You are browsing sample data. Buy download of full dataset or subscribe to API access with one of our member plans.
| 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 |
|---|---|---|---|---|---|---|---|---|
| 68 | 2017-11-07 04:37:10 | Red Velvet Cake | Red Velvet Cake is the pride of bakers in the South, and with reason. Imbued with an alluring deep red hue, a fine grain, and an abiding moistness, it’s one of the glories of the American pastry kitchen. Combine that with the sweet tang of cream cheese frosting, and it’s far too tempting to ignore. For a simpler option, check out our Red Velvet Bundt Cake with Cream Cheese Frosting. And for a different kind of formal chocolate layer cake, try our Chocolate Cake with Whipped Fudge Filling and Chocolate Buttercream. This dish was featured as part of our Valentine’s Day Recipe All-Stars. |
Total: 1 hr, plus 1 hr cooling time and 20 mins frosting time | {
"579": {
"recipe_x_ingredient.id": 579,
"ingredient.id": 237,
"ingredient.ts": "2017-11-07 04:30:59",
"ingredient.value": "2 teaspoons baking powder"
},
"577": {
"recipe_x_ingredient.id": 577,
"ingredient.id": 577,
"ingredient.ts": "2017-11-07 04:37:10",
"ingredient.value": "2 3/4 cups plus 1 tablespoon sifted cake flour or 2 1/2 cups sifted all-purpose flour, plus more for coating the pans"
},
"578": {
"recipe_x_ingredient.id": 578,
"ingredient.id": 578,
"ingredient.ts": "2017-11-07 04:37:10",
"ingredient.value": "2 teaspoons fine salt"
},
"580": {
"recipe_x_ingredient.id": 580,
"ingredient.id": 580,
"ingredient.ts": "2017-11-07 04:37:10",
"ingredient.value": "1/4 teaspoon baking soda"
},
"581": {
"recipe_x_ingredient.id": 581,
"ingredient.id": 581,
"ingredient.ts": "2017-11-07 04:37:10",
"ingredient.value": "1/4 cup natural unsweetened cocoa powder"
},
"582": {
"recipe_x_ingredient.id": 582,
"ingredient.id": 582,
"ingredient.ts": "2017-11-07 04:37:10",
"ingredient.value": "2 tablespoons (1 [1-ounce] bottle) red food coloring"
},
"583": {
"recipe_x_ingredient.id": 583,
"ingredient.id": 583,
"ingredient.ts": "2017-11-07 04:37:10",
"ingredient.value": "1 1/2 tablespoons water"
},
"584": {
"recipe_x_ingredient.id": 584,
"ingredient.id": 584,
"ingredient.ts": "2017-11-07 04:37:10",
"ingredient.value": "2 sticks (8 ounces) unsalted butter, at room temperature, plus more for coating the pans"
},
"585": {
"recipe_x_ingredient.id": 585,
"ingredient.id": 585,
"ingredient.ts": "2017-11-07 04:37:10",
"ingredient.value": "2 cups granulated sugar"
},
"586": {
"recipe_x_ingredient.id": 586,
"ingredient.id": 586,
"ingredient.ts": "2017-11-07 04:37:10",
"ingredient.value": "3 large eggs, at room temperature"
},
"587": {
"recipe_x_ingredient.id": 587,
"ingredient.id": 587,
"ingredient.ts": "2017-11-07 04:37:10",
"ingredient.value": "1 1/2 teaspoons vanilla extract"
},
"588": {
"recipe_x_ingredient.id": 588,
"ingredient.id": 588,
"ingredient.ts": "2017-11-07 04:37:10",
"ingredient.value": "1 tablespoon finely grated orange zest (from 1 to 2 oranges; optional)"
},
"589": {
"recipe_x_ingredient.id": 589,
"ingredient.id": 589,
"ingredient.ts": "2017-11-07 04:37:10",
"ingredient.value": "1 cup whole or low-fat buttermilk"
},
"590": {
"recipe_x_ingredient.id": 590,
"ingredient.id": 590,
"ingredient.ts": "2017-11-07 04:37:10",
"ingredient.value": "1 1/2 sticks (6 ounces) unsalted butter, at room temperature"
},
"591": {
"recipe_x_ingredient.id": 591,
"ingredient.id": 591,
"ingredient.ts": "2017-11-07 04:37:10",
"ingredient.value": "1 pound cream cheese, at room temperature"
},
"592": {
"recipe_x_ingredient.id": 592,
"ingredient.id": 592,
"ingredient.ts": "2017-11-07 04:37:10",
"ingredient.value": "1 pound (4 cups) sifted powdered sugar"
},
"593": {
"recipe_x_ingredient.id": 593,
"ingredient.id": 593,
"ingredient.ts": "2017-11-07 04:37:10",
"ingredient.value": "2 tablespoons whole milk, if needed"
}
} |
{
"274": {
"recipe_x_instruction.id": 274,
"instruction.id": 274,
"instruction.ts": "2017-11-07 04:37:10",
"instruction.value": "1Heat the oven to 350°F. Coat 2 (9-inch) round cake pans generously with butter, then flour, tapping out any excess flour; set aside."
},
"275": {
"recipe_x_instruction.id": 275,
"instruction.id": 275,
"instruction.ts": "2017-11-07 04:37:10",
"instruction.value": "2Sift the measured flour, salt, baking powder, and baking soda together twice; set aside. Whisk the cocoa, food coloring, and water in a small bowl until smooth; set aside."
},
"276": {
"recipe_x_instruction.id": 276,
"instruction.id": 276,
"instruction.ts": "2017-11-07 04:37:10",
"instruction.value": "3Beat the measured butter in a large bowl using an electric mixer (or in the bowl of a stand mixer fitted with a paddle attachment) on medium speed until creamy, about 30 seconds. Add the sugar, 1/4 cup at a time, beating about 15 seconds after each addit"
},
"277": {
"recipe_x_instruction.id": 277,
"instruction.id": 277,
"instruction.ts": "2017-11-07 04:37:10",
"instruction.value": "4On low speed, alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture, until just incorporated. Once all the ingredients are incorporated, beat the batter 10 to 12 strokes with a spoon or spatula if using cake flo"
},
"278": {
"recipe_x_instruction.id": 278,
"instruction.id": 278,
"instruction.ts": "2017-11-07 04:37:10",
"instruction.value": "5Divide the batter between the cake pans and spread the tops evenly with the spoon or spatula. Bake until a cake tester or toothpick inserted into the center comes out clean, about 30 minutes. Remove from the oven and let the cakes cool in their pans on a"
},
"279": {
"recipe_x_instruction.id": 279,
"instruction.id": 279,
"instruction.ts": "2017-11-07 04:37:10",
"instruction.value": "1Beat the butter in a large bowl using an electric mixer (or in the bowl of a stand mixer fitted with a paddle attachment) on medium-high speed until creamy, about 30 seconds. Add the cream cheese and continue to beat on medium-high speed until the mixtur"
},
"280": {
"recipe_x_instruction.id": 280,
"instruction.id": 280,
"instruction.ts": "2017-11-07 04:37:10",
"instruction.value": "1Transfer 1 of the cake layers, bottom side up, to a serving plate or cake stand. Spoon 1 cup of the icing into the center of the cake layer. Work an icing or rubber spatula in a gentle swirling motion and spread the icing from the center toward the edges"
},
"281": {
"recipe_x_instruction.id": 281,
"instruction.id": 281,
"instruction.ts": "2017-11-07 04:37:10",
"instruction.value": "2Carefully set the second cake layer on top of the first and ice the second layer in the same manner, beginning with a dollop in the center and working it out toward the sides. Then ice the sides of the cake. (If the sides are crumbly, brush any excess cr"
},
"282": {
"recipe_x_instruction.id": 282,
"instruction.id": 282,
"instruction.ts": "2017-11-07 04:37:10",
"instruction.value": "3Store the cake at room temperature beneath a cake cover. If you don’t plan to eat it within 24 hours, tent it with plastic wrap and store it in the refrigerator for up to 3 days. Remember to remove the cake from the refrigerator an hour or more before se"
}
} |
{ "41": { "recipe_image.id": 41, "recipe_image.path": "/19/98/6b/8f/19986b8ff42719a462f2c12eabef4bcb7ad3f85f.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//19/98/6b/8f/19986b8ff42719a462f2c12eabef4bcb7ad3f85f.jpg" } } | |
| 69 | 2017-11-07 04:38:23 | Pressure Cooker Cola-Braised Beef Short Ribs | Using cola in this short ribs recipe helps balance the spicy rub, but don’t expect the sticky-sweet oven-braised version of this dish. These ribs are rubbed with a spice mix and browned in the pressure cooker; then cola, soy sauce, and Worcestershire are added to make a flavorful, balanced cooking liquid. Just 30 minutes later, once the ribs have become fork tender, the sauce is thickened to make a beefy, savory gravy. Serve the ribs and sauce over mashed potatoes with an escarole and mushroom salad on the side. What to buy: Look for the common English-cut beef short ribs, which are about 2 to 2 1/2 inches thick. Because of the thickness of short rib bones, have your butcher cut them crosswise into 2-1/2-inch-long pieces. Do not purchase Korean-style beef short ribs, which are about 1/4 inch thick with three rib bones attached. Game plan: Though the CHOW Test Kitchen prefers a stovetop pressure cooker, this recipe can also be made in an electric model. Use the brown setting for steps 2 and 3, then proceed with high pressure cooking. Return the pressure cooker to the brown setting to finish the sauce in the last step. This recipe was featured as part of our story on pressure cookers. |
Total: 1 hr 40 mins | {
"607": {
"recipe_x_ingredient.id": 607,
"ingredient.id": 202,
"ingredient.ts": "2017-11-07 04:30:43",
"ingredient.value": "2 tablespoons water"
},
"604": {
"recipe_x_ingredient.id": 604,
"ingredient.id": 322,
"ingredient.ts": "2017-11-07 04:31:47",
"ingredient.value": "2 tablespoons soy sauce"
},
"594": {
"recipe_x_ingredient.id": 594,
"ingredient.id": 328,
"ingredient.ts": "2017-11-07 04:31:47",
"ingredient.value": "2 teaspoons kosher salt"
},
"596": {
"recipe_x_ingredient.id": 596,
"ingredient.id": 350,
"ingredient.ts": "2017-11-07 04:31:57",
"ingredient.value": "1 1/2 teaspoons freshly ground black pepper"
},
"600": {
"recipe_x_ingredient.id": 600,
"ingredient.id": 397,
"ingredient.ts": "2017-11-07 04:32:30",
"ingredient.value": "2 tablespoons olive oil"
},
"598": {
"recipe_x_ingredient.id": 598,
"ingredient.id": 405,
"ingredient.ts": "2017-11-07 04:32:30",
"ingredient.value": "1/2 teaspoon ground cumin"
},
"606": {
"recipe_x_ingredient.id": 606,
"ingredient.id": 426,
"ingredient.ts": "2017-11-07 04:33:15",
"ingredient.value": "2 tablespoons cornstarch"
},
"595": {
"recipe_x_ingredient.id": 595,
"ingredient.id": 595,
"ingredient.ts": "2017-11-07 04:38:23",
"ingredient.value": "2 teaspoons paprika"
},
"597": {
"recipe_x_ingredient.id": 597,
"ingredient.id": 597,
"ingredient.ts": "2017-11-07 04:38:23",
"ingredient.value": "1 1/2 teaspoons cayenne pepper"
},
"599": {
"recipe_x_ingredient.id": 599,
"ingredient.id": 599,
"ingredient.ts": "2017-11-07 04:38:23",
"ingredient.value": "4 to 5 pounds English-cut beef short ribs, cut crosswise into 2-1/2-inch-long pieces"
},
"601": {
"recipe_x_ingredient.id": 601,
"ingredient.id": 601,
"ingredient.ts": "2017-11-07 04:38:23",
"ingredient.value": "6 medium garlic cloves, peeled and smashed"
},
"602": {
"recipe_x_ingredient.id": 602,
"ingredient.id": 602,
"ingredient.ts": "2017-11-07 04:38:23",
"ingredient.value": "1/2 medium yellow onion, small dice"
},
"603": {
"recipe_x_ingredient.id": 603,
"ingredient.id": 603,
"ingredient.ts": "2017-11-07 04:38:23",
"ingredient.value": "2 cups cola (not diet), such as Coca-Cola"
},
"605": {
"recipe_x_ingredient.id": 605,
"ingredient.id": 605,
"ingredient.ts": "2017-11-07 04:38:23",
"ingredient.value": "2 tablespoons Worcestershire sauce"
}
} |
{
"283": {
"recipe_x_instruction.id": 283,
"instruction.id": 283,
"instruction.ts": "2017-11-07 04:38:23",
"instruction.value": "1Combine the salt, paprika, black pepper, cayenne, and cumin in a small bowl. Evenly rub the spice mix on all sides of the ribs; set aside."
},
"284": {
"recipe_x_instruction.id": 284,
"instruction.id": 284,
"instruction.ts": "2017-11-07 04:38:23",
"instruction.value": "2Heat the oil in a 6-quart stovetop pressure cooker over medium heat until shimmering. Working in batches, add enough short ribs to cover the bottom of the cooker without crowding them. Sear, turning occasionally, until the ribs are browned on all sides, "
},
"285": {
"recipe_x_instruction.id": 285,
"instruction.id": 285,
"instruction.ts": "2017-11-07 04:38:23",
"instruction.value": "3Add the garlic and onion and cook, stirring occasionally, until softened, about 4 minutes. Add the cola, soy sauce, and Worcestershire and, using a wooden spoon, scrape up the browned bits from the bottom of the pressure cooker."
},
"286": {
"recipe_x_instruction.id": 286,
"instruction.id": 286,
"instruction.ts": "2017-11-07 04:38:23",
"instruction.value": "4Return the ribs to the pressure cooker, turn to coat them in the sauce, and lock the lid in place. Increase the stovetop heat to high and bring the cooker to high pressure. Reduce the stovetop heat to medium and cook for 30 minutes, adjusting the heat as"
},
"287": {
"recipe_x_instruction.id": 287,
"instruction.id": 287,
"instruction.ts": "2017-11-07 04:38:23",
"instruction.value": "5Remove the pressure cooker from the heat and allow the pressure to come down naturally for 15 minutes."
},
"288": {
"recipe_x_instruction.id": 288,
"instruction.id": 288,
"instruction.ts": "2017-11-07 04:38:23",
"instruction.value": "6Carefully quick-release any pressure left in the cooker, then remove the lid (keep your face away from the escaping steam)."
},
"289": {
"recipe_x_instruction.id": 289,
"instruction.id": 289,
"instruction.ts": "2017-11-07 04:38:23",
"instruction.value": "7Transfer the ribs to a large plate and set aside. Pour the liquid through the strainer and return the contents of the strainer to the pressure cooker. Using a large spoon, skim off and discard the fat from the strained liquid and return the liquid to the"
},
"290": {
"recipe_x_instruction.id": 290,
"instruction.id": 290,
"instruction.ts": "2017-11-07 04:38:23",
"instruction.value": "8Return the pressure cooker to the stove over medium-high heat and bring the mixture to a boil. Place the cornstarch and water in a small bowl, whisk to combine, and add half of the mixture to the pressure cooker. Cook, whisking constantly, until the sauc"
}
} |
{ "42": { "recipe_image.id": 42, "recipe_image.path": "/01/71/22/ca/017122ca51b1b0904fbc6726a9bc1cf0b9760740.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//01/71/22/ca/017122ca51b1b0904fbc6726a9bc1cf0b9760740.jpg" } } | |
| 70 | 2017-11-07 04:38:29 | Basic Sear-Roasted Lamb Loin Chops | One pan is all you need to get juicy, flavorful lamb chops. Don’t forget to rest the chops after they come out of the oven—you don’t want the juices to dribble out all over the plate. Serve with Cilantro-Almond Couscous for an easy weeknight meal. | Total: About 20 mins | {
"609": {
"recipe_x_ingredient.id": 609,
"ingredient.id": 81,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "kosher salt"
},
"610": {
"recipe_x_ingredient.id": 610,
"ingredient.id": 82,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "freshly ground black pepper"
},
"608": {
"recipe_x_ingredient.id": 608,
"ingredient.id": 608,
"ingredient.ts": "2017-11-07 04:38:29",
"ingredient.value": "4 lamb loin chops (1 1/4 inches thick)"
},
"611": {
"recipe_x_ingredient.id": 611,
"ingredient.id": 611,
"ingredient.ts": "2017-11-07 04:38:29",
"ingredient.value": "1 to 2 tablespoons vegetable oil"
}
} |
{
"291": {
"recipe_x_instruction.id": 291,
"instruction.id": 291,
"instruction.ts": "2017-11-07 04:38:29",
"instruction.value": "1Heat the oven to 400°F and arrange a rack in the middle."
},
"292": {
"recipe_x_instruction.id": 292,
"instruction.id": 292,
"instruction.ts": "2017-11-07 04:38:29",
"instruction.value": "2Pat the lamb chops dry with paper towels, then season generously all over with salt and pepper."
},
"293": {
"recipe_x_instruction.id": 293,
"instruction.id": 293,
"instruction.ts": "2017-11-07 04:38:29",
"instruction.value": "3Place a thin film of oil in the bottom of a large ovenproof frying pan and heat over medium-high heat until smoking. Add the lamb chops and cook undisturbed until a golden-brown crust forms on the bottom, about 3 minutes. Flip and cook undisturbed until "
},
"294": {
"recipe_x_instruction.id": 294,
"instruction.id": 294,
"instruction.ts": "2017-11-07 04:38:29",
"instruction.value": "4Transfer the pan to the oven and roast until the chops register 130°F on an instant-read thermometer for medium rare, about 8 to 10 minutes. Remove from the oven and transfer the chops to a cutting board or serving platter. Tent with foil and let rest 5 "
}
} |
{ "43": { "recipe_image.id": 43, "recipe_image.path": "/a8/43/e5/14/a843e5145c645310e938d6f18f97ef9526d35e65.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//a8/43/e5/14/a843e5145c645310e938d6f18f97ef9526d35e65.jpg" } } | |
| 71 | 2017-11-07 04:38:39 | Spicy Slow Cooker Pulled Pork | This variation on pulled pork highlights flavors from Mexico, with a touch of the Yucatán. The tart flavor of the tomatillos balances the earthy, slightly smoky achiote spice; the sweet-sour orange juice balances the spicy jalapeños. They all merge with the richness of the pork shoulder to make something really delicious and laid-back. This spicy pulled pork is great on toasted French or ciabatta rolls, served with pickled red onions, or piled in warmed tortillas topped with queso fresco and chopped cilantro. What to buy: Achiote Rojo is a type of recado rojo, the Yucatecan spice mixture of annatto, Mexican oregano, spices, garlic, and salt. Buy it from a well-stocked Mexican market (we used the El Mexicano brand), or make your own recado rojo. We recommend whipping this recipe up for game day parties. Once you’ve prepped your menu, visit CBS Sports for everything you need to know about the Super Bowl this year. |
Total: 5 hrs | {
"619": {
"recipe_x_ingredient.id": 619,
"ingredient.id": 163,
"ingredient.ts": "2017-11-07 04:30:23",
"ingredient.value": "1 teaspoon kosher salt"
},
"612": {
"recipe_x_ingredient.id": 612,
"ingredient.id": 612,
"ingredient.ts": "2017-11-07 04:38:39",
"ingredient.value": "1 (4-1/2- to 5-pound) boneless pork shoulder (pork butt), twine or netting removed"
},
"613": {
"recipe_x_ingredient.id": 613,
"ingredient.id": 613,
"ingredient.ts": "2017-11-07 04:38:39",
"ingredient.value": "1 tablespoon ground cumin"
},
"614": {
"recipe_x_ingredient.id": 614,
"ingredient.id": 614,
"ingredient.ts": "2017-11-07 04:38:39",
"ingredient.value": "4 jalapeño peppers, sliced"
},
"615": {
"recipe_x_ingredient.id": 615,
"ingredient.id": 615,
"ingredient.ts": "2017-11-07 04:38:39",
"ingredient.value": "1/2 cup freshly squeezed orange juice"
},
"616": {
"recipe_x_ingredient.id": 616,
"ingredient.id": 616,
"ingredient.ts": "2017-11-07 04:38:39",
"ingredient.value": "6 medium garlic cloves, smashed"
},
"617": {
"recipe_x_ingredient.id": 617,
"ingredient.id": 617,
"ingredient.ts": "2017-11-07 04:38:39",
"ingredient.value": "1 large yellow onion, coarsely chopped"
},
"618": {
"recipe_x_ingredient.id": 618,
"ingredient.id": 618,
"ingredient.ts": "2017-11-07 04:38:39",
"ingredient.value": "1 (3-1/2-ounce) package Achiote Rojo, crumbled"
},
"620": {
"recipe_x_ingredient.id": 620,
"ingredient.id": 620,
"ingredient.ts": "2017-11-07 04:38:39",
"ingredient.value": "1 1/2 pounds tomatillos, quartered"
}
} |
{
"295": {
"recipe_x_instruction.id": 295,
"instruction.id": 295,
"instruction.ts": "2017-11-07 04:38:39",
"instruction.value": "1Place all of the ingredients except the tomatillos in the crock of a seven-quart slow cooker. Spread everything around evenly."
},
"296": {
"recipe_x_instruction.id": 296,
"instruction.id": 296,
"instruction.ts": "2017-11-07 04:38:39",
"instruction.value": "2Evenly spread the tomatillos on top of the other ingredients."
},
"297": {
"recipe_x_instruction.id": 297,
"instruction.id": 297,
"instruction.ts": "2017-11-07 04:38:39",
"instruction.value": "3Cook on low for 8 to 9 hours, or on high for 4 to 5 hours, till the pork is fall-apart tender. When ready, remove the meat from the pot and set it aside."
},
"298": {
"recipe_x_instruction.id": 298,
"instruction.id": 298,
"instruction.ts": "2017-11-07 04:38:39",
"instruction.value": "4Scoop out about half of the juices, skim most of the fat, and set the liquid aside. Return the meat to the pot and shred it with the remaining juices. If the meat is too dry, simply add more of the reserved cooking liquid."
},
"299": {
"recipe_x_instruction.id": 299,
"instruction.id": 299,
"instruction.ts": "2017-11-07 04:38:39",
"instruction.value": "5Make sandwiches or tacos and enjoy!"
}
} |
{ "44": { "recipe_image.id": 44, "recipe_image.path": "/76/ba/79/17/76ba79178bc094d5d854cd09b581ac6395123323.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//76/ba/79/17/76ba79178bc094d5d854cd09b581ac6395123323.jpg" } } | |
| 72 | 2017-11-07 04:39:02 | Easy Philly Cheesesteaks | Two South Philly neighbors kitty-corner from one another, Pat’s King of Steaks and Geno’s Steaks, battle it out 24 hours a day for cheesesteak domination. And while native Philadelphians have strong opinions about what toppings to add and even how to order (Whiz-wit or wit-out), both steak shacks essentially serve the same thing: seared strips of steak, sautéed onions, and plenty of cheese on a crusty hoagie roll. CHOW’s version starts with onions and optional peppers and mushrooms that are cooked till tender, then pushed to one side of the pan to make room for searing thinly sliced rib-eye. The vegetables are piled up right on the steak, slices of provolone are melted on top, and the whole mess is served in a toasted hoagie roll. Make sure to have plenty of napkins on hand, especially if you drop the provolone for some Cheez Whiz. Game plan: Don’t forget to chill your rib-eye before starting this recipe—it’ll make the steak much easier to slice. |
Total: 35 mins, plus 45 mins to chill the steak | {
"625": {
"recipe_x_ingredient.id": 625,
"ingredient.id": 81,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "kosher salt"
},
"626": {
"recipe_x_ingredient.id": 626,
"ingredient.id": 82,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "freshly ground black pepper"
},
"624": {
"recipe_x_ingredient.id": 624,
"ingredient.id": 341,
"ingredient.ts": "2017-11-07 04:31:57",
"ingredient.value": "1/2 medium yellow onion, thinly sliced"
},
"621": {
"recipe_x_ingredient.id": 621,
"ingredient.id": 621,
"ingredient.ts": "2017-11-07 04:39:02",
"ingredient.value": "1 (12-ounce) boneless rib-eye steak, chilled in the freezer for 45 minutes"
},
"622": {
"recipe_x_ingredient.id": 622,
"ingredient.id": 622,
"ingredient.ts": "2017-11-07 04:39:03",
"ingredient.value": "2 tablespoons vegetable oil"
},
"623": {
"recipe_x_ingredient.id": 623,
"ingredient.id": 623,
"ingredient.ts": "2017-11-07 04:39:03",
"ingredient.value": "1 medium bell pepper, cored, seeded, and thinly sliced (optional)"
},
"627": {
"recipe_x_ingredient.id": 627,
"ingredient.id": 627,
"ingredient.ts": "2017-11-07 04:39:03",
"ingredient.value": "8 ounces white button mushrooms, stems trimmed and thinly sliced (optional)"
},
"628": {
"recipe_x_ingredient.id": 628,
"ingredient.id": 628,
"ingredient.ts": "2017-11-07 04:39:03",
"ingredient.value": "4 ounces provolone cheese, thinly sliced"
},
"629": {
"recipe_x_ingredient.id": 629,
"ingredient.id": 629,
"ingredient.ts": "2017-11-07 04:39:03",
"ingredient.value": "2 hoagie rolls, split horizontally and toasted"
}
} |
{
"300": {
"recipe_x_instruction.id": 300,
"instruction.id": 300,
"instruction.ts": "2017-11-07 04:39:03",
"instruction.value": "1Trim off any excess fat from the steak and cut it against the grain into very thin slices; set aside."
},
"301": {
"recipe_x_instruction.id": 301,
"instruction.id": 301,
"instruction.ts": "2017-11-07 04:39:03",
"instruction.value": "2Heat the oil in a large frying pan over medium-high heat until shimmering. Add the bell pepper, if using, and the onion. Season with salt and pepper and cook, stirring occasionally, until softened and starting to brown, about 5 minutes. If you’re using t"
},
"302": {
"recipe_x_instruction.id": 302,
"instruction.id": 302,
"instruction.ts": "2017-11-07 04:39:03",
"instruction.value": "3Push all of the vegetables to one side of the pan, add the sliced steak in a single layer, and season with salt and pepper. Cook, stirring occasionally, until the meat is no longer pink, about 3 minutes. Reduce the heat to low."
},
"303": {
"recipe_x_instruction.id": 303,
"instruction.id": 303,
"instruction.ts": "2017-11-07 04:39:03",
"instruction.value": "4Divide the steak into 2 piles roughly the size of the hoagie rolls. Place half of the vegetables on top of each steak portion. Lay half of the cheese over each portion of steak and vegetables. Cover the pan with a tightfitting lid and let cook undisturbe"
}
} |
{ "45": { "recipe_image.id": 45, "recipe_image.path": "/32/15/f1/f9/3215f1f955c4598e4c2eaedf9a9eb7e8695b61b4.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//32/15/f1/f9/3215f1f955c4598e4c2eaedf9a9eb7e8695b61b4.jpg" } } | |
| 73 | 2017-11-07 04:39:13 | Crispy Prosciutto-Wrapped Asparagus | Making this easy, elegant party appetizer is a balancing act between getting crisp prosciutto and overcooking the asparagus. We found that the sweet spot lies in arranging the oven rack 5 or 6 inches below the broiler, blasting the prosciutto-wrapped asparagus spears with heat for just a few minutes, and flipping them halfway through broiling. Serve this fancy finger food with a sparkling wine cocktail. What to buy: For the perfect balance of crispy prosciutto and tender asparagus, choose asparagus spears that are 3/4- to 1-inch thick. Stay away from the pencil-thin or very thick mature spears. |
Total: 35 mins | {
"631": {
"recipe_x_ingredient.id": 631,
"ingredient.id": 17,
"ingredient.ts": "2017-11-07 04:27:56",
"ingredient.value": "1 tablespoon olive oil"
},
"632": {
"recipe_x_ingredient.id": 632,
"ingredient.id": 81,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "kosher salt"
},
"633": {
"recipe_x_ingredient.id": 633,
"ingredient.id": 82,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "freshly ground black pepper"
},
"630": {
"recipe_x_ingredient.id": 630,
"ingredient.id": 630,
"ingredient.ts": "2017-11-07 04:39:13",
"ingredient.value": "34 medium asparagus spears, ends trimmed (about 1 1/2 pounds)"
},
"634": {
"recipe_x_ingredient.id": 634,
"ingredient.id": 634,
"ingredient.ts": "2017-11-07 04:39:13",
"ingredient.value": "17 thin slices prosciutto, cut in half lengthwise (about 7 ounces)"
}
} |
{
"304": {
"recipe_x_instruction.id": 304,
"instruction.id": 304,
"instruction.ts": "2017-11-07 04:39:13",
"instruction.value": "1Heat the oven to broil and arrange a rack about 5 to 6 inches below the heating element. Set a large plate aside."
},
"305": {
"recipe_x_instruction.id": 305,
"instruction.id": 305,
"instruction.ts": "2017-11-07 04:39:13",
"instruction.value": "2Place the asparagus on a baking sheet, drizzle it with the olive oil, and season with salt and pepper. Using your hands, toss until the spears are evenly coated with the oil. Transfer them to the large plate and set the baking sheet aside."
},
"306": {
"recipe_x_instruction.id": 306,
"instruction.id": 306,
"instruction.ts": "2017-11-07 04:39:13",
"instruction.value": "3Starting just under the scaled tip of the asparagus, wrap each spear with 1 slice of prosciutto in a downward spiral toward the cut end, just barely overlapping the seams of the prosciutto. Place on the baking sheet. Repeat with the remaining asparagus, "
},
"307": {
"recipe_x_instruction.id": 307,
"instruction.id": 307,
"instruction.ts": "2017-11-07 04:39:13",
"instruction.value": "4Broil for 3 minutes, remove the baking sheet from the oven, and flip the asparagus over. Return the baking sheet to the oven and continue to broil until the asparagus is charred in spots and the prosciutto is crisped and browned, about 3 minutes more."
}
} |
{} | |
| 74 | 2017-11-07 04:39:21 | Moist Cornbread | A moist, crackly-topped cornbread recipe that calls for ingredients you probably already have lying around in the fridge and pantry. It’s lightly sweetened, but you can reduce the sugar if you like, or mix in some corn kernels or jalapeños to change it up. Try it in our Cornbread, Sausage, and Apple Stuffing or next to a big bowl of Jerk Turkey Chili. This recipe can also be made as muffins. Coat a 12-well muffin pan with butter and divide the batter among the wells. Bake until a toothpick inserted into the centers comes out clean, about 12 minutes. |
Total: 45 mins | {
"641": {
"recipe_x_ingredient.id": 641,
"ingredient.id": 259,
"ingredient.ts": "2017-11-07 04:31:14",
"ingredient.value": "2 large eggs"
},
"638": {
"recipe_x_ingredient.id": 638,
"ingredient.id": 533,
"ingredient.ts": "2017-11-07 04:36:14",
"ingredient.value": "1 1/2 teaspoons baking powder"
},
"635": {
"recipe_x_ingredient.id": 635,
"ingredient.id": 635,
"ingredient.ts": "2017-11-07 04:39:21",
"ingredient.value": "1 1/2 cups finely ground yellow cornmeal"
},
"636": {
"recipe_x_ingredient.id": 636,
"ingredient.id": 636,
"ingredient.ts": "2017-11-07 04:39:21",
"ingredient.value": "1/2 cup all-purpose flour"
},
"637": {
"recipe_x_ingredient.id": 637,
"ingredient.id": 637,
"ingredient.ts": "2017-11-07 04:39:21",
"ingredient.value": "1/4 cup granulated sugar"
},
"639": {
"recipe_x_ingredient.id": 639,
"ingredient.id": 639,
"ingredient.ts": "2017-11-07 04:39:21",
"ingredient.value": "1 teaspoon fine salt"
},
"640": {
"recipe_x_ingredient.id": 640,
"ingredient.id": 640,
"ingredient.ts": "2017-11-07 04:39:21",
"ingredient.value": "1 1/2 cups whole milk"
},
"642": {
"recipe_x_ingredient.id": 642,
"ingredient.id": 642,
"ingredient.ts": "2017-11-07 04:39:21",
"ingredient.value": "6 tablespoons unsalted butter (3/4 stick), melted, plus more for coating the baking dish"
}
} |
{
"308": {
"recipe_x_instruction.id": 308,
"instruction.id": 308,
"instruction.ts": "2017-11-07 04:39:21",
"instruction.value": "1Heat the oven to 425°F and arrange a rack in the middle. Coat an 8-by-8-inch baking dish with butter; set aside."
},
"309": {
"recipe_x_instruction.id": 309,
"instruction.id": 309,
"instruction.ts": "2017-11-07 04:39:21",
"instruction.value": "2Place the cornmeal, flour, sugar, baking powder, and salt in a large bowl and whisk to combine."
},
"310": {
"recipe_x_instruction.id": 310,
"instruction.id": 310,
"instruction.ts": "2017-11-07 04:39:21",
"instruction.value": "3Place the milk and eggs in a medium bowl and whisk until the eggs are broken up. Pour the milk mixture into the cornmeal mixture and, using a rubber spatula, stir until just incorporated. (Do not overmix.) Stir in the melted butter until just incorporate"
},
"311": {
"recipe_x_instruction.id": 311,
"instruction.id": 311,
"instruction.ts": "2017-11-07 04:39:21",
"instruction.value": "4Pour the mixture into the prepared dish. Bake until golden brown around the edges and a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Remove the dish to a wire rack and let cool for at least 15 minutes before serving."
}
} |
{ "46": { "recipe_image.id": 46, "recipe_image.path": "/f6/6b/33/4d/f66b334d6f299b72a7526d9cf9d04f3a3c9be16d.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//f6/6b/33/4d/f66b334d6f299b72a7526d9cf9d04f3a3c9be16d.jpg" } } | |
| 75 | 2017-11-07 04:39:33 | Easy Spinach Lasagna | Lasagna is such a comfort food. But making it can seem like a long, complicated process to the uninitiated. Take the first step to homemade lasagna glory with this simple recipe. Remember, these are the basics. Feel free to improvise after you’ve made this recipe once as-is. This easy lasagna recipe is made with layers of creamy ricotta and spinach filling, tomato sauce, Parmesan cheese and mozzarella cheese. Making a proper lasagne is all about a harmonious ratio of filling, cheese, sauce, and noodles. For this spinach and cheese version, we’ve skipped the béchamel sauce found in traditional lasagna recipes to make the dish fast and easy to assemble. Bake until browned and bubbly, and serve with a simple salad or vegetable side for a cozy vegetarian meal. For dessert, we recommend following up with another easy comfort food classic like our Rice Pudding recipe. |
Total: 1 hr 40 mins | {
"651": {
"recipe_x_ingredient.id": 651,
"ingredient.id": 81,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "kosher salt"
},
"652": {
"recipe_x_ingredient.id": 652,
"ingredient.id": 82,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "freshly ground black pepper"
},
"647": {
"recipe_x_ingredient.id": 647,
"ingredient.id": 308,
"ingredient.ts": "2017-11-07 04:31:41",
"ingredient.value": "1 large egg"
},
"643": {
"recipe_x_ingredient.id": 643,
"ingredient.id": 643,
"ingredient.ts": "2017-11-07 04:39:33",
"ingredient.value": "2 medium garlic cloves, minced"
},
"644": {
"recipe_x_ingredient.id": 644,
"ingredient.id": 644,
"ingredient.ts": "2017-11-07 04:39:33",
"ingredient.value": "1 (15- to 16-ounce) container whole-milk ricotta cheese"
},
"645": {
"recipe_x_ingredient.id": 645,
"ingredient.id": 645,
"ingredient.ts": "2017-11-07 04:39:33",
"ingredient.value": "2 10-ounce boxes of frozen spinach, thawed and liquid squeezed out"
},
"646": {
"recipe_x_ingredient.id": 646,
"ingredient.id": 646,
"ingredient.ts": "2017-11-07 04:39:33",
"ingredient.value": "1 cup of Parmesan cheese, grated"
},
"648": {
"recipe_x_ingredient.id": 648,
"ingredient.id": 648,
"ingredient.ts": "2017-11-07 04:39:33",
"ingredient.value": "2 (14.5-ounce) cans tomato sauce or jarred marinara sauce"
},
"649": {
"recipe_x_ingredient.id": 649,
"ingredient.id": 649,
"ingredient.ts": "2017-11-07 04:39:33",
"ingredient.value": "1 (8- to 9-ounce) box no-boil lasagna noodles (12 noodles)"
},
"650": {
"recipe_x_ingredient.id": 650,
"ingredient.id": 650,
"ingredient.ts": "2017-11-07 04:39:33",
"ingredient.value": "1 pound of mozzarella cheese, sliced 1/4 inch thick"
}
} |
{
"312": {
"recipe_x_instruction.id": 312,
"instruction.id": 312,
"instruction.ts": "2017-11-07 04:39:33",
"instruction.value": "1Heat the oven to 350°F (it will take at least 20 minutes to warm up). Mix together the garlic, ricotta, spinach, half of the Parmesan, and the egg in the bowl until smooth. Season with salt and pepper."
},
"313": {
"recipe_x_instruction.id": 313,
"instruction.id": 313,
"instruction.ts": "2017-11-07 04:39:33",
"instruction.value": "2Spread a fifth of the tomato sauce on the bottom of the baking dish."
},
"314": {
"recipe_x_instruction.id": 314,
"instruction.id": 314,
"instruction.ts": "2017-11-07 04:39:33",
"instruction.value": "3Overlap a quarter of the noodles in a layer on top of the sauce. It’s OK if they don’t completely cover the surface area."
},
"315": {
"recipe_x_instruction.id": 315,
"instruction.id": 315,
"instruction.ts": "2017-11-07 04:39:33",
"instruction.value": "4Spread a fifth of the tomato sauce on top of the noodles."
},
"316": {
"recipe_x_instruction.id": 316,
"instruction.id": 316,
"instruction.ts": "2017-11-07 04:39:33",
"instruction.value": "5Dollop a third of the ricotta mixture in a few spots over the noodles and flatten the dollops (the ricotta mixture will spread out when it heats up). Lay a quarter of the mozzarella on top."
},
"317": {
"recipe_x_instruction.id": 317,
"instruction.id": 317,
"instruction.ts": "2017-11-07 04:39:33",
"instruction.value": "6Repeat the process by laying a quarter of the noodles in the opposite direction than you did before, top with a fifth of the tomato sauce, a third of the ricotta mixture, and a quarter of the mozzarella. Repeat once more: a quarter of the noodles in the "
},
"318": {
"recipe_x_instruction.id": 318,
"instruction.id": 318,
"instruction.ts": "2017-11-07 04:39:33",
"instruction.value": "7Cover with the last quarter of the noodles, top with the last fifth of the tomato sauce, last quarter of the mozzarella, and sprinkle with the remaining Parmesan."
},
"319": {
"recipe_x_instruction.id": 319,
"instruction.id": 319,
"instruction.ts": "2017-11-07 04:39:33",
"instruction.value": "8Cover the baking dish with aluminum foil and bake until the lasagna is bubbly around the edges, about 35 minutes."
},
"320": {
"recipe_x_instruction.id": 320,
"instruction.id": 320,
"instruction.ts": "2017-11-07 04:39:33",
"instruction.value": "9Remove the foil and bake another 15 minutes, until the top is bubbly and light golden brown. Let the lasagna rest 10 to 15 minutes before slicing, or it will be too runny."
}
} |
{ "47": { "recipe_image.id": 47, "recipe_image.path": "/04/94/35/d4/049435d4fa9486bc2a0db5143df45ea01d6e44ca.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//04/94/35/d4/049435d4fa9486bc2a0db5143df45ea01d6e44ca.jpg" } } | |
| 76 | 2017-11-07 04:40:00 | Sautéed Calamari with Parsley and Garlic | Tender squid shine with just a handful of ingredients and a few minutes on the stove. Serve with lemon wedges for acidity and crusty bread for sopping up any leftover garlic-butter sauce. We recommend also pairing with our easy Dill Pickle recipe. For a behind-the-scenes look at the Brombergs’ cooking philosophy, check out their Q&A with CHOW. | Total: 5 mins | {
"658": {
"recipe_x_ingredient.id": 658,
"ingredient.id": 49,
"ingredient.ts": "2017-11-07 04:29:58",
"ingredient.value": "salt"
},
"659": {
"recipe_x_ingredient.id": 659,
"ingredient.id": 82,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "freshly ground black pepper"
},
"653": {
"recipe_x_ingredient.id": 653,
"ingredient.id": 653,
"ingredient.ts": "2017-11-07 04:40:00",
"ingredient.value": "1 pound squid, cleaned, bodies cut into 3/4-inch-thick rings, tentacles left whole"
},
"654": {
"recipe_x_ingredient.id": 654,
"ingredient.id": 654,
"ingredient.ts": "2017-11-07 04:40:00",
"ingredient.value": "1 tablespoon extra-virgin olive oil"
},
"655": {
"recipe_x_ingredient.id": 655,
"ingredient.id": 655,
"ingredient.ts": "2017-11-07 04:40:00",
"ingredient.value": "2 tablespoons unsalted butter (1/4 stick)"
},
"656": {
"recipe_x_ingredient.id": 656,
"ingredient.id": 656,
"ingredient.ts": "2017-11-07 04:40:00",
"ingredient.value": "2 teaspoons finely chopped garlic"
},
"657": {
"recipe_x_ingredient.id": 657,
"ingredient.id": 657,
"ingredient.ts": "2017-11-07 04:40:00",
"ingredient.value": "1 tablespoon coarsely chopped Italian parsley leaves"
},
"660": {
"recipe_x_ingredient.id": 660,
"ingredient.id": 660,
"ingredient.ts": "2017-11-07 04:40:00",
"ingredient.value": "1 lemon, cut into wedges"
}
} |
{
"321": {
"recipe_x_instruction.id": 321,
"instruction.id": 321,
"instruction.ts": "2017-11-07 04:40:00",
"instruction.value": "1Pat squid dry with a paper towel."
},
"322": {
"recipe_x_instruction.id": 322,
"instruction.id": 322,
"instruction.ts": "2017-11-07 04:40:00",
"instruction.value": "2Heat oil in a large frying pan over high heat until smoking. Carefully add squid in a single layer, then add butter, garlic, and parsley. Season with salt and pepper. Cook, tossing frequently, until squid is opaque and cooked through, about 1 to 2 minute"
}
} |
{ "48": { "recipe_image.id": 48, "recipe_image.path": "/7b/af/0c/b4/7baf0cb4690e8cb66107e1785f5872b5ef100cff.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//7b/af/0c/b4/7baf0cb4690e8cb66107e1785f5872b5ef100cff.jpg" } } | |
| 77 | 2017-11-07 04:40:09 | Alfajores | Alfajores are soft, delicate cookies from South America made, surprisingly, with cornstarch. The cornstarch gives the dough a smooth, satiny texture that makes it a dream to work with and produces a tender, crumbly cookie. Creamy Dulce de Leche holds the cookies together. If you’re feeling ambitious, you can take these to the next level by rolling the edges of the finished cookies in flaked coconut or covering them in chocolate. Special equipment: A plain or fluted 2-inch round cutter is needed to portion out the dough. This recipe was featured as part of our Argentine Grilling menu. |
Total: 1 hr 45 mins | {
"668": {
"recipe_x_ingredient.id": 668,
"ingredient.id": 144,
"ingredient.ts": "2017-11-07 04:30:23",
"ingredient.value": "2 large egg yolks"
},
"663": {
"recipe_x_ingredient.id": 663,
"ingredient.id": 261,
"ingredient.ts": "2017-11-07 04:31:14",
"ingredient.value": "1 teaspoon baking powder"
},
"670": {
"recipe_x_ingredient.id": 670,
"ingredient.id": 447,
"ingredient.ts": "2017-11-07 04:34:33",
"ingredient.value": "1/2 teaspoon vanilla extract"
},
"664": {
"recipe_x_ingredient.id": 664,
"ingredient.id": 534,
"ingredient.ts": "2017-11-07 04:36:14",
"ingredient.value": "1/2 teaspoon baking soda"
},
"665": {
"recipe_x_ingredient.id": 665,
"ingredient.id": 569,
"ingredient.ts": "2017-11-07 04:36:34",
"ingredient.value": "1/4 teaspoon fine salt"
},
"661": {
"recipe_x_ingredient.id": 661,
"ingredient.id": 661,
"ingredient.ts": "2017-11-07 04:40:09",
"ingredient.value": "1 cup cornstarch"
},
"662": {
"recipe_x_ingredient.id": 662,
"ingredient.id": 662,
"ingredient.ts": "2017-11-07 04:40:09",
"ingredient.value": "3/4 cup all-purpose flour, plus more as needed"
},
"666": {
"recipe_x_ingredient.id": 666,
"ingredient.id": 666,
"ingredient.ts": "2017-11-07 04:40:09",
"ingredient.value": "8 tablespoons unsalted butter (1 stick), at room temperature"
},
"667": {
"recipe_x_ingredient.id": 667,
"ingredient.id": 667,
"ingredient.ts": "2017-11-07 04:40:09",
"ingredient.value": "1/3 cup granulated sugar"
},
"669": {
"recipe_x_ingredient.id": 669,
"ingredient.id": 669,
"ingredient.ts": "2017-11-07 04:40:09",
"ingredient.value": "1 tablespoon pisco or brandy"
},
"671": {
"recipe_x_ingredient.id": 671,
"ingredient.id": 671,
"ingredient.ts": "2017-11-07 04:40:09",
"ingredient.value": "1 cup dulce de leche, at room temperature"
},
"672": {
"recipe_x_ingredient.id": 672,
"ingredient.id": 672,
"ingredient.ts": "2017-11-07 04:40:09",
"ingredient.value": "Powdered sugar, for dusting"
}
} |
{
"323": {
"recipe_x_instruction.id": 323,
"instruction.id": 323,
"instruction.ts": "2017-11-07 04:40:09",
"instruction.value": "1Place the cornstarch, measured flour, baking powder, baking soda, and salt in a medium bowl and whisk briefly to combine; set aside."
},
"324": {
"recipe_x_instruction.id": 324,
"instruction.id": 324,
"instruction.ts": "2017-11-07 04:40:09",
"instruction.value": "2Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed, stopping the mixer to scrape down the sides of the bowl once with a rubber spatula, until the mixture is light in color and fluffy, about 3 minu"
},
"325": {
"recipe_x_instruction.id": 325,
"instruction.id": 325,
"instruction.ts": "2017-11-07 04:40:09",
"instruction.value": "3Turn the dough out onto a piece of plastic wrap, shape it into a smooth disk, and wrap it tightly. Place in the refrigerator until firm, at least 1 hour."
},
"326": {
"recipe_x_instruction.id": 326,
"instruction.id": 326,
"instruction.ts": "2017-11-07 04:40:09",
"instruction.value": "4Meanwhile, heat the oven to 350°F and arrange a rack in the middle. Line 2 baking sheets with parchment paper and set aside."
},
"327": {
"recipe_x_instruction.id": 327,
"instruction.id": 327,
"instruction.ts": "2017-11-07 04:40:09",
"instruction.value": "5Remove the dough from the refrigerator, unwrap it, and place it on a lightly floured work surface. Lightly flour the top of the dough. Roll to 1/4-inch thickness (the dough will crack but can be easily patched back together). Stamp out 24 rounds using a "
},
"328": {
"recipe_x_instruction.id": 328,
"instruction.id": 328,
"instruction.ts": "2017-11-07 04:40:09",
"instruction.value": "6Place the cookies on the prepared baking sheets, 12 per sheet and at least 1/2 inch apart. Bake 1 sheet at a time until the cookies are firm and pale golden on the bottom, about 12 to 14 minutes. (The cookies will remain pale on top.) Transfer to a wire "
},
"329": {
"recipe_x_instruction.id": 329,
"instruction.id": 329,
"instruction.ts": "2017-11-07 04:40:09",
"instruction.value": "7Flip half of the cookies upside down and gently spread about 2 teaspoons of the dulce de leche on each. Place a second cookie on top and gently press to create a sandwich. Dust generously with powdered sugar before serving."
}
} |
{ "49": { "recipe_image.id": 49, "recipe_image.path": "/80/ae/ae/1a/80aeae1acf9a628b8d8bdbbaf5143d1ef525d79d.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//80/ae/ae/1a/80aeae1acf9a628b8d8bdbbaf5143d1ef525d79d.jpg" } } | |
| 78 | 2017-11-07 04:40:17 | Perfect Roast Potatoes | Nothing says Sunday dinner quite like roast potatoes. They’re easy to assemble, take only 5 minutes of prep time, and are universally loved. Simply toss small to medium red or white potatoes, garlic cloves, and fresh rosemary sprigs in olive oil, season with salt and pepper, and roast at the bottom of a hot oven, to form a crispy, beautifully burnished crust. This recipe was based on the potatoes that traditionally accompany Italian Porchetta or Bistecca Fiorentina. They also pair beautifully with just about any fish or meat dish (try them with our Crispy-Skin Chicken Breasts), or are delicious on their own, topped with our simple pesto recipe. Timing note: If you’re making these to serve with our bistecca, start heating the oil a few minutes after you put the steak in the oven. Once the oil heats, add the potatoes and proceed with the bistecca recipe. By the time your steak is done, the potatoes will be nicely crisped and ready to eat. For more inspiration, check out our Olive Potatoes, Brown Butter Hasselback Potatoes, and Roasted Fingerling Potatoes. |
Total: 45 mins | {
"677": {
"recipe_x_ingredient.id": 677,
"ingredient.id": 81,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "kosher salt"
},
"673": {
"recipe_x_ingredient.id": 673,
"ingredient.id": 673,
"ingredient.ts": "2017-11-07 04:40:17",
"ingredient.value": "1 pound small to medium Red Bliss, round white, or new potatoes"
},
"674": {
"recipe_x_ingredient.id": 674,
"ingredient.id": 674,
"ingredient.ts": "2017-11-07 04:40:17",
"ingredient.value": "4 tablespoons olive oil"
},
"675": {
"recipe_x_ingredient.id": 675,
"ingredient.id": 675,
"ingredient.ts": "2017-11-07 04:40:17",
"ingredient.value": "2 (5-inch) rosemary sprigs"
},
"676": {
"recipe_x_ingredient.id": 676,
"ingredient.id": 676,
"ingredient.ts": "2017-11-07 04:40:17",
"ingredient.value": "5 medium garlic cloves, lightly smashed"
},
"678": {
"recipe_x_ingredient.id": 678,
"ingredient.id": 678,
"ingredient.ts": "2017-11-07 04:40:17",
"ingredient.value": "Freshly ground back pepper"
}
} |
{
"330": {
"recipe_x_instruction.id": 330,
"instruction.id": 330,
"instruction.ts": "2017-11-07 04:40:17",
"instruction.value": "1Heat the oven to 500°F and arrange a rack in the bottom. Clean the potatoes, dry them well, and cut them into halves or quarters lengthwise, depending on their size."
},
"331": {
"recipe_x_instruction.id": 331,
"instruction.id": 331,
"instruction.ts": "2017-11-07 04:40:17",
"instruction.value": "2When the oven is hot (this will take 20 to 30 minutes), add the oil to a 3-quart baking dish and place it on the bottom rack of the oven to heat. Once the oil is hot and shimmering (about 3 minutes), carefully remove the dish from the oven and add the dr"
},
"332": {
"recipe_x_instruction.id": 332,
"instruction.id": 332,
"instruction.ts": "2017-11-07 04:40:17",
"instruction.value": "3Return the dish to the oven, placing it on the bottom rack, and roast the potatoes, checking occasionally so that they don’t burn, until a nice crust has developed and they are dark golden brown, about 35 minutes. Remove the rosemary, stir to coat the po"
}
} |
{ "50": { "recipe_image.id": 50, "recipe_image.path": "/96/b2/b1/28/96b2b1282d804a6202b8cd92360f47bfce6ed1f0.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//96/b2/b1/28/96b2b1282d804a6202b8cd92360f47bfce6ed1f0.jpg" } } | |
| 79 | 2017-11-07 04:40:23 | Strawberry Cheesecake | This cheesecake recipe has the tangy flavor of a New York–style cake and is topped with a chunky strawberry sauce made from fresh strawberries. It starts with a press-in crumb crust that’s filled with a batter made with cream cheese and a little lemon for a balance of sweet and tart. While the cake bakes—no need for a water bath—and then gradually cools to avoid cracks, make the strawberry sauce. When both are chilled, pour the sauce over the cheesecake and serve for birthdays, holidays, or any special occasion. Special equipment: You’ll need a 9-inch springform pan for this recipe. Game plan: The following baking method may seem time-consuming and (admittedly) strange, but it results in a smooth cheesecake without having to use a water bath. If time permits, make this cake a day in advance—it’s best after being refrigerated overnight. |
Total: 20 mins, plus 1 hr baking and 6 1/2 hrs cooling and chilling time | {
"687": {
"recipe_x_ingredient.id": 687,
"ingredient.id": 172,
"ingredient.ts": "2017-11-07 04:30:30",
"ingredient.value": "1 large egg yolk, at room temperature"
},
"685": {
"recipe_x_ingredient.id": 685,
"ingredient.id": 277,
"ingredient.ts": "2017-11-07 04:31:20",
"ingredient.value": "1 teaspoon vanilla extract"
},
"681": {
"recipe_x_ingredient.id": 681,
"ingredient.id": 297,
"ingredient.ts": "2017-11-07 04:31:33",
"ingredient.value": "1 1/4 cups granulated sugar"
},
"690": {
"recipe_x_ingredient.id": 690,
"ingredient.id": 452,
"ingredient.ts": "2017-11-07 04:34:33",
"ingredient.value": "1 cup granulated sugar"
},
"688": {
"recipe_x_ingredient.id": 688,
"ingredient.id": 586,
"ingredient.ts": "2017-11-07 04:37:10",
"ingredient.value": "3 large eggs, at room temperature"
},
"679": {
"recipe_x_ingredient.id": 679,
"ingredient.id": 679,
"ingredient.ts": "2017-11-07 04:40:23",
"ingredient.value": "1 1/4 cups graham cracker or vanilla wafer cookie crumbs, such as Nabisco Nilla Wafers (about 5 ounces)"
},
"680": {
"recipe_x_ingredient.id": 680,
"ingredient.id": 680,
"ingredient.ts": "2017-11-07 04:40:23",
"ingredient.value": "2 tablespoons unsalted butter (1/4 stick), melted, plus more as needed"
},
"682": {
"recipe_x_ingredient.id": 682,
"ingredient.id": 682,
"ingredient.ts": "2017-11-07 04:40:23",
"ingredient.value": "1 tablespoon all-purpose flour"
},
"683": {
"recipe_x_ingredient.id": 683,
"ingredient.id": 683,
"ingredient.ts": "2017-11-07 04:40:23",
"ingredient.value": "4 (8-ounce) packages cream cheese, at room temperature"
},
"684": {
"recipe_x_ingredient.id": 684,
"ingredient.id": 684,
"ingredient.ts": "2017-11-07 04:40:23",
"ingredient.value": "1 teaspoon finely grated lemon zest (from about 1 medium lemon)"
},
"686": {
"recipe_x_ingredient.id": 686,
"ingredient.id": 686,
"ingredient.ts": "2017-11-07 04:40:23",
"ingredient.value": "1/4 cup heavy cream, at room temperature"
},
"689": {
"recipe_x_ingredient.id": 689,
"ingredient.id": 689,
"ingredient.ts": "2017-11-07 04:40:23",
"ingredient.value": "1 1/2 pounds strawberries, washed, hulled, and cut into large dice"
},
"692": {
"recipe_x_ingredient.id": 692,
"ingredient.id": 692,
"ingredient.ts": "2017-11-07 04:40:23",
"ingredient.value": "1 tablespoon freshly squeezed lemon juice"
},
"693": {
"recipe_x_ingredient.id": 693,
"ingredient.id": 693,
"ingredient.ts": "2017-11-07 04:40:23",
"ingredient.value": "2 tablespoons water, if needed"
},
"694": {
"recipe_x_ingredient.id": 694,
"ingredient.id": 694,
"ingredient.ts": "2017-11-07 04:40:23",
"ingredient.value": "1 tablespoon cornstarch, if needed"
}
} |
{
"333": {
"recipe_x_instruction.id": 333,
"instruction.id": 333,
"instruction.ts": "2017-11-07 04:40:23",
"instruction.value": "1Heat the oven to 325°F and arrange a rack in the middle. Generously coat the bottom and sides of a 9-inch springform pan with butter. Place the wafer crumbs and melted butter in a medium bowl and mix until thoroughly combined. Pour the crumb mixture into"
},
"334": {
"recipe_x_instruction.id": 334,
"instruction.id": 334,
"instruction.ts": "2017-11-07 04:40:23",
"instruction.value": "2Mix together the sugar and flour in a medium bowl and set aside. Place the cream cheese in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until smooth, about 1 minute. With the mixer running, slowly pour in the sugar-f"
},
"335": {
"recipe_x_instruction.id": 335,
"instruction.id": 335,
"instruction.ts": "2017-11-07 04:40:23",
"instruction.value": "3With the mixer on low, add the lemon zest and vanilla and then slowly pour in the cream; mix until just combined. Add the egg yolk, then the whole eggs 1 at a time, allowing each egg to incorporate completely before adding the next. Stop the mixer occasi"
},
"336": {
"recipe_x_instruction.id": 336,
"instruction.id": 336,
"instruction.ts": "2017-11-07 04:40:23",
"instruction.value": "4Pour the filling into the prepared crust and spread it into an even layer. Bake until just the edges of the cake are browned and the center is barely set, about 45 to 60 minutes. Turn off the oven and let the cake cool in the oven for 1 hour. (It will ba"
},
"337": {
"recipe_x_instruction.id": 337,
"instruction.id": 337,
"instruction.ts": "2017-11-07 04:40:23",
"instruction.value": "5Remove the cheesecake from the oven and place it on a cooling rack. Place a baking sheet over the cheesecake and let it cool, carefully removing the baking sheet every 30 minutes to wipe away any condensation that has formed on the underside, until the s"
},
"338": {
"recipe_x_instruction.id": 338,
"instruction.id": 338,
"instruction.ts": "2017-11-07 04:40:23",
"instruction.value": "1Place the strawberries and sugar in a medium, nonreactive saucepan and stir until the berries are coated in sugar. Mash with a potato masher until about half of the strawberries are completely smashed but some medium-sized chunks remain, about 1 minute."
},
"339": {
"recipe_x_instruction.id": 339,
"instruction.id": 339,
"instruction.ts": "2017-11-07 04:40:23",
"instruction.value": "2Place the pan over high heat and cook, stirring occasionally, until bubbles form along the pan’s edge, about 5 minutes. Skim any foam from the surface of the sauce with a spoon and discard. Add the lemon zest and juice, stir to combine, and bring to a fu"
},
"340": {
"recipe_x_instruction.id": 340,
"instruction.id": 340,
"instruction.ts": "2017-11-07 04:40:23",
"instruction.value": "3If the sauce needs thickening, whisk the measured water and cornstarch in a small bowl until combined and no lumps remain. Return the pan to medium heat, bring the strawberry mixture to a boil, and add the cornstarch mixture a little bit at a time, whisk"
},
"341": {
"recipe_x_instruction.id": 341,
"instruction.id": 341,
"instruction.ts": "2017-11-07 04:40:23",
"instruction.value": "1When ready to serve, run a knife around the inner edge of the cake pan. Unlock and remove the outer ring. Place the cheesecake on a serving dish, pour the strawberry sauce over the top, slice, and serve."
}
} |
{} | |
| 80 | 2017-11-07 04:40:30 | Basic Cheese Nachos | With only two ingredients, these nachos are a cinch to make. Layering the chips and cheese ensures that every chip has molten goodness on it. This recipe was featured as part of our Nacho Recipes photo gallery. | Total: 10 mins | {
"695": {
"recipe_x_ingredient.id": 695,
"ingredient.id": 695,
"ingredient.ts": "2017-11-07 04:40:30",
"ingredient.value": "1 pound sharp cheddar cheese"
},
"696": {
"recipe_x_ingredient.id": 696,
"ingredient.id": 696,
"ingredient.ts": "2017-11-07 04:40:30",
"ingredient.value": "14- ounce bag tortilla chips"
}
} |
{} | { "51": { "recipe_image.id": 51, "recipe_image.path": "/6e/a4/43/c6/6ea443c689e0a4c2bfcec552214909260e3e0161.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//6e/a4/43/c6/6ea443c689e0a4c2bfcec552214909260e3e0161.jpg" } } | |
| 81 | 2017-11-07 04:40:37 | Buttermilk Biscuits | This simple recipe uses just six ingredients, and creates fluffy, light biscuits. The key to any biscuit is to keep your butter cold, so be sure to work fast to ensure flaky results. Special equipment: This recipe uses a 2-1/2-inch round cutter to make 8 standard-sized biscuits, but you can use different-size cutters to make smaller or larger biscuits. | Total: 50 mins | {
"698": {
"recipe_x_ingredient.id": 698,
"ingredient.id": 237,
"ingredient.ts": "2017-11-07 04:30:59",
"ingredient.value": "2 teaspoons baking powder"
},
"700": {
"recipe_x_ingredient.id": 700,
"ingredient.id": 534,
"ingredient.ts": "2017-11-07 04:36:14",
"ingredient.value": "1/2 teaspoon baking soda"
},
"699": {
"recipe_x_ingredient.id": 699,
"ingredient.id": 639,
"ingredient.ts": "2017-11-07 04:39:21",
"ingredient.value": "1 teaspoon fine salt"
},
"697": {
"recipe_x_ingredient.id": 697,
"ingredient.id": 697,
"ingredient.ts": "2017-11-07 04:40:37",
"ingredient.value": "2 cups all-purpose flour, plus more as needed"
},
"701": {
"recipe_x_ingredient.id": 701,
"ingredient.id": 701,
"ingredient.ts": "2017-11-07 04:40:37",
"ingredient.value": "8 tablespoons cold unsalted butter (1 stick), cut into 1/2-inch pieces"
},
"702": {
"recipe_x_ingredient.id": 702,
"ingredient.id": 702,
"ingredient.ts": "2017-11-07 04:40:37",
"ingredient.value": "1 cup cold buttermilk"
}
} |
{
"342": {
"recipe_x_instruction.id": 342,
"instruction.id": 342,
"instruction.ts": "2017-11-07 04:40:37",
"instruction.value": "1Heat the oven to 425°F and arrange a rack in the middle. Line a baking sheet with parchment paper; set aside."
},
"343": {
"recipe_x_instruction.id": 343,
"instruction.id": 343,
"instruction.ts": "2017-11-07 04:40:37",
"instruction.value": "2Whisk the measured flour, baking powder, salt, and baking soda together in a large bowl to aerate and combine. Add the butter pieces and toss to just coat them in the flour mixture. Place the bowl in the freezer for 10 minutes."
},
"344": {
"recipe_x_instruction.id": 344,
"instruction.id": 344,
"instruction.ts": "2017-11-07 04:40:37",
"instruction.value": "3Using a pastry blender or 2 knives, and working quickly so as not to soften the butter, cut the butter into the dry ingredients until it’s in pea-size pieces. Drizzle in the buttermilk and stir just until a moist, shaggy dough comes together."
},
"345": {
"recipe_x_instruction.id": 345,
"instruction.id": 345,
"instruction.ts": "2017-11-07 04:40:37",
"instruction.value": "4Generously dust a work surface with flour. Scrape the dough out onto the surface and dust the top with more flour. Using floured hands, gently pat the dough into a 1-inch-thick circle."
},
"346": {
"recipe_x_instruction.id": 346,
"instruction.id": 346,
"instruction.ts": "2017-11-07 04:40:37",
"instruction.value": "5Using a 2-1/2-inch round cutter dipped in flour, cut out as many biscuits as possible (press straight down through the dough—do not twist the cutter, or the biscuits will not rise properly). Transfer the biscuits to the prepared baking sheet, spacing the"
},
"347": {
"recipe_x_instruction.id": 347,
"instruction.id": 347,
"instruction.ts": "2017-11-07 04:40:37",
"instruction.value": "6Bake until the biscuits have risen and are golden brown on top, about 15 to 16 minutes. Transfer to a wire rack to cool slightly before serving."
}
} |
{} | |
| 82 | 2017-11-07 04:40:42 | Grilled Paella | Paella, the classic grilled rice dish from Spain, is perfect for a barbecue because everything cooks together in one pan and absorbs the smoky flavor from the fire. The key to this dish is the crusty caramelized layer of rice, called socarrat, that forms on the bottom of the pan. While the combination of ingredients ranges from the traditional rabbit and snails to vegetables and seafood, this version, known as paella mixta, contains seafood, Spanish chorizo, and chicken. For more Spanish flair, sip on glasses of sangría while the paella’s on the grill. Special equipment: This dish is named after the two-handled pan it’s cooked in. You’ll need a 15-inch paella pan because its wide surface area ensures that the rice cooks in a thin, even layer. What to buy: Spanish chorizo (not to be confused with its Mexican counterpart) is a dried, smoked, ready-to-eat pork sausage. It can be mild or spicy, and is found at gourmet markets or online. If you can’t find Spanish chorizo, you can sub in some andouille sausage. Paella rice, sometimes labeled bomba or Valencia, is a white short-grain rice prized for its ability to stay firm when cooked. It can be found in gourmet grocery stores. If you can’t find paella rice, Arborio rice can be substituted, although the texture will be slightly softer when cooked. Game plan: If making paella on the grill is not an option, try this recipe for a stovetop, oven-finished paella. This dish was featured as part of our Father’s Day Grilled Paella Feast. |
Total: 2 hrs | {
"706": {
"recipe_x_ingredient.id": 706,
"ingredient.id": 82,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "freshly ground black pepper"
},
"703": {
"recipe_x_ingredient.id": 703,
"ingredient.id": 703,
"ingredient.ts": "2017-11-07 04:40:42",
"ingredient.value": "2 medium, ripe tomatoes (about 12 ounces)"
},
"704": {
"recipe_x_ingredient.id": 704,
"ingredient.id": 704,
"ingredient.ts": "2017-11-07 04:40:42",
"ingredient.value": "16 large shrimp (about 12 ounces), peeled and deveined"
},
"705": {
"recipe_x_ingredient.id": 705,
"ingredient.id": 705,
"ingredient.ts": "2017-11-07 04:40:42",
"ingredient.value": "1 teaspoon smoked Spanish paprika (pimentón dulce)"
},
"707": {
"recipe_x_ingredient.id": 707,
"ingredient.id": 707,
"ingredient.ts": "2017-11-07 04:40:42",
"ingredient.value": "1 pound boneless, skinless chicken thighs, cut into 1-inch pieces"
},
"708": {
"recipe_x_ingredient.id": 708,
"ingredient.id": 708,
"ingredient.ts": "2017-11-07 04:40:42",
"ingredient.value": "8 ounces Spanish chorizo, cut into 1/4-inch-thick rounds"
},
"709": {
"recipe_x_ingredient.id": 709,
"ingredient.id": 709,
"ingredient.ts": "2017-11-07 04:40:42",
"ingredient.value": "1 to 2 tablespoons olive oil, as needed"
},
"710": {
"recipe_x_ingredient.id": 710,
"ingredient.id": 710,
"ingredient.ts": "2017-11-07 04:40:42",
"ingredient.value": "1 medium yellow onion, small dice"
},
"711": {
"recipe_x_ingredient.id": 711,
"ingredient.id": 711,
"ingredient.ts": "2017-11-07 04:40:42",
"ingredient.value": "2 medium garlic cloves, finely chopped"
},
"712": {
"recipe_x_ingredient.id": 712,
"ingredient.id": 712,
"ingredient.ts": "2017-11-07 04:40:42",
"ingredient.value": "1 large pinch saffron threads"
},
"713": {
"recipe_x_ingredient.id": 713,
"ingredient.id": 713,
"ingredient.ts": "2017-11-07 04:40:42",
"ingredient.value": "2 cups paella rice (about 1 pound), sometimes labeled bomba or Valencia"
},
"714": {
"recipe_x_ingredient.id": 714,
"ingredient.id": 714,
"ingredient.ts": "2017-11-07 04:40:42",
"ingredient.value": "1 teaspoon kosher salt, plus more for seasoning the shrimp and chicken"
},
"715": {
"recipe_x_ingredient.id": 715,
"ingredient.id": 715,
"ingredient.ts": "2017-11-07 04:40:42",
"ingredient.value": "4 cups (1 quart) low-sodium chicken broth"
},
"716": {
"recipe_x_ingredient.id": 716,
"ingredient.id": 716,
"ingredient.ts": "2017-11-07 04:40:42",
"ingredient.value": "16 mussels, manila clams, or a combination, scrubbed"
},
"717": {
"recipe_x_ingredient.id": 717,
"ingredient.id": 717,
"ingredient.ts": "2017-11-07 04:40:42",
"ingredient.value": "2 tablespoons coarsely chopped fresh Italian parsley leaves"
},
"718": {
"recipe_x_ingredient.id": 718,
"ingredient.id": 718,
"ingredient.ts": "2017-11-07 04:40:42",
"ingredient.value": "2 medium lemons, cut into 8 wedges each, for serving"
}
} |
{
"348": {
"recipe_x_instruction.id": 348,
"instruction.id": 348,
"instruction.ts": "2017-11-07 04:40:42",
"instruction.value": "1Core and halve the tomatoes. Grate the flesh side of each half on the large holes of a box grater set over a medium bowl, stopping when you get to the skin. Discard the skins. You should have about 3/4 cup of tomato pulp and juice; set aside."
},
"349": {
"recipe_x_instruction.id": 349,
"instruction.id": 349,
"instruction.ts": "2017-11-07 04:40:42",
"instruction.value": "2Place the shrimp in a medium bowl, add 1/4 teaspoon of the paprika, and season with salt and pepper. Toss to combine and refrigerate."
},
"350": {
"recipe_x_instruction.id": 350,
"instruction.id": 350,
"instruction.ts": "2017-11-07 04:40:42",
"instruction.value": "3Place the chicken in a medium bowl and season generously with salt and pepper; set aside."
},
"351": {
"recipe_x_instruction.id": 351,
"instruction.id": 351,
"instruction.ts": "2017-11-07 04:40:42",
"instruction.value": "4Heat an outdoor grill to high (about 450°F to 550°F). Place a 15-inch paella pan on the grill, cover, and heat until hot, about 2 minutes. Add the chorizo to the pan, close the grill, and cook, stirring occasionally, until the sausage is starting to brow"
},
"352": {
"recipe_x_instruction.id": 352,
"instruction.id": 352,
"instruction.ts": "2017-11-07 04:40:42",
"instruction.value": "5There should be a thin layer of rendered fat in the pan. If there’s not enough, add 1 to 2 tablespoons of olive oil. Add the seasoned chicken to the pan in a single layer, close the grill, and sear, stirring occasionally, until both sides of the chicken "
},
"353": {
"recipe_x_instruction.id": 353,
"instruction.id": 353,
"instruction.ts": "2017-11-07 04:40:42",
"instruction.value": "6Add the onion to the pan, season with salt and pepper, close the grill, and cook, stirring occasionally, until softened, about 5 minutes, adjusting the heat as needed on a gas grill or moving the paella pan to a cooler part of a charcoal grill so that th"
},
"354": {
"recipe_x_instruction.id": 354,
"instruction.id": 354,
"instruction.ts": "2017-11-07 04:40:42",
"instruction.value": "7Add the reserved tomato pulp and juice and cook until the mixture has slightly darkened in color, scraping up any browned bits from the bottom of the pan, about 3 minutes. Add the rice and measured salt and stir to coat in the tomato mixture."
},
"355": {
"recipe_x_instruction.id": 355,
"instruction.id": 355,
"instruction.ts": "2017-11-07 04:40:42",
"instruction.value": "8Add the broth and stir to combine. Arrange the rice mixture in an even layer. Distribute the reserved chorizo and chicken over the rice, adding any accumulated juices from the bowl. (Do not stir the rice from this point on.)"
},
"356": {
"recipe_x_instruction.id": 356,
"instruction.id": 356,
"instruction.ts": "2017-11-07 04:40:42",
"instruction.value": "9Close the grill and bring the mixture to a lively simmer. Continue to simmer, checking occasionally, until the rice grains have swelled, most of the liquid has been absorbed, and the rice begins to make a crackling sound, about 12 minutes. (Make sure to "
},
"357": {
"recipe_x_instruction.id": 357,
"instruction.id": 357,
"instruction.ts": "2017-11-07 04:40:42",
"instruction.value": "10Arrange the reserved shrimp and the shellfish (hinge-side down) in the rice, nestling them slightly. Close the grill and cook until the shellfish have opened, the shrimp are just cooked through, and the rice is tender but still al dente, about 10 to 12 "
},
"358": {
"recipe_x_instruction.id": 358,
"instruction.id": 358,
"instruction.ts": "2017-11-07 04:40:42",
"instruction.value": "11Remove the pan from the grill, cover with foil, and let stand for 5 minutes. Before serving the paella, discard any unopened shellfish and sprinkle the dish with the parsley. Serve with the lemon wedges."
}
} |
{ "52": { "recipe_image.id": 52, "recipe_image.path": "/ad/8b/9f/ec/ad8b9fec9f07ea773f81bb1dc89c2b7f0d2ec394.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//ad/8b/9f/ec/ad8b9fec9f07ea773f81bb1dc89c2b7f0d2ec394.jpg" } } | |
| 83 | 2017-11-07 04:40:48 | Big Brother Ice Cream Sandwich Cookies | Don’t believe a sweet treat featuring slop could be delicious? Think of the secret ingredient as oatmeal instead and you’ll understand just how good these chewy peanut butter chocolate chip cookies (featuring a hefty dose of butter, of course) really are. Use the cookies to make Big Brother Ice Cream Sandwiches and they’re off the charts —and a perfect snack to go with the Big Brother Season 19 premiere on June 28. Get our Big Brother Slop recipe, and see another tasty way to work it into your menu with our Big Brother Lemon Chive Waffles recipe. |
Total: 45 min, plus 2 hours to chill dough | {
"729": {
"recipe_x_ingredient.id": 729,
"ingredient.id": 259,
"ingredient.ts": "2017-11-07 04:31:14",
"ingredient.value": "2 large eggs"
},
"721": {
"recipe_x_ingredient.id": 721,
"ingredient.id": 261,
"ingredient.ts": "2017-11-07 04:31:14",
"ingredient.value": "1 teaspoon baking powder"
},
"723": {
"recipe_x_ingredient.id": 723,
"ingredient.id": 374,
"ingredient.ts": "2017-11-07 04:32:19",
"ingredient.value": "1 teaspoon salt"
},
"719": {
"recipe_x_ingredient.id": 719,
"ingredient.id": 448,
"ingredient.ts": "2017-11-07 04:34:33",
"ingredient.value": "2 cups all-purpose flour"
},
"725": {
"recipe_x_ingredient.id": 725,
"ingredient.id": 452,
"ingredient.ts": "2017-11-07 04:34:33",
"ingredient.value": "1 cup granulated sugar"
},
"720": {
"recipe_x_ingredient.id": 720,
"ingredient.id": 720,
"ingredient.ts": "2017-11-07 04:40:48",
"ingredient.value": "1 1/2 cups slop, or 1 1/2 cups cooked oatmeal"
},
"722": {
"recipe_x_ingredient.id": 722,
"ingredient.id": 722,
"ingredient.ts": "2017-11-07 04:40:48",
"ingredient.value": "1 teaspoon baking soda"
},
"724": {
"recipe_x_ingredient.id": 724,
"ingredient.id": 724,
"ingredient.ts": "2017-11-07 04:40:48",
"ingredient.value": "2 sticks (1 cup) unsalted butter, softened"
},
"726": {
"recipe_x_ingredient.id": 726,
"ingredient.id": 726,
"ingredient.ts": "2017-11-07 04:40:48",
"ingredient.value": "1 cup light brown sugar, firmly packed"
},
"727": {
"recipe_x_ingredient.id": 727,
"ingredient.id": 727,
"ingredient.ts": "2017-11-07 04:40:48",
"ingredient.value": "1 tablespoon vanilla extract"
},
"728": {
"recipe_x_ingredient.id": 728,
"ingredient.id": 728,
"ingredient.ts": "2017-11-07 04:40:48",
"ingredient.value": "3/4 cup peanut butter"
},
"730": {
"recipe_x_ingredient.id": 730,
"ingredient.id": 730,
"ingredient.ts": "2017-11-07 04:40:48",
"ingredient.value": "12 ounce bag semisweet chocolate chips"
},
"731": {
"recipe_x_ingredient.id": 731,
"ingredient.id": 731,
"ingredient.ts": "2017-11-07 04:40:48",
"ingredient.value": "8 ounces semisweet chocolate, grated"
},
"732": {
"recipe_x_ingredient.id": 732,
"ingredient.id": 732,
"ingredient.ts": "2017-11-07 04:40:48",
"ingredient.value": "fleur de sel, for sprinkling (optional)"
},
"733": {
"recipe_x_ingredient.id": 733,
"ingredient.id": 733,
"ingredient.ts": "2017-11-07 04:40:48",
"ingredient.value": "peanut butter-chocolate chip cookies"
},
"734": {
"recipe_x_ingredient.id": 734,
"ingredient.id": 734,
"ingredient.ts": "2017-11-07 04:40:48",
"ingredient.value": "vanilla ice cream, slightly softened"
},
"735": {
"recipe_x_ingredient.id": 735,
"ingredient.id": 735,
"ingredient.ts": "2017-11-07 04:40:48",
"ingredient.value": "mini chocolate chips"
}
} |
{
"359": {
"recipe_x_instruction.id": 359,
"instruction.id": 359,
"instruction.ts": "2017-11-07 04:40:48",
"instruction.value": "1In a large bowl, mix the peanut butter and slop (or cooked oatmeal) until fully incorporated."
},
"360": {
"recipe_x_instruction.id": 360,
"instruction.id": 360,
"instruction.ts": "2017-11-07 04:40:48",
"instruction.value": "2Add the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt, and stir well until everything is incorporated."
},
"361": {
"recipe_x_instruction.id": 361,
"instruction.id": 361,
"instruction.ts": "2017-11-07 04:40:48",
"instruction.value": "3In a medium bowl, with an electric mixer, beat the butter until light and fluffy."
},
"362": {
"recipe_x_instruction.id": 362,
"instruction.id": 362,
"instruction.ts": "2017-11-07 04:40:48",
"instruction.value": "4In a small bowl, whisk the eggs until combined and then whisk in vanilla."
},
"363": {
"recipe_x_instruction.id": 363,
"instruction.id": 363,
"instruction.ts": "2017-11-07 04:40:48",
"instruction.value": "5Stir the egg mixture into the dry ingredients until fully incorporated, then stir in the creamed butter until fully incorporated."
},
"364": {
"recipe_x_instruction.id": 364,
"instruction.id": 364,
"instruction.ts": "2017-11-07 04:40:48",
"instruction.value": "6Mix in the chocolate chips and grated chocolate, and stir just until combined. Chill the cookie dough, covered, at least 2 hours and up to 1 week."
},
"365": {
"recipe_x_instruction.id": 365,
"instruction.id": 365,
"instruction.ts": "2017-11-07 04:40:48",
"instruction.value": "7When dough is chilled, preheat the oven to 325°F."
},
"366": {
"recipe_x_instruction.id": 366,
"instruction.id": 366,
"instruction.ts": "2017-11-07 04:40:48",
"instruction.value": "8Form rounded tablespoons of dough into balls and arrange about 2 inches apart on ungreased baking sheets. Flatten balls slightly. Sprinkle each with a pinch of fleur de sel."
},
"367": {
"recipe_x_instruction.id": 367,
"instruction.id": 367,
"instruction.ts": "2017-11-07 04:40:48",
"instruction.value": "9Bake cookies in batches in the middle of the oven about 15 minutes, or just until pale golden. Cool cookies on baking sheet for 5 minutes and then transfer to racks to cool completely."
},
"368": {
"recipe_x_instruction.id": 368,
"instruction.id": 368,
"instruction.ts": "2017-11-07 04:40:48",
"instruction.value": "1Chill the cookies in the freezer for one hour."
},
"369": {
"recipe_x_instruction.id": 369,
"instruction.id": 369,
"instruction.ts": "2017-11-07 04:40:48",
"instruction.value": "2Sandwich a generous scoop of slightly softened vanilla ice cream between two chilled cookies. Roll the edges in the mini chocolate chips to coat the outside of the ice cream."
}
} |
{ "53": { "recipe_image.id": 53, "recipe_image.path": "/9e/b0/3f/b6/9eb03fb6a3b5cfc89a9b8b5f5d7531f4b478306b.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//9e/b0/3f/b6/9eb03fb6a3b5cfc89a9b8b5f5d7531f4b478306b.jpg" } } | |
| 84 | 2017-11-07 04:40:57 | Perfect Daiquiri | Simple drinks can often be the hardest to get right; with only a few ingredients, perfect proportions are key. This recipe for the Perfect Daiquiri comes from BlackTail in NYC. Fresh lime juice, cane syrup, and white rum strike a flawless balance of sweet, sour, and boozy. You’ll be quaffing these easy cocktails all summer. To make the rich cane syrup, just heat 2 parts cane sugar and 1 part water in a saucepan, stirring constantly so the sugar dissolves, and as soon as the mixture comes to a boil, remove from the heat to cool completely. You can store the cooled syrup in an airtight container in the refrigerator and use it to add a little sweetness to any drink, alcoholic or otherwise. For a recipe from the BlackTail’s sister bar, The Dead Rabbit Grocery, get this Bachelor Pad Cocktail recipe. See also our classic daiquiri recipe for a slight variation, and make your own adjustments to your home recipe. |
Total: 5 min | {
"736": {
"recipe_x_ingredient.id": 736,
"ingredient.id": 736,
"ingredient.ts": "2017-11-07 04:40:57",
"ingredient.value": "1 ounce fresh lime juice"
},
"737": {
"recipe_x_ingredient.id": 737,
"ingredient.id": 737,
"ingredient.ts": "2017-11-07 04:40:57",
"ingredient.value": "1/2 ounce rich cane syrup"
},
"738": {
"recipe_x_ingredient.id": 738,
"ingredient.id": 738,
"ingredient.ts": "2017-11-07 04:40:57",
"ingredient.value": "2 1/2 ounces Cuban white rum"
}
} |
{ "370": { "recipe_x_instruction.id": 370, "instruction.id": 370, "instruction.ts": "2017-11-07 04:40:57", "instruction.value": "1Combine the lime juice, rich cane syrup, and Cuban white rum in a cocktail shaker with a scant handful of crushed ice. Shake vigorously for 15 to 20 seconds, then strain into a sour glass and serve." } } | { "54": { "recipe_image.id": 54, "recipe_image.path": "/1e/0a/03/bb/1e0a03bba88a2fa1e5eed35d84cb0b0173d54fe9.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//1e/0a/03/bb/1e0a03bba88a2fa1e5eed35d84cb0b0173d54fe9.jpg" } } | |
| 85 | 2017-11-07 04:41:07 | Big Brother Lemon Chive Waffles | Say you made a big batch of Big Brother slop (just go with it) —you might get tired of eating it in bowls, no matter what garnishes you’re piling on. So here’s a recipe for Lemon Chive Waffles that works in about a cup of slop (or call it oatmeal, if that’s more appealing). The waffles get a nutritional boost and a bit of texture, while remaining light and fluffy from the addition of whipped egg whites, and bright with lemon zest and juice. Topped off with thick, tangy crème fraîche, luscious smoked salmon, and briny pops of caviar, this is the most decadent way to work slop into your diet yet —and perfect for serving at your viewing party of the Big Brother Season 19 premiere (Wednesday, June 28 at 8/7Central)! Get our Big Brother Slop recipe, and find another surprisingly delicious way to use it in our Big Brother Ice Cream Sandwich Cookies recipe. |
Total: 30 min | {
"742": {
"recipe_x_ingredient.id": 742,
"ingredient.id": 197,
"ingredient.ts": "2017-11-07 04:30:38",
"ingredient.value": "1/4 teaspoon salt"
},
"745": {
"recipe_x_ingredient.id": 745,
"ingredient.id": 200,
"ingredient.ts": "2017-11-07 04:30:38",
"ingredient.value": "1/2 cup canola oil"
},
"741": {
"recipe_x_ingredient.id": 741,
"ingredient.id": 261,
"ingredient.ts": "2017-11-07 04:31:14",
"ingredient.value": "1 teaspoon baking powder"
},
"739": {
"recipe_x_ingredient.id": 739,
"ingredient.id": 474,
"ingredient.ts": "2017-11-07 04:35:00",
"ingredient.value": "1 cup all-purpose flour"
},
"740": {
"recipe_x_ingredient.id": 740,
"ingredient.id": 740,
"ingredient.ts": "2017-11-07 04:41:07",
"ingredient.value": "3/4 cup slop, or 3/4 cup cooked oatmeal"
},
"743": {
"recipe_x_ingredient.id": 743,
"ingredient.id": 743,
"ingredient.ts": "2017-11-07 04:41:07",
"ingredient.value": "2 egg yolks"
},
"744": {
"recipe_x_ingredient.id": 744,
"ingredient.id": 744,
"ingredient.ts": "2017-11-07 04:41:07",
"ingredient.value": "1 cup buttermilk"
},
"746": {
"recipe_x_ingredient.id": 746,
"ingredient.id": 746,
"ingredient.ts": "2017-11-07 04:41:07",
"ingredient.value": "2 egg whites"
},
"747": {
"recipe_x_ingredient.id": 747,
"ingredient.id": 747,
"ingredient.ts": "2017-11-07 04:41:07",
"ingredient.value": "1 bunch chives, finely chopped"
},
"748": {
"recipe_x_ingredient.id": 748,
"ingredient.id": 748,
"ingredient.ts": "2017-11-07 04:41:07",
"ingredient.value": "1 tablespoon lemon juice"
},
"749": {
"recipe_x_ingredient.id": 749,
"ingredient.id": 749,
"ingredient.ts": "2017-11-07 04:41:07",
"ingredient.value": "1 tablespoon lemon zest, grated"
},
"750": {
"recipe_x_ingredient.id": 750,
"ingredient.id": 750,
"ingredient.ts": "2017-11-07 04:41:07",
"ingredient.value": "crème fraîche, for serving"
},
"751": {
"recipe_x_ingredient.id": 751,
"ingredient.id": 751,
"ingredient.ts": "2017-11-07 04:41:07",
"ingredient.value": "smoked salmon, for serving"
},
"752": {
"recipe_x_ingredient.id": 752,
"ingredient.id": 752,
"ingredient.ts": "2017-11-07 04:41:07",
"ingredient.value": "caviar, for serving"
}
} |
{
"371": {
"recipe_x_instruction.id": 371,
"instruction.id": 371,
"instruction.ts": "2017-11-07 04:41:07",
"instruction.value": "1In a medium mixing bowl, stir together the flour, slop (or cooked oatmeal), baking powder, and salt. Make a well in the center of the dry ingredients."
},
"372": {
"recipe_x_instruction.id": 372,
"instruction.id": 372,
"instruction.ts": "2017-11-07 04:41:07",
"instruction.value": "2In another bowl, beat the egg yolks slightly. Stir in the buttermilk and canola oil. Add the egg yolk mixture all at once to the well in the dry mixture. Stir just until moistened (batter should be lumpy)."
},
"373": {
"recipe_x_instruction.id": 373,
"instruction.id": 373,
"instruction.ts": "2017-11-07 04:41:07",
"instruction.value": "3In a small bowl, beat the egg whites until stiff peaks form."
},
"374": {
"recipe_x_instruction.id": 374,
"instruction.id": 374,
"instruction.ts": "2017-11-07 04:41:07",
"instruction.value": "4Gently fold the egg whites into the flour and egg yolk mixture, leaving a few fluffs of egg white. Do not overmix."
},
"375": {
"recipe_x_instruction.id": 375,
"instruction.id": 375,
"instruction.ts": "2017-11-07 04:41:07",
"instruction.value": "5Season with salt and pepper. Stir in the lemon zest, lemon juice, and half of the chives."
},
"376": {
"recipe_x_instruction.id": 376,
"instruction.id": 376,
"instruction.ts": "2017-11-07 04:41:07",
"instruction.value": "6Heat a waffle iron according to the manufacturer’s instructions and aggressively coat the cooking surfaces with cooking spray. Spoon the waffle batter into the waffle iron, making sure not to overfill it."
},
"377": {
"recipe_x_instruction.id": 377,
"instruction.id": 377,
"instruction.ts": "2017-11-07 04:41:07",
"instruction.value": "7Let the waffle cook for 90 seconds, flip the waffle iron (if your model flips), and cook for another 90 seconds, or until the waffle is golden brown."
},
"378": {
"recipe_x_instruction.id": 378,
"instruction.id": 378,
"instruction.ts": "2017-11-07 04:41:07",
"instruction.value": "8Top each waffle with a scoop of crème fraîche, smoked salmon slices, and caviar, and garnish with the remaining diced chives."
}
} |
{ "55": { "recipe_image.id": 55, "recipe_image.path": "/5c/54/16/a2/5c5416a21f6e6d120b8afa8e1b8e528c49d9ee74.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//5c/54/16/a2/5c5416a21f6e6d120b8afa8e1b8e528c49d9ee74.jpg" } } | |
| 86 | 2017-11-07 04:41:13 | Reuben Sandwich | A deli favorite, the best Reuben sandwiches strike a balance with a good helping of corned beef or pastrami, a bit of cheese, heaps of sauerkraut, and gobs of Thousand Island Dressing. You can serve a Reuben cold, but we love it toasted in a pan and served warm so that the cheese is melty and the dressing oozes out as you take a bite. What to buy: We like the strong, nutty flavor of Gruyère in this sandwich, but a high-quality Swiss cheese is more traditional. This recipe was featured as part of our Make Your Own Corned Beef project, our Most Delicious Sandwiches recipe slideshow, and our How to Make Oven-Smoked Pastrami project. |
Total: 15 mins | {
"753": {
"recipe_x_ingredient.id": 753,
"ingredient.id": 753,
"ingredient.ts": "2017-11-07 04:41:13",
"ingredient.value": "3 tablespoons Thousand Island Dressing"
},
"754": {
"recipe_x_ingredient.id": 754,
"ingredient.id": 754,
"ingredient.ts": "2017-11-07 04:41:13",
"ingredient.value": "2 (1/2-inch-thick) slices rye bread"
},
"755": {
"recipe_x_ingredient.id": 755,
"ingredient.id": 755,
"ingredient.ts": "2017-11-07 04:41:13",
"ingredient.value": "1 1/2 ounces sliced Gruyère or Swiss cheese"
},
"756": {
"recipe_x_ingredient.id": 756,
"ingredient.id": 756,
"ingredient.ts": "2017-11-07 04:41:13",
"ingredient.value": "1 cup sauerkraut, drained and squeezed of excess moisture"
},
"757": {
"recipe_x_ingredient.id": 757,
"ingredient.id": 757,
"ingredient.ts": "2017-11-07 04:41:13",
"ingredient.value": "4 (1/4-inch-thick) slices pastrami or corned beef (about 4 ounces)"
},
"758": {
"recipe_x_ingredient.id": 758,
"ingredient.id": 758,
"ingredient.ts": "2017-11-07 04:41:13",
"ingredient.value": "1 tablespoon unsalted butter, softened"
}
} |
{
"379": {
"recipe_x_instruction.id": 379,
"instruction.id": 379,
"instruction.ts": "2017-11-07 04:41:13",
"instruction.value": "1Spread 1 tablespoon of the dressing on one piece of bread and top with half of the cheese, half of the sauerkraut, and all of the meat. Spread another tablespoon of the dressing over the meat and top with the remaining sauerkraut and cheese, in that orde"
},
"380": {
"recipe_x_instruction.id": 380,
"instruction.id": 380,
"instruction.ts": "2017-11-07 04:41:13",
"instruction.value": "2Spread the remaining tablespoon of dressing on the remaining piece of bread and place it on top of the cheese, dressing side down. Press firmly to close the sandwich, then evenly spread the butter on the outside of the sandwich."
},
"381": {
"recipe_x_instruction.id": 381,
"instruction.id": 381,
"instruction.ts": "2017-11-07 04:41:13",
"instruction.value": "3Heat a heavy-bottomed frying pan over medium heat, place the sandwich in the pan, and press down on the sandwich with a spatula. (Alternatively, you can cook the sandwich in a sandwich press.) Cook until the bread is crisp and golden brown, about 4 minut"
}
} |
{ "56": { "recipe_image.id": 56, "recipe_image.path": "/0a/f5/30/cf/0af530cf0466290d428e00a5ef8965d8e72f2d27.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//0a/f5/30/cf/0af530cf0466290d428e00a5ef8965d8e72f2d27.jpg" } } | |
| 87 | 2017-11-07 04:41:32 | Smoky-Sweet BBQ Beef Short Ribs | A big slab of beef ribs can be hard to find and intimidating to cook, so here I use short ribs. I also don’t follow any prescribed style of cooking or flavoring, which makes this recipe an easy shortcut for beginners, or people who don’t want to spend hours smoking their ribs. Start with a sweet and spicy rub to coat the meat, and let it sit overnight for the best flavor. In the meantime, make the slightly smoky chipotle barbecue sauce. Roast the ribs in the oven until the meat almost falls off the bone, then finish them on the grill, slathering them with sauce until the ribs are lacquered and slightly charred. Serve with a fresh corn salad and some herby potatoes. Special equipment: You’ll need a pastry brush or barbecue basting brush for this recipe. What to buy: Look for flanken-cut beef short ribs—they’re sliced through the bones, revealing four or five oval-shaped cross-sections. You’ll need ribs that are 2 to 2 1/2 inches thick and 5 to 7 inches long. But don’t worry if you can’t find that exact size or cut: Though their shape is not ideal for grilling, English-cut short ribs (sliced parallel to the rib) can also be used in this recipe. Just monitor the cooking time in step 3—if your ribs are thinner than 2 inches, check them for doneness after about 1 1/2 hours; if they’re thicker than 2 1/2 inches, check them after 2 hours. Game plan: You can make the ribs through step 3 up to 2 days in advance. After roasting, transfer them to a large, shallow container, set aside to cool for about 1 hour, then cover and refrigerate. When you’re ready to grill, remove the ribs from the refrigerator and let them come to room temperature before grilling, about 1 hour. The barbecue sauce can be made ahead and stored in the refrigerator for up to 4 days. Let it come to room temperature before using. |
Total: 3 hrs 10 mins, plus up to 24 hrs marinating time | {
"775": {
"recipe_x_ingredient.id": 775,
"ingredient.id": 32,
"ingredient.ts": "2017-11-07 04:29:52",
"ingredient.value": "3 tablespoons Worcestershire sauce"
},
"766": {
"recipe_x_ingredient.id": 766,
"ingredient.id": 329,
"ingredient.ts": "2017-11-07 04:31:47",
"ingredient.value": "1 teaspoon freshly ground black pepper"
},
"773": {
"recipe_x_ingredient.id": 773,
"ingredient.id": 453,
"ingredient.ts": "2017-11-07 04:34:33",
"ingredient.value": "1/2 cup water"
},
"761": {
"recipe_x_ingredient.id": 761,
"ingredient.id": 613,
"ingredient.ts": "2017-11-07 04:38:39",
"ingredient.value": "1 tablespoon ground cumin"
},
"759": {
"recipe_x_ingredient.id": 759,
"ingredient.id": 759,
"ingredient.ts": "2017-11-07 04:41:32",
"ingredient.value": "1/4 cup paprika"
},
"760": {
"recipe_x_ingredient.id": 760,
"ingredient.id": 760,
"ingredient.ts": "2017-11-07 04:41:32",
"ingredient.value": "1 tablespoon chili powder"
},
"762": {
"recipe_x_ingredient.id": 762,
"ingredient.id": 762,
"ingredient.ts": "2017-11-07 04:41:32",
"ingredient.value": "1 tablespoon packed dark brown sugar"
},
"763": {
"recipe_x_ingredient.id": 763,
"ingredient.id": 763,
"ingredient.ts": "2017-11-07 04:41:32",
"ingredient.value": "1 tablespoon kosher salt"
},
"764": {
"recipe_x_ingredient.id": 764,
"ingredient.id": 764,
"ingredient.ts": "2017-11-07 04:41:32",
"ingredient.value": "2 teaspoons cayenne pepper"
},
"765": {
"recipe_x_ingredient.id": 765,
"ingredient.id": 765,
"ingredient.ts": "2017-11-07 04:41:32",
"ingredient.value": "1 teaspoon garlic powder"
},
"767": {
"recipe_x_ingredient.id": 767,
"ingredient.id": 767,
"ingredient.ts": "2017-11-07 04:41:32",
"ingredient.value": "5 pounds (2- to 2-1/2-inch-thick) flanken-cut beef short ribs"
},
"768": {
"recipe_x_ingredient.id": 768,
"ingredient.id": 768,
"ingredient.ts": "2017-11-07 04:41:32",
"ingredient.value": "1 tablespoon vegetable oil"
},
"769": {
"recipe_x_ingredient.id": 769,
"ingredient.id": 769,
"ingredient.ts": "2017-11-07 04:41:32",
"ingredient.value": "1/4 cup finely chopped yellow onion"
},
"770": {
"recipe_x_ingredient.id": 770,
"ingredient.id": 770,
"ingredient.ts": "2017-11-07 04:41:32",
"ingredient.value": "3 medium garlic cloves, finely chopped"
},
"771": {
"recipe_x_ingredient.id": 771,
"ingredient.id": 771,
"ingredient.ts": "2017-11-07 04:41:32",
"ingredient.value": "1 1/2 cups ketchup"
},
"772": {
"recipe_x_ingredient.id": 772,
"ingredient.id": 772,
"ingredient.ts": "2017-11-07 04:41:32",
"ingredient.value": "1/2 cup packed dark brown sugar"
},
"774": {
"recipe_x_ingredient.id": 774,
"ingredient.id": 774,
"ingredient.ts": "2017-11-07 04:41:32",
"ingredient.value": "3 tablespoons cider vinegar"
},
"776": {
"recipe_x_ingredient.id": 776,
"ingredient.id": 776,
"ingredient.ts": "2017-11-07 04:41:32",
"ingredient.value": "2 chipotles in adobo sauce, finely chopped"
},
"777": {
"recipe_x_ingredient.id": 777,
"ingredient.id": 777,
"ingredient.ts": "2017-11-07 04:41:32",
"ingredient.value": "3/4 teaspoon freshly ground black pepper"
}
} |
{
"382": {
"recipe_x_instruction.id": 382,
"instruction.id": 382,
"instruction.ts": "2017-11-07 04:41:32",
"instruction.value": "1Place all of the ingredients except the ribs in a medium bowl and stir to combine. Place the ribs in a 13-by-9-inch baking dish and arrange them in an even layer. Evenly rub the spice mixture on all sides of the ribs and cover the dish with aluminum foil"
},
"383": {
"recipe_x_instruction.id": 383,
"instruction.id": 383,
"instruction.ts": "2017-11-07 04:41:32",
"instruction.value": "2Heat the oven to 350°F and arrange a rack in the middle. (If you rubbed the ribs in advance, remove them from the refrigerator and set aside at room temperature while the oven is heating, at least 20 minutes.)"
},
"384": {
"recipe_x_instruction.id": 384,
"instruction.id": 384,
"instruction.ts": "2017-11-07 04:41:32",
"instruction.value": "3Place the ribs in the oven and roast until fork-tender, about 2 hours. Meanwhile, make the sauce."
},
"385": {
"recipe_x_instruction.id": 385,
"instruction.id": 385,
"instruction.ts": "2017-11-07 04:41:32",
"instruction.value": "1Heat the oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic and cook, stirring occasionally, until softened, about 3 minutes."
},
"386": {
"recipe_x_instruction.id": 386,
"instruction.id": 386,
"instruction.ts": "2017-11-07 04:41:32",
"instruction.value": "2Add the remaining ingredients, whisk to combine, and bring to a simmer. Reduce the heat to low and continue to simmer, whisking occasionally, until the flavors have melded and the sauce has reduced to about 2 1/2 cups, about 30 to 40 minutes. Remove from"
},
"387": {
"recipe_x_instruction.id": 387,
"instruction.id": 387,
"instruction.ts": "2017-11-07 04:41:32",
"instruction.value": "1Heat a gas or charcoal grill to medium (about 350°F to 450°F)."
},
"388": {
"recipe_x_instruction.id": 388,
"instruction.id": 388,
"instruction.ts": "2017-11-07 04:41:32",
"instruction.value": "2Place the ribs on the grill and brush them with some of the sauce. Cover the grill and cook until grill marks appear on the bottom of the ribs, about 5 minutes. Turn the ribs, brush with sauce, cover, and cook another 5 minutes. Flip and brush every 5 mi"
}
} |
{ "57": { "recipe_image.id": 57, "recipe_image.path": "/86/e1/46/d9/86e146d9e63a6b173d73f0c9f8cc7aa23dd8bab0.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//86/e1/46/d9/86e146d9e63a6b173d73f0c9f8cc7aa23dd8bab0.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 |