{ "3561": { "recipe_x_ingredient.id": 3561, "ingredient.id": 308, "ingredient.ts": "2017-11-07 04:31:41", "ingredient.value": "1 large egg" }, "3562": { "recipe_x_ingredient.id": 3562, "ingredient.id": 950, "ingredient.ts": "2017-11-07 04:54:59", "ingredient.value": "1 tablespoon water" }, "3559": { "recipe_x_ingredient.id": 3559, "ingredient.id": 3559, "ingredient.ts": "2017-11-07 05:49:41", "ingredient.value": "Flour, for dusting your work surface" }, "3560": { "recipe_x_ingredient.id": 3560, "ingredient.id": 3560, "ingredient.ts": "2017-11-07 05:49:41", "ingredient.value": "1 (14-ounce) box frozen all-butter puff pastry, thawed" }, "3563": { "recipe_x_ingredient.id": 3563, "ingredient.id": 3563, "ingredient.ts": "2017-11-07 05:49:41", "ingredient.value": "1 pound mini hot dogs (about 30)" }, "3564": { "recipe_x_ingredient.id": 3564, "ingredient.id": 3564, "ingredient.ts": "2017-11-07 05:49:41", "ingredient.value": "Poppy seeds and/or sesame seeds (optional)" } }

{ "1758": { "recipe_x_instruction.id": 1758, "instruction.id": 1758, "instruction.ts": "2017-11-07 05:49:41", "instruction.value": "1Preheat the oven to 450°F. Line two baking sheets with parchment paper or nonstick baking mats and set aside." }, "1759": { "recipe_x_instruction.id": 1759, "instruction.id": 1759, "instruction.ts": "2017-11-07 05:49:41", "instruction.value": "2On a lightly floured work surface, roll the sheet of puff pastry into a rectangle measuring 14 inches by 11 inches. Cut lengthwise into seven 1 1/2–inch-wide strips. Cut each strip crosswise into 4 rectangles, each about 3 1/2 inches long." }, "1760": { "recipe_x_instruction.id": 1760, "instruction.id": 1760, "instruction.ts": "2017-11-07 05:49:41", "instruction.value": "3In a small bowl, whisk the egg and water together to form an egg wash. Dip a finger into the egg wash and smear a small amount across the top edge of one of the pastry rectangles. Place a mini hot dog on the other end, and roll to enclose it; transfer to" }, "1761": { "recipe_x_instruction.id": 1761, "instruction.id": 1761, "instruction.ts": "2017-11-07 05:49:41", "instruction.value": "4Bake until puffed and golden brown, about 20 minutes. Let them cool briefly before serving with your favorite dipping sauce or sauces." } }

{ "3585": { "recipe_x_ingredient.id": 3585, "ingredient.id": 173, "ingredient.ts": "2017-11-07 04:30:30", "ingredient.value": "1/8 teaspoon kosher salt" }, "3584": { "recipe_x_ingredient.id": 3584, "ingredient.id": 212, "ingredient.ts": "2017-11-07 04:30:43", "ingredient.value": "1 cup water" }, "3588": { "recipe_x_ingredient.id": 3588, "ingredient.id": 637, "ingredient.ts": "2017-11-07 04:39:21", "ingredient.value": "1/4 cup granulated sugar" }, "3590": { "recipe_x_ingredient.id": 3590, "ingredient.id": 2029, "ingredient.ts": "2017-11-07 05:12:21", "ingredient.value": "1 teaspoon ground cardamom" }, "3583": { "recipe_x_ingredient.id": 3583, "ingredient.id": 3583, "ingredient.ts": "2017-11-07 05:50:21", "ingredient.value": "2 (13.66-ounce) cans coconut milk" }, "3586": { "recipe_x_ingredient.id": 3586, "ingredient.id": 3586, "ingredient.ts": "2017-11-07 05:50:21", "ingredient.value": "1/2 vanilla bean" }, "3587": { "recipe_x_ingredient.id": 3587, "ingredient.id": 3587, "ingredient.ts": "2017-11-07 05:50:21", "ingredient.value": "1 cup raw basmati rice" }, "3589": { "recipe_x_ingredient.id": 3589, "ingredient.id": 3589, "ingredient.ts": "2017-11-07 05:50:21", "ingredient.value": "1 teaspoon ground ginger" }, "3591": { "recipe_x_ingredient.id": 3591, "ingredient.id": 3591, "ingredient.ts": "2017-11-07 05:50:21", "ingredient.value": "1 tablespoon finely grated orange zest, plus orange zest strips for garnishing" }, "3592": { "recipe_x_ingredient.id": 3592, "ingredient.id": 3592, "ingredient.ts": "2017-11-07 05:50:21", "ingredient.value": "Toasted flake coconut or ground cinnamon (optional), for garnishing" } }

{ "1765": { "recipe_x_instruction.id": 1765, "instruction.id": 1765, "instruction.ts": "2017-11-07 05:50:21", "instruction.value": "1Combine 2 1/2 cups of the coconut milk, water, and salt in a medium saucepan. Split the 1/2 vanilla bean lengthwise and scrape out the seeds with the blade of a paring knife. Add the seeds to the saucepan and stir, making sure everything’s well combined." }, "1766": { "recipe_x_instruction.id": 1766, "instruction.id": 1766, "instruction.ts": "2017-11-07 05:50:21", "instruction.value": "2Bring the mixture to a boil over medium-low heat. Reduce the heat to low to maintain a gentle simmer. Cover the saucepan, but leave the lid slightly ajar to let steam escape." }, "1767": { "recipe_x_instruction.id": 1767, "instruction.id": 1767, "instruction.ts": "2017-11-07 05:50:21", "instruction.value": "3Simmer the rice for 30 minutes, or until most of the liquid has been absorbed. Stir in the sugar, ginger, cinnamon, and 1 tablespoon finely grated orange zest. Continue cooking until the rice is creamy and soft. If the pudding starts to look dry, add the" }, "1768": { "recipe_x_instruction.id": 1768, "instruction.id": 1768, "instruction.ts": "2017-11-07 05:50:21", "instruction.value": "4Serve the pudding warm or cool, drizzled with the remaining coconut milk and sprinkled with strips of orange zest and optional toasted coconut flakes or ground cinnamon." } }

{ "3614": { "recipe_x_ingredient.id": 3614, "ingredient.id": 328, "ingredient.ts": "2017-11-07 04:31:47", "ingredient.value": "2 teaspoons kosher salt" }, "3613": { "recipe_x_ingredient.id": 3613, "ingredient.id": 832, "ingredient.ts": "2017-11-07 04:42:42", "ingredient.value": "1 tablespoon granulated sugar" }, "3612": { "recipe_x_ingredient.id": 3612, "ingredient.id": 3612, "ingredient.ts": "2017-11-07 05:51:08", "ingredient.value": "1 1/2 cups warm water, 110 to 115°F" }, "3615": { "recipe_x_ingredient.id": 3615, "ingredient.id": 3615, "ingredient.ts": "2017-11-07 05:51:08", "ingredient.value": "1 package active dry yeast" }, "3616": { "recipe_x_ingredient.id": 3616, "ingredient.id": 3616, "ingredient.ts": "2017-11-07 05:51:08", "ingredient.value": "22 ounces all-purpose flour, approximately 4 1/2 cups" }, "3617": { "recipe_x_ingredient.id": 3617, "ingredient.id": 3617, "ingredient.ts": "2017-11-07 05:51:08", "ingredient.value": "4 tablespoons unsalted butter (1/2 stick), melted" }, "3618": { "recipe_x_ingredient.id": 3618, "ingredient.id": 3618, "ingredient.ts": "2017-11-07 05:51:08", "ingredient.value": "Vegetable oil, for the pan" }, "3619": { "recipe_x_ingredient.id": 3619, "ingredient.id": 3619, "ingredient.ts": "2017-11-07 05:51:08", "ingredient.value": "10 cups water" }, "3620": { "recipe_x_ingredient.id": 3620, "ingredient.id": 3620, "ingredient.ts": "2017-11-07 05:51:08", "ingredient.value": "2/3 cup baking soda" }, "3621": { "recipe_x_ingredient.id": 3621, "ingredient.id": 3621, "ingredient.ts": "2017-11-07 05:51:08", "ingredient.value": "1 large egg yolk beaten with 1 tablespoon cold water" }, "3622": { "recipe_x_ingredient.id": 3622, "ingredient.id": 3622, "ingredient.ts": "2017-11-07 05:51:08", "ingredient.value": "Flake salt such as Maldon, for sprinkling" }, "3623": { "recipe_x_ingredient.id": 3623, "ingredient.id": 3623, "ingredient.ts": "2017-11-07 05:51:08", "ingredient.value": "Honey-Mustard Sauce for dipping (recipe link in intro)" }, "3624": { "recipe_x_ingredient.id": 3624, "ingredient.id": 3624, "ingredient.ts": "2017-11-07 05:51:08", "ingredient.value": "Whole Grain Mustard for dipping (recipe link in intro)" }, "3625": { "recipe_x_ingredient.id": 3625, "ingredient.id": 3625, "ingredient.ts": "2017-11-07 05:51:08", "ingredient.value": "Cubes of Gruyère, or cheese of choice" }, "3626": { "recipe_x_ingredient.id": 3626, "ingredient.id": 3626, "ingredient.ts": "2017-11-07 05:51:08", "ingredient.value": "Slices of prosciutto" } }

{ "1779": { "recipe_x_instruction.id": 1779, "instruction.id": 1779, "instruction.ts": "2017-11-07 05:51:08", "instruction.value": "1Combine the warm water, sugar, and kosher salt in the bowl of a stand mixer and stir to combine. Sprinkle the yeast on top of the liquid and let it sit for 5 minutes, or until the mixture begins to foam. Attach the dough hook, set the stand mixer to low," }, "1780": { "recipe_x_instruction.id": 1780, "instruction.id": 1780, "instruction.ts": "2017-11-07 05:51:08", "instruction.value": "2Remove the dough from the bowl and onto your work surface, clean the bowl, and coat it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap, and sit in a warm part of the kitchen until the dough has doubled in size, about 50 to " }, "1781": { "recipe_x_instruction.id": 1781, "instruction.id": 1781, "instruction.ts": "2017-11-07 05:51:08", "instruction.value": "3Preheat the oven to 450°F. Line two half-sheet pans with parchment paper and brush with vegetable oil. Set aside." }, "1782": { "recipe_x_instruction.id": 1782, "instruction.id": 1782, "instruction.ts": "2017-11-07 05:51:08", "instruction.value": "4Bring the 10 cups of water and baking soda to a rolling boil In a large Dutch oven or pasta pot over high heat." }, "1783": { "recipe_x_instruction.id": 1783, "instruction.id": 1783, "instruction.ts": "2017-11-07 05:51:08", "instruction.value": "5Meanwhile, turn the dough out onto your work surface and divide into 8 equal pieces. Using the tips of your fingers, push the cut dough piece into a long rectangle. Starting from the bottom (i.e., a long end) roll the dough into a rope. Continue to roll " }, "1784": { "recipe_x_instruction.id": 1784, "instruction.id": 1784, "instruction.ts": "2017-11-07 05:51:08", "instruction.value": "6One by one, slip the pretzel bites into the boiling water and cook for 30 seconds, flipping them after 15 seconds. Remove from the water using a large, flat spatula. Return the boiled pretzel bites to the half sheet pans in a single layer, brush the top " } }

{ "3644": { "recipe_x_ingredient.id": 3644, "ingredient.id": 949, "ingredient.ts": "2017-11-07 04:54:59", "ingredient.value": "1 tablespoon soy sauce" }, "3645": { "recipe_x_ingredient.id": 3645, "ingredient.id": 950, "ingredient.ts": "2017-11-07 04:54:59", "ingredient.value": "1 tablespoon water" }, "3656": { "recipe_x_ingredient.id": 3656, "ingredient.id": 3178, "ingredient.ts": "2017-11-07 05:36:44", "ingredient.value": "Kosher salt, to taste" }, "3657": { "recipe_x_ingredient.id": 3657, "ingredient.id": 3179, "ingredient.ts": "2017-11-07 05:36:44", "ingredient.value": "Freshly ground black pepper, to taste" }, "3646": { "recipe_x_ingredient.id": 3646, "ingredient.id": 3646, "ingredient.ts": "2017-11-07 05:51:16", "ingredient.value": "1 tablespoon creamy peanut butter" }, "3647": { "recipe_x_ingredient.id": 3647, "ingredient.id": 3647, "ingredient.ts": "2017-11-07 05:51:16", "ingredient.value": "1 teaspoon Sriracha hot sauce" }, "3648": { "recipe_x_ingredient.id": 3648, "ingredient.id": 3648, "ingredient.ts": "2017-11-07 05:51:16", "ingredient.value": "For the noodles: 3 tablespoons peanut oil" }, "3649": { "recipe_x_ingredient.id": 3649, "ingredient.id": 3649, "ingredient.ts": "2017-11-07 05:51:16", "ingredient.value": "10 ounces boneless, skinless chicken breast, sliced into 1/2-inch strips" }, "3650": { "recipe_x_ingredient.id": 3650, "ingredient.id": 3650, "ingredient.ts": "2017-11-07 05:51:16", "ingredient.value": "1 teaspoon minced garlic" }, "3651": { "recipe_x_ingredient.id": 3651, "ingredient.id": 3651, "ingredient.ts": "2017-11-07 05:51:16", "ingredient.value": "1 teaspoon minced fresh ginger" }, "3652": { "recipe_x_ingredient.id": 3652, "ingredient.id": 3652, "ingredient.ts": "2017-11-07 05:51:16", "ingredient.value": "1 cup frozen Asian stir-fry blend" }, "3653": { "recipe_x_ingredient.id": 3653, "ingredient.id": 3653, "ingredient.ts": "2017-11-07 05:51:16", "ingredient.value": "4 ounces medium-wide rice noodles, soaked in warm water until softened, drained" }, "3654": { "recipe_x_ingredient.id": 3654, "ingredient.id": 3654, "ingredient.ts": "2017-11-07 05:51:16", "ingredient.value": "1 tablespoon packed light brown sugar" }, "3655": { "recipe_x_ingredient.id": 3655, "ingredient.id": 3655, "ingredient.ts": "2017-11-07 05:51:16", "ingredient.value": "1 tablespoon cider vinegar" }, "3658": { "recipe_x_ingredient.id": 3658, "ingredient.id": 3658, "ingredient.ts": "2017-11-07 05:51:16", "ingredient.value": "¼ cup bean sprouts" }, "3659": { "recipe_x_ingredient.id": 3659, "ingredient.id": 3659, "ingredient.ts": "2017-11-07 05:51:16", "ingredient.value": "For garnishing: Lime wedges" }, "3660": { "recipe_x_ingredient.id": 3660, "ingredient.id": 3660, "ingredient.ts": "2017-11-07 05:51:16", "ingredient.value": "Fresh cilantro leaves" }, "3661": { "recipe_x_ingredient.id": 3661, "ingredient.id": 3661, "ingredient.ts": "2017-11-07 05:51:16", "ingredient.value": "Roasted unsalted peanuts" } }

{ "1791": { "recipe_x_instruction.id": 1791, "instruction.id": 1791, "instruction.ts": "2017-11-07 05:51:16", "instruction.value": "1In a small bowl, whisk together the soy sauce, water, peanut butter, and Sriracha until smooth. Set aside." }, "1792": { "recipe_x_instruction.id": 1792, "instruction.id": 1792, "instruction.ts": "2017-11-07 05:51:16", "instruction.value": "2Heat a wok or large nonstick sauté pan over medium-high heat and add the oil. When the oil is hot, add the chicken. Stir-fry the chicken until the pieces are lightly browned, 2 to 3 minutes. Add the garlic and ginger and stir-fry until fragrant, about 1 " }, "1793": { "recipe_x_instruction.id": 1793, "instruction.id": 1793, "instruction.ts": "2017-11-07 05:51:16", "instruction.value": "3Add the reserved peanut sauce, the brown sugar, and the cider vinegar and toss so everything is evenly coated. Stir-fry until everything is hot, about 2 minutes. Taste, seasoning with salt and black pepper to taste. Remove from the heat and add the bean " }, "1794": { "recipe_x_instruction.id": 1794, "instruction.id": 1794, "instruction.ts": "2017-11-07 05:51:16", "instruction.value": "4Transfer to a serving platter and garnish with lime wedges, cilantro, and the peanuts." } }

{ "3676": { "recipe_x_ingredient.id": 3676, "ingredient.id": 259, "ingredient.ts": "2017-11-07 04:31:14", "ingredient.value": "2 large eggs" }, "3672": { "recipe_x_ingredient.id": 3672, "ingredient.id": 2532, "ingredient.ts": "2017-11-07 05:24:56", "ingredient.value": "½ cup all-purpose flour" }, "3673": { "recipe_x_ingredient.id": 3673, "ingredient.id": 2586, "ingredient.ts": "2017-11-07 05:25:38", "ingredient.value": "½ teaspoon baking powder" }, "3674": { "recipe_x_ingredient.id": 3674, "ingredient.id": 3604, "ingredient.ts": "2017-11-07 05:50:32", "ingredient.value": "Pinch of fine salt" }, "3675": { "recipe_x_ingredient.id": 3675, "ingredient.id": 3675, "ingredient.ts": "2017-11-07 05:52:34", "ingredient.value": "1 (13-ounce) jar chocolate-hazelnut spread, such as Nutella" }, "3677": { "recipe_x_ingredient.id": 3677, "ingredient.id": 3677, "ingredient.ts": "2017-11-07 05:52:34", "ingredient.value": "½ cup toasted and peeled hazelnuts, coarsely chopped (optional)" } }

{ "1798": { "recipe_x_instruction.id": 1798, "instruction.id": 1798, "instruction.ts": "2017-11-07 05:52:34", "instruction.value": "1Set your oven to 350*F and arrange a rack in the middle. Coat an 8-by-8-inch baking pan with no-stick baking spray." }, "1799": { "recipe_x_instruction.id": 1799, "instruction.id": 1799, "instruction.ts": "2017-11-07 05:52:34", "instruction.value": "2In a large mixing bowl, combine the flour, baking powder, and salt, using a whisk to make sure they’re evenly combined." }, "1800": { "recipe_x_instruction.id": 1800, "instruction.id": 1800, "instruction.ts": "2017-11-07 05:52:34", "instruction.value": "3Scrape the chocolate-hazelnut spread into a separate mixing bowl. Stir in the eggs, making sure they’re smoothly incorporated. Add the flour mixture to the chocolate mixture, using a spatula or large wooden spoon to mix to a smooth batter (be careful not" }, "1801": { "recipe_x_instruction.id": 1801, "instruction.id": 1801, "instruction.ts": "2017-11-07 05:52:34", "instruction.value": "4Pour the mixture into the prepared pan and smooth the top with a spatula." }, "1802": { "recipe_x_instruction.id": 1802, "instruction.id": 1802, "instruction.ts": "2017-11-07 05:52:34", "instruction.value": "5Bake until the edges of the brownies are puffed and set and the centers look slightly undercooked (but not raw), about 25 minutes. Check the brownies after 15 minutes—it’s very important not to overbake the brownies or they’ll end up dry." }, "1803": { "recipe_x_instruction.id": 1803, "instruction.id": 1803, "instruction.ts": "2017-11-07 05:52:34", "instruction.value": "6Set the pan on a wire rack to cool for at least 10 minutes, then remove from the pan to finish cooling on the rack. Cut into squares when cool." } }

{ "3700": { "recipe_x_ingredient.id": 3700, "ingredient.id": 258, "ingredient.ts": "2017-11-07 04:31:14", "ingredient.value": "1 teaspoon pure vanilla extract" }, "3699": { "recipe_x_ingredient.id": 3699, "ingredient.id": 261, "ingredient.ts": "2017-11-07 04:31:14", "ingredient.value": "1 teaspoon baking powder" }, "3698": { "recipe_x_ingredient.id": 3698, "ingredient.id": 722, "ingredient.ts": "2017-11-07 04:40:48", "ingredient.value": "1 teaspoon baking soda" }, "3693": { "recipe_x_ingredient.id": 3693, "ingredient.id": 1729, "ingredient.ts": "2017-11-07 05:06:27", "ingredient.value": "½ cup honey" }, "3695": { "recipe_x_ingredient.id": 3695, "ingredient.id": 3433, "ingredient.ts": "2017-11-07 05:39:58", "ingredient.value": "2 large eggs, at room temperature" }, "3694": { "recipe_x_ingredient.id": 3694, "ingredient.id": 3681, "ingredient.ts": "2017-11-07 05:55:08", "ingredient.value": "¼ cup maple syrup" }, "3701": { "recipe_x_ingredient.id": 3701, "ingredient.id": 3688, "ingredient.ts": "2017-11-07 05:55:08", "ingredient.value": "½ teaspoon fine salt" }, "3692": { "recipe_x_ingredient.id": 3692, "ingredient.id": 3692, "ingredient.ts": "2017-11-07 05:55:20", "ingredient.value": "½ cup canola oil" }, "3696": { "recipe_x_ingredient.id": 3696, "ingredient.id": 3696, "ingredient.ts": "2017-11-07 05:55:20", "ingredient.value": "1½ cups mashed ripe bananas (about 4 medium bananas)" }, "3697": { "recipe_x_ingredient.id": 3697, "ingredient.id": 3697, "ingredient.ts": "2017-11-07 05:55:20", "ingredient.value": "¼ cup milk" }, "3702": { "recipe_x_ingredient.id": 3702, "ingredient.id": 3702, "ingredient.ts": "2017-11-07 05:55:20", "ingredient.value": "½ teaspoon ground cinnamon, plus more for dusting" }, "3703": { "recipe_x_ingredient.id": 3703, "ingredient.id": 3703, "ingredient.ts": "2017-11-07 05:55:20", "ingredient.value": "1¾ cups whole wheat flour" }, "3704": { "recipe_x_ingredient.id": 3704, "ingredient.id": 3704, "ingredient.ts": "2017-11-07 05:55:20", "ingredient.value": "⅓ cup old-fashioned rolled oats, plus more for sprinkling on top → ½ Cup Oats" }, "3705": { "recipe_x_ingredient.id": 3705, "ingredient.id": 3705, "ingredient.ts": "2017-11-07 05:55:20", "ingredient.value": "Turbinado sugar" } }

{ "1808": { "recipe_x_instruction.id": 1808, "instruction.id": 1808, "instruction.ts": "2017-11-07 05:55:20", "instruction.value": "1Set the oven to 325°F and arrange a rack in the middle. Fill a 12-well muffin pan with paper muffin liners and coat the liners with no-stick baking spray." }, "1809": { "recipe_x_instruction.id": 1809, "instruction.id": 1809, "instruction.ts": "2017-11-07 05:55:20", "instruction.value": "2Add the oil, honey, and maple syrup to a large mixing bowl and beat to combine, using a whisk. Add the eggs and mix well. Add the mashed bananas and milk and mix to combine, then whisk in the baking soda, baking powder, vanilla extract, salt, and measure" }, "1810": { "recipe_x_instruction.id": 1810, "instruction.id": 1810, "instruction.ts": "2017-11-07 05:55:20", "instruction.value": "3Divide the batter evenly between the muffin cups. Sprinkle the tops with oats, turbinado sugar, and a dusting of cinnamon." }, "1811": { "recipe_x_instruction.id": 1811, "instruction.id": 1811, "instruction.ts": "2017-11-07 05:55:20", "instruction.value": "4Bake until a toothpick inserted into the center of a few of the muffins comes out clean, about 25 minutes. Cool the muffins—still in the pan—on a cooling rack. Turn them out of the pan after they’ve cooled to a warm room temperature." } }

{ "3725": { "recipe_x_ingredient.id": 3725, "ingredient.id": 1059, "ingredient.ts": "2017-11-07 04:56:14", "ingredient.value": "1/2 cup heavy cream" }, "3716": { "recipe_x_ingredient.id": 3716, "ingredient.id": 3706, "ingredient.ts": "2017-11-07 05:55:25", "ingredient.value": "150 grams powdered sugar" }, "3717": { "recipe_x_ingredient.id": 3717, "ingredient.id": 3707, "ingredient.ts": "2017-11-07 05:55:25", "ingredient.value": "150 grams almond meal" }, "3718": { "recipe_x_ingredient.id": 3718, "ingredient.id": 3708, "ingredient.ts": "2017-11-07 05:55:25", "ingredient.value": "110 grams egg whites" }, "3719": { "recipe_x_ingredient.id": 3719, "ingredient.id": 3709, "ingredient.ts": "2017-11-07 05:55:25", "ingredient.value": "40 grams filtered water" }, "3720": { "recipe_x_ingredient.id": 3720, "ingredient.id": 3710, "ingredient.ts": "2017-11-07 05:55:25", "ingredient.value": "150 grams granulated sugar" }, "3722": { "recipe_x_ingredient.id": 3722, "ingredient.id": 3711, "ingredient.ts": "2017-11-07 05:55:25", "ingredient.value": "Edible sprinkles, for decorating (optional)" }, "3721": { "recipe_x_ingredient.id": 3721, "ingredient.id": 3721, "ingredient.ts": "2017-11-07 05:55:29", "ingredient.value": "Red food coloring" }, "3723": { "recipe_x_ingredient.id": 3723, "ingredient.id": 3723, "ingredient.ts": "2017-11-07 05:55:29", "ingredient.value": "Edible gold leaf, for decorating (optional)" }, "3724": { "recipe_x_ingredient.id": 3724, "ingredient.id": 3724, "ingredient.ts": "2017-11-07 05:55:29", "ingredient.value": "For the ganache: 1 medium fresh pomegranate" }, "3726": { "recipe_x_ingredient.id": 3726, "ingredient.id": 3726, "ingredient.ts": "2017-11-07 05:55:29", "ingredient.value": "260 grams semisweet chocolate, chopped in small pieces" } }

{ "1824": { "recipe_x_instruction.id": 1824, "instruction.id": 1812, "instruction.ts": "2017-11-07 05:55:25", "instruction.value": "1Combine the powdered sugar and almond meal in the bowl of a food processor fitted with the metal blade. Process until the sugar and almond meal are combined, scraping down the bowl a few times to ensure they’re evenly mixed and being careful not to over-" }, "1826": { "recipe_x_instruction.id": 1826, "instruction.id": 1814, "instruction.ts": "2017-11-07 05:55:25", "instruction.value": "3Place the remaining 55 grams of egg whites in the bowl of a stand mixer fitted with the whisk attachment and set aside. Combine the filtered water and granulated sugar in a very clean saucepan over medium-low heat, using a candy or infrared thermometer t" }, "1827": { "recipe_x_instruction.id": 1827, "instruction.id": 1815, "instruction.ts": "2017-11-07 05:55:25", "instruction.value": "4Place the bowl containing the reserved sugar-almond mixture back in the stand mixer fitted with the paddle attachment. Add about 1/5th of the meringue to the sugar-almond mixture and beat to combine. Remove the bowl from the stand mixer and, by hand, gen" }, "1828": { "recipe_x_instruction.id": 1828, "instruction.id": 1816, "instruction.ts": "2017-11-07 05:55:25", "instruction.value": "5Scrape the macaron mixture into a pastry bag fitted with a small tip; twist the top of the bag closed. Alternately, scrape the mixture into a resealable plastic bag and snip about a 1/3 inch off a bottom corner." }, "1829": { "recipe_x_instruction.id": 1829, "instruction.id": 1817, "instruction.ts": "2017-11-07 05:55:25", "instruction.value": "6Line two baking sheets with parchment paper and pipe out 1 1/2–inch circles (these will spread to 2 inches as they bake). Note that for macarons, parchment paper works better as a lining than Silpat mats. Also, thinner baking sheets are better than heavi" }, "1830": { "recipe_x_instruction.id": 1830, "instruction.id": 1818, "instruction.ts": "2017-11-07 05:55:25", "instruction.value": "7Bake in a convection oven at 295°F, or in a conventional oven at 320°F until done, 15 to 18 minutes. Avoid browning—the base of the cookies should be straight rather than slumped, and you shouldn’t notice any air gaps in the cookies’ texture." }, "1831": { "recipe_x_instruction.id": 1831, "instruction.id": 1819, "instruction.ts": "2017-11-07 05:55:25", "instruction.value": "8To check for doneness, lift a corner of the parchment paper and carefully slide a finger underneath the paper and a macaron while gently peeling the paper back. The bottom should be flat and come off easily and the tops shouldn’t give when lightly tapped" }, "1835": { "recipe_x_instruction.id": 1835, "instruction.id": 1823, "instruction.ts": "2017-11-07 05:55:25", "instruction.value": "1Pair macarons of similar size. Remove the ganache from the refrigerator. If you choose to pipe the ganache, transfer it to a pastry bag fitted with a small tip or a resealable plastic bag with about a 1/2 inch snipped off a bottom corner. Squeeze the gan" }, "1825": { "recipe_x_instruction.id": 1825, "instruction.id": 1825, "instruction.ts": "2017-11-07 05:55:29", "instruction.value": "2Add 55 grams of the egg whites and beat until well combined. Add the food coloring and mix well. Set aside." }, "1832": { "recipe_x_instruction.id": 1832, "instruction.id": 1832, "instruction.ts": "2017-11-07 05:55:29", "instruction.value": "1Cut the pomegranate in half (through the middle, not the through the crown). Use a citrus juicer to juice the pomegranate. Strain the juice and measure 1/4 cup (reserve the rest of the juice for another use). Set aside at room temperature." }, "1833": { "recipe_x_instruction.id": 1833, "instruction.id": 1833, "instruction.ts": "2017-11-07 05:55:29", "instruction.value": "2Put the chopped chocolate in a medium heatproof mixing bowl and set aside. Place the cream in a small, heavy saucepan and set over low heat until it begins to simmer. Immediately pour the cream over the chocolate and let it sit for 2 to 3 minutes. Whisk," }, "1834": { "recipe_x_instruction.id": 1834, "instruction.id": 1834, "instruction.ts": "2017-11-07 05:55:29", "instruction.value": "3Cover the ganache mixture with plastic wrap, making sure the plastic touches the top surface. This will prevent a skin from forming. Cool in refrigerator for at least 2 hours, or as long as overnight." } }

{ "3751": { "recipe_x_ingredient.id": 3751, "ingredient.id": 245, "ingredient.ts": "2017-11-07 04:30:59", "ingredient.value": "1/2 teaspoon pure vanilla extract" }, "3735": { "recipe_x_ingredient.id": 3735, "ingredient.id": 308, "ingredient.ts": "2017-11-07 04:31:41", "ingredient.value": "1 large egg" }, "3749": { "recipe_x_ingredient.id": 3749, "ingredient.id": 542, "ingredient.ts": "2017-11-07 04:36:14", "ingredient.value": "1 cup powdered sugar" }, "3736": { "recipe_x_ingredient.id": 3736, "ingredient.id": 637, "ingredient.ts": "2017-11-07 04:39:21", "ingredient.value": "1/4 cup granulated sugar" }, "3734": { "recipe_x_ingredient.id": 3734, "ingredient.id": 3602, "ingredient.ts": "2017-11-07 05:50:32", "ingredient.value": "4 large egg yolks" }, "3747": { "recipe_x_ingredient.id": 3747, "ingredient.id": 3604, "ingredient.ts": "2017-11-07 05:50:32", "ingredient.value": "Pinch of fine salt" }, "3737": { "recipe_x_ingredient.id": 3737, "ingredient.id": 3737, "ingredient.ts": "2017-11-07 05:56:25", "ingredient.value": "6 tablespoons unsalted butter (3/4 stick), melted, plus more to grease the pan" }, "3738": { "recipe_x_ingredient.id": 3738, "ingredient.id": 3738, "ingredient.ts": "2017-11-07 05:56:25", "ingredient.value": "3/4 cup buttermilk" }, "3739": { "recipe_x_ingredient.id": 3739, "ingredient.id": 3739, "ingredient.ts": "2017-11-07 05:56:25", "ingredient.value": "Zest of 1 orange, finely grated" }, "3740": { "recipe_x_ingredient.id": 3740, "ingredient.id": 3740, "ingredient.ts": "2017-11-07 05:56:25", "ingredient.value": "3 3/4 cups all-purpose flour, plus more for rolling" }, "3741": { "recipe_x_ingredient.id": 3741, "ingredient.id": 3741, "ingredient.ts": "2017-11-07 05:56:25", "ingredient.value": "1 packet instant dry yeast" }, "3742": { "recipe_x_ingredient.id": 3742, "ingredient.id": 3742, "ingredient.ts": "2017-11-07 05:56:25", "ingredient.value": "1 1/4 teaspoons fine salt, plus more to taste" }, "3743": { "recipe_x_ingredient.id": 3743, "ingredient.id": 3743, "ingredient.ts": "2017-11-07 05:56:25", "ingredient.value": "1 teaspoon vegetable oil" }, "3744": { "recipe_x_ingredient.id": 3744, "ingredient.id": 3744, "ingredient.ts": "2017-11-07 05:56:25", "ingredient.value": "For the filling: 3/4 cup packed light brown sugar" }, "3745": { "recipe_x_ingredient.id": 3745, "ingredient.id": 3745, "ingredient.ts": "2017-11-07 05:56:25", "ingredient.value": "2 tablespoons ground cinnamon" }, "3746": { "recipe_x_ingredient.id": 3746, "ingredient.id": 3746, "ingredient.ts": "2017-11-07 05:56:25", "ingredient.value": "4 tablespoons unsalted butter (1/2 stick), at room temperature" }, "3748": { "recipe_x_ingredient.id": 3748, "ingredient.id": 3748, "ingredient.ts": "2017-11-07 05:56:25", "ingredient.value": "For the glaze: 4 ounces cream cheese, at room temperature" } }

{ "1842": { "recipe_x_instruction.id": 1842, "instruction.id": 1842, "instruction.ts": "2017-11-07 05:56:25", "instruction.value": "1In a stand mixer fitted with the whisk attachment, mix the yolks, the whole egg, sugar, measured butter, buttermilk and 3/4 of the orange zest (set aside the remaining orange zest for the icing). Add 2 cups of the flour, the yeast, and salt; mix briefly," }, "1843": { "recipe_x_instruction.id": 1843, "instruction.id": 1843, "instruction.ts": "2017-11-07 05:56:25", "instruction.value": "2Switch to the dough hook attachment and add the remaining 1 3/4 cups of flour—the mixture will come together to form a shaggy-looking dough. Knead on low speed until the dough is smooth and moist but not too sticky, 5 to 7 minutes." }, "1844": { "recipe_x_instruction.id": 1844, "instruction.id": 1844, "instruction.ts": "2017-11-07 05:56:25", "instruction.value": "3Oil a large mixing bowl. Scrape the dough into the bowl, then flip the dough over to ensure it’s evenly coated with oil (this will keep it from drying out as it rises). Cover with plastic wrap. Let the dough rise at room temperature until doubled, from 2" }, "1845": { "recipe_x_instruction.id": 1845, "instruction.id": 1845, "instruction.ts": "2017-11-07 05:56:25", "instruction.value": "1In a medium bowl using a spatula or wooden spoon, stir together the brown sugar, cinnamon, butter, and pinch of salt until it’s evenly mixed. Set aside at room temperature." }, "1846": { "recipe_x_instruction.id": 1846, "instruction.id": 1846, "instruction.ts": "2017-11-07 05:56:25", "instruction.value": "2Transfer the risen dough to a lightly floured work surface. Roll out to a rectangle measuring 15 inches by 11 inches. Spread the filling evenly over the dough, leaving a 1/2-inch border all the way around. Starting at one of the shorter sides, roll the d" }, "1847": { "recipe_x_instruction.id": 1847, "instruction.id": 1847, "instruction.ts": "2017-11-07 05:56:25", "instruction.value": "3Spray a 7-inch by 11-inch baking dish with nonstick spray. Arrange the rolls in the dish cut side up (there will be almost no space between the rolls). Cover the baking dish with plastic wrap and let the dough rise in a warm, draft-free corner of your ki" }, "1848": { "recipe_x_instruction.id": 1848, "instruction.id": 1848, "instruction.ts": "2017-11-07 05:56:25", "instruction.value": "1Position a rack in the center of your oven and preheat it to 375°F. Bake until the tops of the rolls are golden, about 20 minutes." }, "1849": { "recipe_x_instruction.id": 1849, "instruction.id": 1849, "instruction.ts": "2017-11-07 05:56:25", "instruction.value": "2While the rolls are baking, make the glaze. With an electric mixer, combine the cream cheese, powdered sugar, butter, and vanilla. Beat until smooth. Set aside." }, "1850": { "recipe_x_instruction.id": 1850, "instruction.id": 1850, "instruction.ts": "2017-11-07 05:56:25", "instruction.value": "3When the rolls are done, remove from the oven and immediately invert the pan onto a rack to cool. Turn the rolls right side up. Cool about 10 minutes." }, "1851": { "recipe_x_instruction.id": 1851, "instruction.id": 1851, "instruction.ts": "2017-11-07 05:56:25", "instruction.value": "4Spread the glaze on the rolls. Serve warm or at room temperature." } }

{ "3758": { "recipe_x_ingredient.id": 3758, "ingredient.id": 3114, "ingredient.ts": "2017-11-07 05:34:55", "ingredient.value": "Kosher salt to taste" }, "3757": { "recipe_x_ingredient.id": 3757, "ingredient.id": 3757, "ingredient.ts": "2017-11-07 05:57:31", "ingredient.value": "32 ounces frozen crinkle-cut fries" }, "3759": { "recipe_x_ingredient.id": 3759, "ingredient.id": 3759, "ingredient.ts": "2017-11-07 05:57:31", "ingredient.value": "3/4 cup cheese curds" }, "3760": { "recipe_x_ingredient.id": 3760, "ingredient.id": 3760, "ingredient.ts": "2017-11-07 05:57:31", "ingredient.value": "16 ounces warm Easy Slow Cooker Pulled Pork (recipe link in intro)" }, "3761": { "recipe_x_ingredient.id": 3761, "ingredient.id": 3761, "ingredient.ts": "2017-11-07 05:57:31", "ingredient.value": "1 1/4 cups hot Simple Pan Gravy (recipe link in intro)" }, "3762": { "recipe_x_ingredient.id": 3762, "ingredient.id": 3762, "ingredient.ts": "2017-11-07 05:57:31", "ingredient.value": "¼ cup coarsely chopped flat-leaf parsley" } }

{ "1854": { "recipe_x_instruction.id": 1854, "instruction.id": 1854, "instruction.ts": "2017-11-07 05:57:31", "instruction.value": "1Bake the French fries according to the package directions. Remove the fries when done but leave the oven on. Sprinkle the fries with kosher salt after baking and pile them onto an oven-safe serving platter." }, "1855": { "recipe_x_instruction.id": 1855, "instruction.id": 1855, "instruction.ts": "2017-11-07 05:57:31", "instruction.value": "2Top the fries with cheese curds, the warm pulled pork, and hot gravy. Pop the platter back in the oven until the curds melt, 3 to 5 minutes. Sprinkle with parsley and serve right away." } }

{ "3788": { "recipe_x_ingredient.id": 3788, "ingredient.id": 375, "ingredient.ts": "2017-11-07 04:32:19", "ingredient.value": "1 egg yolk" }, "3773": { "recipe_x_ingredient.id": 3773, "ingredient.id": 639, "ingredient.ts": "2017-11-07 04:39:21", "ingredient.value": "1 teaspoon fine salt" }, "3786": { "recipe_x_ingredient.id": 3786, "ingredient.id": 1103, "ingredient.ts": "2017-11-07 04:56:40", "ingredient.value": "1/8 teaspoon fine salt" }, "3776": { "recipe_x_ingredient.id": 3776, "ingredient.id": 1674, "ingredient.ts": "2017-11-07 05:05:21", "ingredient.value": "2 tablespoons bourbon" }, "3785": { "recipe_x_ingredient.id": 3785, "ingredient.id": 2028, "ingredient.ts": "2017-11-07 05:12:21", "ingredient.value": "2 teaspoons ground cinnamon" }, "3779": { "recipe_x_ingredient.id": 3779, "ingredient.id": 3450, "ingredient.ts": "2017-11-07 05:40:29", "ingredient.value": "4 cups all-purpose flour" }, "3769": { "recipe_x_ingredient.id": 3769, "ingredient.id": 3769, "ingredient.ts": "2017-11-07 05:58:25", "ingredient.value": "1 cup whole milk, heated (about 105°F to 115°F)" }, "3770": { "recipe_x_ingredient.id": 3770, "ingredient.id": 3770, "ingredient.ts": "2017-11-07 05:58:25", "ingredient.value": "1/2 cup granulated sugar, plus a pinch for the yeast" }, "3771": { "recipe_x_ingredient.id": 3771, "ingredient.id": 3771, "ingredient.ts": "2017-11-07 05:58:25", "ingredient.value": "1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)" }, "3772": { "recipe_x_ingredient.id": 3772, "ingredient.id": 3772, "ingredient.ts": "2017-11-07 05:58:25", "ingredient.value": "Vegetable oil" }, "3774": { "recipe_x_ingredient.id": 3774, "ingredient.id": 3774, "ingredient.ts": "2017-11-07 05:58:25", "ingredient.value": "2 teaspoons orange zest" }, "3775": { "recipe_x_ingredient.id": 3775, "ingredient.id": 3775, "ingredient.ts": "2017-11-07 05:58:25", "ingredient.value": "4 large egg yolks, beaten" }, "3777": { "recipe_x_ingredient.id": 3777, "ingredient.id": 3777, "ingredient.ts": "2017-11-07 05:58:25", "ingredient.value": "2 tablespoons freshly squeezed orange juice" }, "3778": { "recipe_x_ingredient.id": 3778, "ingredient.id": 3778, "ingredient.ts": "2017-11-07 05:58:25", "ingredient.value": "2 teaspoons almond extract" }, "3780": { "recipe_x_ingredient.id": 3780, "ingredient.id": 3780, "ingredient.ts": "2017-11-07 05:58:25", "ingredient.value": "1 1/2 teaspoons ground nutmeg" }, "3781": { "recipe_x_ingredient.id": 3781, "ingredient.id": 3781, "ingredient.ts": "2017-11-07 05:58:25", "ingredient.value": "8 tablespoons unsalted butter (1 stick), chilled and cut into small pieces" }, "3782": { "recipe_x_ingredient.id": 3782, "ingredient.id": 3782, "ingredient.ts": "2017-11-07 05:58:25", "ingredient.value": "3 cups pecans, toasted and cooled" }, "3783": { "recipe_x_ingredient.id": 3783, "ingredient.id": 3783, "ingredient.ts": "2017-11-07 05:58:25", "ingredient.value": "2/3 cup granulated sugar" }, "3787": { "recipe_x_ingredient.id": 3787, "ingredient.id": 3787, "ingredient.ts": "2017-11-07 05:58:25", "ingredient.value": "4 tablespoons unsalted butter (1/2 stick), small dice" }, "3789": { "recipe_x_ingredient.id": 3789, "ingredient.id": 3789, "ingredient.ts": "2017-11-07 05:58:25", "ingredient.value": "1 tablespoon milk" }, "3790": { "recipe_x_ingredient.id": 3790, "ingredient.id": 3790, "ingredient.ts": "2017-11-07 05:58:25", "ingredient.value": "1 small plastic baby (optional)" }, "3791": { "recipe_x_ingredient.id": 3791, "ingredient.id": 3791, "ingredient.ts": "2017-11-07 05:58:25", "ingredient.value": "1 1/4 cups powdered sugar" }, "3792": { "recipe_x_ingredient.id": 3792, "ingredient.id": 3792, "ingredient.ts": "2017-11-07 05:58:25", "ingredient.value": "1 tablespoon bourbon" }, "3793": { "recipe_x_ingredient.id": 3793, "ingredient.id": 3793, "ingredient.ts": "2017-11-07 05:58:25", "ingredient.value": "1 tablespoon plus 2 teaspoons freshly squeezed orange juice" }, "3794": { "recipe_x_ingredient.id": 3794, "ingredient.id": 3794, "ingredient.ts": "2017-11-07 05:58:25", "ingredient.value": "1 tablespoon each green, gold, and purple sugar" } }

{ "1859": { "recipe_x_instruction.id": 1859, "instruction.id": 1859, "instruction.ts": "2017-11-07 05:58:25", "instruction.value": "1Place the milk and the pinch of sugar in the bowl of a stand mixer fitted with a dough hook and sprinkle the yeast on top. Set aside to rest until the mixture bubbles, about 5 to 10 minutes. (If the mixture doesn’t bubble, either the milk was not at the " }, "1860": { "recipe_x_instruction.id": 1860, "instruction.id": 1860, "instruction.ts": "2017-11-07 05:58:25", "instruction.value": "2Add the sugar, salt, and zest to the milk mixture and mix on low speed to combine. Add the egg yolks and mix until evenly incorporated. Add the bourbon, orange juice, and almond extract and continue mixing. Add the flour and nutmeg little by little until" }, "1861": { "recipe_x_instruction.id": 1861, "instruction.id": 1861, "instruction.ts": "2017-11-07 05:58:25", "instruction.value": "3Add the butter piece by piece, letting each fully incorporate before adding the next. Place the dough in the oiled bowl, turn to coat with oil, cover with a damp cloth, and let sit in a warm area until doubled in size, about 1 hour." }, "1862": { "recipe_x_instruction.id": 1862, "instruction.id": 1862, "instruction.ts": "2017-11-07 05:58:25", "instruction.value": "4When the dough has doubled in size, punch it down, cover, and let rise until doubled in size again, about 1 hour. (Alternatively, you can place it in the refrigerator overnight to rise, about 12 to 16 hours. Be sure to let it sit at room temperature for " }, "1863": { "recipe_x_instruction.id": 1863, "instruction.id": 1863, "instruction.ts": "2017-11-07 05:58:25", "instruction.value": "1Place the nuts in the bowl of a food processor fitted with a blade attachment and pulse until coarsely chopped, about 5 pulses. Add the remaining ingredients and pulse until you have a coarse meal, about 5 more pulses." }, "1864": { "recipe_x_instruction.id": 1864, "instruction.id": 1864, "instruction.ts": "2017-11-07 05:58:25", "instruction.value": "1Line a baking sheet with parchment paper and set aside. Roll the dough into a 28-by-8-inch rectangle. Leaving a 1-inch perimeter at the top and bottom (the short sides), spread the filling out along the whole length of the dough." }, "1865": { "recipe_x_instruction.id": 1865, "instruction.id": 1865, "instruction.ts": "2017-11-07 05:58:25", "instruction.value": "2Whisk together the egg yolk and milk until evenly combined. Brush the exposed perimeter of the dough with the egg wash, fold the long sides of the dough over the filling to form a long cylinder, and pinch the edge to seal. Place the cake seam side down o" }, "1866": { "recipe_x_instruction.id": 1866, "instruction.id": 1866, "instruction.ts": "2017-11-07 05:58:25", "instruction.value": "3Cover the cake loosely with a damp towel and set aside to rise until doubled in volume, about 60 minutes. Meanwhile, heat the oven to 350°F and arrange a rack in the middle." }, "1867": { "recipe_x_instruction.id": 1867, "instruction.id": 1867, "instruction.ts": "2017-11-07 05:58:25", "instruction.value": "4Just before baking, brush the remaining egg wash on the surface of the cake. Place in the oven and bake until the cake has puffed up, the crust is golden, and the underside is golden brown, about 30 minutes. Remove to a wire rack and let cool at least 1 " }, "1868": { "recipe_x_instruction.id": 1868, "instruction.id": 1868, "instruction.ts": "2017-11-07 05:58:25", "instruction.value": "5Hide the baby, if using, in the cake by pushing it up through the bottom of the cake, being careful not to push through the top of the cake." }, "1869": { "recipe_x_instruction.id": 1869, "instruction.id": 1869, "instruction.ts": "2017-11-07 05:58:25", "instruction.value": "1Stir together the powdered sugar, bourbon, and orange juice until evenly combined. Brush the cake with the icing and immediately decorate with the green, gold, and purple sugar." } }