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| recipe.id | recipe.ts | recipe.title | recipe.description | recipe.time | recipe.from | recipe.recipe_x_ingredient_id | recipe.recipe_x_instruction_id | recipe.recipe_image_id |
|---|---|---|---|---|---|---|---|---|
| 88 | 2017-11-07 04:41:38 | Bachelor Pad Cocktail | This uniquely delicious variation on a gin sour, the Bachelor Pad is sweet, frothy, and citrusy, and comes from The Dead Rabbit, voted the world’s best bar two years running. The backbone of the Bachelor Pad is a good gin, preferably one with a floral character and some citrus notes, like Bruicchladdich’s “The Botanist”. Cream sherry, a sweeter, darker, and more luscious variety of the classic Spanish fortified wine, along with poppy seed syrup, brings a sweet, nutty dimension to the cocktail. Complementary bright citrus notes come from Combier Pamplemousse Rose, a fragrant fruit liqueur that tastes of ripe red grapefruit, and a little fresh lemon juice. Finally, an egg white is added to lighten and froth up the drink. Be sure to “dry shake” all the ingredients first, which ensures the egg white will be fully incorporated and properly foamy, before adding ice and shaking again to chill the drink. And of course, since the egg white is consumed raw, make sure your eggs come from a trusted, safe, organic source. Gin up even more enthusiasm for cocktail hour with our Perfect Gin Martini recipe, and our Bramble recipe. |
Total: 5 min | {
"779": {
"recipe_x_ingredient.id": 779,
"ingredient.id": 212,
"ingredient.ts": "2017-11-07 04:30:43",
"ingredient.value": "1 cup water"
},
"778": {
"recipe_x_ingredient.id": 778,
"ingredient.id": 257,
"ingredient.ts": "2017-11-07 04:31:14",
"ingredient.value": "1 cup sugar"
},
"783": {
"recipe_x_ingredient.id": 783,
"ingredient.id": 498,
"ingredient.ts": "2017-11-07 04:35:13",
"ingredient.value": "3/4 ounce lemon juice"
},
"780": {
"recipe_x_ingredient.id": 780,
"ingredient.id": 780,
"ingredient.ts": "2017-11-07 04:41:38",
"ingredient.value": "1 tablespoon ground poppy seeds"
},
"781": {
"recipe_x_ingredient.id": 781,
"ingredient.id": 781,
"ingredient.ts": "2017-11-07 04:41:38",
"ingredient.value": "1/2 ounce Alvear Pale Cream Sherry"
},
"782": {
"recipe_x_ingredient.id": 782,
"ingredient.id": 782,
"ingredient.ts": "2017-11-07 04:41:38",
"ingredient.value": "1/2 ounce Combier Pamplemousse Rose"
},
"784": {
"recipe_x_ingredient.id": 784,
"ingredient.id": 784,
"ingredient.ts": "2017-11-07 04:41:38",
"ingredient.value": "3/4 ounce poppy seed syrup"
},
"785": {
"recipe_x_ingredient.id": 785,
"ingredient.id": 785,
"ingredient.ts": "2017-11-07 04:41:38",
"ingredient.value": "2 ounces Bruicchladdich “The Botanist” Islay Dry Gin"
},
"786": {
"recipe_x_ingredient.id": 786,
"ingredient.id": 786,
"ingredient.ts": "2017-11-07 04:41:38",
"ingredient.value": "egg white"
},
"787": {
"recipe_x_ingredient.id": 787,
"ingredient.id": 787,
"ingredient.ts": "2017-11-07 04:41:38",
"ingredient.value": "crushed ice"
}
} |
{
"389": {
"recipe_x_instruction.id": 389,
"instruction.id": 389,
"instruction.ts": "2017-11-07 04:41:38",
"instruction.value": "1Combine the sugar, water, and poppy seeds in a saucepan over medium-high heat and stir until sugar is dissolved. When the mixture reaches a roiling boil, remove from the heat and allow to cool."
},
"390": {
"recipe_x_instruction.id": 390,
"instruction.id": 390,
"instruction.ts": "2017-11-07 04:41:38",
"instruction.value": "2Strain the poppy seeds from the cooled syrup and store in an airtight container in the refrigerator."
},
"391": {
"recipe_x_instruction.id": 391,
"instruction.id": 391,
"instruction.ts": "2017-11-07 04:41:38",
"instruction.value": "1Combine the cream sherry, Combier Pamplemousse Rose, lemon juice, poppy seed syrup, gin, and egg white in a cocktail shaker and vigorously shake for 15 to 20 seconds. This is the “dry shake” step."
},
"392": {
"recipe_x_instruction.id": 392,
"instruction.id": 392,
"instruction.ts": "2017-11-07 04:41:38",
"instruction.value": "2Add a scant handful of crushed ice to the shaker and shake again for 15 seconds."
},
"393": {
"recipe_x_instruction.id": 393,
"instruction.id": 393,
"instruction.ts": "2017-11-07 04:41:38",
"instruction.value": "3Strain into a chilled coupe and serve."
}
} |
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| 89 | 2017-11-07 04:42:10 | Big Brother Slop | Why would you want to eat slop, you may ask? Well, if you’re a losing contestant on Big Brother, you have no choice (and probably fondly recall the days of peanut butter and jelly sandwiches for the “Have-Nots”). But if you’re in the mood for an easy, no-frills oatmeal that contains all your essential protein, vitamins, and nutrients, try making a big batch of Big Brother Slop to carry you through the week. At least you get to garnish it any way you want to! And if you call it porridge, you may find it more appealing. You can also work it into legitimately tasty brunch and dessert options —get our Big Brother Lemon Chive Waffles recipe, and our Big Brother Ice Cream Sandwich Cookies recipe. |
Total: 35 min | {
"788": {
"recipe_x_ingredient.id": 788,
"ingredient.id": 788,
"ingredient.ts": "2017-11-07 04:42:10",
"ingredient.value": "3 1/2 cups steel cut oats"
},
"789": {
"recipe_x_ingredient.id": 789,
"ingredient.id": 789,
"ingredient.ts": "2017-11-07 04:42:10",
"ingredient.value": "3/4 cup + 2 tablespoons unflavored whey protein isolate"
},
"790": {
"recipe_x_ingredient.id": 790,
"ingredient.id": 790,
"ingredient.ts": "2017-11-07 04:42:10",
"ingredient.value": "1/2 cup unflavored soy protein"
},
"791": {
"recipe_x_ingredient.id": 791,
"ingredient.id": 791,
"ingredient.ts": "2017-11-07 04:42:10",
"ingredient.value": "4 teaspoons vitamin and mineral powder"
},
"792": {
"recipe_x_ingredient.id": 792,
"ingredient.id": 792,
"ingredient.ts": "2017-11-07 04:42:10",
"ingredient.value": "12 cups water"
}
} |
{
"394": {
"recipe_x_instruction.id": 394,
"instruction.id": 394,
"instruction.ts": "2017-11-07 04:42:10",
"instruction.value": "1Bring 12 cups of water to a boil in a large pot. Stir in oats and reduce heat to medium-low. Simmer, uncovered, for 25-30 minutes, stirring occasionally, until liquid is absorbed and oats are tender."
},
"395": {
"recipe_x_instruction.id": 395,
"instruction.id": 395,
"instruction.ts": "2017-11-07 04:42:10",
"instruction.value": "2Remove from heat and let cool for 1 minute. Stir in each of the 3 powders until fully incorporated."
}
} |
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| 90 | 2017-11-07 04:42:15 | Basic Boneless Roasted Leg of Lamb | Gremolata, a mixture of parsley, garlic, and lemon zest, offers heat and fresh herb and citrus flavors to assertive leg of lamb. The best part of this recipe is that putting it all together for a dinner party or weeknight meal is a snap. Serve the lamb with a carrot mash or roasted potatoes. This recipe was featured as part of our Easter Dinner Dishes recipe slideshow. See also our easy lamb loin chops recipe for more. |
Total: 1 hr 25 mins | {
"797": {
"recipe_x_ingredient.id": 797,
"ingredient.id": 81,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "kosher salt"
},
"798": {
"recipe_x_ingredient.id": 798,
"ingredient.id": 82,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "freshly ground black pepper"
},
"793": {
"recipe_x_ingredient.id": 793,
"ingredient.id": 793,
"ingredient.ts": "2017-11-07 04:42:15",
"ingredient.value": "2 lemons"
},
"794": {
"recipe_x_ingredient.id": 794,
"ingredient.id": 794,
"ingredient.ts": "2017-11-07 04:42:15",
"ingredient.value": "5 garlic cloves, minced"
},
"795": {
"recipe_x_ingredient.id": 795,
"ingredient.id": 795,
"ingredient.ts": "2017-11-07 04:42:15",
"ingredient.value": "1/3 cup finely chopped fresh Italian parsley"
},
"796": {
"recipe_x_ingredient.id": 796,
"ingredient.id": 796,
"ingredient.ts": "2017-11-07 04:42:15",
"ingredient.value": "2 tablespoons olive oil, plus more for coating the meat"
},
"799": {
"recipe_x_ingredient.id": 799,
"ingredient.id": 799,
"ingredient.ts": "2017-11-07 04:42:15",
"ingredient.value": "1 (4-pound) boneless leg of lamb, netting removed"
},
"800": {
"recipe_x_ingredient.id": 800,
"ingredient.id": 800,
"ingredient.ts": "2017-11-07 04:42:15",
"ingredient.value": "Butcher’s twine"
}
} |
{
"396": {
"recipe_x_instruction.id": 396,
"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."
},
"397": {
"recipe_x_instruction.id": 397,
"instruction.id": 397,
"instruction.ts": "2017-11-07 04:42:15",
"instruction.value": "2Finely grate the zest from the lemons. (If you’re using a vegetable peeler, finely chop the peeled zest.) Place the lemon zest, garlic, parsley, and measured oil in a medium bowl and season with salt and pepper. Stir until an evenly combined paste forms;"
},
"398": {
"recipe_x_instruction.id": 398,
"instruction.id": 398,
"instruction.ts": "2017-11-07 04:42:15",
"instruction.value": "3Unroll the lamb, lay it flat on a cutting board, and remove any large pieces of gristle, sinew, or fat. Season the top surface of the lamb generously with salt and pepper, then, using your hands, spread the lemon-garlic-parsley paste over the seasoned me"
},
"399": {
"recipe_x_instruction.id": 399,
"instruction.id": 399,
"instruction.ts": "2017-11-07 04:42:15",
"instruction.value": "4Roast in the oven until the internal temperature reads 135°F to 140°F on an instant-read thermometer, about 1 hour. Transfer the lamb to a cutting board and let it rest for 10 to 15 minutes. Remove the twine, carve, and serve."
}
} |
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| 91 | 2017-11-07 04:42:17 | Spicy Oven-Roasted Chickpeas | Crunchy and spicy are the two things I love most in food. These baked chickpeas are both, plus a tasty and healthy snack. Just toss them with a little olive oil and some spices, then roast in the oven until crunchy. They’ll stay crispy for a few days stored in a resealable bag at room temperature. | Total: 45 mins | {
"802": {
"recipe_x_ingredient.id": 802,
"ingredient.id": 397,
"ingredient.ts": "2017-11-07 04:32:30",
"ingredient.value": "2 tablespoons olive oil"
},
"801": {
"recipe_x_ingredient.id": 801,
"ingredient.id": 801,
"ingredient.ts": "2017-11-07 04:42:17",
"ingredient.value": "2 (15-ounce) cans chickpeas, also known as garbanzo beans, thoroughly drained and rinsed (about 3 cups)"
},
"803": {
"recipe_x_ingredient.id": 803,
"ingredient.id": 803,
"ingredient.ts": "2017-11-07 04:42:17",
"ingredient.value": "1 teaspoon ground cumin"
},
"804": {
"recipe_x_ingredient.id": 804,
"ingredient.id": 804,
"ingredient.ts": "2017-11-07 04:42:17",
"ingredient.value": "1 teaspoon chili powder"
},
"805": {
"recipe_x_ingredient.id": 805,
"ingredient.id": 805,
"ingredient.ts": "2017-11-07 04:42:17",
"ingredient.value": "1/2 teaspoon cayenne pepper"
},
"806": {
"recipe_x_ingredient.id": 806,
"ingredient.id": 806,
"ingredient.ts": "2017-11-07 04:42:17",
"ingredient.value": "1/2 teaspoon sea salt"
}
} |
{
"400": {
"recipe_x_instruction.id": 400,
"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."
},
"401": {
"recipe_x_instruction.id": 401,
"instruction.id": 401,
"instruction.ts": "2017-11-07 04:42:17",
"instruction.value": "2Place the chickpeas in a large bowl and toss with the remaining ingredients until evenly coated. Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crisp, about 30 to 40 minutes."
}
} |
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| 92 | 2017-11-07 04:42:25 | Perfect Gin Martini | The martini is one of the most iconic cocktails around, but there are lots of different opinions on the best way to make one. Award-winning bartender Matt Seigel, formerly of NoMad and Eleven Madison Park, shows us his ideal version, made with a nice smooth gin, a good amount of dry (not sweet!) vermouth, and the secret key ingredient: a dash of orange bitters. It’s also important to use super-chilled glassware, so put both your mixing glass and your coupe in the freezer for at least thirty minutes ahead of time. If you prefer a martini with only vodka and the barest suggestion of vermouth, get our Filthy Martini recipe. |
Total: Under 5 mins | {
"807": {
"recipe_x_ingredient.id": 807,
"ingredient.id": 807,
"ingredient.ts": "2017-11-07 04:42:25",
"ingredient.value": "1 dash orange bitters"
},
"808": {
"recipe_x_ingredient.id": 808,
"ingredient.id": 808,
"ingredient.ts": "2017-11-07 04:42:25",
"ingredient.value": "1 ounce Dolin dry vermouth"
},
"809": {
"recipe_x_ingredient.id": 809,
"ingredient.id": 809,
"ingredient.ts": "2017-11-07 04:42:25",
"ingredient.value": "2 1/2 ounces Plymouth gin"
},
"810": {
"recipe_x_ingredient.id": 810,
"ingredient.id": 810,
"ingredient.ts": "2017-11-07 04:42:25",
"ingredient.value": "ice"
},
"811": {
"recipe_x_ingredient.id": 811,
"ingredient.id": 811,
"ingredient.ts": "2017-11-07 04:42:25",
"ingredient.value": "lemon twist"
}
} |
{
"402": {
"recipe_x_instruction.id": 402,
"instruction.id": 402,
"instruction.ts": "2017-11-07 04:42:25",
"instruction.value": "1Place a mixing glass and a coupe in the freezer to chill at least thirty minutes ahead of time."
},
"403": {
"recipe_x_instruction.id": 403,
"instruction.id": 403,
"instruction.ts": "2017-11-07 04:42:25",
"instruction.value": "2In the chilled mixing glass, combine orange bitters, dry vermouth, and gin. Add ice to fill the mixing glass and stir quickly until well chilled, about 20 seconds."
},
"404": {
"recipe_x_instruction.id": 404,
"instruction.id": 404,
"instruction.ts": "2017-11-07 04:42:25",
"instruction.value": "3Strain into the chilled coupe and garnish with the lemon twist."
}
} |
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| 93 | 2017-11-07 04:42:33 | Negroni | Award-winning cocktail chemist Matt Seigel, formerly of Eleven Madison Park and NoMad, shows us how to make a perfect Negroni. With only three ingredients, balance is key —and so is a nice, cold glass. Be sure to pop your Old Fashioned glasses in the freezer ahead of time, and the rest is easy. | Total: Under 5 mins | {
"812": {
"recipe_x_ingredient.id": 812,
"ingredient.id": 812,
"ingredient.ts": "2017-11-07 04:42:33",
"ingredient.value": "1 ounce London Dry gin"
},
"813": {
"recipe_x_ingredient.id": 813,
"ingredient.id": 813,
"ingredient.ts": "2017-11-07 04:42:33",
"ingredient.value": "1 ounce Carpano Antica sweet vermouth"
},
"814": {
"recipe_x_ingredient.id": 814,
"ingredient.id": 814,
"ingredient.ts": "2017-11-07 04:42:33",
"ingredient.value": "1 ounce Campari"
},
"815": {
"recipe_x_ingredient.id": 815,
"ingredient.id": 815,
"ingredient.ts": "2017-11-07 04:42:33",
"ingredient.value": "Orange twist, for garnishing"
}
} |
{
"405": {
"recipe_x_instruction.id": 405,
"instruction.id": 405,
"instruction.ts": "2017-11-07 04:42:33",
"instruction.value": "1Into each pre-chilled glass, pour the gin, vermouth, and Campari."
},
"406": {
"recipe_x_instruction.id": 406,
"instruction.id": 406,
"instruction.ts": "2017-11-07 04:42:33",
"instruction.value": "2Fill each glass with large ice cubs. Adding the ice last prevents over-dilution of the alcohol."
},
"407": {
"recipe_x_instruction.id": 407,
"instruction.id": 407,
"instruction.ts": "2017-11-07 04:42:33",
"instruction.value": "3Stir gently to combine, and garnish with the orange twist."
}
} |
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| 94 | 2017-11-07 04:42:37 | Basic Napa Cabbage Kimchi (Kimchee) | Kimchi is a traditional Korean dish of fermented vegetables, the most common of which are napa cabbage and daikon radish. In addition to being served as banchan, Korean side dishes presented as part of a meal, it can also be used in a variety of cooked dishes. Try it as a sauce for Brussels sprouts, with braised short ribs, or in Korean tofu soup. The versatility of kimchi makes it great to use in everyday cooking. Game plan: Kimchi needs time to ferment, so we recommend starting a batch about a week before you plan to use it. What to buy: Korean red pepper powder or kochukaru is what gives kimchee its spiciness. It can be found in Korean markets in large resealable plastic bags, in different grades of coarseness and spiciness. Choose a grade based on your personal preference. Also known as saeujeot, Korean salted shrimp are very small, naturally fermented shrimp that impart authentic flavor to kimchi. They are sold in jars and can be found in the refrigerator case of Korean markets. Special equipment: You will need a clean 2-quart or 2-liter glass jar with a tightfitting lid to hold the kimchi while it ferments. Do not use plastic, as the odors from the kimchi can be hard to remove from plastic. |
Total: About 25 mins, plus at least 3 1/2 days soaking and fermenting time | {
"816": {
"recipe_x_ingredient.id": 816,
"ingredient.id": 816,
"ingredient.ts": "2017-11-07 04:42:37",
"ingredient.value": "1 (2-pound) napa cabbage"
},
"817": {
"recipe_x_ingredient.id": 817,
"ingredient.id": 817,
"ingredient.ts": "2017-11-07 04:42:37",
"ingredient.value": "1/2 cup kosher salt"
},
"818": {
"recipe_x_ingredient.id": 818,
"ingredient.id": 818,
"ingredient.ts": "2017-11-07 04:42:37",
"ingredient.value": "About 12 cups cold water, plus more as needed"
},
"819": {
"recipe_x_ingredient.id": 819,
"ingredient.id": 819,
"ingredient.ts": "2017-11-07 04:42:37",
"ingredient.value": "8 ounces daikon radish, peeled and cut into 2-inch matchsticks"
},
"820": {
"recipe_x_ingredient.id": 820,
"ingredient.id": 820,
"ingredient.ts": "2017-11-07 04:42:37",
"ingredient.value": "4 medium scallions, ends trimmed, cut into 1-inch pieces (use all parts)"
},
"821": {
"recipe_x_ingredient.id": 821,
"ingredient.id": 821,
"ingredient.ts": "2017-11-07 04:42:37",
"ingredient.value": "1/3 cup Korean red pepper powder"
},
"822": {
"recipe_x_ingredient.id": 822,
"ingredient.id": 822,
"ingredient.ts": "2017-11-07 04:42:37",
"ingredient.value": "1/4 cup fish sauce"
},
"823": {
"recipe_x_ingredient.id": 823,
"ingredient.id": 823,
"ingredient.ts": "2017-11-07 04:42:37",
"ingredient.value": "1/4 cup peeled and minced fresh ginger (from about a 2-ounce piece)"
},
"824": {
"recipe_x_ingredient.id": 824,
"ingredient.id": 824,
"ingredient.ts": "2017-11-07 04:42:37",
"ingredient.value": "1 tablespoon minced garlic cloves (from 6 to 8 medium cloves)"
},
"825": {
"recipe_x_ingredient.id": 825,
"ingredient.id": 825,
"ingredient.ts": "2017-11-07 04:42:37",
"ingredient.value": "2 teaspoons Korean salted shrimp, minced"
},
"826": {
"recipe_x_ingredient.id": 826,
"ingredient.id": 826,
"ingredient.ts": "2017-11-07 04:42:37",
"ingredient.value": "1 1/2 teaspoons granulated sugar"
}
} |
{
"408": {
"recipe_x_instruction.id": 408,
"instruction.id": 408,
"instruction.ts": "2017-11-07 04:42:37",
"instruction.value": "1Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root end. Place in a large bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated. Add enough cold water to just cover (about 12 cups), maki"
},
"409": {
"recipe_x_instruction.id": 409,
"instruction.id": 409,
"instruction.ts": "2017-11-07 04:42:37",
"instruction.value": "2Place a colander in the sink, drain the cabbage, and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl; set aside."
},
"410": {
"recipe_x_instruction.id": 410,
"instruction.id": 410,
"instruction.ts": "2017-11-07 04:42:37",
"instruction.value": "3Place the remaining ingredients in a large bowl and stir to combine. Add the cabbage and toss with your hands until evenly combined and the cabbage is thoroughly coated with the mixture. Pack the mixture tightly into a clean 2-quart or 2-liter glass jar "
}
} |
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| 95 | 2017-11-07 04:42:42 | Vietnamese-Style Summer Rolls with Peanut Sauce | *These light and healthy Vietnamese-influenced summer rolls are filled with cooked shrimp, rice noodles, and plenty of fresh herbs and vegetables for flavor and crunch. Once your ingredients are prepped, the rolling fun begins as sheets of rice paper are softened in water and used for the wrappers. Dipped in a spicy peanut sauce, these rolls are a great hot-weather appetizer or light lunch. What to buy: We like to use natural peanut butter in this recipe. If you use the conventional kind, omit the sugar called for in the sauce. Look for hoisin sauce and chile-garlic paste in the Asian section of your supermarket. For the chile paste, we prefer the one made by Huy Fong Foods (with the rooster on the jar!). The rice stick noodles and rice paper wrappers can be found in most Asian grocery stores. For the wrappers, we like the Red Rose brand. Game plan: Be sure to have all your ingredients ready and easily accessible when you start to roll, and give yourself plenty of time (and counter space) to make these. Also be sure to have a few extra rice paper wrappers on hand—it may take a few tries before you’re rolling like a pro. Store the summer rolls in a dish or plastic container that’s roomy enough to hold them without their touching. Place a damp paper towel in the bottom of the container to keep the rolls moist. Cover tightly with plastic wrap. You can make the peanut sauce a day ahead. Just keep it refrigerated in a covered container. Let it sit for a bit at room temperature before serving. This recipe was featured as part of our summer no-cook recipes, as well as our chile pepper recipe slideshow and our picnic recipe slideshow. |
Total: 50 mins | {
"828": {
"recipe_x_ingredient.id": 828,
"ingredient.id": 511,
"ingredient.ts": "2017-11-07 04:35:25",
"ingredient.value": "1/3 cup water"
},
"827": {
"recipe_x_ingredient.id": 827,
"ingredient.id": 827,
"ingredient.ts": "2017-11-07 04:42:42",
"ingredient.value": "3/4 cup natural-style creamy peanut butter"
},
"829": {
"recipe_x_ingredient.id": 829,
"ingredient.id": 829,
"ingredient.ts": "2017-11-07 04:42:42",
"ingredient.value": "3 tablespoons hoisin sauce"
},
"830": {
"recipe_x_ingredient.id": 830,
"ingredient.id": 830,
"ingredient.ts": "2017-11-07 04:42:42",
"ingredient.value": "2 tablespoons freshly squeezed lime juice (from about 1 1/2 medium limes)"
},
"831": {
"recipe_x_ingredient.id": 831,
"ingredient.id": 831,
"ingredient.ts": "2017-11-07 04:42:42",
"ingredient.value": "4 1/2 teaspoons soy sauce"
},
"832": {
"recipe_x_ingredient.id": 832,
"ingredient.id": 832,
"ingredient.ts": "2017-11-07 04:42:42",
"ingredient.value": "1 tablespoon granulated sugar"
},
"833": {
"recipe_x_ingredient.id": 833,
"ingredient.id": 833,
"ingredient.ts": "2017-11-07 04:42:42",
"ingredient.value": "2 1/4 teaspoons chile-garlic paste"
},
"834": {
"recipe_x_ingredient.id": 834,
"ingredient.id": 834,
"ingredient.ts": "2017-11-07 04:42:42",
"ingredient.value": "1 medium garlic clove, mashed to a paste"
},
"835": {
"recipe_x_ingredient.id": 835,
"ingredient.id": 835,
"ingredient.ts": "2017-11-07 04:42:42",
"ingredient.value": "1/2 teaspoon toasted sesame oil"
},
"836": {
"recipe_x_ingredient.id": 836,
"ingredient.id": 836,
"ingredient.ts": "2017-11-07 04:42:42",
"ingredient.value": "24 medium shrimp (about 1 pound), peeled and deveined"
},
"837": {
"recipe_x_ingredient.id": 837,
"ingredient.id": 837,
"ingredient.ts": "2017-11-07 04:42:42",
"ingredient.value": "4 ounces dried rice stick noodles or rice vermicelli"
},
"838": {
"recipe_x_ingredient.id": 838,
"ingredient.id": 838,
"ingredient.ts": "2017-11-07 04:42:42",
"ingredient.value": "16 (8-1/2-inch) round rice paper wrappers"
},
"839": {
"recipe_x_ingredient.id": 839,
"ingredient.id": 839,
"ingredient.ts": "2017-11-07 04:42:42",
"ingredient.value": "1 cup mung bean sprouts (about 3 ounces)"
},
"840": {
"recipe_x_ingredient.id": 840,
"ingredient.id": 840,
"ingredient.ts": "2017-11-07 04:42:42",
"ingredient.value": "32 medium fresh mint leaves (from about 1 bunch)"
},
"841": {
"recipe_x_ingredient.id": 841,
"ingredient.id": 841,
"ingredient.ts": "2017-11-07 04:42:42",
"ingredient.value": "32 fresh basil or Thai basil leaves"
},
"842": {
"recipe_x_ingredient.id": 842,
"ingredient.id": 842,
"ingredient.ts": "2017-11-07 04:42:42",
"ingredient.value": "16 small fresh cilantro sprigs"
},
"843": {
"recipe_x_ingredient.id": 843,
"ingredient.id": 843,
"ingredient.ts": "2017-11-07 04:42:42",
"ingredient.value": "2 serrano chiles, stemmed, halved, seeds removed, and thinly sliced lengthwise into 32 pieces (optional)"
},
"844": {
"recipe_x_ingredient.id": 844,
"ingredient.id": 844,
"ingredient.ts": "2017-11-07 04:42:42",
"ingredient.value": "1 medium English cucumber, peeled and cut into 1/4-by-1/4-by-2-1/2-inch sticks"
},
"845": {
"recipe_x_ingredient.id": 845,
"ingredient.id": 845,
"ingredient.ts": "2017-11-07 04:42:42",
"ingredient.value": "3 medium scallions, quartered lengthwise, then cut crosswise into 2-1/2-inch pieces (white and light green parts only)"
},
"846": {
"recipe_x_ingredient.id": 846,
"ingredient.id": 846,
"ingredient.ts": "2017-11-07 04:42:42",
"ingredient.value": "8 Bibb lettuce leaves, cut in half"
}
} |
{
"411": {
"recipe_x_instruction.id": 411,
"instruction.id": 411,
"instruction.ts": "2017-11-07 04:42:42",
"instruction.value": "1Whisk all of the ingredients together in a medium bowl; set aside."
},
"412": {
"recipe_x_instruction.id": 412,
"instruction.id": 412,
"instruction.ts": "2017-11-07 04:42:42",
"instruction.value": "1Bring a medium saucepan of water to a boil over high heat. Add the shrimp and cook until bright pink and just opaque, about 1 1/2 minutes. Drain in a colander and run under cold water until cool. Pat the shrimp dry with paper towels and place on a cuttin"
},
"413": {
"recipe_x_instruction.id": 413,
"instruction.id": 413,
"instruction.ts": "2017-11-07 04:42:42",
"instruction.value": "2Holding your knife parallel to the cutting board, halve each shrimp horizontally. Place in a medium bowl, cover with plastic wrap, and refrigerate."
},
"414": {
"recipe_x_instruction.id": 414,
"instruction.id": 414,
"instruction.ts": "2017-11-07 04:42:42",
"instruction.value": "3Cook the rice noodles according to the package directions. Drain and set aside."
},
"415": {
"recipe_x_instruction.id": 415,
"instruction.id": 415,
"instruction.ts": "2017-11-07 04:42:42",
"instruction.value": "4Place all of the ingredients in separate containers and arrange them in the following order around a work surface: rice paper wrappers, shrimp, rice noodles, bean sprouts, mint, basil, cilantro, serrano (if using), cucumber, scallions, and lettuce."
},
"416": {
"recipe_x_instruction.id": 416,
"instruction.id": 416,
"instruction.ts": "2017-11-07 04:42:42",
"instruction.value": "5Place a clean, damp kitchen towel on a work surface. Fill a medium frying pan or wide, shallow dish large enough to hold the rice paper wrappers with hot tap water. Working with 1 wrapper at a time, completely submerge the wrapper until it is soft and pl"
},
"417": {
"recipe_x_instruction.id": 417,
"instruction.id": 417,
"instruction.ts": "2017-11-07 04:42:42",
"instruction.value": "6Working quickly, lay 3 shrimp halves in a row, cut side up, just above the center of the wrapper, leaving about 1 inch of space on each side. Layer a scant 1/4 cup of the rice noodles over the shrimp, followed by a few bean sprouts, 2 of the mint leaves,"
},
"418": {
"recipe_x_instruction.id": 418,
"instruction.id": 418,
"instruction.ts": "2017-11-07 04:42:42",
"instruction.value": "7Fold the bottom half of the rice paper wrapper over the filling. Holding the whole thing firmly in place, fold the sides of the wrapper in. Then, pressing firmly down to hold the folds in place, roll the entire wrapper horizontally up from the bottom to "
},
"419": {
"recipe_x_instruction.id": 419,
"instruction.id": 419,
"instruction.ts": "2017-11-07 04:42:42",
"instruction.value": "8Turn the roll so that the seam faces down and the row of shrimp faces up. Place it on a rimmed baking sheet and cover loosely with plastic wrap. Repeat with the remaining wrappers and fillings. Leave 3/4 inch between each summer roll on the sheet so they"
},
"420": {
"recipe_x_instruction.id": 420,
"instruction.id": 420,
"instruction.ts": "2017-11-07 04:42:42",
"instruction.value": "9If not serving immediately, keep the summer rolls tightly covered with plastic wrap at room temperature for up to 2 hours. Serve with the peanut sauce for dipping."
}
} |
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| 96 | 2017-11-07 04:42:57 | Easy Crab Cakes | Like us, you’ve probably eaten a lot of crab cakes in your time. Sadly, this typically involves eating a lot of bad crab cakes: rubbery, filled with starchy fillers like breadcrumbs or mashed potato. It’s a sad truth that some cooks try to stretch a bit of expensive lump crabmeat by bulking out with extraneous stuff. These are different. They’re pretty much pure crab, bound with a little aioli, with a light coating of panko—Japanese-style breadcrumbs, now widely available—for a crispy coating. Make a batch of our Homemade Mayonnaise for the aioli before you begin, or pick up some high-quality store-bought mayo. Make-ahead note: You can prepare these crab cakes ahead of time and reheat just before serving. To freeze, cook as instructed, cool completely, then freeze uncovered until firm. Wrap the frozen cakes well, seal in zipper-top freezer bags, and return them to the freezer. To reheat, set the frozen crab cakes on a baking sheet in a 350°F oven and cook until heated through. We featured these crab cakes in our Valentine’s Day All-Star Recipes photo gallery. For more, check out our Mini Cornbread Crabcakes, Hot Crab Dip, and Corn Fritter recipe. |
Total: About 1 hr | {
"853": {
"recipe_x_ingredient.id": 853,
"ingredient.id": 81,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "kosher salt"
},
"854": {
"recipe_x_ingredient.id": 854,
"ingredient.id": 82,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "freshly ground black pepper"
},
"861": {
"recipe_x_ingredient.id": 861,
"ingredient.id": 636,
"ingredient.ts": "2017-11-07 04:39:21",
"ingredient.value": "1/2 cup all-purpose flour"
},
"849": {
"recipe_x_ingredient.id": 849,
"ingredient.id": 692,
"ingredient.ts": "2017-11-07 04:40:23",
"ingredient.value": "1 tablespoon freshly squeezed lemon juice"
},
"847": {
"recipe_x_ingredient.id": 847,
"ingredient.id": 847,
"ingredient.ts": "2017-11-07 04:42:57",
"ingredient.value": "1 cup mayonnaise"
},
"848": {
"recipe_x_ingredient.id": 848,
"ingredient.id": 848,
"ingredient.ts": "2017-11-07 04:42:57",
"ingredient.value": "Finely grated zest of 1 medium lemon (or 1 teaspoon packed)"
},
"850": {
"recipe_x_ingredient.id": 850,
"ingredient.id": 850,
"ingredient.ts": "2017-11-07 04:42:57",
"ingredient.value": "1 tablespoon finely chopped cilantro"
},
"851": {
"recipe_x_ingredient.id": 851,
"ingredient.id": 851,
"ingredient.ts": "2017-11-07 04:42:57",
"ingredient.value": "1 medium garlic clove, minced"
},
"852": {
"recipe_x_ingredient.id": 852,
"ingredient.id": 852,
"ingredient.ts": "2017-11-07 04:42:57",
"ingredient.value": "1/8 teaspoon cayenne pepper"
},
"855": {
"recipe_x_ingredient.id": 855,
"ingredient.id": 855,
"ingredient.ts": "2017-11-07 04:42:57",
"ingredient.value": "1/3 cup finely diced celery"
},
"856": {
"recipe_x_ingredient.id": 856,
"ingredient.id": 856,
"ingredient.ts": "2017-11-07 04:42:57",
"ingredient.value": "1 tablespoon minced fresh chives"
},
"858": {
"recipe_x_ingredient.id": 858,
"ingredient.id": 858,
"ingredient.ts": "2017-11-07 04:42:57",
"ingredient.value": "1 pound lump crabmeat, picked over for shells, pulled into bite-size pieces, excess water squeezed out (do not rinse)"
},
"862": {
"recipe_x_ingredient.id": 862,
"ingredient.id": 862,
"ingredient.ts": "2017-11-07 04:42:57",
"ingredient.value": "3 large eggs, lightly beaten"
},
"863": {
"recipe_x_ingredient.id": 863,
"ingredient.id": 863,
"ingredient.ts": "2017-11-07 04:42:57",
"ingredient.value": "2 cups panko"
},
"864": {
"recipe_x_ingredient.id": 864,
"ingredient.id": 864,
"ingredient.ts": "2017-11-07 04:42:57",
"ingredient.value": "Vegetable oil, for frying"
},
"865": {
"recipe_x_ingredient.id": 865,
"ingredient.id": 865,
"ingredient.ts": "2017-11-07 04:42:57",
"ingredient.value": "1 medium lemon, cut into wedges, for serving"
}
} |
{
"421": {
"recipe_x_instruction.id": 421,
"instruction.id": 421,
"instruction.ts": "2017-11-07 04:42:57",
"instruction.value": "1Mix all the measured ingredients in a small bowl until combined. Season to taste with salt and pepper; set aside."
},
"422": {
"recipe_x_instruction.id": 422,
"instruction.id": 422,
"instruction.ts": "2017-11-07 04:42:57",
"instruction.value": "1Place 1/4 cup of the aioli, the celery, chives, and cilantro in a medium bowl and stir to combine. Fold in the crabmeat and season with salt and pepper as desired."
},
"423": {
"recipe_x_instruction.id": 423,
"instruction.id": 423,
"instruction.ts": "2017-11-07 04:42:57",
"instruction.value": "2Using a 1/4-cup measuring cup, scoop 10 portions of the crabmeat mixture and place on a large plate or baking sheet. Wet your hands with warm water and gently pack each portion into 3/4-inch-thick disks (about 2 1/2 inches in diameter)."
},
"424": {
"recipe_x_instruction.id": 424,
"instruction.id": 424,
"instruction.ts": "2017-11-07 04:42:57",
"instruction.value": "3Place the flour, eggs, and panko in 3 separate shallow bowls for dredging the cakes. (Keep in mind that without a binder, the cakes will fall apart as you work with them. But don’t worry; do your best to re-form them as you go.) First coat the cakes in f"
},
"425": {
"recipe_x_instruction.id": 425,
"instruction.id": 425,
"instruction.ts": "2017-11-07 04:42:57",
"instruction.value": "4Line a plate with paper towels; set aside. Heat a large frying pan over medium-high heat. Add enough oil to just coat the bottom of the pan. Place half of the cakes in the pan and cook until golden brown and crisp, about 2 to 3 minutes per side. Transfer"
},
"426": {
"recipe_x_instruction.id": 426,
"instruction.id": 426,
"instruction.ts": "2017-11-07 04:42:57",
"instruction.value": "5Place 1 or 2 cakes on a plate and top with a spoonful of the remaining aioli. Serve immediately with a lemon wedge."
}
} |
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| 97 | 2017-11-07 04:43:06 | Chiles Rellenos | Roasted poblano chiles stuffed with loads of cheese, battered with an airy egg coating, and fried until crispy equate to the Mexican version of comfort food. Chiles rellenos fillings can range from ground or stewed meats to a medley of vegetables, but this recipe sticks to classic cheese. Our spicy roasted tomato salsa is the perfect foil to all of the fatty goodness here, but a Smooth Salsa Verde would also be tasty. Game plan: Separate the eggs while they’re still cold, which will make them easier to handle; then let them come to room temperature. And make sure there are no traces of yolk in the whites, or the whites will not whip properly. Coring and removing the seeds from the peppers is easier before roasting and keeps the peppers from tearing while stuffing in the cheese. Roasting over a gas flame keeps the peppers’ shape and texture intact during frying, but if you don’t have a gas stove, use the broiler in your oven (instructions below). This recipe was featured as part of our No-Fail Mexican Favorites for Cinco de Mayo. |
Total: About 1 hr 30 mins | {
"873": {
"recipe_x_ingredient.id": 873,
"ingredient.id": 82,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "freshly ground black pepper"
},
"866": {
"recipe_x_ingredient.id": 866,
"ingredient.id": 866,
"ingredient.ts": "2017-11-07 04:43:06",
"ingredient.value": "1 pound Roma tomatoes, cored and halved"
},
"867": {
"recipe_x_ingredient.id": 867,
"ingredient.id": 867,
"ingredient.ts": "2017-11-07 04:43:07",
"ingredient.value": "1/2 medium white onion, cut into 1/2-inch slices"
},
"868": {
"recipe_x_ingredient.id": 868,
"ingredient.id": 868,
"ingredient.ts": "2017-11-07 04:43:07",
"ingredient.value": "2 medium garlic cloves, peeled and smashed"
},
"869": {
"recipe_x_ingredient.id": 869,
"ingredient.id": 869,
"ingredient.ts": "2017-11-07 04:43:07",
"ingredient.value": "1 medium serrano chile, stemmed"
},
"870": {
"recipe_x_ingredient.id": 870,
"ingredient.id": 870,
"ingredient.ts": "2017-11-07 04:43:07",
"ingredient.value": "1 teaspoon freshly squeezed lime juice, plus more as needed"
},
"871": {
"recipe_x_ingredient.id": 871,
"ingredient.id": 871,
"ingredient.ts": "2017-11-07 04:43:07",
"ingredient.value": "1 teaspoon kosher salt, plus more as needed"
},
"872": {
"recipe_x_ingredient.id": 872,
"ingredient.id": 872,
"ingredient.ts": "2017-11-07 04:43:07",
"ingredient.value": "4 medium poblano chiles (about 1 pound)"
},
"874": {
"recipe_x_ingredient.id": 874,
"ingredient.id": 874,
"ingredient.ts": "2017-11-07 04:43:07",
"ingredient.value": "3 cups shredded Monterey Jack cheese (about 8 ounces)"
},
"875": {
"recipe_x_ingredient.id": 875,
"ingredient.id": 875,
"ingredient.ts": "2017-11-07 04:43:07",
"ingredient.value": "4 large eggs, separated and at room temperature (see “Game plan” note above)"
},
"876": {
"recipe_x_ingredient.id": 876,
"ingredient.id": 876,
"ingredient.ts": "2017-11-07 04:43:07",
"ingredient.value": "1/2 teaspoon kosher salt, plus more as needed"
},
"877": {
"recipe_x_ingredient.id": 877,
"ingredient.id": 877,
"ingredient.ts": "2017-11-07 04:43:07",
"ingredient.value": "1 cup vegetable or canola oil"
}
} |
{
"427": {
"recipe_x_instruction.id": 427,
"instruction.id": 427,
"instruction.ts": "2017-11-07 04:43:07",
"instruction.value": "1Heat the broiler to high and arrange a rack in the upper third of the oven."
},
"428": {
"recipe_x_instruction.id": 428,
"instruction.id": 428,
"instruction.ts": "2017-11-07 04:43:07",
"instruction.value": "2Place the tomato halves skin-side up on a baking sheet. Scatter the onion, garlic, and serrano around the tomatoes. Broil until the tomato skins start to blacken and blister, about 7 minutes. Transfer the vegetables to a blender, add the measured lime ju"
},
"429": {
"recipe_x_instruction.id": 429,
"instruction.id": 429,
"instruction.ts": "2017-11-07 04:43:07",
"instruction.value": "3Transfer to a small saucepan and keep warm over low heat."
},
"430": {
"recipe_x_instruction.id": 430,
"instruction.id": 430,
"instruction.ts": "2017-11-07 04:43:07",
"instruction.value": "1Lay 1 chile on a work surface so that it sits flat naturally without rolling. Using a paring knife, make two cuts forming a “T” by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first"
},
"431": {
"recipe_x_instruction.id": 431,
"instruction.id": 431,
"instruction.ts": "2017-11-07 04:43:07",
"instruction.value": "2Turn 2 gas burners to medium-high heat. Place 1 chile directly on each burner and roast, turning occasionally with tongs, until blackened and blistered on all sides, about 5 to 7 minutes. (Alternatively, heat the broiler to high and arrange a rack in the"
},
"432": {
"recipe_x_instruction.id": 432,
"instruction.id": 432,
"instruction.ts": "2017-11-07 04:43:07",
"instruction.value": "3Cover the bowl tightly with plastic wrap or a baking sheet and let the chiles steam until cool enough to handle, about 15 minutes. Using a butter knife, scrape away and discard the chile skins, being careful not to tear the chiles; set the chiles aside."
},
"433": {
"recipe_x_instruction.id": 433,
"instruction.id": 433,
"instruction.ts": "2017-11-07 04:43:07",
"instruction.value": "4Heat the oven to 250°F and arrange a rack in the middle. Place a wire rack over a baking sheet and set aside."
},
"434": {
"recipe_x_instruction.id": 434,
"instruction.id": 434,
"instruction.ts": "2017-11-07 04:43:07",
"instruction.value": "5Season the inside and outside of the chiles with salt and pepper. Stuff each chile, being careful not to tear them, with a quarter of the cheese (about a heaping 2/3 cup) and close the flaps over the cheese; set the chiles aside."
},
"435": {
"recipe_x_instruction.id": 435,
"instruction.id": 435,
"instruction.ts": "2017-11-07 04:43:07",
"instruction.value": "6Whisk the egg yolks in a medium bowl until lightened in color and frothy, about 2 minutes; set aside."
},
"436": {
"recipe_x_instruction.id": 436,
"instruction.id": 436,
"instruction.ts": "2017-11-07 04:43:07",
"instruction.value": "7Place the egg whites and measured salt in the clean, dry bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer, add the egg yolks, and fold with a rubber spatu"
},
"437": {
"recipe_x_instruction.id": 437,
"instruction.id": 437,
"instruction.ts": "2017-11-07 04:43:07",
"instruction.value": "8Heat the oil in a large frying pan over medium-high heat until hot, about 4 minutes. Check to see if the oil is hot by submerging the handle of a wooden spoon or a wooden chopstick until it touches the bottom of the pan—the oil should bubble vigorously. "
},
"438": {
"recipe_x_instruction.id": 438,
"instruction.id": 438,
"instruction.ts": "2017-11-07 04:43:07",
"instruction.value": "9To serve, spread 1/3 cup of the roasted tomato salsa on each plate and top with a chile relleno. Serve immediately, passing the remaining salsa on the side."
}
} |
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| 98 | 2017-11-07 04:21:57 | Perfect Margarita | {} | {} | { "68": { "recipe_image.id": 68, "recipe_image.path": "/c5/57/a8/1d/c557a81d7d0d81377eb1e616625fcfd3d506f1fe.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//c5/57/a8/1d/c557a81d7d0d81377eb1e616625fcfd3d506f1fe.jpg" } } | |||
| 99 | 2017-11-07 04:49:14 | Honey-Mustard Glazed Ham | A shiny, crispy-edged glazed ham is an iconic holiday centerpiece second only, perhaps, to roast turkey. This easy, holiday-ready recipe yields a crunchy, sweet crust and juicy interior—all you need to worry about is getting the best-quality smoked, bone-in ham you can find and that fits the budget (seek out a good butcher or meat counter at a market or grocery store you trust). There aren’t many ingredients in this recipe, so be sure to buy a good ham for the best results. Note that leaving just enough fat on the ham is important for the perfect crunchy crust–to–juicy meat ratio—too much fat and your caramelized crust becomes a flabby mess; too little and your ham has dry spots. So take care when trimming. Serve this holiday classic with Scalloped Potatoes, Buttermilk Biscuits, and Sautéed Brussels Sprouts with Fried Capers. |
Total: 2 hrs 25 mins, plus resting time | {
"879": {
"recipe_x_ingredient.id": 879,
"ingredient.id": 510,
"ingredient.ts": "2017-11-07 04:35:25",
"ingredient.value": "1 cup honey"
},
"878": {
"recipe_x_ingredient.id": 878,
"ingredient.id": 878,
"ingredient.ts": "2017-11-07 04:49:14",
"ingredient.value": "1 (10-pound) smoked, bone-in ham"
},
"880": {
"recipe_x_ingredient.id": 880,
"ingredient.id": 880,
"ingredient.ts": "2017-11-07 04:49:14",
"ingredient.value": "1/4 cup whole-grain mustard"
},
"881": {
"recipe_x_ingredient.id": 881,
"ingredient.id": 881,
"ingredient.ts": "2017-11-07 04:49:14",
"ingredient.value": "1/4 cup packed dark brown sugar"
},
"882": {
"recipe_x_ingredient.id": 882,
"ingredient.id": 882,
"ingredient.ts": "2017-11-07 04:49:14",
"ingredient.value": "4 tablespoons unsalted butter (1/2 stick)"
}
} |
{
"439": {
"recipe_x_instruction.id": 439,
"instruction.id": 439,
"instruction.ts": "2017-11-07 04:49:14",
"instruction.value": "1Heat the oven to 350°F and arrange a rack in the lower third. Remove any plastic packaging or netting from the ham. Trim away any excess fat, leaving about a 1/4-inch layer all over. Set the ham aside to rest at room temperature for 30 minutes."
},
"440": {
"recipe_x_instruction.id": 440,
"instruction.id": 440,
"instruction.ts": "2017-11-07 04:49:14",
"instruction.value": "2Line a baking sheet with several sheets of aluminum foil (it will make cleanup a lot easier). Place the ham, cut side down, on the baking sheet and cover it with a piece of parchment paper. Tightly cover the ham and parchment paper with aluminum foil and"
},
"441": {
"recipe_x_instruction.id": 441,
"instruction.id": 441,
"instruction.ts": "2017-11-07 04:49:14",
"instruction.value": "3Meanwhile, combine the remaining ingredients in a small saucepan over medium-low heat, stirring occasionally, until the butter melts and the brown sugar has completely dissolved, about 3 minutes. Set aside and let cool to lukewarm (the glaze should be th"
},
"442": {
"recipe_x_instruction.id": 442,
"instruction.id": 442,
"instruction.ts": "2017-11-07 04:49:14",
"instruction.value": "4When the ham is ready, remove it from the oven and increase the oven temperature to 425°F. Discard the foil and parchment paper and, using a sharp knife, score a 1-inch-wide diamond pattern (don’t cut more than 1/4 inch deep) over the entire ham."
},
"443": {
"recipe_x_instruction.id": 443,
"instruction.id": 443,
"instruction.ts": "2017-11-07 04:49:14",
"instruction.value": "5Brush the ham with a quarter of the glaze (about a generous 1/3 cup), return it to the oven, and bake uncovered for 15 minutes. Remove from the oven, brush with another quarter of the glaze, and repeat every 15 minutes until all of the glaze has been use"
}
} |
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| 100 | 2017-11-07 04:49:21 | Smoked Barbecue Baby Back Ribs | Rubbed with sugar and spices, these ribs have a good kick to them. Balance their heat by brushing them with a sweet-and-sour Bourbon-Bacon Barbecue Sauce. Special equipment: You’ll need a charcoal grill to turn it into a smoker (or better yet, if you have a smoker, use it). You will also need long heatproof tongs, matches or a lighter, newspaper, 1 disposable aluminum 9-by-5-inch loaf pan, 1 disposable aluminum 8-inch square pan, a baking sheet, 2 oven mitts, 2 buckets of water (one to soak the wood chips and the other to refill the aluminum loaf pan), and an oven thermometer. A chimney starter, which looks like a large beer stein, is handy for lighting charcoal. They can be purchased at hardware stores or online. Lump charcoal is preferred because the charred pieces of wood burn hotter and cleaner than briquettes, the uniform black pillows made from carbonized wood and a starchy binder. If you do buy briquettes, avoid the self-lighting ones, which are laden with chemicals. Buy pure, resin-free, bark-free wood chips. Choose your wood chips based on the origin of the ingredient you are smoking. For example, use cedar chips for Pacific salmon and hickory chips for Southern catfish. For this recipe we recommend apple chips, but any wood will do. Wood chips can be purchased at most hardware stores and grocery stores during the summer months, or online. Game plan: The ribs need to smoke for about 1 1/2 hours. During the last 15 minutes, slather them with barbecue sauce. They can be made ahead and reheated over low heat in a smoker or oven. This recipe was featured as part of our smoking project. |
Total: 3 hrs 30 mins | {
"887": {
"recipe_x_ingredient.id": 887,
"ingredient.id": 350,
"ingredient.ts": "2017-11-07 04:31:57",
"ingredient.value": "1 1/2 teaspoons freshly ground black pepper"
},
"890": {
"recipe_x_ingredient.id": 890,
"ingredient.id": 765,
"ingredient.ts": "2017-11-07 04:41:32",
"ingredient.value": "1 teaspoon garlic powder"
},
"889": {
"recipe_x_ingredient.id": 889,
"ingredient.id": 803,
"ingredient.ts": "2017-11-07 04:42:17",
"ingredient.value": "1 teaspoon ground cumin"
},
"883": {
"recipe_x_ingredient.id": 883,
"ingredient.id": 883,
"ingredient.ts": "2017-11-07 04:49:21",
"ingredient.value": "3 tablespoons kosher salt"
},
"884": {
"recipe_x_ingredient.id": 884,
"ingredient.id": 884,
"ingredient.ts": "2017-11-07 04:49:21",
"ingredient.value": "2 tablespoons packed dark brown sugar"
},
"885": {
"recipe_x_ingredient.id": 885,
"ingredient.id": 885,
"ingredient.ts": "2017-11-07 04:49:21",
"ingredient.value": "2 tablespoons chili powder"
},
"886": {
"recipe_x_ingredient.id": 886,
"ingredient.id": 886,
"ingredient.ts": "2017-11-07 04:49:21",
"ingredient.value": "2 tablespoons smoked paprika"
},
"888": {
"recipe_x_ingredient.id": 888,
"ingredient.id": 888,
"ingredient.ts": "2017-11-07 04:49:21",
"ingredient.value": "1 teaspoon cayenne pepper"
},
"891": {
"recipe_x_ingredient.id": 891,
"ingredient.id": 891,
"ingredient.ts": "2017-11-07 04:49:21",
"ingredient.value": "1 teaspoon ground mustard"
},
"892": {
"recipe_x_ingredient.id": 892,
"ingredient.id": 892,
"ingredient.ts": "2017-11-07 04:49:21",
"ingredient.value": "3 (2- to 3-pound) full racks baby back pork ribs"
},
"893": {
"recipe_x_ingredient.id": 893,
"ingredient.id": 893,
"ingredient.ts": "2017-11-07 04:49:21",
"ingredient.value": "3 tablespoons vegetable oil"
},
"894": {
"recipe_x_ingredient.id": 894,
"ingredient.id": 894,
"ingredient.ts": "2017-11-07 04:49:21",
"ingredient.value": "3 cups apple wood chips, plus more as needed"
},
"895": {
"recipe_x_ingredient.id": 895,
"ingredient.id": 895,
"ingredient.ts": "2017-11-07 04:49:21",
"ingredient.value": "8 quarts lump charcoal, plus more as needed"
},
"896": {
"recipe_x_ingredient.id": 896,
"ingredient.id": 896,
"ingredient.ts": "2017-11-07 04:49:21",
"ingredient.value": "2 cups bourbon-bacon barbecue sauce"
}
} |
{
"444": {
"recipe_x_instruction.id": 444,
"instruction.id": 444,
"instruction.ts": "2017-11-07 04:49:21",
"instruction.value": "1Combine the salt, sugar, and spices in a small bowl, using a fork to break up any chunks; set aside."
},
"445": {
"recipe_x_instruction.id": 445,
"instruction.id": 445,
"instruction.ts": "2017-11-07 04:49:21",
"instruction.value": "2Pat the ribs dry with paper towels and place on a work surface. Remove the thin membrane attached to the underside of the ribs by doing the following: Flip the ribs over so they’re bone-side up. Starting at the end of 1 rack, slide the tip of a paring kn"
},
"446": {
"recipe_x_instruction.id": 446,
"instruction.id": 446,
"instruction.ts": "2017-11-07 04:49:21",
"instruction.value": "3Rub the ribs all over with the vegetable oil, then evenly sprinkle with the spice mix. Place the ribs on a baking sheet, cover with plastic wrap, and refrigerate for at least 30 minutes and up to 8 hours. When ready to cook, remove the ribs from the refr"
},
"447": {
"recipe_x_instruction.id": 447,
"instruction.id": 447,
"instruction.ts": "2017-11-07 04:49:21",
"instruction.value": "4Meanwhile, soak the wood chips in a bucket of water for at least 15 minutes."
},
"448": {
"recipe_x_instruction.id": 448,
"instruction.id": 448,
"instruction.ts": "2017-11-07 04:49:21",
"instruction.value": "5 Prepare the grill: Remove the cooking grate and set it aside. Fill a chimney starter three-quarters of the way with charcoal, then pour the unlit charcoal onto one side of the charcoal grate. Using tongs, stack the charcoal in a slight slope against the"
},
"449": {
"recipe_x_instruction.id": 449,
"instruction.id": 449,
"instruction.ts": "2017-11-07 04:49:21",
"instruction.value": "6Carefully pour the lit charcoal onto the pile of unlit charcoal on the grate. Use tongs to stack the lit coals on the pile. Top the lit charcoal with another cup of drained, damp wood chips (you should have 1 more cup of wood chips left for regulating th"
},
"450": {
"recipe_x_instruction.id": 450,
"instruction.id": 450,
"instruction.ts": "2017-11-07 04:49:21",
"instruction.value": "7Place the ribs on the cooking grate bone side down, over the drip pan (not over the flaming charcoal). If all three rib racks do not fit, cut one rib rack in half and wedge it against the side, making sure it does not sit over the lit charcoal. Cook, cov"
},
"451": {
"recipe_x_instruction.id": 451,
"instruction.id": 451,
"instruction.ts": "2017-11-07 04:49:21",
"instruction.value": "8At this point, the smoke will start to die down. Carefully remove the steam pan and transfer the cooking grate (with the ribs on top) to a heatproof surface. Add the remaining 1 cup drained wood chips to the charcoal. Return the cooking grate to the gril"
},
"452": {
"recipe_x_instruction.id": 452,
"instruction.id": 452,
"instruction.ts": "2017-11-07 04:49:21",
"instruction.value": "9Slather some barbecue sauce over the ribs and cook for 15 minutes more (for a total of 1 1/2 hours). Check for doneness by lifting up one end of a rib rack. The rack should bend slightly in the middle. (The meat should not fall off the bone. It should be"
},
"453": {
"recipe_x_instruction.id": 453,
"instruction.id": 453,
"instruction.ts": "2017-11-07 04:49:21",
"instruction.value": "10Serve the ribs warm with extra sauce."
}
} |
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| 101 | 2017-11-07 04:49:36 | Basic Caramelized Onions | Caramelized onions add a sweet and savory note to anything they top. Try them over grilled chicken, with cheese on your next pizza, or in our Black Forest Ham and Caramelized Onion Grilled Cheese. | Total: 50 mins | {
"899": {
"recipe_x_ingredient.id": 899,
"ingredient.id": 81,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "kosher salt"
},
"900": {
"recipe_x_ingredient.id": 900,
"ingredient.id": 82,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "freshly ground black pepper"
},
"897": {
"recipe_x_ingredient.id": 897,
"ingredient.id": 177,
"ingredient.ts": "2017-11-07 04:30:30",
"ingredient.value": "2 tablespoons unsalted butter"
},
"898": {
"recipe_x_ingredient.id": 898,
"ingredient.id": 898,
"ingredient.ts": "2017-11-07 04:49:36",
"ingredient.value": "2 medium yellow onions, halved and sliced paper thin (about 4 cups)"
}
} |
{
"454": {
"recipe_x_instruction.id": 454,
"instruction.id": 454,
"instruction.ts": "2017-11-07 04:49:36",
"instruction.value": "1Melt the butter in a large frying pan over medium-low heat until foaming."
},
"455": {
"recipe_x_instruction.id": 455,
"instruction.id": 455,
"instruction.ts": "2017-11-07 04:49:36",
"instruction.value": "2Add the onions, and let them cook, stirring rarely, until they are deep golden brown and caramelized, about 45 minutes. Season well with salt and pepper, remove from the pan, and let cool."
}
} |
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| 102 | 2017-11-07 04:49:43 | Perfect Hard-Boiled Eggs | Hard-boiled eggs are so simple to make but also, sadly, simple to mess up. Our method brings the eggs and water to a boil, then immediately stops the boiling and lets the eggs cook, covered, in the saucepan. They emerge firm yet moist, with no green ring around the yolks. Favorite ways to eat them include sliced, atop buttered toast with sea salt, and minced or pushed through a sieve and sprinkled over steamed asparagus with a drizzle of white wine vinegar, olive oil, and kosher salt. |
Total: 25 mins | { "901": { "recipe_x_ingredient.id": 901, "ingredient.id": 901, "ingredient.ts": "2017-11-07 04:49:43", "ingredient.value": "6 large eggs (preferably older eggs—this will make them easier to peel)" } } | {
"456": {
"recipe_x_instruction.id": 456,
"instruction.id": 456,
"instruction.ts": "2017-11-07 04:49:43",
"instruction.value": "1Place the eggs in a saucepan and fill with enough cold water to cover the eggs (they should sit in a single layer). Bring to a boil over medium-high heat. As soon as the water comes to a boil, turn off the heat and cover the pan; let sit for 13 minutes ("
},
"457": {
"recipe_x_instruction.id": 457,
"instruction.id": 457,
"instruction.ts": "2017-11-07 04:49:43",
"instruction.value": "2Drain the eggs, then transfer to a bowl of ice water. Let cool completely."
},
"458": {
"recipe_x_instruction.id": 458,
"instruction.id": 458,
"instruction.ts": "2017-11-07 04:49:43",
"instruction.value": "3To peel, gently crack the eggs on the countertop all over, then roll them between your hands. Peel the eggs."
}
} |
{} | |
| 103 | 2017-11-07 04:51:33 | Basic Steamed White Rice | Involving nothing more than rice, water, and salt, steamed rice can still go wrong in countless ways. Here’s a stress-free method that yields fluffy, tender rice. Try it with our easy Chicken Stir-Fry recipe or slow cooker chicken soup recipe. | Total: About 30 mins | {
"902": {
"recipe_x_ingredient.id": 902,
"ingredient.id": 902,
"ingredient.ts": "2017-11-07 04:51:33",
"ingredient.value": "2 cups long-grain white rice"
},
"903": {
"recipe_x_ingredient.id": 903,
"ingredient.id": 903,
"ingredient.ts": "2017-11-07 04:51:33",
"ingredient.value": "2 1/2 cups water"
},
"904": {
"recipe_x_ingredient.id": 904,
"ingredient.id": 904,
"ingredient.ts": "2017-11-07 04:51:33",
"ingredient.value": "1 teaspoon kosher salt (optional)"
}
} |
{
"459": {
"recipe_x_instruction.id": 459,
"instruction.id": 459,
"instruction.ts": "2017-11-07 04:51:33",
"instruction.value": "1Place rice in a fine-mesh strainer and rinse under cold water until the water runs clear."
},
"460": {
"recipe_x_instruction.id": 460,
"instruction.id": 460,
"instruction.ts": "2017-11-07 04:51:33",
"instruction.value": "2Place rice and measured water in a medium saucepan with a tightfitting lid and bring to a boil over high heat. Add salt (if using), stir to incorporate, cover, and reduce heat to low. Simmer undisturbed until rice is tender, about 15 minutes. Remove from"
}
} |
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| 104 | 2017-11-07 04:51:42 | Slow Cooker Steel-Cut Oatmeal | A bowl of creamy steel-cut oatmeal is a satisfying and healthy way to start the day, but the long cooking time makes these oats hard to execute on a weekday morning. Here, the slow cooker does all the work while you’re getting some shut-eye. Before bed, coat the inside of the cooker with butter to keep the oatmeal from sticking, then add in the oats, water, coconut or whole milk, and brown sugar. Stir it together, set the cooker to low, and wake up to a hot breakfast. Top it with dried fruit, nuts, or maple syrup, and blend up a fruit smoothie with all of your extra time. For the warmer months, learn how to make granola with our easy recipe. |
Total: 10 mins, plus 7 to 8 hrs cooking time | {
"911": {
"recipe_x_ingredient.id": 911,
"ingredient.id": 277,
"ingredient.ts": "2017-11-07 04:31:20",
"ingredient.value": "1 teaspoon vanilla extract"
},
"905": {
"recipe_x_ingredient.id": 905,
"ingredient.id": 905,
"ingredient.ts": "2017-11-07 04:51:42",
"ingredient.value": "Unsalted butter"
},
"906": {
"recipe_x_ingredient.id": 906,
"ingredient.id": 906,
"ingredient.ts": "2017-11-07 04:51:42",
"ingredient.value": "8 1/2 cups water"
},
"907": {
"recipe_x_ingredient.id": 907,
"ingredient.id": 907,
"ingredient.ts": "2017-11-07 04:51:42",
"ingredient.value": "2 cups steel-cut oats"
},
"908": {
"recipe_x_ingredient.id": 908,
"ingredient.id": 908,
"ingredient.ts": "2017-11-07 04:51:42",
"ingredient.value": "1 (14-ounce) can unsweetened coconut milk or 1 3/4 cups whole milk"
},
"909": {
"recipe_x_ingredient.id": 909,
"ingredient.id": 909,
"ingredient.ts": "2017-11-07 04:51:42",
"ingredient.value": "1/4 cup packed light brown sugar"
},
"910": {
"recipe_x_ingredient.id": 910,
"ingredient.id": 910,
"ingredient.ts": "2017-11-07 04:51:42",
"ingredient.value": "1/2 teaspoon fine salt"
}
} |
{
"461": {
"recipe_x_instruction.id": 461,
"instruction.id": 461,
"instruction.ts": "2017-11-07 04:51:42",
"instruction.value": "1Coat the insert of the slow cooker with a thin layer of butter. Add the water, oats, coconut or whole milk, brown sugar, and salt and stir to combine."
},
"462": {
"recipe_x_instruction.id": 462,
"instruction.id": 462,
"instruction.ts": "2017-11-07 04:51:42",
"instruction.value": "2Cover and cook on low until the oats are cooked through and creamy, about 7 to 8 hours. Stir in the vanilla and serve immediately."
}
} |
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| 105 | 2017-11-07 04:52:21 | Juicy Lucy Burger (a.k.a. Jucy Lucy) | Two bars in Minneapolis, Matt’s and the 5-8 Club, have competing claims to being the creator of the infamous Juicy Lucy burger (or Jucy Lucy, depending on whom you’re talking to). However CHOW.com’s Supertaster, James Norton, thinks the Blue Door Pub in St. Paul actually serves the Perfect Jucy Lucy—he explains why in this CHOW video. Whichever version you prefer, these cheese-stuffed burgers ooze cheesy goodness with every bite—and now you can make your own at home. Be sure to aim any cheese drips over your French Fries, and serve with our pickle recipe. What to buy: Fat equals flavor and moisture, so buy high-quality chuck with a fat content of 15 to 20 percent. While American cheese is standard in a Juicy Lucy, other cheeses that melt well, such as mild cheddar or pepper jack, can be substituted. You could even try making your own version of American cheese; Mark McClusky shows you how in this episode of CHOW’s My Go-To Dish video series. Soft hamburger buns (skip brioche or crusty buns) work best with the simple flavors of these burgers. Game plan: Make sure the burger patties rest after cooking so that the juices redistribute in the meat and the cheese isn’t dangerously hot when you bite into the center. If you’re grilling outside, toast the buns right on the grill while the cooked patties are resting. If you’re grilling inside using a grill pan, toast your buns in the oven, because the moisture left in the pan from cooking the burgers will make the buns soggy. This recipe was featured as part of our Burger Bonanza! |
Total: 45 mins | {
"917": {
"recipe_x_ingredient.id": 917,
"ingredient.id": 338,
"ingredient.ts": "2017-11-07 04:31:57",
"ingredient.value": "1/4 teaspoon freshly ground black pepper"
},
"912": {
"recipe_x_ingredient.id": 912,
"ingredient.id": 912,
"ingredient.ts": "2017-11-07 04:52:21",
"ingredient.value": "4 slices American cheese (about 3 ounces)"
},
"913": {
"recipe_x_ingredient.id": 913,
"ingredient.id": 913,
"ingredient.ts": "2017-11-07 04:52:21",
"ingredient.value": "1 1/2 pounds ground chuck (15 to 20 percent fat content), chilled"
},
"914": {
"recipe_x_ingredient.id": 914,
"ingredient.id": 914,
"ingredient.ts": "2017-11-07 04:52:21",
"ingredient.value": "1 1/4 teaspoons kosher salt"
},
"915": {
"recipe_x_ingredient.id": 915,
"ingredient.id": 915,
"ingredient.ts": "2017-11-07 04:52:21",
"ingredient.value": "1/2 teaspoon garlic powder"
},
"916": {
"recipe_x_ingredient.id": 916,
"ingredient.id": 916,
"ingredient.ts": "2017-11-07 04:52:21",
"ingredient.value": "1/2 teaspoon Worcestershire sauce"
},
"918": {
"recipe_x_ingredient.id": 918,
"ingredient.id": 918,
"ingredient.ts": "2017-11-07 04:52:21",
"ingredient.value": "Vegetable oil, for oiling the grill"
},
"919": {
"recipe_x_ingredient.id": 919,
"ingredient.id": 919,
"ingredient.ts": "2017-11-07 04:52:21",
"ingredient.value": "4 (4-inch) hamburger buns, split and toasted"
},
"920": {
"recipe_x_ingredient.id": 920,
"ingredient.id": 920,
"ingredient.ts": "2017-11-07 04:52:21",
"ingredient.value": "Sliced pickles, for serving"
}
} |
{
"463": {
"recipe_x_instruction.id": 463,
"instruction.id": 463,
"instruction.ts": "2017-11-07 04:52:21",
"instruction.value": "1Cut each slice of cheese in half, then in half again to form 4 squares. Stack the pieces on top of each other to form 4 stacks; set aside."
},
"464": {
"recipe_x_instruction.id": 464,
"instruction.id": 464,
"instruction.ts": "2017-11-07 04:52:21",
"instruction.value": "2Place the meat in a large bowl and add the salt, garlic powder, Worcestershire, and pepper. Mix with your hands until just evenly combined."
},
"465": {
"recipe_x_instruction.id": 465,
"instruction.id": 465,
"instruction.ts": "2017-11-07 04:52:21",
"instruction.value": "3Divide the meat into 8 equal portions and place on a work surface. Using your fingertips, press 2 portions of the meat into 2 rough 1/4-inch-thick patties that are each about 1 inch wider in diameter than the hamburger buns. Place 1 stack of cheese in th"
},
"466": {
"recipe_x_instruction.id": 466,
"instruction.id": 466,
"instruction.ts": "2017-11-07 04:52:21",
"instruction.value": "4Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F). When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil."
},
"467": {
"recipe_x_instruction.id": 467,
"instruction.id": 467,
"instruction.ts": "2017-11-07 04:52:21",
"instruction.value": "5Place the reserved patties on the grill, close the grill, and cook undisturbed (do not press down on the patties) until dark grill marks appear on the bottom, about 3 to 4 minutes. Using a spatula, flip the patties, close the grill again, and cook until "
}
} |
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| 106 | 2017-11-07 04:53:31 | Classic Cheesecake | Many commercial cheesecakes are huge and overflowing with a host of strange ingredients like peanut butter cups or chocolate chip cookie dough. One piece will ruin your cholesterol for a year. This recipe keeps it real, so the true flavor of the cream cheese comes through, with only a little lemon zest in the mix. If you must doctor it, top it off with a simple strawberry sauce. 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 2 1/2 hrs cooling time | {
"929": {
"recipe_x_ingredient.id": 929,
"ingredient.id": 172,
"ingredient.ts": "2017-11-07 04:30:30",
"ingredient.value": "1 large egg yolk, at room temperature"
},
"927": {
"recipe_x_ingredient.id": 927,
"ingredient.id": 277,
"ingredient.ts": "2017-11-07 04:31:20",
"ingredient.value": "1 teaspoon vanilla extract"
},
"923": {
"recipe_x_ingredient.id": 923,
"ingredient.id": 297,
"ingredient.ts": "2017-11-07 04:31:33",
"ingredient.value": "1 1/4 cups granulated sugar"
},
"930": {
"recipe_x_ingredient.id": 930,
"ingredient.id": 586,
"ingredient.ts": "2017-11-07 04:37:10",
"ingredient.value": "3 large eggs, at room temperature"
},
"924": {
"recipe_x_ingredient.id": 924,
"ingredient.id": 682,
"ingredient.ts": "2017-11-07 04:40:23",
"ingredient.value": "1 tablespoon all-purpose flour"
},
"925": {
"recipe_x_ingredient.id": 925,
"ingredient.id": 683,
"ingredient.ts": "2017-11-07 04:40:23",
"ingredient.value": "4 (8-ounce) packages cream cheese, at room temperature"
},
"921": {
"recipe_x_ingredient.id": 921,
"ingredient.id": 921,
"ingredient.ts": "2017-11-07 04:53:31",
"ingredient.value": "1 1/4 cups graham cracker or vanilla wafer cookie crumbs, such as Nabisco Nilla Wafers"
},
"922": {
"recipe_x_ingredient.id": 922,
"ingredient.id": 922,
"ingredient.ts": "2017-11-07 04:53:31",
"ingredient.value": "2 tablespoons unsalted butter (1/4 stick), melted, plus more for coating the pan"
},
"926": {
"recipe_x_ingredient.id": 926,
"ingredient.id": 926,
"ingredient.ts": "2017-11-07 04:53:31",
"ingredient.value": "1 teaspoon finely grated lemon zest (from about 1 lemon)"
},
"928": {
"recipe_x_ingredient.id": 928,
"ingredient.id": 928,
"ingredient.ts": "2017-11-07 04:53:31",
"ingredient.value": "1/4 cup heavy cream"
}
} |
{
"468": {
"recipe_x_instruction.id": 468,
"instruction.id": 468,
"instruction.ts": "2017-11-07 04:53:31",
"instruction.value": "1Heat the oven to 325ºF and arrange a rack in the middle. Coat the bottom and sides of a 9-inch springform pan with butter. Place wafer crumbs and melted butter in a medium bowl and mix until thoroughly combined. Pour the crumb mixture into the pan and, u"
},
"469": {
"recipe_x_instruction.id": 469,
"instruction.id": 469,
"instruction.ts": "2017-11-07 04:53:31",
"instruction.value": "2Mix together sugar and flour in a medium bowl and set aside. Place cream cheese in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until smooth. With the mixer running, slowly pour in the sugar mixture and beat until in"
},
"470": {
"recipe_x_instruction.id": 470,
"instruction.id": 470,
"instruction.ts": "2017-11-07 04:53:31",
"instruction.value": "3With the mixer on low, add lemon zest and vanilla and then slowly pour in cream; mix until just combined. Add egg yolk, then whole eggs one at a time, allowing each egg to incorporate completely before adding the next. Stop the mixer occasionally to scra"
},
"471": {
"recipe_x_instruction.id": 471,
"instruction.id": 471,
"instruction.ts": "2017-11-07 04:53:31",
"instruction.value": "4Pour the filling into the prepared crust and bake until 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."
},
"472": {
"recipe_x_instruction.id": 472,
"instruction.id": 472,
"instruction.ts": "2017-11-07 04:53:31",
"instruction.value": "5Remove the cheesecake from the oven and place on a cooling rack. Cover with a baking sheet and let cool until the pan is lukewarm to the touch, about 1 1/2 hours. Remove the baking sheet, loosely cover the cheesecake, and refrigerate until ready to serve"
}
} |
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| 107 | 2017-11-07 04:54:41 | Buttermilk Biscuits and Sausage Cream Gravy | Biscuits and gravy is a classic diner breakfast that’s easy to make at home. The key to fluffy biscuits is keeping all the ingredients as cold as possible, so we put everything in the freezer for 10 minutes before making the biscuits. While they bake, brown your breakfast sausage, then stir in flour and milk to make a creamy gravy. Season it with some cayenne for a subtle kick and serve it with just the biscuits, or add our Basic Scrambled Eggs for a hearty weekend breakfast or brunch. Special equipment: You’ll need a 2-1/2-inch round cutter for this recipe. For more, check out our Sweet Potato Biscuits, Cheddar Biscuits, and Beer Biscuits. |
Total: 50 mins | {
"932": {
"recipe_x_ingredient.id": 932,
"ingredient.id": 237,
"ingredient.ts": "2017-11-07 04:30:59",
"ingredient.value": "2 teaspoons baking powder"
},
"934": {
"recipe_x_ingredient.id": 934,
"ingredient.id": 534,
"ingredient.ts": "2017-11-07 04:36:14",
"ingredient.value": "1/2 teaspoon baking soda"
},
"933": {
"recipe_x_ingredient.id": 933,
"ingredient.id": 639,
"ingredient.ts": "2017-11-07 04:39:21",
"ingredient.value": "1 teaspoon fine salt"
},
"931": {
"recipe_x_ingredient.id": 931,
"ingredient.id": 697,
"ingredient.ts": "2017-11-07 04:40:37",
"ingredient.value": "2 cups all-purpose flour, plus more as needed"
},
"935": {
"recipe_x_ingredient.id": 935,
"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"
},
"936": {
"recipe_x_ingredient.id": 936,
"ingredient.id": 702,
"ingredient.ts": "2017-11-07 04:40:37",
"ingredient.value": "1 cup cold buttermilk"
},
"942": {
"recipe_x_ingredient.id": 942,
"ingredient.id": 852,
"ingredient.ts": "2017-11-07 04:42:57",
"ingredient.value": "1/8 teaspoon cayenne pepper"
},
"937": {
"recipe_x_ingredient.id": 937,
"ingredient.id": 937,
"ingredient.ts": "2017-11-07 04:54:41",
"ingredient.value": "3 tablespoons unsalted butter"
},
"938": {
"recipe_x_ingredient.id": 938,
"ingredient.id": 938,
"ingredient.ts": "2017-11-07 04:54:41",
"ingredient.value": "12 ounces uncooked breakfast sausage, casings removed"
},
"939": {
"recipe_x_ingredient.id": 939,
"ingredient.id": 939,
"ingredient.ts": "2017-11-07 04:54:41",
"ingredient.value": "1/3 cup all-purpose flour"
},
"940": {
"recipe_x_ingredient.id": 940,
"ingredient.id": 940,
"ingredient.ts": "2017-11-07 04:54:41",
"ingredient.value": "1/2 teaspoon fine salt, plus more as needed"
},
"941": {
"recipe_x_ingredient.id": 941,
"ingredient.id": 941,
"ingredient.ts": "2017-11-07 04:54:41",
"ingredient.value": "1/2 teaspoon freshly ground black pepper, plus more as needed"
},
"943": {
"recipe_x_ingredient.id": 943,
"ingredient.id": 943,
"ingredient.ts": "2017-11-07 04:54:41",
"ingredient.value": "3 1/2 cups whole milk"
}
} |
{
"473": {
"recipe_x_instruction.id": 473,
"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."
},
"475": {
"recipe_x_instruction.id": 475,
"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."
},
"476": {
"recipe_x_instruction.id": 476,
"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."
},
"477": {
"recipe_x_instruction.id": 477,
"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"
},
"474": {
"recipe_x_instruction.id": 474,
"instruction.id": 474,
"instruction.ts": "2017-11-07 04:54:41",
"instruction.value": "2Whisk together the measured flour, baking powder, salt, and baking soda 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."
},
"478": {
"recipe_x_instruction.id": 478,
"instruction.id": 478,
"instruction.ts": "2017-11-07 04:54:41",
"instruction.value": "6Bake until the biscuits have risen and are golden brown on top, about 15 to 16 minutes. Transfer them to a wire rack. Meanwhile, make the gravy."
},
"479": {
"recipe_x_instruction.id": 479,
"instruction.id": 479,
"instruction.ts": "2017-11-07 04:54:41",
"instruction.value": "1Heat the butter in a large frying pan over medium-high heat until foaming. Add the sausage and cook, breaking it up into smaller pieces with a wooden spoon, until the meat’s no longer pink and is starting to brown, about 5 minutes."
},
"480": {
"recipe_x_instruction.id": 480,
"instruction.id": 480,
"instruction.ts": "2017-11-07 04:54:41",
"instruction.value": "2Reduce the heat to medium. Sprinkle the sausage with the flour, measured salt, measured pepper, and cayenne. Cook, stirring frequently, until the raw taste of the flour has cooked off, about 1 minute."
},
"481": {
"recipe_x_instruction.id": 481,
"instruction.id": 481,
"instruction.ts": "2017-11-07 04:54:41",
"instruction.value": "3Gradually stir in the milk, scraping up any browned bits from the bottom of the pan. Bring to a simmer, stirring occasionally. Continue simmering, stirring often, until the mixture has thickened slightly, about 1 minute more (the gravy will continue to t"
},
"482": {
"recipe_x_instruction.id": 482,
"instruction.id": 482,
"instruction.ts": "2017-11-07 04:54:41",
"instruction.value": "4To serve, split the biscuits in half horizontally and top with the sausage gravy."
}
} |
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| recipe.id | recipe.ts | recipe.title | recipe.description | recipe.time | recipe.from | recipe.recipe_x_ingredient_id | recipe.recipe_x_instruction_id | recipe.recipe_image_id |