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| recipe.id | recipe.ts | recipe.title | recipe.description | recipe.time | recipe.from | recipe.recipe_x_ingredient_id | recipe.recipe_x_instruction_id | recipe.recipe_image_id |
|---|---|---|---|---|---|---|---|---|
| 208 | 2017-11-07 05:13:54 | Sweet Potato Hash | Give your morning a healthy and comforting start with this sweet potato hash. This versatile recipe can also be made with russet potatoes and you can mix things up by using rosemary or sage instead of thyme. Be sure to pull the eggs just before they are done because they will continue cooking in the hot pan. You can also make this dish ahead – just cook everything up until the point of adding the eggs. Just cool in the pan and reheat and add the eggs when you’re ready! |
{
"2119": {
"recipe_x_ingredient.id": 2119,
"ingredient.id": 1940,
"ingredient.ts": "2017-11-07 05:11:29",
"ingredient.value": "Salt* and *pepper"
},
"2115": {
"recipe_x_ingredient.id": 2115,
"ingredient.id": 1996,
"ingredient.ts": "2017-11-07 05:12:04",
"ingredient.value": "1 onion, diced"
},
"2120": {
"recipe_x_ingredient.id": 2120,
"ingredient.id": 2065,
"ingredient.ts": "2017-11-07 05:12:45",
"ingredient.value": "3 eggs"
},
"2114": {
"recipe_x_ingredient.id": 2114,
"ingredient.id": 2088,
"ingredient.ts": "2017-11-07 05:13:36",
"ingredient.value": "2 tbsp olive oil"
},
"2116": {
"recipe_x_ingredient.id": 2116,
"ingredient.id": 2116,
"ingredient.ts": "2017-11-07 05:13:54",
"ingredient.value": "2 lbs. sweet potatoes, ½” dice"
},
"2117": {
"recipe_x_ingredient.id": 2117,
"ingredient.id": 2117,
"ingredient.ts": "2017-11-07 05:13:54",
"ingredient.value": "½ cup chicken stock"
},
"2118": {
"recipe_x_ingredient.id": 2118,
"ingredient.id": 2118,
"ingredient.ts": "2017-11-07 05:13:54",
"ingredient.value": "2 tsp. fresh thyme, chopped plus more for garnish"
}
} |
{
"1083": {
"recipe_x_instruction.id": 1083,
"instruction.id": 1083,
"instruction.ts": "2017-11-07 05:13:54",
"instruction.value": "1Pre-heat oven to 350°F."
},
"1084": {
"recipe_x_instruction.id": 1084,
"instruction.id": 1084,
"instruction.ts": "2017-11-07 05:13:54",
"instruction.value": "2Warm oil over medium heat in a large cast iron skillet or sauté pan. Add onion and cook for 1 to 2 minutes or until onions start to soften."
},
"1085": {
"recipe_x_instruction.id": 1085,
"instruction.id": 1085,
"instruction.ts": "2017-11-07 05:13:54",
"instruction.value": "3Add the sweet potato, a big pinch of salt and pepper, and stir well to combine. Pour chicken stock over sweet potato mixture and cover."
},
"1086": {
"recipe_x_instruction.id": 1086,
"instruction.id": 1086,
"instruction.ts": "2017-11-07 05:13:54",
"instruction.value": "4Cook over medium heat until sweet potatoes are fork tender, about 7 to 10 minutes. Remove lid and cook for another 5 minutes or until the edges of the sweet potatoes start to get crispy. Using a spoon carefully make 3 wells in the sweet potato mixture. G"
},
"1087": {
"recipe_x_instruction.id": 1087,
"instruction.id": 1087,
"instruction.ts": "2017-11-07 05:13:54",
"instruction.value": "5Carefully transfer pan to oven and cook for 7 to 9 minutes or until eggs are just barely set."
},
"1088": {
"recipe_x_instruction.id": 1088,
"instruction.id": 1088,
"instruction.ts": "2017-11-07 05:13:54",
"instruction.value": "6Garnish with fresh thyme and serve warm."
}
} |
{} | ||
| 209 | 2017-11-07 05:13:57 | Pecan Pie Tart | Old fashioned pecan pie is definitely always right up our alley, but sometimes you want to mix things up a little and bake it as a tart. Our Easy Pie Dough recipe will work equally well in a tart pan as a pie dish. Caramel-y and buttery, full of brown sugar and crunchy pecans, this recipe from Chef Amanda Frederickson can be baked in a 18″ × 8″ rectangular or round 9" tart pan. | {
"2122": {
"recipe_x_ingredient.id": 2122,
"ingredient.id": 2065,
"ingredient.ts": "2017-11-07 05:12:45",
"ingredient.value": "3 eggs"
},
"2121": {
"recipe_x_ingredient.id": 2121,
"ingredient.id": 2121,
"ingredient.ts": "2017-11-07 05:13:57",
"ingredient.value": "1 recipe Easy Pie Dough"
},
"2123": {
"recipe_x_ingredient.id": 2123,
"ingredient.id": 2123,
"ingredient.ts": "2017-11-07 05:13:57",
"ingredient.value": "1/3 cup brown sugar"
},
"2124": {
"recipe_x_ingredient.id": 2124,
"ingredient.id": 2124,
"ingredient.ts": "2017-11-07 05:13:57",
"ingredient.value": "½ cup corn syrup"
},
"2125": {
"recipe_x_ingredient.id": 2125,
"ingredient.id": 2125,
"ingredient.ts": "2017-11-07 05:13:57",
"ingredient.value": "1 tsp. vanilla"
},
"2126": {
"recipe_x_ingredient.id": 2126,
"ingredient.id": 2126,
"ingredient.ts": "2017-11-07 05:13:57",
"ingredient.value": "2 tbs. butter, melted"
},
"2127": {
"recipe_x_ingredient.id": 2127,
"ingredient.id": 2127,
"ingredient.ts": "2017-11-07 05:13:57",
"ingredient.value": "¼ tsp. salt"
},
"2128": {
"recipe_x_ingredient.id": 2128,
"ingredient.id": 2128,
"ingredient.ts": "2017-11-07 05:13:57",
"ingredient.value": "1 ½ cups chopped pecans"
},
"2129": {
"recipe_x_ingredient.id": 2129,
"ingredient.id": 2129,
"ingredient.ts": "2017-11-07 05:13:57",
"ingredient.value": "Whipped cream for serving"
}
} |
{
"1089": {
"recipe_x_instruction.id": 1089,
"instruction.id": 1083,
"instruction.ts": "2017-11-07 05:13:54",
"instruction.value": "1Pre-heat oven to 350°F."
},
"1090": {
"recipe_x_instruction.id": 1090,
"instruction.id": 1090,
"instruction.ts": "2017-11-07 05:13:57",
"instruction.value": "2Make pie dough according to the recipe."
},
"1091": {
"recipe_x_instruction.id": 1091,
"instruction.id": 1091,
"instruction.ts": "2017-11-07 05:13:57",
"instruction.value": "3On a well-floured surface roll out pie dough to an 18” x 8” rectangle about 1/8” thick. Using your rolling pin, transfer the pie dough to the tart pan and gently press into the pan, cutting away excess dough. Freeze for at least 30 minutes."
},
"1092": {
"recipe_x_instruction.id": 1092,
"instruction.id": 1092,
"instruction.ts": "2017-11-07 05:13:57",
"instruction.value": "4Prick the bottom of the dough with a fork then cover completely with tin foil. Add pie weights to tart pan and blind bake for about 15 minutes. Carefully remove pie weights and continue to bake for about 5 minutes or until the tart shell is golden brown."
},
"1093": {
"recipe_x_instruction.id": 1093,
"instruction.id": 1093,
"instruction.ts": "2017-11-07 05:13:57",
"instruction.value": "5In a bowl, combine the eggs, sugar, corn syrup, vanilla, butter and salt. Mix well. Fold in the pecans then gently pour into tart shell."
},
"1094": {
"recipe_x_instruction.id": 1094,
"instruction.id": 1094,
"instruction.ts": "2017-11-07 05:13:57",
"instruction.value": "6Bake pecan pie tart for 45 to 50 minutes or until golden brown and knife comes out clean when inserted in the middle. Transfer to a wire rack and let cool completely."
},
"1095": {
"recipe_x_instruction.id": 1095,
"instruction.id": 1095,
"instruction.ts": "2017-11-07 05:13:57",
"instruction.value": "7Serve pecan pie tart in slices with whipped cream."
}
} |
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| 210 | 2017-11-07 05:14:04 | Matcha Hong Kong Egg Waffles | In Hong Kong, street food is serious business. Street hawkers and dai pai dongs (open–air food stalls) serve locals and tourists day and night. Egg waffles are perhaps the most unique and popular food to emerge from the city. Strangely, though, the first encounter I had with them was at Beijing International Airport. Served with a disposable plastic glove (they’re impossible to eat with chopsticks) and a cup of Hong Kong milk tea (see page 123), the texture is crisp and light with an aroma of custard. You will need the right pan to make them. Mine is from Nordic Ware and is available online with international shipping. If you are in Hong Kong, then head to Shanghai Street, where you can pick one up for as little as $15. It is a must–have addition to the kitchen for any cook with an adventurous side. |
SymmetryBreakfast: 100 Recipes for the Loving Cook by Michael Zee | {
"2130": {
"recipe_x_ingredient.id": 2130,
"ingredient.id": 474,
"ingredient.ts": "2017-11-07 04:35:00",
"ingredient.value": "1 cup all-purpose flour"
},
"2134": {
"recipe_x_ingredient.id": 2134,
"ingredient.id": 1045,
"ingredient.ts": "2017-11-07 04:56:07",
"ingredient.value": "pinch of salt"
},
"2136": {
"recipe_x_ingredient.id": 2136,
"ingredient.id": 2065,
"ingredient.ts": "2017-11-07 05:12:45",
"ingredient.value": "3 eggs"
},
"2138": {
"recipe_x_ingredient.id": 2138,
"ingredient.id": 2066,
"ingredient.ts": "2017-11-07 05:12:45",
"ingredient.value": "1 tsp vanilla extract"
},
"2131": {
"recipe_x_ingredient.id": 2131,
"ingredient.id": 2131,
"ingredient.ts": "2017-11-07 05:14:04",
"ingredient.value": "2 tsp baking matcha – I get mine from Tombo"
},
"2132": {
"recipe_x_ingredient.id": 2132,
"ingredient.id": 2132,
"ingredient.ts": "2017-11-07 05:14:04",
"ingredient.value": "1⁄4 cup corn flour"
},
"2133": {
"recipe_x_ingredient.id": 2133,
"ingredient.id": 2133,
"ingredient.ts": "2017-11-07 05:14:04",
"ingredient.value": "1 tsp baking powder"
},
"2135": {
"recipe_x_ingredient.id": 2135,
"ingredient.id": 2135,
"ingredient.ts": "2017-11-07 05:14:04",
"ingredient.value": "1⁄4 cup instant custard powder (optional but nice)"
},
"2137": {
"recipe_x_ingredient.id": 2137,
"ingredient.id": 2137,
"ingredient.ts": "2017-11-07 05:14:04",
"ingredient.value": "1⁄3 cup sugar"
},
"2139": {
"recipe_x_ingredient.id": 2139,
"ingredient.id": 2139,
"ingredient.ts": "2017-11-07 05:14:04",
"ingredient.value": "1⁄2 cup evaporated milk"
},
"2140": {
"recipe_x_ingredient.id": 2140,
"ingredient.id": 2140,
"ingredient.ts": "2017-11-07 05:14:04",
"ingredient.value": "1⁄2 cup water"
},
"2141": {
"recipe_x_ingredient.id": 2141,
"ingredient.id": 2141,
"ingredient.ts": "2017-11-07 05:14:04",
"ingredient.value": "2 tbsp vegetable oil"
}
} |
{
"1096": {
"recipe_x_instruction.id": 1096,
"instruction.id": 1096,
"instruction.ts": "2017-11-07 05:14:04",
"instruction.value": "1In a bowl, mix together the plain flour, baking matcha, corn our, baking powder, salt, and custard powder, if using."
},
"1097": {
"recipe_x_instruction.id": 1097,
"instruction.id": 1097,
"instruction.ts": "2017-11-07 05:14:04",
"instruction.value": "2In a separate bowl, put the eggs and sugar, and whisk until light and uffy. Add the vanilla and, whilst whisking, incorporate the evaporated milk, water, and oil."
},
"1098": {
"recipe_x_instruction.id": 1098,
"instruction.id": 1098,
"instruction.ts": "2017-11-07 05:14:04",
"instruction.value": "3Mix the liquid with the dry ingredients until completely combined. Pour the mix into a jug and refrigerate for an hour. I’ve tried skipping this stage, but letting the batter rest makes a really major difference in the end. The gluten is more relaxed, gi"
},
"1099": {
"recipe_x_instruction.id": 1099,
"instruction.id": 1099,
"instruction.ts": "2017-11-07 05:14:04",
"instruction.value": "4Separate the two sides of your waffle pan and preheat gently for 10 minutes."
},
"1100": {
"recipe_x_instruction.id": 1100,
"instruction.id": 1100,
"instruction.ts": "2017-11-07 05:14:04",
"instruction.value": "5On one side, using a quick circular motion, fill all the cavities to about 80 percent. Clamp on the other half of the pan and immediately flip the whole thing over. Cook for 2 minutes on each side."
},
"1101": {
"recipe_x_instruction.id": 1101,
"instruction.id": 1101,
"instruction.ts": "2017-11-07 05:14:04",
"instruction.value": "6Gently open the pan; the waffle will stick to one side. Flip out the waffle on to a cooling rack rather than a plate, as it will steam and become damp. The first one will always be a bit ugly–looking but you’ll develop a knack."
},
"1102": {
"recipe_x_instruction.id": 1102,
"instruction.id": 1102,
"instruction.ts": "2017-11-07 05:14:04",
"instruction.value": "7Roll your waffles into cones or cover them with your favorite toppings. Fresh strawberries and chocolate sauce are a classic."
}
} |
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| 211 | 2017-11-07 05:14:12 | Dark Chocolate Avocado Mousse with Coconut Cream | My husband, Jack, isn’t the biggest fan of avocados. I prep this one while he’s not looking, and he’s yet to realize that this decadent chocolaty dessert is made from pureed avocado. | The Love & Lemons Cookbook by Jeanine Donofrio | {
"2149": {
"recipe_x_ingredient.id": 2149,
"ingredient.id": 1257,
"ingredient.ts": "2017-11-07 04:57:59",
"ingredient.value": "sea salt"
},
"2142": {
"recipe_x_ingredient.id": 2142,
"ingredient.id": 2142,
"ingredient.ts": "2017-11-07 05:14:12",
"ingredient.value": "2 avocados, very ripe"
},
"2143": {
"recipe_x_ingredient.id": 2143,
"ingredient.id": 2143,
"ingredient.ts": "2017-11-07 05:14:12",
"ingredient.value": "4 ounces (125 grams) 70% cacao baking chocolate, melted"
},
"2144": {
"recipe_x_ingredient.id": 2144,
"ingredient.id": 2144,
"ingredient.ts": "2017-11-07 05:14:12",
"ingredient.value": "¼ cup (60 milliliters) unsweetened cocoa powder"
},
"2145": {
"recipe_x_ingredient.id": 2145,
"ingredient.id": 2145,
"ingredient.ts": "2017-11-07 05:14:12",
"ingredient.value": "6 tablespoons (90 milliliter) maple syrup"
},
"2146": {
"recipe_x_ingredient.id": 2146,
"ingredient.id": 2146,
"ingredient.ts": "2017-11-07 05:14:12",
"ingredient.value": "⅓ cup (75 milliliters) almond milk"
},
"2147": {
"recipe_x_ingredient.id": 2147,
"ingredient.id": 2147,
"ingredient.ts": "2017-11-07 05:14:12",
"ingredient.value": "½ teaspoon (2 milliliter) vanilla extract"
},
"2148": {
"recipe_x_ingredient.id": 2148,
"ingredient.id": 2148,
"ingredient.ts": "2017-11-07 05:14:12",
"ingredient.value": "¼ teaspoon (1 milliliter) cinnamon"
},
"2150": {
"recipe_x_ingredient.id": 2150,
"ingredient.id": 2150,
"ingredient.ts": "2017-11-07 05:14:12",
"ingredient.value": "1 cup (250 milliliters) raspberries"
},
"2151": {
"recipe_x_ingredient.id": 2151,
"ingredient.id": 2151,
"ingredient.ts": "2017-11-07 05:14:12",
"ingredient.value": "2 (14-ounce/414-milliliters) cans full-fat coconut milk, refrigerated overnight"
},
"2152": {
"recipe_x_ingredient.id": 2152,
"ingredient.id": 2152,
"ingredient.ts": "2017-11-07 05:14:12",
"ingredient.value": "⅓ cup (75 milliliters) powdered sugar, sifted"
},
"2153": {
"recipe_x_ingredient.id": 2153,
"ingredient.id": 2153,
"ingredient.ts": "2017-11-07 05:14:12",
"ingredient.value": "A few drops of vanilla extract"
}
} |
{
"1103": {
"recipe_x_instruction.id": 1103,
"instruction.id": 1103,
"instruction.ts": "2017-11-07 05:14:12",
"instruction.value": "1In a food processor, combine the avocados, melted chocolate, cocoa powder, maple syrup, almond milk, vanilla, cinnamon, and a pinch of salt."
},
"1104": {
"recipe_x_instruction.id": 1104,
"instruction.id": 1104,
"instruction.ts": "2017-11-07 05:14:12",
"instruction.value": "2Puree until creamy."
},
"1105": {
"recipe_x_instruction.id": 1105,
"instruction.id": 1105,
"instruction.ts": "2017-11-07 05:14:12",
"instruction.value": "3Spoon the mousse into 4 small ramekins and chill for at least 1 hour."
},
"1106": {
"recipe_x_instruction.id": 1106,
"instruction.id": 1106,
"instruction.ts": "2017-11-07 05:14:12",
"instruction.value": "1Remove the coconut milk from the fridge and carefully scoop the thick solid part off the top. Save the watery part for another use."
},
"1107": {
"recipe_x_instruction.id": 1107,
"instruction.id": 1107,
"instruction.ts": "2017-11-07 05:14:12",
"instruction.value": "2Use an electric mixer to whip the coconut cream until fluffy, 3 to 5 minutes."
},
"1108": {
"recipe_x_instruction.id": 1108,
"instruction.id": 1108,
"instruction.ts": "2017-11-07 05:14:12",
"instruction.value": "3Add the powdered sugar and vanilla and mix again. _Variations: Add ½ teaspoon (2 mL) cinnamon, ½ teaspoon (2 mL) lemon zest, or a few drops of lemon oil."
},
"1109": {
"recipe_x_instruction.id": 1109,
"instruction.id": 1109,
"instruction.ts": "2017-11-07 05:14:12",
"instruction.value": "4Serve the mousse topped with a dollop of coconut cream and the raspberries."
}
} |
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| 212 | 2017-11-07 05:14:17 | Crème de Marron au Rhum | If the Italians have gianduia, then the French have crème de marron. The intensely sweet chestnut puree is seriously addictive stuff. It is the star ingredient in the famous dessert, the Mont Blanc but add a spoon to some yogurt, spread it on toast, pancakes, waffles or a little added to coffee for a delicious festive treat. For me, chestnuts are one of the ultimate Christmas foods. Whether they’re stuffed into a roasted bird or exploding in the oven I almost can’t bring myself to eat them at any other time of year. This recipe makes an excellent homemade Christmas gift with a twist. Make a big batch, write out some beautiful labels and treat your friends. |
SymmetryBreakfast: 100 Recipes for the Loving Cook by Michael Zee | {
"2158": {
"recipe_x_ingredient.id": 2158,
"ingredient.id": 1753,
"ingredient.ts": "2017-11-07 05:06:34",
"ingredient.value": "¼ cup water"
},
"2154": {
"recipe_x_ingredient.id": 2154,
"ingredient.id": 2154,
"ingredient.ts": "2017-11-07 05:14:17",
"ingredient.value": "1 pound chestnuts, cooked and peeled"
},
"2155": {
"recipe_x_ingredient.id": 2155,
"ingredient.id": 2155,
"ingredient.ts": "2017-11-07 05:14:17",
"ingredient.value": "1 ½ cup sugar"
},
"2156": {
"recipe_x_ingredient.id": 2156,
"ingredient.id": 2156,
"ingredient.ts": "2017-11-07 05:14:17",
"ingredient.value": "⅓ cup spiced dark rum of your choice"
},
"2157": {
"recipe_x_ingredient.id": 2157,
"ingredient.id": 2157,
"ingredient.ts": "2017-11-07 05:14:17",
"ingredient.value": "1 teaspoon vanilla extract or paste"
}
} |
{
"1110": {
"recipe_x_instruction.id": 1110,
"instruction.id": 1110,
"instruction.ts": "2017-11-07 05:14:17",
"instruction.value": "1In a saucepan, add the sugar, rum, water and vanilla. Gently heat the mix until the sugar has dissolved and then turn up the heat until it starts to boil and caramelize. After 3 minutes it should be dark and golden."
},
"1111": {
"recipe_x_instruction.id": 1111,
"instruction.id": 1111,
"instruction.ts": "2017-11-07 05:14:17",
"instruction.value": "2Add the chestnuts and swirl the pan so they are all evenly coated in the syrup. Remove the pan from the heat and leave to cool slightly for 5 minutes."
},
"1112": {
"recipe_x_instruction.id": 1112,
"instruction.id": 1112,
"instruction.ts": "2017-11-07 05:14:17",
"instruction.value": "3In a blender or food processor, add the sugary chestnuts and puree them, it will start off grainy in texture but it will smooth out. Add a few more tablespoons of water or rum, depending on how virtuous or sinful you want to be if the mixture is too thic"
},
"1113": {
"recipe_x_instruction.id": 1113,
"instruction.id": 1113,
"instruction.ts": "2017-11-07 05:14:17",
"instruction.value": "4You want it to be spreadable like a peanut butter."
},
"1114": {
"recipe_x_instruction.id": 1114,
"instruction.id": 1114,
"instruction.ts": "2017-11-07 05:14:17",
"instruction.value": "5Decant the mix into a jar of your choice."
},
"1115": {
"recipe_x_instruction.id": 1115,
"instruction.id": 1115,
"instruction.ts": "2017-11-07 05:14:17",
"instruction.value": "6Keep the mix refrigerated, and it will be good for 3 to 4 weeks."
}
} |
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| 213 | 2017-11-07 05:14:23 | Salted Caramel Brownies | Who doesn’t love the combination of sweet and savory? Add chocolate to the equation (by now you know, there has to be chocolate), and you have my personal favorite! | Total: 55 minutes | Sheila G’s Butter & Chocolate: 101 Creative Sweets and Treats Using Brownie Batter by Sheila G. Mains | {
"2167": {
"recipe_x_ingredient.id": 2167,
"ingredient.id": 197,
"ingredient.ts": "2017-11-07 04:30:38",
"ingredient.value": "1/4 teaspoon salt"
},
"2163": {
"recipe_x_ingredient.id": 2163,
"ingredient.id": 258,
"ingredient.ts": "2017-11-07 04:31:14",
"ingredient.value": "1 teaspoon pure vanilla extract"
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"2162": {
"recipe_x_ingredient.id": 2162,
"ingredient.id": 259,
"ingredient.ts": "2017-11-07 04:31:14",
"ingredient.value": "2 large eggs"
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"2166": {
"recipe_x_ingredient.id": 2166,
"ingredient.id": 475,
"ingredient.ts": "2017-11-07 04:35:00",
"ingredient.value": "1/2 teaspoon baking powder"
},
"2165": {
"recipe_x_ingredient.id": 2165,
"ingredient.id": 636,
"ingredient.ts": "2017-11-07 04:39:21",
"ingredient.value": "1/2 cup all-purpose flour"
},
"2159": {
"recipe_x_ingredient.id": 2159,
"ingredient.id": 2159,
"ingredient.ts": "2017-11-07 05:14:23",
"ingredient.value": "Signature Brownies"
},
"2160": {
"recipe_x_ingredient.id": 2160,
"ingredient.id": 2160,
"ingredient.ts": "2017-11-07 05:14:23",
"ingredient.value": "2 cups (12 ounces) semisweet chocolate chips"
},
"2161": {
"recipe_x_ingredient.id": 2161,
"ingredient.id": 2161,
"ingredient.ts": "2017-11-07 05:14:23",
"ingredient.value": "6 tablespoons salted butter"
},
"2164": {
"recipe_x_ingredient.id": 2164,
"ingredient.id": 2164,
"ingredient.ts": "2017-11-07 05:14:23",
"ingredient.value": "1/2 cup sugar"
},
"2168": {
"recipe_x_ingredient.id": 2168,
"ingredient.id": 2168,
"ingredient.ts": "2017-11-07 05:14:23",
"ingredient.value": "1 tablespoon 100% baking cocoa"
},
"2169": {
"recipe_x_ingredient.id": 2169,
"ingredient.id": 2169,
"ingredient.ts": "2017-11-07 05:14:23",
"ingredient.value": "Caramel Topping"
},
"2170": {
"recipe_x_ingredient.id": 2170,
"ingredient.id": 2170,
"ingredient.ts": "2017-11-07 05:14:23",
"ingredient.value": "8 tablespoons (1 stick) salted butter"
},
"2171": {
"recipe_x_ingredient.id": 2171,
"ingredient.id": 2171,
"ingredient.ts": "2017-11-07 05:14:23",
"ingredient.value": "1/2 cup light brown sugar, packed"
},
"2172": {
"recipe_x_ingredient.id": 2172,
"ingredient.id": 2172,
"ingredient.ts": "2017-11-07 05:14:23",
"ingredient.value": "Flaked or coarse sea salt, for sprinkling"
}
} |
{
"1116": {
"recipe_x_instruction.id": 1116,
"instruction.id": 1116,
"instruction.ts": "2017-11-07 05:14:23",
"instruction.value": "1Preheat the oven to 350°F. Grease an 8-by-8-inch pan."
},
"1117": {
"recipe_x_instruction.id": 1117,
"instruction.id": 1117,
"instruction.ts": "2017-11-07 05:14:23",
"instruction.value": "2Microwave the chocolate chips and butter in a microwave-safe bowl on high for 30 seconds; remove and stir. Return to the microwave if not completely melted and microwave in 15-second intervals until smooth and creamy. (Do not overheat or the chocolate wi"
},
"1118": {
"recipe_x_instruction.id": 1118,
"instruction.id": 1118,
"instruction.ts": "2017-11-07 05:14:23",
"instruction.value": "3Mix together the eggs, vanilla, and sugar in a separate bowl using an electric mixer set on the lowest speed or a spatula. Blend the egg mixture into the melted chocolate mixture until well combined."
},
"1119": {
"recipe_x_instruction.id": 1119,
"instruction.id": 1119,
"instruction.ts": "2017-11-07 05:14:23",
"instruction.value": "4Add the flour, baking powder, salt, and cocoa to the chocolate mixture and mix well by hand or using the lowest setting on the mixer."
},
"1120": {
"recipe_x_instruction.id": 1120,
"instruction.id": 1120,
"instruction.ts": "2017-11-07 05:14:23",
"instruction.value": "5 Prepare the caramel topping: Melt the butter in a saucepan over medium heat. Add the brown sugar and stir constantly until the mixture is bubbly. Continue to stir for 2 to 3 minutes more, until the mixture begins to thicken and turns a light golden colo"
},
"1121": {
"recipe_x_instruction.id": 1121,
"instruction.id": 1121,
"instruction.ts": "2017-11-07 05:14:23",
"instruction.value": "6Pour the caramel topping on top of the brownie batter as evenly as possible. The caramel mixture spreads during baking, so don’t be concerned if there are exposed areas of brownie batter."
},
"1122": {
"recipe_x_instruction.id": 1122,
"instruction.id": 1122,
"instruction.ts": "2017-11-07 05:14:23",
"instruction.value": "7Bake for 30 to 35 minutes, until center is set. Remove the pan from the oven and immediately sprinkle the top of the brownies with sea salt. (See option below.)"
},
"1123": {
"recipe_x_instruction.id": 1123,
"instruction.id": 1123,
"instruction.ts": "2017-11-07 05:14:23",
"instruction.value": "8Let cool completely, then cut into 9 squares."
}
} |
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| 214 | 2017-11-07 05:15:02 | Peanut Butter Cup Brownies | These brownies are a spin on that famous chocolate and peanut butter cup. Now, my philosophy is if you’re going to indulge, use only the best ingredients. That’s why I always reach for all-natural peanut butter. It makes all the difference. All-natural peanut butter should have one ingredient: peanuts! There are several national brands that offer “real” peanut butter. Many supermarkets also grind their own natural peanut butter and stock it near the deli counter. Because the peanut oil rises to the top, be sure to mix your peanut butter thoroughly before adding it to the recipe. |
Total: 55 minutes | Sheila G’s Butter & Chocolate: 101 Creative Sweets and Treats Using Brownie Batter by Sheila G. Mains | {
"2180": {
"recipe_x_ingredient.id": 2180,
"ingredient.id": 197,
"ingredient.ts": "2017-11-07 04:30:38",
"ingredient.value": "1/4 teaspoon salt"
},
"2176": {
"recipe_x_ingredient.id": 2176,
"ingredient.id": 258,
"ingredient.ts": "2017-11-07 04:31:14",
"ingredient.value": "1 teaspoon pure vanilla extract"
},
"2175": {
"recipe_x_ingredient.id": 2175,
"ingredient.id": 259,
"ingredient.ts": "2017-11-07 04:31:14",
"ingredient.value": "2 large eggs"
},
"2179": {
"recipe_x_ingredient.id": 2179,
"ingredient.id": 475,
"ingredient.ts": "2017-11-07 04:35:00",
"ingredient.value": "1/2 teaspoon baking powder"
},
"2178": {
"recipe_x_ingredient.id": 2178,
"ingredient.id": 636,
"ingredient.ts": "2017-11-07 04:39:21",
"ingredient.value": "1/2 cup all-purpose flour"
},
"2173": {
"recipe_x_ingredient.id": 2173,
"ingredient.id": 2160,
"ingredient.ts": "2017-11-07 05:14:23",
"ingredient.value": "2 cups (12 ounces) semisweet chocolate chips"
},
"2174": {
"recipe_x_ingredient.id": 2174,
"ingredient.id": 2161,
"ingredient.ts": "2017-11-07 05:14:23",
"ingredient.value": "6 tablespoons salted butter"
},
"2177": {
"recipe_x_ingredient.id": 2177,
"ingredient.id": 2164,
"ingredient.ts": "2017-11-07 05:14:23",
"ingredient.value": "1/2 cup sugar"
},
"2181": {
"recipe_x_ingredient.id": 2181,
"ingredient.id": 2168,
"ingredient.ts": "2017-11-07 05:14:23",
"ingredient.value": "1 tablespoon 100% baking cocoa"
},
"2183": {
"recipe_x_ingredient.id": 2183,
"ingredient.id": 2171,
"ingredient.ts": "2017-11-07 05:14:23",
"ingredient.value": "1/2 cup light brown sugar, packed"
},
"2182": {
"recipe_x_ingredient.id": 2182,
"ingredient.id": 2182,
"ingredient.ts": "2017-11-07 05:15:02",
"ingredient.value": "Peanut Butter Topping: 1 cup creamy peanut butter (all-natural recommended)"
}
} |
{
"1125": {
"recipe_x_instruction.id": 1125,
"instruction.id": 1117,
"instruction.ts": "2017-11-07 05:14:23",
"instruction.value": "2Microwave the chocolate chips and butter in a microwave-safe bowl on high for 30 seconds; remove and stir. Return to the microwave if not completely melted and microwave in 15-second intervals until smooth and creamy. (Do not overheat or the chocolate wi"
},
"1126": {
"recipe_x_instruction.id": 1126,
"instruction.id": 1118,
"instruction.ts": "2017-11-07 05:14:23",
"instruction.value": "3Mix together the eggs, vanilla, and sugar in a separate bowl using an electric mixer set on the lowest speed or a spatula. Blend the egg mixture into the melted chocolate mixture until well combined."
},
"1127": {
"recipe_x_instruction.id": 1127,
"instruction.id": 1119,
"instruction.ts": "2017-11-07 05:14:23",
"instruction.value": "4Add the flour, baking powder, salt, and cocoa to the chocolate mixture and mix well by hand or using the lowest setting on the mixer."
},
"1124": {
"recipe_x_instruction.id": 1124,
"instruction.id": 1124,
"instruction.ts": "2017-11-07 05:15:02",
"instruction.value": "1Preheat the oven to 350°F. Grease an 8 × 8-inch pan."
},
"1128": {
"recipe_x_instruction.id": 1128,
"instruction.id": 1128,
"instruction.ts": "2017-11-07 05:15:02",
"instruction.value": "5Pour the brownie batter into the prepared pan."
},
"1129": {
"recipe_x_instruction.id": 1129,
"instruction.id": 1129,
"instruction.ts": "2017-11-07 05:15:02",
"instruction.value": "6Make the peanut butter topping: Mix all the ingredients together using a spatula; the consistency should be chunky."
},
"1130": {
"recipe_x_instruction.id": 1130,
"instruction.id": 1130,
"instruction.ts": "2017-11-07 05:15:02",
"instruction.value": "7Use a tablespoon to drop dollops of the peanut butter topping evenly on top of brownie batter."
},
"1131": {
"recipe_x_instruction.id": 1131,
"instruction.id": 1131,
"instruction.ts": "2017-11-07 05:15:02",
"instruction.value": "8Bake for 35 to 40 minutes, until center is set."
},
"1132": {
"recipe_x_instruction.id": 1132,
"instruction.id": 1132,
"instruction.ts": "2017-11-07 05:15:02",
"instruction.value": "9Cool completely, then cut into 9 squares."
}
} |
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| 215 | 2017-11-07 05:15:58 | Pumpkin Layer Cake | Embrace fall with a fluffy, warmly-spiced pumpkin layer cake. This versatile recipe doesn’t have to be for a three-layer cake, though. You can use the same measurements to fill two 9-inch cake rounds or one 13-by-9-inch sheet pan for a sheet cake. You might want to double the frosting recipe if you want to ensure that there’s more than enough to go all around the cake. Imagine savoring a slice of this pumpkin spice layer cake with a steaming mug of hot chocolate, something special like our Coconut Hot Chocolate recipe. |
Total: 1 hr, 45 mins | {
"2197": {
"recipe_x_ingredient.id": 2197,
"ingredient.id": 235,
"ingredient.ts": "2017-11-07 04:30:59",
"ingredient.value": "4 large eggs"
},
"2186": {
"recipe_x_ingredient.id": 2186,
"ingredient.id": 261,
"ingredient.ts": "2017-11-07 04:31:14",
"ingredient.value": "1 teaspoon baking powder"
},
"2201": {
"recipe_x_ingredient.id": 2201,
"ingredient.id": 277,
"ingredient.ts": "2017-11-07 04:31:20",
"ingredient.value": "1 teaspoon vanilla extract"
},
"2185": {
"recipe_x_ingredient.id": 2185,
"ingredient.id": 722,
"ingredient.ts": "2017-11-07 04:40:48",
"ingredient.value": "1 teaspoon baking soda"
},
"2203": {
"recipe_x_ingredient.id": 2203,
"ingredient.id": 1045,
"ingredient.ts": "2017-11-07 04:56:07",
"ingredient.value": "pinch of salt"
},
"2190": {
"recipe_x_ingredient.id": 2190,
"ingredient.id": 1529,
"ingredient.ts": "2017-11-07 05:01:37",
"ingredient.value": "1/4 teaspoon nutmeg, freshly grated"
},
"2184": {
"recipe_x_ingredient.id": 2184,
"ingredient.id": 2184,
"ingredient.ts": "2017-11-07 05:15:58",
"ingredient.value": "3 ¼ cups all-purpose flour"
},
"2187": {
"recipe_x_ingredient.id": 2187,
"ingredient.id": 2187,
"ingredient.ts": "2017-11-07 05:15:58",
"ingredient.value": "2 teaspoons cinnamon"
},
"2188": {
"recipe_x_ingredient.id": 2188,
"ingredient.id": 2188,
"ingredient.ts": "2017-11-07 05:15:58",
"ingredient.value": "1/2 teaspoon ground ginger"
},
"2189": {
"recipe_x_ingredient.id": 2189,
"ingredient.id": 2189,
"ingredient.ts": "2017-11-07 05:15:58",
"ingredient.value": "1/4 teaspoon ground cloves"
},
"2191": {
"recipe_x_ingredient.id": 2191,
"ingredient.id": 2191,
"ingredient.ts": "2017-11-07 05:15:58",
"ingredient.value": "½ teaspoon salt"
},
"2192": {
"recipe_x_ingredient.id": 2192,
"ingredient.id": 2192,
"ingredient.ts": "2017-11-07 05:15:58",
"ingredient.value": "1 15-ounce can pure pumpkin"
},
"2193": {
"recipe_x_ingredient.id": 2193,
"ingredient.id": 2193,
"ingredient.ts": "2017-11-07 05:15:58",
"ingredient.value": "¾ cup granulated sugar"
},
"2194": {
"recipe_x_ingredient.id": 2194,
"ingredient.id": 2194,
"ingredient.ts": "2017-11-07 05:15:58",
"ingredient.value": "¾ cup light brown sugar"
},
"2195": {
"recipe_x_ingredient.id": 2195,
"ingredient.id": 2195,
"ingredient.ts": "2017-11-07 05:15:58",
"ingredient.value": "1 ¼ cups vegetable oil"
},
"2196": {
"recipe_x_ingredient.id": 2196,
"ingredient.id": 2196,
"ingredient.ts": "2017-11-07 05:15:58",
"ingredient.value": "1 tablespoons vanilla extract"
},
"2198": {
"recipe_x_ingredient.id": 2198,
"ingredient.id": 2198,
"ingredient.ts": "2017-11-07 05:15:58",
"ingredient.value": "For the frosting: 1 ½ sticks (12 Tablespoons) butter, at room temperature"
},
"2199": {
"recipe_x_ingredient.id": 2199,
"ingredient.id": 2199,
"ingredient.ts": "2017-11-07 05:15:58",
"ingredient.value": "4 cups powdered sugar"
},
"2200": {
"recipe_x_ingredient.id": 2200,
"ingredient.id": 2200,
"ingredient.ts": "2017-11-07 05:15:58",
"ingredient.value": "2 tablespoons heavy cream"
},
"2202": {
"recipe_x_ingredient.id": 2202,
"ingredient.id": 2202,
"ingredient.ts": "2017-11-07 05:15:58",
"ingredient.value": "½ teaspoon cinnamon"
}
} |
{
"1133": {
"recipe_x_instruction.id": 1133,
"instruction.id": 1133,
"instruction.ts": "2017-11-07 05:15:58",
"instruction.value": "1Pre-heat oven to 350°F. Spray three 8-inch cakes pans with non-stick spray and line the bottom with parchment paper."
},
"1134": {
"recipe_x_instruction.id": 1134,
"instruction.id": 1134,
"instruction.ts": "2017-11-07 05:15:58",
"instruction.value": "2In a large bowl combine, flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt. Set aside."
},
"1135": {
"recipe_x_instruction.id": 1135,
"instruction.id": 1135,
"instruction.ts": "2017-11-07 05:15:58",
"instruction.value": "3In the bowl of a stand mixer beat together the pumpkin, sugars, oil, and vanilla extract. Add eggs one at a time. Add flour mixture and beat on low until just combined. Divide mixture among the three prepared cake pans."
},
"1136": {
"recipe_x_instruction.id": 1136,
"instruction.id": 1136,
"instruction.ts": "2017-11-07 05:15:58",
"instruction.value": "4Bake for about 30 minutes or until a tester comes out clean. Cool completely."
},
"1137": {
"recipe_x_instruction.id": 1137,
"instruction.id": 1137,
"instruction.ts": "2017-11-07 05:15:58",
"instruction.value": "5When ready to assemble the cake, make the frosting. In the bowl of a stand mixer, combine the butter, powdered sugar, heavy cream, vanilla extract, cinnamon, and pinch of salt. Mix on high until frosting is smooth and creamy, but do not over-mix."
},
"1138": {
"recipe_x_instruction.id": 1138,
"instruction.id": 1138,
"instruction.ts": "2017-11-07 05:15:58",
"instruction.value": "6Frost the cake and serve immediately or chill until ready to serve."
}
} |
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| 216 | 2017-11-07 05:16:04 | Roasted Pear and Cranberry Brussels Sprouts | I can eat an entire bowl of these Brussels sprouts and still go back for seconds. It is a great side dish at dinner, especially in the fall and winter. The sweetness of the pear, the tartness of the dried cranberries, and the caramelized edges of the Brussels sprouts make for smiling faces around my family table. For the best-tasting Brussels sprouts, bake them on a large rimmed baking sheet to ensure they have plenty of room to spread out. Crowding them into a small baking pan will cause them to steam, which won’t let them get that crisp texture. This recipe comes from Ayesha Curry’s new cookbook, A Seasoned Life. Buy it here. |
Total: 1 hr | The Seasoned Life: Food, Family, Faith, and the Joy of Eating Well by Ayesha Curry | {
"2208": {
"recipe_x_ingredient.id": 2208,
"ingredient.id": 81,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "kosher salt"
},
"2211": {
"recipe_x_ingredient.id": 2211,
"ingredient.id": 324,
"ingredient.ts": "2017-11-07 04:31:47",
"ingredient.value": "1 tablespoon honey"
},
"2207": {
"recipe_x_ingredient.id": 2207,
"ingredient.id": 1722,
"ingredient.ts": "2017-11-07 05:06:23",
"ingredient.value": "2 tablespoons extra-virgin olive oil"
},
"2204": {
"recipe_x_ingredient.id": 2204,
"ingredient.id": 2204,
"ingredient.ts": "2017-11-07 05:16:04",
"ingredient.value": "1 ½ pounds Brussels sprouts (about 30), halved"
},
"2205": {
"recipe_x_ingredient.id": 2205,
"ingredient.id": 2205,
"ingredient.ts": "2017-11-07 05:16:04",
"ingredient.value": "2 pears, cored and cut into 8 wedges each"
},
"2206": {
"recipe_x_ingredient.id": 2206,
"ingredient.id": 2206,
"ingredient.ts": "2017-11-07 05:16:04",
"ingredient.value": "½ cup yellow onion, finely chopped"
},
"2209": {
"recipe_x_ingredient.id": 2209,
"ingredient.id": 2209,
"ingredient.ts": "2017-11-07 05:16:04",
"ingredient.value": "Freshly ground pepper"
},
"2210": {
"recipe_x_ingredient.id": 2210,
"ingredient.id": 2210,
"ingredient.ts": "2017-11-07 05:16:04",
"ingredient.value": "3 or 4 lemon wedges"
},
"2212": {
"recipe_x_ingredient.id": 2212,
"ingredient.id": 2212,
"ingredient.ts": "2017-11-07 05:16:04",
"ingredient.value": "¼ cup dried cranberries"
}
} |
{
"1139": {
"recipe_x_instruction.id": 1139,
"instruction.id": 1139,
"instruction.ts": "2017-11-07 05:16:04",
"instruction.value": "1Preheat the oven to 450°F. Line a rimmed baking sheet with aluminum foil."
},
"1140": {
"recipe_x_instruction.id": 1140,
"instruction.id": 1140,
"instruction.ts": "2017-11-07 05:16:04",
"instruction.value": "2In a large bowl, combine the Brussels sprouts, pears, and onion and toss to coat with the olive oil. Season with a few pinches each of salt and pepper."
},
"1141": {
"recipe_x_instruction.id": 1141,
"instruction.id": 1141,
"instruction.ts": "2017-11-07 05:16:04",
"instruction.value": "3Transfer to the prepared baking sheet and bake until the Brussels sprouts are golden brown and have started to crisp and the pears have caramelized, 25 to 30 minutes, stirring once halfway through cooking."
},
"1142": {
"recipe_x_instruction.id": 1142,
"instruction.id": 1142,
"instruction.ts": "2017-11-07 05:16:04",
"instruction.value": "4Squeeze three of the lemon wedges over the pan and drizzle with the honey. Toss in the dried cranberries, mix everything well, and taste, adding another squeeze of lemon or more salt and pepper if desired. I promise this dish will not disappoint."
}
} |
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| 217 | 2017-11-07 05:16:10 | Olive and Mushroom-Smothered Pork Tenderloin | When I want to please a crowd but don’t have a lot of time, this is one of my go-to recipes. Blending olives and mushrooms makes a tapenade-like spread that I can prepare ahead, and I love how the salty olives contrast with the mild pork tenderloin. I pair this dish with simple mashed potatoes or Roasted Pear and Cranberry Brussels Sprout)—or both. | The Seasoned Life: Food, Family, Faith, and the Joy of Eating Well by Ayesha Curry | {
"2218": {
"recipe_x_ingredient.id": 2218,
"ingredient.id": 81,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "kosher salt"
},
"2219": {
"recipe_x_ingredient.id": 2219,
"ingredient.id": 82,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "freshly ground black pepper"
},
"2225": {
"recipe_x_ingredient.id": 2225,
"ingredient.id": 163,
"ingredient.ts": "2017-11-07 04:30:23",
"ingredient.value": "1 teaspoon kosher salt"
},
"2226": {
"recipe_x_ingredient.id": 2226,
"ingredient.id": 181,
"ingredient.ts": "2017-11-07 04:30:30",
"ingredient.value": "1/2 teaspoon freshly ground black pepper"
},
"2214": {
"recipe_x_ingredient.id": 2214,
"ingredient.id": 998,
"ingredient.ts": "2017-11-07 04:55:25",
"ingredient.value": "4 tablespoons extra-virgin olive oil"
},
"2223": {
"recipe_x_ingredient.id": 2223,
"ingredient.id": 1345,
"ingredient.ts": "2017-11-07 04:59:02",
"ingredient.value": "1 teaspoon paprika"
},
"2228": {
"recipe_x_ingredient.id": 2228,
"ingredient.id": 1722,
"ingredient.ts": "2017-11-07 05:06:23",
"ingredient.value": "2 tablespoons extra-virgin olive oil"
},
"2213": {
"recipe_x_ingredient.id": 2213,
"ingredient.id": 2213,
"ingredient.ts": "2017-11-07 05:16:10",
"ingredient.value": "Olive-Mushroom Spread"
},
"2215": {
"recipe_x_ingredient.id": 2215,
"ingredient.id": 2215,
"ingredient.ts": "2017-11-07 05:16:10",
"ingredient.value": "1 cup sliced cremini mushrooms"
},
"2216": {
"recipe_x_ingredient.id": 2216,
"ingredient.id": 2216,
"ingredient.ts": "2017-11-07 05:16:10",
"ingredient.value": "1/2 cup finely chopped yellow onion"
},
"2217": {
"recipe_x_ingredient.id": 2217,
"ingredient.id": 2217,
"ingredient.ts": "2017-11-07 05:16:10",
"ingredient.value": "6 garlic cloves, coarsely chopped"
},
"2220": {
"recipe_x_ingredient.id": 2220,
"ingredient.id": 2220,
"ingredient.ts": "2017-11-07 05:16:10",
"ingredient.value": "1 (6-ounce) can pitted black olives, drained"
},
"2221": {
"recipe_x_ingredient.id": 2221,
"ingredient.id": 2221,
"ingredient.ts": "2017-11-07 05:16:10",
"ingredient.value": "1 heaping tablespoon capers"
},
"2222": {
"recipe_x_ingredient.id": 2222,
"ingredient.id": 2222,
"ingredient.ts": "2017-11-07 05:16:10",
"ingredient.value": "Pork"
},
"2224": {
"recipe_x_ingredient.id": 2224,
"ingredient.id": 2224,
"ingredient.ts": "2017-11-07 05:16:10",
"ingredient.value": "1 teaspoon dried thyme"
},
"2227": {
"recipe_x_ingredient.id": 2227,
"ingredient.id": 2227,
"ingredient.ts": "2017-11-07 05:16:10",
"ingredient.value": "2 pork tenderloins (about 2 ½ pounds total)"
}
} |
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| 218 | 2017-11-07 05:17:32 | Brownie Doughnuts | Wouldn’t you rather stay in your PJs on Saturday morning instead of racing to the doughnut shop? Now you can! In less time than it takes to get dressed and walk the dog, you can have homemade doughnuts cooling on the counter. And these aren’t just any doughnuts—they’re rich, chocolatey brownie doughnuts! Plus, you can sweeten the deal with your favorite toppings. | Sheila G’s Butter & Chocolate: 101 Creative Sweets and Treats Using Brownie Batter by Sheila G. Mains | {
"2236": {
"recipe_x_ingredient.id": 2236,
"ingredient.id": 197,
"ingredient.ts": "2017-11-07 04:30:38",
"ingredient.value": "1/4 teaspoon salt"
},
"2232": {
"recipe_x_ingredient.id": 2232,
"ingredient.id": 258,
"ingredient.ts": "2017-11-07 04:31:14",
"ingredient.value": "1 teaspoon pure vanilla extract"
},
"2233": {
"recipe_x_ingredient.id": 2233,
"ingredient.id": 472,
"ingredient.ts": "2017-11-07 04:35:00",
"ingredient.value": "1/2 cup granulated sugar"
},
"2235": {
"recipe_x_ingredient.id": 2235,
"ingredient.id": 475,
"ingredient.ts": "2017-11-07 04:35:00",
"ingredient.value": "1/2 teaspoon baking powder"
},
"2234": {
"recipe_x_ingredient.id": 2234,
"ingredient.id": 636,
"ingredient.ts": "2017-11-07 04:39:21",
"ingredient.value": "1/2 cup all-purpose flour"
},
"2229": {
"recipe_x_ingredient.id": 2229,
"ingredient.id": 2160,
"ingredient.ts": "2017-11-07 05:14:23",
"ingredient.value": "2 cups (12 ounces) semisweet chocolate chips"
},
"2230": {
"recipe_x_ingredient.id": 2230,
"ingredient.id": 2161,
"ingredient.ts": "2017-11-07 05:14:23",
"ingredient.value": "6 tablespoons salted butter"
},
"2237": {
"recipe_x_ingredient.id": 2237,
"ingredient.id": 2168,
"ingredient.ts": "2017-11-07 05:14:23",
"ingredient.value": "1 tablespoon 100% baking cocoa"
},
"2231": {
"recipe_x_ingredient.id": 2231,
"ingredient.id": 2231,
"ingredient.ts": "2017-11-07 05:17:32",
"ingredient.value": "3 large eggs"
},
"2238": {
"recipe_x_ingredient.id": 2238,
"ingredient.id": 2238,
"ingredient.ts": "2017-11-07 05:17:32",
"ingredient.value": "Melted chocolate, candy sprinkles, or confectioners’ sugar, for garnish"
}
} |
{
"1143": {
"recipe_x_instruction.id": 1143,
"instruction.id": 1143,
"instruction.ts": "2017-11-07 05:17:32",
"instruction.value": "1Preheat the oven to 350°F. Grease the 6-count doughnut pan with nonstick cooking spray and set aside."
},
"1144": {
"recipe_x_instruction.id": 1144,
"instruction.id": 1144,
"instruction.ts": "2017-11-07 05:17:32",
"instruction.value": "2Microwave the chocolate chips and butter in a large microwave-safe bowl for 30 seconds; remove and stir. Return to microwave if not completely melted, and microwave in 15-second intervals until smooth and creamy. (Do not overheat or the chocolate will sc"
},
"1145": {
"recipe_x_instruction.id": 1145,
"instruction.id": 1145,
"instruction.ts": "2017-11-07 05:17:32",
"instruction.value": "3Mix together the eggs, vanilla, and sugar in a separate bowl until well combined. Add the egg mixture to the chocolate mixture and stir until smooth. Add the flour, baking powder, salt, and cocoa and mix thoroughly."
},
"1146": {
"recipe_x_instruction.id": 1146,
"instruction.id": 1146,
"instruction.ts": "2017-11-07 05:17:32",
"instruction.value": "4Pour about 1/4 cup of batter into each cavity of the prepared doughnut pan. Bake for 12 minutes, until a toothpick inserted halfway into the donut comes out clean. Allow to cool until pan is warm enough to handle, about 3 to 5 minutes, before removing th"
},
"1147": {
"recipe_x_instruction.id": 1147,
"instruction.id": 1147,
"instruction.ts": "2017-11-07 05:17:32",
"instruction.value": "5Garnish the doughnuts with melted chocolate, sprinkles, confectioners’ sugar, or your favorite combination."
}
} |
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| 219 | 2017-11-07 05:17:40 | Citrus–Olive Oil Cake | I could go on and on about how much I love olive trees. I even have olive trees growing in my yard — and that’s just the beginning of my obsession. So, it didn’t take much convincing for me to try making a dessert with olive oil, and citrus is a natural pairing. I like to serve this cake with plain whipped cream and basil leaves for garnish. Or simply dust the top with confectioners’ sugar and call it a day. |
The Seasoned Life: Food, Family, Faith, and the Joy of Eating Well by Ayesha Curry | {
"2241": {
"recipe_x_ingredient.id": 2241,
"ingredient.id": 237,
"ingredient.ts": "2017-11-07 04:30:59",
"ingredient.value": "2 teaspoons baking powder"
},
"2247": {
"recipe_x_ingredient.id": 2247,
"ingredient.id": 245,
"ingredient.ts": "2017-11-07 04:30:59",
"ingredient.value": "1/2 teaspoon pure vanilla extract"
},
"2243": {
"recipe_x_ingredient.id": 2243,
"ingredient.id": 257,
"ingredient.ts": "2017-11-07 04:31:14",
"ingredient.value": "1 cup sugar"
},
"2245": {
"recipe_x_ingredient.id": 2245,
"ingredient.id": 862,
"ingredient.ts": "2017-11-07 04:42:57",
"ingredient.value": "3 large eggs, lightly beaten"
},
"2239": {
"recipe_x_ingredient.id": 2239,
"ingredient.id": 2037,
"ingredient.ts": "2017-11-07 05:12:21",
"ingredient.value": "Confectioners’ sugar, for dusting"
},
"2240": {
"recipe_x_ingredient.id": 2240,
"ingredient.id": 2240,
"ingredient.ts": "2017-11-07 05:17:40",
"ingredient.value": "11/2 cups all-purpose flour"
},
"2242": {
"recipe_x_ingredient.id": 2242,
"ingredient.id": 2242,
"ingredient.ts": "2017-11-07 05:17:40",
"ingredient.value": "1/4 teaspoon kosher salt"
},
"2244": {
"recipe_x_ingredient.id": 2244,
"ingredient.id": 2244,
"ingredient.ts": "2017-11-07 05:17:40",
"ingredient.value": "1 cup extra-virgin olive oil"
},
"2246": {
"recipe_x_ingredient.id": 2246,
"ingredient.id": 2246,
"ingredient.ts": "2017-11-07 05:17:40",
"ingredient.value": "1/4 cup whole milk"
},
"2248": {
"recipe_x_ingredient.id": 2248,
"ingredient.id": 2248,
"ingredient.ts": "2017-11-07 05:17:40",
"ingredient.value": "1/4 teaspoon pure almond extract"
},
"2249": {
"recipe_x_ingredient.id": 2249,
"ingredient.id": 2249,
"ingredient.ts": "2017-11-07 05:17:40",
"ingredient.value": "2 tablespoons grapefruit zest (from about 1 grapefruit), grated"
},
"2250": {
"recipe_x_ingredient.id": 2250,
"ingredient.id": 2250,
"ingredient.ts": "2017-11-07 05:17:40",
"ingredient.value": "1 tablespoon orange zest (from about 1 orange), grated"
},
"2251": {
"recipe_x_ingredient.id": 2251,
"ingredient.id": 2251,
"ingredient.ts": "2017-11-07 05:17:40",
"ingredient.value": "1 tablespoon orange juice"
}
} |
{
"1148": {
"recipe_x_instruction.id": 1148,
"instruction.id": 1148,
"instruction.ts": "2017-11-07 05:17:40",
"instruction.value": "1Preheat the oven to 350°F. Oil an 8-inch round cake pan and dust with confectioners’ sugar."
},
"1149": {
"recipe_x_instruction.id": 1149,
"instruction.id": 1149,
"instruction.ts": "2017-11-07 05:17:40",
"instruction.value": "2In a small bowl, whisk together the flour, baking powder, and salt."
},
"1150": {
"recipe_x_instruction.id": 1150,
"instruction.id": 1150,
"instruction.ts": "2017-11-07 05:17:40",
"instruction.value": "3In a larger bowl, whisk together the sugar, oil, eggs, milk, vanilla and almond extracts, grapefruit zest, and orange zest and juice. Using a spatula, gently mix the dry ingredients into the wet ingredients until smooth."
},
"1151": {
"recipe_x_instruction.id": 1151,
"instruction.id": 1151,
"instruction.ts": "2017-11-07 05:17:40",
"instruction.value": "4Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 40 minutes. Let cool in the pan for about 10 minutes, then unmold and cool completely on a wire rack. Cut into wedges and serve."
}
} |
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| 220 | 2017-11-07 05:17:45 | Devil's Food Cake | This cake is a showstopper! I bake the cakes one day and make the buttercream and assemble the cakes the next, so it is not too daunting. I adore the combination of moist chocolate cake and lighter-than-air buttercream. Most buttercreams aren’t the real thing; they’re made from shortening, butter, and flavorings and they’re generally pretty awful. Real buttercream is lighter than air and just melts on your tongue. It takes a little time to make, but it’s so worth it! If you’ve never made buttercream, do a practice round and you’ll be fine when the pressure is on. Make Ahead: Bake and frost the cake completely, cover with plastic wrap, and refrigerate for up to 3 days. Serve at room temperature. I use skewers and a long, thin flexible knife to cut the cakes evenly. Photographs by Quentin Bacon. Cooking for Jeffrey, Copyright © 2016 by Ina Garten. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC. |
Cooking for Jeffrey by Ina Garten | {
"2264": {
"recipe_x_ingredient.id": 2264,
"ingredient.id": 233,
"ingredient.ts": "2017-11-07 04:30:59",
"ingredient.value": "2 cups sugar"
},
"2270": {
"recipe_x_ingredient.id": 2270,
"ingredient.id": 234,
"ingredient.ts": "2017-11-07 04:30:59",
"ingredient.value": "2 teaspoons pure vanilla extract"
},
"2258": {
"recipe_x_ingredient.id": 2258,
"ingredient.id": 236,
"ingredient.ts": "2017-11-07 04:30:59",
"ingredient.value": "3 cups all-purpose flour"
},
"2260": {
"recipe_x_ingredient.id": 2260,
"ingredient.id": 261,
"ingredient.ts": "2017-11-07 04:31:14",
"ingredient.value": "1 teaspoon baking powder"
},
"2259": {
"recipe_x_ingredient.id": 2259,
"ingredient.id": 722,
"ingredient.ts": "2017-11-07 04:40:48",
"ingredient.value": "1 teaspoon baking soda"
},
"2267": {
"recipe_x_ingredient.id": 2267,
"ingredient.id": 1471,
"ingredient.ts": "2017-11-07 05:00:19",
"ingredient.value": "Pinch of kosher salt"
},
"2252": {
"recipe_x_ingredient.id": 2252,
"ingredient.id": 2252,
"ingredient.ts": "2017-11-07 05:17:45",
"ingredient.value": "3⁄4 pound (3 sticks) unsalted butter, at room temperature"
},
"2253": {
"recipe_x_ingredient.id": 2253,
"ingredient.id": 2253,
"ingredient.ts": "2017-11-07 05:17:45",
"ingredient.value": "2 1⁄4 cups sugar"
},
"2254": {
"recipe_x_ingredient.id": 2254,
"ingredient.id": 2254,
"ingredient.ts": "2017-11-07 05:17:45",
"ingredient.value": "4 extra-large eggs, at room temperature"
},
"2255": {
"recipe_x_ingredient.id": 2255,
"ingredient.id": 2255,
"ingredient.ts": "2017-11-07 05:17:45",
"ingredient.value": "4 teaspoons pure vanilla extract"
},
"2256": {
"recipe_x_ingredient.id": 2256,
"ingredient.id": 2256,
"ingredient.ts": "2017-11-07 05:17:45",
"ingredient.value": "3⁄4 cup unsweetened cocoa powder, such as Pernigotti"
},
"2257": {
"recipe_x_ingredient.id": 2257,
"ingredient.id": 2257,
"ingredient.ts": "2017-11-07 05:17:45",
"ingredient.value": "3⁄4 cup hot brewed coffee or espresso"
},
"2261": {
"recipe_x_ingredient.id": 2261,
"ingredient.id": 2261,
"ingredient.ts": "2017-11-07 05:17:45",
"ingredient.value": "1 1⁄2 teaspoons kosher salt"
},
"2262": {
"recipe_x_ingredient.id": 2262,
"ingredient.id": 2262,
"ingredient.ts": "2017-11-07 05:17:45",
"ingredient.value": "1 cup sour cream"
},
"2263": {
"recipe_x_ingredient.id": 2263,
"ingredient.id": 2263,
"ingredient.ts": "2017-11-07 05:17:45",
"ingredient.value": "For the coffee meringue buttercream: Chocolate espresso beans (for decoration)"
},
"2265": {
"recipe_x_ingredient.id": 2265,
"ingredient.id": 2265,
"ingredient.ts": "2017-11-07 05:17:45",
"ingredient.value": "6 extra-large egg whites, at room temperature"
},
"2266": {
"recipe_x_ingredient.id": 2266,
"ingredient.id": 2266,
"ingredient.ts": "2017-11-07 05:17:45",
"ingredient.value": "1⁄4 teaspoon cream of tartar"
},
"2268": {
"recipe_x_ingredient.id": 2268,
"ingredient.id": 2268,
"ingredient.ts": "2017-11-07 05:17:45",
"ingredient.value": "1 1⁄2 pounds (6 sticks) unsalted butter, at room temperature"
},
"2269": {
"recipe_x_ingredient.id": 2269,
"ingredient.id": 2269,
"ingredient.ts": "2017-11-07 05:17:45",
"ingredient.value": "1⁄4 cup coffee liqueur, such as Kahlúa"
}
} |
{
"1152": {
"recipe_x_instruction.id": 1152,
"instruction.id": 1152,
"instruction.ts": "2017-11-07 05:17:45",
"instruction.value": "1Preheat the oven to 350 degrees F. Grease two 9-by-2-inch round cake pans, line them with parchment paper, then grease and flour the pans. Set aside."
},
"1153": {
"recipe_x_instruction.id": 1153,
"instruction.id": 1153,
"instruction.ts": "2017-11-07 05:17:45",
"instruction.value": "2In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 minutes, until light and fluffy. On low speed, add the eggs, one at a time. Add the vanilla and beat until well mixed, scraping down the "
},
"1154": {
"recipe_x_instruction.id": 1154,
"instruction.id": 1154,
"instruction.ts": "2017-11-07 05:17:45",
"instruction.value": "3Whisk the cocoa powder and hot coffee together in a small bowl. With the mixer on low, add it into the batter."
},
"1155": {
"recipe_x_instruction.id": 1155,
"instruction.id": 1155,
"instruction.ts": "2017-11-07 05:17:45",
"instruction.value": "4In a medium bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add half the flour mixture to the batter, then all the sour cream, then the remaining flour mixture, mixing each addition until combined. With "
},
"1156": {
"recipe_x_instruction.id": 1156,
"instruction.id": 1156,
"instruction.ts": "2017-11-07 05:17:45",
"instruction.value": "5Divide the batter equally between the two prepared pans and smooth the tops. Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean. Cool in the pans for 30 minutes, turn out onto a baking rack, and cool completely."
},
"1157": {
"recipe_x_instruction.id": 1157,
"instruction.id": 1157,
"instruction.ts": "2017-11-07 05:17:45",
"instruction.value": "6To frost the cakes, slice them in half horizontally with a long, thin knife (see note). Place the bottom of the first cake, cut side up, on a flat serving plate and spread a thin layer of buttercream on the top only (not the sides) with a palette knife. "
},
"1158": {
"recipe_x_instruction.id": 1158,
"instruction.id": 1158,
"instruction.ts": "2017-11-07 05:17:45",
"instruction.value": "7Heat a palette knife or frosting spatula in hot water, shake off any excess water, and use it to smooth the buttercream on the sides and the top of the cake. Continue heating the palette knife and shaking off the excess water, until the buttercream is sm"
},
"1159": {
"recipe_x_instruction.id": 1159,
"instruction.id": 1159,
"instruction.ts": "2017-11-07 05:17:45",
"instruction.value": "1Combine the sugar and 2⁄3 cup of water in a medium heavy-bottomed saucepan, cover, and bring to a boil over high heat. As soon as the sugar dissolves, uncover the pan and place a candy thermometer in the syrup. Cook over high heat until the thermometer r"
},
"1160": {
"recipe_x_instruction.id": 1160,
"instruction.id": 1160,
"instruction.ts": "2017-11-07 05:17:45",
"instruction.value": "2Meanwhile, place the egg whites, cream of tartar, and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat the egg whites on high speed until they form stiff peaks."
},
"1161": {
"recipe_x_instruction.id": 1161,
"instruction.id": 1161,
"instruction.ts": "2017-11-07 05:17:45",
"instruction.value": "3Carefully pour the syrup into a 2-cup glass measuring cup. With the mixer still on high, very slowly pour the sugar syrup into the egg whites in a thin, steady stream. Leave the mixer on high for about 1 hour (trust me!), until the mixture is completely "
},
"1162": {
"recipe_x_instruction.id": 1162,
"instruction.id": 1162,
"instruction.ts": "2017-11-07 05:17:45",
"instruction.value": "4With the mixer on medium, add the butter, 2 tablespoons at a time. If the butter starts to melt, stop and wait for the mixture to cool. With the mixer on low, add the coffee liqueur and vanilla. Do not refrigerate; frost the cake while the buttercream is"
}
} |
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| 221 | 2017-11-07 05:18:58 | Roasted Broccolini | Broccolini is a cross between broccoli and Chinese kale. Besides being a little more elegant, it’s more interesting — sweeter and a little more peppery than regular broccoli. All you need to do is toss it with olive oil, salt, and pepper, toss it on a sheet pan, and roast it. Side dishes don’t get any easier than this! Make Ahead: Prep the broccolini and store in a plastic bag with a damp paper towel. Roast before serving. Photographs by Quentin Bacon. Reprinted from Cooking for Jeffrey, Copyright 2016, is published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC. |
Cooking for Jeffrey by Ina Garten | {
"2273": {
"recipe_x_ingredient.id": 2273,
"ingredient.id": 1664,
"ingredient.ts": "2017-11-07 05:05:14",
"ingredient.value": "Kosher salt and freshly ground black pepper"
},
"2271": {
"recipe_x_ingredient.id": 2271,
"ingredient.id": 2271,
"ingredient.ts": "2017-11-07 05:18:58",
"ingredient.value": "3 bunches broccolini"
},
"2272": {
"recipe_x_ingredient.id": 2272,
"ingredient.id": 2272,
"ingredient.ts": "2017-11-07 05:18:58",
"ingredient.value": "Good olive oil"
}
} |
{
"1163": {
"recipe_x_instruction.id": 1163,
"instruction.id": 1163,
"instruction.ts": "2017-11-07 05:18:58",
"instruction.value": "1Preheat the oven to 375 degrees F."
},
"1164": {
"recipe_x_instruction.id": 1164,
"instruction.id": 1164,
"instruction.ts": "2017-11-07 05:18:58",
"instruction.value": "2Trim 2 inches off the ends of the broccolini stems and discard. Cut any thick stalks in half lengthwise. Place the broccolini in a single layer on two sheet pans. (If you put them on one sheet pan, the broccolini will steam rather than roast.)"
},
"1165": {
"recipe_x_instruction.id": 1165,
"instruction.id": 1165,
"instruction.ts": "2017-11-07 05:18:58",
"instruction.value": "3Drizzle each sheet pan with 2 tablespoons olive oil, sprinkle with 1 teaspoon salt and ½ teaspoon pepper, and toss well. Roast for 15 minutes, until the broccolini is crisp-tender. Sprinkle lightly with salt and serve hot."
}
} |
{} | |
| 222 | 2017-11-07 05:19:36 | Crusty Baked Shells with Cauliflower | When I met David Tanis in Paris, he was the head chef at Alice Waters’s legendary restaurant Chez Panisse in Berkeley, California. David now writes cookbooks and my favorite food column in the New York Times. This wildly popular recipe is from his column. I love the creamy cauliflower with the crispy pasta plus sage, capers, garlic, and Fontina. Gameplan: Grate (or rather, grind) the Pecorino in the bowl of a food processor fitted with the steel blade. Also, you can make this dish ahead of time. Assemble the dish, cover, and refrigerate. Bake before serving. Photographs by Quentin Bacon. Cooking for Jeffrey by Ina Garten, Copyright @2016, published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC. |
Cooking for Jeffrey by Ina Garten | {
"2274": {
"recipe_x_ingredient.id": 2274,
"ingredient.id": 1664,
"ingredient.ts": "2017-11-07 05:05:14",
"ingredient.value": "Kosher salt and freshly ground black pepper"
},
"2276": {
"recipe_x_ingredient.id": 2276,
"ingredient.id": 2272,
"ingredient.ts": "2017-11-07 05:18:58",
"ingredient.value": "Good olive oil"
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"2275": {
"recipe_x_ingredient.id": 2275,
"ingredient.id": 2275,
"ingredient.ts": "2017-11-07 05:19:36",
"ingredient.value": "3⁄4 pound medium shells, such as Barilla"
},
"2277": {
"recipe_x_ingredient.id": 2277,
"ingredient.id": 2277,
"ingredient.ts": "2017-11-07 05:19:36",
"ingredient.value": "2 1⁄2 pounds cauliflower, cut into small florets (1 large head)"
},
"2278": {
"recipe_x_ingredient.id": 2278,
"ingredient.id": 2278,
"ingredient.ts": "2017-11-07 05:19:36",
"ingredient.value": "3 tablespoons fresh sage leaves, roughly chopped"
},
"2279": {
"recipe_x_ingredient.id": 2279,
"ingredient.id": 2279,
"ingredient.ts": "2017-11-07 05:19:36",
"ingredient.value": "2 tablespoons capers, drained"
},
"2280": {
"recipe_x_ingredient.id": 2280,
"ingredient.id": 2280,
"ingredient.ts": "2017-11-07 05:19:36",
"ingredient.value": "1 tablespoon garlic, minced (3 cloves)"
},
"2281": {
"recipe_x_ingredient.id": 2281,
"ingredient.id": 2281,
"ingredient.ts": "2017-11-07 05:19:36",
"ingredient.value": "1⁄2 teaspoon lemon zest, grated"
},
"2282": {
"recipe_x_ingredient.id": 2282,
"ingredient.id": 2282,
"ingredient.ts": "2017-11-07 05:19:36",
"ingredient.value": "1⁄4 teaspoon crushed red pepper flakes"
},
"2283": {
"recipe_x_ingredient.id": 2283,
"ingredient.id": 2283,
"ingredient.ts": "2017-11-07 05:19:36",
"ingredient.value": "2 cups Italian Fontina Val d’Aosta cheese, freshly grated and lightly packed (10 ounces with rind)"
},
"2284": {
"recipe_x_ingredient.id": 2284,
"ingredient.id": 2284,
"ingredient.ts": "2017-11-07 05:19:36",
"ingredient.value": "1 cup (8 ounces) fresh ricotta"
},
"2285": {
"recipe_x_ingredient.id": 2285,
"ingredient.id": 2285,
"ingredient.ts": "2017-11-07 05:19:36",
"ingredient.value": "1⁄2 cup panko (Japanese bread flakes)"
},
"2286": {
"recipe_x_ingredient.id": 2286,
"ingredient.id": 2286,
"ingredient.ts": "2017-11-07 05:19:36",
"ingredient.value": "6 tablespoons Italian Pecorino cheese, freshly grated"
},
"2287": {
"recipe_x_ingredient.id": 2287,
"ingredient.id": 2287,
"ingredient.ts": "2017-11-07 05:19:36",
"ingredient.value": "2 tablespoons fresh parsley leaves, minced"
}
} |
{
"1166": {
"recipe_x_instruction.id": 1166,
"instruction.id": 1166,
"instruction.ts": "2017-11-07 05:19:36",
"instruction.value": "1Preheat the oven to 400 degrees F."
},
"1167": {
"recipe_x_instruction.id": 1167,
"instruction.id": 1167,
"instruction.ts": "2017-11-07 05:19:36",
"instruction.value": "2Fill a large pot with water, add 2 tablespoons salt, and bring to a boil. Add the pasta and cook al dente, according to the instructions on the package. Since it will be baked later, don’t overcook it! Drain and pour into a very large bowl."
},
"1168": {
"recipe_x_instruction.id": 1168,
"instruction.id": 1168,
"instruction.ts": "2017-11-07 05:19:36",
"instruction.value": "3Meanwhile, heat 3 tablespoons of olive oil in a large (12-inch) sauté pan over medium-high heat, add half the cauliflower in one layer, and sauté for 5 to 6 minutes, tossing occasionally, until the florets are lightly browned and tender. Pour the caulifl"
},
"1169": {
"recipe_x_instruction.id": 1169,
"instruction.id": 1169,
"instruction.ts": "2017-11-07 05:19:36",
"instruction.value": "4Add the sage, capers, garlic, lemon zest, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper to the bowl and stir carefully. Stir in the Fontina."
},
"1170": {
"recipe_x_instruction.id": 1170,
"instruction.id": 1170,
"instruction.ts": "2017-11-07 05:19:36",
"instruction.value": "5Transfer half of the mixture to a 10 × 13 × 2-inch rectangular baking dish. Spoon rounded tablespoons of ricotta on the pasta and spoon the remaining pasta mixture on top."
},
"1171": {
"recipe_x_instruction.id": 1171,
"instruction.id": 1171,
"instruction.ts": "2017-11-07 05:19:36",
"instruction.value": "6Combine the panko, Pecorino, parsley, and 1 tablespoon of olive oil in a small bowl and sprinkle it evenly on top. Bake for 25 to 30 minutes, until browned and crusty on top. Serve hot."
}
} |
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| 223 | 2017-11-07 05:19:44 | Healthy Root Vegetable Gratin with Buttery Walnuts | My former co-worker at Food & Wine, Melissa Rubel-Jacobsen, is a genius cook, and she showed me how gratins don’t need to be thick with cream and cheese to be delicious. All you need are some flavorful root vegetables. This recipe is based on one she created for Food & Wine, but instead of using her bread-crumb topping, I sprinkle herbed walnuts on top. The process of thinly slicing the vegetables is admittedly time-consuming, but I promise that the results are worth the effort. A mandoline makes the job even easier. The recipe is vegetarian and gluten-free. Potluck Prep: The assembled gratin can be refrigerated overnight. To keep the nuts from getting soft, I like to sprinkle them on just before serving. While you can transport the gratin in an insulated carrier and serve it hot, it’s also terrific at room temperature. (Photo: Yossy Arefi) |
Modern Potluck: Beautiful Food to Share by Kristin Donnelly | {
"2288": {
"recipe_x_ingredient.id": 2288,
"ingredient.id": 2288,
"ingredient.ts": "2017-11-07 05:19:44",
"ingredient.value": "2½ pounds sweet potatoes, peeled"
},
"2289": {
"recipe_x_ingredient.id": 2289,
"ingredient.id": 2289,
"ingredient.ts": "2017-11-07 05:19:44",
"ingredient.value": "1 large celery root (2 pounds), peeled with a sharp knife and halved lengthwise"
},
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"recipe_x_ingredient.id": 2290,
"ingredient.id": 2290,
"ingredient.ts": "2017-11-07 05:19:44",
"ingredient.value": "1 medium rutabaga (2 pounds), peeled and halved lengthwise"
},
"2291": {
"recipe_x_ingredient.id": 2291,
"ingredient.id": 2291,
"ingredient.ts": "2017-11-07 05:19:44",
"ingredient.value": "½ tablespoon unsalted butter, melted, plus more for the pan"
},
"2292": {
"recipe_x_ingredient.id": 2292,
"ingredient.id": 2292,
"ingredient.ts": "2017-11-07 05:19:44",
"ingredient.value": "kosher salt and black pepper, freshly ground"
},
"2293": {
"recipe_x_ingredient.id": 2293,
"ingredient.id": 2293,
"ingredient.ts": "2017-11-07 05:19:44",
"ingredient.value": "1 cup low-sodium chicken or vegetable broth"
},
"2294": {
"recipe_x_ingredient.id": 2294,
"ingredient.id": 2294,
"ingredient.ts": "2017-11-07 05:19:44",
"ingredient.value": "¼ cup heavy cream"
},
"2295": {
"recipe_x_ingredient.id": 2295,
"ingredient.id": 2295,
"ingredient.ts": "2017-11-07 05:19:44",
"ingredient.value": "1½ cups walnuts"
},
"2296": {
"recipe_x_ingredient.id": 2296,
"ingredient.id": 2296,
"ingredient.ts": "2017-11-07 05:19:44",
"ingredient.value": "1 teaspoon fresh thyme leaves, roughly chopped"
}
} |
{
"1172": {
"recipe_x_instruction.id": 1172,
"instruction.id": 1172,
"instruction.ts": "2017-11-07 05:19:44",
"instruction.value": "1Using a mandoline or a very sharp knife, slice the potatoes lengthwise into slabs that are about ¹⁄8 inch thick. Halve the celery root and the rutabaga and slice each into ¹⁄8-inch-thick slabs."
},
"1173": {
"recipe_x_instruction.id": 1173,
"instruction.id": 1173,
"instruction.ts": "2017-11-07 05:19:44",
"instruction.value": "2Preheat the oven to 375°F. Butter a 9-by-13-inch glass or ceramic baking dish."
},
"1174": {
"recipe_x_instruction.id": 1174,
"instruction.id": 1174,
"instruction.ts": "2017-11-07 05:19:44",
"instruction.value": "3Arrange one-third of the sweet potatoes in the dish, overlapping them slightly; season with salt and pepper. Top with half the rutabaga, and then half the celery root, seasoning each layer. Repeat the layering, ending with a third layer of sweet potatoes"
},
"1175": {
"recipe_x_instruction.id": 1175,
"instruction.id": 1175,
"instruction.ts": "2017-11-07 05:19:44",
"instruction.value": "4Bake for about 45 minutes, until the vegetables are almost tender when pierced. Remove the foil and pour the cream over the gratin. Bake for 30 minutes, until the liquid has thickened."
},
"1176": {
"recipe_x_instruction.id": 1176,
"instruction.id": 1176,
"instruction.ts": "2017-11-07 05:19:44",
"instruction.value": "5Meanwhile, spread the walnuts on a baking sheet and toast in the oven for about 4 minutes, until fragrant. Let cool, and then coarsely chop. Return the chopped walnuts to the baking sheet, toss with the ½ tablespoon of butter and the thyme, and season wi"
}
} |
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| 224 | 2017-11-07 05:19:52 | Roasted and Raw Brussels Sprouts Salad with Pecorino and Pomegranate | This satisfying salad shows off two great ways to use Brussels sprouts: as caramelized, roasted chunks and as sweet, raw shreds. To turn this into an even heftier salad, add some cooked lentils or grains, like barley or faro. It’s vegetarian and gluten-free. Game Plan: To remove the arils from a pomegranate, use a sharp knife to halve it crosswise. Fill a bowl with cold water. Hold one of the pomegranate halves with the seeds side down over the bowl and whack it hard all over with a wooden spoon, until most of the seeds fall into the bowl. Repeat with the other pomegranate half. Skim off the white pith and drain the seeds. Also: The salad can be refrigerated overnight. Bring to a cool room temperature and taste and re-season, if necessary, before serving. It can stand at room temperature for 2 hours. (Photo: Yossy Arefi) |
Modern Potluck: Beautiful Food to Share by Kristin Donnelly | {
"2299": {
"recipe_x_ingredient.id": 2299,
"ingredient.id": 2292,
"ingredient.ts": "2017-11-07 05:19:44",
"ingredient.value": "kosher salt and black pepper, freshly ground"
},
"2297": {
"recipe_x_ingredient.id": 2297,
"ingredient.id": 2297,
"ingredient.ts": "2017-11-07 05:19:52",
"ingredient.value": "2 pounds Brussels sprouts"
},
"2298": {
"recipe_x_ingredient.id": 2298,
"ingredient.id": 2298,
"ingredient.ts": "2017-11-07 05:19:52",
"ingredient.value": "½ cup extra-virgin olive oil"
},
"2300": {
"recipe_x_ingredient.id": 2300,
"ingredient.id": 2300,
"ingredient.ts": "2017-11-07 05:19:52",
"ingredient.value": "1 (2-ounce) chunk Pecorino-Romano cheese"
},
"2301": {
"recipe_x_ingredient.id": 2301,
"ingredient.id": 2301,
"ingredient.ts": "2017-11-07 05:19:52",
"ingredient.value": "Arils from 1 pomegranate (about ¾ cup; see note), or 1 medium granny smith or honey crisp apple, cored and finely chopped"
},
"2302": {
"recipe_x_ingredient.id": 2302,
"ingredient.id": 2302,
"ingredient.ts": "2017-11-07 05:19:52",
"ingredient.value": "3 tablespoons fresh lemon juice, plus more for seasoning"
},
"2303": {
"recipe_x_ingredient.id": 2303,
"ingredient.id": 2303,
"ingredient.ts": "2017-11-07 05:19:52",
"ingredient.value": "¼ cupfresh flat-leaf parsley, chopped"
}
} |
{
"1177": {
"recipe_x_instruction.id": 1177,
"instruction.id": 1177,
"instruction.ts": "2017-11-07 05:19:52",
"instruction.value": "1Preheat the oven to 425°F. Line a large, rimmed baking sheet with parchment paper."
},
"1178": {
"recipe_x_instruction.id": 1178,
"instruction.id": 1178,
"instruction.ts": "2017-11-07 05:19:52",
"instruction.value": "2Trim and quarter, lengthwise, about three-fourths of the Brussels sprouts. Put the sprouts in a large bowl, toss them with 3 tablespoons of the olive oil, and season with salt and pepper. Spread them out on the prepared baking sheet and roast for about 3"
},
"1179": {
"recipe_x_instruction.id": 1179,
"instruction.id": 1179,
"instruction.ts": "2017-11-07 05:19:52",
"instruction.value": "3Halve and thinly slice, crosswise, the remaining one-fourth of the Brussels sprouts so they’re shredded. Put them into a large bowl and add the roasted sprouts."
},
"1180": {
"recipe_x_instruction.id": 1180,
"instruction.id": 1180,
"instruction.ts": "2017-11-07 05:19:52",
"instruction.value": "4Using a vegetable peeler, shave the cheese and break it into rough pieces. (You should have a heaping ½ cup.) Add the cheese to the bowl of sprouts and toss with the pomegranate arils, lemon juice, and the remaining 5 tablespoons olive oil. Season with s"
}
} |
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| 225 | 2017-11-07 05:19:57 | Orange-Thyme Chicken Thighs with Carrot Puree | This simple, flavorful dish utilizes two key herbs and spices: thyme and cumin. It’s also healthy while it still has butter and cream. Go figure. The correct plating is critical in making this dish look wonderful rather than eh. The recipe comes from Ayesha Curry’s new cookbook. Curry is a Canadian-born, Charlotte, North Carolina-raised wife and mom currently living in the Bay Area. A mom to two daughters, Riley and Ryan, and wife to NBA MVP and superstar Stephen Curry, Ayesha hosts her own show, “Cookin’ with the Currys,” on Comcast SportsNet Bay Area. If you need a little more to this meal, add our Wild Rice, Pecan, and Cranberry Salad recipe to your repertoire. |
The Seasoned Life: Food, Family, Faith, and the Joy of Eating Well by Ayesha Curry | {
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"recipe_x_ingredient.id": 2305,
"ingredient.id": 81,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "kosher salt"
},
"2313": {
"recipe_x_ingredient.id": 2313,
"ingredient.id": 324,
"ingredient.ts": "2017-11-07 04:31:47",
"ingredient.value": "1 tablespoon honey"
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"2319": {
"recipe_x_ingredient.id": 2319,
"ingredient.id": 416,
"ingredient.ts": "2017-11-07 04:32:37",
"ingredient.value": "1/4 teaspoon ground cumin"
},
"2308": {
"recipe_x_ingredient.id": 2308,
"ingredient.id": 421,
"ingredient.ts": "2017-11-07 04:33:15",
"ingredient.value": "1 tablespoon unsalted butter"
},
"2307": {
"recipe_x_ingredient.id": 2307,
"ingredient.id": 654,
"ingredient.ts": "2017-11-07 04:40:00",
"ingredient.value": "1 tablespoon extra-virgin olive oil"
},
"2318": {
"recipe_x_ingredient.id": 2318,
"ingredient.id": 1081,
"ingredient.ts": "2017-11-07 04:56:26",
"ingredient.value": "1 tablespoon unsalted butter, at room temperature"
},
"2306": {
"recipe_x_ingredient.id": 2306,
"ingredient.id": 1258,
"ingredient.ts": "2017-11-07 04:57:59",
"ingredient.value": "black pepper, freshly ground"
},
"2304": {
"recipe_x_ingredient.id": 2304,
"ingredient.id": 2304,
"ingredient.ts": "2017-11-07 05:19:57",
"ingredient.value": "8 bone-in, skin-on chicken thighs (about 3 ¾ pounds)"
},
"2309": {
"recipe_x_ingredient.id": 2309,
"ingredient.id": 2309,
"ingredient.ts": "2017-11-07 05:19:57",
"ingredient.value": "1 shallot, chopped"
},
"2310": {
"recipe_x_ingredient.id": 2310,
"ingredient.id": 2310,
"ingredient.ts": "2017-11-07 05:19:57",
"ingredient.value": "3 garlic cloves, chopped"
},
"2311": {
"recipe_x_ingredient.id": 2311,
"ingredient.id": 2311,
"ingredient.ts": "2017-11-07 05:19:57",
"ingredient.value": "½ cup dry white wine"
},
"2312": {
"recipe_x_ingredient.id": 2312,
"ingredient.id": 2312,
"ingredient.ts": "2017-11-07 05:19:57",
"ingredient.value": "½ cup orange juice"
},
"2314": {
"recipe_x_ingredient.id": 2314,
"ingredient.id": 2314,
"ingredient.ts": "2017-11-07 05:19:57",
"ingredient.value": "Leaves from 3 thyme sprigs"
},
"2315": {
"recipe_x_ingredient.id": 2315,
"ingredient.id": 2315,
"ingredient.ts": "2017-11-07 05:19:57",
"ingredient.value": "Carrots: 2 cups carrots, chopped"
},
"2317": {
"recipe_x_ingredient.id": 2317,
"ingredient.id": 2317,
"ingredient.ts": "2017-11-07 05:19:57",
"ingredient.value": "¼ cup heavy cream, at room temperature"
}
} |
{
"1181": {
"recipe_x_instruction.id": 1181,
"instruction.id": 1181,
"instruction.ts": "2017-11-07 05:19:57",
"instruction.value": "1Preheat the oven to 425°F. Season the chicken thighs generously on all sides with salt and pepper."
},
"1182": {
"recipe_x_instruction.id": 1182,
"instruction.id": 1182,
"instruction.ts": "2017-11-07 05:19:57",
"instruction.value": "2Heat the oil in a cast-iron skillet over medium-high heat. In two batches, brown the chicken thighs, skin-side down, until golden brown, 3 to 5 minutes for each batch. Transfer the chicken to a plate. Discard all but 1 tablespoon of the fat in the pan."
},
"1183": {
"recipe_x_instruction.id": 1183,
"instruction.id": 1183,
"instruction.ts": "2017-11-07 05:19:57",
"instruction.value": "3Lower the heat to medium and melt the butter. Sauté the shallot until translucent, about 1 minute, adding the garlic halfway through cooking. Add the wine and orange juice and bring to a boil, dislodging any bits of food from the bottom of the pan with a"
},
"1184": {
"recipe_x_instruction.id": 1184,
"instruction.id": 1184,
"instruction.ts": "2017-11-07 05:19:57",
"instruction.value": "4Remove the pan from the heat and put the chicken back in the skillet, skin side up. Bake the thighs until tender when pierced with a fork, about 30 minutes. Let the chicken rest in their juices while you make the carrot puree."
},
"1185": {
"recipe_x_instruction.id": 1185,
"instruction.id": 1185,
"instruction.ts": "2017-11-07 05:19:57",
"instruction.value": "1Put the carrots and a few pinches of salt in a saucepan and cover with water. Bring to a boil over high heat, then lower the heat to medium-low and simmer until the carrots just begin to turn tender, about 12 minutes."
},
"1186": {
"recipe_x_instruction.id": 1186,
"instruction.id": 1186,
"instruction.ts": "2017-11-07 05:19:57",
"instruction.value": "2Drain the carrots and transfer to a blender. Add the cream, butter, and cumin and blend until smooth. Season with a few generous pinches each of salt and pepper."
},
"1187": {
"recipe_x_instruction.id": 1187,
"instruction.id": 1187,
"instruction.ts": "2017-11-07 05:19:57",
"instruction.value": "3To serve, spoon the carrot puree onto serving plates and top with the chicken thighs."
}
} |
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| 226 | 2017-11-07 05:21:04 | Brussels Sprouts Salad with Anchovy Dressing | Summer salads get a lot of love for their sweetness and breezy demeanor, but I like the flintiness and incorrigibility of winter greens. You have to work with them, be assertive, and show that you are up to the challenge. Winter greens will yield—just dress them with anchovy, a lashing of garlic and chile, and a stream of lemon juice. They’ll even do you a favor and last for a few days. This Brussels sprouts salad is best dressed at least 15 minutes before serving and will hold up in the fridge for two or three days—and that’s why I sneak it into lunches in this menu. You can prep the Brussels sprouts in a food processor or with a mandoline, but slicing is best and makes me less nervous than a mandoline. The Brussels sprouts and greens can be prepped and kept in zipper plastic bags or a container for up to 3 days. Brussels sprouts haters at home? It happens. This salad is also great with shaved celery root, or fold the dressing into roasted beets, cauliflower, or broccoli. You can serve this with our Pan Roasted Chicken recipe, which will also provide leftovers for another meal. Get more helpful hints for everyday cooking and for the coming holidays in our Storing and Re-Heating Tricks and Tips to Survive the Holidays article. |
A New Way to Dinner: A Playbook of Recipes and Strategies for the Week Ahead by Amanda Hesser and Merrill Stubbs | {
"2323": {
"recipe_x_ingredient.id": 2323,
"ingredient.id": 49,
"ingredient.ts": "2017-11-07 04:29:58",
"ingredient.value": "salt"
},
"2322": {
"recipe_x_ingredient.id": 2322,
"ingredient.id": 412,
"ingredient.ts": "2017-11-07 04:32:37",
"ingredient.value": "1 clove garlic"
},
"2321": {
"recipe_x_ingredient.id": 2321,
"ingredient.id": 2321,
"ingredient.ts": "2017-11-07 05:21:04",
"ingredient.value": "3 anchovy fillets"
},
"2324": {
"recipe_x_ingredient.id": 2324,
"ingredient.id": 2324,
"ingredient.ts": "2017-11-07 05:21:04",
"ingredient.value": "1 lemon, juiced, plus more as needed"
},
"2325": {
"recipe_x_ingredient.id": 2325,
"ingredient.id": 2325,
"ingredient.ts": "2017-11-07 05:21:04",
"ingredient.value": "2 teaspoons grainy mustard"
},
"2326": {
"recipe_x_ingredient.id": 2326,
"ingredient.id": 2326,
"ingredient.ts": "2017-11-07 05:21:04",
"ingredient.value": "Large pinch of piment d’Espelette or other ground chile"
},
"2327": {
"recipe_x_ingredient.id": 2327,
"ingredient.id": 2327,
"ingredient.ts": "2017-11-07 05:21:04",
"ingredient.value": "1⁄2 cup (120ml) extra-virgin olive oil"
},
"2328": {
"recipe_x_ingredient.id": 2328,
"ingredient.id": 2328,
"ingredient.ts": "2017-11-07 05:21:04",
"ingredient.value": "Salad: 1 pound (450g) Brussels sprouts, trimmed and very thinly sliced (you want 4 1⁄2 cups/450g)"
},
"2329": {
"recipe_x_ingredient.id": 2329,
"ingredient.id": 2329,
"ingredient.ts": "2017-11-07 05:21:04",
"ingredient.value": "2 handfuls of mustard greens, baby kale, or spinach, stemmed and torn into bite-size pieces (about 4 cups/80g)"
},
"2330": {
"recipe_x_ingredient.id": 2330,
"ingredient.id": 2330,
"ingredient.ts": "2017-11-07 05:21:04",
"ingredient.value": "1⁄4 cup (25g) Pecorino, shaved"
}
} |
{
"1188": {
"recipe_x_instruction.id": 1188,
"instruction.id": 1188,
"instruction.ts": "2017-11-07 05:21:04",
"instruction.value": "1In a mortar and pestle, mash together the anchovies, garlic, and a pinch of salt until you have a pulp. If your mortar is large enough, make the rest of the dressing in it; otherwise transfer to a bowl."
},
"1189": {
"recipe_x_instruction.id": 1189,
"instruction.id": 1189,
"instruction.ts": "2017-11-07 05:21:04",
"instruction.value": "2Whisk in the lemon juice, mustard, and piment d’Espelette, followed by the olive oil. Store the dressing in the fridge for up to a week."
},
"1190": {
"recipe_x_instruction.id": 1190,
"instruction.id": 1190,
"instruction.ts": "2017-11-07 05:21:04",
"instruction.value": "3The day of: Combine the Brussels sprouts and mustard greens in a large bowl, pour in one-quarter of the dressing, and toss together until evenly coated. Add more dressing as you like and a squeeze of lemon juice to freshen things up, reserving the rest f"
},
"1191": {
"recipe_x_instruction.id": 1191,
"instruction.id": 1191,
"instruction.ts": "2017-11-07 05:21:04",
"instruction.value": "4Pile the dressed salad into a serving bowl and top with the Pecorino. This salad is best dressed at least 15 minutes before serving, though it will keep for a couple of days."
}
} |
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| 227 | 2017-11-07 05:21:38 | Pan-Roasted Chicken | This is more technique than recipe and is a great one to have in your back pocket, because it works as both a make-ahead recipe (the chicken reheats well and can be sliced and added to salads) and a last-minute save. Pan-roasting chicken produces brown, crisp skin and juicy insides in a single pot in very little time. It’s easiest if you use all chicken thighs, as they’ll cook at the same pace, but if you believe it’s better to buy all the parts of a bird, then just plan to remove the pieces from the pan as they finish cooking. You can make this Brussels Sprouts Salad with Anchovy Dressing recipe ahead of time if you want an easy side, and the leftovers (even dressed!) will also keep for a couple days — ideal for a next-day work lunch of shredded chicken over salad. Get more helpful hints for everyday cooking and for the coming holidays in our Storing and Re-Heating Tricks and Tips to Survive the Holidays article. |
A New Way to Dinner: A Playbook of Recipes and Strategies for the Week Ahead by Amanda Hesser and Merrill Stubbs | {
"2332": {
"recipe_x_ingredient.id": 2332,
"ingredient.id": 1676,
"ingredient.ts": "2017-11-07 05:05:25",
"ingredient.value": "Salt and freshly ground black pepper"
},
"2331": {
"recipe_x_ingredient.id": 2331,
"ingredient.id": 2331,
"ingredient.ts": "2017-11-07 05:21:38",
"ingredient.value": "12 bone-in, skin-on chicken thighs"
},
"2333": {
"recipe_x_ingredient.id": 2333,
"ingredient.id": 2333,
"ingredient.ts": "2017-11-07 05:21:38",
"ingredient.value": "Extra-virgin olive oil, for cooking"
},
"2334": {
"recipe_x_ingredient.id": 2334,
"ingredient.id": 2334,
"ingredient.ts": "2017-11-07 05:21:38",
"ingredient.value": "4 cloves garlic, skins left on and smashed"
},
"2335": {
"recipe_x_ingredient.id": 2335,
"ingredient.id": 2335,
"ingredient.ts": "2017-11-07 05:21:38",
"ingredient.value": "Handful of sage, rosemary, and/or thyme sprigs"
}
} |
{
"1192": {
"recipe_x_instruction.id": 1192,
"instruction.id": 1192,
"instruction.ts": "2017-11-07 05:21:38",
"instruction.value": "1In the morning, place the chicken thighs on a plate or small baking sheet and season with salt and pepper. Place, uncovered, in the fridge."
},
"1193": {
"recipe_x_instruction.id": 1193,
"instruction.id": 1193,
"instruction.ts": "2017-11-07 05:21:38",
"instruction.value": "2When you’re ready to cook, heat the oven to 400°F (200°C) and set out the chicken. Place two large cast-iron pans (you can do this in batches in one pan but two makes it faster) over high heat. When the pans are hot, add enough oil to thickly coat the ba"
},
"1194": {
"recipe_x_instruction.id": 1194,
"instruction.id": 1194,
"instruction.ts": "2017-11-07 05:21:38",
"instruction.value": "3Tuck the garlic and herbs around and under the chicken pieces, and transfer the pans to the oven to finish cooking, 10 to 15 minutes—the chicken is done when the internal temperature is 160°F (71°C). Let cool and store in containers in the fridge for up "
},
"1195": {
"recipe_x_instruction.id": 1195,
"instruction.id": 1195,
"instruction.ts": "2017-11-07 05:21:38",
"instruction.value": "4The day of: Place 8 of the chicken thighs in a skillet and loosely tent with a piece of aluminum foil. Reheat in a 300°F (150°C) oven for 15 to 20 minutes."
}
} |
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