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recipe_x_ingredient.id | recipe.id | recipe.ts | recipe.title | recipe.image_url | recipe.description | recipe.make_it | ingredient.id | ingredient.ts | ingredient.value |
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179 | 17 | 2017-11-08 03:12:52 | How to Make Hempseed Maple-Pecan Popcorn Balls | sites/default/files/styles/smallest_16_9/public/1507323139/hempseed-maple-pecan-popcorn-balls-recipe.jpg?itok=Tb3mV1Z6 | Step 1 Melt oil in a dutch oven over medium-high heat; swirl to coat. Add popcorn; cover and cook, shaking pot frequently, until kernels pop, about 3 minutes. When popping slows down, remove pot from heat. Let stand until popping stops, about 1 minute. Pour popcorn into a large bowl coated with cooking spray. Stir in pecans and hempseed. Step 2 Stir together sugar and ¼ cup water in a medium, heavy pan; bring to a boil over medium-high heat. Cook, stirring occasionally, until sugar dissolves, 1 to 2 minutes. Stir in syrup, butter, and salt; cook over medium-high heat until a candy thermometer registers 300°F, about 12 minutes. Remove pan from heat; stir in vanilla. Step 3 Immediately pour hot syrup mixture over popcorn mixture; toss to coat. Let cool for 1 minute. Carefully form mixture into 10 3-inch balls, being sure not to compact them too tightly. Place on parchment and let cool completely. |
179 | 2017-11-08 03:12:52 | 1/4 cup hempseed | |
180 | 17 | 2017-11-08 03:12:52 | How to Make Hempseed Maple-Pecan Popcorn Balls | sites/default/files/styles/smallest_16_9/public/1507323139/hempseed-maple-pecan-popcorn-balls-recipe.jpg?itok=Tb3mV1Z6 | Step 1 Melt oil in a dutch oven over medium-high heat; swirl to coat. Add popcorn; cover and cook, shaking pot frequently, until kernels pop, about 3 minutes. When popping slows down, remove pot from heat. Let stand until popping stops, about 1 minute. Pour popcorn into a large bowl coated with cooking spray. Stir in pecans and hempseed. Step 2 Stir together sugar and ¼ cup water in a medium, heavy pan; bring to a boil over medium-high heat. Cook, stirring occasionally, until sugar dissolves, 1 to 2 minutes. Stir in syrup, butter, and salt; cook over medium-high heat until a candy thermometer registers 300°F, about 12 minutes. Remove pan from heat; stir in vanilla. Step 3 Immediately pour hot syrup mixture over popcorn mixture; toss to coat. Let cool for 1 minute. Carefully form mixture into 10 3-inch balls, being sure not to compact them too tightly. Place on parchment and let cool completely. |
180 | 2017-11-08 03:12:52 | 1/2 cup turbinado sugar | |
181 | 17 | 2017-11-08 03:12:52 | How to Make Hempseed Maple-Pecan Popcorn Balls | sites/default/files/styles/smallest_16_9/public/1507323139/hempseed-maple-pecan-popcorn-balls-recipe.jpg?itok=Tb3mV1Z6 | Step 1 Melt oil in a dutch oven over medium-high heat; swirl to coat. Add popcorn; cover and cook, shaking pot frequently, until kernels pop, about 3 minutes. When popping slows down, remove pot from heat. Let stand until popping stops, about 1 minute. Pour popcorn into a large bowl coated with cooking spray. Stir in pecans and hempseed. Step 2 Stir together sugar and ¼ cup water in a medium, heavy pan; bring to a boil over medium-high heat. Cook, stirring occasionally, until sugar dissolves, 1 to 2 minutes. Stir in syrup, butter, and salt; cook over medium-high heat until a candy thermometer registers 300°F, about 12 minutes. Remove pan from heat; stir in vanilla. Step 3 Immediately pour hot syrup mixture over popcorn mixture; toss to coat. Let cool for 1 minute. Carefully form mixture into 10 3-inch balls, being sure not to compact them too tightly. Place on parchment and let cool completely. |
181 | 2017-11-08 03:12:52 | 1/2 cup pure maple syrup | |
182 | 17 | 2017-11-08 03:12:52 | How to Make Hempseed Maple-Pecan Popcorn Balls | sites/default/files/styles/smallest_16_9/public/1507323139/hempseed-maple-pecan-popcorn-balls-recipe.jpg?itok=Tb3mV1Z6 | Step 1 Melt oil in a dutch oven over medium-high heat; swirl to coat. Add popcorn; cover and cook, shaking pot frequently, until kernels pop, about 3 minutes. When popping slows down, remove pot from heat. Let stand until popping stops, about 1 minute. Pour popcorn into a large bowl coated with cooking spray. Stir in pecans and hempseed. Step 2 Stir together sugar and ¼ cup water in a medium, heavy pan; bring to a boil over medium-high heat. Cook, stirring occasionally, until sugar dissolves, 1 to 2 minutes. Stir in syrup, butter, and salt; cook over medium-high heat until a candy thermometer registers 300°F, about 12 minutes. Remove pan from heat; stir in vanilla. Step 3 Immediately pour hot syrup mixture over popcorn mixture; toss to coat. Let cool for 1 minute. Carefully form mixture into 10 3-inch balls, being sure not to compact them too tightly. Place on parchment and let cool completely. |
182 | 2017-11-08 03:12:52 | 3 tablespoons unsalted butter | |
194 | 18 | 2017-11-08 03:12:54 | Get the Easy Recipe for Spicy Pumpkin Hummus | sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-hummus-pumpkin-power.jpg?itok=X-tVjDV9 | If you prefer your hummus on the mild side, leave out the harissa. | Step 1 Place garlic and 1 tablespoon oil in a skillet over low heat. Cook until garlic begins to sizzle, about 30 seconds; transfer to a food processor. Step 2 Add chickpeas, pumpkin, lemon juice, tahini, cumin, harissa, honey, and 2 tablespoons oil to food processor. Process until smooth, about 10 seconds, stopping to scrape down sides and bottom of bowl as needed. Sprinkle with salt and pepper. (Add additional harissa for more heat, if desired.) Step 3 Transfer to a bowl; cover and refrigerate for 1 hour to allow flavors to develop. To serve, drizzle with remaining 1 tablespoon oil; sprinkle with pepitas and paprika, if desired. |
88 | 2017-11-08 03:12:18 | 1 teaspoon salt |
185 | 18 | 2017-11-08 03:12:54 | Get the Easy Recipe for Spicy Pumpkin Hummus | sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-hummus-pumpkin-power.jpg?itok=X-tVjDV9 | If you prefer your hummus on the mild side, leave out the harissa. | Step 1 Place garlic and 1 tablespoon oil in a skillet over low heat. Cook until garlic begins to sizzle, about 30 seconds; transfer to a food processor. Step 2 Add chickpeas, pumpkin, lemon juice, tahini, cumin, harissa, honey, and 2 tablespoons oil to food processor. Process until smooth, about 10 seconds, stopping to scrape down sides and bottom of bowl as needed. Sprinkle with salt and pepper. (Add additional harissa for more heat, if desired.) Step 3 Transfer to a bowl; cover and refrigerate for 1 hour to allow flavors to develop. To serve, drizzle with remaining 1 tablespoon oil; sprinkle with pepitas and paprika, if desired. |
185 | 2017-11-08 03:12:54 | 3 cloves garlic, minced (about 1 Tbsp.) |
186 | 18 | 2017-11-08 03:12:54 | Get the Easy Recipe for Spicy Pumpkin Hummus | sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-hummus-pumpkin-power.jpg?itok=X-tVjDV9 | If you prefer your hummus on the mild side, leave out the harissa. | Step 1 Place garlic and 1 tablespoon oil in a skillet over low heat. Cook until garlic begins to sizzle, about 30 seconds; transfer to a food processor. Step 2 Add chickpeas, pumpkin, lemon juice, tahini, cumin, harissa, honey, and 2 tablespoons oil to food processor. Process until smooth, about 10 seconds, stopping to scrape down sides and bottom of bowl as needed. Sprinkle with salt and pepper. (Add additional harissa for more heat, if desired.) Step 3 Transfer to a bowl; cover and refrigerate for 1 hour to allow flavors to develop. To serve, drizzle with remaining 1 tablespoon oil; sprinkle with pepitas and paprika, if desired. |
186 | 2017-11-08 03:12:54 | 1/4 cup extra-virgin olive oil |
187 | 18 | 2017-11-08 03:12:54 | Get the Easy Recipe for Spicy Pumpkin Hummus | sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-hummus-pumpkin-power.jpg?itok=X-tVjDV9 | If you prefer your hummus on the mild side, leave out the harissa. | Step 1 Place garlic and 1 tablespoon oil in a skillet over low heat. Cook until garlic begins to sizzle, about 30 seconds; transfer to a food processor. Step 2 Add chickpeas, pumpkin, lemon juice, tahini, cumin, harissa, honey, and 2 tablespoons oil to food processor. Process until smooth, about 10 seconds, stopping to scrape down sides and bottom of bowl as needed. Sprinkle with salt and pepper. (Add additional harissa for more heat, if desired.) Step 3 Transfer to a bowl; cover and refrigerate for 1 hour to allow flavors to develop. To serve, drizzle with remaining 1 tablespoon oil; sprinkle with pepitas and paprika, if desired. |
187 | 2017-11-08 03:12:54 | 1 15-oz. can chickpeas, drained and rinsed |
188 | 18 | 2017-11-08 03:12:54 | Get the Easy Recipe for Spicy Pumpkin Hummus | sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-hummus-pumpkin-power.jpg?itok=X-tVjDV9 | If you prefer your hummus on the mild side, leave out the harissa. | Step 1 Place garlic and 1 tablespoon oil in a skillet over low heat. Cook until garlic begins to sizzle, about 30 seconds; transfer to a food processor. Step 2 Add chickpeas, pumpkin, lemon juice, tahini, cumin, harissa, honey, and 2 tablespoons oil to food processor. Process until smooth, about 10 seconds, stopping to scrape down sides and bottom of bowl as needed. Sprinkle with salt and pepper. (Add additional harissa for more heat, if desired.) Step 3 Transfer to a bowl; cover and refrigerate for 1 hour to allow flavors to develop. To serve, drizzle with remaining 1 tablespoon oil; sprinkle with pepitas and paprika, if desired. |
188 | 2017-11-08 03:12:54 | 1 cup canned pumpkin |
189 | 18 | 2017-11-08 03:12:54 | Get the Easy Recipe for Spicy Pumpkin Hummus | sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-hummus-pumpkin-power.jpg?itok=X-tVjDV9 | If you prefer your hummus on the mild side, leave out the harissa. | Step 1 Place garlic and 1 tablespoon oil in a skillet over low heat. Cook until garlic begins to sizzle, about 30 seconds; transfer to a food processor. Step 2 Add chickpeas, pumpkin, lemon juice, tahini, cumin, harissa, honey, and 2 tablespoons oil to food processor. Process until smooth, about 10 seconds, stopping to scrape down sides and bottom of bowl as needed. Sprinkle with salt and pepper. (Add additional harissa for more heat, if desired.) Step 3 Transfer to a bowl; cover and refrigerate for 1 hour to allow flavors to develop. To serve, drizzle with remaining 1 tablespoon oil; sprinkle with pepitas and paprika, if desired. |
189 | 2017-11-08 03:12:54 | 1/4 cup fresh lemon juice (from 1 large lemon) |
190 | 18 | 2017-11-08 03:12:54 | Get the Easy Recipe for Spicy Pumpkin Hummus | sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-hummus-pumpkin-power.jpg?itok=X-tVjDV9 | If you prefer your hummus on the mild side, leave out the harissa. | Step 1 Place garlic and 1 tablespoon oil in a skillet over low heat. Cook until garlic begins to sizzle, about 30 seconds; transfer to a food processor. Step 2 Add chickpeas, pumpkin, lemon juice, tahini, cumin, harissa, honey, and 2 tablespoons oil to food processor. Process until smooth, about 10 seconds, stopping to scrape down sides and bottom of bowl as needed. Sprinkle with salt and pepper. (Add additional harissa for more heat, if desired.) Step 3 Transfer to a bowl; cover and refrigerate for 1 hour to allow flavors to develop. To serve, drizzle with remaining 1 tablespoon oil; sprinkle with pepitas and paprika, if desired. |
190 | 2017-11-08 03:12:54 | 2 tablespoons tahini |
191 | 18 | 2017-11-08 03:12:54 | Get the Easy Recipe for Spicy Pumpkin Hummus | sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-hummus-pumpkin-power.jpg?itok=X-tVjDV9 | If you prefer your hummus on the mild side, leave out the harissa. | Step 1 Place garlic and 1 tablespoon oil in a skillet over low heat. Cook until garlic begins to sizzle, about 30 seconds; transfer to a food processor. Step 2 Add chickpeas, pumpkin, lemon juice, tahini, cumin, harissa, honey, and 2 tablespoons oil to food processor. Process until smooth, about 10 seconds, stopping to scrape down sides and bottom of bowl as needed. Sprinkle with salt and pepper. (Add additional harissa for more heat, if desired.) Step 3 Transfer to a bowl; cover and refrigerate for 1 hour to allow flavors to develop. To serve, drizzle with remaining 1 tablespoon oil; sprinkle with pepitas and paprika, if desired. |
191 | 2017-11-08 03:12:54 | 1 teaspoon ground cumin |
192 | 18 | 2017-11-08 03:12:54 | Get the Easy Recipe for Spicy Pumpkin Hummus | sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-hummus-pumpkin-power.jpg?itok=X-tVjDV9 | If you prefer your hummus on the mild side, leave out the harissa. | Step 1 Place garlic and 1 tablespoon oil in a skillet over low heat. Cook until garlic begins to sizzle, about 30 seconds; transfer to a food processor. Step 2 Add chickpeas, pumpkin, lemon juice, tahini, cumin, harissa, honey, and 2 tablespoons oil to food processor. Process until smooth, about 10 seconds, stopping to scrape down sides and bottom of bowl as needed. Sprinkle with salt and pepper. (Add additional harissa for more heat, if desired.) Step 3 Transfer to a bowl; cover and refrigerate for 1 hour to allow flavors to develop. To serve, drizzle with remaining 1 tablespoon oil; sprinkle with pepitas and paprika, if desired. |
192 | 2017-11-08 03:12:54 | 1 teaspoon harissa |
193 | 18 | 2017-11-08 03:12:54 | Get the Easy Recipe for Spicy Pumpkin Hummus | sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-hummus-pumpkin-power.jpg?itok=X-tVjDV9 | If you prefer your hummus on the mild side, leave out the harissa. | Step 1 Place garlic and 1 tablespoon oil in a skillet over low heat. Cook until garlic begins to sizzle, about 30 seconds; transfer to a food processor. Step 2 Add chickpeas, pumpkin, lemon juice, tahini, cumin, harissa, honey, and 2 tablespoons oil to food processor. Process until smooth, about 10 seconds, stopping to scrape down sides and bottom of bowl as needed. Sprinkle with salt and pepper. (Add additional harissa for more heat, if desired.) Step 3 Transfer to a bowl; cover and refrigerate for 1 hour to allow flavors to develop. To serve, drizzle with remaining 1 tablespoon oil; sprinkle with pepitas and paprika, if desired. |
193 | 2017-11-08 03:12:54 | 1/4 teaspoon raw honey |
195 | 18 | 2017-11-08 03:12:54 | Get the Easy Recipe for Spicy Pumpkin Hummus | sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-hummus-pumpkin-power.jpg?itok=X-tVjDV9 | If you prefer your hummus on the mild side, leave out the harissa. | Step 1 Place garlic and 1 tablespoon oil in a skillet over low heat. Cook until garlic begins to sizzle, about 30 seconds; transfer to a food processor. Step 2 Add chickpeas, pumpkin, lemon juice, tahini, cumin, harissa, honey, and 2 tablespoons oil to food processor. Process until smooth, about 10 seconds, stopping to scrape down sides and bottom of bowl as needed. Sprinkle with salt and pepper. (Add additional harissa for more heat, if desired.) Step 3 Transfer to a bowl; cover and refrigerate for 1 hour to allow flavors to develop. To serve, drizzle with remaining 1 tablespoon oil; sprinkle with pepitas and paprika, if desired. |
195 | 2017-11-08 03:12:54 | 1/4 teaspoon freshly ground black pepper |
196 | 18 | 2017-11-08 03:12:54 | Get the Easy Recipe for Spicy Pumpkin Hummus | sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-hummus-pumpkin-power.jpg?itok=X-tVjDV9 | If you prefer your hummus on the mild side, leave out the harissa. | Step 1 Place garlic and 1 tablespoon oil in a skillet over low heat. Cook until garlic begins to sizzle, about 30 seconds; transfer to a food processor. Step 2 Add chickpeas, pumpkin, lemon juice, tahini, cumin, harissa, honey, and 2 tablespoons oil to food processor. Process until smooth, about 10 seconds, stopping to scrape down sides and bottom of bowl as needed. Sprinkle with salt and pepper. (Add additional harissa for more heat, if desired.) Step 3 Transfer to a bowl; cover and refrigerate for 1 hour to allow flavors to develop. To serve, drizzle with remaining 1 tablespoon oil; sprinkle with pepitas and paprika, if desired. |
196 | 2017-11-08 03:12:54 | 1 tablespoon toasted pepitas |
197 | 18 | 2017-11-08 03:12:54 | Get the Easy Recipe for Spicy Pumpkin Hummus | sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-hummus-pumpkin-power.jpg?itok=X-tVjDV9 | If you prefer your hummus on the mild side, leave out the harissa. | Step 1 Place garlic and 1 tablespoon oil in a skillet over low heat. Cook until garlic begins to sizzle, about 30 seconds; transfer to a food processor. Step 2 Add chickpeas, pumpkin, lemon juice, tahini, cumin, harissa, honey, and 2 tablespoons oil to food processor. Process until smooth, about 10 seconds, stopping to scrape down sides and bottom of bowl as needed. Sprinkle with salt and pepper. (Add additional harissa for more heat, if desired.) Step 3 Transfer to a bowl; cover and refrigerate for 1 hour to allow flavors to develop. To serve, drizzle with remaining 1 tablespoon oil; sprinkle with pepitas and paprika, if desired. |
197 | 2017-11-08 03:12:54 | Pinch of paprika (optional) |
207 | 19 | 2017-11-08 03:12:58 | How to Make Valerie Bertinelli's All-in-One Breakfast Smoothie | sites/default/files/styles/smallest_16_9/public/1506963288/all-in-one-breakfast-smoothie-valerie-bertinelli.jpg?itok=5KPTOkRR | Combine bananas, ice, milk, coffee, oats, honey, almond butter, chopped chocolate-covered espresso beans, oil, and vanilla in a blender and blend on high speed until smooth. Divide evenly between 2 glasses. Garnish each with chocolate-covered espresso beans and a sprig of mint, if desired. | 138 | 2017-11-08 03:12:37 | 1 teaspoon vanilla extract | |
198 | 19 | 2017-11-08 03:12:58 | How to Make Valerie Bertinelli's All-in-One Breakfast Smoothie | sites/default/files/styles/smallest_16_9/public/1506963288/all-in-one-breakfast-smoothie-valerie-bertinelli.jpg?itok=5KPTOkRR | Combine bananas, ice, milk, coffee, oats, honey, almond butter, chopped chocolate-covered espresso beans, oil, and vanilla in a blender and blend on high speed until smooth. Divide evenly between 2 glasses. Garnish each with chocolate-covered espresso beans and a sprig of mint, if desired. | 198 | 2017-11-08 03:12:58 | 2 ripe bananas, peeled and frozen | |
199 | 19 | 2017-11-08 03:12:58 | How to Make Valerie Bertinelli's All-in-One Breakfast Smoothie | sites/default/files/styles/smallest_16_9/public/1506963288/all-in-one-breakfast-smoothie-valerie-bertinelli.jpg?itok=5KPTOkRR | Combine bananas, ice, milk, coffee, oats, honey, almond butter, chopped chocolate-covered espresso beans, oil, and vanilla in a blender and blend on high speed until smooth. Divide evenly between 2 glasses. Garnish each with chocolate-covered espresso beans and a sprig of mint, if desired. | 199 | 2017-11-08 03:12:58 | 1 cup ice | |
recipe_x_ingredient.id | recipe.id | recipe.ts | recipe.title | recipe.image_url | recipe.description | recipe.make_it | ingredient.id | ingredient.ts | ingredient.value |