey fat from pan juices, reserving about 2 tablespoons fat. Set aside pan juices. Cover turkey with a doubled sheet of aluminum foil and allow to rest in a warm area for 10 to 15 minutes before slicing.\n", " While turkey is resting, make gravy: Heat 2 tablespoons reserved turkey fat and butter in a large skillet over medium heat. Transfer onion from the roasting pan into the skillet. Cook and stir until onion is browned, about 5 minutes. Stir in flour; cook and stir for about 5 minutes more. Whisk in 4 cups stock and reserved pan juices until smooth; skim off any foam. Stir in balsamic vinegar. Simmer, whisking constantly, until gravy is thickened, about 10 minutes. Stir in sage; season with salt and black pepper.\n" ]

[ { "name": "active dry yeast (such as Fleischmann's ActiveDry Yeast)", "quanity": "1", "unit": "(.25 ounce) package" }, { "name": "all-purpose flour, or as needed - divided", "quanity": "1", "unit": "pound" }, { "name": "warm water (105 degrees F/41 degrees C)", "quanity": "1", "unit": "cup" }, { "name": "eggs, divided", "quanity": "2", "unit": "large" }, { "name": "butter, melted", "quanity": "3", "unit": "tablespoons" }, { "name": "white sugar", "quanity": "3", "unit": "tablespoons" }, { "name": "salt", "quanity": "1 ¼", "unit": "teaspoons" }, { "name": "olive oil", "quanity": "1", "unit": "teaspoon" }, { "name": "milk", "quanity": "1", "unit": "tablespoon" }, { "name": "sesame seeds, or as needed", "quanity": "1", "unit": "teaspoon" } ]

[ " Place yeast into bowl of a large stand mixer; whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes.\n", " Whisk 1 egg, melted butter, sugar, and salt thoroughly into the yeast mixture. Add remaining flour (about 3 cups).\n", " Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.\n", " Transfer dough onto a floured work surface; dough will be sticky and elastic but should not stick to your fingers. Gently form dough into a smooth, round shape, tucking loose ends underneath.\n", " Wipe out the stand mixer bowl and drizzle in olive oil. Place dough in the bowl and turn it several times until the surface is thinly coated with oil. Cover the bowl with aluminum foil and let dough rise in a warm place until doubled in size, about 2 hours.\n", " Line a baking sheet with a silicone mat or parchment paper.\n", " Transfer dough to a floured work surface and pat to flatten any bubbles; form into a slightly rounded, 5x10-inch rectangle, about 1/2 inch thick.\n", " Dust dough lightly with flour if needed and cut into eight equal pieces. Form each piece into a round shape, gently tucking ends underneath as before.\n", " Use your hands to gently pat and stretch the dough rounds into flat, 1/2-inch-thick discs. Arrange buns about 1/2 inch apart on the prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled in size, about 1 hour.\n", " Preheat the oven to 375 degrees F (190 degrees C).\n", " Beat remaining egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds.\n", " Bake in the preheated oven until lightly browned on top, 15 to 17 minutes. Buns will stick together slightly where they touch. Let cool completely. Tear the buns apart and slice in half crosswise to serve.\n" ]

[ { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "skinless, boneless chicken breast halves", "quanity": "4", "unit": "" }, { "name": "fresh mushrooms, sliced", "quanity": "4", "unit": "ounces" }, { "name": "condensed cream of chicken soup", "quanity": "1", "unit": "(10.75 ounce) can " }, { "name": "water", "quanity": "1 ½", "unit": "cups" }, { "name": "chopped fresh parsley", "quanity": "2", "unit": "tablespoons" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "1", "unit": "pinch" }, { "name": "instant rice", "quanity": "1 ½", "unit": "cups" } ]

[ " Melt butter in a large skillet. Add chicken and mushrooms and cook until browned, about 5 minutes. Stir in soup, water, parsley, salt, and black pepper. Cover and simmer for 20 minutes.\n", " Stir in uncooked rice and simmer until liquid has been absorbed, about 10 minutes more.\n" ]

[ { "name": "all-purpose flour", "quanity": "3", "unit": "cups" }, { "name": "baking powder", "quanity": "4", "unit": "teaspoons" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "⅓", "unit": "cup" }, { "name": "salt", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "chilled unsalted butter, cut into small pieces", "quanity": "¾", "unit": "cup" }, { "name": "buttermilk", "quanity": "1", "unit": "cup" }, { "name": "heavy cream", "quanity": "2", "unit": "tablespoons" }, { "name": "turbinado sugar", "quanity": "¼", "unit": "cup" }, { "name": "sliced fresh strawberries", "quanity": "8", "unit": "cups" }, { "name": "white sugar", "quanity": "¼", "unit": "cup" }, { "name": "lemon juice", "quanity": "1", "unit": "tablespoon" } ]

[ " Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.\n", " Whisk flour, baking powder, baking soda, 1/3 cup white sugar, and salt together in a mixing bowl.\n", " Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs.\n", " Stir in buttermilk until the flour mixture is moistened.\n", " Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking sheet.\n", " Brush biscuits with heavy cream and sprinkle generously with turbinado sugar.\n", " Bake in the preheated oven until golden brown, 15 to 20 minutes.\n", " Mix sliced strawberries, 1/4 cup white sugar, and lemon juice in a large bowl. Allow berries to rest until juices develop, about 30 minutes.\n", " Serve strawberries with juice over the baked biscuits.\n" ]

[ { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "cornstarch", "quanity": "2", "unit": "tablespoons" }, { "name": "boiling water", "quanity": "1", "unit": "cup" }, { "name": "fresh strawberries, hulled", "quanity": "2 ½", "unit": "quarts" }, { "name": "pie shells, baked", "quanity": "2", "unit": "(8 inch)" }, { "name": "strawberry-flavored gelatin mix", "quanity": "1", "unit": "(3 ounce) package" } ]

[ " Whisk sugar and cornstarch together in a saucepan until completely blended. Pour in boiling water and cook over medium heat until mixture thickens and is clear in color, 5 to 10 minutes.\n", " Remove from heat and stir in gelatin mix until smooth. Let mixture cool to room temperature, 15 to 30 minutes.\n", " While the mixture is cooling, place strawberries into baked pie shells with the points facing up.\n", " Pour cooled gelatin mixture over strawberries and refrigerate until set, about 2 hours.\n" ]

[ { "name": "chopped fresh rhubarb", "quanity": "4", "unit": "cups" }, { "name": "strawberries, hulled and sliced", "quanity": "1", "unit": "pint" }, { "name": "honey", "quanity": "1", "unit": "tablespoon" }, { "name": "rolled oats", "quanity": "1", "unit": "cup" }, { "name": "packed brown sugar", "quanity": "½", "unit": "cup" }, { "name": "ground cinnamon", "quanity": "1", "unit": "teaspoon" }, { "name": "butter, cut into pieces", "quanity": "¼", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Stir rhubarb, strawberries, and honey together in a medium bowl; transfer to a shallow baking dish. Stir oats, brown sugar, and cinnamon together in the same bowl. Mix in butter with a pastry blender until crumbly; spread on top of fruit.\n", " Bake in the preheated oven, until rhubarb is tender and the topping is toasted, about 40 minutes. Serve warm.\n" ]

[ { "name": "sliced fresh strawberries", "quanity": "6", "unit": "cups" }, { "name": "white sugar", "quanity": "⅔", "unit": "cup" }, { "name": "water", "quanity": "1", "unit": "cup" }, { "name": "strawberry flavored Jell-O", "quanity": "4", "unit": "tablespoons" }, { "name": "cornstarch", "quanity": "4", "unit": "tablespoons" }, { "name": "prepared graham cracker crust", "quanity": "1", "unit": "(9 inch)" } ]

[ " Mix sugar, water, gelatin, and cornstarch together in a medium large saucepan. Boil for one minute, then remove from heat.\n", " Fold in sliced strawberries, toss until well coated. Pour into prepared graham cracker crust.\n", " Chill until well set, about 2 to 4 hours. Serve topped with whipped cream.\n" ]

[ { "name": "butter", "quanity": "½", "unit": "cup" }, { "name": "minced garlic", "quanity": "1", "unit": "tablespoon" }, { "name": "onion, diced", "quanity": "1", "unit": "large" }, { "name": "fresh morel mushrooms, sliced", "quanity": "8", "unit": "ounces" }, { "name": "chicken soup base", "quanity": "1", "unit": "tablespoon" }, { "name": "all-purpose flour", "quanity": "1", "unit": "tablespoon" }, { "name": "water", "quanity": "2", "unit": "cups" }, { "name": "heavy cream", "quanity": "2", "unit": "cups" }, { "name": "ground dried thyme", "quanity": "⅛", "unit": "teaspoon" }, { "name": "salt to taste", "quanity": "", "unit": "" }, { "name": "ground black pepper", "quanity": "2", "unit": "teaspoons" } ]

[ " Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes. Stir in chicken soup base and flour; cook for 1 to 2 minutes. Pour in water and cream; bring to a simmer, and cook 5 minutes.\n", " Puree half of the soup in small batches, filling the blender no more than halfway full each time. Return soup puree to pot. Cook on low 10 to 15 minutes. Season with thyme and salt and pepper before serving.\n" ]

[ { "name": "wild morel mushrooms", "quanity": "1", "unit": "pound" }, { "name": "oil for frying", "quanity": "½", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "milk", "quanity": "¾", "unit": "cup" }, { "name": "saltine crackers, finely crushed", "quanity": "1", "unit": "(4 ounce) packet" }, { "name": "salt and black pepper to taste", "quanity": "", "unit": "" } ]

[ " Cut any large morels in half. Place morels in a large bowl; cover with cold, lightly salted water. Refrigerate mushrooms for about 5 minutes to loosen any dirt; pour off salted water, rinse, and repeat twice more. Crevices of the mushrooms may harbor tiny stones or even insects. Thoroughly rinse mushrooms a final time and allow to drain on paper towels.\n", " Heat oil in a large skillet over medium heat. While oil is heating, beat eggs and milk in a shallow bowl. Coat morels in egg mixture, then toss in cracker crumbs. Carefully place coated morels in heated oil; cook until they are golden brown on the bottom, then flip them over to brown the other side. The mushrooms will cook quickly.\n", " When mushrooms are evenly browned, remove them from the pan to drain on a paper towel. Season with salt and pepper to taste.\n" ]

[ { "name": "fresh morel mushrooms - dirt gently brushed off and mushrooms halved lengthwise", "quanity": "1", "unit": "pound" }, { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "vegetable shortening", "quanity": "1", "unit": "cup" }, { "name": "salt to taste", "quanity": "", "unit": "" } ]

[ " Place halved morel mushrooms in a large bowl; cover with cold, lightly salted water. Refrigerate mushrooms for about 5 minutes to loosen any dirt; pour off salted water, rinse, and repeat twice more. Crevices of the mushrooms may harbor tiny stones or even insects. Thoroughly rinse mushrooms a final time and allow to drain on paper towels.\n", " Place flour in a shallow bowl. Heat vegetable shortening in a large skillet until very hot.\n", " Roll mushrooms in flour and tap off excess; gently lay mushrooms in the hot shortening.\n", " Pan-fry until golden brown and flour coating is crisp, 5 to 8 minutes, turning often. Drain morels on paper towels, salt to taste, and enjoy your treasures!\n" ]

[ { "name": "rolled oats", "quanity": "1", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "brown sugar", "quanity": "½", "unit": "cup" }, { "name": "butter, melted", "quanity": "½", "unit": "cup" }, { "name": "chopped strawberries", "quanity": "2", "unit": "cups" }, { "name": "chopped rhubarb", "quanity": "2", "unit": "cups" }, { "name": "cold water", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "cornstarch", "quanity": "1", "unit": "tablespoon" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Mix oats, flour, brown sugar, and butter together in a bowl; press mixture into the bottom of a 9-inch pie pan. Top with strawberries and rhubarb.\n", " Stir water, white sugar, and cornstarch together in a saucepan. Bring to simmer, constantly whisking, until mixture bubbles and thickens; pour over fruit layer.\n", " Bake in the preheated oven until bubbling, about 1 hour.\n" ]

[ { "name": "white sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "ground cinnamon", "quanity": "¾", "unit": "teaspoon" }, { "name": "apple pie filling with cinnamon", "quanity": "2", "unit": "(15.25 ounce) cans" }, { "name": "cinnamon-flavored applesauce ", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "brown sugar", "quanity": "¼", "unit": "cup" }, { "name": "unsalted butter", "quanity": "3", "unit": "tablespoons" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "lemon juice", "quanity": "½", "unit": "teaspoon" }, { "name": "refrigerated crescent roll dough, divided", "quanity": "2", "unit": "(8 ounce) packages" }, { "name": "unsalted butter, melted", "quanity": "¼", "unit": "cup" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch pan.\n", " Mix sugar and cinnamon for topping together in a small bowl; set aside.\n", " To prepare the cobbler: Mix apple filling, applesauce, white and brown sugars, butter, vanilla, and lemon juice in a pan over medium heat; cook until thickened, about 5 minutes.\n", " Press 1/2 of the crescent dough into the bottom of the prepared pan to form a crust. Pour apple mixture over the crust and spread remaining crescent dough over top. Brush dough with melted butter and sprinkle with cinnamon-sugar.\n", " Bake in the preheated oven until crust is golden brown, about 25 minutes. Let cool 10 minutes before serving.\n" ]

[ { "name": "chopped rhubarb", "quanity": "4", "unit": "cups" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "strawberry-flavored gelatin mix", "quanity": "1", "unit": "(3 ounce) package" }, { "name": "water", "quanity": "1 ½", "unit": "cups" }, { "name": "yellow cake mix", "quanity": "1", "unit": "(15.25 ounce) package" }, { "name": "butter or margarine, melted", "quanity": "½", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.\n", " Place rhubarb in the bottom of the prepared baking dish. Layer ingredients over top in the following order: sugar, gelatin mix, water, cake mix, melted butter. Do not stir anything.\n", " Bake in the preheated oven until topping is golden brown, about 45 minutes.\n" ]

[ { "name": "rhubarb, cut into 1/4 inch slices", "quanity": "1", "unit": "pound" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "strawberry flavored Jell-O mix", "quanity": "1", "unit": "(3 ounce) package" }, { "name": "yellow cake mix", "quanity": "1", "unit": "(15.25 ounce) package" }, { "name": "water", "quanity": "1", "unit": "cup" }, { "name": "butter or margarine, melted", "quanity": "¼", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.\n", " Spread rhubarb evenly in the bottom of the prepared baking dish; sprinkle sugar over rhubarb, followed by gelatin mix, and finally cake mix. Pour water and melted butter over the top. Do not stir.\n", " Bake in the preheated oven until rhubarb is tender, about 45 minutes.\n" ]

[ { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "pinch" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "melted butter", "quanity": "1", "unit": "tablespoon" }, { "name": "milk", "quanity": "½", "unit": "cup" }, { "name": "sliced rhubarb", "quanity": "4", "unit": "cups" }, { "name": "white sugar", "quanity": "2", "unit": "cups" }, { "name": "boiling water", "quanity": "1 ½", "unit": "cups" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C). Whisk flour, 1/2 cup sugar, baking powder, and salt in a mixing bowl; set aside. Grease a 9x13-inch baking dish.\n", " Beat egg, butter, and milk in a bowl until smooth. Stir in flour mixture until moistened, then spread into the prepared baking dish. Stir together rhubarb, 2 cups sugar, and water; pour into the prepared baking dish.\n", " Bake in the preheated oven until dough has set and rhubarb is bubbling, about 40 minutes.\n" ]

[ { "name": "bacon, chopped", "quanity": "½", "unit": "pound" }, { "name": "onion, finely chopped", "quanity": "1", "unit": "" }, { "name": "baked beans", "quanity": "2", "unit": "(15 ounce) cans" }, { "name": "brown sugar", "quanity": "¼", "unit": "cup" }, { "name": "ketchup", "quanity": "¼", "unit": "cup" }, { "name": "prepared mustard, or to taste", "quanity": "¼", "unit": "cup" } ]

[ " Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Add the onion and sauté until tender. Drain excess oil, if desired.\n", " Stir in beans, brown sugar, ketchup, and mustard. Cook, stirring occasionally, until bubbly.\n" ]

[ { "name": "Dijon mustard", "quanity": "1", "unit": "tablespoon" }, { "name": "real maple syrup", "quanity": "1", "unit": "tablespoon" }, { "name": "pork tenderloin", "quanity": "1", "unit": "(1 1/4 pound)" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "Fuji apple - peeled, cored, and cut into slices", "quanity": "½", "unit": "medium" }, { "name": "minced red onion", "quanity": "1", "unit": "tablespoon" }, { "name": "fresh thyme leaves", "quanity": "2", "unit": "teaspoons" }, { "name": "bacon", "quanity": "9", "unit": "slices" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C).\n", " Stir mustard and maple syrup together in a small bowl.\n", " Pat pork tenderloin dry. Without cutting all the way through, slice the tenderloin in half lengthwise and open like a book. Spread mustard mixture evenly over the inside and outside of the tenderloin, then season with salt and pepper.\n", " Place apple slices on one side of the tenderloin. Spread onions on top of apples and sprinkle with thyme. Close the tenderloin, tucking apples and onions inside.\n", " Line up bacon slices in a rectangle shape on a sheet of heavy-duty aluminum foil, with each piece overlapping slightly. Place the stuffed tenderloin across the top ends of the bacon. Use the foil to lift the tenderloin and start to roll it like a jellyroll until it's completely wrapped with bacon.\n", " Secure both ends of the tenderloin and each bacon slice with a wooden toothpick. Use the foil to lift the tenderloin into a 9x13-inch baking pan. Spread out the foil to protect the pan from drippings.\n", " Cook in the preheated oven until slightly pink in the center, about 20 minutes, turning halfway through. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).\n", " Remove from the oven and let rest until internal temperature has risen to 145 degrees F (63 degrees C), 5 to 10 minutes.\n" ]

[ { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "yellow onion, diced", "quanity": "1", "unit": "large" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "cauliflower, coarsely chopped", "quanity": "1", "unit": "head" }, { "name": "green bell pepper, chopped (Optional)", "quanity": "1", "unit": "" }, { "name": "onion powder", "quanity": "1", "unit": "tablespoon" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "chicken stock", "quanity": "1", "unit": "(32 fluid ounce) container" }, { "name": "shredded Cheddar cheese", "quanity": "2", "unit": "cups" }, { "name": "half-and-half", "quanity": "1", "unit": "cup" }, { "name": "cooked turkey bacon, diced", "quanity": "6", "unit": "slices" }, { "name": "Dijon mustard", "quanity": "1", "unit": "tablespoon" }, { "name": "hot pepper sauce", "quanity": "4", "unit": "dashes" } ]

[ " Turn on a multi-functional pressure cooker (such as Instant Pot), add olive oil, and select the Sauté function. Add onion and garlic; cook until browned, about 3 minutes. Add cauliflower, bell pepper, onion powder, salt, and pepper. Pour in chicken stock, then close and lock the lid.\n", " Select the Soup function; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.\n", " Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.\n", " Add Cheddar cheese, half-and-half, turkey bacon, Dijon mustard, and hot sauce. Reselect the Sauté function and cook until bubbly, about 5 minutes.\n" ]

[ { "name": "sweetened condensed milk", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "white sugar", "quanity": "¾", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "clean fresh snow", "quanity": "1", "unit": "gallon" } ]

[ " Stir sweetened condensed milk, sugar, and vanilla extract together in a large bowl until smooth. Gradually stir snow into milk mixture until the desired consistency is reached.\n" ]

[ { "name": "olive oil, or as needed", "quanity": "1", "unit": "tablespoon" }, { "name": "onion, diced", "quanity": "1", "unit": "" }, { "name": "red potatoes, quartered, or more to taste", "quanity": "3", "unit": "" }, { "name": "cubed cooked ham, or to taste", "quanity": "½", "unit": "cup" }, { "name": "heavy whipping cream", "quanity": "3", "unit": "cups" }, { "name": "creamed corn", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "frozen corn kernels", "quanity": "1", "unit": "(12 ounce) package" }, { "name": "2% milk ", "quanity": "1", "unit": "cup" }, { "name": "water", "quanity": "½", "unit": "cup" }, { "name": "chicken bouillon", "quanity": "1", "unit": "cube" }, { "name": "garlic powder", "quanity": "1", "unit": "teaspoon" }, { "name": "onion powder", "quanity": "1", "unit": "teaspoon" }, { "name": "ground ginger", "quanity": "1", "unit": "teaspoon" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Heat olive oil in a large pot over medium heat; add onion and cook until translucent, 5 to 10 minutes. Add potatoes and ham; cook and stir until ham is heated through, about 5 minutes.\n", " Stir in whipping cream, creamed corn, frozen corn kernels, milk, water, chicken bouillon, garlic powder, onion powder, and ground ginger. Increase the heat to medium-high and cook until potatoes are softened, 30 to 45 minutes. Season to taste with salt and pepper.\n" ]

[ { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "onions, diced", "quanity": "2", "unit": "" }, { "name": "celery, diced", "quanity": "2", "unit": "stalks" }, { "name": "garlic, finely chopped", "quanity": "2", "unit": "cloves" }, { "name": "chicken stock", "quanity": "1", "unit": "(32 fluid ounce) container" }, { "name": "diced tomatoes", "quanity": "1", "unit": "(28 ounce) can" }, { "name": "baked beans", "quanity": "1", "unit": "(28 ounce) can" }, { "name": "hickory-flavored barbecue sauce", "quanity": "1", "unit": "(18 ounce) bottle" }, { "name": "cream-style corn", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "shredded or chopped cooked pork", "quanity": "3", "unit": "cups" }, { "name": "diced peeled butternut squash ", "quanity": "2", "unit": "cups" }, { "name": "frozen peas", "quanity": "1", "unit": "cup" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "paprika", "quanity": "¾", "unit": "teaspoon" }, { "name": "ground cumin", "quanity": "½", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "¼", "unit": "teaspoon" } ]

[ " Heat oil in a large skillet over medium heat. Add onions and celery; cook and stir until onion is translucent, 5 to 7 minutes. Stir in garlic; cook and stir for 2 more minutes. Transfer mixture to a slow cooker.\n", " Stir in chicken stock, diced tomatoes, baked beans, barbecue sauce, pork, butternut squash, corn, peas, salt, paprika, cumin, and cayenne. Cover and cook on High for 4 hours.\n" ]

[ { "name": "ground beef", "quanity": "½", "unit": "pound" }, { "name": "chopped onion", "quanity": "½", "unit": "cup" }, { "name": "garlic", "quanity": "1", "unit": "clove" }, { "name": "water", "quanity": "⅓", "unit": "cup" }, { "name": "taco seasoning mix", "quanity": "½", "unit": "(1 ounce) packet" }, { "name": "diced tomatoes with garlic and onion", "quanity": "1", "unit": "(14.5 ounce) can" }, { "name": "salsa, or more to taste, divided (Optional)", "quanity": "2", "unit": "cups" }, { "name": "chopped fresh cilantro", "quanity": "2", "unit": "tablespoons" }, { "name": "refried beans", "quanity": "1", "unit": "cup" }, { "name": "12-inch prepared pizza crust", "quanity": "1", "unit": "" }, { "name": "Mexican-style shredded four-cheese blend, divided", "quanity": "2", "unit": "cups" }, { "name": "shredded lettuce", "quanity": "2", "unit": "cups" }, { "name": "tomatoes, chopped", "quanity": "2", "unit": "" }, { "name": "sliced black olives, drained", "quanity": "1", "unit": "(2.25 ounce) can" }, { "name": "chopped green onion", "quanity": "¼", "unit": "cup" }, { "name": "sour cream, or as desired (Optional)", "quanity": "1", "unit": "cup" } ]

[ " Cook and stir ground beef, onion, and garlic in a large skillet over medium-high heat until beef is completely browned; drain fat from the skillet.\n", " Stir water and taco seasoning mix into beef mixture, then bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for 5 minutes.\n", " Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Place pizza crust onto a baking sheet.\n", " Blend diced tomatoes, 1 cup salsa, and cilantro in a blender until smooth.\n", " Spread refried beans in an even layer on the prepared pizza crust, leaving a border of about 1/2-inch uncovered around the outside. Spread 1 cup diced tomato mixture over beans in an even layer; reserve the remaining sauce. Scatter ground beef mixture over sauce, then cover with 1 1/2 cups cheese.\n", " Bake in the preheated oven until cheese is bubbly and crust edges are golden brown, 15 to 20 minutes. Remove from the oven and let cool for 5 minutes.\n", " Top pizza with shredded lettuce, chopped tomatoes, black olives, green onions, and remaining cheese. Serve with the reserved sauce, sour cream, and remaining salsa.\n" ]

[ { "name": "water, divided", "quanity": "8", "unit": "cups" }, { "name": "cornstarch", "quanity": "3", "unit": "tablespoons" }, { "name": "olive oil", "quanity": "¼", "unit": "cup" }, { "name": "minced garlic", "quanity": "3", "unit": "tablespoons" }, { "name": "sliced carrots", "quanity": "1 ½", "unit": "cups" }, { "name": "sliced celery", "quanity": "1 ½", "unit": "cups" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "skinless, boneless chicken thighs, cut into cubes", "quanity": "1 ½", "unit": "pounds" }, { "name": "chicken soup base", "quanity": "¼", "unit": "cup" }, { "name": "rubbed sage", "quanity": "2", "unit": "tablespoons" }, { "name": "ground black pepper", "quanity": "2", "unit": "teaspoons" }, { "name": "lemon, juiced", "quanity": "1", "unit": "" } ]

[ " Mix 1 cup water and cornstarch in a bowl until cornstarch dissolves.\n", " Heat olive oil and garlic in a large pot over medium heat for 1 minute. Add carrots, celery, and salt; cook until tender, 5 to 10 minutes. Add chicken; cook until no longer pink in the center and the juices run clear, about 7 minutes. Add remaining 7 cups water and chicken soup base.\n", " Bring to a boil, stirring any browned bits off the bottom with a spatula. Boil for 20 minutes. Add cornstarch mixture, sage, and pepper; mix well and continue to boil for 5 minutes. Remove from the heat and add lemon juice.\n" ]

[ { "name": "bread flour", "quanity": "3 ¾", "unit": "tablespoons" }, { "name": "water", "quanity": "10", "unit": "tablespoons" }, { "name": "bread flour", "quanity": "3", "unit": "cups" }, { "name": "bread flour", "quanity": "3", "unit": "tablespoons" }, { "name": "white sugar", "quanity": "5", "unit": "tablespoons" }, { "name": "milk powder", "quanity": "3", "unit": "tablespoons" }, { "name": "instant yeast", "quanity": "1", "unit": "(.25 ounce) package" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "egg", "quanity": "1", "unit": "" }, { "name": "cold whipping cream", "quanity": "3", "unit": "tablespoons" }, { "name": "cold water", "quanity": "3", "unit": "tablespoons" }, { "name": "cold butter, cut into chunks", "quanity": "2 ½", "unit": "tablespoons" } ]

[ " Make the water roux: Whisk bread flour and water together in a saucepan over low heat. Cook roux until an instant-read thermometer inserted into the center reads 150 degrees F (65 degrees C). Remove from the heat and let cool to room temperature.\n", " Make the dough: Mix 3 cups plus 3 tablespoons bread flour, sugar, milk powder, yeast, and salt in the bowl of a stand mixer fitted with a dough hook on low speed until well combined.\n", " Add cooled roux, egg, cream, and cold water. Knead until dough comes together in a shaggy mass, 1 to 2 minutes. Continue to mix on low speed until dough starts to pull away from the sides of the bowl.\n", " Increase speed to medium and start adding butter. Mix until completely incorporated and dough is smooth, 10 to 20 minutes. Remove dough from the mixer and place into a greased bowl. Cover and let rise until doubled in volume, about 40 minutes.\n", " Flatten dough and roll into an oblong shape. Place into a greased loaf pan. Cover and let rise until doubled in volume, 45 to 60 minutes.\n", " Preheat the oven to 450 degrees F (230 degrees C).\n", " Uncover loaf and bake in the preheated oven until golden brown, 30 to 35 minutes. Cover with foil if top starts to brown too quickly. Cool in the pan for 10 minutes before inverting onto a rack to cool completely.\n" ]

[ { "name": "salted butter", "quanity": "2", "unit": "tablespoons" }, { "name": "onion, diced", "quanity": "1", "unit": "small" }, { "name": "broccoli, chopped", "quanity": "1", "unit": "head" }, { "name": "chicken broth", "quanity": "3", "unit": "cups" }, { "name": "heavy whipping cream", "quanity": "1", "unit": "cup" }, { "name": "grated sharp Cheddar cheese", "quanity": "6", "unit": "ounces" }, { "name": "crema con sal (salted Mexican-style sour cream)", "quanity": "¼", "unit": "cup" }, { "name": "garlic granules", "quanity": "1", "unit": "teaspoon" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add onion and butter; sauté until fragrant, about 5 minutes. Add broccoli, chicken broth, and whipping cream.\n", " Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.\n", " Release pressure using the natural-release method according to the manufacturer's instructions for 5 minutes, then switch to the quick-release method to release remaining pressure, about 5 more minutes. Unlock and remove the lid.\n", " Stir in Cheddar cheese, crema con sal, and garlic granules. Season with salt and pepper and serve immediately.\n" ]

[ { "name": "avocado oil", "quanity": "2", "unit": "tablespoons" }, { "name": "sliced carrots (3/4-inch pieces)", "quanity": "2", "unit": "cups " }, { "name": "sliced celery with leaves", "quanity": "1", "unit": "cup" }, { "name": "leek, halved lengthwise and sliced", "quanity": "1", "unit": "medium" }, { "name": "minced garlic", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "tomato paste", "quanity": "2", "unit": "tablespoons" }, { "name": "ground thyme", "quanity": "1", "unit": "teaspoon" }, { "name": "dried oregano", "quanity": "1", "unit": "teaspoon" }, { "name": "dried parsley", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "low-sodium chicken broth", "quanity": "5", "unit": "cups" }, { "name": "farro, rinsed", "quanity": "1", "unit": "cup" }, { "name": "skinless, boneless chicken breasts, trimmed", "quanity": "1", "unit": "pound" } ]

[ " Turn on a multi-functional pressure cooker (such as Instant Pot), add oil, and select the Sauté function. Add carrots, celery, and leek; cook, stirring frequently, until vegetables start to soften, 3 to 4 minutes. Add garlic and cook until just fragrant, about 30 seconds. Add tomato paste and cook for 1 minute. Stir in thyme, oregano, parsley, salt, and pepper. Pour broth into the pot, then stir in farro. Push chicken breasts down into the liquid. Close and lock the lid.\n", " Select high pressure according to the manufacturer's instructions; set the timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.\n", " Release pressure using the natural-release method according to the manufacturer's instructions for 10 minutes. Release the remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.\n", " Transfer chicken to a clean work surface and roughly chop; return to the pot and stir. Season to taste with salt.\n" ]

[ { "name": "whole kernel corn, drained", "quanity": "1", "unit": "(11 ounce) can" }, { "name": "cream-style corn", "quanity": "1", "unit": "(11 ounce) can" }, { "name": "dry corn bread mix", "quanity": "1", "unit": "(8.5 ounce) package" }, { "name": "sour cream", "quanity": "1", "unit": "(8 ounce) container" }, { "name": "shredded Cheddar cheese, divided", "quanity": "1", "unit": "cup" }, { "name": "onion, diced", "quanity": "1", "unit": "small" }, { "name": "egg", "quanity": "1", "unit": "large" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.\n", " Combine whole corn, cream-style corn, dry cornbread mix, sour cream, 3/4 cup Cheddar cheese, onion, and egg in a large bowl. Mix until well combined, then pour into the prepared dish.\n", " Bake in the preheated oven for 25 minutes. Sprinkle with remaining 1/4 cup Cheddar cheese. Continue baking until cheese is melted, about 20 minutes.\n" ]

[ { "name": "green grapes", "quanity": "2", "unit": "cups" }, { "name": "sliced strawberries", "quanity": "2", "unit": "cups" }, { "name": "sliced peaches", "quanity": "2", "unit": "cups" }, { "name": "orange segments", "quanity": "2", "unit": "cups" }, { "name": "peeled sliced kiwi ", "quanity": "1", "unit": "cup" }, { "name": "orange juice", "quanity": "½", "unit": "cup" }, { "name": "orange-flavored liqueur (such as Cointreau®)", "quanity": "½", "unit": "cup" }, { "name": "white sugar", "quanity": "2", "unit": "tablespoons" } ]

[ " Mix grapes, strawberries, peaches, orange segments, and kiwi in a large bowl.\n", " Whisk orange juice, orange-flavored liqueur, and sugar together in a bowl until sugar dissolves; gently stir into fruit until evenly coated. Cover bowl with plastic wrap and refrigerate up to 8 hours.\n" ]

[ { "name": "ground beef", "quanity": "2", "unit": "pounds" }, { "name": "pork sausage", "quanity": "1", "unit": "pound" }, { "name": "eggs", "quanity": "3", "unit": "" }, { "name": "ketchup", "quanity": "½", "unit": "cup" }, { "name": "fresh bread crumbs", "quanity": "1", "unit": "cup" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "ketchup", "quanity": "2", "unit": "tablespoons" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " In a large bowl, mix together the ground beef, sausage, eggs, 1/2 cup ketchup and bread crumbs until well blended. Pat into a 9x5 inch loaf pan. Spread 2 tablespoons ketchup over the top.\n", " Bake for 1 hour and 30 minutes in the preheated oven. Drain off some of the fat once in a while to keep spattering to a minimum. Enjoy!\n" ]

[ { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "⅓", "unit": "cup" }, { "name": "coconut flour", "quanity": "¼", "unit": "cup" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground nutmeg", "quanity": "¼", "unit": "teaspoon" }, { "name": "egg", "quanity": "1", "unit": "" }, { "name": "applesauce", "quanity": "¾", "unit": "cup" }, { "name": "coconut milk", "quanity": "½", "unit": "cup" }, { "name": "vegetable oil", "quanity": "¼", "unit": "cup" }, { "name": "honey", "quanity": "1", "unit": "tablespoon" }, { "name": "vanilla extract", "quanity": "½", "unit": "teaspoon" } ]

[ " Preheat oven to 350 degrees F (175 degrees C). Grease 10 cups of a muffin tin or line with paper muffin liners.\n", " Combine all-purpose flour, sugar, coconut flour, baking powder, cinnamon, salt, and nutmeg together in a bowl.\n", " Whisk egg lightly in a large bowl. Add applesauce, coconut milk, vegetable oil, honey, and vanilla extract. Stir in flour mixture until batter is just combined. Scoop into the prepared muffin pan.\n", " Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center comes out clean, about 30 minutes.\n" ]

[ { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "butter, softened", "quanity": "½", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "vanilla extract", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "all-purpose flour", "quanity": "1 ¾", "unit": "cups" }, { "name": "baking powder", "quanity": "2", "unit": "teaspoons" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "milk, or more if needed", "quanity": "½", "unit": "cup" }, { "name": "confectioners' sugar for dusting", "quanity": "¼", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round pan.\n", " Cream sugar and butter together in a mixing bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, mixing until fully incorporated after each addition. Stir in vanilla.\n", " Combine flour, baking powder, and salt in a mixing bowl. Stir dry ingredients into wet ingredients alternately with milk, adding 1 to 2 tablespoons more milk if batter is too stiff. Spread batter evenly into the prepared pan.\n", " Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes, then turn out onto a serving plate and cool to room temperature, 20 to 30 minutes. Dust with confectioners' sugar right before serving.\n" ]

[ { "name": "fresh raspberries", "quanity": "1 ½", "unit": "pounds" }, { "name": "white sugar", "quanity": "¼", "unit": "cup" }, { "name": "water, or as needed (Optional)", "quanity": "1", "unit": "tablespoon" }, { "name": "lemon juice, or more to taste", "quanity": "2", "unit": "teaspoons" } ]

[ " Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes.\n", " Press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature; cover with plastic wrap and refrigerate until chilled, at least 45 minutes.\n" ]

[ { "name": "vegetable oil", "quanity": "1 ½", "unit": "cups" }, { "name": "minced garlic", "quanity": "¾", "unit": "cup" }, { "name": "anchovy fillets packed in olive oil, drained", "quanity": "4", "unit": "(2 ounce) cans" }, { "name": "sardines packed in olive oil, drained", "quanity": "3", "unit": "(4 ounce) cans" }, { "name": "butter", "quanity": "1", "unit": "cup" } ]

[ " Place canola oil in a skillet and heat over medium heat. Stir in garlic; cook until golden brown, about 5 minutes. Add butter, anchovies, and sardines; cook and stir until well blended, 10 to 15 minutes. Serve warm.\n" ]

[ { "name": "elbow macaroni", "quanity": "1 ½", "unit": "cups" }, { "name": "mayonnaise (such as Best Foods®)", "quanity": "¾", "unit": "cup" }, { "name": "cucumber, diced", "quanity": "1", "unit": "large" }, { "name": "frozen peas", "quanity": "½", "unit": "cup" }, { "name": "celery, diced, or more to taste", "quanity": "2", "unit": "ribs" }, { "name": "radishes, sliced, or more to taste", "quanity": "4", "unit": "" }, { "name": "green onions, chopped, or more to taste", "quanity": "3", "unit": "" }, { "name": "seasoned salt (such as Season-All®), or to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "cooked medium shrimp", "quanity": "1", "unit": "pound" }, { "name": "hard-boiled eggs, sliced, or more to taste", "quanity": "3", "unit": "" }, { "name": "avocado, sliced", "quanity": "1", "unit": "small" }, { "name": "tomato, sliced", "quanity": "1", "unit": "medium" } ]

[ " Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and pour into a salad bowl.\n", " Add mayonnaise, cucumber, peas, celery, radishes, green onions, and seasoned salt to the macaroni; toss well. Add shrimp last. Garnish with hard-boiled eggs, avocado, and tomato.\n" ]

[ { "name": "white sugar", "quanity": "⅓", "unit": "cup" }, { "name": "cornstarch", "quanity": "3", "unit": "tablespoons" }, { "name": "milk", "quanity": "1 ½", "unit": "cups" }, { "name": "German sweet chocolate, chopped", "quanity": "1", "unit": "(4 ounce) bar" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "egg yolks", "quanity": "2", "unit": "large" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "pie crust, baked", "quanity": "1", "unit": "(9 inch)" }, { "name": "egg, beaten", "quanity": "1", "unit": "" }, { "name": "evaporated milk", "quanity": "1", "unit": "(5 ounce) can" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "butter", "quanity": "¼", "unit": "cup" }, { "name": "flaked coconut", "quanity": "1 ⅓", "unit": "cups" }, { "name": "chopped pecans", "quanity": "½", "unit": "cup" } ]

[ " Combine 1/3 cup sugar and cornstarch in a medium saucepan over medium-high heat. Stir in milk, chocolate, and 1 tablespoon butter. Cook and stir until thickened and bubbly. Reduce heat; cook and stir about 2 minutes more.\n", " Beat 2 egg yolks in a medium bowl; gradually stir in about 1 cup of the warm chocolate mixture until smooth (this will prevent the eggs from curdling.) Pour this mixture back into the saucepan; bring to a boil. Cook and stir 2 minutes more. Stir in vanilla.\n", " Pour hot chocolate filling into the baked pie shell.\n", " Combine 1 beaten egg, evaporated milk, 1/2 cup sugar, and 1/4 cup butter in another saucepan. Cook and stir over medium heat until mixture is thickened and bubbly. Stir in coconut and pecans.\n", " Spread pecan mixture evenly over chocolate filling. Cool pie on a wire rack; chill pie thoroughly before serving.\n" ]

[ { "name": "olive oil", "quanity": "¼", "unit": "cup" }, { "name": "garlic, minced", "quanity": "8", "unit": "cloves" }, { "name": "salt", "quanity": "2 ½", "unit": "teaspoons" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cumin", "quanity": "2", "unit": "tablespoons" }, { "name": "dried oregano", "quanity": "1", "unit": "tablespoon" }, { "name": "leg of lamb, boned and butterflied to an even thickness, most fat removed", "quanity": "1", "unit": "(8-pound)" }, { "name": "lemon, juiced", "quanity": "1", "unit": "" }, { "name": "minced fresh parsley, cilantro, or mint ", "quanity": "½", "unit": "cup" } ]

[ " Mix oil, garlic, salt, pepper, cumin, and oregano; spread paste on both sides of the lamb and let stand for an hour until meat comes to room temperature.\n", " Adjust oven rack to upper or upper-middle position (depending on lamb's thickness) and preheat broiler on high for at least 10 minutes.\n", " Place lamb, cut-side up, on a large wire rack set over a foil-lined roasting pan. Broil, moving pan so entire surface browns evenly, about 8 minutes. Turn lamb over; continue to broil until well browned on the other side, about 8 minutes longer. Turn off broiler, remove lamb from oven and let rest for 10 minutes.\n", " Preheat the oven to 325 degrees F (165 degrees C).\n", " Stick a meat thermometer into the thickest portion of the lamb; roast in the preheated oven for a total of 50 minutes to 1 hour, until thermometer registers a rosy-pink 140 degrees F (60 degrees C). Check lamb several times after 30 minutes.\n", " As soon as lamb comes out of the oven, squeeze on lemon juice and sprinkle with fresh herbs. Carve, slicing across the grain when possible. Arrange on a platter, drizzle with accumulated juices, and serve.\n" ]

[ { "name": "fresh asparagus, trimmed and cut into 1-inch pieces", "quanity": "1", "unit": "pound" }, { "name": "chicken broth, divided", "quanity": "1", "unit": "(14.5 ounce) can" }, { "name": "chopped onion", "quanity": "½", "unit": "cup" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "all-purpose flour", "quanity": "2", "unit": "tablespoons" }, { "name": "salt, or to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "1", "unit": "pinch" }, { "name": "milk", "quanity": "1", "unit": "cup" }, { "name": "sour cream", "quanity": "½", "unit": "cup" }, { "name": "fresh lemon juice", "quanity": "1", "unit": "teaspoon" } ]

[ " Combine asparagus, 1/2 cup chicken broth, and onion in a large saucepan; cover and bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, until asparagus is tender, about 12 minutes. Transfer the mixture to a blender; puree until smooth and set aside.\n", " In the same saucepan, melt butter over medium-low heat. Stir in flour, salt, and pepper; cook, stirring constantly, for 2 minutes.\n", " Increase heat to medium; add remaining chicken broth, stirring constantly, until the mixture boils. Stir in pureed asparagus and milk.\n", " Place sour cream in a small bowl and stir in a ladleful of hot soup until blended; pour into the soup and stir in lemon juice. Warm soup through to serving temperature, without boiling. Serve immediately.\n" ]

[ { "name": "English cucumber, cut into matchsticks", "quanity": "1", "unit": "" }, { "name": "gochujang (Korean hot pepper paste) (Optional)", "quanity": "¼", "unit": "cup" }, { "name": "fresh spinach, cut into thin strips", "quanity": "1", "unit": "bunch" }, { "name": "soy sauce", "quanity": "1", "unit": "tablespoon" }, { "name": "olive oil, divided", "quanity": "2", "unit": "teaspoons" }, { "name": "carrots, cut into matchsticks ", "quanity": "2", "unit": "" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" }, { "name": "red pepper flakes", "quanity": "1", "unit": "pinch" }, { "name": "thinly-sliced beef top round steak", "quanity": "1", "unit": "pound" }, { "name": "eggs", "quanity": "4", "unit": "large" }, { "name": "cooked white rice", "quanity": "4", "unit": "cups" }, { "name": "toasted sesame oil, divided", "quanity": "4", "unit": "teaspoons" }, { "name": "sesame seeds", "quanity": "1", "unit": "teaspoon" }, { "name": "gochujang (Korean hot pepper paste), divided (Optional)", "quanity": "2", "unit": "teaspoons" } ]

[ " Stir together cucumber pieces and gochujang paste in a bowl; set aside.\n", " Bring about 2 cups water to a boil in a large nonstick skillet and stir in spinach; cook until bright green and wilted, 2 to 3 minutes.\n", " Drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir in soy sauce.\n", " Heat 1 teaspoon olive oil in a large nonstick skillet; cook and stir carrots until softened, about 3 minutes.\n", " Stir in garlic and cook just until fragrant, about 1 minute. Stir in cucumber mixture; sprinkle with red pepper flakes. Set carrot mixture aside in a bowl.\n", " Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side; set aside.\n", " Heat remaining 1 teaspoon olive oil in another nonstick skillet over medium-low heat. Fry eggs just on one side until yolks are runny, but whites are firm, 2 to 4 minutes.\n", " Divide cooked rice into 4 large serving bowls; top with spinach mixture, a few pieces of beef, and cucumber mixture. Place 1 egg atop each serving. Drizzle each bowl with 1 teaspoon sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.\n" ]

[ { "name": "ground cinnamon", "quanity": "¼", "unit": "cup" }, { "name": "ground cumin", "quanity": "¼", "unit": "cup" }, { "name": "ground turmeric", "quanity": "2", "unit": "tablespoons" }, { "name": "ground coriander", "quanity": "2", "unit": "tablespoons" }, { "name": "ground ginger", "quanity": "2", "unit": "tablespoons" }, { "name": "crushed dried mint", "quanity": "2", "unit": "tablespoons" }, { "name": "salt", "quanity": "1", "unit": "tablespoon" }, { "name": "ground black pepper", "quanity": "2", "unit": "teaspoons" }, { "name": "chopped dried apricots", "quanity": "½", "unit": "cup" }, { "name": "raisins", "quanity": "¼", "unit": "cup" }, { "name": "bone-in chicken thighs", "quanity": "4", "unit": "" }, { "name": "olive oil, or as needed", "quanity": "¼", "unit": "cup" }, { "name": "onion, minced", "quanity": "½", "unit": "small" }, { "name": "chopped garlic", "quanity": "2", "unit": "teaspoons" }, { "name": "chicken broth", "quanity": "1", "unit": "cup" }, { "name": "honey", "quanity": "¼", "unit": "cup" }, { "name": "fresh cilantro, chopped", "quanity": "½", "unit": "bunch" }, { "name": "toasted sliced almonds", "quanity": "¼", "unit": "cup" } ]

[ " To make the spice mix: Mix cinnamon, cumin, turmeric, coriander, ginger, mint, salt, and pepper together in a bowl. Measure out 1/2 cup spice mix and set remaining mix aside for another use.\n", " To make the tagine: Bring a small pot of water to a boil. Add apricots and raisins and cook until soft, about 5 minutes. Drain, reserving 1/2 cup cooking water.\n", " Place chicken and 1/2 cup reserved spice mix into a bowl; toss until thoroughly coated.\n", " Pour enough olive oil into a large skillet or Dutch oven to coat the bottom; turn heat to medium. Cook chicken in the hot skillet until golden brown and it releases easily from the skillet, 3 to 4 minutes per side. Add onion and garlic; cook and stir until fragrant, 2 to 3 minutes.\n", " Add apricots, raisins, and reserved 1/2 cup cooking water; stir in chicken broth and honey. Cover, reduce the heat to low, and cook until chicken is very tender, 1 ½ to 2 hours.\n", " Serve chicken garnished with cilantro and almonds.\n" ]

[ { "name": "butter, softened", "quanity": "1", "unit": "cup" }, { "name": "vegetable oil", "quanity": "1", "unit": "cup" }, { "name": "packed brown sugar", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "vanilla extract", "quanity": "3", "unit": "teaspoons" }, { "name": "cream of tartar", "quanity": "1", "unit": "teaspoon" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "all-purpose flour", "quanity": "3 ½", "unit": "cups" }, { "name": "crisp rice cereal", "quanity": "2", "unit": "cups" }, { "name": "quick-cooking oats", "quanity": "1", "unit": "cup" }, { "name": "flaked coconut", "quanity": "1", "unit": "cup" }, { "name": "semisweet chocolate chips", "quanity": "1", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Mix butter, oil, brown sugar, white sugar, egg, vanilla, cream of tartar, baking soda, and salt together in a large bowl until smooth; stir in flour, crisp cereal, oats, coconut, and chocolate chips to form a dough.\n", " Roll dough into walnut-size balls and place 2 inches apart on baking sheets. Press cookies down with a glass which has been buttered and dipped in sugar.\n", " Bake cookies in the preheated oven until edges are golden, about 12 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.\n" ]

[ { "name": "canola oil", "quanity": "1", "unit": "tablespoon" }, { "name": "carrots, peeled and cut into 1/4-inch rounds", "quanity": "1 ½", "unit": "pounds" }, { "name": "seedless golden raisins", "quanity": "⅓", "unit": "cup" }, { "name": "freshly squeezed orange juice", "quanity": "¼", "unit": "cup" }, { "name": "honey", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "brown sugar", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "kosher salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "minced fresh parsley", "quanity": "2", "unit": "tablespoons" } ]

[ " Heat oil in a pan over medium-high heat. Add carrots, raisins, orange juice, honey, brown sugar, salt, and pepper; bring it to a boil. Reduce heat; cover and simmer until carrots are tender, about 25 minutes.\n", " Uncover the pan, increase heat to high and cook until sauce has thickened, about 5 minutes. Sprinkle parsley on top before serving.\n" ]

[ { "name": "all-purpose flour", "quanity": "3", "unit": "cups" }, { "name": "salt", "quanity": "1/2", "unit": "teaspoon" }, { "name": "baking soda", "quanity": "1/4", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "3", "unit": "cups" }, { "name": "unsalted butter, softened", "quanity": "1", "unit": "cup" }, { "name": "eggs", "quanity": "6", "unit": "large" }, { "name": "vanilla extract", "quanity": "1", "unit": "tablespoon" }, { "name": "ground mace or 1/4 teaspoon ground nutmeg", "quanity": "1/8", "unit": "teaspoon" }, { "name": "sour cream", "quanity": "1", "unit": "cup" }, { "name": "confectioners' sugar, or as needed", "quanity": "unknown", "unit": "unknown" } ]

[ " Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt or angel food cake pan).\n", " Mix flour, salt, baking soda, and mace in a bowl; set aside.\n", " Beat sugar and butter with an electric mixer in a large bowl until light and fluffy, about 5 minutes.\n", " Add eggs, one at a time, beating well after each addition. Beat in vanilla.\n", " Add flour mixture to wet ingredients alternately with sour cream, mixing until just incorporated.\n", " Pour batter into the prepared pan; use the back of a spoon to smooth out the surface of the batter.\n", " Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour and 25 minutes. Run a thin knife or offset spatula around the edge of cake. Cool in the pan on a wire rack for 20 minutes, then invert onto a wire rack and cool completely.\n", " Dust with confectioners' sugar before serving.\n" ]

[ { "name": "eggs", "quanity": "4", "unit": "large" }, { "name": "olive oil", "quanity": "6", "unit": "tablespoons" }, { "name": "club soda", "quanity": "⅓", "unit": "cup" }, { "name": "club soda", "quanity": "2", "unit": "tablespoons" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "matzo meal, or more as needed", "quanity": "1 ½", "unit": "cups" }, { "name": "water", "quanity": "4", "unit": "quarts" } ]

[ " Whisk eggs and olive oil in a bowl until combined; stir both amounts of club soda and salt into egg mixture. Mix matzo meal into wet ingredients to form a workable dough; if mixture is too wet, stir in 1/4 cup more matzo meal. Cover and refrigerate for 30 minutes.\n", " Bring water to a boil in a large pot. Wet your hands and form matzo ball dough into walnut-size balls. Gently place matzo balls into boiling water. Reduce heat to low, cover, and simmer matzo balls until tender, 25 to 30 minutes.\n" ]

[ { "name": "yellow dandelion blossoms, well rinsed", "quanity": "1", "unit": "quart" }, { "name": "boiling water", "quanity": "1", "unit": "gallon" }, { "name": "white sugar", "quanity": "8", "unit": "cups" }, { "name": "orange, sliced", "quanity": "1", "unit": "" }, { "name": "lemon slice", "quanity": "1", "unit": "" }, { "name": "wine yeast", "quanity": "1", "unit": "(.18 ounce) package" } ]

[ " Place dandelion blossoms into boiling water and let sit for 4 minutes. Remove and discard blossoms. Let water cool to 90 degrees F (32 degrees C), about 10 minutes.\n", " Stir in sugar, orange, lemon, and yeast; pour into a plastic fermentor and attach a fermentation lock. Let the wine ferment in a cool area until the bubbles stop, 10 to 14 days.\n", " Siphon the wine off of the lees (sediment) and strain liquid through cheesecloth before bottling in four sterilized 1-quart canning jars.\n", " Age the wine at least 1 week for best flavor.\n" ]

[ { "name": "peeled and cubed potatoes", "quanity": "2", "unit": "cups" }, { "name": "celery, chopped", "quanity": "2", "unit": "stalks" }, { "name": "carrot, sliced", "quanity": "1", "unit": "large" }, { "name": "water", "quanity": "3", "unit": "cups" }, { "name": "butter", "quanity": "3", "unit": "tablespoons" }, { "name": "cubed fully cooked ham", "quanity": "2", "unit": "cups" }, { "name": "chopped green bell pepper", "quanity": "2", "unit": "tablespoons" }, { "name": "chopped onion", "quanity": "2", "unit": "teaspoons" }, { "name": "butter", "quanity": "¼", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "3", "unit": "tablespoons" }, { "name": "milk, or more as needed", "quanity": "1", "unit": "cup" }, { "name": "salt", "quanity": "⅛", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "⅛", "unit": "teaspoon" }, { "name": "shredded Cheddar cheese", "quanity": "1", "unit": "cup" }, { "name": "dry bread crumbs", "quanity": "½", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Place potatoes, celery, and carrot in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a 2-quart baking dish.\n", " Melt 3 tablespoons butter in a large skillet over medium heat; cook and stir ham, green bell pepper, and onion until vegetables are tender, about 5 minutes. Transfer ham mixture to baking dish and mix with potatoes.\n", " Melt remaining 1/4 cup butter in a clean skillet; cook and stir flour in melted butter until smooth, about 3 minutes. Gradually stir in milk and season with salt and black pepper. Bring to a boil, stirring constantly, until thickened, about 2 minutes. Add Cheddar cheese; stir until melted. Pour cheese mixture over ham and potatoes. Sprinkle with bread crumbs.\n", " Bake in preheated oven until bubbly, 25 to 30 minutes. Allow casserole to rest for 5 to 10 minutes before serving.\n" ]

[ { "name": "olive oil, or to taste", "quanity": "1", "unit": "tablespoon" }, { "name": "finely chopped ham", "quanity": "½", "unit": "cup" }, { "name": "grated Gruyère cheese", "quanity": "2", "unit": "tablespoons" }, { "name": "heavy whipping cream", "quanity": "½", "unit": "cup" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "chopped fresh chives", "quanity": "¼", "unit": "teaspoon" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C). Grease a small, lidded casserole dish with olive oil. Boil water in a kettle and set aside.\n", " Arrange ham in the bottom of the prepared casserole dish. Sprinkle with 1 tablespoon Gruyère cheese. Pour in cream and season with black pepper. Crack eggs on top, one at a time, making sure yolks remain intact. Sprinkle with remaining 1 tablespoon Gruyère cheese and chives. Season with salt and black pepper.\n", " Cover the casserole dish and place it into a roasting pan. Pour enough boiled water into the roasting pan so it reaches about halfway up the sides of the casserole dish.\n", " Bake in the preheated oven for 9 minutes. Uncover and continue baking until whites are just set and yolks are still runny, 3 to 6 more minutes.\n" ]

[ { "name": "butter, softened", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "eggs, separated", "quanity": "2", "unit": "large" }, { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "finely chopped pecans", "quanity": "2", "unit": "cups" }, { "name": "warm water", "quanity": "¼", "unit": "cup" }, { "name": "shortening", "quanity": "¾", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "butter, softened", "quanity": "¼", "unit": "cup" }, { "name": "confectioners' sugar", "quanity": "4", "unit": "cups" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.\n", " Beat 1 cup softened butter and  ½ cup sugar together in a large bowl with an electric mixer until smooth. Add egg yolks, and beat well. Add flour and mix until combined.\n", " Roll dough into walnut-size balls; roll balls in egg white, and then in the chopped nuts. Place cookies 2 inches apart onto prepared cookie sheets; press center of cookie with thumb.\n", " Bake cookies in the preheated oven for 8 minutes; press center of cookie again and continue to bake until lightly browned, 4 to 6 minutes. Cool cookies on racks.\n", " To make the frosting: Blend water, shortening, vanilla, and 1/4 cup softened butter together; slowly add confectioners' sugar and mix until smooth and creamy. More water may be needed to make desired consistency.\n" ]

[ { "name": "miniature marshmallows", "quanity": "3", "unit": "cups" }, { "name": "creamy peanut butter", "quanity": "¼", "unit": "cup" }, { "name": "butter", "quanity": "3", "unit": "tablespoons" }, { "name": "crispy chow mein noodles", "quanity": "4", "unit": "cups" }, { "name": "cooking spray", "quanity": "", "unit": "" }, { "name": "candy-coated milk chocolate eggs", "quanity": "40", "unit": "" } ]

[ " Place marshmallows, peanut butter, and butter in a saucepan; cook and stir over medium heat until the marshmallows have melted completely, about 5 minutes.\n", " Put chow mein noodles into a large bowl; pour marshmallow mixture over noodles and stir to coat.\n", " Spray hands with cooking spray or coat with butter so the noodles will not stick to your hands. Scoop noodle mixture from bowl with an ice cream scoop and form into balls, hollowing the center out to create the nest. Arrange 4 chocolate eggs into each nest.\n" ]

[ { "name": "potatoes, thinly sliced ", "quanity": "3", "unit": "pounds" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "all-purpose flour", "quanity": "9", "unit": "tablespoons" }, { "name": "butter, diced", "quanity": "6", "unit": "tablespoons" }, { "name": "whole milk, or as needed", "quanity": "1", "unit": "quart" } ]

[ " Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.\n", " Layer 1/3 of the potatoes in the bottom of the prepared baking dish; season with salt and pepper. Sprinkle 3 tablespoons flour over top, then dot with 1/3 of the butter. Repeat layering twice more, then pour in enough milk to fill the dish 3/4 full.\n", " Bake in the preheated oven, checking every 15 minutes, until milk comes to a boil, 45 to 60 minutes. Reduce the heat to 375 degrees F (190 degrees C) and continue to bake until potatoes are tender, 45 to 60 more minutes.\n" ]

[ { "name": "cooking spray", "quanity": "", "unit": "" }, { "name": "potatoes, peeled and thinly sliced", "quanity": "12", "unit": "medium" }, { "name": "onions, thinly sliced", "quanity": "2", "unit": "medium" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "non-dairy butter", "quanity": "⅓", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "⅓", "unit": "cup" }, { "name": "vegetable broth", "quanity": "3", "unit": "cups" }, { "name": "paprika, or to taste", "quanity": "1", "unit": "pinch" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Spray two 9x13-inch baking dishes with nonstick cooking spray.\n", " Layer potatoes and onions in the prepared baking dishes, seasoning each layer with salt and pepper.\n", " Melt non-dairy butter in a medium saucepan over medium heat. Stir in flour until blended. Whisk in vegetable broth, stirring constantly, until sauce boils and thickens. Pour sauce over the potatoes and onions; sprinkle paprika over the top.\n", " Bake in the preheated oven until potatoes are tender and golden brown, about 50 minutes.\n" ]

[ { "name": "cooked wheat berries", "quanity": "1 ⅛", "unit": "cups" }, { "name": "milk", "quanity": "¾", "unit": "cup" }, { "name": "unsalted butter", "quanity": "2", "unit": "tablespoons" }, { "name": "lemons, zested, divided", "quanity": "2", "unit": "medium" }, { "name": "double-crust pie pastry, thawed", "quanity": "1", "unit": "(14.1 ounce) package" }, { "name": "sheep's milk ricotta cheese", "quanity": "1", "unit": "(15-ounce) container" }, { "name": "white sugar", "quanity": "1 ¾", "unit": "cups" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "egg yolks", "quanity": "2", "unit": "large" }, { "name": "orange flower water, divided", "quanity": "2", "unit": "tablespoons" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "1", "unit": "teaspoon" }, { "name": "candied orange peel, diced", "quanity": "4", "unit": "ounces" }, { "name": "egg, lightly beaten", "quanity": "1", "unit": "large" }, { "name": "confectioners' sugar", "quanity": "1", "unit": "tablespoon" } ]

[ " Combine cooked wheat berries, milk, butter, and zest of 1 lemon in a saucepan over medium heat. Cook, stirring often, until creamy, about 10 minutes. Remove from heat and let cool.\n", " Preheat the oven to 400 degrees F (200 degrees C). Grease an 11-inch springform pan or aluminum pan and line with one of the pastry crusts.\n", " Combine ricotta cheese, sugar, eggs, egg yolks, 1 tablespoon orange flower water, vanilla extract, and cinnamon in the bowl of a food processor; mix until smooth. Mix in remaining lemon zest and orange peel. Fold in wheat berry mixture and pour over the bottom crust.\n", " Roll out remaining pastry crust and cut into 1/2-inch wide strips. Place on top of the pie in a lattice pattern and brush with beaten egg.\n", " Bake in the preheated oven until filling is cooked through and top is lightly browned, about 1 hour. Remove from oven and place on a wire rack. Cool for about 30 minutes.\n", " Remove pie carefully from the pan and place on a serving plate. Dust with confectioners' sugar.\n" ]

[ { "name": "chopped fresh strawberries", "quanity": "1", "unit": "cup" }, { "name": "fresh blueberries", "quanity": "1", "unit": "cup" }, { "name": "red seedless grapes", "quanity": "1", "unit": "cup" }, { "name": "Fuji apple, cored and chopped", "quanity": "1", "unit": "" }, { "name": "Granny Smith apple, chopped ", "quanity": "1", "unit": "" }, { "name": "kiwi fruit, peeled and chopped", "quanity": "2", "unit": "" }, { "name": "crushed pineapple, drained", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "lemon yogurt", "quanity": "2", "unit": "cups" } ]

[ " Combine strawberries, blueberries, grapes, apples, and kiwi in a salad bowl.\n", " Add drained pineapple, then yogurt. Mix until thoroughly combined.\n" ]

[ { "name": "all-purpose flour, plus more for dusting", "quanity": "2", "unit": "cups" }, { "name": "eggs", "quanity": "3", "unit": "large" }, { "name": "olive oil", "quanity": "1", "unit": "teaspoon" }, { "name": "kosher salt", "quanity": "½", "unit": "teaspoon" }, { "name": "whole milk ricotta cheese", "quanity": "½", "unit": "cup" }, { "name": "shredded mozzarella cheese", "quanity": "¼", "unit": "cup" }, { "name": "shredded provolone cheese", "quanity": "¼", "unit": "cup" }, { "name": "grated parmesan", "quanity": "1", "unit": "tablespoon" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "dried parsley", "quanity": "¾", "unit": "teaspoon" }, { "name": "kosher salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "black pepper", "quanity": "1⁄8", "unit": "teaspoon" }, { "name": "cold water, for sealing", "quanity": "unknown", "unit": "unknown" }, { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "garlic, finely chopped", "quanity": "2", "unit": "cloves" }, { "name": "prepared basil pesto", "quanity": "3", "unit": "tablespoons" }, { "name": "heavy whipping cream", "quanity": "1", "unit": "cup" }, { "name": "grated Parmesan cheese", "quanity": "¼", "unit": "cup" }, { "name": "marinara sauce", "quanity": "1 ⅓", "unit": "cups" } ]

[ " Gather all ingredients.\n", " To prepare the ravioli dough: Mound flour on a work surface and form a well in the center. Add eggs, olive oil, and salt to the well and beat together with a fork.\n", " Using a fork or your fingers, gradually mix egg mixture into flour, working from the center out and using your other hand to keep the flour mound steady until a thick paste forms. Using your hands, press in remaining flour until a shaggy dough forms.\n", " Knead dough until smooth and elastic, 8 to 10 minutes. (Dough should have consistency of modeling clay and bounce back when poked). Wrap dough in plastic wrap and let stand at room temperature for at least 30 minutes or up to 2 hours.\n", " While the dough is resting, prepare the ravioli filling: Stir ricotta cheese, mozzarella cheese, provolone cheese, parmesan, egg, parsley, salt, and pepper until well combined. Set the filling aside.\n", " Divide dough into 4 even portions; wrap each portion in plastic wrap. Working with one portion at a time, flatten dough to about 1/3½-inch thickness. Roll the dough through a pasta machine at the widest setting. Fold the dough in thirds (like a letter), then run it through the machine at the same setting, folded edge first. Repeat the folding and rolling once more. Continue rolling the pasta twice through each consecutively smaller setting until dough is thin enough for you to see the outline of your hand through it. (Alternatively, if you do not have a pasta machine, roll dough with a rolling pin on a lightly floured work surface until dough is thin enough to see the outline of your hand through it, about 1/32-inch thickness).\n", " Cut dough sheet in half crosswise. On one half of the dough sheet, drop teaspoonfuls of ravioli filling 1-inch apart. Using your fingertip or a pastry brush, lightly brush dough with water around filling.\n", " Place second half of the dough sheet over the top and use your fingers to press around each portion of filling to press out any air and make the seal as airtight as possible.\n", " Using a sharp knife or pizza wheel, cut between the mounds to form squares (about 2- to 2 ½-inches each). Transfer ravioli to a baking sheet lightly dusted with flour. Repeat rolling and shaping process with remaining 3 dough portions.\n", " To prepare the sauce: Heat olive oil in a large skillet over medium heat. Stir in garlic and pesto sauce and cook, stirring constantly, until fragrant, about 1 minute. Stir in heavy cream; increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer until slightly thickened, 3 to 5 minutes. Whisk in Parmesan cheese until melted. Remove from the heat and keep warm.\n", " Meanwhile, warm marinara sauce in a small saucepan over medium-low, stirring occasionally, until heated through, about 5 minutes.\n", " Bring a large pot of salted water to a rolling boil over high heat. Working in batches, add ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 6 minutes. Drain well.\n", " To serve, divide ravioli between four warmed serving bowls. Drizzle marinara sauce on top, followed by cream sauce.\n" ]

[ { "name": "water", "quanity": "5", "unit": "cups" }, { "name": "whole wheat berries", "quanity": "½", "unit": "cup" }, { "name": "eggs", "quanity": "6", "unit": "large" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "ricotta cheese", "quanity": "1 ½", "unit": "pounds" }, { "name": "mixed candied fruit", "quanity": "1", "unit": "(8-ounce) package" }, { "name": "grated orange zest", "quanity": "2", "unit": "teaspoons" }, { "name": "grated lemon zest", "quanity": "1", "unit": "teaspoon" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "½", "unit": "teaspoon" }, { "name": "unsalted butter", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "packages double-crust pie pastry, thawed", "quanity": "2", "unit": "(14.1-ounce)" }, { "name": "confectioners' sugar for dusting", "quanity": "2", "unit": "tablespoons" } ]

[ " Bring water to a boil in a large saucepan over medium low heat; pour in wheat and boil for 40 minutes.\n", " Meanwhile, beat eggs in a large bowl with an electric mixer while gradually adding in 1 cup sugar. Mix in ricotta, candied fruit, orange zest, lemon zest, vanilla extract, and cinnamon.\n", " When wheat is ready, drain in a colander and rinse with warm water. Place 3/4 cup of cooked wheat in a small bowl; stir in butter and salt until butter is melted, then stir wheat mixture into ricotta mixture along with remaining cooked wheat berries.\n", " Preheat the oven to 375 degrees F (190 degrees C).\n", " Line two 9-inch pie pans with pastry. Cut remaining pastry into 1/2-inch wide strips for tops of pies. Spoon 1/2 of the filling into each pan; cover with pastry strips to form a lattice pattern. Crimp edges.\n", " Bake in the preheated oven until crust is golden brown, about 45 minutes. Sprinkle each pie with 1 tablespoon sugar and allow to cool at room temperature. Chill overnight before serving.\n" ]

[ { "name": "cooking spray", "quanity": "unknown", "unit": "unknown" }, { "name": "unsalted butter", "quanity": "3", "unit": "tablespoons" }, { "name": "chopped yellow onion", "quanity": "1 ½", "unit": "cups" }, { "name": "garlic, thinly sliced", "quanity": "6", "unit": "medium cloves" }, { "name": "dried Italian seasoning", "quanity": "2", "unit": "teaspoons" }, { "name": "crushed red pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "kosher salt", "quanity": "1 ¾", "unit": "teaspoons" }, { "name": "all purpose flour", "quanity": "3", "unit": "tablespoons" }, { "name": "whole milk", "quanity": "2½", "unit": "cups" }, { "name": "chive and onion cream cheese", "quanity": "4", "unit": "ounces" }, { "name": "shredded rotisserie chicken", "quanity": "4", "unit": "cups" }, { "name": "cooked long-grain white rice", "quanity": "3", "unit": "cups" }, { "name": "frozen chopped spinach, thawed and squeezed dry", "quanity": "2", "unit": "(10-ounce) packages" }, { "name": "fresh lemon juice", "quanity": "2", "unit": "tablespoons" }, { "name": "lemon zest", "quanity": "1", "unit": "teaspoon" }, { "name": "part-skim mozzarella cheese, shredded", "quanity": "8", "unit": "ounces" }, { "name": "grated parmesan cheese", "quanity": "¼", "unit": "cup" } ]

[ " Gather all ingredients.\n", " Preheat the oven to 350 degrees F (175 degrees C) and arrange rack in the upper third position. Coat a 9x13-inch baking dish with cooking spray.\n", " Melt butter in a large nonstick skillet over medium heat. Add onion, garlic, Italian seasoning, crushed red pepper, and ¾ teaspoon of salt; cook, stirring often, until onions are softened and translucent, about 4 minutes.\n", " Stir in flour and cook, stirring constantly, for 1 minute. Gradually add milk, and cook, stirring constantly, until slightly thickened, about 3 minutes. \n", " Add cream cheese, and remaining 1 teaspoon salt; cook, stirring constantly, until fully combined. Remove from heat and stir in shredded chicken, cooked rice, spinach, lemon juice, and lemon zest until fully combined. Transfer mixture to prepared baking dish and spread in an even layer. Sprinkle evenly with mozzarella and Parmesan.\n", " Bake in the preheated oven until cheese is melted, about 15 minutes. Turn on the broiler and broil until cheese is browned, 2 to 3 minutes. \n" ]

[ { "name": "white sugar", "quanity": "1 ¾", "unit": "cups" }, { "name": "butter", "quanity": "½", "unit": "cup" }, { "name": "eggs", "quanity": "3", "unit": "large" }, { "name": "milk", "quanity": "¼", "unit": "cup" }, { "name": "vegetable oil", "quanity": "¼", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "almond extract", "quanity": "1", "unit": "teaspoon" }, { "name": "all-purpose flour", "quanity": "3 ¾", "unit": "cups" }, { "name": "baking powder", "quanity": "5", "unit": "teaspoons" }, { "name": "confectioners' sugar", "quanity": "4", "unit": "cups" }, { "name": "butter, softened", "quanity": "½", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "almond extract", "quanity": "1", "unit": "teaspoon" }, { "name": "milk", "quanity": "3", "unit": "tablespoons" }, { "name": "red food coloring (Optional)", "quanity": "3", "unit": "drops" }, { "name": "candy sprinkles (Optional)", "quanity": "", "unit": "" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.\n", " To make the cookies: Beat sugar and butter in a large bowl with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Stir in milk, oil, vanilla, and almond extract. Combine flour and baking powder; stir into milk mixture to form a dough.\n", " Roll dough into 1-inch balls; roll the balls out on a lightly floured surface into 5-inch long ropes. Bring one end over the other, then underneath and through the middle, like a loose knot; place cookies 1 inch apart on the prepared cookie sheets.\n", " Bake in the preheated oven until the bottoms of the cookies are golden brown, about 5 minutes on the bottom shelf, then 5 minutes on the top shelf. Transfer cookies to a wire rack to cool completely.\n", " To make the icing: Beat confectioners' sugar, butter, vanilla, and almond extract with an electric mixer in a large bowl until smooth; beat in milk, one tablespoon at a time. Add food coloring and stir until well combined.\n", " Dip cooled cookies upside down into the icing then sprinkle with candy sprinkles.\n" ]

[ { "name": "milk", "quanity": "4", "unit": "cups" }, { "name": "eggs", "quanity": "12", "unit": "large" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" } ]

[ " Measure milk into a bowl, and set over a saucepan filled half way with simmering water. Heat until warm to the touch, then gradually start cracking eggs into the milk while stirring almost constantly. This will scorch very easily. Continue to stir slowly once all the eggs have been added, until mixture resembles scrambled eggs.\n", " Pour into a cheesecloth bag and tie tightly. Hang from the sink faucet or over a bowl and allow to drain for 1 to 2 hours. Place on a cooling rack set over a pan or bowl and set a heavy object on top to press out the liquid. A cool cast iron skillet weighted with heavy cans works well. Press for about 2 hours.\n", " Carefully remove the weights and cheesecloth bag from the cheese. Refrigerate the cheese for several hours or overnight before slicing and serving.\n" ]

[ { "name": "extra-virgin olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "chopped onion", "quanity": "¼", "unit": "cup" }, { "name": "diced red bell pepper", "quanity": "2", "unit": "tablespoons" }, { "name": "diced Aleppo chiles, or to taste", "quanity": "2", "unit": "tablespoons" }, { "name": "red pepper flakes", "quanity": "½", "unit": "teaspoon" }, { "name": "minced garlic", "quanity": "1", "unit": "teaspoon" }, { "name": "chopped tomato", "quanity": "¼", "unit": "cup" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "eggs, beaten", "quanity": "3", "unit": "large" }, { "name": "thinly sliced basil leaves", "quanity": "1", "unit": "tablespoon" }, { "name": "crumbled feta cheese", "quanity": "1", "unit": "tablespoon" } ]

[ " Heat olive oil in a skillet over medium heat. Add onion, bell pepper, chiles, and red pepper flakes. Cook and stir until onions are soft and translucent, 5 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes, with their juices, and season with salt and pepper. Cook until tomatoes are softened, 4 to 6 minutes.\n", " Add eggs to the skillet, tilting the skillet until eggs cover skillet completely. Do not mix. Cook until eggs are set, 3 to 5 minutes.\n", " Top with basil and feta cheese.\n" ]

[ { "name": "extra-virgin olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "garlic, crushed", "quanity": "1", "unit": "clove" }, { "name": "black Italian olives, pitted and chopped, or more to taste", "quanity": "3", "unit": "" }, { "name": "capers", "quanity": "1", "unit": "teaspoon" }, { "name": "anchovy fillet in oil, drained", "quanity": "1", "unit": "" }, { "name": "Italian tomato sauce (crushed tomatoes)", "quanity": "7", "unit": "ounces" }, { "name": "water", "quanity": "½", "unit": "cup" }, { "name": "chopped fresh parsley", "quanity": "1", "unit": "sprig" }, { "name": "salt to taste", "quanity": "", "unit": "" }, { "name": "eggs", "quanity": "2", "unit": "large" } ]

[ " Heat oil in a skillet over low heat. Add garlic, olives, capers, and anchovy; cook for 1 to 2 minutes. Add tomato sauce and water, bring to a boil, and simmer until flavors combine, about 10 minutes. Add parsley and season with salt.\n", " Gently add eggs directly into tomato sauce without breaking the yolks. Cook until eggs are just cooked, 3 to 5 minutes.\n" ]

[ { "name": "sourdough bread", "quanity": "4", "unit": "slices " }, { "name": "extra-virgin olive oil, divided, or as needed", "quanity": "2", "unit": "tablespoons" }, { "name": "unsalted butter", "quanity": "2", "unit": "tablespoons" }, { "name": "leek, halved lengthwise and sliced", "quanity": "1", "unit": "medium" }, { "name": "red pepper flakes, divided, or to taste", "quanity": "½", "unit": "teaspoon" }, { "name": "sea salt and cracked black pepper to taste", "quanity": "", "unit": "" }, { "name": "zucchini, cut into half-moons", "quanity": "1", "unit": "small" }, { "name": "green onions, chopped", "quanity": "½", "unit": "bunch" }, { "name": "baby spinach leaves", "quanity": "8", "unit": "cups" }, { "name": "chopped fresh parsley", "quanity": "¼", "unit": "cup" }, { "name": "lemon, juiced", "quanity": "½", "unit": "medium" }, { "name": "eggs", "quanity": "4", "unit": "large" }, { "name": "crumbled feta cheese", "quanity": "¼", "unit": "cup" }, { "name": "chopped fresh chives, or to taste", "quanity": "1", "unit": "tablespoon" }, { "name": "chopped fresh cilantro, or to taste", "quanity": "1", "unit": "tablespoon" }, { "name": "avocado, diced", "quanity": "2", "unit": "medium" } ]

[ " Heat a grill pan over medium-low heat. Brush both sides of each bread slice with some of the olive oil. Grill both sides of bread until crispy and grill marks are evident, about 2 minutes. Remove from heat.\n", " Heat remaining oil with butter in a 12-inch skillet over medium heat until butter is melted. Add leek, 1/4 teaspoon pepper flakes, and a good pinch of salt. Cook and stir for 5 minutes. Add zucchini and green onions, then season with salt and pepper. Stir and continue to cook for 3 minutes. Add spinach; season with more salt and pepper. Cover the skillet and let spinach cook down until wilted. Stir in fresh parsley and lemon juice; continue to cook for 1 minute more.\n", " Make 4 small wells in the skillet and carefully crack an egg into each one. Season each egg with salt, pepper, and remaining pepper flakes. Cover the pan and cook until whites have set and yolks are at desired doneness, about 5 minutes.\n", " Place the skillet on a wire cooling rack. Garnish with feta cheese, chives, and cilantro.\n", " To serve, place one egg and green shakshuka over a grilled piece of toast, along with some sliced avocado and additional chives and cilantro.\n" ]

[ { "name": "softened butter", "quanity": "¼", "unit": "teaspoon" }, { "name": "heavy cream", "quanity": "2", "unit": "teaspoons" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "minced fresh chives", "quanity": "1", "unit": "teaspoon" }, { "name": "grated Parmesan cheese", "quanity": "1", "unit": "teaspoon" } ]

[ " Preheat the oven to 325 degrees F (165 degrees C).\n", " Rub the inside of a 6-ounce ramekin with butter. Pour cream into the ramekin, then crack the eggs on top of the cream without breaking the yolks. Use a spoon to position the yolks towards the center of the ramekin, then sprinkle with salt, pepper, chives, and Parmesan cheese.\n", " Bake in preheated oven until the whites of the eggs have set and the yolks are still soft, 12 to 15 minutes. Remove from oven, and allow to set for 2 to 3 minutes before serving.\n" ]

[ { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "onion, diced", "quanity": "1", "unit": "large" }, { "name": "sliced fresh mushrooms", "quanity": "½", "unit": "cup" }, { "name": "salt, plus more to taste ", "quanity": "1", "unit": "teaspoon" }, { "name": "diced red bell pepper", "quanity": "1", "unit": "cup" }, { "name": "jalapeño pepper, seeded and sliced", "quanity": "1", "unit": "unknown" }, { "name": "cumin", "quanity": "1", "unit": "teaspoon" }, { "name": "paprika", "quanity": "½", "unit": "teaspoon" }, { "name": "ground turmeric", "quanity": "½", "unit": "teaspoon" }, { "name": "freshly ground black pepper, plus more to taste ", "quanity": "½", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "crushed San Marzano tomatoes, or other high-quality plum tomatoes", "quanity": "1", "unit": "(28 ounce) can" }, { "name": "water, or more as needed", "quanity": "½", "unit": "cup" }, { "name": "large eggs", "quanity": "6", "unit": "" }, { "name": "crumbled feta cheese", "quanity": "2", "unit": "tablespoons" }, { "name": "chopped fresh parsley", "quanity": "2", "unit": "tablespoons" } ]

[ " Heat olive oil in a large, heavy skillet over medium-high heat. Add onion and mushrooms; season with salt. Cook and stir until mushrooms release all of their liquid and start to brown, about 10 minutes.\n", " Add bell pepper and jalapeño pepper. Cook and stir until peppers begin to soften, about 5 minutes. Season with cumin, paprika, turmeric, black pepper, and cayenne. Cook and stir to blend the flavors, about 1 minute.\n", " Stir in tomatoes and water. Reduce heat to medium. Simmer uncovered, stirring occasionally, until vegetables are softened and sweet, 15 to 20 minutes. Add more water if sauce becomes too thick.\n", " Use a large spoon to make a depression in sauce for each egg. Crack an egg into a small ramekin and slide gently into an indentation; repeat with remaining eggs. Season eggs with salt and pepper. Cover and cook until eggs reach desired doneness.\n", " Top with feta cheese and parsley to serve.\n" ]

[ { "name": "olive oil", "quanity": "3", "unit": "tablespoons" }, { "name": "chopped onion", "quanity": "1 ⅓", "unit": "cups" }, { "name": "thinly sliced bell peppers, any color", "quanity": "1", "unit": "cup" }, { "name": "garlic, minced, or to taste", "quanity": "2", "unit": "cloves" }, { "name": "chopped tomatoes", "quanity": "2 ½", "unit": "cups" }, { "name": "hot chile pepper, seeded and finely chopped, or to taste", "quanity": "1", "unit": "" }, { "name": "ground cumin", "quanity": "1", "unit": "teaspoon" }, { "name": "paprika", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "eggs", "quanity": "4", "unit": "large" } ]

[ " Gather all ingredients.\n", " Heat olive oil in a skillet over medium heat. Stir in onion, bell pepper, and garlic; cook and stir until vegetables have softened and onion has turned translucent, about 5 minutes.\n", " Meanwhile, mix together tomatoes, chile pepper, cumin, paprika, and salt in a bowl.\n", " Stir tomato mixture into onion mixture. Simmer, uncovered, until tomato juices have cooked off, about 10 minutes.\n", " Make 4 indentations in tomato mixture; crack eggs into indentations. Cover the skillet and cook until eggs are firm but not dry, about 5 minutes.\n", " Serve and enjoy!\n" ]

[ { "name": "cream cheese", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "margarine, softened", "quanity": "¼", "unit": "pound" }, { "name": "vanilla extract", "quanity": "2", "unit": "teaspoons" }, { "name": "confectioners' sugar", "quanity": "2", "unit": "pounds" }, { "name": "peanut butter", "quanity": "12", "unit": "ounces" }, { "name": "flaked coconut", "quanity": "12", "unit": "ounces" }, { "name": "semisweet chocolate chips", "quanity": "4", "unit": "cups" }, { "name": "shortening", "quanity": "2", "unit": "tablespoons" } ]

[ " Beat cream cheese, margarine, and vanilla with an electric mixer in a mixing bowl until well combined. Add confectioners' sugar in batches and beat until ingredients are evenly distributed; dough will be very stiff.\n", " Divide batter in half and place each half in a separate bowl; stir peanut butter into one of the bowls and coconut flakes into the second.\n", " Using your hands, mold dough into egg-shapes and arrange them on cookie sheets. Place molded eggs in the freezer until frozen, 1 to 2 hours.\n", " Once eggs are frozen, melt chocolate and shortening in the top of a double-boiler; let cool. Dip eggs into melted chocolate until coated. Place the eggs on waxed paper-lined cookie sheets and return to the freezer to harden. After chocolate has hardened, the eggs can be kept in the refrigerator.\n" ]

[ { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "fresh tomatoes, coarsely chopped", "quanity": "5", "unit": "large" }, { "name": "minced garlic", "quanity": "1", "unit": "tablespoon" }, { "name": "eggs", "quanity": "6", "unit": "large" }, { "name": "pita bread rounds", "quanity": "4", "unit": "" } ]

[ " Heat olive oil in a large skillet over medium-high heat. Add chopped tomatoes and garlic, stirring occasionally, until liquid has cooked out of tomatoes. Carefully break eggs over tomatoes without breaking yolks. Lightly season with salt, reduce heat and cover.\n", " Simmer covered for 20 minutes, or until yolks are fully cooked. Adjust seasoning with salt as needed. Serve with pita bread.\n" ]

[ { "name": "creamy peanut butter", "quanity": "2", "unit": "cups" }, { "name": "butter", "quanity": "¾", "unit": "cup" }, { "name": "confectioners' sugar", "quanity": "3 ½", "unit": "cups" }, { "name": "crispy rice cereal", "quanity": "3", "unit": "cups" }, { "name": "semisweet chocolate chips", "quanity": "1", "unit": "(12 ounce) package" }, { "name": "shortening", "quanity": "2", "unit": "tablespoons" } ]

[ " Combine peanut butter and butter in a mixing bowl until smooth; stir in confectioners' sugar and crisp rice cereal until a dough is formed. Refrigerate the mixture for about 1 hour to allow it to be easier to work with. Shape mixture into egg shapes and freeze for 20 minutes.\n", " Melt chocolate chips and shortening in a double boiler over low heat until smooth; dip egg shapes into chocolate. Place on waxed paper and allow to cool.\n" ]

[ { "name": "potatoes", "quanity": "5", "unit": "medium" }, { "name": "eggs", "quanity": "3", "unit": "large" }, { "name": "chopped celery", "quanity": "1", "unit": "cup" }, { "name": "chopped onion", "quanity": "½", "unit": "cup" }, { "name": "sweet pickle relish", "quanity": "½", "unit": "cup" }, { "name": "mayonnaise", "quanity": "¼", "unit": "cup" }, { "name": "prepared mustard", "quanity": "1", "unit": "tablespoon" }, { "name": "garlic salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "celery salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Gather all ingredients.\n", " Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes.\n", " Drain, cool, peel, and chop potatoes.\n", " While potatoes cook, place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.\n", " Remove from hot water, cool, peel, and chop eggs.\n", " Combine the potatoes, eggs, celery, onion, relish, mayonnaise, mustard, garlic salt, celery salt, and pepper in a large bowl. Mix together well and refrigerate until chilled.\n", " Enjoy!\n" ]

[ { "name": "pimento-stuffed green olives, crushed", "quanity": "1", "unit": "cup" }, { "name": "drained kalamata olives, crushed", "quanity": "½", "unit": "cup" }, { "name": "pepperoncini, drained", "quanity": "½", "unit": "cup" }, { "name": "roughly chopped pickled cauliflower florets", "quanity": "¼", "unit": "cup" }, { "name": "marinated cocktail onions", "quanity": "¼", "unit": "cup" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "drained capers", "quanity": "2", "unit": "tablespoons" }, { "name": "chopped celery", "quanity": "1", "unit": "tablespoon" }, { "name": "chopped carrot", "quanity": "1", "unit": "tablespoon" }, { "name": "dried oregano", "quanity": "1", "unit": "teaspoon" }, { "name": "dried basil", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¾", "unit": "teaspoon" }, { "name": "celery seed", "quanity": "½", "unit": "teaspoon" }, { "name": "olive oil", "quanity": "½", "unit": "cup" }, { "name": "canola oil", "quanity": "¼", "unit": "cup" }, { "name": "red wine vinegar", "quanity": "¼", "unit": "cup" }, { "name": "Italian bread", "quanity": "2", "unit": "(1 pound) loaves" }, { "name": "thinly sliced Genoa salami", "quanity": "8", "unit": "ounces" }, { "name": "thinly sliced cooked ham", "quanity": "8", "unit": "ounces" }, { "name": "sliced mortadella", "quanity": "8", "unit": "ounces" }, { "name": "sliced mozzarella cheese", "quanity": "8", "unit": "ounces" }, { "name": "sliced provolone cheese", "quanity": "8", "unit": "ounces" } ]

[ " To make the olive salad: Roughly chop together green olives, Kalamata olives, pepperoncini, cauliflower, cocktail onions, garlic, capers, celery, and carrot.\n", " Combine with oregano, basil, black pepper, and celery seed in a medium bowl. Add in olive oil, canola oil, and vinegar. Mix together and transfer the mixture into a glass jar (or other nonreactive container). Pour in more oil to cover if needed.\n", " Cover jar or container and refrigerate at least 8 hours to overnight.\n", " To make the sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling.\n", " Spread each piece of bread with equal amounts of the olive salad, including oil.\n", " Layer bottom half of each loaf with 1/2 of the salami, ham, mortadella, mozzarella, and Provolone slices.\n", " Replace top half on each loaf and cut the sandwiches into quarters.\n", " Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.\n" ]

[ { "name": "gemelli pasta", "quanity": "½", "unit": "(16 ounce) package" }, { "name": "herb-infused extra-virgin olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "onion, chopped", "quanity": "½", "unit": "medium" }, { "name": "fresh asparagus, cut into 1-inch pieces", "quanity": "1", "unit": "pound" }, { "name": "sliced mushrooms", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "cherry tomatoes, halved", "quanity": "2", "unit": "cups" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "crushed red pepper flakes", "quanity": "¼", "unit": "teaspoon" }, { "name": "salt and ground black pepper to taste", "quanity": "unknown", "unit": "unknown" }, { "name": "unsalted butter", "quanity": "2", "unit": "tablespoons" }, { "name": "all-purpose flour", "quanity": "2", "unit": "tablespoons" }, { "name": "1% milk", "quanity": "2", "unit": "cups" }, { "name": "grated Parmigiano-Reggiano cheese, divided", "quanity": "⅔", "unit": "cup" }, { "name": "shredded provolone cheese", "quanity": "¼", "unit": "cup" }, { "name": "Italian-seasoned bread crumbs", "quanity": "⅓", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.\n", " Bring a large pot of lightly salted water to a boil; cook gemelli in boiling water until tender yet firm to the bite, about 6 minutes. Drain and set aside.\n", " Heat herb-infused olive oil in a large skillet over medium heat until shimmering. Cook and stir onion in hot oil for 2 minutes. Add asparagus and mushrooms; cook, stirring occasionally, until mushrooms begin to soften and asparagus is bright green, about 4 minutes. Add tomatoes, garlic, red pepper flakes, salt, and pepper. Continue cooking for about 4 minutes, stirring occasionally.\n", " Pour vegetable mixture into a large bowl. Stir in cooked pasta until incorporated.\n", " Melt butter in the same skillet over medium heat. Add flour and cook, stirring constantly, until mixture bubbles, about 4 minutes. Pour in milk, stirring briskly to avoid lumps. Continue to stir until sauce thickens and bubbles again, about 4 minutes. Remove from heat and stir in 1/3 cup Parmigiano-Reggiano and provolone until cheese is melted and sauce is smooth.\n", " Pour sauce over pasta-vegetable mixture and stir to combine. Taste and adjust seasonings. Pour into the prepared baking dish. Toss remaining 1/3 cup Parmigiano-Reggiano with bread crumbs in a small bowl and sprinkle over casserole.\n", " Bake in the preheated oven until bubbly and lightly browned, 20 to 25 minutes.\n" ]

[ { "name": "cooking spray", "quanity": "", "unit": "" }, { "name": "baking potatoes", "quanity": "4", "unit": "large" }, { "name": "canola oil", "quanity": "3", "unit": "tablespoons" }, { "name": "grated Parmesan cheese", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground paprika", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "⅛", "unit": "teaspoon" }, { "name": "shredded Cheddar cheese", "quanity": "1 ½", "unit": "cups" }, { "name": "cooked bacon, crumbled", "quanity": "8", "unit": "strips" }, { "name": "sour cream", "quanity": "½", "unit": "cup" }, { "name": "green onion, sliced", "quanity": "4", "unit": "stalks" } ]

[ " Preheat the oven to 475 degrees F (245 degrees C). Grease a baking sheet with cooking spray.\n", " Cut potatoes in half lengthwise; scoop out and discard pulp, leaving a 1/4- to 1/2-inch-thick skin. Place potatoes on the prepared baking sheet.\n", " Combine oil, Parmesan cheese, salt, garlic powder, paprika, and pepper in a small bowl. Brush mixture over both sides of potato skins.\n", " Bake in the preheated oven until crisp, 30 to 45 minutes; thicker skins can take longer to cook. Sprinkle Cheddar cheese and bacon inside skins and continue baking until cheese is melted, about 2 more minutes.\n", " Top with sour cream and green onions. Serve hot.\n" ]

[ { "name": "all-purpose flour", "quanity": "3", "unit": "cups" }, { "name": "white sugar", "quanity": "2", "unit": "cups" }, { "name": "rolled oats, divided", "quanity": "1 3/4", "unit": "cups" }, { "name": "ground cinnamon", "quanity": "1", "unit": "tablespoon" }, { "name": "baking powder", "quanity": "2", "unit": "teaspoons" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "vegetable oil", "quanity": "1 ½", "unit": "cups" }, { "name": "eggs", "quanity": "4", "unit": "large" }, { "name": "fresh strawberries, sliced", "quanity": "1 ¼", "unit": "pounds" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease two (7x3-inch) loaf pans.\n", " Stir together flour, sugar, 1 1/2 cups rolled oats, cinnamon, baking powder, and salt in a large bowl. In another bowl, whisk together oil and eggs until well combined; stir into flour mixture until just moistened. Fold in strawberries until incorporated. Pour into the prepared loaf pans. Sprinkle the tops with remaining 1/4 cup rolled oats.\n", " Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pans for 5 minutes before removing loaves to a wire rack to cool completely.\n" ]

[ { "name": "baked beans", "quanity": "2", "unit": "(28 ounce) cans" }, { "name": "onion, chopped", "quanity": "1", "unit": "small" }, { "name": "pancake syrup", "quanity": "3", "unit": "tablespoons" }, { "name": "brown sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "ketchup", "quanity": "2", "unit": "tablespoons" }, { "name": "prepared yellow mustard", "quanity": "2", "unit": "teaspoons" }, { "name": "bacon", "quanity": "4", "unit": "slices" } ]

[ " Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).\n", " Stir together baked beans, onion, syrup, brown sugar, ketchup, and mustard in a large bowl.\n", " Pour into a 9x13-inch baking dish. Lay bacon slices across the top.\n", " Bake in the preheated oven until the bacon is browned and the beans have thickened, 35 to 40 minutes.\n" ]

[ { "name": "Goya Extra Virgin Olive Oil", "quanity": "1", "unit": "tablespoon" }, { "name": "ground beef", "quanity": "½", "unit": "pound" }, { "name": "yellow onion, finely chopped", "quanity": "½", "unit": "medium" }, { "name": "Goya Tomato Sauce", "quanity": "¼", "unit": "cup" }, { "name": "Goya Spanish Olives Stuffed with Minced Pimientos, thinly sliced", "quanity": "6", "unit": "" }, { "name": "Goya Sofrito", "quanity": "2", "unit": "tablespoons" }, { "name": "Sazon Goya with Coriander and Annatto", "quanity": "1", "unit": "packet" }, { "name": "Goya Minced Garlic", "quanity": "1", "unit": "teaspoon" }, { "name": "Goya Dried Oregano", "quanity": "½", "unit": "teaspoon" }, { "name": "Goya Ground Black Pepper, to taste", "quanity": "", "unit": "" }, { "name": "yellow or white Goya Discos empanada discs, thawed", "quanity": "1", "unit": "(14 ounce) package" }, { "name": "Goya Corn Oil, for frying", "quanity": "1", "unit": "quart" } ]

[ " Gather the ingredients.\n", " Heat olive oil in a large skillet over medium heat. Add ground beef; cook and stir until browned and crumbly, about 10 minutes. Add onions and cook until soft, about 5 minutes.\n", " Stir in tomato sauce, olives, sofrito, sazón, garlic, oregano, and pepper. Reduce the heat to medium-low and simmer until mixture thickens, about 15 minutes.\n", " Roll empanada disks on a lightly floured surface until 1/2 inch larger in diameter. Spoon about 1 tablespoon meat mixture into the middle of each disk. Moisten the disk edges with water, fold in half over filling to form a half-moon, and pinch to seal (or seal with a fork).\n", " Heat 2 1/2 inches corn oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Working in batches, fry empanadas until crisp and golden brown, flipping once, 4 to 6 minutes.\n", " Transfer to paper towels to drain. Enjoy!\n" ]

[ { "name": "eggs", "quanity": "6", "unit": "" } ]

[ " Place eggs in a saucepan and pour in cold water to cover; place over high heat. When water starts to simmer and eggs start to dance around a little, turn off heat, cover the pan quickly with a lid, and let stand for 17 minutes. Don't peek.\n", " Pour out hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes.\n", " Peel eggs under running water.\n" ]

[ { "name": "white sugar", "quanity": "1 ⅛", "unit": "cups" }, { "name": "brown sugar", "quanity": "⅓", "unit": "cup" }, { "name": "eggs, lightly beaten", "quanity": "2", "unit": "large" }, { "name": "vegetable oil", "quanity": "½", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "shredded carrots", "quanity": "2", "unit": "cups" }, { "name": "crushed pineapple", "quanity": "½", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "1 ½", "unit": "cups" }, { "name": "baking soda", "quanity": "1 ¼", "unit": "teaspoons" }, { "name": "ground cinnamon", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground nutmeg", "quanity": "½", "unit": "teaspoon" }, { "name": "ground ginger", "quanity": "¼", "unit": "teaspoon" }, { "name": "chopped walnuts, divided", "quanity": "1", "unit": "cup" }, { "name": "white chocolate", "quanity": "2", "unit": "ounces" }, { "name": "cream cheese, softened", "quanity": "1", "unit": "(8-ounce) package" }, { "name": "unsalted butter, softened", "quanity": "½", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "orange extract", "quanity": "½", "unit": "teaspoon" }, { "name": "confectioners' sugar", "quanity": "4", "unit": "cups" }, { "name": "heavy cream", "quanity": "2", "unit": "tablespoons" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with cupcake liners.\n", " To make the carrot cupcakes: Beat white sugar, brown sugar, and eggs together in a bowl; mix in oil and vanilla. Fold in carrots and pineapple.\n", " Mix flour, baking soda, cinnamon, salt, nutmeg and ginger in a separate bowl; add to carrot mixture until evenly moist. Fold in 1/2 of the chopped walnuts. Spoon batter into the prepared liners, filling each 3/4 full.\n", " Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool cupcakes completely on wire racks.\n", " Meanwhile, make the frosting: Melt white chocolate in small saucepan over low heat; stir until smooth and allow to cool to room temperature.\n", " Beat cream cheese and butter together in a large bowl with electric mixer until smooth. Mix in cooled white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in confectioners' sugar until mixture is fluffy; mix in heavy cream. Top each cooled cupcake with frosting and sprinkling with remaining walnuts.\n" ]

[ { "name": "cottage cheese", "quanity": "1", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "⅓", "unit": "cup" }, { "name": "eggs, lightly beaten", "quanity": "3", "unit": "large" }, { "name": "vegetable oil", "quanity": "2", "unit": "tablespoons" }, { "name": "cooking spray", "quanity": "", "unit": "" } ]

[ " Mix cottage cheese, flour, eggs, and oil together in a large bowl.\n", " Spray a large skillet with cooking spray and heat over medium heat. Pour 1/3 cup batter for each pancake onto the skillet. Cook until bubbles appear on the surface, 3 to 5 minutes. Flip and cook until browned on the other side, 3 to 4 minutes more.\n" ]

[ { "name": "skinless, boneless chicken thighs", "quanity": "2", "unit": "pounds" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "olive oil", "quanity": "3", "unit": "tablespoons" }, { "name": "onion, diced", "quanity": "1", "unit": "large" }, { "name": "garlic cloves, minced", "quanity": "2", "unit": "large" }, { "name": "chicken stock", "quanity": "2", "unit": "cups" }, { "name": "paprika", "quanity": "2", "unit": "tablespoons" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "bay leaf", "quanity": "1", "unit": "" }, { "name": "wide egg noodles", "quanity": "1", "unit": "(12 ounce) package" }, { "name": "cornstarch", "quanity": "2", "unit": "tablespoons" }, { "name": "water, or as needed", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "heavy whipping cream", "quanity": "1", "unit": "cup" }, { "name": "sour cream", "quanity": "2", "unit": "tablespoons" } ]

[ " Pat chicken dry; season with salt and pepper.\n", " Turn on a multifunctional pressure cooker such as Instant Pot. Select the Sauté function. Heat olive oil. Add chicken in 2 batches and cook until browned, 2 to 3 minutes per side. Remove from pot and set aside.\n", " Add onion and garlic to the pot. Sauté, frequently stirring until onion is translucent, about 5 minutes. Add chicken stock, paprika, salt, pepper, and bay leaf. Mix with a wooden spoon. Return chicken to the pot.\n", " Close and lock the lid. Set the steam release valve to the sealing position and press Manual and high pressure. Set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.\n", " Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in egg noodles. Close and lock lid; select High pressure and set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.\n", " Immediately release the pressure manually, about 5 minutes. Select the Sauté function. Mix cornstarch with water in a bowl and pour into the pot. Add heavy cream and sour cream. Mix thoroughly and turn off the heat.\n" ]

[ { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "ground cinnamon", "quanity": "1", "unit": "tablespoon" }, { "name": "baking soda", "quanity": "2", "unit": "teaspoons" }, { "name": "baking powder", "quanity": "2", "unit": "teaspoons" }, { "name": "ground allspice", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground nutmeg", "quanity": "½", "unit": "teaspoon" }, { "name": "ground cloves (Optional)", "quanity": "⅛", "unit": "teaspoon" }, { "name": "dark brown sugar", "quanity": "1 ½", "unit": "cups" }, { "name": "sour cream", "quanity": "¾", "unit": "cup" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "vegetable oil", "quanity": "½", "unit": "cup" }, { "name": "eggs", "quanity": "4", "unit": "large" }, { "name": "vanilla extract", "quanity": "2", "unit": "teaspoons" }, { "name": "freshly grated carrots", "quanity": "3", "unit": "cups" }, { "name": "chopped pecans (Optional)", "quanity": "1", "unit": "cup" }, { "name": "cream cheese, softened", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "unsalted butter, softened", "quanity": "½", "unit": "cup" }, { "name": "vanilla extract", "quanity": "2", "unit": "teaspoons" }, { "name": "lemon juice", "quanity": "2", "unit": "teaspoons" }, { "name": "confectioners' sugar, or to taste", "quanity": "2", "unit": "cups" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.\n", " Sift flour, cinnamon, baking soda, baking powder, allspice, salt, nutmeg, and cloves together in a large mixing bowl.\n", " Mix brown sugar, sour cream, white sugar, vegetable oil, eggs, and vanilla together until smooth; add to flour mixture and stir until just combined. Stir in carrots, then fold in pecans. Divide batter evenly between the prepared muffin cups, filling 2/3 full.\n", " Bake in the preheated oven until a toothpick inserted in the center comes out clean, 17 to 20 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.\n", " To make the frosting: Beat cream cheese, butter, vanilla, and lemon juice in a mixing bowl with an electric mixer until smooth. Add confectioners' sugar, a bit a time, until smooth and desired sweetness is achieved. Spread onto cooled cupcakes.\n" ]

[ { "name": "boneless, skinless chicken breast halves", "quanity": "4", "unit": "(4 ounce)" }, { "name": "PHILADELPHIA Cream Cheese, cubed", "quanity": "4", "unit": "ounces" }, { "name": "water", "quanity": "¼", "unit": "cup" }, { "name": "pesto", "quanity": "¼", "unit": "cup" }, { "name": "grape or cherry tomatoes", "quanity": "2", "unit": "cups" }, { "name": "KRAFT Finely Shredded Italian* Style Five Cheese Blend", "quanity": "1", "unit": "cup" } ]

[ " Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until done (165 degrees F). Remove chicken from skillet; cover to keep warm.\n", " Add next 4 ingredients to skillet. Cook, uncovered, on medium heat 2 min. or until heated through, stirring occasionally.\n", " Return chicken to skillet. Cook and stir 1 min. or until chicken is coated and heated through. Sprinkle with shredded cheese.\n" ]

[ { "name": "grape tomatoes", "quanity": "1", "unit": "pint" }, { "name": "asparagus, trimmed and chopped", "quanity": "1", "unit": "bunch" }, { "name": "zucchini, halved lengthwise and cut in 1/4 inch slices", "quanity": "1", "unit": "medium" }, { "name": "yellow onion, chopped", "quanity": "1", "unit": "medium" }, { "name": "red bell pepper, chopped", "quanity": "1", "unit": "medium" }, { "name": "fresh sweet corn, kernels cut from the cob", "quanity": "1", "unit": "ear" }, { "name": "extra-virgin olive oil, or as needed", "quanity": "4", "unit": "tablespoons" }, { "name": "red pepper flakes, plus more as needed", "quanity": "1", "unit": "teaspoon" }, { "name": "sea salt and freshly cracked black pepper to taste", "quanity": "", "unit": "" }, { "name": "block feta cheese", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "fresh thyme", "quanity": "4", "unit": "sprigs" }, { "name": "rigatoni pasta", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "lemon", "quanity": "½", "unit": "medium" }, { "name": "fresh parsley, chopped", "quanity": "¼", "unit": "bunch" }, { "name": "grated Pecorino Romano cheese, or more to taste", "quanity": "1", "unit": "tablespoon" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C).\n", " Combine grape tomatoes, asparagus, zucchini, onion, bell pepper, and corn kernels in a large baking dish. Drizzle generously with olive oil and sprinkle with pepper flakes, sea salt, and pepper. Toss to coat and make a well in the center of the dish. Place feta blocks in the well. Drizzle feta with more olive oil and season with sea salt, pepper, and a pinch of pepper flakes. Nestle thyme sprigs into vegetables around the dish.\n", " Bake uncovered in the preheated oven until vegetables are soft and feta is lightly browned, about 40 minutes.\n", " When vegetables and feta have cooked for 25 minutes, bring a large pot of lightly salted water to a boil. Cook rigatoni in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving 1 cup pasta water. Set aside.\n", " When vegetables and feta are finished cooking, turn the broiler to 500 degrees F (260 degrees C) and broil vegetables for 1 minute for some final browning.\n", " Squeeze lemon over vegetables and feta; stir in parsley until incorporated. Stir in rigatoni and reserved pasta water to help feta coat pasta evenly. Season with salt and pepper as needed and sprinkle with Pecorino Romano cheese.\n" ]

[ { "name": "crushed San Marzano tomatoes", "quanity": "1", "unit": "(28 ounce) can" }, { "name": "low-sodium chicken broth", "quanity": "1", "unit": "cup" }, { "name": "garlic, minced and divided", "quanity": "4", "unit": "cloves" }, { "name": "dried parsley, divided", "quanity": "1 1/2", "unit": "teaspoons" }, { "name": "tomato paste", "quanity": "1", "unit": "(8 ounce) can" }, { "name": "sea salt, divided", "quanity": "1 1/2", "unit": "teaspoons" }, { "name": "ground black pepper, divided", "quanity": "3/4", "unit": "teaspoon" }, { "name": "ground beef", "quanity": "1", "unit": "pound" }, { "name": "ground pork", "quanity": "1", "unit": "pound" }, { "name": "yellow onion, chopped", "quanity": "1", "unit": "small" }, { "name": "dried basil", "quanity": "1", "unit": "teaspoon" }, { "name": "dried oregano", "quanity": "1", "unit": "teaspoon" }, { "name": "sea salt", "quanity": "2", "unit": "tablespoons" }, { "name": "cauliflower", "quanity": "¾", "unit": "head" }, { "name": "green cabbage", "quanity": "2", "unit": "heads" }, { "name": "zucchini", "quanity": "1", "unit": "" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "almond flour", "quanity": "¼", "unit": "cup" } ]

[ " Combine tomatoes, chicken broth, 1 clove garlic, and 1 teaspoon parsley in a medium saucepan; bring to a boil. Add tomato paste. Fill the can 1/4 of the way with hot water; swirl to dissolve any tomato paste remaining in the can and pour into the saucepan. Season sauce with 1 teaspoon sea salt and 1/2 teaspoon pepper. Simmer until flavors combine, about 30 minutes. Set aside.\n", " Preheat the oven to 350 degrees F (175 degrees C).\n", " Mix together beef, pork, onion, remaining 3 cloves garlic, basil, oregano, remaining 1/2 teaspoon parsley, 1/2 teaspoon sea salt, and remaining 1/4 teaspoon pepper in a large bowl until well combined.\n", " Bring a large pot of water to a boil; add 2 tablespoons sea salt. Add cauliflower; cook in boiling water for 5 minutes. Transfer to another large bowl using a slotted spoon. Add 1 head of cabbage to boiling water; cook for 5 minutes. Remove with the slotted spoon. Repeat with second cabbage. Separate cabbage leaves.\n", " Shred cauliflower and zucchini in a food processor fitted with the shredder disk. Add enough to beef mixture so there is an equal ratio of both. Stir in eggs and almond flour until incorporated.\n", " Lay 1 cabbage leaf on a flat surface. Roll 1 tablespoon beef mixture into a log and place in the middle of leaf. Overlap with the bottom of leaf; fold in opposing edges and roll up. Repeat with remaining leaves and beef mixture.\n", " Coat the bottom of a large baking dish with a layer of tomato sauce. Arrange cabbage rolls seam-side down in the dish; cover with remaining tomato sauce. Cover the dish with aluminum foil.\n", " Bake in the preheated oven until sauce is bubbling, about 1 hour.\n" ]

[ { "name": "crushed peppermint hard candies, divided", "quanity": "30", "unit": "" }, { "name": "milk chocolate candy, coarsely chopped ", "quanity": "1 ½", "unit": "pounds" }, { "name": "white chocolate, chopped", "quanity": "1 ½", "unit": "pounds" }, { "name": "oil-based peppermint flavoring, or to taste", "quanity": "1", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " Spread 1/3 of the peppermint candy over a 9x13-inch baking pan lined with wax paper.\n", " Melt the milk chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, just until melted.\n", " Pour the melted chocolate over peppermint candy in the prepared pan. Sprinkle another 1/3 of the candy on top of the milk chocolate. Refrigerate until the chocolate hardens, about 30 minutes.\n", " Melt the white chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir in the oil-based peppermint flavoring.\n", " Pour the white chocolate over the milk chocolate, then spread the remaining 1/3 peppermint candy on top. Refrigerate until the white chocolate hardens, about 30 minutes.\n", " Cut or break into pieces to serve.\n", " Serve and enjoy!\n" ]

[ { "name": "white bread flour", "quanity": "3 ½", "unit": "cups" }, { "name": "whole wheat bread flour", "quanity": "½", "unit": "cup" }, { "name": "salt", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "active dry yeast", "quanity": "¼", "unit": "teaspoon" }, { "name": "water", "quanity": "2", "unit": "cups" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "cornmeal", "quanity": "2", "unit": "tablespoons" } ]

[ " Place white and wheat flour in a large bowl. Add salt, yeast, and water. Mix until a wet sticky dough comes together, about 5 minutes. Scrape down sides of bowl. Cover with foil. Allow dough to rise for 18 hours at room temperature. It should not be too warm.\n", " Punch dough down with a spatula and fold it over a few times.\n", " Lightly grease a heavy-rimmed baking sheet with olive oil. Sprinkle generously with cornmeal.\n", " Lightly spray a work surface with water. Place a long sheet of plastic wrap on the damp surface to hold it in place. Sprinkle plastic wrap with flour. Scrape the dough onto the floured surface. Sprinkle flour on top of the dough. Gently stretch and pull dough into a long, flat rectangular shape, 12 to 15 inches long. Bring plastic sheet to edge of prepared pan and flip the dough into the prepared pan. Reshape the dough, if necessary. Dust with flour. Cover with a light dry towel. Let rise about 2 hours.\n", " Preheat oven to 425 degrees F (220 degrees C).\n", " Bake dough in preheated oven until loaf is nicely browned, 35 to 45 minutes.\n" ]

[ { "name": "beets, peeled and cut into chunks", "quanity": "2", "unit": "pounds" }, { "name": "cloves garlic, peeled", "quanity": "4", "unit": "cloves" }, { "name": "peppercorns", "quanity": "6", "unit": "" }, { "name": "bay leaves", "quanity": "2", "unit": "" }, { "name": "water, boiled and cooled", "quanity": "3", "unit": "cups" }, { "name": "salt", "quanity": "1", "unit": "tablespoon" } ]

[ " Distribute beet chunks between two jars with lids. Add 2 cloves garlic, 3 peppercorns, and 1 bay leaf to each jar.\n", " Combine water and salt in a bowl to make the brine; stir until salt is completely dissolved. Pour enough brine into the jars to completely cover the beets.\n", " Screw on lids and let jars sit at room temperature until foam starts to appear on top, about 1 week. Transfer jars to a cool place (50 degrees F, 10 degrees C) for 2 to 3 days after foam appears. Store in the refrigerator.\n" ]

[ { "name": "water", "quanity": "5", "unit": "cups" }, { "name": "yellow onions, skins removed and reserved", "quanity": "12", "unit": "" }, { "name": "white vinegar", "quanity": "2", "unit": "tablespoons" }, { "name": "eggs", "quanity": "12", "unit": "large" }, { "name": "olive oil", "quanity": "", "unit": "" } ]

[ " Combine water, onion skins, and vinegar in a pot; bring to a boil. Set aside onions for another use. Reduce heat, cover pot, and simmer, stirring occasionally to make sure skins are submerged, for 30 minutes. Remove pot from heat, remove cover, and cool dye to room temperature, at least 30 minutes.\n", " Remove skins from dye and discard skins. Place eggs in the dye and bring to a boil; cook for 15 minutes. Remove pot from heat and leave eggs in the dye until a deep red color is reached, about 30 minutes more.\n", " Transfer eggs to a wire rack to dry, about 15 minutes.\n", " Rub olive oil onto each egg to make them shiny. Store eggs in the refrigerator.\n" ]

[ { "name": "butter, softened", "quanity": "½", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "cream cheese, softened", "quanity": "1", "unit": "(8-ounce) package" }, { "name": "confectioners' sugar", "quanity": "2 ½", "unit": "pounds" }, { "name": "creamy peanut butter (Optional)", "quanity": "1", "unit": "cup" }, { "name": "flaked coconut (Optional)", "quanity": "1", "unit": "cup" }, { "name": "unsweetened cocoa powder (Optional)", "quanity": "1", "unit": "cup" }, { "name": "semisweet chocolate pieces", "quanity": "2", "unit": "cups" }, { "name": "shortening or vegetable oil (Optional)", "quanity": "1", "unit": "tablespoon" } ]

[ " Mix butter, vanilla, and cream cheese together in a large bowl. Use your hands to stir in confectioners' sugar to make a workable dough.\n", " Line a cookie sheet with waxed paper. Divide dough into four equal amounts. Set one piece of dough aside. Mix peanut butter into one, coconut into another, and cocoa powder into the last piece. Roll each type of dough into egg shapes; place on prepared cookie sheet. Refrigerate until hard, at least an hour.\n", " Melt chocolate chips in a heat-proof bowl over a pan of simmering water. Stir occasionally until smooth. If the chocolate seems too thick for coating, stir in a teaspoon of shortening or oil until it thins to your desired consistency. Dip chilled candy eggs in chocolate, and return to the lined cookie sheet to set. Refrigerate for 1/2 hour to harden.\n" ]

[ { "name": "eggs", "quanity": "12", "unit": "large" } ]

[ " Place eggs in a pot; pour enough water over the eggs to cover. Cover the pot and bring to a boil over high heat.\n", " Remove pot from the heat; let sit, covered, for 15 minutes.\n", " Fill a large bowl halfway with cold water; transfer eggs into cold water. Replace the water with cold water as needed to keep cold until eggs are completely cooled. Chill eggs in refrigerator for at least 2 hours before peeling.\n" ]

[ { "name": "eggs", "quanity": "12", "unit": "large" } ]

[ " Fill a large pot halfway with water, making sure the pot is large enough to contain eggs in a single layer. Bring water to a boil over high heat.\n", " Place eggs in boiling water individually using a large spoon, making sure not to break them. Continue to boil for 1 minute. Remove from heat, cover, and let stand for 25 minutes.\n", " Cool eggs under cold water, then peel.\n" ]

[ { "name": "beets", "quanity": "1", "unit": "(15-ounce) can" }, { "name": "onion, thinly sliced", "quanity": "1", "unit": "" }, { "name": "hard-cooked eggs, shelled and left whole", "quanity": "12", "unit": "unknown" }, { "name": "white sugar", "quanity": "¼", "unit": "cup" }, { "name": "vinegar", "quanity": "½", "unit": "cup" } ]

[ " Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.\n", " Pour sugar and vinegar into the saucepan with beet liquid; bring mixture to a boil. Reduce the heat to low, and let mixture simmer for 15 minutes.\n", " Pour beet juice mixture over beets, eggs, and onions. Seal the bowl or pitcher and refrigerate for at least 1 to 3 days; the longer they are allowed to rest the better they will taste.\n" ]

[ { "name": "macaroni", "quanity": "1", "unit": "cup" }, { "name": "cubed Cheddar cheese", "quanity": "¾", "unit": "cup" }, { "name": "celery, chopped", "quanity": "1", "unit": "stalk" }, { "name": "green bell pepper, chopped", "quanity": "1", "unit": "" }, { "name": "frozen green peas, thawed", "quanity": "½", "unit": "cup" }, { "name": "chopped onion", "quanity": "⅓", "unit": "cup" }, { "name": "mayonnaise", "quanity": "¼", "unit": "cup" }, { "name": "sour cream", "quanity": "¼", "unit": "cup" }, { "name": "milk", "quanity": "2", "unit": "tablespoons" }, { "name": "sweet pickle relish", "quanity": "1 ½", "unit": "tablespoons" } ]

[ " Cook pasta in boiling salted water until done, 7 to 10 minutes. Drain, then rinse macaroni under cold water and drain again.\n", " Combine pasta with cheese, celery, bell pepper, peas, onion, mayonnaise, sour cream, milk, and pickle relish in a large bowl. Chill in the refrigerator for at least 24 hours before serving.\n" ]

[ { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "baking powder", "quanity": "4", "unit": "teaspoons" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground nutmeg, or to taste", "quanity": "¼", "unit": "teaspoon" }, { "name": "cold butter, cubed", "quanity": "½", "unit": "cup" }, { "name": "milk", "quanity": "⅓", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "large" } ]

[ " Preheat the oven to 450 degrees F (230 degrees C). Grease an 8-inch baking pan.\n", " Sift flour, sugar, baking powder, salt, and nutmeg together in a large bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Beat together milk and egg in a small bowl; stir into flour mixture until batter is just blended. Spread batter in the prepared baking pan.\n", " Bake in the preheated oven until golden, about 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.\n" ]

[ { "name": "egg", "quanity": "1", "unit": "" }, { "name": "vegetable oil", "quanity": "1", "unit": "cup" }, { "name": "cider vinegar", "quanity": "2", "unit": "cups" }, { "name": "salt", "quanity": "3", "unit": "tablespoons" }, { "name": "poultry seasoning", "quanity": "1", "unit": "tablespoon" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" } ]

[ " Crack egg into a medium bowl and whisk until beaten; slowly whisk in oil until fully blended, then whisk in vinegar, salt, poultry seasoning, and ground black pepper.\n", " Set some of the sauce aside to use for basting while grilling. Use remaining marinade to coat chicken in shallow baking dish; cover and marinate in refrigerator for at least 4 hours to overnight.\n" ]

[ { "name": "cider vinegar", "quanity": "2", "unit": "cups" }, { "name": "vegetable oil", "quanity": "1", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "salt", "quanity": "3", "unit": "tablespoons" }, { "name": "poultry seasoning", "quanity": "1", "unit": "tablespoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "broiler-fryer chicken, cut in half", "quanity": "1", "unit": "(3 to 3½ pound)" } ]

[ " Purée cider vinegar, oil, egg, salt, poultry seasoning, and pepper in a blender until smooth.\n", " Pour marinade into a resealable plastic bag. Add chicken halves, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours or overnight.\n", " Preheat an outdoor grill for medium-high heat and lightly oil the grate.\n", " Remove chicken halves from the bag and transfer to a paper towel-lined baking sheet. Pat chicken dry with more paper towels. Reserve marinade.\n", " Place chicken, skin-side down, onto the preheated grill over direct heat. Grill for 2 minutes, then turn each piece, brush with marinade, and move to indirect heat. Continue to cook, turning often and brushing with marinade, until nicely browned and meat is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest for 5 to 10 minutes before slicing.\n" ]

[ { "name": "uncooked rigatoni pasta", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "butter", "quanity": "¼", "unit": "cup" }, { "name": "garlic, crushed", "quanity": "1", "unit": "clove" }, { "name": "cubed sharp Cheddar cheese", "quanity": "½", "unit": "cup" }, { "name": "cubed Gouda cheese", "quanity": "½", "unit": "cup" }, { "name": "grated Parmesan cheese", "quanity": "¼", "unit": "cup" }, { "name": "blue cheese dressing", "quanity": "¼", "unit": "cup" }, { "name": "milk", "quanity": "½", "unit": "cup" }, { "name": "paprika to taste", "quanity": "", "unit": "" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" } ]

[ " Bring a large pot of lightly salted water to a boil, and cook the rigatoni pasta 8 to 10 minutes, until al dente. Drain, and return pasta to the pot.\n", " In the pot with the pasta, mix the butter, garlic, Cheddar cheese, Gouda cheese, and Parmesan cheese. Cook and stir over low heat. Be careful not to have too much heat, as the cheese will get stringy. Gradually mix in the blue cheese dressing and milk. Continue to cook and stir until the pasta is well coated. Season with paprika, salt, and pepper.\n" ]

[ { "name": "uncooked elbow macaroni", "quanity": "1 ½", "unit": "cups" }, { "name": "butter", "quanity": "¼", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "2", "unit": "tablespoons" }, { "name": "mustard powder", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "milk", "quanity": "2", "unit": "cups" }, { "name": "American cheese, cubed", "quanity": "8", "unit": "ounces" }, { "name": "processed cheese food (eg. Velveeta), cubed", "quanity": "8", "unit": "ounces" }, { "name": "seasoned dry bread crumbs", "quanity": "¼", "unit": "cup" } ]

[ " Preheat oven to 400 degrees F (205 degrees C). Butter a 1 1/2 quart casserole dish. Bring a saucepan of lightly salted water to a boil. Add macaroni, and cook until not quite done, about 6 minutes. Drain.\n", " In a separate saucepan, melt the butter over medium heat. Blend in the flour, mustard powder, and pepper until smooth. Slowly stir in the milk, beating out any lumps. Add the American and processed cheeses, and stir constantly until the sauce is thick and smooth.\n", " Drain noodles, and stir them into the cheese sauce. Transfer the mixture to the prepared casserole dish. Sprinkle bread crumbs over the top.\n", " Cover the dish, and bake for 20 to 25 minutes, or until sauce is thick and bubbly.\n" ]

[ { "name": "bacon", "quanity": "6", "unit": "slices" }, { "name": "frozen bite-size potato nuggets (such as Tater Tots®)", "quanity": "1", "unit": "(32 ounce) package" }, { "name": "garlic salt", "quanity": "½", "unit": "teaspoon" }, { "name": "shredded Cheddar cheese, divided", "quanity": "2", "unit": "cups" }, { "name": "sour cream", "quanity": "¼", "unit": "cup" }, { "name": "chopped green onions", "quanity": "2", "unit": "tablespoons" } ]

[ " Preheat the oven to 450 degrees F (230 degrees C).\n", " Cook bacon in a large cast iron skillet over medium-high heat until crispy on both sides, about 10 minutes. Place on a paper towel-lined plate and set aside, keeping bacon grease in the skillet.\n", " Reduce the heat to medium and add potato nuggets to the skillet. Season with garlic salt and toss until evenly coated. Cook until outsides are crisp, about 10 minutes, turning carefully with a spatula once or twice. Remove the skillet from heat.\n", " Carefully remove half of the potato nuggets from the skillet and spread out remaining nuggets in a single layer. Top with 1/2 of the Cheddar cheese. Place remaining nuggets on top of cheese and top with remaining cheese.\n", " Transfer the skillet to the preheated oven and bake until nuggets are warmed through and cheese is melted and starts to turn golden brown, about 10 minutes.\n", " While the nuggets are baking, crumble cooked bacon. Remove the skillet from the oven and top with crumbled bacon, sour cream, and green onions.\n" ]

[ { "name": "bread flour, divided, or more as needed", "quanity": "1 ½", "unit": "cups" }, { "name": "active dry yeast", "quanity": "1", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "1", "unit": "teaspoon" }, { "name": "warm water", "quanity": "½", "unit": "cup" }, { "name": "olive oil, plus extra to coat bowl", "quanity": "1", "unit": "tablespoon" }, { "name": "kosher salt", "quanity": "¾", "unit": "teaspoon" } ]

[ " Place 1/2 cup flour, yeast, and sugar in a mixing bowl. Pour in warm water. Whisk together thoroughly, 2 to 3 minutes. Cover bowl and let sit until mixture gets bubbly, 30 to 60 minutes.\n", " Drizzle in olive oil; add salt and remaining 1 cup flour. Mix together until mixture forms a sticky (not wet) dough ball that pulls away from the sides of the bowl. If mixture seems too wet, add a bit more flour.\n", " Lightly flour a work surface. Knead dough until it is soft, supple, and slightly elastic, about 2 minutes. Pour a few drops of olive oil in a bowl. Transfer dough ball to the bowl and turn to coat surface with oil.\n", " Cover bowl and place in a warm spot. Let dough rise until it has doubled in size, 60 to 90 minutes.\n", " Transfer dough to a work surface and knead to remove air bubbles, about 1 minute. Transfer to a resealable plastic bag; refrigerate, 8 hours or overnight.\n", " Lightly flour a work surface; dough may be sticky so make sure you use enough flour to keep dough from sticking to the surface or your hands (but less flour is best). Break off a piece of dough slightly smaller than a golf ball. Roll into a smooth ball. Flatten and roll out into a circle about 1/8-inch thick.\n", " Invert a smooth mixing bowl on the work surface; lightly flour the bottom. Lightly stretch the dough and place the dough circle on the floured surface of the inverted bowl. Gently stretch dough evenly down the sides of the bowl, working your way around the edges, until it is very thin and translucent, or as thin as you can get it without tearing it.\n", " Heat a cast iron skillet over high heat. Flour your hands and carefully remove the dough circle from the bottom of the bowl. Transfer to hot skillet. Cook until blisters form and begin to brown, about 45 to 60 seconds per side.\n", " Transfer to a dish and cover to allow bread to steam and stay moist and supple.\n" ]

[ { "name": "white sugar", "quanity": "2", "unit": "cups" }, { "name": "all-purpose flour", "quanity": "1 ½", "unit": "cups" }, { "name": "butter, melted", "quanity": "1", "unit": "cup" }, { "name": "eggs", "quanity": "4", "unit": "" }, { "name": "cocoa powder", "quanity": "½", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "baking powder", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "walnut halves", "quanity": "½", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.\n", " Mix sugar, flour, melted butter, eggs, cocoa powder, vanilla, baking powder, and salt in a large bowl until combined. Spread the batter into the prepared pan. Decorate with walnut halves.\n", " Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 20 to 30 minutes; cool before slicing into squares.\n" ]

[ { "name": "chicken broth", "quanity": "6", "unit": "cups" }, { "name": "salt and freshly ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "large eggs", "quanity": "3", "unit": "" }, { "name": "grated Parmigiano-Reggiano cheese ", "quanity": "½", "unit": "ounce" }, { "name": "grated pecorino Romano cheese", "quanity": "½", "unit": "ounce" }, { "name": "chopped fresh parsley", "quanity": "2", "unit": "tablespoons" }, { "name": "semolina flour", "quanity": "2", "unit": "tablespoons" }, { "name": "cayenne pepper", "quanity": "1", "unit": "pinch" }, { "name": "freshly grated nutmeg", "quanity": "1", "unit": "pinch" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "red pepper flakes", "quanity": "1", "unit": "pinch" } ]

[ " Bring broth to a simmer in a pot over high heat. Taste broth and adjust salt and pepper as needed.\n", " Whisk eggs, grated Parmigiano Reggiano and Pecorino Romano cheeses, parsley, semolina flour, salt, pepper, cayenne, and nutmeg together in a bowl until well blended.\n", " While stirring the simmering broth, slowly pour egg mixture into the broth. Bring mixture back up to a simmer. The liquid will be slightly cloudy initially and clear as broth heats.\n", " Serve in bowls; garnish with a drizzle of olive oil and a pinch of red pepper flakes.\n" ]

[ { "name": "skirt steak or flap steak", "quanity": "1", "unit": "(1 1/2-pound)" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "freshly ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "ground dried chipotle pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "bacon fat", "quanity": "2", "unit": "tablespoons" }, { "name": "yellow onion, diced", "quanity": "1", "unit": "" }, { "name": "salt, divided", "quanity": "1", "unit": "teaspoon" }, { "name": "dried oregano", "quanity": "½", "unit": "teaspoon" }, { "name": "pinto beans, rinsed and drained", "quanity": "2", "unit": "(15 ounce) cans" }, { "name": "water or chicken broth, plus more as needed", "quanity": "1 ½", "unit": "cups" }, { "name": "corn tortilla chips", "quanity": "1", "unit": "(14 ounce) bag" }, { "name": "shredded Cheddar cheese", "quanity": "12", "unit": "ounces" }, { "name": "shredded Monterey Jack cheese", "quanity": "12", "unit": "ounces" }, { "name": "ripe tomato, chopped, or more to taste", "quanity": "2", "unit": "" }, { "name": "avocado - peeled, pitted and diced", "quanity": "1", "unit": "" }, { "name": "chopped white onion, or to taste", "quanity": "½", "unit": "cup" }, { "name": "jalapeno pepper, seeded and minced", "quanity": "1", "unit": "" }, { "name": "sour cream, for topping", "quanity": "½", "unit": "cup" }, { "name": "chopped fresh cilantro", "quanity": "½", "unit": "cup" } ]

[ " Prepare the steak: Season both sides of steak with salt and peppers. Heat oil in a skillet over medium-high heat. Cook steak, turning occasionally, to medium doneness, about 6 minutes per side. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (60 degrees C). Transfer meat to a bowl to let it rest.\n", " Pour a splash of water into the skillet; stir to scrape up browned bits and deglaze the pan. Pour this liquid over meat. Allow meat to cool completely.\n", " When meat is completely cool, slice thickly (about 1/2 inch) with the grain, then cut into thinner strips. Dice by cutting into pieces against the grain. Transfer chopped steak back to the bowl; toss with the pan drippings.\n", " Make the beans: Melt bacon fat over medium heat in a pot. Add onion and a pinch of salt; cook and stir until softened, 5 to 6 minutes. Stir in oregano. Add pinto beans and water. Bring back to a simmer and cook until onions are soft, about 5 more minutes. Reduce heat to low.\n", " Mash beans with a potato masher to your desired consistency. Add additional liquid if necessary to achieve your preferred texture. Add the remaining salt to taste. Remove from heat.\n", " Preheat the oven to 450 degrees F (230 degrees C).\n", " Assemble nachos: Place tortilla chips about 2 or 3 deep in a heat-proof pan. (You may need more than one pan.) Top chips with spoonfuls of beans and a generous handful of steak pieces. Sprinkle with grated cheese.\n", " Bake in the preheated oven until cheese is melted and edges start to brown, about 10 minutes.\n", " Scatter tomato, avocado, onion, and jalapeño over the top. Drizzle nachos with sour cream and garnish with chopped cilantro.\n" ]