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| recipe.id | recipe.ts | recipe.title | recipe.description | recipe.time | recipe.from | recipe.recipe_x_ingredient_id | recipe.recipe_x_instruction_id | recipe.recipe_image_id |
|---|---|---|---|---|---|---|---|---|
| 21 | 2017-11-07 04:32:14 | Caramelized Brioche with Glazed Pears and Beer Ice Cream | This recipe is brought to you by our friends from Stella Artois. This dessert from Michelin three-star chef Antoine Westermann looks simple, but is richly textured and flavored: smooth, cold, luscious beer ice cream and warm, tender, fragrant glazed pears join crisp-crusted brioche that’s battered in beer and cream before being caramelized in a pan. You will need an ice cream maker, and will want to prepare the beer ice cream well in advance so it has ample time to freeze. You can also soak the pears in their citrus, vanilla, and cinnamon scented bath ahead of time, then glaze them with brown sugar and butter when you’re ready to assemble dessert, just before you toast the beer-and-cream-soaked brioche. While a pale ale or Belgian pilsner like Stella Artois will make for a nice light, clean flavor, you can certainly play around with your favorite style of brew for this recipe. For a main course from the chef, try his Baeckeoffe (Chicken Casserole with Artichokes and Tomatoes) recipe. |
{
"355": {
"recipe_x_ingredient.id": 355,
"ingredient.id": 74,
"ingredient.ts": "2017-11-07 04:30:11",
"ingredient.value": "1 cup heavy cream"
},
"369": {
"recipe_x_ingredient.id": 369,
"ingredient.id": 278,
"ingredient.ts": "2017-11-07 04:31:20",
"ingredient.value": "2 eggs"
},
"353": {
"recipe_x_ingredient.id": 353,
"ingredient.id": 353,
"ingredient.ts": "2017-11-07 04:32:14",
"ingredient.value": "4 egg yolks"
},
"354": {
"recipe_x_ingredient.id": 354,
"ingredient.id": 354,
"ingredient.ts": "2017-11-07 04:32:14",
"ingredient.value": "1 1/2 tablespoons brown sugar"
},
"356": {
"recipe_x_ingredient.id": 356,
"ingredient.id": 356,
"ingredient.ts": "2017-11-07 04:32:14",
"ingredient.value": "3/4 cup beer"
},
"357": {
"recipe_x_ingredient.id": 357,
"ingredient.id": 357,
"ingredient.ts": "2017-11-07 04:32:14",
"ingredient.value": "2 ripe pears"
},
"358": {
"recipe_x_ingredient.id": 358,
"ingredient.id": 358,
"ingredient.ts": "2017-11-07 04:32:14",
"ingredient.value": "2 cups water"
},
"359": {
"recipe_x_ingredient.id": 359,
"ingredient.id": 359,
"ingredient.ts": "2017-11-07 04:32:14",
"ingredient.value": "1/2 lemon, sliced thinly"
},
"360": {
"recipe_x_ingredient.id": 360,
"ingredient.id": 360,
"ingredient.ts": "2017-11-07 04:32:14",
"ingredient.value": "1/2 orange, sliced thinly"
},
"361": {
"recipe_x_ingredient.id": 361,
"ingredient.id": 361,
"ingredient.ts": "2017-11-07 04:32:14",
"ingredient.value": "1 cinnamon stick"
},
"362": {
"recipe_x_ingredient.id": 362,
"ingredient.id": 362,
"ingredient.ts": "2017-11-07 04:32:14",
"ingredient.value": "1 vanilla pod"
},
"363": {
"recipe_x_ingredient.id": 363,
"ingredient.id": 363,
"ingredient.ts": "2017-11-07 04:32:14",
"ingredient.value": "juice from 1/2 lemon"
},
"364": {
"recipe_x_ingredient.id": 364,
"ingredient.id": 364,
"ingredient.ts": "2017-11-07 04:32:14",
"ingredient.value": "juice from 1/2 orange"
},
"365": {
"recipe_x_ingredient.id": 365,
"ingredient.id": 365,
"ingredient.ts": "2017-11-07 04:32:14",
"ingredient.value": "1 1/2 tablespoons butter"
},
"366": {
"recipe_x_ingredient.id": 366,
"ingredient.id": 366,
"ingredient.ts": "2017-11-07 04:32:15",
"ingredient.value": "5 1/2 tablespoons plus 1 1/2 tablespoons granulated sugar"
},
"367": {
"recipe_x_ingredient.id": 367,
"ingredient.id": 367,
"ingredient.ts": "2017-11-07 04:32:15",
"ingredient.value": "4 thick slices brioche"
},
"368": {
"recipe_x_ingredient.id": 368,
"ingredient.id": 368,
"ingredient.ts": "2017-11-07 04:32:15",
"ingredient.value": "5 1/4 teaspoons granulated sugar"
},
"370": {
"recipe_x_ingredient.id": 370,
"ingredient.id": 370,
"ingredient.ts": "2017-11-07 04:32:15",
"ingredient.value": "1 cup beer"
},
"371": {
"recipe_x_ingredient.id": 371,
"ingredient.id": 371,
"ingredient.ts": "2017-11-07 04:32:15",
"ingredient.value": "5 1/2 tablespoons butter"
}
} |
{
"165": {
"recipe_x_instruction.id": 165,
"instruction.id": 165,
"instruction.ts": "2017-11-07 04:32:15",
"instruction.value": "1In a mixing bowl, whisk the egg yolks and sugar until smooth and creamy."
},
"166": {
"recipe_x_instruction.id": 166,
"instruction.id": 166,
"instruction.ts": "2017-11-07 04:32:15",
"instruction.value": "2In a saucepan over medium-high heat, bring the beer and cream almost to a simmer, stirring occasionally."
},
"167": {
"recipe_x_instruction.id": 167,
"instruction.id": 167,
"instruction.ts": "2017-11-07 04:32:15",
"instruction.value": "3While whisking constantly, very gradually add this heated mixture in a thin stream to the egg yolks and sugar. This tempers the eggs so they do not curdle. When everything is mixed together, pour into the saucepan and bring back to a gentle simmer, stirr"
},
"168": {
"recipe_x_instruction.id": 168,
"instruction.id": 168,
"instruction.ts": "2017-11-07 04:32:15",
"instruction.value": "4Freeze mixture according to the manufacturer’s instructions."
},
"169": {
"recipe_x_instruction.id": 169,
"instruction.id": 169,
"instruction.ts": "2017-11-07 04:32:15",
"instruction.value": "1Mix water with ice, lemon slices, orange slices, cinnamon stick, vanilla pod, lemon juice, and orange juice. Peel the pears and slice in half from stem to bottom. Soak in the ice water mixture for at least 20 minutes. Cut the soaked pear halves into thin"
},
"170": {
"recipe_x_instruction.id": 170,
"instruction.id": 170,
"instruction.ts": "2017-11-07 04:32:15",
"instruction.value": "2Melt butter in a pan and place the pears in the pan. Sprinkle with the brown sugar and swirl the melted sugar and butter mixture over the pear slices to caramelize."
},
"171": {
"recipe_x_instruction.id": 171,
"instruction.id": 171,
"instruction.ts": "2017-11-07 04:32:15",
"instruction.value": "1Cut each slice of brioche in half on the diagonal and toast the slices."
},
"172": {
"recipe_x_instruction.id": 172,
"instruction.id": 172,
"instruction.ts": "2017-11-07 04:32:15",
"instruction.value": "2In a medium bowl, beat the eggs and then beat in the sugar. Add beer and mix well until combined. In a pan, melt some of the butter. Dip the toasted brioche in the egg and beer mixture and coat fully. Place the soaked brioche in the hot pan and sprinkle "
},
"173": {
"recipe_x_instruction.id": 173,
"instruction.id": 173,
"instruction.ts": "2017-11-07 04:32:15",
"instruction.value": "3Arrange two brioche triangles on each plate. Place the glazed pears and a scoop of the beer ice cream beside the brioche and serve."
}
} |
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| 22 | 2017-11-07 04:32:19 | Baeckeoffe (Chicken Casserole with Artichokes and Tomatoes) | This recipe is brought to you by our friends from Stella Artois. The hearty Alsatian casserole called Baeckeoffe (“bake oven”) is made a bit more elegant by Michelin three-star chef Antoine Westermann, who combines a whole chicken with Riesling, potatoes, artichokes, tomatoes, fragrant herbs like rosemary and thyme, and plenty of garlic. Preserved lemon blanched in syrup adds another elegant layer of aromatic flavor. As per tradition, the casserole dish is tightly sealed with a ring of dough, then simmered in the oven until juicy and tender. For a dessert recipe from the chef, see his Caramelized Brioche with Glazed Pears and Beer Ice Cream recipe. |
Total: 1 hr 40 min | {
"380": {
"recipe_x_ingredient.id": 380,
"ingredient.id": 49,
"ingredient.ts": "2017-11-07 04:29:58",
"ingredient.value": "salt"
},
"372": {
"recipe_x_ingredient.id": 372,
"ingredient.id": 372,
"ingredient.ts": "2017-11-07 04:32:19",
"ingredient.value": "2 cups plus 2 tablespoons flour"
},
"373": {
"recipe_x_ingredient.id": 373,
"ingredient.id": 373,
"ingredient.ts": "2017-11-07 04:32:19",
"ingredient.value": "8 tablespoons water"
},
"374": {
"recipe_x_ingredient.id": 374,
"ingredient.id": 374,
"ingredient.ts": "2017-11-07 04:32:19",
"ingredient.value": "1 teaspoon salt"
},
"375": {
"recipe_x_ingredient.id": 375,
"ingredient.id": 375,
"ingredient.ts": "2017-11-07 04:32:19",
"ingredient.value": "1 egg yolk"
},
"376": {
"recipe_x_ingredient.id": 376,
"ingredient.id": 376,
"ingredient.ts": "2017-11-07 04:32:19",
"ingredient.value": "For the Baeckeoffee: 1 whole chicken, about 4 pounds"
},
"377": {
"recipe_x_ingredient.id": 377,
"ingredient.id": 377,
"ingredient.ts": "2017-11-07 04:32:19",
"ingredient.value": "8 1/2 cups chicken stock"
},
"378": {
"recipe_x_ingredient.id": 378,
"ingredient.id": 378,
"ingredient.ts": "2017-11-07 04:32:19",
"ingredient.value": "4 1/4 cups Riesling"
},
"379": {
"recipe_x_ingredient.id": 379,
"ingredient.id": 379,
"ingredient.ts": "2017-11-07 04:32:19",
"ingredient.value": "3 tablespoons plus 2 tablespoons olive oil"
},
"381": {
"recipe_x_ingredient.id": 381,
"ingredient.id": 381,
"ingredient.ts": "2017-11-07 04:32:19",
"ingredient.value": "pepper"
},
"382": {
"recipe_x_ingredient.id": 382,
"ingredient.id": 382,
"ingredient.ts": "2017-11-07 04:32:19",
"ingredient.value": "4 artichokes"
},
"383": {
"recipe_x_ingredient.id": 383,
"ingredient.id": 383,
"ingredient.ts": "2017-11-07 04:32:19",
"ingredient.value": "1 lemon"
},
"384": {
"recipe_x_ingredient.id": 384,
"ingredient.id": 384,
"ingredient.ts": "2017-11-07 04:32:19",
"ingredient.value": "10 baby onions"
},
"385": {
"recipe_x_ingredient.id": 385,
"ingredient.id": 385,
"ingredient.ts": "2017-11-07 04:32:19",
"ingredient.value": "1 1/4 pounds potatoes"
},
"386": {
"recipe_x_ingredient.id": 386,
"ingredient.id": 386,
"ingredient.ts": "2017-11-07 04:32:19",
"ingredient.value": "6 cloves garlic"
},
"387": {
"recipe_x_ingredient.id": 387,
"ingredient.id": 387,
"ingredient.ts": "2017-11-07 04:32:19",
"ingredient.value": "4 tomatoes"
},
"388": {
"recipe_x_ingredient.id": 388,
"ingredient.id": 388,
"ingredient.ts": "2017-11-07 04:32:19",
"ingredient.value": "1/4 blanched preserved lemon"
},
"389": {
"recipe_x_ingredient.id": 389,
"ingredient.id": 389,
"ingredient.ts": "2017-11-07 04:32:19",
"ingredient.value": "1/3 cup sugar"
},
"390": {
"recipe_x_ingredient.id": 390,
"ingredient.id": 390,
"ingredient.ts": "2017-11-07 04:32:19",
"ingredient.value": "7 tablespoons water"
},
"391": {
"recipe_x_ingredient.id": 391,
"ingredient.id": 391,
"ingredient.ts": "2017-11-07 04:32:19",
"ingredient.value": "3 sprigs thyme"
},
"392": {
"recipe_x_ingredient.id": 392,
"ingredient.id": 392,
"ingredient.ts": "2017-11-07 04:32:19",
"ingredient.value": "2 sprigs rosemary"
},
"393": {
"recipe_x_ingredient.id": 393,
"ingredient.id": 393,
"ingredient.ts": "2017-11-07 04:32:19",
"ingredient.value": "10 leaves parsley"
}
} |
{
"174": {
"recipe_x_instruction.id": 174,
"instruction.id": 174,
"instruction.ts": "2017-11-07 04:32:19",
"instruction.value": "1Mix the flour, warm water, and salt with an electric mixer, then let dough stand in a cool place while you prepare the other ingredients."
},
"175": {
"recipe_x_instruction.id": 175,
"instruction.id": 175,
"instruction.ts": "2017-11-07 04:32:19",
"instruction.value": "2Preheat the oven to 475 degrees."
},
"176": {
"recipe_x_instruction.id": 176,
"instruction.id": 176,
"instruction.ts": "2017-11-07 04:32:19",
"instruction.value": "3Break the stems off of the artichokes and remove the hearts. Using a very sharp knife, peel the bottom of the artichokes around the stem and pull the large leaves away from the base of the artichoke. With the knife, remove the large leaves, slice the per"
},
"177": {
"recipe_x_instruction.id": 177,
"instruction.id": 177,
"instruction.ts": "2017-11-07 04:32:19",
"instruction.value": "4Peel the baby onions and potatoes. Remove the stems of the tomatoes and plunge the tomatoes into salted boiling water for 10 to 15 seconds, then remove, peel, and cut them into quarters, removing and discarding the seeds. Rinse the parsley, thyme, and ro"
},
"178": {
"recipe_x_instruction.id": 178,
"instruction.id": 178,
"instruction.ts": "2017-11-07 04:32:19",
"instruction.value": "5Rinse the preserved lemon quarter in cold water. Remove the white part, keeping only the peel, and cut into large squares. Bring the water and sugar to a boil, stirring until sugar is dissolved, to make a syrup. Place the squares of preserved lemon into "
},
"179": {
"recipe_x_instruction.id": 179,
"instruction.id": 179,
"instruction.ts": "2017-11-07 04:32:19",
"instruction.value": "6Heat 3 tablespoons of olive oil in a large frying pan. Saute the potatoes, onions, artichokes, and unpeeled garlic cloves for 4 to 5 minutes. Season to taste with salt and pepper."
},
"180": {
"recipe_x_instruction.id": 180,
"instruction.id": 180,
"instruction.ts": "2017-11-07 04:32:19",
"instruction.value": "7In a large oven-safe casserole dish with a lid, arrange the sauteed potatoes, onions, artichokes, and garlic, plus the tomato quarters, drained squares of preserved lemon, and aromatic herbs around the perimeter. Place the chicken in the middle, and pour"
},
"181": {
"recipe_x_instruction.id": 181,
"instruction.id": 181,
"instruction.ts": "2017-11-07 04:32:19",
"instruction.value": "8Roll the rested dough out into a long rope. Place the lid of the casserole over the dish and seal tightly by pressing the cord of dough around the seam, making sure it tightly joins the casserole dish and lid. Brush the egg yolk over the dough. Place the"
},
"182": {
"recipe_x_instruction.id": 182,
"instruction.id": 182,
"instruction.ts": "2017-11-07 04:32:19",
"instruction.value": "9Take the dish out of the oven and let it rest for 5 minutes, then remove the dough seal, open the lid, and serve."
}
} |
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| 23 | 2017-11-07 04:32:30 | Indian Queso with Jalapeño Chutney | You may not think Indian flavors and queso go together, but this dip from The Homesick Texan‘s new cookbook proves it’s a brilliant idea. Processed cheese really does melt perfectly, and combines seamlessly with the spices here: cumin (which regularly shows up in both Indian and Mexican cuisine), paprika, and cayenne. The spicy chutney is heavy on garlic, cilantro, and jalapeño, with a hint of ginger and unsweetened flaked coconut, plus lime juice for brightness. You could try dipping pappadams into this in place of tortilla chips. And why not try Chilled Chile con Queso with Avocado and Spinach Queso Blanco too? |
Total: 15 min | QUESO!: Regional Recipes for the World's Favorite Chile-Cheese Dip by Lisa Fain | {
"408": {
"recipe_x_ingredient.id": 408,
"ingredient.id": 52,
"ingredient.ts": "2017-11-07 04:29:58",
"ingredient.value": "cilantro leaves, for garnish"
},
"394": {
"recipe_x_ingredient.id": 394,
"ingredient.id": 394,
"ingredient.ts": "2017-11-07 04:32:30",
"ingredient.value": "2 jalapeños, seeded and chopped"
},
"395": {
"recipe_x_ingredient.id": 395,
"ingredient.id": 395,
"ingredient.ts": "2017-11-07 04:32:30",
"ingredient.value": "2 cloves garlic"
},
"396": {
"recipe_x_ingredient.id": 396,
"ingredient.id": 396,
"ingredient.ts": "2017-11-07 04:32:30",
"ingredient.value": "1/2 cup fresh cilantro"
},
"397": {
"recipe_x_ingredient.id": 397,
"ingredient.id": 397,
"ingredient.ts": "2017-11-07 04:32:30",
"ingredient.value": "2 tablespoons olive oil"
},
"398": {
"recipe_x_ingredient.id": 398,
"ingredient.id": 398,
"ingredient.ts": "2017-11-07 04:32:30",
"ingredient.value": "2 tablespoons fresh lime juice"
},
"399": {
"recipe_x_ingredient.id": 399,
"ingredient.id": 399,
"ingredient.ts": "2017-11-07 04:32:30",
"ingredient.value": "1 tablespoon unsweetened flaked coconut"
},
"400": {
"recipe_x_ingredient.id": 400,
"ingredient.id": 400,
"ingredient.ts": "2017-11-07 04:32:30",
"ingredient.value": "½ teaspoon ground cumin"
},
"401": {
"recipe_x_ingredient.id": 401,
"ingredient.id": 401,
"ingredient.ts": "2017-11-07 04:32:30",
"ingredient.value": "¼ teaspoon kosher salt"
},
"402": {
"recipe_x_ingredient.id": 402,
"ingredient.id": 402,
"ingredient.ts": "2017-11-07 04:32:30",
"ingredient.value": "pinch of ground ginger"
},
"403": {
"recipe_x_ingredient.id": 403,
"ingredient.id": 403,
"ingredient.ts": "2017-11-07 04:32:30",
"ingredient.value": "1 pound brick processed cheese, cubed"
},
"404": {
"recipe_x_ingredient.id": 404,
"ingredient.id": 404,
"ingredient.ts": "2017-11-07 04:32:30",
"ingredient.value": "1/2 cup whole milk"
},
"405": {
"recipe_x_ingredient.id": 405,
"ingredient.id": 405,
"ingredient.ts": "2017-11-07 04:32:30",
"ingredient.value": "1/2 teaspoon ground cumin"
},
"406": {
"recipe_x_ingredient.id": 406,
"ingredient.id": 406,
"ingredient.ts": "2017-11-07 04:32:30",
"ingredient.value": "1/2 teaspoon paprika"
},
"407": {
"recipe_x_ingredient.id": 407,
"ingredient.id": 407,
"ingredient.ts": "2017-11-07 04:32:30",
"ingredient.value": "1/4 teaspoon cayenne"
},
"409": {
"recipe_x_ingredient.id": 409,
"ingredient.id": 409,
"ingredient.ts": "2017-11-07 04:32:30",
"ingredient.value": "tortilla chips, for serving"
}
} |
{
"183": {
"recipe_x_instruction.id": 183,
"instruction.id": 183,
"instruction.ts": "2017-11-07 04:32:30",
"instruction.value": "1Place the jalapeños, garlic, cilantro, olive oil, lime juice, coconut, cumin, salt, and ginger in a food processor or blender. Puree until smooth. Taste and adjust the seasonings, if you like."
},
"184": {
"recipe_x_instruction.id": 184,
"instruction.id": 184,
"instruction.ts": "2017-11-07 04:32:30",
"instruction.value": "1In a medium saucepan, combine the cheese, milk, cumin, paprika, and cayenne. Cook over low heat, stirring, until the cheese has melted. Taste and adjust the seasonings, if you like."
},
"185": {
"recipe_x_instruction.id": 185,
"instruction.id": 185,
"instruction.ts": "2017-11-07 04:32:30",
"instruction.value": "2Transfer the queso to a serving bowl, a small slow cooker, or a chafing dish over a flame. Top with the chutney and garnish with cilantro leaves. Serve warm with tortilla chips."
}
} |
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| 24 | 2017-11-07 04:32:37 | Chilled Chile con Queso with Avocado | Queso is usually warm and gooey, and it’s delicious that way, of course. But try the Homesick Texan’s novel spin on the dip, which mixes creamy cottage cheese with a punchy blend of jalapeños, onion, garlic, cilantro, vinegar, salt, and cumin for a little earthiness. Diced avocado underscores the cool creaminess of the dip, which is perfect for chips and raw veggies. Bonus points for being healthy and quick to throw together. Still prefer something melty? Try Spinach Queso Blanco or Indian Spiced Queso with Jalapeño Chutney. |
Total: 10 min | QUESO!: Regional Recipes for the World's Favorite Chile-Cheese Dip by Lisa Fain | {
"415": {
"recipe_x_ingredient.id": 415,
"ingredient.id": 274,
"ingredient.ts": "2017-11-07 04:31:20",
"ingredient.value": "1/2 teaspoon kosher salt"
},
"419": {
"recipe_x_ingredient.id": 419,
"ingredient.id": 409,
"ingredient.ts": "2017-11-07 04:32:30",
"ingredient.value": "tortilla chips, for serving"
},
"410": {
"recipe_x_ingredient.id": 410,
"ingredient.id": 410,
"ingredient.ts": "2017-11-07 04:32:37",
"ingredient.value": "3 jalapeños, halved and seeded"
},
"411": {
"recipe_x_ingredient.id": 411,
"ingredient.id": 411,
"ingredient.ts": "2017-11-07 04:32:37",
"ingredient.value": "1/4 red onion"
},
"412": {
"recipe_x_ingredient.id": 412,
"ingredient.id": 412,
"ingredient.ts": "2017-11-07 04:32:37",
"ingredient.value": "1 clove garlic"
},
"413": {
"recipe_x_ingredient.id": 413,
"ingredient.id": 413,
"ingredient.ts": "2017-11-07 04:32:37",
"ingredient.value": "1/4 cup cilantro leaves"
},
"414": {
"recipe_x_ingredient.id": 414,
"ingredient.id": 414,
"ingredient.ts": "2017-11-07 04:32:37",
"ingredient.value": "2 tablespoons white vinegar"
},
"416": {
"recipe_x_ingredient.id": 416,
"ingredient.id": 416,
"ingredient.ts": "2017-11-07 04:32:37",
"ingredient.value": "1/4 teaspoon ground cumin"
},
"417": {
"recipe_x_ingredient.id": 417,
"ingredient.id": 417,
"ingredient.ts": "2017-11-07 04:32:37",
"ingredient.value": "1 (16-ounce) container small-curd creamed (4%) cottage cheese"
},
"418": {
"recipe_x_ingredient.id": 418,
"ingredient.id": 418,
"ingredient.ts": "2017-11-07 04:32:37",
"ingredient.value": "1 avocado, halved, pitted, peeled, and diced"
},
"420": {
"recipe_x_ingredient.id": 420,
"ingredient.id": 420,
"ingredient.ts": "2017-11-07 04:32:37",
"ingredient.value": "crudités, for serving"
}
} |
{
"186": {
"recipe_x_instruction.id": 186,
"instruction.id": 186,
"instruction.ts": "2017-11-07 04:32:37",
"instruction.value": "1Put the jalapeños, onion, garlic, cilantro, vinegar, salt, and cumin in a food processor and pulse until finely minced."
},
"187": {
"recipe_x_instruction.id": 187,
"instruction.id": 187,
"instruction.ts": "2017-11-07 04:32:37",
"instruction.value": "2Combine the jalapeño mixture with the cottage cheese and avocado. Taste and adjust the seasonings, if you like."
},
"188": {
"recipe_x_instruction.id": 188,
"instruction.id": 188,
"instruction.ts": "2017-11-07 04:32:37",
"instruction.value": "3Serve immediately with tortilla chips and crudités."
}
} |
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| 25 | 2017-11-07 04:33:15 | Spinach Queso Blanco | This Spinach Queso Blanco from The Homesick Texan’s new cookbook brings some green into the mix via baby spinach sautéed with garlic and roasted Anaheim chiles. Buy a chunk of white American cheese from your grocery store deli for the best flavor and meltable texture. Fresh pico de gallo brings a little juicy crunch to the warm, gooey queso, and avocado lends extra silkiness. Tortilla chips are mandatory for dipping. Try Chilled Chile Con Queso with Avocado and Indian Queso with Jalapeño Chutney too. |
Total: 30 min | QUESO!: Regional Recipes for the World's Favorite Chile-Cheese Dip by Lisa Fain | {
"439": {
"recipe_x_ingredient.id": 439,
"ingredient.id": 163,
"ingredient.ts": "2017-11-07 04:30:23",
"ingredient.value": "1 teaspoon kosher salt"
},
"428": {
"recipe_x_ingredient.id": 428,
"ingredient.id": 212,
"ingredient.ts": "2017-11-07 04:30:43",
"ingredient.value": "1 cup water"
},
"438": {
"recipe_x_ingredient.id": 438,
"ingredient.id": 219,
"ingredient.ts": "2017-11-07 04:30:43",
"ingredient.value": "1/4 cup chopped fresh cilantro"
},
"424": {
"recipe_x_ingredient.id": 424,
"ingredient.id": 274,
"ingredient.ts": "2017-11-07 04:31:20",
"ingredient.value": "1/2 teaspoon kosher salt"
},
"441": {
"recipe_x_ingredient.id": 441,
"ingredient.id": 398,
"ingredient.ts": "2017-11-07 04:32:30",
"ingredient.value": "2 tablespoons fresh lime juice"
},
"425": {
"recipe_x_ingredient.id": 425,
"ingredient.id": 407,
"ingredient.ts": "2017-11-07 04:32:30",
"ingredient.value": "1/4 teaspoon cayenne"
},
"433": {
"recipe_x_ingredient.id": 433,
"ingredient.id": 409,
"ingredient.ts": "2017-11-07 04:32:30",
"ingredient.value": "tortilla chips, for serving"
},
"440": {
"recipe_x_ingredient.id": 440,
"ingredient.id": 416,
"ingredient.ts": "2017-11-07 04:32:37",
"ingredient.value": "1/4 teaspoon ground cumin"
},
"421": {
"recipe_x_ingredient.id": 421,
"ingredient.id": 421,
"ingredient.ts": "2017-11-07 04:33:15",
"ingredient.value": "1 tablespoon unsalted butter"
},
"422": {
"recipe_x_ingredient.id": 422,
"ingredient.id": 422,
"ingredient.ts": "2017-11-07 04:33:15",
"ingredient.value": "2 cloves garlic, minced"
},
"423": {
"recipe_x_ingredient.id": 423,
"ingredient.id": 423,
"ingredient.ts": "2017-11-07 04:33:15",
"ingredient.value": "1 cup chopped fresh baby spinach"
},
"426": {
"recipe_x_ingredient.id": 426,
"ingredient.id": 426,
"ingredient.ts": "2017-11-07 04:33:15",
"ingredient.value": "2 tablespoons cornstarch"
},
"427": {
"recipe_x_ingredient.id": 427,
"ingredient.id": 427,
"ingredient.ts": "2017-11-07 04:33:15",
"ingredient.value": "1 cup whole milk"
},
"429": {
"recipe_x_ingredient.id": 429,
"ingredient.id": 429,
"ingredient.ts": "2017-11-07 04:33:15",
"ingredient.value": "1 pound white American cheese, shredded"
},
"430": {
"recipe_x_ingredient.id": 430,
"ingredient.id": 430,
"ingredient.ts": "2017-11-07 04:33:15",
"ingredient.value": "4 Anaheim chiles, roasted, peeled, seeded, and diced"
},
"431": {
"recipe_x_ingredient.id": 431,
"ingredient.id": 431,
"ingredient.ts": "2017-11-07 04:33:15",
"ingredient.value": "pico de gallo, for topping"
},
"432": {
"recipe_x_ingredient.id": 432,
"ingredient.id": 432,
"ingredient.ts": "2017-11-07 04:33:15",
"ingredient.value": "1 avocado, halved, pitted, peeled, and sliced"
},
"434": {
"recipe_x_ingredient.id": 434,
"ingredient.id": 434,
"ingredient.ts": "2017-11-07 04:33:15",
"ingredient.value": "2 1/4 cups diced grape tomatoes"
},
"435": {
"recipe_x_ingredient.id": 435,
"ingredient.id": 435,
"ingredient.ts": "2017-11-07 04:33:15",
"ingredient.value": "2 jalapeños, seeded and diced"
},
"436": {
"recipe_x_ingredient.id": 436,
"ingredient.id": 436,
"ingredient.ts": "2017-11-07 04:33:15",
"ingredient.value": "1/4 cup diced red onion"
},
"442": {
"recipe_x_ingredient.id": 442,
"ingredient.id": 442,
"ingredient.ts": "2017-11-07 04:33:15",
"ingredient.value": "1 1/2 teaspoons olive oil"
}
} |
{
"189": {
"recipe_x_instruction.id": 189,
"instruction.id": 189,
"instruction.ts": "2017-11-07 04:33:15",
"instruction.value": "1Mix together the tomatoes, jalapeños, onion, garlic, cilantro, salt, cumin, lime juice, and olive oil until well combined. Taste and adjust the seasonings, if you like. Cover and refrigerate for 30 minutes before serving."
},
"190": {
"recipe_x_instruction.id": 190,
"instruction.id": 190,
"instruction.ts": "2017-11-07 04:33:15",
"instruction.value": "1In a medium saucepan, melt the butter over medium-low heat. Add the garlic and cook for 30 seconds. Add the spinach and cook, stirring occasionally, until wilted, about 5 minutes. Season with the salt and cayenne, then drain the spinach in a colander."
},
"191": {
"recipe_x_instruction.id": 191,
"instruction.id": 191,
"instruction.ts": "2017-11-07 04:33:15",
"instruction.value": "2Rinse and wipe out the saucepan, then add the cornstarch, milk, and water and whisk until well combined. Bring to a simmer over medium-low heat, stirring constantly, and cook for a couple of minutes, until the mixture begins to thicken. Add the cheese, t"
},
"192": {
"recipe_x_instruction.id": 192,
"instruction.id": 192,
"instruction.ts": "2017-11-07 04:33:15",
"instruction.value": "3Transfer the queso to a serving bowl, a small slow cooker, or a chafing dish over a flame. Top with the pico de gallo and sliced avocado. Serve warm with tortilla chips."
}
} |
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| 26 | 2017-11-07 04:34:33 | Middle Eastern Millionaire's Shortbread | Traditional millionaire’s shortbread features a rich biscuit base with soft, sweet caramel and milk chocolate layered on top, which can be a little cloying. This Middle Eastern variation from Sweet: Desserts from London’s Ottolenghi keeps the buttery shortbread layer but tops it with rich and roasty halva (a crumbly sesame-based confection) and a faintly bitter, slightly salty tahini caramel. For more brilliant desserts from Ottolenghi, try their Chocolate, Banana, and Pecan Cookies, and Flourless Coconut and Chocolate Cake. You can make this shortbread up to 4 days ahead of time and store it in airtight container, or even freeze it. Refrigerated in an airtight container, it keeps for up to a week, but should be removed 20 minutes before serving to take the chill off the bars. For more uncommonly delicious sesame-accented dessert options, try our Marzipan Caramel Apple with Sesame and Almond recipe, or our Toasted Sesame Seed and Honey Gelato recipe. |
Total: 1 hr 5 min, plus 5 hours cooling time | Sweet: Desserts from London's Ottolenghi by Yotam Ottolenghi & Helen Goh | {
"455": {
"recipe_x_ingredient.id": 455,
"ingredient.id": 170,
"ingredient.ts": "2017-11-07 04:30:30",
"ingredient.value": "1/3 cup heavy cream"
},
"443": {
"recipe_x_ingredient.id": 443,
"ingredient.id": 443,
"ingredient.ts": "2017-11-07 04:34:33",
"ingredient.value": "1/4 cup plus 1 tablespoon confectioner’s sugar"
},
"444": {
"recipe_x_ingredient.id": 444,
"ingredient.id": 444,
"ingredient.ts": "2017-11-07 04:34:33",
"ingredient.value": "3 1/2 tablespoons cornstarch"
},
"445": {
"recipe_x_ingredient.id": 445,
"ingredient.id": 445,
"ingredient.ts": "2017-11-07 04:34:33",
"ingredient.value": "2 1/2 tablespoons granulated sugar"
},
"446": {
"recipe_x_ingredient.id": 446,
"ingredient.id": 446,
"ingredient.ts": "2017-11-07 04:34:33",
"ingredient.value": "3/4 cup unsalted butter, melted and set aside to cool slightly"
},
"447": {
"recipe_x_ingredient.id": 447,
"ingredient.id": 447,
"ingredient.ts": "2017-11-07 04:34:33",
"ingredient.value": "1/2 teaspoon vanilla extract"
},
"448": {
"recipe_x_ingredient.id": 448,
"ingredient.id": 448,
"ingredient.ts": "2017-11-07 04:34:33",
"ingredient.value": "2 cups all-purpose flour"
},
"449": {
"recipe_x_ingredient.id": 449,
"ingredient.id": 449,
"ingredient.ts": "2017-11-07 04:34:33",
"ingredient.value": "1/8 teaspoon salt"
},
"450": {
"recipe_x_ingredient.id": 450,
"ingredient.id": 450,
"ingredient.ts": "2017-11-07 04:34:33",
"ingredient.value": "7 ounces halva, roughly crumbled into small pieces"
},
"451": {
"recipe_x_ingredient.id": 451,
"ingredient.id": 451,
"ingredient.ts": "2017-11-07 04:34:33",
"ingredient.value": "1/3 cup tahini paste"
},
"452": {
"recipe_x_ingredient.id": 452,
"ingredient.id": 452,
"ingredient.ts": "2017-11-07 04:34:33",
"ingredient.value": "1 cup granulated sugar"
},
"453": {
"recipe_x_ingredient.id": 453,
"ingredient.id": 453,
"ingredient.ts": "2017-11-07 04:34:33",
"ingredient.value": "1/2 cup water"
},
"454": {
"recipe_x_ingredient.id": 454,
"ingredient.id": 454,
"ingredient.ts": "2017-11-07 04:34:33",
"ingredient.value": "7 tablespoons unsalted butter, at room temperature, cubed"
},
"457": {
"recipe_x_ingredient.id": 457,
"ingredient.id": 457,
"ingredient.ts": "2017-11-07 04:34:33",
"ingredient.value": "1/4 teaspoon flaky sea salt"
}
} |
{
"193": {
"recipe_x_instruction.id": 193,
"instruction.id": 193,
"instruction.ts": "2017-11-07 04:34:33",
"instruction.value": "1Preheat the oven to 400°F. Line an 8-inch square pan with parchment paper, making sure that the paper rises up over the edges of the pan."
},
"194": {
"recipe_x_instruction.id": 194,
"instruction.id": 194,
"instruction.ts": "2017-11-07 04:34:33",
"instruction.value": "2Make the shortbread. Sift the confectioners’ sugar and cornstarch into the bowl of an electric mixer with the paddle attachment in place, then add the granulated sugar and mix on medium speed. With the machine still running, slowly pour in the melted but"
},
"195": {
"recipe_x_instruction.id": 195,
"instruction.id": 195,
"instruction.ts": "2017-11-07 04:34:33",
"instruction.value": "3Make the halva. Place the halva and tahini in a small bowl and mix with a wooden spoon to combine. Spread the mix over the cooled shortbread and use the back of a spoon to smooth it into an even layer."
},
"196": {
"recipe_x_instruction.id": 196,
"instruction.id": 196,
"instruction.ts": "2017-11-07 04:34:33",
"instruction.value": "4Make the tahini caramel. Combine the sugar and water in a small saucepan and place over medium-low heat. Stir occasionally, until the sugar has dissolved, then increase the heat to medium-high. Bring to a boil and cook—still at a boil—for about 12 minute"
},
"197": {
"recipe_x_instruction.id": 197,
"instruction.id": 197,
"instruction.ts": "2017-11-07 04:34:33",
"instruction.value": "5Place in the fridge for 4 hours until set, before cutting into bars, about 1 × 4 inches. Sprinkle a pinch of sea salt over the middle of each bar and serve."
}
} |
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| 27 | 2017-11-07 04:34:35 | Flourless Coconut and Chocolate Cake | This beautifully buttery and decadent cake from the cookbook Sweet: Desserts from London’s Ottolenghi is striking for its rich flavor and texture and shiny, syrupy dark chocolate glaze, but also because it happens to be gluten free. Finely shredded coconut and vanilla bean seeds perfume the rich almond meal cake, which is topped with a thin, glossy, and intense chocolate ganache that runs gorgeously down the golden sides. This tastes even better served at room temperature the day after baking, and will keep for up to 5 days in an airtight container, if it lasts that long. For more sweet treats from Ottolenghi, get their Middle Eastern Millionaire’s Shortbread recipe and their Chocolate, Banana, and Pecan Cookies recipe too. Looking for more gluten-free desserts? Try our Pavlova with Lemon Curd and Fresh Berries recipe, or our Gluten-Free Peanut Butter Chocolate Chunk Cookies recipe. |
Total: 1 hr 20 min | Sweet: Desserts from London's Ottolenghi by Yotam Ottolenghi & Helen Goh | {
"461": {
"recipe_x_ingredient.id": 461,
"ingredient.id": 197,
"ingredient.ts": "2017-11-07 04:30:38",
"ingredient.value": "1/4 teaspoon salt"
},
"463": {
"recipe_x_ingredient.id": 463,
"ingredient.id": 235,
"ingredient.ts": "2017-11-07 04:30:59",
"ingredient.value": "4 large eggs"
},
"459": {
"recipe_x_ingredient.id": 459,
"ingredient.id": 297,
"ingredient.ts": "2017-11-07 04:31:33",
"ingredient.value": "1 1/4 cups granulated sugar"
},
"468": {
"recipe_x_ingredient.id": 468,
"ingredient.id": 342,
"ingredient.ts": "2017-11-07 04:31:57",
"ingredient.value": "3 tablespoons water"
},
"458": {
"recipe_x_ingredient.id": 458,
"ingredient.id": 458,
"ingredient.ts": "2017-11-07 04:34:35",
"ingredient.value": "3/4 cup plus 2 tablespoons unsalted butter, at room temperature, plus extra for greasing pans"
},
"460": {
"recipe_x_ingredient.id": 460,
"ingredient.id": 460,
"ingredient.ts": "2017-11-07 04:34:35",
"ingredient.value": "2/3 cup finely shredded coconut"
},
"462": {
"recipe_x_ingredient.id": 462,
"ingredient.id": 462,
"ingredient.ts": "2017-11-07 04:34:35",
"ingredient.value": "seeds scraped out from 1 vanilla pod"
},
"464": {
"recipe_x_ingredient.id": 464,
"ingredient.id": 464,
"ingredient.ts": "2017-11-07 04:34:35",
"ingredient.value": "1 2/3 cups almond meal"
},
"465": {
"recipe_x_ingredient.id": 465,
"ingredient.id": 465,
"ingredient.ts": "2017-11-07 04:34:35",
"ingredient.value": "2 ounces dark chocolate, roughly chopped into 1/3 inch pieces"
},
"466": {
"recipe_x_ingredient.id": 466,
"ingredient.id": 466,
"ingredient.ts": "2017-11-07 04:34:35",
"ingredient.value": "2 tablespoons granulated sugar"
},
"467": {
"recipe_x_ingredient.id": 467,
"ingredient.id": 467,
"ingredient.ts": "2017-11-07 04:34:35",
"ingredient.value": "1 tablespoon corn syrup"
},
"469": {
"recipe_x_ingredient.id": 469,
"ingredient.id": 469,
"ingredient.ts": "2017-11-07 04:34:35",
"ingredient.value": "seeds scraped out from 1/4 vanilla pod"
},
"470": {
"recipe_x_ingredient.id": 470,
"ingredient.id": 470,
"ingredient.ts": "2017-11-07 04:34:35",
"ingredient.value": "1 1/2 tablespoons unsalted butter, at room temperature, cut into 3/4-inch cubes"
}
} |
{
"198": {
"recipe_x_instruction.id": 198,
"instruction.id": 198,
"instruction.ts": "2017-11-07 04:34:35",
"instruction.value": "1Preheat the oven to 350°F. Grease the base and sides of a standard 8 1/2 × 4 1/2 inch loaf pan or a 9-inch round springform pan and line with parchment paper, then set aside."
},
"199": {
"recipe_x_instruction.id": 199,
"instruction.id": 199,
"instruction.ts": "2017-11-07 04:34:35",
"instruction.value": "2Place the butter, sugar, coconut, vanilla seeds, and salt in an electric mixer with the paddle attachment in place. Beat on medium-high speed, until pale and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Turn the"
},
"200": {
"recipe_x_instruction.id": 200,
"instruction.id": 200,
"instruction.ts": "2017-11-07 04:34:35",
"instruction.value": "3Scrape the mixture into the pan and bake for 40 minutes if using the loaf pan or 50 minutes if using the round pan, or until the cake is golden brown on top and a skewer inserted into the middle comes out clean. Remove the cake from the oven and set asid"
},
"201": {
"recipe_x_instruction.id": 201,
"instruction.id": 201,
"instruction.ts": "2017-11-07 04:34:35",
"instruction.value": "1When you are ready to serve, place the chocolate in a medium bowl and set aside. Put the sugar and corn syrup in a small saucepan and place over medium-low heat. Stir to combine and, when the sugar has melted, increase the heat to medium and bring to a b"
},
"202": {
"recipe_x_instruction.id": 202,
"instruction.id": 202,
"instruction.ts": "2017-11-07 04:34:35",
"instruction.value": "2Spread the ganache over the top of the cake, letting it run down the sides a little, and serve."
}
} |
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| 55 | 2017-11-07 04:35:00 | Chocolate, Banana, and Pecan Cookies | These crinkly, fudgy chocolate nut cookies come from Sweet: Desserts from London’s Ottolenghi. Mashed banana added to the dough not only adds a faintly tropical flavor, but helps keep the slightly underbaked cookies extra soft and moist, while a touch of cinnamon and chopped pecans add warm, nutty notes. These are rather fragile and don’t hold up much more than a day after baking, but they’re so delicious you’ll have no trouble eating the whole batch before then. Since this is a soft, sticky dough, it needs to be chilled twice, for 3 hours total; be sure to plan ahead to allow enough time. You can refrigerate the balls of prepared dough for up to 2 days, or even freeze them up to 3 months. If baking from frozen, add an extra minute of cooking time. For more compelling confections from Ottolenghi, get their Flourless Coconut and Chocolate Cake recipe and their Middle Eastern Millionaire’s Shortbread recipe. And for more fantastic chocolate-banana pairings, try our Roasted Banana-Nutella Quick Bread recipe, and our Banana Hot Chocolate recipe. |
Total: 1 hr, plus 3 hours chilling time | Sweet: Desserts from London's Ottolenghi by Yotam Ottolenghi & Helen Goh | {
"478": {
"recipe_x_ingredient.id": 478,
"ingredient.id": 197,
"ingredient.ts": "2017-11-07 04:30:38",
"ingredient.value": "1/4 teaspoon salt"
},
"471": {
"recipe_x_ingredient.id": 471,
"ingredient.id": 471,
"ingredient.ts": "2017-11-07 04:35:00",
"ingredient.value": "8 tablespoons unsalted butter, cubed, at room temperature"
},
"472": {
"recipe_x_ingredient.id": 472,
"ingredient.id": 472,
"ingredient.ts": "2017-11-07 04:35:00",
"ingredient.value": "1/2 cup granulated sugar"
},
"473": {
"recipe_x_ingredient.id": 473,
"ingredient.id": 473,
"ingredient.ts": "2017-11-07 04:35:00",
"ingredient.value": "1 large egg, lightly beaten"
},
"474": {
"recipe_x_ingredient.id": 474,
"ingredient.id": 474,
"ingredient.ts": "2017-11-07 04:35:00",
"ingredient.value": "1 cup all-purpose flour"
},
"475": {
"recipe_x_ingredient.id": 475,
"ingredient.id": 475,
"ingredient.ts": "2017-11-07 04:35:00",
"ingredient.value": "1/2 teaspoon baking powder"
},
"476": {
"recipe_x_ingredient.id": 476,
"ingredient.id": 476,
"ingredient.ts": "2017-11-07 04:35:00",
"ingredient.value": "3 1/2 tablespoons Dutch-processed cocoa powder"
},
"477": {
"recipe_x_ingredient.id": 477,
"ingredient.id": 477,
"ingredient.ts": "2017-11-07 04:35:00",
"ingredient.value": "1/2 teaspoon ground cinnamon"
},
"479": {
"recipe_x_ingredient.id": 479,
"ingredient.id": 479,
"ingredient.ts": "2017-11-07 04:35:00",
"ingredient.value": "3/4 cup dark chocolate chips"
},
"480": {
"recipe_x_ingredient.id": 480,
"ingredient.id": 480,
"ingredient.ts": "2017-11-07 04:35:00",
"ingredient.value": "2 ounces mashed bananas, about 1/2 small banana"
},
"481": {
"recipe_x_ingredient.id": 481,
"ingredient.id": 481,
"ingredient.ts": "2017-11-07 04:35:00",
"ingredient.value": "1 1/3 cups pecan halves, finely chopped"
},
"482": {
"recipe_x_ingredient.id": 482,
"ingredient.id": 482,
"ingredient.ts": "2017-11-07 04:35:00",
"ingredient.value": "3/4 cup plus 1 tablespoon confectioner’s sugar"
}
} |
{
"203": {
"recipe_x_instruction.id": 203,
"instruction.id": 203,
"instruction.ts": "2017-11-07 04:35:00",
"instruction.value": "1Place the butter and granulated sugar in the bowl of an electric mixer with the paddle attachment in place. Beat on medium-high speed until light and fluffy, then gradually add the egg and continue to beat until incorporated. Sift the flour, baking powde"
},
"204": {
"recipe_x_instruction.id": 204,
"instruction.id": 204,
"instruction.ts": "2017-11-07 04:35:00",
"instruction.value": "2When firm, use your hands to form the dough into 1-inch round balls, about 2/3 ounce each; you might need to wash your hands once or twice when making them, if they get too sticky. Place the pecans in a medium bowl and drop the balls into the nuts as you"
},
"205": {
"recipe_x_instruction.id": 205,
"instruction.id": 205,
"instruction.ts": "2017-11-07 04:35:00",
"instruction.value": "3Line a baking sheet with parchment paper, place the cookies onto the sheet— there is no need to space them apart—and transfer to the fridge for an hour."
},
"206": {
"recipe_x_instruction.id": 206,
"instruction.id": 206,
"instruction.ts": "2017-11-07 04:35:00",
"instruction.value": "4When ready to bake, preheat the oven to 375°F. Line two baking sheets with parchment paper."
},
"207": {
"recipe_x_instruction.id": 207,
"instruction.id": 207,
"instruction.ts": "2017-11-07 04:35:00",
"instruction.value": "5Place the confectioners’ sugar in a bowl and roll the cookies in the confectioners’ sugar, pressing it in as you go so that it sticks well. Place on the lined baking sheets, spaced 1 inch apart, and flatten the cookies to 1/3 inch thick."
},
"208": {
"recipe_x_instruction.id": 208,
"instruction.id": 208,
"instruction.ts": "2017-11-07 04:35:00",
"instruction.value": "6Bake for 10 minutes. They will be soft to the touch when they come out of the oven, so allow them to cool on the baking sheet for 10 minutes before gently transferring to a wire rack. These can be served warm, when they will be a little gooey in the cent"
}
} |
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| 56 | 2017-11-07 04:35:07 | Pumpkin Naan | Pumpkin naan from chef Navjot Arora of Indian soul food restaurant Old Monk is certainly a novel way to use fall’s favorite fruit, and an inspired autumnal spin on an Indian classic. The pumpkin puree lends a hint of earthy sweetness and a subtle orange shade (which you can bump up with a pinch of red food coloring) to the soft, puffy flatbread. If you’re short on time, you can always used canned pumpkin puree instead of making your own. And if you don’t have a tandoori oven, not to worry. Just make sure your cast iron pan or wok has a heat-safe handle, because the whole thing will be going into a very hot conventional oven. For another recipe from chef Navjot, get Old Monk’s Honey Chili Chicken recipe. Since you won’t need all of your pumpkin puree for this naan, put the rest to good use in our Pumpkin Garam Masala Latte recipe, or our Pumpkin Spice Milkshake recipe. And for something to serve with your pumpkin naan, try our Pumpkin Curry recipe, or our Chole Masala recipe. |
Total: 15 min, plus 2 hours resting time | {
"495": {
"recipe_x_ingredient.id": 495,
"ingredient.id": 49,
"ingredient.ts": "2017-11-07 04:29:58",
"ingredient.value": "salt"
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"483": {
"recipe_x_ingredient.id": 483,
"ingredient.id": 483,
"ingredient.ts": "2017-11-07 04:35:07",
"ingredient.value": "2 pounds unbleached flour"
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"484": {
"recipe_x_ingredient.id": 484,
"ingredient.id": 484,
"ingredient.ts": "2017-11-07 04:35:07",
"ingredient.value": "1/2 teaspoon salt"
},
"485": {
"recipe_x_ingredient.id": 485,
"ingredient.id": 485,
"ingredient.ts": "2017-11-07 04:35:07",
"ingredient.value": "3/4 teaspoon baking powder"
},
"486": {
"recipe_x_ingredient.id": 486,
"ingredient.id": 486,
"ingredient.ts": "2017-11-07 04:35:07",
"ingredient.value": "2 teaspoons sugar"
},
"487": {
"recipe_x_ingredient.id": 487,
"ingredient.id": 487,
"ingredient.ts": "2017-11-07 04:35:07",
"ingredient.value": "1 egg"
},
"488": {
"recipe_x_ingredient.id": 488,
"ingredient.id": 488,
"ingredient.ts": "2017-11-07 04:35:07",
"ingredient.value": "4 ounces milk"
},
"489": {
"recipe_x_ingredient.id": 489,
"ingredient.id": 489,
"ingredient.ts": "2017-11-07 04:35:07",
"ingredient.value": "4 ounces pumpkin puree"
},
"490": {
"recipe_x_ingredient.id": 490,
"ingredient.id": 490,
"ingredient.ts": "2017-11-07 04:35:07",
"ingredient.value": "pumpkin seeds"
},
"491": {
"recipe_x_ingredient.id": 491,
"ingredient.id": 491,
"ingredient.ts": "2017-11-07 04:35:07",
"ingredient.value": "ghee, for brushing naan"
},
"492": {
"recipe_x_ingredient.id": 492,
"ingredient.id": 492,
"ingredient.ts": "2017-11-07 04:35:07",
"ingredient.value": "red food coloring (optional)"
},
"493": {
"recipe_x_ingredient.id": 493,
"ingredient.id": 493,
"ingredient.ts": "2017-11-07 04:35:07",
"ingredient.value": "1 fresh pumpkin"
},
"494": {
"recipe_x_ingredient.id": 494,
"ingredient.id": 494,
"ingredient.ts": "2017-11-07 04:35:07",
"ingredient.value": "olive oil"
},
"496": {
"recipe_x_ingredient.id": 496,
"ingredient.id": 496,
"ingredient.ts": "2017-11-07 04:35:07",
"ingredient.value": "fresh cracked pepper"
}
} |
{
"209": {
"recipe_x_instruction.id": 209,
"instruction.id": 209,
"instruction.ts": "2017-11-07 04:35:07",
"instruction.value": "1Preheat the oven to 375 degrees. Line a baking sheet with foil."
},
"210": {
"recipe_x_instruction.id": 210,
"instruction.id": 210,
"instruction.ts": "2017-11-07 04:35:07",
"instruction.value": "2Cut the pumpkin open and scoop out the seeds (you can remove their shells while the pumpkin is roasting and use the seeds later on in this recipe, or simply roast them for a snack)."
},
"211": {
"recipe_x_instruction.id": 211,
"instruction.id": 211,
"instruction.ts": "2017-11-07 04:35:07",
"instruction.value": "3Cut the pumpkin into 4 sections and sprinkle with olive oil, salt, and pepper, then roast on the foil-lined baking sheet at 375 degrees for 90 minutes, or until golden brown and easily pierced with a fork or knife."
},
"212": {
"recipe_x_instruction.id": 212,
"instruction.id": 212,
"instruction.ts": "2017-11-07 04:35:07",
"instruction.value": "4Let the pumpkin cool slightly, then cut into smaller pieces and puree in a blender until smooth. Set aside."
},
"213": {
"recipe_x_instruction.id": 213,
"instruction.id": 213,
"instruction.ts": "2017-11-07 04:35:07",
"instruction.value": "1Blend flour, salt, baking powder, and sugar in a large bowl."
},
"214": {
"recipe_x_instruction.id": 214,
"instruction.id": 214,
"instruction.ts": "2017-11-07 04:35:07",
"instruction.value": "2In another bowl, whisk the egg, milk, and 4 ounces of pumpkin puree, plus a few drops of red food coloring if using."
},
"215": {
"recipe_x_instruction.id": 215,
"instruction.id": 215,
"instruction.ts": "2017-11-07 04:35:07",
"instruction.value": "3Add the wet ingredients to the dry ingredients and mix well until a soft dough forms."
},
"216": {
"recipe_x_instruction.id": 216,
"instruction.id": 216,
"instruction.ts": "2017-11-07 04:35:07",
"instruction.value": "4Shape dough into a ball and cover with a moist towel. Allow to rest for two hours at room temperature."
},
"217": {
"recipe_x_instruction.id": 217,
"instruction.id": 217,
"instruction.ts": "2017-11-07 04:35:07",
"instruction.value": "5After dough has rested, shape into smaller balls and refrigerate, covered, if not baking immediately."
},
"218": {
"recipe_x_instruction.id": 218,
"instruction.id": 218,
"instruction.ts": "2017-11-07 04:35:07",
"instruction.value": "6Flatten each smaller dough ball into a round, pizza-like shape."
},
"219": {
"recipe_x_instruction.id": 219,
"instruction.id": 219,
"instruction.ts": "2017-11-07 04:35:07",
"instruction.value": "7Scatter some pumpkin seeds onto the surface of one side of each disc and press gently to adhere, then brush lightly with ghee."
},
"220": {
"recipe_x_instruction.id": 220,
"instruction.id": 220,
"instruction.ts": "2017-11-07 04:35:07",
"instruction.value": "8Place the naan on the walls of a tandoori oven heated to 800 degrees, and cook for 2 minutes."
},
"221": {
"recipe_x_instruction.id": 221,
"instruction.id": 221,
"instruction.ts": "2017-11-07 04:35:07",
"instruction.value": "9Or, if you don’t have a tandoori oven, heat your standard oven to 500 degrees. Warm a cast iron pan or wok over a gas burner or open flame, then invert the pan over the flame. Place the prepared discs of naan on top of the inverted pan or wok, then place"
}
} |
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| 57 | 2017-11-07 04:35:13 | Jackson Cannon's Jack Rose | If you’ve never tried apple brandy, fall is the perfect time, though Jackson Cannon’s Jack Rose is delicious any time of year. Be sure to use Applejack, a potent American spirit that dates back to Colonial times, and not another apple brandy. Blended with perfect proportions of fresh lemon juice and homemade grenadine, it makes a lovely cocktail. For a full trio of 3-ingredient cocktails, take a look at the Obituary Cocktail and the Gold Rush cocktail too. It’s definitely worth making your own grenadine, but since you’ll have 2 cups, try using it in our Ward Eight cocktail recipe and our Scofflaw cocktail recipe too, or for a non-alcoholic grenadine delight, get our Shirley Temple recipe. |
Total: 3 minutes to make cocktail, plus 30 minutes to make syrup and 30 minutes for it to chill | 3-Ingredient Cocktails: An Opinionated Guide to the Most Enduring Drinks in the Cocktail Canon by Robert Simonson | {
"501": {
"recipe_x_ingredient.id": 501,
"ingredient.id": 257,
"ingredient.ts": "2017-11-07 04:31:14",
"ingredient.value": "1 cup sugar"
},
"497": {
"recipe_x_ingredient.id": 497,
"ingredient.id": 497,
"ingredient.ts": "2017-11-07 04:35:13",
"ingredient.value": "2 ounces Laird’s Bonded Applejack apple brandy"
},
"498": {
"recipe_x_ingredient.id": 498,
"ingredient.id": 498,
"ingredient.ts": "2017-11-07 04:35:13",
"ingredient.value": "3/4 ounce lemon juice"
},
"499": {
"recipe_x_ingredient.id": 499,
"ingredient.id": 499,
"ingredient.ts": "2017-11-07 04:35:13",
"ingredient.value": "3/4 ounce grenadine"
},
"500": {
"recipe_x_ingredient.id": 500,
"ingredient.id": 500,
"ingredient.ts": "2017-11-07 04:35:13",
"ingredient.value": "2 cups POM pomegranate juice"
},
"502": {
"recipe_x_ingredient.id": 502,
"ingredient.id": 502,
"ingredient.ts": "2017-11-07 04:35:13",
"ingredient.value": "2 dashes orange flower water"
}
} |
{
"222": {
"recipe_x_instruction.id": 222,
"instruction.id": 222,
"instruction.ts": "2017-11-07 04:35:13",
"instruction.value": "1Combine all the ingredients in a cocktail shaker with ice and shake until chilled, about 15 seconds. Strain into a chilled coupe."
},
"223": {
"recipe_x_instruction.id": 223,
"instruction.id": 223,
"instruction.ts": "2017-11-07 04:35:13",
"instruction.value": "1Combine the pomegranate juice and sugar in a saucepan and place over medium-high heat. Stir frequently and bring to just under a boil. Reduce the heat to just under a simmer and cook for 20 to 30 minutes."
},
"224": {
"recipe_x_instruction.id": 224,
"instruction.id": 224,
"instruction.ts": "2017-11-07 04:35:13",
"instruction.value": "2When the syrup has darkened and is thick enough to coat the back of a metal spoon, it’s ready. Remove from the heat and let cool completely."
},
"225": {
"recipe_x_instruction.id": 225,
"instruction.id": 225,
"instruction.ts": "2017-11-07 04:35:13",
"instruction.value": "3Add the orange blossom water and stir. Label, date, and refrigerate. It keeps for 4 weeks."
}
} |
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| 58 | 2017-11-07 04:35:16 | Obituary Cocktail | This Obituary Cocktail is a little unexpected, and a lot satisfying. Basically a killer Martini with a splash of absinthe, this would certainly be a great choice of deathbed drink, but let’s hope you’ll have the opportunity to enjoy many more. Since there are only 3 ingredients and they come together in a flash, you certainly won’t die of thirst. For more tipples with just a trio of components, try Jackson Cannon’s Jack Rose and the Gold Rush too. And for more wickedly delicious ways to use absinthe, try our Death in the P.M. cocktail recipe, and our Sazerac cocktail recipe. |
Total: 3 min | 3-Ingredient Cocktails: An Opinionated Guide to the Most Enduring Drinks in the Cocktail Canon by Robert Simonson | {
"503": {
"recipe_x_ingredient.id": 503,
"ingredient.id": 503,
"ingredient.ts": "2017-11-07 04:35:16",
"ingredient.value": "2 ounces gin"
},
"504": {
"recipe_x_ingredient.id": 504,
"ingredient.id": 504,
"ingredient.ts": "2017-11-07 04:35:16",
"ingredient.value": "1/4 ounce dry vermouth"
},
"505": {
"recipe_x_ingredient.id": 505,
"ingredient.id": 505,
"ingredient.ts": "2017-11-07 04:35:16",
"ingredient.value": "1/4 ounce absinthe"
},
"506": {
"recipe_x_ingredient.id": 506,
"ingredient.id": 506,
"ingredient.ts": "2017-11-07 04:35:16",
"ingredient.value": "Garnish: lemon twist"
}
} |
{
"226": {
"recipe_x_instruction.id": 226,
"instruction.id": 226,
"instruction.ts": "2017-11-07 04:35:16",
"instruction.value": "1Combine all the ingredients except the lemon twist in a mixing glass filled with ice and stir until chilled, about 30 seconds. Strain into a chilled coupe. Express a lemon twist over the drink and drop into the glass."
}
} |
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| 59 | 2017-11-07 04:35:25 | Gold Rush | With only 3 ingredients, the Gold Rush cocktail is as easy to make as it is elegant. Inspired by the classic whiskey sour, this drink from beloved New York bar Milk & Honey blends bourbon, lemon juice, and rich honey syrup for a balanced sweet-tart, silky, luscious sip. Henry McKenna bonded 10-year old bourbon is the recommended choice here, but use what you like. You’ll have a full 1/3 cup of honey syrup, so you can shake up plenty of cocktails, or try leftover syrup in tea. Play around with different types of honey too, to subtly change the flavor of the drink. For more 3-ingredient marvels, try Jackson Cannon’s Jack Rose and the Obituary Cocktail too. And if you think honey is the bee’s knees, be sure to try our Wisdom of Pelé cocktail recipe, and our Madame’s Choice cocktail recipe as well. |
Total: 3 minutes to make cocktail, plus 5 minutes to make syrup and 30 minutes for it to chill | 3-Ingredient Cocktails: An Opinionated Guide to the Most Enduring Drinks in the Cocktail Canon by Robert Simonson | {
"508": {
"recipe_x_ingredient.id": 508,
"ingredient.id": 498,
"ingredient.ts": "2017-11-07 04:35:13",
"ingredient.value": "3/4 ounce lemon juice"
},
"507": {
"recipe_x_ingredient.id": 507,
"ingredient.id": 507,
"ingredient.ts": "2017-11-07 04:35:25",
"ingredient.value": "2 ounces bourbon"
},
"509": {
"recipe_x_ingredient.id": 509,
"ingredient.id": 509,
"ingredient.ts": "2017-11-07 04:35:25",
"ingredient.value": "3/4 ounce rich honey syrup"
},
"510": {
"recipe_x_ingredient.id": 510,
"ingredient.id": 510,
"ingredient.ts": "2017-11-07 04:35:25",
"ingredient.value": "1 cup honey"
},
"511": {
"recipe_x_ingredient.id": 511,
"ingredient.id": 511,
"ingredient.ts": "2017-11-07 04:35:25",
"ingredient.value": "1/3 cup water"
}
} |
{
"227": {
"recipe_x_instruction.id": 227,
"instruction.id": 227,
"instruction.ts": "2017-11-07 04:35:25",
"instruction.value": "1Combine all ingredients in a cocktail shaker filled with ice and shake until chilled, about 15 seconds. Strain into a rocks glass over one large piece of ice."
},
"228": {
"recipe_x_instruction.id": 228,
"instruction.id": 228,
"instruction.ts": "2017-11-07 04:35:25",
"instruction.value": "1Heat the honey and water in a saucepan over medium heat, stirring occasionally, until the ingredients have integrated. Remove from the heat, let cool, and then refrigerate. Stored in a tightly sealed container, the syrup keeps for a week."
}
} |
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| 60 | 2017-11-07 04:35:42 | Glowing Severed-Hand Halloween Punch | The glow in this Halloween punch isn’t a photography trick. It naturally comes from the bitter alkaloid quinine, which also gives tonic water its characteristic bitterness. Because the quinine in the tonic is UV reactive, it will glow an eerie (but edible!) blue when exposed to a standard black light. But it does take a good amount of tonic to get a nice bright glow: Our test kitchen found that tonic water had to make up at least 50 percent of the volume in the recipe. To balance that bitterness, we mixed it with sweeter pineapple juice, Cointreau, pisco, and lime juice, in a riff on Pisco Punch. And in a Martha-inspired moment, we also created glowing “severed hands” by freezing tonic water in latex gloves to give the punch an extra-creepy look and keep it cold. Make sure to place the punch bowl right underneath a couple of black lights to get the maximum luminescence. What to buy: Pisco is a brandy distilled from South American white Muscat grapes. It can be found at well-stocked liquor stores or online. Special equipment: You will need 2 medium or large powder-free latex gloves and 2 rubber bands to make the glowing hands. To get the glowing effect, you will need a few black lights. Game plan: To quickly flatten the tonic water for the severed-hand ice cubes, place it in a container and agitate until bubbly. Repeat several times until almost no bubbles remain. Alternatively, pour it into a container, loosely cover, and let sit overnight at room temperature. The severed hands will need to freeze overnight, so be sure to make them at least 1 day before you plan to serve the punch. |
Total: 15 mins, plus freezing and chilling time | {
"512": {
"recipe_x_ingredient.id": 512,
"ingredient.id": 512,
"ingredient.ts": "2017-11-07 04:35:42",
"ingredient.value": "2 medium or large powder-free latex gloves"
},
"513": {
"recipe_x_ingredient.id": 513,
"ingredient.id": 513,
"ingredient.ts": "2017-11-07 04:35:42",
"ingredient.value": "3 cups flat tonic water, such as Fever-Tree"
},
"514": {
"recipe_x_ingredient.id": 514,
"ingredient.id": 514,
"ingredient.ts": "2017-11-07 04:35:42",
"ingredient.value": "2 rubber bands"
},
"515": {
"recipe_x_ingredient.id": 515,
"ingredient.id": 515,
"ingredient.ts": "2017-11-07 04:35:42",
"ingredient.value": "3 cups pisco"
},
"516": {
"recipe_x_ingredient.id": 516,
"ingredient.id": 516,
"ingredient.ts": "2017-11-07 04:35:42",
"ingredient.value": "1 1/2 cups Cointreau"
},
"517": {
"recipe_x_ingredient.id": 517,
"ingredient.id": 517,
"ingredient.ts": "2017-11-07 04:35:42",
"ingredient.value": "1 1/2 cups freshly squeezed lime juice (from about 15 limes)"
},
"518": {
"recipe_x_ingredient.id": 518,
"ingredient.id": 518,
"ingredient.ts": "2017-11-07 04:35:42",
"ingredient.value": "1 1/2 cups naturally sweetened pineapple juice"
},
"519": {
"recipe_x_ingredient.id": 519,
"ingredient.id": 519,
"ingredient.ts": "2017-11-07 04:35:42",
"ingredient.value": "7 cups tonic water, such as Fever-Tree, chilled"
}
} |
{
"229": {
"recipe_x_instruction.id": 229,
"instruction.id": 229,
"instruction.ts": "2017-11-07 04:35:42",
"instruction.value": "1Line a baking sheet with parchment or waxed paper and set aside. Fill 1 glove with about 1 1/2 cups of the flat tonic water. Squeeze out as much air as possible and close the opening of the glove tightly with a rubber band. Lay the glove flat on the prep"
},
"230": {
"recipe_x_instruction.id": 230,
"instruction.id": 230,
"instruction.ts": "2017-11-07 04:35:42",
"instruction.value": "1Place the pisco, Cointreau, lime juice, and pineapple juice in a 3-1/2-quart container and stir to combine. Refrigerate until chilled, about 2 to 3 hours."
},
"231": {
"recipe_x_instruction.id": 231,
"instruction.id": 231,
"instruction.ts": "2017-11-07 04:35:42",
"instruction.value": "2When ready to serve the punch, remove the severed-hand ice cubes from the freezer. Let sit about 3 to 5 minutes at room temperature to help loosen the rubber gloves. Meanwhile, add the tonic to the pisco mixture and gently stir to combine. Cut away and d"
}
} |
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| 61 | 2017-11-07 04:35:50 | Ramelette | The Ramelette is brought to you by The Culinary Bro-Down cookbook. All hail Josh Scherer for devising such a stupid-simple, delicious, cheap, and easy meal. Ramen noodles and eggs combine to form an endlessly customizable delight that’s obviously perfect for making (and devouring) after hitting up the bar, but is so tasty and quick you’ll be tempted to add it to your anytime repertoire. For a couple more bro-tastic recipes, check out Cheeseburger Pudding and Cap’n Drunk Pancakes. And for a couple more interesting things to do with ramen, get our White Chocolate Ramen Bark recipe, or our Ramen Waffle Sandwich recipe. |
Total: 20 min | The Culinary Bro-Down Cookbook by Josh Scherer | {
"520": {
"recipe_x_ingredient.id": 520,
"ingredient.id": 520,
"ingredient.ts": "2017-11-07 04:35:50",
"ingredient.value": "1 package instant ramen (chicken and shrimp flavors work best)"
},
"521": {
"recipe_x_ingredient.id": 521,
"ingredient.id": 521,
"ingredient.ts": "2017-11-07 04:35:50",
"ingredient.value": "4 eggs"
},
"522": {
"recipe_x_ingredient.id": 522,
"ingredient.id": 522,
"ingredient.ts": "2017-11-07 04:35:50",
"ingredient.value": "Nonstick cooking spray"
},
"523": {
"recipe_x_ingredient.id": 523,
"ingredient.id": 523,
"ingredient.ts": "2017-11-07 04:35:50",
"ingredient.value": "Condiments of choice"
}
} |
{
"232": {
"recipe_x_instruction.id": 232,
"instruction.id": 232,
"instruction.ts": "2017-11-07 04:35:50",
"instruction.value": "1Fill a medium saucepot halfway with water, then bring it to a boil. Drop the ramen noodles in. Do not—I REPEAT, DO F*****G NOT— empty the seasoning packet into the noodles. That has a very special purpose that you will find out about soon. Cook the noodl"
},
"233": {
"recipe_x_instruction.id": 233,
"instruction.id": 233,
"instruction.ts": "2017-11-07 04:35:50",
"instruction.value": "2That soon time is now! Crack all of the eggs into a large mixing bowl and whisk them together along with the seasoning from the packet."
},
"234": {
"recipe_x_instruction.id": 234,
"instruction.id": 234,
"instruction.ts": "2017-11-07 04:35:50",
"instruction.value": "3Lather up a large sauté pan with nonstick cooking spray, then heat it on medium."
},
"235": {
"recipe_x_instruction.id": 235,
"instruction.id": 235,
"instruction.ts": "2017-11-07 04:35:50",
"instruction.value": "4When the pan is hot, after 2 or 3 minutes, add your egg mixture. Then dump in all your drained ramen noodles and gently press them into the raw egg mixture. Cover the pan with something, even if it’s just foil, to help cook the eggs faster. Don’t worry a"
},
"236": {
"recipe_x_instruction.id": 236,
"instruction.id": 236,
"instruction.ts": "2017-11-07 04:35:50",
"instruction.value": "5After about 6 minutes, when the bottom of the ramelette is fully set (lift up an edge to check), flip it over to the other side. Cook for an additional 4 minutes, or until cooked all the way through."
},
"237": {
"recipe_x_instruction.id": 237,
"instruction.id": 237,
"instruction.ts": "2017-11-07 04:35:50",
"instruction.value": "6Slide your ramelette out onto a plate, then proceed to throw various condiments at it until it tastes better. These may include, but are not limited to: ketchup, Sriracha, a whole jar of Pace salsa, or a thwap of Greek yogurt if you’re trying to be healt"
}
} |
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| 62 | 2017-11-07 04:36:00 | Cheeseburger Pudding | Does Cheeseburger Pudding sound unappetizing? Then follow the suggestion in The Culinary Bro-Down cookbook and call it “crustless cheeseburger quiche” instead, or maybe bread pudding with beef and cheese. The burgers—beef, cheese, buns, and all—are chopped up and bound with eggs, milk or cream, and extra cheddar (or whatever queso you’ve got), then gently mixed with sacred ketchup for a kind of ingenious dish perfect for brunch, dinner, or devouring right in the kitchen after you’ve had one too many. If you’re making this spur-of-the-moment some Friday or Saturday at 3 AM (as is wholly appropriate) and you don’t have any frozen burgers but you do have a Golden Arches walk-up window nearby, maybe try it with some Happy Meal cheeseburgers or quarter pounders instead. You should also try Josh Scherer‘s recipes for Cap’n Drunk Pancakes and the Ramelette. For slightly fancier beef-and-cheese options, get our Bacon Cheddar Meatloaf recipe, or our Cheeseburger Pie recipe. |
Total: 40 min | The Culinary Bro-Down Cookbook by Josh Scherer | {
"528": {
"recipe_x_ingredient.id": 528,
"ingredient.id": 374,
"ingredient.ts": "2017-11-07 04:32:19",
"ingredient.value": "1 teaspoon salt"
},
"524": {
"recipe_x_ingredient.id": 524,
"ingredient.id": 524,
"ingredient.ts": "2017-11-07 04:36:00",
"ingredient.value": "1 eight-pack microwavable hamburgers (preferably White Castle cheeseburger sliders)"
},
"525": {
"recipe_x_ingredient.id": 525,
"ingredient.id": 525,
"ingredient.ts": "2017-11-07 04:36:00",
"ingredient.value": "1 (12-ounce) package shredded sharp cheddar cheese (or the equivalent in whatever the f—-k cheese you want)"
},
"526": {
"recipe_x_ingredient.id": 526,
"ingredient.id": 526,
"ingredient.ts": "2017-11-07 04:36:00",
"ingredient.value": "1 cup milk or cream or whatever"
},
"527": {
"recipe_x_ingredient.id": 527,
"ingredient.id": 527,
"ingredient.ts": "2017-11-07 04:36:00",
"ingredient.value": "8 eggs"
},
"529": {
"recipe_x_ingredient.id": 529,
"ingredient.id": 529,
"ingredient.ts": "2017-11-07 04:36:00",
"ingredient.value": "1/2 teaspoon black pepper"
},
"530": {
"recipe_x_ingredient.id": 530,
"ingredient.id": 530,
"ingredient.ts": "2017-11-07 04:36:00",
"ingredient.value": "ketchup, for drizzling"
}
} |
{
"238": {
"recipe_x_instruction.id": 238,
"instruction.id": 238,
"instruction.ts": "2017-11-07 04:36:00",
"instruction.value": "1Get ready, man, because this recipe is heavy."
},
"239": {
"recipe_x_instruction.id": 239,
"instruction.id": 239,
"instruction.ts": "2017-11-07 04:36:00",
"instruction.value": "2No, really, this is some complicated, classical French technique sh*t."
},
"240": {
"recipe_x_instruction.id": 240,
"instruction.id": 240,
"instruction.ts": "2017-11-07 04:36:00",
"instruction.value": "3Alright, if you’re still down, preheat the oven to 400°F, grease a deep casserole, and let’s do it."
},
"241": {
"recipe_x_instruction.id": 241,
"instruction.id": 241,
"instruction.ts": "2017-11-07 04:36:00",
"instruction.value": "4Microwave those burgers according to the directions on the package. When sufficiently microwaved, chop them into roughly 1-inch-square pieces. Throw into the casserole."
},
"242": {
"recipe_x_instruction.id": 242,
"instruction.id": 242,
"instruction.ts": "2017-11-07 04:36:00",
"instruction.value": "5Whisk together all the other sh*t. Except the ketchup. The ketchup is sacred. Don’t involve ketchup in this mess right now. Pour it over the cheeseburgers and gently mix by hand, being tender and careful not to just completely mash all the sh*t into one "
},
"243": {
"recipe_x_instruction.id": 243,
"instruction.id": 243,
"instruction.ts": "2017-11-07 04:36:00",
"instruction.value": "6Bake it for 30 minutes, until golden brown and no moisture remains. Take it out without burning yourself."
},
"244": {
"recipe_x_instruction.id": 244,
"instruction.id": 244,
"instruction.ts": "2017-11-07 04:36:00",
"instruction.value": "7Use a butter knife to get the edges unstuck from the casserole dish and flip the whole thing over. If all has gone well, your cheeseburger pudding will have come out in perfect loaf form."
},
"245": {
"recipe_x_instruction.id": 245,
"instruction.id": 245,
"instruction.ts": "2017-11-07 04:36:00",
"instruction.value": "8Cut yourself a thick slice of that abomination of food, drizzle some ketchup on it, preferably garnish it with something green, and then fall asleep before you eat it, because you’ve had a long night, bud."
}
} |
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| 63 | 2017-11-07 04:36:14 | Cap'n Crunch-Beer Pancakes with Malted Milk Glaze | These “Cap’n Drunk Pancakes” with a malted milk glaze from The Culinary Bro-Down cookbook are great hangover breakfast food. Crushed cereal is whizzed up with flour, then mixed with your standard pancake ingredients—plus a full can of beer. The malty, fluffy cakes are topped with a funky-sweet malted milk glaze instead of syrup. Per the book intro, “You can add cereal crumbs to cookie dough or cake batter, or basically any batter or dough that doesn’t rely on gluten development like donuts or pizza do. I suggest you do it, and after you eat these pancakes, you’ll see why.” Check out Cheeseburger Pudding and Ramelette recipes from Josh Scherer if his madcap style intrigues you, and get ready for a truly unique experience. For more gussied-up pancakes, get our Spiced Pumpkin-Pecan Pancakes recipe, or our Carrot Cake Pancakes recipe. |
Total: 40 min | The Culinary Bro-Down Cookbook by Josh Scherer | {
"537": {
"recipe_x_ingredient.id": 537,
"ingredient.id": 427,
"ingredient.ts": "2017-11-07 04:33:15",
"ingredient.value": "1 cup whole milk"
},
"535": {
"recipe_x_ingredient.id": 535,
"ingredient.id": 484,
"ingredient.ts": "2017-11-07 04:35:07",
"ingredient.value": "1/2 teaspoon salt"
},
"538": {
"recipe_x_ingredient.id": 538,
"ingredient.id": 487,
"ingredient.ts": "2017-11-07 04:35:07",
"ingredient.value": "1 egg"
},
"531": {
"recipe_x_ingredient.id": 531,
"ingredient.id": 531,
"ingredient.ts": "2017-11-07 04:36:14",
"ingredient.value": "4 cups nondescriptly flavored golden square breakfast cereal whose mascot holds military rank"
},
"532": {
"recipe_x_ingredient.id": 532,
"ingredient.id": 532,
"ingredient.ts": "2017-11-07 04:36:14",
"ingredient.value": "1 cup flour"
},
"533": {
"recipe_x_ingredient.id": 533,
"ingredient.id": 533,
"ingredient.ts": "2017-11-07 04:36:14",
"ingredient.value": "1 1/2 teaspoons baking powder"
},
"534": {
"recipe_x_ingredient.id": 534,
"ingredient.id": 534,
"ingredient.ts": "2017-11-07 04:36:14",
"ingredient.value": "1/2 teaspoon baking soda"
},
"536": {
"recipe_x_ingredient.id": 536,
"ingredient.id": 536,
"ingredient.ts": "2017-11-07 04:36:14",
"ingredient.value": "1 can light beer"
},
"539": {
"recipe_x_ingredient.id": 539,
"ingredient.id": 539,
"ingredient.ts": "2017-11-07 04:36:14",
"ingredient.value": "2 tablespoons butter, melted, plus more for cooking the pancakes"
},
"540": {
"recipe_x_ingredient.id": 540,
"ingredient.id": 540,
"ingredient.ts": "2017-11-07 04:36:14",
"ingredient.value": "2 tablespoons whole milk"
},
"541": {
"recipe_x_ingredient.id": 541,
"ingredient.id": 541,
"ingredient.ts": "2017-11-07 04:36:14",
"ingredient.value": "1 tablespoon butter"
},
"542": {
"recipe_x_ingredient.id": 542,
"ingredient.id": 542,
"ingredient.ts": "2017-11-07 04:36:14",
"ingredient.value": "1 cup powdered sugar"
},
"543": {
"recipe_x_ingredient.id": 543,
"ingredient.id": 543,
"ingredient.ts": "2017-11-07 04:36:14",
"ingredient.value": "2 tablespoons malted milk powder (if you can’t find malt powder, use powdered milk; it will at least give you an extra dose of funk in there)"
}
} |
{
"246": {
"recipe_x_instruction.id": 246,
"instruction.id": 246,
"instruction.ts": "2017-11-07 04:36:14",
"instruction.value": "1Put the breakfast cereal and flour in a food processor or blender and let it run on high until the cereal is properly dusted up. (Or empty it into a large Ziploc bag and bash it repeatedly with a blunt object—like a can of beans or a brick.) Empty that i"
},
"247": {
"recipe_x_instruction.id": 247,
"instruction.id": 247,
"instruction.ts": "2017-11-07 04:36:14",
"instruction.value": "2In a separate mixing bowl, combine the beer, milk, egg, and melted butter and whisk together."
},
"248": {
"recipe_x_instruction.id": 248,
"instruction.id": 248,
"instruction.ts": "2017-11-07 04:36:14",
"instruction.value": "3Slowly pour your wet ingredients into your dry ingredients and whisk together."
},
"249": {
"recipe_x_instruction.id": 249,
"instruction.id": 249,
"instruction.ts": "2017-11-07 04:36:14",
"instruction.value": "4Heat about a teaspoon of butter in a large nonstick sauté pan over medium heat. Or one of those big electric griddles… Man, I should get one of those. They seem useful. But where would I even put it, you know?"
},
"250": {
"recipe_x_instruction.id": 250,
"instruction.id": 250,
"instruction.ts": "2017-11-07 04:36:14",
"instruction.value": "5When the butter is fully melted, pour in about a ½ cup of your pancake batter and swirl the pan a little bit so the batter disperses evenly. Fit as many pancakes as you can into the pan without the edges touching. Or you can go one at a time and spend al"
},
"251": {
"recipe_x_instruction.id": 251,
"instruction.id": 251,
"instruction.ts": "2017-11-07 04:36:14",
"instruction.value": "6When bubbles start to form on top of the pancake (or when you smell it burning, I don’t know), after about 3 minutes, flip the pancake and cook for another 2 on the other side, until the batter is cooked through and there’s some good browning on the outs"
},
"252": {
"recipe_x_instruction.id": 252,
"instruction.id": 252,
"instruction.ts": "2017-11-07 04:36:14",
"instruction.value": "1Heat a small saucepot on medium-low heat, and add the milk and butter. When the butter melts, whisk in the powdered sugar and malt powder. Whisk over the heat for 15 seconds then turn off the heat."
},
"253": {
"recipe_x_instruction.id": 253,
"instruction.id": 253,
"instruction.ts": "2017-11-07 04:36:14",
"instruction.value": "2Stack those cakes at least three high on a plate, pour a bunch of glaze over the top, then garnish with some extra crushed up breakfast cereal that for sure doesn’t rhyme with “Faptain Brunch.”"
}
} |
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| 64 | 2017-11-07 04:36:21 | Grilled Toasts with Melted Zucchini Jam, Smoked Feta, and Basil | This recipe is brought to you by our friends from Stella Artois. These unexpected appetizers from chef Theo Friedman are a beautiful balance of flavors and textures, and are far easier than you’d expect from the impressive results. Grated zucchini and onions are cooked down to a jam-like consistency with garlic, white balsamic, and thyme. The mixture melts into crunchy grilled sourdough toasts that are topped with smoked feta, fresh zucchini, and fragrant basil, plus halved Mexican sour gherkins for an extra pop. These gherkins taste like lemony cucumbers and look like tiny watermelons, but if you have trouble finding them, you can substitute small pieces of English cucumber squeezed with a little lemon juice, or simply leave them off. See more from Theo Friedman here, and check out all the mouthwatering details from our farm-to-table dinner event hosted by Stella Artois and Feastly, where these toasts were first made. If you’ve got a surplus of zucchini and are pressed for time, try our Zucchini Carpaccio with Feta and Pine Nuts recipe, and if you’ve got some left over for dessert, get our Zucchini Layer Cake with Tangy Buttercream Frosting recipe. |
Total: 40 min | {
"546": {
"recipe_x_ingredient.id": 546,
"ingredient.id": 49,
"ingredient.ts": "2017-11-07 04:29:58",
"ingredient.value": "salt"
},
"544": {
"recipe_x_ingredient.id": 544,
"ingredient.id": 544,
"ingredient.ts": "2017-11-07 04:36:21",
"ingredient.value": "1 loaf sourdough, sliced"
},
"545": {
"recipe_x_ingredient.id": 545,
"ingredient.id": 545,
"ingredient.ts": "2017-11-07 04:36:21",
"ingredient.value": "1/2 cup olive oil"
},
"547": {
"recipe_x_ingredient.id": 547,
"ingredient.id": 547,
"ingredient.ts": "2017-11-07 04:36:21",
"ingredient.value": "2 pounds zucchini, grated"
},
"548": {
"recipe_x_ingredient.id": 548,
"ingredient.id": 548,
"ingredient.ts": "2017-11-07 04:36:21",
"ingredient.value": "2 tablespoons white balsamic, lemon juice, or sherry vinegar"
},
"549": {
"recipe_x_ingredient.id": 549,
"ingredient.id": 549,
"ingredient.ts": "2017-11-07 04:36:21",
"ingredient.value": "1 tablespoon thyme, picked and minced"
},
"550": {
"recipe_x_ingredient.id": 550,
"ingredient.id": 550,
"ingredient.ts": "2017-11-07 04:36:21",
"ingredient.value": "1 clove garlic, minced"
},
"551": {
"recipe_x_ingredient.id": 551,
"ingredient.id": 551,
"ingredient.ts": "2017-11-07 04:36:21",
"ingredient.value": "1/2 large white onion, diced"
},
"552": {
"recipe_x_ingredient.id": 552,
"ingredient.id": 552,
"ingredient.ts": "2017-11-07 04:36:21",
"ingredient.value": "1 cup feta cheese, crumbled"
},
"553": {
"recipe_x_ingredient.id": 553,
"ingredient.id": 553,
"ingredient.ts": "2017-11-07 04:36:21",
"ingredient.value": "1/2 cup Mexican sour gherkins, quartered"
},
"554": {
"recipe_x_ingredient.id": 554,
"ingredient.id": 554,
"ingredient.ts": "2017-11-07 04:36:21",
"ingredient.value": "1/2 cup baby zucchini, shaved into coins"
},
"555": {
"recipe_x_ingredient.id": 555,
"ingredient.id": 555,
"ingredient.ts": "2017-11-07 04:36:21",
"ingredient.value": "1/2 cup bush, Thai, or opal basil, picked"
}
} |
{
"254": {
"recipe_x_instruction.id": 254,
"instruction.id": 254,
"instruction.ts": "2017-11-07 04:36:21",
"instruction.value": "1Light a grill and set up the charcoal or wood on one side."
},
"255": {
"recipe_x_instruction.id": 255,
"instruction.id": 255,
"instruction.ts": "2017-11-07 04:36:21",
"instruction.value": "2Place feta in a perforated sheet pan, set on the covered grill, and let smoke for 30 minutes."
},
"256": {
"recipe_x_instruction.id": 256,
"instruction.id": 256,
"instruction.ts": "2017-11-07 04:36:21",
"instruction.value": "3Meanwhile, grate the zucchini on a box grater, then drain excess liquid in a colander."
},
"257": {
"recipe_x_instruction.id": 257,
"instruction.id": 257,
"instruction.ts": "2017-11-07 04:36:21",
"instruction.value": "4Heat 1 tablespoon olive oil in a pot and sweat garlic and onion until translucent, about 6 minutes. Be careful not to let them brown."
},
"258": {
"recipe_x_instruction.id": 258,
"instruction.id": 258,
"instruction.ts": "2017-11-07 04:36:21",
"instruction.value": "5Add grated, drained zucchini and stir, cooking on low until zucchini is soft and jam-like, about 15 minutes."
},
"259": {
"recipe_x_instruction.id": 259,
"instruction.id": 259,
"instruction.ts": "2017-11-07 04:36:21",
"instruction.value": "6Season to taste with salt, acid (white balsamic, lemon juice, or sherry vinegar), and thyme."
},
"260": {
"recipe_x_instruction.id": 260,
"instruction.id": 260,
"instruction.ts": "2017-11-07 04:36:21",
"instruction.value": "1Brush sourdough bread slices with olive oil and grill until toasted."
},
"261": {
"recipe_x_instruction.id": 261,
"instruction.id": 261,
"instruction.ts": "2017-11-07 04:36:21",
"instruction.value": "2Spread the zucchini jam on the toasts."
},
"262": {
"recipe_x_instruction.id": 262,
"instruction.id": 262,
"instruction.ts": "2017-11-07 04:36:21",
"instruction.value": "3Top each piece with crumbled smoked feta, sour gherkins, sliced raw baby zucchini, basil, salt, and additional olive oil."
}
} |
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| 65 | 2017-11-07 04:36:25 | Grilled Miso Eggplant with Yuzu Yogurt, Mint, and Sesame Seeds | This recipe is brought to you by our friends from Stella Artois. Courtesy of chef Theo Friedman, this grilled eggplant recipe is simultaneously delicate and robust, with a wonderful melting texture, and bright but savory Asian flavors. Japanese eggplants, which are longer, narrower, and thinner-skinned than globe eggplants, are simply halved and brushed with a sweet-salty white miso, mirin, rice wine vinegar, and sugar glaze, then grilled until charred and tender. They nestle on a bed of tangy Greek yogurt sparked with citrusy yuzu juice and fragrant sesame oil, and get a shower of crunchy sesame seeds, fresh mint, and chives before serving. This is a lovely appetizer, but also makes a great vegetarian main with a little rice. Read more of our conversation with Theo Friedman here, and get the full scoop on our first farm-to-table feast hosted by Stella Artois and Feastly, where this eggplant dish was just one of several showstoppers. For even more elegant eggplant options, get our Grilled Eggplant Parmesan Salad recipe, or our chunky Eggplant-Pepper Tomato Sauce recipe. |
Total: 40 min | {
"558": {
"recipe_x_ingredient.id": 558,
"ingredient.id": 194,
"ingredient.ts": "2017-11-07 04:30:38",
"ingredient.value": "1 tablespoon sugar"
},
"556": {
"recipe_x_ingredient.id": 556,
"ingredient.id": 556,
"ingredient.ts": "2017-11-07 04:36:25",
"ingredient.value": "2 tablespoons white miso paste"
},
"557": {
"recipe_x_ingredient.id": 557,
"ingredient.id": 557,
"ingredient.ts": "2017-11-07 04:36:25",
"ingredient.value": "2 tablespoons mirin"
},
"559": {
"recipe_x_ingredient.id": 559,
"ingredient.id": 559,
"ingredient.ts": "2017-11-07 04:36:25",
"ingredient.value": "2 tablespoons rice wine vinegar"
},
"560": {
"recipe_x_ingredient.id": 560,
"ingredient.id": 560,
"ingredient.ts": "2017-11-07 04:36:25",
"ingredient.value": "8 Japanese eggplants, cut in half"
},
"561": {
"recipe_x_ingredient.id": 561,
"ingredient.id": 561,
"ingredient.ts": "2017-11-07 04:36:25",
"ingredient.value": "1 cup Greek yogurt"
},
"562": {
"recipe_x_ingredient.id": 562,
"ingredient.id": 562,
"ingredient.ts": "2017-11-07 04:36:25",
"ingredient.value": "1/4 cup yuzu juice"
},
"563": {
"recipe_x_ingredient.id": 563,
"ingredient.id": 563,
"ingredient.ts": "2017-11-07 04:36:25",
"ingredient.value": "1/4 cup sesame oil"
},
"564": {
"recipe_x_ingredient.id": 564,
"ingredient.id": 564,
"ingredient.ts": "2017-11-07 04:36:25",
"ingredient.value": "1 tablespoon sesame seeds"
},
"565": {
"recipe_x_ingredient.id": 565,
"ingredient.id": 565,
"ingredient.ts": "2017-11-07 04:36:25",
"ingredient.value": "1/2 cup picked mint"
},
"566": {
"recipe_x_ingredient.id": 566,
"ingredient.id": 566,
"ingredient.ts": "2017-11-07 04:36:25",
"ingredient.value": "1/4 cup minced chives"
}
} |
{
"263": {
"recipe_x_instruction.id": 263,
"instruction.id": 263,
"instruction.ts": "2017-11-07 04:36:25",
"instruction.value": "1In a small bowl, combine miso paste, mirin, sugar, and rice wine vinegar to form a glaze."
},
"264": {
"recipe_x_instruction.id": 264,
"instruction.id": 264,
"instruction.ts": "2017-11-07 04:36:25",
"instruction.value": "2In a medium bowl, combine Greek yogurt, yuzu juice, and sesame oil."
},
"265": {
"recipe_x_instruction.id": 265,
"instruction.id": 265,
"instruction.ts": "2017-11-07 04:36:25",
"instruction.value": "3Grill the eggplant halves until charred and cooked through, brushing with the glaze periodically."
},
"266": {
"recipe_x_instruction.id": 266,
"instruction.id": 266,
"instruction.ts": "2017-11-07 04:36:25",
"instruction.value": "4Brush the serving plate or platter with the yogurt mixture, place eggplant on top, and garnish with sesame seeds, mint, and chives."
}
} |
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| 66 | 2017-11-07 04:36:34 | Easy Dessert Tart Crust | Crisp, lightly sweet, and buttery, this classic pastry crust is an elegant base on which to build an entire repertoire of tarts. It’s easier to make than flaky pie pastry, too—just stir melted butter with sugar and a bit of salt, then blend in all-purpose flour to form the dough. With your fingers, press it into a tart pan (no rolling necessary!), and let it hang out in the fridge for half an hour before pricking the bottom and baking. Fill the baked and cooled crust with anything from Easy Chocolate Ganache topped with Easy Whipped Cream, to Lemon Curd and meringue, or Vanilla-Buttermilk Pastry Cream and fresh fruit. Jazz up the tart shell by adding the seeds from a vanilla bean or a tablespoon of citrus zest, or just follow the recipe for our Ricotta and Honey Tart or Chocolate Ganache Tart. Special equipment: You’ll need a 9-inch tart pan with a removable bottom. |
Total: 45 mins, plus baking and cooling time | {
"567": {
"recipe_x_ingredient.id": 567,
"ingredient.id": 567,
"ingredient.ts": "2017-11-07 04:36:34",
"ingredient.value": "8 tablespoons unsalted butter (1 stick), melted"
},
"568": {
"recipe_x_ingredient.id": 568,
"ingredient.id": 568,
"ingredient.ts": "2017-11-07 04:36:34",
"ingredient.value": "3 tablespoons granulated sugar"
},
"569": {
"recipe_x_ingredient.id": 569,
"ingredient.id": 569,
"ingredient.ts": "2017-11-07 04:36:34",
"ingredient.value": "1/4 teaspoon fine salt"
},
"570": {
"recipe_x_ingredient.id": 570,
"ingredient.id": 570,
"ingredient.ts": "2017-11-07 04:36:34",
"ingredient.value": "1 1/4 cups all-purpose flour, plus more as needed"
}
} |
{
"267": {
"recipe_x_instruction.id": 267,
"instruction.id": 267,
"instruction.ts": "2017-11-07 04:36:34",
"instruction.value": "1Heat the oven to 350°F and arrange a rack in the middle. Combine the butter, sugar, and salt in a large bowl and stir until evenly incorporated. Add the measured flour and stir until just combined and a soft dough forms."
},
"268": {
"recipe_x_instruction.id": 268,
"instruction.id": 268,
"instruction.ts": "2017-11-07 04:36:34",
"instruction.value": "2Sprinkle the dough over the bottom of a 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the pan (flour the cup occasionally to prevent sticking)."
},
"269": {
"recipe_x_instruction.id": 269,
"instruction.id": 269,
"instruction.ts": "2017-11-07 04:36:34",
"instruction.value": "3Cover the tart shell with plastic wrap and let it rest in the refrigerator for 30 minutes. Once chilled, prick it all over with a fork and bake until golden brown, about 20 to 25 minutes. Remove from the oven and cool completely on a wire rack before fil"
}
} |
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| 67 | 2017-11-07 04:37:01 | Homemade Mayonnaise | A homemade mayonnaise recipe is simple to make and has better flavor than store-bought. Also, mayonnaise is the “mother” (a.k.a. base) recipe for a lot of other sauces out there, including aioli, Rémoulade, and Thousand Island Dressing. Use to to brighten up classic comfort dishes such as an egg salad sandwich. Game plan: Have all the ingredients at room temperature before you start. Since the egg doesn’t get cooked, use one that’s very fresh or pasteurized. Once made, the mayonnaise should be stored in an airtight container and can be kept in the refrigerator for up to 4 days. |
Total: Under 5 mins | {
"575": {
"recipe_x_ingredient.id": 575,
"ingredient.id": 81,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "kosher salt"
},
"576": {
"recipe_x_ingredient.id": 576,
"ingredient.id": 82,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "freshly ground black pepper"
},
"571": {
"recipe_x_ingredient.id": 571,
"ingredient.id": 308,
"ingredient.ts": "2017-11-07 04:31:41",
"ingredient.value": "1 large egg"
},
"572": {
"recipe_x_ingredient.id": 572,
"ingredient.id": 572,
"ingredient.ts": "2017-11-07 04:37:01",
"ingredient.value": "1 tablespoon Dijon mustard"
},
"573": {
"recipe_x_ingredient.id": 573,
"ingredient.id": 573,
"ingredient.ts": "2017-11-07 04:37:01",
"ingredient.value": "1 1/3 cups vegetable or canola oil"
},
"574": {
"recipe_x_ingredient.id": 574,
"ingredient.id": 574,
"ingredient.ts": "2017-11-07 04:37:01",
"ingredient.value": "4 teaspoons white wine vinegar or freshly squeezed lemon juice"
}
} |
{
"270": {
"recipe_x_instruction.id": 270,
"instruction.id": 270,
"instruction.ts": "2017-11-07 04:37:01",
"instruction.value": "1Combine the egg and mustard in the bowl of a food processor fitted with a blade attachment. Process until the mixture is evenly combined."
},
"271": {
"recipe_x_instruction.id": 271,
"instruction.id": 271,
"instruction.ts": "2017-11-07 04:37:01",
"instruction.value": "2With the processor running, slowly add the oil in a thin stream until completely combined. Add the vinegar or lemon juice and pulse until smooth. Season to taste with salt and pepper."
},
"272": {
"recipe_x_instruction.id": 272,
"instruction.id": 272,
"instruction.ts": "2017-11-07 04:37:01",
"instruction.value": "1Combine the egg yolk only and mustard in a bowl and whisk until well mixed."
},
"273": {
"recipe_x_instruction.id": 273,
"instruction.id": 273,
"instruction.ts": "2017-11-07 04:37:01",
"instruction.value": "2Whisking constantly, add the oil in a thin stream until completely incorporated and the mayo is thick (when the whisk is lifted, the mayo should hang off but not fall). Whisk in the vinegar or lemon juice and season with salt and pepper to taste."
}
} |
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| recipe.id | recipe.ts | recipe.title | recipe.description | recipe.time | recipe.from | recipe.recipe_x_ingredient_id | recipe.recipe_x_instruction_id | recipe.recipe_image_id |