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| recipe.id | recipe.ts | recipe.title | recipe.description | recipe.time | recipe.from | recipe.recipe_x_ingredient_id | recipe.recipe_x_instruction_id | recipe.recipe_image_id |
|---|---|---|---|---|---|---|---|---|
| 368 | 2017-11-07 06:08:45 | Kid-Friendly Fried Rice | Pork fried rice gets a kid-approved makeover, for a dish that’s healthy enough for you to serve to the little ones guilt-free. And it’s made with ingredients you probably have on hand, so dinner can be on the table in a flash. Game plan: Fried rice is just as delicious when made ahead and served cold. To do so, cook the recipe all the way through, then turn the rice out onto a large plate or baking sheet and spread it out so it can cool down quickly. When it’s lukewarm to room temperature, place it in an airtight container and refrigerate it until ready to eat. Be sure to get the rice into the fridge within 2 hours of cooking to avoid any serious food-safety issues. This fried rice is on the mild side, so be sure to have bottles of soy sauce and hot sauce on hand for the adults. This recipe was featured as part of our Good Food for Kids photo gallery. |
Total: 20 mins | {
"4030": {
"recipe_x_ingredient.id": 4030,
"ingredient.id": 322,
"ingredient.ts": "2017-11-07 04:31:47",
"ingredient.value": "2 tablespoons soy sauce"
},
"4024": {
"recipe_x_ingredient.id": 4024,
"ingredient.id": 711,
"ingredient.ts": "2017-11-07 04:40:42",
"ingredient.value": "2 medium garlic cloves, finely chopped"
},
"4022": {
"recipe_x_ingredient.id": 4022,
"ingredient.id": 4022,
"ingredient.ts": "2017-11-07 06:08:45",
"ingredient.value": "1 tablespoon peanut or vegetable oil"
},
"4023": {
"recipe_x_ingredient.id": 4023,
"ingredient.id": 4023,
"ingredient.ts": "2017-11-07 06:08:45",
"ingredient.value": "1/2 cup Canadian bacon, small dice"
},
"4025": {
"recipe_x_ingredient.id": 4025,
"ingredient.id": 4025,
"ingredient.ts": "2017-11-07 06:08:45",
"ingredient.value": "4 cups steamed long-grain white rice, cold"
},
"4026": {
"recipe_x_ingredient.id": 4026,
"ingredient.id": 4026,
"ingredient.ts": "2017-11-07 06:08:45",
"ingredient.value": "2 large eggs, beaten"
},
"4027": {
"recipe_x_ingredient.id": 4027,
"ingredient.id": 4027,
"ingredient.ts": "2017-11-07 06:08:45",
"ingredient.value": "1/2 cup frozen pea and carrot medley"
},
"4028": {
"recipe_x_ingredient.id": 4028,
"ingredient.id": 4028,
"ingredient.ts": "2017-11-07 06:08:45",
"ingredient.value": "1/2 cup frozen shelled edamame"
},
"4029": {
"recipe_x_ingredient.id": 4029,
"ingredient.id": 4029,
"ingredient.ts": "2017-11-07 06:08:45",
"ingredient.value": "3 medium scallions, minced"
},
"4031": {
"recipe_x_ingredient.id": 4031,
"ingredient.id": 4031,
"ingredient.ts": "2017-11-07 06:08:45",
"ingredient.value": "1 teaspoon toasted sesame oil"
}
} |
{
"1973": {
"recipe_x_instruction.id": 1973,
"instruction.id": 1973,
"instruction.ts": "2017-11-07 06:08:45",
"instruction.value": "1Heat peanut or vegetable oil in a large, nonstick frying pan over medium heat. When it shimmers, tilt the pan to coat it evenly, add bacon, and cook until just browned, about 5 minutes."
},
"1974": {
"recipe_x_instruction.id": 1974,
"instruction.id": 1974,
"instruction.ts": "2017-11-07 06:08:45",
"instruction.value": "2Add garlic and cook until fragrant, about 10 to 20 seconds. Add rice and stir-fry, breaking up the rice and cooking until it’s heated through and coated with oil, about 3 to 5 minutes."
},
"1975": {
"recipe_x_instruction.id": 1975,
"instruction.id": 1975,
"instruction.ts": "2017-11-07 06:08:45",
"instruction.value": "3Evenly drizzle in beaten eggs and cook, stirring frequently, until rice is coated in egg and set, about 2 minutes. Add frozen vegetables and cook until thawed and cooked through, about 3 minutes. Add scallions, soy sauce, and sesame oil and cook until sc"
}
} |
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| 369 | 2017-11-07 06:09:02 | Pot Roast with Porcini and Beer | It’s hard not to love a Belgian beef stew, especially considering the fact that it’s cooked in beer and thickened with a piece of bread. Judy Rodgers, in her wonderful Zuni Cafe Cookbook, does her spin on that dish by starting it with short ribs. This is an adapted version of Judy’s recipe. What’s even better, you can cook it in an oven, or in a slow-cooker. | Tasty: Get Great Food on the Table Every Day by Chowhound Editors | {
"4039": {
"recipe_x_ingredient.id": 4039,
"ingredient.id": 453,
"ingredient.ts": "2017-11-07 04:34:33",
"ingredient.value": "1/2 cup water"
},
"4037": {
"recipe_x_ingredient.id": 4037,
"ingredient.id": 967,
"ingredient.ts": "2017-11-07 04:55:12",
"ingredient.value": "1 bay leaf"
},
"4042": {
"recipe_x_ingredient.id": 4042,
"ingredient.id": 1265,
"ingredient.ts": "2017-11-07 04:57:59",
"ingredient.value": "2 tablespoons Dijon mustard"
},
"4032": {
"recipe_x_ingredient.id": 4032,
"ingredient.id": 4032,
"ingredient.ts": "2017-11-07 06:09:02",
"ingredient.value": "1 (4-pound) beef chuck roast"
},
"4033": {
"recipe_x_ingredient.id": 4033,
"ingredient.id": 4033,
"ingredient.ts": "2017-11-07 06:09:02",
"ingredient.value": "Coarse salt and freshly ground black pepper"
},
"4034": {
"recipe_x_ingredient.id": 4034,
"ingredient.id": 4034,
"ingredient.ts": "2017-11-07 06:09:02",
"ingredient.value": "1 tablespoon olive or vegetable oil"
},
"4035": {
"recipe_x_ingredient.id": 4035,
"ingredient.id": 4035,
"ingredient.ts": "2017-11-07 06:09:02",
"ingredient.value": "1 1/2 pounds onions, thinly sliced"
},
"4036": {
"recipe_x_ingredient.id": 4036,
"ingredient.id": 4036,
"ingredient.ts": "2017-11-07 06:09:02",
"ingredient.value": "2 teaspoons fresh thyme leaves"
},
"4038": {
"recipe_x_ingredient.id": 4038,
"ingredient.id": 4038,
"ingredient.ts": "2017-11-07 06:09:02",
"ingredient.value": "1 (12-ounce) bottle of beer (a pale ale is good here)"
},
"4040": {
"recipe_x_ingredient.id": 4040,
"ingredient.id": 4040,
"ingredient.ts": "2017-11-07 06:09:02",
"ingredient.value": "1 bouillon cube (mushroom, if you’ve got it)"
},
"4041": {
"recipe_x_ingredient.id": 4041,
"ingredient.id": 4041,
"ingredient.ts": "2017-11-07 06:09:02",
"ingredient.value": "1 ounce (1 heaped cup) dried porcini mushrooms"
}
} |
{
"1976": {
"recipe_x_instruction.id": 1976,
"instruction.id": 1976,
"instruction.ts": "2017-11-07 06:09:02",
"instruction.value": "1If you can plan ahead, season the beef with salt and pepper the night before you make this, covering it loosely and refrigerating it. Otherwise, try to season it at least an hour ahead and just leave it on the counter."
},
"1977": {
"recipe_x_instruction.id": 1977,
"instruction.id": 1977,
"instruction.ts": "2017-11-07 06:09:02",
"instruction.value": "2Heat the oven to 300°F."
},
"1978": {
"recipe_x_instruction.id": 1978,
"instruction.id": 1978,
"instruction.ts": "2017-11-07 06:09:02",
"instruction.value": "3Heat the oil in a deep, heavy ovenproof skillet or a Dutch oven over medium-high heat. Brown the beef well, until it’s crusty on all sides. Transfer the beef to a plate."
},
"1979": {
"recipe_x_instruction.id": 1979,
"instruction.id": 1979,
"instruction.ts": "2017-11-07 06:09:02",
"instruction.value": "4Add the onions, thyme, and bay leaf to the pan, along with a big pinch of salt. Cook, stirring often, until the onions have softened and reduced in volume by about half. The onions will release some of their juices, so scrape the bottom of the pan and us"
},
"1980": {
"recipe_x_instruction.id": 1980,
"instruction.id": 1980,
"instruction.ts": "2017-11-07 06:09:02",
"instruction.value": "5If you want to use a slow cooker, you can add everything in the pan into a crock pot. Add the beer, water, bullion cube and mushrooms to the mixture. Nestle the beef on top and close the lid. Cook on low for 8 hours. Turn the roast over halfway through c"
},
"1981": {
"recipe_x_instruction.id": 1981,
"instruction.id": 1981,
"instruction.ts": "2017-11-07 06:09:02",
"instruction.value": "6If you would like to continue to cook the meat in the pot, pour in the beer and water, and crumble in the bouillon cube. You might want to grind in some more pepper at this point; I usually do. Rinse the mushrooms under hot water, chop them, and add them"
},
"1982": {
"recipe_x_instruction.id": 1982,
"instruction.id": 1982,
"instruction.ts": "2017-11-07 06:09:02",
"instruction.value": "7Next, nestle the beef in the sauce, cover the pan, and slide it into the oven. Roast for 1 hour. Turn the meat over, cover the pan again, and roast for another hour, until a fork goes into the beef like butter."
},
"1983": {
"recipe_x_instruction.id": 1983,
"instruction.id": 1983,
"instruction.ts": "2017-11-07 06:09:02",
"instruction.value": "8Put the beef on a cutting board, tent it with foil, and let it rest for 10 minutes or so. Fold a couple of kitchen towels and rest one side of the pan on them so that it is tilted—any fat will gather at the bottom of the slope. Leave the sauce to sit for"
},
"1984": {
"recipe_x_instruction.id": 1984,
"instruction.id": 1984,
"instruction.ts": "2017-11-07 06:09:02",
"instruction.value": "9Most of the onions should have almost melted into the sauce. If you’d like the sauce a bit thicker, put the pan over medium-high heat for a few minutes, and stir a few times. When you’ve got the consistency you want, turn off the heat."
},
"1985": {
"recipe_x_instruction.id": 1985,
"instruction.id": 1985,
"instruction.ts": "2017-11-07 06:09:02",
"instruction.value": "10Stir the mustard into the sauce. Taste for salt and pepper."
},
"1986": {
"recipe_x_instruction.id": 1986,
"instruction.id": 1986,
"instruction.ts": "2017-11-07 06:09:02",
"instruction.value": "11Slice the beef and arrange the slices on a platter. Nap with some of the sauce. Serve with the rest of the sauce on the side."
}
} |
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| 370 | 2017-11-07 06:09:38 | Egg-White Frittata with Shrimp, Tomato, and Spinach | You can serve this simple, healthy egg-white frittata either hot or at room temperature, though we think it’s best warm. Look for the smallest shrimp you can find, or cut larger ones into quarters. If you’re not into separating the 16 eggs needed for this recipe (or have no use for the remaining yolks), packaged liquid egg whites work just fine. Unlike whole butter, clarified butter can cook at a high temperature without burning. Make the clarified butter needed for this recipe the day before, or earlier; it keeps indefinitely in the fridge. To clarify, melt 4 sticks (1 pound) of unsalted butter in a small, deep saucepan over medium-low heat until a layer of white foam forms on the top. Remove the pan from heat and spoon off the foam. Strain the clear liquid into a jar, discarding any solids or foam. Cover the liquid and refrigerate or freeze. You’ll need to make a batch of our Oven-Roasted Tomatoes before you begin. We featured this recipe in our Supercharge with Superfoods photo gallery. |
Total: 25 mins | {
"4048": {
"recipe_x_ingredient.id": 4048,
"ingredient.id": 49,
"ingredient.ts": "2017-11-07 04:29:58",
"ingredient.value": "salt"
},
"4049": {
"recipe_x_ingredient.id": 4049,
"ingredient.id": 82,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "freshly ground black pepper"
},
"4043": {
"recipe_x_ingredient.id": 4043,
"ingredient.id": 4043,
"ingredient.ts": "2017-11-07 06:09:38",
"ingredient.value": "4 tablespoons unsalted butter (1/2 stick, preferably clarified)"
},
"4044": {
"recipe_x_ingredient.id": 4044,
"ingredient.id": 4044,
"ingredient.ts": "2017-11-07 06:09:38",
"ingredient.value": "7 ounces cleaned, deveined shrimp, halved lengthwise"
},
"4045": {
"recipe_x_ingredient.id": 4045,
"ingredient.id": 4045,
"ingredient.ts": "2017-11-07 06:09:38",
"ingredient.value": "4 Oven-Roasted Tomatoes (recipe link in intro), cut into wedges"
},
"4046": {
"recipe_x_ingredient.id": 4046,
"ingredient.id": 4046,
"ingredient.ts": "2017-11-07 06:09:38",
"ingredient.value": "4 cups fresh spinach, chopped"
},
"4047": {
"recipe_x_ingredient.id": 4047,
"ingredient.id": 4047,
"ingredient.ts": "2017-11-07 06:09:38",
"ingredient.value": "4 tablespoons chives, snipped"
},
"4050": {
"recipe_x_ingredient.id": 4050,
"ingredient.id": 4050,
"ingredient.ts": "2017-11-07 06:09:38",
"ingredient.value": "2 cups egg whites, beaten (from about 16 eggs)"
}
} |
{
"1987": {
"recipe_x_instruction.id": 1987,
"instruction.id": 1987,
"instruction.ts": "2017-11-07 06:09:38",
"instruction.value": "1Heat the oven to 350°F. Melt 1 tablespoon of the butter in a medium frying pan over medium heat. Increase the heat to high, add the shrimp, and sauté until they’re about three-quarters of the way done—crisp-tender and still translucent in the center."
},
"1988": {
"recipe_x_instruction.id": 1988,
"instruction.id": 1988,
"instruction.ts": "2017-11-07 06:09:38",
"instruction.value": "2Add the tomatoes and spinach and sauté for 1 minute or until the spinach is completely wilted. Remove from heat and add the chives. Season generously with several pinches of salt and pepper."
},
"1989": {
"recipe_x_instruction.id": 1989,
"instruction.id": 1989,
"instruction.ts": "2017-11-07 06:09:38",
"instruction.value": "3Place a 6-inch ovenproof nonstick skillet or well-seasoned cast iron pan over medium heat. Add the remaining 3 tablespoons butter and swirl it in the pan to coat evenly. Add the egg whites and spoon the shrimp mixture into the center. Bake in the oven un"
}
} |
{} | |
| 371 | 2017-11-07 06:09:52 | Slow Cooker Fried Rice | Yes, it’s easy enough to go ahead and call up Chinese takeout, but why not give this super-simple slow cooker recipe a shot the next time you’re craving fried rice? Trust us, adding these fried rice ingredients to your crock pot is fail-proof; plus, it’s healthier than the grease-laden versions you might get when you order out. | Total: 2 hrs | {
"4056": {
"recipe_x_ingredient.id": 4056,
"ingredient.id": 278,
"ingredient.ts": "2017-11-07 04:31:20",
"ingredient.value": "2 eggs"
},
"4051": {
"recipe_x_ingredient.id": 4051,
"ingredient.id": 4051,
"ingredient.ts": "2017-11-07 06:09:52",
"ingredient.value": "2 cups dry white Jasmine rice"
},
"4052": {
"recipe_x_ingredient.id": 4052,
"ingredient.id": 4052,
"ingredient.ts": "2017-11-07 06:09:52",
"ingredient.value": "1/2 cup frozen peas"
},
"4053": {
"recipe_x_ingredient.id": 4053,
"ingredient.id": 4053,
"ingredient.ts": "2017-11-07 06:09:52",
"ingredient.value": "1/2 cup diced frozen carrots"
},
"4054": {
"recipe_x_ingredient.id": 4054,
"ingredient.id": 4054,
"ingredient.ts": "2017-11-07 06:09:52",
"ingredient.value": "1/2 cup frozen edamame"
},
"4055": {
"recipe_x_ingredient.id": 4055,
"ingredient.id": 4055,
"ingredient.ts": "2017-11-07 06:09:52",
"ingredient.value": "1/2 cup frozen roasted corn"
},
"4057": {
"recipe_x_ingredient.id": 4057,
"ingredient.id": 4057,
"ingredient.ts": "2017-11-07 06:09:52",
"ingredient.value": "1 teaspoon minced shallot"
},
"4058": {
"recipe_x_ingredient.id": 4058,
"ingredient.id": 4058,
"ingredient.ts": "2017-11-07 06:09:52",
"ingredient.value": "2 tablespoons salted butter"
},
"4059": {
"recipe_x_ingredient.id": 4059,
"ingredient.id": 4059,
"ingredient.ts": "2017-11-07 06:09:52",
"ingredient.value": "1 teaspoon fresh ground pepper"
},
"4060": {
"recipe_x_ingredient.id": 4060,
"ingredient.id": 4060,
"ingredient.ts": "2017-11-07 06:09:52",
"ingredient.value": "2 teaspoons low-sodium soy sauce"
},
"4061": {
"recipe_x_ingredient.id": 4061,
"ingredient.id": 4061,
"ingredient.ts": "2017-11-07 06:09:52",
"ingredient.value": "2 teaspoons Worcestershire sauce"
}
} |
{
"1990": {
"recipe_x_instruction.id": 1990,
"instruction.id": 1990,
"instruction.ts": "2017-11-07 06:09:52",
"instruction.value": "1Plug in crock pot and add 4 cups of water."
},
"1991": {
"recipe_x_instruction.id": 1991,
"instruction.id": 1991,
"instruction.ts": "2017-11-07 06:09:52",
"instruction.value": "2Add all ingredients into crock pot."
},
"1992": {
"recipe_x_instruction.id": 1992,
"instruction.id": 1992,
"instruction.ts": "2017-11-07 06:09:52",
"instruction.value": "3Close lid and let cook for 1 1/2 to 2 hours on high."
},
"1993": {
"recipe_x_instruction.id": 1993,
"instruction.id": 1993,
"instruction.ts": "2017-11-07 06:09:52",
"instruction.value": "4Stir every 30 minutes to ensure the rice cooks evenly."
}
} |
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| 372 | 2017-11-07 06:09:58 | Easy Olive Oil Pancakes | A favorite pancake recipe of mine. This recipe went through vigorous testing to create an amazingly fluffy and light pancake. The olive oil addition is what creates such a moist cake. Olive oil can be replaced by melted butter, or even browned melted butter, for a richer flavor. Add fresh fruit or citrus zest to your completed batter to create other versions of this beauty. For more, check out our Basic Pancakes, Blueberry Buttermilk Pancakes, and Sweet Potato Pancakes. |
Total: 30 mins | {
"4068": {
"recipe_x_ingredient.id": 4068,
"ingredient.id": 278,
"ingredient.ts": "2017-11-07 04:31:20",
"ingredient.value": "2 eggs"
},
"4062": {
"recipe_x_ingredient.id": 4062,
"ingredient.id": 448,
"ingredient.ts": "2017-11-07 04:34:33",
"ingredient.value": "2 cups all-purpose flour"
},
"4066": {
"recipe_x_ingredient.id": 4066,
"ingredient.id": 484,
"ingredient.ts": "2017-11-07 04:35:07",
"ingredient.value": "1/2 teaspoon salt"
},
"4063": {
"recipe_x_ingredient.id": 4063,
"ingredient.id": 486,
"ingredient.ts": "2017-11-07 04:35:07",
"ingredient.value": "2 teaspoons sugar"
},
"4065": {
"recipe_x_ingredient.id": 4065,
"ingredient.id": 534,
"ingredient.ts": "2017-11-07 04:36:14",
"ingredient.value": "1/2 teaspoon baking soda"
},
"4069": {
"recipe_x_ingredient.id": 4069,
"ingredient.id": 674,
"ingredient.ts": "2017-11-07 04:40:17",
"ingredient.value": "4 tablespoons olive oil"
},
"4064": {
"recipe_x_ingredient.id": 4064,
"ingredient.id": 2504,
"ingredient.ts": "2017-11-07 05:24:09",
"ingredient.value": "1 tablespoon baking powder"
},
"4067": {
"recipe_x_ingredient.id": 4067,
"ingredient.id": 2507,
"ingredient.ts": "2017-11-07 05:24:09",
"ingredient.value": "1 1/2 cups milk"
}
} |
{
"1994": {
"recipe_x_instruction.id": 1994,
"instruction.id": 1284,
"instruction.ts": "2017-11-07 05:24:09",
"instruction.value": "1In a large bowl, add all dry ingredients and whisk together until well combined."
},
"1996": {
"recipe_x_instruction.id": 1996,
"instruction.id": 1286,
"instruction.ts": "2017-11-07 05:24:09",
"instruction.value": "3Slowly add the wet ingredients to the dry ingredients while whisking to avoid any large lumps. Once well combined, stop whisking to avoid overworking the batter."
},
"1995": {
"recipe_x_instruction.id": 1995,
"instruction.id": 1995,
"instruction.ts": "2017-11-07 06:09:58",
"instruction.value": "2Measure out the milk in another large bowl and add the eggs and olive oil. Whisk until well combined."
},
"1997": {
"recipe_x_instruction.id": 1997,
"instruction.id": 1997,
"instruction.ts": "2017-11-07 06:09:58",
"instruction.value": "4Over a medium-hot griddle, skillet, or pan, pour a serving and flip once the top starts to bubble up. Repeat until the batter is gone."
}
} |
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| 373 | 2017-11-07 06:10:18 | Socca | Like crepes? Than you’re going to love socca. This thin chickpea flour pancake hails from Nice, but it’s rarely seen outside the South of France (except in Genoa where’s it called a farinata), and we think it merits wider recognition. Add a flavorful filling—we like it with a dollop of fresh goat cheese and lots of freshly ground black pepper—fold it up, and polish a few off for a delicious snack. If you’re looking for something more filling, top the socca with our Lamb Chops with Olive and Herb Crust, and serve with a Spinach Salad with Warm Bacon Vinaigrette. What to buy: Garbanzo bean flour can be found at most health food stores or online at Bob’s Red Mill. |
Total: 1 hr 40 mins | {
"4075": {
"recipe_x_ingredient.id": 4075,
"ingredient.id": 181,
"ingredient.ts": "2017-11-07 04:30:30",
"ingredient.value": "1/2 teaspoon freshly ground black pepper"
},
"4074": {
"recipe_x_ingredient.id": 4074,
"ingredient.id": 274,
"ingredient.ts": "2017-11-07 04:31:20",
"ingredient.value": "1/2 teaspoon kosher salt"
},
"4070": {
"recipe_x_ingredient.id": 4070,
"ingredient.id": 4070,
"ingredient.ts": "2017-11-07 06:10:18",
"ingredient.value": "2 cups chickpea flour (about 8 ounces)"
},
"4071": {
"recipe_x_ingredient.id": 4071,
"ingredient.id": 4071,
"ingredient.ts": "2017-11-07 06:10:18",
"ingredient.value": "2 cups cold water"
},
"4072": {
"recipe_x_ingredient.id": 4072,
"ingredient.id": 4072,
"ingredient.ts": "2017-11-07 06:10:18",
"ingredient.value": "1/4 cup olive oil, plus extra for cooking"
},
"4073": {
"recipe_x_ingredient.id": 4073,
"ingredient.id": 4073,
"ingredient.ts": "2017-11-07 06:10:18",
"ingredient.value": "2 teaspoons chopped fresh rosemary"
}
} |
{
"1998": {
"recipe_x_instruction.id": 1998,
"instruction.id": 1998,
"instruction.ts": "2017-11-07 06:10:18",
"instruction.value": "1Combine all ingredients in a mixing bowl and whisk until large lumps of flour are incorporated and mixture thickens slightly, about 5 minutes; do not overmix. Cover and rest in the refrigerator at least 1 hour."
},
"1999": {
"recipe_x_instruction.id": 1999,
"instruction.id": 1999,
"instruction.ts": "2017-11-07 06:10:18",
"instruction.value": "2Heat a large nonstick pan over medium heat. Once the pan is hot, add about 1 teaspoon olive oil and swirl it around to coat the pan. Add 1/4 cup batter and quickly rotate the pan to spread evenly (so it’s thin like a crepe)."
},
"2000": {
"recipe_x_instruction.id": 2000,
"instruction.id": 2000,
"instruction.ts": "2017-11-07 06:10:18",
"instruction.value": "1Cook about 3 minutes, or until socca is slightly brown on the edges. Run a spatula underneath to loosen socca from the pan, and remove from heat. Repeat with remaining batter."
},
"2001": {
"recipe_x_instruction.id": 2001,
"instruction.id": 2001,
"instruction.ts": "2017-11-07 06:10:18",
"instruction.value": "2Season with freshly ground black pepper and serve."
}
} |
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| 374 | 2017-11-07 06:11:28 | Linguine with Squash Noodles and Pine Nuts | Trying to eat healthier, but don’t want to give up your favorite carb entrées? This light pasta dish is a simple way to ease into cutting back on flour, by substituting ribbons of squash for some of the pasta. Fresh herbs and ricotta salata add flavor to this light dish. Try it with our easy pesto recipe to add an Italian twist. Serve this balanced pasta dish with our Caprese Salad, Garlic Bread, and Tiramisu for dessert. |
Total: 45 mins | {
"4077": {
"recipe_x_ingredient.id": 4077,
"ingredient.id": 177,
"ingredient.ts": "2017-11-07 04:30:30",
"ingredient.value": "2 tablespoons unsalted butter"
},
"4078": {
"recipe_x_ingredient.id": 4078,
"ingredient.id": 397,
"ingredient.ts": "2017-11-07 04:32:30",
"ingredient.value": "2 tablespoons olive oil"
},
"4076": {
"recipe_x_ingredient.id": 4076,
"ingredient.id": 4076,
"ingredient.ts": "2017-11-07 06:11:28",
"ingredient.value": "1/3 cup pine nuts"
},
"4079": {
"recipe_x_ingredient.id": 4079,
"ingredient.id": 4079,
"ingredient.ts": "2017-11-07 06:11:28",
"ingredient.value": "4 medium shallots, very thinly sliced"
},
"4080": {
"recipe_x_ingredient.id": 4080,
"ingredient.id": 4080,
"ingredient.ts": "2017-11-07 06:11:28",
"ingredient.value": "1 medium lemon, zest finely grated and juice reserved separately"
},
"4081": {
"recipe_x_ingredient.id": 4081,
"ingredient.id": 4081,
"ingredient.ts": "2017-11-07 06:11:28",
"ingredient.value": "3 medium zucchini"
},
"4082": {
"recipe_x_ingredient.id": 4082,
"ingredient.id": 4082,
"ingredient.ts": "2017-11-07 06:11:28",
"ingredient.value": "2 medium yellow squash or gold zucchini"
},
"4083": {
"recipe_x_ingredient.id": 4083,
"ingredient.id": 4083,
"ingredient.ts": "2017-11-07 06:11:28",
"ingredient.value": "12 ounces linguine"
},
"4084": {
"recipe_x_ingredient.id": 4084,
"ingredient.id": 4084,
"ingredient.ts": "2017-11-07 06:11:28",
"ingredient.value": "1/2 cup chopped assorted fresh herbs (use a mixture of chives, parsley, chervil, tarragon, and basil), plus more for garnish"
},
"4085": {
"recipe_x_ingredient.id": 4085,
"ingredient.id": 4085,
"ingredient.ts": "2017-11-07 06:11:28",
"ingredient.value": "2 1/2 ounces ricotta salata cheese, finely shredded or grated (about 1 cup), plus extra shavings for garnish"
}
} |
{
"2002": {
"recipe_x_instruction.id": 2002,
"instruction.id": 2002,
"instruction.ts": "2017-11-07 06:11:28",
"instruction.value": "1Bring a large pot of heavily salted water to a boil. Heat a small frying pan over medium heat, add pine nuts, and toast, shaking the pan occasionally, until golden, about 3 minutes. Remove nuts from the pan and set aside."
},
"2003": {
"recipe_x_instruction.id": 2003,
"instruction.id": 2003,
"instruction.ts": "2017-11-07 06:11:28",
"instruction.value": "2Heat butter and oil in a medium saucepan over medium heat. When butter foams, add shallots and a pinch of salt and cook, stirring occasionally, until shallots are soft and translucent, about 7 minutes. Stir in toasted pine nuts and lemon zest, season wit"
},
"2004": {
"recipe_x_instruction.id": 2004,
"instruction.id": 2004,
"instruction.ts": "2017-11-07 06:11:28",
"instruction.value": "3Trim ends off of zucchini and yellow squash. Using a julienne peeler or a mandoline, cut the skin and first layer of flesh from each squash in long ribbons, or “noodles.” (You should have about 3 cups.) Alternatively, you can use a knife to slice the ski"
},
"2005": {
"recipe_x_instruction.id": 2005,
"instruction.id": 2005,
"instruction.ts": "2017-11-07 06:11:28",
"instruction.value": "4Cook linguine according to the package directions. When about 1 minute of cooking time remains, add squash noodles to the pot. When linguine is cooked and squash is tender, drain well in a colander and then return to the empty pot."
},
"2006": {
"recipe_x_instruction.id": 2006,
"instruction.id": 2006,
"instruction.ts": "2017-11-07 06:11:28",
"instruction.value": "5Add shallot mixture, lemon juice, herbs, and 1/2 of the grated cheese. Season with salt and lots of freshly ground pepper and toss well. Transfer pasta to a serving platter and garnish with more fresh herbs and cheese shavings. Pass extra cheese on the s"
}
} |
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| 375 | 2017-11-07 06:11:44 | Slow Cooker Italian-Style Chicken | Think of this as a lower-stress version of Chicken Cacciatore. Skin-on, bone in chicken thighs receive a flavor-boosting browning. They’re joined in the crockpot with the classic trio of aromatic vegetables: onion, celery, and garlic, with garlic, sautéed to soften. Moisten with broth, canned diced tomatoes, red wine, and balsamic, and let the slow cooker do its thing for 5 to 6 hours. Serve with creamy Polenta. For more crockpot inspiration, check out our Slow Cooker Chicken Adobo, Slow Cooker Chicken Chili Verde, and Slow Cooker Chicken Thighs with Olives and Fennel. |
Total: 6 hrs 20 mins | {
"4089": {
"recipe_x_ingredient.id": 4089,
"ingredient.id": 17,
"ingredient.ts": "2017-11-07 04:27:56",
"ingredient.value": "1 tablespoon olive oil"
},
"4088": {
"recipe_x_ingredient.id": 4088,
"ingredient.id": 655,
"ingredient.ts": "2017-11-07 04:40:00",
"ingredient.value": "2 tablespoons unsalted butter (1/4 stick)"
},
"4091": {
"recipe_x_ingredient.id": 4091,
"ingredient.id": 1005,
"ingredient.ts": "2017-11-07 04:55:25",
"ingredient.value": "1 medium yellow onion, finely chopped"
},
"4087": {
"recipe_x_ingredient.id": 4087,
"ingredient.id": 1664,
"ingredient.ts": "2017-11-07 05:05:14",
"ingredient.value": "Kosher salt and freshly ground black pepper"
},
"4086": {
"recipe_x_ingredient.id": 4086,
"ingredient.id": 4086,
"ingredient.ts": "2017-11-07 06:11:44",
"ingredient.value": "6 large bone-in chicken thighs (about 2 1⁄2 pounds)"
},
"4090": {
"recipe_x_ingredient.id": 4090,
"ingredient.id": 4090,
"ingredient.ts": "2017-11-07 06:11:44",
"ingredient.value": "3 bay leaves\u2028"
},
"4092": {
"recipe_x_ingredient.id": 4092,
"ingredient.id": 4092,
"ingredient.ts": "2017-11-07 06:11:44",
"ingredient.value": "1 large carrot, finely chopped"
},
"4093": {
"recipe_x_ingredient.id": 4093,
"ingredient.id": 4093,
"ingredient.ts": "2017-11-07 06:11:44",
"ingredient.value": "1 stalk celery, finely chopped"
},
"4094": {
"recipe_x_ingredient.id": 4094,
"ingredient.id": 4094,
"ingredient.ts": "2017-11-07 06:11:44",
"ingredient.value": "10 cloves garlic, smashed"
},
"4095": {
"recipe_x_ingredient.id": 4095,
"ingredient.id": 4095,
"ingredient.ts": "2017-11-07 06:11:44",
"ingredient.value": "1 (28-ounce) can diced tomatoes, drained"
},
"4096": {
"recipe_x_ingredient.id": 4096,
"ingredient.id": 4096,
"ingredient.ts": "2017-11-07 06:11:44",
"ingredient.value": "1/2 cup low-sodium chicken broth"
},
"4097": {
"recipe_x_ingredient.id": 4097,
"ingredient.id": 4097,
"ingredient.ts": "2017-11-07 06:11:44",
"ingredient.value": "1/2 cup dry, full-bodied red wine"
},
"4098": {
"recipe_x_ingredient.id": 4098,
"ingredient.id": 4098,
"ingredient.ts": "2017-11-07 06:11:44",
"ingredient.value": "2 tablespoons balsamic vinegar\u2028"
},
"4099": {
"recipe_x_ingredient.id": 4099,
"ingredient.id": 4099,
"ingredient.ts": "2017-11-07 06:11:44",
"ingredient.value": "2 teaspoons finely chopped fresh flat-leaf parsley"
}
} |
{
"2007": {
"recipe_x_instruction.id": 2007,
"instruction.id": 2007,
"instruction.ts": "2017-11-07 06:11:44",
"instruction.value": "1Season the chicken with salt and pepper. In a large frying pan over medium-high heat, warm the butter and oil until hot. Add the chicken, skin side down, and cook until golden brown, about 7 minutes. Transfer to the slow cooker and add the bay leaves."
},
"2008": {
"recipe_x_instruction.id": 2008,
"instruction.id": 2008,
"instruction.ts": "2017-11-07 06:11:44",
"instruction.value": "2Add the onion, carrot, and celery to the frying pan and cook until just starting to get tender, about 5 minutes. Add the garlic and cook for 1 minute. Pour over the chicken, along with the tomatoes, chicken broth, wine, and vinegar. Stir to combine."
},
"2009": {
"recipe_x_instruction.id": 2009,
"instruction.id": 2009,
"instruction.ts": "2017-11-07 06:11:44",
"instruction.value": "3Cover and cook on the low setting for 5–6 hours. The chicken should be tender and opaque throughout."
},
"2010": {
"recipe_x_instruction.id": 2010,
"instruction.id": 2010,
"instruction.ts": "2017-11-07 06:11:44",
"instruction.value": "4To serve, remove and discard the bay leaves. Let stand for a few minutes, then skim away the fat from the surface with a large spoon. Serve the chicken with the sauce, garnished with some of the parsley."
}
} |
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| 376 | 2017-11-07 06:12:30 | Slow Cooker Braised Lemongrass Pork Chops | In this easy crockpot recipe, thick pork chops braise for hours in a delicious Asian sauce of chicken broth, soy sauce, fish sauce, sugar, garlic, shallots, lemongrass, and black pepper, blended smooth. After 6 hours in the slow cooker, the pork chops emerge tender, savory, and richly flavored. Serve this easy, set-it-up-and-forget-about-it dish with our Basic Steamed White Rice. For more crockpot inspiration, check out our Slow Cooker Chicken Adobo, Slow Cooker Pork Ramen, and Easy Slow Cooker Pulled Pork. |
Total: 6 hrs 20 mins | {
"4107": {
"recipe_x_ingredient.id": 4107,
"ingredient.id": 181,
"ingredient.ts": "2017-11-07 04:30:30",
"ingredient.value": "1/2 teaspoon freshly ground black pepper"
},
"4100": {
"recipe_x_ingredient.id": 4100,
"ingredient.id": 4100,
"ingredient.ts": "2017-11-07 06:12:30",
"ingredient.value": "1 cup low-sodium chicken or beef broth"
},
"4101": {
"recipe_x_ingredient.id": 4101,
"ingredient.id": 4101,
"ingredient.ts": "2017-11-07 06:12:30",
"ingredient.value": "3 tablespoons low-sodium soy sauce"
},
"4102": {
"recipe_x_ingredient.id": 4102,
"ingredient.id": 4102,
"ingredient.ts": "2017-11-07 06:12:30",
"ingredient.value": "3 tablespoons Asian fish sauce"
},
"4103": {
"recipe_x_ingredient.id": 4103,
"ingredient.id": 4103,
"ingredient.ts": "2017-11-07 06:12:30",
"ingredient.value": "1⁄4 cup packed light brown sugar"
},
"4104": {
"recipe_x_ingredient.id": 4104,
"ingredient.id": 4104,
"ingredient.ts": "2017-11-07 06:12:30",
"ingredient.value": "6 cloves garlic \u2028"
},
"4105": {
"recipe_x_ingredient.id": 4105,
"ingredient.id": 4105,
"ingredient.ts": "2017-11-07 06:12:30",
"ingredient.value": "3 shallots, chopped"
},
"4106": {
"recipe_x_ingredient.id": 4106,
"ingredient.id": 4106,
"ingredient.ts": "2017-11-07 06:12:30",
"ingredient.value": "2 stalks lemongrass, tender bulb part only, trimmed, tough outer layers discarded, and chopped"
},
"4108": {
"recipe_x_ingredient.id": 4108,
"ingredient.id": 4108,
"ingredient.ts": "2017-11-07 06:12:30",
"ingredient.value": "4 bone-in center-cut pork chops, each about 1 inch thick"
},
"4109": {
"recipe_x_ingredient.id": 4109,
"ingredient.id": 4109,
"ingredient.ts": "2017-11-07 06:12:30",
"ingredient.value": "2 green onions, finely chopped, for garnishing"
}
} |
{
"2011": {
"recipe_x_instruction.id": 2011,
"instruction.id": 2011,
"instruction.ts": "2017-11-07 06:12:30",
"instruction.value": "1In a blender, blend together the broth, soy sauce, fish sauce, sugar, garlic, shallots, lemongrass, and pepper. Put the chops into\u2028the slow cooker, pour over the lemongrass mixture, cover, and cook on the low-heat setting for 6 hours. The chops should be"
},
"2012": {
"recipe_x_instruction.id": 2012,
"instruction.id": 2012,
"instruction.ts": "2017-11-07 06:12:30",
"instruction.value": "2Transfer the pork chops to a warm plate. Using a large metal spoon, skim off and discard any fat from the surface of the cooking liquid. Strain the liquid through a fine-mesh sieve into a saucepan. Place it over medium heat and simmer until slightly thic"
},
"2013": {
"recipe_x_instruction.id": 2013,
"instruction.id": 2013,
"instruction.ts": "2017-11-07 06:12:30",
"instruction.value": "3Serve the pork chops with the sauce, garnished with the green onions."
}
} |
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| 377 | 2017-11-07 06:13:21 | Peanut Butter Chocolate Pie | The combination of peanut butter and chocolate lives in our dreams as one of the best mashups in human history. We’ve combined them here in pie form. You’ll need to begin by making our Chocolate Cookie Pie Crust and letting it cool. Next, melt chocolate chips, then spread the deliciousness over the base of your crust. Beat creamy peanut butter with cream cheese, add powdered sugar, milk, and vanilla until everything’s smooth and creamy. Separately, whip some heavy cream, and fold it into the peanut butter mixture. Spread over the melted chocolate in your pie crust, then refrigerate at least 2 hours before shaving chocolate over the top and serving. For more sweet inspiration, check out our Banoconut Cream Pie, Lemon Meringue Pie, and Blackberry Chiffon Pie. |
Total: 2 hrs 25 mins | {
"4116": {
"recipe_x_ingredient.id": 4116,
"ingredient.id": 234,
"ingredient.ts": "2017-11-07 04:30:59",
"ingredient.value": "2 teaspoons pure vanilla extract"
},
"4110": {
"recipe_x_ingredient.id": 4110,
"ingredient.id": 4110,
"ingredient.ts": "2017-11-07 06:13:21",
"ingredient.value": "1 Chocolate Cookie Pie Crust (recipe link in intro), cooled"
},
"4111": {
"recipe_x_ingredient.id": 4111,
"ingredient.id": 4111,
"ingredient.ts": "2017-11-07 06:13:21",
"ingredient.value": "1/2 cup semisweet or bittersweet chocolate chips"
},
"4112": {
"recipe_x_ingredient.id": 4112,
"ingredient.id": 4112,
"ingredient.ts": "2017-11-07 06:13:21",
"ingredient.value": "1 cup creamy peanut butter (not natural)"
},
"4113": {
"recipe_x_ingredient.id": 4113,
"ingredient.id": 4113,
"ingredient.ts": "2017-11-07 06:13:21",
"ingredient.value": "8 ounces cream cheese, at room temperature"
},
"4114": {
"recipe_x_ingredient.id": 4114,
"ingredient.id": 4114,
"ingredient.ts": "2017-11-07 06:13:21",
"ingredient.value": "2/3 cup powdered sugar, sifted"
},
"4115": {
"recipe_x_ingredient.id": 4115,
"ingredient.id": 4115,
"ingredient.ts": "2017-11-07 06:13:21",
"ingredient.value": "1/3 cup whole milk"
},
"4117": {
"recipe_x_ingredient.id": 4117,
"ingredient.id": 4117,
"ingredient.ts": "2017-11-07 06:13:21",
"ingredient.value": "1/2 cup cold heavy cream"
},
"4118": {
"recipe_x_ingredient.id": 4118,
"ingredient.id": 4118,
"ingredient.ts": "2017-11-07 06:13:21",
"ingredient.value": "1 chunk bittersweet chocolate, for shaving"
}
} |
{
"2014": {
"recipe_x_instruction.id": 2014,
"instruction.id": 2014,
"instruction.ts": "2017-11-07 06:13:21",
"instruction.value": "1Melt the chocolate chips in the microwave until smooth. Drizzle the chocolate over the crust; spread into an even layer on the bottom."
},
"2015": {
"recipe_x_instruction.id": 2015,
"instruction.id": 2015,
"instruction.ts": "2017-11-07 06:13:21",
"instruction.value": "2In the bowl of a stand mixer fitted with the paddle attachment, beat together the peanut butter and cream cheese until smooth, about 1 minute. Add the sugar, milk, and vanilla and beat until combined."
},
"2016": {
"recipe_x_instruction.id": 2016,
"instruction.id": 2016,
"instruction.ts": "2017-11-07 06:13:21",
"instruction.value": "3In another bowl, whip the cream to medium-stiff peaks. Fold 1/3 of the whipped cream into the peanut butter mixture, then gently fold the remaining whipped cream into the mixture. Scrape into the pie shell. Cover and refrigerate until set, about 2 hours "
},
"2017": {
"recipe_x_instruction.id": 2017,
"instruction.id": 2017,
"instruction.ts": "2017-11-07 06:13:21",
"instruction.value": "4Using a vegetable peeler, make chocolate shavings over the top of the pie."
}
} |
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| 378 | 2017-11-07 06:13:33 | Southern Tomato Pie | Traditional in the U.S. South—especially the Carolinas, where it’s a survivor of early-19th-century English cooking—tomato pie is one of those comforting old fashioned things that always takes people by surprise. You start by making a flaky pie dough and prebaking (that is, baking “blind”) with pie weights. The filling is a mix of chopped and drained fresh tomatoes, sautéed onion, fresh herbs, and a mix of mayonnaise and shredded orange cheddar cheese. Fill, bake, and cool, then slice into wedges and serve. For more savory pies, check out our Beef Short Rib and Ale Pie, Chicken and Mushroom Pot Pies, and Fish Pie. |
Total: 1 hr 30 mins | {
"4121": {
"recipe_x_ingredient.id": 4121,
"ingredient.id": 81,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "kosher salt"
},
"4122": {
"recipe_x_ingredient.id": 4122,
"ingredient.id": 421,
"ingredient.ts": "2017-11-07 04:33:15",
"ingredient.value": "1 tablespoon unsalted butter"
},
"4119": {
"recipe_x_ingredient.id": 4119,
"ingredient.id": 4119,
"ingredient.ts": "2017-11-07 06:13:33",
"ingredient.value": "Pie dough for single crust pie"
},
"4120": {
"recipe_x_ingredient.id": 4120,
"ingredient.id": 4120,
"ingredient.ts": "2017-11-07 06:13:33",
"ingredient.value": "3 cups cored, seeded, and chopped fresh tomatoes (about 6 tomatoes)"
},
"4123": {
"recipe_x_ingredient.id": 4123,
"ingredient.id": 4123,
"ingredient.ts": "2017-11-07 06:13:33",
"ingredient.value": "1/2 medium yellow onion, finely chopped"
},
"4124": {
"recipe_x_ingredient.id": 4124,
"ingredient.id": 4124,
"ingredient.ts": "2017-11-07 06:13:33",
"ingredient.value": "1 tablespoon chopped fresh oregano"
},
"4125": {
"recipe_x_ingredient.id": 4125,
"ingredient.id": 4125,
"ingredient.ts": "2017-11-07 06:13:33",
"ingredient.value": "1 tablespoon chopped fresh basil"
},
"4126": {
"recipe_x_ingredient.id": 4126,
"ingredient.id": 4126,
"ingredient.ts": "2017-11-07 06:13:33",
"ingredient.value": "2 cups shredded cheddar cheese"
},
"4127": {
"recipe_x_ingredient.id": 4127,
"ingredient.id": 4127,
"ingredient.ts": "2017-11-07 06:13:33",
"ingredient.value": "1/2 cup plus 1 tablespoon mayonnaise"
}
} |
{
"2018": {
"recipe_x_instruction.id": 2018,
"instruction.id": 2018,
"instruction.ts": "2017-11-07 06:13:33",
"instruction.value": "1On a lightly floured work surface, roll the dough out into a round about 12 inches in diameter and 1/4 inch thick. Line a 9-inch pie plate with the dough and crimp the edges decoratively. Freeze for 20 minutes."
},
"2019": {
"recipe_x_instruction.id": 2019,
"instruction.id": 2019,
"instruction.ts": "2017-11-07 06:13:33",
"instruction.value": "2Preheat the oven to 375°F. Line the dough with a piece of parchment paper or aluminum foil, and fill it with pie weights or dried beans. Bake until the crust starts to set, about 15 minutes. Remove the pie weights and parchment paper and continue to bake"
},
"2020": {
"recipe_x_instruction.id": 2020,
"instruction.id": 2020,
"instruction.ts": "2017-11-07 06:13:33",
"instruction.value": "3Put the tomatoes in a colander and sprinkle them with a little salt. Let stand for 30 minutes then press out as much liquid as possible using the back of a large spoon or a rubber spatula."
},
"2021": {
"recipe_x_instruction.id": 2021,
"instruction.id": 2021,
"instruction.ts": "2017-11-07 06:13:33",
"instruction.value": "4In a frying pan, melt the butter. Add the onion and cook until golden, about 8 minutes. Scrape into the pie shell and spread into an even layer. Add the tomatoes, spreading into an even layer, then sprinkle with the herbs."
},
"2022": {
"recipe_x_instruction.id": 2022,
"instruction.id": 2022,
"instruction.ts": "2017-11-07 06:13:33",
"instruction.value": "5In a bowl, stir together the cheese and mayonnaise. Dollop it over the top of the tomatoes, then spread it into an even layer with your hands or a spoon."
},
"2023": {
"recipe_x_instruction.id": 2023,
"instruction.id": 2023,
"instruction.ts": "2017-11-07 06:13:33",
"instruction.value": "6Bake until golden brown, about 45 minutes. Let stand for at least 20 minutes before serving."
}
} |
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| 379 | 2017-11-07 06:13:38 | Spinach Pie | This streamlined version of classic Greek spanakopita calls for frozen chopped spinach and frozen filo dough, so active prep is at a minimum. You begin by making the filling, sautéeing onion in butter, then adding eggs, Parmesan cheese, bread crumbs, and seasonings. Add the squeezed, defrosted spinach and crumbled feta. Then layer thin sheets of filo dough in a baking dish, remembering to brush each layer with melted butter. The filling goes in a single layer in the middle, under more layers of buttery filo. Bake, cool slightly, and cut into squares or triangles. For more, check out our Spinach and Feta Scramble, Spinach Strata, and Easy Spinach Lasagna. |
Total: 1 hr 10 mins, plus cooling time | {
"4130": {
"recipe_x_ingredient.id": 4130,
"ingredient.id": 1664,
"ingredient.ts": "2017-11-07 05:05:14",
"ingredient.value": "Kosher salt and freshly ground black pepper"
},
"4131": {
"recipe_x_ingredient.id": 4131,
"ingredient.id": 3293,
"ingredient.ts": "2017-11-07 05:37:56",
"ingredient.value": "6 large eggs"
},
"4128": {
"recipe_x_ingredient.id": 4128,
"ingredient.id": 4128,
"ingredient.ts": "2017-11-07 06:13:38",
"ingredient.value": "2 tablespoons salted butter, plus 1/2 cup salted butter, melted"
},
"4129": {
"recipe_x_ingredient.id": 4129,
"ingredient.id": 4129,
"ingredient.ts": "2017-11-07 06:13:38",
"ingredient.value": "2 medium yellow onions, finely chopped"
},
"4132": {
"recipe_x_ingredient.id": 4132,
"ingredient.id": 4132,
"ingredient.ts": "2017-11-07 06:13:38",
"ingredient.value": "1/2 cup freshly grated Parmesan cheese"
},
"4133": {
"recipe_x_ingredient.id": 4133,
"ingredient.id": 4133,
"ingredient.ts": "2017-11-07 06:13:38",
"ingredient.value": "2 tablespoons plain dried bread crumbs"
},
"4134": {
"recipe_x_ingredient.id": 4134,
"ingredient.id": 4134,
"ingredient.ts": "2017-11-07 06:13:38",
"ingredient.value": "[[{{1/4 teaspoon}} ground nutmeg]]"
},
"4135": {
"recipe_x_ingredient.id": 4135,
"ingredient.id": 4135,
"ingredient.ts": "2017-11-07 06:13:38",
"ingredient.value": "1 cup crumbled feta"
},
"4136": {
"recipe_x_ingredient.id": 4136,
"ingredient.id": 4136,
"ingredient.ts": "2017-11-07 06:13:38",
"ingredient.value": "3 (10-ounce) packages frozen, chopped spinach, defrosted"
},
"4137": {
"recipe_x_ingredient.id": 4137,
"ingredient.id": 4137,
"ingredient.ts": "2017-11-07 06:13:38",
"ingredient.value": "10 sheets frozen filo dough, defrosted"
}
} |
{
"2024": {
"recipe_x_instruction.id": 2024,
"instruction.id": 2024,
"instruction.ts": "2017-11-07 06:13:38",
"instruction.value": "1Preheat the oven to 375°F. In a large frying pan over medium heat, melt the 2 tablespoons of the butter. Add the onions and a large pinch of salt and cook, stirring occasionally, until golden brown, about 8 minutes. Transfer to a mixing bowl."
},
"2025": {
"recipe_x_instruction.id": 2025,
"instruction.id": 2025,
"instruction.ts": "2017-11-07 06:13:38",
"instruction.value": "2Add the eggs, Parmesan, bread crumbs, nutmeg, 1/2 teaspoon salt, and 1/2 teaspoon pepper to the bowl with the onions and whisk to combine."
},
"2026": {
"recipe_x_instruction.id": 2026,
"instruction.id": 2026,
"instruction.ts": "2017-11-07 06:13:38",
"instruction.value": "3Add the defrosted spinach to a colander and press out as much liquid as possible. Transfer the spinach to the bowl with the onion mixture, add the feta, and gently mix with your hands to combine."
},
"2027": {
"recipe_x_instruction.id": 2027,
"instruction.id": 2027,
"instruction.ts": "2017-11-07 06:13:38",
"instruction.value": "4Butter a 9-inch pie dish. Line the pie dish with filo, brushing each sheet with melted butter. The ends should hang over the sides."
},
"2028": {
"recipe_x_instruction.id": 2028,
"instruction.id": 2028,
"instruction.ts": "2017-11-07 06:13:38",
"instruction.value": "5Spoon the spinach mixture into the middle of the filo. Fold the edges up and over the top to seal in the filling. Brush or drizzle the top with melted butter."
},
"2029": {
"recipe_x_instruction.id": 2029,
"instruction.id": 2029,
"instruction.ts": "2017-11-07 06:13:38",
"instruction.value": "6Bake until golden brown and the filling is set, about 1 hour. Let cool to room temperature before serving."
}
} |
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| 380 | 2017-11-07 06:13:46 | Ground Beef Shepherd's Pie | A rich, well-seasoned, nicely browned shepherd’s pie is one of the world’s great comfort food dishes. It’s a simple meat stew, spread in a shallow baking dish, covered with mashed potatoes and baked until the whole thing is hot and bubbly, the top golden, crispy around the edges. You begin by making a batch of buttery mashed potatoes and setting those aside, Then you make a simple ground-beef stew with onion, carrot, celery, and sweet frozen peas. Assemble, send to a medium-hot oven for 20 minutes, and dinner is served. For more savory pies, check out our Beef Short Rib and Ale Pie, Chicken and Mushroom Pot Pies, and Fish Pie. |
Total: 1 hr 30 mins | {
"4147": {
"recipe_x_ingredient.id": 4147,
"ingredient.id": 5,
"ingredient.ts": "2017-11-07 04:27:56",
"ingredient.value": "2 tablespoons tomato paste"
},
"4144": {
"recipe_x_ingredient.id": 4144,
"ingredient.id": 81,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "kosher salt"
},
"4148": {
"recipe_x_ingredient.id": 4148,
"ingredient.id": 605,
"ingredient.ts": "2017-11-07 04:38:23",
"ingredient.value": "2 tablespoons Worcestershire sauce"
},
"4141": {
"recipe_x_ingredient.id": 4141,
"ingredient.id": 1005,
"ingredient.ts": "2017-11-07 04:55:25",
"ingredient.value": "1 medium yellow onion, finely chopped"
},
"4138": {
"recipe_x_ingredient.id": 4138,
"ingredient.id": 4138,
"ingredient.ts": "2017-11-07 06:13:46",
"ingredient.value": "1 3/4 pounds russet potatoes, peeled"
},
"4139": {
"recipe_x_ingredient.id": 4139,
"ingredient.id": 4139,
"ingredient.ts": "2017-11-07 06:13:46",
"ingredient.value": "8 tablespoons unsalted butter (1 stick)"
},
"4140": {
"recipe_x_ingredient.id": 4140,
"ingredient.id": 4140,
"ingredient.ts": "2017-11-07 06:13:46",
"ingredient.value": "1/4 cup milk"
},
"4142": {
"recipe_x_ingredient.id": 4142,
"ingredient.id": 4142,
"ingredient.ts": "2017-11-07 06:13:46",
"ingredient.value": "2 medium carrots, peeled and diced"
},
"4143": {
"recipe_x_ingredient.id": 4143,
"ingredient.id": 4143,
"ingredient.ts": "2017-11-07 06:13:46",
"ingredient.value": "2 stalks celery, diced"
},
"4145": {
"recipe_x_ingredient.id": 4145,
"ingredient.id": 4145,
"ingredient.ts": "2017-11-07 06:13:46",
"ingredient.value": "1 1/2 pounds ground beef, preferably free-range or organic"
},
"4146": {
"recipe_x_ingredient.id": 4146,
"ingredient.id": 4146,
"ingredient.ts": "2017-11-07 06:13:46",
"ingredient.value": "1/2 cup beef or chicken broth"
},
"4149": {
"recipe_x_ingredient.id": 4149,
"ingredient.id": 4149,
"ingredient.ts": "2017-11-07 06:13:46",
"ingredient.value": "1/2 cup frozen petite peas"
}
} |
{
"2030": {
"recipe_x_instruction.id": 2030,
"instruction.id": 2030,
"instruction.ts": "2017-11-07 06:13:46",
"instruction.value": "1Place the potatoes in a large saucepan of cold salted water, bring to the boil over medium-high heat and boil until tender, about 20 minutes. Drain in a colander, return the potatoes to the saucepan, add 4 tablespoons of the butter and the milk, and mash"
},
"2031": {
"recipe_x_instruction.id": 2031,
"instruction.id": 2031,
"instruction.ts": "2017-11-07 06:13:46",
"instruction.value": "2To make the filling, in a large frying pan, melt 2 tablespoons of the butter. Add the onion, carrots, and celery and a big pinch of salt. Cook, stirring occasionally, until tender, about 8 minutes. Add the ground beef and cook, stirring, until browned. P"
},
"2032": {
"recipe_x_instruction.id": 2032,
"instruction.id": 2032,
"instruction.ts": "2017-11-07 06:13:46",
"instruction.value": "3Preheat the oven to 375°F. Grease a -quart shallow baking dish. Add the beef mixture in an even layer and then top with the mashed potatoes in an even layer. Use a fork to “ruffle” the top. Dot with the the remaining butter."
},
"2033": {
"recipe_x_instruction.id": 2033,
"instruction.id": 2033,
"instruction.ts": "2017-11-07 06:13:46",
"instruction.value": "4Bake until the filling is bubbling and the top is golden, about 30 minutes. Let stand for 5 minutes before serving."
}
} |
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| 381 | 2017-11-07 06:13:51 | Chipotle-Chorizo Jalapeño Poppers | To make this amazing DIY bar snack recipe, begin by splitting open fresh jalapeño peppers and scraping out the seeds and veins. Separately, mix cream cheese, cooked Mexican chorizo, canned chipotle chiles, and salt and pepper to form a smooth mixture. Fill the jalapeños, then broil until hot and blistered. Serve at once, with plenty of cold beer or soft drinks. What to buy: Mexican chorizo (not to be confused with its Spanish counterpart) is a fresh pork sausage that must be cooked prior to eating. It can be mild or spicy—either works here, depending on your preference and/or tolerance for heat. For more, check out our Basic Jalapeño Poppers, Buffalo Jalapeño Poppers, and Gyro Jalapeño Poppers. |
Total: 25 mins | {
"4154": {
"recipe_x_ingredient.id": 4154,
"ingredient.id": 274,
"ingredient.ts": "2017-11-07 04:31:20",
"ingredient.value": "1/2 teaspoon kosher salt"
},
"4151": {
"recipe_x_ingredient.id": 4151,
"ingredient.id": 4113,
"ingredient.ts": "2017-11-07 06:13:21",
"ingredient.value": "8 ounces cream cheese, at room temperature"
},
"4150": {
"recipe_x_ingredient.id": 4150,
"ingredient.id": 4150,
"ingredient.ts": "2017-11-07 06:13:51",
"ingredient.value": "12 jalapeño peppers"
},
"4152": {
"recipe_x_ingredient.id": 4152,
"ingredient.id": 4152,
"ingredient.ts": "2017-11-07 06:13:51",
"ingredient.value": "1/2 cup minced, cooked Mexican chorizo"
},
"4153": {
"recipe_x_ingredient.id": 4153,
"ingredient.id": 4153,
"ingredient.ts": "2017-11-07 06:13:51",
"ingredient.value": "1 teaspoon minced canned chipotles in adobo sauce"
}
} |
{
"2034": {
"recipe_x_instruction.id": 2034,
"instruction.id": 2034,
"instruction.ts": "2017-11-07 06:13:51",
"instruction.value": "1Set the oven to broil and arrange a rack in the middle. Line a baking sheet with aluminum foil and set aside."
},
"2035": {
"recipe_x_instruction.id": 2035,
"instruction.id": 2035,
"instruction.ts": "2017-11-07 06:13:51",
"instruction.value": "2Lay a jalapeño on your work surface so that it sits flat without rolling. Make two cuts forming a “T” by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about 1/4 inch from the s"
},
"2036": {
"recipe_x_instruction.id": 2036,
"instruction.id": 2036,
"instruction.ts": "2017-11-07 06:13:51",
"instruction.value": "3Place the cream cheese, chorizo, chipotles, and salt in a medium bowl, season with freshly ground black pepper, and mix until smooth and evenly combined. Transfer the mixture to a quart-size resealable plastic bag, cut one bottom corner off to make a 3/4"
},
"2037": {
"recipe_x_instruction.id": 2037,
"instruction.id": 2037,
"instruction.ts": "2017-11-07 06:13:51",
"instruction.value": "4Broil for 4 minutes, rotate the pan, and continue to broil until the peppers are starting to char and the filling is browned and bubbly, about 4 minutes more. Remove from the oven, and remove the toothpicks if desired. Let cool for 5 minutes before servi"
}
} |
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| 382 | 2017-11-07 06:14:01 | Devils on Horseback | We know—wrap pretty much anything in bacon, cook until crisp, and it’s bound to be eaten. This British pub snack, though, with a name that sounds like it’s from some inverted version of the apocalypse, combines salty, crunchy bacon and boozy, sweet plums (a.k.a. prunes). It’s a major crowd-pleaser, and simple to prepare. Steep the dried prunes in an easy syrup of port wine and sugar, then drain (you can do this ahead of time). Wrap a slice of uncooked bacon around each plum and secure with a toothpick. When guests arrive, just pop the prunes in a hot oven and bake until the bacon’s cooked and crispy, the plums hot all the way through. Feel free to experiment, for instance stuff the prunes with blue cheese or toasted walnuts before wrapping. For additional appetizer inspiration, check out our Chicken Skewers with Dukkah Crust, Mongolian Beef Kebabs with Chili Jam, and Sesame Shrimp with Cilantro-Lime Sauce. |
Total: 40 mins | {
"4157": {
"recipe_x_ingredient.id": 4157,
"ingredient.id": 832,
"ingredient.ts": "2017-11-07 04:42:42",
"ingredient.value": "1 tablespoon granulated sugar"
},
"4155": {
"recipe_x_ingredient.id": 4155,
"ingredient.id": 4155,
"ingredient.ts": "2017-11-07 06:14:01",
"ingredient.value": "30 pitted prunes (about 8 ounces)"
},
"4156": {
"recipe_x_ingredient.id": 4156,
"ingredient.id": 4156,
"ingredient.ts": "2017-11-07 06:14:01",
"ingredient.value": "1 cup tawny port"
},
"4158": {
"recipe_x_ingredient.id": 4158,
"ingredient.id": 4158,
"ingredient.ts": "2017-11-07 06:14:01",
"ingredient.value": "10 thin slices smoky bacon, cut crosswise into thirds"
},
"4159": {
"recipe_x_ingredient.id": 4159,
"ingredient.id": 4159,
"ingredient.ts": "2017-11-07 06:14:01",
"ingredient.value": "30 toothpicks, soaked in water for at least 15 minutes"
}
} |
{
"2038": {
"recipe_x_instruction.id": 2038,
"instruction.id": 2038,
"instruction.ts": "2017-11-07 06:14:01",
"instruction.value": "1Heat the oven to 500°F and arrange a rack in the middle."
},
"2039": {
"recipe_x_instruction.id": 2039,
"instruction.id": 2039,
"instruction.ts": "2017-11-07 06:14:01",
"instruction.value": "2Combine the prunes, port, and sugar in a medium saucepan. Bring to a boil over high heat, stirring until the sugar has dissolved. Reduce the heat to medium low and simmer, stirring occasionally, until the port thickens into a loose syrup, about 15 minute"
},
"2040": {
"recipe_x_instruction.id": 2040,
"instruction.id": 2040,
"instruction.ts": "2017-11-07 06:14:01",
"instruction.value": "3Line a rimmed baking sheet with aluminum foil, then set a cooling rack over the foil."
},
"2041": {
"recipe_x_instruction.id": 2041,
"instruction.id": 2041,
"instruction.ts": "2017-11-07 06:14:01",
"instruction.value": "4Wrap a piece of bacon around each prune and secure with a toothpick. Place the prunes at least 1 inch apart on the cooling rack. Bake for 7 minutes, then flip the prunes with tongs and continue to bake until crispy, about 7 to 9 minutes more. Transfer to"
}
} |
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| 383 | 2017-11-07 06:14:11 | Hot Crab Dip | This hot, delicious dip has everything we love about crab cakes in dunk form. Begin by mixing mayonnaise, Creole mustard, horseradish cream, Old Bay Seasoning, and finely chopped celery and onion. Season with salt and Tabasco, then stir in plenty of fresh lump crabmeat. Place this mixture in an ovenproof dish and top with crumbled cornbread. Bake in a medium-hot oven until brown and bubbly, and serve at once, with toast triangles or celery sticks for dunking. Creole mustard has a nice little kick of heat and works well in this recipe—substitute Dijon mustard if you can’t find it. Horseradish cream is sometimes labeled “horseradish cream style” or “prepared horseradish.” You’ll need to bake a batch of our Easy Cornbread before you begin, or buy premade cornbread without a ton of sugar (the dip should taste more savory than sweet). Make-ahead note: The crab mix can be made up to 1 day ahead—just leave out the salt until you’re ready to bake it. We featured this recipe in our Thanksgiving, Southern Style menu. |
Total: 20 mins | {
"4166": {
"recipe_x_ingredient.id": 4166,
"ingredient.id": 3178,
"ingredient.ts": "2017-11-07 05:36:44",
"ingredient.value": "Kosher salt, to taste"
},
"4160": {
"recipe_x_ingredient.id": 4160,
"ingredient.id": 4160,
"ingredient.ts": "2017-11-07 06:14:11",
"ingredient.value": "6 tablespoons mayonnaise"
},
"4161": {
"recipe_x_ingredient.id": 4161,
"ingredient.id": 4161,
"ingredient.ts": "2017-11-07 06:14:11",
"ingredient.value": "3 tablespoons Creole mustard"
},
"4162": {
"recipe_x_ingredient.id": 4162,
"ingredient.id": 4162,
"ingredient.ts": "2017-11-07 06:14:11",
"ingredient.value": "1 tablespoon horseradish cream"
},
"4163": {
"recipe_x_ingredient.id": 4163,
"ingredient.id": 4163,
"ingredient.ts": "2017-11-07 06:14:11",
"ingredient.value": "2 teaspoons Old Bay Seasoning"
},
"4164": {
"recipe_x_ingredient.id": 4164,
"ingredient.id": 4164,
"ingredient.ts": "2017-11-07 06:14:11",
"ingredient.value": "1/4 cup finely chopped celery"
},
"4165": {
"recipe_x_ingredient.id": 4165,
"ingredient.id": 4165,
"ingredient.ts": "2017-11-07 06:14:11",
"ingredient.value": "1/4 cup finely chopped onion"
},
"4167": {
"recipe_x_ingredient.id": 4167,
"ingredient.id": 4167,
"ingredient.ts": "2017-11-07 06:14:11",
"ingredient.value": "Tabasco sauce, to taste"
},
"4168": {
"recipe_x_ingredient.id": 4168,
"ingredient.id": 4168,
"ingredient.ts": "2017-11-07 06:14:11",
"ingredient.value": "1 pound fresh crabmeat"
},
"4169": {
"recipe_x_ingredient.id": 4169,
"ingredient.id": 4169,
"ingredient.ts": "2017-11-07 06:14:11",
"ingredient.value": "1 cup coarsely crumbled cornbread (recipe link in intro)"
},
"4170": {
"recipe_x_ingredient.id": 4170,
"ingredient.id": 4170,
"ingredient.ts": "2017-11-07 06:14:11",
"ingredient.value": "Toasts or celery sticks, for serving"
}
} |
{
"2042": {
"recipe_x_instruction.id": 2042,
"instruction.id": 2042,
"instruction.ts": "2017-11-07 06:14:11",
"instruction.value": "1Heat the oven to 400°F and arrange a rack in the middle. Place the mayonnaise, mustard, horseradish cream, Old Bay, celery, and onion in a small bowl and mix until well combined. Season with salt and Tabasco sauce, add the crab, and mix until well incorp"
},
"2043": {
"recipe_x_instruction.id": 2043,
"instruction.id": 2043,
"instruction.ts": "2017-11-07 06:14:11",
"instruction.value": "2Place the crab mixture in a 3-cup ovenproof dish and top with the crumbled cornbread. Bake in the oven until golden brown, about 15 minutes. Serve immediately with toasts or celery sticks."
}
} |
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| 384 | 2017-11-07 06:14:33 | Pear and Feta Bites | In this refreshing and unexpected cocktail-party appetizer, elegantly concave leaves of Belgian endive become easy-to-pick-up vessels for a delicious mixture of diced feta and pear, seasoned with lemon juice, olive oil, and salt and pepper. It’s easy, healthy, and sets your guests up for the meal (or more substantial appetizers) to come. We included this recipe in our Recipes for Fall Ingredients photo gallery. photo gallery. For more appetizer inspiration, check out our Chicken Skewers with Dukkah Crust, Mongolian Beef Kebabs with Chili Jam, and Sesame Shrimp with Cilantro-Lime Sauce. |
Total: 15 mins | {
"4175": {
"recipe_x_ingredient.id": 4175,
"ingredient.id": 17,
"ingredient.ts": "2017-11-07 04:27:56",
"ingredient.value": "1 tablespoon olive oil"
},
"4177": {
"recipe_x_ingredient.id": 4177,
"ingredient.id": 49,
"ingredient.ts": "2017-11-07 04:29:58",
"ingredient.value": "salt"
},
"4178": {
"recipe_x_ingredient.id": 4178,
"ingredient.id": 82,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "freshly ground black pepper"
},
"4171": {
"recipe_x_ingredient.id": 4171,
"ingredient.id": 4171,
"ingredient.ts": "2017-11-07 06:14:33",
"ingredient.value": "3 medium heads endive"
},
"4172": {
"recipe_x_ingredient.id": 4172,
"ingredient.id": 4172,
"ingredient.ts": "2017-11-07 06:14:33",
"ingredient.value": "3/4 cup small-dice feta cheese"
},
"4173": {
"recipe_x_ingredient.id": 4173,
"ingredient.id": 4173,
"ingredient.ts": "2017-11-07 06:14:33",
"ingredient.value": "2 cups small-dice pear"
},
"4174": {
"recipe_x_ingredient.id": 4174,
"ingredient.id": 4174,
"ingredient.ts": "2017-11-07 06:14:33",
"ingredient.value": "1 1/2 teaspoons lemon juice"
},
"4176": {
"recipe_x_ingredient.id": 4176,
"ingredient.id": 4176,
"ingredient.ts": "2017-11-07 06:14:33",
"ingredient.value": "3/4 teaspoon ground coriander"
}
} |
{
"2044": {
"recipe_x_instruction.id": 2044,
"instruction.id": 2044,
"instruction.ts": "2017-11-07 06:14:33",
"instruction.value": "1Trim the ends off the heads of endive and remove the leaves (you will need 30 to 40 leaves); set aside."
},
"2045": {
"recipe_x_instruction.id": 2045,
"instruction.id": 2045,
"instruction.ts": "2017-11-07 06:14:33",
"instruction.value": "2Gently toss the feta, pear, lemon juice, olive oil, and coriander in a medium bowl until evenly coated. Season with salt and pepper and toss to coat well."
},
"2046": {
"recipe_x_instruction.id": 2046,
"instruction.id": 2046,
"instruction.ts": "2017-11-07 06:14:33",
"instruction.value": "3Place 1 tablespoon of the cheese-pear mixture in each endive leaf and serve immediately."
}
} |
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| 385 | 2017-11-07 06:14:39 | Champagne Holiday Punch | San Francisco mixologist Erick Castro taught us how to make this easy holiday punch. It’s a flexible recipe that works with almost any base spirit. Here we use genever, blended with orange curaçao, simple syrup, bitters, sparkling water, lemon juice, sparkling wine, and a touch of grated nutmeg. Garnish with pineapple slices and whole star anise before serving. You’ll need to make a batch of Rich Simple Syrup and freeze a large block of punch ice before you begin. What to buy: Infused with botanicals like juniper just like London-style gin, genever (a.k.a. Holland or Dutch gin) is a maltier, funkier relative that mixes very well in cocktails. Anchor Distilling and Bols make good versions. |
Total: Under 5 mins | {
"4179": {
"recipe_x_ingredient.id": 4179,
"ingredient.id": 4179,
"ingredient.ts": "2017-11-07 06:14:39",
"ingredient.value": "1 1/2 cups genever, chilled"
},
"4180": {
"recipe_x_ingredient.id": 4180,
"ingredient.id": 4180,
"ingredient.ts": "2017-11-07 06:14:39",
"ingredient.value": "1/2 cup orange curaçao, chilled"
},
"4181": {
"recipe_x_ingredient.id": 4181,
"ingredient.id": 4181,
"ingredient.ts": "2017-11-07 06:14:39",
"ingredient.value": "1/2 cup Rich Simple Syrup (recipe link in intro)"
},
"4182": {
"recipe_x_ingredient.id": 4182,
"ingredient.id": 4182,
"ingredient.ts": "2017-11-07 06:14:39",
"ingredient.value": "10 dashes aromatic bitters, such as angostura"
},
"4183": {
"recipe_x_ingredient.id": 4183,
"ingredient.id": 4183,
"ingredient.ts": "2017-11-07 06:14:39",
"ingredient.value": "1 cup sparkling water"
},
"4184": {
"recipe_x_ingredient.id": 4184,
"ingredient.id": 4184,
"ingredient.ts": "2017-11-07 06:14:39",
"ingredient.value": "3/4 cup freshly squeezed lemon juice"
},
"4185": {
"recipe_x_ingredient.id": 4185,
"ingredient.id": 4185,
"ingredient.ts": "2017-11-07 06:14:39",
"ingredient.value": "1/2 cup sparkling wine or Champagne"
},
"4186": {
"recipe_x_ingredient.id": 4186,
"ingredient.id": 4186,
"ingredient.ts": "2017-11-07 06:14:39",
"ingredient.value": "Freshly grated nutmeg"
},
"4187": {
"recipe_x_ingredient.id": 4187,
"ingredient.id": 4187,
"ingredient.ts": "2017-11-07 06:14:39",
"ingredient.value": "Pineapple slices and star anise, for garnishing"
}
} |
{
"2047": {
"recipe_x_instruction.id": 2047,
"instruction.id": 2047,
"instruction.ts": "2017-11-07 06:14:39",
"instruction.value": "1Pour the genever, orange curaçao, simple syrup, and bitters into a punch bowl and stir to combine."
},
"2048": {
"recipe_x_instruction.id": 2048,
"instruction.id": 2048,
"instruction.ts": "2017-11-07 06:14:39",
"instruction.value": "2Add the sparkling water, lemon juice, and sparkling wine or Champagne just before serving."
},
"2049": {
"recipe_x_instruction.id": 2049,
"instruction.id": 2049,
"instruction.ts": "2017-11-07 06:14:39",
"instruction.value": "3Place a large block of ice in the punch and stir gently just to combine. Grate nutmeg over top of the punch, and garnish with pineapple slices and star anise."
}
} |
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| 386 | 2017-11-07 06:15:15 | Radicchio, Apple, and Squash Tempura | As part of an all-fried Hanukkah menu, Sara Dickerman came up with this tempura of cold-weather vegetables. The batter is light enough that it doesn’t overshadow the delicate flavors of the vegetables, while the saba adds a nice sweetness. This recipe is pareve. Special equipment: You’ll need a deep-frying/candy thermometer, a pair of tongs, and a bamboo skimmer. We featured this recipe in our Bar Snacks and Hanukkah Recipes photo galleries. |
Total: 1 hr | {
"4189": {
"recipe_x_ingredient.id": 4189,
"ingredient.id": 163,
"ingredient.ts": "2017-11-07 04:30:23",
"ingredient.value": "1 teaspoon kosher salt"
},
"4192": {
"recipe_x_ingredient.id": 4192,
"ingredient.id": 259,
"ingredient.ts": "2017-11-07 04:31:14",
"ingredient.value": "2 large eggs"
},
"4188": {
"recipe_x_ingredient.id": 4188,
"ingredient.id": 448,
"ingredient.ts": "2017-11-07 04:34:33",
"ingredient.value": "2 cups all-purpose flour"
},
"4190": {
"recipe_x_ingredient.id": 4190,
"ingredient.id": 1238,
"ingredient.ts": "2017-11-07 04:57:51",
"ingredient.value": "1/4 teaspoon cayenne pepper"
},
"4191": {
"recipe_x_ingredient.id": 4191,
"ingredient.id": 1391,
"ingredient.ts": "2017-11-07 04:59:45",
"ingredient.value": "1/4 teaspoon ground nutmeg"
},
"4193": {
"recipe_x_ingredient.id": 4193,
"ingredient.id": 4193,
"ingredient.ts": "2017-11-07 06:15:15",
"ingredient.value": "1/2 cup cold water"
},
"4194": {
"recipe_x_ingredient.id": 4194,
"ingredient.id": 4194,
"ingredient.ts": "2017-11-07 06:15:15",
"ingredient.value": "1 (12-ounce) can IPA beer"
},
"4195": {
"recipe_x_ingredient.id": 4195,
"ingredient.id": 4195,
"ingredient.ts": "2017-11-07 06:15:15",
"ingredient.value": "Olive and canola oil, for frying"
},
"4196": {
"recipe_x_ingredient.id": 4196,
"ingredient.id": 4196,
"ingredient.ts": "2017-11-07 06:15:15",
"ingredient.value": "2 small heads radicchio di Treviso"
},
"4197": {
"recipe_x_ingredient.id": 4197,
"ingredient.id": 4197,
"ingredient.ts": "2017-11-07 06:15:15",
"ingredient.value": "1 medium Honeycrisp apple"
},
"4198": {
"recipe_x_ingredient.id": 4198,
"ingredient.id": 4198,
"ingredient.ts": "2017-11-07 06:15:15",
"ingredient.value": "1/2 small delicata squash"
},
"4199": {
"recipe_x_ingredient.id": 4199,
"ingredient.id": 4199,
"ingredient.ts": "2017-11-07 06:15:15",
"ingredient.value": "1/4 cup saba, for dipping (optional)"
}
} |
{
"2050": {
"recipe_x_instruction.id": 2050,
"instruction.id": 2050,
"instruction.ts": "2017-11-07 06:15:15",
"instruction.value": "1Place flour, salt, cayenne, and nutmeg in a large bowl and stir until evenly combined. Set aside. Beat together eggs and water in a separate bowl until yolks are broken up; stir in beer."
},
"2051": {
"recipe_x_instruction.id": 2051,
"instruction.id": 2051,
"instruction.ts": "2017-11-07 06:15:15",
"instruction.value": "2Make a well in dry ingredients, add beer mixture, and gently stir together until just incorporated (the batter will still be lumpy). Cover and refrigerate."
},
"2052": {
"recipe_x_instruction.id": 2052,
"instruction.id": 2052,
"instruction.ts": "2017-11-07 06:15:15",
"instruction.value": "3Fill a large, heavy-bottomed pot fitted with a deep-frying thermometer with 3 inches of oil (1/2 olive, 1/2 canola) and heat to 360°F over medium heat. Line a large plate or baking sheet with paper towels and set aside."
},
"2053": {
"recipe_x_instruction.id": 2053,
"instruction.id": 2053,
"instruction.ts": "2017-11-07 06:15:15",
"instruction.value": "4Meanwhile, prepare vegetables: Slice radicchio in half lengthwise then cut into 1/4-inch wedges, making sure each wedge has a bit of core to hold it together; set aside. Cut apple into quarters and core. Cut each apple quarter into 1/4-inch wedges; set a"
},
"2054": {
"recipe_x_instruction.id": 2054,
"instruction.id": 2054,
"instruction.ts": "2017-11-07 06:15:15",
"instruction.value": "5Remove batter from the refrigerator. Dip 1 raddichio wedge at a time into batter. (If necessary, thin batter with additional cold water.) Tap radicchio on the edge of the bowl (the leaves should be lightly coated and separate). Carefully place wedge in h"
},
"2055": {
"recipe_x_instruction.id": 2055,
"instruction.id": 2055,
"instruction.ts": "2017-11-07 06:15:15",
"instruction.value": "6Serve tempura with saba for dipping or drizzling."
}
} |
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| 387 | 2017-11-07 06:15:22 | French Ham and Cheese Quick Bread | In France, rustic quick breads like these called gâteaux are served as snacks. Here, we riff on the classic ham and cheese baguette sandwich to make this savory quick bread that gets an extra punch of flavor from briny Niçoise olives. Make sure to buy a good quality, fully cooked or smoked ham steak. This easy recipe is great for breakfast, snack time, or a light lunch when served with our Butter Lettuce and Pumpkin Seed Salad. Special equipment: You’ll need a metal 9-by-5-inch loaf pan for this recipe. Variation: You can also use this recipe to bake savory muffins instead of a loaf, using a standard 12-well muffin pan. Coat the wells with butter and bake the muffins at 350°F until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Let the muffins cool for 10 minutes, then remove them from the pan and finish cooling on a wire rack. We featured this recipe in our story, 5 Savory Quick Breads for Fall Baking. |
Total: 1 hr 45 mins | {
"4208": {
"recipe_x_ingredient.id": 4208,
"ingredient.id": 259,
"ingredient.ts": "2017-11-07 04:31:14",
"ingredient.value": "2 large eggs"
},
"4204": {
"recipe_x_ingredient.id": 4204,
"ingredient.id": 338,
"ingredient.ts": "2017-11-07 04:31:57",
"ingredient.value": "1/4 teaspoon freshly ground black pepper"
},
"4203": {
"recipe_x_ingredient.id": 4203,
"ingredient.id": 580,
"ingredient.ts": "2017-11-07 04:37:10",
"ingredient.value": "1/4 teaspoon baking soda"
},
"4202": {
"recipe_x_ingredient.id": 4202,
"ingredient.id": 910,
"ingredient.ts": "2017-11-07 04:51:42",
"ingredient.value": "1/2 teaspoon fine salt"
},
"4200": {
"recipe_x_ingredient.id": 4200,
"ingredient.id": 3426,
"ingredient.ts": "2017-11-07 05:39:58",
"ingredient.value": "2 1/2 cups all-purpose flour"
},
"4201": {
"recipe_x_ingredient.id": 4201,
"ingredient.id": 4201,
"ingredient.ts": "2017-11-07 06:15:22",
"ingredient.value": "2 1/4 teaspoons baking powder"
},
"4205": {
"recipe_x_ingredient.id": 4205,
"ingredient.id": 4205,
"ingredient.ts": "2017-11-07 06:15:22",
"ingredient.value": "1 1/4 cups shredded Gruyère cheese (about 3 1/2 ounces)"
},
"4206": {
"recipe_x_ingredient.id": 4206,
"ingredient.id": 4206,
"ingredient.ts": "2017-11-07 06:15:22",
"ingredient.value": "1 1/4 cups small-dice cooked ham (about 7 ounces)"
},
"4207": {
"recipe_x_ingredient.id": 4207,
"ingredient.id": 4207,
"ingredient.ts": "2017-11-07 06:15:22",
"ingredient.value": "1/3 cup small-dice pitted Niçoise olives (about 1 1/4 ounces)"
},
"4209": {
"recipe_x_ingredient.id": 4209,
"ingredient.id": 4209,
"ingredient.ts": "2017-11-07 06:15:22",
"ingredient.value": "3/4 cup whole milk"
},
"4210": {
"recipe_x_ingredient.id": 4210,
"ingredient.id": 4210,
"ingredient.ts": "2017-11-07 06:15:22",
"ingredient.value": "4 tablespoons unsalted butter (1/2 stick), melted, plus more for coating the pan"
}
} |
{
"2056": {
"recipe_x_instruction.id": 2056,
"instruction.id": 2056,
"instruction.ts": "2017-11-07 06:15:22",
"instruction.value": "1Heat the oven to 350°F and arrange a rack in the middle. Generously coat a metal 9-by-5-inch loaf pan with butter; set aside."
},
"2057": {
"recipe_x_instruction.id": 2057,
"instruction.id": 2057,
"instruction.ts": "2017-11-07 06:15:22",
"instruction.value": "2Whisk the flour, baking powder, salt, baking soda, and pepper together in a large bowl until aerated and any large lumps are broken up. Add the cheese, ham, and olives and toss in the flour mixture until the pieces are separated and evenly coated; set as"
},
"2058": {
"recipe_x_instruction.id": 2058,
"instruction.id": 2058,
"instruction.ts": "2017-11-07 06:15:22",
"instruction.value": "3Place the eggs, milk, and melted butter in a medium bowl and whisk until smooth. Add this egg mixture to the flour mixture and stir until the flour is just incorporated, being careful not to overmix (a few streaks of flour are OK; the batter will be very"
},
"2059": {
"recipe_x_instruction.id": 2059,
"instruction.id": 2059,
"instruction.ts": "2017-11-07 06:15:22",
"instruction.value": "4Using a rubber spatula, scrape the batter into the prepared pan, pushing it into the corners and smoothing the top. Bake until the bread is golden brown all over and a toothpick inserted into the center comes out clean (test several spots because you may"
},
"2060": {
"recipe_x_instruction.id": 2060,
"instruction.id": 2060,
"instruction.ts": "2017-11-07 06:15:22",
"instruction.value": "5Place the pan on a wire rack to cool for 15 minutes. Run a knife around the perimeter of the bread and turn it out onto the rack. Let it cool for at least 30 minutes more before slicing."
}
} |
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| recipe.id | recipe.ts | recipe.title | recipe.description | recipe.time | recipe.from | recipe.recipe_x_ingredient_id | recipe.recipe_x_instruction_id | recipe.recipe_image_id |