{ "1": { "recipe_x_ingredient.id": 1, "ingredient.id": 1, "ingredient.ts": "2017-11-07 04:27:56", "ingredient.value": "1 pound dried pinto beans (pink beans) or four 15-ounce cans cooked pinto beans" }, "2": { "recipe_x_ingredient.id": 2, "ingredient.id": 2, "ingredient.ts": "2017-11-07 04:27:56", "ingredient.value": "1/4 pound bacon, chopped" }, "3": { "recipe_x_ingredient.id": 3, "ingredient.id": 3, "ingredient.ts": "2017-11-07 04:27:56", "ingredient.value": "1 medium yellow onion, chopped" }, "4": { "recipe_x_ingredient.id": 4, "ingredient.id": 4, "ingredient.ts": "2017-11-07 04:27:56", "ingredient.value": "3 garlic cloves, peeled and minced" }, "5": { "recipe_x_ingredient.id": 5, "ingredient.id": 5, "ingredient.ts": "2017-11-07 04:27:56", "ingredient.value": "2 tablespoons tomato paste" }, "6": { "recipe_x_ingredient.id": 6, "ingredient.id": 6, "ingredient.ts": "2017-11-07 04:27:56", "ingredient.value": "2 teaspoons ground cumin" }, "7": { "recipe_x_ingredient.id": 7, "ingredient.id": 7, "ingredient.ts": "2017-11-07 04:27:56", "ingredient.value": "1/2 teaspoon ground coriander" }, "8": { "recipe_x_ingredient.id": 8, "ingredient.id": 8, "ingredient.ts": "2017-11-07 04:27:56", "ingredient.value": "2 teaspoons chili powder (the spice blend)" }, "9": { "recipe_x_ingredient.id": 9, "ingredient.id": 9, "ingredient.ts": "2017-11-07 04:27:56", "ingredient.value": "1/2 teaspoon cayenne, or shakes of your favorite hot sauce or chipotle purée to taste" }, "10": { "recipe_x_ingredient.id": 10, "ingredient.id": 10, "ingredient.ts": "2017-11-07 04:27:56", "ingredient.value": "2 teaspoons coarse sea or kosher salt (for lightly salted broth; use more for unsalted broth, and less for salted or canned beans)" }, "11": { "recipe_x_ingredient.id": 11, "ingredient.id": 11, "ingredient.ts": "2017-11-07 04:27:56", "ingredient.value": "4 cups vegetable broth (for dried beans) plus 1 cup water (if beans weren’t presoaked), or 1 1/2 cups vegetable broth (for precooked/canned beans)" }, "12": { "recipe_x_ingredient.id": 12, "ingredient.id": 12, "ingredient.ts": "2017-11-07 04:27:56", "ingredient.value": "soft corn tortillas for tortilla chips (estimate 2 tortillas per person)" }, "13": { "recipe_x_ingredient.id": 13, "ingredient.id": 13, "ingredient.ts": "2017-11-07 04:27:56", "ingredient.value": "fine salt, to taste" }, "14": { "recipe_x_ingredient.id": 14, "ingredient.id": 14, "ingredient.ts": "2017-11-07 04:27:56", "ingredient.value": "1/2 medium-large white onion, minced" }, "15": { "recipe_x_ingredient.id": 15, "ingredient.id": 15, "ingredient.ts": "2017-11-07 04:27:56", "ingredient.value": "1 jalapeño, seeded and minced" }, "16": { "recipe_x_ingredient.id": 16, "ingredient.id": 16, "ingredient.ts": "2017-11-07 04:27:56", "ingredient.value": "2 tablespoons finely chopped fresh cilantro" }, "17": { "recipe_x_ingredient.id": 17, "ingredient.id": 17, "ingredient.ts": "2017-11-07 04:27:56", "ingredient.value": "1 tablespoon olive oil" }, "18": { "recipe_x_ingredient.id": 18, "ingredient.id": 18, "ingredient.ts": "2017-11-07 04:27:56", "ingredient.value": "juice of half a lime, plus more lime wedges" }, "19": { "recipe_x_ingredient.id": 19, "ingredient.id": 19, "ingredient.ts": "2017-11-07 04:27:56", "ingredient.value": "1 large avocado, diced or sliced" }, "20": { "recipe_x_ingredient.id": 20, "ingredient.id": 20, "ingredient.ts": "2017-11-07 04:27:56", "ingredient.value": "1 cup chopped fresh tomatoes" }, "21": { "recipe_x_ingredient.id": 21, "ingredient.id": 21, "ingredient.ts": "2017-11-07 04:27:56", "ingredient.value": "sour cream, Mexican crema, or plain yogurt" }, "22": { "recipe_x_ingredient.id": 22, "ingredient.id": 22, "ingredient.ts": "2017-11-07 04:27:56", "ingredient.value": "hot sauce" } }

{ "1": { "recipe_x_instruction.id": 1, "instruction.id": 1, "instruction.ts": "2017-11-07 04:27:56", "instruction.value": "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": { "recipe_x_instruction.id": 2, "instruction.id": 2, "instruction.ts": "2017-11-07 04:27:56", "instruction.value": "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": { "recipe_x_instruction.id": 3, "instruction.id": 3, "instruction.ts": "2017-11-07 04:27:56", "instruction.value": "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": { "recipe_x_instruction.id": 4, "instruction.id": 4, "instruction.ts": "2017-11-07 04:27:56", "instruction.value": "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": { "recipe_x_instruction.id": 5, "instruction.id": 5, "instruction.ts": "2017-11-07 04:27:56", "instruction.value": "5The beans are done when they’re firm-tender and moist, with most of the liquid absorbed." }, "6": { "recipe_x_instruction.id": 6, "instruction.id": 6, "instruction.ts": "2017-11-07 04:27:56", "instruction.value": "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": { "recipe_x_instruction.id": 7, "instruction.id": 7, "instruction.ts": "2017-11-07 04:27:56", "instruction.value": "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": { "recipe_x_instruction.id": 8, "instruction.id": 8, "instruction.ts": "2017-11-07 04:27:56", "instruction.value": "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." } }

{ "39": { "recipe_x_ingredient.id": 39, "ingredient.id": 39, "ingredient.ts": "2017-11-07 04:29:58", "ingredient.value": "4 tablespoons pineapple juice" }, "40": { "recipe_x_ingredient.id": 40, "ingredient.id": 40, "ingredient.ts": "2017-11-07 04:29:58", "ingredient.value": "2 tablespoons lemon juice" }, "41": { "recipe_x_ingredient.id": 41, "ingredient.id": 41, "ingredient.ts": "2017-11-07 04:29:58", "ingredient.value": "3 tablespoons honey" }, "42": { "recipe_x_ingredient.id": 42, "ingredient.id": 42, "ingredient.ts": "2017-11-07 04:29:58", "ingredient.value": "1 tablespoon chili vinegar" }, "43": { "recipe_x_ingredient.id": 43, "ingredient.id": 43, "ingredient.ts": "2017-11-07 04:29:58", "ingredient.value": "1 tablespoon yuzu juice" }, "44": { "recipe_x_ingredient.id": 44, "ingredient.id": 44, "ingredient.ts": "2017-11-07 04:29:58", "ingredient.value": "1 tablespoon sesame oil" }, "45": { "recipe_x_ingredient.id": 45, "ingredient.id": 45, "ingredient.ts": "2017-11-07 04:29:58", "ingredient.value": "1/2 cup tamari" }, "46": { "recipe_x_ingredient.id": 46, "ingredient.id": 46, "ingredient.ts": "2017-11-07 04:29:58", "ingredient.value": "2 tablespoons dried shrimp furikake" }, "47": { "recipe_x_ingredient.id": 47, "ingredient.id": 47, "ingredient.ts": "2017-11-07 04:29:58", "ingredient.value": "1 head red cabbage" }, "48": { "recipe_x_ingredient.id": 48, "ingredient.id": 48, "ingredient.ts": "2017-11-07 04:29:58", "ingredient.value": "1 tablespoon cornstarch" }, "49": { "recipe_x_ingredient.id": 49, "ingredient.id": 49, "ingredient.ts": "2017-11-07 04:29:58", "ingredient.value": "salt" }, "50": { "recipe_x_ingredient.id": 50, "ingredient.id": 50, "ingredient.ts": "2017-11-07 04:29:58", "ingredient.value": "freshly cracked black pepper" }, "51": { "recipe_x_ingredient.id": 51, "ingredient.id": 51, "ingredient.ts": "2017-11-07 04:29:58", "ingredient.value": "12 fresh oysters, preferably Blue Point" }, "52": { "recipe_x_ingredient.id": 52, "ingredient.id": 52, "ingredient.ts": "2017-11-07 04:29:58", "ingredient.value": "cilantro leaves, for garnish" } }

{ "12": { "recipe_x_instruction.id": 12, "instruction.id": 12, "instruction.ts": "2017-11-07 04:29:58", "instruction.value": "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": { "recipe_x_instruction.id": 13, "instruction.id": 13, "instruction.ts": "2017-11-07 04:29:58", "instruction.value": "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": { "recipe_x_instruction.id": 14, "instruction.id": 14, "instruction.ts": "2017-11-07 04:29:58", "instruction.value": "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." } }

{ "66": { "recipe_x_ingredient.id": 66, "ingredient.id": 66, "ingredient.ts": "2017-11-07 04:30:11", "ingredient.value": "4 large eggs, separated" }, "67": { "recipe_x_ingredient.id": 67, "ingredient.id": 67, "ingredient.ts": "2017-11-07 04:30:11", "ingredient.value": "1/2 cup organic cane sugar" }, "68": { "recipe_x_ingredient.id": 68, "ingredient.id": 68, "ingredient.ts": "2017-11-07 04:30:11", "ingredient.value": "1/2 cup canola or other neutral oil" }, "69": { "recipe_x_ingredient.id": 69, "ingredient.id": 69, "ingredient.ts": "2017-11-07 04:30:11", "ingredient.value": "8 ounces dark chocolate (70%), melted" }, "70": { "recipe_x_ingredient.id": 70, "ingredient.id": 70, "ingredient.ts": "2017-11-07 04:30:11", "ingredient.value": "1/2 cup mashed avocado, pressed through a fine-mesh sieve" }, "71": { "recipe_x_ingredient.id": 71, "ingredient.id": 71, "ingredient.ts": "2017-11-07 04:30:11", "ingredient.value": "1/4 teaspoon cream of tartar" }, "72": { "recipe_x_ingredient.id": 72, "ingredient.id": 72, "ingredient.ts": "2017-11-07 04:30:11", "ingredient.value": "1/4 cup unsweetened cocoa powder, for garnish" }, "73": { "recipe_x_ingredient.id": 73, "ingredient.id": 73, "ingredient.ts": "2017-11-07 04:30:11", "ingredient.value": "Blackberry Whipped Cream, (see below) for serving" }, "74": { "recipe_x_ingredient.id": 74, "ingredient.id": 74, "ingredient.ts": "2017-11-07 04:30:11", "ingredient.value": "1 cup heavy cream" }, "75": { "recipe_x_ingredient.id": 75, "ingredient.id": 75, "ingredient.ts": "2017-11-07 04:30:11", "ingredient.value": "2 teaspoons confectioners’ sugar" }, "76": { "recipe_x_ingredient.id": 76, "ingredient.id": 76, "ingredient.ts": "2017-11-07 04:30:11", "ingredient.value": "2 teaspoons blackberry powder" } }

{ "19": { "recipe_x_instruction.id": 19, "instruction.id": 19, "instruction.ts": "2017-11-07 04:30:11", "instruction.value": "1Preheat the oven to 350°F. Prepare a 9-inch round cake pan with vegetable oil cooking spray, then line with parchment." }, "20": { "recipe_x_instruction.id": 20, "instruction.id": 20, "instruction.ts": "2017-11-07 04:30:11", "instruction.value": "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": { "recipe_x_instruction.id": 21, "instruction.id": 21, "instruction.ts": "2017-11-07 04:30:11", "instruction.value": "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": { "recipe_x_instruction.id": 22, "instruction.id": 22, "instruction.ts": "2017-11-07 04:30:11", "instruction.value": "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": { "recipe_x_instruction.id": 23, "instruction.id": 23, "instruction.ts": "2017-11-07 04:30:11", "instruction.value": "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": { "recipe_x_instruction.id": 24, "instruction.id": 24, "instruction.ts": "2017-11-07 04:30:11", "instruction.value": "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": { "recipe_x_instruction.id": 25, "instruction.id": 25, "instruction.ts": "2017-11-07 04:30:11", "instruction.value": "1Place the bowl and whisk attachment of a standing mixer in the refrigerator for 10 minutes." }, "26": { "recipe_x_instruction.id": 26, "instruction.id": 26, "instruction.ts": "2017-11-07 04:30:11", "instruction.value": "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." } }

{ "148": { "recipe_x_ingredient.id": 148, "ingredient.id": 95, "ingredient.ts": "2017-11-07 04:30:20", "ingredient.value": "1 ounce kombu (Japanese dried kelp), snipped into pieces" }, "149": { "recipe_x_ingredient.id": 149, "ingredient.id": 96, "ingredient.ts": "2017-11-07 04:30:20", "ingredient.value": "1 1/2-inch knob ginger, peeled and smashed" }, "150": { "recipe_x_ingredient.id": 150, "ingredient.id": 97, "ingredient.ts": "2017-11-07 04:30:20", "ingredient.value": "2 medium garlic cloves, smashed and peeled" }, "151": { "recipe_x_ingredient.id": 151, "ingredient.id": 98, "ingredient.ts": "2017-11-07 04:30:20", "ingredient.value": "2 strips Meyer lemon peel (each about 3 by 1 inch), white pith removed" }, "152": { "recipe_x_ingredient.id": 152, "ingredient.id": 99, "ingredient.ts": "2017-11-07 04:30:20", "ingredient.value": "1 small rosemary sprig" }, "153": { "recipe_x_ingredient.id": 153, "ingredient.id": 100, "ingredient.ts": "2017-11-07 04:30:20", "ingredient.value": "4 cups water" }, "154": { "recipe_x_ingredient.id": 154, "ingredient.id": 101, "ingredient.ts": "2017-11-07 04:30:20", "ingredient.value": "2 1/2 cups katsuobushi (Japanese bonito flakes)" }, "120": { "recipe_x_ingredient.id": 120, "ingredient.id": 120, "ingredient.ts": "2017-11-07 04:30:23", "ingredient.value": "4 rosemary sprigs" }, "121": { "recipe_x_ingredient.id": 121, "ingredient.id": 121, "ingredient.ts": "2017-11-07 04:30:23", "ingredient.value": "4 medium garlic cloves, peeled" }, "122": { "recipe_x_ingredient.id": 122, "ingredient.id": 122, "ingredient.ts": "2017-11-07 04:30:23", "ingredient.value": "1 Meyer lemon peel, cut into wide strips, white pith removed" }, "123": { "recipe_x_ingredient.id": 123, "ingredient.id": 123, "ingredient.ts": "2017-11-07 04:30:23", "ingredient.value": "2 tablespoons kosher salt" }, "124": { "recipe_x_ingredient.id": 124, "ingredient.id": 124, "ingredient.ts": "2017-11-07 04:30:23", "ingredient.value": "1/2 cup white quinoa, rinsed" }, "125": { "recipe_x_ingredient.id": 125, "ingredient.id": 125, "ingredient.ts": "2017-11-07 04:30:23", "ingredient.value": "1/2 cup red quinoa, rinsed" }, "126": { "recipe_x_ingredient.id": 126, "ingredient.id": 126, "ingredient.ts": "2017-11-07 04:30:23", "ingredient.value": "rice bran, vegetable, or canola oil for deep-frying" }, "127": { "recipe_x_ingredient.id": 127, "ingredient.id": 127, "ingredient.ts": "2017-11-07 04:30:23", "ingredient.value": "3/4 cup pumpkin seeds, toasted" }, "128": { "recipe_x_ingredient.id": 128, "ingredient.id": 128, "ingredient.ts": "2017-11-07 04:30:23", "ingredient.value": "3/4 cup sunflower seeds, toasted" }, "129": { "recipe_x_ingredient.id": 129, "ingredient.id": 129, "ingredient.ts": "2017-11-07 04:30:23", "ingredient.value": "3/4 cup sesame seeds, toasted" }, "130": { "recipe_x_ingredient.id": 130, "ingredient.id": 130, "ingredient.ts": "2017-11-07 04:30:23", "ingredient.value": "1 tablespoon flaky sea salt, crumbled" }, "131": { "recipe_x_ingredient.id": 131, "ingredient.id": 131, "ingredient.ts": "2017-11-07 04:30:23", "ingredient.value": "1/2 cup shiro shoyu (white soy sauce, such as Yamashin brand)" }, "132": { "recipe_x_ingredient.id": 132, "ingredient.id": 132, "ingredient.ts": "2017-11-07 04:30:23", "ingredient.value": "1/2 cup lime juice" }, "133": { "recipe_x_ingredient.id": 133, "ingredient.id": 133, "ingredient.ts": "2017-11-07 04:30:23", "ingredient.value": "1/2 cup katsuobushi (Japanese bonito flakes)" }, "134": { "recipe_x_ingredient.id": 134, "ingredient.id": 134, "ingredient.ts": "2017-11-07 04:30:23", "ingredient.value": "1/4 ounce kombu (Japanese dried kelp), snipped into several pieces" }, "135": { "recipe_x_ingredient.id": 135, "ingredient.id": 135, "ingredient.ts": "2017-11-07 04:30:23", "ingredient.value": "1/2 teaspoon ginger, finely grated (on a Microplane)" }, "136": { "recipe_x_ingredient.id": 136, "ingredient.id": 136, "ingredient.ts": "2017-11-07 04:30:23", "ingredient.value": "1/2 teaspoon garlic, finely grated (on a Microplane)" }, "137": { "recipe_x_ingredient.id": 137, "ingredient.id": 137, "ingredient.ts": "2017-11-07 04:30:23", "ingredient.value": "3/4 cup plus 2 tablespoons grapeseed oil" }, "138": { "recipe_x_ingredient.id": 138, "ingredient.id": 138, "ingredient.ts": "2017-11-07 04:30:23", "ingredient.value": "2/3 cup rosemary sprigs, leaves stripped and stems torn into small pieces" }, "139": { "recipe_x_ingredient.id": 139, "ingredient.id": 139, "ingredient.ts": "2017-11-07 04:30:23", "ingredient.value": "1 cup plus 2 tablespoons grapeseed oil" }, "140": { "recipe_x_ingredient.id": 140, "ingredient.id": 140, "ingredient.ts": "2017-11-07 04:30:23", "ingredient.value": "1 cup katsuobushi (Japanese bonito flakes)" }, "141": { "recipe_x_ingredient.id": 141, "ingredient.id": 141, "ingredient.ts": "2017-11-07 04:30:23", "ingredient.value": "2 tablespoons State Bird Dashi or water" }, "142": { "recipe_x_ingredient.id": 142, "ingredient.id": 142, "ingredient.ts": "2017-11-07 04:30:23", "ingredient.value": "1 1/2 tablespoons lime juice" }, "143": { "recipe_x_ingredient.id": 143, "ingredient.id": 143, "ingredient.ts": "2017-11-07 04:30:23", "ingredient.value": "1 tablespoon shiro shoyu (white soy sauce, such as Yamashin brand)" }, "144": { "recipe_x_ingredient.id": 144, "ingredient.id": 144, "ingredient.ts": "2017-11-07 04:30:23", "ingredient.value": "2 large egg yolks" }, "145": { "recipe_x_ingredient.id": 145, "ingredient.id": 145, "ingredient.ts": "2017-11-07 04:30:23", "ingredient.value": "zest of 1 Meyer lemon, finely grated on a Microplane" }, "146": { "recipe_x_ingredient.id": 146, "ingredient.id": 146, "ingredient.ts": "2017-11-07 04:30:23", "ingredient.value": "1 1/4-inch knob ginger, peeled and finely grated on a Microplane" }, "147": { "recipe_x_ingredient.id": 147, "ingredient.id": 147, "ingredient.ts": "2017-11-07 04:30:23", "ingredient.value": "1/2 small garlic clove, finely grated on a Microplane" }, "157": { "recipe_x_ingredient.id": 157, "ingredient.id": 157, "ingredient.ts": "2017-11-07 04:30:23", "ingredient.value": "Peel from 1 Meyer lemon, cut into wide strips, white pith removed" }, "161": { "recipe_x_ingredient.id": 161, "ingredient.id": 161, "ingredient.ts": "2017-11-07 04:30:23", "ingredient.value": "1 cup shiitake mushrooms, stemmed and thinly sliced" }, "162": { "recipe_x_ingredient.id": 162, "ingredient.id": 162, "ingredient.ts": "2017-11-07 04:30:23", "ingredient.value": "1 cup State Bird Dashi" }, "163": { "recipe_x_ingredient.id": 163, "ingredient.id": 163, "ingredient.ts": "2017-11-07 04:30:23", "ingredient.value": "1 teaspoon kosher salt" }, "164": { "recipe_x_ingredient.id": 164, "ingredient.id": 164, "ingredient.ts": "2017-11-07 04:30:23", "ingredient.value": "1 cup chrysanthemum leaves (also called shungiku), thick stems removed, plus micro leaves for garnish" }, "165": { "recipe_x_ingredient.id": 165, "ingredient.id": 165, "ingredient.ts": "2017-11-07 04:30:23", "ingredient.value": "8 ounces ahi tuna steaks, cut into 1/3-inch cubes" }, "166": { "recipe_x_ingredient.id": 166, "ingredient.id": 166, "ingredient.ts": "2017-11-07 04:30:23", "ingredient.value": "1/2 cup White Soy Sauce–Lime Vinaigrette" }, "167": { "recipe_x_ingredient.id": 167, "ingredient.id": 167, "ingredient.ts": "2017-11-07 04:30:23", "ingredient.value": "1/2 cup thinly sliced flat-leaf parsley (thin stems and leaves)" }, "168": { "recipe_x_ingredient.id": 168, "ingredient.id": 168, "ingredient.ts": "2017-11-07 04:30:23", "ingredient.value": "1/4 cup Bonito-Rosemary Aioli" }, "169": { "recipe_x_ingredient.id": 169, "ingredient.id": 169, "ingredient.ts": "2017-11-07 04:30:23", "ingredient.value": "1/4 cup quinoa–pumpkin seed crunch" } }

{ "60": { "recipe_x_instruction.id": 60, "instruction.id": 34, "instruction.ts": "2017-11-07 04:30:20", "instruction.value": "1Combine the kombu, ginger, garlic, lemon peel, rosemary, and water in a small pot. Set over medium-low heat and warm until small bubbles begin to rise from the bottom but before they break the surface of the liquid, 10 to 12 minutes. Turn off the heat." }, "61": { "recipe_x_instruction.id": 61, "instruction.id": 35, "instruction.ts": "2017-11-07 04:30:20", "instruction.value": "2Sprinkle in the katsuobushi and, if necessary, gently stir with a wooden spoon so it’s completely saturated. Let steep for 10 minutes, then strain through a fine-mesh sieve, lightly pressing on the solids. Discard the solids." }, "62": { "recipe_x_instruction.id": 62, "instruction.id": 36, "instruction.ts": "2017-11-07 04:30:20", "instruction.value": "3Transfer to an airtight container and store in the fridge for up to 3 days or in the freezer for up to 3 months." }, "45": { "recipe_x_instruction.id": 45, "instruction.id": 45, "instruction.ts": "2017-11-07 04:30:23", "instruction.value": "1Lay out two large pieces of cheesecloth. Evenly divide the rosemary, garlic, and lemon peel among the two. Gather the edges of the cheesecloth, twist the loose cloth, and tie a knot to make sachets." }, "46": { "recipe_x_instruction.id": 46, "instruction.id": 46, "instruction.ts": "2017-11-07 04:30:23", "instruction.value": "2Combine 8 cups water and 1 Tbsp of the salt in each of two medium pots. Bring to a boil over high heat, add a sachet to each pot, and add the quinoa, one variety per pot. Lower the heat to maintain a strong simmer and cook, stirring occasionally, until t" }, "47": { "recipe_x_instruction.id": 47, "instruction.id": 47, "instruction.ts": "2017-11-07 04:30:23", "instruction.value": "3As each variety of quinoa finishes, drain well in a fine-mesh sieve. Spread the quinoa on a large baking sheet or platter in a thin layer to cool quickly and allow excess liquid to evaporate." }, "48": { "recipe_x_instruction.id": 48, "instruction.id": 48, "instruction.ts": "2017-11-07 04:30:23", "instruction.value": "4When excess liquid has evaporated, refrigerate, uncovered, overnight. The next day, the quinoa is ready to fry; transfer to two bowls." }, "49": { "recipe_x_instruction.id": 49, "instruction.id": 49, "instruction.ts": "2017-11-07 04:30:23", "instruction.value": "5Dry the baking sheets and line with paper towels." }, "50": { "recipe_x_instruction.id": 50, "instruction.id": 50, "instruction.ts": "2017-11-07 04:30:23", "instruction.value": "6Pour 3 inches of rice bran oil into a deep (at least 8-inch) heavy pot and bring to 300°F over high heat. Working in 2-cup batches with one variety of quinoa at a time, fry the quinoa, stirring occasionally, until it is crunchy and a shade or two darker," }, "51": { "recipe_x_instruction.id": 51, "instruction.id": 51, "instruction.ts": "2017-11-07 04:30:23", "instruction.value": "7Scoop out each batch with a fine-mesh sieve, doing your best to remove stray grains, and transfer to the prepared baking sheets in a thin layer. Let cool." }, "52": { "recipe_x_instruction.id": 52, "instruction.id": 52, "instruction.ts": "2017-11-07 04:30:23", "instruction.value": "8Transfer the fried quinoa to a large mixing bowl and add the pumpkin seeds, sunflower seeds, sesame seeds, and sea salt. Stir well." }, "53": { "recipe_x_instruction.id": 53, "instruction.id": 53, "instruction.ts": "2017-11-07 04:30:23", "instruction.value": "9Transfer to an airtight container and store in a cool, dry place for up to 2 weeks." }, "54": { "recipe_x_instruction.id": 54, "instruction.id": 54, "instruction.ts": "2017-11-07 04:30:23", "instruction.value": "1Combine the shiro shoyu, lime juice, katsuobushi, kombu, ginger, and garlic in a container and stir well. Let the mixture sit at room temperature for 1 hour." }, "55": { "recipe_x_instruction.id": 55, "instruction.id": 55, "instruction.ts": "2017-11-07 04:30:23", "instruction.value": "2Strain the mixture through a medium-mesh sieve into a clean container, pressing on the solids to extract as much liquid as possible; discard the solids. Whisk in the grapeseed oil in a slow stream until well combined." }, "56": { "recipe_x_instruction.id": 56, "instruction.id": 56, "instruction.ts": "2017-11-07 04:30:23", "instruction.value": "3Transfer to an airtight container and store in the fridge for up to 1 week. Whisk well before using." }, "57": { "recipe_x_instruction.id": 57, "instruction.id": 57, "instruction.ts": "2017-11-07 04:30:23", "instruction.value": "1Combine the rosemary and 1/2 cup plus 2 Tbsp of the grapeseed oil in a very small saucepan and set over medium-low heat. When the oil begins to sizzle and the rosemary becomes a shade or two lighter, about 5 minutes, remove the pan from the heat and let " }, "58": { "recipe_x_instruction.id": 58, "instruction.id": 58, "instruction.ts": "2017-11-07 04:30:23", "instruction.value": "2Combine the katsuobushi, dashi, lime juice, shiro shoyu, egg yolks, lemon zest, ginger, and garlic in a small food processor. Process until fairly smooth. With the processor running, add the remaining 1/2 cup grapeseed oil followed by the rosemary oil in" }, "59": { "recipe_x_instruction.id": 59, "instruction.id": 59, "instruction.ts": "2017-11-07 04:30:23", "instruction.value": "3Transfer to an airtight container and store in the fridge for at least 3 hours or up to 3 days." }, "66": { "recipe_x_instruction.id": 66, "instruction.id": 66, "instruction.ts": "2017-11-07 04:30:23", "instruction.value": "4Prepare an ice bath in a medium mixing bowl." }, "67": { "recipe_x_instruction.id": 67, "instruction.id": 67, "instruction.ts": "2017-11-07 04:30:23", "instruction.value": "5Combine the mushrooms, dashi, and salt in a small saucepan and bring to a gentle boil over medium heat. Add the chrysanthemum leaves, stir, and cook for 30 seconds more. Pour the pan’s contents into a small mixing bowl and set it in the ice bath, stirrin" }, "68": { "recipe_x_instruction.id": 68, "instruction.id": 68, "instruction.ts": "2017-11-07 04:30:23", "instruction.value": "6Ten minutes before serving, combine the tuna and 1/4 cup of the vinaigrette in a small bowl and toss to coat well." }, "69": { "recipe_x_instruction.id": 69, "instruction.id": 69, "instruction.ts": "2017-11-07 04:30:23", "instruction.value": "7Combine the white and red quinoa, parsley, and remaining 1/4 cup vinaigrette in a medium mixing bowl and toss well. Transfer the quinoa mixture to a serving platter, then arrange the tuna mixture and little piles of the mushroom mixture on top. Spoon on " } }

{ "185": { "recipe_x_ingredient.id": 185, "ingredient.id": 185, "ingredient.ts": "2017-11-07 04:30:38", "ingredient.value": "1/2 cup grated coconut, fresh or frozen" }, "186": { "recipe_x_ingredient.id": 186, "ingredient.id": 186, "ingredient.ts": "2017-11-07 04:30:38", "ingredient.value": "1 teaspoon Ginger-Garlic Paste (see page 27 of the cookbook)" }, "187": { "recipe_x_ingredient.id": 187, "ingredient.id": 187, "ingredient.ts": "2017-11-07 04:30:38", "ingredient.value": "1 teaspoon finely chopped fresh Thai green chili" }, "188": { "recipe_x_ingredient.id": 188, "ingredient.id": 188, "ingredient.ts": "2017-11-07 04:30:38", "ingredient.value": "1/2 teaspoon cumin seeds" }, "189": { "recipe_x_ingredient.id": 189, "ingredient.id": 189, "ingredient.ts": "2017-11-07 04:30:38", "ingredient.value": "1/2 teaspoon ground turmeric" }, "190": { "recipe_x_ingredient.id": 190, "ingredient.id": 190, "ingredient.ts": "2017-11-07 04:30:38", "ingredient.value": "1/3 cup fresh lemon juice" }, "191": { "recipe_x_ingredient.id": 191, "ingredient.id": 191, "ingredient.ts": "2017-11-07 04:30:38", "ingredient.value": "1/4 cup packed mint leaves, coarsely chopped" }, "192": { "recipe_x_ingredient.id": 192, "ingredient.id": 192, "ingredient.ts": "2017-11-07 04:30:38", "ingredient.value": "1/2 cup coarsely chopped cilantro, including stems" }, "193": { "recipe_x_ingredient.id": 193, "ingredient.id": 193, "ingredient.ts": "2017-11-07 04:30:38", "ingredient.value": "3/4 teaspoon salt" }, "194": { "recipe_x_ingredient.id": 194, "ingredient.id": 194, "ingredient.ts": "2017-11-07 04:30:38", "ingredient.value": "1 tablespoon sugar" }, "195": { "recipe_x_ingredient.id": 195, "ingredient.id": 195, "ingredient.ts": "2017-11-07 04:30:38", "ingredient.value": "4 sea bass fillets (3 1/2 to 4 ounces each), skinned and pin bones removed" }, "196": { "recipe_x_ingredient.id": 196, "ingredient.id": 196, "ingredient.ts": "2017-11-07 04:30:38", "ingredient.value": "1/4 teaspoon ground turmeric" }, "197": { "recipe_x_ingredient.id": 197, "ingredient.id": 197, "ingredient.ts": "2017-11-07 04:30:38", "ingredient.value": "1/4 teaspoon salt" }, "198": { "recipe_x_ingredient.id": 198, "ingredient.id": 198, "ingredient.ts": "2017-11-07 04:30:38", "ingredient.value": "2 teaspoons fresh lemon juice" }, "199": { "recipe_x_ingredient.id": 199, "ingredient.id": 199, "ingredient.ts": "2017-11-07 04:30:38", "ingredient.value": "4 banana leaves, roughly 9 inches square" }, "200": { "recipe_x_ingredient.id": 200, "ingredient.id": 200, "ingredient.ts": "2017-11-07 04:30:38", "ingredient.value": "1/2 cup canola oil" } }

{ "77": { "recipe_x_instruction.id": 77, "instruction.id": 77, "instruction.ts": "2017-11-07 04:30:38", "instruction.value": "1In a NutriBullet or small blender, combine the coconut, ginger- garlic paste, green chili, cumin seeds, turmeric, and lemon juice. Blend for 3 minutes, shaking the jar or scraping it down from time to time, to make a thick, fairly smooth puree. Add the m" }, "78": { "recipe_x_instruction.id": 78, "instruction.id": 78, "instruction.ts": "2017-11-07 04:30:38", "instruction.value": "1In a medium bowl, coat the sea bass fillets with the turmeric, salt, and lemon juice." }, "79": { "recipe_x_instruction.id": 79, "instruction.id": 79, "instruction.ts": "2017-11-07 04:30:38", "instruction.value": "2Microwave 2 of the banana leaves for 15 seconds to soften them and put them on a large cutting board. Lay a fish fillet on the bottom half of each leaf. Spread 1 1/2 tablespoons of chutney over each fillet, then flip them and spread another 11/2 tablespo" }, "80": { "recipe_x_instruction.id": 80, "instruction.id": 80, "instruction.ts": "2017-11-07 04:30:38", "instruction.value": "3Preheat the oven to 200°F. have ready another large baking sheet." }, "81": { "recipe_x_instruction.id": 81, "instruction.id": 81, "instruction.ts": "2017-11-07 04:30:38", "instruction.value": "4In a large skillet, heat 1/4 cup of the oil over medium- high heat until it shimmers. Reduce the heat to medium and place two packets of fish in the pan side by side. Cook for 3 minutes on each side. Transfer the packets to the baking sheet and put them " } }

{ "225": { "recipe_x_ingredient.id": 225, "ingredient.id": 187, "ingredient.ts": "2017-11-07 04:30:38", "ingredient.value": "1 teaspoon finely chopped fresh Thai green chili" }, "227": { "recipe_x_ingredient.id": 227, "ingredient.id": 189, "ingredient.ts": "2017-11-07 04:30:38", "ingredient.value": "1/2 teaspoon ground turmeric" }, "220": { "recipe_x_ingredient.id": 220, "ingredient.id": 220, "ingredient.ts": "2017-11-07 04:30:53", "ingredient.value": "1 1/2 pounds medium cremini mushrooms" }, "221": { "recipe_x_ingredient.id": 221, "ingredient.id": 221, "ingredient.ts": "2017-11-07 04:30:53", "ingredient.value": "1/4 cup canola oil" }, "222": { "recipe_x_ingredient.id": 222, "ingredient.id": 222, "ingredient.ts": "2017-11-07 04:30:53", "ingredient.value": "1 teaspoon cumin seeds" }, "223": { "recipe_x_ingredient.id": 223, "ingredient.id": 223, "ingredient.ts": "2017-11-07 04:30:53", "ingredient.value": "1 cup finely chopped yellow onion" }, "224": { "recipe_x_ingredient.id": 224, "ingredient.id": 224, "ingredient.ts": "2017-11-07 04:30:53", "ingredient.value": "1 tablespoon finely chopped fresh ginger" }, "226": { "recipe_x_ingredient.id": 226, "ingredient.id": 226, "ingredient.ts": "2017-11-07 04:30:53", "ingredient.value": "2 cups finely chopped tomatoes" }, "228": { "recipe_x_ingredient.id": 228, "ingredient.id": 228, "ingredient.ts": "2017-11-07 04:30:53", "ingredient.value": "1 teaspoon deggi mirch" }, "229": { "recipe_x_ingredient.id": 229, "ingredient.id": 229, "ingredient.ts": "2017-11-07 04:30:53", "ingredient.value": "1 1/2 teaspoons salt" }, "230": { "recipe_x_ingredient.id": 230, "ingredient.id": 230, "ingredient.ts": "2017-11-07 04:30:53", "ingredient.value": "2 bunches green onions, white and green parts, finely chopped" }, "231": { "recipe_x_ingredient.id": 231, "ingredient.id": 231, "ingredient.ts": "2017-11-07 04:30:53", "ingredient.value": "1 tablespoon fresh lemon juice" } }

{ "92": { "recipe_x_instruction.id": 92, "instruction.id": 92, "instruction.ts": "2017-11-07 04:30:53", "instruction.value": "1Trim the mushroom stems flush to the caps (discard the stems). Quarter the mushrooms and clean them in a large bowl of water. Transfer them to a colander." }, "93": { "recipe_x_instruction.id": 93, "instruction.id": 93, "instruction.ts": "2017-11-07 04:30:53", "instruction.value": "2In a wok or kadai, heat the oil over medium-high heat until it shimmers. Add the cumin seeds and let them crackle. Add the onion and cook until soft and just beginning to brown, about 3 minutes. Stir in the ginger, green chili, tomatoes, turmeric, and de" } }

{ "246": { "recipe_x_ingredient.id": 246, "ingredient.id": 232, "ingredient.ts": "2017-11-07 04:30:59", "ingredient.value": "1/2 pound (2 sticks) unsalted butter, plus more for greasing the pan" }, "247": { "recipe_x_ingredient.id": 247, "ingredient.id": 233, "ingredient.ts": "2017-11-07 04:30:59", "ingredient.value": "2 cups sugar" }, "248": { "recipe_x_ingredient.id": 248, "ingredient.id": 234, "ingredient.ts": "2017-11-07 04:30:59", "ingredient.value": "2 teaspoons pure vanilla extract" }, "249": { "recipe_x_ingredient.id": 249, "ingredient.id": 235, "ingredient.ts": "2017-11-07 04:30:59", "ingredient.value": "4 large eggs" }, "250": { "recipe_x_ingredient.id": 250, "ingredient.id": 236, "ingredient.ts": "2017-11-07 04:30:59", "ingredient.value": "3 cups all-purpose flour" }, "251": { "recipe_x_ingredient.id": 251, "ingredient.id": 237, "ingredient.ts": "2017-11-07 04:30:59", "ingredient.value": "2 teaspoons baking powder" }, "252": { "recipe_x_ingredient.id": 252, "ingredient.id": 252, "ingredient.ts": "2017-11-07 04:31:08", "ingredient.value": "1/4 teaspoon sea salt" }, "253": { "recipe_x_ingredient.id": 253, "ingredient.id": 253, "ingredient.ts": "2017-11-07 04:31:08", "ingredient.value": "1 3/4 cups whole milk (or buttermilk; let the cup overflow a bit)" }, "254": { "recipe_x_ingredient.id": 254, "ingredient.id": 254, "ingredient.ts": "2017-11-07 04:31:08", "ingredient.value": "1 1/2 cups store-bought grape jelly" }, "255": { "recipe_x_ingredient.id": 255, "ingredient.id": 255, "ingredient.ts": "2017-11-07 04:31:08", "ingredient.value": "1 16-ounce jar smooth peanut butter, preferably natural, at room temperature" } }

{ "104": { "recipe_x_instruction.id": 104, "instruction.id": 104, "instruction.ts": "2017-11-07 04:31:08", "instruction.value": "1Preheat the oven to 350°F. Butter a 24-count cupcake pan or line it with paper liners. (Buttering the pan will make the edges less crispy.)" }, "105": { "recipe_x_instruction.id": 105, "instruction.id": 105, "instruction.ts": "2017-11-07 04:31:08", "instruction.value": "2With a hand mixer or a stand mixer fitted with the paddle attachment, whip the butter for 1 minute on high speed, then scrape down the sides of the bowl with a spatula. Add the sugar and beat on high speed for 2 minutes. Scrape down the sides of the bowl" }, "106": { "recipe_x_instruction.id": 106, "instruction.id": 106, "instruction.ts": "2017-11-07 04:31:08", "instruction.value": "3Add the vanilla extract. While mixing at medium- low speed, add the eggs one at a time. Scrape down the edges of the bowl midway through." }, "107": { "recipe_x_instruction.id": 107, "instruction.id": 107, "instruction.ts": "2017-11-07 04:31:08", "instruction.value": "4Combine the flour, baking powder, and sea salt in a separate bowl." }, "108": { "recipe_x_instruction.id": 108, "instruction.id": 108, "instruction.ts": "2017-11-07 04:31:08", "instruction.value": "5With the mixer on low speed, add half the flour mixture. When it’s mostly incorporated, add half the milk. Add the remainder of the dry and wet ingredients, scraping down the sides of the bowl between additions. Stop mixing as soon as you have a smooth b" }, "109": { "recipe_x_instruction.id": 109, "instruction.id": 109, "instruction.ts": "2017-11-07 04:31:08", "instruction.value": "6Take the paddle attachment off the mixer and lick the batter— it should be delicious!" }, "110": { "recipe_x_instruction.id": 110, "instruction.id": 110, "instruction.ts": "2017-11-07 04:31:08", "instruction.value": "7Pour the batter into the prepared pan and bake until the middle of the cake feels springy when you gently press your finger against it, about 30 minutes." }, "111": { "recipe_x_instruction.id": 111, "instruction.id": 111, "instruction.ts": "2017-11-07 04:31:08", "instruction.value": "8Let cool completely, then fill a disposable pastry bag with the grape jelly. Massage the bag a bit before cutting off about 1/2 inch of the tip, so that you get an even mixture. With a small circular cookie cutter, cut a hole in the top of a cupcake and " }, "112": { "recipe_x_instruction.id": 112, "instruction.id": 112, "instruction.ts": "2017-11-07 04:31:08", "instruction.value": "9Fill another disposable pastry bag fitted with a round tip with peanut butter. Pipe a swirl on top of each cupcake, up and around but not covering the jam." } }

{ "272": { "recipe_x_ingredient.id": 272, "ingredient.id": 237, "ingredient.ts": "2017-11-07 04:30:59", "ingredient.value": "2 teaspoons baking powder" }, "271": { "recipe_x_ingredient.id": 271, "ingredient.id": 260, "ingredient.ts": "2017-11-07 04:31:14", "ingredient.value": "1 1/2 cups all-purpose flour" }, "270": { "recipe_x_ingredient.id": 270, "ingredient.id": 270, "ingredient.ts": "2017-11-07 04:31:20", "ingredient.value": "4 ounces semisweet chocolate, finely chopped" }, "273": { "recipe_x_ingredient.id": 273, "ingredient.id": 273, "ingredient.ts": "2017-11-07 04:31:20", "ingredient.value": "1/4 cup Dutch-process cocoa powder" }, "274": { "recipe_x_ingredient.id": 274, "ingredient.id": 274, "ingredient.ts": "2017-11-07 04:31:20", "ingredient.value": "1/2 teaspoon kosher salt" }, "275": { "recipe_x_ingredient.id": 275, "ingredient.id": 275, "ingredient.ts": "2017-11-07 04:31:20", "ingredient.value": "1/2 cup (4 ounces) unsalted butter, at room temperature" }, "276": { "recipe_x_ingredient.id": 276, "ingredient.id": 276, "ingredient.ts": "2017-11-07 04:31:20", "ingredient.value": "1 1/4 cups firmly packed golden brown sugar" }, "277": { "recipe_x_ingredient.id": 277, "ingredient.id": 277, "ingredient.ts": "2017-11-07 04:31:20", "ingredient.value": "1 teaspoon vanilla extract" }, "278": { "recipe_x_ingredient.id": 278, "ingredient.id": 278, "ingredient.ts": "2017-11-07 04:31:20", "ingredient.value": "2 eggs" }, "279": { "recipe_x_ingredient.id": 279, "ingredient.id": 279, "ingredient.ts": "2017-11-07 04:31:20", "ingredient.value": "1 tablespoon red gel food coloring" }, "280": { "recipe_x_ingredient.id": 280, "ingredient.id": 280, "ingredient.ts": "2017-11-07 04:31:20", "ingredient.value": "1/2 cup confectioners’ sugar" } }

{ "125": { "recipe_x_instruction.id": 125, "instruction.id": 125, "instruction.ts": "2017-11-07 04:31:20", "instruction.value": "1Place the chocolate in a small heatproof bowl set over (not touching) gently simmering water in a saucepan. Heat, stirring often, until melted. Remove from the heat." }, "126": { "recipe_x_instruction.id": 126, "instruction.id": 126, "instruction.ts": "2017-11-07 04:31:20", "instruction.value": "2Sift the flour, baking powder, and cocoa powder into a bowl, then whisk in the salt. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar and beat on medium speed for about 3 minutes, until light and creamy. " }, "127": { "recipe_x_instruction.id": 127, "instruction.id": 127, "instruction.ts": "2017-11-07 04:31:20", "instruction.value": "3Position two oven racks, evenly spaced, in the middle of the oven and preheat the oven to 350°F. Line two baking sheets with parchment paper." }, "128": { "recipe_x_instruction.id": 128, "instruction.id": 128, "instruction.ts": "2017-11-07 04:31:20", "instruction.value": "4Sift the confectioners’ sugar into a shallow bowl." }, "129": { "recipe_x_instruction.id": 129, "instruction.id": 129, "instruction.ts": "2017-11-07 04:31:20", "instruction.value": "5Scoop up 1 tablespoon of the dough, roll it between your palms into a ball, and then roll the ball in the confectioners’ sugar, coating it generously. Place the cookies on the prepared sheet pans, spacing them evenly and arranging twelve cookies on each " }, "130": { "recipe_x_instruction.id": 130, "instruction.id": 130, "instruction.ts": "2017-11-07 04:31:20", "instruction.value": "6Bake the cookies for about 14 minutes, until deep cracks appear on the surface, switching the baking sheets between the racks halfway through baking. Transfer the baking sheets to wire racks and let cool for 5 minutes, then carefully transfer the cookies" } }

{ "293": { "recipe_x_ingredient.id": 293, "ingredient.id": 236, "ingredient.ts": "2017-11-07 04:30:59", "ingredient.value": "3 cups all-purpose flour" }, "294": { "recipe_x_ingredient.id": 294, "ingredient.id": 261, "ingredient.ts": "2017-11-07 04:31:14", "ingredient.value": "1 teaspoon baking powder" }, "295": { "recipe_x_ingredient.id": 295, "ingredient.id": 274, "ingredient.ts": "2017-11-07 04:31:20", "ingredient.value": "1/2 teaspoon kosher salt" }, "299": { "recipe_x_ingredient.id": 299, "ingredient.id": 277, "ingredient.ts": "2017-11-07 04:31:20", "ingredient.value": "1 teaspoon vanilla extract" }, "298": { "recipe_x_ingredient.id": 298, "ingredient.id": 278, "ingredient.ts": "2017-11-07 04:31:20", "ingredient.value": "2 eggs" }, "296": { "recipe_x_ingredient.id": 296, "ingredient.id": 296, "ingredient.ts": "2017-11-07 04:31:33", "ingredient.value": "1 cup (8 ounces) unsalted butter, at room temperature" }, "297": { "recipe_x_ingredient.id": 297, "ingredient.id": 297, "ingredient.ts": "2017-11-07 04:31:33", "ingredient.value": "1 1/4 cups granulated sugar" }, "300": { "recipe_x_ingredient.id": 300, "ingredient.id": 300, "ingredient.ts": "2017-11-07 04:31:33", "ingredient.value": "Red and green gel food coloring" }, "301": { "recipe_x_ingredient.id": 301, "ingredient.id": 301, "ingredient.ts": "2017-11-07 04:31:33", "ingredient.value": "Red or green coarse decorating sugar, for decorating" } }

{ "135": { "recipe_x_instruction.id": 135, "instruction.id": 135, "instruction.ts": "2017-11-07 04:31:33", "instruction.value": "1Sift the flour and baking powder into a bowl, then whisk in the salt. Inthe bowl of a stand mixer fitted with the paddle attachment, combine butter and granulated sugar and beat on medium speed for about 3 minutes, until light and creamy. Add the eggs, o" }, "136": { "recipe_x_instruction.id": 136, "instruction.id": 136, "instruction.ts": "2017-11-07 04:31:33", "instruction.value": "2Scrape the dough onto a lightly floured work surface and divide it into three equal portions." }, "137": { "recipe_x_instruction.id": 137, "instruction.id": 137, "instruction.ts": "2017-11-07 04:31:33", "instruction.value": "3Using your hands, shape one portion into an even 4 by 6-inch rectangle. Wrap the rectangle in plastic wrap." }, "138": { "recipe_x_instruction.id": 138, "instruction.id": 138, "instruction.ts": "2017-11-07 04:31:33", "instruction.value": "4Return one of the remaining dough portions to the mixer bowl, add the red gel food coloring, and mix the dough on low speed until evenly colored. Dust the work surface with fresh flour, scrape the red dough out onto it, and then shape the dough into an e" }, "139": { "recipe_x_instruction.id": 139, "instruction.id": 139, "instruction.ts": "2017-11-07 04:31:33", "instruction.value": "5Wash and dry the mixer bowl and paddle, then repeat with the remaining portion of dough, adding the green gel food coloring and shaping the dough into a rectangle. Refrigerate all of the dough for 30 minutes." }, "140": { "recipe_x_instruction.id": 140, "instruction.id": 140, "instruction.ts": "2017-11-07 04:31:33", "instruction.value": "6Spoon the coarse sugar onto a large, flat plate or baking pan, creating a thin, even layer." }, "141": { "recipe_x_instruction.id": 141, "instruction.id": 141, "instruction.ts": "2017-11-07 04:31:33", "instruction.value": "7On a lightly floured, large work surface, roll out each dough rectangle into a rectangle about 11 by 7 inches." }, "142": { "recipe_x_instruction.id": 142, "instruction.id": 142, "instruction.ts": "2017-11-07 04:31:33", "instruction.value": "8Starting with the white dough as the base, stack the rectangles on top of one another. Run the rolling pin over the stack a few times to make sure everything is even and to compress it a little. The stack will roll out a few inches larger. Now, using a s" }, "143": { "recipe_x_instruction.id": 143, "instruction.id": 143, "instruction.ts": "2017-11-07 04:31:33", "instruction.value": "9Position two oven racks, evenly spaced, in the middle of the oven and preheat to 350°F. Line two baking sheets with parchment paper." }, "144": { "recipe_x_instruction.id": 144, "instruction.id": 144, "instruction.ts": "2017-11-07 04:31:33", "instruction.value": "10Using a sharp knife, cut the log into 1/4-inch-thick slices. Arrange fifteen slices on each of the prepared baking sheets, spacing them evenly (hold the remaining slices in the fridge until ready to bake)." }, "145": { "recipe_x_instruction.id": 145, "instruction.id": 145, "instruction.ts": "2017-11-07 04:31:33", "instruction.value": "11Bake the cookies for 14 to 16 minutes, until a little puffed and set to the touch, switching the baking sheets between the racks halfway through the baking time. Transfer the baking sheet to wire racks and let cool for 5 minutes, then carefully transfer" } }

{ "325": { "recipe_x_ingredient.id": 325, "ingredient.id": 44, "ingredient.ts": "2017-11-07 04:29:58", "ingredient.value": "1 tablespoon sesame oil" }, "323": { "recipe_x_ingredient.id": 323, "ingredient.id": 194, "ingredient.ts": "2017-11-07 04:30:38", "ingredient.value": "1 tablespoon sugar" }, "312": { "recipe_x_ingredient.id": 312, "ingredient.id": 312, "ingredient.ts": "2017-11-07 04:31:47", "ingredient.value": "1 recipe Braised Short Ribs" }, "313": { "recipe_x_ingredient.id": 313, "ingredient.id": 313, "ingredient.ts": "2017-11-07 04:31:47", "ingredient.value": "1 16-ounce package round dumpling wrappers (we like Twin Marquis brand)" }, "314": { "recipe_x_ingredient.id": 314, "ingredient.id": 314, "ingredient.ts": "2017-11-07 04:31:47", "ingredient.value": "1 recipe Sichuan Chili Oil" }, "315": { "recipe_x_ingredient.id": 315, "ingredient.id": 315, "ingredient.ts": "2017-11-07 04:31:47", "ingredient.value": "1/2 Asian pear, cored" }, "316": { "recipe_x_ingredient.id": 316, "ingredient.id": 316, "ingredient.ts": "2017-11-07 04:31:47", "ingredient.value": "1 quart chicken stock or canned low-sodium chicken broth" }, "317": { "recipe_x_ingredient.id": 317, "ingredient.id": 317, "ingredient.ts": "2017-11-07 04:31:47", "ingredient.value": "1/2 medium yellow onion, coarsely chopped" }, "318": { "recipe_x_ingredient.id": 318, "ingredient.id": 318, "ingredient.ts": "2017-11-07 04:31:47", "ingredient.value": "2 scallions, white and green parts coarsely chopped" }, "319": { "recipe_x_ingredient.id": 319, "ingredient.id": 319, "ingredient.ts": "2017-11-07 04:31:47", "ingredient.value": "1 medium garlic clove, smashed" }, "320": { "recipe_x_ingredient.id": 320, "ingredient.id": 320, "ingredient.ts": "2017-11-07 04:31:47", "ingredient.value": "1 1-inch knob fresh ginger, peeled and sliced" }, "321": { "recipe_x_ingredient.id": 321, "ingredient.id": 321, "ingredient.ts": "2017-11-07 04:31:47", "ingredient.value": "2 whole star anise" }, "322": { "recipe_x_ingredient.id": 322, "ingredient.id": 322, "ingredient.ts": "2017-11-07 04:31:47", "ingredient.value": "2 tablespoons soy sauce" }, "324": { "recipe_x_ingredient.id": 324, "ingredient.id": 324, "ingredient.ts": "2017-11-07 04:31:47", "ingredient.value": "1 tablespoon honey" }, "326": { "recipe_x_ingredient.id": 326, "ingredient.id": 326, "ingredient.ts": "2017-11-07 04:31:47", "ingredient.value": "2 tablespoons vegetable oil, such as canola" }, "327": { "recipe_x_ingredient.id": 327, "ingredient.id": 327, "ingredient.ts": "2017-11-07 04:31:47", "ingredient.value": "1 1/2 pounds boneless English-style short ribs, trimmed and cut into 2-inch medallions" }, "328": { "recipe_x_ingredient.id": 328, "ingredient.id": 328, "ingredient.ts": "2017-11-07 04:31:47", "ingredient.value": "2 teaspoons kosher salt" }, "329": { "recipe_x_ingredient.id": 329, "ingredient.id": 329, "ingredient.ts": "2017-11-07 04:31:47", "ingredient.value": "1 teaspoon freshly ground black pepper" }, "330": { "recipe_x_ingredient.id": 330, "ingredient.id": 330, "ingredient.ts": "2017-11-07 04:31:47", "ingredient.value": "1 tablespoon Sichuan peppercorns" }, "331": { "recipe_x_ingredient.id": 331, "ingredient.id": 331, "ingredient.ts": "2017-11-07 04:31:47", "ingredient.value": "1/4 cup chili oil" }, "332": { "recipe_x_ingredient.id": 332, "ingredient.id": 332, "ingredient.ts": "2017-11-07 04:31:47", "ingredient.value": "1/4 cup black Chinkiang vinegar" }, "334": { "recipe_x_ingredient.id": 334, "ingredient.id": 334, "ingredient.ts": "2017-11-07 04:31:47", "ingredient.value": "2 teaspoons peeled and grated fresh ginger (about 1-inch knob)" }, "335": { "recipe_x_ingredient.id": 335, "ingredient.id": 335, "ingredient.ts": "2017-11-07 04:31:47", "ingredient.value": "1 teaspoon Dijon mustard" } }

{ "151": { "recipe_x_instruction.id": 151, "instruction.id": 146, "instruction.ts": "2017-11-07 04:31:41", "instruction.value": "1Preheat the oven to 350°F and place a rack in the center of the oven." }, "152": { "recipe_x_instruction.id": 152, "instruction.id": 152, "instruction.ts": "2017-11-07 04:31:47", "instruction.value": "2Cut the Asian pear half and place in a large bowl. Add the stock, onion, scallions, garlic, ginger, star anise, soy sauce, sugar, honey, and sesame oil and stir well. Set aside. The braising mixture can be made up to 1 day in advance and stored in the re" }, "153": { "recipe_x_instruction.id": 153, "instruction.id": 153, "instruction.ts": "2017-11-07 04:31:47", "instruction.value": "3In a large braising dish or Dutch oven, heat the vegetable oil over medium-high heat until hot. Season the short ribs all over with the salt and pepper. Carefully place them in the braising dish and turn the heat down to medium. Sear for 3 to 4 minutes o" }, "154": { "recipe_x_instruction.id": 154, "instruction.id": 154, "instruction.ts": "2017-11-07 04:31:47", "instruction.value": "4Remove from the oven and let cool to room temperature. When cool enough to handle, shred the short rib meat with your hands into a large bowl, discarding any fat from the meat. Strain the braising liquid into the bowl to cover the beef, discarding the so" }, "155": { "recipe_x_instruction.id": 155, "instruction.id": 155, "instruction.ts": "2017-11-07 04:31:47", "instruction.value": "1In a small skillet, toast the Sichuan peppercorns over medium-low heat until they start to become fragrant and floral and pop a bit, 4 to 6 minutes. Use a spice grinder, coffee grinder, or mortar and pestle to grind them to a powder. In a blender or in a" }, "156": { "recipe_x_instruction.id": 156, "instruction.id": 156, "instruction.ts": "2017-11-07 04:31:47", "instruction.value": "1Drain the short ribs of any juices, reserving about 1/4 cup of the juices, and shred the meat finely. Return the reserved juices to the meat to keep it moist. We are going to use what we call the “big hug” fold on these dumplings. Fill a small bowl with " }, "157": { "recipe_x_instruction.id": 157, "instruction.id": 157, "instruction.ts": "2017-11-07 04:31:47", "instruction.value": "2Fill a large skillet with about 1 inch of water and place on the stove over high heat until the water boils. Line a bamboo steamer with a lettuce leaf or parchment paper and put as many dumplings as will comfortably fit without touching into the steamer." } }