Recipes 2 (6,700), Main, list p=17 (u

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
348	2017-11-07 05:58:51	Broccoli-Cheddar Potato Skins	Game-day snacks with a healthy twist, these potato skins allow you to scarf over the coffee table and get a healthy serving of fresh broccoli. All you do is bake small russet potatoes until tender and scoopable, then remove most of the insides. Separately, steam broccoli florets (the microwave makes this a snap), and sauté a little yellow onion with garlic until tender and fragrant. Add the steamed broccoli and a handful of sharp cheddar cheese, and stuff the potato shells with this mixture. Top with extra cheese, bake till bubbly, and serve. For more, check out our Easy Potato Skins, Philly Cheesesteak Potato Skins, and Tuna Melt Potato Skins.	Total: 1 hr 10 mins		{ "3798": { "recipe_x_ingredient.id": 3798, "ingredient.id": 17, "ingredient.ts": "2017-11-07 04:27:56", "ingredient.value": "1 tablespoon olive oil" }, "3800": { "recipe_x_ingredient.id": 3800, "ingredient.id": 412, "ingredient.ts": "2017-11-07 04:32:37", "ingredient.value": "1 clove garlic" }, "3799": { "recipe_x_ingredient.id": 3799, "ingredient.id": 710, "ingredient.ts": "2017-11-07 04:40:42", "ingredient.value": "1 medium yellow onion, small dice" }, "3796": { "recipe_x_ingredient.id": 3796, "ingredient.id": 3114, "ingredient.ts": "2017-11-07 05:34:55", "ingredient.value": "Kosher salt to taste" }, "3802": { "recipe_x_ingredient.id": 3802, "ingredient.id": 3115, "ingredient.ts": "2017-11-07 05:34:55", "ingredient.value": "Freshly ground black pepper to taste" }, "3795": { "recipe_x_ingredient.id": 3795, "ingredient.id": 3795, "ingredient.ts": "2017-11-07 05:58:51", "ingredient.value": "4 small russet potatoes" }, "3797": { "recipe_x_ingredient.id": 3797, "ingredient.id": 3797, "ingredient.ts": "2017-11-07 05:58:51", "ingredient.value": "8 ounces small broccoli florets" }, "3801": { "recipe_x_ingredient.id": 3801, "ingredient.id": 3801, "ingredient.ts": "2017-11-07 05:58:51", "ingredient.value": "6 ounces shredded sharp cheddar cheese" }, "3803": { "recipe_x_ingredient.id": 3803, "ingredient.id": 3803, "ingredient.ts": "2017-11-07 05:58:51", "ingredient.value": "Ranch dip for serving" } }	{ "1870": { "recipe_x_instruction.id": 1870, "instruction.id": 1870, "instruction.ts": "2017-11-07 05:58:51", "instruction.value": "1Preheat the oven to 450F°. Line a baking sheet with foil. Arrange the potatoes on the foil and bake until they’re fully cooked and soft, about 40 minutes. Remove from oven and let the potatoes get cool enough to handle, about 30 minutes. Set the foil-lin" }, "1871": { "recipe_x_instruction.id": 1871, "instruction.id": 1871, "instruction.ts": "2017-11-07 05:58:51", "instruction.value": "2Cut each potato in half lengthwise. Scoop out the flesh, leaving about ¼-inch of potato all the way around the interior (reserve the scooped potato for another use, such as adding body to a soup). Lightly coat the exterior skins with cooking spray, sprin" }, "1872": { "recipe_x_instruction.id": 1872, "instruction.id": 1872, "instruction.ts": "2017-11-07 05:58:51", "instruction.value": "3Meanwhile, put the broccoli florets in a microwave-safe bowl and microwave on high until just tender, about 3 minutes. (Alternately, steam the florets in a saucepan over 1 inch of boiling water for 5 to 6 minutes.)" }, "1873": { "recipe_x_instruction.id": 1873, "instruction.id": 1873, "instruction.ts": "2017-11-07 05:58:51", "instruction.value": "4Warm the oil in a medium nonstick frying pan over medium-high heat. Add the onion and cook until softened, 5 to 7 minutes. Add the garlic and cook until fragrant, about 1 minute. Reduce the heat to medium, add the broccoli and cook, stirring frequently, " }, "1874": { "recipe_x_instruction.id": 1874, "instruction.id": 1874, "instruction.ts": "2017-11-07 05:58:51", "instruction.value": "5Fill each skin with the broccoli mixture, distributing it evenly, and sprinkle with the remaining cheese. Bake until the cheese is melted and the potato skin is hot all the way through, about 5 minutes. Serve while hot, with a side of dip." } }	{ "307": { "recipe_image.id": 307, "recipe_image.path": "/57/97/8b/9d/57978b9dba71b87d8e2f606d258ce57cd7acff0f.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//57/97/8b/9d/57978b9dba71b87d8e2f606d258ce57cd7acff0f.jpg" } }
349	2017-11-07 05:59:30	Crispy Chinese Egg Rolls	Crispy fried egg rolls were introduced to American Chinese restaurants in the 1930s (Lum Fong, a restaurant on Canal Street in New York City’s Chinatown, claimed to have been the first to put them on th menu). A simple stir-fried mixture of ground pork and cabbage with carrots and shiitake mushrooms is rolled up into fresh wrappers, then deep fried and served hot or warm with our Tangy Soy Dipping Sauce. Make sure you buy rectangular egg rolls wrappers, not round wonton wrappers—both are widely available in the coolers of American supermarkets. Make-ahead note: You can freeze the uncooked egg rolls for up to three months. Make this recipe through step 3, and tightly wrap the egg rolls and seal them in zipper-top freezer bags. When you’re ready to fry, just slip the frozen egg rolls directly into the hot oil—no need to defrost them first. Add about 1 1/2 minutes to the cooking time. For more, check out our Duck Confit Fried Spring Rolls, Vietnamese-Style Summer Rolls with Peanut Sauce, and Rice Paper Banh Mi with Lemongrass and Pork.	Total: About 1 hr		{ "3815": { "recipe_x_ingredient.id": 3815, "ingredient.id": 82, "ingredient.ts": "2017-11-07 04:30:20", "ingredient.value": "freshly ground black pepper" }, "3809": { "recipe_x_ingredient.id": 3809, "ingredient.id": 550, "ingredient.ts": "2017-11-07 04:36:21", "ingredient.value": "1 clove garlic, minced" }, "3807": { "recipe_x_ingredient.id": 3807, "ingredient.id": 3496, "ingredient.ts": "2017-11-07 05:43:28", "ingredient.value": "1/2 teaspoon sesame oil" }, "3804": { "recipe_x_ingredient.id": 3804, "ingredient.id": 3804, "ingredient.ts": "2017-11-07 05:59:30", "ingredient.value": "1/2 pound ground pork" }, "3805": { "recipe_x_ingredient.id": 3805, "ingredient.id": 3805, "ingredient.ts": "2017-11-07 05:59:30", "ingredient.value": "1 1/4 tablespoons soy sauce" }, "3806": { "recipe_x_ingredient.id": 3806, "ingredient.id": 3806, "ingredient.ts": "2017-11-07 05:59:30", "ingredient.value": "1 tablespoon Chinese rice wine" }, "3808": { "recipe_x_ingredient.id": 3808, "ingredient.id": 3808, "ingredient.ts": "2017-11-07 05:59:30", "ingredient.value": "2 tablespoons peanut or canola oil, plus up to 1 quart more for frying" }, "3810": { "recipe_x_ingredient.id": 3810, "ingredient.id": 3810, "ingredient.ts": "2017-11-07 05:59:30", "ingredient.value": "1/2 teaspoon grated fresh ginger" }, "3811": { "recipe_x_ingredient.id": 3811, "ingredient.id": 3811, "ingredient.ts": "2017-11-07 05:59:30", "ingredient.value": "6 ounces cabbage (about 1/4 head), sliced thin" }, "3812": { "recipe_x_ingredient.id": 3812, "ingredient.id": 3812, "ingredient.ts": "2017-11-07 05:59:30", "ingredient.value": "2 medium carrots, peeled and coarsely grated" }, "3813": { "recipe_x_ingredient.id": 3813, "ingredient.id": 3813, "ingredient.ts": "2017-11-07 05:59:30", "ingredient.value": "5 fresh shiitake mushrooms, stems discarded, caps cut in thin slices" }, "3814": { "recipe_x_ingredient.id": 3814, "ingredient.id": 3814, "ingredient.ts": "2017-11-07 05:59:30", "ingredient.value": "1/8 teaspoon granulated sugar" }, "3816": { "recipe_x_ingredient.id": 3816, "ingredient.id": 3816, "ingredient.ts": "2017-11-07 05:59:30", "ingredient.value": "25 egg roll wrappers" }, "3817": { "recipe_x_ingredient.id": 3817, "ingredient.id": 3817, "ingredient.ts": "2017-11-07 05:59:30", "ingredient.value": "1 tablespoon cornstarch dissolved in ¼ cup cold water, for sealing" } }	{ "1875": { "recipe_x_instruction.id": 1875, "instruction.id": 1875, "instruction.ts": "2017-11-07 05:59:30", "instruction.value": "1Place the ground pork in a mixing bowl and add 1/2 tablespoon of the soy sauce, 1/2 tablespoon of the rice wine, and all of the sesame oil. Mix well and set aside to marinate at least 10 minutes." }, "1876": { "recipe_x_instruction.id": 1876, "instruction.id": 1876, "instruction.ts": "2017-11-07 05:59:30", "instruction.value": "2Heat the oil in a wok or large nonstick sauté pan over high heat. Add the marinated pork and cook, stirring constantly, until the meat shows no traces of pink, about 5 minutes. Reduce the heat to medium-low. Add the garlic and ginger and stir-fry until t" }, "1877": { "recipe_x_instruction.id": 1877, "instruction.id": 1877, "instruction.ts": "2017-11-07 05:59:30", "instruction.value": "3To form the egg rolls, lay a wrapper on your work surface with a point at the bottom, so it looks like a diamond. Spoon 1 heaping tablespoon of filling on the bottom point as shown. Roll it from the bottom, then fold in the two points on the side as if y" }, "1878": { "recipe_x_instruction.id": 1878, "instruction.id": 1878, "instruction.ts": "2017-11-07 05:59:30", "instruction.value": "4To fry the egg rolls, fill a wok or deep-sided Dutch oven with 2 inches of oil. Heat the oil to 350°F, using a deep-fry thermometer to help keep the oil at a constant temperature (if the oil cools too much between batches, you’ll end up with greasy egg r" } }	{ "308": { "recipe_image.id": 308, "recipe_image.path": "/f4/fe/a8/d7/f4fea8d7fd7aac9cf0590ab3e278b360b5a20e39.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//f4/fe/a8/d7/f4fea8d7fd7aac9cf0590ab3e278b360b5a20e39.jpg" } }
350	2017-11-07 05:59:39	Chocolate Ganache Tart	Here’s a recipe for a tart that’s both stylish and simple. The rich bittersweet chocolate filling requires no baking—simply melt bittersweet and semisweet chocolates together with butter, cream, and sugar, and pour the results into a crisp pastry shell. After a few hours in the refrigerator, you’re ready to slice the most luscious, intensely chocolate tart you’ll ever have the pleasure of serving guests. While you’re waiting for the filling to solidify, make the cherry-vodka sauce. Its tart-sweet flavor is a perfect complement to the tart’s dark, trufflelike interior. Make-ahead notes: Make this tart up to 2 days ahead and store, tightly covered, in the fridge. Let it sit out at room temperature about 1 hour before you’re ready to serve. The cherry-vodka sauce can be made up to 4 days ahead. Refrigerate in an airtight container until ready to use. This recipe was featured in our Chocolate Desserts photo gallery. For more chocolaty inspiration, check out our Chocolate Mousse Pie, Nutella Chocolate Cheesecake, and Espresso Mud Pie.	Total: 2 hrs 15 mins, plus cooling time		{ "3826": { "recipe_x_ingredient.id": 3826, "ingredient.id": 74, "ingredient.ts": "2017-11-07 04:30:11", "ingredient.value": "1 cup heavy cream" }, "3824": { "recipe_x_ingredient.id": 3824, "ingredient.id": 270, "ingredient.ts": "2017-11-07 04:31:20", "ingredient.value": "4 ounces semisweet chocolate, finely chopped" }, "3818": { "recipe_x_ingredient.id": 3818, "ingredient.id": 567, "ingredient.ts": "2017-11-07 04:36:34", "ingredient.value": "8 tablespoons unsalted butter (1 stick), melted" }, "3819": { "recipe_x_ingredient.id": 3819, "ingredient.id": 568, "ingredient.ts": "2017-11-07 04:36:34", "ingredient.value": "3 tablespoons granulated sugar" }, "3821": { "recipe_x_ingredient.id": 3821, "ingredient.id": 569, "ingredient.ts": "2017-11-07 04:36:34", "ingredient.value": "1/4 teaspoon fine salt" }, "3831": { "recipe_x_ingredient.id": 3831, "ingredient.id": 1301, "ingredient.ts": "2017-11-07 04:58:26", "ingredient.value": "6 tablespoons granulated sugar" }, "3820": { "recipe_x_ingredient.id": 3820, "ingredient.id": 3820, "ingredient.ts": "2017-11-07 05:59:39", "ingredient.value": "1 vanilla bean, halved, seeds scraped, bean reserved" }, "3822": { "recipe_x_ingredient.id": 3822, "ingredient.id": 3822, "ingredient.ts": "2017-11-07 05:59:39", "ingredient.value": "1 1/4 cups all-purpose flour" }, "3823": { "recipe_x_ingredient.id": 3823, "ingredient.id": 3823, "ingredient.ts": "2017-11-07 05:59:39", "ingredient.value": "For the filling: 8 ounces bittersweet chocolate, finely chopped" }, "3825": { "recipe_x_ingredient.id": 3825, "ingredient.id": 3825, "ingredient.ts": "2017-11-07 05:59:39", "ingredient.value": "4 tablespoons unsalted butter (1/2 stick), cut into small pieces" }, "3829": { "recipe_x_ingredient.id": 3829, "ingredient.id": 3829, "ingredient.ts": "2017-11-07 05:59:39", "ingredient.value": "For the cherry-vodka sauce: 2 (10-ounce) bags frozen cherries (about 4 cups)" }, "3830": { "recipe_x_ingredient.id": 3830, "ingredient.id": 3830, "ingredient.ts": "2017-11-07 05:59:39", "ingredient.value": "1/2 cup vodka" } }	{ "1879": { "recipe_x_instruction.id": 1879, "instruction.id": 1879, "instruction.ts": "2017-11-07 05:59:39", "instruction.value": "1Heat the oven to 350°F and arrange a rack in the middle. Combine butter, sugar, vanilla seeds, and salt in a large bowl and stir until evenly incorporated. Add flour and stir until just combined and a soft dough forms." }, "1880": { "recipe_x_instruction.id": 1880, "instruction.id": 1880, "instruction.ts": "2017-11-07 05:59:39", "instruction.value": "2Sprinkle dough over the bottom of a 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the pan (flour the cup occasionally to prevent sticking)." }, "1881": { "recipe_x_instruction.id": 1881, "instruction.id": 1881, "instruction.ts": "2017-11-07 05:59:39", "instruction.value": "3Cover the tart shell with plastic wrap and let it rest in the refrigerator for 30 minutes. Once chilled, prick it all over with a fork and bake until golden brown, about 20 to 25 minutes." }, "1882": { "recipe_x_instruction.id": 1882, "instruction.id": 1882, "instruction.ts": "2017-11-07 05:59:39", "instruction.value": "4Remove from the oven and cool completely on a wire rack." }, "1883": { "recipe_x_instruction.id": 1883, "instruction.id": 1883, "instruction.ts": "2017-11-07 05:59:39", "instruction.value": "1Place chocolate and butter in a medium bowl; set aside." }, "1884": { "recipe_x_instruction.id": 1884, "instruction.id": 1884, "instruction.ts": "2017-11-07 05:59:39", "instruction.value": "2Combine cream, sugar, and salt in a small saucepan over medium heat and stir until sugar dissolves and liquid is just at a simmer, about 4 minutes." }, "1885": { "recipe_x_instruction.id": 1885, "instruction.id": 1885, "instruction.ts": "2017-11-07 05:59:39", "instruction.value": "3Pour cream mixture over chocolate and butter and let sit until melted, about 4 minutes. Gently stir until smooth." }, "1886": { "recipe_x_instruction.id": 1886, "instruction.id": 1886, "instruction.ts": "2017-11-07 05:59:39", "instruction.value": "4Pour ganache into the cooled tart shell and transfer to the refrigerator. Chill until set, about 1 1/2 to 2 hours." }, "1887": { "recipe_x_instruction.id": 1887, "instruction.id": 1887, "instruction.ts": "2017-11-07 05:59:39", "instruction.value": "1Place cherries, vodka, sugar, and reserved vanilla bean from the crust in a small saucepan over medium-high heat and stir to combine. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until cherries start to break down and syrup" } }	{ "309": { "recipe_image.id": 309, "recipe_image.path": "/ae/f9/42/46/aef94246cb98c7b04803493f68e166e179a17459.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//ae/f9/42/46/aef94246cb98c7b04803493f68e166e179a17459.jpg" } }
351	2017-11-07 06:00:04	Charles Chocolates Bittersweet Chocolate Truffles	Truffles are just about the easiest, hardest-to-screw-up candy there is, and this recipe from the chocolatier behind San Francisco’s Charles Chocolates is as simple as it gets. Just pour warm vanilla-infused cream over chopped bittersweet chocolate, whisk until smooth, and chill until set. Then scoop out small mounds of the hardened chocolate, roll them into balls with your hands (imperfections in the shapes give them extra charm), and dust with unsweetened cocoa powder. Serve these little treats as the elegant parting shot at a cocktail or dinner party, or package in ribbon-tied cellophane bags or tins to give as impressive holiday gifts. What to buy: We love Guittard Chocolate Company’s 72% Cacao Quetzalcoatl Bittersweet Chocolate, but any quality chocolate containing around 70 percent cocoa solids will do. For more, check out our Orange Marmalade Truffles, Chèvre Truffles, and Hazelnut Truffle Fudge.	Total: 1 hr, plus 5 hrs chilling time		{ "3832": { "recipe_x_ingredient.id": 3832, "ingredient.id": 74, "ingredient.ts": "2017-11-07 04:30:11", "ingredient.value": "1 cup heavy cream" }, "3833": { "recipe_x_ingredient.id": 3833, "ingredient.id": 3833, "ingredient.ts": "2017-11-07 06:00:04", "ingredient.value": "1 pound bittersweet chocolate, finely chopped – or high quality bittersweet chocolate chips" }, "3834": { "recipe_x_ingredient.id": 3834, "ingredient.id": 3834, "ingredient.ts": "2017-11-07 06:00:04", "ingredient.value": "1 whole vanilla bean" }, "3835": { "recipe_x_ingredient.id": 3835, "ingredient.id": 3835, "ingredient.ts": "2017-11-07 06:00:04", "ingredient.value": "2/3 cup natural unsweetened cocoa powder (about 2 ounces)" } }	{ "1888": { "recipe_x_instruction.id": 1888, "instruction.id": 1888, "instruction.ts": "2017-11-07 06:00:04", "instruction.value": "1Place the cream in a small saucepan over medium heat and bring to a simmer. Remove from the heat and set aside. Place the chopped chocolate in a heatproof bowl and set aside." }, "1889": { "recipe_x_instruction.id": 1889, "instruction.id": 1889, "instruction.ts": "2017-11-07 06:00:04", "instruction.value": "2Split the vanilla bean lengthwise and use the back of a paring knife to scrape the vanilla seeds into the cream. Discard the pod or reserve it for another use. Let the cream and vanilla steep for 10 minutes." }, "1890": { "recipe_x_instruction.id": 1890, "instruction.id": 1890, "instruction.ts": "2017-11-07 06:00:04", "instruction.value": "3Return the cream to a gentle simmer over medium heat. Pour the hot cream over the reserved chocolate and let it sit undisturbed for 5 minutes. Whisk the chocolate and cream together until very smooth. !{display:block;margin-top:.5em;}http://chow.com Pour" }, "1891": { "recipe_x_instruction.id": 1891, "instruction.id": 1891, "instruction.ts": "2017-11-07 06:00:04", "instruction.value": "4Using a small melon baller or a small teaspoon, scoop a 1-inch-sized ball of the chocolate mixture into your hand and roll it between your palms until it’s somewhat smooth and round. Place on a baking sheet and repeat with the remaining chocolate mixture" }, "1892": { "recipe_x_instruction.id": 1892, "instruction.id": 1892, "instruction.ts": "2017-11-07 06:00:04", "instruction.value": "5Place the cocoa powder in a shallow bowl or pan. Roll the truffles in the cocoa powder until evenly coated. Store the truffles at a cool room temperature (55°F to 65°F) for up to 2 weeks in an airtight container, but do not refrigerate or freeze them—thi" } }	{ "310": { "recipe_image.id": 310, "recipe_image.path": "/b8/29/14/01/b8291401fc8cea920358065be8db7daf8c314922.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//b8/29/14/01/b8291401fc8cea920358065be8db7daf8c314922.jpg" } }
352	2017-11-07 06:00:20	Sweet and Sour Chicken	Consider this a healthier alternative to sweet and sour pork, made with skinless, boneless chicken breasts quickly deep-fried for flavor and texture before being finished off in the oven with a spunky sauce of apple cider vinegar, ketchup, and soy sauce. Steamed white or brown rice is an essential accompaniment. For extra dipping sauce, learn How to Make Sweet and Sour Sauce with our easy recipe. For more, check out our Easy Thai Grilled Chicken Breasts, Easy Teriyaki Chicken, and Asian Marinated Backed Chicken.	Total: 1 hr 20 mins		{ "3837": { "recipe_x_ingredient.id": 3837, "ingredient.id": 81, "ingredient.ts": "2017-11-07 04:30:20", "ingredient.value": "kosher salt" }, "3838": { "recipe_x_ingredient.id": 3838, "ingredient.id": 82, "ingredient.ts": "2017-11-07 04:30:20", "ingredient.value": "freshly ground black pepper" }, "3841": { "recipe_x_ingredient.id": 3841, "ingredient.id": 235, "ingredient.ts": "2017-11-07 04:30:59", "ingredient.value": "4 large eggs" }, "3839": { "recipe_x_ingredient.id": 3839, "ingredient.id": 661, "ingredient.ts": "2017-11-07 04:40:09", "ingredient.value": "1 cup cornstarch" }, "3846": { "recipe_x_ingredient.id": 3846, "ingredient.id": 765, "ingredient.ts": "2017-11-07 04:41:32", "ingredient.value": "1 teaspoon garlic powder" }, "3844": { "recipe_x_ingredient.id": 3844, "ingredient.id": 949, "ingredient.ts": "2017-11-07 04:54:59", "ingredient.value": "1 tablespoon soy sauce" }, "3842": { "recipe_x_ingredient.id": 3842, "ingredient.id": 1860, "ingredient.ts": "2017-11-07 05:08:51", "ingredient.value": "½ cup apple cider vinegar" }, "3845": { "recipe_x_ingredient.id": 3845, "ingredient.id": 2193, "ingredient.ts": "2017-11-07 05:15:58", "ingredient.value": "¾ cup granulated sugar" }, "3836": { "recipe_x_ingredient.id": 3836, "ingredient.id": 3836, "ingredient.ts": "2017-11-07 06:00:20", "ingredient.value": "2 pounds skinless, boneless chicken breasts" }, "3840": { "recipe_x_ingredient.id": 3840, "ingredient.id": 3840, "ingredient.ts": "2017-11-07 06:00:20", "ingredient.value": "Peanut or canola oil for frying" }, "3843": { "recipe_x_ingredient.id": 3843, "ingredient.id": 3843, "ingredient.ts": "2017-11-07 06:00:20", "ingredient.value": "4 tablespoons ketchup" } }	{ "1893": { "recipe_x_instruction.id": 1893, "instruction.id": 1893, "instruction.ts": "2017-11-07 06:00:20", "instruction.value": "1Preheat the oven to 325˚F. Line a 9-inch by 13-inch baking dish with a couple of layers of paper towels and set aside." }, "1894": { "recipe_x_instruction.id": 1894, "instruction.id": 1894, "instruction.ts": "2017-11-07 06:00:20", "instruction.value": "2Cut the chicken breasts into 1-inch pieces and, in a large mixing bowl, toss the pieces with salt and several grinds of black pepper. Add the cornstarch and toss the pieces so they’re evenly coated. Set aside." }, "1895": { "recipe_x_instruction.id": 1895, "instruction.id": 1895, "instruction.ts": "2017-11-07 06:00:20", "instruction.value": "3Add enough oil to a large, high-sided saucepan or Dutch oven to come up 2 inches from the bottom. Set the pan over medium-high heat and bring the oil to 350°F, using a deep-fry thermometer to monitor the temperature, adjusting the heat as necessary." }, "1896": { "recipe_x_instruction.id": 1896, "instruction.id": 1896, "instruction.ts": "2017-11-07 06:00:20", "instruction.value": "4Break the eggs into a medium bowl and whisk so the whites and yolks are just combined. Dump about 1/4 of the cornstarch-coated chicken pieces into the beaten egg and mix so they’re evenly coated. Carefully drop the pieces into the hot oil. Cook until gol" }, "1897": { "recipe_x_instruction.id": 1897, "instruction.id": 1897, "instruction.ts": "2017-11-07 06:00:20", "instruction.value": "5Meanwhile, in a medium bowl, whisk together the vinegar, ketchup, soy sauce, sugar, and garlic powder. Set aside." }, "1898": { "recipe_x_instruction.id": 1898, "instruction.id": 1898, "instruction.ts": "2017-11-07 06:00:20", "instruction.value": "6Once all the chicken is fried, remove the paper towels from the baking dish, leaving the chicken in place. Pour over the sweet and sour sauce and toss to coat. Bake, uncovered, for 1 hour, stirring the chicken every 20 minutes to re-coat with the sauce. " } }	{ "311": { "recipe_image.id": 311, "recipe_image.path": "/11/c0/fa/32/11c0fa32fe8c3df518b1395c76afcccafe232c23.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//11/c0/fa/32/11c0fa32fe8c3df518b1395c76afcccafe232c23.jpg" } }
353	2017-11-07 06:00:39	Chinese Sweet and Sour Pork	Chewy, tangy-sweet, and comforting, sweet and sour pork is arguably the best known, most-loved dish in Americanized Chinese restaurant repertoire. You begin by marinated pieces of tenderloin with soy sauce, rice vinegar, ginger, and a modest twist: Asian fish sauce. Separately, make the sweet and sour sauce (water, more vinegar, ketchup, sugar, and some potato starch for thickening). Assemble a simple potato-starch batter, then deep-fry each of the elements (batter-coated pork, fresh pineapple, and vegetables), one by one. Finally, assemble all the elements in a wok or large frying pan until everything’s cooked, glossy, and delicious. Steamed white or brown rice is an essential accompaniment. For more, check out our Easy Chicken Stir Fry and Grace Young’s Stir-Fried Ginger Beef.	Total: 45 mins		{ "3860": { "recipe_x_ingredient.id": 3860, "ingredient.id": 308, "ingredient.ts": "2017-11-07 04:31:41", "ingredient.value": "1 large egg" }, "3854": { "recipe_x_ingredient.id": 3854, "ingredient.id": 568, "ingredient.ts": "2017-11-07 04:36:34", "ingredient.value": "3 tablespoons granulated sugar" }, "3856": { "recipe_x_ingredient.id": 3856, "ingredient.id": 2242, "ingredient.ts": "2017-11-07 05:17:40", "ingredient.value": "1/4 teaspoon kosher salt" }, "3859": { "recipe_x_ingredient.id": 3859, "ingredient.id": 2586, "ingredient.ts": "2017-11-07 05:25:38", "ingredient.value": "½ teaspoon baking powder" }, "3848": { "recipe_x_ingredient.id": 3848, "ingredient.id": 2925, "ingredient.ts": "2017-11-07 05:29:11", "ingredient.value": "1 teaspoon soy sauce" }, "3851": { "recipe_x_ingredient.id": 3851, "ingredient.id": 3810, "ingredient.ts": "2017-11-07 05:59:30", "ingredient.value": "1/2 teaspoon grated fresh ginger" }, "3847": { "recipe_x_ingredient.id": 3847, "ingredient.id": 3847, "ingredient.ts": "2017-11-07 06:00:39", "ingredient.value": "12 ounces pork tenderloin, cut into 1-inch pieces" }, "3849": { "recipe_x_ingredient.id": 3849, "ingredient.id": 3849, "ingredient.ts": "2017-11-07 06:00:39", "ingredient.value": "1 teaspoon Asian fish sauce" }, "3850": { "recipe_x_ingredient.id": 3850, "ingredient.id": 3850, "ingredient.ts": "2017-11-07 06:00:39", "ingredient.value": "4 tablespoons unseasoned rice vinegar" }, "3852": { "recipe_x_ingredient.id": 3852, "ingredient.id": 3852, "ingredient.ts": "2017-11-07 06:00:39", "ingredient.value": "For the sweet and sour sauce 1/3 cup water" }, "3853": { "recipe_x_ingredient.id": 3853, "ingredient.id": 3853, "ingredient.ts": "2017-11-07 06:00:39", "ingredient.value": "1/4 cup ketchup" }, "3855": { "recipe_x_ingredient.id": 3855, "ingredient.id": 3855, "ingredient.ts": "2017-11-07 06:00:39", "ingredient.value": "1 1/2 teaspoons potato starch" }, "3857": { "recipe_x_ingredient.id": 3857, "ingredient.id": 3857, "ingredient.ts": "2017-11-07 06:00:39", "ingredient.value": "For the batter 1/3 cup all-purpose flour" }, "3858": { "recipe_x_ingredient.id": 3858, "ingredient.id": 3858, "ingredient.ts": "2017-11-07 06:00:39", "ingredient.value": "2 tablespoons potato starch" }, "3861": { "recipe_x_ingredient.id": 3861, "ingredient.id": 3861, "ingredient.ts": "2017-11-07 06:00:39", "ingredient.value": "Cold water" }, "3862": { "recipe_x_ingredient.id": 3862, "ingredient.id": 3862, "ingredient.ts": "2017-11-07 06:00:39", "ingredient.value": "For cooking Peanut or canola oil" }, "3863": { "recipe_x_ingredient.id": 3863, "ingredient.id": 3863, "ingredient.ts": "2017-11-07 06:00:39", "ingredient.value": "½ cup red bell pepper in 1-inch squares" }, "3864": { "recipe_x_ingredient.id": 3864, "ingredient.id": 3864, "ingredient.ts": "2017-11-07 06:00:39", "ingredient.value": "¼ cup fresh pineapple in 1-inch cubes" }, "3865": { "recipe_x_ingredient.id": 3865, "ingredient.id": 3865, "ingredient.ts": "2017-11-07 06:00:39", "ingredient.value": "¼ cup *yellow onion in 1-inch dice" }, "3866": { "recipe_x_ingredient.id": 3866, "ingredient.id": 3866, "ingredient.ts": "2017-11-07 06:00:39", "ingredient.value": "½ cup carrot in ½-inch thick diagonal slices" } }	{ "1899": { "recipe_x_instruction.id": 1899, "instruction.id": 1899, "instruction.ts": "2017-11-07 06:00:39", "instruction.value": "1Place the pork in a mixing bowl and add the soy sauce, fish sauce, 1 teaspoon of the rice vinegar, and the ginger. Set aside to marinate for at least 15 minutes and up to 1 hour. Line a rimmed baking sheet with a single layer of paper towels and set a wi" }, "1900": { "recipe_x_instruction.id": 1900, "instruction.id": 1900, "instruction.ts": "2017-11-07 06:00:39", "instruction.value": "2Prepare the sauce by whisking together the water, the remaining rice vinegar, ketchup, sugar, 1 1 /2 teaspoons of potato starch, and the salt until all the starch lumps are dissolved. Set aside." }, "1901": { "recipe_x_instruction.id": 1901, "instruction.id": 1901, "instruction.ts": "2017-11-07 06:00:39", "instruction.value": "3Make the batter by whisking together the flour, 2 tablespoons of potato starch, and the baking powder in a medium mixing bowl. Add the egg to a large measuring cup and beat. Add enough cold water to make a total of 2/3 cup. Pour the egg mixture into the " }, "1902": { "recipe_x_instruction.id": 1902, "instruction.id": 1902, "instruction.ts": "2017-11-07 06:00:39", "instruction.value": "4Place a deep-sided Dutch oven over medium-high heat and add enough oil to measure 1 inch from the bottom. Heat the oil to 350°F, using a deep-fry thermometer to ensure the proper temperature." }, "1903": { "recipe_x_instruction.id": 1903, "instruction.id": 1903, "instruction.ts": "2017-11-07 06:00:39", "instruction.value": "5Drop the marinated pork pieces into the batter, stirring with a fork or chopsticks to make sure each piece is evenly coasted. Carefully drop the battered pork into the hot oil and fry until the pieces are an even golden brown. Transfer to the prepared ra" }, "1904": { "recipe_x_instruction.id": 1904, "instruction.id": 1904, "instruction.ts": "2017-11-07 06:00:39", "instruction.value": "6Carefully drop the red bell pepper squares into the hot oil and fry until they’re barely cooked and the color has brightened, about 2 minutes. Transfer to the prepared rack. Continue frying and draining the pineapple, the onion, and the carrot." }, "1905": { "recipe_x_instruction.id": 1905, "instruction.id": 1905, "instruction.ts": "2017-11-07 06:00:39", "instruction.value": "7To finish, place a wok or large nonstick frying pan over high heat and get it hot, about 3 minutes. Give the sweet and sour sauce a stir to combine anything that has settled to the bottom and pour it into the wok. Bring it to a boil and cook until lightl" } }	{ "312": { "recipe_image.id": 312, "recipe_image.path": "/8f/7e/2d/31/8f7e2d314759daf66c78122640f13e16b457f8ca.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//8f/7e/2d/31/8f7e2d314759daf66c78122640f13e16b457f8ca.jpg" } }
354	2017-11-07 06:01:32	Chicken Sloppy Joes	Swapping out ground chicken for beef results in a healthier version of a Sloppy Joes recipe, without losing any of the classic sandwich’s bold saucy goodness. The great thing about this recipe is that you can replace the meat with pretty much any other protein of your choice: pork, lamb, tempeh, even beans. For more, check out our Fried Chicken Biscuit Sandwiches, Chicken Fried-Chicken and Pickled Pepper Sandwiches, and Red Curry Sloppy Banh Mi Sandwiches.	Total: 30 mins		{ "3867": { "recipe_x_ingredient.id": 3867, "ingredient.id": 397, "ingredient.ts": "2017-11-07 04:32:30", "ingredient.value": "2 tablespoons olive oil" }, "3872": { "recipe_x_ingredient.id": 3872, "ingredient.id": 422, "ingredient.ts": "2017-11-07 04:33:15", "ingredient.value": "2 cloves garlic, minced" }, "3877": { "recipe_x_ingredient.id": 3877, "ingredient.id": 572, "ingredient.ts": "2017-11-07 04:37:01", "ingredient.value": "1 tablespoon Dijon mustard" }, "3880": { "recipe_x_ingredient.id": 3880, "ingredient.id": 613, "ingredient.ts": "2017-11-07 04:38:39", "ingredient.value": "1 tablespoon ground cumin" }, "3879": { "recipe_x_ingredient.id": 3879, "ingredient.id": 760, "ingredient.ts": "2017-11-07 04:41:32", "ingredient.value": "1 tablespoon chili powder" }, "3875": { "recipe_x_ingredient.id": 3875, "ingredient.id": 2754, "ingredient.ts": "2017-11-07 05:28:10", "ingredient.value": "1 tablespoon Worcestershire sauce" }, "3878": { "recipe_x_ingredient.id": 3878, "ingredient.id": 2896, "ingredient.ts": "2017-11-07 05:29:06", "ingredient.value": "2 tablespoons brown sugar" }, "3881": { "recipe_x_ingredient.id": 3881, "ingredient.id": 3114, "ingredient.ts": "2017-11-07 05:34:55", "ingredient.value": "Kosher salt to taste" }, "3868": { "recipe_x_ingredient.id": 3868, "ingredient.id": 3151, "ingredient.ts": "2017-11-07 05:36:32", "ingredient.value": "1 pound ground chicken" }, "3873": { "recipe_x_ingredient.id": 3873, "ingredient.id": 3853, "ingredient.ts": "2017-11-07 06:00:39", "ingredient.value": "1/4 cup ketchup" }, "3869": { "recipe_x_ingredient.id": 3869, "ingredient.id": 3869, "ingredient.ts": "2017-11-07 06:01:32", "ingredient.value": "1/2 cup small-diced yellow onion" }, "3870": { "recipe_x_ingredient.id": 3870, "ingredient.id": 3870, "ingredient.ts": "2017-11-07 06:01:32", "ingredient.value": "1/2 cup small-diced carrot" }, "3871": { "recipe_x_ingredient.id": 3871, "ingredient.id": 3871, "ingredient.ts": "2017-11-07 06:01:32", "ingredient.value": "1/2 cup small-diced celery" }, "3874": { "recipe_x_ingredient.id": 3874, "ingredient.id": 3874, "ingredient.ts": "2017-11-07 06:01:32", "ingredient.value": "2 cups tomato sauce" }, "3876": { "recipe_x_ingredient.id": 3876, "ingredient.id": 3876, "ingredient.ts": "2017-11-07 06:01:32", "ingredient.value": "1 tablespoon red wine vinegar" }, "3882": { "recipe_x_ingredient.id": 3882, "ingredient.id": 3882, "ingredient.ts": "2017-11-07 06:01:32", "ingredient.value": "Freshly ground back pepper to taste" }, "3883": { "recipe_x_ingredient.id": 3883, "ingredient.id": 3883, "ingredient.ts": "2017-11-07 06:01:32", "ingredient.value": "12 slider size buns or Hawaiian sweet rolls, or 6 regular size buns" } }	{ "1906": { "recipe_x_instruction.id": 1906, "instruction.id": 1906, "instruction.ts": "2017-11-07 06:01:32", "instruction.value": "1Warm 1 tablespoon of olive oil in a large skillet or sauté pan over medium heat. When it’s hot but not smoking, add the ground chicken and cook, stirring, until it’s browned, about 8 minutes. Remove to a plate and set aside." }, "1907": { "recipe_x_instruction.id": 1907, "instruction.id": 1907, "instruction.ts": "2017-11-07 06:01:32", "instruction.value": "2Add the remaining 1 tablespoon of oil to the skillet. Add the onion, carrot, and celery and sauté until tender but not brown, 10 to 15 minutes. Add the garlic and cook another minute, until it’s fragrant." }, "1908": { "recipe_x_instruction.id": 1908, "instruction.id": 1908, "instruction.ts": "2017-11-07 06:01:32", "instruction.value": "3Add the ketchup, tomato sauce, Worcestershire, vinegar, mustard, brown sugar, chili powder, cumin, and salt and pepper. Stir and bring to the simmer. Cook for 5 minutes, until mixture has thickened and come together. Remove from the heat. Taste and seaso" }, "1909": { "recipe_x_instruction.id": 1909, "instruction.id": 1909, "instruction.ts": "2017-11-07 06:01:32", "instruction.value": "4Split the buns and spoon some of the Sloppy Joes mixture in each. Serve while hot." } }	{ "313": { "recipe_image.id": 313, "recipe_image.path": "/ef/e7/41/89/efe741893f50ca5ace741ac39687ae8c51af7da3.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//ef/e7/41/89/efe741893f50ca5ace741ac39687ae8c51af7da3.jpg" } }
355	2017-11-07 06:02:10	Cauliflower Gruyère Soup	Cauliflower is an underrated vegetable. Roasted simply with olive oil, it becomes a sophisticated and delicious side dish. In this soup, though, we give cauliflower the royal treatment, with chicken stock, cream, and nutty-tasting Gruyère cheese. A bouquet garni, the traditional French flavor bundle of herbs, infuses this recipe with an astonishing level of flavor. White pepper is a traditional seasoning for light-colored foods in French cuisine (specks of black pepper would stand out too much). Note that if the resulting soup seems too thick, you can thin it with either additional cream or plain water. For more, check out our Celery Root Soup, Potato-Leek Soup, and Creamy Mushroom Soup with Blue Cheese Toasts.	Total: 1 hr 20 mins		{ "3884": { "recipe_x_ingredient.id": 3884, "ingredient.id": 937, "ingredient.ts": "2017-11-07 04:54:41", "ingredient.value": "3 tablespoons unsalted butter" }, "3885": { "recipe_x_ingredient.id": 3885, "ingredient.id": 3885, "ingredient.ts": "2017-11-07 06:02:10", "ingredient.value": "1 medium yellow onion, thinly sliced" }, "3886": { "recipe_x_ingredient.id": 3886, "ingredient.id": 3886, "ingredient.ts": "2017-11-07 06:02:10", "ingredient.value": "1 head cauliflower, broken into small florets" }, "3887": { "recipe_x_ingredient.id": 3887, "ingredient.id": 3887, "ingredient.ts": "2017-11-07 06:02:10", "ingredient.value": "Kosher salt* to taste" }, "3888": { "recipe_x_ingredient.id": 3888, "ingredient.id": 3888, "ingredient.ts": "2017-11-07 06:02:10", "ingredient.value": "Freshly ground white pepper to taste" }, "3889": { "recipe_x_ingredient.id": 3889, "ingredient.id": 3889, "ingredient.ts": "2017-11-07 06:02:10", "ingredient.value": "1/2 tablespoon minced garlic" }, "3890": { "recipe_x_ingredient.id": 3890, "ingredient.id": 3890, "ingredient.ts": "2017-11-07 06:02:10", "ingredient.value": "4 cups chicken broth or stock" }, "3891": { "recipe_x_ingredient.id": 3891, "ingredient.id": 3891, "ingredient.ts": "2017-11-07 06:02:10", "ingredient.value": "Bouquet garni: 3 Italian parsley sprigs, 1 fresh tarragon sprig, 3 fresh thyme sprigs, 1 bay leaf, bundled together with butcher’s twine" }, "3892": { "recipe_x_ingredient.id": 3892, "ingredient.id": 3892, "ingredient.ts": "2017-11-07 06:02:10", "ingredient.value": "4 ounces shredded Gruyère cheese" }, "3893": { "recipe_x_ingredient.id": 3893, "ingredient.id": 3893, "ingredient.ts": "2017-11-07 06:02:10", "ingredient.value": "1/2 cup heavy cream, more if needed" }, "3894": { "recipe_x_ingredient.id": 3894, "ingredient.id": 3894, "ingredient.ts": "2017-11-07 06:02:10", "ingredient.value": "1/4 cup minced chives, for garnishing" } }	{ "1910": { "recipe_x_instruction.id": 1910, "instruction.id": 1910, "instruction.ts": "2017-11-07 06:02:10", "instruction.value": "1Melt 2 tablespoons of the butter over medium-low heat in a large saucepan and cook the onion slowly until soft and translucent but not browned. Add the cauliflower, lightly season with salt and white pepper, and cook over a low flame for another 10 minut" }, "1911": { "recipe_x_instruction.id": 1911, "instruction.id": 1911, "instruction.ts": "2017-11-07 06:02:10", "instruction.value": "2Using a blender, purée the soup in batches, adding some of the Gruyère to each batch. (Alternately, purée directly in the pan with an immersion blender.) Transfer the soup to a clean saucepan set over low heat (keep the soup just under the boil—if it get" }, "1912": { "recipe_x_instruction.id": 1912, "instruction.id": 1912, "instruction.ts": "2017-11-07 06:02:10", "instruction.value": "3Add the cream and taste, thinning if necessary and seasoning with additional salt and white pepper as needed. Ladle into warmed bowls and sprinkle with chives." } }	{ "314": { "recipe_image.id": 314, "recipe_image.path": "/93/29/ee/79/9329ee795fedd5b64be4bde938b8965d9972a828.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//93/29/ee/79/9329ee795fedd5b64be4bde938b8965d9972a828.jpg" } }
356	2017-11-07 06:03:21	Creamy Mashed Cauliflower	This is a great everyday alternative to mashed potatoes. What sets this recipe apart from plain mashed cauliflower, which can taste like austere diet food, is the indulgent creaminess and deep umami flavor. You start by chopping a whole head of cauliflower, then steaming, draining, and patting the pieces dry. Separately, mix cream cheese, butter, Parmesan cheese, a veggie bouillon cube, garlic, salt, and pepper. Purée the cauliflower into this high-flavor matrix, taste for seasoning, and you’re done. For more, check out our Parsnip and Cauliflower Purée, Potato and Parsnip Mash, and Celery Root Purée.	Total: 30 mins		{ "3902": { "recipe_x_ingredient.id": 3902, "ingredient.id": 338, "ingredient.ts": "2017-11-07 04:31:57", "ingredient.value": "1/4 teaspoon freshly ground black pepper" }, "3900": { "recipe_x_ingredient.id": 3900, "ingredient.id": 1557, "ingredient.ts": "2017-11-07 05:01:49", "ingredient.value": "1 garlic clove, minced" }, "3895": { "recipe_x_ingredient.id": 3895, "ingredient.id": 3895, "ingredient.ts": "2017-11-07 06:03:21", "ingredient.value": "1 large head of cauliflower (about 2 pounds)" }, "3896": { "recipe_x_ingredient.id": 3896, "ingredient.id": 3896, "ingredient.ts": "2017-11-07 06:03:21", "ingredient.value": "2 tablespoons cream cheese" }, "3897": { "recipe_x_ingredient.id": 3897, "ingredient.id": 3897, "ingredient.ts": "2017-11-07 06:03:21", "ingredient.value": "1 tablespoon unsalted butter, plus more for topping" }, "3898": { "recipe_x_ingredient.id": 3898, "ingredient.id": 3898, "ingredient.ts": "2017-11-07 06:03:21", "ingredient.value": "1/3 cup grated Parmesan cheese, loosely packed" }, "3899": { "recipe_x_ingredient.id": 3899, "ingredient.id": 3899, "ingredient.ts": "2017-11-07 06:03:21", "ingredient.value": "1 vegetable bouillon cube" }, "3901": { "recipe_x_ingredient.id": 3901, "ingredient.id": 3901, "ingredient.ts": "2017-11-07 06:03:21", "ingredient.value": "1/4 teaspoon kosher salt, or to taste" }, "3903": { "recipe_x_ingredient.id": 3903, "ingredient.id": 3903, "ingredient.ts": "2017-11-07 06:03:21", "ingredient.value": "Fresh chives, cut into 1/4-inch long pieces for garnishing" } }	{ "1913": { "recipe_x_instruction.id": 1913, "instruction.id": 1913, "instruction.ts": "2017-11-07 06:03:21", "instruction.value": "1Chop the cauliflower into 1-inch pieces. Bring 2 inches of water to the boil in a large saucepan, add the cauliflower pieces, and steam, covered, until it’s soft, 6 to 7 minutes. Drain the cauliflower and pat with paper towels to remove excess moisture." }, "1914": { "recipe_x_instruction.id": 1914, "instruction.id": 1914, "instruction.ts": "2017-11-07 06:03:21", "instruction.value": "2To the bowl of a food processor fitted with the metal blade, add the cream cheese, measured butter, Parmesan, bouillon cube, garlic, salt, and pepper. Process until well combined. Add the cauliflower and process until smooth. Taste, and season with addit" }, "1915": { "recipe_x_instruction.id": 1915, "instruction.id": 1915, "instruction.ts": "2017-11-07 06:03:21", "instruction.value": "3Serve topped with additional butter and a sprinkling of chives." } }	{ "315": { "recipe_image.id": 315, "recipe_image.path": "/24/ea/fd/8d/24eafd8db8f27932411c5e575f89b159e282b675.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//24/ea/fd/8d/24eafd8db8f27932411c5e575f89b159e282b675.jpg" } }
357	2017-11-07 06:03:45	Buffalo Cauliflower with Blue Cheese Dressing	A meat-free alternative to our Buffalo Chicken Wings recipe, these cauliflower Buffalo “wings” can stand up to the traditional chicken wing any day. The chickpea flour batter adds a wonderful texture, while the spicy, buttery wing sauce conjures memories of meaty tailgaters. The really great thing is, unlike regular Buffalo wings, you don’t have to fry anything—a hot oven does most of the work. Serve these at your next game-day get-together next to some Texas Caviar. What to buy: We like Frank’s RedHot Original Cayenne Pepper Sauce for all Buffalo-style chicken recipes, but keep in mind that it’s quite salty. If you use another medium-spicy brand (Crystal, for instance) you might need to add a pinch of kosher salt to the finished sauce. Make-ahead note: If you’re not planning to serve the “wings” immediately, let the sauced cauliflower pieces cool completely. About half an hour before serving, spread them out on baking sheets and bake in a 450°F oven for 20 minutes, to heat and crisp them. For more meatless game-day inspiration, check out our Easy Potato Skins, Texas Queso Dip, and Mozzarella and Fresh Basil Grilled Pizza.	Total: 1 hr		{ "3913": { "recipe_x_ingredient.id": 3913, "ingredient.id": 163, "ingredient.ts": "2017-11-07 04:30:23", "ingredient.value": "1 teaspoon kosher salt" }, "3911": { "recipe_x_ingredient.id": 3911, "ingredient.id": 212, "ingredient.ts": "2017-11-07 04:30:43", "ingredient.value": "1 cup water" }, "3914": { "recipe_x_ingredient.id": 3914, "ingredient.id": 329, "ingredient.ts": "2017-11-07 04:31:47", "ingredient.value": "1 teaspoon freshly ground black pepper" }, "3912": { "recipe_x_ingredient.id": 3912, "ingredient.id": 1971, "ingredient.ts": "2017-11-07 05:11:36", "ingredient.value": "2 teaspoons garlic powder" }, "3918": { "recipe_x_ingredient.id": 3918, "ingredient.id": 3262, "ingredient.ts": "2017-11-07 05:37:49", "ingredient.value": "2 teaspoons honey" }, "3906": { "recipe_x_ingredient.id": 3906, "ingredient.id": 3789, "ingredient.ts": "2017-11-07 05:58:25", "ingredient.value": "1 tablespoon milk" }, "3908": { "recipe_x_ingredient.id": 3908, "ingredient.id": 3901, "ingredient.ts": "2017-11-07 06:03:21", "ingredient.value": "1/4 teaspoon kosher salt, or to taste" }, "3904": { "recipe_x_ingredient.id": 3904, "ingredient.id": 3904, "ingredient.ts": "2017-11-07 06:03:45", "ingredient.value": "1/3 cup sour cream" }, "3905": { "recipe_x_ingredient.id": 3905, "ingredient.id": 3905, "ingredient.ts": "2017-11-07 06:03:45", "ingredient.value": "2 tablespoons crumbled blue cheese" }, "3907": { "recipe_x_ingredient.id": 3907, "ingredient.id": 3907, "ingredient.ts": "2017-11-07 06:03:45", "ingredient.value": "2 teaspoons mayonnaise" }, "3909": { "recipe_x_ingredient.id": 3909, "ingredient.id": 3909, "ingredient.ts": "2017-11-07 06:03:45", "ingredient.value": "Pinch of freshly ground black pepper, or to taste" }, "3910": { "recipe_x_ingredient.id": 3910, "ingredient.id": 3910, "ingredient.ts": "2017-11-07 06:03:45", "ingredient.value": "For the \"wings\" 1 cup garbanzo flour" }, "3915": { "recipe_x_ingredient.id": 3915, "ingredient.id": 3915, "ingredient.ts": "2017-11-07 06:03:45", "ingredient.value": "2 large heads of cauliflower (about 5 pounds total), separated into about 24 evenly sized florets" }, "3916": { "recipe_x_ingredient.id": 3916, "ingredient.id": 3916, "ingredient.ts": "2017-11-07 06:03:45", "ingredient.value": "For the sauce 1 tablespoon unsalted butter or ghee" }, "3917": { "recipe_x_ingredient.id": 3917, "ingredient.id": 3917, "ingredient.ts": "2017-11-07 06:03:45", "ingredient.value": "2/3 cup medium-spicy hot sauce, such as Frank’s RedHot" }, "3919": { "recipe_x_ingredient.id": 3919, "ingredient.id": 3919, "ingredient.ts": "2017-11-07 06:03:45", "ingredient.value": "2 tablespoons fresh squeezed lemon juice" }, "3920": { "recipe_x_ingredient.id": 3920, "ingredient.id": 3920, "ingredient.ts": "2017-11-07 06:03:45", "ingredient.value": "Optional Fresh cilantro, roughly chopped" } }	{ "1916": { "recipe_x_instruction.id": 1916, "instruction.id": 1916, "instruction.ts": "2017-11-07 06:03:45", "instruction.value": "1Make the blue cheese dressing: In a bowl, whisk together the sour cream, blue cheese, milk, mayonnaise, salt, and pepper. Transfer to a serving bowl, cover with plastic wrap, and refrigerate for at least 1 hour." }, "1917": { "recipe_x_instruction.id": 1917, "instruction.id": 1917, "instruction.ts": "2017-11-07 06:03:45", "instruction.value": "2Preheat the oven to 450°F and oil 2 baking sheets, preferably nonstick. In a large bowl, combine the garbanzo flour, water, garlic powder, salt, and pepper. Whisk until well combined, with no clumps. Toss the cauliflower florets into this batter, ensurin" }, "1918": { "recipe_x_instruction.id": 1918, "instruction.id": 1918, "instruction.ts": "2017-11-07 06:03:45", "instruction.value": "3While the cauliflower is baking, make the sauce by combining the butter, hot sauce, honey, and lemon juice in a small sauce pan set over medium-low heat. Heat until the butter has melted and everything is well combined, 3 to 5 minutes. Remove from the he" }, "1919": { "recipe_x_instruction.id": 1919, "instruction.id": 1919, "instruction.ts": "2017-11-07 06:03:45", "instruction.value": "4When the cauliflower is done, remove from the oven and gently add to the mixing bowl with the sauce. Toss, using a light hand so as not to break up the florets or disturb the coating. Serve immediately with the bowl of blue cheese dressing. A sprinkling " } }	{ "316": { "recipe_image.id": 316, "recipe_image.path": "/5c/c7/b0/48/5cc7b048b4e451c59e3d27de5d452a42f94bbaed.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//5c/c7/b0/48/5cc7b048b4e451c59e3d27de5d452a42f94bbaed.jpg" } }
358	2017-11-07 06:03:56	Crock Pot Taco Soup	Tex-Mex taco soup deserves its own meme—the mix of ground beef, beans, tomatoes, and green chilies shows up in countless soup and casserole recipes. Here, we’ve calibrated it for the slow cooker, definitely the easiest (and arguably the most satisfying) version yet. All you do is sauté onion and ground beef, then transfer them to the crock of your cooker along with canned pinto and red kidney beans, Mexican-style and diced canned tomatoes, corn, green chilies, black olives, and seasonings. Four hours later, you have a nourishing, comforting soup, ready to be garnished with sour cream, cheese, scallions, and fresh or pickled jalapeños. For more, check out our Slow Cooker Chicken Soup, Slow Cooker Split Pea Soup, and Slow Cooker Pork Ramen.	Total: 4 hrs		{ "3921": { "recipe_x_ingredient.id": 3921, "ingredient.id": 397, "ingredient.ts": "2017-11-07 04:32:30", "ingredient.value": "2 tablespoons olive oil" }, "3924": { "recipe_x_ingredient.id": 3924, "ingredient.id": 3114, "ingredient.ts": "2017-11-07 05:34:55", "ingredient.value": "Kosher salt to taste" }, "3925": { "recipe_x_ingredient.id": 3925, "ingredient.id": 3115, "ingredient.ts": "2017-11-07 05:34:55", "ingredient.value": "Freshly ground black pepper to taste" }, "3922": { "recipe_x_ingredient.id": 3922, "ingredient.id": 3922, "ingredient.ts": "2017-11-07 06:03:56", "ingredient.value": "2 pounds lean ground beef, chicken, or other meat of your choice" }, "3923": { "recipe_x_ingredient.id": 3923, "ingredient.id": 3923, "ingredient.ts": "2017-11-07 06:03:56", "ingredient.value": "2 cups chopped white onion, in approximately 1/2-inch pieces" }, "3926": { "recipe_x_ingredient.id": 3926, "ingredient.id": 3926, "ingredient.ts": "2017-11-07 06:03:56", "ingredient.value": "2 (15-ounce) cans low-sodium pinto beans" }, "3927": { "recipe_x_ingredient.id": 3927, "ingredient.id": 3927, "ingredient.ts": "2017-11-07 06:03:56", "ingredient.value": "1 (15-ounce) can low sodium red kidney beans" }, "3928": { "recipe_x_ingredient.id": 3928, "ingredient.id": 3928, "ingredient.ts": "2017-11-07 06:03:56", "ingredient.value": "1 (15-ounce) can sweet whole-kernel corn" }, "3929": { "recipe_x_ingredient.id": 3929, "ingredient.id": 3929, "ingredient.ts": "2017-11-07 06:03:56", "ingredient.value": "1 (15-ounce) can Mexican-style stewed tomatoes" }, "3930": { "recipe_x_ingredient.id": 3930, "ingredient.id": 3930, "ingredient.ts": "2017-11-07 06:03:56", "ingredient.value": "1 (15-ounce) can diced tomatoes" }, "3931": { "recipe_x_ingredient.id": 3931, "ingredient.id": 3931, "ingredient.ts": "2017-11-07 06:03:56", "ingredient.value": "2 (5-ounce) cans diced green chilies" }, "3932": { "recipe_x_ingredient.id": 3932, "ingredient.id": 3932, "ingredient.ts": "2017-11-07 06:03:56", "ingredient.value": "1 (5-ounce) can pitted black olives, drained" }, "3933": { "recipe_x_ingredient.id": 3933, "ingredient.id": 3933, "ingredient.ts": "2017-11-07 06:03:56", "ingredient.value": "1 package taco seasoning" }, "3934": { "recipe_x_ingredient.id": 3934, "ingredient.id": 3934, "ingredient.ts": "2017-11-07 06:03:56", "ingredient.value": "1 1-ounce package ranch dip mix" }, "3935": { "recipe_x_ingredient.id": 3935, "ingredient.id": 3935, "ingredient.ts": "2017-11-07 06:03:56", "ingredient.value": "For garnishing Sour cream" }, "3936": { "recipe_x_ingredient.id": 3936, "ingredient.id": 3936, "ingredient.ts": "2017-11-07 06:03:56", "ingredient.value": "Shredded cheddar and/or Monterey Jack cheese" }, "3937": { "recipe_x_ingredient.id": 3937, "ingredient.id": 3937, "ingredient.ts": "2017-11-07 06:03:56", "ingredient.value": "Sliced green onions" }, "3938": { "recipe_x_ingredient.id": 3938, "ingredient.id": 3938, "ingredient.ts": "2017-11-07 06:03:56", "ingredient.value": "Sliced fresh or pickled jalapeño peppers" }, "3939": { "recipe_x_ingredient.id": 3939, "ingredient.id": 3939, "ingredient.ts": "2017-11-07 06:03:56", "ingredient.value": "Corn chips, optional" } }	{ "1920": { "recipe_x_instruction.id": 1920, "instruction.id": 1920, "instruction.ts": "2017-11-07 06:03:56", "instruction.value": "1Set a large nonstick sauté pan over medium-low heat and warm the oil. Add the onion and cook until soft and transparent, 5 to 7 minutes. Transfer to a plate and set aside." }, "1921": { "recipe_x_instruction.id": 1921, "instruction.id": 1921, "instruction.ts": "2017-11-07 06:03:56", "instruction.value": "2Add the ground beef to sauté pan and cook until the meat well done, stirring with a wooden spoon to break up the pieces. Add back the onions and mix well. Season with salt and black pepper. Drain any remaining fat from pan and add the mixture to the croc" }, "1922": { "recipe_x_instruction.id": 1922, "instruction.id": 1922, "instruction.ts": "2017-11-07 06:03:56", "instruction.value": "3Add the can of pinto beans, red kidney beans, corn, both kinds of tomatoes, green chilies, olives, taco seasoning, and ranch dip mix. Set the slow cooker to low and cook for 4 hours." }, "1923": { "recipe_x_instruction.id": 1923, "instruction.id": 1923, "instruction.ts": "2017-11-07 06:03:56", "instruction.value": "4To serve, ladle the soup into warmed bowls. Garnish each with a dollop of sour cream, cheese, green onion, and jalapeño. Serve the optional corn chips on the side for scooping, or crumble on top." } }	{ "317": { "recipe_image.id": 317, "recipe_image.path": "/a0/fb/6a/d6/a0fb6ad67a664f46564ab8d020898ab6f71da0e2.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//a0/fb/6a/d6/a0fb6ad67a664f46564ab8d020898ab6f71da0e2.jpg" } }
359	2017-11-07 06:04:01	Cauliflower Pizza Crust	This recipe yields a simple gluten-free pizza crust that doesn’t rely on expensive wheat-flour substitutes. You start by chopping cauliflower florets into fine, even pieces in the food processor. Blanch-steam the pieces, cool slightly, then squeeze out as much moisture as possible. Combine with soft, fresh goat cheese, dried oregano, and paprika. Form into a circle on an oiled baking sheet, bake, then top and bake again. Once baked (and before topping), wrap and freeze this crust for up to 2 months. For more healthy inspiration, check out our Gluten-Free Pizza Crust, Gluten-Free Banana-Blueberry Waffles, and Gluten-Free Buttermilk Biscuits.	Total: 1 hr 30 mins		{ "3945": { "recipe_x_ingredient.id": 3945, "ingredient.id": 374, "ingredient.ts": "2017-11-07 04:32:19", "ingredient.value": "1 teaspoon salt" }, "3943": { "recipe_x_ingredient.id": 3943, "ingredient.id": 1157, "ingredient.ts": "2017-11-07 04:57:13", "ingredient.value": "1 teaspoon dried oregano" }, "3940": { "recipe_x_ingredient.id": 3940, "ingredient.id": 3940, "ingredient.ts": "2017-11-07 06:04:01", "ingredient.value": "2 pounds cauliflower florets" }, "3941": { "recipe_x_ingredient.id": 3941, "ingredient.id": 3941, "ingredient.ts": "2017-11-07 06:04:01", "ingredient.value": "1 large egg, beaten" }, "3942": { "recipe_x_ingredient.id": 3942, "ingredient.id": 3942, "ingredient.ts": "2017-11-07 06:04:01", "ingredient.value": "1/3 cup fresh goat cheese, such as chèvre" }, "3944": { "recipe_x_ingredient.id": 3944, "ingredient.id": 3944, "ingredient.ts": "2017-11-07 06:04:01", "ingredient.value": "1/2 teaspoon sweet paprika" } }	{ "1924": { "recipe_x_instruction.id": 1924, "instruction.id": 1924, "instruction.ts": "2017-11-07 06:04:01", "instruction.value": "1Preheat the oven to 400°F. Add the cauliflower to the bowl of a food processor fitted with the blade. Pulse until they the florets break down into small, evenly sized pieces, each about the size of a grain of rice. (You’ll need to do this in 2 or 3 batch" }, "1925": { "recipe_x_instruction.id": 1925, "instruction.id": 1925, "instruction.ts": "2017-11-07 06:04:01", "instruction.value": "2Bring 2 inches of water to boil in a large saucepan. Add the chopped cauliflower, cover, and steam until soft, 4 to 5 minutes. Drain the pieces and spread out onto a baking sheet lined with a clean kitchen towel. Set aside to cool for 10 minutes." }, "1926": { "recipe_x_instruction.id": 1926, "instruction.id": 1926, "instruction.ts": "2017-11-07 06:04:01", "instruction.value": "3Gather up the corners of the kitchen towel and wring out as much moisture as possible from the cauliflower pieces. (This is important—if the cauliflower mixture is too wet, it will not bind together well and your pizza will fall apart.)" }, "1927": { "recipe_x_instruction.id": 1927, "instruction.id": 1927, "instruction.ts": "2017-11-07 06:04:01", "instruction.value": "4Dump the squeezed cauliflower into a large mixing bowl. Add the egg, goat cheese, oregano, paprika, and salt. Mix well, then transfer the mixture to a well-oiled sheet pan and form into a cohesive mound. Press the mixture out into an even, 1/3-inch circl" }, "1928": { "recipe_x_instruction.id": 1928, "instruction.id": 1928, "instruction.ts": "2017-11-07 06:04:01", "instruction.value": "5Bake the crust until it’s golden brown, 35 to 40 minutes." }, "1929": { "recipe_x_instruction.id": 1929, "instruction.id": 1929, "instruction.ts": "2017-11-07 06:04:01", "instruction.value": "6Add your toppings of choice and pop the pizza back into the oven for 5-10 minutes, or until the toppings are hot and bubbly." } }	{ "318": { "recipe_image.id": 318, "recipe_image.path": "/55/0b/47/67/550b4767136ee5dafed65f5483dadefe0fb699a9.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//55/0b/47/67/550b4767136ee5dafed65f5483dadefe0fb699a9.jpg" } }
360	2017-11-07 06:04:09	Tangy Banana Smoothie	Greek yogurt gives this healthy smoothie a gently tangy edge, a great boost to your morning. To make it vegan, use almond milk in place of regular milk and replace the yogurt with coconut milk. We suggest making with our Granola recipe as a more filling option with an added crunch. For more healthy inspiration, check out our Fruity Smoothie, Roots Juice, and Apple-Lemon-Ginger Juice.	Total: 10 mins		{ "3946": { "recipe_x_ingredient.id": 3946, "ingredient.id": 3946, "ingredient.ts": "2017-11-07 06:04:09", "ingredient.value": "2 ripe bananas" }, "3947": { "recipe_x_ingredient.id": 3947, "ingredient.id": 3947, "ingredient.ts": "2017-11-07 06:04:09", "ingredient.value": "1 1/4 cup milk" }, "3948": { "recipe_x_ingredient.id": 3948, "ingredient.id": 3948, "ingredient.ts": "2017-11-07 06:04:09", "ingredient.value": "1/8 teaspoon ground nutmeg" }, "3949": { "recipe_x_ingredient.id": 3949, "ingredient.id": 3949, "ingredient.ts": "2017-11-07 06:04:09", "ingredient.value": "1 tablespoon honey, or to taste" }, "3950": { "recipe_x_ingredient.id": 3950, "ingredient.id": 3950, "ingredient.ts": "2017-11-07 06:04:09", "ingredient.value": "1 cup plain Greek yogurt" }, "3951": { "recipe_x_ingredient.id": 3951, "ingredient.id": 3951, "ingredient.ts": "2017-11-07 06:04:09", "ingredient.value": "1 cup ice cubes" } }	{ "1930": { "recipe_x_instruction.id": 1930, "instruction.id": 1930, "instruction.ts": "2017-11-07 06:04:09", "instruction.value": "1In a blender jar, combine the milk, nutmeg, honey, and yogurt. Blend on high until all ingredients are smooth and well combined." }, "1931": { "recipe_x_instruction.id": 1931, "instruction.id": 1931, "instruction.ts": "2017-11-07 06:04:09", "instruction.value": "2Add the ice and blend until you get a smooth consistency. Pour into glasses and serve." } }	{ "319": { "recipe_image.id": 319, "recipe_image.path": "/c7/25/c6/80/c725c68082630a7942c7cc93a441360bd6e0d3de.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//c7/25/c6/80/c725c68082630a7942c7cc93a441360bd6e0d3de.jpg" } }
361	2017-11-07 06:04:13	Orange Julius Smoothie	For many, being a teenager in the ’80s meant hanging at the mall and consuming as many cups of Orange Julius as possible. As a nod to this frothy, orangey drink, which remains one of the best takes on a smoothie ever, we created this recipe, a fancier homemade version of the original. For more healthy inspiration, check out our Fruity Smoothie, Healthy Blueberry Smoothie, and Apple-Lemon-Ginger Juice.	Total: Under 5 mins		{ "3957": { "recipe_x_ingredient.id": 3957, "ingredient.id": 810, "ingredient.ts": "2017-11-07 04:42:25", "ingredient.value": "ice" }, "3955": { "recipe_x_ingredient.id": 3955, "ingredient.id": 1828, "ingredient.ts": "2017-11-07 05:08:32", "ingredient.value": "2 tablespoons honey" }, "3952": { "recipe_x_ingredient.id": 3952, "ingredient.id": 3952, "ingredient.ts": "2017-11-07 06:04:13", "ingredient.value": "1 1/2 cups freshly squeezed orange juice" }, "3953": { "recipe_x_ingredient.id": 3953, "ingredient.id": 3953, "ingredient.ts": "2017-11-07 06:04:13", "ingredient.value": "1/3 cup coconut milk" }, "3954": { "recipe_x_ingredient.id": 3954, "ingredient.id": 3954, "ingredient.ts": "2017-11-07 06:04:13", "ingredient.value": "3 tablespoons sweetened condensed milk" }, "3956": { "recipe_x_ingredient.id": 3956, "ingredient.id": 3956, "ingredient.ts": "2017-11-07 06:04:13", "ingredient.value": "2 tablespoons freshly squeezed lime juice (from about 1 medium lime)" } }	{ "1932": { "recipe_x_instruction.id": 1932, "instruction.id": 1932, "instruction.ts": "2017-11-07 06:04:13", "instruction.value": "1Place all the ingredients in a blender, then add ice to the 3 1/2 cup mark. Blend on high speed until smooth and frothy, about 1 minute. Serve immediately." } }	{ "320": { "recipe_image.id": 320, "recipe_image.path": "/d2/14/19/b8/d21419b83165ff7ab6167395601c177719d9ceba.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//d2/14/19/b8/d21419b83165ff7ab6167395601c177719d9ceba.jpg" } }
362	2017-11-07 06:04:19	Healthy Blueberry Smoothie	This is a smoothie with a secret: a handful of fresh spinach leaves, a powerful source of vitamins, minerals, and fiber (in addition to the blueberries’ fiber and antioxidants) that provide tons of nutrition without tasting that way. It’s great for adults and kids alike. Serve with a spoon and scoop of Granola for a more filling, crunchy treat. For more healthy inspiration, check out our Fruity Smoothie, Roots Juice, and Apple-Lemon-Ginger Juice.	Total: 10 mins		{ "3958": { "recipe_x_ingredient.id": 3958, "ingredient.id": 2715, "ingredient.ts": "2017-11-07 05:26:42", "ingredient.value": "1/2 cup milk" }, "3963": { "recipe_x_ingredient.id": 3963, "ingredient.id": 3948, "ingredient.ts": "2017-11-07 06:04:09", "ingredient.value": "1/8 teaspoon ground nutmeg" }, "3965": { "recipe_x_ingredient.id": 3965, "ingredient.id": 3951, "ingredient.ts": "2017-11-07 06:04:09", "ingredient.value": "1 cup ice cubes" }, "3959": { "recipe_x_ingredient.id": 3959, "ingredient.id": 3959, "ingredient.ts": "2017-11-07 06:04:19", "ingredient.value": "1/2 cup plain yogurt" }, "3960": { "recipe_x_ingredient.id": 3960, "ingredient.id": 3960, "ingredient.ts": "2017-11-07 06:04:19", "ingredient.value": "1 cup blueberries, fresh or frozen" }, "3961": { "recipe_x_ingredient.id": 3961, "ingredient.id": 3961, "ingredient.ts": "2017-11-07 06:04:19", "ingredient.value": "1/2 ripe banana" }, "3962": { "recipe_x_ingredient.id": 3962, "ingredient.id": 3962, "ingredient.ts": "2017-11-07 06:04:19", "ingredient.value": "1/2 cup fresh spinach leaves" }, "3964": { "recipe_x_ingredient.id": 3964, "ingredient.id": 3964, "ingredient.ts": "2017-11-07 06:04:19", "ingredient.value": "1 teaspoon honey, or to taste" } }	{ "1933": { "recipe_x_instruction.id": 1933, "instruction.id": 1933, "instruction.ts": "2017-11-07 06:04:19", "instruction.value": "1To a blender jar, add the milk, yogurt, blueberries, banana, spinach, nutmeg, and honey. Blend on high until all ingredients are smooth and well combined." }, "1934": { "recipe_x_instruction.id": 1934, "instruction.id": 1934, "instruction.ts": "2017-11-07 06:04:19", "instruction.value": "2Add the ice and blend to get a smooth consistency. Pour into glasses and serve." } }	{ "321": { "recipe_image.id": 321, "recipe_image.path": "/4e/0b/02/49/4e0b0249c7046b7e034f586f1f5dfbc482c38ee9.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//4e/0b/02/49/4e0b0249c7046b7e034f586f1f5dfbc482c38ee9.jpg" } }
363	2017-11-07 06:04:45	Red Pepper Hummus	For this easy, healthy take on traditional hummus, roasted red peppers combine with garbanzo beans and the rest of the traditional ingredients for this classic Middle Eastern recipe (garlic, tahini, lemon juice, parsley, olive oil, cumin, and cayenne). The resulting dip is not only bright-tasting, ever-so-slightly spicy, and subtly sweet, it also ends up a beautiful brick-orange color. For more, check out our Easy Hummus, Hummus with Kalamata Olives, and Spicy Carrot Hummus.	Total: 15 mins		{ "3970": { "recipe_x_ingredient.id": 3970, "ingredient.id": 190, "ingredient.ts": "2017-11-07 04:30:38", "ingredient.value": "1/3 cup fresh lemon juice" }, "3974": { "recipe_x_ingredient.id": 3974, "ingredient.id": 197, "ingredient.ts": "2017-11-07 04:30:38", "ingredient.value": "1/4 teaspoon salt" }, "3975": { "recipe_x_ingredient.id": 3975, "ingredient.id": 338, "ingredient.ts": "2017-11-07 04:31:57", "ingredient.value": "1/4 teaspoon freshly ground black pepper" }, "3967": { "recipe_x_ingredient.id": 3967, "ingredient.id": 395, "ingredient.ts": "2017-11-07 04:32:30", "ingredient.value": "2 cloves garlic" }, "3976": { "recipe_x_ingredient.id": 3976, "ingredient.id": 416, "ingredient.ts": "2017-11-07 04:32:37", "ingredient.value": "1/4 teaspoon ground cumin" }, "3973": { "recipe_x_ingredient.id": 3973, "ingredient.id": 950, "ingredient.ts": "2017-11-07 04:54:59", "ingredient.value": "1 tablespoon water" }, "3969": { "recipe_x_ingredient.id": 3969, "ingredient.id": 1905, "ingredient.ts": "2017-11-07 05:10:16", "ingredient.value": "1/3 cup Tahini" }, "3966": { "recipe_x_ingredient.id": 3966, "ingredient.id": 3966, "ingredient.ts": "2017-11-07 06:04:45", "ingredient.value": "1/2 cup roasted red peppers" }, "3968": { "recipe_x_ingredient.id": 3968, "ingredient.id": 3968, "ingredient.ts": "2017-11-07 06:04:45", "ingredient.value": "1 (15 ounce) can garbanzo beans, drained" }, "3971": { "recipe_x_ingredient.id": 3971, "ingredient.id": 3971, "ingredient.ts": "2017-11-07 06:04:45", "ingredient.value": "1/4 cup fresh curly parsley, stems removed" }, "3972": { "recipe_x_ingredient.id": 3972, "ingredient.id": 3972, "ingredient.ts": "2017-11-07 06:04:45", "ingredient.value": "1 tablespoon extra-virgin olive oil, plus more for garnishing" }, "3977": { "recipe_x_ingredient.id": 3977, "ingredient.id": 3977, "ingredient.ts": "2017-11-07 06:04:45", "ingredient.value": "Pinch of cayenne pepper" }, "3978": { "recipe_x_ingredient.id": 3978, "ingredient.id": 3978, "ingredient.ts": "2017-11-07 06:04:45", "ingredient.value": "Paprika, for garnishing" }, "3979": { "recipe_x_ingredient.id": 3979, "ingredient.id": 3979, "ingredient.ts": "2017-11-07 06:04:45", "ingredient.value": "Fresh pita bread triangles or pita chips" } }	{ "1935": { "recipe_x_instruction.id": 1935, "instruction.id": 1935, "instruction.ts": "2017-11-07 06:04:45", "instruction.value": "1To the bowl of a food processor, add the roasted red peppers, garlic, garbanzo beans, tahini, lemon juice, parsley, measured olive oil, water, salt, black pepper, cumin, and cayenne. Process on high until the mixture is smooth and well combined. Add more" }, "1936": { "recipe_x_instruction.id": 1936, "instruction.id": 1936, "instruction.ts": "2017-11-07 06:04:45", "instruction.value": "2Transfer to a serving bowl. Drizzle with a little extra-virgin olive oil and a dash of paprika, and serve with fresh pita triangles or pita chips." } }	{ "322": { "recipe_image.id": 322, "recipe_image.path": "/67/a8/76/8e/67a8768efb06f78f265db9fc576eb33f23aa94b2.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//67/a8/76/8e/67a8768efb06f78f265db9fc576eb33f23aa94b2.jpg" } }
364	2017-11-07 06:04:56	Spiced Black Bean Hummus	Once upon a time, hummus meant one thing: a dip or spread of garbanzo beans with lemon, tahini, olive oil, and spices. No more, though. These days, hummus can mean a whole buffet table’s worth of delicious spreads, made with all kinds of beans and vegetables. Here, canned black beans stand in for the traditional legume, for intriguing (and just plain tasty) results. For more homemade hummus, check out our Easy Hummus, Hummus with Kalamata Olives, and Spicy Carrot Hummus. For more black bean-based meals, see our Cuban black beans recipe.	Total: 15 mins		{ "3989": { "recipe_x_ingredient.id": 3989, "ingredient.id": 197, "ingredient.ts": "2017-11-07 04:30:38", "ingredient.value": "1/4 teaspoon salt" }, "3990": { "recipe_x_ingredient.id": 3990, "ingredient.id": 338, "ingredient.ts": "2017-11-07 04:31:57", "ingredient.value": "1/4 teaspoon freshly ground black pepper" }, "3984": { "recipe_x_ingredient.id": 3984, "ingredient.id": 398, "ingredient.ts": "2017-11-07 04:32:30", "ingredient.value": "2 tablespoons fresh lime juice" }, "3987": { "recipe_x_ingredient.id": 3987, "ingredient.id": 654, "ingredient.ts": "2017-11-07 04:40:00", "ingredient.value": "1 tablespoon extra-virgin olive oil" }, "3985": { "recipe_x_ingredient.id": 3985, "ingredient.id": 950, "ingredient.ts": "2017-11-07 04:54:59", "ingredient.value": "1 tablespoon water" }, "3983": { "recipe_x_ingredient.id": 3983, "ingredient.id": 1516, "ingredient.ts": "2017-11-07 05:01:32", "ingredient.value": "1 tablespoon white wine vinegar" }, "3981": { "recipe_x_ingredient.id": 3981, "ingredient.id": 1557, "ingredient.ts": "2017-11-07 05:01:49", "ingredient.value": "1 garlic clove, minced" }, "3980": { "recipe_x_ingredient.id": 3980, "ingredient.id": 3980, "ingredient.ts": "2017-11-07 06:04:56", "ingredient.value": "1 (15-ounce) can no-salt-added black beans (preferably organic), rinsed and drained" }, "3982": { "recipe_x_ingredient.id": 3982, "ingredient.id": 3982, "ingredient.ts": "2017-11-07 06:04:56", "ingredient.value": "2 tablespoons tahini" }, "3986": { "recipe_x_ingredient.id": 3986, "ingredient.id": 3986, "ingredient.ts": "2017-11-07 06:04:56", "ingredient.value": "1/2 small jalapeño pepper, seeded" }, "3988": { "recipe_x_ingredient.id": 3988, "ingredient.id": 3988, "ingredient.ts": "2017-11-07 06:04:56", "ingredient.value": "3/4 teaspoon ground cumin" }, "3991": { "recipe_x_ingredient.id": 3991, "ingredient.id": 3991, "ingredient.ts": "2017-11-07 06:04:56", "ingredient.value": "1/2 cup fresh cilantro, washed and stemmed" }, "3992": { "recipe_x_ingredient.id": 3992, "ingredient.id": 3992, "ingredient.ts": "2017-11-07 06:04:56", "ingredient.value": "Pita or tortilla chips" } }	{ "1937": { "recipe_x_instruction.id": 1937, "instruction.id": 1937, "instruction.ts": "2017-11-07 06:04:56", "instruction.value": "1In the bowl of a food processor, combine the black beans, garlic clove, tahini, vinegar, lime juice, water, jalapeño, olive oil, cumin, salt, and black pepper. Process on high until well combined and smooth. (Add additional water if you prefer a hummus t" }, "1938": { "recipe_x_instruction.id": 1938, "instruction.id": 1938, "instruction.ts": "2017-11-07 06:04:56", "instruction.value": "2Add half the cilantro and pulse a few times until the leaves are chopped and incorporated into the hummus." }, "1939": { "recipe_x_instruction.id": 1939, "instruction.id": 1939, "instruction.ts": "2017-11-07 06:04:56", "instruction.value": "3Transfer the hummus to a serving bowl, sprinkle with the reserved cilantro, and serve with pita or tortilla chips." } }	{ "323": { "recipe_image.id": 323, "recipe_image.path": "/33/93/1a/6f/33931a6fa43a12c61d9966f6d4b032654995dfda.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//33/93/1a/6f/33931a6fa43a12c61d9966f6d4b032654995dfda.jpg" } }
365	2017-11-07 06:05:39	Cherokee Biscuits	These biscuits have one key ingredient that makes all the difference in the world: bacon fat. And don’t you forget it. So you’re going to have cook some bacon before you make these biscuits. (Sigh.) Besides that, the ingredients are pretty simple and straightforward. Remember, when you’re folding in the cold bacon fat, leave in little chunks to create the scrumptious flakiness that makes good biscuits so good. If you love biscuits, you should see our sweet potato biscuits recipe and our cheddar biscuits recipe.	Total: 45 mins	Bien Cuit: The Art of Bread by Zachary Golper and Peter Kaminsky	{ "3993": { "recipe_x_ingredient.id": 3993, "ingredient.id": 3993, "ingredient.ts": "2017-11-07 06:05:39", "ingredient.value": "300 grams (2 cups and 2 tablespoons) white flour, plus additional for the work surface" }, "3994": { "recipe_x_ingredient.id": 3994, "ingredient.id": 3994, "ingredient.ts": "2017-11-07 06:05:39", "ingredient.value": "20 grams (1 tablespoon and 1 teaspoon) baking powder\u2028" }, "3995": { "recipe_x_ingredient.id": 3995, "ingredient.id": 3995, "ingredient.ts": "2017-11-07 06:05:39", "ingredient.value": "7 grams (1 1⁄8 teaspoon) fine sea salt\u2028" }, "3996": { "recipe_x_ingredient.id": 3996, "ingredient.id": 3996, "ingredient.ts": "2017-11-07 06:05:39", "ingredient.value": "120 grams (1⁄2 cup and 1 tablespoon) cold bacon fat with browned bits cut into 1⁄4-inch (6 mm) pieces" }, "3997": { "recipe_x_ingredient.id": 3997, "ingredient.id": 3997, "ingredient.ts": "2017-11-07 06:05:39", "ingredient.value": "125 grams (1⁄2 cup) cold whole milk\u2028" }, "3998": { "recipe_x_ingredient.id": 3998, "ingredient.id": 3998, "ingredient.ts": "2017-11-07 06:05:39", "ingredient.value": "125 grams (1⁄2 cup) cold buttermilk, plus additional for brushing the top of the biscuits" } }	{ "1940": { "recipe_x_instruction.id": 1940, "instruction.id": 1940, "instruction.ts": "2017-11-07 06:05:39", "instruction.value": "1Position a rack in the upper third of the oven, then preheat the oven to 400°F (205°C). Line a half sheet pan with a silicone baking mat or parchment paper. Dust a work surface with flour." }, "1941": { "recipe_x_instruction.id": 1941, "instruction.id": 1941, "instruction.ts": "2017-11-07 06:05:39", "instruction.value": "2Stir together the flour, baking powder, and salt in a large bowl. Add the bacon fat and toss the pieces to coat them in the flour mixture. Working quickly and using just your fingertips, squeeze the pieces of bacon fat until flattened while continuing to" }, "1942": { "recipe_x_instruction.id": 1942, "instruction.id": 1942, "instruction.ts": "2017-11-07 06:05:39", "instruction.value": "3Using the plastic bowl scraper, turn the dough out onto the work surface. Bring together then flatten with a plastic bowl scraper. Gently pat the dough out until about 1 inch (2.5 centimeters) thick. Using the scraper and your hands, fold the dough into " }, "1943": { "recipe_x_instruction.id": 1943, "instruction.id": 1943, "instruction.ts": "2017-11-07 06:05:39", "instruction.value": "4Press the dough into a 4-by-12-inch (10-by-30 centimeters) rectangle about 1 inch (2.5 centimeters) thick. Using a bench scraper, cut the dough into eight equal squares (two rows of four). Using a spatula, transfer the biscuits to the lined pan and brush" }, "1944": { "recipe_x_instruction.id": 1944, "instruction.id": 1944, "instruction.ts": "2017-11-07 06:05:39", "instruction.value": "5Bake, rotating the pan about two-thirds of the way through baking, until golden brown, about 18 minutes." }, "1945": { "recipe_x_instruction.id": 1945, "instruction.id": 1945, "instruction.ts": "2017-11-07 06:05:39", "instruction.value": "6The biscuits are best if eaten within one hour of baking, but once completely cooled they can be stored (uncut) in a paper bag or cardboard box for up to 24 hours." } }	{ "324": { "recipe_image.id": 324, "recipe_image.path": "/86/88/0a/98/86880a98ccb7437caeb2b9dc6e995e6a7b4d381f.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//86/88/0a/98/86880a98ccb7437caeb2b9dc6e995e6a7b4d381f.jpg" } }
366	2017-11-07 06:05:50	Margherita Scones	Hold the clotted cream and jam, for these scones are receiving the Neapolitan treatment. Bathed in buttermilk, the scones will emerge redolent with basil-infused butter, tarted up by sun-dried tomatoes, and a dash of Parmigiano-Reggiano cheese. Often used to describe pizza with basil, mozzarella, and tomatoes, Margherita got its name in 1889, when Neapolitan pizzamaker Raffaele Esposito created the “Pizza Margherita” using those three ingredients to represent the colors on the Italian flag to honour the Queen consort of Italy, Margherita of Savoy. Love scones savory and sweet? You can also try these recipes: Lime-Pineapple Scones, Ham and Cheese Scones, and Metropolitan Granola Scones.	Total: 2 hrs, 30 mins	Bien Cuit: The Art of Bread by Zachary Golper and Peter Kaminsky	{ "3999": { "recipe_x_ingredient.id": 3999, "ingredient.id": 3999, "ingredient.ts": "2017-11-07 06:05:50", "ingredient.value": "65 grams (4 tablespoons and 2 teaspoons) unsalted butter\u2028" }, "4000": { "recipe_x_ingredient.id": 4000, "ingredient.id": 4000, "ingredient.ts": "2017-11-07 06:05:50", "ingredient.value": "50 grams (4 cups, loosely packed, from about 1 large bunch) fresh basil leaves" }, "4001": { "recipe_x_ingredient.id": 4001, "ingredient.id": 4001, "ingredient.ts": "2017-11-07 06:05:50", "ingredient.value": "For the Dough: 120 grams (3⁄4 cups and 2 tablespoons) white flour, plus additional for the work surface" }, "4002": { "recipe_x_ingredient.id": 4002, "ingredient.id": 4002, "ingredient.ts": "2017-11-07 06:05:50", "ingredient.value": "7 grams (1 1⁄2 tsp) baking powder\u2028" }, "4003": { "recipe_x_ingredient.id": 4003, "ingredient.id": 4003, "ingredient.ts": "2017-11-07 06:05:50", "ingredient.value": "1 gram (generous 1⁄8 teaspoon) fine sea salt\u2028" }, "4004": { "recipe_x_ingredient.id": 4004, "ingredient.id": 4004, "ingredient.ts": "2017-11-07 06:05:50", "ingredient.value": "30 grams (2 1⁄2 tablespoons) granulated sugar\u2028" }, "4005": { "recipe_x_ingredient.id": 4005, "ingredient.id": 4005, "ingredient.ts": "2017-11-07 06:05:50", "ingredient.value": "45 grams (3 1⁄2 tablespoons) cold crème fraîche\u2028" }, "4006": { "recipe_x_ingredient.id": 4006, "ingredient.id": 4006, "ingredient.ts": "2017-11-07 06:05:50", "ingredient.value": "80 grams (1⁄4 cup and 1 1⁄2 tablespoons) cold heavy cream, plus additional for brushing the top of the scones" }, "4007": { "recipe_x_ingredient.id": 4007, "ingredient.id": 4007, "ingredient.ts": "2017-11-07 06:05:50", "ingredient.value": "35 grams (3⁄4 cup and 2 tablespoons) sun-dried tomatoes, preferably not oil packed, cut into 1⁄4-inch (6 millimeter) strips" }, "4008": { "recipe_x_ingredient.id": 4008, "ingredient.id": 4008, "ingredient.ts": "2017-11-07 06:05:50", "ingredient.value": "15 grams (1 1⁄2 tablespoons) Parmigiano-Reggiano cheese, grated" } }	{ "1946": { "recipe_x_instruction.id": 1946, "instruction.id": 1946, "instruction.ts": "2017-11-07 06:05:50", "instruction.value": "1Set a small, fine-mesh strainer over a small storage container. Melt the butter in a small saucepan over medium-low heat until the solids and the fat separate, but the butter isn’t bubbling yet; the ideal temperature is about 150°F (65°C). Decrease the h" }, "1947": { "recipe_x_instruction.id": 1947, "instruction.id": 1947, "instruction.ts": "2017-11-07 06:05:50", "instruction.value": "2Stir the butter with a fork, bringing the solids and the fat back together if they’ve separated, then return to the refrigerator. Repeat this process, stirring and refrigerating the butter two more times, then chill until the butter is solidified, about " }, "1948": { "recipe_x_instruction.id": 1948, "instruction.id": 1948, "instruction.ts": "2017-11-07 06:05:50", "instruction.value": "3Cut the butter into 1⁄4-inch (6 millimeter) pieces, then put the pieces in the container and refrigerate until firm again. You will need 35 grams (2 1⁄2 tablespoons) of the infused butter for this recipe; reserve the remainder for another use." }, "1949": { "recipe_x_instruction.id": 1949, "instruction.id": 1949, "instruction.ts": "2017-11-07 06:05:50", "instruction.value": "1Position a rack in the upper third of the oven, then preheat the oven to 400°F (205°C). Line a half sheet pan with a silicone baking mat or parchment paper. Dust the work surface with flour." }, "1950": { "recipe_x_instruction.id": 1950, "instruction.id": 1950, "instruction.ts": "2017-11-07 06:05:50", "instruction.value": "2Stir together the flour, baking powder, and salt in a small bowl." }, "1951": { "recipe_x_instruction.id": 1951, "instruction.id": 1951, "instruction.ts": "2017-11-07 06:05:50", "instruction.value": "3Put the sugar in a large bowl, add the 35 grams (2 1⁄2 tablespoons) of infused butter, and toss to coat. Using the rounded edge of a plastic bowl scraper, chop the butter into smaller pieces while continuing to coat the pieces in the sugar. Add the flour" }, "1952": { "recipe_x_instruction.id": 1952, "instruction.id": 1952, "instruction.ts": "2017-11-07 06:05:50", "instruction.value": "4Pour in the crème fraîche and heavy cream and, still using a chopping motion, mix until almost completely incorporated. Fold in the sun-dried tomatoes and Parmigiano-Reggiano. This may seem like a small amount of dough, but it’s enough." }, "1953": { "recipe_x_instruction.id": 1953, "instruction.id": 1953, "instruction.ts": "2017-11-07 06:05:50", "instruction.value": "5Empty the scone batter onto a floured surface. Bring together then flatten with a plastic scraper. Cut the dough in half and place one half on top of the other. Next, cut one-third of the dough and place it on the top of the remaining dough, in the middl" }, "1954": { "recipe_x_instruction.id": 1954, "instruction.id": 1954, "instruction.ts": "2017-11-07 06:05:50", "instruction.value": "6Using a bench scraper, cut the dough into six equal rectangles. Turn each rectangle on its side\u2028 so that what was a cut surface is now the top, and gently press each just enough to create an oval\u2028shape. Transfer the scones to the lined pan, with the long" }, "1955": { "recipe_x_instruction.id": 1955, "instruction.id": 1955, "instruction.ts": "2017-11-07 06:05:50", "instruction.value": "7Bake, rotating the pan about two-thirds of the way through baking, until golden brown, about 13 minutes." }, "1956": { "recipe_x_instruction.id": 1956, "instruction.id": 1956, "instruction.ts": "2017-11-07 06:05:50", "instruction.value": "8The scones are best if eaten within one hour of baking, but once completely cooled, they can be stored (uncut) in a paper bag or cardboard box for up to\u2028 24 hours." } }	{ "325": { "recipe_image.id": 325, "recipe_image.path": "/b7/b7/c8/ad/b7b7c8ad49bf0990f9192092bce527adc5d3decf.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//b7/b7/c8/ad/b7b7c8ad49bf0990f9192092bce527adc5d3decf.jpg" } }
367	2017-11-07 06:06:56	Bourbon Bread	I am very excited about this bread, in part because I think bourbon is one of the most elegant beverages. It is simultaneously sweet and bitter, smoky and smooth, and graced with the subtle vanilla notes of oak. Because bourbon is a corn-based whiskey, I include corn in the bread—both in the starter and the dough. I had thought it was a nice accompaniment to a vegetable course or salad. Then Peter served it with a slice of Kentucky ham (which, like bourbon, is one of the glories of the Bluegrass State). It was off the charts! The only thing missing was a mint julep. My one caution in regard to baking with bourbon (or any whiskey) is that it has a bitter component that can overpower, so don’t be tempted to put in a touch extra for good measure. The choice of bourbon is up to you. Common wisdom is that when cooking with wine, it’s best to use a wine you would like to drink. The same holds true for baking with whiskey. My choice here is Ezra Brooks because it’s pretty mellow, not overpowering, and not super expensive. [Ed. note: While the bread’s baking, use the leftover bourbon to fix yourself an Old Fashioned cocktail.] If you love baking bread, try this Garlic Bread recipe, or this Sour Cream Banana Bread recipe.	Total: 40 hrs	Bien Cuit: The Art of Bread by Zachary Golper and Peter Kaminsky	{ "4009": { "recipe_x_ingredient.id": 4009, "ingredient.id": 4009, "ingredient.ts": "2017-11-07 06:06:56", "ingredient.value": "200 grams (1 cup and 3 tablespoons) medium-grind cornmeal" }, "4010": { "recipe_x_ingredient.id": 4010, "ingredient.id": 4010, "ingredient.ts": "2017-11-07 06:06:56", "ingredient.value": "100 grams (1/2 cup and 3 1/2 tablespoons) white flour" }, "4011": { "recipe_x_ingredient.id": 4011, "ingredient.id": 4011, "ingredient.ts": "2017-11-07 06:06:56", "ingredient.value": "0.2 gram (pinch) instant yeast" }, "4012": { "recipe_x_ingredient.id": 4012, "ingredient.id": 4012, "ingredient.ts": "2017-11-07 06:06:56", "ingredient.value": "260 grams (1 cup and 1 1/2 tablespoons) water at about 60°F (15°C)" }, "4013": { "recipe_x_ingredient.id": 4013, "ingredient.id": 4013, "ingredient.ts": "2017-11-07 06:06:56", "ingredient.value": "For the dough: 380 grams (2 1/2 cups and 3 tablespoons) white flour, plus additional as needed for working with the dough" }, "4014": { "recipe_x_ingredient.id": 4014, "ingredient.id": 4014, "ingredient.ts": "2017-11-07 06:06:56", "ingredient.value": "120 grams (3/4 cup) medium-grind cornmeal" }, "4015": { "recipe_x_ingredient.id": 4015, "ingredient.id": 4015, "ingredient.ts": "2017-11-07 06:06:56", "ingredient.value": "30 grams (2 1/2 tablespoons) granulated sugar" }, "4016": { "recipe_x_ingredient.id": 4016, "ingredient.id": 4016, "ingredient.ts": "2017-11-07 06:06:56", "ingredient.value": "15 grams (2 1/2 teaspoons) fine sea salt" }, "4017": { "recipe_x_ingredient.id": 4017, "ingredient.id": 4017, "ingredient.ts": "2017-11-07 06:06:56", "ingredient.value": "1 gram (generous 1/4 teaspoon) instant yeast" }, "4018": { "recipe_x_ingredient.id": 4018, "ingredient.id": 4018, "ingredient.ts": "2017-11-07 06:06:56", "ingredient.value": "150 grams (1/2 cup and 2 tablespoons) water at about 60°F (15°C)" }, "4019": { "recipe_x_ingredient.id": 4019, "ingredient.id": 4019, "ingredient.ts": "2017-11-07 06:06:56", "ingredient.value": "60 grams (1/4 cup) bourbon" }, "4020": { "recipe_x_ingredient.id": 4020, "ingredient.id": 4020, "ingredient.ts": "2017-11-07 06:06:56", "ingredient.value": "25 grams (1 3/4 tablespoons) unsalted butter, at room temperature" }, "4021": { "recipe_x_ingredient.id": 4021, "ingredient.id": 4021, "ingredient.ts": "2017-11-07 06:06:56", "ingredient.value": "Dusting Mixture for the linen liner and shaped loaves" } }	{ "1957": { "recipe_x_instruction.id": 1957, "instruction.id": 1957, "instruction.ts": "2017-11-07 06:06:56", "instruction.value": "1Stir together the cornmeal and white flour in a medium storage container. Sprinkle the yeast into the water, stir to mix, and pour over the cornmeal mixture. Mix with your fingers, pressing the mixture into the sides, bottom, and corners until all of the" }, "1958": { "recipe_x_instruction.id": 1958, "instruction.id": 1958, "instruction.ts": "2017-11-07 06:06:56", "instruction.value": "1Stir together the white flour, cornmeal, sugar, salt, and yeast in a medium bowl." }, "1959": { "recipe_x_instruction.id": 1959, "instruction.id": 1959, "instruction.ts": "2017-11-07 06:06:56", "instruction.value": "2Pour about one-third of the water around the edges of the starter to release it from the sides of the container. Transfer the starter and water to an extra-large bowl along with the remaining water and the bourbon. Using a wooden spoon, break the starter" }, "1960": { "recipe_x_instruction.id": 1960, "instruction.id": 1960, "instruction.ts": "2017-11-07 06:06:56", "instruction.value": "3Add the flour mixture, reserving about one-sixth of it along the edge of the bowl. Continue to mix with the spoon until most of the dry ingredients have been combined with the starter mixture. Switch to a plastic bowl scraper and continue to mix until in" }, "1961": { "recipe_x_instruction.id": 1961, "instruction.id": 1961, "instruction.ts": "2017-11-07 06:06:56", "instruction.value": "4Push the dough to one side of the bowl. Roll and tuck the dough, adding the reserved flour mixture and a small amount of additional flour to the bowl and your hands as needed. Continue rolling and tucking until the dough feels stronger and begins to resi" }, "1962": { "recipe_x_instruction.id": 1962, "instruction.id": 1962, "instruction.ts": "2017-11-07 06:06:56", "instruction.value": "5For the first stretch and fold, lightly dust the work surface and your hands with flour. Using the plastic bowl scraper, release the dough from the bowl and set it, seam-side down, on the work surface. Gently stretch it into a roughly rectangular shape. " }, "1963": { "recipe_x_instruction.id": 1963, "instruction.id": 1963, "instruction.ts": "2017-11-07 06:06:56", "instruction.value": "6For the second stretch and fold, repeat the steps for the first stretch and fold, then return the dough to the bowl, cover with the towel, and let rest for 30 minutes." }, "1964": { "recipe_x_instruction.id": 1964, "instruction.id": 1964, "instruction.ts": "2017-11-07 06:06:56", "instruction.value": "7For the third stretch and fold, gently stretch the dough into a rectangle. Pinch the butter into pieces, distributing them over the top of the dough. Using your fingers or a spatula, spread the butter across the surface of the dough. Roll up the dough ti" }, "1965": { "recipe_x_instruction.id": 1965, "instruction.id": 1965, "instruction.ts": "2017-11-07 06:06:56", "instruction.value": "8For the fourth and final stretch and fold, repeat the steps for the first stretch and fold, then return the dough to the bowl, cover with the towel, and let rest for 20 minutes." }, "1966": { "recipe_x_instruction.id": 1966, "instruction.id": 1966, "instruction.ts": "2017-11-07 06:06:56", "instruction.value": "9Line a half sheet pan with a linen liner and dust fairly generously with the dusting mixture." }, "1967": { "recipe_x_instruction.id": 1967, "instruction.id": 1967, "instruction.ts": "2017-11-07 06:06:56", "instruction.value": "10Lightly dust the work surface and your hands with flour. Using a bench scraper, divide the dough into 2 equal pieces. Press each into a 7-inch (18 cm) square, then roll into a loose tube about 7 inches (18 cm) long Let rest for 5 minutes. Press each pie" }, "1968": { "recipe_x_instruction.id": 1968, "instruction.id": 1968, "instruction.ts": "2017-11-07 06:06:56", "instruction.value": "11Transfer to the lined pan, cut-side down, positioning the loaves lengthwise. Dust the top and sides of the dough with flour. Fold the linen to create support walls on both sides of each loaf, then fold any extra length of the linen liner over the top or" }, "1969": { "recipe_x_instruction.id": 1969, "instruction.id": 1969, "instruction.ts": "2017-11-07 06:06:56", "instruction.value": "12Set up the oven with a baking stone and a cast-iron skillet for steam, then preheat the oven to 480°F (250°C)." }, "1970": { "recipe_x_instruction.id": 1970, "instruction.id": 1970, "instruction.ts": "2017-11-07 06:06:56", "instruction.value": "13Using the linen liner, lift and gently flip the loaves off the pan and onto a transfer peel cut-side up. Slide the loaves, still cut-side up, onto a dusted baking peel. Working quickly but carefully, transfer the loaves to the stone using heavy-duty ove" }, "1971": { "recipe_x_instruction.id": 1971, "instruction.id": 1971, "instruction.ts": "2017-11-07 06:06:56", "instruction.value": "14Using the baking peel, transfer the loaves to a cooling rack. When the bottoms of the loaves are tapped, they should sound hollow. If not, return to the stone and bake for 5 minutes longer." }, "1972": { "recipe_x_instruction.id": 1972, "instruction.id": 1972, "instruction.ts": "2017-11-07 06:06:56", "instruction.value": "15Let the bread cool completely before slicing and eating, at least 4 hours, but preferably 8 to 24 hours." } }	{ "326": { "recipe_image.id": 326, "recipe_image.path": "/d5/e8/93/cb/d5e893cb5427111a1cdd73b71d8edf65e5f38dc3.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//d5/e8/93/cb/d5e893cb5427111a1cdd73b71d8edf65e5f38dc3.jpg" } }
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