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recipe.id | recipe.ts | recipe.title | recipe.description | recipe.time | recipe.from | recipe.recipe_x_ingredient_id | recipe.recipe_x_instruction_id | recipe.recipe_image_id |
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308 | 2017-11-07 05:38:05 | Easy Baked Pork Chops | Thick, luscious bone-in pork chops end up perfectly cooked in this easy two-step method that calls for an initial sear in a cast iron skillet, then finishing off in a hot oven. The twist, in this ultimate recipe for pork lovers, is a topping of crispy fried pancetta with fresh thyme and rosemary. Serve this to the hungriest carnivore you know, with a simple Mixed Greens Salad. Make sure you remember to take the pork chops out of the fridge an hour before you plan to cook them, just to take the chill off. For more, check out our Pork Chops with Cherry Sauce, Braised Pork Chops and Fennel, and Easy Baked Pork Chops. |
Total: 20 mins | {
"3316": {
"recipe_x_ingredient.id": 3316,
"ingredient.id": 81,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "kosher salt"
},
"3317": {
"recipe_x_ingredient.id": 3317,
"ingredient.id": 82,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "freshly ground black pepper"
},
"3322": {
"recipe_x_ingredient.id": 3322,
"ingredient.id": 422,
"ingredient.ts": "2017-11-07 04:33:15",
"ingredient.value": "2 cloves garlic, minced"
},
"3318": {
"recipe_x_ingredient.id": 3318,
"ingredient.id": 3080,
"ingredient.ts": "2017-11-07 05:34:42",
"ingredient.value": "3 tablespoons canola oil"
},
"3315": {
"recipe_x_ingredient.id": 3315,
"ingredient.id": 3315,
"ingredient.ts": "2017-11-07 05:38:05",
"ingredient.value": "2 center-cut bone-in pork chops, about 2 inches thick, left at room temperature for 1 hour"
},
"3319": {
"recipe_x_ingredient.id": 3319,
"ingredient.id": 3319,
"ingredient.ts": "2017-11-07 05:38:05",
"ingredient.value": "8 ounces pancetta, small dice"
},
"3320": {
"recipe_x_ingredient.id": 3320,
"ingredient.id": 3320,
"ingredient.ts": "2017-11-07 05:38:05",
"ingredient.value": "1 tablespoon finely chopped fresh thyme"
},
"3321": {
"recipe_x_ingredient.id": 3321,
"ingredient.id": 3321,
"ingredient.ts": "2017-11-07 05:38:05",
"ingredient.value": "1/2 tablespoon finely chopped fresh rosemary"
}
} |
{
"1642": {
"recipe_x_instruction.id": 1642,
"instruction.id": 1642,
"instruction.ts": "2017-11-07 05:38:05",
"instruction.value": "1Heat the oven to 400°F and arrange a rack in the middle. Generously season the pork chops with salt and pepper on all sides."
},
"1643": {
"recipe_x_instruction.id": 1643,
"instruction.id": 1643,
"instruction.ts": "2017-11-07 05:38:05",
"instruction.value": "2Heat the oil in a large cast iron skillet over high heat. When the oil is hot, add the pork chops to the pan. Leave untouched until golden brown around the bottom edge of the meat, about 3 minutes. Turn the pork chops over, using tongs."
},
"1644": {
"recipe_x_instruction.id": 1644,
"instruction.id": 1644,
"instruction.ts": "2017-11-07 05:38:05",
"instruction.value": "3Immediately place the skillet in the oven to finish cooking. Cook until the internal temperature of the chops reaches 145°F at the thickest part, about 5 to 8 minutes, depending on your oven and the thickness of your chops. They should end up cooked medi"
},
"1645": {
"recipe_x_instruction.id": 1645,
"instruction.id": 1645,
"instruction.ts": "2017-11-07 05:38:05",
"instruction.value": "4Meanwhile, set a large skillet or frying pan over high heat. Add the pancetta and herbs. Reduce the heat to low and continue to cook the pancetta, stirring continuously to break up any large clumps, until all the fat is rendered and the pancetta is crisp"
},
"1646": {
"recipe_x_instruction.id": 1646,
"instruction.id": 1646,
"instruction.ts": "2017-11-07 05:38:05",
"instruction.value": "5Transfer the pork chops to warmed serving plates and spoon the pancetta mixture on top."
}
} |
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309 | 2017-11-07 05:38:14 | Baked Mussels with Pepperoni Rice | This recipe for baked mussels filled with pepperoni-flecked rice is from the chef couple behind dinnertable, which is nestled behind The Garret East in New York City. The husband-and-wife pair met while working together at the original Park Avenue Seasons on the Upper East Side. Most recently, they worked worked together as executive chef and chef de cuisine at Quality Italian. Tacinelli, a veteran of Quality Meats, owes his passion for cooking to his Italian-American grandparents, while Rito spent her youth working at her family’s Italian bakery and has worked for a number of NYC restaurants including Torrisi Italian Specialties. What to buy: Calasparra is short-grain rice from the region around Valencia in Spain, paella capital of the world. Like its cousin, Bomba, Calasparra rice can absorb large amounts of liquid and remain distinct and firm. Photos: Vanessa Granda. |
Total: 1 hr | {
"3333": {
"recipe_x_ingredient.id": 3333,
"ingredient.id": 3,
"ingredient.ts": "2017-11-07 04:27:56",
"ingredient.value": "1 medium yellow onion, chopped"
},
"3339": {
"recipe_x_ingredient.id": 3339,
"ingredient.id": 3038,
"ingredient.ts": "2017-11-07 05:34:24",
"ingredient.value": "Pinch of chile flakes"
},
"3323": {
"recipe_x_ingredient.id": 3323,
"ingredient.id": 3323,
"ingredient.ts": "2017-11-07 05:38:14",
"ingredient.value": "6 cloves garlic, smashed"
},
"3324": {
"recipe_x_ingredient.id": 3324,
"ingredient.id": 3324,
"ingredient.ts": "2017-11-07 05:38:14",
"ingredient.value": "1 cup olive oil"
},
"3325": {
"recipe_x_ingredient.id": 3325,
"ingredient.id": 3325,
"ingredient.ts": "2017-11-07 05:38:14",
"ingredient.value": "6 sprigs flat-leaf parsley"
},
"3326": {
"recipe_x_ingredient.id": 3326,
"ingredient.id": 3326,
"ingredient.ts": "2017-11-07 05:38:14",
"ingredient.value": "5 pounds mussels in the shell, scrubbed and debearded"
},
"3327": {
"recipe_x_ingredient.id": 3327,
"ingredient.id": 3327,
"ingredient.ts": "2017-11-07 05:38:14",
"ingredient.value": "1 cup white wine"
},
"3328": {
"recipe_x_ingredient.id": 3328,
"ingredient.id": 3328,
"ingredient.ts": "2017-11-07 05:38:14",
"ingredient.value": "170 grams pepperoni, finely chopped in the food processor"
},
"3329": {
"recipe_x_ingredient.id": 3329,
"ingredient.id": 3329,
"ingredient.ts": "2017-11-07 05:38:14",
"ingredient.value": "1/2 cups olive oil"
},
"3330": {
"recipe_x_ingredient.id": 3330,
"ingredient.id": 3330,
"ingredient.ts": "2017-11-07 05:38:14",
"ingredient.value": "50 grams tomato paste"
},
"3331": {
"recipe_x_ingredient.id": 3331,
"ingredient.id": 3331,
"ingredient.ts": "2017-11-07 05:38:14",
"ingredient.value": "1 brown anchovy, finely chopped"
},
"3332": {
"recipe_x_ingredient.id": 3332,
"ingredient.id": 3332,
"ingredient.ts": "2017-11-07 05:38:14",
"ingredient.value": "3 grams dried oregano"
},
"3334": {
"recipe_x_ingredient.id": 3334,
"ingredient.id": 3334,
"ingredient.ts": "2017-11-07 05:38:14",
"ingredient.value": "1 clove garlic, grated"
},
"3336": {
"recipe_x_ingredient.id": 3336,
"ingredient.id": 3336,
"ingredient.ts": "2017-11-07 05:38:14",
"ingredient.value": "1 1/2 cups Calasparra rice (see note in intro)"
},
"3337": {
"recipe_x_ingredient.id": 3337,
"ingredient.id": 3337,
"ingredient.ts": "2017-11-07 05:38:14",
"ingredient.value": "2 1/2 cups mussel stock"
},
"3338": {
"recipe_x_ingredient.id": 3338,
"ingredient.id": 3338,
"ingredient.ts": "2017-11-07 05:38:14",
"ingredient.value": "Salt to taste"
},
"3340": {
"recipe_x_ingredient.id": 3340,
"ingredient.id": 3340,
"ingredient.ts": "2017-11-07 05:38:14",
"ingredient.value": "Freshly squeezed lemon juice"
}
} |
{
"1647": {
"recipe_x_instruction.id": 1647,
"instruction.id": 1647,
"instruction.ts": "2017-11-07 05:38:14",
"instruction.value": "1In a heavy-bottomed pot, cook the garlic in oil until lightly toasted. Add parsley. Add mussels and wine. Cook until the mussels barely start to open."
},
"1648": {
"recipe_x_instruction.id": 1648,
"instruction.id": 1648,
"instruction.ts": "2017-11-07 05:38:14",
"instruction.value": "2Remove open mussels immediately from the pot and place in refrigerator to cool. Strain the liquid that remains in the pot (this is the \"mussel stock”) and set aside."
},
"1649": {
"recipe_x_instruction.id": 1649,
"instruction.id": 1649,
"instruction.ts": "2017-11-07 05:38:14",
"instruction.value": "1In another pot, cook the pepperoni in olive oil over low-medium heat until the oil turns bright red. Add tomato paste, anchovy, and oregano. Stir. Allow to cook for five minutes, then add onion and garlic. Cook until tender."
},
"1650": {
"recipe_x_instruction.id": 1650,
"instruction.id": 1650,
"instruction.ts": "2017-11-07 05:38:14",
"instruction.value": "2Add wine and cook until evaporated. Add rice and mussel stock and bring to a simmer. Stir frequently while cooking over low-medium heat. Once all liquid has evaporated and rice is cooked, remove from heat and cover with a lid. Allow to sit for 20 minutes"
},
"1651": {
"recipe_x_instruction.id": 1651,
"instruction.id": 1651,
"instruction.ts": "2017-11-07 05:38:14",
"instruction.value": "1Remove one side of each mussel shell and free the mussel from the remaining shell with a paring knife. Stuff each mussel with the rice mixture."
},
"1652": {
"recipe_x_instruction.id": 1652,
"instruction.id": 1652,
"instruction.ts": "2017-11-07 05:38:14",
"instruction.value": "2To serve, heat the stuffed mussels in a 400°F oven. Serve with lemon wedges."
}
} |
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310 | 2017-11-07 05:38:16 | Chicken Quesadillas | Think of this recipe as a late-night munchies homage to that most perfect of all late-night munchies, the Taco Bell Crunchwrap. It’s a deceptively simple layering of textures and flavors: a soft flour tortilla wrapped around seasoned ground chicken, sour cream, shredded cheese, lettuce, tomato, and the thing that makes it crunch: a crispy corn tostada shell. It’s a thing that has to be eaten straight from the pan (10 minutes out of the pan, the crispy tostada layer is no longer, well, crispy). Serve it a party where everybody’s standing around the range, and you can cook in multiple batches (with lots of helping hands to aid with the layering and rolling). You can give everybody their own, or cut in two (if you try and go smaller than that, everything tends to fall out). For more, check out our Rajas Quesadillas, Chipotle Pork Quesadillas, Grilled Steak Quesadillas. |
Total: 20 mins | {
"3347": {
"recipe_x_ingredient.id": 3347,
"ingredient.id": 2262,
"ingredient.ts": "2017-11-07 05:17:45",
"ingredient.value": "1 cup sour cream"
},
"3343": {
"recipe_x_ingredient.id": 3343,
"ingredient.id": 3060,
"ingredient.ts": "2017-11-07 05:34:28",
"ingredient.value": "3/4 cup water"
},
"3341": {
"recipe_x_ingredient.id": 3341,
"ingredient.id": 3151,
"ingredient.ts": "2017-11-07 05:36:32",
"ingredient.value": "1 pound ground chicken"
},
"3342": {
"recipe_x_ingredient.id": 3342,
"ingredient.id": 3342,
"ingredient.ts": "2017-11-07 05:38:16",
"ingredient.value": "1 (1.4-ounce) packet taco seasoning mix"
},
"3344": {
"recipe_x_ingredient.id": 3344,
"ingredient.id": 3344,
"ingredient.ts": "2017-11-07 05:38:16",
"ingredient.value": "1 (15-ounce) jar nacho cheese"
},
"3345": {
"recipe_x_ingredient.id": 3345,
"ingredient.id": 3345,
"ingredient.ts": "2017-11-07 05:38:16",
"ingredient.value": "8 (10-inch) flour tortillas, plus more as needed"
},
"3346": {
"recipe_x_ingredient.id": 3346,
"ingredient.id": 3346,
"ingredient.ts": "2017-11-07 05:38:16",
"ingredient.value": "8 (6-inch) corn tostada shells"
},
"3348": {
"recipe_x_ingredient.id": 3348,
"ingredient.id": 3348,
"ingredient.ts": "2017-11-07 05:38:16",
"ingredient.value": "2 cups shredded iceberg lettuce"
},
"3349": {
"recipe_x_ingredient.id": 3349,
"ingredient.id": 3349,
"ingredient.ts": "2017-11-07 05:38:16",
"ingredient.value": "1 cup medium-diced fresh tomato (about 1 medium tomato)"
},
"3350": {
"recipe_x_ingredient.id": 3350,
"ingredient.id": 3350,
"ingredient.ts": "2017-11-07 05:38:16",
"ingredient.value": "1 cup shredded cheese: Monterey Jack, cheddar, or a mix"
}
} |
{
"1653": {
"recipe_x_instruction.id": 1653,
"instruction.id": 1653,
"instruction.ts": "2017-11-07 05:38:16",
"instruction.value": "1Add the chicken to a large nonstick skillet over medium-high heat. Break up the chicken with a wooden spoon or heat-safe spatula as it cooks. When the chicken is fully cooked, drain off any excess grease and stir in the taco seasoning mix and water. Simm"
},
"1654": {
"recipe_x_instruction.id": 1654,
"instruction.id": 1654,
"instruction.ts": "2017-11-07 05:38:16",
"instruction.value": "2Scrape the nacho cheese into a microwave-safe bowl and microwave until hot. Spread out the flour tortillas on a large plate (they’ll overlap) and cover with a moist paper towel, Microwave until warm and pliable, 20 to 40 seconds."
},
"1655": {
"recipe_x_instruction.id": 1655,
"instruction.id": 1655,
"instruction.ts": "2017-11-07 05:38:16",
"instruction.value": "3Lay 1 flour tortilla on your work surface. Spread a heaping 1/4 cup of the warm chicken in the center. Spoon about 2 1/2 tablespoons of nacho cheese sauce over the chicken and top with 1 tostada shell. Spread about 2 tablespoons of sour cream evenly over"
},
"1656": {
"recipe_x_instruction.id": 1656,
"instruction.id": 1656,
"instruction.ts": "2017-11-07 05:38:16",
"instruction.value": "4To fold, start at the edge of the flour tortilla closest to you and stretch it up and over the center of the quesadilla. Continue to work your way around the tortilla, folding up and over the center in rough pleats. If you end up with an exposed part in "
},
"1657": {
"recipe_x_instruction.id": 1657,
"instruction.id": 1657,
"instruction.ts": "2017-11-07 05:38:16",
"instruction.value": "5Coat a large nonstick skillet with cooking spray set it over medium heat. When the pan is hot, add 4 quesadillas to the pan seam-sides down and cook until golden brown, 2 to 3 minutes. Carefully flip, and cook on the other side until golden brown, anothe"
}
} |
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311 | 2017-11-07 05:38:19 | Slow Cooker Pork Banh Mi Sliders | The classic Vietnamese sandwich gets a deep boost of flavor here, with these slider-size banh mi filled with slowly braised pork belly in Vietnamese caramel sauce. You start by making a simple caramel (sugar and water, cooked until golden brown and syrupy). Then, separately, you melt shallots and garlic, add cubed pork belly and cook until lightly seared. Add Asian fish sauce for umami richness and seasoning, then the caramel. Once braised, these rich, tender cubes of pork are the heart of these crunchy, slightly spicy, and baguette-crispy little sandwiches. For more, check out our Banh Mi Chicken Burger, Banh Mi Spiral-Cut Hot Dogs, and Rice Paper Banh Mi with Five-Spice Chicken. |
Total: 1 hr 10 mins | {
"3360": {
"recipe_x_ingredient.id": 3360,
"ingredient.id": 26,
"ingredient.ts": "2017-11-07 04:29:52",
"ingredient.value": "1/2 cup mayonnaise"
},
"3355": {
"recipe_x_ingredient.id": 3355,
"ingredient.id": 422,
"ingredient.ts": "2017-11-07 04:33:15",
"ingredient.value": "2 cloves garlic, minced"
},
"3351": {
"recipe_x_ingredient.id": 3351,
"ingredient.id": 568,
"ingredient.ts": "2017-11-07 04:36:34",
"ingredient.value": "3 tablespoons granulated sugar"
},
"3353": {
"recipe_x_ingredient.id": 3353,
"ingredient.id": 1555,
"ingredient.ts": "2017-11-07 05:01:49",
"ingredient.value": "1 tablespoon canola oil"
},
"3352": {
"recipe_x_ingredient.id": 3352,
"ingredient.id": 3352,
"ingredient.ts": "2017-11-07 05:38:19",
"ingredient.value": "2 tablespoons warm water, plus more as needed"
},
"3354": {
"recipe_x_ingredient.id": 3354,
"ingredient.id": 3354,
"ingredient.ts": "2017-11-07 05:38:19",
"ingredient.value": "2 large shallots, minced (about 4 tablespoons)"
},
"3356": {
"recipe_x_ingredient.id": 3356,
"ingredient.id": 3356,
"ingredient.ts": "2017-11-07 05:38:19",
"ingredient.value": "2 pounds cubed pork belly (1- to 1 1/2-inch cubes)"
},
"3357": {
"recipe_x_ingredient.id": 3357,
"ingredient.id": 3357,
"ingredient.ts": "2017-11-07 05:38:19",
"ingredient.value": "2 tablespoons Asian fish sauce"
},
"3358": {
"recipe_x_ingredient.id": 3358,
"ingredient.id": 3358,
"ingredient.ts": "2017-11-07 05:38:19",
"ingredient.value": "Water"
},
"3359": {
"recipe_x_ingredient.id": 3359,
"ingredient.id": 3359,
"ingredient.ts": "2017-11-07 05:38:19",
"ingredient.value": "1/2 teaspoon whole black peppercorns"
},
"3361": {
"recipe_x_ingredient.id": 3361,
"ingredient.id": 3361,
"ingredient.ts": "2017-11-07 05:38:19",
"ingredient.value": "1 1/2 tablespoons Sriracha hot sauce"
},
"3362": {
"recipe_x_ingredient.id": 3362,
"ingredient.id": 3362,
"ingredient.ts": "2017-11-07 05:38:19",
"ingredient.value": "1 baguette, preferably pain d’épis"
},
"3363": {
"recipe_x_ingredient.id": 3363,
"ingredient.id": 3363,
"ingredient.ts": "2017-11-07 05:38:19",
"ingredient.value": "1 medium Persian cucumber, sliced"
},
"3364": {
"recipe_x_ingredient.id": 3364,
"ingredient.id": 3364,
"ingredient.ts": "2017-11-07 05:38:19",
"ingredient.value": "1 large carrots, shredded"
},
"3365": {
"recipe_x_ingredient.id": 3365,
"ingredient.id": 3365,
"ingredient.ts": "2017-11-07 05:38:19",
"ingredient.value": "Shredded red cabbage"
},
"3366": {
"recipe_x_ingredient.id": 3366,
"ingredient.id": 3366,
"ingredient.ts": "2017-11-07 05:38:19",
"ingredient.value": "Cilantro leaves"
}
} |
{
"1658": {
"recipe_x_instruction.id": 1658,
"instruction.id": 1658,
"instruction.ts": "2017-11-07 05:38:19",
"instruction.value": "1Heat the sugar and water in a small, heavy-bottomed saucepan over medium heat, stirring occasionally with a wooden spoon. As the sugar begins to melt, a golden brown caramel will form. Once the sugar begins to melt, it will turn color very quickly—don’t "
},
"1659": {
"recipe_x_instruction.id": 1659,
"instruction.id": 1659,
"instruction.ts": "2017-11-07 05:38:19",
"instruction.value": "2If the caramel looks too thick, slowly and carefully add additional warm water, 1 tablespoon at a time, until the caramel looks fluid. Quickly stir with the wooden spoon to dissolve any lumps that have formed. Set aside."
},
"1660": {
"recipe_x_instruction.id": 1660,
"instruction.id": 1660,
"instruction.ts": "2017-11-07 05:38:19",
"instruction.value": "1Warm the oil in a large, heavy saucepan or Dutch oven over medium-low heat. Add the shallots and cook until fragrant, about 1 minute. Add the garlic and cook an additional 1 minute. Push them to one side of the pan and add the pork belly cubes. Cook unti"
},
"1661": {
"recipe_x_instruction.id": 1661,
"instruction.id": 1661,
"instruction.ts": "2017-11-07 05:38:19",
"instruction.value": "2Add the fish sauce and cook for another 5 minutes, stirring occasionally. Add enough water to just cover the pork cubes, about 1 to 1 1/2 cups. Add the peppercorns. Reduce heat to low and cook for another 10 minutes, stirring occasionally."
},
"1662": {
"recipe_x_instruction.id": 1662,
"instruction.id": 1662,
"instruction.ts": "2017-11-07 05:38:19",
"instruction.value": "3Add the reserved caramel sauce and continue braising the pork on low heat until very tender, about 45 minutes, stirring occasionally to make sure the caramel isn’t burning."
},
"1663": {
"recipe_x_instruction.id": 1663,
"instruction.id": 1663,
"instruction.ts": "2017-11-07 05:38:19",
"instruction.value": "1In a small bowl, whisk together the mayonnaise and Sriracha. Cover and refrigerate until ready to use."
},
"1664": {
"recipe_x_instruction.id": 1664,
"instruction.id": 1664,
"instruction.ts": "2017-11-07 05:38:19",
"instruction.value": "2Split the baguette lengthwise. Spread both sides with a thin layer of the Sriracha mayo. Top the bottom half with cucumber slices, then the braised pork and enough of the caramel braising sauce to moisten it. Top with the shredded carrots, cabbage, and c"
}
} |
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312 | 2017-11-07 05:38:23 | Feta-Stuffed Falafel | Traditional falafel with a surprise—a creamy, salty cube of feta concealed in these crisp, fresh-tasting deep-fried chickpea balls. You need to start with dried chickpeas for this recipe, soaked in plenty of cold water for 24 hours (remember to plan accordingly!). Serve with our Tzatziki Sauce and/or Easy Hummus. Ready for something different? Pair these with our Hummus with Kalamata Olives. For more, check out our Classic Falafel, Falafel Burgers, and Falafel Salad. |
Total: 45 mins | {
"3372": {
"recipe_x_ingredient.id": 3372,
"ingredient.id": 261,
"ingredient.ts": "2017-11-07 04:31:14",
"ingredient.value": "1 teaspoon baking powder"
},
"3373": {
"recipe_x_ingredient.id": 3373,
"ingredient.id": 328,
"ingredient.ts": "2017-11-07 04:31:47",
"ingredient.value": "2 teaspoons kosher salt"
},
"3374": {
"recipe_x_ingredient.id": 3374,
"ingredient.id": 329,
"ingredient.ts": "2017-11-07 04:31:47",
"ingredient.value": "1 teaspoon freshly ground black pepper"
},
"3371": {
"recipe_x_ingredient.id": 3371,
"ingredient.id": 405,
"ingredient.ts": "2017-11-07 04:32:30",
"ingredient.value": "1/2 teaspoon ground cumin"
},
"3368": {
"recipe_x_ingredient.id": 3368,
"ingredient.id": 1856,
"ingredient.ts": "2017-11-07 05:08:43",
"ingredient.value": "2 garlic cloves"
},
"3367": {
"recipe_x_ingredient.id": 3367,
"ingredient.id": 3367,
"ingredient.ts": "2017-11-07 05:38:23",
"ingredient.value": "1 1/3 cups dried garbanzo beans (also known as chickpeas), soaked in plenty of cold water for 24 hours"
},
"3369": {
"recipe_x_ingredient.id": 3369,
"ingredient.id": 3369,
"ingredient.ts": "2017-11-07 05:38:23",
"ingredient.value": "1 cup (packed) flat-leaf parsley leaves"
},
"3370": {
"recipe_x_ingredient.id": 3370,
"ingredient.id": 3370,
"ingredient.ts": "2017-11-07 05:38:23",
"ingredient.value": "1 cup (packed) mint leaves"
},
"3375": {
"recipe_x_ingredient.id": 3375,
"ingredient.id": 3375,
"ingredient.ts": "2017-11-07 05:38:23",
"ingredient.value": "3 1/2 ounces feta cheese, in 1/2-inch cubes"
},
"3376": {
"recipe_x_ingredient.id": 3376,
"ingredient.id": 3376,
"ingredient.ts": "2017-11-07 05:38:23",
"ingredient.value": "1 tablespoon freshly squeezed lemon juice (optional)"
},
"3377": {
"recipe_x_ingredient.id": 3377,
"ingredient.id": 3377,
"ingredient.ts": "2017-11-07 05:38:23",
"ingredient.value": "2 to 5 tablespoons water"
},
"3378": {
"recipe_x_ingredient.id": 3378,
"ingredient.id": 3378,
"ingredient.ts": "2017-11-07 05:38:23",
"ingredient.value": "Canola oil for frying"
}
} |
{
"1665": {
"recipe_x_instruction.id": 1665,
"instruction.id": 1665,
"instruction.ts": "2017-11-07 05:38:23",
"instruction.value": "1Add the soaked and drained chickpeas to the bowl of a food processor along with the garlic, parsley, mint, cumin, baking powder, salt, and pepper. Blend to a smooth paste, adding 2 tablespoons of water gradually to make sure the falafel mixture ends up s"
},
"1666": {
"recipe_x_instruction.id": 1666,
"instruction.id": 1666,
"instruction.ts": "2017-11-07 05:38:23",
"instruction.value": "2Take 1/4 cup of the falafel mixture and flatten it against the palm of your hand. Place a cube of feta in the middle and wrap the falafel mixture around it so it’s fully enclosed. Roll into a ball and place on a parchment-lined baking sheet. Continue wit"
},
"1667": {
"recipe_x_instruction.id": 1667,
"instruction.id": 1667,
"instruction.ts": "2017-11-07 05:38:23",
"instruction.value": "3Add enough canola oil to a Dutch oven or other large, heavy pan to measure 3 inches from the bottom. Place over medium heat and, using a deep-fry thermometer, bring the oil to 375°F, adjusting the heat to maintain a steady temperature."
},
"1668": {
"recipe_x_instruction.id": 1668,
"instruction.id": 1668,
"instruction.ts": "2017-11-07 05:38:23",
"instruction.value": "4Deep-fry the falafel in batches until cooked throughout and golden brown on the outside, about 3 to 5 minutes. Drain on paper towels and continue frying until all the falafel are cooked. Serve immediately with tzatziki and/or hummus."
}
} |
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313 | 2017-11-07 05:38:30 | Black Bean Burgers | Here’s a vegetarian burger recipe that’ll satisfy skeptical carnivores. Canned black beans and roasted eggplant deliver an umami-rich punch of flavor, fleshed out with garlic, smoked paprika, cumin, and coriander. The beans provide texture and the eggplant, its natural sugars caramelized by roasting, adds richness. If you’re really ambitious, consider making our Hamburger Buns and Homemade Mayonnaise. For more burger inspiration, check out our Falafel Burgers, Black-Eyed Pea Vegan Burgers, and Veggie Burger. For more filling black beans meals, see our Cuban black beans recipe. |
Total: 2 hrs | {
"3392": {
"recipe_x_ingredient.id": 3392,
"ingredient.id": 7,
"ingredient.ts": "2017-11-07 04:27:56",
"ingredient.value": "1/2 teaspoon ground coriander"
},
"3381": {
"recipe_x_ingredient.id": 3381,
"ingredient.id": 81,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "kosher salt"
},
"3382": {
"recipe_x_ingredient.id": 3382,
"ingredient.id": 82,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "freshly ground black pepper"
},
"3395": {
"recipe_x_ingredient.id": 3395,
"ingredient.id": 308,
"ingredient.ts": "2017-11-07 04:31:41",
"ingredient.value": "1 large egg"
},
"3398": {
"recipe_x_ingredient.id": 3398,
"ingredient.id": 655,
"ingredient.ts": "2017-11-07 04:40:00",
"ingredient.value": "2 tablespoons unsalted butter (1/4 stick)"
},
"3393": {
"recipe_x_ingredient.id": 3393,
"ingredient.id": 803,
"ingredient.ts": "2017-11-07 04:42:17",
"ingredient.value": "1 teaspoon ground cumin"
},
"3397": {
"recipe_x_ingredient.id": 3397,
"ingredient.id": 1578,
"ingredient.ts": "2017-11-07 05:03:29",
"ingredient.value": "2 tablespoons canola oil"
},
"3391": {
"recipe_x_ingredient.id": 3391,
"ingredient.id": 3308,
"ingredient.ts": "2017-11-07 05:38:02",
"ingredient.value": "2 teaspoons smoked paprika"
},
"3379": {
"recipe_x_ingredient.id": 3379,
"ingredient.id": 3379,
"ingredient.ts": "2017-11-07 05:38:30",
"ingredient.value": "2 medium-small eggplant"
},
"3380": {
"recipe_x_ingredient.id": 3380,
"ingredient.id": 3380,
"ingredient.ts": "2017-11-07 05:38:30",
"ingredient.value": "2 teaspoons olive oil, plus more for brushing"
},
"3383": {
"recipe_x_ingredient.id": 3383,
"ingredient.id": 3383,
"ingredient.ts": "2017-11-07 05:38:30",
"ingredient.value": "2 tablespoons granulated garlic"
},
"3384": {
"recipe_x_ingredient.id": 3384,
"ingredient.id": 3384,
"ingredient.ts": "2017-11-07 05:38:30",
"ingredient.value": "1 cup coarsely chopped yellow onion"
},
"3385": {
"recipe_x_ingredient.id": 3385,
"ingredient.id": 3385,
"ingredient.ts": "2017-11-07 05:38:30",
"ingredient.value": "2 tablespoons minced garlic"
},
"3386": {
"recipe_x_ingredient.id": 3386,
"ingredient.id": 3386,
"ingredient.ts": "2017-11-07 05:38:30",
"ingredient.value": "2 tablespoons apple cider vinegar"
},
"3387": {
"recipe_x_ingredient.id": 3387,
"ingredient.id": 3387,
"ingredient.ts": "2017-11-07 05:38:30",
"ingredient.value": "3 tablespoons coarsely chopped flat-leaf parsley"
},
"3388": {
"recipe_x_ingredient.id": 3388,
"ingredient.id": 3388,
"ingredient.ts": "2017-11-07 05:38:30",
"ingredient.value": "2 (15-ounce) cans black beans, drained and rinsed"
},
"3389": {
"recipe_x_ingredient.id": 3389,
"ingredient.id": 3389,
"ingredient.ts": "2017-11-07 05:38:30",
"ingredient.value": "1 cup almond flour"
},
"3390": {
"recipe_x_ingredient.id": 3390,
"ingredient.id": 3390,
"ingredient.ts": "2017-11-07 05:38:30",
"ingredient.value": "1/2 cup cooked brown rice"
},
"3394": {
"recipe_x_ingredient.id": 3394,
"ingredient.id": 3394,
"ingredient.ts": "2017-11-07 05:38:30",
"ingredient.value": "1/2 teaspoon dried thyme"
},
"3396": {
"recipe_x_ingredient.id": 3396,
"ingredient.id": 3396,
"ingredient.ts": "2017-11-07 05:38:30",
"ingredient.value": "1 1/2 cups panko"
},
"3399": {
"recipe_x_ingredient.id": 3399,
"ingredient.id": 3399,
"ingredient.ts": "2017-11-07 05:38:30",
"ingredient.value": "Sliced cheese (optional)"
},
"3400": {
"recipe_x_ingredient.id": 3400,
"ingredient.id": 3400,
"ingredient.ts": "2017-11-07 05:38:30",
"ingredient.value": "7 hamburger buns, split and toasted"
},
"3401": {
"recipe_x_ingredient.id": 3401,
"ingredient.id": 3401,
"ingredient.ts": "2017-11-07 05:38:30",
"ingredient.value": "Mayonnaise"
},
"3402": {
"recipe_x_ingredient.id": 3402,
"ingredient.id": 3402,
"ingredient.ts": "2017-11-07 05:38:30",
"ingredient.value": "Ketchup"
},
"3403": {
"recipe_x_ingredient.id": 3403,
"ingredient.id": 3403,
"ingredient.ts": "2017-11-07 05:38:30",
"ingredient.value": "Lettuce"
},
"3404": {
"recipe_x_ingredient.id": 3404,
"ingredient.id": 3404,
"ingredient.ts": "2017-11-07 05:38:30",
"ingredient.value": "Tomatoes"
},
"3405": {
"recipe_x_ingredient.id": 3405,
"ingredient.id": 3405,
"ingredient.ts": "2017-11-07 05:38:30",
"ingredient.value": "1 red onion, sliced"
}
} |
{
"1669": {
"recipe_x_instruction.id": 1669,
"instruction.id": 1669,
"instruction.ts": "2017-11-07 05:38:30",
"instruction.value": "1Heat the oven to 375°F. Line 2 baking sheets with parchment."
},
"1670": {
"recipe_x_instruction.id": 1670,
"instruction.id": 1670,
"instruction.ts": "2017-11-07 05:38:30",
"instruction.value": "2Cut the eggplant into 1/2-inch slices. Arrange the slices in a single layer on the prepared baking sheets. Brush with eggplant with olive oil, season with salt and black pepper, and sprinkle with granulated garlic. Bake until soft and golden brown, 20 to"
},
"1671": {
"recipe_x_instruction.id": 1671,
"instruction.id": 1671,
"instruction.ts": "2017-11-07 05:38:30",
"instruction.value": "3Add the eggplant to the bowl of a food processor along with the onion, garlic, apple cider vinegar, parsley, black beans, measured olive oil, almond flour, brown rice, smoked paprika, coriander, cumin, and thyme. Process until the mixture is finely chopp"
},
"1672": {
"recipe_x_instruction.id": 1672,
"instruction.id": 1672,
"instruction.ts": "2017-11-07 05:38:30",
"instruction.value": "4Transfer the mixture to a large mixing bowl and add the panko; stir until blended. Divide the mixture into 7 approximately 8-ounce portions and shape into patties. Arrange in a single layer on a parchment lined baking sheet, cover with plastic wrap, and "
},
"1673": {
"recipe_x_instruction.id": 1673,
"instruction.id": 1673,
"instruction.ts": "2017-11-07 05:38:30",
"instruction.value": "5Place a large cast iron pan or heavy nonstick frying pan over medium-high heat and add the canola oil. When the oil is hot but not smoking, carefully lower the patties into the pan. Cook until the burgers are heated through and browned, about 4 to 5 minu"
},
"1674": {
"recipe_x_instruction.id": 1674,
"instruction.id": 1674,
"instruction.ts": "2017-11-07 05:38:30",
"instruction.value": "6When all the burgers are ready, place a patty on each bun bottom, garnish as desired, and cover with a bun top."
}
} |
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314 | 2017-11-07 05:38:35 | Asparagus Quiche | This delicate spring quiche keeps its asparagus spears whole—a stunning presentation for a brunch or supper buffet. You begin by making a flaky all-butter tart shell, using the French technique known as fraisage. After lining a rectangular tart pan with the crust and pre-baking it, you make the filling, a simple blend of ricotta, eggs, and Parmesan cheese. Add this to the pastry shell along with the whole asparagus and bake until set. Special equipment: You’ll need a 7-inch-by-11-inch rectangular tart pan with a removable base for this recipe. For more, check out our Broccoli, Mushroom, and Gouda Quiche, Asparagus Frittata with Horseradish Sour Cream, and Spinach and Weisswurst Quiche. |
Total: 1 hr 35 mins | {
"3407": {
"recipe_x_ingredient.id": 3407,
"ingredient.id": 910,
"ingredient.ts": "2017-11-07 04:51:42",
"ingredient.value": "1/2 teaspoon fine salt"
},
"3412": {
"recipe_x_ingredient.id": 3412,
"ingredient.id": 2231,
"ingredient.ts": "2017-11-07 05:17:32",
"ingredient.value": "3 large eggs"
},
"3415": {
"recipe_x_ingredient.id": 3415,
"ingredient.id": 3114,
"ingredient.ts": "2017-11-07 05:34:55",
"ingredient.value": "Kosher salt to taste"
},
"3416": {
"recipe_x_ingredient.id": 3416,
"ingredient.id": 3115,
"ingredient.ts": "2017-11-07 05:34:55",
"ingredient.value": "Freshly ground black pepper to taste"
},
"3406": {
"recipe_x_ingredient.id": 3406,
"ingredient.id": 3406,
"ingredient.ts": "2017-11-07 05:38:35",
"ingredient.value": "8 ounces all-purpose flour, plus more for dusting your work surface"
},
"3408": {
"recipe_x_ingredient.id": 3408,
"ingredient.id": 3408,
"ingredient.ts": "2017-11-07 05:38:35",
"ingredient.value": "8 tablespoons cold unsalted butter, cut into small pieces"
},
"3409": {
"recipe_x_ingredient.id": 3409,
"ingredient.id": 3409,
"ingredient.ts": "2017-11-07 05:38:35",
"ingredient.value": "3 to 5 tablespoons ice water"
},
"3410": {
"recipe_x_ingredient.id": 3410,
"ingredient.id": 3410,
"ingredient.ts": "2017-11-07 05:38:35",
"ingredient.value": "12 ounces fresh asparagus spears"
},
"3411": {
"recipe_x_ingredient.id": 3411,
"ingredient.id": 3411,
"ingredient.ts": "2017-11-07 05:38:35",
"ingredient.value": "14 ounces whole ricotta cheese"
},
"3413": {
"recipe_x_ingredient.id": 3413,
"ingredient.id": 3413,
"ingredient.ts": "2017-11-07 05:38:35",
"ingredient.value": "3 ounces finely grated Parmesan cheese"
},
"3414": {
"recipe_x_ingredient.id": 3414,
"ingredient.id": 3414,
"ingredient.ts": "2017-11-07 05:38:35",
"ingredient.value": "1/2 teaspoon dried Italian seasoning or dried thyme"
}
} |
{
"1675": {
"recipe_x_instruction.id": 1675,
"instruction.id": 1675,
"instruction.ts": "2017-11-07 05:38:35",
"instruction.value": "1Add the flour and salt to the bowl of a food processor fitted with the metal blade; pulse to combine. Add the butter and pulse until it’s in pea-size pieces. Drizzle in 3 tablespoons of ice water and pulse again. Add more ice water if the dough seems too"
},
"1676": {
"recipe_x_instruction.id": 1676,
"instruction.id": 1676,
"instruction.ts": "2017-11-07 05:38:35",
"instruction.value": "2Using the heel of your hand, quickly smear egg-sized portions of dough across the work surface (this fraisage technique yields very flaky pastry). Gather up the dough into a rough square, wrap it up, and refrigerate at least 30 minutes and as long as ove"
},
"1677": {
"recipe_x_instruction.id": 1677,
"instruction.id": 1677,
"instruction.ts": "2017-11-07 05:38:35",
"instruction.value": "3Heat the oven to 375°F and arrange a rack in the middle. Lightly flour a work surface and roll the pie dough out into a rectangle measuring 14 inches by 10 inches and approximately 1/4 inch thick. Line a 7-inch-by-11-inch rectangular tart pan with the do"
},
"1678": {
"recipe_x_instruction.id": 1678,
"instruction.id": 1678,
"instruction.ts": "2017-11-07 05:38:35",
"instruction.value": "4Prick the bottom of the crust all over with the tines of a fork. Line the pricked crust with a piece of parchment paper or aluminum foil large enough to overhang the edge by 1 inch, then fill with pie weights or dried beans. Bake the crust on a baking sh"
},
"1679": {
"recipe_x_instruction.id": 1679,
"instruction.id": 1679,
"instruction.ts": "2017-11-07 05:38:35",
"instruction.value": "1Heat the oven to 400°F. Trim the bottoms of the asparagus spears. Peel the stalks, using a very sharp vegetable peeler."
},
"1680": {
"recipe_x_instruction.id": 1680,
"instruction.id": 1680,
"instruction.ts": "2017-11-07 05:38:35",
"instruction.value": "2Whisk together the ricotta, eggs, Parmesan, Italian seasoning or thyme, salt, and pepper in a large bowl until incorporated and smooth."
},
"1681": {
"recipe_x_instruction.id": 1681,
"instruction.id": 1681,
"instruction.ts": "2017-11-07 05:38:35",
"instruction.value": "3Arrange half the asparagus spears in the tart shell, laying them all in one direction from top to bottom. Scrape about three quarters of the ricotta mixture over the asparagus, taking care that the spears are evenly covered and the mixture is spread out "
},
"1682": {
"recipe_x_instruction.id": 1682,
"instruction.id": 1682,
"instruction.ts": "2017-11-07 05:38:35",
"instruction.value": "4Bake until puffed and golden brown, about 20 to 30 minutes. Let cool at least 10 minutes before cutting into squares."
}
} |
{} | |
315 | 2017-11-07 05:38:42 | Asparagus Soup | Nothing says early spring like the first bunches of asparagus bristling in the produce bins and on tables at the farmers’ market. This simple puréed soup takes full advantage of the season’s first delicate harvest. You begin by softening onion and a clove of garlic in butter, then adding chopped asparagus. Once hot, add chicken broth (to keep this vegetarian, substitute veggie stock or even plain water), simmer till the asparagus is very soft, then purée in the blender and enrich with crème fraîche. Salt, pepper, and lemon juice are all it needs to taste fresh and bright. For more, check out our White Asparagus Soup with Pistachios, Green Pea Soup, and Celery Root Soup. Pick a great new blender to make this soup and everything else you want smooth. |
Total: 1 hr | {
"3420": {
"recipe_x_ingredient.id": 3420,
"ingredient.id": 81,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "kosher salt"
},
"3421": {
"recipe_x_ingredient.id": 3421,
"ingredient.id": 82,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "freshly ground black pepper"
},
"3417": {
"recipe_x_ingredient.id": 3417,
"ingredient.id": 882,
"ingredient.ts": "2017-11-07 04:49:14",
"ingredient.value": "4 tablespoons unsalted butter (1/2 stick)"
},
"3418": {
"recipe_x_ingredient.id": 3418,
"ingredient.id": 3418,
"ingredient.ts": "2017-11-07 05:38:42",
"ingredient.value": "1/2 medium yellow onion, chopped (about 1/2 cup)"
},
"3419": {
"recipe_x_ingredient.id": 3419,
"ingredient.id": 3419,
"ingredient.ts": "2017-11-07 05:38:42",
"ingredient.value": "1 clove garlic, peeled and crushed"
},
"3422": {
"recipe_x_ingredient.id": 3422,
"ingredient.id": 3422,
"ingredient.ts": "2017-11-07 05:38:42",
"ingredient.value": "2 pounds asparagus, ends trimmed, cut into 1-inch pieces (as an optional garnish, reserve 2 whole spears)"
},
"3423": {
"recipe_x_ingredient.id": 3423,
"ingredient.id": 3423,
"ingredient.ts": "2017-11-07 05:38:42",
"ingredient.value": "5 1/2 cups chicken broth"
},
"3424": {
"recipe_x_ingredient.id": 3424,
"ingredient.id": 3424,
"ingredient.ts": "2017-11-07 05:38:42",
"ingredient.value": "2 cups crème fraîche, plus more for garnishing (optional)"
},
"3425": {
"recipe_x_ingredient.id": 3425,
"ingredient.id": 3425,
"ingredient.ts": "2017-11-07 05:38:42",
"ingredient.value": "1/4 teaspoon freshly squeezed lemon juice, plus more as needed"
}
} |
{
"1683": {
"recipe_x_instruction.id": 1683,
"instruction.id": 1683,
"instruction.ts": "2017-11-07 05:38:42",
"instruction.value": "1Melt the butter in a medium saucepan over medium heat until foaming. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Season with salt and pepper."
},
"1684": {
"recipe_x_instruction.id": 1684,
"instruction.id": 1684,
"instruction.ts": "2017-11-07 05:38:42",
"instruction.value": "2Add the asparagus and cook 4 minutes. Add the chicken broth and bring to a boil. Add the peas and bring to a boil again. Reduce the heat to medium low and simmer until the asparagus is very tender, about 30 minutes."
},
"1685": {
"recipe_x_instruction.id": 1685,
"instruction.id": 1685,
"instruction.ts": "2017-11-07 05:38:42",
"instruction.value": "3Remove the pan from the heat. Let sit uncovered to cool slightly, about 10 minutes."
},
"1686": {
"recipe_x_instruction.id": 1686,
"instruction.id": 1686,
"instruction.ts": "2017-11-07 05:38:42",
"instruction.value": "4Using a blender, purée the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off). Transfer the soup"
},
"1687": {
"recipe_x_instruction.id": 1687,
"instruction.id": 1687,
"instruction.ts": "2017-11-07 05:38:42",
"instruction.value": "5Reheat over low heat. Top each serving with a swirl of crème fraîche, if desired. If you reserved the two spears of asparagus, shave them thinly with a mandoline slicer and scatter on top of the soup."
}
} |
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316 | 2017-11-07 05:39:58 | Do-Si-Do Cookies | Once a year, little girls in green uniforms appear, bearing those ubiquitous colored boxes containing delicious treats with names like Samoas and Thin Mints. When these boxes are gone, you have to wait another year—unless you make your own. This recipe lets you replicate the peanut butter oatmeal goodness of the Girl Scouts’ Do-Si-Do sandwich cookies, no matter what time of the year it is. Our version is larger than the Girl Scout classics (bigger cookie, bigger peanut butter taste!). For more, check out our Triple-Peanut Butter Cookies, Gluten-Free Peanut Butter Chocolate Chunk Cookies, Slim Mints, and Fijis. |
Total: 1 hr 25 mins | {
"3429": {
"recipe_x_ingredient.id": 3429,
"ingredient.id": 163,
"ingredient.ts": "2017-11-07 04:30:23",
"ingredient.value": "1 teaspoon kosher salt"
},
"3434": {
"recipe_x_ingredient.id": 3434,
"ingredient.id": 258,
"ingredient.ts": "2017-11-07 04:31:14",
"ingredient.value": "1 teaspoon pure vanilla extract"
},
"3432": {
"recipe_x_ingredient.id": 3432,
"ingredient.id": 287,
"ingredient.ts": "2017-11-07 04:31:30",
"ingredient.value": "3/4 cup granulated sugar"
},
"3427": {
"recipe_x_ingredient.id": 3427,
"ingredient.id": 722,
"ingredient.ts": "2017-11-07 04:40:48",
"ingredient.value": "1 teaspoon baking soda"
},
"3426": {
"recipe_x_ingredient.id": 3426,
"ingredient.id": 3426,
"ingredient.ts": "2017-11-07 05:39:58",
"ingredient.value": "2 1/2 cups all-purpose flour"
},
"3428": {
"recipe_x_ingredient.id": 3428,
"ingredient.id": 3428,
"ingredient.ts": "2017-11-07 05:39:58",
"ingredient.value": "3 teaspoons baking powder"
},
"3430": {
"recipe_x_ingredient.id": 3430,
"ingredient.id": 3430,
"ingredient.ts": "2017-11-07 05:39:58",
"ingredient.value": "1 cup unsalted butter (2 sticks), at room temperature"
},
"3431": {
"recipe_x_ingredient.id": 3431,
"ingredient.id": 3431,
"ingredient.ts": "2017-11-07 05:39:58",
"ingredient.value": "1 1/2 cups dark brown sugar"
},
"3433": {
"recipe_x_ingredient.id": 3433,
"ingredient.id": 3433,
"ingredient.ts": "2017-11-07 05:39:58",
"ingredient.value": "2 large eggs, at room temperature"
},
"3435": {
"recipe_x_ingredient.id": 3435,
"ingredient.id": 3435,
"ingredient.ts": "2017-11-07 05:39:58",
"ingredient.value": "1 cup crunchy peanut butter"
},
"3436": {
"recipe_x_ingredient.id": 3436,
"ingredient.id": 3436,
"ingredient.ts": "2017-11-07 05:39:58",
"ingredient.value": "2 cups quick-cooking oats"
},
"3437": {
"recipe_x_ingredient.id": 3437,
"ingredient.id": 3437,
"ingredient.ts": "2017-11-07 05:39:58",
"ingredient.value": "1/2 cup unsalted butter (1 stick), at room temperature"
},
"3438": {
"recipe_x_ingredient.id": 3438,
"ingredient.id": 3438,
"ingredient.ts": "2017-11-07 05:39:58",
"ingredient.value": "1 cup crunchy peanut butter, at room temperature"
},
"3439": {
"recipe_x_ingredient.id": 3439,
"ingredient.id": 3439,
"ingredient.ts": "2017-11-07 05:39:58",
"ingredient.value": "1/2 cup powdered sugar, sifted"
}
} |
{
"1688": {
"recipe_x_instruction.id": 1688,
"instruction.id": 1688,
"instruction.ts": "2017-11-07 05:39:58",
"instruction.value": "1Preheat the oven to 350°F. Arrange a rack in the upper third of the oven, and another in the bottom third. Line 2 baking sheets with parchment paper or silicone mats."
},
"1689": {
"recipe_x_instruction.id": 1689,
"instruction.id": 1689,
"instruction.ts": "2017-11-07 05:39:58",
"instruction.value": "2In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside."
},
"1690": {
"recipe_x_instruction.id": 1690,
"instruction.id": 1690,
"instruction.ts": "2017-11-07 05:39:58",
"instruction.value": "3Using a mixer fitted with the paddle attachment, cream the butter. Beat in the dark brown and granulated sugar for about 5 minutes or until very pale, light, and fluffy. Beat in the eggs one at a time, mixing well after each. Stir in the vanilla extract."
},
"1691": {
"recipe_x_instruction.id": 1691,
"instruction.id": 1691,
"instruction.ts": "2017-11-07 05:39:58",
"instruction.value": "4Scoop out 2 ounces of cookie dough and roll into balls with your hands. Using the bottom of a tumbler or other glass, flatten the cookie-dough balls into 1/2-inch high circles. Arrange the disks on the prepared baking sheets about 2 inches apart. Refrige"
},
"1692": {
"recipe_x_instruction.id": 1692,
"instruction.id": 1692,
"instruction.ts": "2017-11-07 05:39:58",
"instruction.value": "1Using a mixer fitted with the paddle attachment, cream the butter with the peanut butter for about 5 minutes on medium speed. Reduce the speed to low and add the sifted powdered sugar, mixing until well combined. Scrape the filling into a large zipper-to"
},
"1693": {
"recipe_x_instruction.id": 1693,
"instruction.id": 1693,
"instruction.ts": "2017-11-07 05:39:58",
"instruction.value": "2Bake the cookies until they’re a light golden brown, 8 to 10 minutes, rotating the baking sheets halfway through. Let the cookies rest on their baking sheets for 10 minutes, then transfer directly to wire racks to cool completely."
},
"1694": {
"recipe_x_instruction.id": 1694,
"instruction.id": 1694,
"instruction.ts": "2017-11-07 05:39:58",
"instruction.value": "3Once the cookies have cooled completely, turn over half the cookies, flat side up. If you’re using the zipper-top bag for piping, snip off a small tip of one of the bottom corners. Pipe about 1 tablespoon of the filling on cookies sitting flat side up. P"
}
} |
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317 | 2017-11-07 05:40:03 | Slim Mints | If you have a craving for the cookies long after the last girl scout has sold out of her annual stack of boxes, cheer up. This combination of dark chocolate cookie and semisweet coating—our take on a Girl Scout Thin Mint—is a year-round affair. Delicious at room temperature, these crisp, luxuriously chocolaty cookies are arguably better straight from the freezer. Special equipment: You’ll need a good kitchen scale and a special chocolate tempering thermometer. What to buy: For this recipe, we preferred the pure minty flavor of peppermint oil rather than peppermint extract, which has a slightly chemical aftertaste. Peppermint oil can purchased at many nutrition stores or online. Professional pastry chefs use a type of chocolate known as couverture, which sets up nicely because it contains more cocoa butter than regular chocolate. The only trick is, you need to temper it. For this recipe, we used El Rey 58.5 percent dark chocolate Discos; they can be found at many specialty grocery stores or online. In our experience, it’s best to avoid tempering chocolate on a hot day or in an aggressively air-conditioned space. Chocolate behaves best at a room temperature between the mid-60s and low 70s Fahrenheit. Also, chocolate stays in temper for only a short time, so have everything ready to go and work quickly. Make-ahead note: The cookies can be baked up to 24 hours in advance and stored in an airtight container until ready to coat. For an illustrated guide to making these cookies, see How to Make Slim Mints. |
Total: 4 hrs 40 mins | {
"3440": {
"recipe_x_ingredient.id": 3440,
"ingredient.id": 84,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "1 large egg yolk"
},
"3443": {
"recipe_x_ingredient.id": 3443,
"ingredient.id": 281,
"ingredient.ts": "2017-11-07 04:31:30",
"ingredient.value": "1 3/4 cups all-purpose flour"
},
"3442": {
"recipe_x_ingredient.id": 3442,
"ingredient.id": 447,
"ingredient.ts": "2017-11-07 04:34:33",
"ingredient.value": "1/2 teaspoon vanilla extract"
},
"3444": {
"recipe_x_ingredient.id": 3444,
"ingredient.id": 542,
"ingredient.ts": "2017-11-07 04:36:14",
"ingredient.value": "1 cup powdered sugar"
},
"3446": {
"recipe_x_ingredient.id": 3446,
"ingredient.id": 569,
"ingredient.ts": "2017-11-07 04:36:34",
"ingredient.value": "1/4 teaspoon fine salt"
},
"3448": {
"recipe_x_ingredient.id": 3448,
"ingredient.id": 810,
"ingredient.ts": "2017-11-07 04:42:25",
"ingredient.value": "ice"
},
"3441": {
"recipe_x_ingredient.id": 3441,
"ingredient.id": 3441,
"ingredient.ts": "2017-11-07 05:40:03",
"ingredient.value": "1/2 teaspoon peppermint oil"
},
"3445": {
"recipe_x_ingredient.id": 3445,
"ingredient.id": 3445,
"ingredient.ts": "2017-11-07 05:40:03",
"ingredient.value": "1/2 cup unsweetened Dutch-process cocoa powder"
},
"3447": {
"recipe_x_ingredient.id": 3447,
"ingredient.id": 3447,
"ingredient.ts": "2017-11-07 05:40:03",
"ingredient.value": "1 cup unsalted butter (2 sticks), chilled and cut into small pieces"
},
"3449": {
"recipe_x_ingredient.id": 3449,
"ingredient.id": 3449,
"ingredient.ts": "2017-11-07 05:40:03",
"ingredient.value": "2 pounds semisweet chocolate couverture, separated into 1 (24-ounce) portion and 1 (8-ounce) portion"
}
} |
{
"1695": {
"recipe_x_instruction.id": 1695,
"instruction.id": 1695,
"instruction.ts": "2017-11-07 05:40:03",
"instruction.value": "1Place the egg yolk, peppermint oil, and vanilla extract in a small bowl and whisk to break up the yolk."
},
"1696": {
"recipe_x_instruction.id": 1696,
"instruction.id": 1696,
"instruction.ts": "2017-11-07 05:40:03",
"instruction.value": "2Combine the flour, sugar, cocoa powder, and salt in the bowl of a food processor fitted with a blade attachment and pulse a few times to aerate and break up any lumps. Add butter and pulse until the mixture looks like sand, about 25 (1-second) pulses. Ad"
},
"1697": {
"recipe_x_instruction.id": 1697,
"instruction.id": 1697,
"instruction.ts": "2017-11-07 05:40:03",
"instruction.value": "3Turn the dough out onto a clean work surface and roll into 2 logs, each about 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate until just firm but still pliable, about 1 hour. (The logs will flatten slightly while chilling. If you "
},
"1698": {
"recipe_x_instruction.id": 1698,
"instruction.id": 1698,
"instruction.ts": "2017-11-07 05:40:03",
"instruction.value": "4Heat the oven to 350°F and arrange a rack in the middle. Line a baking sheet with parchment paper; set aside."
},
"1699": {
"recipe_x_instruction.id": 1699,
"instruction.id": 1699,
"instruction.ts": "2017-11-07 05:40:03",
"instruction.value": "5Remove a dough log from the refrigerator, remove the plastic wrap, and slice the dough into 1/8-inch coins. Place the cookies 1/2 inch apart on the prepared baking sheet. (About 30 cookies will fit on 1 sheet.) Rewrap the extra cookie dough in plastic an"
},
"1700": {
"recipe_x_instruction.id": 1700,
"instruction.id": 1700,
"instruction.ts": "2017-11-07 05:40:03",
"instruction.value": "6Bake the cookies until the edges are firm but the tops are still soft, about 9 to 11 minutes. Remove to a wire rack to cool completely. Repeat with the remaining dough. (You can use the same piece of parchment paper.)"
},
"1701": {
"recipe_x_instruction.id": 1701,
"instruction.id": 1701,
"instruction.ts": "2017-11-07 05:40:03",
"instruction.value": "1Line two baking sheets with parchment paper; set aside."
},
"1702": {
"recipe_x_instruction.id": 1702,
"instruction.id": 1702,
"instruction.ts": "2017-11-07 05:40:03",
"instruction.value": "2Prepare an ice water bath by filling a large bowl with 2 inches of cold water and adding 3 to 4 ice cubes; set aside."
},
"1703": {
"recipe_x_instruction.id": 1703,
"instruction.id": 1703,
"instruction.ts": "2017-11-07 05:40:03",
"instruction.value": "3Bring a medium saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, turn off the heat. Place 24 ounces of the chocolate couverture in a dry, heatproof bowl. Set the bowl over the saucepan and stir until the chocolate is"
},
"1704": {
"recipe_x_instruction.id": 1704,
"instruction.id": 1704,
"instruction.ts": "2017-11-07 05:40:03",
"instruction.value": "4Remove the bowl from the saucepan. Add the remaining 8 ounces chocolate and stir until all the chocolate has melted and the temperature has cooled to 80°F. To speed up the cooling process—but only after all of the chocolate has melted—place the bowl over"
},
"1705": {
"recipe_x_instruction.id": 1705,
"instruction.id": 1705,
"instruction.ts": "2017-11-07 05:40:03",
"instruction.value": "5Once cooled, return the bowl of chocolate to the saucepan and stir until the chocolate reaches 88°F; immediately remove from heat. Do not remove the thermometer from the bowl; check the temperature periodically to make sure it stays between 87°F and 89°F"
},
"1706": {
"recipe_x_instruction.id": 1706,
"instruction.id": 1706,
"instruction.ts": "2017-11-07 05:40:03",
"instruction.value": "6To test if the chocolate is properly tempered, spread a thin layer on parchment paper and place it in the refrigerator for 3 minutes to set. If the chocolate hardens smooth and without streaks, it is properly tempered. (If it is not properly tempered, le"
},
"1707": {
"recipe_x_instruction.id": 1707,
"instruction.id": 1707,
"instruction.ts": "2017-11-07 05:40:03",
"instruction.value": "7Spoon the tempered chocolate over a cookie and set on a wire rack to set. Repeat until all the cookies have been coated. Let sit at room temperature until completely set, about 20 minutes. Store in an airtight container at room temperature for 1 week or "
}
} |
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318 | 2017-11-07 05:40:29 | Irish Soda Bread | Like corned beef and Guinness gingerbread, this simple buttermilk bread, leavened with a mix of baking powder and baking soda, is a St. Patrick’s Day classic. The thing is, this is a beautiful recipe to add to your regular monthly repertoire—warm and fresh, it’s fantastic with a simple homemade soup or stew. Check out the backstory on Irish soda bread and chemical-leavened baked goods in our story Quick Breads: Everything You Need to Know About Making These Easy Loaves. |
Total: 1 hr 5 mins | {
"3457": {
"recipe_x_ingredient.id": 3457,
"ingredient.id": 308,
"ingredient.ts": "2017-11-07 04:31:41",
"ingredient.value": "1 large egg"
},
"3451": {
"recipe_x_ingredient.id": 3451,
"ingredient.id": 637,
"ingredient.ts": "2017-11-07 04:39:21",
"ingredient.value": "1/4 cup granulated sugar"
},
"3452": {
"recipe_x_ingredient.id": 3452,
"ingredient.id": 722,
"ingredient.ts": "2017-11-07 04:40:48",
"ingredient.value": "1 teaspoon baking soda"
},
"3454": {
"recipe_x_ingredient.id": 3454,
"ingredient.id": 910,
"ingredient.ts": "2017-11-07 04:51:42",
"ingredient.value": "1/2 teaspoon fine salt"
},
"3453": {
"recipe_x_ingredient.id": 3453,
"ingredient.id": 2504,
"ingredient.ts": "2017-11-07 05:24:09",
"ingredient.value": "1 tablespoon baking powder"
},
"3450": {
"recipe_x_ingredient.id": 3450,
"ingredient.id": 3450,
"ingredient.ts": "2017-11-07 05:40:29",
"ingredient.value": "4 cups all-purpose flour"
},
"3455": {
"recipe_x_ingredient.id": 3455,
"ingredient.id": 3455,
"ingredient.ts": "2017-11-07 05:40:29",
"ingredient.value": "6 ounces unsalted butter (1 1/2 sticks), softened"
},
"3456": {
"recipe_x_ingredient.id": 3456,
"ingredient.id": 3456,
"ingredient.ts": "2017-11-07 05:40:29",
"ingredient.value": "1 1/4 cups buttermilk"
}
} |
{
"1708": {
"recipe_x_instruction.id": 1708,
"instruction.id": 1708,
"instruction.ts": "2017-11-07 05:40:29",
"instruction.value": "1Preheat the oven to 375°F. Line a baking sheet with parchment."
},
"1709": {
"recipe_x_instruction.id": 1709,
"instruction.id": 1709,
"instruction.ts": "2017-11-07 05:40:29",
"instruction.value": "2In the bowl of a stand mixer fitted with the whisk attachment, mix together the flour, sugar, baking soda, baking powder, and salt. Switch to the paddle attachment and add 4 ounces (1 stick) of the softened butter. Mix on medium-low speed until the butte"
},
"1710": {
"recipe_x_instruction.id": 1710,
"instruction.id": 1710,
"instruction.ts": "2017-11-07 05:40:29",
"instruction.value": "3Replace the paddle attachment with the dough hook and, still on medium-low, knead the dough until well combined."
},
"1711": {
"recipe_x_instruction.id": 1711,
"instruction.id": 1711,
"instruction.ts": "2017-11-07 05:40:29",
"instruction.value": "4Turn the dough out onto your work surface and knead a few more times by hand.Form the dough into a round and place on the prepared baking sheet."
},
"1712": {
"recipe_x_instruction.id": 1712,
"instruction.id": 1712,
"instruction.ts": "2017-11-07 05:40:29",
"instruction.value": "5Make the glaze: Melt the remaining 2 ounces (1/2 stick) of butter. In a small bowl, combine it with the remaining 1/4 cup of buttermilk and whisk. Brush the loaf with this mixture, then use a sharp knife to cut an “X” into the top of the loaf."
},
"1713": {
"recipe_x_instruction.id": 1713,
"instruction.id": 1713,
"instruction.ts": "2017-11-07 05:40:29",
"instruction.value": "6Bake until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes (check for doneness after 30 minutes). Transfer to a cooling rack before slicing."
}
} |
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319 | 2017-11-07 05:40:39 | French 75 | A lovely drink for brunch, pre-dinner, or as a nightcap, the French 75 is one of the most versatile cocktails we know. Our recipe came to us via ex–Gramercy Tavern managing partner (and author) Nick Mautone. It’s a subtle twist on a classic, especially if you use brown instead of white sugar. Named after a piece of World War I–era artillery, the French 75 was originally made with gin (see the video on this page with Charlotte Voisey making that version). Over time it became more popular with brandy (specifically Cognac) as the fortifying spirit. Pair it with one of our Valentine’s Day recipes for a cozy night in. For more, check out our Whiskey Sour, Sazerac, and Vieux Carré. |
Total: Under 5 mins | {
"3458": {
"recipe_x_ingredient.id": 3458,
"ingredient.id": 3458,
"ingredient.ts": "2017-11-07 05:40:39",
"ingredient.value": "1 cube brown or white sugar, or 1/2 teaspoon light brown or granulated sugar"
},
"3459": {
"recipe_x_ingredient.id": 3459,
"ingredient.id": 3459,
"ingredient.ts": "2017-11-07 05:40:39",
"ingredient.value": "2 dashes orange bitters"
},
"3460": {
"recipe_x_ingredient.id": 3460,
"ingredient.id": 3460,
"ingredient.ts": "2017-11-07 05:40:39",
"ingredient.value": "1 ounce Cognac or other brandy (or gin)"
},
"3461": {
"recipe_x_ingredient.id": 3461,
"ingredient.id": 3461,
"ingredient.ts": "2017-11-07 05:40:39",
"ingredient.value": "1 lemon wedge"
},
"3462": {
"recipe_x_ingredient.id": 3462,
"ingredient.id": 3462,
"ingredient.ts": "2017-11-07 05:40:39",
"ingredient.value": "3 to 4 ounces Champagne or other sparkling wine, chilled"
},
"3463": {
"recipe_x_ingredient.id": 3463,
"ingredient.id": 3463,
"ingredient.ts": "2017-11-07 05:40:39",
"ingredient.value": "1 orange twist, for garnishing"
}
} |
{
"1714": {
"recipe_x_instruction.id": 1714,
"instruction.id": 1714,
"instruction.ts": "2017-11-07 05:40:39",
"instruction.value": "1Drop the sugar cube or measured sugar into a chilled champagne flute. Add the orange bitters and brandy (or gin)."
},
"1715": {
"recipe_x_instruction.id": 1715,
"instruction.id": 1715,
"instruction.ts": "2017-11-07 05:40:39",
"instruction.value": "2Squeeze the lemon wedge into the glass and discard the wedge. Stir to dissolve the sugar."
},
"1716": {
"recipe_x_instruction.id": 1716,
"instruction.id": 1716,
"instruction.ts": "2017-11-07 05:40:39",
"instruction.value": "3Slowly add the chilled Champagne, garnish with the orange twist, and serve."
}
} |
{} | |
320 | 2017-11-07 05:40:42 | Brown Derby Cocktail | This suave blend of bourbon, fresh grapefruit juice, and honey was invented at the Vendôme bar in Hollywood in 1930, though it was named for the iconic 20th-century Los Angeles restaurant, notes cocktail expert Dale DeGroff in The Craft of the Cocktail. If you’re into brunch cocktails, the Brown Derby is perfect: tart enough to wake up the palate, but not tangy enough to jolt you. The bourbon, naturally, softens the edges of even a harsh start to the day. For more, check out our Whiskey Sour, Sazerac, and Vieux Carré. |
Total: Under 5 mins | {
"3464": {
"recipe_x_ingredient.id": 3464,
"ingredient.id": 507,
"ingredient.ts": "2017-11-07 04:35:25",
"ingredient.value": "2 ounces bourbon"
},
"3465": {
"recipe_x_ingredient.id": 3465,
"ingredient.id": 3465,
"ingredient.ts": "2017-11-07 05:40:42",
"ingredient.value": "1 ounce freshly squeezed grapefruit juice"
},
"3466": {
"recipe_x_ingredient.id": 3466,
"ingredient.id": 3466,
"ingredient.ts": "2017-11-07 05:40:42",
"ingredient.value": "1/2 ounce honey"
},
"3467": {
"recipe_x_ingredient.id": 3467,
"ingredient.id": 3467,
"ingredient.ts": "2017-11-07 05:40:42",
"ingredient.value": "Lemon wedge, for garnishing"
}
} |
{
"1717": {
"recipe_x_instruction.id": 1717,
"instruction.id": 1717,
"instruction.ts": "2017-11-07 05:40:42",
"instruction.value": "1Add a handful of ice cubes to a cocktail shaker. Add the bourbon, grapefruit juice, and honey."
},
"1718": {
"recipe_x_instruction.id": 1718,
"instruction.id": 1718,
"instruction.ts": "2017-11-07 05:40:42",
"instruction.value": "2Shake until the cocktail shaker looks frosty, about 20 seconds. Strain into a chilled cocktail glass, garnish with a lemon wedge, and serve."
}
} |
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321 | 2017-11-07 05:40:46 | Frisco Cocktail | A pre-Prohibition cocktail with a kick, the Frisco turns two ingredients into classic cocktail-lounge glamour. Bénédictine D.O.M., an ancient herbal liqueur originally made by monks and infused with a long, secret formula of aromatics, tempers rye whiskey with just the right amount of sweetness and mystery. The lemon-peel garnish adds a subtle blast of freshness. If you add a squeeze of lemon juice, too, this becomes a Frisco Sour (bourbon, rather than rye, might be the better liquor option in that case, since bourbon registers on the palate as slightly sweeter). For more, check out our Whiskey Sour, Sazerac, and Vieux Carré. |
Total: Under 5 mins | {
"3468": {
"recipe_x_ingredient.id": 3468,
"ingredient.id": 3468,
"ingredient.ts": "2017-11-07 05:40:46",
"ingredient.value": "2 ounces rye whiskey"
},
"3469": {
"recipe_x_ingredient.id": 3469,
"ingredient.id": 3469,
"ingredient.ts": "2017-11-07 05:40:46",
"ingredient.value": "1/2 ounce Bénédictine D.O.M. liqueur"
},
"3470": {
"recipe_x_ingredient.id": 3470,
"ingredient.id": 3470,
"ingredient.ts": "2017-11-07 05:40:46",
"ingredient.value": "Lemon peel, for garnishing"
}
} |
{
"1719": {
"recipe_x_instruction.id": 1719,
"instruction.id": 1719,
"instruction.ts": "2017-11-07 05:40:46",
"instruction.value": "1Half-fill a cocktail shaker with ice cubes. Add the rye and Bénédictine and shake vigorously until the shaker’s frosted and its contents are well chilled, about 20 seconds."
},
"1720": {
"recipe_x_instruction.id": 1720,
"instruction.id": 1720,
"instruction.ts": "2017-11-07 05:40:46",
"instruction.value": "2Strain into a chilled cocktail or coupe glass, garnish with a strip of lemon peel, and serve."
}
} |
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322 | 2017-11-07 05:40:51 | Nutella-Stuffed French Toast | It’s our favorite spread for sweet crêpes, but Nutella also makes a luscious, unexpected filling for French toast. The key is using challah bread, cut thick and slit to create a pocket in the center of each slice. Fill that pocket with chocolate-hazelnut spread, and make French toast in the usual way. The result is warm, soft, and slightly crisp slices oozing deliciousness. For more, check out our Challah French Toast with Strawberries, French Toast Casserole, and Eggnog French Toast. |
Total: 25 mins | {
"3475": {
"recipe_x_ingredient.id": 3475,
"ingredient.id": 258,
"ingredient.ts": "2017-11-07 04:31:14",
"ingredient.value": "1 teaspoon pure vanilla extract"
},
"3478": {
"recipe_x_ingredient.id": 3478,
"ingredient.id": 421,
"ingredient.ts": "2017-11-07 04:33:15",
"ingredient.value": "1 tablespoon unsalted butter"
},
"3477": {
"recipe_x_ingredient.id": 3477,
"ingredient.id": 1045,
"ingredient.ts": "2017-11-07 04:56:07",
"ingredient.value": "pinch of salt"
},
"3474": {
"recipe_x_ingredient.id": 3474,
"ingredient.id": 2715,
"ingredient.ts": "2017-11-07 05:26:42",
"ingredient.value": "1/2 cup milk"
},
"3471": {
"recipe_x_ingredient.id": 3471,
"ingredient.id": 3471,
"ingredient.ts": "2017-11-07 05:40:51",
"ingredient.value": "1 (1-pound) loaf of challah or brioche, cut widthwise into 6 (2-inch-thick) slices"
},
"3472": {
"recipe_x_ingredient.id": 3472,
"ingredient.id": 3472,
"ingredient.ts": "2017-11-07 05:40:51",
"ingredient.value": "1/2 cup Nutella or other chocolate-hazelnut spread"
},
"3473": {
"recipe_x_ingredient.id": 3473,
"ingredient.id": 3473,
"ingredient.ts": "2017-11-07 05:40:51",
"ingredient.value": "5 large eggs"
},
"3476": {
"recipe_x_ingredient.id": 3476,
"ingredient.id": 3476,
"ingredient.ts": "2017-11-07 05:40:51",
"ingredient.value": "1 teaspoon finely grated orange zest"
},
"3479": {
"recipe_x_ingredient.id": 3479,
"ingredient.id": 3479,
"ingredient.ts": "2017-11-07 05:40:51",
"ingredient.value": "Chopped toasted hazelnuts, for serving (optional)"
},
"3480": {
"recipe_x_ingredient.id": 3480,
"ingredient.id": 3480,
"ingredient.ts": "2017-11-07 05:40:51",
"ingredient.value": "Powdered sugar, for serving (optional)"
},
"3481": {
"recipe_x_ingredient.id": 3481,
"ingredient.id": 3481,
"ingredient.ts": "2017-11-07 05:40:51",
"ingredient.value": "Maple syrup, for serving"
}
} |
{
"1721": {
"recipe_x_instruction.id": 1721,
"instruction.id": 1721,
"instruction.ts": "2017-11-07 05:40:51",
"instruction.value": "1Heat the oven to 200°F and arrange a rack in the middle. Place a baking sheet in the oven."
},
"1722": {
"recipe_x_instruction.id": 1722,
"instruction.id": 1722,
"instruction.ts": "2017-11-07 05:40:51",
"instruction.value": "2Insert the blade of a paring knife through the top crust of a challah slice, forming a pocket in the center of the slice (take care not to pierce the bottom of the slice). Spread a scant 1 1/2 tablespoons of Nutella in the pocket, distributing it as even"
},
"1723": {
"recipe_x_instruction.id": 1723,
"instruction.id": 1723,
"instruction.ts": "2017-11-07 05:40:51",
"instruction.value": "3Place the eggs, milk, vanilla, orange zest, and salt in a shallow dish (a 13-by-9-inch baking dish works well) and whisk until the eggs are broken up and evenly incorporated and the sugar has dissolved."
},
"1724": {
"recipe_x_instruction.id": 1724,
"instruction.id": 1724,
"instruction.ts": "2017-11-07 05:40:51",
"instruction.value": "4Melt the butter in a large cast iron or nonstick frying pan over medium heat until foaming, about 2 minutes. Dip a few slices of the bread in the milk mixture, turn to coat, and let the excess drip off. Lay the soaked bread in a single layer in the pan a"
},
"1725": {
"recipe_x_instruction.id": 1725,
"instruction.id": 1725,
"instruction.ts": "2017-11-07 05:40:51",
"instruction.value": "5Flip and cook the second side until browned, about 2 minutes. Place the cooked French toast on the heated baking sheet. Repeat with the remaining bread slices. Serve sprinkled with the hazelnuts and dusted with powdered sugar, if using. Pass maple syrup "
}
} |
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323 | 2017-11-07 05:41:18 | Chicken Marsala | Chicken Marsala probably originated in the 19th century with English families living in western Sicily, source of Marsala, a fortified wine produced in the region surrounding the town of the same name. It’s now a solidly Italian-American dish: boneless, skinless chicken breasts pounded to a uniform thinness, dredged in seasoned flour, and pan fried. You make a sauce in the same pan, after removing the chicken, with prosciutto, mushrooms, Marsala, and chicken stock, whisking butter in just before serving. For more, check out our Chicken Piccata, Baked Chicken Breasts, and Orange-Honey-Mustard Baked Chicken Breasts. |
Total: 30 mins | {
"3483": {
"recipe_x_ingredient.id": 3483,
"ingredient.id": 81,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "kosher salt"
},
"3484": {
"recipe_x_ingredient.id": 3484,
"ingredient.id": 82,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "freshly ground black pepper"
},
"3491": {
"recipe_x_ingredient.id": 3491,
"ingredient.id": 655,
"ingredient.ts": "2017-11-07 04:40:00",
"ingredient.value": "2 tablespoons unsalted butter (1/4 stick)"
},
"3486": {
"recipe_x_ingredient.id": 3486,
"ingredient.id": 1224,
"ingredient.ts": "2017-11-07 04:57:48",
"ingredient.value": "1/4 cup olive oil"
},
"3482": {
"recipe_x_ingredient.id": 3482,
"ingredient.id": 1542,
"ingredient.ts": "2017-11-07 05:01:43",
"ingredient.value": "2/3 cup all-purpose flour"
},
"3485": {
"recipe_x_ingredient.id": 3485,
"ingredient.id": 3485,
"ingredient.ts": "2017-11-07 05:41:18",
"ingredient.value": "4 skinless, boneless, chicken breasts (about 1 1/2 pounds), tenders removed"
},
"3487": {
"recipe_x_ingredient.id": 3487,
"ingredient.id": 3487,
"ingredient.ts": "2017-11-07 05:41:18",
"ingredient.value": "4 ounces thinly sliced prosciutto, cut crosswise into thin strips"
},
"3488": {
"recipe_x_ingredient.id": 3488,
"ingredient.id": 3488,
"ingredient.ts": "2017-11-07 05:41:18",
"ingredient.value": "8 ounces cremini mushrooms, stemmed and halved"
},
"3489": {
"recipe_x_ingredient.id": 3489,
"ingredient.id": 3489,
"ingredient.ts": "2017-11-07 05:41:18",
"ingredient.value": "1/2 cup Marsala wine"
},
"3490": {
"recipe_x_ingredient.id": 3490,
"ingredient.id": 3490,
"ingredient.ts": "2017-11-07 05:41:18",
"ingredient.value": "1/2 cup chicken broth"
},
"3492": {
"recipe_x_ingredient.id": 3492,
"ingredient.id": 3492,
"ingredient.ts": "2017-11-07 05:41:18",
"ingredient.value": "1/4 cup flat-leaf parsley leaves"
}
} |
{
"1726": {
"recipe_x_instruction.id": 1726,
"instruction.id": 1726,
"instruction.ts": "2017-11-07 05:41:18",
"instruction.value": "1Place the flour in a shallow dish, season generously with salt and pepper, whisk to combine, and set aside."
},
"1727": {
"recipe_x_instruction.id": 1727,
"instruction.id": 1727,
"instruction.ts": "2017-11-07 05:41:18",
"instruction.value": "2Pat the chicken dry with paper towels and cut each breast in half to yield a total of 8 cutlets. Place 2 pieces on a work surface, cover with plastic wrap, and pound to an even 1/4-inch thickness with a meat mallet, a rolling pin, or the bottom of a pan;"
},
"1728": {
"recipe_x_instruction.id": 1728,
"instruction.id": 1728,
"instruction.ts": "2017-11-07 05:41:18",
"instruction.value": "3Heat the oil in a large frying pan over medium heat until shimmering."
},
"1729": {
"recipe_x_instruction.id": 1729,
"instruction.id": 1729,
"instruction.ts": "2017-11-07 05:41:18",
"instruction.value": "4When the oil is ready, dredge 2 pieces of chicken in the seasoned flour, turn to coat both sides, and shake off any excess. Place the chicken in the pan and cook until light golden brown around the edges and cooked through, about 3 to 4 minutes per side."
},
"1730": {
"recipe_x_instruction.id": 1730,
"instruction.id": 1730,
"instruction.ts": "2017-11-07 05:41:18",
"instruction.value": "5Pour all but about 1 tablespoon of oil from the pan, return it to medium heat, and add the prosciutto. Sauté for 1 minute to render out some of the fat. Add the mushrooms and sauté until they’re nicely browned and most of their moisture has evaporated, a"
},
"1731": {
"recipe_x_instruction.id": 1731,
"instruction.id": 1731,
"instruction.ts": "2017-11-07 05:41:18",
"instruction.value": "6Add the Marsala and scrape up any browned bits from the bottom of the pan, about 30 seconds. Add the chicken broth, increase the heat to medium high, and bring the mixture to a simmer. Cook until reduced and starting to thicken, about 3 to 4 minutes."
},
"1732": {
"recipe_x_instruction.id": 1732,
"instruction.id": 1732,
"instruction.ts": "2017-11-07 05:41:18",
"instruction.value": "7Whisk in the butter; the sauce should thicken slightly. Taste, seasoning with additional salt and pepper if needed. Serve immediately, pouring the sauce over the chicken cutlets and sprinkling with parsley."
}
} |
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324 | 2017-11-07 05:43:28 | Kung Pao Chicken | Here’s a great spin on a classic Chinese takeout kung pao chicken for the slow cooker. The convenience and ease of a slow cooker enhances the aromatic flavors of Sichuan cooking by allowing the chicken to braise in a complex sweet and spicy sauce. It calls for Sichuan peppercorns, or Chinese coriander, a spice with slightly lemony overtones. For years, the Sichuan peppercorn was banned in the U.S., but now it’s easily found in Chinese markets and at Whole Foods. Our version omits the vegetables and allows the Sichuan peppercorns and chile peppers to shine, in a less-Americanized version that’ll make it hard to go back to takeout. Serve with steamed white or brown rice. |
Total: 4 hrs 15 mins | {
"3503": {
"recipe_x_ingredient.id": 3503,
"ingredient.id": 330,
"ingredient.ts": "2017-11-07 04:31:47",
"ingredient.value": "1 tablespoon Sichuan peppercorns"
},
"3511": {
"recipe_x_ingredient.id": 3511,
"ingredient.id": 342,
"ingredient.ts": "2017-11-07 04:31:57",
"ingredient.value": "3 tablespoons water"
},
"3510": {
"recipe_x_ingredient.id": 3510,
"ingredient.id": 2771,
"ingredient.ts": "2017-11-07 05:28:10",
"ingredient.value": "3 tablespoons cornstarch"
},
"3505": {
"recipe_x_ingredient.id": 3505,
"ingredient.id": 3114,
"ingredient.ts": "2017-11-07 05:34:55",
"ingredient.value": "Kosher salt to taste"
},
"3506": {
"recipe_x_ingredient.id": 3506,
"ingredient.id": 3115,
"ingredient.ts": "2017-11-07 05:34:55",
"ingredient.value": "Freshly ground black pepper to taste"
},
"3494": {
"recipe_x_ingredient.id": 3494,
"ingredient.id": 3138,
"ingredient.ts": "2017-11-07 05:36:25",
"ingredient.value": "3 tablespoons soy sauce"
},
"3493": {
"recipe_x_ingredient.id": 3493,
"ingredient.id": 3493,
"ingredient.ts": "2017-11-07 05:43:28",
"ingredient.value": "3 tablespoons Shaoxing wine or dry sherry"
},
"3495": {
"recipe_x_ingredient.id": 3495,
"ingredient.id": 3495,
"ingredient.ts": "2017-11-07 05:43:28",
"ingredient.value": "1 tablespoon distilled white vinegar"
},
"3496": {
"recipe_x_ingredient.id": 3496,
"ingredient.id": 3496,
"ingredient.ts": "2017-11-07 05:43:28",
"ingredient.value": "1/2 teaspoon sesame oil"
},
"3497": {
"recipe_x_ingredient.id": 3497,
"ingredient.id": 3497,
"ingredient.ts": "2017-11-07 05:43:28",
"ingredient.value": "1 tablespoon *granulated sugar"
},
"3498": {
"recipe_x_ingredient.id": 3498,
"ingredient.id": 3498,
"ingredient.ts": "2017-11-07 05:43:28",
"ingredient.value": "1 tablespoon Sichuan fermented chili bean paste"
},
"3499": {
"recipe_x_ingredient.id": 3499,
"ingredient.id": 3499,
"ingredient.ts": "2017-11-07 05:43:28",
"ingredient.value": "1 cup chicken broth"
},
"3500": {
"recipe_x_ingredient.id": 3500,
"ingredient.id": 3500,
"ingredient.ts": "2017-11-07 05:43:28",
"ingredient.value": "3 tablespoons canola or vegetable oil"
},
"3501": {
"recipe_x_ingredient.id": 3501,
"ingredient.id": 3501,
"ingredient.ts": "2017-11-07 05:43:28",
"ingredient.value": "2 cups leeks, white and light green parts only, sliced in approximately 1/4-inch pieces"
},
"3502": {
"recipe_x_ingredient.id": 3502,
"ingredient.id": 3502,
"ingredient.ts": "2017-11-07 05:43:28",
"ingredient.value": "2 cups 1/2-inch diced white onion"
},
"3504": {
"recipe_x_ingredient.id": 3504,
"ingredient.id": 3504,
"ingredient.ts": "2017-11-07 05:43:28",
"ingredient.value": "2 pounds skinless and boneless chicken thighs, cut into 1/2-inch squares"
},
"3507": {
"recipe_x_ingredient.id": 3507,
"ingredient.id": 3507,
"ingredient.ts": "2017-11-07 05:43:28",
"ingredient.value": "2 tablespoons minced fresh ginger"
},
"3508": {
"recipe_x_ingredient.id": 3508,
"ingredient.id": 3508,
"ingredient.ts": "2017-11-07 05:43:28",
"ingredient.value": "4 large cloves garlic, minced"
},
"3509": {
"recipe_x_ingredient.id": 3509,
"ingredient.id": 3509,
"ingredient.ts": "2017-11-07 05:43:28",
"ingredient.value": "1/2 cup scallions, sliced in 1/4-inch pieces, white parts only (reserved the green part for garnishing)"
},
"3512": {
"recipe_x_ingredient.id": 3512,
"ingredient.id": 3512,
"ingredient.ts": "2017-11-07 05:43:28",
"ingredient.value": "12 Sichuan dried chile peppers, seeded"
},
"3513": {
"recipe_x_ingredient.id": 3513,
"ingredient.id": 3513,
"ingredient.ts": "2017-11-07 05:43:28",
"ingredient.value": "1/2 cup raw shelled peanuts"
},
"3514": {
"recipe_x_ingredient.id": 3514,
"ingredient.id": 3514,
"ingredient.ts": "2017-11-07 05:43:28",
"ingredient.value": "For serving: The reserved green parts of the scallions, sliced thin"
}
} |
{
"1733": {
"recipe_x_instruction.id": 1733,
"instruction.id": 1733,
"instruction.ts": "2017-11-07 05:43:28",
"instruction.value": "1Whisk together all the sauce ingredients in a medium bowl and set aside."
},
"1734": {
"recipe_x_instruction.id": 1734,
"instruction.id": 1734,
"instruction.ts": "2017-11-07 05:43:28",
"instruction.value": "2To make the chicken, heat 2 tablespoons of the oil in a large sauté or wok pan over high heat. When the oil is hot, add the leek and onion and sauté for about 5 minutes. Add the Sichuan peppercorns and cook until fragrant, about 1 minute."
},
"1735": {
"recipe_x_instruction.id": 1735,
"instruction.id": 1735,
"instruction.ts": "2017-11-07 05:43:28",
"instruction.value": "3Sprinkle the chicken pieces with salt and black pepper and add to the sauté pan until the chicken is lightly cooked, about 6 to 8 minutes. Add the ginger, garlic,and scallions and cook 2 minutes."
},
"1736": {
"recipe_x_instruction.id": 1736,
"instruction.id": 1736,
"instruction.ts": "2017-11-07 05:43:28",
"instruction.value": "4Transfer the mixture to the crock of a slow cooker, then add the sauce and mix until everything’s combined. Cover and set the slow cooker to low and cook for 3 1/2 hours."
},
"1737": {
"recipe_x_instruction.id": 1737,
"instruction.id": 1737,
"instruction.ts": "2017-11-07 05:43:28",
"instruction.value": "5In a small bowl, mix the cornstarch and water to make a slurry. Add this slurry to the slow cooker, stirring to combine. Cover and cook for another 30 minutes."
},
"1738": {
"recipe_x_instruction.id": 1738,
"instruction.id": 1738,
"instruction.ts": "2017-11-07 05:43:28",
"instruction.value": "6Meanwhile, heat the remaining 1 tablespoon of oil in a medium sauté pan over high heat. Add the dried chiles and peanuts and cook, stirring frequently, until the chiles are softened but still crisp and the peanuts are lightly toasted, about 3 to 5 minute"
},
"1739": {
"recipe_x_instruction.id": 1739,
"instruction.id": 1739,
"instruction.ts": "2017-11-07 05:43:28",
"instruction.value": "7When the chicken is done, add the chile-peanut mixture to the slow cooker and stir gently. Serve immediately with steamed rice, sprinkled with the scallions."
}
} |
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325 | 2017-11-07 05:45:27 | No-Bake Oatmeal Cookies | These rich, chewy cookies contain no wheat flour or eggs, and—good news on sweltering days when you feel like having cookies around the house—require no oven heat. All you do is boil milk with unsalted butter and sugar to add to a mix of old-fashioned oats, chocolate chips, peanut butter, and vanilla. Mix, then form into cookies on waxed paper–lined baking sheets. Chill until the cookies set up, then gorge. For a fun twist, scoop your favorite ice cream flavor in between two cookies to make ice cream sandwiches. For more, check out our roundup of no-bake cookie inspiration. |
Total: 15 mins, plus cooling time | {
"3521": {
"recipe_x_ingredient.id": 3521,
"ingredient.id": 258,
"ingredient.ts": "2017-11-07 04:31:14",
"ingredient.value": "1 teaspoon pure vanilla extract"
},
"3517": {
"recipe_x_ingredient.id": 3517,
"ingredient.id": 452,
"ingredient.ts": "2017-11-07 04:34:33",
"ingredient.value": "1 cup granulated sugar"
},
"3515": {
"recipe_x_ingredient.id": 3515,
"ingredient.id": 3515,
"ingredient.ts": "2017-11-07 05:45:27",
"ingredient.value": "1⁄4 cup unsalted butter (1/2 stick)"
},
"3516": {
"recipe_x_ingredient.id": 3516,
"ingredient.id": 3516,
"ingredient.ts": "2017-11-07 05:45:27",
"ingredient.value": "1⁄4 cup whole milk"
},
"3518": {
"recipe_x_ingredient.id": 3518,
"ingredient.id": 3518,
"ingredient.ts": "2017-11-07 05:45:27",
"ingredient.value": "1⁄2 cup semisweet chocolate chips"
},
"3519": {
"recipe_x_ingredient.id": 3519,
"ingredient.id": 3519,
"ingredient.ts": "2017-11-07 05:45:27",
"ingredient.value": "2 1/2 tablespoons creamy peanut butter"
},
"3520": {
"recipe_x_ingredient.id": 3520,
"ingredient.id": 3520,
"ingredient.ts": "2017-11-07 05:45:27",
"ingredient.value": "1 1⁄2 cups old-fashioned oats"
}
} |
{
"1740": {
"recipe_x_instruction.id": 1740,
"instruction.id": 1740,
"instruction.ts": "2017-11-07 05:45:27",
"instruction.value": "1Add the oats, peanut butter, chocolate chips, and vanilla to a medium mixing bowl; set aside. Line 2 rimmed baking sheets with waxed paper and set aside."
},
"1741": {
"recipe_x_instruction.id": 1741,
"instruction.id": 1741,
"instruction.ts": "2017-11-07 05:45:27",
"instruction.value": "2Combine the butter, milk, and sugar in a small, heavy saucepan set over medium-high heat. Boil for 1 minute."
},
"1742": {
"recipe_x_instruction.id": 1742,
"instruction.id": 1742,
"instruction.ts": "2017-11-07 05:45:27",
"instruction.value": "3Pour the hot milk mixture into the oat mixture and stir well. Drop spoonfuls onto the waxed paper and cool, refrigerated, until the cookies set. If you’re in a hurry, you can pop the cookies in the freezer to set faster. Remove from the waxed paper and s"
}
} |
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326 | 2017-11-07 05:45:36 | Smoked Salmon Eggs Benedict | Classic eggs Benedict call for sliced ham to nestle luxuriously into the pile of toasted English muffin, poached egg, and rich hollandaise sauce. The twist here is smoked salmon as a stand-in for ham, yielding a splurge-y brunch dish with a hint of lox and bagels. Hollandaise sauce can seem a little tricky (if you don’t add the warm clarified butter slowly enough, the whole thing can separate), but take a deep breath, avoid over-caffeinating to keep your hand steady, and you’ll be fine. For more, check out our Classic Eggs Benedict, Steak and Eggs Benedict with Béarnaise Sauce, and Egg-in-a-Nest Benedict Sandwiches. |
Total: 40 mins | {
"3533": {
"recipe_x_ingredient.id": 3533,
"ingredient.id": 81,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "kosher salt"
},
"3534": {
"recipe_x_ingredient.id": 3534,
"ingredient.id": 82,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "freshly ground black pepper"
},
"3530": {
"recipe_x_ingredient.id": 3530,
"ingredient.id": 163,
"ingredient.ts": "2017-11-07 04:30:23",
"ingredient.value": "1 teaspoon kosher salt"
},
"3523": {
"recipe_x_ingredient.id": 3523,
"ingredient.id": 342,
"ingredient.ts": "2017-11-07 04:31:57",
"ingredient.value": "3 tablespoons water"
},
"3532": {
"recipe_x_ingredient.id": 3532,
"ingredient.id": 905,
"ingredient.ts": "2017-11-07 04:51:42",
"ingredient.value": "Unsalted butter"
},
"3522": {
"recipe_x_ingredient.id": 3522,
"ingredient.id": 1747,
"ingredient.ts": "2017-11-07 05:06:34",
"ingredient.value": "3 large egg yolks"
},
"3524": {
"recipe_x_ingredient.id": 3524,
"ingredient.id": 2242,
"ingredient.ts": "2017-11-07 05:17:40",
"ingredient.value": "1/4 teaspoon kosher salt"
},
"3525": {
"recipe_x_ingredient.id": 3525,
"ingredient.id": 3525,
"ingredient.ts": "2017-11-07 05:45:36",
"ingredient.value": "White pepper to taste"
},
"3526": {
"recipe_x_ingredient.id": 3526,
"ingredient.id": 3526,
"ingredient.ts": "2017-11-07 05:45:36",
"ingredient.value": "6 ounces warm clarified butter or ghee"
},
"3527": {
"recipe_x_ingredient.id": 3527,
"ingredient.id": 3527,
"ingredient.ts": "2017-11-07 05:45:36",
"ingredient.value": "1 tablespoon freshly squeezed lemon juice, plus more to taste"
},
"3528": {
"recipe_x_ingredient.id": 3528,
"ingredient.id": 3528,
"ingredient.ts": "2017-11-07 05:45:36",
"ingredient.value": "4 large eggs, as fresh as possible"
},
"3529": {
"recipe_x_ingredient.id": 3529,
"ingredient.id": 3529,
"ingredient.ts": "2017-11-07 05:45:36",
"ingredient.value": "2 tablespoons distilled white vinegar"
},
"3531": {
"recipe_x_ingredient.id": 3531,
"ingredient.id": 3531,
"ingredient.ts": "2017-11-07 05:45:36",
"ingredient.value": "4 English muffins"
},
"3535": {
"recipe_x_ingredient.id": 3535,
"ingredient.id": 3535,
"ingredient.ts": "2017-11-07 05:45:36",
"ingredient.value": "6 ounces sliced smoked salmon"
},
"3536": {
"recipe_x_ingredient.id": 3536,
"ingredient.id": 3536,
"ingredient.ts": "2017-11-07 05:45:36",
"ingredient.value": "Fresh dill or chives, minced"
}
} |
{
"1743": {
"recipe_x_instruction.id": 1743,
"instruction.id": 1743,
"instruction.ts": "2017-11-07 05:45:36",
"instruction.value": "1Fill a large saucepan about one-third full with water and bring it to a simmer over high heat. Reduce the heat so the water stays at a light simmer."
},
"1744": {
"recipe_x_instruction.id": 1744,
"instruction.id": 1744,
"instruction.ts": "2017-11-07 05:45:36",
"instruction.value": "2In a medium stainless steel bowl, whisk the yolks, water, salt, and a pinch of white pepper until light and foamy."
},
"1745": {
"recipe_x_instruction.id": 1745,
"instruction.id": 1745,
"instruction.ts": "2017-11-07 05:45:36",
"instruction.value": "3Place the bowl in the pot of simmering water. Whisk rapidly until the mixture triples in volume and you can see the bottom of the bowl as you whisk. Remove the bowl from the saucepan and continue whisking for a few seconds to dissipate the residual heat."
},
"1746": {
"recipe_x_instruction.id": 1746,
"instruction.id": 1746,
"instruction.ts": "2017-11-07 05:45:36",
"instruction.value": "4Add the clarified butter to the yolk mixture in a small, steady stream, whisking constantly, until it is all incorporated and the sauce is smooth and thick. (Don’t be tempted to add the butter too fast; this will cause the sauce to separate.) Add the lem"
},
"1747": {
"recipe_x_instruction.id": 1747,
"instruction.id": 1747,
"instruction.ts": "2017-11-07 05:45:36",
"instruction.value": "1Add water to come 2 inches up the sides of a nonstick sauté pan set over high heat. Bring to the boil, then reduce the heat to low to keep the water at a bare simmer. Stir in the vinegar and salt."
},
"1748": {
"recipe_x_instruction.id": 1748,
"instruction.id": 1748,
"instruction.ts": "2017-11-07 05:45:36",
"instruction.value": "2Crack 1 egg into a small dish or ramekin. Gently slide the egg into the simmering water. Repeat with the remaining 3 eggs, making sure to evenly space them in the water. Turn off the heat and cover the pan with the lid. Cook until the whites are just set"
},
"1749": {
"recipe_x_instruction.id": 1749,
"instruction.id": 1749,
"instruction.ts": "2017-11-07 05:45:36",
"instruction.value": "1Split and toast the English muffins. Coat the cut sides of the muffins with a thin layer of butter and season with salt and pepper. Place the muffins on serving plates and divide the smoked salmon slices among them."
},
"1750": {
"recipe_x_instruction.id": 1750,
"instruction.id": 1750,
"instruction.ts": "2017-11-07 05:45:36",
"instruction.value": "2Slide the eggs onto the smoked salmon. Top the eggs with the desired amount of hollandaise sauce. Sprinkle the dill or chives over the eggs, then serve immediately."
}
} |
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327 | 2017-11-07 05:45:44 | The Academy Sparkler | This Oscars–ready variation on the champagne cocktail strikes a bravura balance between refined and boldly flavored, thanks to an easy-to-make orange syrup with an intriguing profile. You start by combining orange liqueur, anise-flavored Pernod, bay, orange zest, and allspice berries with a little sugar, and cooking to form a simple syrup. Strained and chilled, this forms the basis of this drink, topped off with sparkling wine. Garnish with something festive and serve at your most elegant Academy Awards party, or any other occasion that needs a delicious little glamour boost. Make-ahead note: The orange syrup can be made up to 2 days in advance and refrigerated in a covered container. We featured this recipe on our Academy Awards Cocktail Party menu. For more, check out our Aperol Spritz, Prosecco Negroni, and French 75. |
Total: 5 mins, plus cooling time | {
"3539": {
"recipe_x_ingredient.id": 3539,
"ingredient.id": 637,
"ingredient.ts": "2017-11-07 04:39:21",
"ingredient.value": "1/4 cup granulated sugar"
},
"3537": {
"recipe_x_ingredient.id": 3537,
"ingredient.id": 3537,
"ingredient.ts": "2017-11-07 05:45:44",
"ingredient.value": "1/2 cup orange liqueur, such as Cointreau"
},
"3538": {
"recipe_x_ingredient.id": 3538,
"ingredient.id": 3538,
"ingredient.ts": "2017-11-07 05:45:44",
"ingredient.value": "1/2 cup Pernod"
},
"3540": {
"recipe_x_ingredient.id": 3540,
"ingredient.id": 3540,
"ingredient.ts": "2017-11-07 05:45:44",
"ingredient.value": "Zest of 2 medium oranges, in large strips"
},
"3541": {
"recipe_x_ingredient.id": 3541,
"ingredient.id": 3541,
"ingredient.ts": "2017-11-07 05:45:44",
"ingredient.value": "1 fresh or 2 dried bay leaves"
},
"3542": {
"recipe_x_ingredient.id": 3542,
"ingredient.id": 3542,
"ingredient.ts": "2017-11-07 05:45:44",
"ingredient.value": "2 whole allspice berries"
},
"3543": {
"recipe_x_ingredient.id": 3543,
"ingredient.id": 3543,
"ingredient.ts": "2017-11-07 05:45:44",
"ingredient.value": "1 bottle brut sparkling wine, chilled"
}
} |
{
"1751": {
"recipe_x_instruction.id": 1751,
"instruction.id": 1751,
"instruction.ts": "2017-11-07 05:45:44",
"instruction.value": "1To make the orange syrup, combine all ingredients except the sparkling wine in a small saucepan over medium heat. Bring to a boil, stirring occasionally, until the sugar is dissolved, about 3 minutes. Remove from the heat, cool to room temperature, and s"
},
"1752": {
"recipe_x_instruction.id": 1752,
"instruction.id": 1752,
"instruction.ts": "2017-11-07 05:45:44",
"instruction.value": "2Add 3/4 ounce of the chilled orange syrup to a champagne glass and top with 5 ounces of the sparkling wine. Repeat to make 8 drinks."
}
} |
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recipe.id | recipe.ts | recipe.title | recipe.description | recipe.time | recipe.from | recipe.recipe_x_ingredient_id | recipe.recipe_x_instruction_id | recipe.recipe_image_id |