Recipes 2 (31,258), By Table, recipe_x_instruction (u

recipe_x_instruction.id	recipe.id	recipe.ts	recipe.title	recipe.description	recipe.time	recipe.from	instruction.id	instruction.ts	instruction.value
1	1	2017-11-07 04:27:56	Bacon Pinto Beans with Jalepeño-Onion Relish and Avocado	These eminently satisfying pinto beans from Smitten Kitchen‘s new cookbook are baked with bacon, onions, garlic, tomato paste, and plenty of spices for a rich and satisfying side dish or dinner. Truly, once they’re topped with creamy avocado, tangy sour cream, a piquant onion-jalapeño-cilantro relish, and whatever else you like (cheese, tomatoes), all you need are fresh-baked tortilla chips to make it an easy, filling meal everyone will love. And feel free to leave out the bacon if you don’t eat meat; there are so many other flavors, it’s not at all necessary for a delicious feast. For more perfect pinto beans, get our Chipotle, Beef, and Bean Chili recipe, and our Warm Cheesy Bean Dip recipe.	Total: 30 min to 2 hrs, depending on beans used (dried or canned), plus soaking time for dried beans	Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites by Deb Perelman	1	2017-11-07 04:27:56	1Soak the dried beans, if using. Do you have to soak beans before you cook them? No, nope. But it will save a lot of cooking time, making this more of a 1-hour weeknight meal. So, if you can plan ahead, soak the pintos in an ample amount of water at room
2	1	2017-11-07 04:27:56	Bacon Pinto Beans with Jalepeño-Onion Relish and Avocado	These eminently satisfying pinto beans from Smitten Kitchen‘s new cookbook are baked with bacon, onions, garlic, tomato paste, and plenty of spices for a rich and satisfying side dish or dinner. Truly, once they’re topped with creamy avocado, tangy sour cream, a piquant onion-jalapeño-cilantro relish, and whatever else you like (cheese, tomatoes), all you need are fresh-baked tortilla chips to make it an easy, filling meal everyone will love. And feel free to leave out the bacon if you don’t eat meat; there are so many other flavors, it’s not at all necessary for a delicious feast. For more perfect pinto beans, get our Chipotle, Beef, and Bean Chili recipe, and our Warm Cheesy Bean Dip recipe.	Total: 30 min to 2 hrs, depending on beans used (dried or canned), plus soaking time for dried beans	Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites by Deb Perelman	2	2017-11-07 04:27:56	2Prepare your beans. Heat the oven to 375 degrees. Put the bacon in a large ovenproof pot or Dutch oven or a deep sauté pan, and place over medium heat. Cook, stirring, until the bacon is brown and crisp and the fat has rendered out, 5 to 7 minutes. Scoop
3	1	2017-11-07 04:27:56	Bacon Pinto Beans with Jalepeño-Onion Relish and Avocado	These eminently satisfying pinto beans from Smitten Kitchen‘s new cookbook are baked with bacon, onions, garlic, tomato paste, and plenty of spices for a rich and satisfying side dish or dinner. Truly, once they’re topped with creamy avocado, tangy sour cream, a piquant onion-jalapeño-cilantro relish, and whatever else you like (cheese, tomatoes), all you need are fresh-baked tortilla chips to make it an easy, filling meal everyone will love. And feel free to leave out the bacon if you don’t eat meat; there are so many other flavors, it’s not at all necessary for a delicious feast. For more perfect pinto beans, get our Chipotle, Beef, and Bean Chili recipe, and our Warm Cheesy Bean Dip recipe.	Total: 30 min to 2 hrs, depending on beans used (dried or canned), plus soaking time for dried beans	Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites by Deb Perelman	3	2017-11-07 04:27:56	3Bring the mixture to a boil and cook for 1 full minute. Place a lid on the pot and transfer it carefully to the oven.
4	1	2017-11-07 04:27:56	Bacon Pinto Beans with Jalepeño-Onion Relish and Avocado	These eminently satisfying pinto beans from Smitten Kitchen‘s new cookbook are baked with bacon, onions, garlic, tomato paste, and plenty of spices for a rich and satisfying side dish or dinner. Truly, once they’re topped with creamy avocado, tangy sour cream, a piquant onion-jalapeño-cilantro relish, and whatever else you like (cheese, tomatoes), all you need are fresh-baked tortilla chips to make it an easy, filling meal everyone will love. And feel free to leave out the bacon if you don’t eat meat; there are so many other flavors, it’s not at all necessary for a delicious feast. For more perfect pinto beans, get our Chipotle, Beef, and Bean Chili recipe, and our Warm Cheesy Bean Dip recipe.	Total: 30 min to 2 hrs, depending on beans used (dried or canned), plus soaking time for dried beans	Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites by Deb Perelman	4	2017-11-07 04:27:56	4Bake your beans. Please keep in mind that cooking beans isn’t a perfect science, and the amount of liquid absorbed if the beans are presoaked, the age and freshness of the beans, and even the softness of beans from a can are all going to affect how much
5	1	2017-11-07 04:27:56	Bacon Pinto Beans with Jalepeño-Onion Relish and Avocado	These eminently satisfying pinto beans from Smitten Kitchen‘s new cookbook are baked with bacon, onions, garlic, tomato paste, and plenty of spices for a rich and satisfying side dish or dinner. Truly, once they’re topped with creamy avocado, tangy sour cream, a piquant onion-jalapeño-cilantro relish, and whatever else you like (cheese, tomatoes), all you need are fresh-baked tortilla chips to make it an easy, filling meal everyone will love. And feel free to leave out the bacon if you don’t eat meat; there are so many other flavors, it’s not at all necessary for a delicious feast. For more perfect pinto beans, get our Chipotle, Beef, and Bean Chili recipe, and our Warm Cheesy Bean Dip recipe.	Total: 30 min to 2 hrs, depending on beans used (dried or canned), plus soaking time for dried beans	Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites by Deb Perelman	5	2017-11-07 04:27:56	5The beans are done when they’re firm-tender and moist, with most of the liquid absorbed.
6	1	2017-11-07 04:27:56	Bacon Pinto Beans with Jalepeño-Onion Relish and Avocado	These eminently satisfying pinto beans from Smitten Kitchen‘s new cookbook are baked with bacon, onions, garlic, tomato paste, and plenty of spices for a rich and satisfying side dish or dinner. Truly, once they’re topped with creamy avocado, tangy sour cream, a piquant onion-jalapeño-cilantro relish, and whatever else you like (cheese, tomatoes), all you need are fresh-baked tortilla chips to make it an easy, filling meal everyone will love. And feel free to leave out the bacon if you don’t eat meat; there are so many other flavors, it’s not at all necessary for a delicious feast. For more perfect pinto beans, get our Chipotle, Beef, and Bean Chili recipe, and our Warm Cheesy Bean Dip recipe.	Total: 30 min to 2 hrs, depending on beans used (dried or canned), plus soaking time for dried beans	Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites by Deb Perelman	6	2017-11-07 04:27:56	6About 30 minutes before the beans are done, bake the chips Brush the tortillas lightly with oil. Stack them and cut into 8 wedges. Spread the wedges in one snug layer on a large baking sheet or two (because the beans are baking, you may need to do this i
7	1	2017-11-07 04:27:56	Bacon Pinto Beans with Jalepeño-Onion Relish and Avocado	These eminently satisfying pinto beans from Smitten Kitchen‘s new cookbook are baked with bacon, onions, garlic, tomato paste, and plenty of spices for a rich and satisfying side dish or dinner. Truly, once they’re topped with creamy avocado, tangy sour cream, a piquant onion-jalapeño-cilantro relish, and whatever else you like (cheese, tomatoes), all you need are fresh-baked tortilla chips to make it an easy, filling meal everyone will love. And feel free to leave out the bacon if you don’t eat meat; there are so many other flavors, it’s not at all necessary for a delicious feast. For more perfect pinto beans, get our Chipotle, Beef, and Bean Chili recipe, and our Warm Cheesy Bean Dip recipe.	Total: 30 min to 2 hrs, depending on beans used (dried or canned), plus soaking time for dried beans	Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites by Deb Perelman	7	2017-11-07 04:27:56	7Make the relish. Combine the onion, jalapeño, and cilantro with the olive oil and lime juice. Season with salt to taste. This is easily tweaked with more of any of the three ingredients to your taste.
8	1	2017-11-07 04:27:56	Bacon Pinto Beans with Jalepeño-Onion Relish and Avocado	These eminently satisfying pinto beans from Smitten Kitchen‘s new cookbook are baked with bacon, onions, garlic, tomato paste, and plenty of spices for a rich and satisfying side dish or dinner. Truly, once they’re topped with creamy avocado, tangy sour cream, a piquant onion-jalapeño-cilantro relish, and whatever else you like (cheese, tomatoes), all you need are fresh-baked tortilla chips to make it an easy, filling meal everyone will love. And feel free to leave out the bacon if you don’t eat meat; there are so many other flavors, it’s not at all necessary for a delicious feast. For more perfect pinto beans, get our Chipotle, Beef, and Bean Chili recipe, and our Warm Cheesy Bean Dip recipe.	Total: 30 min to 2 hrs, depending on beans used (dried or canned), plus soaking time for dried beans	Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites by Deb Perelman	8	2017-11-07 04:27:56	8Beans are served right in their cooking pan. Chips and each fixing go in their own bowls. Everyone assembles their bowls to their taste, and everyone wins.
9	2	2017-11-07 04:29:52	Pimento Mac and Cheese	This recipe is brought to you by our friends from Stella Artois. This rich dish from chef Sam Talbot, of Pretty Southern in Brooklyn, combines two beloved Southern dishes: pimento cheese (a hearty spread made from mayo, shredded cheddar, and pimentos) and macaroni and cheese. The cavatappi pasta is a great shape for catching all the sauce, which is creamy and lush but has a bite from extra-sharp cheddar, plus piquancy from the pimentos, garlic, cayenne, and Worcestershire sauce. It’s quick and easy to make, too. See our chat with Sam about his path to the kitchen, and get another recipe from the chef: his Oysters with General Tso’s Cabbage and Furikake recipe.	Total: 25 min		9	2017-11-07 04:29:52	1Cook the cavatappi per the instructions on the box. Meanwhile, in a large mixing bowl, combine the drained pimentos, cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne, parsley, onion powder, lemon juice, and Worcestershire sauce and set as
10	2	2017-11-07 04:29:52	Pimento Mac and Cheese	This recipe is brought to you by our friends from Stella Artois. This rich dish from chef Sam Talbot, of Pretty Southern in Brooklyn, combines two beloved Southern dishes: pimento cheese (a hearty spread made from mayo, shredded cheddar, and pimentos) and macaroni and cheese. The cavatappi pasta is a great shape for catching all the sauce, which is creamy and lush but has a bite from extra-sharp cheddar, plus piquancy from the pimentos, garlic, cayenne, and Worcestershire sauce. It’s quick and easy to make, too. See our chat with Sam about his path to the kitchen, and get another recipe from the chef: his Oysters with General Tso’s Cabbage and Furikake recipe.	Total: 25 min		10	2017-11-07 04:29:52	2In a large sauce pot, slowly heat the cream until almost simmering. Stir in the pimento cheese mixture and Parmesan until a sauce consistency is reached. Taste and add salt and fresh cracked black pepper as desired.
11	2	2017-11-07 04:29:52	Pimento Mac and Cheese	This recipe is brought to you by our friends from Stella Artois. This rich dish from chef Sam Talbot, of Pretty Southern in Brooklyn, combines two beloved Southern dishes: pimento cheese (a hearty spread made from mayo, shredded cheddar, and pimentos) and macaroni and cheese. The cavatappi pasta is a great shape for catching all the sauce, which is creamy and lush but has a bite from extra-sharp cheddar, plus piquancy from the pimentos, garlic, cayenne, and Worcestershire sauce. It’s quick and easy to make, too. See our chat with Sam about his path to the kitchen, and get another recipe from the chef: his Oysters with General Tso’s Cabbage and Furikake recipe.	Total: 25 min		11	2017-11-07 04:29:52	3Drain the cooked pasta and mix well with the sauce. Stir in the thyme at the last minute, and serve garnished with chives and toasted breadcrumbs.
12	3	2017-11-07 04:29:58	Oysters with General Tso's Cabbage and Furikake	This recipe is brought to you by our friends from Stella Artois. These Oysters with General Tso’s Cabbage and Furikake from chef Sam Talbot of Pretty Southern, is a fun, delicious twist on an old favorite—and on oysters, too. The crunchy deep-fried cabbage is dressed in an umami-rich sauce with sweet, sour, and spicy notes from pineapple juice, lemon juice, honey, and chili vinegar, then topped with freshly shucked oysters for a briny, minerally contrast. The furikake garnish is a traditional Japanese mix of sesame seeds, seaweed, salt, and sugar, as well as some sort of dried fish, often bonito, which is sprinkled over rice, vegetables, and other dishes for an extra boost of sweet-savory flavor. If you can find a version made with shrimp (which may be labeled “ebi” furikake), use that in this recipe. Also, Blue Point oysters are the chef’s choice, but you should choose the freshest oysters you can find in your area. If you’re not up for deep-frying cabbage, the oysters, sauce, and furikake make elegant appetizers on their own. Get Sam’s Pimento Mac and Cheese recipe, and read more about his Southern food philosophy.	Total: 20 min		12	2017-11-07 04:29:58	1Blend pineapple juice, lemon juice, honey, chili vinegar, yuzu juice, sesame oil, and tamari in a Vitamix or other high-speed blender til emulsified. Stir in the dried shrimp furikake and set aside.
13	3	2017-11-07 04:29:58	Oysters with General Tso's Cabbage and Furikake	This recipe is brought to you by our friends from Stella Artois. These Oysters with General Tso’s Cabbage and Furikake from chef Sam Talbot of Pretty Southern, is a fun, delicious twist on an old favorite—and on oysters, too. The crunchy deep-fried cabbage is dressed in an umami-rich sauce with sweet, sour, and spicy notes from pineapple juice, lemon juice, honey, and chili vinegar, then topped with freshly shucked oysters for a briny, minerally contrast. The furikake garnish is a traditional Japanese mix of sesame seeds, seaweed, salt, and sugar, as well as some sort of dried fish, often bonito, which is sprinkled over rice, vegetables, and other dishes for an extra boost of sweet-savory flavor. If you can find a version made with shrimp (which may be labeled “ebi” furikake), use that in this recipe. Also, Blue Point oysters are the chef’s choice, but you should choose the freshest oysters you can find in your area. If you’re not up for deep-frying cabbage, the oysters, sauce, and furikake make elegant appetizers on their own. Get Sam’s Pimento Mac and Cheese recipe, and read more about his Southern food philosophy.	Total: 20 min		13	2017-11-07 04:29:58	2Finely julienne the cabbage on a mandoline, then toss with cornstarch, salt, and pepper, and deep fry at 340° for about four minutes. Drain and divide among four to six plates.
14	3	2017-11-07 04:29:58	Oysters with General Tso's Cabbage and Furikake	This recipe is brought to you by our friends from Stella Artois. These Oysters with General Tso’s Cabbage and Furikake from chef Sam Talbot of Pretty Southern, is a fun, delicious twist on an old favorite—and on oysters, too. The crunchy deep-fried cabbage is dressed in an umami-rich sauce with sweet, sour, and spicy notes from pineapple juice, lemon juice, honey, and chili vinegar, then topped with freshly shucked oysters for a briny, minerally contrast. The furikake garnish is a traditional Japanese mix of sesame seeds, seaweed, salt, and sugar, as well as some sort of dried fish, often bonito, which is sprinkled over rice, vegetables, and other dishes for an extra boost of sweet-savory flavor. If you can find a version made with shrimp (which may be labeled “ebi” furikake), use that in this recipe. Also, Blue Point oysters are the chef’s choice, but you should choose the freshest oysters you can find in your area. If you’re not up for deep-frying cabbage, the oysters, sauce, and furikake make elegant appetizers on their own. Get Sam’s Pimento Mac and Cheese recipe, and read more about his Southern food philosophy.	Total: 20 min		14	2017-11-07 04:29:58	3Spoon a little sauce over top of cabbage on each plate, then shuck oysters on top (two or three per plate, depending on number of people). Garnish with more furikake and cilantro leaves.
15	4	2017-11-07 04:30:07	Old Monk's Honey Chili Chicken	This honey chili chicken from chef Navjot Arora of Indian soul food restaurant Old Monk is crunchy, sticky, sweet, and spicy, and impossible to stop eating. Make sure to have all your ingredients ready before you start, since the actual cooking process is quite quick. For another recipe from the chef, check out this Pumpkin Naan recipe.	Total: 20 min		15	2017-11-07 04:30:07	1Toss the chicken in the cornstarch to lightly coat the meat.
16	4	2017-11-07 04:30:07	Old Monk's Honey Chili Chicken	This honey chili chicken from chef Navjot Arora of Indian soul food restaurant Old Monk is crunchy, sticky, sweet, and spicy, and impossible to stop eating. Make sure to have all your ingredients ready before you start, since the actual cooking process is quite quick. For another recipe from the chef, check out this Pumpkin Naan recipe.	Total: 20 min		16	2017-11-07 04:30:07	2Heat a wok or large sauté pan over high heat, then add canola oil and heat until shimmering. Add the chicken and flash fry for 30 to 60 seconds, or until crispy and golden brown. Remove from the pan and drain on paper towels.
17	4	2017-11-07 04:30:07	Old Monk's Honey Chili Chicken	This honey chili chicken from chef Navjot Arora of Indian soul food restaurant Old Monk is crunchy, sticky, sweet, and spicy, and impossible to stop eating. Make sure to have all your ingredients ready before you start, since the actual cooking process is quite quick. For another recipe from the chef, check out this Pumpkin Naan recipe.	Total: 20 min		17	2017-11-07 04:30:07	3Add garlic to pan and stir-fry for about 30 seconds, then add ginger and stir-fry for about 30 seconds more, and then add green chilies and stir-fry for another 10 to 20 seconds. Add sambal oelek, soy sauce, and honey to the pan and stir to combine. Add
18	4	2017-11-07 04:30:07	Old Monk's Honey Chili Chicken	This honey chili chicken from chef Navjot Arora of Indian soul food restaurant Old Monk is crunchy, sticky, sweet, and spicy, and impossible to stop eating. Make sure to have all your ingredients ready before you start, since the actual cooking process is quite quick. For another recipe from the chef, check out this Pumpkin Naan recipe.	Total: 20 min		18	2017-11-07 04:30:07	4Turn the chicken out of the pan onto a serving platter and scrape remaining sauce on top. Garnish with scallions, radish, and/or cilantro, and serve.
19	5	2017-11-07 04:30:11	Sheba From Queens Cake	The Queen of Sheba cake was popularized by Julia Child in her first book, The French Chef. This modernized, healthier take on the classic dessert, from the new cookbook, The Sweet Spot, reduces the added sugar by 75% and replaces the butter with silky mashed avocado. What you get is a rich, voluptuous, dark chocolate cake (first made in Queens, NY, hence the punny name), served with a beautiful Blackberry Whipped Cream. You can purchase ready-made blackberry powder at health food stores and online, but you can also simply blend freeze-dried blackberries to a fine powder in a food processor or blender and use that in the recipe. NOTE: To cut parchment to fit a round pan or bowl, fold a rectangular sheet of parchment in quarters and then into quarters again, as if making a paper snowflake. Cut the folded wedge to a length equal to the radius of your pan (half the diameter), them trim the open end into a curved shape. Unfold the parchment and place in the pan or directly on the mixture as instructed.	Total: 1 hr 25 min, plus 1 hour cooling time	The Sweet Spot: Dialing Back Sugar and Amping Up Flavor by Bill Yosses & Peter Kaminsky	19	2017-11-07 04:30:11	1Preheat the oven to 350°F. Prepare a 9-inch round cake pan with vegetable oil cooking spray, then line with parchment.
20	5	2017-11-07 04:30:11	Sheba From Queens Cake	The Queen of Sheba cake was popularized by Julia Child in her first book, The French Chef. This modernized, healthier take on the classic dessert, from the new cookbook, The Sweet Spot, reduces the added sugar by 75% and replaces the butter with silky mashed avocado. What you get is a rich, voluptuous, dark chocolate cake (first made in Queens, NY, hence the punny name), served with a beautiful Blackberry Whipped Cream. You can purchase ready-made blackberry powder at health food stores and online, but you can also simply blend freeze-dried blackberries to a fine powder in a food processor or blender and use that in the recipe. NOTE: To cut parchment to fit a round pan or bowl, fold a rectangular sheet of parchment in quarters and then into quarters again, as if making a paper snowflake. Cut the folded wedge to a length equal to the radius of your pan (half the diameter), them trim the open end into a curved shape. Unfold the parchment and place in the pan or directly on the mixture as instructed.	Total: 1 hr 25 min, plus 1 hour cooling time	The Sweet Spot: Dialing Back Sugar and Amping Up Flavor by Bill Yosses & Peter Kaminsky	20	2017-11-07 04:30:11	2Combine the egg yolks and 1/4 cup of the sugar in the bowl of a standing mixer fitted with the whisk attachment. Whisk on medium-high speed until the yolks are pale yellow and ribbons form, about 10 minutes.
21	5	2017-11-07 04:30:11	Sheba From Queens Cake	The Queen of Sheba cake was popularized by Julia Child in her first book, The French Chef. This modernized, healthier take on the classic dessert, from the new cookbook, The Sweet Spot, reduces the added sugar by 75% and replaces the butter with silky mashed avocado. What you get is a rich, voluptuous, dark chocolate cake (first made in Queens, NY, hence the punny name), served with a beautiful Blackberry Whipped Cream. You can purchase ready-made blackberry powder at health food stores and online, but you can also simply blend freeze-dried blackberries to a fine powder in a food processor or blender and use that in the recipe. NOTE: To cut parchment to fit a round pan or bowl, fold a rectangular sheet of parchment in quarters and then into quarters again, as if making a paper snowflake. Cut the folded wedge to a length equal to the radius of your pan (half the diameter), them trim the open end into a curved shape. Unfold the parchment and place in the pan or directly on the mixture as instructed.	Total: 1 hr 25 min, plus 1 hour cooling time	The Sweet Spot: Dialing Back Sugar and Amping Up Flavor by Bill Yosses & Peter Kaminsky	21	2017-11-07 04:30:11	3Meanwhile, combine the oil and chocolate in the top of a double boiler or in a heatproof bowl set over a saucepan of boiling water over medium-high heat. Melt the chocolate, stirring, until smooth and silken. Turn off the heat but leave the pan on the st
22	5	2017-11-07 04:30:11	Sheba From Queens Cake	The Queen of Sheba cake was popularized by Julia Child in her first book, The French Chef. This modernized, healthier take on the classic dessert, from the new cookbook, The Sweet Spot, reduces the added sugar by 75% and replaces the butter with silky mashed avocado. What you get is a rich, voluptuous, dark chocolate cake (first made in Queens, NY, hence the punny name), served with a beautiful Blackberry Whipped Cream. You can purchase ready-made blackberry powder at health food stores and online, but you can also simply blend freeze-dried blackberries to a fine powder in a food processor or blender and use that in the recipe. NOTE: To cut parchment to fit a round pan or bowl, fold a rectangular sheet of parchment in quarters and then into quarters again, as if making a paper snowflake. Cut the folded wedge to a length equal to the radius of your pan (half the diameter), them trim the open end into a curved shape. Unfold the parchment and place in the pan or directly on the mixture as instructed.	Total: 1 hr 25 min, plus 1 hour cooling time	The Sweet Spot: Dialing Back Sugar and Amping Up Flavor by Bill Yosses & Peter Kaminsky	22	2017-11-07 04:30:11	4With the mixer running on medium speed, add the avocado to the egg and sugar mixture and whisk until smooth and thoroughly incorporated. Remove the bowl from the mixer and add the chocolate. Use a hand whisk to mix until thoroughly incorporated. Transfer
23	5	2017-11-07 04:30:11	Sheba From Queens Cake	The Queen of Sheba cake was popularized by Julia Child in her first book, The French Chef. This modernized, healthier take on the classic dessert, from the new cookbook, The Sweet Spot, reduces the added sugar by 75% and replaces the butter with silky mashed avocado. What you get is a rich, voluptuous, dark chocolate cake (first made in Queens, NY, hence the punny name), served with a beautiful Blackberry Whipped Cream. You can purchase ready-made blackberry powder at health food stores and online, but you can also simply blend freeze-dried blackberries to a fine powder in a food processor or blender and use that in the recipe. NOTE: To cut parchment to fit a round pan or bowl, fold a rectangular sheet of parchment in quarters and then into quarters again, as if making a paper snowflake. Cut the folded wedge to a length equal to the radius of your pan (half the diameter), them trim the open end into a curved shape. Unfold the parchment and place in the pan or directly on the mixture as instructed.	Total: 1 hr 25 min, plus 1 hour cooling time	The Sweet Spot: Dialing Back Sugar and Amping Up Flavor by Bill Yosses & Peter Kaminsky	23	2017-11-07 04:30:11	5Thoroughly clean the bowl and whisk of the standing mixer and whisk the egg whites and cream of tartar on medium-high speed. When the tines of the whisk begin to show in the whites, add the remaining 1/4 cup sugar and whisk until stiff peaks form.
24	5	2017-11-07 04:30:11	Sheba From Queens Cake	The Queen of Sheba cake was popularized by Julia Child in her first book, The French Chef. This modernized, healthier take on the classic dessert, from the new cookbook, The Sweet Spot, reduces the added sugar by 75% and replaces the butter with silky mashed avocado. What you get is a rich, voluptuous, dark chocolate cake (first made in Queens, NY, hence the punny name), served with a beautiful Blackberry Whipped Cream. You can purchase ready-made blackberry powder at health food stores and online, but you can also simply blend freeze-dried blackberries to a fine powder in a food processor or blender and use that in the recipe. NOTE: To cut parchment to fit a round pan or bowl, fold a rectangular sheet of parchment in quarters and then into quarters again, as if making a paper snowflake. Cut the folded wedge to a length equal to the radius of your pan (half the diameter), them trim the open end into a curved shape. Unfold the parchment and place in the pan or directly on the mixture as instructed.	Total: 1 hr 25 min, plus 1 hour cooling time	The Sweet Spot: Dialing Back Sugar and Amping Up Flavor by Bill Yosses & Peter Kaminsky	24	2017-11-07 04:30:11	6Transfer half the whites to the chocolate mixture and, using a rubber spatula, gently fold them in until smoothly incorporated and no white patches appear. Fold in the remaining whites. Pour the batter into the prepared pan and set on a rimmed baking she
25	5	2017-11-07 04:30:11	Sheba From Queens Cake	The Queen of Sheba cake was popularized by Julia Child in her first book, The French Chef. This modernized, healthier take on the classic dessert, from the new cookbook, The Sweet Spot, reduces the added sugar by 75% and replaces the butter with silky mashed avocado. What you get is a rich, voluptuous, dark chocolate cake (first made in Queens, NY, hence the punny name), served with a beautiful Blackberry Whipped Cream. You can purchase ready-made blackberry powder at health food stores and online, but you can also simply blend freeze-dried blackberries to a fine powder in a food processor or blender and use that in the recipe. NOTE: To cut parchment to fit a round pan or bowl, fold a rectangular sheet of parchment in quarters and then into quarters again, as if making a paper snowflake. Cut the folded wedge to a length equal to the radius of your pan (half the diameter), them trim the open end into a curved shape. Unfold the parchment and place in the pan or directly on the mixture as instructed.	Total: 1 hr 25 min, plus 1 hour cooling time	The Sweet Spot: Dialing Back Sugar and Amping Up Flavor by Bill Yosses & Peter Kaminsky	25	2017-11-07 04:30:11	1Place the bowl and whisk attachment of a standing mixer in the refrigerator for 10 minutes.
26	5	2017-11-07 04:30:11	Sheba From Queens Cake	The Queen of Sheba cake was popularized by Julia Child in her first book, The French Chef. This modernized, healthier take on the classic dessert, from the new cookbook, The Sweet Spot, reduces the added sugar by 75% and replaces the butter with silky mashed avocado. What you get is a rich, voluptuous, dark chocolate cake (first made in Queens, NY, hence the punny name), served with a beautiful Blackberry Whipped Cream. You can purchase ready-made blackberry powder at health food stores and online, but you can also simply blend freeze-dried blackberries to a fine powder in a food processor or blender and use that in the recipe. NOTE: To cut parchment to fit a round pan or bowl, fold a rectangular sheet of parchment in quarters and then into quarters again, as if making a paper snowflake. Cut the folded wedge to a length equal to the radius of your pan (half the diameter), them trim the open end into a curved shape. Unfold the parchment and place in the pan or directly on the mixture as instructed.	Total: 1 hr 25 min, plus 1 hour cooling time	The Sweet Spot: Dialing Back Sugar and Amping Up Flavor by Bill Yosses & Peter Kaminsky	26	2017-11-07 04:30:11	2Combine the cream, sugar, and blackberry powder in the chilled bowl and mix on medium-high speed until soft peaks form. The cream will keep in the refrigerator, covered, for up to 2 days. It will separate; simply whisk before serving.
27	6	2017-11-07 04:30:20	Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli	This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too.	Total: 20 min, plus additional time to prepare components	State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode	27	2017-11-07 04:30:20	1In a small food processor or spice grinder, pulse or grind the mushrooms to a fine powder, occasionally stopping to stir if necessary.
28	6	2017-11-07 04:30:20	Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli	This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too.	Total: 20 min, plus additional time to prepare components	State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode	28	2017-11-07 04:30:20	2Put the allspice in a mortar and pound to a fine powder. Add the peppercorns and pound to a fine powder. Add the salt and sugar and pound to a fine powder. Add the porcini powder and stir well.
29	6	2017-11-07 04:30:20	Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli	This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too.	Total: 20 min, plus additional time to prepare components	State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode	29	2017-11-07 04:30:20	3Transfer to an airtight container and store in a cool, dark place for up to 1 month.
30	6	2017-11-07 04:30:20	Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli	This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too.	Total: 20 min, plus additional time to prepare components	State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode	30	2017-11-07 04:30:20	1Combine the butter, shallot, and garlic in a medium sauté pan. Set over high heat and let the butter melt and froth, swirling occasionally. Turn the heat to medium-high and cook, stirring and scraping often, until the shallot is translucent, about 2 minu
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