Recipes 2 (6,700), Main, list p=19 (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
388	2017-11-07 06:15:32	Honeyed Cashews with Kosher Salt	A careful balance of salty and sweet, crisp and chewy, these nuts are the perfect accompaniment for cocktail hour. You start with raw, untoasted cashews, toss them with oil and set aside. Then you make a syrup with brown sugar, a little water, and honey. Drizzle it over the cashews, toss, spread onto baking sheets and toast in a medium oven till golden brown and crisp. The cashews will last 1 week stored in an airtight container at room temperature. We featured this recipe in our Bring Happy Hour Home menu, our Bar Snacks photo gallery, and our New Year’s Eve Speakeasy Party.	Total: 40 mins, plus cooling time		{ "4212": { "recipe_x_ingredient.id": 4212, "ingredient.id": 622, "ingredient.ts": "2017-11-07 04:39:03", "ingredient.value": "2 tablespoons vegetable oil" }, "4214": { "recipe_x_ingredient.id": 4214, "ingredient.id": 950, "ingredient.ts": "2017-11-07 04:54:59", "ingredient.value": "1 tablespoon water" }, "4215": { "recipe_x_ingredient.id": 4215, "ingredient.id": 1828, "ingredient.ts": "2017-11-07 05:08:32", "ingredient.value": "2 tablespoons honey" }, "4211": { "recipe_x_ingredient.id": 4211, "ingredient.id": 4211, "ingredient.ts": "2017-11-07 06:15:32", "ingredient.value": "4 1/2 cups raw cashews" }, "4213": { "recipe_x_ingredient.id": 4213, "ingredient.id": 4213, "ingredient.ts": "2017-11-07 06:15:32", "ingredient.value": "1/2 cup packed light brown sugar" }, "4216": { "recipe_x_ingredient.id": 4216, "ingredient.id": 4216, "ingredient.ts": "2017-11-07 06:15:32", "ingredient.value": "4 teaspoons kosher salt" } }	{ "2061": { "recipe_x_instruction.id": 2061, "instruction.id": 2061, "instruction.ts": "2017-11-07 06:15:32", "instruction.value": "1Heat the oven to 350°F and arrange a rack in the middle. Line a baking sheet with parchment paper." }, "2062": { "recipe_x_instruction.id": 2062, "instruction.id": 2062, "instruction.ts": "2017-11-07 06:15:32", "instruction.value": "2In a large bowl, toss cashews with oil until well coated; set aside." }, "2063": { "recipe_x_instruction.id": 2063, "instruction.id": 2063, "instruction.ts": "2017-11-07 06:15:32", "instruction.value": "3Combine brown sugar, water, and honey in a small saucepan, place over medium-high heat, and bring to a boil. Reduce heat to low and cook until mixture has thickened slightly, about 5 minutes. Drizzle over cashews and stir to coat." }, "2064": { "recipe_x_instruction.id": 2064, "instruction.id": 2064, "instruction.ts": "2017-11-07 06:15:32", "instruction.value": "4Transfer nuts to the prepared baking sheet and spread in a single layer. Bake until golden brown, stirring every 10 minutes, for a total of about 20 to 25 minutes." }, "2065": { "recipe_x_instruction.id": 2065, "instruction.id": 2065, "instruction.ts": "2017-11-07 06:15:32", "instruction.value": "5Sprinkle salt over nuts and stir to coat. Let cool completely on the baking sheet and break up any large pieces before serving." } }	{ "346": { "recipe_image.id": 346, "recipe_image.path": "/93/f8/6b/c5/93f86bc511d4e3e5ff3dc0ad895ab4b17cbdb828.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//93/f8/6b/c5/93f86bc511d4e3e5ff3dc0ad895ab4b17cbdb828.jpg" } }
389	2017-11-07 06:15:36	Crab and Fontina Stuffed Mushrooms	In this classic cocktail-party appetizer, lightly broiled white mushrooms are filled with a mixture of sautéed shallot, paprika, and sherry, with toasted panko breadcrumbs, fresh lump crabmeat, and shredded fontina cheese. Just before you’re ready to serve, pop the stuffed mushrooms under the broiler to melt the cheese and warm the filling through. For some folks, crab just isn’t worth eating without some Old Bay Seasoning, so feel free to substitute it for the paprika. For more inspiration, check out our Portobello Mushrooms Stuffed with French Onion Soup and Stuffing-Stuffed Mushrooms. We featured this recipe in our New Year’s Eve Speakeasy Party photo gallery.	Total: 30 mins		{ "4217": { "recipe_x_ingredient.id": 4217, "ingredient.id": 17, "ingredient.ts": "2017-11-07 04:27:56", "ingredient.value": "1 tablespoon olive oil" }, "4228": { "recipe_x_ingredient.id": 4228, "ingredient.id": 244, "ingredient.ts": "2017-11-07 04:30:59", "ingredient.value": "1 teaspoon freshly squeezed lemon juice" }, "4224": { "recipe_x_ingredient.id": 4224, "ingredient.id": 338, "ingredient.ts": "2017-11-07 04:31:57", "ingredient.value": "1/4 teaspoon freshly ground black pepper" }, "4220": { "recipe_x_ingredient.id": 4220, "ingredient.id": 655, "ingredient.ts": "2017-11-07 04:40:00", "ingredient.value": "2 tablespoons unsalted butter (1/4 stick)" }, "4223": { "recipe_x_ingredient.id": 4223, "ingredient.id": 2242, "ingredient.ts": "2017-11-07 05:17:40", "ingredient.value": "1/4 teaspoon kosher salt" }, "4222": { "recipe_x_ingredient.id": 4222, "ingredient.id": 3944, "ingredient.ts": "2017-11-07 06:04:01", "ingredient.value": "1/2 teaspoon sweet paprika" }, "4218": { "recipe_x_ingredient.id": 4218, "ingredient.id": 4218, "ingredient.ts": "2017-11-07 06:15:36", "ingredient.value": "24 medium white mushrooms, stems removed and wiped clean" }, "4219": { "recipe_x_ingredient.id": 4219, "ingredient.id": 4219, "ingredient.ts": "2017-11-07 06:15:36", "ingredient.value": "3 tablespoons panko" }, "4221": { "recipe_x_ingredient.id": 4221, "ingredient.id": 4221, "ingredient.ts": "2017-11-07 06:15:36", "ingredient.value": "1 medium shallot, finely chopped" }, "4225": { "recipe_x_ingredient.id": 4225, "ingredient.id": 4225, "ingredient.ts": "2017-11-07 06:15:36", "ingredient.value": "2 tablespoons dry sherry" }, "4226": { "recipe_x_ingredient.id": 4226, "ingredient.id": 4226, "ingredient.ts": "2017-11-07 06:15:36", "ingredient.value": "1/4 pound fresh lump crabmeat" }, "4227": { "recipe_x_ingredient.id": 4227, "ingredient.id": 4227, "ingredient.ts": "2017-11-07 06:15:36", "ingredient.value": "1/4 cup shredded fontina cheese" } }	{ "2066": { "recipe_x_instruction.id": 2066, "instruction.id": 2066, "instruction.ts": "2017-11-07 06:15:36", "instruction.value": "1Heat the oven to broil and arrange a rack in the middle. Line a large plate with paper towels; set aside." }, "2067": { "recipe_x_instruction.id": 2067, "instruction.id": 2067, "instruction.ts": "2017-11-07 06:15:36", "instruction.value": "2Coat a baking sheet with olive oil and place in the oven for 2 minutes. Remove the baking sheet from the oven and evenly arrange mushrooms, cap side down and 1 inch apart, on the baking sheet. Broil until the surface of the caps touching the baking sheet" }, "2068": { "recipe_x_instruction.id": 2068, "instruction.id": 2068, "instruction.ts": "2017-11-07 06:15:36", "instruction.value": "3Place panko in a medium frying pan over medium-high heat. Toast, stirring occasionally, until lightly browned, about 5 minutes. Transfer to a medium bowl; set aside. Wipe any crumbs from the pan with a paper towel." }, "2069": { "recipe_x_instruction.id": 2069, "instruction.id": 2069, "instruction.ts": "2017-11-07 06:15:36", "instruction.value": "4Reduce heat to medium, return the pan to heat, and melt butter until foaming. Add shallot, paprika, salt, and pepper and sauté, stirring occasionally, until shallot has softened, about 3 minutes. Add sherry and cook until the alcohol smell has dissipated" }, "2070": { "recipe_x_instruction.id": 2070, "instruction.id": 2070, "instruction.ts": "2017-11-07 06:15:36", "instruction.value": "5Meanwhile, transfer mushrooms, cap side down and 1 inch apart, to the dried baking sheet." }, "2071": { "recipe_x_instruction.id": 2071, "instruction.id": 2071, "instruction.ts": "2017-11-07 06:15:36", "instruction.value": "6Add crabmeat, cheese, and lemon juice to the reserved shallot mixture and gently fold until evenly incorporated. Divide filling evenly among mushrooms. Broil until the cheese is melted and bubbling, about 3 minutes." } }	{ "347": { "recipe_image.id": 347, "recipe_image.path": "/45/9f/5c/a1/459f5ca150c35d6c6cf10d60a1590c50b970dbd0.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//45/9f/5c/a1/459f5ca150c35d6c6cf10d60a1590c50b970dbd0.jpg" } }
390	2017-11-07 06:15:53	Turnip and Pear Purée	A smooth, creamy potato and turnip purée (potatoes for body, turnips for their earthy, slightly peppery bite) is a lovely thing. Adding pear to the equation makes it ethereal, the perfect side for rich holiday meats like duck, turkey, roast beef, or ham, a surprising alternative to mashed potatoes. You begin by boiling the potato and turnip together until about halfway done, then adding peeled cubes of Bosc, Anjou, or Bartlett pear. Drain, cook briefly to dry out, then purée with butter and cream. This dish is especially fabulous with our Rosemary Rib Roast with Cipollini or Truffle-Roasted Chicken. We featured this recipe in our Recipes for Winter Ingredients photo gallery.	Total: 1 hr 15 mins		{ "4231": { "recipe_x_ingredient.id": 4231, "ingredient.id": 163, "ingredient.ts": "2017-11-07 04:30:23", "ingredient.value": "1 teaspoon kosher salt" }, "4229": { "recipe_x_ingredient.id": 4229, "ingredient.id": 4229, "ingredient.ts": "2017-11-07 06:15:53", "ingredient.value": "3 pounds turnips" }, "4230": { "recipe_x_ingredient.id": 4230, "ingredient.id": 4230, "ingredient.ts": "2017-11-07 06:15:53", "ingredient.value": "1/2 pound russet potatoes, peeled and cut into 1-1/2-inch cubes" }, "4232": { "recipe_x_ingredient.id": 4232, "ingredient.id": 4232, "ingredient.ts": "2017-11-07 06:15:53", "ingredient.value": "1 pound ripe pears (Bosc, Anjou, or Bartlett), peeled, cut into 1-1/2-inch cubes, and kept in water with the juice of 1 medium lemon" }, "4233": { "recipe_x_ingredient.id": 4233, "ingredient.id": 4233, "ingredient.ts": "2017-11-07 06:15:53", "ingredient.value": "6 tablespoons unsalted butter (3/4 stick), at room temperature" }, "4234": { "recipe_x_ingredient.id": 4234, "ingredient.id": 4234, "ingredient.ts": "2017-11-07 06:15:53", "ingredient.value": "1/2 cup heavy cream, heated" } }	{ "2072": { "recipe_x_instruction.id": 2072, "instruction.id": 2072, "instruction.ts": "2017-11-07 06:15:53", "instruction.value": "1Combine turnips and potatoes in a large saucepan or small stockpot and cover by 2 inches with cold water. (Turnips float, so you’ll have to push them down to make sure you’ve got enough water.)" }, "2073": { "recipe_x_instruction.id": 2073, "instruction.id": 2073, "instruction.ts": "2017-11-07 06:15:53", "instruction.value": "2Add salt and bring to a boil over high heat. Reduce heat to medium high, partially cover, and cook for 10 minutes. Add pears, partially cover, and cook until vegetables and pears are tender when pierced, about another 15 minutes." }, "2074": { "recipe_x_instruction.id": 2074, "instruction.id": 2074, "instruction.ts": "2017-11-07 06:15:53", "instruction.value": "3Drain and return vegetables and pears to the pot over high heat. (The pears and turnips will release a lot of juices.) Cook, stirring often, until juices reduce and turn syrupy, about 5 minutes." }, "2075": { "recipe_x_instruction.id": 2075, "instruction.id": 2075, "instruction.ts": "2017-11-07 06:15:53", "instruction.value": "4Working in batches, purée vegetables and pears with butter and cream in a food processor until silky smooth. Add freshly ground white pepper, taste, and adjust seasoning as necessary. Serve immediately or leave purée in the pot for up to an hour and rehe" } }	{ "348": { "recipe_image.id": 348, "recipe_image.path": "/0d/1e/e9/2c/0d1ee92cef34a8851aa39be5905699953bc15a80.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//0d/1e/e9/2c/0d1ee92cef34a8851aa39be5905699953bc15a80.jpg" } }
391	2017-11-07 06:16:36	Truffled Fingerling Smashed Potatoes	Chef Jose Garces of Philadelphia taught us how to fold truffle oil into rustic, skin-on smashed fingerlings (already enriched with butter and cream) to make them even more irresistible. The oil adds a deep, earthy flavor that perfectly complements potatoes—great with a strong cocktail like our Old Fashioned recipe. We featured this recipe in our Suckling Pig for the Holidays menu. For more inspiration, check out our Buttermilk Mashed Potatoes, Mashed Red Potatoes, and Classic Mashed Potatoes.	Total: 1 hr		{ "4237": { "recipe_x_ingredient.id": 4237, "ingredient.id": 74, "ingredient.ts": "2017-11-07 04:30:11", "ingredient.value": "1 cup heavy cream" }, "4240": { "recipe_x_ingredient.id": 4240, "ingredient.id": 329, "ingredient.ts": "2017-11-07 04:31:47", "ingredient.value": "1 teaspoon freshly ground black pepper" }, "4236": { "recipe_x_ingredient.id": 4236, "ingredient.id": 4139, "ingredient.ts": "2017-11-07 06:13:46", "ingredient.value": "8 tablespoons unsalted butter (1 stick)" }, "4239": { "recipe_x_ingredient.id": 4239, "ingredient.id": 4216, "ingredient.ts": "2017-11-07 06:15:32", "ingredient.value": "4 teaspoons kosher salt" }, "4235": { "recipe_x_ingredient.id": 4235, "ingredient.id": 4235, "ingredient.ts": "2017-11-07 06:16:36", "ingredient.value": "5 pounds fingerling potatoes" }, "4238": { "recipe_x_ingredient.id": 4238, "ingredient.id": 4238, "ingredient.ts": "2017-11-07 06:16:36", "ingredient.value": "1/4 cup white truffle oil" } }	{ "2076": { "recipe_x_instruction.id": 2076, "instruction.id": 2076, "instruction.ts": "2017-11-07 06:16:36", "instruction.value": "1Place potatoes in a large pot, add water to cover the potatoes by 2 inches, salt well (the water should taste like seawater), and bring to a boil over high heat. Reduce heat to low and simmer potatoes until fork tender, about 15 to 20 minutes." }, "2077": { "recipe_x_instruction.id": 2077, "instruction.id": 2077, "instruction.ts": "2017-11-07 06:16:36", "instruction.value": "2Drain potatoes, return to the pot along with butter, and cook over low heat until butter is melted. Using a hand-held potato masher, smash potatoes until butter is incorporated, leaving some lumps. Add cream, truffle oil, salt, and pepper and fold togeth" } }	{ "349": { "recipe_image.id": 349, "recipe_image.path": "/06/99/fc/1b/0699fc1bc8f0e730c0a8446b58e76d620147178d.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//06/99/fc/1b/0699fc1bc8f0e730c0a8446b58e76d620147178d.jpg" } }
392	2017-11-07 06:16:43	Broccoli-Parmesan Casserole	This casserole fools you. The handsomely browned top doesn’t suggest that, inside, it’s a very sophisticated melding of Parmesan cheese richness with subtle broccoli flavor, in a fluffy, soufflélike, lighter-than-air package. You start by making a creamy base of flour, milk, egg yolks, lots of Parmesan cheese, with puréed cooked broccoli. Beat egg whites separately, then fold them into the base to give the casserole lift and lightness as it bakes. Serve this special side dish right out of the oven, next to our Mustard-Peppercorn Rib Roast, Roasted Herbed Beef Tenderloin, or Honey-Mustard Glazed Ham for the holidays.	Total: 1 hr 45 mins		{ "4252": { "recipe_x_ingredient.id": 4252, "ingredient.id": 71, "ingredient.ts": "2017-11-07 04:30:11", "ingredient.value": "1/4 teaspoon cream of tartar" }, "4242": { "recipe_x_ingredient.id": 4242, "ingredient.id": 453, "ingredient.ts": "2017-11-07 04:34:33", "ingredient.value": "1/2 cup water" }, "4246": { "recipe_x_ingredient.id": 4246, "ingredient.id": 636, "ingredient.ts": "2017-11-07 04:39:21", "ingredient.value": "1/2 cup all-purpose flour" }, "4245": { "recipe_x_ingredient.id": 4245, "ingredient.id": 710, "ingredient.ts": "2017-11-07 04:40:42", "ingredient.value": "1 medium yellow onion, small dice" }, "4247": { "recipe_x_ingredient.id": 4247, "ingredient.id": 1242, "ingredient.ts": "2017-11-07 04:57:51", "ingredient.value": "1 1/2 teaspoons kosher salt, plus more as needed" }, "4241": { "recipe_x_ingredient.id": 4241, "ingredient.id": 4241, "ingredient.ts": "2017-11-07 06:16:43", "ingredient.value": "6 ounces finely grated Parmesan cheese, grated on the small holes of a box grater (about 2 1/2 cups)" }, "4243": { "recipe_x_ingredient.id": 4243, "ingredient.id": 4243, "ingredient.ts": "2017-11-07 06:16:43", "ingredient.value": "20 ounces broccoli crowns, cut into 1-inch florets" }, "4244": { "recipe_x_ingredient.id": 4244, "ingredient.id": 4244, "ingredient.ts": "2017-11-07 06:16:43", "ingredient.value": "8 tablespoons unsalted butter (1 stick), plus more as needed" }, "4248": { "recipe_x_ingredient.id": 4248, "ingredient.id": 4248, "ingredient.ts": "2017-11-07 06:16:43", "ingredient.value": "1/4 teaspoon freshly ground black pepper, plus more as needed" }, "4249": { "recipe_x_ingredient.id": 4249, "ingredient.id": 4249, "ingredient.ts": "2017-11-07 06:16:43", "ingredient.value": "5 cups whole milk" }, "4250": { "recipe_x_ingredient.id": 4250, "ingredient.id": 4250, "ingredient.ts": "2017-11-07 06:16:43", "ingredient.value": "6 large egg yolks, at room temperature" }, "4251": { "recipe_x_ingredient.id": 4251, "ingredient.id": 4251, "ingredient.ts": "2017-11-07 06:16:43", "ingredient.value": "6 large egg whites, at room temperature" } }	{ "2078": { "recipe_x_instruction.id": 2078, "instruction.id": 2078, "instruction.ts": "2017-11-07 06:16:43", "instruction.value": "1Heat the oven to 400°F and arrange a rack in the middle. Generously coat a 13-by-9-inch baking dish with butter, then evenly sprinkle the bottom and sides with 1/2 cup of the Parmesan; set aside." }, "2079": { "recipe_x_instruction.id": 2079, "instruction.id": 2079, "instruction.ts": "2017-11-07 06:16:43", "instruction.value": "2Bring the water to a simmer in a large frying pan over medium heat. Add the broccoli, season with salt and pepper, and stir to combine. Cover with a tightfitting lid and cook, stirring occasionally, until the broccoli is crisp-tender, about 10 minutes. M" }, "2080": { "recipe_x_instruction.id": 2080, "instruction.id": 2080, "instruction.ts": "2017-11-07 06:16:43", "instruction.value": "3When the broccoli is ready, drain it in a colander. Transfer it to the prepared baking sheet, spread it into an even layer, and set aside." }, "2081": { "recipe_x_instruction.id": 2081, "instruction.id": 2081, "instruction.ts": "2017-11-07 06:16:43", "instruction.value": "4Wipe out the frying pan with paper towels, add the measured butter, and melt over medium heat. Add the onion and cook, stirring occasionally, until softened, about 10 minutes. Add the flour, measured salt, and measured pepper and cook, stirring often, un" }, "2082": { "recipe_x_instruction.id": 2082, "instruction.id": 2082, "instruction.ts": "2017-11-07 06:16:43", "instruction.value": "5While whisking constantly, slowly add the milk to the flour mixture until evenly combined and smooth. (It will get very thick when you first add the milk, then thin out.) Increase the heat to medium high and cook, whisking occasionally, until the mixture" }, "2083": { "recipe_x_instruction.id": 2083, "instruction.id": 2083, "instruction.ts": "2017-11-07 06:16:43", "instruction.value": "6Remove the pan from the heat and whisk in the remaining 2 cups of Parmesan. Whisk in the egg yolks until smooth and combined. Transfer the Parmesan sauce to a large bowl." }, "2084": { "recipe_x_instruction.id": 2084, "instruction.id": 2084, "instruction.ts": "2017-11-07 06:16:43", "instruction.value": "7Transfer the reserved broccoli to a food processor fitted with a blade attachment and add 1/2 cup of the Parmesan sauce. Process, stopping and scraping down the sides of the food processor as necessary, until smooth, about 1 minute. Transfer the broccoli" }, "2085": { "recipe_x_instruction.id": 2085, "instruction.id": 2085, "instruction.ts": "2017-11-07 06:16:43", "instruction.value": "8Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until stiff peaks form, about 2 minutes." }, "2086": { "recipe_x_instruction.id": 2086, "instruction.id": 2086, "instruction.ts": "2017-11-07 06:16:43", "instruction.value": "9Transfer about a third of the egg whites into the broccoli mixture and stir with a rubber spatula to incorporate. Add the remaining egg whites and gently fold until thoroughly combined and no big streaks of egg white remain, being careful not to overmix." }, "2087": { "recipe_x_instruction.id": 2087, "instruction.id": 2087, "instruction.ts": "2017-11-07 06:16:43", "instruction.value": "10Bake until puffed, golden brown, and just set, about 40 minutes. Serve immediately." } }	{ "350": { "recipe_image.id": 350, "recipe_image.path": "/8b/be/14/0d/8bbe140d6beff1effa1d0011814f22cedacd65fc.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//8b/be/14/0d/8bbe140d6beff1effa1d0011814f22cedacd65fc.jpg" } }
393	2017-11-07 06:16:52	Fresh Pappardelle Pasta with Butternut Squash	In fall and winter, this elegantly rustic fresh pasta dish is equally comfortable as the first course of a stylish dinner party and as the main event at a casual vegetarian supper. Fresh pappardelle (broad, flat noodles, like extra-wide fettuccine) are tossed in a sauce you make by first softening onion and garlic in olive oil, then adding cubed butternut squash and fresh thyme and cooking until tender. Heavy cream reduces to form a sauce, and Parmesan cheese adds its unique umami richness. Crushed, almond-flavored amaretti cookies are an optional garnish—they’re traditional in northern Italy, where they add a bit of sweetness and a beautifully aromatic finish. For an alternative, check out our Pumpkin Tortelloni with Sage and Pumpkin Seeds. You’ll need to make a batch of Fresh Pasta Dough before you begin. Special equipment: A machine makes rolling pasta dough a snap. We like Imperia’s hand-cranked model. We featured this recipe in our Christmas Day Feast, Italian Style photo gallery.	Total: 1 hr 15 mins		{ "4262": { "recipe_x_ingredient.id": 4262, "ingredient.id": 74, "ingredient.ts": "2017-11-07 04:30:11", "ingredient.value": "1 cup heavy cream" }, "4256": { "recipe_x_ingredient.id": 4256, "ingredient.id": 397, "ingredient.ts": "2017-11-07 04:32:30", "ingredient.value": "2 tablespoons olive oil" }, "4258": { "recipe_x_ingredient.id": 4258, "ingredient.id": 711, "ingredient.ts": "2017-11-07 04:40:42", "ingredient.value": "2 medium garlic cloves, finely chopped" }, "4259": { "recipe_x_ingredient.id": 4259, "ingredient.id": 871, "ingredient.ts": "2017-11-07 04:43:07", "ingredient.value": "1 teaspoon kosher salt, plus more as needed" }, "4257": { "recipe_x_ingredient.id": 4257, "ingredient.id": 4123, "ingredient.ts": "2017-11-07 06:13:33", "ingredient.value": "1/2 medium yellow onion, finely chopped" }, "4261": { "recipe_x_ingredient.id": 4261, "ingredient.id": 4248, "ingredient.ts": "2017-11-07 06:16:43", "ingredient.value": "1/4 teaspoon freshly ground black pepper, plus more as needed" }, "4253": { "recipe_x_ingredient.id": 4253, "ingredient.id": 4253, "ingredient.ts": "2017-11-07 06:16:52", "ingredient.value": "All-purpose flour, for dusting" }, "4254": { "recipe_x_ingredient.id": 4254, "ingredient.id": 4254, "ingredient.ts": "2017-11-07 06:16:52", "ingredient.value": "1 recipe Fresh Pasta Dough (recipe link in intro)" }, "4255": { "recipe_x_ingredient.id": 4255, "ingredient.id": 4255, "ingredient.ts": "2017-11-07 06:16:52", "ingredient.value": "1 (1-pound) butternut squash" }, "4260": { "recipe_x_ingredient.id": 4260, "ingredient.id": 4260, "ingredient.ts": "2017-11-07 06:16:52", "ingredient.value": "2 teaspoons finely chopped fresh thyme leaves" }, "4263": { "recipe_x_ingredient.id": 4263, "ingredient.id": 4263, "ingredient.ts": "2017-11-07 06:16:52", "ingredient.value": "1/4 cup finely grated Parmesan cheese" }, "4264": { "recipe_x_ingredient.id": 4264, "ingredient.id": 4264, "ingredient.ts": "2017-11-07 06:16:52", "ingredient.value": "1/2 cup crushed amaretti cookies, for garnishing (optional)" } }	{ "2088": { "recipe_x_instruction.id": 2088, "instruction.id": 2088, "instruction.ts": "2017-11-07 06:16:52", "instruction.value": "1Set a pasta machine or the pasta attachment of a stand mixer to the widest setting (on most machines it is setting number one)." }, "2089": { "recipe_x_instruction.id": 2089, "instruction.id": 2089, "instruction.ts": "2017-11-07 06:16:52", "instruction.value": "2Lightly dust a baking sheet with flour; set aside. Cut the dough into 4 equal pieces, set 1 piece aside to roll, and cover the remaining pieces with plastic wrap." }, "2090": { "recipe_x_instruction.id": 2090, "instruction.id": 2090, "instruction.ts": "2017-11-07 06:16:52", "instruction.value": "3Flatten the dough into a disk and pass it through the pasta machine. Fold the dough in thirds lengthwise and press down to seal. Pass the dough through the machine again beginning with the short (i.e., unfolded) side, repeat folding and passing through t" }, "2091": { "recipe_x_instruction.id": 2091, "instruction.id": 2091, "instruction.ts": "2017-11-07 06:16:52", "instruction.value": "4Without folding, continue passing the dough through the machine twice per setting, narrowing the setting each time until the dough is thin enough to see the outline of your hand through (usually setting number seven). Dust the pasta sheet with flour on b" }, "2092": { "recipe_x_instruction.id": 2092, "instruction.id": 2092, "instruction.ts": "2017-11-07 06:16:52", "instruction.value": "5Repeat the process with the remaining 3 pieces of dough." }, "2093": { "recipe_x_instruction.id": 2093, "instruction.id": 2093, "instruction.ts": "2017-11-07 06:16:52", "instruction.value": "6Cut each folded pasta sheet into 1-inch-thick strips lengthwise. Unfold the strips, place them on the baking sheet, and toss lightly with flour. Cover with plastic wrap and refrigerate while you prepare the sauce." }, "2094": { "recipe_x_instruction.id": 2094, "instruction.id": 2094, "instruction.ts": "2017-11-07 06:16:52", "instruction.value": "1Bring a large pot of generously salted water to a boil over high heat." }, "2095": { "recipe_x_instruction.id": 2095, "instruction.id": 2095, "instruction.ts": "2017-11-07 06:16:52", "instruction.value": "2Meanwhile, prepare the squash: Peel off the skin with a vegetable peeler. Trim the top and bottom. Cut the neck from the bulb of the squash. Halve each piece lengthwise and scrape out the seeds. Cut the squash into 1/2-inch cubes and set aside." }, "2096": { "recipe_x_instruction.id": 2096, "instruction.id": 2096, "instruction.ts": "2017-11-07 06:16:52", "instruction.value": "3Heat the olive oil in a large frying pan over medium heat until shimmering. Add the onion, garlic, and measured salt and cook, stirring occasionally, until the vegetables have softened, about 5 minutes." }, "2097": { "recipe_x_instruction.id": 2097, "instruction.id": 2097, "instruction.ts": "2017-11-07 06:16:52", "instruction.value": "4Add the squash, thyme, and measured pepper and cook, stirring occasionally, until the squash is starting to brown and just gives way when pierced with a knife, about 10 minutes. Pour in the cream, stir to coat the vegetables, and bring to a boil. Stir in" }, "2098": { "recipe_x_instruction.id": 2098, "instruction.id": 2098, "instruction.ts": "2017-11-07 06:16:52", "instruction.value": "5Add the reserved pasta to the boiling water and cook until al dente, about 1 to 2 minutes. Using tongs, transfer the pasta directly into the sauce. Reserve 1/2 cup of the pasta water. Remove the pasta and sauce from heat and toss with tongs to coat the p" } }	{ "351": { "recipe_image.id": 351, "recipe_image.path": "/a7/53/18/0d/a753180d909a5da0471486d8f8b4e0174dbe01ae.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//a7/53/18/0d/a753180d909a5da0471486d8f8b4e0174dbe01ae.jpg" } }
394	2017-11-07 06:16:57	Pickled Eggplant	We love these tender-firm cubes of eggplant pickled Italian-style, with salt, white wine vinegar, and extra-virgin olive oil, infused with red pepper flakes, garlic, and oregano. The key to success with this tangy, bright-tasting antipasto is to let it age gracefully: The longer the eggplant sits in the marinade, the more the flavors meld and mellow. While three days is the shortest recommended time, we’ve enjoyed this crostini topper for up to 10 days after making it. Keep the pickled eggplant refrigerated in an airtight container. The olive oil will solidify, so just before serving, remove the pickle from the fridge at least 30 minutes before you plan to serve it, or until the oil liquefies. We featured this recipe in our Christmas Day Feast, Italian Style photo gallery. For more pickling inspiration, check out our Bread-and-Butter Radishes, Easy Quick Pickles, and Momofuku Turmip Pickle.	Total: 1 hr 20 mins, plus marinating time		{ "4266": { "recipe_x_ingredient.id": 4266, "ingredient.id": 763, "ingredient.ts": "2017-11-07 04:41:32", "ingredient.value": "1 tablespoon kosher salt" }, "4272": { "recipe_x_ingredient.id": 4272, "ingredient.id": 1984, "ingredient.ts": "2017-11-07 05:11:54", "ingredient.value": "1 tablespoon dried oregano" }, "4265": { "recipe_x_ingredient.id": 4265, "ingredient.id": 4265, "ingredient.ts": "2017-11-07 06:16:57", "ingredient.value": "5 cups peeled, medium-dice eggplant (about 1 pound)" }, "4267": { "recipe_x_ingredient.id": 4267, "ingredient.id": 4267, "ingredient.ts": "2017-11-07 06:16:57", "ingredient.value": "1 cup white wine vinegar" }, "4268": { "recipe_x_ingredient.id": 4268, "ingredient.id": 4268, "ingredient.ts": "2017-11-07 06:16:57", "ingredient.value": "1 teaspoon red pepper flakes" }, "4269": { "recipe_x_ingredient.id": 4269, "ingredient.id": 4269, "ingredient.ts": "2017-11-07 06:16:57", "ingredient.value": "1 1/4 cups extra-virgin olive oil" }, "4270": { "recipe_x_ingredient.id": 4270, "ingredient.id": 4270, "ingredient.ts": "2017-11-07 06:16:57", "ingredient.value": "3/4 cup small-dice red bell pepper (about 1 medium pepper)" }, "4271": { "recipe_x_ingredient.id": 4271, "ingredient.id": 4271, "ingredient.ts": "2017-11-07 06:16:57", "ingredient.value": "6 medium garlic cloves, minced" } }	{ "2099": { "recipe_x_instruction.id": 2099, "instruction.id": 2099, "instruction.ts": "2017-11-07 06:16:57", "instruction.value": "1Combine the eggplant and salt in a large bowl. Nest another bowl on top of the eggplant and weigh it down with a few canned goods (beans or tomatoes work well); set aside for 1 hour." }, "2100": { "recipe_x_instruction.id": 2100, "instruction.id": 2100, "instruction.ts": "2017-11-07 06:16:57", "instruction.value": "2Transfer eggplant to a fine mesh strainer and rinse off the salt under cold running water while tossing the eggplant with your hands. Press out any excess water, spread the eggplant in a single layer on a baking sheet, and pat dry with paper towels." }, "2101": { "recipe_x_instruction.id": 2101, "instruction.id": 2101, "instruction.ts": "2017-11-07 06:16:57", "instruction.value": "3Combine vinegar and red pepper flakes in a medium saucepan and bring to a boil over medium-high heat. Add eggplant and simmer for 2 minutes. Remove from heat and let eggplant stand in vinegar for 10 minutes." }, "2102": { "recipe_x_instruction.id": 2102, "instruction.id": 2102, "instruction.ts": "2017-11-07 06:16:57", "instruction.value": "4Add remaining ingredients and stir to combine. Transfer to a 1-quart container with a tightfitting lid. Let cool to room temperature, cover, and refrigerate at least 3 days before serving." } }	{}
395	2017-11-07 06:17:04	Sautéed Brussels Sprouts with Fried Capers	The bright flavors of this quick sauté make converts of people who say they don’t like Brussels sprouts. You begin by draining capers from their brine, then rapidly frying in olive oil until they turn crisp. Separately, sauté shredded Brussels sprouts in additional oil with garlic. Add dry vermouth, the fried capers, and a hit of sherry vinegar for vividness, before seasoning with salt and pepper and serving. For more inspiration, check out our Brussels Sprouts with Chestnuts and Double-Smoked Bacon, Shaved Brussels Sprouts Salad, and Braised Brussels Sprouts.	Total: 30 mins		{ "4277": { "recipe_x_ingredient.id": 4277, "ingredient.id": 163, "ingredient.ts": "2017-11-07 04:30:23", "ingredient.value": "1 teaspoon kosher salt" }, "4280": { "recipe_x_ingredient.id": 4280, "ingredient.id": 2041, "ingredient.ts": "2017-11-07 05:12:29", "ingredient.value": "1 tablespoon sherry vinegar" }, "4273": { "recipe_x_ingredient.id": 4273, "ingredient.id": 4273, "ingredient.ts": "2017-11-07 06:17:04", "ingredient.value": "1/4 cup brined capers, drained" }, "4274": { "recipe_x_ingredient.id": 4274, "ingredient.id": 4274, "ingredient.ts": "2017-11-07 06:17:04", "ingredient.value": "1/3 cup extra-virgin olive oil" }, "4275": { "recipe_x_ingredient.id": 4275, "ingredient.id": 4275, "ingredient.ts": "2017-11-07 06:17:04", "ingredient.value": "2 pounds Brussels sprouts, trimmed, large ones cut in half lengthwise" }, "4276": { "recipe_x_ingredient.id": 4276, "ingredient.id": 4276, "ingredient.ts": "2017-11-07 06:17:04", "ingredient.value": "2 large garlic cloves, finely chopped" }, "4278": { "recipe_x_ingredient.id": 4278, "ingredient.id": 4278, "ingredient.ts": "2017-11-07 06:17:04", "ingredient.value": "6 tablespoons reserved olive oil from the fried capers" }, "4279": { "recipe_x_ingredient.id": 4279, "ingredient.id": 4279, "ingredient.ts": "2017-11-07 06:17:04", "ingredient.value": "1/2 cup dry vermouth or water" } }	{ "2103": { "recipe_x_instruction.id": 2103, "instruction.id": 2103, "instruction.ts": "2017-11-07 06:17:04", "instruction.value": "1Drain the capers in a colander or strainer and press down on them to squeeze out any excess moisture. Lay them on paper towels to dry a bit. Pour the oil into a small, heavy skillet over medium-high heat; it should be about 1/4 inch deep. When the oil is" }, "2104": { "recipe_x_instruction.id": 2104, "instruction.id": 2104, "instruction.ts": "2017-11-07 06:17:04", "instruction.value": "1Fit a food processor with the slicing blade. With it running, drop the Brussels sprouts down the feed tube to thinly slice them. (Use the hopper to push the sprouts through—it creates better slices.) Alternatively, you can use a mandoline or a sharp knif" }, "2105": { "recipe_x_instruction.id": 2105, "instruction.id": 2105, "instruction.ts": "2017-11-07 06:17:04", "instruction.value": "2Heat 2 large (12-inch) frying pans over medium-high heat. (If you don’t have 2 pans, you’ll have to do this in 2 batches.) When the pans are hot, spoon half of the reserved olive oil and half of the garlic into each. Cook, stirring, until fragrant, about" }, "2106": { "recipe_x_instruction.id": 2106, "instruction.id": 2106, "instruction.ts": "2017-11-07 06:17:04", "instruction.value": "3Add the Brussels sprouts and toss them gently until they are coated with oil, and then let them sit undisturbed for about 1 minute, so that they crisp and brown slightly. Toss again and cook for about 1 minute more. Pour in the vermouth and stir-fry unti" }, "2107": { "recipe_x_instruction.id": 2107, "instruction.id": 2107, "instruction.ts": "2017-11-07 06:17:04", "instruction.value": "4Consolidate the Brussels sprouts into one pan and place them over medium-low heat to keep warm. Add the fried capers to the pan, then add the vinegar, toss, taste, and correct the seasonings. Transfer to a big, pretty bowl and serve hot." } }	{ "352": { "recipe_image.id": 352, "recipe_image.path": "/96/3b/af/2e/963baf2e8aad521c61e12e82c42a07fec179fe3f.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//96/3b/af/2e/963baf2e8aad521c61e12e82c42a07fec179fe3f.jpg" } }
396	2017-11-07 06:17:13	Creamed Spinach	Creamed spinach can be clunky, rich with so much cream and butter the spinach itself is an afterthought. This recipe is different. You end up with a delicious mound of lightly cooked spinach enhanced—not weighed down—by a relatively modest amount of cream. Start by reducing cream while infusing it with a subtle hit of onion. Separately, wilt the spinach, drain off the excess liquid, then add the reduced cream, season, and serve. For a classic steakhouse dinner, pair this creamed spinach with Roasted Herbed Beef Tenderloin, a Caesar Salad, and Dilled Potato Gratin.	Total: 20 mins		{ "4284": { "recipe_x_ingredient.id": 4284, "ingredient.id": 81, "ingredient.ts": "2017-11-07 04:30:20", "ingredient.value": "kosher salt" }, "4282": { "recipe_x_ingredient.id": 4282, "ingredient.id": 2216, "ingredient.ts": "2017-11-07 05:16:10", "ingredient.value": "1/2 cup finely chopped yellow onion" }, "4281": { "recipe_x_ingredient.id": 4281, "ingredient.id": 4281, "ingredient.ts": "2017-11-07 06:17:13", "ingredient.value": "1 1/2 cups heavy cream" }, "4283": { "recipe_x_ingredient.id": 4283, "ingredient.id": 4283, "ingredient.ts": "2017-11-07 06:17:13", "ingredient.value": "3 pounds baby spinach, washed" }, "4285": { "recipe_x_ingredient.id": 4285, "ingredient.id": 4285, "ingredient.ts": "2017-11-07 06:17:13", "ingredient.value": "Cayenne pepper" } }	{ "2108": { "recipe_x_instruction.id": 2108, "instruction.id": 2108, "instruction.ts": "2017-11-07 06:17:13", "instruction.value": "1Combine the cream and onion in a small saucepan over medium heat and bring to a simmer. Let cook until the cream has thickened and reduced by half, and the onion is soft, about 10 minutes." }, "2109": { "recipe_x_instruction.id": 2109, "instruction.id": 2109, "instruction.ts": "2017-11-07 06:17:13", "instruction.value": "2Heat a large pot or Dutch oven over medium heat and add about a quarter of the spinach to the dry pot. Cook, stirring occasionally, until wilted. Add more spinach to the pot and repeat until all of the spinach is wilted." }, "2110": { "recipe_x_instruction.id": 2110, "instruction.id": 2110, "instruction.ts": "2017-11-07 06:17:13", "instruction.value": "3Set a strainer in the sink and transfer the spinach to the strainer. Drain off the excess liquid and return the spinach to the pot. Add the reduced cream mixture, season well with salt and cayenne pepper, and stir to combine. Serve immediately." } }	{ "353": { "recipe_image.id": 353, "recipe_image.path": "/42/8c/14/76/428c1476ab97ba08d8da8d4b51dc3008a246c0a2.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//42/8c/14/76/428c1476ab97ba08d8da8d4b51dc3008a246c0a2.jpg" } }
397	2017-11-07 06:17:16	Big Spender Cocktail	Here’s an adaptation of a bubbly celebration drink from American mixology pioneer Dale DeGroff. It combines añejo tequila, blood orange juice, aromatic Clément Créole Shrubb liqueur, and a top-up with sparkling rosé. (In the original, DeGroff calls for fabulously expensive Louis Roederer Cristal Brut Rosé Champagne, which accounts for the name—the name doesn’t change, though, if you use a sparkler that’s easier on the budget). What to buy: Blood orange juice is available at well-stocked grocery stores and online. Clément Créole Shrubb liqueur, from Martinique, is made up of a blend of rums flavored with spices and orange. It can be found at specialty liquor stores. We featured this recipe in our Drinks Around the World for New Year’s Eve story. For more sparkling cocktails, check out our Kumquat Sparkler, Sparkling Rum Runner, and Aperol Spritz.	Total: Under 5 mins		{ "4289": { "recipe_x_ingredient.id": 4289, "ingredient.id": 810, "ingredient.ts": "2017-11-07 04:42:25", "ingredient.value": "ice" }, "4286": { "recipe_x_ingredient.id": 4286, "ingredient.id": 4286, "ingredient.ts": "2017-11-07 06:17:16", "ingredient.value": "3/4 ounce añejo tequila" }, "4287": { "recipe_x_ingredient.id": 4287, "ingredient.id": 4287, "ingredient.ts": "2017-11-07 06:17:16", "ingredient.value": "3/4 ounce blood orange juice" }, "4288": { "recipe_x_ingredient.id": 4288, "ingredient.id": 4288, "ingredient.ts": "2017-11-07 06:17:16", "ingredient.value": "1/2 ounce Clément Créole Shrubb liqueur (see note in intro)" }, "4290": { "recipe_x_ingredient.id": 4290, "ingredient.id": 4290, "ingredient.ts": "2017-11-07 06:17:16", "ingredient.value": "1 1/2 ounces sparkling rosé wine" }, "4291": { "recipe_x_ingredient.id": 4291, "ingredient.id": 4291, "ingredient.ts": "2017-11-07 06:17:16", "ingredient.value": "Orange twist (optional)" }, "4292": { "recipe_x_ingredient.id": 4292, "ingredient.id": 4292, "ingredient.ts": "2017-11-07 06:17:16", "ingredient.value": "Orange zest (optional)" } }	{ "2111": { "recipe_x_instruction.id": 2111, "instruction.id": 2111, "instruction.ts": "2017-11-07 06:17:16", "instruction.value": "1Combine the tequila, blood orange juice, and liqueur in a bar glass with ice; stir to chill." }, "2112": { "recipe_x_instruction.id": 2112, "instruction.id": 2112, "instruction.ts": "2017-11-07 06:17:16", "instruction.value": "2Strain into a chilled champagne glass and top with the sparkling rosé. Garnish with an orange twist and a flamed orange zest (if using) and serve." } }	{ "354": { "recipe_image.id": 354, "recipe_image.path": "/c6/5d/eb/2a/c65deb2ad7ab1427480f1685fb416ebbd09f47db.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//c6/5d/eb/2a/c65deb2ad7ab1427480f1685fb416ebbd09f47db.jpg" } }
398	2017-11-07 06:17:21	Baked Onions Stuffed with Cornbread and Pecans	Holiday dinners call for stepped-up sides like this one. You start with sweet yellow onions, hollowed out and baked in a roasting pan with stock until browned and tender. Meanwhile, make a stuffing of salt pork or bacon, a bit of minced jalapeño, toasted pecans, and crumbled cornbread. Stuff the roasted onions and bake until the filling is heated through. Be sure you buy large onions of a consistent size, and don’t forget to make a batch of our Basic Skillet Cornbread up to two days before you begin. For more great sides, check out our Roasted Onions Agrodolce, Easy Roasted Acorn Squash, and Baked Sweet Potato with Molasses-Clove Butter.	Total: 1 hr 15 mins		{ "4293": { "recipe_x_ingredient.id": 4293, "ingredient.id": 4293, "ingredient.ts": "2017-11-07 06:17:21", "ingredient.value": "6 large yellow onions" }, "4294": { "recipe_x_ingredient.id": 4294, "ingredient.id": 4294, "ingredient.ts": "2017-11-07 06:17:21", "ingredient.value": "1 1/2 tablespoons unsalted butter, cut into small pieces" }, "4295": { "recipe_x_ingredient.id": 4295, "ingredient.id": 4295, "ingredient.ts": "2017-11-07 06:17:21", "ingredient.value": "Pinch cayenne pepper" }, "4296": { "recipe_x_ingredient.id": 4296, "ingredient.id": 4296, "ingredient.ts": "2017-11-07 06:17:21", "ingredient.value": "1 1/2 cups low-sodium chicken broth" }, "4297": { "recipe_x_ingredient.id": 4297, "ingredient.id": 4297, "ingredient.ts": "2017-11-07 06:17:21", "ingredient.value": "12 ounces salt pork or bacon, medium dice (about 1 cup)" }, "4298": { "recipe_x_ingredient.id": 4298, "ingredient.id": 4298, "ingredient.ts": "2017-11-07 06:17:21", "ingredient.value": "2 tablespoons minced garlic (from about 3 medium cloves)" }, "4299": { "recipe_x_ingredient.id": 4299, "ingredient.id": 4299, "ingredient.ts": "2017-11-07 06:17:21", "ingredient.value": "2 tablespoons minced jalapeño pepper" }, "4300": { "recipe_x_ingredient.id": 4300, "ingredient.id": 4300, "ingredient.ts": "2017-11-07 06:17:21", "ingredient.value": "2 cups pecans, coarsely chopped" }, "4301": { "recipe_x_ingredient.id": 4301, "ingredient.id": 4301, "ingredient.ts": "2017-11-07 06:17:21", "ingredient.value": "9 cups cornbread, coarsely crumbled" } }	{ "2113": { "recipe_x_instruction.id": 2113, "instruction.id": 2113, "instruction.ts": "2017-11-07 06:17:21", "instruction.value": "1Heat the oven to 350°F and arrange a rack in the middle. Slice bottoms (the root end) off onions in order to stabilize them. (Be careful not to cut a hole through the base.) Slice off top third of onions and discard. Peel onions." }, "2114": { "recipe_x_instruction.id": 2114, "instruction.id": 2114, "instruction.ts": "2017-11-07 06:17:21", "instruction.value": "2Use a teaspoon to hollow out the onions, removing about 3/4 of the inside and leaving 2 to 3 outer layers intact. Scrape the inside of the onions as you would when making a jack-o’-lantern, so that the onion shells are an even thickness throughout. (Rese" }, "2115": { "recipe_x_instruction.id": 2115, "instruction.id": 2115, "instruction.ts": "2017-11-07 06:17:21", "instruction.value": "3Place onion shells in a 13-by-9-inch baking dish, dot with butter, and season well with freshly ground black pepper, salt, and cayenne pepper. Add 1/2 cup of the chicken broth and place in the oven to braise, basting occasionally by spooning the liquid o" }, "2116": { "recipe_x_instruction.id": 2116, "instruction.id": 2116, "instruction.ts": "2017-11-07 06:17:21", "instruction.value": "4Meanwhile, make the stuffing: Bring a small pot of water to a boil over high heat, add salt pork, blanch for 2 minutes, drain well, and set aside. Heat a large Dutch oven or a large, heavy-bottomed pot with a tightfitting lid over medium heat until hot. " }, "2117": { "recipe_x_instruction.id": 2117, "instruction.id": 2117, "instruction.ts": "2017-11-07 06:17:21", "instruction.value": "5Add pecans and toast until browned; stir in cornbread and cook another 5 minutes or until completely warmed. Season with freshly ground black pepper and add remaining chicken broth. Remove the pan from heat and mix well." }, "2118": { "recipe_x_instruction.id": 2118, "instruction.id": 2118, "instruction.ts": "2017-11-07 06:17:21", "instruction.value": "6Divide stuffing among braised onions (fill them completely) and bake until heated through, about 10 minutes. (Place remaining stuffing in a buttered loaf pan and bake alongside onions until thoroughly heated.)" } }	{ "355": { "recipe_image.id": 355, "recipe_image.path": "/c6/ea/02/7c/c6ea027ca9184f0500123c387d3c8bdf00d43674.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//c6/ea/02/7c/c6ea027ca9184f0500123c387d3c8bdf00d43674.jpg" } }
399	2017-11-07 06:17:28	Chiles Rellenos Strata	The combination of eggs, sourdough bread, sour cream, and mild, flavorful green poblano chiles makes this dish a shoo-in for a brunch that won’t put anyone to sleep. You begin by roasting and peeling the fresh chiles, sautéing an onion, and combining both with cubed bread, sour cream, tomatillo salsa, cilantro, eggs, and half-and-half. Pack it into a buttered baking dish, and refrigerate overnight, to let the custard thoroughly soak into the bread. Next day, bake in a medium oven and serve. If you use fresh bread, it’ll have an omeletlike consistency; with bread a few days old it’ll end up more custardy. Whichever way you make it, top the finished strata with tomatillo salsa and sour cream for extra vividness. You’ll need to make a batch of our Tomatillo Salsa before you begin. If you’re pressed for time, buy a high-quality salsa verde from the refrigerated section of the grocery store. If you want a cheesier version, try topping the strata with shredded jalapeño Jack before cooking it. We featured this recipe in our New Year’s Day Brunch story and Chile Pepper Recipes photo gallery.	Total: 2 hrs 30 mins, plus overnight to set		{ "4305": { "recipe_x_ingredient.id": 4305, "ingredient.id": 82, "ingredient.ts": "2017-11-07 04:30:20", "ingredient.value": "freshly ground black pepper" }, "4310": { "recipe_x_ingredient.id": 4310, "ingredient.id": 219, "ingredient.ts": "2017-11-07 04:30:43", "ingredient.value": "1/4 cup chopped fresh cilantro" }, "4303": { "recipe_x_ingredient.id": 4303, "ingredient.id": 397, "ingredient.ts": "2017-11-07 04:32:30", "ingredient.value": "2 tablespoons olive oil" }, "4313": { "recipe_x_ingredient.id": 4313, "ingredient.id": 1141, "ingredient.ts": "2017-11-07 04:57:09", "ingredient.value": "1 tablespoon kosher salt, plus more as needed" }, "4302": { "recipe_x_ingredient.id": 4302, "ingredient.id": 4302, "ingredient.ts": "2017-11-07 06:17:28", "ingredient.value": "4 large, fresh poblano chiles" }, "4304": { "recipe_x_ingredient.id": 4304, "ingredient.id": 4304, "ingredient.ts": "2017-11-07 06:17:28", "ingredient.value": "1 medium red onion, minced" }, "4306": { "recipe_x_ingredient.id": 4306, "ingredient.id": 4306, "ingredient.ts": "2017-11-07 06:17:28", "ingredient.value": "Butter, for coating the baking dish" }, "4307": { "recipe_x_ingredient.id": 4307, "ingredient.id": 4307, "ingredient.ts": "2017-11-07 06:17:28", "ingredient.value": "1 pound sourdough bread, cut into 1-inch cubes" }, "4308": { "recipe_x_ingredient.id": 4308, "ingredient.id": 4308, "ingredient.ts": "2017-11-07 06:17:28", "ingredient.value": "1 3/4 cups sour cream (1-pound container), plus more for topping if desired" }, "4309": { "recipe_x_ingredient.id": 4309, "ingredient.id": 4309, "ingredient.ts": "2017-11-07 06:17:28", "ingredient.value": "1/2 cup Tomatillo Salsa (recipe link in intro), plus more for topping if desired" }, "4311": { "recipe_x_ingredient.id": 4311, "ingredient.id": 4311, "ingredient.ts": "2017-11-07 06:17:28", "ingredient.value": "10 large eggs" }, "4312": { "recipe_x_ingredient.id": 4312, "ingredient.id": 4312, "ingredient.ts": "2017-11-07 06:17:28", "ingredient.value": "3 1/2 cups half-and-half" } }	{ "2119": { "recipe_x_instruction.id": 2119, "instruction.id": 2119, "instruction.ts": "2017-11-07 06:17:28", "instruction.value": "1If you have a gas stove, lay one poblano at a time over high heat, turning occasionally, until the skin is black on all sides, about 8 minutes per chile. Alternatively, turn on the oven to high broil. Once heated, place the poblanos on the top rack and b" }, "2120": { "recipe_x_instruction.id": 2120, "instruction.id": 2120, "instruction.ts": "2017-11-07 06:17:28", "instruction.value": "2Heat the oil in a medium frying pan over medium heat. Add the onion, season well with salt and pepper, and cook until tender and translucent, about 5 to 7 minutes. Set aside." }, "2121": { "recipe_x_instruction.id": 2121, "instruction.id": 2121, "instruction.ts": "2017-11-07 06:17:28", "instruction.value": "3Coat a 13-by-9-inch baking dish with butter and set aside. In a large bowl, combine the bread, poblanos, sour cream, sautéed onion, salsa, and cilantro until everything is coated in sour cream. Transfer the mixture to the baking dish and set aside." }, "2122": { "recipe_x_instruction.id": 2122, "instruction.id": 2122, "instruction.ts": "2017-11-07 06:17:28", "instruction.value": "4Whisk the eggs with the half-and-half in a separate large bowl; season with the measured salt and a good amount of pepper. Pour the custard over the bread mixture. Cover and refrigerate overnight." }, "2123": { "recipe_x_instruction.id": 2123, "instruction.id": 2123, "instruction.ts": "2017-11-07 06:17:28", "instruction.value": "5Heat the oven to 350°F. Remove the strata from the refrigerator about 20 to 30 minutes before you plan to bake it. Bake until the strata is puffed, golden brown, and slightly set in the center, about 50 to 55 minutes. Serve hot, topped with salsa and sou" } }	{ "356": { "recipe_image.id": 356, "recipe_image.path": "/47/47/a8/a0/4747a8a0a34d4880852847d984bd8f62c99fec52.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//47/47/a8/a0/4747a8a0a34d4880852847d984bd8f62c99fec52.jpg" } }
400	2017-11-07 06:17:31	Ginger Bloody Mary	Here’s a head-clearing daytime cocktail with a double dose of ginger. First, make our Ginger-Infused Vodka (it needs to infuse at least overnight, preferably longer, so plan accordingly). Then slip a couple of ounces of it in a cocktail shaker, along with tomato juice, fresh horseradish, Worcestershire, Tabasco, lime juice, the usual battery of Bloody Mary spices, and—and here’s what makes this Bloody really remarkable—another hit of ginger, in the form of freshly grated root. Shake, pour over ice, and await the blast. For more, check out our Basic Bloody Mary Mix, Extra-Spicy Bloody Maria, and Bloody Bull.	Total: Under 5 mins		{ "4321": { "recipe_x_ingredient.id": 4321, "ingredient.id": 1471, "ingredient.ts": "2017-11-07 05:00:19", "ingredient.value": "Pinch of kosher salt" }, "4314": { "recipe_x_ingredient.id": 4314, "ingredient.id": 4314, "ingredient.ts": "2017-11-07 06:17:31", "ingredient.value": "2 ounces Ginger-Infused Vodka (recipe link in intro)" }, "4315": { "recipe_x_ingredient.id": 4315, "ingredient.id": 4315, "ingredient.ts": "2017-11-07 06:17:31", "ingredient.value": "4 ounces tomato juice" }, "4316": { "recipe_x_ingredient.id": 4316, "ingredient.id": 4316, "ingredient.ts": "2017-11-07 06:17:31", "ingredient.value": "1/2 teaspoon finely grated fresh horseradish" }, "4317": { "recipe_x_ingredient.id": 4317, "ingredient.id": 4317, "ingredient.ts": "2017-11-07 06:17:31", "ingredient.value": "1/2 teaspoon finely grated fresh ginger" }, "4318": { "recipe_x_ingredient.id": 4318, "ingredient.id": 4318, "ingredient.ts": "2017-11-07 06:17:31", "ingredient.value": "3 dashes Worcestershire sauce" }, "4319": { "recipe_x_ingredient.id": 4319, "ingredient.id": 4319, "ingredient.ts": "2017-11-07 06:17:31", "ingredient.value": "3 dashes Tabasco" }, "4320": { "recipe_x_ingredient.id": 4320, "ingredient.id": 4320, "ingredient.ts": "2017-11-07 06:17:31", "ingredient.value": "2 dashes soy sauce" }, "4322": { "recipe_x_ingredient.id": 4322, "ingredient.id": 4322, "ingredient.ts": "2017-11-07 06:17:31", "ingredient.value": "Pinch of freshly ground black pepper" }, "4323": { "recipe_x_ingredient.id": 4323, "ingredient.id": 4323, "ingredient.ts": "2017-11-07 06:17:31", "ingredient.value": "Generous squeeze of fresh lime juice" }, "4324": { "recipe_x_ingredient.id": 4324, "ingredient.id": 4324, "ingredient.ts": "2017-11-07 06:17:31", "ingredient.value": "Pinch of celery seeds" }, "4325": { "recipe_x_ingredient.id": 4325, "ingredient.id": 4325, "ingredient.ts": "2017-11-07 06:17:31", "ingredient.value": "Lime wedge, for garnishing" } }	{ "2124": { "recipe_x_instruction.id": 2124, "instruction.id": 2124, "instruction.ts": "2017-11-07 06:17:31", "instruction.value": "1Combine all ingredients except the lime wedge in a cocktail shaker with ice. Shake to combine well." }, "2125": { "recipe_x_instruction.id": 2125, "instruction.id": 2125, "instruction.ts": "2017-11-07 06:17:31", "instruction.value": "2Strain over fresh ice in a highball glass. Garnish with the lime wedge and serve." } }	{ "357": { "recipe_image.id": 357, "recipe_image.path": "/f9/c3/dc/14/f9c3dc14003535d4eb9e8acc0f113a7fb1a17586.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//f9/c3/dc/14/f9c3dc14003535d4eb9e8acc0f113a7fb1a17586.jpg" } }
401	2017-11-07 06:18:40	Sautéed Broccoli Rabe	Nutritious, refreshingly bitter broccoli rabe sometimes gets passed over in the market because cooks don’t exactly know what to do with it. We think of it as a sexier alternative to regular broccoli: darker, leafier, bolder, and way more rustic. Big bunches of broccoli rabe—often with yellow flowers—are available nearly year-round and, like its cruciferous cousins, can be roasted, steamed, braised, or simply sautéed, as it is here, with olive oil, sliced shallots, and red pepper flakes. Look for unwilted bunches of broccoli rabe with no yellowing in the leaves and stalks that don’t look dried out. We featured this recipe in our Christmas Day Feast, Italian Style photo gallery. For more healthy greens inspiration, check out our Basic Skillet Kale, Roasted Broccoli Bagna Cauda, and Spinach with Raisins and Pine Nuts.	Total: 15 mins		{ "4327": { "recipe_x_ingredient.id": 4327, "ingredient.id": 17, "ingredient.ts": "2017-11-07 04:27:56", "ingredient.value": "1 tablespoon olive oil" }, "4330": { "recipe_x_ingredient.id": 4330, "ingredient.id": 49, "ingredient.ts": "2017-11-07 04:29:58", "ingredient.value": "salt" }, "4331": { "recipe_x_ingredient.id": 4331, "ingredient.id": 82, "ingredient.ts": "2017-11-07 04:30:20", "ingredient.value": "freshly ground black pepper" }, "4329": { "recipe_x_ingredient.id": 4329, "ingredient.id": 947, "ingredient.ts": "2017-11-07 04:54:59", "ingredient.value": "1/4 teaspoon red pepper flakes" }, "4326": { "recipe_x_ingredient.id": 4326, "ingredient.id": 4326, "ingredient.ts": "2017-11-07 06:18:40", "ingredient.value": "1 pound broccoli rabe, ends trimmed and sliced into 2-inch pieces" }, "4328": { "recipe_x_ingredient.id": 4328, "ingredient.id": 4328, "ingredient.ts": "2017-11-07 06:18:40", "ingredient.value": "2 medium shallots, thinly sliced" } }	{ "2126": { "recipe_x_instruction.id": 2126, "instruction.id": 2126, "instruction.ts": "2017-11-07 06:18:40", "instruction.value": "1Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Fill a large pot with heavily salted water and bring to a boil over high heat. Cook the broccoli rabe until the stalks are just tender when pierced with a knife, about 2 m" }, "2127": { "recipe_x_instruction.id": 2127, "instruction.id": 2127, "instruction.ts": "2017-11-07 06:18:40", "instruction.value": "2Drain the broccoli rabe and place in the ice water bath until cool. Remove, shake off excess water, pat dry with paper towels, and set aside. (If not cooking immediately, store in the refrigerator in a resealable plastic bag lined with paper towels for u" }, "2128": { "recipe_x_instruction.id": 2128, "instruction.id": 2128, "instruction.ts": "2017-11-07 06:18:40", "instruction.value": "3Place a large frying pan over medium-high heat and add the oil. When it shimmers, add the shallots and cook until golden, about 3 minutes." }, "2129": { "recipe_x_instruction.id": 2129, "instruction.id": 2129, "instruction.ts": "2017-11-07 06:18:40", "instruction.value": "4Add the red pepper flakes and season with salt and pepper. Add the reserved broccoli rabe and cook, stirring occasionally, until heated through, about 5 minutes. Taste, adjust the seasoning as needed, and serve." } }	{ "358": { "recipe_image.id": 358, "recipe_image.path": "/78/c1/a8/c9/78c1a8c9f5ae6c299523bfda942c0bac353519e0.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//78/c1/a8/c9/78c1a8c9f5ae6c299523bfda942c0bac353519e0.jpg" } }
402	2017-11-07 06:18:45	Smoked Salmon with Caviar on Cucumber	An easy-to-put-together cold appetizer like this is key for cocktail parties, since all the elements can be made ahead, refrigerated, and then assembled at the last minute. This simple, sophisticated recipe is practically foolproof—all you have to do is combine the ingredients in a food processor, pipe onto English cucumber rounds, and top with your favorite caviar. It’s worth spending a few dollars on a star piping tip to make the presentation extra beautiful, and don’t skimp on the quality of either the smoked salmon or the caviar. What to buy: Fromage blanc, a fresh cream cheese, can be found at cheese stores and gourmet markets. Good-quality whipped cream cheese is your best bet for a substitute. Special equipment: You’ll need a large piping bag and a 1/2-inch star piping tip for this recipe. For more appetizers, check out our Ratatouille Crostini with Pecorino, Mini Croque Madames, and Tuna and Cannellini Bean Bruschetta.	Total: 25 mins		{ "4338": { "recipe_x_ingredient.id": 4338, "ingredient.id": 274, "ingredient.ts": "2017-11-07 04:31:20", "ingredient.value": "1/2 teaspoon kosher salt" }, "4335": { "recipe_x_ingredient.id": 4335, "ingredient.id": 684, "ingredient.ts": "2017-11-07 04:40:23", "ingredient.value": "1 teaspoon finely grated lemon zest (from about 1 medium lemon)" }, "4336": { "recipe_x_ingredient.id": 4336, "ingredient.id": 692, "ingredient.ts": "2017-11-07 04:40:23", "ingredient.value": "1 tablespoon freshly squeezed lemon juice" }, "4332": { "recipe_x_ingredient.id": 4332, "ingredient.id": 4332, "ingredient.ts": "2017-11-07 06:18:45", "ingredient.value": "8 ounces smoked salmon, coarsely chopped" }, "4333": { "recipe_x_ingredient.id": 4333, "ingredient.id": 4333, "ingredient.ts": "2017-11-07 06:18:45", "ingredient.value": "1 cup fromage blanc (about 7 1/2 ounces)" }, "4334": { "recipe_x_ingredient.id": 4334, "ingredient.id": 4334, "ingredient.ts": "2017-11-07 06:18:45", "ingredient.value": "1 tablespoon finely grated red onion" }, "4337": { "recipe_x_ingredient.id": 4337, "ingredient.id": 4337, "ingredient.ts": "2017-11-07 06:18:45", "ingredient.value": "1 1/2 teaspoons coarsely chopped capers" }, "4339": { "recipe_x_ingredient.id": 4339, "ingredient.id": 4339, "ingredient.ts": "2017-11-07 06:18:45", "ingredient.value": "1/8 teaspoon freshly ground black pepper" }, "4340": { "recipe_x_ingredient.id": 4340, "ingredient.id": 4340, "ingredient.ts": "2017-11-07 06:18:45", "ingredient.value": "1 1/2 medium English cucumbers (about 18 ounces), sliced 1/4 inch thick" }, "4341": { "recipe_x_ingredient.id": 4341, "ingredient.id": 4341, "ingredient.ts": "2017-11-07 06:18:45", "ingredient.value": "1 (2-ounce) jar caviar or 1/4 cup salmon roe" } }	{ "2130": { "recipe_x_instruction.id": 2130, "instruction.id": 2130, "instruction.ts": "2017-11-07 06:18:45", "instruction.value": "1Place the smoked salmon, fromage blanc, onion, lemon zest and juice, capers, salt, and measured pepper in a food processor fitted with the blade attachment. Process, stopping to scrape down the sides of the bowl as necessary, until smooth, about 20 secon" }, "2131": { "recipe_x_instruction.id": 2131, "instruction.id": 2131, "instruction.ts": "2017-11-07 06:18:45", "instruction.value": "2When ready to serve, arrange the cucumber slices on a serving platter. Pipe about 2 teaspoons of the salmon mixture onto each slice. Top with the desired amount of caviar or salmon roe (you may have some left over) and serve immediately." } }	{ "359": { "recipe_image.id": 359, "recipe_image.path": "/45/f5/1c/3f/45f51c3fabeb9483e3dc0ac8487f92d5c3403e03.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//45/f5/1c/3f/45f51c3fabeb9483e3dc0ac8487f92d5c3403e03.jpg" } }
403	2017-11-07 06:18:48	Chicken Pot Pie Bites	Chicken pot pie is a homey dish to serve on a cold night, but we’ve taken those comforting flavors and transformed them into a sophisticated party appetizer. Use pastry cutters to construct your own puff pastry containers, also known as vol-au-vent. Then make a classic pot pie filling with tiny pieces of chicken, carrot, celery, and shallot, a splash of sherry or Cognac, and cream. Fill up the puff-pastry shells with the savory sauce, and serve these bites for a Christmas or New Year’s Eve party. If you’re pressed for time, you can use meat from a rotisserie chicken or other cooked chicken. You’ll need 1 cup of 1/4-inch-sized pieces. More of a turkey lover? Try making the mini pastry shells and using our Turkey Pot Pie filling. Special equipment: You’ll need a 1-3/4-inch fluted cutter, a 1-1/4-inch fluted cutter, and a pastry brush for this recipe. Make-ahead note: Both the chicken filling and the pastry shells can be made a day ahead. Cool and refrigerate the filling, then reheat it the next day in a saucepan over medium heat. Store the baked pastry shells in an airtight container at room temperature. For more appetizers, check out our Ratatouille Crostini with Pecorino, Mini Croque Madames, and Tuna and Cannellini Bean Bruschetta.	Total: 2 hrs 20 mins		{ "4348": { "recipe_x_ingredient.id": 4348, "ingredient.id": 81, "ingredient.ts": "2017-11-07 04:30:20", "ingredient.value": "kosher salt" }, "4349": { "recipe_x_ingredient.id": 4349, "ingredient.id": 82, "ingredient.ts": "2017-11-07 04:30:20", "ingredient.value": "freshly ground black pepper" }, "4344": { "recipe_x_ingredient.id": 4344, "ingredient.id": 308, "ingredient.ts": "2017-11-07 04:31:41", "ingredient.value": "1 large egg" }, "4350": { "recipe_x_ingredient.id": 4350, "ingredient.id": 937, "ingredient.ts": "2017-11-07 04:54:41", "ingredient.value": "3 tablespoons unsalted butter" }, "4345": { "recipe_x_ingredient.id": 4345, "ingredient.id": 950, "ingredient.ts": "2017-11-07 04:54:59", "ingredient.value": "1 tablespoon water" }, "4347": { "recipe_x_ingredient.id": 4347, "ingredient.id": 1038, "ingredient.ts": "2017-11-07 04:56:07", "ingredient.value": "2 teaspoons olive oil" }, "4358": { "recipe_x_ingredient.id": 4358, "ingredient.id": 1107, "ingredient.ts": "2017-11-07 04:56:40", "ingredient.value": "1 1/2 teaspoons cornstarch" }, "4342": { "recipe_x_ingredient.id": 4342, "ingredient.id": 4342, "ingredient.ts": "2017-11-07 06:18:48", "ingredient.value": "All-purpose flour, as needed" }, "4343": { "recipe_x_ingredient.id": 4343, "ingredient.id": 4343, "ingredient.ts": "2017-11-07 06:18:48", "ingredient.value": "2 (14- to 16-ounce) packages all-butter puff pastry, thawed in the refrigerator if frozen" }, "4346": { "recipe_x_ingredient.id": 4346, "ingredient.id": 4346, "ingredient.ts": "2017-11-07 06:18:48", "ingredient.value": "1 (1-pound) bone-in chicken breast" }, "4351": { "recipe_x_ingredient.id": 4351, "ingredient.id": 4351, "ingredient.ts": "2017-11-07 06:18:48", "ingredient.value": "1/3 cup finely chopped celery (from about 1 medium stalk)" }, "4352": { "recipe_x_ingredient.id": 4352, "ingredient.id": 4352, "ingredient.ts": "2017-11-07 06:18:48", "ingredient.value": "1/3 cup finely chopped shallot (from about 1 medium shallot)" }, "4353": { "recipe_x_ingredient.id": 4353, "ingredient.id": 4353, "ingredient.ts": "2017-11-07 06:18:48", "ingredient.value": "1/4 cup finely chopped carrot (from about 1 small carrot)" }, "4354": { "recipe_x_ingredient.id": 4354, "ingredient.id": 4354, "ingredient.ts": "2017-11-07 06:18:48", "ingredient.value": "3 tablespoons Cognac or dry sherry" }, "4355": { "recipe_x_ingredient.id": 4355, "ingredient.id": 4355, "ingredient.ts": "2017-11-07 06:18:48", "ingredient.value": "3/4 cup heavy cream" }, "4356": { "recipe_x_ingredient.id": 4356, "ingredient.id": 4356, "ingredient.ts": "2017-11-07 06:18:48", "ingredient.value": "1/2 cup chicken stock or low-sodium chicken broth" }, "4357": { "recipe_x_ingredient.id": 4357, "ingredient.id": 4357, "ingredient.ts": "2017-11-07 06:18:48", "ingredient.value": "1/4 teaspoon ground sage" }, "4359": { "recipe_x_ingredient.id": 4359, "ingredient.id": 4359, "ingredient.ts": "2017-11-07 06:18:48", "ingredient.value": "1 1/2 teaspoons water" }, "4360": { "recipe_x_ingredient.id": 4360, "ingredient.id": 4360, "ingredient.ts": "2017-11-07 06:18:48", "ingredient.value": "1/3 cup frozen petite peas, thawed" }, "4361": { "recipe_x_ingredient.id": 4361, "ingredient.id": 4361, "ingredient.ts": "2017-11-07 06:18:48", "ingredient.value": "1 tablespoon coarsely chopped fresh Italian parsley leaves" } }	{ "2132": { "recipe_x_instruction.id": 2132, "instruction.id": 2132, "instruction.ts": "2017-11-07 06:18:48", "instruction.value": "1Heat the oven to 400°F and arrange a rack in the middle. Meanwhile, line 2 baking sheets with parchment paper and lightly dust them with flour. Unfold 1 pastry sheet, lay it flat on one of the baking sheets, and place it in the freezer for 15 minutes. Le" }, "2133": { "recipe_x_instruction.id": 2133, "instruction.id": 2133, "instruction.ts": "2017-11-07 06:18:48", "instruction.value": "2Remove the pastry from the freezer and slide it onto a work surface on the parchment. Line the baking sheet with a fresh sheet of parchment and set it aside. Unfold the second sheet of pastry, lay it flat on the remaining floured baking sheet, and place " }, "2134": { "recipe_x_instruction.id": 2134, "instruction.id": 2134, "instruction.ts": "2017-11-07 06:18:48", "instruction.value": "3Meanwhile, use a fluted 1-3/4-inch round cutter to cut 35 circles out of the first sheet of pastry, pushing straight down through the pastry without twisting. Remove the scraps and transfer the circles to the baking sheet with fresh parchment, leaving 1/" }, "2135": { "recipe_x_instruction.id": 2135, "instruction.id": 2135, "instruction.ts": "2017-11-07 06:18:48", "instruction.value": "4Whisk together the egg and water in a small bowl until combined; set aside." }, "2136": { "recipe_x_instruction.id": 2136, "instruction.id": 2136, "instruction.ts": "2017-11-07 06:18:48", "instruction.value": "5Remove the second pastry sheet from the freezer and slide it onto the work surface on the parchment. Using the 1-3/4-inch cutter, cut 35 circles, pushing straight down without twisting. Using a fluted 1-1/4-inch round cutter, cut out smaller concentric c" }, "2137": { "recipe_x_instruction.id": 2137, "instruction.id": 2137, "instruction.ts": "2017-11-07 06:18:48", "instruction.value": "6Use a pastry brush to lightly brush each of the larger circles with the egg wash, working 5 pieces at a time. Place the rings on top of the larger circles, lining up the edges and pressing lightly to make them adhere. Discard the remaining egg wash." }, "2138": { "recipe_x_instruction.id": 2138, "instruction.id": 2138, "instruction.ts": "2017-11-07 06:18:48", "instruction.value": "7Bake until browned and puffed, about 20 to 25 minutes. Using the handle of a wide wooden spoon, punch down the centers of the pastry shells. Leave the oven on. (If you’re making the pastry shells in advance, store them in an airtight container at room te" }, "2139": { "recipe_x_instruction.id": 2139, "instruction.id": 2139, "instruction.ts": "2017-11-07 06:18:48", "instruction.value": "1Rub the chicken breast on both sides with the olive oil and season generously on both sides with salt and pepper. Place on a baking sheet and cook until an instant-read thermometer inserted in the center registers 165°F, about 30 to 35 minutes." }, "2140": { "recipe_x_instruction.id": 2140, "instruction.id": 2140, "instruction.ts": "2017-11-07 06:18:48", "instruction.value": "2Remove from the baking sheet to a cutting board and let rest until cool enough to handle, about 20 minutes. When the chicken is ready, remove the meat from the bone, discarding the skin, cartilage, and fat. Cut the meat into 1/4-inch cubes and set aside " }, "2141": { "recipe_x_instruction.id": 2141, "instruction.id": 2141, "instruction.ts": "2017-11-07 06:18:48", "instruction.value": "3Melt the butter over medium heat in a large frying pan until foaming. Add the celery, shallot, and carrot and season generously with salt and pepper. Cook, stirring occasionally, until the vegetables have almost softened, about 5 minutes." }, "2142": { "recipe_x_instruction.id": 2142, "instruction.id": 2142, "instruction.ts": "2017-11-07 06:18:48", "instruction.value": "4Remove the pan from the heat and carefully add the Cognac or sherry. Increase the heat to medium high, return the pan to the stove, and cook until the alcohol has almost evaporated, about 2 minutes." }, "2143": { "recipe_x_instruction.id": 2143, "instruction.id": 2143, "instruction.ts": "2017-11-07 06:18:48", "instruction.value": "5Reduce the heat to medium. Add the cream, stock or broth, and sage, stir to combine, and simmer, adjusting the heat as necessary, until the vegetables are tender, about 4 minutes. Meanwhile, place the cornstarch and water in a small bowl and stir to comb" }, "2144": { "recipe_x_instruction.id": 2144, "instruction.id": 2144, "instruction.ts": "2017-11-07 06:18:48", "instruction.value": "6Add the cornstarch mixture to the pan. Bring to a simmer, whisking occasionally, until thickened, about 2 minutes. Remove from the heat and stir in the peas, parsley, and reserved chicken until coated and warmed through. Taste and season with salt and pe" }, "2145": { "recipe_x_instruction.id": 2145, "instruction.id": 2145, "instruction.ts": "2017-11-07 06:18:48", "instruction.value": "7When ready to serve, spoon the hot filling into the pastry shells and serve immediately." } }	{ "360": { "recipe_image.id": 360, "recipe_image.path": "/fe/4a/7d/bf/fe4a7dbf9c6abb02b6732e757fcda37bcbb997af.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//fe/4a/7d/bf/fe4a7dbf9c6abb02b6732e757fcda37bcbb997af.jpg" } }
404	2017-11-07 06:18:54	Mini Croque Madames	Classic croque madames are French ham and cheese sandwiches, toasted and topped with béchamel sauce and fried eggs, a perfect bistro lunch or late-night snack. But shrunk down to one-bite size, croque madames become fabulous dainty appetizers for a cocktail party or daytime reception. Instead of frying each sandwich individually the traditional way, use the oven to first toast the bread, then heat up the ham and béchamel and melt the cheese for a whole tray of sandwiches at one time. Cut them into bite-sized portions and top with tiny fried quail eggs for an irresistible little bite that’ll get all your guests talking. What to buy: Quail eggs can be found at well-stocked grocery stores, usually with the other eggs. For more appetizers, check out our Ratatouille Crostini with Pecorino, Chicken Pot Pie Bites, and Tuna and Cannellini Bean Bruschetta.	Total: 1 hr		{ "4366": { "recipe_x_ingredient.id": 4366, "ingredient.id": 404, "ingredient.ts": "2017-11-07 04:32:30", "ingredient.value": "1/2 cup whole milk" }, "4372": { "recipe_x_ingredient.id": 4372, "ingredient.id": 622, "ingredient.ts": "2017-11-07 04:39:03", "ingredient.value": "2 tablespoons vegetable oil" }, "4365": { "recipe_x_ingredient.id": 4365, "ingredient.id": 682, "ingredient.ts": "2017-11-07 04:40:23", "ingredient.value": "1 tablespoon all-purpose flour" }, "4362": { "recipe_x_ingredient.id": 4362, "ingredient.id": 4362, "ingredient.ts": "2017-11-07 06:18:54", "ingredient.value": "1 2/3 cups shredded Gruyère cheese (about 5 ounces)" }, "4363": { "recipe_x_ingredient.id": 4363, "ingredient.id": 4363, "ingredient.ts": "2017-11-07 06:18:54", "ingredient.value": "8 slices white sandwich bread" }, "4364": { "recipe_x_ingredient.id": 4364, "ingredient.id": 4364, "ingredient.ts": "2017-11-07 06:18:54", "ingredient.value": "6 tablespoons unsalted butter (3/4 stick)" }, "4367": { "recipe_x_ingredient.id": 4367, "ingredient.id": 4367, "ingredient.ts": "2017-11-07 06:18:54", "ingredient.value": "1/4 teaspoon kosher salt, plus more as needed" }, "4368": { "recipe_x_ingredient.id": 4368, "ingredient.id": 4368, "ingredient.ts": "2017-11-07 06:18:54", "ingredient.value": "Pinch ground nutmeg" }, "4369": { "recipe_x_ingredient.id": 4369, "ingredient.id": 4369, "ingredient.ts": "2017-11-07 06:18:54", "ingredient.value": "4 ounces thinly sliced cooked ham" }, "4370": { "recipe_x_ingredient.id": 4370, "ingredient.id": 4370, "ingredient.ts": "2017-11-07 06:18:54", "ingredient.value": "Dijon mustard" }, "4371": { "recipe_x_ingredient.id": 4371, "ingredient.id": 4371, "ingredient.ts": "2017-11-07 06:18:54", "ingredient.value": "16 quail eggs" } }	{ "2146": { "recipe_x_instruction.id": 2146, "instruction.id": 2146, "instruction.ts": "2017-11-07 06:18:54", "instruction.value": "1Heat the oven to 475°F and arrange a rack in the middle. Place 1/3 cup of the cheese in a small bowl and set aside." }, "2147": { "recipe_x_instruction.id": 2147, "instruction.id": 2147, "instruction.ts": "2017-11-07 06:18:54", "instruction.value": "2Place the bread in a single layer on a baking sheet. Melt 5 tablespoons of the butter and brush it on both sides of the bread, using all of it. Bake until the bread is toasted and golden brown, about 10 minutes. Set the baking sheet and bread aside." }, "2148": { "recipe_x_instruction.id": 2148, "instruction.id": 2148, "instruction.ts": "2017-11-07 06:18:54", "instruction.value": "3Meanwhile, make the béchamel: Melt the remaining tablespoon of butter in a small saucepan over medium heat until foaming. Whisk in the flour and cook, whisking occasionally, until it’s no longer raw-tasting, about 30 seconds. Slowly whisk in the milk and" }, "2149": { "recipe_x_instruction.id": 2149, "instruction.id": 2149, "instruction.ts": "2017-11-07 06:18:54", "instruction.value": "4Evenly divide the ham over 4 of the toasted bread slices, then evenly divide the remaining 1 1/3 cups of cheese over the ham." }, "2150": { "recipe_x_instruction.id": 2150, "instruction.id": 2150, "instruction.ts": "2017-11-07 06:18:54", "instruction.value": "5Spread a thin layer of Dijon on the remaining 4 slices of bread and place them mustard-side down on top of the cheese. Press gently to compact the sandwiches. Cover the baking sheet tightly with aluminum foil and bake until the cheese is just starting to" }, "2151": { "recipe_x_instruction.id": 2151, "instruction.id": 2151, "instruction.ts": "2017-11-07 06:18:54", "instruction.value": "6Remove the baking sheet from the oven and discard the foil. Whisk the reserved béchamel sauce until smooth, then spread it on the tops of the sandwiches, using all of it. Sprinkle the reserved 1/3 cup of cheese over the béchamel. Bake the sandwiches unco" }, "2152": { "recipe_x_instruction.id": 2152, "instruction.id": 2152, "instruction.ts": "2017-11-07 06:18:54", "instruction.value": "7When the sandwiches are ready, remove them from the oven and set aside. Heat the vegetable oil in a large nonstick frying pan over medium heat until shimmering. Pour the 8 cracked eggs into the pan, spacing them evenly (if some of the whites stick togeth" }, "2153": { "recipe_x_instruction.id": 2153, "instruction.id": 2153, "instruction.ts": "2017-11-07 06:18:54", "instruction.value": "8Trim the crusts from each reserved sandwich, then cut each sandwich into 4 smaller squares. Place the sandwiches on a serving platter, top each with a fried quail egg, and serve immediately." } }	{ "361": { "recipe_image.id": 361, "recipe_image.path": "/62/58/ba/19/6258ba19efa3d41a41f59d985dcada2758ef66af.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//62/58/ba/19/6258ba19efa3d41a41f59d985dcada2758ef66af.jpg" } }
405	2017-11-07 06:18:56	Holiday Sparkler	New York food and beverage expert Nick Mautone turned us on to this cocktail, a blend of sparkling wine with brandy, warm spices, and a touch of brown sugar. It’s the perfect opening to a memorable Thanksgiving, a sophisticated and seasonally-driven cocktail for a Christmas get-together, and an ideal prelude to the cork-popping moment when the New Year rings in at midnight. For more celebratory cheer, check out our Aperol Spritz, French 75, and Peach Bellini.	Total: Under 5 mins		{ "4375": { "recipe_x_ingredient.id": 4375, "ingredient.id": 988, "ingredient.ts": "2017-11-07 04:55:22", "ingredient.value": "1/8 teaspoon ground cinnamon" }, "4376": { "recipe_x_ingredient.id": 4376, "ingredient.id": 2572, "ingredient.ts": "2017-11-07 05:25:25", "ingredient.value": "1/8 teaspoon ground cloves" }, "4374": { "recipe_x_ingredient.id": 4374, "ingredient.id": 3461, "ingredient.ts": "2017-11-07 05:40:39", "ingredient.value": "1 lemon wedge" }, "4373": { "recipe_x_ingredient.id": 4373, "ingredient.id": 4373, "ingredient.ts": "2017-11-07 06:18:56", "ingredient.value": "1/4 cup light brown sugar" }, "4377": { "recipe_x_ingredient.id": 4377, "ingredient.id": 4377, "ingredient.ts": "2017-11-07 06:18:56", "ingredient.value": "1/8 teaspoon ground allspice" }, "4378": { "recipe_x_ingredient.id": 4378, "ingredient.id": 4378, "ingredient.ts": "2017-11-07 06:18:56", "ingredient.value": "1/8 teaspoon ground ginger" }, "4379": { "recipe_x_ingredient.id": 4379, "ingredient.id": 4379, "ingredient.ts": "2017-11-07 06:18:56", "ingredient.value": "5 cubes light brown sugar" }, "4380": { "recipe_x_ingredient.id": 4380, "ingredient.id": 4380, "ingredient.ts": "2017-11-07 06:18:56", "ingredient.value": "5 ounces brandy" }, "4381": { "recipe_x_ingredient.id": 4381, "ingredient.id": 4381, "ingredient.ts": "2017-11-07 06:18:56", "ingredient.value": "1 (750-milliliter) bottle chilled sparkling wine" } }	{ "2154": { "recipe_x_instruction.id": 2154, "instruction.id": 2154, "instruction.ts": "2017-11-07 06:18:56", "instruction.value": "1Pour the brown sugar onto a small plate. Rub the lemon wedge along the rim of each champagne glass (but not inside the rim). Holding each glass at an angle, roll the outer edge of the rim in the sugar until it’s fully coated." }, "2155": { "recipe_x_instruction.id": 2155, "instruction.id": 2155, "instruction.ts": "2017-11-07 06:18:56", "instruction.value": "2Mix together the cinnamon, cloves, allspice, and ginger, then divide the mixture evenly among 5 champagne glasses." }, "2156": { "recipe_x_instruction.id": 2156, "instruction.id": 2156, "instruction.ts": "2017-11-07 06:18:56", "instruction.value": "3Add 1 sugar cube and 1 ounce of the brandy to each glass. Stir until the spices are well blended." }, "2157": { "recipe_x_instruction.id": 2157, "instruction.id": 2157, "instruction.ts": "2017-11-07 06:18:56", "instruction.value": "4Divide the sparkling wine evenly among the glasses. (Be careful, the sparkling wine will fizz vigorously!) Serve immediately." } }	{ "362": { "recipe_image.id": 362, "recipe_image.path": "/b8/56/52/41/b8565241585eaf1a8c00e8b4855eee3725a9a31b.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//b8/56/52/41/b8565241585eaf1a8c00e8b4855eee3725a9a31b.jpg" } }
406	2017-11-07 06:19:01	Spiced Pear-Champagne Punch	Like an effervescent winter sangría, this champagne punch captures seasonal flavors in bubbly holiday form. Start by marinating sliced pears in a sweet spiced syrup with brandy, orange liqueur, and lemon juice, then—just before your guests arrive—add blood orange slices, kumquats, and champagne (if you can’t find kumquats in the market, slice and add a second blood orange instead). This is a light punch (not too boozy!), festive and fabulous for a Christmas or New Year’s cocktail party, open house, or brunch. Make-ahead note: The spiced syrup can be made and refrigerated in a container with a tight-fitting lid for up to 2 weeks. For more cheer, check out our Brandy-Apple Punch, Barbarossa Punch, and St. Cecilia’s Punch.	Total: 1 hr, plus up to 4 hrs chilling time		{ "4386": { "recipe_x_ingredient.id": 4386, "ingredient.id": 453, "ingredient.ts": "2017-11-07 04:34:33", "ingredient.value": "1/2 cup water" }, "4385": { "recipe_x_ingredient.id": 4385, "ingredient.id": 472, "ingredient.ts": "2017-11-07 04:35:00", "ingredient.value": "1/2 cup granulated sugar" }, "4392": { "recipe_x_ingredient.id": 4392, "ingredient.id": 3125, "ingredient.ts": "2017-11-07 05:36:19", "ingredient.value": "3 tablespoons freshly squeezed lemon juice (from about 1 medium lemon)" }, "4382": { "recipe_x_ingredient.id": 4382, "ingredient.id": 4382, "ingredient.ts": "2017-11-07 06:19:01", "ingredient.value": "3 whole cloves" }, "4383": { "recipe_x_ingredient.id": 4383, "ingredient.id": 4383, "ingredient.ts": "2017-11-07 06:19:01", "ingredient.value": "2 star anise pods" }, "4384": { "recipe_x_ingredient.id": 4384, "ingredient.id": 4384, "ingredient.ts": "2017-11-07 06:19:01", "ingredient.value": "1/2 teaspoon whole allspice berries" }, "4387": { "recipe_x_ingredient.id": 4387, "ingredient.id": 4387, "ingredient.ts": "2017-11-07 06:19:01", "ingredient.value": "1 (1-inch) piece of fresh ginger, thinly sliced (no need to peel)" }, "4388": { "recipe_x_ingredient.id": 4388, "ingredient.id": 4388, "ingredient.ts": "2017-11-07 06:19:01", "ingredient.value": "1/2 vanilla bean, split lengthwise and scraped, seeds reserved" }, "4389": { "recipe_x_ingredient.id": 4389, "ingredient.id": 4389, "ingredient.ts": "2017-11-07 06:19:01", "ingredient.value": "2 medium pears, such as Bartlett or Anjou, cored and thinly sliced" }, "4390": { "recipe_x_ingredient.id": 4390, "ingredient.id": 4390, "ingredient.ts": "2017-11-07 06:19:01", "ingredient.value": "1/2 cup brandy" }, "4391": { "recipe_x_ingredient.id": 4391, "ingredient.id": 4391, "ingredient.ts": "2017-11-07 06:19:01", "ingredient.value": "1/4 cup orange liqueur, such as Cointreau or triple sec" }, "4393": { "recipe_x_ingredient.id": 4393, "ingredient.id": 4393, "ingredient.ts": "2017-11-07 06:19:01", "ingredient.value": "2 (750-milliliter) bottles champagne or dry sparkling wine" }, "4394": { "recipe_x_ingredient.id": 4394, "ingredient.id": 4394, "ingredient.ts": "2017-11-07 06:19:01", "ingredient.value": "1 ice block" }, "4395": { "recipe_x_ingredient.id": 4395, "ingredient.id": 4395, "ingredient.ts": "2017-11-07 06:19:01", "ingredient.value": "1 medium blood orange, sliced into half-moons" }, "4396": { "recipe_x_ingredient.id": 4396, "ingredient.id": 4396, "ingredient.ts": "2017-11-07 06:19:01", "ingredient.value": "1 cup kumquats, thinly sliced (optional)" } }	{ "2158": { "recipe_x_instruction.id": 2158, "instruction.id": 2158, "instruction.ts": "2017-11-07 06:19:01", "instruction.value": "1Place the cloves, anise, and allspice in a small saucepan and toast over medium-high heat, shaking the pan occasionally, until fragrant, about 3 minutes." }, "2159": { "recipe_x_instruction.id": 2159, "instruction.id": 2159, "instruction.ts": "2017-11-07 06:19:01", "instruction.value": "2Add the sugar, water, ginger, and vanilla seeds, whisk to combine, and bring to a boil. Reduce the heat to low and simmer, whisking occasionally, until the sugar has dissolved and the flavors have combined, about 8 minutes. Remove the pan from the heat a" }, "2160": { "recipe_x_instruction.id": 2160, "instruction.id": 2160, "instruction.ts": "2017-11-07 06:19:01", "instruction.value": "3Pour the spiced syrup through a fine-mesh strainer into a medium heatproof bowl and discard the contents of the strainer. Let the syrup cool to room temperature, about 20 minutes." }, "2161": { "recipe_x_instruction.id": 2161, "instruction.id": 2161, "instruction.ts": "2017-11-07 06:19:01", "instruction.value": "1Add the pears, brandy, orange liqueur, and lemon juice to the cooled syrup and stir to combine. Cover with plastic wrap and refrigerate until chilled, at least 1 hour and up to 4 hours. Meanwhile, chill the champagne or sparkling wine." }, "2162": { "recipe_x_instruction.id": 2162, "instruction.id": 2162, "instruction.ts": "2017-11-07 06:19:01", "instruction.value": "2When ready to serve, place the ice block in a 4-quart punch bowl. Pour the spiced syrup–pear mixture over the ice block. Add the blood orange and kumquat slices, if using. Gently stir in the champagne or sparkling wine (do not overmix or your punch will " } }	{ "363": { "recipe_image.id": 363, "recipe_image.path": "/bf/69/0e/37/bf690e3720551ef28e2eb1a3a15f8beb7dfbbce7.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//bf/69/0e/37/bf690e3720551ef28e2eb1a3a15f8beb7dfbbce7.jpg" } }
407	2017-11-07 06:19:07	Christmas Coconut Cake	This Christmas cake—three white cake layers covered with a light snowfall of flaked coconut—is the most festive dessert we know. If we’re feeling unusually energetic, we make it with fresh coconut (see Tip). Otherwise, we substitute coconut cream, which is a lot easier to manage. It’s challenging to press coconut into the sides of a cake. When pressing the coconut in, the icing invariably sticks to your fingers and mars the frosting’s finish. Throwing small handfuls of coconut toward the side of the cake makes it adhere quite well—a messy but effective technique for creating a gorgeous-looking cake. For more cake inspiration, check out our recipes for Chocolate Cake with Whipped Fudge Filling and Chocolate Buttercream, Red Velvet Cake, and German Chocolate Cake.	Total: 1 hr 45 mins, plus cooling time		{ "4413": { "recipe_x_ingredient.id": 4413, "ingredient.id": 71, "ingredient.ts": "2017-11-07 04:30:11", "ingredient.value": "1/4 teaspoon cream of tartar" }, "4398": { "recipe_x_ingredient.id": 4398, "ingredient.id": 233, "ingredient.ts": "2017-11-07 04:30:59", "ingredient.value": "2 cups sugar" }, "4399": { "recipe_x_ingredient.id": 4399, "ingredient.id": 236, "ingredient.ts": "2017-11-07 04:30:59", "ingredient.value": "3 cups all-purpose flour" }, "4401": { "recipe_x_ingredient.id": 4401, "ingredient.id": 274, "ingredient.ts": "2017-11-07 04:31:20", "ingredient.value": "1/2 teaspoon kosher salt" }, "4405": { "recipe_x_ingredient.id": 4405, "ingredient.id": 277, "ingredient.ts": "2017-11-07 04:31:20", "ingredient.value": "1 teaspoon vanilla extract" }, "4414": { "recipe_x_ingredient.id": 4414, "ingredient.id": 2242, "ingredient.ts": "2017-11-07 05:17:40", "ingredient.value": "1/4 teaspoon kosher salt" }, "4402": { "recipe_x_ingredient.id": 4402, "ingredient.id": 2246, "ingredient.ts": "2017-11-07 05:17:40", "ingredient.value": "1/4 cup whole milk" }, "4397": { "recipe_x_ingredient.id": 4397, "ingredient.id": 4397, "ingredient.ts": "2017-11-07 06:19:07", "ingredient.value": "1 cup (2 sticks) unsalted butter at room temperature" }, "4400": { "recipe_x_ingredient.id": 4400, "ingredient.id": 4400, "ingredient.ts": "2017-11-07 06:19:07", "ingredient.value": "4 teaspoons baking powder" }, "4403": { "recipe_x_ingredient.id": 4403, "ingredient.id": 4403, "ingredient.ts": "2017-11-07 06:19:07", "ingredient.value": "1/2 cup unsweetened coconut milk (available canned in the Asian section of most grocery stores, or see Tip)" }, "4404": { "recipe_x_ingredient.id": 4404, "ingredient.id": 4404, "ingredient.ts": "2017-11-07 06:19:07", "ingredient.value": "1/4 cup coconut cream (Coco Lopez)" }, "4406": { "recipe_x_ingredient.id": 4406, "ingredient.id": 4406, "ingredient.ts": "2017-11-07 06:19:07", "ingredient.value": "8 large egg whites at room temperature" }, "4407": { "recipe_x_ingredient.id": 4407, "ingredient.id": 4407, "ingredient.ts": "2017-11-07 06:19:07", "ingredient.value": "For the whipped cream filling: 1 cup cold heavy whipping cream" }, "4408": { "recipe_x_ingredient.id": 4408, "ingredient.id": 4408, "ingredient.ts": "2017-11-07 06:19:07", "ingredient.value": "2 tablespoons coconut cream (Coco Lopez)" }, "4409": { "recipe_x_ingredient.id": 4409, "ingredient.id": 4409, "ingredient.ts": "2017-11-07 06:19:07", "ingredient.value": "1/2 cup grated fresh coconut (optional, see Tip)" }, "4410": { "recipe_x_ingredient.id": 4410, "ingredient.id": 4410, "ingredient.ts": "2017-11-07 06:19:07", "ingredient.value": "For the frosting: 2 large egg whites" }, "4411": { "recipe_x_ingredient.id": 4411, "ingredient.id": 4411, "ingredient.ts": "2017-11-07 06:19:07", "ingredient.value": "1 1/2 cups sugar" }, "4412": { "recipe_x_ingredient.id": 4412, "ingredient.id": 4412, "ingredient.ts": "2017-11-07 06:19:07", "ingredient.value": "1/3 cup cold water" }, "4415": { "recipe_x_ingredient.id": 4415, "ingredient.id": 4415, "ingredient.ts": "2017-11-07 06:19:07", "ingredient.value": "1/2 cup mini marshmallows" }, "4417": { "recipe_x_ingredient.id": 4417, "ingredient.id": 4417, "ingredient.ts": "2017-11-07 06:19:07", "ingredient.value": "3 to 4 cups unsweetend flaked coconut for decorating" } }	{ "2163": { "recipe_x_instruction.id": 2163, "instruction.id": 2163, "instruction.ts": "2017-11-07 06:19:07", "instruction.value": "1Place an oven rack in the bottom third of the oven and another in the top third of the oven. Preheat the oven to 350°F. Butter three 9-inch cake pans, then line each with a parchment paper round. Butter the paper and dust the pans with flour; knock out t" }, "2164": { "recipe_x_instruction.id": 2164, "instruction.id": 2164, "instruction.ts": "2017-11-07 06:19:07", "instruction.value": "2Using an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Use a rubber spatula to scrape down the sides of the bowl. In a medium bowl, stir together the flour, baki" }, "2165": { "recipe_x_instruction.id": 2165, "instruction.id": 2165, "instruction.ts": "2017-11-07 06:19:07", "instruction.value": "3Using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff peaks form. Gently fold the egg whites into the batter until evenly blended. Divide the cake batter evenly among the prepared cake pans. Set two layer" }, "2166": { "recipe_x_instruction.id": 2166, "instruction.id": 2166, "instruction.ts": "2017-11-07 06:19:07", "instruction.value": "1Using an electric mixer fitted with the whisk attachment, beat the cream on high speed until soft peaks form. Beat in the coconut cream and the fresh coconut, if using." }, "2167": { "recipe_x_instruction.id": 2167, "instruction.id": 2167, "instruction.ts": "2017-11-07 06:19:07", "instruction.value": "1Whisk the egg whites, sugar, water, cream of tartar, and salt in a large stainless-steel bowl until thoroughly combined. Place the bowl over a saucepan filled with 2 inches of barely simmering water. Using a hand beater or handheld electric mixer, contin" }, "2168": { "recipe_x_instruction.id": 2168, "instruction.id": 2168, "instruction.ts": "2017-11-07 06:19:07", "instruction.value": "1Stack one cake layer on a serving plate and spread the top with half of the whipped cream filling. Repeat with a second layer. Stack the final cake layer on top of the first two and cover the cake’s top and sides with the frosting. Sprinkle the coconut o" }, "2169": { "recipe_x_instruction.id": 2169, "instruction.id": 2169, "instruction.ts": "2017-11-07 06:19:07", "instruction.value": "2Cover the cake loosely with plastic wrap and store for 1 day at room temperature or up to 3 days in the refrigerator. Bring to room temperature before serving." } }	{ "364": { "recipe_image.id": 364, "recipe_image.path": "/25/87/06/d4/258706d4073ebe56f36e8605ba23f8f1fa58f965.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//25/87/06/d4/258706d4073ebe56f36e8605ba23f8f1fa58f965.jpg" } }
recipe.id	recipe.ts	recipe.title	recipe.description	recipe.time	recipe.from	recipe.recipe_x_ingredient_id	recipe.recipe_x_instruction_id	recipe.recipe_image_id