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AWeirdDev

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all-recipes-sm

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{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "4 hrs 30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "4 hrs 45 mins", "yield": null }

[ { "name": "corned beef brisket", "quanity": "1", "unit": "(5 1/2 pound)" }, { "name": "onions", "quanity": "2", "unit": "large" }, { "name": "carrots, cut into 1 inch pieces", "quanity": "10", "unit": "" }, { "name": "cabbage, cored and cut into wedges", "quanity": "2", "unit": "heads" }, { "name": "white (Irish) potatoes", "quanity": "15", "unit": "small" } ]

[ " Gather all ingredients.\n", " Rinse brisket under cold water and place in a large pot. Add enough water to cover roast by 6 inches.\n", " Peel onions and place them in the pot. Bring to a boil; cook for about 30 minutes at a rolling boil. Reduce heat to medium-low, so water is at a gentle boil. Cover and cook for 3 1/2 hours.\n", " Remove onions and cut them into wedges. Return them to the pot. Add carrots to the pot, then place cabbage over roast. Place potatoes on top of cabbage. Cover and cook until potatoes are tender, about 30 minutes more. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.\n", " Remove vegetables from the pot and place in a separate serving bowl. Keep corned beef in the pot until ready to slice and serve because it dries out quickly.\n" ]

{ "Calories": "918", "Carbs": "107g", "Fat": "36g", "Protein": "47g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "20", "soak_time": null, "stand_time": null, "total_time": "1 hr 10 mins", "yield": "2 loaves" }

[ { "name": "all-purpose flour", "quanity": "4", "unit": "cups" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "baking powder", "quanity": "2", "unit": "teaspoons" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "sour cream", "quanity": "1", "unit": "pint" }, { "name": "raisins", "quanity": "1", "unit": "cup" }, { "name": "eggs", "quanity": "3", "unit": "" } ]

[ " Preheat the oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.\n", " Mix flour, sugar, baking powder, baking soda, and salt. Add sour cream, raisins, and eggs; mix until just combined. Distribute batter evenly between the prepared pans.\n", " Bake loaves in the preheated oven for 1 hour.\n" ]

{ "Calories": "215", "Carbs": "37g", "Fat": "6g", "Protein": "5g" }

{ "active_time": null, "additional_time": "8 hrs 10 mins", "bake_time": null, "chill_time": null, "cook_time": "1 hr 50 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "10 hrs 15 mins", "yield": "1 (9-inch) cheesecake" }

[ { "name": "graham cracker crumbs", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "3", "unit": "tablespoons" }, { "name": "melted butter", "quanity": "3", "unit": "tablespoons" }, { "name": "cream cheese", "quanity": "3", "unit": "(8 ounce) packages" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "vanilla extract", "quanity": "2", "unit": "teaspoons" }, { "name": "sour cream", "quanity": "1", "unit": "cup" }, { "name": "Irish cream liqueur", "quanity": "⅓", "unit": "cup" }, { "name": "eggs", "quanity": "4", "unit": "large" }, { "name": "sour cream", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "¼", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Mix together cracker crumbs, 3 tablespoons sugar, and melted butter; press mixture into bottom of 9-inch springform pan with 2 ¾ inch high sides. Bake crust in preheated oven until golden brown, about 8 minutes. Transfer crust to a rack to cool. Maintain oven temperature.\n", " Beat cream cheese, 1 cup sugar, and vanilla in large bowl with an electric mixer until blended. Beat in 1 cup sour cream and Irish cream liqueur. Add eggs one at a time, beating just until combined. Pour filling over crust in pan.\n", " Bake in preheated oven until edges are puffed, and center no longer moves when pan is shaken, about 1 to 1 ½ hours. Transfer cheesecake to a rack, and cool for 10 minutes. Maintain oven temperature.\n", " Mix 1 cup sour cream and 1/4 cup sugar in a small bowl until smooth. Press down edges of cheesecake, and spread mixture on top. Bake in preheated oven for 10 minutes. Transfer cheesecake to rack and cool.\n", " Cover and refrigerate cheesecake for 8 hours to overnight.\n" ]

{ "Calories": "476", "Carbs": "36g", "Fat": "33g", "Protein": "8g" }

{ "active_time": null, "additional_time": "30 mins", "bake_time": null, "chill_time": null, "cook_time": "1 hr", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr 45 mins", "yield": "1 (9-inch) round loaf" }

[ { "name": "self-rising flour", "quanity": "3", "unit": "cups" }, { "name": "white sugar", "quanity": "¾", "unit": "cup" }, { "name": "butter", "quanity": "¼", "unit": "cup" }, { "name": "raisins", "quanity": "2", "unit": "cups" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "milk", "quanity": "1", "unit": "cup" }, { "name": "milk", "quanity": "1", "unit": "tablespoon" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch round baking dish.\n", " Mix self-rising flour, sugar, and butter in a large bowl with a pastry cutter until the mixture resembles coarse crumbs. Stir in raisins.\n", " Whisk egg with 1 cup of milk in a separate bowl. Lightly mix milk mixture into flour mixture until it holds together. Place dough in prepared baking dish, and brush top with 1 tablespoon of milk for a nice golden brown crust.\n", " Place bread into the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and bake for 1 hour. Let cool before serving.\n" ]

{ "Calories": "282", "Carbs": "56g", "Fat": "5g", "Protein": "5g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": null }

[ { "name": "Irish bacon, diced", "quanity": "½", "unit": "pound" }, { "name": "potatoes, peeled and cubed", "quanity": "2", "unit": "large" }, { "name": "diced tomatoes with juice", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "chicken stock, or as needed", "quanity": "1", "unit": "cup" }, { "name": "Salt and black pepper to taste", "quanity": "", "unit": "" }, { "name": "thinly sliced dark green Savoy cabbage leaves", "quanity": "2", "unit": "cups" } ]

[ " Place bacon in a large, deep stockpot or saucepan. Cook over medium high heat until evenly brown. Drain off any excess fat.\n", " Stir in potatoes, tomatoes, and enough chicken stock to cover. Season with salt and pepper. Bring to a boil, reduce heat and let simmer for 20 minutes, or until potatoes are tender.\n", " Stir in cabbage and allow the soup to simmer for a few minutes longer before serving.\n" ]

{ "Calories": "276", "Carbs": "38g", "Fat": "8g", "Protein": "12g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "3 hrs", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "3 hrs 30 mins", "yield": null }

[ { "name": "lean beef stew meat, cut into 1-inch cubes", "quanity": "2", "unit": "pounds" }, { "name": "vegetable oil, divided", "quanity": "3", "unit": "tablespoons" }, { "name": "all-purpose flour", "quanity": "2", "unit": "tablespoons" }, { "name": "salt and ground black pepper to taste", "quanity": "1", "unit": "pinch" }, { "name": "cayenne pepper", "quanity": "1", "unit": "pinch" }, { "name": "onions, chopped", "quanity": "2", "unit": "large" }, { "name": "garlic, crushed", "quanity": "1", "unit": "clove" }, { "name": "tomato paste", "quanity": "2", "unit": "tablespoons" }, { "name": "Irish stout beer (such as Guinness)", "quanity": "1 ½", "unit": "cups" }, { "name": "chopped carrot", "quanity": "2", "unit": "cups" }, { "name": "fresh thyme", "quanity": "1", "unit": "sprig" }, { "name": "chopped fresh parsley for garnish", "quanity": "1", "unit": "tablespoon" } ]

[ " Toss beef cubes with 1 tablespoon of vegetable oil. Stir flour, salt, pepper, and cayenne pepper together in a separate bowl. Dredge beef in flour mixture to coat.\n", " Heat remaining oil in a deep skillet or Dutch oven over medium-high heat. Add beef and brown on all sides. Add onions and garlic. Stir tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce heat to medium, cover, and cook for 5 minutes.\n", " Pour 1/2 cup of beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in remaining beer, and add carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.\n" ]

{ "Calories": "519", "Carbs": "14g", "Fat": "36g", "Protein": "29g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "35 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": null }

[ { "name": "bacon", "quanity": "1", "unit": "(1 pound) package" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "celery, chopped", "quanity": "1", "unit": "cup" }, { "name": "potatoes, scrubbed and cubed", "quanity": "6", "unit": "" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "evaporated milk", "quanity": "2", "unit": "(12 fluid ounce) cans" } ]

[ " Place bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate, crumble, and set aside.\n", " Cook and stir onion and celery in the remaining bacon grease over medium heat until the onion is translucent and tender. Drain excess grease, then stir in potatoes. Add water to cover all but 1 inch of the potatoes. Bring to a boil over medium-high heat, then reduce to medium-low, and simmer until potatoes are tender, about 15 minutes, stirring often.\n", " Stir in evaporated milk, and continue cooking until warmed through. Season with salt and pepper. Stir in bacon just before serving.\n" ]

{ "Calories": "358", "Carbs": "39g", "Fat": "15g", "Protein": "17g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "35 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr 20 mins", "yield": "1 (9-inch) cheesecake" }

[ { "name": "crushed chocolate cookies", "quanity": "1", "unit": "cup" }, { "name": "butter, softened", "quanity": "¼", "unit": "cup" }, { "name": "white sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "unsweetened cocoa powder", "quanity": "¼", "unit": "teaspoon" }, { "name": "cream cheese, softened", "quanity": "3", "unit": "(8 ounce) packages" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "eggs", "quanity": "3", "unit": "" }, { "name": "semisweet chocolate chips", "quanity": "½", "unit": "pound" }, { "name": "heavy cream", "quanity": "2", "unit": "tablespoons" }, { "name": "sour cream", "quanity": "1", "unit": "cup" }, { "name": "salt", "quanity": "1", "unit": "pinch" }, { "name": "Irish stout beer (e.g. Guinness)", "quanity": "¾", "unit": "cup" }, { "name": "vanilla extract", "quanity": "2", "unit": "teaspoons" }, { "name": "semisweet chocolate", "quanity": "1", "unit": "(1 ounce) square" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with butter.\n", " Combine crushed cookies, butter, 2 tablespoons sugar, and cocoa in a small bowl; mix; press into the bottom of the prepared springform pan.\n", " Place cream cheese in a large bowl and beat with an electric mixer set to low speed until smooth. While beating, slowly add 1 cup sugar and then eggs, one at a time. Continue beating until smooth.\n", " Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave until chocolate is completely melted, stirring every 30 seconds. Beat chocolate into cream cheese mixture. Add sour cream, salt, beer, and vanilla; blend until smooth. Pour mixture over crust and place the pan into a large, deep baking dish. Fill the dish with water to cover the bottom half of the springform pan.\n", " Bake cheesecake in the water bath in the preheated oven for 45 minutes; turn oven off; leave cheesecake in the oven with oven door slightly ajar another 45 minutes; remove from oven. Run a knife along the edge of the cheesecake to loosen from pan. Chill in refrigerator at least 4 hours.\n", " Melt semisweet chocolate in a small bowl using the microwave. Make chocolate clovers by dropping 3 small drops of melted chocolate close to one another on waxed paper. Drag a toothpick from between two dots outward to make the stem; chill until hardened. Arrange the chocolate clovers on top of the chilled cheesecake for decoration.\n" ]

{ "Calories": "521", "Carbs": "42g", "Fat": "37g", "Protein": "8g" }

{ "active_time": null, "additional_time": "5 hrs", "bake_time": null, "chill_time": null, "cook_time": "1 hr 10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "6 hrs 25 mins", "yield": "6 creme brulees" }

[ { "name": "heavy cream", "quanity": "2", "unit": "cups" }, { "name": "white sugar", "quanity": "⅓", "unit": "cup" }, { "name": "egg yolks", "quanity": "6", "unit": "large" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "Irish cream liqueur", "quanity": "3", "unit": "tablespoons" }, { "name": "superfine sugar as needed", "quanity": "", "unit": "" } ]

[ " Preheat the oven to 300 degrees F (150 degrees C). Place 6 ramekins on a towel set in a roasting pan at least 3 inches deep.\n", " Stir together cream and sugar in a saucepan over medium heat, and cook until very hot, stirring until the sugar dissolves. Whisk together egg yolks, vanilla, and Irish cream until combined. Slowly add 1/3 of the hot cream, whisking it in 2 tablespoons at a time until incorporated. Once you have incorporated 1/3 of the cream, you can stir in the remaining hot cream without fear of the mixture curdling.\n", " Pour custard into the ramekins, then fill roasting pan with boiling hot water to come halfway up the sides of the ramekins. Bake in preheated oven until set, 50 to 60 minutes.\n", " Once the custard has set, place ramekins on a wire rack, and allow to cool to room temperature, about 1 hour. Cover, and refrigerate until cold, about 4 hours. Custards may remain refrigerated until ready to serve.\n", " Unwrap the custards, and sprinkle about 1 teaspoon of superfine sugar onto each. Gently shake the custards so the sugar coats the entire top surface, then tip the custards to a 45-degree angle and shake off excess sugar.\n", " Using a small hand torch, melt the sugar by making short passes over top of the custards with the flame not quite touching. Continue melting the sugar until it turns deep brown. Once the sugar has melted and turned to caramel, the cold custard underneath will harden the sugar into a crispy crust. Serve immediately. Alternatively, the sugar-dusted custards may be browned underneath the broiler in the oven.\n" ]

{ "Calories": "417", "Carbs": "22g", "Fat": "34g", "Protein": "4g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "1 hr 45 mins", "yield": null }

[ { "name": "all-purpose flour, or as needed", "quanity": "¼", "unit": "cup" }, { "name": "garlic powder, or to taste", "quanity": "1⁄8", "unit": "teaspoon" }, { "name": "onion powder, or to taste", "quanity": "1⁄8", "unit": "teaspoon" }, { "name": "cube steak", "quanity": "1", "unit": "pound" }, { "name": "seasoned salt and pepper to taste", "quanity": "unknown", "unit": "unknown" }, { "name": "vegetable oil", "quanity": "2", "unit": "tablespoons" }, { "name": "beef broth", "quanity": "2", "unit": "cups" }, { "name": "1 teaspoon Worcestershire sauce, or to taste", "quanity": "unknown", "unit": "unknown" }, { "name": "onion, sliced", "quanity": "1", "unit": "medium" }, { "name": "green bell pepper, sliced", "quanity": "1", "unit": "medium" }, { "name": "sliced mushrooms (Optional)", "quanity": "1", "unit": "cup" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Combine flour, garlic powder, and onion powder in a shallow bowl.\n", " Season steak with seasoned salt and pepper, then dredge in flour mixture; shake off any excess.\n", " Heat oil in a large frying pan over medium-high heat. Sear steaks in hot oil, then transfer to a large casserole dish. Pour beef broth and Worcestershire sauce into the dish; cover tightly with aluminum foil.\n", " Bake in the preheated oven for 1 hour. Sprinkle onion, pepper, mushrooms, and garlic over top; continue to cook until steak is tender and vegetables are soft, about 20 to 30 minutes more.\n" ]

{ "Calories": "393", "Carbs": "11g", "Fat": "23g", "Protein": "33g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "35 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": null }

[ { "name": "water", "quanity": "6", "unit": "cups" }, { "name": "chicken stock", "quanity": "2", "unit": "cups" }, { "name": "celery stalks, sliced", "quanity": "4", "unit": "medium" }, { "name": "carrots, sliced", "quanity": "3", "unit": "medium" }, { "name": "chopped yellow onion", "quanity": "½", "unit": "cup" }, { "name": "chopped fresh parsley", "quanity": "2", "unit": "tablespoons" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "bay leaf", "quanity": "1", "unit": "" }, { "name": "ground thyme", "quanity": "1", "unit": "teaspoon" }, { "name": "paprika", "quanity": "½", "unit": "teaspoon" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "chopped cooked chicken ", "quanity": "1", "unit": "pound" }, { "name": "sliced yellow squash", "quanity": "4", "unit": "cups" } ]

[ " Combine water, stock, celery, carrots, onion, parsley, garlic, bay leaf, thyme, paprika, salt, and black pepper in a large pot; bring to a simmer. Cover and cook until vegetables are soft, 20 to 30 minutes.\n", " Add chicken and squash to the pot and simmer until squash is tender, about 10 minutes more.\n" ]

{ "Calories": "185", "Carbs": "10g", "Fat": "6g", "Protein": "23g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": null }

[ { "name": "chicken broth", "quanity": "4", "unit": "cups" }, { "name": "mushrooms, diced", "quanity": "½", "unit": "cup" }, { "name": "shredded cooked chicken (Optional)", "quanity": "¼", "unit": "cup" }, { "name": "soy sauce", "quanity": "3", "unit": "tablespoons" }, { "name": "chile-garlic paste (sambal oelek)", "quanity": "1", "unit": "tablespoon" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "firm tofu, drained, cut into 1/4-inch cubes (Optional)", "quanity": "3", "unit": "ounces" }, { "name": "canned bamboo shoots, cut into matchsticks (Optional)", "quanity": "⅓", "unit": "cup" }, { "name": "white vinegar", "quanity": "¼", "unit": "cup" }, { "name": "ground white pepper, or to taste", "quanity": "¼", "unit": "teaspoon" }, { "name": "cold water", "quanity": "2", "unit": "tablespoons" }, { "name": "cornstarch", "quanity": "2", "unit": "tablespoons" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "green onions, diced", "quanity": "2", "unit": "" }, { "name": "toasted sesame oil", "quanity": "1", "unit": "teaspoon" } ]

[ " Bring chicken broth to a simmer in a 2-quart saucepan. Add mushrooms, chicken, soy sauce, chile paste, and garlic. Simmer for 5 minutes. Add tofu, bamboo shoots, vinegar, and white pepper. Simmer for 5 minutes more.\n", " Combine cold water and cornstarch in a cup; stir until smooth. Pour into soup and stir well. Let simmer until soup thickens, about 5 minutes more.\n", " Beat egg in a cup and slowly pour, in a fine stream, into soup. Stir well and heat through for 30 seconds. Mix in green onions and sesame oil. Remove from heat; serve hot.\n" ]

{ "Calories": "122", "Carbs": "10g", "Fat": "6g", "Protein": "8g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "4 hrs 5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "4 hrs 15 mins", "yield": null }

[ { "name": "thick-cut pork chops", "quanity": "6", "unit": "" }, { "name": "tart apples, peeled and sliced", "quanity": "4", "unit": "" }, { "name": "onion, sliced", "quanity": "1", "unit": "large" }, { "name": "water, or more as needed to cover", "quanity": " 1/2", "unit": "cup" }, { "name": "sauerkraut", "quanity": "1", "unit": "quart" }, { "name": "fennel seed, or to taste", "quanity": "½", "unit": "teaspoon" } ]

[ " Heat a large skillet over medium-high heat. Brown pork chops in the hot skillet, 2 to 3 minutes per side. Drain grease.\n", " Arrange apples and onion in the bottom of a slow cooker crock; top with browned pork chops. Pour in enough water to cover the bottom of the crock.\n", " Cook on High for 3 hours or on Low for 6 hours. Stir in sauerkraut and fennel seed and continue cooking for 1 hour more.\n" ]

{ "Calories": "400", "Carbs": "22g", "Fat": "18g", "Protein": "37g" }

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": null }

[ { "name": "semisweet chocolate, finely chopped", "quanity": "6 ½", "unit": "(1 ounce) squares" }, { "name": "butter, cut into 8 pieces", "quanity": "½", "unit": "cup" }, { "name": "eggs, room temperature", "quanity": "3", "unit": "" }, { "name": "white sugar", "quanity": "⅓", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "2", "unit": "tablespoons" }, { "name": "unsweetened cocoa powder", "quanity": "4", "unit": "teaspoons" }, { "name": "salt", "quanity": "1", "unit": "pinch" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C). Grease and flour four 6-ounce ramekins.\n", " Place chocolate and butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.\n", " Combine eggs and sugar in a large bowl; beat with an electric mixer until pale and thick, about 5 minutes. Mix in melted chocolate, flour, cocoa powder, and a pinch of salt until combined. Pour batter into the prepared ramekins and place on a baking tray.\n", " Bake in the preheated oven until the sides are set but the middle is still jiggly, 10 to 13 minutes. Let cool for 5 minutes before serving.\n" ]

{ "Calories": "562", "Carbs": "35g", "Fat": "50g", "Protein": "11g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr 10 mins", "yield": null }

[ { "name": "butter", "quanity": "3", "unit": "tablespoons" }, { "name": "chopped fresh mushrooms", "quanity": "¼", "unit": "cup" }, { "name": "chopped onion", "quanity": "2", "unit": "tablespoons" }, { "name": "chopped celery", "quanity": "2", "unit": "tablespoons" }, { "name": "chopped carrot", "quanity": "2", "unit": "tablespoons" }, { "name": "chicken broth", "quanity": "1", "unit": "(14.5 ounce) can" }, { "name": "salt", "quanity": "⅛", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "⅛", "unit": "teaspoon" }, { "name": "half-and-half", "quanity": "1 ½", "unit": "cups" }, { "name": "dry white wine", "quanity": "½", "unit": "cup" }, { "name": "cooked lump lobster meat ", "quanity": "½", "unit": "pound" } ]

[ " Melt butter in a large saucepan over medium-low heat. Add mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes.\n", " Stir in chicken broth, and season with salt and cayenne pepper. Bring to a boil, then simmer for 10 minutes.\n", " Pour vegetable and broth mixture into the container of a blender, and add 1/4 cup of the lobster meat. Cover, and process until smooth.\n", " Return to the saucepan, and stir in half-and-half, white wine, and remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.\n", " Serve hot and enjoy!\n" ]

{ "Calories": "191", "Carbs": "5g", "Fat": "13g", "Protein": "10g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 35 mins", "yield": "1 (4-quart) casserole" }

[ { "name": "elbow macaroni", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "lobster, split", "quanity": "1", "unit": "(2 pound)" }, { "name": "butter, divided", "quanity": "7", "unit": "tablespoons" }, { "name": "onion, diced", "quanity": "1", "unit": "small" }, { "name": "milk", "quanity": "2", "unit": "cups" }, { "name": "shallot, chopped", "quanity": "1", "unit": "" }, { "name": "black peppercorns", "quanity": "10", "unit": "" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" }, { "name": "all-purpose flour", "quanity": "5", "unit": "tablespoons" }, { "name": "shredded Gruyere cheese", "quanity": "1", "unit": "pound" }, { "name": "shredded Cheddar cheese", "quanity": "3", "unit": "cups" }, { "name": "grated Romano cheese", "quanity": "1", "unit": "cup" }, { "name": "kosher salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "panko bread crumbs", "quanity": "3", "unit": "tablespoons" } ]

[ " Gather all ingredients.\n", " Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Reserve 2 cups hot pasta water, then drain macaroni in a colander set in the sink. Rinse with cold water to cool; set aside.\n", " Pour reserved pasta water into the same pot and add lobster halves, cut-side up. Bring to a boil, then reduce heat to medium-low, cover, and steam until lobster meat firms and turns opaque, about 3 minutes.\n", " Remove lobster to a tray and cool for a few minutes, then remove meat and cut into bite-sized pieces. Reserve shells.\n", " Melt 2 tablespoons butter in a saucepan over medium heat. Cook and stir onion in hot butter until onion is softened and translucent, about 5 minutes. Remove onions to a small bowl; set aside.\n", " Place reserved lobster shells, milk, shallot, peppercorns, and garlic into the same saucepan. Bring to a gentle simmer over medium heat and cook for 20 minutes.\n", " Preheat the oven to 350 degrees F (175 degrees C).\n", " Melt remaining 5 tablespoons butter in a separate saucepan over medium-low heat. Whisk in flour and stir until mixture turns pasty and light golden brown, about 10 minutes. Strain milk mixture through a mesh sieve and slowly pour into flour mixture while whisking. Bring to a simmer over medium heat; cook and stir until thick and smooth, 10 to 15 minutes. Remove from heat.\n", " Stir Gruyère, Cheddar, and Romano cheeses into thickened milk mixture until melted and smooth. Season with salt and pepper, then stir in reserved lobster meat, onions, and macaroni.\n", " Pour mixture into a 4-quart casserole dish and smooth the top. Sprinkle evenly with panko crumbs.\n", " Bake in the preheated oven until sauce is bubbly and the top is golden brown, 8 to 12 minutes.\n" ]

{ "Calories": "913", "Carbs": "55g", "Fat": "49g", "Protein": "61g" }

{ "active_time": null, "additional_time": "15 mins", "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "2", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": null }

[ { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "butter, melted", "quanity": "1", "unit": "tablespoon" }, { "name": "finely minced onion", "quanity": "1", "unit": "tablespoon" }, { "name": "white wine", "quanity": "1", "unit": "tablespoon" }, { "name": "Worcestershire sauce", "quanity": "1", "unit": "teaspoon" }, { "name": "lemon juice", "quanity": "1", "unit": "teaspoon" }, { "name": "dried parsley", "quanity": "1", "unit": "teaspoon" }, { "name": "seafood seasoning (such as Old Bay)", "quanity": "1", "unit": "teaspoon" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" }, { "name": "freshly ground black pepper", "quanity": "⅛", "unit": "teaspoon" }, { "name": "medium shrimp, peeled and deveined", "quanity": "12", "unit": "" }, { "name": "filet mignon steaks", "quanity": "2", "unit": "(4 ounce)" }, { "name": "olive oil", "quanity": "2", "unit": "teaspoons" }, { "name": "steak seasoning", "quanity": "1", "unit": "teaspoon" } ]

[ " Whisk 1 tablespoon olive oil, butter, onion, wine, Worcestershire sauce, lemon juice, parsley, seafood seasoning, garlic, and pepper together in a bowl; add shrimp. Toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for flavors to blend, at least 15 minutes.\n", " Preheat an outdoor grill for medium-high heat and lightly oil the grate.\n", " Coat steaks with 2 teaspoons olive oil; sprinkle with steak seasoning.\n", " Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center for medium doneness, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steaks to a platter and loosely tent with a piece of aluminum foil.\n", " Remove shrimp from marinade and grill until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes per side.\n" ]

{ "Calories": "444", "Carbs": "3g", "Fat": "35g", "Protein": "27g" }

{ "active_time": null, "additional_time": "8 hrs", "bake_time": null, "chill_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "16", "soak_time": null, "stand_time": null, "total_time": "9 hrs 10 mins", "yield": "1 (10-inch round) cake" }

[ { "name": "white sugar", "quanity": "¾", "unit": "cup" }, { "name": "water", "quanity": "½", "unit": "cup" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "bittersweet chocolate", "quanity": "18", "unit": "(1 ounce) squares" }, { "name": "unsalted butter", "quanity": "1", "unit": "cup" }, { "name": "eggs", "quanity": "6", "unit": "large" } ]

[ " Preheat the oven to 300 degrees F (150 degrees C). Grease a 10-inch round cake pan; set aside.\n", " Combine sugar, water, and salt in a small saucepan over medium heat. Stir until completely dissolved; set aside.\n", " Melt bittersweet chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Pour chocolate into the bowl of an electric mixer.\n", " Cut butter into pieces; beat butter, one piece at a time, into chocolate until combined. Beat in hot sugar water. Slowly beat in eggs, one at a time.\n", " Pour batter into the prepared cake pan. Have a pan larger than the cake pan ready; put the cake pan in the larger pan and fill the larger pan with boiling water halfway up the sides of the cake pan.\n", " Bake cake in the water bath in the preheated oven for 45 minutes. The center will still look wet. Place cake in the refrigerator until thoroughly chilled, 8 hours to overnight.\n", " To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.\n" ]

{ "Calories": "341", "Carbs": "28g", "Fat": "24g", "Protein": "5g" }

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

[ { "name": "olive oil, divided", "quanity": "¼", "unit": "cup" }, { "name": "onions, chopped", "quanity": "2", "unit": "" }, { "name": "chicken broth", "quanity": "6", "unit": "cups" }, { "name": "shallot, chopped", "quanity": "1", "unit": "" }, { "name": "garlic, chopped", "quanity": "1", "unit": "clove" }, { "name": "Arborio rice", "quanity": "1 ½", "unit": "cups" }, { "name": "white wine", "quanity": "½", "unit": "cup" }, { "name": "honey", "quanity": "1", "unit": "tablespoon" }, { "name": "butter", "quanity": "3", "unit": "tablespoons" }, { "name": "light cream", "quanity": "1", "unit": "cup" }, { "name": "paprika", "quanity": "1", "unit": "tablespoon" }, { "name": "cayenne pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "sherry", "quanity": "¼", "unit": "cup" }, { "name": "cooked lobster meat", "quanity": "2", "unit": "cups" }, { "name": "shredded Parmesan cheese", "quanity": "½", "unit": "cup" }, { "name": "salt and ground black pepper to taste", "quanity": "1", "unit": "pinch" } ]

[ " Heat 2 tablespoons oil in a large skillet over medium heat. Add onions; cook and stir until caramelized and very tender, about 20 minutes.\n", " Bring chicken broth to a boil in a pot; reduce heat to low and keep at a simmer.\n", " Heat remaining 2 tablespoons oil in a large, flat-bottom pan over medium-high heat. Cook and stir shallot and garlic in the hot oil until fragrant, about 2 minutes. Add Arborio rice to shallot mixture; cook and stir until rice begins to brown, about 3 minutes. Add wine and cook for 1 minute.\n", " Stir 1 cup chicken broth into rice mixture; cook, stirring constantly, until broth is absorbed. Repeat adding broth, 1 cup at a time, until all the broth is used, stirring constantly until broth is absorbed each time, about 30 minutes.\n", " Stir honey into onions; cook and stir, 5 minutes more.\n", " Stir butter into rice mixture until melted. Add cream and stir until rice mixture thickens, about 3 minutes. Add paprika and cayenne pepper; stir well. Add sherry and mix well. Stir lobster meat into rice mixture and cook until heated through, about 3 minutes. Mix Parmesan cheese into rice mixture until melted. Add onion mixture and mix well; season with salt and pepper.\n" ]

{ "Calories": "565", "Carbs": "60g", "Fat": "25g", "Protein": "19g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "1 hr 30 mins", "yield": null }

[ { "name": "smoked pork butt", "quanity": "1", "unit": "pound" }, { "name": "water to cover", "quanity": "", "unit": "" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "red potatoes, peeled", "quanity": "2", "unit": "pounds" }, { "name": "cabbage, cored and quartered", "quanity": "1", "unit": "head" } ]

[ " Place smoked pork butt in a 6-quart pot with enough water to cover; season with salt and pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 1 hour.\n", " Stir in potatoes and cabbage. Simmer until potatoes are tender, about 20 minutes.\n", " Remove pork from soup and cut into quarters; return pork to pot until ready to serve. Season with more salt and pepper, if needed.\n" ]

{ "Calories": "472", "Carbs": "54g", "Fat": "21g", "Protein": "23g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "40 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr", "yield": "1 loaf" }

[ { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "butter", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "whole wheat flour", "quanity": "2", "unit": "cups" }, { "name": "quick-cooking oatmeal", "quanity": "¼", "unit": "cup" }, { "name": "nonfat plain yogurt", "quanity": "1 ½", "unit": "cups" }, { "name": "milk, or more as needed (Optional)", "quanity": "1", "unit": "teaspoon" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.\n", " Mix all-purpose flour, sugar, baking powder, baking soda, and salt together in a large bowl. Cut butter into flour mixture with a pastry blender or 2 knives until mixture forms fine crumbs. Stir in whole wheat flour and quick-cooking oatmeal until combined. Gently stir in yogurt. If mixture is too dry to hold together, add milk, a little at a time, until dough holds together; it should not be too sticky.\n", " Turn dough out onto a lightly floured work surface; knead gently about 5 times to form a ball. Place dough in the center of the prepared baking sheet; cut a large 'X' in the top of loaf.\n", " Bake in the preheated oven until well browned, about 40 minutes; transfer to a wire rack to cool. Bread can be served warm or cold.\n" ]

{ "Calories": "150", "Carbs": "28g", "Fat": "2g", "Protein": "6g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": null }

[ { "name": "egg noodles", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "smoked bacon", "quanity": "3 ½", "unit": "slices" }, { "name": "sour cream", "quanity": "2", "unit": "cups" }, { "name": "cottage cheese", "quanity": "1", "unit": "(12 ounce) container" }, { "name": "salt to taste", "quanity": "", "unit": "" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water until al dente, 8 to 10 minutes. Drain well and set aside.\n", " Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble and set aside.\n", " Place drained noodles in a large baking dish. Stir in sour cream until well combined. Spoon cottage cheese evenly over the top of noodle mixture. Sprinkle with crumbled bacon; season with salt.\n", " Bake in the preheated oven until cottage cheese softens, 3 to 5 minutes.\n" ]

{ "Calories": "438", "Carbs": "44g", "Fat": "22g", "Protein": "17g" }

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

[ { "name": "brown sugar", "quanity": "¼", "unit": "cup" }, { "name": "sea salt", "quanity": "2", "unit": "tablespoons" }, { "name": "paprika", "quanity": "2", "unit": "tablespoons" }, { "name": "ground black pepper", "quanity": "2", "unit": "tablespoons" }, { "name": "onion powder", "quanity": "1", "unit": "tablespoon" }, { "name": "garlic powder", "quanity": "1", "unit": "tablespoon" }, { "name": "ground cumin", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "dried sage", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "crushed red pepper, or to taste", "quanity": "1", "unit": "pinch" }, { "name": "chili powder, or to taste", "quanity": "1", "unit": "pinch" }, { "name": "dried thyme, or to taste", "quanity": "1", "unit": "pinch" } ]

[ " Mix brown sugar, sea salt, paprika, black pepper, onion powder, garlic powder, cumin, sage, red pepper flakes, chili powder, and thyme in a bowl until well blended. Store in an airtight container.\n" ]

{ "Calories": "18", "Carbs": "4g", "Fat": "0g", "Protein": "0g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": "12 muffins" }

[ { "name": "all-purpose flour", "quanity": "3", "unit": "cups" }, { "name": "raisins", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "white sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "caraway seeds", "quanity": "1", "unit": "tablespoon" }, { "name": "baking powder", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "baking soda", "quanity": "¼", "unit": "teaspoon" }, { "name": "buttermilk", "quanity": "1 ¾", "unit": "cups" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "butter, melted", "quanity": "¼", "unit": "cup" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.\n", " Mix flour, raisins, 1/2 cup plus 2 tablespoons sugar, caraway seeds, baking powder, salt, and baking soda in a large bowl.\n", " Whisk buttermilk and egg together in a small bowl. Stir into flour mixture. Fold butter into the batter.\n", " Spoon batter into the prepared muffin tin.\n", " Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes.\n" ]

{ "Calories": "252", "Carbs": "47g", "Fat": "5g", "Protein": "6g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "2", "soak_time": null, "stand_time": null, "total_time": "15 mins", "yield": null }

[ { "name": "butter", "quanity": "¼", "unit": "cup" }, { "name": "fresh mushrooms, sliced", "quanity": "8", "unit": "" }, { "name": "medium shrimp - peeled and deveined", "quanity": "8", "unit": "" }, { "name": "whipping cream", "quanity": "¼", "unit": "cup" }, { "name": "garlic powder to taste", "quanity": "", "unit": "" }, { "name": "black pepper to taste", "quanity": "", "unit": "" }, { "name": "Madeira wine", "quanity": "2", "unit": "teaspoons" } ]

[ " In a medium saucepan, saute mushrooms in 1 teaspoon butter until tender. Stir in shrimp, and cook until pink. Transfer to a bowl.\n", " In the same saucepan, melt the remaining butter. Slowly mix in cream. Stir in shrimp and mushroom mixture, and season to taste with garlic powder and black pepper. Simmer over very low heat until thick. Just before serving, stir in Madeira wine.\n" ]

{ "Calories": "355", "Carbs": "4g", "Fat": "35g", "Protein": "8g" }

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

[ { "name": "dark chocolate, chopped", "quanity": "4", "unit": "ounces" }, { "name": "eggs, separated", "quanity": "3", "unit": "large" }, { "name": "Baileys Irish cream liqueur", "quanity": "1", "unit": "tablespoon" }, { "name": "whipped cream", "quanity": "1", "unit": "cup" }, { "name": "chocolate shavings", "quanity": "", "unit": "" } ]

[ " Melt chocolate in a small saucepan over low heat. Remove from heat and allow to cool.\n", " Beat egg yolks in a large bowl; stir in cooled melted chocolate and Baileys. Fold in 1/2 of the whipped cream.\n", " Beat egg whites in a separate bowl until stiff; fold into chocolate mixture.\n", " Spoon mousse into serving glasses and garnish with remaining whipped cream and chocolate shavings before serving.\n" ]

{ "Calories": "270", "Carbs": "22g", "Fat": "16g", "Protein": "7g" }

{ "active_time": null, "additional_time": "30 mins", "bake_time": null, "chill_time": null, "cook_time": "1 hr", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "18", "soak_time": null, "stand_time": null, "total_time": "2 hrs", "yield": "1 9x13-inch cake" }

[ { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "ground cinnamon", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cloves", "quanity": "1", "unit": "teaspoon" }, { "name": "ground nutmeg", "quanity": "1", "unit": "teaspoon" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "1 ½", "unit": "cups" }, { "name": "butter, softened", "quanity": "1", "unit": "cup" }, { "name": "eggs, beaten", "quanity": "3", "unit": "" }, { "name": "buttermilk", "quanity": "1", "unit": "cup" }, { "name": "chopped fresh figs", "quanity": "1", "unit": "cup" }, { "name": "chopped pecans", "quanity": "1", "unit": "cup" }, { "name": "butter", "quanity": "1/2", "unit": "cup" }, { "name": "white sugar", "quanity": "1/2", "unit": "cup" }, { "name": "evaporated milk", "quanity": "1/2", "unit": "cup" }, { "name": "baking soda", "quanity": "1/2", "unit": "teaspoon" } ]

[ " Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x13-inch dish.\n", " Make the cake: Mix flour, cinnamon, cloves, nutmeg, baking soda, baking powder, and salt together in a bowl.\n", " Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Stir in eggs. Beat in flour mixture alternately with buttermilk, mixing just until incorporated. Fold in figs and pecans. Pour batter into the prepared pan.\n", " Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Remove from the oven and let cool, about 30 minutes.\n", " Meanwhile, make the glaze: Combine butter, sugar, evaporated milk, and baking soda in a large saucepan. Bring to a boil, stirring until sugar is dissolved. Continue to cook, without stirring, until the mixture turns brown and measures 240 degrees F (115 degrees C); a small amount of syrup dropped into cold water should form a soft ball that flattens when removed from the water and placed onto a flat surface.\n", " Pour into a small bowl and beat until it thickens to a spreading consistency. Quickly spread icing onto the cooled cake.\n" ]

{ "Calories": "352", "Carbs": "38g", "Fat": "21g", "Protein": "4g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "6 hrs", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "6 hrs 30 mins", "yield": null }

[ { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "all-purpose flour", "quanity": "3", "unit": "tablespoons" }, { "name": "beef chuck, cut into 1 ½-inch cubes", "quanity": "2", "unit": "pounds" }, { "name": "carrots, peeled and cut into 1-inch chunks", "quanity": "1", "unit": "pound" }, { "name": "potatoes, peeled and cut into large chunks", "quanity": "6", "unit": "large" }, { "name": "white onion, cut into large chunks", "quanity": "1", "unit": "" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "beef broth", "quanity": "2", "unit": "cups" }, { "name": "tomato paste", "quanity": "1", "unit": "(6 ounce) can" }, { "name": "Irish stout beer (e.g. Guinness)", "quanity": "1", "unit": "(12 fluid ounce) can or bottle" }, { "name": "cold water", "quanity": "1", "unit": "tablespoon" }, { "name": "cornstarch", "quanity": "1", "unit": "tablespoon" } ]

[ " Heat oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned. Place the carrots, potatoes, onion and garlic in a large slow cooker. Place the meat on top of the vegetables. Mix together the beef broth and tomato paste and pour into the slow cooker along with the beer.\n", " Place carrots, potatoes, onion, and garlic into a large slow cooker; place browned beef on top of vegetables. Mix beef broth and tomato paste together until combined; pour into the slow cooker along with beer.\n", " Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve cornstarch in cold water and stir into broth. Simmer on the High setting for a few minutes to thicken. Serve hot.\n" ]

{ "Calories": "597", "Carbs": "63g", "Fat": "27g", "Protein": "28g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "3 hrs", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "3 hrs 20 mins", "yield": null }

[ { "name": "corned beef brisket", "quanity": "4 ½", "unit": "pounds" }, { "name": "black peppercorns", "quanity": "5", "unit": "" }, { "name": "garlic powder", "quanity": "½", "unit": "teaspoon" }, { "name": "onion, peeled and left whole", "quanity": "1", "unit": "" }, { "name": "bay leaves", "quanity": "2", "unit": "" }, { "name": "salt", "quanity": "1", "unit": "pinch" }, { "name": "cabbage, cored and cut into wedges", "quanity": "1", "unit": "small head" }, { "name": "potatoes, quartered", "quanity": "6", "unit": "large" }, { "name": "carrots, peeled and sliced", "quanity": "4", "unit": "large" }, { "name": "chopped fresh parsley", "quanity": "¼", "unit": "cup" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" } ]

[ " Place beef brisket, peppercorns, garlic powder, onion, bay leaves, and salt in a 6-quart Dutch oven; fill pan with water to cover everything completely. Bring to a boil and cook for 20 minutes. Skim off any residue that floats to the top; reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.\n", " Add cabbage, potatoes, and carrots, pressing them down into the liquid. Simmer for an additional 15 minutes or until the potatoes are tender. Skim off any fat that comes to the surface. Stir in butter and parsley; remove the pot from heat.\n", " Remove meat from the pot and place onto a serving dish; let rest for 15 minutes. Transfer vegetables to a bowl and keep warm. Slice meat on the diagonal against the grain. Serve meat on a platter and spoon juices over meat and vegetables.\n" ]

{ "Calories": "515", "Carbs": "49g", "Fat": "24g", "Protein": "26g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "6 hrs", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "16", "soak_time": null, "stand_time": null, "total_time": "6 hrs 30 mins", "yield": null }

[ { "name": "Irish stout beer (such as Guinness), divided", "quanity": "1 ½", "unit": "(12 fluid ounce) cans or bottles" }, { "name": "corned beef brisket", "quanity": "1", "unit": "(4 pound)" }, { "name": "brown sugar", "quanity": "1 ½", "unit": "cups" }, { "name": "sweet potatoes, cut into chunks", "quanity": "3", "unit": "" }, { "name": "cabbage, cored and coarsely chopped", "quanity": "1", "unit": "head" }, { "name": "sweet onions, chopped", "quanity": "2", "unit": "large" }, { "name": "carrots, chopped", "quanity": "6", "unit": "large" }, { "name": "red potatoes, cut into chunks", "quanity": "3", "unit": "" } ]

[ " Pour 1 bottle Irish stout beer into a slow cooker.\n", " Rinse corned beef brisket and pat dry. Rub with brown sugar, including the bottom, and gently place brisket into the slow cooker with the stout beer.\n", " Arrange sweet potatoes, cabbage, onion, carrots, and red potatoes on and around the brisket in the slow cooker.\n", " Pour remaining 1/2 bottle Irish stout beer on and around brisket and vegetables to moisten the brown sugar.\n", " Cover the cooker and cook on Low until corned beef is tender, 6 to 8 hours. Allow brisket to stand 5 minutes before slicing.\n", " Serve hot and enjoy!\n" ]

{ "Calories": "289", "Carbs": "39g", "Fat": "10g", "Protein": "12g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "3 hrs 50 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "4 hrs 15 mins", "yield": null }

[ { "name": "corned beef brisket with spice packet", "quanity": "1", "unit": "(4 pound)" }, { "name": "water", "quanity": "3", "unit": "quarts" }, { "name": "onion, quartered", "quanity": "1", "unit": "" }, { "name": "carrots, cut into large chunks", "quanity": "3", "unit": "" }, { "name": "celery, cut into 2-inch pieces", "quanity": "3", "unit": "stalks" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "red potatoes, halved", "quanity": "2", "unit": "pounds" }, { "name": "cabbage, cut into eighths", "quanity": "1", "unit": "small head" } ]

[ " Combine corned beef and spice packet contents, water, onion, carrots, celery, and salt together in a large pot or Dutch oven; bring to a simmer, skimming off any foam that rises to the surface.\n", " Cover the pot, reduce heat to low, and simmer until meat is almost fork-tender, about 3 hours. Add potatoes and simmer, uncovered, until potatoes are almost tender, about 30 minutes more.\n", " Place cabbage pieces on top of and around meat, cover the pot, and simmer until cabbage is tender, 20 to 30 minutes more.\n", " Remove meat to a cutting board and let rest 10 to 15 minutes. Cut across the grain and serve in a bowl; ladle vegetables and broth over the top.\n" ]

{ "Calories": "380", "Carbs": "29g", "Fat": "20g", "Protein": "22g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr 35 mins", "yield": "6 servings" }

[ { "name": "rutabaga, peeled and diced", "quanity": "1", "unit": "large" }, { "name": "butternut squash - peeled, seeded, and diced", "quanity": "½", "unit": "" }, { "name": "sweet potato, peeled and diced", "quanity": "1", "unit": "large" }, { "name": "garlic", "quanity": "4", "unit": "cloves" }, { "name": "herbes de Provence", "quanity": "1", "unit": "tablespoon" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "olive oil", "quanity": "¼", "unit": "cup" }, { "name": "milk", "quanity": "4", "unit": "cups" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C).\n", " Combine rutabaga, butternut squash, sweet potato, garlic cloves, herbes de Provence, salt, and pepper in a large baking dish. Drizzle with olive oil and toss to coat.\n", " Bake in the preheated oven until fork-tender, about 60 minutes. Transfer to a large soup pot.\n", " Add milk and butter to the soup pot and heat over medium heat until milk is heated, 5 to 10 minutes. Puree soup with an immersion blender until smooth and uniform in consistency. Heat, without boiling, before serving.\n" ]

{ "Calories": "348", "Carbs": "44g", "Fat": "16g", "Protein": "9g" }

{ "active_time": null, "additional_time": "10 hrs", "bake_time": null, "chill_time": null, "cook_time": "5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "14", "soak_time": null, "stand_time": null, "total_time": "10 hrs 15 mins", "yield": "14 hot chocolate bombs" }

[ { "name": "semisweet chocolate chips", "quanity": "2 ½", "unit": "cups" }, { "name": "heavy whipping cream", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "cocoa powder, or as needed", "quanity": "2", "unit": "tablespoons" } ]

[ " Combine chocolate chips, cream, and sugar in a microwave-safe dish and cook in the microwave for 1 minute. Stir, then cook for 30-second intervals until chocolate is melted and mixture is smooth. Mix in vanilla and salt until well incorporated. Cover the bowl and refrigerate for at least 2 hours.\n", " Scoop chocolate mixture onto a parchment-lined baking sheet using a large cookie scoop. Freeze until solid, 8 hours to overnight.\n", " Shape frozen scoops into balls and roll in cocoa powder. Store in a freezer-safe container until ready to use.\n" ]

{ "Calories": "209", "Carbs": "21g", "Fat": "15g", "Protein": "2g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "35 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": null }

[ { "name": "sweet potatoes, peeled and chopped", "quanity": "6", "unit": "medium" }, { "name": "minced fresh ginger", "quanity": "1", "unit": "tablespoon" }, { "name": "chicken or vegetable stock", "quanity": "2", "unit": "cups" }, { "name": "water, or as needed", "quanity": "1", "unit": "cup" }, { "name": "lime, juiced", "quanity": "1", "unit": "" }, { "name": "milk or cream, or as needed", "quanity": "2", "unit": "cups" } ]

[ " Place potatoes and ginger in a large saucepan. Pour in chicken stock and water; bring to a boil. Reduce heat to medium-low, cover, and simmer until potatoes have softened, about 30 minutes.\n", " Purée potato mixture and lime juice in a food processor or with a hand blender until smooth. Return soup to the saucepan and stir in milk; heat until warmed through.\n" ]

{ "Calories": "187", "Carbs": "38g", "Fat": "2g", "Protein": "5g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "2 hrs", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "1 hr", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "3 hrs", "yield": null }

[ { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "beef chuck roast, trimmed of fat and cut into 1/2-inch cubes", "quanity": "1", "unit": "(3 pound)" }, { "name": "all-purpose flour", "quanity": "2", "unit": "tablespoons" }, { "name": "dark beer", "quanity": "1", "unit": "(12 fluid ounce) can or bottle" }, { "name": "coarsely chopped onion", "quanity": "1", "unit": "cup" }, { "name": "coarsely chopped carrot", "quanity": "1", "unit": "cup" }, { "name": "bay leaves", "quanity": "2", "unit": "" }, { "name": "Worcestershire sauce", "quanity": "2", "unit": "tablespoons" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "dried thyme", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "bacon", "quanity": "3", "unit": "slices" }, { "name": "russet potatoes, peeled and cut into chunks", "quanity": "2", "unit": "pounds" }, { "name": "thinly sliced cabbage", "quanity": "2", "unit": "cups" }, { "name": "milk, warmed", "quanity": "¼", "unit": "cup" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "minced fresh parsley", "quanity": "2", "unit": "tablespoons" } ]

[ " Preheat the oven to 325 degrees F (165 degrees C).\n", " Make stew: Heat oil in a large Dutch oven over medium-high heat until very hot. Working in 2 batches, cook and stir beef in hot oil until browned. Return all of the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat. Stir in beer, onion, carrot, bay leaves, Worcestershire sauce, garlic, thyme, salt, and pepper. Bring to a boil and cover.\n", " Place the Dutch oven into the preheated oven and cook for 45 minutes. Uncover, stir, and cook until beef is very tender and liquid is reduced by half, about 45 more minutes.\n", " Meanwhile, make colcannon: Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate. Crumble bacon and set aside.\n", " About 30 minutes before stew is ready, place potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry, 1 to 2 minutes.\n", " Place cabbage into a microwave-safe bowl and add 1 to 2 tablespoons water. Cover and microwave on high for about 2 minutes 30 seconds; uncover (watch out for steam) and stir cabbage. Cover again and microwave until cabbage is slightly tender but not mushy, about 2 minutes 30 seconds more. Drain excess liquid and set cabbage aside, covered.\n", " Place potatoes into a large bowl; add warm milk, butter, salt, and pepper. Beat with an electric mixer until smooth and creamy. Stir in cabbage, crumbled bacon, and parsley until well combined.\n", " To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with beef stew.\n" ]

{ "Calories": "453", "Carbs": "30g", "Fat": "24g", "Protein": "25g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "4 hrs", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "10", "soak_time": null, "stand_time": null, "total_time": "4 hrs 15 mins", "yield": "2 briskets" }

[ { "name": "apple juice", "quanity": "4", "unit": "cups" }, { "name": "brown sugar", "quanity": "½", "unit": "cup" }, { "name": "prepared mustard", "quanity": "1", "unit": "tablespoon" }, { "name": "corned beef briskets with spice packets", "quanity": "2", "unit": "(3 pound)" }, { "name": "red potatoes, scrubbed", "quanity": "20", "unit": "small" }, { "name": "cabbage, cored and cut into large chunks", "quanity": "1", "unit": "head" }, { "name": "onions, cut into 8 wedges ", "quanity": "2", "unit": "" }, { "name": "carrots, cut into chunks", "quanity": "4", "unit": "" } ]

[ " Pour apple juice into a large slow cooker. Mix in brown sugar and mustard, stirring until brown sugar has dissolved. Mix in the contents of the spice packets, then lay briskets into apple juice mixture. Top with potatoes, cabbage chunks, onions, and carrots, then push vegetables into liquid.\n", " Cover and cook on High until corned beef is very tender, 4 to 5 hours; or cook on Low for 8 to 10 hours. Slice meat thinly across the grain and serve with vegetables.\n" ]

{ "Calories": "672", "Carbs": "87g", "Fat": "24g", "Protein": "31g" }

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

[ { "name": "thin asparagus spears", "quanity": "1", "unit": "pound" }, { "name": "extra virgin olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "shaved Parmesan cheese", "quanity": "1", "unit": "ounce" }, { "name": "freshly ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "balsamic vinegar, or to taste", "quanity": "¼", "unit": "cup" } ]

[ " Preheat the oven to 450 degrees F (230 degrees C).\n", " Place asparagus spears on a baking sheet. Drizzle with olive oil; toss to coat evenly. Arrange asparagus spears in a single layer. Sprinkle Parmesan cheese over asparagus and season with freshly ground black pepper.\n", " Bake in the preheated oven until cheese is melted and asparagus is tender but crisp, 12 to 15 minutes. Serve hot on warm plates, sprinkling with balsamic vinegar.\n" ]

{ "Calories": "93", "Carbs": "7g", "Fat": "6g", "Protein": "5g" }

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

[ { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "cabbage, cored and sliced thin", "quanity": "½", "unit": "small head" }, { "name": "onion, thinly sliced", "quanity": "1", "unit": "" }, { "name": "black pepper to taste", "quanity": "unknown", "unit": "unknown" }, { "name": "plain yogurt", "quanity": "1 ⅓", "unit": "cups" }, { "name": "milk", "quanity": "⅔", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "vegetable oil", "quanity": "¼", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "baking powder", "quanity": "4", "unit": "teaspoons" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "butter", "quanity": "1", "unit": "teaspoon" } ]

[ " Heat olive oil in a large skillet over medium heat. Cook and stir cabbage and onion in hot oil until soft and fragrant, about 10 minutes. Season with pepper. Set aside to cool.\n", " Whisk together yogurt, milk, eggs, and vegetable oil in a large bowl until evenly blended. Stir together flour, baking powder, and baking soda in another large bowl; make a well in the center. Pour yogurt mixture into the well and stir until batter is well combined. Fold in cooled cabbage and onion.\n", " Melt butter in a large skillet over medium heat. Pour 1/4 cupfuls of batter into the hot skillet and cook until bubbles appear on the surface. Flip with a spatula and cook until browned on the other side.\n" ]

{ "Calories": "136", "Carbs": "16g", "Fat": "6g", "Protein": "4g" }

{ "active_time": null, "additional_time": "8 hrs", "bake_time": null, "chill_time": null, "cook_time": "1 hr 55 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "10 hrs 20 mins", "yield": null }

[ { "name": "dried black-eyed peas", "quanity": "1", "unit": "pound" }, { "name": "pork neck bones", "quanity": "1", "unit": "pound" }, { "name": "bacon, cut into 1/2-inch pieces", "quanity": "3", "unit": "slices" }, { "name": "diced onion", "quanity": "1", "unit": "cup" }, { "name": "diced celery", "quanity": "1", "unit": "cup" }, { "name": "diced carrot", "quanity": "1", "unit": "cup" }, { "name": "garlic, chopped", "quanity": "3", "unit": "cloves" }, { "name": "cold water", "quanity": "6", "unit": "cups" }, { "name": "bay leaf", "quanity": "1", "unit": "" }, { "name": "dried thyme", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cumin", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "cayenne pepper, or to taste", "quanity": "1", "unit": "pinch" }, { "name": "diced tomatoes with green chile peppers", "quanity": "1", "unit": "(10 ounce) can" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "smoked ham, diced", "quanity": "6", "unit": "ounces" }, { "name": "kale, ribs removed and leaves torn into pieces", "quanity": "1", "unit": "bunch" } ]

[ " Place black-eyed peas into a large container and cover with several inches of cool water; let stand, 8 hours to overnight. Drain and set aside.\n", " Cook pork neck bones and bacon in a Dutch oven over medium heat until lightly browned, about 5 minutes. Add onion, celery, and carrot; cook and stir until softened, 6 to 7 minutes. Stir in garlic and cook 1 minute.\n", " Pour cold water and black-eyed peas into pork mixture; increase heat to high. Stir in bay leaf, thyme, cumin, black pepper, and cayenne pepper; bring to a simmer. Reduce heat to low, cover, and simmer for 45 minutes.\n", " Stir in tomatoes with green chile peppers and salt. Simmer uncovered until beans are tender, about 40 minutes.\n", " Remove neck bones; separate any meat from bones, return meat to the Dutch oven, and discard bones.\n", " Stir in diced ham and kale; cook until greens are tender, 10 to 15 minutes. Serve over rice.\n" ]

{ "Calories": "463", "Carbs": "46g", "Fat": "15g", "Protein": "37g" }

{ "active_time": null, "additional_time": "1 hr", "bake_time": null, "chill_time": null, "cook_time": "8 hrs 20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "9 hrs 50 mins", "yield": null }

[ { "name": "water, or more as needed", "quanity": "10", "unit": "cups" }, { "name": "meaty ham bone", "quanity": "1", "unit": "" }, { "name": "baby carrots", "quanity": "½", "unit": "pound" }, { "name": "celery stalks, cut in thirds", "quanity": "½", "unit": "pound" }, { "name": "overripe tomato, punctured with a knife", "quanity": "1", "unit": "large" }, { "name": "onion, peeled and quartered", "quanity": "1", "unit": "large" }, { "name": "garlic, diced", "quanity": "3", "unit": "cloves" }, { "name": "bay leaves", "quanity": "2", "unit": "" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "baby carrots, thinly sliced", "quanity": "½", "unit": "pound" }, { "name": "red onion, chopped", "quanity": "1", "unit": "" }, { "name": "garlic, diced", "quanity": "3", "unit": "cloves" }, { "name": "dry white wine", "quanity": "1", "unit": "cup" }, { "name": "split peas, picked over", "quanity": "1", "unit": "pound" }, { "name": "russet potatoes, peeled and cut into 1-inch cubes", "quanity": "2", "unit": "" }, { "name": "sazon seasoning (such as Goya)", "quanity": "2", "unit": "(1.41 ounce) packages" }, { "name": "ground pepper, or more to taste", "quanity": "2", "unit": "teaspoons" }, { "name": "sea salt to taste", "quanity": "", "unit": "" } ]

[ " Make stock: Combine water, ham bone, baby carrots, celery, tomato, quartered onion, garlic, and bay leaves in a large stockpot. Bring to a boil. Reduce heat to medium and simmer stock for 3 hours.\n", " Remove 1 1/2 to 2 cups ham meat from bone; dice and set aside for use in soup.\n", " Pour stock through a strainer and discard solids. Transfer stock to a covered container and refrigerate until fat rises to the top and solidifies, 1 to 3 hours.\n", " Skim off fat and pour stock into a slow cooker.\n", " Make soup: Melt butter in a large saucepan. Cook and stir baby carrots, red onion, and garlic in hot butter until browned, 7 to 8 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add to the slow cooker.\n", " Rinse and drain split peas and add to the slow cooker. Add reserved ham meat, potatoes, sazon seasoning, black pepper, and sea salt; stir well.\n", " Cook on High until soup is thickened, 5 to 6 hours.\n", " Transfer about 1/3 of the soup to a blender. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Return purée to the slow cooker and stir.\n" ]

{ "Calories": "322", "Carbs": "56g", "Fat": "2g", "Protein": "17g" }

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

[ { "name": "vegetable oil", "quanity": "2", "unit": "tablespoons" }, { "name": "diced sweet onion", "quanity": "½", "unit": "cup" }, { "name": "grated ginger root", "quanity": "1", "unit": "tablespoon" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" }, { "name": "fresh pineapple chunks", "quanity": "1 ½", "unit": "cups" }, { "name": "diced red bell pepper", "quanity": "½", "unit": "" }, { "name": "thawed frozen peas", "quanity": "⅓", "unit": "cup" }, { "name": "cold, cooked white rice", "quanity": "2", "unit": "cups" }, { "name": "low-sodium soy sauce, or to taste", "quanity": "2", "unit": "tablespoons" }, { "name": "sesame oil", "quanity": "1", "unit": "teaspoon" }, { "name": "sliced green onion", "quanity": "2", "unit": "tablespoons" }, { "name": "toasted sesame seeds", "quanity": "1", "unit": "teaspoon" } ]

[ " Heat oil in a large skillet over medium heat. Cook and stir onion in hot oil for about 1 minute. Add ginger and garlic; cook, stirring constantly, for 1 minute.\n", " Increase heat to medium-high; add pineapple, red bell pepper, and peas. Cook, stirring constantly, for 3 to 4 minutes. Stir in rice and soy sauce; cook until sauce is well incorporated, 1 to 2 minutes. Stir in sesame oil and remove from heat.\n", " Garnish with green onion and sesame seeds before serving.\n" ]

{ "Calories": "239", "Carbs": "36g", "Fat": "9g", "Protein": "4g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "55 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "24", "soak_time": null, "stand_time": null, "total_time": "1 hr 20 mins", "yield": "1 (9x13-inch) cake" }

[ { "name": "milk", "quanity": "2 ½", "unit": "cups" }, { "name": "sweet rice flour (mochiko)", "quanity": "1", "unit": "(16 ounce) box" }, { "name": "white sugar", "quanity": "1 ½", "unit": "cups" }, { "name": "canola oil", "quanity": "1", "unit": "cup" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "eggs, beaten", "quanity": "3", "unit": "large" }, { "name": "sweetened red bean paste", "quanity": "½", "unit": "(18.75 ounce) can" }, { "name": "toasted sesame seeds", "quanity": "2", "unit": "tablespoons" } ]

[ " Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking pan.\n", " Mix together milk, rice flour, sugar, canola oil, and baking powder in a large bowl until combined. Stir in beaten eggs until incorporated. Pour mixture into the prepared baking pan.\n", " Drop small spoonfuls of red bean paste into batter, 1 to 2 inches apart; make sure red bean paste is covered by batter. Sprinkle with sesame seeds.\n", " Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.\n" ]

{ "Calories": "250", "Carbs": "35g", "Fat": "11g", "Protein": "4g" }

{ "active_time": null, "additional_time": "20 mins", "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "30", "soak_time": null, "stand_time": null, "total_time": "55 mins", "yield": "30 brownies" }

[ { "name": "fudge brownie mix (such as Duncan Hines)", "quanity": "2", "unit": "(18 ounce) packages" }, { "name": "Irish cream liqueur (such as Baileys)", "quanity": "1", "unit": "cup" }, { "name": "vegetable oil", "quanity": "⅔", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "unsalted butter, softened", "quanity": "1", "unit": "cup" }, { "name": "Irish cream liqueur (such as Baileys)", "quanity": "5", "unit": "tablespoons" }, { "name": "confectioners' sugar, or as needed", "quanity": "4", "unit": "cups" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 10 ½ x 15 ½-inch jelly roll pan.\n", " Make the brownies: Empty both brownie mix packages into a large bowl. Add Irish cream liqueur, oil, and eggs; beat with an electric mixer until smooth. Spread batter into the prepared pan.\n", " Bake in the preheated oven until brownies are set and a toothpick inserted into the center comes out clean, about 20 minutes.\n", " Remove from the oven and allow to cool completely, 20 to 30 minutes.\n", " While the brownies are cooling, make the frosting: Beat butter in a large bowl until smooth. Add Irish cream liqueur and beat until creamy. Slowly beat in confectioners' sugar, 1 cup at a time, until frosting is desired stiffness.\n", " Spread frosting on cooled brownies. Cut into 30 squares.\n" ]

{ "Calories": "367", "Carbs": "50g", "Fat": "17g", "Protein": "2g" }

{ "active_time": null, "additional_time": "2 hrs", "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "20", "soak_time": null, "stand_time": null, "total_time": "3 hrs", "yield": "2 (1-pound) loaves" }

[ { "name": "unbleached flour", "quanity": "3", "unit": "cups" }, { "name": "light brown sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "warm water (110 degrees F/45 degrees C)", "quanity": "1 ⅓", "unit": "cups" }, { "name": "salt", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "olive oil", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "active dry yeast", "quanity": "1", "unit": "(.25 ounce) package" }, { "name": "cornmeal", "quanity": "2", "unit": "tablespoons" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "water", "quanity": "1", "unit": "tablespoon" } ]

[ " Place flour, brown sugar, warm water, salt, olive oil, and yeast into the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.\n", " Place a pizza stone in the oven. Preheat the oven to 375 degrees F (190 degrees C). The oven must be preheated for at least 30 minutes before baking.\n", " Deflate dough and turn it out onto a lightly floured surface. Form dough into 2 loaves. Place loaves seam-side down on a cutting board generously sprinkled with cornmeal. Cover loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.\n", " Beat together egg and 1 tablespoon water in a small bowl until well combined. Brush risen loaves with egg mixture. Make a single long, quick cut down the center of loaves with a sharp knife. Gently shake the cutting board to make sure loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide loaves onto the hot pizza stone with one quick but careful motion.\n", " Bake in the preheated oven until loaves sound hollow when tapped on the bottom, 30 to 35 minutes.\n" ]

{ "Calories": "93", "Carbs": "16g", "Fat": "2g", "Protein": "3g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 5 mins", "yield": "1 round loaf" }

[ { "name": "milk", "quanity": "1", "unit": "cup" }, { "name": "distilled white vinegar", "quanity": "2", "unit": "tablespoons" }, { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "white sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "baking soda", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" } ]

[ " Stir milk and vinegar together in a small bowl; allow to stand until curdled, about 10 minutes.\n", " Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.\n", " Whisk flour, sugar, baking soda, and salt together in a bowl; gradually stir in soured milk until dough just comes together. Turn dough out onto a well-floured surface; knead lightly and shape into a round.\n", " Transfer dough to the prepared baking sheet. Cut an \"X\" into the top of the dough to release steam and help the bread keep its round shape while baking.\n", " Bake in the preheated oven until golden brown and the bottom of the loaf sounds hollow when tapped, about 45 minutes.\n" ]

{ "Calories": "135", "Carbs": "27g", "Fat": "1g", "Protein": "4g" }

{ "active_time": null, "additional_time": "14 hrs", "bake_time": null, "chill_time": null, "cook_time": "40 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "14 hrs 55 mins", "yield": "1 loaf" }

[ { "name": "all-purpose flour", "quanity": "3", "unit": "cups" }, { "name": "salt", "quanity": "2", "unit": "teaspoons" }, { "name": "active dry yeast", "quanity": "¼", "unit": "teaspoon" }, { "name": "water", "quanity": "1 ½", "unit": "cups" } ]

[ " Mix together flour, salt, and yeast in a large glass or ceramic bowl; stir in water until well combined. Cover the bowl with plastic wrap and set aside at 70 degrees F (21 degrees C) for 12 to 19 hours.\n", " Turn dough out onto a floured cutting board covered with waxed paper. Dough will be sticky. Turn 2 to 3 times so that all sides are well floured. Set aside, covered with waxed paper, until doubled in size, about 2 hours.\n", " Place a Dutch oven in the oven. Preheat the oven to 475 degrees F (245 degrees C).\n", " Carefully remove the preheated Dutch oven, place dough inside, and cover with the lid.\n", " Bake in the preheated oven for 30 minutes. Remove the lid and continue to bake until crust achieves desired color, 10 to 20 minutes more.\n" ]

{ "Calories": "114", "Carbs": "24g", "Fat": "0g", "Protein": "3g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr 25 mins", "yield": "1 (10-inch) Bundt cake" }

[ { "name": "cooking spray with flour", "quanity": "", "unit": "" }, { "name": "chopped pecans", "quanity": "1", "unit": "cup" }, { "name": "yellow cake mix", "quanity": "1", "unit": "(15.25 ounce) package" }, { "name": "instant vanilla pudding mix", "quanity": "1", "unit": "(3.4 ounce) package" }, { "name": "eggs", "quanity": "4", "unit": "large" }, { "name": "Irish cream liqueur", "quanity": "¾", "unit": "cup" }, { "name": "vegetable oil", "quanity": "½", "unit": "cup" }, { "name": "water", "quanity": "¼", "unit": "cup" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "butter", "quanity": "½", "unit": "cup" }, { "name": "water", "quanity": "¼", "unit": "cup" }, { "name": "Irish cream liqueur", "quanity": "¼", "unit": "cup" } ]

[ " Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan with cooking spray. Sprinkle chopped nuts evenly over the bottom of the pan.\n", " Combine cake mix and pudding mix in a large bowl. Beat in eggs, Irish cream liqueur, oil, and water with an electric mixer on high speed for 5 minutes. Pour batter over nuts in the prepared pan.\n", " Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, about 1 hour. Let cake cool in the pan for 10 minutes.\n", " While cake is cooling, make glaze: Combine sugar, butter, and water in a small saucepan. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in Irish cream.\n", " Invert cake onto a serving dish. Prick the top and sides of cake with a toothpick. Spoon glaze over the top and brush onto the sides. Allow cake to absorb glaze, then repeat until glaze is used up.\n" ]

{ "Calories": "590", "Carbs": "68g", "Fat": "30g", "Protein": "5g" }

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

[ { "name": "vodka", "quanity": "1", "unit": "fluid ounce" }, { "name": "coffee liqueur", "quanity": "1", "unit": "fluid ounce" }, { "name": "creme de menthe", "quanity": "1", "unit": "fluid ounce" }, { "name": "Irish cream liqueur", "quanity": "1", "unit": "fluid ounce" }, { "name": "mint leaf", "quanity": "1", "unit": "" } ]

[ " Pour vodka, coffee liqueur, creme de menthe, and Irish cream into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass and garnish with a mint leaf to serve.\n" ]

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

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "2 hrs 30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "2 hrs 45 mins", "yield": null }

[ { "name": "condensed cream of chicken soup", "quanity": "2", "unit": "(10.5 ounce) cans " }, { "name": "water", "quanity": "3", "unit": "cups" }, { "name": "chopped celery", "quanity": "1", "unit": "cup" }, { "name": "onions, quartered", "quanity": "2", "unit": "" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "poultry seasoning", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "skinless, boneless chicken breast halves", "quanity": "4", "unit": "" }, { "name": "carrots, sliced", "quanity": "5", "unit": "" }, { "name": "frozen green peas", "quanity": "1", "unit": "(10 ounce) package" }, { "name": "potatoes, quartered", "quanity": "4", "unit": "" }, { "name": "baking mix", "quanity": "3", "unit": "cups" }, { "name": "milk", "quanity": "1 ⅓", "unit": "cups" } ]

[ " Combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper in a large, heavy pot. Cover and cook over low heat for 1 ½ hours.\n", " Add potatoes and carrots; cover and cook for another 30 minutes.\n", " Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.\n", " Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto boiling stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.\n" ]

{ "Calories": "595", "Carbs": "94g", "Fat": "9g", "Protein": "34g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "1 hr", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": null, "soak_time": null, "stand_time": null, "total_time": "1 hr 30 mins", "yield": "4" }

[ { "name": "skinless, boneless chicken breast meat", "quanity": "1 ½", "unit": "pounds" }, { "name": "chicken broth", "quanity": "1", "unit": "cup" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "milk", "quanity": "1 ½", "unit": "cups" }, { "name": "butter", "quanity": "3", "unit": "tablespoons" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "chopped celery", "quanity": "1", "unit": "cup" }, { "name": "all-purpose flour", "quanity": "⅓", "unit": "cup" }, { "name": "frozen mixed vegetables, thawed", "quanity": "2", "unit": "cups" }, { "name": "chopped fresh parsley", "quanity": "1", "unit": "tablespoon" }, { "name": "dried thyme", "quanity": "½", "unit": "teaspoon" }, { "name": "pastry for a 9 inch single crust pie", "quanity": "1", "unit": "(9 inch)" }, { "name": "egg, lightly beaten", "quanity": "1", "unit": "" } ]

[ " Combine chicken meat, chicken broth, salt, and pepper in a large saucepan over medium high heat; bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.\n", " Remove chicken and let cool. Pour remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough milk to broth mixture to equal 2 1/2 cups. Cut chicken into 1/2 inch pieces.\n", " In the same pan, melt butter or margarine over medium heat. Add onion and celery. Sauté, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture. Simmer, stirring constantly, until the sauce thickens and boils. Add the chicken, vegetables, parsley and thyme. Pour mixture into a 1 1/2 quart deep casserole dish.\n", " Preheat the oven to 400 degrees F (200 degrees C).\n", " Roll out pastry 1 inch larger than the diameter of the casserole dish on a lightly floured surface. Cut slits in the pastry for venting air. Place pastry on top of casserole. Roll edges and cut away extra pastry; flute edges by pinching together. Reroll scraps to cut into decorative designs. Place on top of pastry. Brush pastry with beaten egg and bake in the preheated oven for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.\n" ]

{ "Calories": "666", "Carbs": "48g", "Fat": "30g", "Protein": "51g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": "8 fajitas" }

[ { "name": "red bell pepper, cut into thin strips", "quanity": "1", "unit": "medium" }, { "name": "green bell pepper, cut into thin strips", "quanity": "1", "unit": "medium" }, { "name": "onion, sliced into petals", "quanity": "1", "unit": "large" }, { "name": "olive oil, divided", "quanity": "3", "unit": "teaspoons" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "chicken tenders, cut into strips", "quanity": "1", "unit": "pound" }, { "name": "fajita seasoning", "quanity": "2", "unit": "teaspoons" }, { "name": "flour tortillas, warmed", "quanity": "8", "unit": "(6 inch)" } ]

[ " Preheat an air fryer to 350 degrees F (175 degrees C).\n", " Place bell peppers and onion into a large bowl. Drizzle 2 teaspoons olive oil over top and season with salt and pepper. Stir until evenly combined.\n", " Place chicken into a separate bowl and sprinkle with fajita seasoning. Drizzle with remaining 1 teaspoon olive oil and mix with your hands until evenly combined.\n", " Add chicken to the air fryer basket and cook for 12 minutes, shaking halfway through. Transfer to a plate to let rest.\n", " Add vegetable mixture to the air fryer basket and cook for 14 minutes, shaking halfway through.\n", " Divide chicken and vegetable mixture among tortillas.\n" ]

{ "Calories": "184", "Carbs": "17g", "Fat": "6g", "Protein": "15g" }

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

[ { "name": "oil for deep frying", "quanity": "1", "unit": "quart" }, { "name": "cream cheese, softened", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "crabmeat, drained and flaked", "quanity": "2", "unit": "(6 ounce) cans" }, { "name": "garlic powder", "quanity": "½", "unit": "teaspoon" }, { "name": "paprika", "quanity": "¼", "unit": "teaspoon" }, { "name": "water chestnuts, drained and chopped", "quanity": "2", "unit": "tablespoons" }, { "name": "wonton wrappers", "quanity": "1", "unit": "(14 ounce) package" } ]

[ " Heat oil to 375 degrees F (190 degrees C) in a large, heavy saucepan.\n", " Mix cream cheese, crabmeat, water chestnuts, garlic powder, and paprika together in a medium bowl.\n", " Place about 1 teaspoon cream cheese mixture in the center of each wonton wrapper. Moisten wrapper edges with water, fold over the mixture, and pinch to seal.\n", " Working in small bathces, fry wontons until golden brown, 3 to 5 minutes.\n" ]

{ "Calories": "203", "Carbs": "16g", "Fat": "12g", "Protein": "8g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": null }

[ { "name": "seasoned dry bread crumbs", "quanity": "2", "unit": "cups" }, { "name": "all-purpose flour", "quanity": "½", "unit": "cup" }, { "name": "salt and black pepper to taste", "quanity": "", "unit": "" }, { "name": "eggs", "quanity": "2", "unit": "" }, { "name": "milk", "quanity": "2", "unit": "tablespoons" }, { "name": "venison loin steaks, pounded to 1/4-inch thick", "quanity": "4", "unit": "(6 ounce)" }, { "name": "vegetable oil", "quanity": "½", "unit": "cup" } ]

[ " Combine bread crumbs, flour, salt, and pepper in a 1-gallon resealable plastic bag. Beat eggs and milk together in a shallow bowl.\n", " Dip each steak into the egg mixture, then place into the plastic bag and shake to coat with crumbs.\n", " Heat oil in a skillet over medium heat. Add steaks and fry, turning once, until both sides are golden brown, 6 to 8 minutes per side.\n" ]

{ "Calories": "731", "Carbs": "51g", "Fat": "37g", "Protein": "47g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "4 hrs", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "4 hrs 20 mins", "yield": null }

[ { "name": "skinless, boneless chicken breast halves, cut into 2-inch pieces", "quanity": "2", "unit": "pounds" }, { "name": "sweet potatoes, peeled and diced", "quanity": "2", "unit": "large" }, { "name": "garbanzo beans, drained and rinsed", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "onion, sliced", "quanity": "1", "unit": "" }, { "name": "carrots, peeled and diced", "quanity": "2", "unit": "large" }, { "name": "garlic, minced (Optional)", "quanity": "2", "unit": "cloves" }, { "name": "dried parsley", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cumin", "quanity": "½", "unit": "teaspoon" }, { "name": "ground turmeric", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "¼", "unit": "teaspoon" }, { "name": "diced tomatoes", "quanity": "1", "unit": "(14.5 ounce) can" } ]

[ " Place chicken, sweet potatoes, garbanzo beans, carrots, onion, and garlic into a slow cooker.\n", " Mix parsley, salt, cumin, turmeric, cinnamon, and pepper together in a small bowl. Sprinkle over chicken and vegetables, then pour in tomatoes and stir to combine.\n", " Cover and cook on High until sweet potatoes are tender and sauce has thickened, 4 to 5 hours.\n" ]

{ "Calories": "290", "Carbs": "36g", "Fat": "2g", "Protein": "31g" }

{ "active_time": null, "additional_time": "2 hrs 45 mins", "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "3 hrs 5 mins", "yield": "12 bars" }

[ { "name": "pitted Medjool dates, roughly chopped", "quanity": "2", "unit": "cups" }, { "name": "raw cashews", "quanity": "2", "unit": "cups" }, { "name": "raw or roasted unsalted almonds", "quanity": "1", "unit": "cup" }, { "name": "high-quality unsweetened cocoa powder (such as Guittard Cocoa Rouge)", "quanity": "¾", "unit": "cup" }, { "name": "unsweetened shredded coconut", "quanity": "½", "unit": "cup" }, { "name": "coconut oil, melted", "quanity": "2", "unit": "tablespoons" }, { "name": "cold espresso, or more as needed (or water)", "quanity": "1", "unit": "tablespoon" }, { "name": "vanilla extract", "quanity": "2", "unit": "teaspoons" }, { "name": "kosher salt", "quanity": "½", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "½", "unit": "pinch" } ]

[ " Place dates, cashews, almonds, cocoa powder, shredded coconut, coconut oil, cold espresso, vanilla, salt, and cayenne in the bowl of a food processor. Pulse on and off to start, then process for about 1 minute. Check to ensure mixture is sticky and moist enough to come together. Add more coffee if needed. Continue to process until mixture becomes a chunky mass.\n", " Line a baking pan with plastic wrap. Scoop mixture into pan. Press down with a spatula until mixture is even. Place a layer of plastic wrap on the surface and smooth again with your hands. Refrigerate until cold and firm, 2 to 3 hours.\n", " Remove from the pan and unwrap. Cut into 12 bars.\n" ]

{ "Calories": "343", "Carbs": "36g", "Fat": "22g", "Protein": "8g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 45 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "2 hrs 5 mins", "yield": null }

[ { "name": "chicken broth", "quanity": "5", "unit": "cups" }, { "name": "skinless, boneless chicken breast halves", "quanity": "2", "unit": "" }, { "name": "diced celery", "quanity": "1", "unit": "cup" }, { "name": "diced onion", "quanity": "1", "unit": "cup" }, { "name": "diced carrots", "quanity": "¼", "unit": "cup" }, { "name": "corn", "quanity": "¼", "unit": "cup" }, { "name": "drained and rinsed black beans ", "quanity": "¼", "unit": "cup" }, { "name": "dried sage", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "bay leaf", "quanity": "1", "unit": "" }, { "name": "brown rice", "quanity": "¾", "unit": "cup" } ]

[ " Bring chicken broth to a boil in a large pot. Add chicken breasts and boil until no longer pink in the center, about 20 minutes. Remove chicken from broth with a slotted spoon; shred with a fork.\n", " Stir shredded chicken back into broth. Add celery, onion, carrots, corn, black beans, sage, pepper, salt, and bay leaf. Cook until vegetables are slightly softened and flavors of soup have blended, about 20 minutes. Add brown rice and simmer until tender, about 1 hour.\n" ]

{ "Calories": "108", "Carbs": "11g", "Fat": "2g", "Protein": "12g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "0 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "15 mins", "yield": null }

[ { "name": "cornstarch", "quanity": "¼", "unit": "cup" }, { "name": "beef flank steak", "quanity": "1", "unit": "(1 1/2 pound)" }, { "name": "water", "quanity": "¾", "unit": "cup" }, { "name": "soy sauce", "quanity": "¾", "unit": "cup" }, { "name": "brown sugar", "quanity": "¾", "unit": "cup" }, { "name": "shredded carrots", "quanity": "½", "unit": "cup" }, { "name": "green onions, chopped", "quanity": "3", "unit": "" }, { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "minced fresh ginger root", "quanity": "½", "unit": "teaspoon" } ]

[ " Spread cornstarch over the bottom of a wide, shallow bowl. Dredge flank steak in cornstarch until completely coated; transfer steak to a large resealable plastic bag.\n", " Stir water, soy sauce, brown sugar, carrots, green onions, olive oil, garlic, and ginger together in a bowl; pour into the bag with the beef and seal.\n", " Place the bag of marinating beef into the freezer until the day before you wish to prepare it.\n" ]

{ "Calories": "320", "Carbs": "36g", "Fat": "13g", "Protein": "16g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "6 hrs 15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "6 hrs 40 mins", "yield": null }

[ { "name": "olive oil", "quanity": "½", "unit": "cup" }, { "name": "onions, chopped", "quanity": "4", "unit": "" }, { "name": "green bell peppers, seeded and chopped", "quanity": "2", "unit": "" }, { "name": "red bell peppers, seeded and chopped", "quanity": "2", "unit": "" }, { "name": "firm tofu, drained and cubed", "quanity": "1", "unit": "(14 ounce) package" }, { "name": "garlic, minced", "quanity": "4", "unit": "cloves" }, { "name": "black beans, drained", "quanity": "4", "unit": "(15.5 ounce) cans" }, { "name": "crushed tomatoes", "quanity": "2", "unit": "(15 ounce) cans" }, { "name": "chili powder", "quanity": "6", "unit": "tablespoons" }, { "name": "dried oregano", "quanity": "2", "unit": "tablespoons" }, { "name": "distilled white vinegar", "quanity": "2", "unit": "tablespoons" }, { "name": "liquid hot pepper sauce, such as Tabasco", "quanity": "1", "unit": "tablespoon" }, { "name": "ground cumin", "quanity": "2", "unit": "teaspoons" }, { "name": "salt", "quanity": "2", "unit": "teaspoons" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" } ]

[ " Heat oil in a large skillet over medium-high heat. Add onions; cook and stir until starting to soften. Add bell peppers, tofu, and garlic; cook and stir until vegetables are lightly browned and tender, about 10 minutes.\n", " Place black beans into a slow cooker. Add tofu-vegetable mixture and tomatoes, then gently stir in chili powder, oregano, vinegar, hot pepper sauce, cumin, salt, and pepper. Cover and cook on Low for 6 to 8 hours.\n" ]

{ "Calories": "455", "Carbs": "58g", "Fat": "18g", "Protein": "21g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "4 hrs", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "4 hrs 15 mins", "yield": null }

[ { "name": "pork tenderloin", "quanity": "1", "unit": "(2 pound)" }, { "name": "sliced onion", "quanity": "2", "unit": "cups" }, { "name": "red wine", "quanity": "¾", "unit": "cup" }, { "name": "water", "quanity": "½", "unit": "cup" }, { "name": "soy sauce", "quanity": "3", "unit": "tablespoons" }, { "name": "minced garlic", "quanity": "3", "unit": "tablespoons" }, { "name": "freshly ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Place pork tenderloin into a slow cooker with sliced onions. Pour wine, water, and soy sauce over top; turn pork to coat. Spread garlic over the pork, leaving as much on the top as possible. Sprinkle with pepper. Cover and cook on Low until pork is slightly pink in the center, about 4 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).\n", " Serve au jus with cooking liquid on the side.\n" ]

{ "Calories": "179", "Carbs": "6g", "Fat": "3g", "Protein": "25g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "35 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": null }

[ { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "chopped garlic", "quanity": "2", "unit": "teaspoons" }, { "name": "skinless, boneless chicken breasts, chopped", "quanity": "4", "unit": "unknown" }, { "name": "great Northern beans", "quanity": "2", "unit": "(14.5 ounce) cans" }, { "name": "chicken broth", "quanity": "20", "unit": "ounces" }, { "name": "chopped green chiles (such as Old El Paso)", "quanity": "1", "unit": "(4 ounce) can" }, { "name": "cilantro, chopped", "quanity": "12", "unit": "sprigs" }, { "name": "salt", "quanity": "2", "unit": "teaspoons" }, { "name": "cayenne pepper", "quanity": "½", "unit": "teaspoon" } ]

[ " Heat olive oil in a large pot over medium-high heat. Add onion and garlic; sauté until softened, about 5 minutes. Transfer to a small bowl.\n", " Stir chicken in the residual oil; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.\n", " Bring the soup to a boil, then reduce the heat to medium-low and cook until beans are very tender and chicken is cooked through, about 20 minutes.\n" ]

{ "Calories": "303", "Carbs": "34g", "Fat": "7g", "Protein": "27g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "3 hrs", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "3 hrs 30 mins", "yield": null }

[ { "name": "boneless, skinless chicken breasts, cut into strips", "quanity": "1", "unit": "pound" }, { "name": "whole peeled tomatoes, mashed", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "enchilada sauce", "quanity": "1", "unit": "(10 ounce) can" }, { "name": "onion, chopped", "quanity": "1", "unit": "medium" }, { "name": "banana peppers, chopped", "quanity": "2", "unit": "" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "water", "quanity": "2", "unit": "cups" }, { "name": "reduced-sodium chicken broth", "quanity": "1", "unit": "(14.25 ounce) can" }, { "name": "cumin", "quanity": "1", "unit": "teaspoon" }, { "name": "chili powder", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "bay leaf", "quanity": "1", "unit": "" }, { "name": "frozen corn", "quanity": "1", "unit": "(10 ounce) package" }, { "name": "chopped cilantro", "quanity": "1", "unit": "tablespoon" }, { "name": "corn tortillas", "quanity": "7", "unit": "" }, { "name": "vegetable cooking spray", "quanity": "", "unit": "" } ]

[ " Place chicken, tomatoes, enchilada sauce, onion, banana peppers, and garlic into a slow cooker. Pour in water and chicken broth. Season with cumin, chili powder, salt, black pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours.\n", " When the soup is almost finished, preheat the oven to 400 degrees F (200 degrees C). Lightly coat tortillas on both sides with cooking spray. Cut tortillas into strips, then spread on a baking sheet.\n", " Bake in the preheated oven until crisp, 10 to 15 minutes. Sprinkle tortilla strips over soup.\n" ]

{ "Calories": "208", "Carbs": "24g", "Fat": "7g", "Protein": "15g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "35 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "2", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": null }

[ { "name": "ripe loquats, peeled and pitted", "quanity": "6", "unit": "large" }, { "name": "water", "quanity": "½", "unit": "cup" }, { "name": "orange juice", "quanity": "½", "unit": "cup" }, { "name": "brown sugar", "quanity": "⅓", "unit": "cup" }, { "name": "ground ginger", "quanity": "1", "unit": "tablespoon" }, { "name": "ground cinnamon", "quanity": "1", "unit": "teaspoon" }, { "name": "lemon-pepper seasoning", "quanity": "½", "unit": "teaspoon" }, { "name": "smoked paprika", "quanity": "½", "unit": "teaspoon" }, { "name": "vinegar", "quanity": "¼", "unit": "cup" }, { "name": "grapeseed oil", "quanity": "1", "unit": "tablespoon" }, { "name": "skinless, boneless chicken breast halves", "quanity": "2", "unit": "" } ]

[ " Place loquats into a saucepan. Stir in water, orange juice, and brown sugar until sugar is dissolved. Bring mixture to a boil.\n", " Stir in ground ginger, cinnamon, lemon-pepper seasoning, and smoked paprika; reduce the heat to low. Simmer until sauce has thickened and loquats soften and begin to break apart, about 20 minutes, vigorously whisking every so often to help break up the fruit.\n", " Stir in vinegar and simmer for 3 more minutes. Remove from the heat and set aside.\n", " Heat grapeseed oil in a skillet over medium heat. Add chicken breasts and cook until golden brown and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the skillet and cut into bite-sized pieces.\n", " Return chicken pieces to the skillet. Stir in 1/4 of the loquat sauce, scraping and dissolving any browned bits on the bottom. Serve chicken with remaining loquat sauce on the side.\n" ]

{ "Calories": "401", "Carbs": "53g", "Fat": "10g", "Protein": "26g" }

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

[ { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "ground beef", "quanity": "1", "unit": "pound" }, { "name": "dried oregano", "quanity": "1", "unit": "teaspoon" }, { "name": "dried thyme", "quanity": "1", "unit": "teaspoon" }, { "name": "chopped carrot", "quanity": "1", "unit": "cup" }, { "name": "chopped Yukon Gold potato", "quanity": "1", "unit": "cup" }, { "name": "onion, chopped", "quanity": "½", "unit": "" }, { "name": "garlic, chopped", "quanity": "2", "unit": "cloves" }, { "name": "water", "quanity": "8", "unit": "cups" }, { "name": "Italian-style stewed tomatoes, drained and diced", "quanity": "1", "unit": "(14.5 ounce) can" }, { "name": "cabbage, cored and coarsely chopped", "quanity": "½", "unit": "head" }, { "name": "vegetable bouillon base (such as Better Than Bouillon)", "quanity": "8", "unit": "teaspoons" }, { "name": "salt, or to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper, or to taste", "quanity": "½", "unit": "teaspoon" } ]

[ " Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function for medium heat. When hot, add olive oil and coat the bottom of the pot. Add beef, oregano, and thyme; cook and stir until browned, breaking it apart as it cooks, 5 to 7 minutes. Add carrot, potato, onion, and garlic. Cook, stirring frequently, until softened, about 5 minutes. Turn off Sauté mode.\n", " Stir in water, undrained tomatoes, cabbage, bouillon base, salt, and pepper. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.\n", " Release pressure using the natural-release method according to the manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid; stir. Serve hot.\n" ]

{ "Calories": "237", "Carbs": "19g", "Fat": "12g", "Protein": "16g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": null }

[ { "name": "long grain white rice", "quanity": "3", "unit": "cups" }, { "name": "water, divided", "quanity": "7", "unit": "cups" }, { "name": "butter", "quanity": "¾", "unit": "cup" }, { "name": "onion, chopped", "quanity": "1", "unit": "large" }, { "name": "garlic, chopped", "quanity": "1", "unit": "clove" }, { "name": "all-purpose flour", "quanity": "¼", "unit": "cup" }, { "name": "canned tomato sauce", "quanity": "2", "unit": "tablespoons" }, { "name": "crawfish tails", "quanity": "1", "unit": "pound" }, { "name": "green onions, chopped", "quanity": "6", "unit": "" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "Cajun seasoning, or to taste", "quanity": "1 ½", "unit": "tablespoons" } ]

[ " Combine rice and 6 cups water in a saucepan. Bring to a boil over high heat.\n", " Reduce heat to low, cover the pan, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes.\n", " While rice cooks, melt butter in a large skillet over medium heat. Add onion and cook, stirring, until transparent. Stir in garlic and cook until fragrant, about 1 minute.\n", " Stir in flour until blended. Gradually stir in tomato sauce and remaining 1 cup water. Add crawfish tails and bring to a simmer.\n", " Stir in green onions and season with salt, pepper, and Cajun seasoning.\n", " Reduce heat to low and simmer until crawfish is cooked through but not tough, 5 to 10 minutes.\n", " Serve étouffée over cooked rice.\n" ]

{ "Calories": "636", "Carbs": "83g", "Fat": "25g", "Protein": "19g" }

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

[ { "name": "vanilla ice cream", "quanity": "2", "unit": "cups" }, { "name": "milk", "quanity": "1 ¼", "unit": "cups" }, { "name": "mint extract, or more to taste", "quanity": "¼", "unit": "teaspoon" }, { "name": "green food coloring ", "quanity": "9", "unit": "drops" }, { "name": "chocolate syrup, or to taste", "quanity": "2", "unit": "tablespoons" }, { "name": "whipped cream, or to taste", "quanity": "2", "unit": "tablespoons" }, { "name": "green decorator sugar, or to taste", "quanity": "½", "unit": "teaspoon" } ]

[ " Blend ice cream, milk, mint extract, and food coloring together in a blender until smooth.\n", " Drizzle chocolate syrup around the inside of 2 tall glasses; pour shake into the glasses. Top with whipped cream and green sugar.\n" ]

{ "Calories": "412", "Carbs": "53g", "Fat": "19g", "Protein": "10g" }

{ "active_time": null, "additional_time": "1 hr 30 mins", "bake_time": null, "chill_time": null, "cook_time": "50 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "2 hrs 35 mins", "yield": "1 (12-cup) Bundt cake" }

[ { "name": "devil's food cake mix", "quanity": "1", "unit": "(15.25 ounce) package" }, { "name": "instant chocolate pudding mix", "quanity": "1", "unit": "(5.9 ounce) package" }, { "name": "sour cream", "quanity": "1", "unit": "cup" }, { "name": "vegetable oil", "quanity": "1", "unit": "cup" }, { "name": "warm water", "quanity": "½", "unit": "cup" }, { "name": "eggs", "quanity": "4", "unit": "large" }, { "name": "semisweet chocolate chips", "quanity": "2", "unit": "cups" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 12-cup Bundt pan.\n", " Mix together cake mix, pudding mix, sour cream, oil, water, and eggs in a large bowl until well-blended.\n", " Stir in chocolate chips.\n", " Pour batter into the prepared Bundt pan.\n", " Bake in the preheated oven until top is springy to the touch and a toothpick inserted into center of cake comes out clean, 50 to 55 minutes.\n", " Cool cake thoroughly in the pan for at least 1 ½ hours before inverting it onto a plate. Sprinkle powdered sugar on top if desired.\n", " Enjoy!\n" ]

{ "Calories": "515", "Carbs": "52g", "Fat": "34g", "Protein": "6g" }

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

[ { "name": "coconut oil", "quanity": "½", "unit": "cup" }, { "name": "cocoa powder", "quanity": "½", "unit": "cup" }, { "name": "honey", "quanity": "3", "unit": "tablespoons" }, { "name": "vanilla extract", "quanity": "½", "unit": "teaspoon" } ]

[ " Gently melt coconut oil in a saucepan over medium-low heat. Stir cocoa powder, honey, and vanilla extract into melted oil until well blended.\n", " Pour the mixture into a candy mold or pliable tray. Refrigerate until chilled, about 1 hour.\n" ]

{ "Calories": "157", "Carbs": "9g", "Fat": "15g", "Protein": "1g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "25 mins", "yield": null }

[ { "name": "cabbage, cored and cut into wedges", "quanity": "1", "unit": "medium head" }, { "name": "Irish bacon, diced", "quanity": "2", "unit": "slices" }, { "name": "melted butter", "quanity": "2", "unit": "tablespoons" }, { "name": "ground nutmeg", "quanity": "2", "unit": "teaspoons" }, { "name": "water", "quanity": "2", "unit": "cups" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "red wine vinegar", "quanity": "½", "unit": "cup" } ]

[ " Place cabbage into a large pot. Add water and bring to a boil. Simmer over low heat until tender, about 10 to 15 minutes.\n", " Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 8 minutes. Drain bacon slices on paper towels, crumble and set aside.\n", " Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.\n", " Drain cabbage and transfer to a baking dish; drizzle with melted butter and sprinkle with crumbled bacon and nutmeg.\n", " Cook under the preheated broiler until the top layer is lightly browned, about 5 minutes. Serve with salt, pepper, and vinegar as desired.\n" ]

{ "Calories": "98", "Carbs": "3g", "Fat": "8g", "Protein": "3g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": null }

[ { "name": "butter", "quanity": "2", "unit": "teaspoons" }, { "name": "chicken broth", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "cabbage, cored and coarsely chopped", "quanity": "1", "unit": "head" }, { "name": "salt and ground black pepper", "quanity": "1", "unit": "pinch" } ]

[ " Bring chicken broth and butter to a boil in a large skillet. Reduce heat to low and add cabbage.\n", " Cover and cook over low heat, stirring frequently, until cabbage is tender and sweet, about 45 minutes. Season with salt and pepper and serve.\n" ]

{ "Calories": "66", "Carbs": "12g", "Fat": "2g", "Protein": "3g" }

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

[ { "name": "ice, or as needed", "quanity": "½", "unit": "cup" }, { "name": "Irish cream liqueur (such as Baileys)", "quanity": "1", "unit": "(1.5 fluid ounce) jigger" }, { "name": "Irish whiskey", "quanity": "1", "unit": "(1.5 fluid ounce) jigger" } ]

[ " Fill a short glass with ice; pour cream liqueur and whiskey over top. Stir and serve.\n" ]

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

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "2 days", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "2 days 5 mins", "yield": "1 (3-pound) corned beef" }

[ { "name": "corned beef brisket with spice packet", "quanity": "1", "unit": "(3 pound)" } ]

[ " Fill a large pot with water and place a sous vide immersion cooker into the water. Set the temperature to 140 degrees F (60 degrees C) according to manufacturer's instructions.\n", " Rinse corned beef under cool water to remove excess salt, then pat dry. Sprinkle seasoning on fatty side and press into beef. Place corned beef into a large vacuum bag; seal using a vacuum sealer.\n", " Place the sealed bag into the water and set a timer for 48 hours.\n", " Transfer corned beef to a cutting board and slice across the grain.\n" ]

{ "Calories": "125", "Carbs": "0g", "Fat": "9g", "Protein": "9g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "16", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": null }

[ { "name": "processed cheese food (such as Velveeta), cut into 1/2-inch cubes", "quanity": "32", "unit": "ounces" }, { "name": "Irish stout beer (such as Guinness)", "quanity": "1", "unit": "cup" }, { "name": "salsa", "quanity": "½", "unit": "cup" }, { "name": "Worcestershire sauce", "quanity": "2", "unit": "tablespoons" }, { "name": "chili powder", "quanity": "1", "unit": "teaspoon" }, { "name": "onion powder", "quanity": "½", "unit": "teaspoon" }, { "name": "cayenne pepper (Optional)", "quanity": "¼", "unit": "teaspoon" } ]

[ " Heat cheese in slow cooker on High until melted, about 20 minutes.\n", " Stir beer, salsa, Worcestershire sauce, chili powder, onion powder, and cayenne pepper into cheese until smooth and heated through, stirring frequently, about 10 minutes.\n" ]

{ "Calories": "224", "Carbs": "3g", "Fat": "18g", "Protein": "13g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "4 hrs 5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "4 hrs 35 mins", "yield": null }

[ { "name": "corned beef briskets with spice packets", "quanity": "2", "unit": "(3 pound)" }, { "name": "beer", "quanity": "2", "unit": "(12 fluid ounce) bottles" }, { "name": "peppercorns", "quanity": "¼", "unit": "cup" }, { "name": "garlic cloves, separated and peeled", "quanity": "1", "unit": "bulb" }, { "name": "bay leaves", "quanity": "2", "unit": "large" } ]

[ " Place briskets into a large pot. Sprinkle one spice packet over top; discard remaining spice packet or save for another use. Pour in beer, then add enough water to cover briskets by 1 inch. Add peppercorns, garlic, and bay leaves, cover, and bring to a boil.\n", " Reduce the heat to medium-low. Simmer, checking hourly and adding more water if necessary to keep briskets covered, until meat is tender and can be easily pulled apart with a fork, at least 4 hours or up to 5.\n", " Carefully transfer briskets to a cutting board; let rest until they firm up a bit, about 10 minutes. Slice or shred meat, then place onto a platter for serving. Discard cooking liquid or save it for another use.\n" ]

{ "Calories": "487", "Carbs": "5g", "Fat": "34g", "Protein": "34g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "2 hrs 25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "2 hrs 50 mins", "yield": null }

[ { "name": "boneless pork shoulder, cut into 2-inch cubes", "quanity": "1", "unit": "(2 ½ pound)" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "onion, chopped", "quanity": "1", "unit": "large" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "all-purpose flour", "quanity": "1", "unit": "tablespoon" }, { "name": "bay leaf", "quanity": "1", "unit": "" }, { "name": "caraway seed", "quanity": "¾", "unit": "teaspoon" }, { "name": "dark beer (such as Guinness)", "quanity": "1", "unit": "(12 fluid ounce) bottle" }, { "name": "chicken broth", "quanity": "2", "unit": "cups" }, { "name": "carrots, cut into 1-inch pieces", "quanity": "3", "unit": "" }, { "name": "celery, cut into 1-inch pieces", "quanity": "2", "unit": "stalks" }, { "name": "chopped fresh flat-leaf parsley", "quanity": "¼", "unit": "cup" }, { "name": "balsamic vinegar", "quanity": "3", "unit": "tablespoons" }, { "name": "Brussels sprouts, halved", "quanity": "12", "unit": "" }, { "name": "mashed potatoes, or as needed", "quanity": "3", "unit": "cups" }, { "name": "chopped fresh flat-leaf parsley, for garnish", "quanity": "1", "unit": "teaspoon" } ]

[ " Season pork with salt and black pepper.\n", " Heat oil in a large pot over high heat. Working in batches, cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes. Transfer pork to a bowl.\n", " Melt butter in the same pot over medium heat. Cook and stir onion in hot butter with a pinch of salt until onion is softened and translucent, 7 to 10 minutes. Add garlic; sauté until fragrant, about 30 seconds.\n", " Stir flour into onion mixture; cook and stir until flour is completely incorporated, about 2 minutes. Add bay leaf and caraway seed; cook for 2 minutes more. Pour in beer. Cook and stir until thickened, 1 to 3 minutes.\n", " Stir browned pork, broth, carrots, and celery into beer mixture; bring to a simmer. Stir 1/4 cup parsley and balsamic vinegar into stew; reduce heat to medium-low and simmer until pork is fork-tender, about 2 hours.\n", " Meanwhile, bring a large pot of lightly salted water to a boil. Cook Brussels sprouts in boiling water until almost tender, about 5 minutes. Drain.\n", " Stir Brussels sprouts into stew and simmer until heated through, about 5 minutes. Season with salt and pepper.\n", " Divide mashed potatoes between 6 bowls. Ladle stew over potatoes and garnish with 1 teaspoon parsley.\n" ]

{ "Calories": "401", "Carbs": "33g", "Fat": "19g", "Protein": "20g" }

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "chill_time": null, "cook_time": "2 hrs 30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "16", "soak_time": null, "stand_time": null, "total_time": "2 hrs 55 mins", "yield": null }

[ { "name": "corned beef brisket", "quanity": "4", "unit": "pounds" }, { "name": "brown sugar", "quanity": "1", "unit": "cup" }, { "name": "Irish stout beer (e.g. Guinness)", "quanity": "1", "unit": "(12 fluid ounce) can or bottle" } ]

[ " Preheat the oven to 300 degrees F (150 degrees C).\n", " Rinse brisket thoroughly, then pat dry with paper towels and place on a rack in a roasting pan or Dutch oven. Rub brown sugar all over brisket. Pour beer around and gently over brisket to wet sugar.\n", " Bake, covered, in the preheated oven until tender, about 2 ½ hours. An instant-read thermometer inserted into the center of brisket should read at least 190 degrees F (88 degrees C). Allow to rest for 5 minutes before slicing.\n" ]

{ "Calories": "286", "Carbs": "14g", "Fat": "17g", "Protein": "17g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 45 mins", "yield": null }

[ { "name": "cabbage, chopped", "quanity": "1", "unit": "small head" }, { "name": "chicken broth", "quanity": "1", "unit": "(14.5 ounce) can" }, { "name": "onion, diced", "quanity": "1", "unit": "large" }, { "name": "salted butter", "quanity": "1", "unit": "cup" }, { "name": "chopped bacon", "quanity": "6", "unit": "ounces" }, { "name": "seasoned salt (such as Lawry's), or to taste", "quanity": "1", "unit": "pinch" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Stir cabbage, chicken broth, onion, butter, bacon, seasoned salt, salt, and black pepper together in a 9x13-inch baking dish. Cover the dish with aluminum foil.\n", " Bake in the preheated oven until cabbage is tender, 1 ½ to 2 hours.\n" ]

{ "Calories": "275", "Carbs": "7g", "Fat": "26g", "Protein": "4g" }

{ "active_time": null, "additional_time": "5 days 30 mins", "bake_time": null, "chill_time": null, "cook_time": "4 hrs 15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "20", "soak_time": null, "stand_time": null, "total_time": "5 days 5 hrs", "yield": null }

[ { "name": "water", "quanity": "2", "unit": "cups" }, { "name": "sugar-based curing mixture (such as Morton Tender Quick)", "quanity": "6", "unit": "tablespoons" }, { "name": "brown sugar", "quanity": "½", "unit": "cup" }, { "name": "pickling spice", "quanity": "4 ½", "unit": "teaspoons" }, { "name": "garlic powder", "quanity": "1", "unit": "tablespoon" }, { "name": "cold water", "quanity": "6", "unit": "cups" }, { "name": "boneless shoulder venison roast", "quanity": "5", "unit": "pounds" } ]

[ " Bring 2 cups of water to a boil in a saucepan over high heat. Stir in curing mixture, brown sugar, pickling spice, and garlic powder; stir until dissolved then remove from the heat. Pour 6 cups of cold water into a 2-gallon container, and stir in spice mixture. Place boneless venison into the brine; cover and refrigerate.\n", " Leave venison in the refrigerator to brine for 5 days, turning the meat over every day.\n", " To cook, rinse venison well, place into a large pot, and cover with water. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 4 hours. Remove the venison from the pot, and allow to rest for 30 minutes before slicing.\n" ]

{ "Calories": "135", "Carbs": "6g", "Fat": "2g", "Protein": "22g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": null }

[ { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "cabbage, coarsely chopped", "quanity": "1", "unit": "small head" }, { "name": "water", "quanity": "¼", "unit": "cup" }, { "name": "potatoes, scrubbed and sliced", "quanity": "3", "unit": "large" }, { "name": "seasoning salt", "quanity": "1", "unit": "dash" }, { "name": "paprika, or to taste", "quanity": "1", "unit": "dash" }, { "name": "cubed cooked ham", "quanity": "2", "unit": "cups" } ]

[ " Heat butter in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.\n", " Stir in cabbage. Add water, cover, and simmer gently on low heat for ten minutes.\n", " Add potatoes and stir well; cover and simmer for 10 more minutes, adding additional water if needed.\n", " Sprinkle seasoning salt and paprika over cabbage and potatoes; simmer, covered, until cabbage is soft and potatoes are fork-tender. Mix in ham; simmer until heated through.\n" ]

{ "Calories": "453", "Carbs": "62g", "Fat": "16g", "Protein": "18g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "20", "soak_time": null, "stand_time": null, "total_time": "1 hr", "yield": "1 loaf" }

[ { "name": "all-purpose flour", "quanity": "4", "unit": "cups" }, { "name": "margarine or butter, softened", "quanity": "½", "unit": "cup" }, { "name": "white sugar", "quanity": "4", "unit": "tablespoons" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "baking powder", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "buttermilk", "quanity": "1", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "butter, melted", "quanity": "¼", "unit": "cup" }, { "name": "buttermilk", "quanity": "¼", "unit": "cup" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.\n", " Mix flour, softened margarine, sugar, baking soda, baking powder, and salt together in a large bowl. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round loaf and place on the prepared baking sheet. Note that the dough will be a little sticky.\n", " Combine melted butter with 1/4 cup buttermilk in a small bowl; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.\n", " Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes.\n" ]

{ "Calories": "172", "Carbs": "23g", "Fat": "7g", "Protein": "3g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "2 hrs", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "2 hrs 20 mins", "yield": "8 servings" }

[ { "name": "vegetable oil", "quanity": "2", "unit": "tablespoons" }, { "name": "onions, chopped", "quanity": "2", "unit": "" }, { "name": "garlic, minced", "quanity": "3", "unit": "cloves" }, { "name": "ground beef", "quanity": "1", "unit": "pound" }, { "name": "beef sirloin, cubed", "quanity": "¾", "unit": "pound" }, { "name": "peeled and diced tomatoes with juice", "quanity": "1", "unit": "(14.5 ounce) can" }, { "name": "dark beer", "quanity": "1", "unit": "(12 fluid ounce) can or bottle" }, { "name": "strong brewed coffee", "quanity": "1", "unit": "cup" }, { "name": "tomato paste", "quanity": "2", "unit": "(6 ounce) cans" }, { "name": "beef broth", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "packed brown sugar", "quanity": "½", "unit": "cup" }, { "name": "chili powder", "quanity": "3 ½", "unit": "tablespoons" }, { "name": "cumin seeds", "quanity": "1", "unit": "tablespoon" }, { "name": "unsweetened cocoa powder", "quanity": "1", "unit": "tablespoon" }, { "name": "dried oregano", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cayenne pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "ground coriander", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "kidney beans", "quanity": "4", "unit": "(15 ounce) cans" }, { "name": "fresh hot chile peppers, seeded and chopped", "quanity": "4", "unit": "" } ]

[ " Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.\n", " Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours.\n", " Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.\n" ]

{ "Calories": "532", "Carbs": "65g", "Fat": "16g", "Protein": "32g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "35 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": null }

[ { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "extra-virgin olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "onion, chopped", "quanity": "1", "unit": "large" }, { "name": "Yukon Gold potatoes, peeled and cut into 1/4-inch cubes", "quanity": "5", "unit": "large" }, { "name": "carrot, coarsely shredded", "quanity": "1", "unit": "large" }, { "name": "cooked corned beef, cubed", "quanity": "2", "unit": "pounds" }, { "name": "chopped fresh parsley", "quanity": "2", "unit": "tablespoons" }, { "name": "ground black pepper, or to taste", "quanity": "½", "unit": "teaspoon" }, { "name": "dried thyme leaves", "quanity": "¼", "unit": "teaspoon" }, { "name": "salt to taste", "quanity": "1", "unit": "pinch" } ]

[ " Melt butter with olive oil in a large skillet over medium heat. Cook and stir onion until lightly browned, about 8 minutes. Stir in potatoes and carrot; cook, stirring occasionally, until tender, about 15 minutes.\n", " Stir in corned beef, parsley, pepper, thyme, and salt. Cook, stirring often, until hash is crisp and browned, 10 to 15 more minutes.\n" ]

{ "Calories": "320", "Carbs": "25g", "Fat": "14g", "Protein": "25g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "3 hrs", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "3 hrs 30 mins", "yield": null }

[ { "name": "vegetable oil, divided", "quanity": "4", "unit": "tablespoons" }, { "name": "ground beef", "quanity": "1", "unit": "pound" }, { "name": "bulk hot Italian pork sausage", "quanity": "¾", "unit": "pound" }, { "name": "onions, chopped", "quanity": "2", "unit": "medium" }, { "name": "garlic, minced", "quanity": "4", "unit": "cloves" }, { "name": "peeled and diced tomatoes with juice", "quanity": "1", "unit": "(14.5 ounce) can" }, { "name": "beef broth", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "dark beer", "quanity": "1", "unit": "(12 fluid ounce) can or bottle" }, { "name": "tomato paste", "quanity": "2", "unit": "(6 ounce) cans" }, { "name": "strong brewed coffee", "quanity": "1", "unit": "cup" }, { "name": "chili powder", "quanity": "¼", "unit": "cup" }, { "name": "brown sugar", "quanity": "¼", "unit": "cup" }, { "name": "ground cumin", "quanity": "1", "unit": "tablespoon" }, { "name": "wasabi paste", "quanity": "1", "unit": "tablespoon" }, { "name": "dried oregano", "quanity": "1", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "ground coriander", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "kidney beans, divided", "quanity": "3", "unit": "(15 ounce) cans" }, { "name": "Anaheim chile peppers, chopped", "quanity": "2", "unit": "" }, { "name": "serrano pepper, chopped", "quanity": "1", "unit": "" }, { "name": "habanero pepper, sliced", "quanity": "1", "unit": "" } ]

[ " Heat 2 tablespoons oil in a large pot over medium heat. Add beef, sausage, onions, and garlic; cook and stir until beef and sausage are browned and crumbly, 7 to 10 minutes.\n", " Pour in tomatoes, beef broth, beer, tomato paste, and coffee, then season with chili powder, brown sugar, cumin, wasabi, oregano, cayenne, coriander, and salt. Stir in one can kidney beans and bring to a boil.\n", " While chili is coming to a boil, heat remaining 2 tablespoons oil in a large skillet over medium heat. Add Anahiem, serrano, and habanero peppers; cook until just tender, 5 to 10 minutes.\n", " Add peppers to simmering chili. Reduce the heat, cover, and simmer for 2 hours.\n", " Stir in remaining 2 cans kidney beans and cook for 45 minutes longer.\n" ]

{ "Calories": "543", "Carbs": "52g", "Fat": "25g", "Protein": "28g" }

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": "4 eggs" }

[ { "name": "cold eggs", "quanity": "4", "unit": "large" }, { "name": "salt and freshly ground black pepper", "quanity": "1", "unit": "pinch" } ]

[ " Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 167 degrees F (75 degrees C) according to manufacturer's instructions; allow 15 minutes for the water to heat.\n", " Gently lower eggs into the water using a slotted spoon. Immediately set a kitchen timer for 13 minutes.\n", " Remove eggs from water once timer is up and let cool for 3 minutes. Gently crack egg around the middle and peel top half of shell. Slide egg out into a small bowl or serve over toast. Season with salt and pepper.\n" ]

{ "Calories": "72", "Carbs": "0g", "Fat": "5g", "Protein": "6g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "55 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "10", "soak_time": null, "stand_time": null, "total_time": "1 hr 5 mins", "yield": "1 casserole" }

[ { "name": "cooking spray", "quanity": "", "unit": "" }, { "name": "frozen shredded hash browns, thawed", "quanity": "1", "unit": "(30 ounce) package" }, { "name": "shredded Colby cheese, divided", "quanity": "2 ½", "unit": "cups" }, { "name": "cream of chicken soup", "quanity": "1", "unit": "(10.5 ounce) can" }, { "name": "sour cream", "quanity": "8", "unit": "ounces" }, { "name": "finely chopped onion", "quanity": "⅔", "unit": "cup" }, { "name": "unsalted butter, melted", "quanity": "¼", "unit": "cup" }, { "name": "egg, beaten", "quanity": "1", "unit": "large" }, { "name": "garlic powder", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "freshly ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "chopped parsley for garnish (optional)", "quanity": "", "unit": "" } ]

[ " Preheat the over to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.\n", " Drain defrosted hash browns well (I used a salad spinner). Combine drained hash browns, 2 cups Colby cheese, cream of chicken soup, sour cream, onion, butter, egg, garlic powder, salt, and pepper in a large bowl.\n", " Spoon the mixture into the casserole dish, and sprinkle the remaining 1/2 cup of cheese over the top.\n", " Bake in the preheated oven until cheese is melted and starts to brown, 45 to 55 minutes.\n", " Garnish with chopped parsley and serve hot.\n" ]

{ "Calories": "329", "Carbs": "21g", "Fat": "23g", "Protein": "12g" }

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": "16 meatballs" }

[ { "name": "lean ground beef", "quanity": "16", "unit": "ounces" }, { "name": "ground pork", "quanity": "4", "unit": "ounces" }, { "name": "grated Parmesan cheese", "quanity": "½", "unit": "cup" }, { "name": "Italian seasoned bread crumbs", "quanity": "⅓", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "Italian seasoning", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" } ]

[ " Preheat an air fryer to 350 degrees F (175 degrees C).\n", " Combine beef, pork, Parmesan cheese, bread crumbs, egg, garlic, Italian seasoning, and salt in a large bowl. Mix until evenly combined.\n", " Form into 16 equal meatballs (a small ice cream scoop is helpful) and place on a baking sheet.\n", " Place 1/2 of the meatballs in the basket of the air fryer and cook 8 minutes. Shake the basket and cook 2 minutes more. Transfer to a serving plate and let rest for 5 minutes. Repeat with remaining meatballs.\n", " Serve warm and enjoy!\n" ]

{ "Calories": "457", "Carbs": "8g", "Fat": "33g", "Protein": "30g" }

{ "active_time": null, "additional_time": "25 mins", "bake_time": null, "chill_time": null, "cook_time": "1 hr 30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "2 hrs", "yield": null }

[ { "name": "water", "quanity": "2", "unit": "cups" }, { "name": "beer", "quanity": "1", "unit": "(12 fluid ounce) can or bottle" }, { "name": "garlic, minced", "quanity": "4", "unit": "cloves" }, { "name": "corned beef brisket with spice packet", "quanity": "1", "unit": "(3 pound)" } ]

[ " Gather all ingredients.\n", " Combine water, beer, and garlic in a multi-functional pressure cooker (such as Instant Pot).\n", " Place trivet inside. Place brisket on the trivet and sprinkle spice packet on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 90 minutes. Allow 10 minutes for pressure to build.\n", " Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.\n", " Transfer brisket to a baking sheet, cover with aluminum foil, and let rest for 10 to 15 minutes.\n", " Serve hot and enjoy!\n" ]

{ "Calories": "417", "Carbs": "5g", "Fat": "28g", "Protein": "28g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": "16 potato wedges" }

[ { "name": "russet potatoes", "quanity": "2", "unit": "medium" }, { "name": "olive oil", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "ground paprika", "quanity": "½", "unit": "teaspoon" }, { "name": "parsley flakes", "quanity": "½", "unit": "teaspoon" }, { "name": "chili powder", "quanity": "½", "unit": "teaspoon" }, { "name": "sea salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "⅛", "unit": "teaspoon" } ]

[ " Preheat an air fryer to 400 degrees F (200 degrees C).\n", " Cut each potato in half lengthwise. Cut each half in half lengthwise, and then cut each quarter in half lengthwise. You will have 16 wedges. Gather the seasonings.\n", " Place potato wedges in a large bowl. Add olive oil, paprika, parsley, chili, salt, and pepper; mix until well combined.\n", " Place 1/2 of the potato wedges in the basket of the air fryer and cook for 10 minutes.\n", " Flip wedges with tongs and cook for an additional 5 minutes. Remove to a plate.\n", " Repeat to cook the remaining wedges.\n", " Serve hot and enjoy!\n" ]

{ "Calories": "129", "Carbs": "19g", "Fat": "5g", "Protein": "2g" }

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

[ { "name": "80% lean ground beef", "quanity": "1", "unit": "pound" }, { "name": "melted butter", "quanity": "2", "unit": "tablespoons" }, { "name": "beef base (such as Better than Bouillon®)", "quanity": "1", "unit": "tablespoon" }, { "name": "freshly ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Preheat an air fryer to 400 degrees F (195 degrees C).\n", " Form beef into 4 patties, approximately 3/4 inches thick and 4 1/2 inches in diameter. Make the patties slightly bigger than the buns to allow for shrinkage.\n", " Whisk together warm melted butter and beef soup base in a small bowl. Brush lightly onto both sides of patties and season with pepper. Set patties into the air fryer basket. Depending on the size of your air fryer, you may need to cook them in batches.\n", " Air-fry patties for 7 minutes, flipping halfway through, for medium doneness. For well done, air-fry for an additional 2 minutes.\n" ]

{ "Calories": "279", "Carbs": null, "Fat": "20g", "Protein": "23g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "10 mins", "yield": null }

[ { "name": "hot dog buns", "quanity": "4", "unit": "" }, { "name": "hot dogs", "quanity": "4", "unit": "" } ]

[ " Preheat an air fryer to 400 degrees F (200 degrees C).\n", " Place buns in a single layer in the air fryer basket; cook in the preheated air fryer until crisp, about 2 minutes. Remove buns to a plate.\n", " Place hot dogs in a single layer in the air fryer basket; cook for 3 minutes. Serve hot dogs in toasted buns.\n" ]

{ "Calories": "269", "Carbs": "23g", "Fat": "15g", "Protein": "9g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "25 mins", "yield": null }

[ { "name": "grated Parmesan cheese", "quanity": "½", "unit": "cup" }, { "name": "paprika", "quanity": "1", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "1", "unit": "teaspoon" }, { "name": "kosher salt", "quanity": "1", "unit": "teaspoon" }, { "name": "dried parsley", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "boneless pork chops", "quanity": "4", "unit": "(5 ounce)" }, { "name": "extra virgin olive oil", "quanity": "2", "unit": "tablespoons" } ]

[ " Preheat the air fryer to 380 degrees F (190 degrees C).\n", " Combine Parmesan cheese, paprika, garlic powder, salt, parsley, and pepper in a flat shallow dish; mix well.\n", " Coat each pork chop with olive oil. Dredge both sides of each chop in the Parmesan mixture and set on a plate.\n", " Place 2 chops in the basket of the air fryer and cook for 10 minutes; flipping halfway through cook time. Transfer to a cutting board and let rest for 5 minutes. Repeat with remaining chops.\n", " Served hot and enjoy!\n" ]

{ "Calories": "305", "Carbs": "2g", "Fat": "17g", "Protein": "35g" }

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

[ { "name": "cooked lobster", "quanity": "1", "unit": "medium (1 ½ pound)" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "shallot, finely chopped", "quanity": "1", "unit": "" }, { "name": "fresh fish stock", "quanity": "1 ⅜", "unit": "cups" }, { "name": "white wine", "quanity": "¼", "unit": "cup" }, { "name": "heavy cream", "quanity": "¼", "unit": "cup" }, { "name": "hot English mustard", "quanity": "½", "unit": "teaspoon" }, { "name": "chopped fresh parsley", "quanity": "2", "unit": "tablespoons" }, { "name": "fresh lemon juice", "quanity": "1", "unit": "tablespoon" }, { "name": "salt and freshly ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "freshly grated Parmesan cheese", "quanity": "¼", "unit": "cup" } ]

[ " Cut lobster in half lengthwise, and remove any meat from the claws, tail, and head. Cut meat into pieces and place back into the shells.\n", " Melt butter in a large skillet over medium heat. Add shallot; cook and stir until tender. Mix in fish stock, white wine, and cream. Bring to a boil, and cook until reduced by half. Mix in parsley, lemon juice, mustard, salt, and pepper.\n", " Preheat your oven's broiler.\n", " Place stuffed lobster halves on a broiling pan or baking sheet. Spoon sauce over the meat and sprinkle with Parmesan cheese.\n", " Broil in the preheated oven until just golden brown, 3 to 4 minutes. Serve immediately.\n" ]

{ "Calories": "653", "Carbs": "14g", "Fat": "28g", "Protein": "77g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "35 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": null }

[ { "name": "potatoes, peeled and quartered", "quanity": "1 ½", "unit": "pounds" }, { "name": "cooked corned beef, finely chopped", "quanity": "1 ½", "unit": "pounds" }, { "name": "green onions, chopped", "quanity": "1", "unit": "bunch" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "garlic, crushed", "quanity": "2", "unit": "cloves" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "roasted tomato salsa", "quanity": "¼", "unit": "cup" } ]

[ " Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until almost tender but still firm, about 15 minutes. Drain and finely chop.\n", " Cook beef in a large cast iron or nonstick skillet over medium heat until fat begins to render. Stir green onions, salt, and pepper into beef. Add garlic and butter; cook and stir until butter is melted and garlic is fragrant, 1 to 2 minutes.\n", " Stir potatoes, salsa, and a pinch of salt into beef mixture. Pat mixture down in the skillet with a spatula and divide hash into 4 sections.\n", " Cook, without stirring, until a crust forms on the bottom, about 5 minutes. Flip sections and cook until a crust forms on the bottom, about 5 minutes more. Repeat cooking and flipping process, flipping every 5 minutes, until hash stays together and has a golden crust, 10 to 15 minutes.\n" ]

{ "Calories": "609", "Carbs": "36g", "Fat": "36g", "Protein": "36g" }

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "24", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": "2 dozen" }

[ { "name": "white sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "all-purpose flour", "quanity": "2 ¼", "unit": "cups" }, { "name": "ground ginger", "quanity": "2", "unit": "teaspoons" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cinnamon", "quanity": "¾", "unit": "teaspoon" }, { "name": "ground cloves", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "butter or margarine, softened", "quanity": "¾", "unit": "cup" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "molasses", "quanity": "¼", "unit": "cup" }, { "name": "water", "quanity": "1", "unit": "tablespoon" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Set 2 tablespoons sugar in a small bowl; set aside.\n", " Sift together flour, ginger, baking soda, cinnamon, cloves, and salt in a bowl.\n", " Beat butter and remaining 1 cup sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg, then stir in molasses and water. Gradually stir the sifted ingredients into the molasses mixture until well combined.\n", " Use floured hands to shape dough into 24 walnut-sized balls. Roll each ball in the reserved sugar until coated. Place cookies 2 inches apart onto ungreased cookie sheets, and flatten slightly with the bottom of a glass.\n", " Bake in the preheated oven for 8 to 10 minutes, switching racks halfway through.\n", " Remove from the oven and allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.\n" ]

{ "Calories": "143", "Carbs": "21g", "Fat": "6g", "Protein": "2g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": null }

[ { "name": "potatoes, peeled and diced", "quanity": "6", "unit": "large" }, { "name": "corned beef, cut into chunks", "quanity": "1", "unit": "(12 ounce) can" }, { "name": "medium onion, chopped", "quanity": "1", "unit": "" }, { "name": "beef broth", "quanity": "1", "unit": "cup" } ]

[ " Combine potatoes, corned beef, onion, and broth in a large, deep skillet over medium heat. Cover and simmer until potatoes are soft enough to mash and liquid is almost gone. Mix well and serve hot.\n" ]

{ "Calories": "434", "Carbs": "66g", "Fat": "9g", "Protein": "23g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": null }

[ { "name": "potatoes", "quanity": "1", "unit": "pound" }, { "name": "green cabbage, sliced", "quanity": "1", "unit": "pound" }, { "name": "leeks, cleaned and thinly sliced", "quanity": "2", "unit": "small" }, { "name": "milk, or as needed", "quanity": "1", "unit": "cup" }, { "name": "salt and pepper to taste", "quanity": "unknown", "unit": "unknown" }, { "name": "ground mace", "quanity": "1", "unit": "pinch" }, { "name": "butter", "quanity": "½", "unit": "cup" } ]

[ " Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 to 20 minutes. Drain.\n", " While potatoes are boiling, simmer or steam cabbage in a separate pot until tender. Drain and chop; set aside and keep warm.\n", " Place leeks in a small pot; add just enough milk to cover. Simmer over low heat until leeks are soft, about 3 to 5 minutes.\n", " Season potatoes with salt, pepper, and mace; mash well. Stir in cooked leeks and milk. Stir in cabbage and heat through until potatoes are pale green in color. Make a well in the center of the colcannon and pour in the melted butter. Mix well and serve.\n" ]

{ "Calories": "263", "Carbs": "27g", "Fat": "16g", "Protein": "5g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": null }

[ { "name": "potatoes, peeled and cubed", "quanity": "2 ½", "unit": "pounds" }, { "name": "bacon", "quanity": "4", "unit": "slices" }, { "name": "cabbage, chopped", "quanity": "½", "unit": "small head" }, { "name": "onion, chopped", "quanity": "1", "unit": "large" }, { "name": "milk", "quanity": "½", "unit": "cup" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "butter, melted", "quanity": "¼", "unit": "cup" } ]

[ " Gather all ingredients.\n", " Place potatoes into a saucepan with enough water to cover. Bring to a boil and cook until tender, 15 to 20 minutes. Drain.\n", " While pototoes are cooking, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble and set aside. Reserve drippings in the skillet.\n", " Sauté cabbage and onion in drippings in the skillet over medium heat until soft and translucent, 10 to 15 minutes; cover the skillet to decrease cooking time if desired. Remove from heat.\n", " Mash potatoes with milk in a large bowl; season with salt and pepper.\n", " Fold in bacon, cabbage and onion.\n", " Transfer mixture to a large serving bowl. Make a well in the center of potato mixture and pour in melted butter. Serve hot.\n" ]

{ "Calories": "250", "Carbs": "30g", "Fat": "13g", "Protein": "6g" }

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

[ { "name": "Russian salad dressing", "quanity": "⅓", "unit": "cup" }, { "name": "Jewish rye bread", "quanity": "8", "unit": "slices" }, { "name": "thinly sliced corned beef", "quanity": "1", "unit": "pound" }, { "name": "prepared coleslaw", "quanity": "½", "unit": "pound" } ]

[ " Spread 1/4 of the Russian salad dressing onto one side of each of four bread slices. Top each with 4 ounces corned beef, 2 ounces coleslaw, and remaining bread slices. Cut each sandwich in half diagonally and serve.\n" ]

{ "Calories": "443", "Carbs": "45g", "Fat": "17g", "Protein": "28g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "25 mins", "yield": null }

[ { "name": "bacon", "quanity": "1", "unit": "(12 ounce) package" }, { "name": "bacon drippings", "quanity": "¼", "unit": "cup" }, { "name": "cabbage, cored and finely chopped", "quanity": "1", "unit": "small head" }, { "name": "ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Cook bacon in a deep skillet over medium heat until crisp, 5 to 7 minutes. Remove bacon from skillet and drain on a paper towel-lined plate. Reserve 1/4 cup drippings in skillet.\n", " Add cabbage to hot bacon drippings; cook and stir over medium heat until cabbage wilts, 5 to 7 minutes.\n", " Crumble bacon over cabbage. Stir and simmer until bacon is warmed, 2 to 3 minutes. Season with black pepper.\n" ]

{ "Calories": "220", "Carbs": "7g", "Fat": "18g", "Protein": "9g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "18", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": null }

[ { "name": "fresh strawberries", "quanity": "1", "unit": "cup" }, { "name": "butter", "quanity": "1", "unit": "cup" }, { "name": "confectioners' sugar, sifted, divided", "quanity": "3 ½", "unit": "cups" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" } ]

[ " Place strawberries in a blender; purée until smooth.\n", " Transfer strawberry purée to a saucepan over medium heat; bring to a boil, stirring often, until reduced by at least half, about 20 minutes. Remove from heat and cool completely.\n", " Beat butter with an electric mixer in a bowl until light and fluffy. Beat in 1 cup confectioners' sugar until combined. Beat 2 tablespoons cooled strawberry purée and vanilla extract into butter mixture until just blended.\n", " Beat in 1 cup confectioners' sugar until combined, followed by 2 tablespoons strawberry purée. Repeat this step once more.\n", " Beat remaining 1/2 cup confectioners' sugar into mixture until just blended.\n" ]

{ "Calories": "177", "Carbs": "22g", "Fat": "10g", "Protein": "0g" }

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "30", "soak_time": null, "stand_time": null, "total_time": "25 mins", "yield": null }

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

[ " Preheat oven to 375 degrees F (190 degrees C).\n", " Beat together margarine and sugars until creamy. Add eggs, milk, and vanilla; beat well. Add combined flour, baking soda, and salt; mix well. Stir in oats, chocolate chips, and nuts; mix well.\n", " Drop rounded tablespoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes. Cool for 1 minute on cookie sheet; remove to wire rack.\n" ]

{ "Calories": "239", "Carbs": "30g", "Fat": "13g", "Protein": "3g" }