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recipe_x_detail.id | recipe.id | recipe.ts | recipe.title | recipe.image_url | recipe.description | recipe.make_it | detail.id | detail.ts | detail.key | detail.value |
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120 | 52 | 2017-11-08 03:16:09 | This Peach-Raspberry Smoothie Bowl Recipe Can Be Ready in Just 5 Minutes | sites/default/files/styles/smallest_16_9/public/1495833712/july-three-way-smoothie-raspberry-cucumber.jpg?itok=fnH4qyQr | Organic frozen peaches and raspberries will give you the best flavor and color. | Place raspberries, peach slices, yogurt, zucchini, flaxseed, honey, vanilla, and salt in a blender; process until smooth, 20 to 30 seconds, stopping to stir and scrape down sides as needed. (If mixture is too thick, add up to 4 tablespoons water and process again.) Divide between 2 bowls and sprinkle with toppings. Serve immediately. | 120 | 2017-11-08 03:16:09 | Total | 5 minutes |
122 | 53 | 2017-11-08 03:16:14 | Get the Easy Recipe for Chipotle-Corn Salsa | sites/default/files/styles/smallest_16_9/public/1495834283/july-salsa-recipes-corn.jpg?itok=TRkVAgkl | Freeze extra chipotles in adobo individually in an ice cube tray. | Step 1 Warm oil in a medium skillet over medium-high heat. Add corn, sprinkle with salt, and cook, stirring occasionally, until tender and beginning to turn golden, about 3 minutes. Add onion and poblano and cook, stirring, until corn starts to brown and onion and poblano soften, 2 to 3 minutes. Transfer to a medium bowl. (Alternatively, grill corn before removing kernels from ear. Slice onion and grill before dicing. Grill poblano, turning, until charred; remove skin and dice.) Step 2 When corn mixture has cooled, fold in tomatoes, chipotles, lime juice, and cilantro. Season with salt and pepper. Serve or cover and refrigerate for up to 1 day to allow flavors to develop. |
111 | 2017-11-08 03:15:52 | Yield | About 2 1/2 cups |
125 | 54 | 2017-11-08 03:16:20 | Mashed White Bean-Pesto Tartines Are Packed With Protein and Fiber | sites/default/files/styles/smallest_16_9/public/1495833712/july-no-cook-supper-toast.jpg?itok=vpR-a6GL | Step 1 Process beans, garlic, lemon juice, and 1 teaspoon each of the lemon zest and salt in a food processor until smooth and thick, about 1 minute. Remove from food processor and set aside. Wipe food processor bowl clean. Step 2 Place pistachios, parsley, mint, red pepper, and remaining 1 teaspoon lemon zest in food processor and pulse until coarsely chopped, 6 to 7 times. Transfer to a bowl. Stir in oil and remaining 1/2 teaspoon salt. Step 3 Spread bean mixture on 1 side of each bread half. Slightly overlap 4 halves on each of 6 plates. Top each plate with 2 tablespoons pistachio mixture and sprinkle evenly with cheese. |
17 | 2017-11-08 03:12:01 | Yield | 6 | |
123 | 54 | 2017-11-08 03:16:20 | Mashed White Bean-Pesto Tartines Are Packed With Protein and Fiber | sites/default/files/styles/smallest_16_9/public/1495833712/july-no-cook-supper-toast.jpg?itok=vpR-a6GL | Step 1 Process beans, garlic, lemon juice, and 1 teaspoon each of the lemon zest and salt in a food processor until smooth and thick, about 1 minute. Remove from food processor and set aside. Wipe food processor bowl clean. Step 2 Place pistachios, parsley, mint, red pepper, and remaining 1 teaspoon lemon zest in food processor and pulse until coarsely chopped, 6 to 7 times. Transfer to a bowl. Stir in oil and remaining 1/2 teaspoon salt. Step 3 Spread bean mixture on 1 side of each bread half. Slightly overlap 4 halves on each of 6 plates. Top each plate with 2 tablespoons pistachio mixture and sprinkle evenly with cheese. |
123 | 2017-11-08 03:16:20 | Active | 30 minutes | |
124 | 54 | 2017-11-08 03:16:20 | Mashed White Bean-Pesto Tartines Are Packed With Protein and Fiber | sites/default/files/styles/smallest_16_9/public/1495833712/july-no-cook-supper-toast.jpg?itok=vpR-a6GL | Step 1 Process beans, garlic, lemon juice, and 1 teaspoon each of the lemon zest and salt in a food processor until smooth and thick, about 1 minute. Remove from food processor and set aside. Wipe food processor bowl clean. Step 2 Place pistachios, parsley, mint, red pepper, and remaining 1 teaspoon lemon zest in food processor and pulse until coarsely chopped, 6 to 7 times. Transfer to a bowl. Stir in oil and remaining 1/2 teaspoon salt. Step 3 Spread bean mixture on 1 side of each bread half. Slightly overlap 4 halves on each of 6 plates. Top each plate with 2 tablespoons pistachio mixture and sprinkle evenly with cheese. |
124 | 2017-11-08 03:16:20 | Total | 30 minutes | |
128 | 55 | 2017-11-08 03:16:26 | How to Make Layered Mexican Chicken Salad | sites/default/files/styles/smallest_16_9/public/1495833712/july-no-cook-supper-salad-cup.jpg?itok=dWTsBiYU | Tajin seasoning—a blend of Mexican chiles, lime juice, and sea salt—is available in supermarkets. Or swap in another chili powder. | Step 1 Make pico de gallo: Combine tomatoes, onion, cilantro, salt, cayenne, 3 tablespoons of the lime juice, and 2 tablespoons of the oil in a bowl. Step 2 In a separate bowl, stir together beans, cumin, and remaining 1 tablespoon each lime juice and oil. Step 3 Divide half of pico de gallo (about 1/4 cup) among 4 large glasses or pint jars. Top each evenly with romaine, chicken, corn, guacamole, tortilla chips, black bean mixture, and remaining pico de gallo. Top each with 1 tablespoon sour cream and 1 tablespoon pepitas. Sprinkle with Tajín, if desired. |
26 | 2017-11-08 03:12:18 | Yield | 4 |
126 | 55 | 2017-11-08 03:16:26 | How to Make Layered Mexican Chicken Salad | sites/default/files/styles/smallest_16_9/public/1495833712/july-no-cook-supper-salad-cup.jpg?itok=dWTsBiYU | Tajin seasoning—a blend of Mexican chiles, lime juice, and sea salt—is available in supermarkets. Or swap in another chili powder. | Step 1 Make pico de gallo: Combine tomatoes, onion, cilantro, salt, cayenne, 3 tablespoons of the lime juice, and 2 tablespoons of the oil in a bowl. Step 2 In a separate bowl, stir together beans, cumin, and remaining 1 tablespoon each lime juice and oil. Step 3 Divide half of pico de gallo (about 1/4 cup) among 4 large glasses or pint jars. Top each evenly with romaine, chicken, corn, guacamole, tortilla chips, black bean mixture, and remaining pico de gallo. Top each with 1 tablespoon sour cream and 1 tablespoon pepitas. Sprinkle with Tajín, if desired. |
126 | 2017-11-08 03:16:26 | Active | 25 minutes |
127 | 55 | 2017-11-08 03:16:26 | How to Make Layered Mexican Chicken Salad | sites/default/files/styles/smallest_16_9/public/1495833712/july-no-cook-supper-salad-cup.jpg?itok=dWTsBiYU | Tajin seasoning—a blend of Mexican chiles, lime juice, and sea salt—is available in supermarkets. Or swap in another chili powder. | Step 1 Make pico de gallo: Combine tomatoes, onion, cilantro, salt, cayenne, 3 tablespoons of the lime juice, and 2 tablespoons of the oil in a bowl. Step 2 In a separate bowl, stir together beans, cumin, and remaining 1 tablespoon each lime juice and oil. Step 3 Divide half of pico de gallo (about 1/4 cup) among 4 large glasses or pint jars. Top each evenly with romaine, chicken, corn, guacamole, tortilla chips, black bean mixture, and remaining pico de gallo. Top each with 1 tablespoon sour cream and 1 tablespoon pepitas. Sprinkle with Tajín, if desired. |
127 | 2017-11-08 03:16:26 | Total | 25 minutes |
131 | 56 | 2017-11-08 03:16:27 | How to Make the Best Healthy Vegetable Pad Thai | sites/default/files/styles/smallest_16_9/public/styles/main/public/july-no-cook-supper-toast.jpg?itok=NiTsbCht | You can prep the pad thai ingredients and make the dressing a few hours ahead (dress it just before serving) | Step 1 Whisk together peanut butter, lime juice, soy sauce, 2 tablespoons water, ketchup, sugar, ginger, and red pepper. Step 2 Place squash, sprouts, bok choy, carrots, mint, tofu, and 1/4 cup of the cilantro in a large bowl. Add dressing; toss to coat. Divide mixture evenly among 4 serving plates or shallow bowls; top with peanuts and remaining 1/4 cup cilantro. Serve immediately with lime wedges. |
26 | 2017-11-08 03:12:18 | Yield | 4 |
129 | 56 | 2017-11-08 03:16:27 | How to Make the Best Healthy Vegetable Pad Thai | sites/default/files/styles/smallest_16_9/public/styles/main/public/july-no-cook-supper-toast.jpg?itok=NiTsbCht | You can prep the pad thai ingredients and make the dressing a few hours ahead (dress it just before serving) | Step 1 Whisk together peanut butter, lime juice, soy sauce, 2 tablespoons water, ketchup, sugar, ginger, and red pepper. Step 2 Place squash, sprouts, bok choy, carrots, mint, tofu, and 1/4 cup of the cilantro in a large bowl. Add dressing; toss to coat. Divide mixture evenly among 4 serving plates or shallow bowls; top with peanuts and remaining 1/4 cup cilantro. Serve immediately with lime wedges. |
126 | 2017-11-08 03:16:26 | Active | 25 minutes |
130 | 56 | 2017-11-08 03:16:27 | How to Make the Best Healthy Vegetable Pad Thai | sites/default/files/styles/smallest_16_9/public/styles/main/public/july-no-cook-supper-toast.jpg?itok=NiTsbCht | You can prep the pad thai ingredients and make the dressing a few hours ahead (dress it just before serving) | Step 1 Whisk together peanut butter, lime juice, soy sauce, 2 tablespoons water, ketchup, sugar, ginger, and red pepper. Step 2 Place squash, sprouts, bok choy, carrots, mint, tofu, and 1/4 cup of the cilantro in a large bowl. Add dressing; toss to coat. Divide mixture evenly among 4 serving plates or shallow bowls; top with peanuts and remaining 1/4 cup cilantro. Serve immediately with lime wedges. |
127 | 2017-11-08 03:16:26 | Total | 25 minutes |
134 | 57 | 2017-11-08 03:16:28 | This Smoked Trout Succotash Salad Is Packed With Protein | sites/default/files/styles/smallest_16_9/public/1495833712/july-no-cook-supper-salmon-salad.jpg?itok=6wSnJovi | Smoked trout is a super-flavorful source of protein, B vitamins, magnesium, and phosphorus. | Step 1 Whisk together mayonnaise, dill, vinegar, buttermilk, honey, and 1/2 teaspoon each of the salt and pepper in a bowl. Step 2 Spread lettuce on a platter; arrange tomatoes on top. Toss together corn, cucumber, and remaining 1/2 teaspoon each salt and pepper. Arrange corn mixture and trout over tomatoes. Drizzle with dressing. Sprinkle with basil. | 17 | 2017-11-08 03:12:01 | Yield | 6 |
132 | 57 | 2017-11-08 03:16:28 | This Smoked Trout Succotash Salad Is Packed With Protein | sites/default/files/styles/smallest_16_9/public/1495833712/july-no-cook-supper-salmon-salad.jpg?itok=6wSnJovi | Smoked trout is a super-flavorful source of protein, B vitamins, magnesium, and phosphorus. | Step 1 Whisk together mayonnaise, dill, vinegar, buttermilk, honey, and 1/2 teaspoon each of the salt and pepper in a bowl. Step 2 Spread lettuce on a platter; arrange tomatoes on top. Toss together corn, cucumber, and remaining 1/2 teaspoon each salt and pepper. Arrange corn mixture and trout over tomatoes. Drizzle with dressing. Sprinkle with basil. | 132 | 2017-11-08 03:16:28 | Active | 20 minutes |
133 | 57 | 2017-11-08 03:16:28 | This Smoked Trout Succotash Salad Is Packed With Protein | sites/default/files/styles/smallest_16_9/public/1495833712/july-no-cook-supper-salmon-salad.jpg?itok=6wSnJovi | Smoked trout is a super-flavorful source of protein, B vitamins, magnesium, and phosphorus. | Step 1 Whisk together mayonnaise, dill, vinegar, buttermilk, honey, and 1/2 teaspoon each of the salt and pepper in a bowl. Step 2 Spread lettuce on a platter; arrange tomatoes on top. Toss together corn, cucumber, and remaining 1/2 teaspoon each salt and pepper. Arrange corn mixture and trout over tomatoes. Drizzle with dressing. Sprinkle with basil. | 133 | 2017-11-08 03:16:28 | Total | 20 minutes |
137 | 58 | 2017-11-08 03:16:32 | Meze Plates With Homemade Tabbouleh Is the Perfect Easy Summer Dinner | sites/default/files/styles/smallest_16_9/public/1495833712/july-no-cook-supper-hummus.jpg?itok=xicqv0up | Step 1 Make tabbouleh: Pulse cauliflower in a food processor until crumbly, about 10 times. Transfer to a bowl. Add parsley, mint, 2 tablespoons of the oil, 2 tablespoons of the lemon juice, 1/2 teaspoon of the pepper, and 1/4 teaspoon of the salt to bowl; stir until combined. Step 2 In a separate bowl, combine tomatoes, cucumber, chickpeas, onion, olives, and remaining 1 1/2 tablespoons oil, 2 tablespoons lemon juice, and 1/4 teaspoon each salt and pepper; toss to coat. Step 3 Place 3/4 cup tomato mixture in center of each of 4 plates. Divide tabbouleh, baba ghanoush, artichokes, and bell peppers evenly among plates, spooning around tomato mixture. Drizzle with additional oil, if desired. Serve immediately with pita rounds, if desired, and lemon wedges. |
26 | 2017-11-08 03:12:18 | Yield | 4 | |
135 | 58 | 2017-11-08 03:16:32 | Meze Plates With Homemade Tabbouleh Is the Perfect Easy Summer Dinner | sites/default/files/styles/smallest_16_9/public/1495833712/july-no-cook-supper-hummus.jpg?itok=xicqv0up | Step 1 Make tabbouleh: Pulse cauliflower in a food processor until crumbly, about 10 times. Transfer to a bowl. Add parsley, mint, 2 tablespoons of the oil, 2 tablespoons of the lemon juice, 1/2 teaspoon of the pepper, and 1/4 teaspoon of the salt to bowl; stir until combined. Step 2 In a separate bowl, combine tomatoes, cucumber, chickpeas, onion, olives, and remaining 1 1/2 tablespoons oil, 2 tablespoons lemon juice, and 1/4 teaspoon each salt and pepper; toss to coat. Step 3 Place 3/4 cup tomato mixture in center of each of 4 plates. Divide tabbouleh, baba ghanoush, artichokes, and bell peppers evenly among plates, spooning around tomato mixture. Drizzle with additional oil, if desired. Serve immediately with pita rounds, if desired, and lemon wedges. |
132 | 2017-11-08 03:16:28 | Active | 20 minutes | |
136 | 58 | 2017-11-08 03:16:32 | Meze Plates With Homemade Tabbouleh Is the Perfect Easy Summer Dinner | sites/default/files/styles/smallest_16_9/public/1495833712/july-no-cook-supper-hummus.jpg?itok=xicqv0up | Step 1 Make tabbouleh: Pulse cauliflower in a food processor until crumbly, about 10 times. Transfer to a bowl. Add parsley, mint, 2 tablespoons of the oil, 2 tablespoons of the lemon juice, 1/2 teaspoon of the pepper, and 1/4 teaspoon of the salt to bowl; stir until combined. Step 2 In a separate bowl, combine tomatoes, cucumber, chickpeas, onion, olives, and remaining 1 1/2 tablespoons oil, 2 tablespoons lemon juice, and 1/4 teaspoon each salt and pepper; toss to coat. Step 3 Place 3/4 cup tomato mixture in center of each of 4 plates. Divide tabbouleh, baba ghanoush, artichokes, and bell peppers evenly among plates, spooning around tomato mixture. Drizzle with additional oil, if desired. Serve immediately with pita rounds, if desired, and lemon wedges. |
133 | 2017-11-08 03:16:28 | Total | 20 minutes | |
140 | 59 | 2017-11-08 03:16:37 | Too Hot to Cook? Make Avocado Gazpacho With Shrimp | sites/default/files/styles/smallest_16_9/public/1495833712/july-no-cook-supper-shrimp-soup.jpg?itok=z_Zlgyxo | Step 1 Process club soda, vinegar, tarragon, salt, tomatillos, avocados, cucumber, and jalapeño in a blender until smooth. Pour mixture into a bowl and let stand in a larger bowl filled with ice for 20 minutes (or cover and refrigerate for 1 hour). Step 2 Stir together shrimp, oil, and lime juice. Divide soup evenly among 6 shallow bowls. Place a mound of shrimp mixture in middle of soup in each bowl. Scatter tomatoes, bell pepper, and cilantro around shrimp mixture. Drizzle with additional oil, if desired. |
17 | 2017-11-08 03:12:01 | Yield | 6 | |
138 | 59 | 2017-11-08 03:16:37 | Too Hot to Cook? Make Avocado Gazpacho With Shrimp | sites/default/files/styles/smallest_16_9/public/1495833712/july-no-cook-supper-shrimp-soup.jpg?itok=z_Zlgyxo | Step 1 Process club soda, vinegar, tarragon, salt, tomatillos, avocados, cucumber, and jalapeño in a blender until smooth. Pour mixture into a bowl and let stand in a larger bowl filled with ice for 20 minutes (or cover and refrigerate for 1 hour). Step 2 Stir together shrimp, oil, and lime juice. Divide soup evenly among 6 shallow bowls. Place a mound of shrimp mixture in middle of soup in each bowl. Scatter tomatoes, bell pepper, and cilantro around shrimp mixture. Drizzle with additional oil, if desired. |
132 | 2017-11-08 03:16:28 | Active | 20 minutes | |
139 | 59 | 2017-11-08 03:16:37 | Too Hot to Cook? Make Avocado Gazpacho With Shrimp | sites/default/files/styles/smallest_16_9/public/1495833712/july-no-cook-supper-shrimp-soup.jpg?itok=z_Zlgyxo | Step 1 Process club soda, vinegar, tarragon, salt, tomatillos, avocados, cucumber, and jalapeño in a blender until smooth. Pour mixture into a bowl and let stand in a larger bowl filled with ice for 20 minutes (or cover and refrigerate for 1 hour). Step 2 Stir together shrimp, oil, and lime juice. Divide soup evenly among 6 shallow bowls. Place a mound of shrimp mixture in middle of soup in each bowl. Scatter tomatoes, bell pepper, and cilantro around shrimp mixture. Drizzle with additional oil, if desired. |
139 | 2017-11-08 03:16:37 | Total | 1 hour, 20 minutes | |
141 | 60 | 2017-11-08 03:16:44 | Watermelon and Scallop Ceviche Will Be Your Favorite Summer Recipe | sites/default/files/styles/smallest_16_9/public/1494441303/watermelon-and-scallop-ceviche.jpg?itok=qONGRodR | If you can’t find bay scallops, which are small, buy a pound of sea scallops and cut them into quarters. | Step 1 Trim off ends of oranges; set oranges, cut side down, on a cutting board. Following the curve of the fruit, cut off peel and white pith. Working over a medium bowl, slice orange segments from membranes; cover and refrigerate. Squeeze juice from membranes into a separate medium bowl to equal 3/4 cup; discard membranes. Add scallops and 6 tablespoons of the lime juice to bowl with orange juice. Cover and refrigerate until scallops are opaque, about 45 minutes. Step 2 Drain scallop mixture; discard liquid. Place scallops in a clean bowl. Stir in orange segments, watermelon, fennel, jalapeño, honey, salt, lime zest, and remaining 2 tablespoons lime juice. Drizzle with oil and top with mint. Serve with a slotted spoon. |
4 | 2017-11-08 03:05:25 | Active Time | 20 Mins |
143 | 60 | 2017-11-08 03:16:44 | Watermelon and Scallop Ceviche Will Be Your Favorite Summer Recipe | sites/default/files/styles/smallest_16_9/public/1494441303/watermelon-and-scallop-ceviche.jpg?itok=qONGRodR | If you can’t find bay scallops, which are small, buy a pound of sea scallops and cut them into quarters. | Step 1 Trim off ends of oranges; set oranges, cut side down, on a cutting board. Following the curve of the fruit, cut off peel and white pith. Working over a medium bowl, slice orange segments from membranes; cover and refrigerate. Squeeze juice from membranes into a separate medium bowl to equal 3/4 cup; discard membranes. Add scallops and 6 tablespoons of the lime juice to bowl with orange juice. Cover and refrigerate until scallops are opaque, about 45 minutes. Step 2 Drain scallop mixture; discard liquid. Place scallops in a clean bowl. Stir in orange segments, watermelon, fennel, jalapeño, honey, salt, lime zest, and remaining 2 tablespoons lime juice. Drizzle with oil and top with mint. Serve with a slotted spoon. |
17 | 2017-11-08 03:12:01 | Yield | 6 |
142 | 60 | 2017-11-08 03:16:44 | Watermelon and Scallop Ceviche Will Be Your Favorite Summer Recipe | sites/default/files/styles/smallest_16_9/public/1494441303/watermelon-and-scallop-ceviche.jpg?itok=qONGRodR | If you can’t find bay scallops, which are small, buy a pound of sea scallops and cut them into quarters. | Step 1 Trim off ends of oranges; set oranges, cut side down, on a cutting board. Following the curve of the fruit, cut off peel and white pith. Working over a medium bowl, slice orange segments from membranes; cover and refrigerate. Squeeze juice from membranes into a separate medium bowl to equal 3/4 cup; discard membranes. Add scallops and 6 tablespoons of the lime juice to bowl with orange juice. Cover and refrigerate until scallops are opaque, about 45 minutes. Step 2 Drain scallop mixture; discard liquid. Place scallops in a clean bowl. Stir in orange segments, watermelon, fennel, jalapeño, honey, salt, lime zest, and remaining 2 tablespoons lime juice. Drizzle with oil and top with mint. Serve with a slotted spoon. |
142 | 2017-11-08 03:16:44 | Total Time | 50 Mins |
144 | 61 | 2017-11-08 03:16:45 | Stay Hydrated With This Watermelon, Cucumber, and Burrata Salad | sites/default/files/styles/smallest_16_9/public/1494441303/watermelon-cucumber-and-burrata-salad.jpg?itok=MB3kiw0c | Watermelon is nearly 92 percent water (hence its name), so it’s great for hydrating in hot summer weather. | Step 1 Whisk together oil, vinegar, salt, and pepper in a large bowl. Stir in shallot. Step 2 Slice cucumber diagonally into 1/2-inch-thick slices. Step 3 Arrange cucumber, watermelon, and burrata on a serving platter. Spoon shallot dressing over salad; sprinkle with almonds. | 7 | 2017-11-08 03:11:28 | Active Time | 15 Mins |
146 | 61 | 2017-11-08 03:16:45 | Stay Hydrated With This Watermelon, Cucumber, and Burrata Salad | sites/default/files/styles/smallest_16_9/public/1494441303/watermelon-cucumber-and-burrata-salad.jpg?itok=MB3kiw0c | Watermelon is nearly 92 percent water (hence its name), so it’s great for hydrating in hot summer weather. | Step 1 Whisk together oil, vinegar, salt, and pepper in a large bowl. Stir in shallot. Step 2 Slice cucumber diagonally into 1/2-inch-thick slices. Step 3 Arrange cucumber, watermelon, and burrata on a serving platter. Spoon shallot dressing over salad; sprinkle with almonds. | 26 | 2017-11-08 03:12:18 | Yield | 4 |
145 | 61 | 2017-11-08 03:16:45 | Stay Hydrated With This Watermelon, Cucumber, and Burrata Salad | sites/default/files/styles/smallest_16_9/public/1494441303/watermelon-cucumber-and-burrata-salad.jpg?itok=MB3kiw0c | Watermelon is nearly 92 percent water (hence its name), so it’s great for hydrating in hot summer weather. | Step 1 Whisk together oil, vinegar, salt, and pepper in a large bowl. Stir in shallot. Step 2 Slice cucumber diagonally into 1/2-inch-thick slices. Step 3 Arrange cucumber, watermelon, and burrata on a serving platter. Spoon shallot dressing over salad; sprinkle with almonds. | 145 | 2017-11-08 03:16:45 | Total Time | 15 Mins |
148 | 62 | 2017-11-08 03:16:53 | Sriracha-Lime Grilled Watermelon Takes Just 10 Minutes to Make | sites/default/files/styles/smallest_16_9/public/1494441303/sriracha-lime-grilled-watermelon.jpg?itok=S3_E3Q6C | You can forgo the grilling and just sprinkle the seasonings on raw watermelon. This recipe also works well with jicama. | Rub watermelon wedges with oil and sriracha. Heat a grill pan lightly coated with oil over high heat, or preheat a grill for direct heat. Grill watermelon until grill marks appear, 1 to 2 minutes per side. Transfer to a serving platter; sprinkle with salt, sugar, and lime zest. Serve with lime wedges. | 2 | 2017-11-08 03:05:22 | Total Time | 10 Mins |
149 | 62 | 2017-11-08 03:16:53 | Sriracha-Lime Grilled Watermelon Takes Just 10 Minutes to Make | sites/default/files/styles/smallest_16_9/public/1494441303/sriracha-lime-grilled-watermelon.jpg?itok=S3_E3Q6C | You can forgo the grilling and just sprinkle the seasonings on raw watermelon. This recipe also works well with jicama. | Rub watermelon wedges with oil and sriracha. Heat a grill pan lightly coated with oil over high heat, or preheat a grill for direct heat. Grill watermelon until grill marks appear, 1 to 2 minutes per side. Transfer to a serving platter; sprinkle with salt, sugar, and lime zest. Serve with lime wedges. | 20 | 2017-11-08 03:12:05 | Yield | 8 |
147 | 62 | 2017-11-08 03:16:53 | Sriracha-Lime Grilled Watermelon Takes Just 10 Minutes to Make | sites/default/files/styles/smallest_16_9/public/1494441303/sriracha-lime-grilled-watermelon.jpg?itok=S3_E3Q6C | You can forgo the grilling and just sprinkle the seasonings on raw watermelon. This recipe also works well with jicama. | Rub watermelon wedges with oil and sriracha. Heat a grill pan lightly coated with oil over high heat, or preheat a grill for direct heat. Grill watermelon until grill marks appear, 1 to 2 minutes per side. Transfer to a serving platter; sprinkle with salt, sugar, and lime zest. Serve with lime wedges. | 147 | 2017-11-08 03:16:53 | Active Time | 10 Mins |
150 | 63 | 2017-11-08 03:16:56 | How to Make a Dairy-Free Mango and Maca Smoothie | sites/default/files/styles/smallest_16_9/public/1494441303/mango-maca-smoothie.jpg?itok=YZWQXeT9 | This smoothie calls for hemp or almond milk, so it’s ideal for you if you prefer a dairy-free smoothie. Coconut or cashew milk would also work well. | Process all ingredients in a blender until smooth and creamy. | 7 | 2017-11-08 03:11:28 | Active Time | 15 Mins |
recipe_x_detail.id | recipe.id | recipe.ts | recipe.title | recipe.image_url | recipe.description | recipe.make_it | detail.id | detail.ts | detail.key | detail.value |