You are browsing sample data. Buy download of full dataset or subscribe to API access with one of our member plans.
| 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 |
|---|---|---|---|---|---|---|---|---|
| 288 | 2017-11-07 05:33:12 | Bourbon Stout Milkshake | Inspired by Abby Sciuto, Chief Forensic Scientist on the CBS series NCIS, this milkshake cocktail has something dark lurking in its depths. In this case that’s bourbon: half an ounce blended with vanilla-bean ice cream and cream stout beer. It’s sweet, cold, and indulgent enough for dessert, adult enough for after-dinner sipping. Milkshake cocktails are also a great choice for an afternoon around the pool, or that grown-up burger barbecue for anyone who wants something thicker and frostier than beer or wine. For more, check out our Guinness Milkshakes, Pumpkin Spice Milkshakes, and Chai Frozen Milkshakes. |
Total: 5 mins | {
"3026": {
"recipe_x_ingredient.id": 3026,
"ingredient.id": 3026,
"ingredient.ts": "2017-11-07 05:33:12",
"ingredient.value": "4 scoops vanilla bean ice cream"
},
"3027": {
"recipe_x_ingredient.id": 3027,
"ingredient.id": 3027,
"ingredient.ts": "2017-11-07 05:33:12",
"ingredient.value": "1/2 ounce bourbon"
},
"3028": {
"recipe_x_ingredient.id": 3028,
"ingredient.id": 3028,
"ingredient.ts": "2017-11-07 05:33:12",
"ingredient.value": "6 ounces cream stout or milk stout beer"
}
} |
{
"1537": {
"recipe_x_instruction.id": 1537,
"instruction.id": 1537,
"instruction.ts": "2017-11-07 05:33:12",
"instruction.value": "1Add the ice cream to a blender jar, followed by the bourbon and beer."
},
"1538": {
"recipe_x_instruction.id": 1538,
"instruction.id": 1538,
"instruction.ts": "2017-11-07 05:33:12",
"instruction.value": "2Blend until thick and smooth. Pour into a chilled milkshake glass and serve."
}
} |
{ "252": { "recipe_image.id": 252, "recipe_image.path": "/ed/98/4d/0f/ed984d0f004dad380425d8164ae65235a3bdea7e.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//ed/98/4d/0f/ed984d0f004dad380425d8164ae65235a3bdea7e.jpg" } } | |
| 289 | 2017-11-07 05:34:24 | Salmon Fajitas | Nothing says satisfying comfort meal like fajitas, that Tex-Mex dish of seared meat and vegetables served family style, so everyone can scoop up exactly what they want. Here, salmon stands in for the usual chicken, beef, or shrimp. You start by getting the oven hot, then slathering a single chunk of salmon fillet with a mixture of olive oil, chili powder, cumin, garlic powder, chile flakes, and salt. Toss strips of red, green, and yellow bell pepper and onion in the same mixture, then pile them on and around the fish. After 20 or 25 minutes, dinner is served, garnished with crumbled Cotija cheese and cilantro, with plenty of tortillas for impromptu taco-making. For more, check out our Basic Chicken Fajitas, Grilled Skirt Steak Fajitas, and Easy Chicken Fajitas. |
Total: 35 mins | {
"3036": {
"recipe_x_ingredient.id": 3036,
"ingredient.id": 6,
"ingredient.ts": "2017-11-07 04:27:56",
"ingredient.value": "2 teaspoons ground cumin"
},
"3039": {
"recipe_x_ingredient.id": 3039,
"ingredient.id": 374,
"ingredient.ts": "2017-11-07 04:32:19",
"ingredient.value": "1 teaspoon salt"
},
"3035": {
"recipe_x_ingredient.id": 3035,
"ingredient.id": 760,
"ingredient.ts": "2017-11-07 04:41:32",
"ingredient.value": "1 tablespoon chili powder"
},
"3037": {
"recipe_x_ingredient.id": 3037,
"ingredient.id": 915,
"ingredient.ts": "2017-11-07 04:52:21",
"ingredient.value": "1/2 teaspoon garlic powder"
},
"3029": {
"recipe_x_ingredient.id": 3029,
"ingredient.id": 3029,
"ingredient.ts": "2017-11-07 05:34:24",
"ingredient.value": "16 ounces salmon fillet"
},
"3030": {
"recipe_x_ingredient.id": 3030,
"ingredient.id": 3030,
"ingredient.ts": "2017-11-07 05:34:24",
"ingredient.value": "1 red bell pepper, sliced"
},
"3031": {
"recipe_x_ingredient.id": 3031,
"ingredient.id": 3031,
"ingredient.ts": "2017-11-07 05:34:24",
"ingredient.value": "1 green bell pepper, sliced"
},
"3032": {
"recipe_x_ingredient.id": 3032,
"ingredient.id": 3032,
"ingredient.ts": "2017-11-07 05:34:24",
"ingredient.value": "1 yellow bell pepper, sliced"
},
"3033": {
"recipe_x_ingredient.id": 3033,
"ingredient.id": 3033,
"ingredient.ts": "2017-11-07 05:34:24",
"ingredient.value": "1 onion, halved and cut in slices"
},
"3034": {
"recipe_x_ingredient.id": 3034,
"ingredient.id": 3034,
"ingredient.ts": "2017-11-07 05:34:24",
"ingredient.value": "1/3 cup olive oil"
},
"3038": {
"recipe_x_ingredient.id": 3038,
"ingredient.id": 3038,
"ingredient.ts": "2017-11-07 05:34:24",
"ingredient.value": "Pinch of chile flakes"
},
"3040": {
"recipe_x_ingredient.id": 3040,
"ingredient.id": 3040,
"ingredient.ts": "2017-11-07 05:34:24",
"ingredient.value": "1/2 teaspoon ground pepper"
},
"3041": {
"recipe_x_ingredient.id": 3041,
"ingredient.id": 3041,
"ingredient.ts": "2017-11-07 05:34:24",
"ingredient.value": "12 good-quality corn tortillas"
},
"3042": {
"recipe_x_ingredient.id": 3042,
"ingredient.id": 3042,
"ingredient.ts": "2017-11-07 05:34:24",
"ingredient.value": "Cotija cheese"
},
"3043": {
"recipe_x_ingredient.id": 3043,
"ingredient.id": 3043,
"ingredient.ts": "2017-11-07 05:34:24",
"ingredient.value": "Cilantro, washed and picked"
}
} |
{
"1539": {
"recipe_x_instruction.id": 1539,
"instruction.id": 1371,
"instruction.ts": "2017-11-07 05:26:25",
"instruction.value": "1Preheat oven to 400°F."
},
"1540": {
"recipe_x_instruction.id": 1540,
"instruction.id": 1540,
"instruction.ts": "2017-11-07 05:34:24",
"instruction.value": "2Line large sheet pan with foil and place the whole salmon fillet in the center."
},
"1541": {
"recipe_x_instruction.id": 1541,
"instruction.id": 1541,
"instruction.ts": "2017-11-07 05:34:24",
"instruction.value": "3In small bowl combine oil, chili powder, cumin, chile flakes, garlic, salt, and pepper. Whisk until combined. Brush the fillet with a small amount of the olive oil mixture."
},
"1542": {
"recipe_x_instruction.id": 1542,
"instruction.id": 1542,
"instruction.ts": "2017-11-07 05:34:24",
"instruction.value": "4Toss remaining mixture with veggies and pour onto the sheet pan, spreading around the salmon."
},
"1543": {
"recipe_x_instruction.id": 1543,
"instruction.id": 1543,
"instruction.ts": "2017-11-07 05:34:24",
"instruction.value": "5Bake for 20-25 minutes until salmon is cooked through and the veggies are soft with a crispy edge."
},
"1544": {
"recipe_x_instruction.id": 1544,
"instruction.id": 1544,
"instruction.ts": "2017-11-07 05:34:24",
"instruction.value": "6Serve family style with warm corn tortillas, crumbled Cotija cheese, and cilantro."
}
} |
{ "253": { "recipe_image.id": 253, "recipe_image.path": "/36/06/9c/68/36069c6838ac95e31aaaceff74b735ec9f024e5a.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//36/06/9c/68/36069c6838ac95e31aaaceff74b735ec9f024e5a.jpg" } } | |
| 290 | 2017-11-07 05:34:28 | Turkey Tacos | These are turkey tacos with the indulgence of fast food but the flavor and quality ingredients of homemade. You begin by making a tangy lime-flavored sour cream, then tossing together a chunky mix of cabbage, corn, carrot, and radishes. Next you create the ultimate ground-meat filling: spices and cornstarch cooked with flavorful, juicy dark-meat turkey. The kicker here is the double layer of corn tortillas, a kind of crispy-soft tortilla sandwich, filled with melted cheese. It’s quietly over the top. For more, check out our Crispy Ground Beef Tacos, Adobo Chicken Tacos, and Quick Chicken Tacos. |
Total: 35 mins | {
"3058": {
"recipe_x_ingredient.id": 3058,
"ingredient.id": 54,
"ingredient.ts": "2017-11-07 04:30:07",
"ingredient.value": "2 teaspoons cornstarch"
},
"3057": {
"recipe_x_ingredient.id": 3057,
"ingredient.id": 93,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "1 1/2 teaspoons kosher salt"
},
"3051": {
"recipe_x_ingredient.id": 3051,
"ingredient.id": 885,
"ingredient.ts": "2017-11-07 04:49:21",
"ingredient.value": "2 tablespoons chili powder"
},
"3056": {
"recipe_x_ingredient.id": 3056,
"ingredient.id": 1234,
"ingredient.ts": "2017-11-07 04:57:51",
"ingredient.value": "1 teaspoon ground coriander"
},
"3046": {
"recipe_x_ingredient.id": 3046,
"ingredient.id": 2262,
"ingredient.ts": "2017-11-07 05:17:45",
"ingredient.value": "1 cup sour cream"
},
"3062": {
"recipe_x_ingredient.id": 3062,
"ingredient.id": 2624,
"ingredient.ts": "2017-11-07 05:25:51",
"ingredient.value": "Canola Oil"
},
"3044": {
"recipe_x_ingredient.id": 3044,
"ingredient.id": 3044,
"ingredient.ts": "2017-11-07 05:34:28",
"ingredient.value": "1 lime, zested and juiced"
},
"3045": {
"recipe_x_ingredient.id": 3045,
"ingredient.id": 3045,
"ingredient.ts": "2017-11-07 05:34:28",
"ingredient.value": "1/4 cup roughly chopped cilantro, plus 1 tablespoon finely chopped"
},
"3047": {
"recipe_x_ingredient.id": 3047,
"ingredient.id": 3047,
"ingredient.ts": "2017-11-07 05:34:28",
"ingredient.value": "2 cups red cabbage, shredded, about 1/2 head"
},
"3048": {
"recipe_x_ingredient.id": 3048,
"ingredient.id": 3048,
"ingredient.ts": "2017-11-07 05:34:28",
"ingredient.value": "1/4 cup corn kernels"
},
"3049": {
"recipe_x_ingredient.id": 3049,
"ingredient.id": 3049,
"ingredient.ts": "2017-11-07 05:34:28",
"ingredient.value": "1/2 cup shredded carrot"
},
"3050": {
"recipe_x_ingredient.id": 3050,
"ingredient.id": 3050,
"ingredient.ts": "2017-11-07 05:34:28",
"ingredient.value": "2 radishes, thinly sliced"
},
"3052": {
"recipe_x_ingredient.id": 3052,
"ingredient.id": 3052,
"ingredient.ts": "2017-11-07 05:34:28",
"ingredient.value": "2 tablespoons ground cumin"
},
"3053": {
"recipe_x_ingredient.id": 3053,
"ingredient.id": 3053,
"ingredient.ts": "2017-11-07 05:34:28",
"ingredient.value": "1 tablespoon mild smoked paprika"
},
"3054": {
"recipe_x_ingredient.id": 3054,
"ingredient.id": 3054,
"ingredient.ts": "2017-11-07 05:34:28",
"ingredient.value": "1 tablespoon hot smoked paprika"
},
"3055": {
"recipe_x_ingredient.id": 3055,
"ingredient.id": 3055,
"ingredient.ts": "2017-11-07 05:34:28",
"ingredient.value": "1/4 teaspoon habanero powder"
},
"3059": {
"recipe_x_ingredient.id": 3059,
"ingredient.id": 3059,
"ingredient.ts": "2017-11-07 05:34:28",
"ingredient.value": "1 pound ground dark-meat turkey"
},
"3060": {
"recipe_x_ingredient.id": 3060,
"ingredient.id": 3060,
"ingredient.ts": "2017-11-07 05:34:28",
"ingredient.value": "3/4 cup water"
},
"3061": {
"recipe_x_ingredient.id": 3061,
"ingredient.id": 3061,
"ingredient.ts": "2017-11-07 05:34:28",
"ingredient.value": "24 good-quality thin corn tortillas"
},
"3063": {
"recipe_x_ingredient.id": 3063,
"ingredient.id": 3063,
"ingredient.ts": "2017-11-07 05:34:28",
"ingredient.value": "Shredded Mexican cheese"
}
} |
{
"1545": {
"recipe_x_instruction.id": 1545,
"instruction.id": 1545,
"instruction.ts": "2017-11-07 05:34:28",
"instruction.value": "1In a small bowl combine sour cream, lime juice and zest, and the finely chopped cilantro and whisk until combined. Keep in refrigerator until ready to use."
},
"1546": {
"recipe_x_instruction.id": 1546,
"instruction.id": 1546,
"instruction.ts": "2017-11-07 05:34:28",
"instruction.value": "2Combine sliced cabbage, corn, carrot, radishes, and roughly chopped cilantro. Mix until well combined. Set aside until ready to use."
},
"1547": {
"recipe_x_instruction.id": 1547,
"instruction.id": 1547,
"instruction.ts": "2017-11-07 05:34:28",
"instruction.value": "3Combine all the spices with the salt and cornstarch in a small bowl."
},
"1548": {
"recipe_x_instruction.id": 1548,
"instruction.id": 1548,
"instruction.ts": "2017-11-07 05:34:28",
"instruction.value": "4In a large sauté pan on medium-high heat cook ground turkey until done. Mix in taco seasoning and combine well until all the ground meat is covered. Allow to cook for 1 minute until fragrant. Add water and mix again. Bring to a simmer to thicken. Continu"
},
"1549": {
"recipe_x_instruction.id": 1549,
"instruction.id": 1549,
"instruction.ts": "2017-11-07 05:34:28",
"instruction.value": "5Cover a small pan with canola oil and heat. Place a tortilla in pan and cover with a thin layer of cheese; add another tortilla. Once the bottom tortilla has become crispy, flip the top tortilla over into your hand and fill with lime cilantro crema, cole"
}
} |
{ "254": { "recipe_image.id": 254, "recipe_image.path": "/cc/96/f4/a2/cc96f4a249395c552ae78cda63cc5377d4e94883.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//cc/96/f4/a2/cc96f4a249395c552ae78cda63cc5377d4e94883.jpg" } } | |
| 291 | 2017-11-07 05:34:34 | Stuffed Poblano Peppers with Black Beans and Cheese | Stuffed peppers take on bright Mexican flavors and burrito-like heft in this vegetarian main dish. Instead of standard bell peppers, it calls for fresh poblanos—they’re green, rich, and ever-so-slightly spicy. You start by cooking fragrant long-grained basmati rice. After hollowing out the peppers, you turn your attention to the filling: mash cooked black beans so they end up with some texture, then mix in diced fresh tomato, scallions, crumbled Cotija cheese, sour cream, cilantro, and cumin. Carefully stir in the cooked rice and fill the poblanos. After about half an hour in a hot oven, they’re ready to serve, accompanied by cold beers, an Agua Fresca, or a Horchata. Make-ahead note: You can stuff the peppers up to 4 hours ahead. Take them out of the fridge 30 minutes before cooking to let them come to room temperature. For more, check out our Vegetarian Stuffed Red Bell Peppers, Chiles Rellenos, and Stuffed Red Bell Peppers with Ground Chicken. |
Total: 1 hr 25 mins | {
"3075": {
"recipe_x_ingredient.id": 3075,
"ingredient.id": 941,
"ingredient.ts": "2017-11-07 04:54:41",
"ingredient.value": "1/2 teaspoon freshly ground black pepper, plus more as needed"
},
"3065": {
"recipe_x_ingredient.id": 3065,
"ingredient.id": 1399,
"ingredient.ts": "2017-11-07 04:59:47",
"ingredient.value": "1 1/2 cups water"
},
"3064": {
"recipe_x_ingredient.id": 3064,
"ingredient.id": 3064,
"ingredient.ts": "2017-11-07 05:34:34",
"ingredient.value": "1 cup uncooked basmati rice"
},
"3066": {
"recipe_x_ingredient.id": 3066,
"ingredient.id": 3066,
"ingredient.ts": "2017-11-07 05:34:34",
"ingredient.value": "1 tablespoon plus 3/4 teaspoon kosher salt, plus more as needed"
},
"3067": {
"recipe_x_ingredient.id": 3067,
"ingredient.id": 3067,
"ingredient.ts": "2017-11-07 05:34:34",
"ingredient.value": "6 medium poblano peppers"
},
"3068": {
"recipe_x_ingredient.id": 3068,
"ingredient.id": 3068,
"ingredient.ts": "2017-11-07 05:34:34",
"ingredient.value": "1 cup cooked black beans"
},
"3069": {
"recipe_x_ingredient.id": 3069,
"ingredient.id": 3069,
"ingredient.ts": "2017-11-07 05:34:34",
"ingredient.value": "1 cup small-dice tomatoes (about 2 small tomatoes)"
},
"3070": {
"recipe_x_ingredient.id": 3070,
"ingredient.id": 3070,
"ingredient.ts": "2017-11-07 05:34:34",
"ingredient.value": "2/3 cup thinly sliced scallions (about 1/2 bunch), white and light green parts only"
},
"3071": {
"recipe_x_ingredient.id": 3071,
"ingredient.id": 3071,
"ingredient.ts": "2017-11-07 05:34:34",
"ingredient.value": "3/4 cup crumbled Cotija cheese (about 4 ounces)"
},
"3072": {
"recipe_x_ingredient.id": 3072,
"ingredient.id": 3072,
"ingredient.ts": "2017-11-07 05:34:34",
"ingredient.value": "3/4 cup sour cream"
},
"3073": {
"recipe_x_ingredient.id": 3073,
"ingredient.id": 3073,
"ingredient.ts": "2017-11-07 05:34:34",
"ingredient.value": "1/2 cup coarsely chopped fresh cilantro"
},
"3074": {
"recipe_x_ingredient.id": 3074,
"ingredient.id": 3074,
"ingredient.ts": "2017-11-07 05:34:34",
"ingredient.value": "1 teaspoon cumin seeds, toasted"
},
"3076": {
"recipe_x_ingredient.id": 3076,
"ingredient.id": 3076,
"ingredient.ts": "2017-11-07 05:34:34",
"ingredient.value": "Toothpicks"
}
} |
{
"1550": {
"recipe_x_instruction.id": 1550,
"instruction.id": 1550,
"instruction.ts": "2017-11-07 05:34:34",
"instruction.value": "1Place the rice in a colander or a fine-mesh strainer and rinse under cold water until the water runs clear. Combine the rice, measured water, and 3/4 teaspoon of the salt in a medium saucepan and bring to a boil over high heat. Cover the pan and reduce t"
},
"1551": {
"recipe_x_instruction.id": 1551,
"instruction.id": 1551,
"instruction.ts": "2017-11-07 05:34:34",
"instruction.value": "2Use a paring knife to cut a wide circle around each stem (like when carving a jack-o’-lantern), so you end up with a cap that can be replaced once you’ve stuffed the peppers—be careful not to puncture or rip the peppers. Remove and discard any seeds and "
},
"1552": {
"recipe_x_instruction.id": 1552,
"instruction.id": 1552,
"instruction.ts": "2017-11-07 05:34:34",
"instruction.value": "3Place the beans in a large bowl. Using a potato masher or the back of a fork, lightly mash them (some whole beans should remain)."
},
"1553": {
"recipe_x_instruction.id": 1553,
"instruction.id": 1553,
"instruction.ts": "2017-11-07 05:34:34",
"instruction.value": "4Add the tomatoes, scallions, Cotija, sour cream, cilantro, cumin, measured black pepper, and remaining tablespoon of salt and mix until evenly combined. Gently mix in the cooled rice. Taste the mixture and, if necessary, season with more salt and pepper."
},
"1554": {
"recipe_x_instruction.id": 1554,
"instruction.id": 1554,
"instruction.ts": "2017-11-07 05:34:34",
"instruction.value": "5Divide the rice mixture into 6 equal portions. Stuff each pepper with the filling, replace the caps, and press each cap into the filling. Pierce 2 toothpicks through each cap and out the sides of each pepper to secure them while in the oven; set aside un"
},
"1555": {
"recipe_x_instruction.id": 1555,
"instruction.id": 1555,
"instruction.ts": "2017-11-07 05:34:34",
"instruction.value": "6Heat the oven to 425°F and arrange a rack in the middle. Place the stuffed peppers on their sides on a baking sheet (make sure the peppers aren’t touching each other). Bake until the peppers are softened and a little blistered and the filling is heated t"
}
} |
{ "255": { "recipe_image.id": 255, "recipe_image.path": "/d3/1f/5c/e5/d31f5ce52f01ee103ca6c5ee9a44c2a20f238099.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//d3/1f/5c/e5/d31f5ce52f01ee103ca6c5ee9a44c2a20f238099.jpg" } } | |
| 292 | 2017-11-07 05:34:42 | Halibut for Two | Halibut is the center of a dinner that’s both healthy and—since it serves exactly two—a little romantic. You start by dredging a single side of halibut steaks with seasoned flour, then searing in a pan until browned and crisp-edged. Serve these on a simple salad of mixed greens, orange segments, and avocado, tossed in a dressing of orange juice and olive oil. It seems indulgent, but it’s light and balanced. For more, check out our Cilantro-Ginger Halibut Recipe, Baked Halibut Puttanesca, and Avocado-Chickpea Salad with Halibut. |
Total: 30 mins | {
"3083": {
"recipe_x_ingredient.id": 3083,
"ingredient.id": 17,
"ingredient.ts": "2017-11-07 04:27:56",
"ingredient.value": "1 tablespoon olive oil"
},
"3084": {
"recipe_x_ingredient.id": 3084,
"ingredient.id": 81,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "kosher salt"
},
"3085": {
"recipe_x_ingredient.id": 3085,
"ingredient.id": 82,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "freshly ground black pepper"
},
"3077": {
"recipe_x_ingredient.id": 3077,
"ingredient.id": 636,
"ingredient.ts": "2017-11-07 04:39:21",
"ingredient.value": "1/2 cup all-purpose flour"
},
"3078": {
"recipe_x_ingredient.id": 3078,
"ingredient.id": 3078,
"ingredient.ts": "2017-11-07 05:34:42",
"ingredient.value": "1 tablespoon kosher salt, plus more to taste"
},
"3079": {
"recipe_x_ingredient.id": 3079,
"ingredient.id": 3079,
"ingredient.ts": "2017-11-07 05:34:42",
"ingredient.value": "1 tablespoon freshly ground black pepper"
},
"3080": {
"recipe_x_ingredient.id": 3080,
"ingredient.id": 3080,
"ingredient.ts": "2017-11-07 05:34:42",
"ingredient.value": "3 tablespoons canola oil"
},
"3081": {
"recipe_x_ingredient.id": 3081,
"ingredient.id": 3081,
"ingredient.ts": "2017-11-07 05:34:42",
"ingredient.value": "2 halibut steaks, each about 1 ½ inches thick"
},
"3082": {
"recipe_x_ingredient.id": 3082,
"ingredient.id": 3082,
"ingredient.ts": "2017-11-07 05:34:42",
"ingredient.value": "1 large orange"
},
"3086": {
"recipe_x_ingredient.id": 3086,
"ingredient.id": 3086,
"ingredient.ts": "2017-11-07 05:34:42",
"ingredient.value": "2 large handfuls mixed salad greens"
},
"3087": {
"recipe_x_ingredient.id": 3087,
"ingredient.id": 3087,
"ingredient.ts": "2017-11-07 05:34:42",
"ingredient.value": "1 medium avocado, ripe but firm, diced"
}
} |
{
"1556": {
"recipe_x_instruction.id": 1556,
"instruction.id": 1556,
"instruction.ts": "2017-11-07 05:34:42",
"instruction.value": "1Whisk together the flour, salt, and pepper until well combined; set aside."
},
"1557": {
"recipe_x_instruction.id": 1557,
"instruction.id": 1557,
"instruction.ts": "2017-11-07 05:34:42",
"instruction.value": "2Set a cast iron frying pan over medium-high heat. Add the canola oil."
},
"1558": {
"recipe_x_instruction.id": 1558,
"instruction.id": 1558,
"instruction.ts": "2017-11-07 05:34:42",
"instruction.value": "3Find the smooth side of each halibut steak and dip it into the seasoned flour, making sure that only that surface is evenly coated (only one side needs to go into the dredge to achieve a nice crust). Place the dredged steaks flour side down into the hot "
},
"1559": {
"recipe_x_instruction.id": 1559,
"instruction.id": 1559,
"instruction.ts": "2017-11-07 05:34:42",
"instruction.value": "4Carefully flip the steaks and finish cooking, about 2 to 3 minutes. Transfer to a plate and set aside."
},
"1560": {
"recipe_x_instruction.id": 1560,
"instruction.id": 1560,
"instruction.ts": "2017-11-07 05:34:42",
"instruction.value": "1Slice 1/4 inch off the top and bottom of the orange and set it flat on a work surface. Using a paring knife, follow the curve of the orange and slice off any remaining peel and white pith. Working over a bowl to catch the juice, slice between the membran"
},
"1561": {
"recipe_x_instruction.id": 1561,
"instruction.id": 1561,
"instruction.ts": "2017-11-07 05:34:42",
"instruction.value": "2Measure 1 tablespoon of the orange juice and place it in a mixing bowl. Whisk in the olive oil; season with salt and black pepper to taste. Toss the mixed greens and orange segments in the dressing until lightly and evenly coated. Arrange the salad on se"
}
} |
{ "256": { "recipe_image.id": 256, "recipe_image.path": "/2d/19/5f/c6/2d195fc62ac8d4f59282d7d1b236946615f1a824.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//2d/19/5f/c6/2d195fc62ac8d4f59282d7d1b236946615f1a824.jpg" } } | |
| 293 | 2017-11-07 05:34:46 | Breakfast Burrito Bowls | The burrito bowl: Everything you love about the burrito without the carbs-heavy tortilla wrapper. Here, lean chicken breast (seasoned with chili powder and cumin) is seared golden brown. Next, you sauté red onion till soft, then add black beans and corn. To assemble a rib-sticking breakfast that won’t weigh you down with superfluous starch, just line serving bowls with lettuce, heap in the black beans, Spanish rice, chicken, crumbled Cotija cheese, sour cream, Pico de Gallo salsa, and cilantro. Tortilla chips are an optional indulgence. Before you begin, you’ll need to make a batch of our Spanish Rice and Pico de Gallo. For more, check out our Chorizo Breakfast Burritos, Vegetarian Black Bean Breakfast Burritos, and Bacon-Cheddar Breakfast Burritos. |
Total: 40 mins | {
"3091": {
"recipe_x_ingredient.id": 3091,
"ingredient.id": 81,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "kosher salt"
},
"3096": {
"recipe_x_ingredient.id": 3096,
"ingredient.id": 259,
"ingredient.ts": "2017-11-07 04:31:14",
"ingredient.value": "2 large eggs"
},
"3092": {
"recipe_x_ingredient.id": 3092,
"ingredient.id": 397,
"ingredient.ts": "2017-11-07 04:32:30",
"ingredient.value": "2 tablespoons olive oil"
},
"3090": {
"recipe_x_ingredient.id": 3090,
"ingredient.id": 803,
"ingredient.ts": "2017-11-07 04:42:17",
"ingredient.value": "1 teaspoon ground cumin"
},
"3089": {
"recipe_x_ingredient.id": 3089,
"ingredient.id": 804,
"ingredient.ts": "2017-11-07 04:42:17",
"ingredient.value": "1 teaspoon chili powder"
},
"3088": {
"recipe_x_ingredient.id": 3088,
"ingredient.id": 3088,
"ingredient.ts": "2017-11-07 05:34:46",
"ingredient.value": "1 boneless, skinless chicken breast"
},
"3093": {
"recipe_x_ingredient.id": 3093,
"ingredient.id": 3093,
"ingredient.ts": "2017-11-07 05:34:46",
"ingredient.value": "1 cup small diced red onion"
},
"3094": {
"recipe_x_ingredient.id": 3094,
"ingredient.id": 3094,
"ingredient.ts": "2017-11-07 05:34:46",
"ingredient.value": "1 cup cooked black beans, drained and rinsed if canned"
},
"3095": {
"recipe_x_ingredient.id": 3095,
"ingredient.id": 3095,
"ingredient.ts": "2017-11-07 05:34:46",
"ingredient.value": "1 cup corn kernels, fresh or frozen"
},
"3097": {
"recipe_x_ingredient.id": 3097,
"ingredient.id": 3097,
"ingredient.ts": "2017-11-07 05:34:46",
"ingredient.value": "1 small head butter lettuce"
},
"3098": {
"recipe_x_ingredient.id": 3098,
"ingredient.id": 3098,
"ingredient.ts": "2017-11-07 05:34:46",
"ingredient.value": "1 cup Spanish rice (recipe link in intro)"
},
"3099": {
"recipe_x_ingredient.id": 3099,
"ingredient.id": 3099,
"ingredient.ts": "2017-11-07 05:34:46",
"ingredient.value": "1/2 cup crumbled Cotija cheese"
},
"3100": {
"recipe_x_ingredient.id": 3100,
"ingredient.id": 3100,
"ingredient.ts": "2017-11-07 05:34:46",
"ingredient.value": "Mexican crema or sour cream"
},
"3101": {
"recipe_x_ingredient.id": 3101,
"ingredient.id": 3101,
"ingredient.ts": "2017-11-07 05:34:46",
"ingredient.value": "1/2 cup Pico de Gallo Salsa (recipe link in intro)"
},
"3102": {
"recipe_x_ingredient.id": 3102,
"ingredient.id": 3102,
"ingredient.ts": "2017-11-07 05:34:46",
"ingredient.value": "Cilantro sprigs"
},
"3103": {
"recipe_x_ingredient.id": 3103,
"ingredient.id": 3103,
"ingredient.ts": "2017-11-07 05:34:46",
"ingredient.value": "Tortilla chips, for serving (optional)"
}
} |
{
"1562": {
"recipe_x_instruction.id": 1562,
"instruction.id": 1562,
"instruction.ts": "2017-11-07 05:34:46",
"instruction.value": "1Cut the chicken breast in half lengthwise. Blend together the chili powder and ground cumin. Season the chicken breast halves all over with salt, then sprinkle on all sides with the chili powder mixture."
},
"1563": {
"recipe_x_instruction.id": 1563,
"instruction.id": 1563,
"instruction.ts": "2017-11-07 05:34:46",
"instruction.value": "2Warm 1 tablespoon of the oil in a nonstick or cast iron frying pan over medium-high heat until it shimmers. Carefully lay the chicken in the pan, smooth side down. Cook until the edges look golden brown, 3 to 4 minutes. Flip and cook until the chicken is"
},
"1564": {
"recipe_x_instruction.id": 1564,
"instruction.id": 1564,
"instruction.ts": "2017-11-07 05:34:46",
"instruction.value": "3Add 1 tablespoon of olive oil to the pan and reduce the heat to medium. Add the red onion and cook until translucent, about 5 to 7 minutes (reduce the heat if the onion shows signs of browning). Add the black beans and corn and season with salt. Cook unt"
},
"1565": {
"recipe_x_instruction.id": 1565,
"instruction.id": 1565,
"instruction.ts": "2017-11-07 05:34:46",
"instruction.value": "4Meanwhile, warm the remaining 1 tablespoon of olive oil in a nonstick frying pan over medium heat. When it shimmers, add the eggs and fry until set, bubbly, and brown on the edges, about 3 minutes."
},
"1566": {
"recipe_x_instruction.id": 1566,
"instruction.id": 1566,
"instruction.ts": "2017-11-07 05:34:46",
"instruction.value": "5To assemble, line two serving bowls with lettuce leaves. Top with the black bean mixture, Spanish rice, chicken, Cotija cheese, sour cream, Pico de Gallo, and cilantro. Serve with optional tortilla chips."
}
} |
{ "257": { "recipe_image.id": 257, "recipe_image.path": "/35/62/1c/c2/35621cc20666c257ad55e247c2f26038bb672ac5.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//35/62/1c/c2/35621cc20666c257ad55e247c2f26038bb672ac5.jpg" } } | |
| 294 | 2017-11-07 05:34:55 | Turkey Bolognese | Bolognese, a.k.a. ragú Bolognese, is a slow-simmered sauce that turns patience and ground meat into the richest-tasting, concentrated, and most deeply satisfying of Italian pasta dishes. We give it a lighter twist here by substituting lean ground turkey for the traditional ground meats (often a combination of veal and pork), but the method is the same: start by rendering salt pork, add the hallowed trio of Italian aromatic vegetables (carrot, celery, and onion), and turkey. Except for a bit of tomato paste dissolved in chicken stock, a splash of white wine, and patient additions of milk through the 2-hour cooking time, this recipe essentially produces its own liquid as it cooks. Stirring in a bit of reduced cream at the end reinforces the lovely long-cooked texture. For more, check out our Ragu alla Bolognese, Slow Cooker Spaghetti Bolognese, and Slow Cooker Beef Goulash. |
Total: 3 hrs | {
"3110": {
"recipe_x_ingredient.id": 3110,
"ingredient.id": 5,
"ingredient.ts": "2017-11-07 04:27:56",
"ingredient.value": "2 tablespoons tomato paste"
},
"3112": {
"recipe_x_ingredient.id": 3112,
"ingredient.id": 427,
"ingredient.ts": "2017-11-07 04:33:15",
"ingredient.value": "1 cup whole milk"
},
"3113": {
"recipe_x_ingredient.id": 3113,
"ingredient.id": 1059,
"ingredient.ts": "2017-11-07 04:56:14",
"ingredient.value": "1/2 cup heavy cream"
},
"3107": {
"recipe_x_ingredient.id": 3107,
"ingredient.id": 2216,
"ingredient.ts": "2017-11-07 05:16:10",
"ingredient.value": "1/2 cup finely chopped yellow onion"
},
"3104": {
"recipe_x_ingredient.id": 3104,
"ingredient.id": 3104,
"ingredient.ts": "2017-11-07 05:34:55",
"ingredient.value": "10 ounces salt pork, finely chopped"
},
"3105": {
"recipe_x_ingredient.id": 3105,
"ingredient.id": 3105,
"ingredient.ts": "2017-11-07 05:34:55",
"ingredient.value": "1 cup finely diced carrot"
},
"3106": {
"recipe_x_ingredient.id": 3106,
"ingredient.id": 3106,
"ingredient.ts": "2017-11-07 05:34:55",
"ingredient.value": "2/3 cup finely diced celery"
},
"3108": {
"recipe_x_ingredient.id": 3108,
"ingredient.id": 3108,
"ingredient.ts": "2017-11-07 05:34:55",
"ingredient.value": "1 1/2 pounds ground turkey"
},
"3109": {
"recipe_x_ingredient.id": 3109,
"ingredient.id": 3109,
"ingredient.ts": "2017-11-07 05:34:55",
"ingredient.value": "1/2 cup dry white wine"
},
"3111": {
"recipe_x_ingredient.id": 3111,
"ingredient.id": 3111,
"ingredient.ts": "2017-11-07 05:34:55",
"ingredient.value": "10 tablespoons chicken stock or broth"
},
"3114": {
"recipe_x_ingredient.id": 3114,
"ingredient.id": 3114,
"ingredient.ts": "2017-11-07 05:34:55",
"ingredient.value": "Kosher salt to taste"
},
"3115": {
"recipe_x_ingredient.id": 3115,
"ingredient.id": 3115,
"ingredient.ts": "2017-11-07 05:34:55",
"ingredient.value": "Freshly ground black pepper to taste"
},
"3116": {
"recipe_x_ingredient.id": 3116,
"ingredient.id": 3116,
"ingredient.ts": "2017-11-07 05:34:55",
"ingredient.value": "Freshly grated nutmeg to taste"
}
} |
{
"1567": {
"recipe_x_instruction.id": 1567,
"instruction.id": 1567,
"instruction.ts": "2017-11-07 05:34:55",
"instruction.value": "1Add the salt pork to a heavy a 3- to 4-quart saucepan over low heat. Sauté, stirring occasionally, until almost all the fat has rendered, about 8 minutes. Drain off all but 2 tablespoons of the fat (reserve the rest for another use). Add the carrot, cele"
},
"1568": {
"recipe_x_instruction.id": 1568,
"instruction.id": 1568,
"instruction.ts": "2017-11-07 05:34:55",
"instruction.value": "2In a small bowl, stir the tomato paste into the chicken stock until it dissolves; add it to the turkey mixture and reduce the heat as low as possible. Partially cover the pan (leave the lid slightly ajar) and simmer 2 hours. From time to time, stir in a "
},
"1569": {
"recipe_x_instruction.id": 1569,
"instruction.id": 1569,
"instruction.ts": "2017-11-07 05:34:55",
"instruction.value": "3Meanwhile, add the heavy cream to a small, heavy saucepan and heat gently over low heat. When it comes to the boil, reduce the heat so it simmers gently. Reduce by about three-quarters—you should end up with about 6 tablespoons."
},
"1570": {
"recipe_x_instruction.id": 1570,
"instruction.id": 1570,
"instruction.ts": "2017-11-07 05:34:55",
"instruction.value": "4When the sauce is cooked, stir in the reduced cream. Season to taste with salt, black pepper, and a small amount of nutmeg. Toss immediately with freshly cooked tagliatelle, or cool, cover, and store in the fridge up to 3 days."
}
} |
{ "258": { "recipe_image.id": 258, "recipe_image.path": "/da/0b/fb/d2/da0bfbd2a1fdee4576924f77ab85c023e0bd04c6.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//da/0b/fb/d2/da0bfbd2a1fdee4576924f77ab85c023e0bd04c6.jpg" } } | |
| 295 | 2017-11-07 05:36:02 | Peanut Butter Frozen Yogurt | A home-churned frozen dessert is the most comforting of simple pleasures. Here, things get a healthy twist with peanut butter–flavored frozen yogurt. All you do is whisk together some plain yogurt, a bit of heavy cream for body, sugar, peanut butter, vanilla extract, and a pinch of salt. Scrape it into the bowl of your ice cream maker and churn about 20 minutes. Like all frozen desserts you make yourself, you need to let this recipe set up or “cure” in the freezer, until it attains scoop texture. Instead of mixing in toasted peanuts as the mixture churns, you pack them on top, gelato-shop style, so each scoop gets a crunchy little bonus. For more, check out our Vanilla Bean Ice Cream, Rich Chocolate Ice Cream, and Fresh Strawberry Ice Cream. |
Total: 40 mins, plus at least 6 hrs freezer rime | {
"3122": {
"recipe_x_ingredient.id": 3122,
"ingredient.id": 667,
"ingredient.ts": "2017-11-07 04:40:09",
"ingredient.value": "1/3 cup granulated sugar"
},
"3118": {
"recipe_x_ingredient.id": 3118,
"ingredient.id": 1059,
"ingredient.ts": "2017-11-07 04:56:14",
"ingredient.value": "1/2 cup heavy cream"
},
"3121": {
"recipe_x_ingredient.id": 3121,
"ingredient.id": 2242,
"ingredient.ts": "2017-11-07 05:17:40",
"ingredient.value": "1/4 teaspoon kosher salt"
},
"3117": {
"recipe_x_ingredient.id": 3117,
"ingredient.id": 3117,
"ingredient.ts": "2017-11-07 05:36:02",
"ingredient.value": "2 cups plain full-fat yogurt"
},
"3119": {
"recipe_x_ingredient.id": 3119,
"ingredient.id": 3119,
"ingredient.ts": "2017-11-07 05:36:02",
"ingredient.value": "1/2 cup creamy natural peanut butter"
},
"3120": {
"recipe_x_ingredient.id": 3120,
"ingredient.id": 3120,
"ingredient.ts": "2017-11-07 05:36:02",
"ingredient.value": "1 1/2 teaspoons pure vanilla extract"
},
"3123": {
"recipe_x_ingredient.id": 3123,
"ingredient.id": 3123,
"ingredient.ts": "2017-11-07 05:36:02",
"ingredient.value": "1/4 cup coarsely chopped roasted peanuts"
}
} |
{
"1571": {
"recipe_x_instruction.id": 1571,
"instruction.id": 1571,
"instruction.ts": "2017-11-07 05:36:02",
"instruction.value": "1In a large mixing bowl, combine the yogurt, cream, peanut butter, vanilla, salt, and sugar. Whisk until the sugar is completely dissolved (when you pinch a little between your thumb and forefinger, it shouldn’t feel gritty)."
},
"1572": {
"recipe_x_instruction.id": 1572,
"instruction.id": 1572,
"instruction.ts": "2017-11-07 05:36:02",
"instruction.value": "2Scrape the yogurt mixture into your ice cream maker and freeze according to the manufacturer’s directions. Churn until the yogurt has thickened to the texture soft-serve ice cream or a thick milkshake, 17 to 20 minutes for most machines."
},
"1573": {
"recipe_x_instruction.id": 1573,
"instruction.id": 1573,
"instruction.ts": "2017-11-07 05:36:02",
"instruction.value": "3Scoop the frozen yogurt into a container with a lot of surface area (a Pyrex loaf pan is perfect) and smooth the top. Sprinkle with the chopped peanuts. Cover with plastic wrap and freeze until hard, at least 6 hours."
}
} |
{ "259": { "recipe_image.id": 259, "recipe_image.path": "/06/25/ba/0d/0625ba0d8f4161c2d8ad9b4ff622b9716cc655cd.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//06/25/ba/0d/0625ba0d8f4161c2d8ad9b4ff622b9716cc655cd.jpg" } } | |
| 296 | 2017-11-07 05:36:19 | Broccoli Salad | A great broccoli salad is a chunkier, prettier version of a cabbage slaw, with some of the same elements that make so many of the latter so delicious: a little sweetness, a touch of tanginess, and the smoky, ummi-rich presence of bacon. Here, you use both the Broccli florets and stalks, peeled and cut into sturdy matchsticks. Dried carnaberries, scallions, sunflower seeds, Parmesan cheese, and bacon add tons of personality, and the dressing—a mix of lemon and orange juices, Dijon mustard, challots, garlic, and olive oil—binds the assertive flavors. Note that you might not need all the dressing (start with half, then add more to taste). Any leftovers taste great coating a salad of bitter greens. Not a fan of bacon? This recipe can easily swap pork for another protein, such as our teriyaki chicken recipe. For more, check out our Herbed Cauliflower and Broccoli Salad, Bok Choy and Pineapple Salad with Peanut Dressing, and Fennel-Apple Slaw. |
Total: 25 mins | {
"3127": {
"recipe_x_ingredient.id": 3127,
"ingredient.id": 335,
"ingredient.ts": "2017-11-07 04:31:47",
"ingredient.value": "1 teaspoon Dijon mustard"
},
"3124": {
"recipe_x_ingredient.id": 3124,
"ingredient.id": 674,
"ingredient.ts": "2017-11-07 04:40:17",
"ingredient.value": "4 tablespoons olive oil"
},
"3125": {
"recipe_x_ingredient.id": 3125,
"ingredient.id": 3125,
"ingredient.ts": "2017-11-07 05:36:19",
"ingredient.value": "3 tablespoons freshly squeezed lemon juice (from about 1 medium lemon)"
},
"3126": {
"recipe_x_ingredient.id": 3126,
"ingredient.id": 3126,
"ingredient.ts": "2017-11-07 05:36:19",
"ingredient.value": "2 tablespoons freshly squeezed orange juice (from about 1/2 medium orange)"
},
"3128": {
"recipe_x_ingredient.id": 3128,
"ingredient.id": 3128,
"ingredient.ts": "2017-11-07 05:36:19",
"ingredient.value": "1 tablespoon finely minced shallot"
},
"3129": {
"recipe_x_ingredient.id": 3129,
"ingredient.id": 3129,
"ingredient.ts": "2017-11-07 05:36:19",
"ingredient.value": "1 clove finely minced garlic"
},
"3130": {
"recipe_x_ingredient.id": 3130,
"ingredient.id": 3130,
"ingredient.ts": "2017-11-07 05:36:19",
"ingredient.value": "1/2 teaspoon kosher salt, plus more to taste"
},
"3131": {
"recipe_x_ingredient.id": 3131,
"ingredient.id": 3131,
"ingredient.ts": "2017-11-07 05:36:19",
"ingredient.value": "1 large head broccoli (about 1 pound)"
},
"3132": {
"recipe_x_ingredient.id": 3132,
"ingredient.id": 3132,
"ingredient.ts": "2017-11-07 05:36:19",
"ingredient.value": "1/4 cup thinly sliced scallions, green parts only"
},
"3133": {
"recipe_x_ingredient.id": 3133,
"ingredient.id": 3133,
"ingredient.ts": "2017-11-07 05:36:19",
"ingredient.value": "1/2 cup sweetened dried cranberries"
},
"3134": {
"recipe_x_ingredient.id": 3134,
"ingredient.id": 3134,
"ingredient.ts": "2017-11-07 05:36:19",
"ingredient.value": "6 strips bacon, cooked until crisp, chopped"
},
"3135": {
"recipe_x_ingredient.id": 3135,
"ingredient.id": 3135,
"ingredient.ts": "2017-11-07 05:36:19",
"ingredient.value": "2 tablespoons sunflower seeds"
},
"3136": {
"recipe_x_ingredient.id": 3136,
"ingredient.id": 3136,
"ingredient.ts": "2017-11-07 05:36:19",
"ingredient.value": "1/2 ounce Parmesan cheese, shaved, plus more for garnishing"
}
} |
{
"1574": {
"recipe_x_instruction.id": 1574,
"instruction.id": 1574,
"instruction.ts": "2017-11-07 05:36:19",
"instruction.value": "1Whisk all the dressing ingredients together in a medium bowl. Set aside."
},
"1575": {
"recipe_x_instruction.id": 1575,
"instruction.id": 1575,
"instruction.ts": "2017-11-07 05:36:19",
"instruction.value": "1Peel the broccoli stems and cut the stalks into 2-inch chunks. Slice each chunk, then cut lengthwise into thick matchsticks. Separate the broccoli heads into bite-size florets. Combine stalks and florets in a medium salad bowl."
},
"1576": {
"recipe_x_instruction.id": 1576,
"instruction.id": 1576,
"instruction.ts": "2017-11-07 05:36:19",
"instruction.value": "2Add the scallions, cranberries, bacon, and sunflower seeds to the bowl. Add half the dressing, toss to combine, and taste. Add more dressing and additional salt to taste. Finish by tossing in the shaved Parmesan. Serve scattered with additional Parmesan "
}
} |
{ "260": { "recipe_image.id": 260, "recipe_image.path": "/12/17/df/be/1217dfbe712d2a82943ec4591c6f4243896d5583.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//12/17/df/be/1217dfbe712d2a82943ec4591c6f4243896d5583.jpg" } } | |
| 297 | 2017-11-07 05:36:25 | Asian Pork Chops | Thin, charred, crisp-edged bone-in pork chops are favorites across cuisines in Asia. Here, the flavor profile skews Chinese. Pork chops marinate in a mix of soy sauce, rice wine or dry sherry, a bit of sugar, garlic, and aromatic five-spice powder, with its touches of cinnamon and star anise. A whole egg also goes into the marinade—a variation on the Chinese technique of “velveting,” or coating meats before cooking, to keep them tender and juicy even after exposure to a hot pan. The final step: adding cornstarch to the marinade to complete the velveting process. Serve with steamed white or brown rice. For more, check out our Easy Baked Pork Chops, Braised Pork Chops and Fennel, and Tuscan Grilled Pork Chops. |
Total: 1 hr | {
"3144": {
"recipe_x_ingredient.id": 3144,
"ingredient.id": 308,
"ingredient.ts": "2017-11-07 04:31:41",
"ingredient.value": "1 large egg"
},
"3140": {
"recipe_x_ingredient.id": 3140,
"ingredient.id": 466,
"ingredient.ts": "2017-11-07 04:34:35",
"ingredient.value": "2 tablespoons granulated sugar"
},
"3141": {
"recipe_x_ingredient.id": 3141,
"ingredient.id": 2261,
"ingredient.ts": "2017-11-07 05:17:45",
"ingredient.value": "1 1⁄2 teaspoons kosher salt"
},
"3143": {
"recipe_x_ingredient.id": 3143,
"ingredient.id": 2755,
"ingredient.ts": "2017-11-07 05:28:10",
"ingredient.value": "1 tablespoon minced garlic"
},
"3137": {
"recipe_x_ingredient.id": 3137,
"ingredient.id": 3137,
"ingredient.ts": "2017-11-07 05:36:25",
"ingredient.value": "6 bone-in pork shoulder chops, each ¼- to ½-inch thick"
},
"3138": {
"recipe_x_ingredient.id": 3138,
"ingredient.id": 3138,
"ingredient.ts": "2017-11-07 05:36:25",
"ingredient.value": "3 tablespoons soy sauce"
},
"3139": {
"recipe_x_ingredient.id": 3139,
"ingredient.id": 3139,
"ingredient.ts": "2017-11-07 05:36:25",
"ingredient.value": "3 tablespoons Chinese rice wine or dry sherry"
},
"3142": {
"recipe_x_ingredient.id": 3142,
"ingredient.id": 3142,
"ingredient.ts": "2017-11-07 05:36:25",
"ingredient.value": "1/2 teaspoon Chinese five-spice powder"
},
"3145": {
"recipe_x_ingredient.id": 3145,
"ingredient.id": 3145,
"ingredient.ts": "2017-11-07 05:36:25",
"ingredient.value": "6 tablespoons cornstarch"
},
"3146": {
"recipe_x_ingredient.id": 3146,
"ingredient.id": 3146,
"ingredient.ts": "2017-11-07 05:36:25",
"ingredient.value": "Canola oil, for pan-frying"
}
} |
{
"1577": {
"recipe_x_instruction.id": 1577,
"instruction.id": 1577,
"instruction.ts": "2017-11-07 05:36:25",
"instruction.value": "1Arrange the pork chops in a single layer in a shallow pan (it’s fine if they overlap). Whisk together the soy sauce, rice wine, sugar, salt, five-spice powder, garlic, and egg until combined. Pour over the pork, cover, and let marinate in the fridge for "
},
"1578": {
"recipe_x_instruction.id": 1578,
"instruction.id": 1578,
"instruction.ts": "2017-11-07 05:36:25",
"instruction.value": "2Remove the pork chops from the marinade and onto a plate. Pour the marinade into a mixing bowl and whisk in the cornstarch until combine and there are no large lumps. Put the pork chops back in the pan they were marinating in, and the cornstarch mixture,"
},
"1579": {
"recipe_x_instruction.id": 1579,
"instruction.id": 1579,
"instruction.ts": "2017-11-07 05:36:25",
"instruction.value": "3Set a grill pan over medium-high heat and add enough oil to come about 1/4 inch from the bottom. when the oil starts to shimmer, add half the pork chops. Cook, flipping once, until cooked through, about 2 to 3 minutes per side. Repeat with the remaining "
}
} |
{ "261": { "recipe_image.id": 261, "recipe_image.path": "/fc/0d/79/bf/fc0d79bf695d333ba1d16a4a4d2334b8af33d91f.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//fc/0d/79/bf/fc0d79bf695d333ba1d16a4a4d2334b8af33d91f.jpg" } } | |
| 298 | 2017-11-07 05:36:32 | Stuffed Red Bell Peppers with Ground Chicken | Stuffed peppers don’t have to be beefy and ponderous. This recipe, which fills red bells with a savory filling of cooked rice, ground chicken, grated carrot, onion, and corn, is rich, satisfying, and definitely un-heavy. Crumbled feta gives the filling lots of added flavor; a final sprinkling of the cheese gives them character. You’ll need cooked rice for this recipe—our Basic Steamed White Rice works beautifully. Serve these stuffed peppers with a simple Mixed Greens Salad. For more, check out our Vegetarian Stuffed Red Bell Peppers and Stuffed Poblanos with Black Beans and Cheese. |
Total: 50 mins | {
"3148": {
"recipe_x_ingredient.id": 3148,
"ingredient.id": 397,
"ingredient.ts": "2017-11-07 04:32:30",
"ingredient.value": "2 tablespoons olive oil"
},
"3150": {
"recipe_x_ingredient.id": 3150,
"ingredient.id": 422,
"ingredient.ts": "2017-11-07 04:33:15",
"ingredient.value": "2 cloves garlic, minced"
},
"3155": {
"recipe_x_ingredient.id": 3155,
"ingredient.id": 949,
"ingredient.ts": "2017-11-07 04:54:59",
"ingredient.value": "1 tablespoon soy sauce"
},
"3152": {
"recipe_x_ingredient.id": 3152,
"ingredient.id": 1007,
"ingredient.ts": "2017-11-07 04:55:25",
"ingredient.value": "1 tablespoon tomato paste"
},
"3156": {
"recipe_x_ingredient.id": 3156,
"ingredient.id": 2754,
"ingredient.ts": "2017-11-07 05:28:10",
"ingredient.value": "1 tablespoon Worcestershire sauce"
},
"3147": {
"recipe_x_ingredient.id": 3147,
"ingredient.id": 3147,
"ingredient.ts": "2017-11-07 05:36:32",
"ingredient.value": "5 large red bell peppers, as evenly sized as possible"
},
"3149": {
"recipe_x_ingredient.id": 3149,
"ingredient.id": 3149,
"ingredient.ts": "2017-11-07 05:36:32",
"ingredient.value": "1 medium white onion, small dice"
},
"3151": {
"recipe_x_ingredient.id": 3151,
"ingredient.id": 3151,
"ingredient.ts": "2017-11-07 05:36:32",
"ingredient.value": "1 pound ground chicken"
},
"3153": {
"recipe_x_ingredient.id": 3153,
"ingredient.id": 3153,
"ingredient.ts": "2017-11-07 05:36:32",
"ingredient.value": "1 1/2 cups cooked rice"
},
"3154": {
"recipe_x_ingredient.id": 3154,
"ingredient.id": 3154,
"ingredient.ts": "2017-11-07 05:36:32",
"ingredient.value": "1 medium carrot, grated"
},
"3157": {
"recipe_x_ingredient.id": 3157,
"ingredient.id": 3157,
"ingredient.ts": "2017-11-07 05:36:32",
"ingredient.value": "1/2 cup frozen corn"
},
"3158": {
"recipe_x_ingredient.id": 3158,
"ingredient.id": 3158,
"ingredient.ts": "2017-11-07 05:36:32",
"ingredient.value": "5 ounces crumbled feta, plus more for topping"
},
"3159": {
"recipe_x_ingredient.id": 3159,
"ingredient.id": 3159,
"ingredient.ts": "2017-11-07 05:36:32",
"ingredient.value": "1 tablespoon flat-leaf parsley, finely chopped"
}
} |
{
"1580": {
"recipe_x_instruction.id": 1580,
"instruction.id": 1580,
"instruction.ts": "2017-11-07 05:36:32",
"instruction.value": "1Heat the oven to 375°F. Line a baking sheet with parchment paper."
},
"1581": {
"recipe_x_instruction.id": 1581,
"instruction.id": 1581,
"instruction.ts": "2017-11-07 05:36:32",
"instruction.value": "2Use a paring knife to cut a wide circle around each bell pepper stem; remove and discard any seeds and membranes from the interior, being careful not to puncture or rip the peppers. Reserve the caps for some other use."
},
"1582": {
"recipe_x_instruction.id": 1582,
"instruction.id": 1582,
"instruction.ts": "2017-11-07 05:36:32",
"instruction.value": "3Warm the oil in a large sauté pan over medium heat until shimmering. Add the onion and sweat until translucent, about 5 to 7 minutes. Add the garlic and cook until fragrant, about 1 minute."
},
"1583": {
"recipe_x_instruction.id": 1583,
"instruction.id": 1583,
"instruction.ts": "2017-11-07 05:36:32",
"instruction.value": "4Push the onion mixture to the side of the pan, reduce the heat to medium low, and add the ground chicken. Cook until the chicken is completely done. Add the tomato paste and cook 1 minute. Add the cooked rice, grated carrot, soy sauce, Worcestershire, an"
},
"1584": {
"recipe_x_instruction.id": 1584,
"instruction.id": 1584,
"instruction.ts": "2017-11-07 05:36:32",
"instruction.value": "5Evenly divide the filling among the peppers, packing them full, and arranging them upright on the prepared baking sheet (make sure they stand up straight!). Sprinkle the tops with feta."
},
"1585": {
"recipe_x_instruction.id": 1585,
"instruction.id": 1585,
"instruction.ts": "2017-11-07 05:36:32",
"instruction.value": "6Bake until the filling is heated through and the peppers are soft, 25 to 30 minutes."
}
} |
{ "262": { "recipe_image.id": 262, "recipe_image.path": "/6c/5a/8f/c5/6c5a8fc5ef301012177da9a44a4d701f5dce59fe.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//6c/5a/8f/c5/6c5a8fc5ef301012177da9a44a4d701f5dce59fe.jpg" } } | |
| 299 | 2017-11-07 05:36:40 | Baked Chicken Breast Nuggets | Anybody who eats chicken loves a good chicken nugget: moist on the inside, outside crisp and golden brown, overall deliciously seasoned and juicy. Freezer nuggets are convenient, but don’t exactly check all the boxes for deliciousness. This recipe, though: It’s easy, healthy, and yields delicious morsels both kids and their parents love. You start by making a simple buttermilk marinade, then letting pieces of boneless, skinless chicken breast soak up the goodness for anywhere from 2 hours to overnight. Then just coat the pieces in herb-flavored breadcrumbs, and bake in a hot oven until done. Serve with ketchup and our Basic Ranch Dressing. For more, check out our Baked Cracker-Crusted Chicken Fingers, Basic Chicken Fajitas, and French Chicken Kebabs. |
Total: 25 mins, plus at least 2 hrs marinating time | {
"3163": {
"recipe_x_ingredient.id": 3163,
"ingredient.id": 328,
"ingredient.ts": "2017-11-07 04:31:47",
"ingredient.value": "2 teaspoons kosher salt"
},
"3164": {
"recipe_x_ingredient.id": 3164,
"ingredient.id": 329,
"ingredient.ts": "2017-11-07 04:31:47",
"ingredient.value": "1 teaspoon freshly ground black pepper"
},
"3161": {
"recipe_x_ingredient.id": 3161,
"ingredient.id": 595,
"ingredient.ts": "2017-11-07 04:38:23",
"ingredient.value": "2 teaspoons paprika"
},
"3162": {
"recipe_x_ingredient.id": 3162,
"ingredient.id": 1303,
"ingredient.ts": "2017-11-07 04:58:26",
"ingredient.value": "2 teaspoons granulated sugar"
},
"3160": {
"recipe_x_ingredient.id": 3160,
"ingredient.id": 3160,
"ingredient.ts": "2017-11-07 05:36:40",
"ingredient.value": "1 1/2 cups buttermilk"
},
"3165": {
"recipe_x_ingredient.id": 3165,
"ingredient.id": 3165,
"ingredient.ts": "2017-11-07 05:36:40",
"ingredient.value": "1 pound boneless, skinless chicken breasts"
},
"3166": {
"recipe_x_ingredient.id": 3166,
"ingredient.id": 3166,
"ingredient.ts": "2017-11-07 05:36:40",
"ingredient.value": "1 1/2 cups breadcrumbs (not panko)"
},
"3167": {
"recipe_x_ingredient.id": 3167,
"ingredient.id": 3167,
"ingredient.ts": "2017-11-07 05:36:40",
"ingredient.value": "1 teaspoon Italian Seasoning, or any combination of dried thyme, oregano, rosemary, and basil"
},
"3168": {
"recipe_x_ingredient.id": 3168,
"ingredient.id": 3168,
"ingredient.ts": "2017-11-07 05:36:40",
"ingredient.value": "Olive oil, for drizzling"
}
} |
{
"1586": {
"recipe_x_instruction.id": 1586,
"instruction.id": 1586,
"instruction.ts": "2017-11-07 05:36:40",
"instruction.value": "1Whisk together the buttermilk, paprika, sugar, salt, and pepper. Set aside."
},
"1587": {
"recipe_x_instruction.id": 1587,
"instruction.id": 1587,
"instruction.ts": "2017-11-07 05:36:40",
"instruction.value": "2Cut the chicken breasts in half lengthwise. Cut each strip crosswise into 2-inch pieces (you should end up with about 24 pieces). Place the chicken in a 1-gallon zipper-top storage bag."
},
"1588": {
"recipe_x_instruction.id": 1588,
"instruction.id": 1588,
"instruction.ts": "2017-11-07 05:36:40",
"instruction.value": "3Add the reserved buttermilk mixture, seal, and shake until the chicken pieces are coated. Lay the bag flat on a baking sheet or platter and refrigerate at least 2 hours or, for best flavor, overnight."
},
"1589": {
"recipe_x_instruction.id": 1589,
"instruction.id": 1589,
"instruction.ts": "2017-11-07 05:36:40",
"instruction.value": "4Heat the oven to 450°F and arrange a rack in the middle. Line a baking sheet with parchment paper."
},
"1590": {
"recipe_x_instruction.id": 1590,
"instruction.id": 1590,
"instruction.ts": "2017-11-07 05:36:40",
"instruction.value": "5Spread out the breadcrumbs on a large plate or platter, add the Italian Seasoning or dried herbs, and mix to combine."
},
"1591": {
"recipe_x_instruction.id": 1591,
"instruction.id": 1591,
"instruction.ts": "2017-11-07 05:36:40",
"instruction.value": "6Drain the chicken pieces in a colander. Dredge the pieces one by one in the breadcrumb mixture, making sure all the surfaces are coated. Arrange the pieces on the prepared baking sheet in a single layer, making sure the pieces don’t touch. Drizzle with o"
},
"1592": {
"recipe_x_instruction.id": 1592,
"instruction.id": 1592,
"instruction.ts": "2017-11-07 05:36:40",
"instruction.value": "7Bake until the chicken is cooked through and golden brown, 10 to 12 minutes. Serve immediately."
}
} |
{ "263": { "recipe_image.id": 263, "recipe_image.path": "/7d/5a/71/ac/7d5a71ac8e10b1671cde25d70981554b75f842ff.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//7d/5a/71/ac/7d5a71ac8e10b1671cde25d70981554b75f842ff.jpg" } } | |
| 300 | 2017-11-07 05:36:44 | Huevos Rancheros | While friends are busy scanning brunch menus for pancakes or French toast, my eye always gravitates to huevos rancheros. Its beauty is simplicity and textural balance: fried eggs, a moderately spicy tomato sauce with ancho and chipotle chiles, a rustic black bean and corn salsa, some cotija cheese, and creamy slices of avocado. This recipe is a little unusual compared to most—the tomato sauce is chunky, fresher, and minimally cooked. It yields a breakfast high in protein, low in fat and carbohydrates (omit the corn tortillas entirely and it’s even lower in carbs). So while my French toast–eating friends are nodding off in the afternoon, I’m all fired up to take Sunday afternoon by storm. For more, check out our Fried Egg Breakfast Tacos; Bacon, Egg, and Tomato Breakfast Tacos; and Breakfast Queso Fundido. |
Total: 30 mins | {
"3186": {
"recipe_x_ingredient.id": 3186,
"ingredient.id": 221,
"ingredient.ts": "2017-11-07 04:30:53",
"ingredient.value": "1/4 cup canola oil"
},
"3171": {
"recipe_x_ingredient.id": 3171,
"ingredient.id": 1340,
"ingredient.ts": "2017-11-07 04:59:02",
"ingredient.value": "3 cloves garlic, minced"
},
"3187": {
"recipe_x_ingredient.id": 3187,
"ingredient.id": 1573,
"ingredient.ts": "2017-11-07 05:01:49",
"ingredient.value": "12 corn tortillas"
},
"3188": {
"recipe_x_ingredient.id": 3188,
"ingredient.id": 1574,
"ingredient.ts": "2017-11-07 05:01:49",
"ingredient.value": "12 large eggs"
},
"3169": {
"recipe_x_ingredient.id": 3169,
"ingredient.id": 1578,
"ingredient.ts": "2017-11-07 05:03:29",
"ingredient.value": "2 tablespoons canola oil"
},
"3170": {
"recipe_x_ingredient.id": 3170,
"ingredient.id": 3170,
"ingredient.ts": "2017-11-07 05:36:44",
"ingredient.value": "1/2 cup chopped yellow onion"
},
"3172": {
"recipe_x_ingredient.id": 3172,
"ingredient.id": 3172,
"ingredient.ts": "2017-11-07 05:36:44",
"ingredient.value": "2 chipotles in adobo sauce, minced"
},
"3173": {
"recipe_x_ingredient.id": 3173,
"ingredient.id": 3173,
"ingredient.ts": "2017-11-07 05:36:44",
"ingredient.value": "2 dried ancho chiles, seeded and torn into pieces"
},
"3174": {
"recipe_x_ingredient.id": 3174,
"ingredient.id": 3174,
"ingredient.ts": "2017-11-07 05:36:44",
"ingredient.value": "1 (14-ounce) can fire-roasted tomatoes"
},
"3175": {
"recipe_x_ingredient.id": 3175,
"ingredient.id": 3175,
"ingredient.ts": "2017-11-07 05:36:44",
"ingredient.value": "1/2 teaspoon Mexican oregano"
},
"3176": {
"recipe_x_ingredient.id": 3176,
"ingredient.id": 3176,
"ingredient.ts": "2017-11-07 05:36:44",
"ingredient.value": "1/4 cup chopped cilantro"
},
"3177": {
"recipe_x_ingredient.id": 3177,
"ingredient.id": 3177,
"ingredient.ts": "2017-11-07 05:36:44",
"ingredient.value": "1 teaspoon fresh lime juice"
},
"3178": {
"recipe_x_ingredient.id": 3178,
"ingredient.id": 3178,
"ingredient.ts": "2017-11-07 05:36:44",
"ingredient.value": "Kosher salt, to taste"
},
"3179": {
"recipe_x_ingredient.id": 3179,
"ingredient.id": 3179,
"ingredient.ts": "2017-11-07 05:36:44",
"ingredient.value": "Freshly ground black pepper, to taste"
},
"3180": {
"recipe_x_ingredient.id": 3180,
"ingredient.id": 3180,
"ingredient.ts": "2017-11-07 05:36:44",
"ingredient.value": "1 (15.5-ounce) can black beans"
},
"3181": {
"recipe_x_ingredient.id": 3181,
"ingredient.id": 3181,
"ingredient.ts": "2017-11-07 05:36:44",
"ingredient.value": "1 (15.5-ounce) can corn"
},
"3182": {
"recipe_x_ingredient.id": 3182,
"ingredient.id": 3182,
"ingredient.ts": "2017-11-07 05:36:44",
"ingredient.value": "1/2 cup diced red onion"
},
"3189": {
"recipe_x_ingredient.id": 3189,
"ingredient.id": 3189,
"ingredient.ts": "2017-11-07 05:36:44",
"ingredient.value": "1/4 cup crumbled cotija cheese"
},
"3190": {
"recipe_x_ingredient.id": 3190,
"ingredient.id": 3190,
"ingredient.ts": "2017-11-07 05:36:44",
"ingredient.value": "Sliced avocado"
}
} |
{
"1593": {
"recipe_x_instruction.id": 1593,
"instruction.id": 1593,
"instruction.ts": "2017-11-07 05:36:44",
"instruction.value": "1Warm the oil in a cast iron or nonstick skillet over medium-high heat. When the oil is hot, add the onion, garlic, chipotles, and ancho chiles. Cook until hot and fragrant, about 5 to 6 minutes."
},
"1594": {
"recipe_x_instruction.id": 1594,
"instruction.id": 1594,
"instruction.ts": "2017-11-07 05:36:44",
"instruction.value": "2Transfer the onion-chile mixture to a food processor or blender. Add the canned tomatoes, Mexican oregano, cilantro, lime juice, and a pinch of salt and pepper. Process or blend to yield a slightly chunky sauce. Taste, seasoning with additional salt and "
},
"1595": {
"recipe_x_instruction.id": 1595,
"instruction.id": 1595,
"instruction.ts": "2017-11-07 05:36:44",
"instruction.value": "1Combine all ingredients in a bowl, mix, and season to taste. Set aside."
},
"1596": {
"recipe_x_instruction.id": 1596,
"instruction.id": 1596,
"instruction.ts": "2017-11-07 05:36:44",
"instruction.value": "1Heat the oven to 200°F. Warm 2 tablespoons of the oil in a cast iron or nonstick skillet over medium-high heat. Add the tortillas and warm on both sides; cover with foil and set aside in the oven to stay warm."
},
"1597": {
"recipe_x_instruction.id": 1597,
"instruction.id": 1597,
"instruction.ts": "2017-11-07 05:36:44",
"instruction.value": "2Wipe out the skillet, set it over medium-high heat, and add 1 tablespoon of oil. When the oil is hot, crack 6 eggs into the pan. Cook until the edges of the whites are set, about 1 minute. Cover the pan with a lid or aluminum foil and cook until the yolk"
},
"1598": {
"recipe_x_instruction.id": 1598,
"instruction.id": 1598,
"instruction.ts": "2017-11-07 05:36:44",
"instruction.value": "3To serve, place 2 corn tortillas each on 6 warmed plates. Place a fried egg on each tortilla, spoon ranchero sauce over the egg whites and black bean salsa on the side. Garnish with crumbled cotija cheese and sliced avocados."
}
} |
{ "264": { "recipe_image.id": 264, "recipe_image.path": "/1b/16/91/c0/1b1691c04b2e6269a85113ed286a8b1d1a0fd447.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//1b/16/91/c0/1b1691c04b2e6269a85113ed286a8b1d1a0fd447.jpg" } } | |
| 301 | 2017-11-07 05:37:21 | Banana Splits with Frozen Yogurt | The banana split gets a modern twist, thanks to roasted bananas and homemade frozen yogurt. Never made your own frozen yogurt? It’s ridiculously easy—just stir together plain yogurt, a bit of heavy cream, sugar, and light corn syrup till the sugar dissolves, then freeze it in your ice cream maker. The hot fudge sauce comes together in a couple of minutes in the microwave, and the roasted bananas get brown and caramelized under the broiler (after being brushed with butter and sprinkled with a mix of brown sugar, cinnamon, a tiny amount of cayenne pepper—for warmth, not heat—and a pinch of salt). The final touch for the sundaes: a sprinkle of toasted sliced almonds and fresh berries or pomegranate seeds. For more, check out our Carnival Ice Cream Sundae, Strawberry Ice Cream Sundae, and Grilled Fig and Orange Blossom Ice Cream Sundaes. |
Total: 40 mins, plus 6 hrs freezer time | {
"3193": {
"recipe_x_ingredient.id": 3193,
"ingredient.id": 452,
"ingredient.ts": "2017-11-07 04:34:33",
"ingredient.value": "1 cup granulated sugar"
},
"3192": {
"recipe_x_ingredient.id": 3192,
"ingredient.id": 1059,
"ingredient.ts": "2017-11-07 04:56:14",
"ingredient.value": "1/2 cup heavy cream"
},
"3199": {
"recipe_x_ingredient.id": 3199,
"ingredient.id": 1238,
"ingredient.ts": "2017-11-07 04:57:51",
"ingredient.value": "1/4 teaspoon cayenne pepper"
},
"3200": {
"recipe_x_ingredient.id": 3200,
"ingredient.id": 2242,
"ingredient.ts": "2017-11-07 05:17:40",
"ingredient.value": "1/4 teaspoon kosher salt"
},
"3191": {
"recipe_x_ingredient.id": 3191,
"ingredient.id": 3191,
"ingredient.ts": "2017-11-07 05:37:21",
"ingredient.value": "3 cups) whole-milk plain yogurt"
},
"3194": {
"recipe_x_ingredient.id": 3194,
"ingredient.id": 3194,
"ingredient.ts": "2017-11-07 05:37:21",
"ingredient.value": "1 tablespoon light corn syrup"
},
"3195": {
"recipe_x_ingredient.id": 3195,
"ingredient.id": 3195,
"ingredient.ts": "2017-11-07 05:37:21",
"ingredient.value": "3/4 cup semisweet chocolate chips"
},
"3196": {
"recipe_x_ingredient.id": 3196,
"ingredient.id": 3196,
"ingredient.ts": "2017-11-07 05:37:21",
"ingredient.value": "1/2 (7-ounce can) sweetened condensed milk"
},
"3197": {
"recipe_x_ingredient.id": 3197,
"ingredient.id": 3197,
"ingredient.ts": "2017-11-07 05:37:21",
"ingredient.value": "2 tablespoons *light brown sugar"
},
"3198": {
"recipe_x_ingredient.id": 3198,
"ingredient.id": 3198,
"ingredient.ts": "2017-11-07 05:37:21",
"ingredient.value": "1 1/2 teaspoons ground cinnamon"
},
"3201": {
"recipe_x_ingredient.id": 3201,
"ingredient.id": 3201,
"ingredient.ts": "2017-11-07 05:37:21",
"ingredient.value": "6 medium bananas, firm but ripe"
},
"3202": {
"recipe_x_ingredient.id": 3202,
"ingredient.id": 3202,
"ingredient.ts": "2017-11-07 05:37:21",
"ingredient.value": "2 tablespoons unsalted butter (1/4 stick), melted"
},
"3203": {
"recipe_x_ingredient.id": 3203,
"ingredient.id": 3203,
"ingredient.ts": "2017-11-07 05:37:21",
"ingredient.value": "Toasted sliced almonds"
},
"3204": {
"recipe_x_ingredient.id": 3204,
"ingredient.id": 3204,
"ingredient.ts": "2017-11-07 05:37:21",
"ingredient.value": "Pomegranate seeds or fresh raspberries"
},
"3205": {
"recipe_x_ingredient.id": 3205,
"ingredient.id": 3205,
"ingredient.ts": "2017-11-07 05:37:21",
"ingredient.value": "Fresh blueberries"
}
} |
{
"1599": {
"recipe_x_instruction.id": 1599,
"instruction.id": 1599,
"instruction.ts": "2017-11-07 05:37:21",
"instruction.value": "1Whisk together the yogurt, heavy cream, sugar, and corn syrup in a mixing bowl until the sugar has completely dissolved (you’ll know when the mixture feels smooth, not gritty, against your fingers)."
},
"1600": {
"recipe_x_instruction.id": 1600,
"instruction.id": 1600,
"instruction.ts": "2017-11-07 05:37:21",
"instruction.value": "2Freeze in an ice cream maker according to the manufacturer’s instructions—when done churning, it should have the texture of soft-serve or a thick milkshake, about 17 to 20 minutes in most machines. Scoop into a freezer container and smooth the top. Press"
},
"1601": {
"recipe_x_instruction.id": 1601,
"instruction.id": 1601,
"instruction.ts": "2017-11-07 05:37:21",
"instruction.value": "1Dump the chocolate chips into a microwave-safe bowl. Pour the sweetened condensed milk over the top and microwave on high 1 minute. Stir, and microwave until the chocolate melts and the sauce is smooth, about 1 minute more. Set aside to keep warm."
},
"1602": {
"recipe_x_instruction.id": 1602,
"instruction.id": 1602,
"instruction.ts": "2017-11-07 05:37:21",
"instruction.value": "1Set the broiler to high. Mix the brown sugar, cinnamon, cayenne, and salt until well combined. Peel and halve each banana lengthwise and brush with melted butter. Sprinkle with the sugar mixture and arrange on a rimmed baking sheet; continue with the rem"
},
"1603": {
"recipe_x_instruction.id": 1603,
"instruction.id": 1603,
"instruction.ts": "2017-11-07 05:37:21",
"instruction.value": "1Arrange 2 banana halves on each serving plate, top with a double scoop of frozen yogurt, drizzle with hot fudge sauce, and sprinkle with toasted almonds, pomegranate seeds or raspberries, and blueberries."
}
} |
{ "265": { "recipe_image.id": 265, "recipe_image.path": "/ab/5e/d5/f4/ab5ed5f41c5575c7276d696988118ff34b9561ed.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//ab/5e/d5/f4/ab5ed5f41c5575c7276d696988118ff34b9561ed.jpg" } } | |
| 302 | 2017-11-07 05:37:26 | Banana Cupcakes | This celebration recipe is designed to maximize banana flavor in a moist and tender cake batter spiced with cinnamon, cloves, and nutmeg, topped with a beautifully light and fluffy Swiss meringue buttercream frosting and caramelized banana coins. The secret for getting intense flavor is using sweet, fragrant, superripe bananas. If your fruit isn’t soft and covered in brown-black spots when you’re ready to bake, you can speed things up in the oven. Set it to 300°F and prick your bananas all over with a fork. Lay them out on a parchment-lined rimmed baking sheet and bake for about 40 minutes, or until the skins are completely black and glossy. Let them cool, peel and mash with a fork, and you’re ready to go. For more, check out our Vanilla Bean Cupcakes, Fresh Ginger Cupcakes, and Spiced Apple Cupcakes. |
Total: 1 hr 15 mins | {
"3218": {
"recipe_x_ingredient.id": 3218,
"ingredient.id": 234,
"ingredient.ts": "2017-11-07 04:30:59",
"ingredient.value": "2 teaspoons pure vanilla extract"
},
"3209": {
"recipe_x_ingredient.id": 3209,
"ingredient.id": 237,
"ingredient.ts": "2017-11-07 04:30:59",
"ingredient.value": "2 teaspoons baking powder"
},
"3210": {
"recipe_x_ingredient.id": 3210,
"ingredient.id": 274,
"ingredient.ts": "2017-11-07 04:31:20",
"ingredient.value": "1/2 teaspoon kosher salt"
},
"3215": {
"recipe_x_ingredient.id": 3215,
"ingredient.id": 472,
"ingredient.ts": "2017-11-07 04:35:00",
"ingredient.value": "1/2 cup granulated sugar"
},
"3208": {
"recipe_x_ingredient.id": 3208,
"ingredient.id": 722,
"ingredient.ts": "2017-11-07 04:40:48",
"ingredient.value": "1 teaspoon baking soda"
},
"3219": {
"recipe_x_ingredient.id": 3219,
"ingredient.id": 744,
"ingredient.ts": "2017-11-07 04:41:07",
"ingredient.value": "1 cup buttermilk"
},
"3222": {
"recipe_x_ingredient.id": 3222,
"ingredient.id": 1471,
"ingredient.ts": "2017-11-07 05:00:19",
"ingredient.value": "Pinch of kosher salt"
},
"3211": {
"recipe_x_ingredient.id": 3211,
"ingredient.id": 1596,
"ingredient.ts": "2017-11-07 05:03:35",
"ingredient.value": "1 teaspoon ground cinnamon"
},
"3212": {
"recipe_x_ingredient.id": 3212,
"ingredient.id": 2189,
"ingredient.ts": "2017-11-07 05:15:58",
"ingredient.value": "1/4 teaspoon ground cloves"
},
"3226": {
"recipe_x_ingredient.id": 3226,
"ingredient.id": 2360,
"ingredient.ts": "2017-11-07 05:21:57",
"ingredient.value": "4 tablespoons unsalted butter"
},
"3206": {
"recipe_x_ingredient.id": 3206,
"ingredient.id": 3206,
"ingredient.ts": "2017-11-07 05:37:26",
"ingredient.value": "2-3 overripe medium bananas (see note on ripening in intro)"
},
"3207": {
"recipe_x_ingredient.id": 3207,
"ingredient.id": 3207,
"ingredient.ts": "2017-11-07 05:37:26",
"ingredient.value": "2 cups cake flour"
},
"3213": {
"recipe_x_ingredient.id": 3213,
"ingredient.id": 3213,
"ingredient.ts": "2017-11-07 05:37:26",
"ingredient.value": "1/4 teaspoon freshly grated nutmeg"
},
"3214": {
"recipe_x_ingredient.id": 3214,
"ingredient.id": 3214,
"ingredient.ts": "2017-11-07 05:37:26",
"ingredient.value": "12 tablespoons unsalted butter (1 1/2 sticks), at room temperature"
},
"3216": {
"recipe_x_ingredient.id": 3216,
"ingredient.id": 3216,
"ingredient.ts": "2017-11-07 05:37:26",
"ingredient.value": "1/2 cup dark brown sugar"
},
"3217": {
"recipe_x_ingredient.id": 3217,
"ingredient.id": 3217,
"ingredient.ts": "2017-11-07 05:37:26",
"ingredient.value": "4 large eggs, at room temperature"
},
"3220": {
"recipe_x_ingredient.id": 3220,
"ingredient.id": 3220,
"ingredient.ts": "2017-11-07 05:37:26",
"ingredient.value": "5 large egg whites"
},
"3221": {
"recipe_x_ingredient.id": 3221,
"ingredient.id": 3221,
"ingredient.ts": "2017-11-07 05:37:26",
"ingredient.value": "10 ounces granulated sugar (a scant 1 1/2 cups)"
},
"3223": {
"recipe_x_ingredient.id": 3223,
"ingredient.id": 3223,
"ingredient.ts": "2017-11-07 05:37:26",
"ingredient.value": "1 pound unsalted whipped butter"
},
"3224": {
"recipe_x_ingredient.id": 3224,
"ingredient.id": 3224,
"ingredient.ts": "2017-11-07 05:37:26",
"ingredient.value": "2 medium bananas, sliced"
}
} |
{
"1604": {
"recipe_x_instruction.id": 1604,
"instruction.id": 1604,
"instruction.ts": "2017-11-07 05:37:26",
"instruction.value": "1Set out all your ingredients. Peel and mash the bananas—you need 1 cup of chunky purée for this recipe."
},
"1605": {
"recipe_x_instruction.id": 1605,
"instruction.id": 1605,
"instruction.ts": "2017-11-07 05:37:26",
"instruction.value": "2Heat the oven to 350°F and arrange a rack in the middle. Line the wells of 2 cupcake tins with paper liners; lightly coat with baking spray."
},
"1606": {
"recipe_x_instruction.id": 1606,
"instruction.id": 1606,
"instruction.ts": "2017-11-07 05:37:26",
"instruction.value": "3In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg. Set aside."
},
"1607": {
"recipe_x_instruction.id": 1607,
"instruction.id": 1607,
"instruction.ts": "2017-11-07 05:37:26",
"instruction.value": "4In a stand mixer fitted with the paddle attachment, beat the butter at medium speed until light in color, about 1 minute. Add both sugars and beat until very light and fluffy, about 5 minutes. Beat in the eggs one at a time, making sure each is incorpora"
},
"1608": {
"recipe_x_instruction.id": 1608,
"instruction.id": 1608,
"instruction.ts": "2017-11-07 05:37:26",
"instruction.value": "5On the lowest speed, add the flour mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the flour. Mix until just incorporated (overmixing will make the cupcakes tough)."
},
"1609": {
"recipe_x_instruction.id": 1609,
"instruction.id": 1609,
"instruction.ts": "2017-11-07 05:37:26",
"instruction.value": "6Spoon the batter into the prepared tins, each no more than 3/4 full. Bake until the tops spring back from a light touch with your finger, 25 to 30 minutes. Set the pans on a wire rack and let cool for 10 minutes. Remove the cupcakes from the pans and let"
},
"1610": {
"recipe_x_instruction.id": 1610,
"instruction.id": 1610,
"instruction.ts": "2017-11-07 05:37:26",
"instruction.value": "1Add the whipped butter to the bowl of a stand mixer fitted with the paddle attachment and and beat on medium-high speed until light in color and fluffy, 10 to 15 minutes. Scrape into a mixing bowl and set aside."
},
"1611": {
"recipe_x_instruction.id": 1611,
"instruction.id": 1611,
"instruction.ts": "2017-11-07 05:37:26",
"instruction.value": "2Fill a medium saucepan about a quarter full of water. Bring to a simmer over medium heat."
},
"1612": {
"recipe_x_instruction.id": 1612,
"instruction.id": 1612,
"instruction.ts": "2017-11-07 05:37:26",
"instruction.value": "3Whisk the egg whites and sugar by hand In the immaculately clean bowl of your stand mixer. Place the bowl over the simmering water and whisk vigorously and continuously until the sugar has fully dissolved and the whites are hot to the touch, about 3 to 5"
},
"1613": {
"recipe_x_instruction.id": 1613,
"instruction.id": 1613,
"instruction.ts": "2017-11-07 05:37:26",
"instruction.value": "4Place bowl into the stand mixer fitted with the whisk attachment. Whisk at high speed until the mixture is glossy and firm and has tripled in volume. Reduce speed to medium and add the whipped butter about 1 cup at a time. Set aside."
},
"1614": {
"recipe_x_instruction.id": 1614,
"instruction.id": 1614,
"instruction.ts": "2017-11-07 05:37:26",
"instruction.value": "1Combine the sliced bananas, dark brown sugar, and butter in a large cast iron or nonstick frying pan over medium-high heat. Cook until the bananas have browned and the sugar has caramelized. Set aside to cool completely."
},
"1615": {
"recipe_x_instruction.id": 1615,
"instruction.id": 1615,
"instruction.ts": "2017-11-07 05:37:26",
"instruction.value": "1Ice the cupcakes with buttercream, using a pastry bag or a zipper-top storage bag with one of the corners snipped off. Top with caramelized banana slices."
}
} |
{ "266": { "recipe_image.id": 266, "recipe_image.path": "/f6/be/ed/d0/f6beedd0767dce6b1810ea58179afc0c3bd96ec2.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//f6/be/ed/d0/f6beedd0767dce6b1810ea58179afc0c3bd96ec2.jpg" } } | |
| 303 | 2017-11-07 05:37:35 | Ground Chicken Lettuce Wraps | Move over, P.F. Chang’s. Here’s a simple, easy ground chicken lettuce wrap recipe you can make in 30 minutes or less, perfect example of a recipe that delivers big flavor with minimal prep time. Added bonus: These vivid-tasting lettuce cups are also healthy and low in carbs. You start by making an easy sauce with dry sherry, Chinese oyster sauce, sesame oil, and mirin. The just boil ground chicken in plain water before stir-frying it with ginger, garlic, water chestnuts, and shiitake mushrooms. You end up with a Chinese-inspired appetizer in minutes, with a punch of flavor that makes it seem you toiled for hours. For more, check out our Chinese-y Chicken Salad, Hoisin Explosion Chicken, and Sweet Chile–Chicken Rice Bowl. |
Total: 25 mins | {
"3230": {
"recipe_x_ingredient.id": 3230,
"ingredient.id": 44,
"ingredient.ts": "2017-11-07 04:29:58",
"ingredient.value": "1 tablespoon sesame oil"
},
"3229": {
"recipe_x_ingredient.id": 3229,
"ingredient.id": 322,
"ingredient.ts": "2017-11-07 04:31:47",
"ingredient.value": "2 tablespoons soy sauce"
},
"3233": {
"recipe_x_ingredient.id": 3233,
"ingredient.id": 3080,
"ingredient.ts": "2017-11-07 05:34:42",
"ingredient.value": "3 tablespoons canola oil"
},
"3238": {
"recipe_x_ingredient.id": 3238,
"ingredient.id": 3178,
"ingredient.ts": "2017-11-07 05:36:44",
"ingredient.value": "Kosher salt, to taste"
},
"3239": {
"recipe_x_ingredient.id": 3239,
"ingredient.id": 3179,
"ingredient.ts": "2017-11-07 05:36:44",
"ingredient.value": "Freshly ground black pepper, to taste"
},
"3227": {
"recipe_x_ingredient.id": 3227,
"ingredient.id": 3227,
"ingredient.ts": "2017-11-07 05:37:35",
"ingredient.value": "1 tablespoon dry sherry"
},
"3228": {
"recipe_x_ingredient.id": 3228,
"ingredient.id": 3228,
"ingredient.ts": "2017-11-07 05:37:35",
"ingredient.value": "1 tablespoon Chinese oyster sauce"
},
"3231": {
"recipe_x_ingredient.id": 3231,
"ingredient.id": 3231,
"ingredient.ts": "2017-11-07 05:37:35",
"ingredient.value": "1 teaspoon mirin"
},
"3232": {
"recipe_x_ingredient.id": 3232,
"ingredient.id": 3232,
"ingredient.ts": "2017-11-07 05:37:35",
"ingredient.value": "1 pound ground dark-meat chicken"
},
"3234": {
"recipe_x_ingredient.id": 3234,
"ingredient.id": 3234,
"ingredient.ts": "2017-11-07 05:37:35",
"ingredient.value": "2 teaspoons minced fresh ginger"
},
"3235": {
"recipe_x_ingredient.id": 3235,
"ingredient.id": 3235,
"ingredient.ts": "2017-11-07 05:37:35",
"ingredient.value": "2 teaspoons minced garlic"
},
"3236": {
"recipe_x_ingredient.id": 3236,
"ingredient.id": 3236,
"ingredient.ts": "2017-11-07 05:37:35",
"ingredient.value": "1/2 cup chopped water chestnuts"
},
"3237": {
"recipe_x_ingredient.id": 3237,
"ingredient.id": 3237,
"ingredient.ts": "2017-11-07 05:37:35",
"ingredient.value": "1 cup chopped shiitake mushrooms, stems removed"
},
"3240": {
"recipe_x_ingredient.id": 3240,
"ingredient.id": 3240,
"ingredient.ts": "2017-11-07 05:37:35",
"ingredient.value": "2 green onions, sliced thin"
},
"3241": {
"recipe_x_ingredient.id": 3241,
"ingredient.id": 3241,
"ingredient.ts": "2017-11-07 05:37:35",
"ingredient.value": "8-10 butter lettuce leaves, carefully washed, arranged on a paper towel–lined sheet to dry"
}
} |
{
"1616": {
"recipe_x_instruction.id": 1616,
"instruction.id": 1616,
"instruction.ts": "2017-11-07 05:37:35",
"instruction.value": "1Whisk together all the sauce ingredients in a medium bowl; set aside."
},
"1617": {
"recipe_x_instruction.id": 1617,
"instruction.id": 1617,
"instruction.ts": "2017-11-07 05:37:35",
"instruction.value": "1Lay out all your ingredients. Add enough water to a medium saucepan to fill it about two-thirds of the way. Line a baking sheet with parchment paper."
},
"1618": {
"recipe_x_instruction.id": 1618,
"instruction.id": 1618,
"instruction.ts": "2017-11-07 05:37:35",
"instruction.value": "2Bring the water to the boil over high heat. Using a wooden spoon, stir the ground chicken into the boiling water and cook until done, about 3 to 4 minutes, stirring as it cooks to break up big clumps. With a strainer, remove the chicken and spread it out"
},
"1619": {
"recipe_x_instruction.id": 1619,
"instruction.id": 1619,
"instruction.ts": "2017-11-07 05:37:35",
"instruction.value": "3Heat the oil in a nonstick frying pan or wok over high heat. Add the ginger and garlic and stir-fry until fragrant, about 10 seconds. Add the cooked ground chicken and stir-fry for 1 minute. Add the water chestnuts and mushrooms and stir-fry 1 minute. Ad"
},
"1620": {
"recipe_x_instruction.id": 1620,
"instruction.id": 1620,
"instruction.ts": "2017-11-07 05:37:35",
"instruction.value": "1Spoon the warm chicken mixture into the lettuce cups. Garnish with sliced green onions and serve."
}
} |
{ "267": { "recipe_image.id": 267, "recipe_image.path": "/05/80/d0/c6/0580d0c666a8ea39ea7b42ad9b1f6b8312272684.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//05/80/d0/c6/0580d0c666a8ea39ea7b42ad9b1f6b8312272684.jpg" } } | |
| 304 | 2017-11-07 05:37:46 | Baked Nashville Hot Chicken | Buffalo has its hot wings, but Nashville has its hot chicken, crispy, crunchy pieces slathered with an ultra-spicy paste throbbing with cayenne. We’ve skewed the Southern classic a little healthier here, baking instead of deep-frying the bird. Fear not, though: The crunchy is an honorable, appropriately searing version of the Nashville native. You start by marinating skin-on, bone-in chicken pieces in a mix of buttermilk, Dijon, garlic, and cayenne, for at least 2 hours (overnight is okay). Then, you make a thick dredge with panko and olive oil spiced up with more cayenne, chili powder, Creole seasoning, brown sugar, onion and garlic powders, and black pepper. Coat, bake, and serve, with slices of white bread and pickles. The truly hardcore will want a bottle of hot sauce for dousing. For more, check out our Baked Chicken Breasts, Baked Cracker-Crusted Chicken Fingers, and Oven-Fried Buttermilk Chicken. |
Total: 1 hr, plus at least 2 hrs marinating time | {
"3246": {
"recipe_x_ingredient.id": 3246,
"ingredient.id": 597,
"ingredient.ts": "2017-11-07 04:38:23",
"ingredient.value": "1 1/2 teaspoons cayenne pepper"
},
"3250": {
"recipe_x_ingredient.id": 3250,
"ingredient.id": 885,
"ingredient.ts": "2017-11-07 04:49:21",
"ingredient.value": "2 tablespoons chili powder"
},
"3244": {
"recipe_x_ingredient.id": 3244,
"ingredient.id": 1265,
"ingredient.ts": "2017-11-07 04:57:59",
"ingredient.value": "2 tablespoons Dijon mustard"
},
"3253": {
"recipe_x_ingredient.id": 3253,
"ingredient.id": 2759,
"ingredient.ts": "2017-11-07 05:28:10",
"ingredient.value": "1 tablespoon garlic powder"
},
"3255": {
"recipe_x_ingredient.id": 3255,
"ingredient.id": 3079,
"ingredient.ts": "2017-11-07 05:34:42",
"ingredient.value": "1 tablespoon freshly ground black pepper"
},
"3242": {
"recipe_x_ingredient.id": 3242,
"ingredient.id": 3242,
"ingredient.ts": "2017-11-07 05:37:46",
"ingredient.value": "8 bone-in, skin-on chicken pieces (about 4 pounds)"
},
"3243": {
"recipe_x_ingredient.id": 3243,
"ingredient.id": 3243,
"ingredient.ts": "2017-11-07 05:37:46",
"ingredient.value": "1 cup nonfat buttermilk"
},
"3245": {
"recipe_x_ingredient.id": 3245,
"ingredient.id": 3245,
"ingredient.ts": "2017-11-07 05:37:46",
"ingredient.value": "6 cloves garlic, minced"
},
"3247": {
"recipe_x_ingredient.id": 3247,
"ingredient.id": 3247,
"ingredient.ts": "2017-11-07 05:37:46",
"ingredient.value": "3 cups panko"
},
"3248": {
"recipe_x_ingredient.id": 3248,
"ingredient.id": 3248,
"ingredient.ts": "2017-11-07 05:37:46",
"ingredient.value": "3 tablespoons olive oil, plus more for the rack"
},
"3251": {
"recipe_x_ingredient.id": 3251,
"ingredient.id": 3251,
"ingredient.ts": "2017-11-07 05:37:46",
"ingredient.value": "2 tablespoons Creole seasoning"
},
"3252": {
"recipe_x_ingredient.id": 3252,
"ingredient.id": 3252,
"ingredient.ts": "2017-11-07 05:37:46",
"ingredient.value": "1/4 cup packed brown sugar"
},
"3254": {
"recipe_x_ingredient.id": 3254,
"ingredient.id": 3254,
"ingredient.ts": "2017-11-07 05:37:46",
"ingredient.value": "1 tablespoon onion powder"
},
"3256": {
"recipe_x_ingredient.id": 3256,
"ingredient.id": 3256,
"ingredient.ts": "2017-11-07 05:37:46",
"ingredient.value": "Sliced white bread"
},
"3257": {
"recipe_x_ingredient.id": 3257,
"ingredient.id": 3257,
"ingredient.ts": "2017-11-07 05:37:46",
"ingredient.value": "Bread and butter pickles"
}
} |
{
"1621": {
"recipe_x_instruction.id": 1621,
"instruction.id": 1621,
"instruction.ts": "2017-11-07 05:37:46",
"instruction.value": "1Arrange the chicken pieces in a baking dish in a single layer. Make the marinade: In a medium bowl, whisk together the buttermilk, Dijon, garlic, and cayenne. Pour the marinade over the chicken, making sure every piece is covered. Cover with plastic wrap"
},
"1622": {
"recipe_x_instruction.id": 1622,
"instruction.id": 1622,
"instruction.ts": "2017-11-07 05:37:46",
"instruction.value": "2Meanwhile, make the dredge: In a medium bowl, stir the panko with the olive oil until evenly mixed."
},
"1623": {
"recipe_x_instruction.id": 1623,
"instruction.id": 1623,
"instruction.ts": "2017-11-07 05:37:46",
"instruction.value": "3Mix all the spices together in a separate bowl until well combined. Add to the panko mixture and combine until everything is evenly distributed."
},
"1624": {
"recipe_x_instruction.id": 1624,
"instruction.id": 1624,
"instruction.ts": "2017-11-07 05:37:46",
"instruction.value": "4Heat the oven to 400°F. Grease a wire rack generously with olive oil and set it over a baking sheet."
},
"1625": {
"recipe_x_instruction.id": 1625,
"instruction.id": 1625,
"instruction.ts": "2017-11-07 05:37:46",
"instruction.value": "5One by one, remove the chicken pieces from the marinade and dredge in the panko mixture. Place the breaded pieces onto the wire rack in a single layer. Make sure the pieces don’t touch."
},
"1626": {
"recipe_x_instruction.id": 1626,
"instruction.id": 1626,
"instruction.ts": "2017-11-07 05:37:46",
"instruction.value": "6Bake until the chicken pieces are cooked through, about 40 minutes. Serve with the white bread and pickles."
}
} |
{ "268": { "recipe_image.id": 268, "recipe_image.path": "/e9/96/34/c9/e99634c9f6002291b07dcc39e242326f593d752d.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//e9/96/34/c9/e99634c9f6002291b07dcc39e242326f593d752d.jpg" } } | |
| 305 | 2017-11-07 05:37:49 | Açaí Bowl | Super-healthy antioxidant açaí berries are the beautifully purple center of this delicious breakfast bowl or afternoon after-yoga pick-me-up. It’s actually a two-part recipe. First, you blend up a straight-up smoothie, with unsweetened açaí purée (we like the one from Sambazon), frozen banana and peach slices, apple, honey, coconut milk, and—for extra body and protein—a bit of natural almond butter. The second part is what goes on top, a freestyle mix of whatever texture- and nutrient-rich goodies suit your fancy: blueberries, kiwi, flax seeds, black sesame, granola, banana, and pomegranate seeds. Try using Chowhound’s homemade granola recipe for an extra boost. For more, check out our Roots Juice, Apple-Lemon-Ginger Juice, and Tangy Greens and Apple Juice. |
Total: 10 mins | {
"3268": {
"recipe_x_ingredient.id": 3268,
"ingredient.id": 2466,
"ingredient.ts": "2017-11-07 05:23:20",
"ingredient.value": "black sesame seeds"
},
"3265": {
"recipe_x_ingredient.id": 3265,
"ingredient.id": 3205,
"ingredient.ts": "2017-11-07 05:37:21",
"ingredient.value": "Fresh blueberries"
},
"3258": {
"recipe_x_ingredient.id": 3258,
"ingredient.id": 3258,
"ingredient.ts": "2017-11-07 05:37:49",
"ingredient.value": "1 medium unpeeled banana, frozen"
},
"3259": {
"recipe_x_ingredient.id": 3259,
"ingredient.id": 3259,
"ingredient.ts": "2017-11-07 05:37:49",
"ingredient.value": "6 ounces frozen unsweetened sliced peaches"
},
"3260": {
"recipe_x_ingredient.id": 3260,
"ingredient.id": 3260,
"ingredient.ts": "2017-11-07 05:37:49",
"ingredient.value": "2 (3.5-ounce) packs frozen unsweetened açaí berry purée, slightly defrosted"
},
"3261": {
"recipe_x_ingredient.id": 3261,
"ingredient.id": 3261,
"ingredient.ts": "2017-11-07 05:37:49",
"ingredient.value": "1/2 Fuji apple, unpeeled, in large dice"
},
"3262": {
"recipe_x_ingredient.id": 3262,
"ingredient.id": 3262,
"ingredient.ts": "2017-11-07 05:37:49",
"ingredient.value": "2 teaspoons honey"
},
"3263": {
"recipe_x_ingredient.id": 3263,
"ingredient.id": 3263,
"ingredient.ts": "2017-11-07 05:37:49",
"ingredient.value": "2 teaspoons almond butter"
},
"3264": {
"recipe_x_ingredient.id": 3264,
"ingredient.id": 3264,
"ingredient.ts": "2017-11-07 05:37:49",
"ingredient.value": "1/2 cup unsweetened coconut milk"
},
"3266": {
"recipe_x_ingredient.id": 3266,
"ingredient.id": 3266,
"ingredient.ts": "2017-11-07 05:37:49",
"ingredient.value": "Sliced kiwi"
},
"3267": {
"recipe_x_ingredient.id": 3267,
"ingredient.id": 3267,
"ingredient.ts": "2017-11-07 05:37:49",
"ingredient.value": "Flax seeds"
},
"3269": {
"recipe_x_ingredient.id": 3269,
"ingredient.id": 3269,
"ingredient.ts": "2017-11-07 05:37:49",
"ingredient.value": "Granola"
},
"3270": {
"recipe_x_ingredient.id": 3270,
"ingredient.id": 3270,
"ingredient.ts": "2017-11-07 05:37:49",
"ingredient.value": "Ripe banana slices"
},
"3271": {
"recipe_x_ingredient.id": 3271,
"ingredient.id": 3271,
"ingredient.ts": "2017-11-07 05:37:49",
"ingredient.value": "Pomegranate seeds"
}
} |
{
"1627": {
"recipe_x_instruction.id": 1627,
"instruction.id": 1627,
"instruction.ts": "2017-11-07 05:37:49",
"instruction.value": "1Put all the smoothie bowl ingredients in a blender and blend until smooth—you’ll end up with a thick, smoothie-like texture."
},
"1628": {
"recipe_x_instruction.id": 1628,
"instruction.id": 1628,
"instruction.ts": "2017-11-07 05:37:49",
"instruction.value": "2Pour into a serving bowl and add your toppings of choice."
}
} |
{ "269": { "recipe_image.id": 269, "recipe_image.path": "/4c/17/8c/72/4c178c72e346ea0e50d008a12916992d2870ed41.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//4c/17/8c/72/4c178c72e346ea0e50d008a12916992d2870ed41.jpg" } } | |
| 306 | 2017-11-07 05:37:56 | Shakshuka | Shakshuka—a dream dish of eggs baked in a zesty tomato sauce with feta cheese—probably originated in Tunisia, though today it’s often assumed to be Israeli (in the 1950s, it’s believed, Tunisian and Mahgreb Jews brought it with them to Israel). In our version, the tomato sauce contains melted onion and fresh green Anaheim chiles (plenty of chile flavor with a minimum of burn). Crumbled feta is added, and the eggs bake directly in the sauce. For serving: zhug, a Yemeni pesto-like condiment of cilantro, parsley, garlic, and za’atar, a Middle Eastern spice mixture you can buy or make. Serve shakshuka with plenty of bread for sopping: warmed pita or crusty sliced levain. For more, check out our Easy Baked Eggs, Baked Eggs in Stuffing Cups, and Eggplant-Pepper Tomato Sauce. |
Total: 1 hr | {
"3290": {
"recipe_x_ingredient.id": 3290,
"ingredient.id": 338,
"ingredient.ts": "2017-11-07 04:31:57",
"ingredient.value": "1/4 teaspoon freshly ground black pepper"
},
"3289": {
"recipe_x_ingredient.id": 3289,
"ingredient.id": 453,
"ingredient.ts": "2017-11-07 04:34:33",
"ingredient.value": "1/2 cup water"
},
"3280": {
"recipe_x_ingredient.id": 3280,
"ingredient.id": 674,
"ingredient.ts": "2017-11-07 04:40:17",
"ingredient.value": "4 tablespoons olive oil"
},
"3285": {
"recipe_x_ingredient.id": 3285,
"ingredient.id": 803,
"ingredient.ts": "2017-11-07 04:42:17",
"ingredient.value": "1 teaspoon ground cumin"
},
"3278": {
"recipe_x_ingredient.id": 3278,
"ingredient.id": 1002,
"ingredient.ts": "2017-11-07 04:55:25",
"ingredient.value": "Pinch red pepper flakes"
},
"3287": {
"recipe_x_ingredient.id": 3287,
"ingredient.id": 1238,
"ingredient.ts": "2017-11-07 04:57:51",
"ingredient.value": "1/4 teaspoon cayenne pepper"
},
"3286": {
"recipe_x_ingredient.id": 3286,
"ingredient.id": 1285,
"ingredient.ts": "2017-11-07 04:58:10",
"ingredient.value": "1 tablespoon paprika"
},
"3275": {
"recipe_x_ingredient.id": 3275,
"ingredient.id": 1341,
"ingredient.ts": "2017-11-07 04:59:02",
"ingredient.value": "3 tablespoons olive oil"
},
"3274": {
"recipe_x_ingredient.id": 3274,
"ingredient.id": 1421,
"ingredient.ts": "2017-11-07 04:59:54",
"ingredient.value": "1/4 cup water"
},
"3279": {
"recipe_x_ingredient.id": 3279,
"ingredient.id": 3178,
"ingredient.ts": "2017-11-07 05:36:44",
"ingredient.value": "Kosher salt, to taste"
},
"3272": {
"recipe_x_ingredient.id": 3272,
"ingredient.id": 3272,
"ingredient.ts": "2017-11-07 05:37:56",
"ingredient.value": "1/2 bunch fresh cilantro, leaves and smaller stems"
},
"3273": {
"recipe_x_ingredient.id": 3273,
"ingredient.id": 3273,
"ingredient.ts": "2017-11-07 05:37:56",
"ingredient.value": "1/2 bunch fresh flat-leaf parsley, leaves and smaller stems"
},
"3276": {
"recipe_x_ingredient.id": 3276,
"ingredient.id": 3276,
"ingredient.ts": "2017-11-07 05:37:56",
"ingredient.value": "2 medium cloves garlic"
},
"3277": {
"recipe_x_ingredient.id": 3277,
"ingredient.id": 3277,
"ingredient.ts": "2017-11-07 05:37:56",
"ingredient.value": "1/2 teaspoon za’atar"
},
"3281": {
"recipe_x_ingredient.id": 3281,
"ingredient.id": 3281,
"ingredient.ts": "2017-11-07 05:37:56",
"ingredient.value": "1 small yellow onion, chopped"
},
"3282": {
"recipe_x_ingredient.id": 3282,
"ingredient.id": 3282,
"ingredient.ts": "2017-11-07 05:37:56",
"ingredient.value": "5 medium Anaheim chiles, small dice"
},
"3283": {
"recipe_x_ingredient.id": 3283,
"ingredient.id": 3283,
"ingredient.ts": "2017-11-07 05:37:56",
"ingredient.value": "3/4 teaspoon kosher salt, plus more as needed"
},
"3284": {
"recipe_x_ingredient.id": 3284,
"ingredient.id": 3284,
"ingredient.ts": "2017-11-07 05:37:56",
"ingredient.value": "5 medium cloves garlic, minced"
},
"3288": {
"recipe_x_ingredient.id": 3288,
"ingredient.id": 3288,
"ingredient.ts": "2017-11-07 05:37:56",
"ingredient.value": "1 (28-ounce) can whole peeled tomatoes with their juices, crushed by hand"
},
"3291": {
"recipe_x_ingredient.id": 3291,
"ingredient.id": 3291,
"ingredient.ts": "2017-11-07 05:37:56",
"ingredient.value": "1/2 cup crumbled feta cheese"
},
"3292": {
"recipe_x_ingredient.id": 3292,
"ingredient.id": 3292,
"ingredient.ts": "2017-11-07 05:37:56",
"ingredient.value": "1 tablespoon chopped flat-leaf parsley"
},
"3293": {
"recipe_x_ingredient.id": 3293,
"ingredient.id": 3293,
"ingredient.ts": "2017-11-07 05:37:56",
"ingredient.value": "6 large eggs"
}
} |
{
"1629": {
"recipe_x_instruction.id": 1629,
"instruction.id": 1629,
"instruction.ts": "2017-11-07 05:37:56",
"instruction.value": "1Combine all the zhug ingredients in a food processor fitted with the metal blade. Process to form a smooth, pesto-like sauce. Taste, seasoning with additional salt and red pepper flakes to taste. Set aside."
},
"1630": {
"recipe_x_instruction.id": 1630,
"instruction.id": 1630,
"instruction.ts": "2017-11-07 05:37:56",
"instruction.value": "1Heat the oven to 375°F and arrange a rack in the middle."
},
"1631": {
"recipe_x_instruction.id": 1631,
"instruction.id": 1631,
"instruction.ts": "2017-11-07 05:37:56",
"instruction.value": "2Heat 4 tablespoons olive oil in a large skillet over medium-low heat. Add the onion, diced Anaheim chiles, and measured salt. Sweat gently until the onion and chiles are very soft, about 20 minutes. Add the minced garlic to the pan; cook until fragrant, "
},
"1632": {
"recipe_x_instruction.id": 1632,
"instruction.id": 1632,
"instruction.ts": "2017-11-07 05:37:56",
"instruction.value": "3Add the crushed tomatoes with their juices to the skillet, along with 1/2 cup water. Simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Add the black pepper. Stir in the crumbled feta and 1 tablespoon chopped parsley."
},
"1633": {
"recipe_x_instruction.id": 1633,
"instruction.id": 1633,
"instruction.ts": "2017-11-07 05:37:56",
"instruction.value": "4Crack an egg and carefully add it to the sauce, making sure not to rupture the yolk (if you do, don;t sweat it). Continue with the remaining eggs, arranging them evenly in the skillet. Sprinkle each egg with a little salt and pepper. Transfer the skillet"
},
"1634": {
"recipe_x_instruction.id": 1634,
"instruction.id": 1634,
"instruction.ts": "2017-11-07 05:37:56",
"instruction.value": "5Serve the shakshuka immediately from the skillet, drizzled with zhug. Serve the rest of the zhug in a bowl for guests to help themselves."
}
} |
{ "270": { "recipe_image.id": 270, "recipe_image.path": "/d0/96/e7/0a/d096e70ae317d818d3f7b936c3ab19a3f41d32d6.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//d0/96/e7/0a/d096e70ae317d818d3f7b936c3ab19a3f41d32d6.jpg" } } | |
| 307 | 2017-11-07 05:38:02 | Cauliflower Tacos | These fresh, healthy tacos are a veggie version of Baja-style fish tacos. Soft corn tortillas cradle, crisp-tender cauliflower (after an initial blanching, the florets are tossed with olive oil and spices and roasted in a hot oven until lightly browned). Sharing tortilla space with the cauliflower: a crisp, lemony cilantro slaw, with red cabbage and carrot. The whole thing is drizzled with Mexican crema or sour cream, seasoned with lemon juice and zest. For dessert, try washing it down with our classic, easy Key Lime Pie recipe. What to buy: Meyer lemons are the ubiquitous California backyard citrus. They’re sweeter, milder, and more fragrant than the more common Eureka lemons though, if you can’t find Meyers, a standard lemon will work just fine. For more, check out our Mushroom and Chile Tacos, Zucchini Blossom Tacos, and Spicy Lime and Jalapeño Coleslaw. |
Total: 45 mins | {
"3299": {
"recipe_x_ingredient.id": 3299,
"ingredient.id": 274,
"ingredient.ts": "2017-11-07 04:31:20",
"ingredient.value": "1/2 teaspoon kosher salt"
},
"3313": {
"recipe_x_ingredient.id": 3313,
"ingredient.id": 397,
"ingredient.ts": "2017-11-07 04:32:30",
"ingredient.value": "2 tablespoons olive oil"
},
"3310": {
"recipe_x_ingredient.id": 3310,
"ingredient.id": 405,
"ingredient.ts": "2017-11-07 04:32:30",
"ingredient.value": "1/2 teaspoon ground cumin"
},
"3311": {
"recipe_x_ingredient.id": 3311,
"ingredient.id": 915,
"ingredient.ts": "2017-11-07 04:52:21",
"ingredient.value": "1/2 teaspoon garlic powder"
},
"3309": {
"recipe_x_ingredient.id": 3309,
"ingredient.id": 1234,
"ingredient.ts": "2017-11-07 04:57:51",
"ingredient.value": "1 teaspoon ground coriander"
},
"3314": {
"recipe_x_ingredient.id": 3314,
"ingredient.id": 1573,
"ingredient.ts": "2017-11-07 05:01:49",
"ingredient.value": "12 corn tortillas"
},
"3312": {
"recipe_x_ingredient.id": 3312,
"ingredient.id": 2242,
"ingredient.ts": "2017-11-07 05:17:40",
"ingredient.value": "1/4 teaspoon kosher salt"
},
"3295": {
"recipe_x_ingredient.id": 3295,
"ingredient.id": 3154,
"ingredient.ts": "2017-11-07 05:36:32",
"ingredient.value": "1 medium carrot, grated"
},
"3304": {
"recipe_x_ingredient.id": 3304,
"ingredient.id": 3178,
"ingredient.ts": "2017-11-07 05:36:44",
"ingredient.value": "Kosher salt, to taste"
},
"3305": {
"recipe_x_ingredient.id": 3305,
"ingredient.id": 3179,
"ingredient.ts": "2017-11-07 05:36:44",
"ingredient.value": "Freshly ground black pepper, to taste"
},
"3294": {
"recipe_x_ingredient.id": 3294,
"ingredient.id": 3294,
"ingredient.ts": "2017-11-07 05:38:02",
"ingredient.value": "1/2 a medium head red cabbage, in thin strips"
},
"3296": {
"recipe_x_ingredient.id": 3296,
"ingredient.id": 3296,
"ingredient.ts": "2017-11-07 05:38:02",
"ingredient.value": "2 tablespoons freshly squeezed lemon juice, preferably from a Meyer lemon"
},
"3297": {
"recipe_x_ingredient.id": 3297,
"ingredient.id": 3297,
"ingredient.ts": "2017-11-07 05:38:02",
"ingredient.value": "2 tablespoons white wine vinegar"
},
"3298": {
"recipe_x_ingredient.id": 3298,
"ingredient.id": 3298,
"ingredient.ts": "2017-11-07 05:38:02",
"ingredient.value": "1 teaspoon olive oil"
},
"3300": {
"recipe_x_ingredient.id": 3300,
"ingredient.id": 3300,
"ingredient.ts": "2017-11-07 05:38:02",
"ingredient.value": "2/3 cup roughly chopped cilantro"
},
"3301": {
"recipe_x_ingredient.id": 3301,
"ingredient.id": 3301,
"ingredient.ts": "2017-11-07 05:38:02",
"ingredient.value": "1/2 cup Mexican crema or sour cream"
},
"3302": {
"recipe_x_ingredient.id": 3302,
"ingredient.id": 3302,
"ingredient.ts": "2017-11-07 05:38:02",
"ingredient.value": "1/2 teaspoon finely grated lemon zest, preferably from a Meyer lemon"
},
"3303": {
"recipe_x_ingredient.id": 3303,
"ingredient.id": 3303,
"ingredient.ts": "2017-11-07 05:38:02",
"ingredient.value": "1 tablespoon freshly squeezed lemon juice, preferably from a Meyer lemon"
},
"3306": {
"recipe_x_ingredient.id": 3306,
"ingredient.id": 3306,
"ingredient.ts": "2017-11-07 05:38:02",
"ingredient.value": "1 large head cauliflower, cut into approximately 1-inch florets"
},
"3307": {
"recipe_x_ingredient.id": 3307,
"ingredient.id": 3307,
"ingredient.ts": "2017-11-07 05:38:02",
"ingredient.value": "2 teaspoons chili powder"
},
"3308": {
"recipe_x_ingredient.id": 3308,
"ingredient.id": 3308,
"ingredient.ts": "2017-11-07 05:38:02",
"ingredient.value": "2 teaspoons smoked paprika"
}
} |
{
"1635": {
"recipe_x_instruction.id": 1635,
"instruction.id": 1635,
"instruction.ts": "2017-11-07 05:38:02",
"instruction.value": "1Combine all the slaw ingredients in a large mixing bowl and toss to combine. Set aside."
},
"1636": {
"recipe_x_instruction.id": 1636,
"instruction.id": 1636,
"instruction.ts": "2017-11-07 05:38:02",
"instruction.value": "1In a small mixing bowl, whisk together the crema or sour cream with the lemon juice and zest. Add salt and black pepper to taste. Set aside."
},
"1637": {
"recipe_x_instruction.id": 1637,
"instruction.id": 1637,
"instruction.ts": "2017-11-07 05:38:02",
"instruction.value": "1Heat the oven to 400°F. Line a rimmed baking sheet with parchment."
},
"1638": {
"recipe_x_instruction.id": 1638,
"instruction.id": 1638,
"instruction.ts": "2017-11-07 05:38:02",
"instruction.value": "2Bring a large pot of salted water to the boil over high heat. Add the cauliflower florets and simmer until barely softened, about 90 seconds. Drain in a colander and set aside."
},
"1639": {
"recipe_x_instruction.id": 1639,
"instruction.id": 1639,
"instruction.ts": "2017-11-07 05:38:02",
"instruction.value": "3In a large mixing bowl. combine the chile powder, paprika, coriander, cumin, salt, and olive oil. Add the cauliflower and toss until evenly coasted. Arrange the seasoned cauliflower in a single layer on the prepared baking sheet. Bake 10 minutes, then st"
},
"1640": {
"recipe_x_instruction.id": 1640,
"instruction.id": 1640,
"instruction.ts": "2017-11-07 05:38:02",
"instruction.value": "4Wrap the tortillas (6 at a time) in a moist paper towel and microwave until warm and pliable, 20 to 40 seconds."
},
"1641": {
"recipe_x_instruction.id": 1641,
"instruction.id": 1641,
"instruction.ts": "2017-11-07 05:38:02",
"instruction.value": "5To serve, top a warm tortilla with a few cauliflower florets and some of the cilantro slaw. Drizzle with lemon crema. Repeat with the remaining tortillas."
}
} |
{ "271": { "recipe_image.id": 271, "recipe_image.path": "/fc/5e/7b/da/fc5e7bdad1d9ed53a8a8176fbc67d38892d745f6.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//fc/5e/7b/da/fc5e7bdad1d9ed53a8a8176fbc67d38892d745f6.jpg" } } | |
| 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 |