You are browsing sample data. Buy download of full dataset or subscribe to API access with one of our member plans.
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 |
---|---|---|---|---|---|---|---|---|---|---|
152 | 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. | 26 | 2017-11-08 03:12:18 | Yield | 4 |
151 | 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. | 145 | 2017-11-08 03:16:45 | Total Time | 15 Mins |
153 | 64 | 2017-11-08 03:16:59 | Breakfast for Dinner: Souffle Omelet With Swiss Chard and Mixed Herbs | sites/default/files/styles/smallest_16_9/public/1494441303/souffle-omelet.jpg?itok=18JOk7Py | Step 1 Preheat oven to 425°F. Remove stems from Swiss chard; reserve for another use. Chop Swiss chard leaves and set aside. Step 2 Heat 1 tablespoon of the oil in a large ovenproof nonstick skillet over medium heat. Add shallot and cook, stirring often, until translucent, about 3 minutes. Add mushrooms and increase heat to medium-high. Cook mushrooms until they release their liquid and brown lightly, about 7 minutes. Add Swiss chard leaves, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper; cook until leaves are wilted, about 1 minute. Remove from heat; transfer mixture to a bowl and wipe skillet clean with paper towels. Step 3 Beat egg whites with an electric mixer on high speed until stiff peaks form, 3 to 4 minutes. Whisk together egg yolks and remaining 1/4 teaspoon each salt and pepper in a separate bowl. Using a spatula, carefully fold egg whites into yolks just until combined. Step 4 Heat remaining 1 tablespoon oil in skillet over medium heat. Spread egg mixture evenly in skillet. Cook until a crust begins to form, about 30 seconds. Sprinkle with vegetable mixture and cheese. Step 5 Bake until omelet has risen and looks puffy, about 3 minutes. Using a spatula, carefully transfer to a cutting board. Sprinkle with basil, parsley, and chives and cut into 8 wedges. Serve immediately. |
4 | 2017-11-08 03:05:25 | Active Time | 20 Mins | |
155 | 64 | 2017-11-08 03:16:59 | Breakfast for Dinner: Souffle Omelet With Swiss Chard and Mixed Herbs | sites/default/files/styles/smallest_16_9/public/1494441303/souffle-omelet.jpg?itok=18JOk7Py | Step 1 Preheat oven to 425°F. Remove stems from Swiss chard; reserve for another use. Chop Swiss chard leaves and set aside. Step 2 Heat 1 tablespoon of the oil in a large ovenproof nonstick skillet over medium heat. Add shallot and cook, stirring often, until translucent, about 3 minutes. Add mushrooms and increase heat to medium-high. Cook mushrooms until they release their liquid and brown lightly, about 7 minutes. Add Swiss chard leaves, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper; cook until leaves are wilted, about 1 minute. Remove from heat; transfer mixture to a bowl and wipe skillet clean with paper towels. Step 3 Beat egg whites with an electric mixer on high speed until stiff peaks form, 3 to 4 minutes. Whisk together egg yolks and remaining 1/4 teaspoon each salt and pepper in a separate bowl. Using a spatula, carefully fold egg whites into yolks just until combined. Step 4 Heat remaining 1 tablespoon oil in skillet over medium heat. Spread egg mixture evenly in skillet. Cook until a crust begins to form, about 30 seconds. Sprinkle with vegetable mixture and cheese. Step 5 Bake until omelet has risen and looks puffy, about 3 minutes. Using a spatula, carefully transfer to a cutting board. Sprinkle with basil, parsley, and chives and cut into 8 wedges. Serve immediately. |
26 | 2017-11-08 03:12:18 | Yield | 4 | |
154 | 64 | 2017-11-08 03:16:59 | Breakfast for Dinner: Souffle Omelet With Swiss Chard and Mixed Herbs | sites/default/files/styles/smallest_16_9/public/1494441303/souffle-omelet.jpg?itok=18JOk7Py | Step 1 Preheat oven to 425°F. Remove stems from Swiss chard; reserve for another use. Chop Swiss chard leaves and set aside. Step 2 Heat 1 tablespoon of the oil in a large ovenproof nonstick skillet over medium heat. Add shallot and cook, stirring often, until translucent, about 3 minutes. Add mushrooms and increase heat to medium-high. Cook mushrooms until they release their liquid and brown lightly, about 7 minutes. Add Swiss chard leaves, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper; cook until leaves are wilted, about 1 minute. Remove from heat; transfer mixture to a bowl and wipe skillet clean with paper towels. Step 3 Beat egg whites with an electric mixer on high speed until stiff peaks form, 3 to 4 minutes. Whisk together egg yolks and remaining 1/4 teaspoon each salt and pepper in a separate bowl. Using a spatula, carefully fold egg whites into yolks just until combined. Step 4 Heat remaining 1 tablespoon oil in skillet over medium heat. Spread egg mixture evenly in skillet. Cook until a crust begins to form, about 30 seconds. Sprinkle with vegetable mixture and cheese. Step 5 Bake until omelet has risen and looks puffy, about 3 minutes. Using a spatula, carefully transfer to a cutting board. Sprinkle with basil, parsley, and chives and cut into 8 wedges. Serve immediately. |
84 | 2017-11-08 03:15:06 | Total Time | 30 Mins | |
156 | 65 | 2017-11-08 03:17:02 | How to Make a Refreshing Mango-Pineapple-Ginger Slushy | sites/default/files/styles/smallest_16_9/public/1494441303/minty-melon-slushy.jpg?itok=m4aidUM_ | Start with fruit and sparkling water. Grab the add-ins and put all ingredients in a blender. Blend until smooth; sip away! | 156 | 2017-11-08 03:17:02 | Yield | 2 1/2 cups | |
159 | 66 | 2017-11-08 03:17:09 | Easy Weekend Breakfast: Avocado Toad-in-a-Hole With Ham and Salsa Verde | sites/default/files/styles/smallest_16_9/public/1494441303/avocado-toad-hole.jpg?itok=1FDrLU_Z | You can double the salsa verde and keep it in the fridge for up to 1 week. Use it to punch up any meal or snack. | Step 1 Preheat broiler with oven rack 6 inches from heat. Line 2 rimmed baking sheets with aluminum foil. Spread tomatillos, onion, garlic, and jalapeño on 1 prepared baking sheet. Broil until blistered and lightly charred, 4 to 5 minutes per side. Remove from oven and let cool for 20 minutes. Reduce heat to 425°F. Step 2 Process charred vegetables, lime juice, and 1/4 cup of the cilantro in a food processor until smooth. Transfer to a bowl and stir in 1/2 teaspoon of the salt. Chill until ready to use. Step 3 Cut each avocado in half; remove and discard pits. (To keep avocados level, slice about 1/4 inch from the back of avocado halves so they sit flat.) Enlarge the hole by scooping 1/8 to 1/4 inch of flesh from around the hole. (Save the scooped avocado flesh for another use.) Sprinkle avocados with pepper and remaining 1/4 teaspoon salt; place on second prepared baking sheet. Step 4 Bake at 425°F until no residual moisture remains in the hole, about 8 minutes. Remove from oven. Working with 1 egg at a time, break eggs into a bowl and, using the eggshell, scoop 1 yolk into each hot avocado half. Add enough egg whites to fill hole completely. (Discard remaining egg whites.) Cover avocados with foil and return to oven. Bake until egg whites are set and yolks are runny, about 5 minutes. Step 5 Meanwhile, heat a medium skillet over medium-high heat and add oil and diced ham; cook until ham is browned and edges are crispy, about 4 minutes. Sprinkle avocado halves with the crispy ham and remaining chopped cilantro. Serve with salsa verde. |
26 | 2017-11-08 03:12:18 | Yield | 4 |
157 | 66 | 2017-11-08 03:17:09 | Easy Weekend Breakfast: Avocado Toad-in-a-Hole With Ham and Salsa Verde | sites/default/files/styles/smallest_16_9/public/1494441303/avocado-toad-hole.jpg?itok=1FDrLU_Z | You can double the salsa verde and keep it in the fridge for up to 1 week. Use it to punch up any meal or snack. | Step 1 Preheat broiler with oven rack 6 inches from heat. Line 2 rimmed baking sheets with aluminum foil. Spread tomatillos, onion, garlic, and jalapeño on 1 prepared baking sheet. Broil until blistered and lightly charred, 4 to 5 minutes per side. Remove from oven and let cool for 20 minutes. Reduce heat to 425°F. Step 2 Process charred vegetables, lime juice, and 1/4 cup of the cilantro in a food processor until smooth. Transfer to a bowl and stir in 1/2 teaspoon of the salt. Chill until ready to use. Step 3 Cut each avocado in half; remove and discard pits. (To keep avocados level, slice about 1/4 inch from the back of avocado halves so they sit flat.) Enlarge the hole by scooping 1/8 to 1/4 inch of flesh from around the hole. (Save the scooped avocado flesh for another use.) Sprinkle avocados with pepper and remaining 1/4 teaspoon salt; place on second prepared baking sheet. Step 4 Bake at 425°F until no residual moisture remains in the hole, about 8 minutes. Remove from oven. Working with 1 egg at a time, break eggs into a bowl and, using the eggshell, scoop 1 yolk into each hot avocado half. Add enough egg whites to fill hole completely. (Discard remaining egg whites.) Cover avocados with foil and return to oven. Bake until egg whites are set and yolks are runny, about 5 minutes. Step 5 Meanwhile, heat a medium skillet over medium-high heat and add oil and diced ham; cook until ham is browned and edges are crispy, about 4 minutes. Sprinkle avocado halves with the crispy ham and remaining chopped cilantro. Serve with salsa verde. |
58 | 2017-11-08 03:13:07 | Active Time | 25 Mins |
158 | 66 | 2017-11-08 03:17:09 | Easy Weekend Breakfast: Avocado Toad-in-a-Hole With Ham and Salsa Verde | sites/default/files/styles/smallest_16_9/public/1494441303/avocado-toad-hole.jpg?itok=1FDrLU_Z | You can double the salsa verde and keep it in the fridge for up to 1 week. Use it to punch up any meal or snack. | Step 1 Preheat broiler with oven rack 6 inches from heat. Line 2 rimmed baking sheets with aluminum foil. Spread tomatillos, onion, garlic, and jalapeño on 1 prepared baking sheet. Broil until blistered and lightly charred, 4 to 5 minutes per side. Remove from oven and let cool for 20 minutes. Reduce heat to 425°F. Step 2 Process charred vegetables, lime juice, and 1/4 cup of the cilantro in a food processor until smooth. Transfer to a bowl and stir in 1/2 teaspoon of the salt. Chill until ready to use. Step 3 Cut each avocado in half; remove and discard pits. (To keep avocados level, slice about 1/4 inch from the back of avocado halves so they sit flat.) Enlarge the hole by scooping 1/8 to 1/4 inch of flesh from around the hole. (Save the scooped avocado flesh for another use.) Sprinkle avocados with pepper and remaining 1/4 teaspoon salt; place on second prepared baking sheet. Step 4 Bake at 425°F until no residual moisture remains in the hole, about 8 minutes. Remove from oven. Working with 1 egg at a time, break eggs into a bowl and, using the eggshell, scoop 1 yolk into each hot avocado half. Add enough egg whites to fill hole completely. (Discard remaining egg whites.) Cover avocados with foil and return to oven. Bake until egg whites are set and yolks are runny, about 5 minutes. Step 5 Meanwhile, heat a medium skillet over medium-high heat and add oil and diced ham; cook until ham is browned and edges are crispy, about 4 minutes. Sprinkle avocado halves with the crispy ham and remaining chopped cilantro. Serve with salsa verde. |
78 | 2017-11-08 03:14:08 | Total Time | 45 Mins |
160 | 67 | 2017-11-08 03:17:19 | You Need This Minty Melon Slushy Recipe in Your Life | sites/default/files/styles/smallest_16_9/public/1494441303/mango-pineapple-ginger-slushy.jpg?itok=9dBzI-AM | Start with fruit and sparkling water. Grab the add-ins and put all ingredients in a blender. Blend until smooth; sip away! | 156 | 2017-11-08 03:17:02 | Yield | 2 1/2 cups | |
161 | 68 | 2017-11-08 03:17:30 | How to Make a Strawberry-Vanilla Slushy | sites/default/files/styles/smallest_16_9/public/1494441303/strawberry-vanilla-slushy.jpg?itok=NMi4t3Gk | Start with fruit and sparkling water. Grab the add-ins and put all ingredients in a blender. Blend until smooth; sip away! | 161 | 2017-11-08 03:17:30 | Yield | 4 cups | |
162 | 69 | 2017-11-08 03:17:36 | This Tangy Coleslaw Recipe Is Good for Your Gut | sites/default/files/styles/smallest_16_9/public/1493659062/tangy-coleslaw-bbq.jpg?itok=9rNq6dmx | The sauerkraut and miso in this slaw are both fermented foods, beneficial for gut health. | Step 1 Melt butter in a large skillet over medium-high heat. Add carrot; cook, stirring occasionally, until beginning to soften, about 2 minutes. Add cabbage; cook, stirring occasionally, until beginning to soften, 1 to 2 minutes. Remove from heat; let cool. Stir in raisins. Step 2 Whisk together oil, miso, mustard, vinegar, salt, and pepper in a medium bowl. Add cabbage mixture, sauerkraut, parsley, and cilantro; toss to coat. Sprinkle with almonds. |
7 | 2017-11-08 03:11:28 | Active Time | 15 Mins |
164 | 69 | 2017-11-08 03:17:36 | This Tangy Coleslaw Recipe Is Good for Your Gut | sites/default/files/styles/smallest_16_9/public/1493659062/tangy-coleslaw-bbq.jpg?itok=9rNq6dmx | The sauerkraut and miso in this slaw are both fermented foods, beneficial for gut health. | Step 1 Melt butter in a large skillet over medium-high heat. Add carrot; cook, stirring occasionally, until beginning to soften, about 2 minutes. Add cabbage; cook, stirring occasionally, until beginning to soften, 1 to 2 minutes. Remove from heat; let cool. Stir in raisins. Step 2 Whisk together oil, miso, mustard, vinegar, salt, and pepper in a medium bowl. Add cabbage mixture, sauerkraut, parsley, and cilantro; toss to coat. Sprinkle with almonds. |
17 | 2017-11-08 03:12:01 | Yield | 6 |
163 | 69 | 2017-11-08 03:17:36 | This Tangy Coleslaw Recipe Is Good for Your Gut | sites/default/files/styles/smallest_16_9/public/1493659062/tangy-coleslaw-bbq.jpg?itok=9rNq6dmx | The sauerkraut and miso in this slaw are both fermented foods, beneficial for gut health. | Step 1 Melt butter in a large skillet over medium-high heat. Add carrot; cook, stirring occasionally, until beginning to soften, about 2 minutes. Add cabbage; cook, stirring occasionally, until beginning to soften, 1 to 2 minutes. Remove from heat; let cool. Stir in raisins. Step 2 Whisk together oil, miso, mustard, vinegar, salt, and pepper in a medium bowl. Add cabbage mixture, sauerkraut, parsley, and cilantro; toss to coat. Sprinkle with almonds. |
145 | 2017-11-08 03:16:45 | Total Time | 15 Mins |
165 | 70 | 2017-11-08 03:17:40 | How to Make Healthier Baked Beans | sites/default/files/styles/smallest_16_9/public/1493659062/baked-beans-bbq.jpg?itok=epoHy2Px | Step 1 Cook bacon in a Dutch oven over medium-high heat until very crisp, 8 to 10 minutes. With a slotted spoon, transfer to a paper towel–lined plate to drain. Add 1 1/2 cups of the onion to Dutch oven; cook, stirring often, until very soft, 5 to 7 minutes. Add garlic, tomato paste, and paprika; cook, stirring often, for 2 minutes. Add broth and crushed tomatoes; bring to a simmer. Cook, stirring occasionally, until mixture has reduced to about 4 cups, about 30 minutes. Step 2 Reduce heat to medium; stir in both beans, vinegar, honey, mustard, salt, and pepper. Cook, stirring occasionally, until mixture is syrupy and thickened to desired consistency, 30 to 40 minutes. Sprinkle with bacon and remaining ó cup onion. |
7 | 2017-11-08 03:11:28 | Active Time | 15 Mins | |
167 | 70 | 2017-11-08 03:17:40 | How to Make Healthier Baked Beans | sites/default/files/styles/smallest_16_9/public/1493659062/baked-beans-bbq.jpg?itok=epoHy2Px | Step 1 Cook bacon in a Dutch oven over medium-high heat until very crisp, 8 to 10 minutes. With a slotted spoon, transfer to a paper towel–lined plate to drain. Add 1 1/2 cups of the onion to Dutch oven; cook, stirring often, until very soft, 5 to 7 minutes. Add garlic, tomato paste, and paprika; cook, stirring often, for 2 minutes. Add broth and crushed tomatoes; bring to a simmer. Cook, stirring occasionally, until mixture has reduced to about 4 cups, about 30 minutes. Step 2 Reduce heat to medium; stir in both beans, vinegar, honey, mustard, salt, and pepper. Cook, stirring occasionally, until mixture is syrupy and thickened to desired consistency, 30 to 40 minutes. Sprinkle with bacon and remaining ó cup onion. |
39 | 2017-11-08 03:12:43 | Yield | 12 | |
166 | 70 | 2017-11-08 03:17:40 | How to Make Healthier Baked Beans | sites/default/files/styles/smallest_16_9/public/1493659062/baked-beans-bbq.jpg?itok=epoHy2Px | Step 1 Cook bacon in a Dutch oven over medium-high heat until very crisp, 8 to 10 minutes. With a slotted spoon, transfer to a paper towel–lined plate to drain. Add 1 1/2 cups of the onion to Dutch oven; cook, stirring often, until very soft, 5 to 7 minutes. Add garlic, tomato paste, and paprika; cook, stirring often, for 2 minutes. Add broth and crushed tomatoes; bring to a simmer. Cook, stirring occasionally, until mixture has reduced to about 4 cups, about 30 minutes. Step 2 Reduce heat to medium; stir in both beans, vinegar, honey, mustard, salt, and pepper. Cook, stirring occasionally, until mixture is syrupy and thickened to desired consistency, 30 to 40 minutes. Sprinkle with bacon and remaining ó cup onion. |
166 | 2017-11-08 03:17:40 | Total Time | 1 Hour 15 Mins | |
168 | 71 | 2017-11-08 03:17:41 | 4-Ingredient Peach Slushy | sites/default/files/styles/smallest_16_9/public/1494441303/peach-slushy.jpg?itok=D8rWmDZr | Turn sweet summer fruit into a refreshing homemade slushy. | Start with fruit and sparkling water. Grab the add-ins and put all ingredients in a blender. Blend until smooth; sip away! | 168 | 2017-11-08 03:17:41 | Yield | 3 cups |
169 | 72 | 2017-11-08 03:17:46 | You Need This Recipe for Shrimp Burgers | sites/default/files/styles/smallest_16_9/public/1493659062/shrimp-burger-bbq.jpg?itok=zhyjLBd1 | Step 1 Whisk together mayonnaise, relish, and 1/4 teaspoon of the Old Bay in a small bowl. Step 2 Place half of the shrimp in a food processor and pulse until very finely chopped. Add egg, garlic, and remaining 3/4 teaspoon Old Bay; pulse just until combined. Transfer mixture to a medium bowl. Roughly chop remaining shrimp and add to bowl. Add parsley and stir just until combined. Shape mixture into four 3 1/2-inch patties. Step 3 Melt butter in a large skillet over medium-high heat. Add patties in a single layer; cook until edges are crispy and shrimp is cooked through, 4 to 5 minutes per side. Step 4 Place 1 patty on bottom half of each muffin; top with 4 teaspoons of the mayonnaise mixture, tomato slices, 1 lettuce leaf, and other half of muffin. |
4 | 2017-11-08 03:05:25 | Active Time | 20 Mins | |
170 | 72 | 2017-11-08 03:17:46 | You Need This Recipe for Shrimp Burgers | sites/default/files/styles/smallest_16_9/public/1493659062/shrimp-burger-bbq.jpg?itok=zhyjLBd1 | Step 1 Whisk together mayonnaise, relish, and 1/4 teaspoon of the Old Bay in a small bowl. Step 2 Place half of the shrimp in a food processor and pulse until very finely chopped. Add egg, garlic, and remaining 3/4 teaspoon Old Bay; pulse just until combined. Transfer mixture to a medium bowl. Roughly chop remaining shrimp and add to bowl. Add parsley and stir just until combined. Shape mixture into four 3 1/2-inch patties. Step 3 Melt butter in a large skillet over medium-high heat. Add patties in a single layer; cook until edges are crispy and shrimp is cooked through, 4 to 5 minutes per side. Step 4 Place 1 patty on bottom half of each muffin; top with 4 teaspoons of the mayonnaise mixture, tomato slices, 1 lettuce leaf, and other half of muffin. |
5 | 2017-11-08 03:05:25 | Total Time | 20 Mins | |
171 | 72 | 2017-11-08 03:17:46 | You Need This Recipe for Shrimp Burgers | sites/default/files/styles/smallest_16_9/public/1493659062/shrimp-burger-bbq.jpg?itok=zhyjLBd1 | Step 1 Whisk together mayonnaise, relish, and 1/4 teaspoon of the Old Bay in a small bowl. Step 2 Place half of the shrimp in a food processor and pulse until very finely chopped. Add egg, garlic, and remaining 3/4 teaspoon Old Bay; pulse just until combined. Transfer mixture to a medium bowl. Roughly chop remaining shrimp and add to bowl. Add parsley and stir just until combined. Shape mixture into four 3 1/2-inch patties. Step 3 Melt butter in a large skillet over medium-high heat. Add patties in a single layer; cook until edges are crispy and shrimp is cooked through, 4 to 5 minutes per side. Step 4 Place 1 patty on bottom half of each muffin; top with 4 teaspoons of the mayonnaise mixture, tomato slices, 1 lettuce leaf, and other half of muffin. |
26 | 2017-11-08 03:12:18 | Yield | 4 | |
172 | 73 | 2017-11-08 03:17:47 | How to Make Bison Burgers With Barbecue Sauce | sites/default/files/styles/smallest_16_9/public/1493659062/bison-burger-bbq-sauce.jpg?itok=WnP9iqd6 | Like beef, bison is rich in iron and vitamin B12. Look for 100 percent grass-fed, which is more nutrient-rich than grain-finished bison. | Step 1 Melt 2 tablespoons of the butter in a small saucepan over medium heat. Add garlic and chipotle; cook, stirring often, until garlic begins to turn golden, 1 to 2 minutes. Stir in vinegar, ketchup, honey, and tomato paste; bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 2 to 3 minutes. Remove from heat. Step 2 Melt remaining 2 tablespoons butter; let cool to room temperature. Combine bison, melted butter, salt, and pepper in a medium bowl; stir gently until just combined. Gently shape mixture into four 4-inch patties. Step 3 Heat a grill pan or grill to medium-high (about 450˚F); lightly coat grill pan or grates with oil. Add patties; cook until a thermometer inserted into thickest portion registers 160˚F, about 4 minutes per side, or to desired degree of doneness. Remove and let stand for 5 minutes. Step 4 Place 1 patty on each lettuce leaf. Top each with 1 1/2 tablespoons of the barbecue sauce, tomato slices, and pickle chips. Wrap leaf around patty to form a “bun.” |
4 | 2017-11-08 03:05:25 | Active Time | 20 Mins |
174 | 73 | 2017-11-08 03:17:47 | How to Make Bison Burgers With Barbecue Sauce | sites/default/files/styles/smallest_16_9/public/1493659062/bison-burger-bbq-sauce.jpg?itok=WnP9iqd6 | Like beef, bison is rich in iron and vitamin B12. Look for 100 percent grass-fed, which is more nutrient-rich than grain-finished bison. | Step 1 Melt 2 tablespoons of the butter in a small saucepan over medium heat. Add garlic and chipotle; cook, stirring often, until garlic begins to turn golden, 1 to 2 minutes. Stir in vinegar, ketchup, honey, and tomato paste; bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 2 to 3 minutes. Remove from heat. Step 2 Melt remaining 2 tablespoons butter; let cool to room temperature. Combine bison, melted butter, salt, and pepper in a medium bowl; stir gently until just combined. Gently shape mixture into four 4-inch patties. Step 3 Heat a grill pan or grill to medium-high (about 450˚F); lightly coat grill pan or grates with oil. Add patties; cook until a thermometer inserted into thickest portion registers 160˚F, about 4 minutes per side, or to desired degree of doneness. Remove and let stand for 5 minutes. Step 4 Place 1 patty on each lettuce leaf. Top each with 1 1/2 tablespoons of the barbecue sauce, tomato slices, and pickle chips. Wrap leaf around patty to form a “bun.” |
26 | 2017-11-08 03:12:18 | Yield | 4 |
173 | 73 | 2017-11-08 03:17:47 | How to Make Bison Burgers With Barbecue Sauce | sites/default/files/styles/smallest_16_9/public/1493659062/bison-burger-bbq-sauce.jpg?itok=WnP9iqd6 | Like beef, bison is rich in iron and vitamin B12. Look for 100 percent grass-fed, which is more nutrient-rich than grain-finished bison. | Step 1 Melt 2 tablespoons of the butter in a small saucepan over medium heat. Add garlic and chipotle; cook, stirring often, until garlic begins to turn golden, 1 to 2 minutes. Stir in vinegar, ketchup, honey, and tomato paste; bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 2 to 3 minutes. Remove from heat. Step 2 Melt remaining 2 tablespoons butter; let cool to room temperature. Combine bison, melted butter, salt, and pepper in a medium bowl; stir gently until just combined. Gently shape mixture into four 4-inch patties. Step 3 Heat a grill pan or grill to medium-high (about 450˚F); lightly coat grill pan or grates with oil. Add patties; cook until a thermometer inserted into thickest portion registers 160˚F, about 4 minutes per side, or to desired degree of doneness. Remove and let stand for 5 minutes. Step 4 Place 1 patty on each lettuce leaf. Top each with 1 1/2 tablespoons of the barbecue sauce, tomato slices, and pickle chips. Wrap leaf around patty to form a “bun.” |
47 | 2017-11-08 03:12:52 | Total Time | 25 Mins |
175 | 74 | 2017-11-08 03:17:50 | PB Banana "Nice" Cream Will Be Your Favorite Summer Dessert | sites/default/files/styles/smallest_16_9/public/1493659062/pb-banana-nice-cream-strawberry-sauce-bbq.jpg?itok=r0kQWc2h | Feel free to swap almond butter, coconut butter, or even tahini for the peanut butter to change up the flavor. | Step 1 Peel bananas and cut into 3/4-inch-thick slices. Place in a single layer on a baking sheet; freeze until solid, 2 to 3 hours. Step 2 Finely chop 1/2 pound of the strawberries. Combine chopped strawberries, sugar, syrup, and 1/4 teaspoon of the salt in a saucepan. Cook over medium heat until strawberries become syrupy, 3 to 5 minutes. Remove from heat and let stand for 10 minutes. Coarsely chop remaining 1 pound strawberries. Stir into cooked strawberry mixture. Step 3 Process coconut milk, frozen bananas, peanut butter, vanilla, and remaining 1/8 teaspoon salt in a high-powered blender or food processor on high until very creamy, stopping to scrape down sides and press bananas into blade as necessary. Serve banana mixture immediately for a soft-serve consistency, or store in an airtight container in freezer for a firmer texture. Serve with strawberry sauce and chopped peanuts. |
7 | 2017-11-08 03:11:28 | Active Time | 15 Mins |
177 | 74 | 2017-11-08 03:17:50 | PB Banana "Nice" Cream Will Be Your Favorite Summer Dessert | sites/default/files/styles/smallest_16_9/public/1493659062/pb-banana-nice-cream-strawberry-sauce-bbq.jpg?itok=r0kQWc2h | Feel free to swap almond butter, coconut butter, or even tahini for the peanut butter to change up the flavor. | Step 1 Peel bananas and cut into 3/4-inch-thick slices. Place in a single layer on a baking sheet; freeze until solid, 2 to 3 hours. Step 2 Finely chop 1/2 pound of the strawberries. Combine chopped strawberries, sugar, syrup, and 1/4 teaspoon of the salt in a saucepan. Cook over medium heat until strawberries become syrupy, 3 to 5 minutes. Remove from heat and let stand for 10 minutes. Coarsely chop remaining 1 pound strawberries. Stir into cooked strawberry mixture. Step 3 Process coconut milk, frozen bananas, peanut butter, vanilla, and remaining 1/8 teaspoon salt in a high-powered blender or food processor on high until very creamy, stopping to scrape down sides and press bananas into blade as necessary. Serve banana mixture immediately for a soft-serve consistency, or store in an airtight container in freezer for a firmer texture. Serve with strawberry sauce and chopped peanuts. |
20 | 2017-11-08 03:12:05 | Yield | 8 |
176 | 74 | 2017-11-08 03:17:50 | PB Banana "Nice" Cream Will Be Your Favorite Summer Dessert | sites/default/files/styles/smallest_16_9/public/1493659062/pb-banana-nice-cream-strawberry-sauce-bbq.jpg?itok=r0kQWc2h | Feel free to swap almond butter, coconut butter, or even tahini for the peanut butter to change up the flavor. | Step 1 Peel bananas and cut into 3/4-inch-thick slices. Place in a single layer on a baking sheet; freeze until solid, 2 to 3 hours. Step 2 Finely chop 1/2 pound of the strawberries. Combine chopped strawberries, sugar, syrup, and 1/4 teaspoon of the salt in a saucepan. Cook over medium heat until strawberries become syrupy, 3 to 5 minutes. Remove from heat and let stand for 10 minutes. Coarsely chop remaining 1 pound strawberries. Stir into cooked strawberry mixture. Step 3 Process coconut milk, frozen bananas, peanut butter, vanilla, and remaining 1/8 teaspoon salt in a high-powered blender or food processor on high until very creamy, stopping to scrape down sides and press bananas into blade as necessary. Serve banana mixture immediately for a soft-serve consistency, or store in an airtight container in freezer for a firmer texture. Serve with strawberry sauce and chopped peanuts. |
176 | 2017-11-08 03:17:50 | Total Time | 2 Hours 15 Mins |
178 | 75 | 2017-11-08 03:17:56 | You Need This Purple Potato Salad at Your Next Barbecue | sites/default/files/styles/smallest_16_9/public/1493659062/purple-potato-salad-zaatar-bbq.jpg?itok=sjJbTQCP | Step 1 Place potatoes in a medium saucepan; cover with water by 3 inches. Bring to a boil over high heat. Reduce heat to medium-low and cook until tender, 16 to 18 minutes. Step 2 Whisk together mustard, honey, vinegar, and tomato paste in a small bowl. Step 3 When potatoes have finished cooking, drain and transfer to a medium bowl. Add butter, za’atar, pepper, and salt; toss to coat. Drizzle with mustard mixture and sprinkle with onion and parsley. |
7 | 2017-11-08 03:11:28 | Active Time | 15 Mins | |
180 | 75 | 2017-11-08 03:17:56 | You Need This Purple Potato Salad at Your Next Barbecue | sites/default/files/styles/smallest_16_9/public/1493659062/purple-potato-salad-zaatar-bbq.jpg?itok=sjJbTQCP | Step 1 Place potatoes in a medium saucepan; cover with water by 3 inches. Bring to a boil over high heat. Reduce heat to medium-low and cook until tender, 16 to 18 minutes. Step 2 Whisk together mustard, honey, vinegar, and tomato paste in a small bowl. Step 3 When potatoes have finished cooking, drain and transfer to a medium bowl. Add butter, za’atar, pepper, and salt; toss to coat. Drizzle with mustard mixture and sprinkle with onion and parsley. |
26 | 2017-11-08 03:12:18 | Yield | 4 | |
179 | 75 | 2017-11-08 03:17:56 | You Need This Purple Potato Salad at Your Next Barbecue | sites/default/files/styles/smallest_16_9/public/1493659062/purple-potato-salad-zaatar-bbq.jpg?itok=sjJbTQCP | Step 1 Place potatoes in a medium saucepan; cover with water by 3 inches. Bring to a boil over high heat. Reduce heat to medium-low and cook until tender, 16 to 18 minutes. Step 2 Whisk together mustard, honey, vinegar, and tomato paste in a small bowl. Step 3 When potatoes have finished cooking, drain and transfer to a medium bowl. Add butter, za’atar, pepper, and salt; toss to coat. Drizzle with mustard mixture and sprinkle with onion and parsley. |
84 | 2017-11-08 03:15:06 | Total Time | 30 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 |