Datasets:

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AWeirdDev

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all-recipes-sm

like 1

[ { "name": "butter, or as needed", "quanity": "1", "unit": "teaspoon" }, { "name": "freshly grated Parmesan cheese", "quanity": "¾", "unit": "cup" }, { "name": "butter, softened", "quanity": "⅓", "unit": "cup" }, { "name": "mayonnaise", "quanity": "¼", "unit": "cup" }, { "name": "chopped green onion", "quanity": "¼", "unit": "cup" }, { "name": "lemon juice", "quanity": "3", "unit": "tablespoons" }, { "name": "dried dill weed (Optional)", "quanity": "2", "unit": "teaspoons" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "hot pepper sauce (such as Tabasco®)", "quanity": "2", "unit": "dashes" }, { "name": "cod fillets", "quanity": "2", "unit": "pounds" } ]

[ " Gather the ingredients. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; lightly coat with 1 teaspoon butter.\n", " Mix together Parmesan, 1/3 cup butter, mayonnaise, green onion, lemon juice, dill, salt, black pepper, and hot sauce in a medium bowl until well combined. Set aside.\n", " Lay cod fillets in a single layer on the prepared baking sheet.\n", " Cook under the preheated broiler until fish flakes easily with a fork, 7 to 8 minutes.\n", " Gently spread Parmesan mixture over fish; return to the oven and broil until topping is bubbly and lightly browned, about 2 more minutes.\n" ]

[ { "name": "all-purpose flour", "quanity": "3 ¼", "unit": "cups" }, { "name": "baking powder", "quanity": "4", "unit": "teaspoons" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "1 ⅓", "unit": "cups" }, { "name": "milk", "quanity": "1 ¼", "unit": "cups" }, { "name": "sour cream", "quanity": "1", "unit": "cup" }, { "name": "melted butter", "quanity": "½", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "lemon zest", "quanity": "1", "unit": "tablespoon" }, { "name": "frozen blueberries", "quanity": "1 ½", "unit": "cups" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.\n", " Sift flour, baking powder, baking soda, and salt together in a bowl.\n", " Combine sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended. Fold in the flour mixture until batter is just moistened. Fold in blueberries; avoid overmixing because batter will turn purple.\n", " Fill muffin cups 3/4 full of batter.\n", " Bake in the preheated oven until golden brown and tops spring back when lightly pressed, about 30 to 35 minutes. Let cool for 10 minutes.\n" ]

[ { "name": "rosemary, leaves stripped and chopped", "quanity": "2", "unit": "sprigs" }, { "name": "chopped fresh thyme", "quanity": "1", "unit": "tablespoon" }, { "name": "olive oil", "quanity": "1", "unit": "cup" }, { "name": "whole pheasant, cleaned", "quanity": "1", "unit": "" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Gather the ingredients. Preheat the oven to 250 degrees F (120 degrees C).\n", " Stir rosemary and thyme into olive oil in a liquid measure; set aside. Rub pheasant inside and out with salt and pepper.\n", " Place into a close-fitting roasting pan. Pour herb oil over pheasant.\n", " Bake in the preheated oven for 1 hour, then cover with aluminum foil and continue baking until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 180 degrees F (82 degrees C), about 1 hour more. Baste pheasant with pan juices every 30 minutes during baking. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.\n" ]

[ { "name": "olive oil", "quanity": "¼", "unit": "cup" }, { "name": "lemon juice", "quanity": "2", "unit": "tablespoons" }, { "name": "fresh asparagus spears", "quanity": "12", "unit": "" }, { "name": "fresh spinach leaves", "quanity": "6", "unit": "cups" }, { "name": "grated Parmesan cheese", "quanity": "2", "unit": "tablespoons" }, { "name": "seasoned slivered almonds", "quanity": "1", "unit": "tablespoon" } ]

[ " Preheat an outdoor grill for low heat and lightly oil the grate.\n", " Combine oil and lemon juice in a baking dish. Add asparagus and roll until coated.\n", " Grill asparagus on the preheated grill, turning at least once and brushing with remaining oil-lemon juice mixture, until crisp-tender, about 5 minutes. Remove from the grill and place back into the baking dish. Cut into bite-sized pieces.\n", " Combine spinach, Parmesan, and almonds in a large bowl. Add asparagus along with any oil-lemon juice mixture from the dish. Toss to blend and serve immediately.\n" ]

[ { "name": "cornbread mix", "quanity": "2", "unit": "(8.5 ounce) packages" }, { "name": "brown sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "milk", "quanity": "1 ½", "unit": "cups" }, { "name": "grated Cheddar cheese", "quanity": "1", "unit": "cup" }, { "name": "hot dogs, cut in half", "quanity": "9", "unit": "" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C). Lightly grease muffin tins.\n", " Stir cornbread mix and brown sugar together in a large bowl. Whisk eggs and milk in a small bowl until smooth. Fold eggs and cheese into cornbread mixture until moistened. Spoon mixture into muffin tins about 2/3 full. Add 1 hot dog half to each muffin.\n", " Bake in the preheated oven until golden brown, about 14 to 18 minutes.\n" ]

[ { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "beef brisket", "quanity": "1", "unit": "(4 pound)" }, { "name": "ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "onions, thickly sliced", "quanity": "2", "unit": "" }, { "name": "garlic, peeled and cut in half", "quanity": "2", "unit": "cloves" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" } ]

[ " Heat oil in a large deep skillet or pot over medium-high heat. Season brisket generously with black pepper. Place in the pan and cook until surface is a rich brown color, not burnt, but dark. Lift the roast and scatter onions in the pan. Place the uncooked side of the roast down onto onions. Repeat the browning process.\n", " Add garlic to the pan, and fill with enough water to almost cover the roast. Bring to a simmer. Reduce heat to low and cover with a lid or tight-fitting aluminum foil. Simmer for 4 hours, turning the roast over once halfway through. The roast should be fork tender.\n", " Remove the brisket to a serving platter. Bring broth in the pan to a simmer, scraping the bottom to loosen any browned bits. Cook until reduced to a thin gravy. Taste and season with salt and pepper if needed.\n" ]

[ { "name": "red potatoes", "quanity": "2", "unit": "pounds" }, { "name": "extra-virgin olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "extra-virgin olive oil", "quanity": "½", "unit": "cup" }, { "name": "apple cider vinegar", "quanity": "1", "unit": "tablespoon" }, { "name": "kosher salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "garlic, chopped", "quanity": "1", "unit": "clove" }, { "name": "white sugar", "quanity": "½", "unit": "teaspoon" }, { "name": "cooked bacon, chopped", "quanity": "6", "unit": "slices" }, { "name": "green onions, chopped", "quanity": "4", "unit": "" }, { "name": "minced fresh parsley", "quanity": "2", "unit": "tablespoons" } ]

[ " Preheat the grill for medium heat and lightly oil the grate.\n", " Place potatoes in a bowl; add 2 tablespoons olive oil and toss to coat.\n", " Cook on preheated grill until tender, about 30 minutes. Cool potatoes, 10 to 15 minutes; cut into quarters.\n", " Whisk 1/2 cup olive oil, vinegar, salt, black pepper, garlic, and sugar together in a bowl until dressing is smooth. Toss potatoes, bacon, green onions, and parsley with dressing in a bowl until evenly coated.\n" ]

[ { "name": "walnut pieces", "quanity": "1 ½", "unit": "cups" }, { "name": "strawberries, quartered", "quanity": "1", "unit": "pint" }, { "name": "iceberg salad", "quanity": "1", "unit": "(10 ounce) bag" }, { "name": "baby spinach", "quanity": "1", "unit": "(5 ounce) bag" }, { "name": "crumbled feta cheese", "quanity": "1", "unit": "(4 ounce) container" }, { "name": "red onion, thinly sliced into rings", "quanity": "1", "unit": "small" }, { "name": "freshly ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.\n", " Toast in preheated oven until walnuts start to turn golden brown and become fragrant, 5 to 7 minutes. Let cool, about 5 minutes.\n", " Toss toasted walnuts, strawberries, iceberg lettuce, baby spinach, feta cheese, red onion, and black pepper together in a large bowl.\n" ]

[ { "name": "basmati rice", "quanity": "1", "unit": "cup" }, { "name": "kosher salt, divided", "quanity": "3 ½", "unit": "tablespoons" }, { "name": "saffron threads", "quanity": "¼", "unit": "teaspoon" }, { "name": "boiling water", "quanity": "2", "unit": "tablespoons" }, { "name": "roasted noodles", "quanity": "½", "unit": "(8 ounce) package" }, { "name": "grapeseed oil", "quanity": "¼", "unit": "cup" }, { "name": "kosher salt, to taste", "quanity": "unknown", "unit": "unknown" }, { "name": "gold potatoes, sliced into quarter rounds", "quanity": "2", "unit": "medium" }, { "name": "boiling water", "quanity": "¼", "unit": "cup" }, { "name": "unsalted butter, melted", "quanity": "2", "unit": "tablespoons" }, { "name": "unsalted butter", "quanity": "3", "unit": "tablespoons" }, { "name": "Medjool dates, pitted and quartered", "quanity": "6", "unit": "" }, { "name": "golden raisins, rinsed and drained", "quanity": "½", "unit": "cup" }, { "name": "ground cinnamon", "quanity": "¼", "unit": "teaspoon" } ]

[ " Place rice in a medium bowl and cover with tepid water. Gently swish it around with your finger to activate the starches, then tip the bowl to drain water. Repeat this process until water runs clear, about 7 rinses. Cover rice with cold water, add 1/2 tablespoon salt, stir gently, and soak for 1 hour. Drain rice without rinsing.\n", " Crush saffron threads to a powder in a small mortar and pestle. Transfer to a small bowl with 2 tablespoons boiling water. Stir, cover, and set saffron water aside.\n", " Fill a 5-quart nonstick pot with 9 cups water and bring to a boil over medium-high heat. Add 3 tablespoons salt and stir until dissolved. Break roasted noodles into thirds and add to boiling water with rice. Stir once gently, and watch carefully as it cooks so water does not boil over. Taste water for salt and adjust accordingly. Cook until first rice grain pops up to the surface. Set a timer for 4 minutes and cook, scooping off any foam from the surface until the timer goes off. Test rice and continue to cook until tender on the outside but still firm to the bite on the inside, 6 to 8 minutes more.\n", " Drain rice and noodles in a colander and rinse quickly with lukewarm water and a spray faucet to rinse off extra starch. Taste and gently rinse again if too salty. Set aside to drain completely. Wash and dry the pot.\n", " Place the clean pot over medium heat. Add oil, 1 tablespoon saffron water, and a pinch of salt; swirl the pot until the bottom and lower sides are coated with the oil mixture. Tightly overlap potato slices in a single layer covering the bottom of the pot to create the tahdig layer.\n", " Gently scatter rice-noodle mixture over the tahdig in a pyramid shape, making sure potatoes are completely covered and moving noodles away from the sides of the pot. Gently poke the handle of a wooden spoon into rice and noodles a few times, being careful not to hit tahdig; this will allow steam to escape while cooking. Cover and cook until you see steam escaping from the sides of the lid and tahdig starts to set, about 10 minutes.\n", " Meanwhile, combine 1/4 cup boiling water with 2 tablespoons melted butter and remaining saffron water. Lay a kitchen towel out on a heatproof surface.\n", " Test tahdig by quickly tapping the side of the pot with a wooden spoon. When the pot sizzles, remove it from the heat. Remove the lid and place it on the kitchen towel, being careful that none of the condensation drips into the pot. Wrap the towel around the lid and secure the ends at the top by the handle so they will not hang near the heat source. Drizzle butter mixture over rice and cover with the towel-wrapped lid.\n", " Place a heat diffuser on a burner over low or medium-low heat and return the pot to the stove. Cook until crispy, rotating the pot a few times, about 35 minutes. Remove from the heat and place on a damp kitchen towel; let sit, uncovered, for 5 minutes so tahdig will release easily.\n", " Meanwhile, melt 3 tablespoons butter in a small pan over medium heat. Add dates, raisins, and cinnamon; sprinkle with a little salt. Cook and stir until dates are glistening and soft, 3 to 5 minutes.\n", " Gently scatter rice on a platter and remove potato tahdig pieces and serve on the side. Sprinkle raisin-date sauce over top.\n" ]

[ { "name": "English cucumbers - peeled, seeded, and cut into 2-inch chunks", "quanity": "2", "unit": "unknown" }, { "name": "minced white onion", "quanity": "2", "unit": "tablespoons" }, { "name": "cream cheese, softened", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "dried dill", "quanity": "½", "unit": "teaspoon" }, { "name": "hot pepper sauce (such as Tabasco), or to taste", "quanity": "1", "unit": "dash" }, { "name": "green food coloring, or as needed (Optional)", "quanity": "1", "unit": "drop" }, { "name": "cayenne pepper, or to taste", "quanity": "", "unit": "" } ]

[ " Process cucumber chunks in a food processor until finely chopped. Put chopped cucumber and white onion in a piece of cheesecloth and twist to squeeze into a bowl as much liquid as possible from the vegetables, reserving the liquid.\n", " Assure the food processor bowl is dry before returning cucumber and onion mixture to the food processor. Add cream cheese, dill, hot pepper sauce, green food coloring, and cayenne pepper. Process the mixture until smooth, scraping down the sides of the food processor bowl a few times to make sure everything is integrated. If too thick, add reserved liquid a teaspoon at a time.\n", " Serve immediately or refrigerate to let the flavors meld.\n" ]

[ { "name": "spaghetti other strand pasta", "quanity": "4", "unit": "ounces" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "garlic powder", "quanity": "2", "unit": "teaspoons" }, { "name": "ground black pepper", "quanity": "2", "unit": "teaspoons" }, { "name": "minced onion", "quanity": "1", "unit": "tablespoon" }, { "name": "dried rosemary (Optional)", "quanity": "1", "unit": "tablespoon" }, { "name": "grated parmesan cheese, to taste (Optional)", "quanity": "unknown", "unit": "unknown" } ]

[ " Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.\n", " Meanwhile, melt butter in a large skillet over medium heat; cook eggs sunny-side up, or until whites are just about set and yolks still quite runny and not broken. Sprinkle garlic powder, ground black pepper, onion, and rosemary on eggs while cooking.\n", " Place hot pasta in a deep plate or pasta bowl; top with fried eggs and stir together to allow eggs to continue cooking and broken yolks to create a sauce. Serve immediately, with grated Parmesan if you like.\n" ]

[ { "name": "pineapple juice", "quanity": "1", "unit": "(46 fluid ounce) can" }, { "name": "frozen orange juice concentrate, thawed", "quanity": "1", "unit": "(6 ounce) can" }, { "name": "lemon-lime flavored carbonated beverage", "quanity": "2", "unit": "liters" } ]

[ " Pour pineapple juice and orange juice concentrate into an empty gallon milk jug or pitcher; shake to mix. Pour in lemon-lime soda. You may need to let the fizz settle and then return to pouring. Leave some room at the top of the gallon pitcher to allow for expansion as it freezes. Freeze for 8 to 10 hours.\n", " Let the punch start to thaw 2 to 3 hours before serving. Serve slushy.\n" ]

[ { "name": "balsamic vinegar", "quanity": "½", "unit": "cup" }, { "name": "Italian bread", "quanity": "12", "unit": "slices" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "strawberries, washed and diced", "quanity": "1", "unit": "pound" }, { "name": "fresh thyme leaves, plus more for serving", "quanity": "2", "unit": "teaspoons" }, { "name": "goat cheese, room temperature", "quanity": "1", "unit": "cup" }, { "name": "salt and freshly ground pepper to taste", "quanity": "", "unit": "" } ]

[ " Heat vinegar in a small skillet over medium-low heat. Simmer until reduced by about half, 8 to 10 minutes. Remove from heat and allow to cool to room temperature.\n", " Prepare a grill for high heat. Place bread slices on a foil-lined baking sheet and drizzle with olive oil.\n", " Combine strawberries and thyme in a small bowl and set aside.\n", " Grill bread on the preheated grill until browned, about 3 minutes per side.\n", " Spread goat cheese on toasted bread. Add black pepper, salt, and reduced vinegar to the strawberry mixture. Spoon over the goat cheese topped bruschetta. Garnish with additional thyme.\n" ]

[ { "name": "soft-shell crabs", "quanity": "4", "unit": "" }, { "name": "oil for frying, or as needed", "quanity": "1", "unit": "quart" }, { "name": "milk", "quanity": "½", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" } ]

[ " Lift one pointed side of the top shell of one crab; pull out and discard the gills. Lower the shell and repeat on the other side. Remove the tail flap on the bottom side by twisting and pulling. Use a pair of scissors to cut behind the eyes and remove the face. Repeat to clean remaining crabs. Rinse cleaned crabs thoroughly with cold water, then dry on paper towels.\n", " Heat oil in a deep fryer to 365 degrees F (180 degrees C).\n", " Whisk milk and egg together in a shallow bowl. Combine flour, salt, and pepper in another shallow bowl. Lightly salt each crab. Dredge in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back into the bowl. Press into flour to coat both sides.\n", " Working in batches if necessary, carefully lower crabs into the hot oil and fry until golden brown on one side, 1 to 2 minutes. Carefully turn and cook until golden brown on the other side, 1 to 2 minutes more. Drain on paper towels.\n" ]

[ { "name": "walleye fillets", "quanity": "4", "unit": "(4-ounce)" }, { "name": "(12-inch) squares of aluminum foil", "quanity": "2", "unit": "unknown" }, { "name": "butter, melted", "quanity": "5", "unit": "tablespoons" }, { "name": "seasoned salt, or to taste", "quanity": "1", "unit": "pinch" }, { "name": "garlic and herb seasoning blend (such as Mrs. Dash), or to taste", "quanity": "1", "unit": "pinch" } ]

[ " Preheat an outdoor grill for medium-high heat.\n", " Place walleye fillets, skin-side down, in the center of one aluminum foil square. Brush melted butter over fillets, then sprinkle with seasoned salt and seasoning blend. Place the second aluminum foil square over top, then fold all edges together to seal, forming a secure packet.\n", " Cook on the preheated grill until fish flakes easily with a fork, about 7 minutes per side.\n" ]

[ { "name": "celery flakes", "quanity": "1", "unit": "tablespoon" }, { "name": "kosher salt", "quanity": "1", "unit": "tablespoon" }, { "name": "paprika", "quanity": "1", "unit": "tablespoon" }, { "name": "garlic powder", "quanity": "1", "unit": "tablespoon" }, { "name": "onion powder", "quanity": "1", "unit": "tablespoon" }, { "name": "ground thyme", "quanity": "1", "unit": "tablespoon" }, { "name": "dried sage", "quanity": "2", "unit": "teaspoons" }, { "name": "ground black pepper", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "dried rosemary", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "cayenne pepper", "quanity": "½", "unit": "teaspoon" } ]

[ " Stir celery flakes, salt, paprika, garlic powder, onion powder, thyme, sage, black pepper, rosemary, and cayenne pepper together in a bowl.\n", " Transfer spice mixture to a spice grinder or food processor; blend until smooth.\n" ]

[ { "name": "sugar snap peas", "quanity": "½", "unit": "pound" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "chopped shallots", "quanity": "1", "unit": "tablespoon" }, { "name": "chopped fresh thyme", "quanity": "1", "unit": "teaspoon" }, { "name": "kosher salt to taste", "quanity": "", "unit": "" } ]

[ " Preheat the oven to 450 degrees F (230 degrees C).\n", " Spread sugar snap peas in a single layer on a baking sheet and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.\n", " Bake in the preheated oven until tender yet firm, 6 to 8 minutes.\n" ]

[ { "name": "pork chops", "quanity": "6", "unit": "" }, { "name": "seasoned salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "freshly ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "fresh sliced mushrooms", "quanity": "½", "unit": "cup" }, { "name": "condensed golden mushroom soup", "quanity": "2", "unit": "(10.75 ounce) cans " } ]

[ " Preheat oven to 375 degrees F (190 degrees C).\n", " Rinse pork chops, pat dry, and season with seasoned salt and pepper. Place them in a 9x13 inch baking dish. In a separate small bowl, combine the onion, mushrooms and soup. Mix together well and spoon over the chops.\n", " Cover, and bake at 375 degrees F (190 degrees C) for 45 minutes. Uncover, and bake for 15 more minutes. (Note: Time could be less or more depending on the thickness of the chops.) Pork chops are done when their internal temperature has reached 145 degrees F (63 degrees C).\n" ]

[ { "name": "lobster tails", "quanity": "8", "unit": "small" }, { "name": "salted butter, melted", "quanity": "1/2", "unit": "cup" }, { "name": "garlic powder", "quanity": "1/2", "unit": "tablespoon" }, { "name": "dried parsley", "quanity": "1", "unit": "teaspoon" }, { "name": "seafood seasoning (such as Old Bay), or to taste", "quanity": "1", "unit": "pinch" }, { "name": "lemon, juiced", "quanity": "1/2", "unit": "unknown" } ]

[ " Gather ingredients, and preheat the oven to 400 degrees F (200 degrees C).\n", " Cut lobster tails straight down the middle using kitchen shears.\n", " Butterfly the lobster meat by pulling it through the opening and laying the meat on top of the shell; place in an oven-safe baking dish.\n", " Combine melted butter, garlic powder, and parsley in a bowl. Mix together with a spoon.\n", " Season lobster tails with seafood seasoning and pour melted butter mixture on top until each tail is completely covered. Squeeze lemon juice over top.\n", " Bake in the preheated oven until shells are bright red and meat is opaque, 12 to 15 minutes. An instant-read thermometer inserted into the centers should read 140 to 145 degrees F (60 to 63 degrees C).\n" ]

[ { "name": "finely ground graham cracker crumbs", "quanity": "1 ½", "unit": "cups" }, { "name": "white sugar", "quanity": "⅓", "unit": "cup" }, { "name": "unsalted butter, melted", "quanity": "6", "unit": "tablespoons" }, { "name": "ground cinnamon (Optional)", "quanity": "½", "unit": "teaspoon" } ]

[ " Gather the ingredients.\n", " Combine graham cracker crumbs, sugar, melted butter, and cinnamon in a mixing bowl; mix until well blended.\n", " Press mixture into the bottom and up the sides of a 9-inch pie plate.\n", " Follow directions for a baked or no-bake crust.\n", " When ready, add your favorite filling. Enjoy!\n" ]

[ { "name": "celery stalks, cut in thirds", "quanity": "3", "unit": "stalks" }, { "name": "turkey legs", "quanity": "3", "unit": "" }, { "name": "butter", "quanity": "6", "unit": "tablespoons" }, { "name": "salt to taste", "quanity": "", "unit": "" }, { "name": "water, or as needed", "quanity": "½", "unit": "cup" } ]

[ " Gather all ingredients.\n", " Preheat the oven to 350 degrees F (175 degrees C). Rinse turkey legs and pat dry.\n", " Stand turkey legs upright (as if the turkey were standing). Press a knife downward into the deep tissue, creating 2 or 3 long pockets. Press a piece of celery into each opening. Pull back the skin on the legs, rub with butter, and season with a little salt. Put the skin back into place, rub with more butter, and season lightly with salt. Lay the turkey legs in a roasting pan.\n", " Roast uncovered until the legs are golden brown and the internal temperature is 180 degrees F (82 degrees C) when taken with a meat thermometer, about 1 ½ to 2 hours. Add more water if needed while roasting, and baste occasionally with the juices or melted butter.\n" ]

[ { "name": "thinly sliced deli roast beef", "quanity": "½", "unit": "pound" }, { "name": "condensed beef consomme, undiluted", "quanity": "1", "unit": "(10.5 ounce) can" }, { "name": "jalapeno pepper, diced, or more to taste", "quanity": "1", "unit": "" }, { "name": "Worcestershire sauce", "quanity": "1", "unit": "dash" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "all-purpose flour, or as needed", "quanity": "¼", "unit": "cup" }, { "name": "Hawaiian bread rolls, split", "quanity": "12", "unit": "" }, { "name": "provolone cheese", "quanity": "6", "unit": "slices" }, { "name": "pepper Jack cheese", "quanity": "6", "unit": "slices" }, { "name": "spicy horseradish, or to taste", "quanity": "2", "unit": "tablespoons" } ]

[ " Preheat the oven to 300 degrees F (150 degrees C).\n", " Roughly chop roast beef until crumbly.\n", " Combine consomme, jalapeno, Worcestershire sauce, salt, and pepper in a saucepan over medium heat; bring to a simmer. Add roast beef, lower heat to medium-low, and simmer until heated through, 1 to 2 minutes. Add flour and stir constantly until thickened into a gravy, 3 to 5 minutes. Remove from the heat.\n", " Slice rolls in half without separating rolls from each other. Put bottom halves on a baking sheet and layer with provolone cheese slices. Spoon meat mixture on the provolone and cover with Cheddar cheese slices. Add a thin smear of horseradish and place top rolls on top.\n", " Bake in the preheated oven until cheese is melted, about 5 minutes. Cut sliders apart to serve.\n" ]

[ { "name": "eggs", "quanity": "6", "unit": "large" }, { "name": "mayonnaise", "quanity": "3", "unit": "tablespoons" }, { "name": "white sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "honey mustard", "quanity": "1", "unit": "teaspoon" }, { "name": "vinegar", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "ground paprika", "quanity": "1", "unit": "pinch" } ]

[ " Place eggs in a saucepan and cover with water. Bring to a boil, then remove from then heat and let stand in hot water for 15 minutes. Transfer eggs to a bowl of ice water and let stand for 5 to 10 minutes.\n", " Peel eggs, then slice in half lengthwise; set whites aside. Place yolks into a bowl and mash with a fork or pastry blender until powdery. Stir in mayonnaise, sugar, honey mustard, vinegar, salt, and pepper until well combined.\n", " Spoon or pipe yolk mixture into halved egg whites. Arrange on a plate and lightly sprinkle with paprika. Chill for 20 to 30 minutes before serving.\n" ]

[ { "name": "water", "quanity": "2", "unit": "tablespoons" }, { "name": "cornstarch", "quanity": "1", "unit": "teaspoon" }, { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "soy sauce", "quanity": "1", "unit": "tablespoon" }, { "name": "vegetable oil", "quanity": "3", "unit": "tablespoons" }, { "name": "red bell pepper, chopped", "quanity": "1", "unit": "" }, { "name": "zucchini, sliced", "quanity": "1", "unit": "" }, { "name": "carrot, sliced", "quanity": "1", "unit": "" }, { "name": "bean sprouts", "quanity": "1 ⅓", "unit": "cups" }, { "name": "fresh corn kernels", "quanity": "⅔", "unit": "cup" }, { "name": "green onions, sliced", "quanity": "4", "unit": "" }, { "name": "crushed garlic", "quanity": "1", "unit": "clove" } ]

[ " Whisk together water and cornstarch in a small bowl. Mix in olive oil and soy sauce until combined; set aside.\n", " Heat vegetable oil in a skillet or wok over medium-high heat. Sauté bell pepper, zucchini, and carrot in hot oil for about 5 minutes. Stir in bean sprouts, corn, green onions, and garlic.\n", " Pour in soy sauce mixture. Cook and stir until vegetables are tender but crisp, about 5 minutes.\n" ]

[ { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "all-purpose flour", "quanity": "2", "unit": "tablespoons" }, { "name": "milk, or more as needed", "quanity": "1", "unit": "cup" } ]

[ " Melt butter in a small saucepan over medium-low heat. Whisk in flour to form a thick paste; cook and stir until golden in color, about 5 to 7 minutes.\n", " Whisk in 1 cup milk; cook and stir until thickened, about 5 minutes more. Add more milk to reach desired consistency.\n" ]

[ { "name": "margarine", "quanity": "4", "unit": "tablespoons" }, { "name": "garlic, minced", "quanity": "3", "unit": "cloves" }, { "name": "onion, minced", "quanity": "1", "unit": "large" }, { "name": "dry white wine", "quanity": "½", "unit": "cup" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "grated Romano cheese", "quanity": "½", "unit": "cup" }, { "name": "chicken broth", "quanity": "1", "unit": "(10.75 ounce) can " }, { "name": "bay scallops", "quanity": "1", "unit": "pound" }, { "name": "linguine pasta", "quanity": "1", "unit": "pound" }, { "name": "chopped fresh parsley", "quanity": "¼", "unit": "cup" } ]

[ " In a large skillet, melt margarine over medium heat and saute garlic and onion until translucent. Add wine, salt, ground black pepper and 1/4 cup cheese.\n", " Add chicken broth and scallops; increase heat and boil rapidly for 7 to 8 minutes.\n", " Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.\n", " Reduce heat for scallop mixture and add parsley; place sauce on top of linguine. Sprinkle with remaining cheese; serve.\n" ]

[ { "name": "yellow cake mix", "quanity": "1", "unit": "(15.25 ounce) package" }, { "name": "crushed pineapple, drained", "quanity": "2", "unit": "(20-ounce) cans" }, { "name": "instant vanilla pudding mix", "quanity": "1", "unit": "(3.4 ounce) package" }, { "name": "cream cheese", "quanity": "1", "unit": "(8-ounce) package" }, { "name": "frozen whipped topping, thawed", "quanity": "1", "unit": "(8-ounce) container" }, { "name": "flaked coconut", "quanity": "½", "unit": "cup" }, { "name": "chopped walnuts", "quanity": "½", "unit": "cup" }, { "name": "maraschino cherries", "quanity": "½", "unit": "(10-ounce) jar" } ]

[ " Prepare and bake cake mix according to package directions in a 10x15-inch pan. Remove from oven and allow to cool. Spread drained pineapple on top of cooled cake.\n", " Prepare pudding as instructed on package and set aside. In a medium bowl, beat cream cheese until smooth; mix in prepared pudding. Fold in whipped topping. Spread evenly over pineapple.\n", " Sprinkle top with coconut, chopped walnuts, and maraschino cherries. Store in refrigerator until ready to serve.\n" ]

[ { "name": "olive oil", "quanity": "2 ½", "unit": "tablespoons" }, { "name": "bay scallops", "quanity": "1", "unit": "pound" }, { "name": "all-purpose flour", "quanity": "2", "unit": "tablespoons" }, { "name": "white wine", "quanity": "1", "unit": "cup" }, { "name": "chopped onion", "quanity": "1", "unit": "tablespoon" }, { "name": "chopped green bell pepper", "quanity": "1", "unit": "tablespoon" }, { "name": "chopped fresh dill", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "cherry tomatoes, quartered", "quanity": "4", "unit": "" }, { "name": "lemon juice", "quanity": "2", "unit": "tablespoons" }, { "name": "lemon zest", "quanity": "1", "unit": "tablespoon" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" } ]

[ " Heat the olive oil in a skillet over medium heat. Lightly coat the scallops in flour, and cook 1 to 2 minutes on each side, until lightly brown. Remove the scallops from the skillet, and drain excess oil. Stir in the white wine, scraping up the browned bits from the bottom of the skillet.\n", " Mix the onion, green bell pepper, and dill into the skillet. Cook and stir for about 2 minutes. Mix in the tomatoes, lemon juice, and lemon zest. Continue cooking about 1 minute, then mix in the butter until melted. Cook and stir until the liquid has reduced by the desired amount. Return the scallops to the skillet, and cook just until heated through.\n" ]

[ { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "white sugar", "quanity": "1 ½", "unit": "cups" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "crushed pineapple with juice", "quanity": "1", "unit": "(20-ounce) can" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "chopped walnuts", "quanity": "1", "unit": "cup" }, { "name": "flaked coconut", "quanity": "¾", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.\n", " Mix flour, sugar, and baking soda together in a large bowl: mix in pineapple with juice and eggs. Stir in nuts and coconut; pour mixture into prepared pan.\n", " Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. Cool cake on a wire rack before frosting.\n" ]

[ { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "garlic, crushed and finely chopped", "quanity": "2", "unit": "cloves" }, { "name": "crushed red pepper flakes, or to taste", "quanity": "¼", "unit": "teaspoon" }, { "name": "skinless, boneless chicken breast halves", "quanity": "6", "unit": "" }, { "name": "prepared marinara sauce", "quanity": "2", "unit": "cups" }, { "name": "chopped fresh basil", "quanity": "¼", "unit": "cup" }, { "name": "shredded mozzarella cheese, divided", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "grated Parmesan cheese, divided", "quanity": "½", "unit": "cup" }, { "name": "garlic croutons", "quanity": "1", "unit": "(5 ounce) package" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Coat the bottom of a 9x13-inch casserole dish with olive oil, and sprinkle with garlic and red pepper flakes.\n", " Arrange chicken breasts in the bottom of the dish.\n", " Pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with 1/2 of the mozzarella cheese, followed by 1/2 of the Parmesan cheese, and croutons.\n", " Top with remaining mozzarella cheese and remaining Parmesan cheese.\n", " Bake in the preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).\n", " Serve hot and enjoy!\n" ]

[ { "name": "butter", "quanity": "1", "unit": "teaspoon" }, { "name": "shallots, peeled and sliced", "quanity": "4", "unit": "large" }, { "name": "salt", "quanity": "1", "unit": "pinch" }, { "name": "red wine", "quanity": "1", "unit": "cup" }, { "name": "veal stock", "quanity": "2", "unit": "cups" }, { "name": "salt and freshly ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Gather all ingredients.\n", " Melt butter in a saucepan over medium-low heat. Add shallots and a pinch of salt; cook and stir shallots until caramelized and browned, about 20 minutes, stirring occasionally.\n", " Add red wine and bring to a simmer. Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Watch carefully as the mixture burns easily. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.\n", " Pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. Season sauce to taste with salt and black pepper.\n" ]

[ { "name": "skinless, boneless chicken thighs", "quanity": "1 ½", "unit": "pounds" }, { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "kosher salt", "quanity": "2", "unit": "teaspoons" }, { "name": "garam masala", "quanity": "2", "unit": "teaspoons" }, { "name": "ground cumin", "quanity": "2", "unit": "teaspoons" }, { "name": "ground coriander", "quanity": "1", "unit": "teaspoon" }, { "name": "smoked paprika", "quanity": "1", "unit": "teaspoon" }, { "name": "ground turmeric", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground cardamom", "quanity": "⅛", "unit": "teaspoon" }, { "name": "clarified butter (ghee), or more as needed", "quanity": "2", "unit": "tablespoons" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "tomato paste", "quanity": "¼", "unit": "cup" }, { "name": "garlic, finely grated", "quanity": "4", "unit": "cloves" }, { "name": "finely grated ginger, or more to taste", "quanity": "1", "unit": "tablespoon" }, { "name": "crushed tomatoes", "quanity": "1", "unit": "cup" }, { "name": "coconut milk", "quanity": "1", "unit": "(13 ounce) can" }, { "name": "chicken broth, or as needed", "quanity": "½", "unit": "cup" }, { "name": "chopped fresh cilantro", "quanity": "2", "unit": "tablespoons" }, { "name": "red pepper flakes", "quanity": "½", "unit": "teaspoon" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Gather all ingredients. Place chicken in a bowl. Drizzle vegetable oil over chicken; toss to coat.\n", " Whisk together salt, garam masala, cumin, coriander, paprika, turmeric, black pepper, cayenne pepper, and cardamom in a small bowl. Sprinkle over chicken and turn to coat evenly.\n", " Melt clarified butter in a large, heavy skillet over high heat. Cook chicken thighs in hot butter until browned on all sides, 5 to 10 minutes. Transfer chicken to a plate. When cool enough to handle, cut chicken into bite-sized pieces.\n", " Make sauce: Place the skillet with chicken drippings over medium-high heat. Stir onion into the skillet; sauté until onion softens and turns translucent, 5 to 6 minutes. Stir in tomato paste and cook until paste caramelizes, about 5 minutes. Stir garlic and ginger into tomato-onion mixture; cook until fragrant, about 1 minute.\n", " Pour crushed tomatoes into the skillet. Bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour in coconut milk and chicken broth; bring to a simmer, reduce heat to medium-low, and cook, stirring occasionally, until flavors blend and sauce is slightly reduced, about 15 minutes.\n", " Stir chicken and any accumulated juices into sauce. Add cilantro and red pepper flakes; bring to a simmer, reduce heat to medium-low, and cook until chicken is cooked through and tender, 10 to 15 minutes. Season with salt and black pepper.\n" ]

[ { "name": "dry garbanzo beans", "quanity": "1", "unit": "pound" }, { "name": "meaty ham bone", "quanity": "1", "unit": "" }, { "name": "water, or as needed", "quanity": "8", "unit": "cups" }, { "name": "new potatoes, halved", "quanity": "10", "unit": "" }, { "name": "carrots, chopped", "quanity": "5", "unit": "" }, { "name": "frozen corn", "quanity": "½", "unit": "cup" }, { "name": "ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Place garbanzo beans into a large container and cover with several inches of cool water; let stand for 8 hours to overnight.\n", " Drain and rinse beans, then place into the slow cooker. Place ham bone over beans and pour in 8 cups water or enough to cover by several inches.\n", " Cook on Low for 8 hours.\n", " Skim any foam from the top of soup. Remove ham bone, strip as much meat as possible from the bone, and return meat to the slow cooker; discard the bone. Stir in potatoes, carrots, frozen corn, and black pepper.\n", " Cook on Low for 1 hour. Turn to High and cook for 1 more hour.\n" ]

[ { "name": "bacon, chopped", "quanity": "4", "unit": "slices" }, { "name": "olive oil, divided", "quanity": "6", "unit": "tablespoons" }, { "name": "lemon, thinly sliced", "quanity": "1", "unit": "" }, { "name": "lemon, juiced", "quanity": "1", "unit": "" }, { "name": "garlic, minced", "quanity": "4", "unit": "cloves" }, { "name": "kosher salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "Brussels sprouts, trimmed and halved", "quanity": "½", "unit": "pound" }, { "name": "red potatoes, quartered", "quanity": "8", "unit": "small" }, { "name": "bone-in, skin-on chicken breast halves", "quanity": "4", "unit": "" } ]

[ " Preheat the oven to 450 degrees F (230 degrees C).\n", " Place bacon in a large, deep skillet over medium-high heat. Cook, stirring occasionally, until lightly browned but still soft, about 5 minutes. Drain on a paper towel-lined plate. Set aside.\n", " Coat a large baking dish or cast iron skillet with 1 tablespoon olive oil. Arrange lemon slices in a single layer on the bottom of the prepared baking dish.\n", " Stir together remaining 5 tablespoons olive oil, lemon juice, garlic, kosher salt, and black pepper in a large bowl until marinade is well combined.\n", " Add Brussels sprouts to marinade in the bowl; toss until evenly coated. Use a slotted spoon to place Brussels sprouts over lemon slices in the baking dish, draining excess marinade back into the bowl. Scatter cooked bacon over Brussels sprouts.\n", " Add potatoes to remaining marinade in the bowl; toss until evenly coated. Use a slotted spoon to arrange potatoes along the inside edge of the baking dish, draining excess marinade back into the bowl.\n", " Add chicken breast halves to remaining marinade in the bowl; coat thoroughly. Place chicken, skin-side up, over vegetables in the baking dish. Pour any remaining marinade over chicken.\n", " Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).\n" ]

[ { "name": "pork neck bones", "quanity": "2", "unit": "pounds" }, { "name": "kosher salt, plus more to taste", "quanity": "2", "unit": "teaspoons" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "olive oil, divided", "quanity": "2", "unit": "tablespoons" }, { "name": "Italian sausage links", "quanity": "1 ¼", "unit": "pounds" }, { "name": "finely chopped white onion", "quanity": "1 ½", "unit": "cups" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "tomato paste", "quanity": "2", "unit": "(12 ounce) cans" }, { "name": "tomato puree", "quanity": "1", "unit": "(28 ounce) can" }, { "name": "crushed tomatoes", "quanity": "1", "unit": "(28 ounce) can" }, { "name": "water", "quanity": "7", "unit": "cups" }, { "name": "white sugar, or more to taste", "quanity": "1", "unit": "tablespoon" }, { "name": "bay leaf", "quanity": "1", "unit": "" }, { "name": "dried basil", "quanity": "1", "unit": "tablespoon" }, { "name": "dried oregano", "quanity": "½", "unit": "teaspoon" }, { "name": "cooked meatballs", "quanity": "12", "unit": "large" } ]

[ " Sprinkle neck bones on all sides with salt and pepper.\n", " Heat 4 teaspoons oil in a large, heavy-bottomed stockpot or Dutch oven over medium-high heat. Place neck bones in the pot and cook for 6 minutes, flipping halfway through. Transfer to a plate.\n", " Add sausage links to the drippings and brown for 3 minutes on each side, adding remaining oil as needed. Set aside with the pork.\n", " Add onion to the drippings and season with salt. Cook, stirring often, until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomato paste and cook for 1 minute.\n", " Add tomato puree and crushed tomatoes, than add water and sugar; cook, stirring constantly, until smooth. Add bay leaf. Rub basil and oregano between your fingers to release the aroma and add to the sauce.\n", " Slice sausages into large chunks and return to the pot with the neck bones; bring to a simmer, stirring occasionally. Add meatballs, reduce heat to low, and simmer, stirring occasionally, for 4 to 6 hours.\n", " Remove neck bones and bay leaf. Remove any meat remaining on the bones, shred, and return to the sauce.\n" ]

[ { "name": "ice cubes, or as desired", "quanity": "4", "unit": "" }, { "name": "Prosecco", "quanity": "2", "unit": "fluid ounces" }, { "name": "club soda", "quanity": "1", "unit": "splash" }, { "name": "Aperol (or other bitter orange aperitif)", "quanity": "1", "unit": "(1.5 fluid ounce shot" }, { "name": "orange ", "quanity": "1", "unit": "slice" } ]

[ " Fill a wine glass with ice cubes; pour in Prosecco and club soda. Top cocktail with Aperol; garnish with orange slice.\n" ]

[ { "name": "80% lean ground beef", "quanity": "2 ½", "unit": "pounds" }, { "name": "yellow onion, diced", "quanity": "1", "unit": "medium" }, { "name": "garlic, minced", "quanity": "3", "unit": "cloves" }, { "name": "tomato sauce", "quanity": "2", "unit": "(15 ounce) cans" }, { "name": "fire-roasted diced tomatoes", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "crushed tomatoes", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "Tamed diced jalapeño peppers", "quanity": "½", "unit": "(4 ounce) can" }, { "name": "Worcestershire sauce", "quanity": "¼", "unit": "cup" }, { "name": "taco seasoning mix", "quanity": "1", "unit": "tablespoon" }, { "name": "ground cumin", "quanity": "1", "unit": "tablespoon" }, { "name": "garlic powder", "quanity": "1", "unit": "teaspoon" }, { "name": "onion powder", "quanity": "1", "unit": "teaspoon" }, { "name": "dried oregano", "quanity": "1", "unit": "teaspoon" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until meat is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain in a colander.\n", " Transfer drained meat mixture to a slow cooker. Add tomato sauce, diced tomatoes, crushed tomatoes, jalapeño peppers, Worcestershire, taco seasoning, cumin, garlic powder, onion powder, oregano, salt, and black pepper and stir to combine.\n", " Cover and cook on Low for 8 hours; add water as needed to thin out chili.\n" ]

[ { "name": "Carnation Breakfast Essentials Rich Milk Chocolate High Protein Powder Drink Mix", "quanity": "2", "unit": "packets" }, { "name": "all-purpose flour", "quanity": "¾", "unit": "cup" }, { "name": "baking soda", "quanity": "½", "unit": "teaspoon" }, { "name": "baking powder", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "applesauce", "quanity": "½", "unit": "cup" }, { "name": "plain low-fat Greek yogurt", "quanity": "½", "unit": "cup" }, { "name": "white sugar", "quanity": "⅓", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "vanilla extract", "quanity": "¾", "unit": "teaspoon" }, { "name": "dark chocolate chips", "quanity": "½", "unit": "cup" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C). Line 9 muffin wells with cupcake liners or coat with nonstick spray.\n", " Whisk together powder drink mix, flour, baking soda, baking powder, and salt in a medium bowl until well combined.\n", " Whisk together applesauce, yogurt, sugar, egg, and vanilla in a large bowl. Add flour mixture; mix until just combined. Fold in chocolate chips. Portion batter evenly into the prepared muffin wells.\n", " Bake in the preheated oven for 7 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until the center of muffins spring back when lightly pressed, 10 to 12 more minutes.\n" ]

[ { "name": "butter", "quanity": "3", "unit": "tablespoons" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "garlic, chopped", "quanity": "4", "unit": "cloves" }, { "name": "all-purpose flour", "quanity": "¼", "unit": "cup" }, { "name": "dill seed", "quanity": "1", "unit": "teaspoon" }, { "name": "tarragon leaves", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "chicken broth", "quanity": "4", "unit": "cups" }, { "name": "chopped cabbage", "quanity": "3", "unit": "cups" }, { "name": "finely chopped deli corned beef", "quanity": "2", "unit": "cups" }, { "name": "half-and-half", "quanity": "2", "unit": "cups" }, { "name": "cream cheese", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "cornstarch", "quanity": "2", "unit": "tablespoons" }, { "name": "water", "quanity": "2", "unit": "tablespoons" } ]

[ " Melt butter with olive oil in a large stockpot over medium heat. Cook and stir onion and garlic in hot butter-oil until onion is slightly softened, about 5 minutes. Add flour, dill seed, tarragon leaves, and black pepper to onion mixture; cook and stir until flour is dissolved and fragrant, about 3 minutes.\n", " Pour chicken broth over onion mixture and stir until blended, 2 to 3 minutes. Add cabbage and corned beef; cook, stirring frequently, until cabbage is tender, about 20 minutes. Stir in half-and-half and continue to cook just until soup is warm but not boiling, about 5 minutes.\n", " Meanwhile, melt cream cheese in a small saucepan over low heat until creamy, 2 to 3 minutes. Whisk together cornstarch and water in a small bowl until smooth; stir into melted cream cheese until well combined.\n", " Stir cream cheese mixture into soup; cook over low heat, stirring constantly, until cheese melts and soup is thickened, about 5 minutes.\n" ]

[ { "name": "dried Great Northern beans", "quanity": "1 ½", "unit": "cups" }, { "name": "meaty ham hocks", "quanity": "4", "unit": "" }, { "name": "water", "quanity": "5", "unit": "cups" }, { "name": "sliced celery", "quanity": "1 ½", "unit": "cups" }, { "name": "chopped onion", "quanity": "1", "unit": "cup" }, { "name": "carrot, chopped", "quanity": "1", "unit": "large" }, { "name": "garlic, minced", "quanity": "3", "unit": "cloves" }, { "name": "dried thyme, or more to taste", "quanity": "½", "unit": "teaspoon" }, { "name": "freshly ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "bay leaf", "quanity": "1", "unit": "" } ]

[ " Place Great Northern beans into a large container and cover with several inches of cool water; let stand for 8 hours to overnight. Drain and transfer beans to a large stockpot.\n", " Add ham hocks, 5 cups water, celery, onion, carrot, garlic, thyme, black pepper, and bay leaf to beans in the stockpot; bring to a boil. Reduce heat to medium-low and simmer until ham falls off the bones, about 2 hours.\n", " Remove ham hocks from soup. Cut meat from bones, discarding fat and bones. Return meat to the pot. Continue cooking until beans reach desired softness.\n" ]

[ { "name": "butter", "quanity": "3", "unit": "tablespoons" }, { "name": "olive oil", "quanity": "3", "unit": "tablespoons" }, { "name": "white onions, sliced into thin rings", "quanity": "6", "unit": "" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" }, { "name": "salt, plus more to taste", "quanity": "1", "unit": "pinch" }, { "name": "ground black pepper, plus more to taste", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "brown sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "dried thyme", "quanity": "1", "unit": "tablespoon" }, { "name": "port wine", "quanity": "⅓", "unit": "cup" }, { "name": "beef stock", "quanity": "1", "unit": "(32 ounce) carton" }, { "name": "French bread", "quanity": "5", "unit": "slices" }, { "name": "Swiss cheese", "quanity": "5", "unit": "slices" }, { "name": "shredded Parmagiano-Reggiano cheese", "quanity": "¼", "unit": "cup" } ]

[ " Melt butter with olive oil in a large pot over medium-low heat. Add onions and garlic; season with a pinch of salt and black pepper. Cook onion mixture in hot butter-oil until caramelized, stirring every 10 minutes to keep from browning too quickly, about 1 hour.\n", " Stir brown sugar and thyme into caramelized onions; allow sugar to melt into onions, about 2 minutes. Pour in wine and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue simmering for 5 more minutes. Pour in beef stock; cook for 10 more minutes. Season soup with salt and pepper.\n", " Preheat the oven's broiler to high. Place 5 oven-safe crocks onto a baking sheet.\n", " Ladle soup evenly into the crocks. Top each with a French bread slice; cover with a Swiss cheese slice and sprinkle with Parmagiano-Reggiano cheese.\n", " Cook soups under the preheated broiler until cheese is melted and browned, 2 to 3 minutes.\n" ]

[ { "name": "packed brown sugar", "quanity": "1 ¼", "unit": "cups" }, { "name": "butter, softened", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "milk", "quanity": "2", "unit": "tablespoons" }, { "name": "vanilla extract", "quanity": "2", "unit": "teaspoons" }, { "name": "all-purpose flour", "quanity": "1 ¾", "unit": "cups" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "salt (Optional)", "quanity": "½", "unit": "teaspoon" }, { "name": "rolled oats", "quanity": "3", "unit": "cups" }, { "name": "semisweet chocolate chips", "quanity": "2", "unit": "cups" }, { "name": "chopped walnuts (Optional)", "quanity": "1", "unit": "cup" }, { "name": "shredded coconut", "quanity": "1", "unit": "cup" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C).\n", " Cream together brown sugar, butter, and white sugar in a large bowl until smooth.\n", " Beat in eggs one at a time, then stir in milk and vanilla.\n", " Combine flour, baking soda, and salt; stir into sugar mixture until well blended.\n", " Stir in oats, chocolate chips, walnuts, and coconut until evenly distributed.\n", " Drop by rounded spoonfuls onto ungreased cookie sheets. Bake in the preheated oven for 10 to 12 minutes for a chewy cookie or 14 minutes for a firmer cookie.\n", " Cool for 1 minute on the cookie sheets and then remove to wire rack. Cool completely and then store in a tightly sealed container.\n" ]

[ { "name": "uncooked elbow macaroni", "quanity": "4", "unit": "cups" }, { "name": "mayonnaise", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "⅔", "unit": "cup" }, { "name": "distilled white vinegar", "quanity": "¼", "unit": "cup" }, { "name": "prepared yellow mustard", "quanity": "2 ½", "unit": "tablespoons" }, { "name": "salt", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "celery, chopped", "quanity": "2", "unit": "stalks" }, { "name": "onion, chopped", "quanity": "1", "unit": "large" }, { "name": "green bell pepper, seeded and chopped", "quanity": "1", "unit": "" }, { "name": "grated carrot (Optional)", "quanity": "¼", "unit": "cup" }, { "name": "chopped pimento peppers (Optional)", "quanity": "2", "unit": "tablespoons" } ]

[ " Gather all ingredients.\n", " 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. Rinse under cold water and drain.\n", " Mix mayonnaise, sugar, vinegar, mustard, salt, pepper, and macaroni together in a large bowl.\n", " Stir in celery, onion, green pepper, carrot, and pimentos.\n", " Refrigerate salad for at least 4 hours before serving, but preferably overnight.\n" ]

[ { "name": "chopped rhubarb", "quanity": "4", "unit": "cups" }, { "name": "fresh blueberries", "quanity": "1 ½", "unit": "cups" }, { "name": "chopped fresh strawberries", "quanity": "1", "unit": "cup" }, { "name": "lemon juice", "quanity": "2", "unit": "tablespoons" }, { "name": "small pearl tapioca, or more as desired", "quanity": "2", "unit": "tablespoons" }, { "name": "raw sugar", "quanity": "1", "unit": "cup" }, { "name": "butter", "quanity": "¼", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "½", "unit": "cup" }, { "name": "raw sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "salt", "quanity": "1", "unit": "pinch" }, { "name": "ground cinnamon", "quanity": "1", "unit": "pinch" }, { "name": "water, or as needed", "quanity": "2", "unit": "tablespoons" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C). Butter a 2 ½-quart baking dish.\n", " Stir rhubarb, blueberries, strawberries, lemon juice, pearl tapioca, and 1 cup raw sugar in a bowl. Transfer to prepared baking dish.\n", " Place butter into a separate bowl and chop into small pieces with a pastry cutter. Cut in flour, 2 tablespoons raw sugar, salt, and cinnamon; stir in water, 1 tablespoon at a time, until the dough holds together. Drop small pieces of the dough on the fruit.\n", " Bake in the preheated oven until the filling is bubbly and the cobbler is lightly browned, 40 to 50 minutes. Allow to stand 10 minutes before serving.\n" ]

[ { "name": "whole chicken", "quanity": "1", "unit": "(4-pound)" }, { "name": "onions, cut into 1-inch cubes", "quanity": "2", "unit": "" }, { "name": "carrots, sliced", "quanity": "3", "unit": "" }, { "name": "celery, thickly sliced", "quanity": "2", "unit": "stalks" }, { "name": "chopped fresh dill weed", "quanity": "1", "unit": "cup" }, { "name": "salt to taste", "quanity": "", "unit": "" }, { "name": "vegetable oil", "quanity": "2", "unit": "tablespoons" }, { "name": "chicken cracklings (grebenes), finely minced", "quanity": "2", "unit": "tablespoons" }, { "name": "eggs, beaten", "quanity": "2", "unit": "large" }, { "name": "matzo meal", "quanity": "½", "unit": "cup" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "vegetable broth", "quanity": "¼", "unit": "cup" } ]

[ " Trim off neck flap all the way up to the top of the wishbone. Trim fat and skin from around the back cavity of the chicken. Reserve both for schmaltz and grebenes. Cut chicken into quarters. Place meat in large pot with onions, and cover with about 4 quarts water. Bring to a boil, reduce heat, and simmer 2 hours.\n", " Add carrots and celery to the soup; simmer an additional hour. Season to taste with salt.\n", " Remove chicken pieces, and set aside. You may reserve them for another use, or shred the meat for the soup. Keep chicken covered, and at room temperature before shredding.\n", " Dice reserved skin and fat into 1-inch pieces. Cook in a heavy bottomed skillet over medium heat, turning occasionally. Make sure the pan never gets so hot as to cause the rendered fat to smoke. When the grebenes are crisp and brown, remove them to a cutting board and drain schmaltz into a small non-plastic bowl to cool slightly. When cool enough to handle, mince the grebenes finely.\n", " To make the matzoh balls; Blend fat or oil and eggs together. Mix matzoh meal and salt together. Combine the two mixtures, and mix well. Add 4 1/2 tablespoons soup stock or water; mix until uniform. Stir in minced grebenes. Cover bowl, and place in refrigerator for 20 minutes.\n", " Bring soup to a boil. Shape matzoh mixture into 1-inch balls. Reduce heat and drop balls into simmering soup; add dill. Cover pot, and cook 30 to 40 minutes, without removing the cover.\n" ]

[ { "name": "matzo meal", "quanity": "2", "unit": "cups" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "½", "unit": "teaspoon" }, { "name": "water", "quanity": "1", "unit": "cup" }, { "name": "vegetable oil", "quanity": "½", "unit": "cup" }, { "name": "eggs", "quanity": "4", "unit": "large" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.\n", " Combine matzo meal, salt, and sugar in a large mixing bowl; mix well.\n", " Bring water and oil to a boil; pour boiling water over matzo meal mixture, and stir until blended. Beat one egg at a time into the mixture. Let stand 15 minutes.\n", " Shape dough into rolls with oiled hands. Arrange rolls on the prepared cookie sheet.\n", " Bake in the preheated oven until cooked through, 50 minutes.\n" ]

[ { "name": "apples - peeled, cored and chopped", "quanity": "6", "unit": "" }, { "name": "finely chopped walnuts", "quanity": "1", "unit": "cup" }, { "name": "ground cinnamon", "quanity": "½", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "1", "unit": "teaspoon" }, { "name": "honey", "quanity": "3 ½", "unit": "teaspoons" }, { "name": "sweet red wine", "quanity": "⅓", "unit": "cup" } ]

[ " Place apples and walnuts into a large bowl. Mix cinnamon and sugar together; sprinkle over apple mixture. Stir in honey and sweet wine. Serve immediately, or refrigerate until serving.\n" ]

[ { "name": "egg yolks", "quanity": "8", "unit": "" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "orange zest", "quanity": "1", "unit": "tablespoon" }, { "name": "matzo cake meal", "quanity": "¾", "unit": "cup" }, { "name": "potato starch", "quanity": "¼", "unit": "cup" }, { "name": "egg whites", "quanity": "8", "unit": "" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "fresh orange juice", "quanity": "1 ½", "unit": "tablespoons" } ]

[ " Preheat the oven to 325 degrees F (165 degrees C). Grease and line the bottom of a 10-inch tube pan with parchment paper.\n", " Whisk egg yolks in a medium bowl until lighter in color. Gradually add 1 cup sugar and orange zest; continue whisking until thick and pale, about 7 minutes.\n", " Sift matzo cake meal and potato starch together; set aside.\n", " Beat egg whites in a large glass or metal mixing bowl until foamy. Gradually add remaining 1/2 cup sugar, continuing to beat until whites form stiff peaks. Fold matzo mixture into yolk mixture alternately with orange juice. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Spread evenly into the prepared pan.\n", " Bake cake in the preheated oven, checking after 45 minutes, until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Invert onto a wire rack to cool. Run a knife around the sides of the cake before removing from the pan.\n" ]

[ { "name": "pareve margarine", "quanity": "½", "unit": "cup" }, { "name": "semisweet chocolate, chopped", "quanity": "8", "unit": "ounces" }, { "name": "eggs, separated", "quanity": "5", "unit": "large" }, { "name": "white sugar", "quanity": "¾", "unit": "cup" }, { "name": "ground almonds", "quanity": "1", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Line bottom and sides of a 9-inch springform pan with foil. Grease foil.\n", " Melt margarine and chocolate over low heat. Stir until smooth and let cool.\n", " Beat egg whites in a medium-sized mixing bowl until stiff; about 2 minutes. Beat egg yolks and sugar together in a separate bowl until thick and pale; about 1 minute. Blend in chocolate mixture and stir in ground almonds. Fold beaten whites, 1/3 at a time, into chocolate until no streaks of white remain; transfer into prepared pan.\n", " Place an 8-inch baking pan with 1 inch of water in it on the bottom rack of the oven (this will create steam and make the torte more moist).\n", " Bake torte on center rack in the preheated oven for 45 to 50 minutes, or until sides begin to pull away from pan and top is set in center. Cover the torte loosely with foil for the last 20 minutes of baking. Note: Don't worry if the cake cracks because the top will be on the bottom later.\n", " Cool on wire rack for 10 minutes and then carefully remove sides of pan. Invert onto a serving plate and cool completely.\n" ]

[ { "name": "frozen Southern-style hash brown potatoes", "quanity": "1", "unit": "pound" }, { "name": "condensed cream of potato soup", "quanity": "1", "unit": "(10.75 ounce) can " }, { "name": "sour cream", "quanity": "1", "unit": "(16 ounce) container" }, { "name": "shredded Cheddar cheese", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "butter, melted", "quanity": "½", "unit": "cup" }, { "name": "crushed potato chips", "quanity": "1", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Mix potatoes, condensed soup, and sour cream together in a large baking dish; mix in cheese, butter, salt, and pepper to taste. Top mixture with potato chips.\n", " Bake in the preheated oven until the mixture is bubbly and lightly brown, about 1 hour.\n", " Remove from oven and let stand 15 minutes before serving.\n" ]

[ { "name": "peeled and chopped apples", "quanity": "5", "unit": "cups" }, { "name": "grape juice, or as needed", "quanity": "1", "unit": "cup" }, { "name": "chopped walnuts", "quanity": "1", "unit": "cup" }, { "name": "ground cinnamon, or to taste", "quanity": "¼", "unit": "cup" }, { "name": "honey, or to taste", "quanity": "1 ½", "unit": "tablespoons" } ]

[ " Mix apples, grape juice, walnuts, cinnamon, and honey together in a bowl until thoroughly combined.\n" ]

[ { "name": "canola oil", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "⅔", "unit": "cup" }, { "name": "ketchup", "quanity": "⅔", "unit": "cup" }, { "name": "white vinegar", "quanity": "½", "unit": "cup" }, { "name": "salt", "quanity": "2", "unit": "teaspoons" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "macaroni or rotini pasta", "quanity": "4", "unit": "cups" }, { "name": "tomatoes, chopped", "quanity": "2", "unit": "" }, { "name": "onion, diced", "quanity": "1", "unit": "small" }, { "name": "green bell pepper, chopped", "quanity": "1", "unit": "" }, { "name": "chopped cucumber", "quanity": "1", "unit": "cup" } ]

[ " Whisk canola oil, sugar, ketchup, vinegar, salt, and black pepper together in a bowl. Set aside to let the flavors blend for 30 minutes.\n", " Bring a large pot of lightly salted water to a boil; add pasta and cook until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water to cool; drain.\n", " Combine cooled pasta, tomatoes, onion, green bell pepper, and cucumber in a bowl.\n", " Drizzle the dressing over the pasta mixture and toss to coat.\n", " Chill in refrigerator for 1 hour before serving.\n" ]

[ { "name": "mayonnaise (Optional)", "quanity": "1", "unit": "cup" }, { "name": "white vinegar", "quanity": "¼", "unit": "cup" }, { "name": "Dijon mustard", "quanity": "2", "unit": "tablespoons" }, { "name": "kosher salt, or more to taste", "quanity": "2", "unit": "teaspoons" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "⅛", "unit": "teaspoon" }, { "name": "white sugar, or more to taste", "quanity": "1", "unit": "tablespoon" }, { "name": "finely diced celery", "quanity": "1", "unit": "cup" }, { "name": "diced red bell pepper", "quanity": "¾", "unit": "cup" }, { "name": "grated carrot", "quanity": "½", "unit": "cup" }, { "name": "chopped green onions, white and light parts", "quanity": "½", "unit": "cup" }, { "name": "diced jalapeño pepper", "quanity": "¼", "unit": "cup" }, { "name": "diced poblano pepper", "quanity": "¼", "unit": "cup" }, { "name": "uncooked elbow macaroni", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "water (Optional)", "quanity": "1", "unit": "tablespoon" }, { "name": "mayonnaise (Optional)", "quanity": "1", "unit": "tablespoon" } ]

[ " Whisk mayonnaise, vinegar, Dijon, salt, black pepper, and cayenne together in a bowl until well blended. Whisk in sugar, then stir in celery, bell pepper, carrot, green onions, jalapeño pepper, and poblano pepper. Cover and refrigerate until macaroni is ready.\n", " Bring a large pot of generously salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender but firm to the bite, about 8 minutes. Drain but do not rinse.\n", " Let macaroni drain in a colander for about 5 minutes, shaking out the moisture from time to time. Pour macaroni into a large bowl; toss to separate and let cool to room temperature, 10 to 15 minutes. Macaroni should be sticky.\n", " Pour dressing over macaroni and stir until evenly distributed. Cover and refrigerate until macaroni absorbs the dressing, at least 4 hours or overnight if possible.\n", " Stir salad before serving. Mix water and remaining mayonnaise into salad for a fresher look.\n" ]

[ { "name": "Greek yogurt", "quanity": "2", "unit": "cups" }, { "name": "hot house cucumbers - peeled, seeded, and thinly sliced", "quanity": "2", "unit": "unknown" }, { "name": "lemon juice", "quanity": "3", "unit": "tablespoons" }, { "name": "chopped fresh mint", "quanity": "2", "unit": "tablespoons" }, { "name": "white sugar", "quanity": "½", "unit": "teaspoon" }, { "name": "kosher salt", "quanity": "¼", "unit": "teaspoon" } ]

[ " Stir yogurt, cucumber, lemon juice, mint, sugar, and salt together in a bowl. Cover and refrigerate for at least 3 hours, or preferably overnight.\n" ]

[ { "name": "Granny Smith apples, peeled and coarsely grated", "quanity": "2", "unit": "" }, { "name": "walnuts, finely ground", "quanity": "1", "unit": "cup" }, { "name": "grape juice", "quanity": "2", "unit": "tablespoons" }, { "name": "honey", "quanity": "2", "unit": "teaspoons" }, { "name": "ground cinnamon", "quanity": "1", "unit": "teaspoon" } ]

[ " Mix apples, walnuts, grape juice, honey, and cinnamon together in a bowl. Cover the bowl with plastic wrap and refrigerate until chilled, 8 hours to overnight.\n" ]

[ { "name": "mayonnaise", "quanity": "2", "unit": "cups" }, { "name": "frozen chopped spinach, thawed and drained", "quanity": "1", "unit": "(10 ounce) package" }, { "name": "chopped green onion", "quanity": "½", "unit": "cup" }, { "name": "chopped fresh parsley", "quanity": "½", "unit": "cup" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" } ]

[ " Stir mayonnaise, spinach, green onion, parsley, salt, and black pepper together in a bowl until well mixed.\n" ]

[ { "name": "salted butter", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "brown sugar", "quanity": "⅓", "unit": "cup" }, { "name": "white sugar", "quanity": "¼", "unit": "cup" }, { "name": "prepared yellow mustard", "quanity": "¼", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "⅛", "unit": "teaspoon" }, { "name": "cider vinegar", "quanity": "¾", "unit": "cup" } ]

[ " Melt butter in a saucepan over low heat; remove from heat.\n", " Whisk together brown sugar, white sugar, mustard, egg, salt, and pepper in a medium bowl. Whisk in vinegar until well combined. Stir mixture into melted butter in the saucepan.\n", " Stir sauce over medium heat until boiling. Reduce heat and simmer for 3 minutes more.\n" ]

[ { "name": "sesame oil", "quanity": "2", "unit": "tablespoons" }, { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "uncooked medium shrimp, peeled and deveined", "quanity": "1", "unit": "pound" }, { "name": "frozen peas and carrots", "quanity": "1", "unit": "cup" }, { "name": "frozen corn", "quanity": "½", "unit": "cup" }, { "name": "garlic, finely minced, or more to taste", "quanity": "2", "unit": "cloves" }, { "name": "eggs, lightly beaten", "quanity": "3", "unit": "large" }, { "name": "cooked rice", "quanity": "4", "unit": "cups" }, { "name": "thinly sliced green onions", "quanity": "3", "unit": "tablespoons" }, { "name": "low-sodium soy sauce, or more to taste", "quanity": "3", "unit": "tablespoons" }, { "name": "salt, or to taste", "quanity": "½", "unit": "teaspoon" }, { "name": "freshly ground black pepper, or to taste", "quanity": "½", "unit": "teaspoon" } ]

[ " Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes, flipping halfway through.\n", " Remove shrimp from the skillet using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Place shrimp on a plate and set aside.\n", " Add peas and carrots and corn to the skillet and cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, pour eggs into the other side, and cook to scramble, stirring as necessary, 3 to 4 minutes.\n", " Stir shrimp, rice, and green onions into the skillet. Drizzle evenly with soy sauce, season with salt and pepper, and stir to combine. Cook until shrimp is reheated through, about 2 minutes.\n" ]

[ { "name": "lemon juice", "quanity": "1", "unit": "tablespoon" }, { "name": "milk", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "1 ½", "unit": "cups" }, { "name": "butter, at room temperature", "quanity": "½", "unit": "cup" }, { "name": "large eggs", "quanity": "4", "unit": "" }, { "name": "lemon extract", "quanity": "2", "unit": "teaspoons" }, { "name": "lemon zest", "quanity": "½", "unit": "teaspoon" }, { "name": "chopped fresh strawberries", "quanity": "1 ½", "unit": "cups" }, { "name": "all-purpose flour", "quanity": "3", "unit": "cups" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "baking soda", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "miniature semisweet chocolate chips (Optional)", "quanity": "½", "unit": "cup" }, { "name": "fresh strawberry", "quanity": "12", "unit": "slices" }, { "name": "white sugar", "quanity": "1", "unit": "tablespoon" } ]

[ " Mix lemon juice with as much milk as needed to measure 1 cup; let soured milk stand for 5 minutes before using.\n", " Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin tins with paper liners.\n", " Beat together 1 1/2 cups sugar and butter in a large bowl until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in lemon extract. Gradually stir in soured milk and lemon zest, then gently fold in strawberries.\n", " Mix together flour, baking powder, baking soda, and salt in a medium bowl until combined. Stir into butter mixture until batter is just combined. Fold in chocolate chips until evenly distributed.\n", " Spoon batter into the prepared muffin cups, about 2/3 full. Place a strawberry slice atop each muffin and sprinkle the tops with 1 tablespoon sugar.\n", " Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool in the pans for 5 minutes before serving warm.\n" ]

[ { "name": "fresh tomatillos, or more to taste, husks removed", "quanity": "1 ½", "unit": "pounds" }, { "name": "serrano peppers", "quanity": "3", "unit": "" }, { "name": "garlic, peeled", "quanity": "4", "unit": "cloves" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "lard", "quanity": "3", "unit": "tablespoons" }, { "name": "pork shoulder, or more to taste, trimmed and cut into 1 1/2-inch cubes", "quanity": "3", "unit": "pounds" }, { "name": "garlic salt", "quanity": "2", "unit": "teaspoons" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "yellow onion, coarsely chopped", "quanity": "1", "unit": "medium" }, { "name": "green bell pepper, coarsely chopped", "quanity": "1", "unit": "" }, { "name": "red wine", "quanity": "½", "unit": "cup" }, { "name": "low-sodium chicken stock", "quanity": "1", "unit": "cup" }, { "name": "chopped fresh cilantro", "quanity": "⅓", "unit": "cup" }, { "name": "dried oregano", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cumin", "quanity": "1", "unit": "teaspoon" }, { "name": "kosher salt", "quanity": "1", "unit": "teaspoon" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Combine tomatillos, serrano peppers, and garlic in a bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.\n", " Place in the preheated oven and roast until tender, about 30 minutes. Remove vegetables from oven, cool slightly, and transfer to the bowl of a food processor. Puree until smooth. Reduce oven temperature to 275 degrees F (135 degrees C).\n", " While vegetables are roasting, heat lard in a Dutch oven or heavy oven-safe pot over medium-high heat. Sprinkle pork with garlic salt and pepper and add to the pot in batches. Cook each batch until browned, about 7 minutes, removing to a plate with a slotted spoon. Drain and discard all but 2 tablespoons pan drippings.\n", " Add onion and bell pepper to the pot. Saute, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in browned pork, tomatillo puree, chicken stock, cilantro, oregano, cumin, and salt.\n", " Cover and cook in the oven until pork is tender, 3 1/2 to 4 hours. Allow to stand for 15 minutes, covered, before serving.\n" ]

[ { "name": "whole chicken, cut up", "quanity": "1", "unit": "(2½ to 3 pound)" }, { "name": "yellow onions, diced", "quanity": "2", "unit": "small" }, { "name": "celery, cut into chunks", "quanity": "2", "unit": "stalks" }, { "name": "carrots, cut into chunks", "quanity": "3", "unit": "" }, { "name": "fresh dill", "quanity": "1", "unit": "bunch" }, { "name": "bay leaf", "quanity": "1", "unit": "" }, { "name": "water", "quanity": "3", "unit": "quarts" }, { "name": "vegetable oil", "quanity": "⅓", "unit": "cup" }, { "name": "eggs", "quanity": "4", "unit": "large" }, { "name": "chopped fresh basil", "quanity": "2", "unit": "tablespoons" }, { "name": "chopped fresh parsley", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "matzo meal", "quanity": "1", "unit": "cup" }, { "name": "water, or as needed", "quanity": "3", "unit": "quarts" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" } ]

[ " To make the chicken soup: Combine chicken, onions, celery, carrots, dill, bay leaf, and 3 quarts water in a large pot; bring to a boil, reduce the heat, and simmer, partially covered, for at least five hours. Skim the surface of the soup occasionally to remove any foam that develops.\n", " Remove the chicken and vegetables from the broth; discard vegetables. Strain the broth, cool, and refrigerate overnight. When chicken is cool enough to handle, remove the chicken meat from the bones, and chop or shred the meat; cover and refrigerate.\n", " Combine vegetable oil, eggs, basil, parsley, 1 ½ teaspoons salt, and black pepper in a bowl; mix well. Stir in matzo meal, cover the bowl with plastic wrap, and refrigerate 1 hour.\n", " Bring at least 3 quarts of water, or as needed, and 1 teaspoon salt to a boil in a large pot. Using wet hands, gently shape the matzo mixture into 2-inch balls balls; drop them in the boiling water and simmer for 20 minutes.\n", " Skim fat off chilled chicken broth; transfer broth into a pot over medium heat. Add salt to taste and reserved cooked chicken, if desired (or save chicken for another use). Transfer cooked matzo balls to the chicken soup and heat to serve.\n" ]

[ { "name": "matzo crackers", "quanity": "2", "unit": "(10-ounce) packages" }, { "name": "oil or butter (see note)", "quanity": "½", "unit": "cup" }, { "name": "eggs", "quanity": "6", "unit": "large" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "minced fresh parsley", "quanity": "3", "unit": "tablespoons" }, { "name": "onions, minced", "quanity": "2", "unit": "" }, { "name": "matzo meal", "quanity": "5", "unit": "ounces" }, { "name": "chicken broth", "quanity": "3", "unit": "(32-ounce) cartons" } ]

[ " Bring a large pot of lightly salted water to a boil.\n", " Break matzo crackers into small pieces, and place in a large bowl. Add water to cover; allow to soak for a few minutes, until soft. Drain off excess water.\n", " Heat oil in a large skillet over medium heat and stir in drained matzos; stir until mixture is dry and slightly brown. Remove from heat, and mix in eggs, salt and pepper to taste, parsley, and onions.\n", " Mix in just enough matzo meal to make mixture hold together. Roll one 2-inch matzo ball. Place matzo ball in the boiling water to test the mixture. The ball must rise to the top of the water and not break apart. If it does not rise, then too much matzo meal was added. In this case, add another beaten egg to the mixture and try again. When desired consistency is reached, roll all of mixture into 2-inch balls.\n", " Bring chicken broth to a lively simmer in a large saucepan over medium heat; carefully add matzo balls to broth. Serve soup as the balls rise to the top of the broth.\n" ]

[ { "name": "cubed, cooked chicken meat", "quanity": "3", "unit": "cups" }, { "name": "chopped celery", "quanity": "1 ½", "unit": "cups" }, { "name": "chopped fresh chives", "quanity": "¼", "unit": "cup" }, { "name": "plain low-fat yogurt", "quanity": "½", "unit": "cup" }, { "name": "reduced fat sour cream", "quanity": "¼", "unit": "cup" }, { "name": "dried tarragon", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "blanched slivered almonds", "quanity": "2", "unit": "tablespoons" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" } ]

[ " In a large bowl, combine chicken, celery, chives or green onions, yogurt, sour cream or mayonnaise, and tarragon; mix lightly. Cover, and refrigerate for 1 hour.\n", " Place nuts in a dry skillet. Toast over medium heat, turning frequently, until nuts are fragrant and lightly browned. Add almonds to chicken salad, and season with salt and pepper to taste. Serve immediately.\n" ]

[ { "name": "chopped red onion", "quanity": "¼", "unit": "cup" }, { "name": "tomatoes, seeded and finely chopped", "quanity": "4", "unit": "" }, { "name": "chopped fresh parsley", "quanity": "½", "unit": "cup" }, { "name": "olive oil", "quanity": "¼", "unit": "cup" }, { "name": "lime, juiced", "quanity": "1", "unit": "" }, { "name": "salt and black pepper (Optional)", "quanity": "1", "unit": "pinch" }, { "name": "tortilla chips", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "shredded Cheddar cheese, divided", "quanity": "2", "unit": "cups" }, { "name": "sour cream (Optional)", "quanity": "½", "unit": "cup" }, { "name": "guacamole (Optional)", "quanity": "½", "unit": "cup" } ]

[ " Preheat an oven to 350 degrees F (175 degrees C).\n", " Mix together the onion, tomatoes, parsley, olive oil, lime juice, salt and pepper in a bowl.\n", " Spread tortilla chips in a single layer onto a baking sheet, and spoon about 1 teaspoon of the tomato salsa onto each chip. Spread 1 cup of Cheddar cheese over the nachos, top the chips with another teaspoon or so of salsa, and top with the remaining 1 cup of cheese.\n", " Bake the nachos in the preheated oven until the cheese is bubbling, about 5 minutes. Serve hot with sour cream, guacamole, and any remaining salsa on the side for dipping the chips.\n" ]

[ { "name": "cooking spray", "quanity": "", "unit": "" }, { "name": "blue cheese salad dressing, divided", "quanity": "¾", "unit": "cup" }, { "name": "cayenne pepper sauce (such as Frank's® RedHot®)", "quanity": "½", "unit": "cup" }, { "name": "butter, melted", "quanity": "2", "unit": "tablespoons" }, { "name": "shredded cooked chicken", "quanity": "2", "unit": "cups" }, { "name": "restaurant-style white corn tortilla chips (such as Tostitos®)", "quanity": "1", "unit": "(13 ounce) package" }, { "name": "tomato, seeded and chopped", "quanity": "1", "unit": "large" }, { "name": "sliced black olives", "quanity": "½", "unit": "cup" }, { "name": "diced red onion", "quanity": "⅓", "unit": "cup" }, { "name": "pickled jalapeno pepper slices", "quanity": "¼", "unit": "cup" }, { "name": "precooked bacon, crumbled", "quanity": "4", "unit": "ounces" }, { "name": "shredded Mexican cheese blend", "quanity": "1 ½", "unit": "cups" }, { "name": "shredded Monterey Jack cheese", "quanity": "1", "unit": "cup" }, { "name": "chopped fresh cilantro", "quanity": "1", "unit": "tablespoon" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C). Line a large, rimmed baking sheet with aluminum foil and spray with cooking spray.\n", " Combine 1/4 cup blue cheese dressing, cayenne pepper sauce, and melted butter in a bowl until well blended. Add chicken and toss to coat.\n", " Spread tortilla chips evenly over the prepared baking sheet. Sprinkle tomato, olives, onion, and jalapeño peppers over chips. Spread chicken mixture over vegetables and top with crumbled bacon.\n", " Mix both cheeses together in a bowl; sprinkle mixture evenly over chicken mixture.\n", " Bake in the preheated oven until cheese is melted and lightly browned, 10 to 15 minutes.\n", " Remove from the oven. Drizzle remaining 1/2 cup blue cheese dressing over nachos and garnish with cilantro.\n" ]

[ { "name": "dry black-eyed peas", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "green bell pepper, diced", "quanity": "½", "unit": "" }, { "name": "red bell pepper, diced", "quanity": "½", "unit": "" }, { "name": "yellow bell pepper, diced", "quanity": "½", "unit": "" }, { "name": "red onion, diced", "quanity": "½", "unit": "small" }, { "name": "celery, diced", "quanity": "1", "unit": "stalk" }, { "name": "scallions, chopped", "quanity": "2", "unit": "stalks" }, { "name": "vegetable oil", "quanity": "⅛", "unit": "cup" }, { "name": "white vinegar", "quanity": "⅛", "unit": "cup" }, { "name": "white sugar", "quanity": "⅛", "unit": "cup" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" }, { "name": "hot pepper sauce (such as Tabasco), or to taste", "quanity": "1", "unit": "drop" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "chopped fresh parsley", "quanity": "¼", "unit": "cup" }, { "name": "chopped fresh basil", "quanity": "¼", "unit": "cup" } ]

[ " Place dried peas into a large container and cover with several inches of cool water. Let soak, 8 hours to overnight; drain and rinse.\n", " Place peas in a large stockpot and cover with at least 2 inches of water; bring to a boil. Reduce heat and simmer until peas are tender, about 1 to 1½ hours; drain and rinse well with cold water.\n", " Place peas in a large bowl; mix in bell peppers, onion, celery, and scallions.\n", " Mix oil, vinegar, sugar, garlic, hot sauce, salt, and pepper in a small bowl. Add to pea mixture and toss to coat.\n", " Cover and marinate in the refrigerator for 8 hours, or overnight. Add parsley and basil just before serving.\n" ]

[ { "name": "whole chicken", "quanity": "1", "unit": "(3 pound)" }, { "name": "chicken broth", "quanity": "2", "unit": "(48 ounce) containers" }, { "name": "carrots, cut into ¼-inch dice", "quanity": "4", "unit": "large" }, { "name": "celery, cut into ¼-inch dice", "quanity": "4", "unit": "stalks" }, { "name": "turnip, cut into ¼-inch dice", "quanity": "1", "unit": "large" }, { "name": "parsnips, cut into ¼-inch dice", "quanity": "2", "unit": "medium" }, { "name": "onion, cut into ¼-inch dice", "quanity": "1", "unit": "medium" }, { "name": "leek, chopped", "quanity": "1", "unit": "medium" }, { "name": "chopped fresh dill", "quanity": "½", "unit": "cup" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "matzo ball mix", "quanity": "1 ½", "unit": "cups" }, { "name": "water", "quanity": "½", "unit": "cup" }, { "name": "vegetable oil", "quanity": "⅓", "unit": "cup" }, { "name": "eggs", "quanity": "4", "unit": "large" } ]

[ " To make the chicken soup: Place chicken into a large pot and cover with water; bring to a boil. Reduce the heat to low and simmer until chicken meat is very tender and falling off the bones, about 1 ½ hours.\n", " Remove chicken from the pot and place on a cutting board until cool enough to handle, about 10 minutes. Pull chicken meat from the bones, and shred. Discard skin and bones.\n", " Bring chicken broth to a boil in a large soup pot. Stir in shredded chicken, carrots, celery, turnip, parsnips, onion, leek, and dill. Reduce the heat to low and simmer until vegetables are tender, about 20 minutes. Season with salt and pepper.\n", " Meanwhile, make the matzo balls: Stir matzo ball mix, water, oil, and eggs together in a bowl. Use wet hands (to prevent sticking) and form the mixture into 1-inch balls.\n", " Return the broth to a boil. Gently drop matzo balls into the boiling broth. Reduce the heat again and simmer until matzo balls have increased in size and are cooked through, about 20 more minutes.\n" ]

[ { "name": "ground venison", "quanity": "1", "unit": "pound" }, { "name": "yellow onion, chopped", "quanity": "½", "unit": "" }, { "name": "barbecue sauce, divided", "quanity": "1", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "saltine crackers, finely crushed", "quanity": "1", "unit": "(4 ounce) packet" }, { "name": "brown sugar, divided", "quanity": "4", "unit": "tablespoons" }, { "name": "Worcestershire sauce, divided", "quanity": "3", "unit": "tablespoons" }, { "name": "dried sage", "quanity": "½", "unit": "teaspoon" }, { "name": "steak seasoning", "quanity": "½", "unit": "teaspoon" }, { "name": "bacon", "quanity": "3", "unit": "slices" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Mix together venison, onion, 1/4 cup barbecue sauce, egg, crushed crackers, 2 tablespoons brown sugar, 2 tablespoons Worcestershire sauce, sage, and steak seasoning in a large bowl with your hands until evenly combined. Pack into a 3x7-inch loaf pan. Lay bacon slices over the top.\n", " Bake in the preheated oven until no longer pink in the center and bacon is crispy, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).\n", " Meanwhile, stir together remaining 3/4 cup barbecue sauce, 2 tablespoons brown sugar, and 1 tablespoon Worcestershire sauce in a small saucepan over medium heat. Simmer for 5 minutes, whisking constantly, until sauce is heated through and slightly thickened.\n", " Pour sauce over cooked meatloaf and let rest for 5 minutes before serving.\n" ]

[ { "name": "nonstick cooking spray", "quanity": "", "unit": "" }, { "name": "all-purpose flour", "quanity": "1 ⅔", "unit": "cups" }, { "name": "white sugar", "quanity": "¾", "unit": "cup" }, { "name": "brown sugar", "quanity": "½", "unit": "cup" }, { "name": "chopped pistachio nuts, divided", "quanity": "1", "unit": "cup" }, { "name": "ground pistachio nuts", "quanity": "½", "unit": "cup" }, { "name": "cornstarch", "quanity": "1", "unit": "tablespoon" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "milk, at room temperature", "quanity": "1", "unit": "cup" }, { "name": "melted butter", "quanity": "8", "unit": "tablespoons" }, { "name": "eggs, at room temperature", "quanity": "2", "unit": "large" }, { "name": "vanilla extract", "quanity": "2", "unit": "teaspoons" }, { "name": "almond extract", "quanity": "1", "unit": "teaspoon" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners. Lightly spray liners and pan with cooking spray.\n", " Stir together flour, white sugar, brown sugar, 1/2 cup chopped pistachio nuts, ground pistachio nuts, cornstarch, baking powder, baking soda, and salt in a large bowl until thoroughly combined. Make a well in the center.\n", " Whisk together milk, melted butter, eggs, vanilla, and almond extract in a medium bowl until combined. Pour milk mixture into the well of flour mixture and mix with a spatula just until batter is combined but a few lumps remain. Do not overmix.\n", " Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle the tops of each muffin with remaining 1/2 cup chopped pistachio nuts.\n", " Bake in the preheated oven until the tops spring back when lightly pressed, about 15 minutes, rotating the pan halfway through. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.\n" ]

[ { "name": "graham cracker crumbs", "quanity": "2", "unit": "cups" }, { "name": "melted butter", "quanity": "6", "unit": "tablespoons" }, { "name": "white sugar", "quanity": "¼", "unit": "cup" }, { "name": "cream cheese, softened", "quanity": "2 ¼", "unit": "pounds" }, { "name": "white sugar", "quanity": "1 ⅔", "unit": "cups" }, { "name": "eggs, at room temperature", "quanity": "5", "unit": "large" }, { "name": "Irish cream liqueur (such as Baileys)", "quanity": "1", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1", "unit": "tablespoon" }, { "name": "semisweet chocolate chips", "quanity": "1", "unit": "cup" }, { "name": "chilled whipping cream", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "instant coffee granules", "quanity": "1", "unit": "teaspoon" } ]

[ " Preheat the oven to 325 degrees F (165 degrees C).\n", " Make crust: Mix together graham cracker crumbs, melted butter, and sugar in a medium bowl until well combined. Press over the bottom and 1 inch up the sides of a 9-inch springform pan.\n", " Bake in the preheated oven until set, about 7 minutes. Remove from the oven and set aside to cool.\n", " Meanwhile, make filling: Beat cream cheese in a large bowl with an electric mixer until smooth. Add sugar and beat until incorporated. Add eggs one at a time, mixing well after each addition. Pour in Irish cream and vanilla; mix until incorporated. Do not overbeat.\n", " Sprinkle 1/2 cup chocolate chips over cooled crust. Spoon filling over chocolate chips. Sprinkle with remaining 1/2 cup chocolate chips.\n", " Bake in the preheated oven until puffed and golden brown, but the center is still springy, about 1 hour 20 minutes. Let cool completely before removing from the pan, about 1 hour.\n", " Make topping: Beat whipping cream in another large bowl with an electric mixer until soft peaks form. Add sugar and coffee granules. Continue beating until whipped cream is firm enough to hold its shape.\n", " Spread topping over cooled cheesecake. Store cheesecake in the refrigerator.\n" ]

[ { "name": "coleslaw mix", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "chopped fresh cilantro", "quanity": "1", "unit": "cup" }, { "name": "Greek yogurt", "quanity": "¾", "unit": "cup" }, { "name": "chipotle peppers in adobo sauce, chopped", "quanity": "2", "unit": "" }, { "name": "red wine vinegar", "quanity": "1", "unit": "tablespoon" }, { "name": "adobo sauce from chipotle peppers", "quanity": "2", "unit": "teaspoons" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "white fish fillets", "quanity": "1", "unit": "pound" }, { "name": "salt, divided and to taste", "quanity": "2", "unit": "teaspoons" }, { "name": "dried cilantro", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cumin", "quanity": "1", "unit": "teaspoon" }, { "name": "dried Mexican oregano", "quanity": "1", "unit": "teaspoon" }, { "name": "all-purpose flour", "quanity": "½", "unit": "cup" }, { "name": "cornstarch", "quanity": "½", "unit": "cup" }, { "name": "cayenne pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "oil for frying, or as needed", "quanity": "1", "unit": "quart" }, { "name": "flour tortillas", "quanity": "8", "unit": "(6 inch)" }, { "name": "avocado, diced, or to taste", "quanity": "1", "unit": "" }, { "name": "tomato, chopped, or to taste", "quanity": "1", "unit": "medium" } ]

[ " Make chipotle slaw: Mix together coleslaw mix, cilantro, yogurt, peppers, vinegar, adobo sauce, and salt in a large bowl until well combined. Set aside in the refrigerator.\n", " Make tacos: Cut fillets into 2-ounce portions. Season with 1 teaspoon salt, dried cilantro, cumin, and oregano. Allow to rest while combining flour, cornstarch, cayenne, and remaining 1 teaspoon salt in a shallow dish.\n", " Dip each fillet in flour mixture, shaking off excess. Set aside for at least 5 minutes.\n", " Meanwhile, heat 1-inch oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).\n", " Fry coated fish in hot oil until golden and fish flakes easily with a fork, about 3 minutes per side. Drain on a paper towel-lined plate.\n", " To assemble, top each tortilla with a fried fillet, 1/4 cup slaw, and slices of avocado and tomato.\n" ]

[ { "name": "butter, or more as needed", "quanity": "2", "unit": "tablespoons" }, { "name": "asparagus, trimmed", "quanity": "1", "unit": "bunch" }, { "name": "honey", "quanity": "1", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "⅛", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "⅛", "unit": "teaspoon" } ]

[ " Melt butter in a large skillet over medium-low heat. Cook asparagus in hot butter, stirring a few times, until tender, 6 to 8 minutes.\n", " Drizzle honey over asparagus and stir to coat; season with garlic powder and cayenne pepper.\n" ]

[ { "name": "plain bread crumbs", "quanity": "⅓", "unit": "cup" }, { "name": "milk", "quanity": "½", "unit": "cup" }, { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "onion, diced", "quanity": "1", "unit": "" }, { "name": "ground beef", "quanity": "1", "unit": "pound" }, { "name": "ground pork", "quanity": "1", "unit": "pound" }, { "name": "eggs", "quanity": "2", "unit": "" }, { "name": "grated Parmesan cheese", "quanity": "2", "unit": "tablespoons" }, { "name": "fresh parsley, chopped", "quanity": "¼", "unit": "bunch" }, { "name": "garlic, crushed", "quanity": "3", "unit": "cloves" }, { "name": "salt", "quanity": "2", "unit": "teaspoons" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "dried Italian herb seasoning", "quanity": "1", "unit": "teaspoon" }, { "name": "red pepper flakes", "quanity": "½", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " Cover a baking sheet with foil and spray lightly with cooking spray. Soak bread crumbs in milk in a small bowl for 20 minutes.\n", " Meanwhile, heat olive oil in a skillet over medium heat. Add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender, about 15 minutes more.\n", " Gently stir beef and pork together in a large bowl. Add onions, bread crumb mixture, eggs, Parmesan cheese, parsley, garlic, salt, black pepper, Italian herb seasoning, and red pepper flakes; mix together using a rubber spatula until combined. Cover and refrigerate for about one hour.\n", " Preheat the oven to 425 degrees F (220 degrees C).\n", " Form mixture into balls about 1 1/2 inches in diameter; arrange in a single layer on the prepared baking sheet.\n", " Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.\n", " Serve and enjoy!\n" ]

[ { "name": "chicken broth", "quanity": "3 ½", "unit": "cups" }, { "name": "frozen potatoes O'Brien with onions and peppers", "quanity": "1", "unit": "(28 ounce) package" }, { "name": "condensed cream of chicken soup", "quanity": "1", "unit": "(10.5 ounce) can " }, { "name": "cream cheese, softened", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "Italian seasoning", "quanity": "1", "unit": "teaspoon" }, { "name": "garlic salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper, or more to taste", "quanity": "¼", "unit": "teaspoon" } ]

[ " Pour chicken broth into a multi-functional pressure cooker (such as Instant Pot). Add O'Brien potatoes in an even layer. Dollop condensed soup over potatoes. Place cream cheese on top. Do not stir.\n", " Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.\n", " Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Use the quick-release method to release remaining pressure. Add Italian seasoning, garlic salt, and black pepper. Stir to incorporate.\n" ]

[ { "name": "cauliflower", "quanity": "1", "unit": "large head" }, { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "⅛", "unit": "teaspoon" }, { "name": "chicken broth", "quanity": "⅓", "unit": "cup" }, { "name": "lemon juice", "quanity": "2", "unit": "tablespoons" }, { "name": "Dijon mustard", "quanity": "2", "unit": "teaspoons" }, { "name": "cornstarch", "quanity": "1", "unit": "teaspoon" }, { "name": "salted butter", "quanity": "1", "unit": "tablespoon" }, { "name": "capers", "quanity": "2", "unit": "teaspoons" }, { "name": "chopped fresh parsley", "quanity": "1", "unit": "teaspoon" } ]

[ " Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Line a baking sheet with aluminum foil.\n", " Place cauliflower on a cutting board and trim off inedible leaves. Trim off the bottom of the stem, making sure to keep the core intact. Cut the cauliflower in half and cut 1-inch-thick \"steaks\" out of each half. Place cauliflower steaks on the prepared baking sheet; reserve remaining cauliflower for later use. Brush both sides of steaks with olive oil; season with salt and pepper.\n", " Cook under the preheated broiler for 10 minutes. Flip carefully using a spatula, then continue broiling for 6 minutes more.\n", " Meanwhile, whisk together chicken broth, lemon juice, Dijon mustard, and cornstarch in a small saucepan and bring to a boil. Add butter and capers; cook, whisking constantly, for 3 minutes. Turn heat off and let sauce sit for 1 minute.\n", " Divide cauliflower steaks between serving plates, drizzle sauce over the tops, and garnish with parsley.\n" ]

[ { "name": "cooking spray", "quanity": "unknown", "unit": "unknown" }, { "name": "packed brown sugar", "quanity": "3", "unit": "tablespoons" }, { "name": "ketchup", "quanity": "½", "unit": "cup" }, { "name": "lean ground beef", "quanity": "1 ½", "unit": "pounds" }, { "name": "onion, chopped", "quanity": "1", "unit": "small" }, { "name": "low-fat (1%) milk", "quanity": "¾", "unit": "cup" }, { "name": "whole wheat bread crumbs", "quanity": "¾", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "chopped parsley", "quanity": "¼", "unit": "cup" }, { "name": "salt", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground ginger", "quanity": "¼", "unit": "teaspoon" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan with cooking spray.\n", " Press brown sugar into the bottom of the prepared loaf pan; spread ketchup over sugar.\n", " Mix together ground beef, onion, milk, bread crumbs, eggs, parsley, salt, black pepper, and ginger in a large bowl until thoroughly combined. Shape beef mixture into a loaf and place into the pan on top of ketchup.\n", " Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).\n" ]

[ { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "ground beef", "quanity": "1", "unit": "pound" }, { "name": "fajita seasoning", "quanity": "1", "unit": "tablespoon" }, { "name": "pinto beans, drained and rinsed", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "salsa", "quanity": "1", "unit": "(8 ounce) jar" }, { "name": "cooked brown rice", "quanity": "1", "unit": "cup" }, { "name": "shredded Mexican cheese blend", "quanity": "½", "unit": "cup" } ]

[ " Heat oil in a large skillet over medium-high heat. Cook and stir beef in hot oil until browned and crumbly, 5 to 10 minutes; drain and discard grease. Stir in fajita seasoning until ground beef is evenly coated.\n", " Add pinto beans, salsa, and brown rice to ground beef mixture; mix until well combined. Top with Mexican cheese blend.\n" ]

[ { "name": "bacon, chopped", "quanity": "¼", "unit": "pound" }, { "name": "split peas, rinsed", "quanity": "1", "unit": "pound" }, { "name": "frozen southern-style hash brown potatoes (such as Ore Ida)", "quanity": "⅓", "unit": "(20 ounce) package" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "celery, diced", "quanity": "3", "unit": "ribs" }, { "name": "carrots, peeled and diced", "quanity": "3", "unit": "" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "ground black pepper", "quanity": "⅛", "unit": "teaspoon" }, { "name": "red pepper flakes, or more to taste (Optional)", "quanity": "1", "unit": "pinch" }, { "name": "chicken broth", "quanity": "8", "unit": "cups" } ]

[ " Place bacon in a large skillet and cook over medium-high heat, stirring occasionally, until lightly browned, about 5 minutes. Drain on a paper towel-lined plate.\n", " Place cooked bacon, split peas, hash brown potatoes, onion, celery, carrots, garlic, black pepper, and red pepper flakes in a slow cooker. Pour in chicken broth; stir to combine.\n", " Cook on Low for 8 hours or High for 6 hours.\n" ]

[ { "name": "frozen hash brown potatoes", "quanity": "1", "unit": "pound" }, { "name": "condensed cream of mushroom soup", "quanity": "2", "unit": "(10.5-ounce) cans " }, { "name": "onion, chopped", "quanity": "1", "unit": "small" }, { "name": "sour cream", "quanity": "1", "unit": "pint" }, { "name": "shredded Cheddar cheese", "quanity": "2 ½", "unit": "cups" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "crispy rice cereal squares", "quanity": "4 ½", "unit": "cups" }, { "name": "butter", "quanity": "⅔", "unit": "cup" } ]

[ " Place hash browns in the bottom of a 9x13-inch baking dish. Stir soup, onion, sour cream, cheese, salt, and pepper together in a medium bowl until well combined; pour over hash browns. Crush cereal and mix with melted butter; sprinkle on top of casserole; cover and let rest in refrigerator 24 hours.\n", " Preheat the oven to 325 degrees F (165 degrees C).\n", " Bake casserole in preheated oven until golden, hot, and bubbly, about 45 minutes.\n" ]

[ { "name": "chopped rhubarb", "quanity": "5", "unit": "cups" }, { "name": "chopped peach", "quanity": "1", "unit": "cup" }, { "name": "white sugar, or to taste", "quanity": "1 ½", "unit": "cups" }, { "name": "all-purpose flour", "quanity": "¼", "unit": "cup" }, { "name": "brown sugar", "quanity": "1", "unit": "cup" }, { "name": "quick oats", "quanity": "1", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "1 ½", "unit": "cups" }, { "name": "butter", "quanity": "¾", "unit": "cup" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.\n", " Mix rhubarb, peach, white sugar, and 1/4 cup flour together in a large bowl until evenly combined; pour into the prepared baking dish and spread into an even layer.\n", " Stir brown sugar, quick oats, and 1 ½ cups flour together in a separate bowl. Cut butter into flour mixture with a knife or pastry blender until mixture resembles coarse crumbs; sprinkle evenly over rhubarb and peach mixture.\n", " Bake in the preheated oven until golden brown on top, about 45 minutes.\n" ]

[ { "name": "peeled and chopped rhubarb", "quanity": "6", "unit": "cups" }, { "name": "strawberries, hulled and quartered", "quanity": "2", "unit": "cups" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "salt", "quanity": "1", "unit": "pinch" }, { "name": "half-and-half, or as needed", "quanity": "1", "unit": "cup" } ]

[ " Combine rhubarb, strawberries, and sugar in a large bowl. Mix well so that the sugar evenly coats the fruit. Let stand for 15 minutes.\n", " Add fruit and sugar mixture to a medium saucepan. Cook over medium heat, stirring occasionally, for 15 minutes. Season with salt. Remove from heat and let cool.\n", " Spoon small portions of the stewed fruit into bowls. Drizzle each serving with a few tablespoons of half-and-half.\n" ]

[ { "name": "water", "quanity": "2", "unit": "cups" }, { "name": "lentils", "quanity": "1", "unit": "cup" }, { "name": "vegetable or chicken bouillon", "quanity": "2", "unit": "cubes " }, { "name": "extra virgin olive oil", "quanity": "1", "unit": "teaspoon" }, { "name": "onion, chopped", "quanity": "1", "unit": "large" }, { "name": "walnuts", "quanity": "1", "unit": "cup" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" } ]

[ " Place water, lentils, and bouillon cubes in a pot; cover and simmer over medium heat until tender, about 30 minutes. Drain well.\n", " Heat oil in a skillet over medium heat; add onion and sauté until soft and translucent.\n", " Blend cooked lentils, onions, and walnuts in a food processor until it reaches the desired consistency for pâté. Season to taste with salt and pepper. Chill before serving.\n" ]

[ { "name": "sliced fresh strawberries", "quanity": "2", "unit": "cups" }, { "name": "white sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "lemon juice", "quanity": "1", "unit": "tablespoon" }, { "name": "unsalted butter", "quanity": "½", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "baking soda", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "buttermilk, at room temperature", "quanity": "1", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1 ½", "unit": "teaspoons" } ]

[ " Combine strawberries, 2 tablespoons sugar, and lemon juice in a medium bowl. Toss to combine and allow to sit for about 10 minutes.\n", " Place butter into a 10-inch cast iron skillet. Place skillet into the oven and heat to 350 degrees F (175 degrees). Allow the butter to melt as the oven preheats.\n", " Meanwhile, whisk together flour, 1/2 cup sugar, baking powder, baking soda, and salt in a large bowl until thoroughly combined.\n", " Carefully remove the skillet from the oven; swirl to spread butter evenly. Pour remaining melted butter into the flour mixture. Set the skillet aside to cool slightly. Add buttermilk and vanilla to the flour and butter mixture. Stir just until no dry clumps of flour remain. Pour batter back into the skillet, and spread into an even layer. Spoon strawberries and their juices over the top.\n", " Place skillet back into the oven, and bake until center of the cake is just barely set, 32 to 37 minutes. Cool for 5 minutes before serving. Serve warm.\n" ]

[ { "name": "ground beef", "quanity": "1", "unit": "pound" }, { "name": "onion, minced", "quanity": "1", "unit": "small" }, { "name": "dry mesquite flavored seasoning mix", "quanity": "2", "unit": "tablespoons" }, { "name": "baked beans", "quanity": "2", "unit": "(28 ounce) cans" }, { "name": "molasses", "quanity": "¼", "unit": "cup" }, { "name": "brown sugar", "quanity": "¾", "unit": "cup" }, { "name": "barbeque sauce", "quanity": "¾", "unit": "cup" }, { "name": "dry mustard powder", "quanity": "2", "unit": "teaspoons" }, { "name": "cayenne pepper, or to taste (Optional)", "quanity": "2", "unit": "pinches" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Cook ground beef, onion, and mesquite seasoning in a large skillet over medium heat until beef is no longer pink, breaking it up into crumbles as it cooks, about 10 minutes. Drain excess grease; transfer beef into a large baking dish.\n", " Stir in baked beans, molasses, brown sugar, barbeque sauce, dry mustard powder, and cayenne pepper until any small lumps of brown sugar have dissolved.\n", " Bake in the preheated oven until beans are bubbling and the flavors have blended, about 20 minutes.\n" ]

[ { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "confectioners' sugar", "quanity": "⅔", "unit": "cup" }, { "name": "butter, softened", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "3", "unit": "cups" }, { "name": "salt", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "all-purpose flour", "quanity": "½", "unit": "cup" }, { "name": "eggs, beaten", "quanity": "4", "unit": "large" }, { "name": "chopped fresh rhubarb", "quanity": "4 ½", "unit": "cups" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Mix 2 cups of flour, confectioners' sugar, and butter together in a medium bowl until it forms a dough, or at least the butter is in small crumbs. Press into the bottom of a 9x13-inch baking dish.\n", " Bake for 10 minutes in the preheated oven. Meanwhile, whisk white sugar, salt, flour, and eggs together in a large bowl; stir in rhubarb to coat. Spread evenly over the baked crust when it comes out of the oven.\n", " Bake for another 35 minutes in the preheated oven, or until rhubarb is tender. Cool and cut into squares to serve.\n" ]

[ { "name": "bananas, peeled and halved horizontally", "quanity": "4", "unit": "" }, { "name": "ice pop sticks", "quanity": "8", "unit": "" }, { "name": "peanut butter", "quanity": "⅓", "unit": "cup" }, { "name": "semisweet baking chocolate, chopped", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "roasted peanuts, chopped", "quanity": "½", "unit": "cup" } ]

[ " Insert 1 ice pop stick into the cut end of each banana half. Place the bananas on a wax paper-covered baking sheet, and freeze until the bananas are frozen through, about 2 hours.\n", " Remove the frozen bananas from the freezer and spread a layer of peanut butter on each banana. Place the peanut butter-covered bananas back in the freezer for 30 to 45 minutes.\n", " Melt the 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.\n", " Dip each frozen banana in the melted chocolate, spooning the chocolate over the banana to cover it completely. Roll the dipped bananas in the chopped peanuts and place on the wax paper covered baking sheet; freeze until the chocolate is firm, about 1 to 2 hours.\n" ]

[ { "name": "unpeeled potatoes", "quanity": "10", "unit": "pounds" }, { "name": "eggs", "quanity": "24", "unit": "large" }, { "name": "mayonnaise", "quanity": "4", "unit": "cups" }, { "name": "salt, or to taste", "quanity": "4", "unit": "teaspoons" }, { "name": "prepared yellow mustard", "quanity": "3", "unit": "teaspoons " }, { "name": "ground black pepper", "quanity": "2", "unit": "teaspoons" }, { "name": "finely chopped green onions", "quanity": "2", "unit": "cups" } ]

[ " Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes. Drain and cool potatoes, then peel and dice. Transfer to a bowl, cover, and refrigerate 8 hours to overnight.\n", " While the potatoes are cooking, place eggs into a saucepan and cover with water. Bring to a boil, then remove from the heat and let eggs stand in hot water for 15 minutes. Remove eggs from the hot water and cool under cold running water. Peel and chop eggs. Transfer to a bowl, cover, and refrigerate 8 hours to overnight, at the same time as the potatoes.\n", " Combine potatoes, eggs, and green onions in a large mixing bowl or roasting pan. Add mayonnaise, salt, mustard, and pepper and gently toss to combine. Refrigerate until ready to serve.\n" ]

[ { "name": "Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)", "quanity": "1", "unit": "(10.75 ounce) can " }, { "name": "sour cream", "quanity": "½", "unit": "cup" }, { "name": "Pace® Picante Sauce", "quanity": "1", "unit": "cup" }, { "name": "chili powder", "quanity": "2", "unit": "teaspoons" }, { "name": "chopped cooked chicken ", "quanity": "2", "unit": "cups" }, { "name": "shredded Monterey Jack cheese", "quanity": "½", "unit": "cup" }, { "name": "flour tortillas (6\"), warmed", "quanity": "6", "unit": "" }, { "name": "tomato, chopped", "quanity": "1", "unit": "small" }, { "name": "green onion, sliced", "quanity": "1", "unit": "" } ]

[ " Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.\n", " Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.\n", " Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11x8-inch shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.\n", " Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.\n" ]

[ { "name": "baking mix (such as Bisquick)", "quanity": "2", "unit": "cups" }, { "name": "shredded Cheddar cheese, divided", "quanity": "2", "unit": "cups" }, { "name": "milk", "quanity": "1", "unit": "cup" }, { "name": "maple syrup", "quanity": "5", "unit": "tablespoons" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "white sugar", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "cooked bacon, crumbled", "quanity": "12", "unit": "slices" } ]

[ " Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.\n", " Mix baking mix, 1 cup Cheddar cheese, milk, maple syrup, eggs, and sugar together in a bowl; pour into prepared pan.\n", " Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Sprinkle bacon and remaining 1 cup Cheddar cheese over casserole; return to oven until cheese is melted, about 5 more minutes.\n" ]

[ { "name": "unsalted butter, at room temperature ", "quanity": "1 ½", "unit": "cups" }, { "name": "cream cheese, at room temperature", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "white sugar", "quanity": "3", "unit": "cups" }, { "name": "vanilla extract", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "eggs, at room temperature", "quanity": "6", "unit": "large" }, { "name": "all-purpose flour", "quanity": "3", "unit": "cups" }, { "name": "unsweetened cocoa powder", "quanity": "⅓", "unit": "cup" }, { "name": "red velvet emulsion (such as Lorann®)", "quanity": "2", "unit": "tablespoons" } ]

[ " Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.\n", " Beat butter and cream cheese together in a bowl using an electric mixer until well combined. Add sugar and beat until fluffy. Mix vanilla extract, salt, and baking powder into the creamed mixture. Beat in 2 eggs. Add 1 cup flour and mix well. Add 2 eggs and mix well. Add 1 cup flour and mix well. Add last 2 eggs and mix well. Add remaining 1 cup flour and mix until batter is smooth.\n", " Remove 2 cups batter and place in a separate bowl. Stir in cocoa powder and red velvet emulsion. Pour 1/2 the plain batter into the prepared pan. Add 1/2 the red velvet batter and swirl with a knife. Repeat with remaining plain batter and red velvet batter, swirling gently.\n", " Bake on the middle rack of the preheated oven until a toothpick inserted in the center comes out clean, about 90 minutes.\n" ]

[ { "name": "vegetable oil", "quanity": "2", "unit": "tablespoons" }, { "name": "onions, chopped", "quanity": "2", "unit": "" }, { "name": "potatoes, peeled and chopped", "quanity": "4", "unit": "" }, { "name": "corned beef", "quanity": "2", "unit": "(12 ounce) cans" }, { "name": "ground black pepper", "quanity": "1", "unit": "tablespoon" }, { "name": "cider vinegar", "quanity": "5", "unit": "tablespoons" } ]

[ " Heat oil in a large skillet over medium-high heat. Sauté onions and potatoes until slightly browned, about 5 minutes.\n", " Stir in corned beef and season with pepper. Stir in vinegar, 1 tablespoon at a time, cooking for 3 to 5 minutes in between each addition. Partially cover skillet, reduce heat to medium-low, and cook, stirring occasionally, for about 20 minutes or until potatoes are tender.\n" ]

[ { "name": "all-purpose flour", "quanity": "3", "unit": "cups" }, { "name": "white sugar", "quanity": "3", "unit": "cups" }, { "name": "ground cinnamon", "quanity": "2 ½", "unit": "teaspoons" }, { "name": "baking soda", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "vegetable oil", "quanity": "1 ½", "unit": "cups" }, { "name": "eggs", "quanity": "4", "unit": "large" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "grated zucchini", "quanity": "3", "unit": "cups" }, { "name": "cream cheese, room temperature", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "butter, room temperature", "quanity": "½", "unit": "cup" }, { "name": "confectioners' sugar, sifted", "quanity": "2", "unit": "cups" }, { "name": "vanilla extract", "quanity": "2", "unit": "teaspoons" } ]

[ " Preheat the oven to 325 degrees F (165 degrees C). Lightly grease and flour three 9-inch round cake pans.\n", " Make the cake: Whisk flour, sugar, cinnamon, baking soda, baking powder, and salt together in a bowl until well combined.\n", " Beat oil, eggs, and vanilla in a separate bowl with an electric mixer; pour into flour mixture and stir until well combined. Stir in shredded zucchini. Pour batter into the prepared pans.\n", " Bake in the preheated oven until a tester inserted into each layer comes out clean, about 25 minutes. Remove from the oven and cool in the pans for 10 minutes, then invert layers onto a wire rack and let cool completely, 20 to 30 more minutes.\n", " While the layers are cooling, make the frosting: Beat cream cheese and butter in a mixing bowl with an electric mixer until smooth. Mix in confectioner's sugar, a little at a time, until smooth. Stir in vanilla.\n", " Place one cooled cake layer onto a serving plate. Cover with frosting and spread to the edges. Repeat with a second layer. Place remaining cake layer on top. Frost the sides of the cake, then finish by frosting the top.\n" ]

[ { "name": "warm water (110 degrees F (43 degrees C))", "quanity": "1", "unit": "cup" }, { "name": "active dry yeast", "quanity": "2 ½", "unit": "teaspoons" }, { "name": "white sugar", "quanity": "3", "unit": "tablespoons" }, { "name": "salt", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "olive oil", "quanity": "3", "unit": "tablespoons" }, { "name": "ground thyme", "quanity": "½", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "½", "unit": "teaspoon" }, { "name": "crushed dried rosemary", "quanity": "2", "unit": "teaspoons" }, { "name": "all-purpose flour", "quanity": "3", "unit": "cups" } ]

[ " Pour the water into the pan of a bread machine, then sprinkle in the yeast and sugar. Let the mixture sit in the bread machine until a creamy foam forms on top of the water, about 10 minutes. Sprinkle in the salt, then add olive oil, thyme, garlic powder, rosemary, and flour. Set the machine for light crust setting, and start the machine.\n" ]

[ { "name": "skinless, boneless chicken thighs, quartered", "quanity": "1", "unit": "pound" }, { "name": "yellow onion, grated", "quanity": "½", "unit": "" }, { "name": "garlic, minced", "quanity": "4", "unit": "cloves" }, { "name": "fine salt", "quanity": "1", "unit": "teaspoon" }, { "name": "freshly ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "oil for frying, or as needed", "quanity": "4", "unit": "cups" }, { "name": "cornstarch", "quanity": "¾", "unit": "cup" }, { "name": "self-rising flour", "quanity": "½", "unit": "cup" }, { "name": "white sugar", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "very cold water, or as needed", "quanity": "1", "unit": "cup" } ]

[ " Gather all ingredients.\n", " Make marinade: Stir together chicken, onion, garlic, salt, and pepper in a medium bowl until chicken is coated. Cover the bowl with plastic wrap and refrigerate, 4 hours to overnight.\n", " Heat oil in a deep fryer or large saucepan to 340 degrees F (171 degrees C).\n", " While oil is heating, make batter: Whisk together cornstarch, flour, sugar, pepper, and salt in a large bowl. Gradually whisk in cold water until mixture resembles smooth pancake batter. Use tongs to remove chicken from marinade to batter; stir to coat chicken completely. Discard marinade.\n", " Working in batches, fry chicken in hot oil for 4 minutes. Transfer chicken to a cooling rack.\n", " Increase oil temperature to 375 degrees F (190 degrees C).\n", " Working in batches, fry chicken again in hot oil until golden brown and crispy, 3 to 4 minutes. Transfer to a wire rack to drain.\n", " Enjoy!\n" ]

[ { "name": "uncooked spaghetti", "quanity": "1", "unit": "pound" }, { "name": "olive oil", "quanity": "½", "unit": "cup" }, { "name": "garlic, thinly sliced", "quanity": "6", "unit": "cloves" }, { "name": "red pepper flakes, or to taste", "quanity": "¼", "unit": "teaspoon" }, { "name": "salt and freshly ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "chopped fresh Italian parsley", "quanity": "¼", "unit": "cup" }, { "name": "finely grated Parmigiano-Reggiano cheese", "quanity": "1", "unit": "cup" } ]

[ " Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 to 12 minutes. Drain and transfer to a pasta bowl.\n", " While the pasta is cooking, combine olive oil and garlic in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.\n", " Stir red pepper flakes, salt, and black pepper into pasta. Pour in hot olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined.\n", " Serve pasta topped with the remaining Parmigiano-Reggiano cheese.\n" ]

[ { "name": "bacon, sliced crosswise into 1/2-inch pieces", "quanity": "6", "unit": "slices" }, { "name": "onion, sliced lengthwise", "quanity": "1", "unit": "" }, { "name": "garlic, minced", "quanity": "3", "unit": "cloves" }, { "name": "tomato sauce", "quanity": "¼", "unit": "cup" }, { "name": "fresh green beans, trimmed", "quanity": "2", "unit": "pounds" }, { "name": "chicken broth", "quanity": "3", "unit": "cups" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "cayenne pepper, or to taste", "quanity": "1", "unit": "pinch" } ]

[ " Place saucepan over medium heat; cook and stir bacon in the hot pan until almost crisp, about 6 minutes. Add onion; cook until browned bits of food on the bottom of the pan have dissolved in the onion's juices and onion is soft and golden brown, about 5 minutes. Stir in garlic and tomato sauce. Cook until garlic has softened, about 1 more minute.\n", " Place green beans into a skillet and pour in chicken broth. Raise heat to high, add salt, black pepper, and cayenne pepper to beans, and bring to a simmer. Beans will begin to soften. Turn heat to medium-low and simmer for 1 1/2 hours. Stir occasionally. Add more broth or water if mixture seems dry.\n", " Adjust levels of salt, black pepper, and cayenne pepper to taste. Cook until beans are soft and tender, about 30 more minutes. Transfer beans and some of the pan juices to a deep serving platter.\n" ]

[ { "name": "frozen puff pastry, thawed just enough to unfold", "quanity": "1", "unit": "sheet" }, { "name": "olive oil (preferably drained from a tin of anchovies)", "quanity": "2", "unit": "teaspoons" }, { "name": "cayenne pepper, or to taste", "quanity": "1", "unit": "pinch" }, { "name": "salt and freshly ground black pepper to taste", "quanity": "unknown", "unit": "unknown" }, { "name": "shredded sharp white Cheddar cheese", "quanity": "¼", "unit": "cup" }, { "name": "freshly shredded Parmigiano-Reggiano cheese, divided", "quanity": "5", "unit": "tablespoons" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.\n", " Unfold puff pastry into a flat sheet and brush olive oil over top. Season with salt, pepper, and cayenne pepper.\n", " Sprinkle Cheddar and 1/4 cup Parmigiano-Reggiano all over dough to cover. Cover with a piece of plastic wrap. Press on the plastic wrap with your fingers to push cheese and seasonings firmly into the dough, or place a sheet pan over top and press down. Remove and discard plastic wrap.\n", " Cut dough along the seams into thirds with a pizza cutter or sharp knife, then cut each third lengthwise into thirds again for a total of nine strips.\n", " Pick up one strip and place it seasoned-side down onto the work surface. Twist it from both ends eight to nine times to make a rolled tube of dough with the seasoning facing out. Place onto the prepared baking sheet and repeat with remaining strips.\n", " Sprinkle remaining 1 tablespoon Parmigiano-Reggiano cheese over cheese sticks. Roll sticks lightly to even up their shapes; pick up and press any dropped cheese onto the surfaces.\n", " Bake in the preheated oven for about 10 minutes, then flip and bake until sticks are browned and crisp and hold their shape without drooping when lifted, 10 to 20 more minutes. Cool on a wire rack before serving.\n" ]

[ { "name": "ancho chile powder", "quanity": "½", "unit": "cup" }, { "name": "white sugar", "quanity": "¼", "unit": "cup" }, { "name": "brown sugar", "quanity": "¼", "unit": "cup" }, { "name": "salt", "quanity": "¼", "unit": "cup" }, { "name": "freshly ground black pepper", "quanity": "2", "unit": "tablespoons" }, { "name": "ground cumin", "quanity": "1", "unit": "tablespoon" }, { "name": "dry mustard", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cayenne pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "ground dried chipotle pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "baby back pork ribs", "quanity": "1", "unit": "rack" }, { "name": "barbeque sauce", "quanity": "1", "unit": "cup" } ]

[ " Gather ingredients and preheat the oven to 250 degrees F (120 degrees C).\n", " Mix ancho chile powder, white and brown sugars, salt, black pepper, cumin, dry mustard, cayenne, and chipotle pepper in a small bowl until combined.\n", " Place rib rack, meat-side down, on heavy-duty aluminum foil. Prick back of the rack several times with a knife. Generously apply a coating of dry rub to all sides of the rack. Store any remaining dry rub in an airtight container for future use.\n", " With the meat facing down, fold foil around the rack to create a tight seal. Transfer to a sheet pan.\n", " Bake in the preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.\n", " Increase oven temperature to 350 degrees F (175 degrees C).\n", " Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of the rack.\n", " Turn the rack on the foil so the meat is facing up. Return to the oven, leaving the foil open and bake for 10 minutes. Remove from the oven and brush another layer of barbeque sauce on the meat side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.\n", " Cut rack into individual rib segments and serve with more barbeque sauce.\n" ]

[ { "name": "Yukon Gold potatoes, peeled and diced", "quanity": "1 ½", "unit": "pounds" }, { "name": "onion, diced", "quanity": "1", "unit": "medium" }, { "name": "carrot, diced", "quanity": "1", "unit": "medium" }, { "name": "celery, diced", "quanity": "1", "unit": "rib" }, { "name": "smoked ham, diced", "quanity": "8", "unit": "ounces" }, { "name": "garlic, sliced", "quanity": "3", "unit": "cloves" }, { "name": "butter", "quanity": "3", "unit": "tablespoons" }, { "name": "flour", "quanity": "¼", "unit": "cup" }, { "name": "chicken broth", "quanity": "4", "unit": "cups" }, { "name": "water", "quanity": "2", "unit": "cups" }, { "name": "heavy cream", "quanity": "½", "unit": "cup" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "cayenne pepper", "quanity": "1", "unit": "pinch" }, { "name": "chopped fresh chives for garnish", "quanity": "1", "unit": "tablespoon" } ]

[ " Melt butter in a stockpot over medium heat until golden brown. Stir in carrot, celery, onion, ham, and garlic; cook and stir for 5-6 minutes, until the vegetables soften and the onions are translucent.\n", " Stir in flour; cook for about 3 minutes. Stir in chicken broth, 1 cup at a time. Add water and stir to combine. Turn the heat to high and bring to a simmer. Simmer on medium-low for 15 minutes, stirring occasionally.\n", " Taste the soup for salt and add more if necessary. Stir in potatoes; cook for 15 minutes, until potatoes are tender. Skim fat if desired.\n", " With a potato masher, mash the soup a few times, leaving plenty of whole chunks of potato. Season with salt and pepper to taste, add cayenne if desired, and add cream. Stir to combine and heat through. Garnish with fresh chives.\n" ]

[ { "name": "pumpkin puree", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "egg yolks", "quanity": "3", "unit": "" }, { "name": "large egg", "quanity": "1", "unit": "" }, { "name": "sweetened condensed milk", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "ground cinnamon", "quanity": "1", "unit": "teaspoon" }, { "name": "ground ginger", "quanity": "½", "unit": "teaspoon" }, { "name": "fine salt", "quanity": "½", "unit": "teaspoon" }, { "name": "freshly grated nutmeg", "quanity": "¼", "unit": "teaspoon" }, { "name": "Chinese 5-spice powder", "quanity": "⅛", "unit": "teaspoon" }, { "name": "9-inch unbaked pie crust (see footnote for recipe link)", "quanity": "1", "unit": "" } ]

[ " Preheat the oven to 425 degrees F (220 degrees C).\n", " Whisk together pumpkin, egg yolks, and egg in a large bowl until smooth. Add sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and Chinese 5-spice powder; whisk until thoroughly combined.\n", " Line a 9-inch pie plate with pie crust; crimp edges.\n", " Pour filling into crust; lightly tap on the counter to release air bubbles.\n", " Bake in the preheated oven for 15 minutes.\n", " Reduce heat to 350 degrees F (175 degrees C) and bake until just set in the middle, 30 to 40 more minutes. A paring knife inserted into the filling, 1 inch from the edge, should come out clean. Allow to cool completely before serving.\n" ]