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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 |
|---|---|---|---|---|---|---|---|---|
| 108 | 2017-11-07 04:54:59 | Sautéed Bok Choy | Bok choy is the perfect vegetable for a healthy side dish. This recipe is flavored with garlic, ginger, and a drizzle of sesame oil. Try it with our easy chicken teriyaki recipe. This was featured as part of our Chinese New Year Dishes photo gallery. | Total: 10 mins | {
"944": {
"recipe_x_ingredient.id": 944,
"ingredient.id": 622,
"ingredient.ts": "2017-11-07 04:39:03",
"ingredient.value": "2 tablespoons vegetable oil"
},
"945": {
"recipe_x_ingredient.id": 945,
"ingredient.id": 643,
"ingredient.ts": "2017-11-07 04:39:33",
"ingredient.value": "2 medium garlic cloves, minced"
},
"946": {
"recipe_x_ingredient.id": 946,
"ingredient.id": 946,
"ingredient.ts": "2017-11-07 04:54:59",
"ingredient.value": "1 teaspoon freshly grated ginger (from 1/2-inch piece)"
},
"947": {
"recipe_x_ingredient.id": 947,
"ingredient.id": 947,
"ingredient.ts": "2017-11-07 04:54:59",
"ingredient.value": "1/4 teaspoon red pepper flakes"
},
"948": {
"recipe_x_ingredient.id": 948,
"ingredient.id": 948,
"ingredient.ts": "2017-11-07 04:54:59",
"ingredient.value": "1 1/2 pounds bok choy (about 2 medium bunches), cleaned, ends trimmed, and cut on the bias into 1-inch pieces"
},
"949": {
"recipe_x_ingredient.id": 949,
"ingredient.id": 949,
"ingredient.ts": "2017-11-07 04:54:59",
"ingredient.value": "1 tablespoon soy sauce"
},
"950": {
"recipe_x_ingredient.id": 950,
"ingredient.id": 950,
"ingredient.ts": "2017-11-07 04:54:59",
"ingredient.value": "1 tablespoon water"
},
"951": {
"recipe_x_ingredient.id": 951,
"ingredient.id": 951,
"ingredient.ts": "2017-11-07 04:54:59",
"ingredient.value": "1/4 teaspoon toasted sesame oil"
},
"952": {
"recipe_x_ingredient.id": 952,
"ingredient.id": 952,
"ingredient.ts": "2017-11-07 04:54:59",
"ingredient.value": "Salt (optional)"
}
} |
{
"483": {
"recipe_x_instruction.id": 483,
"instruction.id": 483,
"instruction.ts": "2017-11-07 04:54:59",
"instruction.value": "1In a large frying pan with a tightfitting lid, heat the vegetable oil over medium-high heat until shimmering. Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds."
},
"484": {
"recipe_x_instruction.id": 484,
"instruction.id": 484,
"instruction.ts": "2017-11-07 04:54:59",
"instruction.value": "2Add the bok choy and, using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute. Add the soy sauce and water, cover, and cook until steam accumulates, about 1 minute. Uncover and cook, stirring occasionally, until the greens are ju"
},
"485": {
"recipe_x_instruction.id": 485,
"instruction.id": 485,
"instruction.ts": "2017-11-07 04:54:59",
"instruction.value": "3Turn off the heat, stir in the sesame oil, and season with salt if desired."
}
} |
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| 109 | 2017-11-07 04:55:03 | Classic Steak Tartare | Steak tartare is usually associated with both Parisian bistros and the Tartars who gave the dish its name, but it goes well beyond that. If you are able to get your hands on top-quality beef, this is a great way to serve it. Try it over a bed of mesclun or served with toast points or french fries as they do at the Polo Lounge. What to buy: Because you will be serving the meat raw, be sure to buy it from a reputable source, and tell your butcher that you will be preparing it as tartare so he or she gives you the best cut. Use pasteurized or very fresh eggs from a reputable source. Game plan: Keep the beef covered and refrigerated until you are ready to use it. This recipe was featured in our no-cook story. |
Total: 5 mins | {
"956": {
"recipe_x_ingredient.id": 956,
"ingredient.id": 144,
"ingredient.ts": "2017-11-07 04:30:23",
"ingredient.value": "2 large egg yolks"
},
"953": {
"recipe_x_ingredient.id": 953,
"ingredient.id": 953,
"ingredient.ts": "2017-11-07 04:55:03",
"ingredient.value": "3 medium oil-packed anchovy fillets (optional, adjust salt if added), rinsed and minced"
},
"954": {
"recipe_x_ingredient.id": 954,
"ingredient.id": 954,
"ingredient.ts": "2017-11-07 04:55:03",
"ingredient.value": "2 teaspoons brined capers, drained and rinsed"
},
"955": {
"recipe_x_ingredient.id": 955,
"ingredient.id": 955,
"ingredient.ts": "2017-11-07 04:55:03",
"ingredient.value": "3 teaspoons Dijon mustard"
},
"957": {
"recipe_x_ingredient.id": 957,
"ingredient.id": 957,
"ingredient.ts": "2017-11-07 04:55:03",
"ingredient.value": "10 ounces USDA prime beef tenderloin, cut into small dice, covered, and refrigerated"
},
"958": {
"recipe_x_ingredient.id": 958,
"ingredient.id": 958,
"ingredient.ts": "2017-11-07 04:55:03",
"ingredient.value": "2 tablespoons finely chopped red onion"
},
"959": {
"recipe_x_ingredient.id": 959,
"ingredient.id": 959,
"ingredient.ts": "2017-11-07 04:55:03",
"ingredient.value": "2 tablespoons finely chopped Italian parsley leaves"
},
"960": {
"recipe_x_ingredient.id": 960,
"ingredient.id": 960,
"ingredient.ts": "2017-11-07 04:55:03",
"ingredient.value": "4 teaspoons olive oil"
},
"961": {
"recipe_x_ingredient.id": 961,
"ingredient.id": 961,
"ingredient.ts": "2017-11-07 04:55:03",
"ingredient.value": "3 dashes hot sauce (such as Tabasco)"
},
"962": {
"recipe_x_ingredient.id": 962,
"ingredient.id": 962,
"ingredient.ts": "2017-11-07 04:55:03",
"ingredient.value": "4 dashes Worcestershire sauce"
},
"963": {
"recipe_x_ingredient.id": 963,
"ingredient.id": 963,
"ingredient.ts": "2017-11-07 04:55:03",
"ingredient.value": "3/4 teaspoon crushed chile flakes (optional)"
}
} |
{
"486": {
"recipe_x_instruction.id": 486,
"instruction.id": 486,
"instruction.ts": "2017-11-07 04:55:03",
"instruction.value": "1Combine anchovies (if using), capers, and mustard in a nonreactive bowl. Using a fork or the back of a spoon, mash ingredients until evenly combined; mix in egg yolks."
},
"487": {
"recipe_x_instruction.id": 487,
"instruction.id": 487,
"instruction.ts": "2017-11-07 04:55:03",
"instruction.value": "2Use a rubber spatula to fold remaining ingredients into mustard mixture until thoroughly combined. Season well with salt and freshly ground black pepper. Serve immediately with toast points or french fries."
}
} |
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| 110 | 2017-11-07 04:55:12 | Slow Cooker Chicken Adobo | The ingredients that go into slow cooker Filipino chicken adobo depend on where you’re from, or how your mother or grandmother made adobo—it’s a source of heated debate. At the dish’s core is meat or poultry braised in a vinegary sauce. This easy, mild version cooks onions, chicken, soy sauce, and vinegar in a slow cooker, and takes advantage of bone-in chicken thighs’ extra flavor from the bones. The onions absorb the savory sauce, and all that’s needed to complete the meal is a pile of steamed rice to soak everything up. Game plan: This recipe gets better as it sits, and can be made up to 1 day in advance. You’ll need to make steamed rice before you serve. This dish was featured as part of our Cozy Chicken recipe gallery. |
Total: 15 mins, plus 4 hrs cooking time | {
"972": {
"recipe_x_ingredient.id": 972,
"ingredient.id": 181,
"ingredient.ts": "2017-11-07 04:30:30",
"ingredient.value": "1/2 teaspoon freshly ground black pepper"
},
"971": {
"recipe_x_ingredient.id": 971,
"ingredient.id": 832,
"ingredient.ts": "2017-11-07 04:42:42",
"ingredient.value": "1 tablespoon granulated sugar"
},
"964": {
"recipe_x_ingredient.id": 964,
"ingredient.id": 964,
"ingredient.ts": "2017-11-07 04:55:12",
"ingredient.value": "4 medium yellow onions, halved and thinly sliced"
},
"965": {
"recipe_x_ingredient.id": 965,
"ingredient.id": 965,
"ingredient.ts": "2017-11-07 04:55:12",
"ingredient.value": "4 medium garlic cloves, smashed and peeled"
},
"966": {
"recipe_x_ingredient.id": 966,
"ingredient.id": 966,
"ingredient.ts": "2017-11-07 04:55:12",
"ingredient.value": "1 (5-inch) piece fresh ginger, cut into 1-inch pieces"
},
"967": {
"recipe_x_ingredient.id": 967,
"ingredient.id": 967,
"ingredient.ts": "2017-11-07 04:55:12",
"ingredient.value": "1 bay leaf"
},
"968": {
"recipe_x_ingredient.id": 968,
"ingredient.id": 968,
"ingredient.ts": "2017-11-07 04:55:12",
"ingredient.value": "3 pounds bone-in, skin-on chicken thighs"
},
"969": {
"recipe_x_ingredient.id": 969,
"ingredient.id": 969,
"ingredient.ts": "2017-11-07 04:55:12",
"ingredient.value": "3/4 cup soy sauce"
},
"970": {
"recipe_x_ingredient.id": 970,
"ingredient.id": 970,
"ingredient.ts": "2017-11-07 04:55:12",
"ingredient.value": "1/4 cup rice vinegar"
},
"973": {
"recipe_x_ingredient.id": 973,
"ingredient.id": 973,
"ingredient.ts": "2017-11-07 04:55:12",
"ingredient.value": "Steamed rice, for serving"
}
} |
{
"488": {
"recipe_x_instruction.id": 488,
"instruction.id": 488,
"instruction.ts": "2017-11-07 04:55:12",
"instruction.value": "1Place the onions, garlic, ginger, and bay leaf in an even layer in the slow cooker."
},
"489": {
"recipe_x_instruction.id": 489,
"instruction.id": 489,
"instruction.ts": "2017-11-07 04:55:12",
"instruction.value": "2Remove and discard the skin from the chicken. Arrange the chicken in an even layer on top of the onion mixture."
},
"490": {
"recipe_x_instruction.id": 490,
"instruction.id": 490,
"instruction.ts": "2017-11-07 04:55:12",
"instruction.value": "3Whisk the soy sauce, vinegar, sugar, and pepper together in a medium bowl and pour it over the chicken."
},
"491": {
"recipe_x_instruction.id": 491,
"instruction.id": 491,
"instruction.ts": "2017-11-07 04:55:12",
"instruction.value": "4Cover and cook until the chicken is cooked through and falling off the bone, about 4 to 5 hours on high or low. Remove and discard the ginger pieces and bay leaf. Serve with steamed rice."
}
} |
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| 111 | 2017-11-07 04:55:16 | Basic Roasted Beets | Roasting beets concentrates their natural sweetness and couldn’t be easier. To serve, drizzle the beets with olive oil and sprinkle them with salt, or try them in either our Roasted Beet and Chèvre Grilled Cheese or our Smoked Salmon Tea Sandwiches. Once you master this, add our beet salad recipe to your go-to side dishes. Game plan: Leafy beet tops make a great addition to pasta or even a quick side dish if you wilt them in walnut oil and serve with grated aged pecorino. Peel the beets under running water to cool them faster and minimize finger-staining. |
Total: 10 mins, plus 1 to 1 1/2 hrs roasting time | {
"975": {
"recipe_x_ingredient.id": 975,
"ingredient.id": 17,
"ingredient.ts": "2017-11-07 04:27:56",
"ingredient.value": "1 tablespoon olive oil"
},
"976": {
"recipe_x_ingredient.id": 976,
"ingredient.id": 49,
"ingredient.ts": "2017-11-07 04:29:58",
"ingredient.value": "salt"
},
"977": {
"recipe_x_ingredient.id": 977,
"ingredient.id": 82,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "freshly ground black pepper"
},
"974": {
"recipe_x_ingredient.id": 974,
"ingredient.id": 974,
"ingredient.ts": "2017-11-07 04:55:16",
"ingredient.value": "3 medium beets (about 1 1/2 pounds)"
}
} |
{
"492": {
"recipe_x_instruction.id": 492,
"instruction.id": 492,
"instruction.ts": "2017-11-07 04:55:16",
"instruction.value": "1Heat the oven to 375°F and arrange a rack in the middle. Rinse the beets and trim off any leafy tops. Wrap completely in aluminum foil and place in the oven. Roast until tender and easily pierced with a knife, about 1 to 1 1/2 hours. Remove from the oven"
},
"493": {
"recipe_x_instruction.id": 493,
"instruction.id": 493,
"instruction.ts": "2017-11-07 04:55:16",
"instruction.value": "2When the beets are cool enough to handle, peel using a paring knife or by pushing the skin with your fingers."
},
"494": {
"recipe_x_instruction.id": 494,
"instruction.id": 494,
"instruction.ts": "2017-11-07 04:55:16",
"instruction.value": "3Slice the beets, drizzle with olive oil, and season with salt and freshly ground black pepper."
}
} |
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| 112 | 2017-11-07 04:55:22 | Easy Spicy Turkey Chili | This quick and spicy chili made with ground turkey lies somewhere between our hearty, rib-sticking Chipotle Bean and Beef Chili and our lighter Basic Vegetarian Chili. First, sauté ground turkey with red bell pepper, onion, and garlic. Add chili powder, cayenne, ground cumin, and a bit of cinnamon to provide depth and heat, then stir in canned diced tomatoes and canned white beans and leave to simmer until the flavors mingle. In about an hour, you’ll be ready to ladle this satisfying weeknight meal into bowls and top with our crumbled Baked Tortilla Chips and a dollop of sour cream. This dish pairs wonderfully with our basic Jalapeño Poppers. For more easy, healthy chili recipes, see our Chicken Chili recipe. |
Total: About 1 hr | {
"986": {
"recipe_x_ingredient.id": 986,
"ingredient.id": 405,
"ingredient.ts": "2017-11-07 04:32:30",
"ingredient.value": "1/2 teaspoon ground cumin"
},
"978": {
"recipe_x_ingredient.id": 978,
"ingredient.id": 622,
"ingredient.ts": "2017-11-07 04:39:03",
"ingredient.value": "2 tablespoons vegetable oil"
},
"987": {
"recipe_x_ingredient.id": 987,
"ingredient.id": 852,
"ingredient.ts": "2017-11-07 04:42:57",
"ingredient.value": "1/8 teaspoon cayenne pepper"
},
"992": {
"recipe_x_ingredient.id": 992,
"ingredient.id": 967,
"ingredient.ts": "2017-11-07 04:55:12",
"ingredient.value": "1 bay leaf"
},
"979": {
"recipe_x_ingredient.id": 979,
"ingredient.id": 979,
"ingredient.ts": "2017-11-07 04:55:22",
"ingredient.value": "1 medium red bell pepper, medium dice"
},
"980": {
"recipe_x_ingredient.id": 980,
"ingredient.id": 980,
"ingredient.ts": "2017-11-07 04:55:22",
"ingredient.value": "1 medium yellow onion, medium dice"
},
"981": {
"recipe_x_ingredient.id": 981,
"ingredient.id": 981,
"ingredient.ts": "2017-11-07 04:55:22",
"ingredient.value": "2 medium garlic cloves, coarsely chopped"
},
"982": {
"recipe_x_ingredient.id": 982,
"ingredient.id": 982,
"ingredient.ts": "2017-11-07 04:55:22",
"ingredient.value": "1 pound ground turkey"
},
"983": {
"recipe_x_ingredient.id": 983,
"ingredient.id": 983,
"ingredient.ts": "2017-11-07 04:55:22",
"ingredient.value": "3 tablespoons chili powder"
},
"984": {
"recipe_x_ingredient.id": 984,
"ingredient.id": 984,
"ingredient.ts": "2017-11-07 04:55:22",
"ingredient.value": "2 teaspoons kosher salt, plus more as needed"
},
"985": {
"recipe_x_ingredient.id": 985,
"ingredient.id": 985,
"ingredient.ts": "2017-11-07 04:55:22",
"ingredient.value": "1/2 teaspoon dried oregano"
},
"988": {
"recipe_x_ingredient.id": 988,
"ingredient.id": 988,
"ingredient.ts": "2017-11-07 04:55:22",
"ingredient.value": "1/8 teaspoon ground cinnamon"
},
"989": {
"recipe_x_ingredient.id": 989,
"ingredient.id": 989,
"ingredient.ts": "2017-11-07 04:55:22",
"ingredient.value": "1 (28-ounce) can diced tomatoes"
},
"990": {
"recipe_x_ingredient.id": 990,
"ingredient.id": 990,
"ingredient.ts": "2017-11-07 04:55:22",
"ingredient.value": "1 cup low-sodium chicken broth or stock"
},
"991": {
"recipe_x_ingredient.id": 991,
"ingredient.id": 991,
"ingredient.ts": "2017-11-07 04:55:22",
"ingredient.value": "2 (14-ounce) cans cannellini beans, drained and rinsed"
},
"993": {
"recipe_x_ingredient.id": 993,
"ingredient.id": 993,
"ingredient.ts": "2017-11-07 04:55:22",
"ingredient.value": "Shredded cheddar cheese"
},
"994": {
"recipe_x_ingredient.id": 994,
"ingredient.id": 994,
"ingredient.ts": "2017-11-07 04:55:22",
"ingredient.value": "Sour cream"
},
"995": {
"recipe_x_ingredient.id": 995,
"ingredient.id": 995,
"ingredient.ts": "2017-11-07 04:55:22",
"ingredient.value": "Tortilla chips"
}
} |
{
"495": {
"recipe_x_instruction.id": 495,
"instruction.id": 495,
"instruction.ts": "2017-11-07 04:55:22",
"instruction.value": "1Heat the oil in a large pot or Dutch oven over medium heat until shimmering. Add the bell pepper, onion, and garlic, season with salt, and cook, stirring occasionally, until the vegetables have softened, about 5 to 8 minutes."
},
"496": {
"recipe_x_instruction.id": 496,
"instruction.id": 496,
"instruction.ts": "2017-11-07 04:55:22",
"instruction.value": "2Increase the heat to medium high, add the turkey, and cook, breaking it up into smaller pieces with a wooden spoon, until it’s no longer pink and is just cooked through, about 4 to 6 minutes."
},
"497": {
"recipe_x_instruction.id": 497,
"instruction.id": 497,
"instruction.ts": "2017-11-07 04:55:22",
"instruction.value": "3Add the chili powder, measured salt, oregano, cumin, cayenne, and cinnamon, stir to coat the turkey and vegetables, and cook until fragrant, about 1 minute."
},
"498": {
"recipe_x_instruction.id": 498,
"instruction.id": 498,
"instruction.ts": "2017-11-07 04:55:22",
"instruction.value": "4Add the tomatoes and their juices as well as the broth or stock, stir to combine, and bring to a simmer. Add the beans and return to a simmer. Reduce the heat to medium low, add the bay leaf, and simmer, stirring occasionally, until the flavors meld, abo"
},
"499": {
"recipe_x_instruction.id": 499,
"instruction.id": 499,
"instruction.ts": "2017-11-07 04:55:22",
"instruction.value": "5Remove the bay leaf. Taste and season with additional salt as needed. Serve with the cheese, sour cream, and chips, for topping."
}
} |
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| 113 | 2017-11-07 04:55:25 | Vegan Lasagna | What’s lasagna without ricotta, mozzarella, and Parmesan? To an Italian, it’s a travesty. But to a vegan or those with food allergies, it’s a delicious and healthy pasta dish that is bound to also please the meat- and dairy-lovers among us. We recommend pairing with our vegan cupcakes. This recipe was featured as part of our Vegan Comfort Food photo gallery. | Total: 1 1/2 hrs, plus baking time | {
"1010": {
"recipe_x_ingredient.id": 1010,
"ingredient.id": 81,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "kosher salt"
},
"999": {
"recipe_x_ingredient.id": 999,
"ingredient.id": 82,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "freshly ground black pepper"
},
"1006": {
"recipe_x_ingredient.id": 1006,
"ingredient.id": 643,
"ingredient.ts": "2017-11-07 04:39:33",
"ingredient.value": "2 medium garlic cloves, minced"
},
"1020": {
"recipe_x_ingredient.id": 1020,
"ingredient.id": 941,
"ingredient.ts": "2017-11-07 04:54:41",
"ingredient.value": "1/2 teaspoon freshly ground black pepper, plus more as needed"
},
"1008": {
"recipe_x_ingredient.id": 1008,
"ingredient.id": 967,
"ingredient.ts": "2017-11-07 04:55:12",
"ingredient.value": "1 bay leaf"
},
"997": {
"recipe_x_ingredient.id": 997,
"ingredient.id": 984,
"ingredient.ts": "2017-11-07 04:55:22",
"ingredient.value": "2 teaspoons kosher salt, plus more as needed"
},
"996": {
"recipe_x_ingredient.id": 996,
"ingredient.id": 996,
"ingredient.ts": "2017-11-07 04:55:25",
"ingredient.value": "1 1/2 pounds eggplant (about 2 small)"
},
"998": {
"recipe_x_ingredient.id": 998,
"ingredient.id": 998,
"ingredient.ts": "2017-11-07 04:55:25",
"ingredient.value": "4 tablespoons extra-virgin olive oil"
},
"1000": {
"recipe_x_ingredient.id": 1000,
"ingredient.id": 1000,
"ingredient.ts": "2017-11-07 04:55:25",
"ingredient.value": "1 teaspoon finely chopped fresh Italian parsley leaves"
},
"1001": {
"recipe_x_ingredient.id": 1001,
"ingredient.id": 1001,
"ingredient.ts": "2017-11-07 04:55:25",
"ingredient.value": "1/2 teaspoon red wine vinegar"
},
"1002": {
"recipe_x_ingredient.id": 1002,
"ingredient.id": 1002,
"ingredient.ts": "2017-11-07 04:55:25",
"ingredient.value": "Pinch red pepper flakes"
},
"1003": {
"recipe_x_ingredient.id": 1003,
"ingredient.id": 1003,
"ingredient.ts": "2017-11-07 04:55:25",
"ingredient.value": "2 (28-ounce) cans whole peeled tomatoes, preferably San Marzano"
},
"1004": {
"recipe_x_ingredient.id": 1004,
"ingredient.id": 1004,
"ingredient.ts": "2017-11-07 04:55:25",
"ingredient.value": "1/4 cup extra-virgin olive oil"
},
"1005": {
"recipe_x_ingredient.id": 1005,
"ingredient.id": 1005,
"ingredient.ts": "2017-11-07 04:55:25",
"ingredient.value": "1 medium yellow onion, finely chopped"
},
"1007": {
"recipe_x_ingredient.id": 1007,
"ingredient.id": 1007,
"ingredient.ts": "2017-11-07 04:55:25",
"ingredient.value": "1 tablespoon tomato paste"
},
"1009": {
"recipe_x_ingredient.id": 1009,
"ingredient.id": 1009,
"ingredient.ts": "2017-11-07 04:55:25",
"ingredient.value": "1/4 teaspoon red pepper flakes, plus more as needed"
},
"1011": {
"recipe_x_ingredient.id": 1011,
"ingredient.id": 1011,
"ingredient.ts": "2017-11-07 04:55:25",
"ingredient.value": "2 tablespoons capers"
},
"1013": {
"recipe_x_ingredient.id": 1013,
"ingredient.id": 1013,
"ingredient.ts": "2017-11-07 04:55:25",
"ingredient.value": "12 ounces dried lasagna noodles"
},
"1014": {
"recipe_x_ingredient.id": 1014,
"ingredient.id": 1014,
"ingredient.ts": "2017-11-07 04:55:25",
"ingredient.value": "2 pounds soft tofu, drained"
},
"1015": {
"recipe_x_ingredient.id": 1015,
"ingredient.id": 1015,
"ingredient.ts": "2017-11-07 04:55:25",
"ingredient.value": "1/3 cup finely chopped Italian parsley leaves"
},
"1016": {
"recipe_x_ingredient.id": 1016,
"ingredient.id": 1016,
"ingredient.ts": "2017-11-07 04:55:25",
"ingredient.value": "3 tablespoons nutritional yeast (optional)"
},
"1017": {
"recipe_x_ingredient.id": 1017,
"ingredient.id": 1017,
"ingredient.ts": "2017-11-07 04:55:25",
"ingredient.value": "2 teaspoons finely grated lemon zest (from about 2 medium lemons)"
},
"1018": {
"recipe_x_ingredient.id": 1018,
"ingredient.id": 1018,
"ingredient.ts": "2017-11-07 04:55:25",
"ingredient.value": "2 tablespoons freshly squeezed lemon juice, plus more as needed (from about 1/2 lemon)"
},
"1021": {
"recipe_x_ingredient.id": 1021,
"ingredient.id": 1021,
"ingredient.ts": "2017-11-07 04:55:25",
"ingredient.value": "1 cup loosely packed basil leaves (from about 1 bunch), cut into 1/4-inch-thick ribbons"
}
} |
{
"500": {
"recipe_x_instruction.id": 500,
"instruction.id": 500,
"instruction.ts": "2017-11-07 04:55:25",
"instruction.value": "1Heat the oven to 350°F and arrange a rack in the middle."
},
"501": {
"recipe_x_instruction.id": 501,
"instruction.id": 501,
"instruction.ts": "2017-11-07 04:55:25",
"instruction.value": "2Cut the eggplant(s) lengthwise into 1/8-inch-thick slices. Place in a single layer on a flat surface or 2 baking sheets, overlapping slightly as needed, and sprinkle evenly with 1 teaspoon of the salt. Flip the eggplant and sprinkle evenly with the remai"
},
"502": {
"recipe_x_instruction.id": 502,
"instruction.id": 502,
"instruction.ts": "2017-11-07 04:55:25",
"instruction.value": "1Using a food processor fitted with a blade attachment, pulse the tomatoes and their juices, in batches as needed, until coarsely chopped (about 10 pulses). Heat the oil in a large saucepan with a tightfitting lid over medium-high heat until shimmering. A"
},
"503": {
"recipe_x_instruction.id": 503,
"instruction.id": 503,
"instruction.ts": "2017-11-07 04:55:25",
"instruction.value": "2Push the onions and garlic to one side of the pan and add the tomato paste to the empty side of the pan. Cook the paste slightly to remove the raw flavor, stirring occasionally, about 1 to 2 minutes. Stir the onions and garlic into the paste to incorpora"
},
"504": {
"recipe_x_instruction.id": 504,
"instruction.id": 504,
"instruction.ts": "2017-11-07 04:55:25",
"instruction.value": "3Add the capers, taste, and season with additional salt and red pepper flakes as needed; set aside."
},
"505": {
"recipe_x_instruction.id": 505,
"instruction.id": 505,
"instruction.ts": "2017-11-07 04:55:25",
"instruction.value": "1Using paper towels, pat the eggplant slices dry on both sides. In a large nonstick frying pan, heat 1 1/2 teaspoons of the oil over medium-high heat. Add just enough eggplant to sit in a single layer in the pan and sear on both sides, about 4 minutes tot"
},
"506": {
"recipe_x_instruction.id": 506,
"instruction.id": 506,
"instruction.ts": "2017-11-07 04:55:25",
"instruction.value": "2While the eggplant cooks, place the remaining 2 tablespoons olive oil, parsley, vinegar, red pepper flakes, and a pinch of salt in a large bowl and stir to combine. Transfer the seared eggplant to the oil-vinegar mixture and toss. Taste and season with a"
},
"507": {
"recipe_x_instruction.id": 507,
"instruction.id": 507,
"instruction.ts": "2017-11-07 04:55:25",
"instruction.value": "1Bring a large pot of heavily salted water to a boil over medium-high heat. Add the noodles and cook, stirring occasionally, until al dente, about 7 minutes. Drain. When cool enough to handle, lay the pieces flat on a lightly oiled baking sheet."
},
"508": {
"recipe_x_instruction.id": 508,
"instruction.id": 508,
"instruction.ts": "2017-11-07 04:55:25",
"instruction.value": "1Place the tofu, parsley, nutritional yeast (if using), lemon zest, lemon juice, and measured salt and pepper in the bowl of a food processor fitted with a blade attachment and process until smooth, about 30 seconds. Taste and season with more lemon juice"
},
"509": {
"recipe_x_instruction.id": 509,
"instruction.id": 509,
"instruction.ts": "2017-11-07 04:55:25",
"instruction.value": "1Spread a thin layer of tomato sauce in the bottom of a 13-by-9-inch baking dish. Place a single layer of noodles on top of the sauce, about 3 regular-sized noodles. Top the noodles with a quarter of the tofu filling (about 1 cup) and spread evenly. Lay a"
},
"510": {
"recipe_x_instruction.id": 510,
"instruction.id": 510,
"instruction.ts": "2017-11-07 04:55:25",
"instruction.value": "2Cover with foil and bake for 50 minutes. Uncover and bake until bubbling, about 10 minutes more. Let cool at least 10 minutes before cutting. Sprinkle with the remaining 1/4 cup basil. Serve with any remaining tomato sauce."
}
} |
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| 114 | 2017-11-07 04:55:32 | Ginger Chicken Jook (Rice Porridge) | Though endless versions of savory rice porridge (also known as congee) exist worldwide, I know this dish by its Cantonese name, jook. On Sundays my grandmother would make a big pot for the family, with chicken or pork, but sometimes beef, or even seafood. Feel free to add more garnishes like soy sauce, fish sauce, fried shallots, or roasted salted peanuts to spice up this dish. For a vegetarian brown rice version of jook, check out our Brown Rice and Gai Lan Jook. This recipe was featured as part of our Healthy Cooking photo gallery. |
Total: About 25 mins, plus 1 hr cooking time | {
"1027": {
"recipe_x_ingredient.id": 1027,
"ingredient.id": 984,
"ingredient.ts": "2017-11-07 04:55:22",
"ingredient.value": "2 teaspoons kosher salt, plus more as needed"
},
"1022": {
"recipe_x_ingredient.id": 1022,
"ingredient.id": 1022,
"ingredient.ts": "2017-11-07 04:55:32",
"ingredient.value": "6 cups water"
},
"1023": {
"recipe_x_ingredient.id": 1023,
"ingredient.id": 1023,
"ingredient.ts": "2017-11-07 04:55:32",
"ingredient.value": "4 cups low-sodium chicken broth"
},
"1024": {
"recipe_x_ingredient.id": 1024,
"ingredient.id": 1024,
"ingredient.ts": "2017-11-07 04:55:32",
"ingredient.value": "1 1/2 pounds bone-in chicken legs or thighs, skin removed and trimmed of excess fat"
},
"1025": {
"recipe_x_ingredient.id": 1025,
"ingredient.id": 1025,
"ingredient.ts": "2017-11-07 04:55:32",
"ingredient.value": "1 cup long-grain white rice"
},
"1026": {
"recipe_x_ingredient.id": 1026,
"ingredient.id": 1026,
"ingredient.ts": "2017-11-07 04:55:32",
"ingredient.value": "1 (1-inch) piece fresh ginger, skin on and sliced into 4 pieces"
},
"1028": {
"recipe_x_ingredient.id": 1028,
"ingredient.id": 1028,
"ingredient.ts": "2017-11-07 04:55:32",
"ingredient.value": "Pinch freshly ground white pepper, plus more as needed"
},
"1029": {
"recipe_x_ingredient.id": 1029,
"ingredient.id": 1029,
"ingredient.ts": "2017-11-07 04:55:32",
"ingredient.value": "Coarsely chopped fresh cilantro, for garnish"
},
"1030": {
"recipe_x_ingredient.id": 1030,
"ingredient.id": 1030,
"ingredient.ts": "2017-11-07 04:55:32",
"ingredient.value": "Thinly sliced scallions, for garnish"
}
} |
{
"511": {
"recipe_x_instruction.id": 511,
"instruction.id": 511,
"instruction.ts": "2017-11-07 04:55:32",
"instruction.value": "1Place all ingredients except the cilantro and scallions in a large heavy-bottomed saucepan or Dutch oven and bring to a boil over medium-high heat. Reduce the heat to medium low and cook at a lively simmer, stirring occasionally, until the rice has compl"
},
"512": {
"recipe_x_instruction.id": 512,
"instruction.id": 512,
"instruction.ts": "2017-11-07 04:55:32",
"instruction.value": "2Turn off the heat and remove the chicken to a cutting board. When it’s cool enough to handle, shred the chicken into bite-sized pieces, discarding the cartilage and bones. Return the chicken shreds to the jook. Stir to combine, taste, and season with add"
}
} |
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| 115 | 2017-11-07 04:56:07 | Spring Asparagus with Pea Flowers and Frozen Radish | If you’ve ever wanted to try your hand at molecular gastronomy, this recipe from the new Brae cookbook, by Australian chef Dan Hunter, is a great starting place. Tender peeled and blanched asparagus spears are seasoned with salt and lemon-infused oil, then joined by several other elegant components: a spinach-derived chlorophyll and pistachio purée, a fluffy granita of frozen and shaved vegetable juices speckled with lovage leaves, and delicate edible flowers from pea and watermelon radish plants. Yes, there are several steps to undertake, but many of them can be performed ahead, and the strikingly pure result on the plate is certainly worth the trouble. If you don’t have a Pacojet and can’t justify buying one, you can use a food processor to blend the pistachios. They won’t have the same perfectly smooth texture you can achieve with the higher-end equipment, but they’ll be good enough for your enjoyment at home. Since you’ll be eating the flowers, make sure they are from a source that guarantees they are free of pesticides and safe for consumption. To make the most of fresh spring asparagus, get our Roasted Asparagus recipe, and our Fettuccine with Pesto, Asparagus, and Artichoke recipe. |
Total: 1 hr, plus 3+ hours to freeze | Brae: Recipes and Stories from the Restaurant by Dan Hunter | {
"1032": {
"recipe_x_ingredient.id": 1032,
"ingredient.id": 49,
"ingredient.ts": "2017-11-07 04:29:58",
"ingredient.value": "salt"
},
"1031": {
"recipe_x_ingredient.id": 1031,
"ingredient.id": 1031,
"ingredient.ts": "2017-11-07 04:56:07",
"ingredient.value": "4 asparagus spears, as fresh as possible"
},
"1033": {
"recipe_x_ingredient.id": 1033,
"ingredient.id": 1033,
"ingredient.ts": "2017-11-07 04:56:07",
"ingredient.value": "lemon-infused olive oil"
},
"1034": {
"recipe_x_ingredient.id": 1034,
"ingredient.id": 1034,
"ingredient.ts": "2017-11-07 04:56:07",
"ingredient.value": "1 cup pistachios, shelled"
},
"1035": {
"recipe_x_ingredient.id": 1035,
"ingredient.id": 1035,
"ingredient.ts": "2017-11-07 04:56:07",
"ingredient.value": "5 teaspoons olive oil"
},
"1036": {
"recipe_x_ingredient.id": 1036,
"ingredient.id": 1036,
"ingredient.ts": "2017-11-07 04:56:07",
"ingredient.value": "1 1/4 cups spinach"
},
"1037": {
"recipe_x_ingredient.id": 1037,
"ingredient.id": 1037,
"ingredient.ts": "2017-11-07 04:56:07",
"ingredient.value": "5 teaspoons pistachio purée"
},
"1038": {
"recipe_x_ingredient.id": 1038,
"ingredient.id": 1038,
"ingredient.ts": "2017-11-07 04:56:07",
"ingredient.value": "2 teaspoons olive oil"
},
"1039": {
"recipe_x_ingredient.id": 1039,
"ingredient.id": 1039,
"ingredient.ts": "2017-11-07 04:56:07",
"ingredient.value": "pinch of dried sansho pepper"
},
"1040": {
"recipe_x_ingredient.id": 1040,
"ingredient.id": 1040,
"ingredient.ts": "2017-11-07 04:56:07",
"ingredient.value": "salt, to taste"
},
"1041": {
"recipe_x_ingredient.id": 1041,
"ingredient.id": 1041,
"ingredient.ts": "2017-11-07 04:56:07",
"ingredient.value": "2 cups daikon"
},
"1042": {
"recipe_x_ingredient.id": 1042,
"ingredient.id": 1042,
"ingredient.ts": "2017-11-07 04:56:07",
"ingredient.value": "1 1/4 cups fennel"
},
"1043": {
"recipe_x_ingredient.id": 1043,
"ingredient.id": 1043,
"ingredient.ts": "2017-11-07 04:56:07",
"ingredient.value": "10 tablespoons cucumber"
},
"1044": {
"recipe_x_ingredient.id": 1044,
"ingredient.id": 1044,
"ingredient.ts": "2017-11-07 04:56:07",
"ingredient.value": "4 teaspoons mirin"
},
"1045": {
"recipe_x_ingredient.id": 1045,
"ingredient.id": 1045,
"ingredient.ts": "2017-11-07 04:56:07",
"ingredient.value": "pinch of salt"
},
"1046": {
"recipe_x_ingredient.id": 1046,
"ingredient.id": 1046,
"ingredient.ts": "2017-11-07 04:56:07",
"ingredient.value": "2 lovage leaves, julienned"
},
"1047": {
"recipe_x_ingredient.id": 1047,
"ingredient.id": 1047,
"ingredient.ts": "2017-11-07 04:56:07",
"ingredient.value": "32 pea flowers"
},
"1048": {
"recipe_x_ingredient.id": 1048,
"ingredient.id": 1048,
"ingredient.ts": "2017-11-07 04:56:07",
"ingredient.value": "32 watermelon radish flowers"
},
"1049": {
"recipe_x_ingredient.id": 1049,
"ingredient.id": 1049,
"ingredient.ts": "2017-11-07 04:56:07",
"ingredient.value": "sansho powder"
},
"1050": {
"recipe_x_ingredient.id": 1050,
"ingredient.id": 1050,
"ingredient.ts": "2017-11-07 04:56:07",
"ingredient.value": "freeze-dried sake powder"
}
} |
{
"513": {
"recipe_x_instruction.id": 513,
"instruction.id": 513,
"instruction.ts": "2017-11-07 04:56:07",
"instruction.value": "1Prepare a bath of heavily iced water in a bowl."
},
"514": {
"recipe_x_instruction.id": 514,
"instruction.id": 514,
"instruction.ts": "2017-11-07 04:56:07",
"instruction.value": "2With a sharp paring knife, starting just below the head of the asparagus, peel the outer layer of fiber off each piece. It is important to peel in one motion from top to bottom, ensuring you do not peel too deeply or scratch the stems."
},
"515": {
"recipe_x_instruction.id": 515,
"instruction.id": 515,
"instruction.ts": "2017-11-07 04:56:07",
"instruction.value": "3Blanch the peeled asparagus spears in boiling salted water with a ratio of 2 teaspoons salt per about 1 quart of water. Refresh the spears in the heavily iced water. The asparagus should be just cooked with a little crunch."
},
"516": {
"recipe_x_instruction.id": 516,
"instruction.id": 516,
"instruction.ts": "2017-11-07 04:56:07",
"instruction.value": "4Once completely cold, remove the asparagus from the ice bath, dry, and trim the woody end from each piece. Season with a little salt and lemon-infused olive oil, and store, covered, until ready to serve."
},
"517": {
"recipe_x_instruction.id": 517,
"instruction.id": 517,
"instruction.ts": "2017-11-07 04:56:07",
"instruction.value": "1Combine the pistachios with the olive oil and place the mixture in a Pacojet canister. Freeze the pistachios, then Pacotize to a smooth paste."
},
"518": {
"recipe_x_instruction.id": 518,
"instruction.id": 518,
"instruction.ts": "2017-11-07 04:56:07",
"instruction.value": "1Wash the spinach and process it in a juicer. Place the spinach juice in a saucepan and heat it, stirring constantly, to a temperature of 158 degrees Fahrenheit. At this temperature, the solid chlorophyll will separate from the water in the spinach juice."
},
"519": {
"recipe_x_instruction.id": 519,
"instruction.id": 519,
"instruction.ts": "2017-11-07 04:56:07",
"instruction.value": "2Combine the 10 teaspoons of chlorophyll with 5 teaspoons of the pistachio purée, then add the sansho powder and a little olive oil. Season to taste. Store in an airtight container until needed, up to 2 days."
},
"520": {
"recipe_x_instruction.id": 520,
"instruction.id": 520,
"instruction.ts": "2017-11-07 04:56:07",
"instruction.value": "1Individually juice the vegetables, and pass each individual juice through a fine-mesh sieve. Combine 1 1/4 cups of the daikon juice with 3/4 cup of the fennel juice and 7 tablespoons of the cucumber juice, then add the mirin and salt. Freeze this mixture"
},
"521": {
"recipe_x_instruction.id": 521,
"instruction.id": 521,
"instruction.ts": "2017-11-07 04:56:07",
"instruction.value": "1Using scissors, cut the flowers from their respective plants. Wash the flowers quickly in iced water, taking special care not to damage the fragile petals on the radish flowers. Pat each flower dry with paper towels and store, refrigerated, in airtight c"
},
"522": {
"recipe_x_instruction.id": 522,
"instruction.id": 522,
"instruction.ts": "2017-11-07 04:56:07",
"instruction.value": "1On each of 4 plates, drag a tablespoonful of the chlorophyll-pistachio mixture down the middle, then sprinkle a little sansho powder over top. Lay 1 asparagus spear down the right side of the purée and scatter 8 of each kind of flower to the left. Sprink"
}
} |
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| 116 | 2017-11-07 04:56:14 | Summer Corn Chowder | When American settlers left the Atlantic coast and clams behind and made their way to the Midwestern Corn Belt, this creamy soup became a new take on New England clam chowder. Like most chowders, this version has milk, cream, and chunks of potatoes, but to add texture and maximize the sweet corn flavor, some of the corn kernels are blended with milk. Serve this hearty soup for lunch on its own, or for dinner along with a fresh salad. What to buy: If you’re using corn cut from the cob, you’ll need about 4 ears to make 3 cups of kernels. If you’re using frozen corn, you’ll need 1 pound. |
Total: 50 mins | {
"1053": {
"recipe_x_ingredient.id": 1053,
"ingredient.id": 710,
"ingredient.ts": "2017-11-07 04:40:42",
"ingredient.value": "1 medium yellow onion, small dice"
},
"1058": {
"recipe_x_ingredient.id": 1058,
"ingredient.id": 941,
"ingredient.ts": "2017-11-07 04:54:41",
"ingredient.value": "1/2 teaspoon freshly ground black pepper, plus more as needed"
},
"1057": {
"recipe_x_ingredient.id": 1057,
"ingredient.id": 984,
"ingredient.ts": "2017-11-07 04:55:22",
"ingredient.value": "2 teaspoons kosher salt, plus more as needed"
},
"1052": {
"recipe_x_ingredient.id": 1052,
"ingredient.id": 1052,
"ingredient.ts": "2017-11-07 04:56:14",
"ingredient.value": "2 ounces thick-cut bacon (about 3 slices), small dice"
},
"1054": {
"recipe_x_ingredient.id": 1054,
"ingredient.id": 1054,
"ingredient.ts": "2017-11-07 04:56:14",
"ingredient.value": "3 cups fresh or frozen corn kernels (thaw if frozen)"
},
"1055": {
"recipe_x_ingredient.id": 1055,
"ingredient.id": 1055,
"ingredient.ts": "2017-11-07 04:56:14",
"ingredient.value": "3 cups whole milk"
},
"1056": {
"recipe_x_ingredient.id": 1056,
"ingredient.id": 1056,
"ingredient.ts": "2017-11-07 04:56:14",
"ingredient.value": "1 pound russet potatoes (about 2 medium), peeled and medium dice"
},
"1059": {
"recipe_x_ingredient.id": 1059,
"ingredient.id": 1059,
"ingredient.ts": "2017-11-07 04:56:14",
"ingredient.value": "1/2 cup heavy cream"
},
"1060": {
"recipe_x_ingredient.id": 1060,
"ingredient.id": 1060,
"ingredient.ts": "2017-11-07 04:56:14",
"ingredient.value": "Finely chopped chives, for serving"
}
} |
{
"523": {
"recipe_x_instruction.id": 523,
"instruction.id": 523,
"instruction.ts": "2017-11-07 04:56:14",
"instruction.value": "1Place the bacon in a large, heavy-bottomed saucepan or Dutch oven over medium heat and cook, stirring occasionally, until crispy, about 7 to 10 minutes. Remove with a slotted spoon to a small paper-towel-lined plate and set aside."
},
"524": {
"recipe_x_instruction.id": 524,
"instruction.id": 524,
"instruction.ts": "2017-11-07 04:56:14",
"instruction.value": "2Add the onion to the bacon fat, season with salt and pepper, and stir to combine. Cook, stirring occasionally, until softened, about 5 minutes. Meanwhile, place 1 cup of the corn and 1 cup of the milk in a blender and blend until smooth; set aside."
},
"525": {
"recipe_x_instruction.id": 525,
"instruction.id": 525,
"instruction.ts": "2017-11-07 04:56:14",
"instruction.value": "3Increase the heat to medium high, add the corn-milk purée, remaining 2 cups of corn and 2 cups of milk, potatoes, and measured salt and pepper. Stir to combine, then bring to a simmer. Reduce the heat to low and continue to simmer, stirring occasionally,"
},
"526": {
"recipe_x_instruction.id": 526,
"instruction.id": 526,
"instruction.ts": "2017-11-07 04:56:14",
"instruction.value": "4Add the cream, stir to combine, and return to a simmer. Taste and season with salt and pepper as needed. Serve garnished with the chives and reserved bacon."
}
} |
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| 117 | 2017-11-07 04:56:18 | Parsnip Crisp with Apple-Parsnip Mousse and Apple Caramel | Parsnips and apples have a great affinity for each other, and this stunning recipe from chef Dan Hunter’s Brae cookbook combines them in ways you’ve likely never experienced before. A creamy parsnip-apple mousse anchors a crisp parsnip skin rolled into a golden cone, and everything is garnished with a gorgeously dark apple caramel (infused with a wisp of chamomile), as well as freeze-dried apples both finely grated and cut into chewy chunks. A symphony of textures and gentle sweet-tart flavors, this is a real show-stopper. Naturally, it does take a bit more effort than your standard dessert, but give this a try if you’re feeling ambitious. The gold leaf gelatine called for in this recipe doesn’t refer to anything gilded —instead, “gold” refers to the degree of firmness with which the gelatine will set, and “leaf gelatine” is the form generally preferred by pastry chefs, as it sets clearer and with a smoother consistency than powdered gelatine. Leaf gelatine also does not impart any additional flavor, but allows the other ingredients to come through cleanly. Take your parsnips in a more savory direction with our Honey-Mustard Parsnips recipe, or our Potato and Parsnip Mash recipe. |
Total: 5 hr | Brae: Recipes and Stories from the Restaurant by Dan Hunter | {
"1067": {
"recipe_x_ingredient.id": 1067,
"ingredient.id": 743,
"ingredient.ts": "2017-11-07 04:41:07",
"ingredient.value": "2 egg yolks"
},
"1071": {
"recipe_x_ingredient.id": 1071,
"ingredient.id": 1040,
"ingredient.ts": "2017-11-07 04:56:07",
"ingredient.value": "salt, to taste"
},
"1061": {
"recipe_x_ingredient.id": 1061,
"ingredient.id": 1061,
"ingredient.ts": "2017-11-07 04:56:18",
"ingredient.value": "2 large parsnips"
},
"1062": {
"recipe_x_ingredient.id": 1062,
"ingredient.id": 1062,
"ingredient.ts": "2017-11-07 04:56:18",
"ingredient.value": "sunflower oil for frying"
},
"1063": {
"recipe_x_ingredient.id": 1063,
"ingredient.id": 1063,
"ingredient.ts": "2017-11-07 04:56:18",
"ingredient.value": "5 tablespoons + 1/4 teaspoon cream"
},
"1064": {
"recipe_x_ingredient.id": 1064,
"ingredient.id": 1064,
"ingredient.ts": "2017-11-07 04:56:18",
"ingredient.value": "1/2 sheet gold leaf gelatine"
},
"1065": {
"recipe_x_ingredient.id": 1065,
"ingredient.id": 1065,
"ingredient.ts": "2017-11-07 04:56:18",
"ingredient.value": "2 tablespoons + 1 teaspoon fine granulated sugar"
},
"1066": {
"recipe_x_ingredient.id": 1066,
"ingredient.id": 1066,
"ingredient.ts": "2017-11-07 04:56:18",
"ingredient.value": "5 teaspoons water"
},
"1068": {
"recipe_x_ingredient.id": 1068,
"ingredient.id": 1068,
"ingredient.ts": "2017-11-07 04:56:18",
"ingredient.value": "4 teaspoons apple purée"
},
"1069": {
"recipe_x_ingredient.id": 1069,
"ingredient.id": 1069,
"ingredient.ts": "2017-11-07 04:56:18",
"ingredient.value": "2 1/2 teaspoons parsnip purée"
},
"1070": {
"recipe_x_ingredient.id": 1070,
"ingredient.id": 1070,
"ingredient.ts": "2017-11-07 04:56:18",
"ingredient.value": "pinch of freeze-dried apple powder"
},
"1072": {
"recipe_x_ingredient.id": 1072,
"ingredient.id": 1072,
"ingredient.ts": "2017-11-07 04:56:18",
"ingredient.value": "2 cups filtered water"
},
"1073": {
"recipe_x_ingredient.id": 1073,
"ingredient.id": 1073,
"ingredient.ts": "2017-11-07 04:56:18",
"ingredient.value": "2 1/2 teaspoons dried chamomile flowers"
},
"1074": {
"recipe_x_ingredient.id": 1074,
"ingredient.id": 1074,
"ingredient.ts": "2017-11-07 04:56:18",
"ingredient.value": "4 tablespoons fine granulated sugar"
},
"1075": {
"recipe_x_ingredient.id": 1075,
"ingredient.id": 1075,
"ingredient.ts": "2017-11-07 04:56:18",
"ingredient.value": "4 Granny Smith apples, peeled"
},
"1077": {
"recipe_x_ingredient.id": 1077,
"ingredient.id": 1077,
"ingredient.ts": "2017-11-07 04:56:18",
"ingredient.value": "2 cups apple and chamomile infusion"
},
"1078": {
"recipe_x_ingredient.id": 1078,
"ingredient.id": 1078,
"ingredient.ts": "2017-11-07 04:56:18",
"ingredient.value": "5 freeze-dried apple quarters, 3 of them cut into 12 pieces total and the remaining 2 quarters left whole for grating"
}
} |
{
"527": {
"recipe_x_instruction.id": 527,
"instruction.id": 527,
"instruction.ts": "2017-11-07 04:56:18",
"instruction.value": "1Preheat the oven to 285 degrees."
},
"528": {
"recipe_x_instruction.id": 528,
"instruction.id": 528,
"instruction.ts": "2017-11-07 04:56:18",
"instruction.value": "2Wrap the parsnips in aluminum foil and bake for 3 hours. Once cool, cut through the skin on 1 side of each parsnip, then remove the core and all the flesh, ensuring the skin remains intact as one piece. Carefully scrape any remaining flesh from the skin."
},
"529": {
"recipe_x_instruction.id": 529,
"instruction.id": 529,
"instruction.ts": "2017-11-07 04:56:18",
"instruction.value": "3Once semi-dried, fry the skins in sunflower oil until a golden “pastry” color is achieved. While the skins are still hot, shape them into their original cone shape and place on paper towels to cool. The finished crisp skins will appears as though they ar"
},
"530": {
"recipe_x_instruction.id": 530,
"instruction.id": 530,
"instruction.ts": "2017-11-07 04:56:18",
"instruction.value": "1In a stand mixer, whisk the cream to soft peaks. Reserve in a cool place."
},
"531": {
"recipe_x_instruction.id": 531,
"instruction.id": 531,
"instruction.ts": "2017-11-07 04:56:18",
"instruction.value": "2Soak the gelatine in cold water and, once hydrated, remove it, squeezing out the excess moisture. Set aside."
},
"532": {
"recipe_x_instruction.id": 532,
"instruction.id": 532,
"instruction.ts": "2017-11-07 04:56:18",
"instruction.value": "3Combine the sugar and water in a saucepan and place over medium heat. While the sugar syrup is warming, put the egg yolks in the stand mixer and begin to beat on medium speed. Meanwhile, heat the syrup to 248 degrees Fahrenheit, turn off the heat, and ad"
},
"533": {
"recipe_x_instruction.id": 533,
"instruction.id": 533,
"instruction.ts": "2017-11-07 04:56:18",
"instruction.value": "4Fold in the apple and parsnip purées and freeze-dried apple powder, and a little of the reserved whipped cream. When combined well, fold in the rest of the whipped cream until the mixture is homogeneous. Place the mousse into a pastry bag and reserve, re"
},
"534": {
"recipe_x_instruction.id": 534,
"instruction.id": 534,
"instruction.ts": "2017-11-07 04:56:18",
"instruction.value": "1Bring the water to a boil and pour over the dried chamomile flowers. Cover immediately and leave to infuse for 6 minutes. Strain and discard the chamomile, and combine the infusion with the sugar and apples."
},
"535": {
"recipe_x_instruction.id": 535,
"instruction.id": 535,
"instruction.ts": "2017-11-07 04:56:18",
"instruction.value": "2Place these ingredients in a vacuum pack and seal on maximum pressure. Cook at 180 degrees Fahrenheit for 90 minutes. Strain and discard the apples. Season with salt and chill the infusion immediately. Store, covered and refrigerated, until needed."
},
"536": {
"recipe_x_instruction.id": 536,
"instruction.id": 536,
"instruction.ts": "2017-11-07 04:56:18",
"instruction.value": "1Caramelize the sugar in a wide-bottomed pan, cooking it to a deep, dark golden color. Deglaze the pan with 2 cups of the apple and chamomile infusion and let reduce to a thick caramel. Store, covered, at room temperature."
},
"537": {
"recipe_x_instruction.id": 537,
"instruction.id": 537,
"instruction.ts": "2017-11-07 04:56:18",
"instruction.value": "1On each plate, pipe about 10 centimeters of mousse in a straight line and drizzle caramel over and around the mousse. Place 4 freeze-dried apple pieces per plate around the mousse and then lay a piece of parsnip skin over the top so the mousse is hidden "
}
} |
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| 118 | 2017-11-07 04:56:26 | Easy Chocolate Ganache | Ganache is a simple blend of chocolate and butterfat in the form of cream and/or butter. The exact proportions depend on whether you’re making a coating, a filling, or truffles. This recipe is a standard 1-to-1 weight ratio of chocolate to cream, which is ideal for coating Boston Ice Cream Pie Cake or Espresso Mud Pie. When nearly solid, it can be rolled to make truffles. With only two primary ingredients in ganache, flavor and quality are paramount. We recommend breaking out premium chocolate such as Valrhona and the freshest heavy cream. Game plan: When working with ganache, make sure it’s warm enough to pour. If it’s too stiff, fill a small saucepan with an inch of water and bring it to a simmer over low heat. Set the bowl of ganache over it and melt, stirring, to the desired consistency. |
Total: 10 mins | {
"1080": {
"recipe_x_ingredient.id": 1080,
"ingredient.id": 74,
"ingredient.ts": "2017-11-07 04:30:11",
"ingredient.value": "1 cup heavy cream"
},
"1079": {
"recipe_x_ingredient.id": 1079,
"ingredient.id": 1079,
"ingredient.ts": "2017-11-07 04:56:26",
"ingredient.value": "8 ounces semisweet chocolate, coarsely chopped"
},
"1081": {
"recipe_x_ingredient.id": 1081,
"ingredient.id": 1081,
"ingredient.ts": "2017-11-07 04:56:26",
"ingredient.value": "1 tablespoon unsalted butter, at room temperature"
}
} |
{
"538": {
"recipe_x_instruction.id": 538,
"instruction.id": 538,
"instruction.ts": "2017-11-07 04:56:26",
"instruction.value": "1Place chocolate in a medium heatproof bowl; set aside."
},
"539": {
"recipe_x_instruction.id": 539,
"instruction.id": 539,
"instruction.ts": "2017-11-07 04:56:26",
"instruction.value": "2Place cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and let stand until chocolate has softened, about 5 minutes."
},
"540": {
"recipe_x_instruction.id": 540,
"instruction.id": 540,
"instruction.ts": "2017-11-07 04:56:26",
"instruction.value": "3Add butter and stir until smooth. Let cool slightly before using."
}
} |
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| 119 | 2017-11-07 04:56:34 | Prawns with Nasturtium Leaves and Finger Lime | This is undoubtedly fancy food. You’ll have to source a few uncommon ingredients and spend a little extra time on prep, but it’s all worth it if you want to really impress someone, or just treat yourself to a beautiful, restaurant-quality plate of Prawns with Nasturtium Leaves and Finger Lime at home. From chef Dan Hunter’s new Brae cookbook, this refined recipe calls for sashimi-grade, head-on prawns, the leaves of the edible nasturtium flower, and a finger lime, a miniature citrus fruit with flesh like tangy pearls of caviar you can squeeze right from the rind. The sweet prawn meat joins rich homemade tomato paste, shallots, and chives, and is wrapped up in parcels of peppery nasturtium leaves, which are topped with the finger lime flesh and joined on the plate by luscious barbecued prawn heads basted in a garlic vinaigrette. If you can’t find the finger lime, a spritz of regular lime juice atop the parcels will achieve a similar flavor, if not the same stunning visual effect. Since you’ll be eating the nasturtium leaves, make sure you get them from a source that is guaranteed pesticide-free and safe for consumption. For some less intensive ways to prepare prawns, get our Burmese Prawn Curry recipe, or our Pickled Prawns recipe. |
Total: 1 hr 50 min | Brae: Recipes and Stories from the Restaurant by Dan Hunter | {
"1087": {
"recipe_x_ingredient.id": 1087,
"ingredient.id": 5,
"ingredient.ts": "2017-11-07 04:27:56",
"ingredient.value": "2 tablespoons tomato paste"
},
"1084": {
"recipe_x_ingredient.id": 1084,
"ingredient.id": 229,
"ingredient.ts": "2017-11-07 04:30:53",
"ingredient.value": "1 1/2 teaspoons salt"
},
"1093": {
"recipe_x_ingredient.id": 1093,
"ingredient.id": 1040,
"ingredient.ts": "2017-11-07 04:56:07",
"ingredient.value": "salt, to taste"
},
"1082": {
"recipe_x_ingredient.id": 1082,
"ingredient.id": 1082,
"ingredient.ts": "2017-11-07 04:56:34",
"ingredient.value": "11 pounds heirloom tomatoes"
},
"1083": {
"recipe_x_ingredient.id": 1083,
"ingredient.id": 1083,
"ingredient.ts": "2017-11-07 04:56:34",
"ingredient.value": "5 tablespoons tamarind paste"
},
"1085": {
"recipe_x_ingredient.id": 1085,
"ingredient.id": 1085,
"ingredient.ts": "2017-11-07 04:56:34",
"ingredient.value": "4 sashimi-grade prawns, with heads intact"
},
"1086": {
"recipe_x_ingredient.id": 1086,
"ingredient.id": 1086,
"ingredient.ts": "2017-11-07 04:56:34",
"ingredient.value": "1 tablespoon shallot, very finely chopped"
},
"1088": {
"recipe_x_ingredient.id": 1088,
"ingredient.id": 1088,
"ingredient.ts": "2017-11-07 04:56:34",
"ingredient.value": "pinch sea salt"
},
"1089": {
"recipe_x_ingredient.id": 1089,
"ingredient.id": 1089,
"ingredient.ts": "2017-11-07 04:56:34",
"ingredient.value": "1/2 teaspoon anchovy-based fish sauce"
},
"1090": {
"recipe_x_ingredient.id": 1090,
"ingredient.id": 1090,
"ingredient.ts": "2017-11-07 04:56:34",
"ingredient.value": "1/4 teaspoon chives, chopped"
},
"1091": {
"recipe_x_ingredient.id": 1091,
"ingredient.id": 1091,
"ingredient.ts": "2017-11-07 04:56:34",
"ingredient.value": "grated lime zest and juice, to taste"
},
"1092": {
"recipe_x_ingredient.id": 1092,
"ingredient.id": 1092,
"ingredient.ts": "2017-11-07 04:56:34",
"ingredient.value": "4 large nasturtium leaves, each at least 10-15 cm wide"
},
"1094": {
"recipe_x_ingredient.id": 1094,
"ingredient.id": 1094,
"ingredient.ts": "2017-11-07 04:56:34",
"ingredient.value": "1 garlic clove"
},
"1095": {
"recipe_x_ingredient.id": 1095,
"ingredient.id": 1095,
"ingredient.ts": "2017-11-07 04:56:34",
"ingredient.value": "7 tablespoons olive oil"
},
"1096": {
"recipe_x_ingredient.id": 1096,
"ingredient.id": 1096,
"ingredient.ts": "2017-11-07 04:56:34",
"ingredient.value": "2 teaspoons apple cider vinegar"
},
"1097": {
"recipe_x_ingredient.id": 1097,
"ingredient.id": 1097,
"ingredient.ts": "2017-11-07 04:56:34",
"ingredient.value": "chopped parsley to taste"
},
"1098": {
"recipe_x_ingredient.id": 1098,
"ingredient.id": 1098,
"ingredient.ts": "2017-11-07 04:56:34",
"ingredient.value": "1 finger lime, with red flesh squeezed out"
}
} |
{
"541": {
"recipe_x_instruction.id": 541,
"instruction.id": 541,
"instruction.ts": "2017-11-07 04:56:34",
"instruction.value": "1Juice the tomatoes and remove any seeds. Transfer the tomato juice to a saucepan and slowly cook down to about 3 cups, until a rich paste is achieved. Season with the tamarind paste and salt and refrigerate until needed. This makes more tomato paste than"
},
"542": {
"recipe_x_instruction.id": 542,
"instruction.id": 542,
"instruction.ts": "2017-11-07 04:56:34",
"instruction.value": "1Remove the heads and shells from the prawns and devein the meat. Set the heads aside on paper towels, taking care not to break the legs or antennae, as these will be grilled later."
},
"543": {
"recipe_x_instruction.id": 543,
"instruction.id": 543,
"instruction.ts": "2017-11-07 04:56:34",
"instruction.value": "2Halve each prawn lengthwise and cut the meat into an even, small dice. You will need 5 tablespoons of prawn meat total."
},
"544": {
"recipe_x_instruction.id": 544,
"instruction.id": 544,
"instruction.ts": "2017-11-07 04:56:34",
"instruction.value": "3Blanch the shallots in boiling water for around 10 seconds. Strain, and when cool, add to the prawn meat, along with the 2 tablespoons of tomato paste, a pinch of sea salt, the fish sauce, and chives. Check the seasoning and add grated lime zest and juic"
},
"545": {
"recipe_x_instruction.id": 545,
"instruction.id": 545,
"instruction.ts": "2017-11-07 04:56:34",
"instruction.value": "1Prepare an ice water bath in a bowl."
},
"546": {
"recipe_x_instruction.id": 546,
"instruction.id": 546,
"instruction.ts": "2017-11-07 04:56:34",
"instruction.value": "2Blanch the nasturtium leaves in salted water for approximately 5 seconds, so they are just wilted. Refresh the leaves in ice water and lay them out to dry on paper towels."
},
"547": {
"recipe_x_instruction.id": 547,
"instruction.id": 547,
"instruction.ts": "2017-11-07 04:56:34",
"instruction.value": "1Chop the garlic super-finely, then combine it with the olive oil and apple cider vinegar. Add the parsley only just before serving, or the acid in the vinegar will oxidize it and turn it an off-green to brown color."
},
"548": {
"recipe_x_instruction.id": 548,
"instruction.id": 548,
"instruction.ts": "2017-11-07 04:56:34",
"instruction.value": "1Prepare a charcoal grill."
},
"549": {
"recipe_x_instruction.id": 549,
"instruction.id": 549,
"instruction.ts": "2017-11-07 04:56:34",
"instruction.value": "2Fill each of the nasturtium leaves with 1 tablespoon of the prawn mixture, folding each leaf neatly into a parcel, and leaving the stem still attached to the leaf on the outside. Place a little of the finger lime flesh on top of each parcel, then arrange"
},
"550": {
"recipe_x_instruction.id": 550,
"instruction.id": 550,
"instruction.ts": "2017-11-07 04:56:34",
"instruction.value": "3Dress the prawn heads in the vinaigrette and grill them quickly over the hot charcoal, basting with more vinaigrette as they cook. Cook them to medium-rare so that the juices inside do not coagulate but are slightly cooked and do not taste raw. Season th"
}
} |
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| 120 | 2017-11-07 04:56:40 | Easy Peach Crisp | A crisp is the way to go when you’re not in the mood (or don’t have time) to deal with pie dough—it’s an easy route to a memorable dessert. Here, the straightforward filling is a mixture of brown sugar, lemon juice, cornstarch, vanilla, and fresh peaches. Dump everything into a baking dish and top with a generous layer of crunchy oat-and-brown-sugar streusel. Serve with scoops of Cinnamon Ice Cream or a mound of Easy Whipped Cream for a simple end to a warm summer day. For more, try tackling a homemade pie with Chowhound’s easy pie crust recipe. |
Total: 1 hr 25 mins | {
"1106": {
"recipe_x_ingredient.id": 1106,
"ingredient.id": 692,
"ingredient.ts": "2017-11-07 04:40:23",
"ingredient.value": "1 tablespoon freshly squeezed lemon juice"
},
"1099": {
"recipe_x_ingredient.id": 1099,
"ingredient.id": 1099,
"ingredient.ts": "2017-11-07 04:56:40",
"ingredient.value": "3/4 cup packed light brown sugar"
},
"1100": {
"recipe_x_ingredient.id": 1100,
"ingredient.id": 1100,
"ingredient.ts": "2017-11-07 04:56:40",
"ingredient.value": "3/4 cup rolled oats (not instant)"
},
"1101": {
"recipe_x_ingredient.id": 1101,
"ingredient.id": 1101,
"ingredient.ts": "2017-11-07 04:56:40",
"ingredient.value": "1/3 cup plus 2 tablespoons all-purpose flour"
},
"1102": {
"recipe_x_ingredient.id": 1102,
"ingredient.id": 1102,
"ingredient.ts": "2017-11-07 04:56:40",
"ingredient.value": "3/4 teaspoon ground cinnamon"
},
"1103": {
"recipe_x_ingredient.id": 1103,
"ingredient.id": 1103,
"ingredient.ts": "2017-11-07 04:56:40",
"ingredient.value": "1/8 teaspoon fine salt"
},
"1104": {
"recipe_x_ingredient.id": 1104,
"ingredient.id": 1104,
"ingredient.ts": "2017-11-07 04:56:40",
"ingredient.value": "6 tablespoons cold unsalted butter (3/4 stick), cut into small pieces"
},
"1105": {
"recipe_x_ingredient.id": 1105,
"ingredient.id": 1105,
"ingredient.ts": "2017-11-07 04:56:40",
"ingredient.value": "1/3 cup packed light brown sugar"
},
"1107": {
"recipe_x_ingredient.id": 1107,
"ingredient.id": 1107,
"ingredient.ts": "2017-11-07 04:56:40",
"ingredient.value": "1 1/2 teaspoons cornstarch"
},
"1108": {
"recipe_x_ingredient.id": 1108,
"ingredient.id": 1108,
"ingredient.ts": "2017-11-07 04:56:40",
"ingredient.value": "1/4 teaspoon vanilla extract"
},
"1110": {
"recipe_x_ingredient.id": 1110,
"ingredient.id": 1110,
"ingredient.ts": "2017-11-07 04:56:40",
"ingredient.value": "2 pounds ripe but firm peaches (about 5 medium peaches), halved, pitted, and cut into 1/2-inch-thick slices"
}
} |
{
"551": {
"recipe_x_instruction.id": 551,
"instruction.id": 551,
"instruction.ts": "2017-11-07 04:56:40",
"instruction.value": "1Heat the oven to 425°F and arrange a rack in the middle."
},
"552": {
"recipe_x_instruction.id": 552,
"instruction.id": 552,
"instruction.ts": "2017-11-07 04:56:40",
"instruction.value": "2Place all of the ingredients in a large bowl. With your fingertips, blend the butter pieces into the dry ingredients until large clumps form and the flour and butter are completely incorporated, about 3 minutes. Crumble the clumps into small pieces the s"
},
"553": {
"recipe_x_instruction.id": 553,
"instruction.id": 553,
"instruction.ts": "2017-11-07 04:56:40",
"instruction.value": "1Place the brown sugar, lemon juice, cornstarch, vanilla, and salt in a large bowl and whisk to combine. Add the peaches and stir until evenly coated."
},
"554": {
"recipe_x_instruction.id": 554,
"instruction.id": 554,
"instruction.ts": "2017-11-07 04:56:40",
"instruction.value": "2Transfer the mixture to an 8-by-8-inch glass or ceramic baking dish and arrange it in an even layer. Sprinkle the reserved topping evenly over the peaches."
},
"555": {
"recipe_x_instruction.id": 555,
"instruction.id": 555,
"instruction.ts": "2017-11-07 04:56:40",
"instruction.value": "3Bake until the topping is browned and crisp, about 20 to 25 minutes. Place the dish on a wire rack to cool for at least 30 minutes before serving."
}
} |
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| 121 | 2017-11-07 04:56:49 | Basic Chocolate Mousse | Chocolate mousse is all about ingredients and prep. There are only three ingredients, so they should be fresh and high-quality. Have your bowl and whisk for the egg whites immaculately clean and your cream very cold. If you’ve done these things, you’ll end up with a rich and perfectly whipped mousse that can kick the ass of any chocolate pudding. We recommend pairing with our Rice Pudding recipe for the ultimate comfort food meal. To see this recipe with illustrated steps, check out The Basics: How to Make Chocolate Mousse. |
Total: 25 mins, plus 2 hours chilling time | {
"1111": {
"recipe_x_ingredient.id": 1111,
"ingredient.id": 1111,
"ingredient.ts": "2017-11-07 04:56:49",
"ingredient.value": "5 ounces semisweet or bittersweet chocolate, coarsely chopped"
},
"1112": {
"recipe_x_ingredient.id": 1112,
"ingredient.id": 1112,
"ingredient.ts": "2017-11-07 04:56:49",
"ingredient.value": "1 cup very cold heavy cream"
},
"1113": {
"recipe_x_ingredient.id": 1113,
"ingredient.id": 1113,
"ingredient.ts": "2017-11-07 04:56:49",
"ingredient.value": "3 large egg whites (no traces of yolk), at room temperature"
},
"1114": {
"recipe_x_ingredient.id": 1114,
"ingredient.id": 1114,
"ingredient.ts": "2017-11-07 04:56:49",
"ingredient.value": "Sweetened whipped cream, for serving (optional)"
}
} |
{
"556": {
"recipe_x_instruction.id": 556,
"instruction.id": 556,
"instruction.ts": "2017-11-07 04:56:49",
"instruction.value": "1Fill a medium saucepan with 2 inches of water and bring to a simmer over medium heat."
},
"557": {
"recipe_x_instruction.id": 557,
"instruction.id": 557,
"instruction.ts": "2017-11-07 04:56:49",
"instruction.value": "2Place chocolate and 1/4 cup of the heavy cream in a large heatproof bowl. (Place remaining cream back in the refrigerator until ready to use.) Nest the bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Melt chocolate, s"
},
"558": {
"recipe_x_instruction.id": 558,
"instruction.id": 558,
"instruction.ts": "2017-11-07 04:56:49",
"instruction.value": "3Place egg whites in a second large bowl and whisk vigorously until stiff peaks form, about 3 minutes (make sure the bowl and whisk have no trace of oil or fat, or the whites will not whip properly); set aside. (Alternatively, you can use an electric mixe"
},
"559": {
"recipe_x_instruction.id": 559,
"instruction.id": 559,
"instruction.ts": "2017-11-07 04:56:49",
"instruction.value": "4Clean and dry the whisk (or your beaters if you’re using an electric mixer). Place the remaining 3/4 cup heavy cream in a third large bowl and whisk until stiff peaks form. (Alternatively, you can use an electric mixer.)"
},
"560": {
"recipe_x_instruction.id": 560,
"instruction.id": 560,
"instruction.ts": "2017-11-07 04:56:49",
"instruction.value": "5Using a rubber spatula, fold half of the whipped cream into the melted chocolate, then gently stir in the rest (try not to deflate the whipped cream). Gently fold the egg whites into the chocolate-cream mixture just until there are no longer large blobs "
},
"561": {
"recipe_x_instruction.id": 561,
"instruction.id": 561,
"instruction.ts": "2017-11-07 04:56:49",
"instruction.value": "6Spoon the mousse or pipe it from a pastry bag into serving cups and refrigerate for at least 2 hours. Serve with additional sweetened or flavored whipped cream if desired."
}
} |
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| 122 | 2017-11-07 04:56:57 | Easy Roasted Acorn Squash | As summer transitions into fall, hard squashes begin filling produce bins in grocery stores and farmers’ markets. One of our favorites for roasting simply is acorn squash, which has a blackish-green, deeply ridged skin and bright golden flesh. Acorn is not a flashy squash like delicata, or a meaty fall and winter workhouse like butternut, but it’s tender and delicate, with a subtly sweet and earthy flavor that takes well to butter and brown sugar. Here, you begin by splitting an acorn squash lengthwise, scooping the seeds, and cutting a tiny slice from the back of each half so it’ll be stable in a roasting pan. (If you’re shy about whacking the squash in half, you can always microwave it first to make things easier.) Season the cut sides with salt and pepper, and drop just enough butter and brown sugar in the cavities to become a delicious glaze when baked in a hot oven. This was featured in our Recipes for Fall Ingredients photo gallery. For more, check out our Roasted Acorn Squash with Wild Rice Stuffing or Acorn Squash with Red Onion and Currants. |
Total: 1 hr 15 mins | {
"1117": {
"recipe_x_ingredient.id": 1117,
"ingredient.id": 81,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "kosher salt"
},
"1118": {
"recipe_x_ingredient.id": 1118,
"ingredient.id": 82,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "freshly ground black pepper"
},
"1115": {
"recipe_x_ingredient.id": 1115,
"ingredient.id": 1115,
"ingredient.ts": "2017-11-07 04:56:57",
"ingredient.value": "1 medium acorn squash (about 1 pound)"
},
"1116": {
"recipe_x_ingredient.id": 1116,
"ingredient.id": 1116,
"ingredient.ts": "2017-11-07 04:56:57",
"ingredient.value": "1 tablespoon unsalted butter, cut into 4 pieces and at room temperature"
},
"1119": {
"recipe_x_ingredient.id": 1119,
"ingredient.id": 1119,
"ingredient.ts": "2017-11-07 04:56:57",
"ingredient.value": "2 teaspoons packed light or dark brown sugar"
}
} |
{
"562": {
"recipe_x_instruction.id": 562,
"instruction.id": 562,
"instruction.ts": "2017-11-07 04:56:57",
"instruction.value": "1Heat the oven to 400°F and arrange a rack in the middle. Cut the squash in half lengthwise and scrape out the seeds. Cut a small slice off the rounded side of each half to stabilize the halves so they sit upright."
},
"563": {
"recipe_x_instruction.id": 563,
"instruction.id": 563,
"instruction.ts": "2017-11-07 04:56:57",
"instruction.value": "2Using your fingers, coat the flesh of each half with 1 piece of the butter, then season generously with salt and pepper. Divide the sugar and remaining butter pieces among the squash cavities. Place the halves cut-side up on a baking sheet. Roast until f"
}
} |
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| 123 | 2017-11-07 04:57:05 | Best Chicken Quesadilla | A perfect chicken quesadilla reicpe is the staple on every Mexican restaurant menu, but they’re a snap to make yourself at home. Roast up your own chicken breast or make it even easier on yourself by using a prepared rotisserie chicken. Game plan: These quesadillas can also be made on an outdoor grill. Just cook over high heat directly on the grates until the cheese is melted and the bottoms start to brown, about 2 to 3 minutes per side. You’ll need to make guacomole and salsa before you begin. To see this recipe with illustrated steps, check out The Basics: How to Make Chicken Quesadillas. This recipe was featured as part of our No-Fail Mexican Favorites for Cinco de Mayo. For more, see our chicken fajitas recipe. |
Total: 30 mins | {
"1120": {
"recipe_x_ingredient.id": 1120,
"ingredient.id": 1120,
"ingredient.ts": "2017-11-07 04:57:05",
"ingredient.value": "1 cup shredded Monterey Jack cheese (about 2 ounces)"
},
"1121": {
"recipe_x_ingredient.id": 1121,
"ingredient.id": 1121,
"ingredient.ts": "2017-11-07 04:57:05",
"ingredient.value": "1 cup shredded sharp cheddar cheese (about 2 ounces)"
},
"1122": {
"recipe_x_ingredient.id": 1122,
"ingredient.id": 1122,
"ingredient.ts": "2017-11-07 04:57:05",
"ingredient.value": "4 (10-inch) flour tortillas"
},
"1123": {
"recipe_x_ingredient.id": 1123,
"ingredient.id": 1123,
"ingredient.ts": "2017-11-07 04:57:05",
"ingredient.value": "1 1/2 cups shredded, cooked chicken (about 8 ounces)"
},
"1124": {
"recipe_x_ingredient.id": 1124,
"ingredient.id": 1124,
"ingredient.ts": "2017-11-07 04:57:05",
"ingredient.value": "2 tablespoons coarsely chopped fresh cilantro"
},
"1125": {
"recipe_x_ingredient.id": 1125,
"ingredient.id": 1125,
"ingredient.ts": "2017-11-07 04:57:05",
"ingredient.value": "Guacamole (optional, see above)"
},
"1126": {
"recipe_x_ingredient.id": 1126,
"ingredient.id": 1126,
"ingredient.ts": "2017-11-07 04:57:05",
"ingredient.value": "Salsa, for serving (optional, see above)"
},
"1127": {
"recipe_x_ingredient.id": 1127,
"ingredient.id": 1127,
"ingredient.ts": "2017-11-07 04:57:05",
"ingredient.value": "Sour cream, for serving (optional)"
}
} |
{
"564": {
"recipe_x_instruction.id": 564,
"instruction.id": 564,
"instruction.ts": "2017-11-07 04:57:05",
"instruction.value": "1Combine the cheeses in a medium bowl."
},
"565": {
"recipe_x_instruction.id": 565,
"instruction.id": 565,
"instruction.ts": "2017-11-07 04:57:05",
"instruction.value": "2Heat a large frying pan over medium heat until hot, about 3 minutes. Place a tortilla in the pan and sprinkle with half of the chicken, half of the cilantro, and and half of the cheese mixture. Top with a second tortilla and cook until the underside of t"
},
"566": {
"recipe_x_instruction.id": 566,
"instruction.id": 566,
"instruction.ts": "2017-11-07 04:57:05",
"instruction.value": "3Slide the quesadilla from the pan onto a cutting board and cut into wedges. Repeat with the remaining ingredients to make a second quesadilla. Serve topped with guacamole, salsa, and sour cream, if desired."
}
} |
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| 124 | 2017-11-07 04:57:09 | Easy Slow Cooker BBQ Beef Brisket | Beefy brisket is transformed into tender morsels of barbecue goodness. Rub the beef with a combination of chili powder, cumin, brown sugar, cayenne, and garlic, then slow-cook it in a sweet-savory sauce that includes smoky chipotle chiles. After 10 hours of gentle cooking, the meat can be sliced or shredded, tossed with the sauce, and stuffed into a sandwich. Serve some ranch-style pinto beans on the side. This recipe was featured as part of our Slow Cooker Recipes for Hot Summer Days. |
Total: 10 hrs 30 mins | {
"1133": {
"recipe_x_ingredient.id": 1133,
"ingredient.id": 32,
"ingredient.ts": "2017-11-07 04:29:52",
"ingredient.value": "3 tablespoons Worcestershire sauce"
},
"1130": {
"recipe_x_ingredient.id": 1130,
"ingredient.id": 453,
"ingredient.ts": "2017-11-07 04:34:33",
"ingredient.value": "1/2 cup water"
},
"1139": {
"recipe_x_ingredient.id": 1139,
"ingredient.id": 613,
"ingredient.ts": "2017-11-07 04:38:39",
"ingredient.value": "1 tablespoon ground cumin"
},
"1137": {
"recipe_x_ingredient.id": 1137,
"ingredient.id": 759,
"ingredient.ts": "2017-11-07 04:41:32",
"ingredient.value": "1/4 cup paprika"
},
"1138": {
"recipe_x_ingredient.id": 1138,
"ingredient.id": 760,
"ingredient.ts": "2017-11-07 04:41:32",
"ingredient.value": "1 tablespoon chili powder"
},
"1140": {
"recipe_x_ingredient.id": 1140,
"ingredient.id": 762,
"ingredient.ts": "2017-11-07 04:41:32",
"ingredient.value": "1 tablespoon packed dark brown sugar"
},
"1135": {
"recipe_x_ingredient.id": 1135,
"ingredient.id": 765,
"ingredient.ts": "2017-11-07 04:41:32",
"ingredient.value": "1 teaspoon garlic powder"
},
"1131": {
"recipe_x_ingredient.id": 1131,
"ingredient.id": 769,
"ingredient.ts": "2017-11-07 04:41:32",
"ingredient.value": "1/4 cup finely chopped yellow onion"
},
"1128": {
"recipe_x_ingredient.id": 1128,
"ingredient.id": 771,
"ingredient.ts": "2017-11-07 04:41:32",
"ingredient.value": "1 1/2 cups ketchup"
},
"1129": {
"recipe_x_ingredient.id": 1129,
"ingredient.id": 772,
"ingredient.ts": "2017-11-07 04:41:32",
"ingredient.value": "1/2 cup packed dark brown sugar"
},
"1132": {
"recipe_x_ingredient.id": 1132,
"ingredient.id": 774,
"ingredient.ts": "2017-11-07 04:41:32",
"ingredient.value": "3 tablespoons cider vinegar"
},
"1134": {
"recipe_x_ingredient.id": 1134,
"ingredient.id": 776,
"ingredient.ts": "2017-11-07 04:41:32",
"ingredient.value": "2 chipotles in adobo sauce, finely chopped"
},
"1136": {
"recipe_x_ingredient.id": 1136,
"ingredient.id": 777,
"ingredient.ts": "2017-11-07 04:41:32",
"ingredient.value": "3/4 teaspoon freshly ground black pepper"
},
"1142": {
"recipe_x_ingredient.id": 1142,
"ingredient.id": 888,
"ingredient.ts": "2017-11-07 04:49:21",
"ingredient.value": "1 teaspoon cayenne pepper"
},
"1141": {
"recipe_x_ingredient.id": 1141,
"ingredient.id": 1141,
"ingredient.ts": "2017-11-07 04:57:09",
"ingredient.value": "1 tablespoon kosher salt, plus more as needed"
},
"1144": {
"recipe_x_ingredient.id": 1144,
"ingredient.id": 1144,
"ingredient.ts": "2017-11-07 04:57:09",
"ingredient.value": "1 teaspoon freshly ground black pepper, plus more as needed"
},
"1145": {
"recipe_x_ingredient.id": 1145,
"ingredient.id": 1145,
"ingredient.ts": "2017-11-07 04:57:09",
"ingredient.value": "1 (5-pound) beef brisket"
}
} |
{
"567": {
"recipe_x_instruction.id": 567,
"instruction.id": 567,
"instruction.ts": "2017-11-07 04:57:09",
"instruction.value": "1Place all of the barbecue sauce ingredients in a 3-quart or larger slow cooker and stir to combine."
},
"568": {
"recipe_x_instruction.id": 568,
"instruction.id": 568,
"instruction.ts": "2017-11-07 04:57:09",
"instruction.value": "2Place all of the measured brisket ingredients except the brisket in a medium bowl and stir to combine."
},
"569": {
"recipe_x_instruction.id": 569,
"instruction.id": 569,
"instruction.ts": "2017-11-07 04:57:09",
"instruction.value": "3Place the brisket on a cutting board and cut it in half widthwise. Evenly coat it with the spice rub and place the 2 brisket pieces in the slow cooker. Cover and cook on low until fork-tender, about 10 hours."
},
"570": {
"recipe_x_instruction.id": 570,
"instruction.id": 570,
"instruction.ts": "2017-11-07 04:57:09",
"instruction.value": "4Transfer the brisket to a clean cutting board. Pour the barbecue sauce from the slow cooker into a medium heatproof bowl and set it aside."
},
"571": {
"recipe_x_instruction.id": 571,
"instruction.id": 571,
"instruction.ts": "2017-11-07 04:57:09",
"instruction.value": "5Remove the excess fat from the brisket and discard it. Slice the meat against the grain into 1/4-inch-thick pieces and return it to the slow cooker. (Alternatively, you can shred the meat with 2 forks.)"
},
"572": {
"recipe_x_instruction.id": 572,
"instruction.id": 572,
"instruction.ts": "2017-11-07 04:57:09",
"instruction.value": "6Use a spoon to skim and discard the fat from the surface of the barbecue sauce. Return the sauce to the slow cooker and stir gently to combine it with the meat. Taste and season with salt and pepper as needed."
}
} |
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| 125 | 2017-11-07 04:57:13 | Barbecued Lamb’s Head Carnitas with Masa | An unusual take on a Mexican favorite, this Barbecued Lamb’s Head Carnitas with Masa from Richard Blais’s cookbook, So Good, substitutes the meat from a lamb’s noggin (and tail) for the usual pork. You should be able to special order a lamb’s head and tail from your butcher (ask them to clean out the eye sockets too). The head should be around 3 pounds, and the tail 2 to 3 pounds; there’s not much meat on the head, so the tail will add more heft to your meal. If you’re not feeling quite so adventurous, you can make the recipe with a pork shoulder, or even with a leg of lamb instead. Whichever kind of meat you use, it’s marinated in orange juice, cilantro, cumin, ancho chile powder, and oregano, then roasted low and slow until it’s super tender. Fresh masa harina tacos make wonderfully fragrant and pillowy vehicles for the succulent meat, along with its reduced pan juices and whatever accompaniments you like. Mild salsa (like our Pico de Gallo recipe) and sliced radishes are a good way to go, but you can bring cotija cheese, avocado, pickled jalapeños and onions, or fresh cilantro to the party too. To round out the meal, get our Guacamole recipe, and our Black Beans with Mexican Beer recipe. And to wash everything down, get our Perfect Margarita recipe. |
Total: 5 hrs, plus 24 + hours marinating time | So Good: 100 Recipes from My Kitchen to Yours by Richard Blais | {
"1158": {
"recipe_x_ingredient.id": 1158,
"ingredient.id": 82,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "freshly ground black pepper"
},
"1155": {
"recipe_x_ingredient.id": 1155,
"ingredient.id": 803,
"ingredient.ts": "2017-11-07 04:42:17",
"ingredient.value": "1 teaspoon ground cumin"
},
"1146": {
"recipe_x_ingredient.id": 1146,
"ingredient.id": 1146,
"ingredient.ts": "2017-11-07 04:57:13",
"ingredient.value": "2 handfuls of kosher salt"
},
"1147": {
"recipe_x_ingredient.id": 1147,
"ingredient.id": 1147,
"ingredient.ts": "2017-11-07 04:57:13",
"ingredient.value": "10 whole black peppercorns"
},
"1148": {
"recipe_x_ingredient.id": 1148,
"ingredient.id": 1148,
"ingredient.ts": "2017-11-07 04:57:13",
"ingredient.value": "Small handful of coriander seeds"
},
"1149": {
"recipe_x_ingredient.id": 1149,
"ingredient.id": 1149,
"ingredient.ts": "2017-11-07 04:57:13",
"ingredient.value": "2 or 3 bay leaves"
},
"1150": {
"recipe_x_ingredient.id": 1150,
"ingredient.id": 1150,
"ingredient.ts": "2017-11-07 04:57:13",
"ingredient.value": "1 lamb’s head or 2 to 2 1/2 pounds leg of lamb or pork shoulder"
},
"1151": {
"recipe_x_ingredient.id": 1151,
"ingredient.id": 1151,
"ingredient.ts": "2017-11-07 04:57:13",
"ingredient.value": "1 lamb’s tail (unless using leg of lamb or pork shoulder)"
},
"1152": {
"recipe_x_ingredient.id": 1152,
"ingredient.id": 1152,
"ingredient.ts": "2017-11-07 04:57:13",
"ingredient.value": "1/2 cup extra-virgin olive oil"
},
"1153": {
"recipe_x_ingredient.id": 1153,
"ingredient.id": 1153,
"ingredient.ts": "2017-11-07 04:57:13",
"ingredient.value": "1/4 cup orange juice"
},
"1154": {
"recipe_x_ingredient.id": 1154,
"ingredient.id": 1154,
"ingredient.ts": "2017-11-07 04:57:13",
"ingredient.value": "2 tablespoons fresh cilantro, chopped"
},
"1156": {
"recipe_x_ingredient.id": 1156,
"ingredient.id": 1156,
"ingredient.ts": "2017-11-07 04:57:13",
"ingredient.value": "1 teaspoon ancho chile powder"
},
"1157": {
"recipe_x_ingredient.id": 1157,
"ingredient.id": 1157,
"ingredient.ts": "2017-11-07 04:57:13",
"ingredient.value": "1 teaspoon dried oregano"
},
"1159": {
"recipe_x_ingredient.id": 1159,
"ingredient.id": 1159,
"ingredient.ts": "2017-11-07 04:57:13",
"ingredient.value": "1 1/2 pounds masa harina"
},
"1160": {
"recipe_x_ingredient.id": 1160,
"ingredient.id": 1160,
"ingredient.ts": "2017-11-07 04:57:13",
"ingredient.value": "About 1 1/2 pounds lard, or about 3 cups vegetable oil"
},
"1161": {
"recipe_x_ingredient.id": 1161,
"ingredient.id": 1161,
"ingredient.ts": "2017-11-07 04:57:13",
"ingredient.value": "Mild salsa (your favorite kind), for serving"
},
"1162": {
"recipe_x_ingredient.id": 1162,
"ingredient.id": 1162,
"ingredient.ts": "2017-11-07 04:57:13",
"ingredient.value": "Sliced fresh radishes, for serving"
}
} |
{
"573": {
"recipe_x_instruction.id": 573,
"instruction.id": 573,
"instruction.ts": "2017-11-07 04:57:13",
"instruction.value": "1Fill a bucket about two-thirds full with cold water. Add the salt, peppercorns, coriander seeds, and bay leaves. Submerge the lamb’s head and the lamb’s tail in the bucket and refrigerate, covered, for 2 days. If you haven’t enough room in the fridge and"
},
"574": {
"recipe_x_instruction.id": 574,
"instruction.id": 574,
"instruction.ts": "2017-11-07 04:57:13",
"instruction.value": "2Preheat the oven to 325°F."
},
"575": {
"recipe_x_instruction.id": 575,
"instruction.id": 575,
"instruction.ts": "2017-11-07 04:57:13",
"instruction.value": "3Lift the lamb’s head and tail from the bucket and rinse under cool running water. Pat dry with paper towels."
},
"576": {
"recipe_x_instruction.id": 576,
"instruction.id": 576,
"instruction.ts": "2017-11-07 04:57:13",
"instruction.value": "4In a small bowl, whisk the olive oil with the orange juice. Add the cilantro, cumin, ancho chile powder, and oregano and stir well. Brush the marinade over the meat and season with salt and pepper."
},
"577": {
"recipe_x_instruction.id": 577,
"instruction.id": 577,
"instruction.ts": "2017-11-07 04:57:13",
"instruction.value": "5Wrap the head and tail in several layers of aluminum foil, put in a roasting pan, and roast for 5 hours, or until the meat is cooked through and an instant-read thermometer registers 140°F for lamb (or 150°F for pork)."
},
"578": {
"recipe_x_instruction.id": 578,
"instruction.id": 578,
"instruction.ts": "2017-11-07 04:57:13",
"instruction.value": "6Meanwhile, in a large mixing bowl, stir the masa harina with 1 cup warm water until smooth and well mixed. Set aside to rest for about 30 minutes."
},
"579": {
"recipe_x_instruction.id": 579,
"instruction.id": 579,
"instruction.ts": "2017-11-07 04:57:13",
"instruction.value": "7In a deep, heavy pot, heat the lard or vegetable oil (you will need a depth of 3-plus inches) over high heat until it registers 375°F on a deep-frying thermometer."
},
"580": {
"recipe_x_instruction.id": 580,
"instruction.id": 580,
"instruction.ts": "2017-11-07 04:57:13",
"instruction.value": "8Form the masa into golf ball–size pieces and then flatten into cakes. Using long-handled tongs, submerge a cake in the hot lard or oil and fry for a few minutes, until puffy. Lift the puffed cake from the lard or oil and drain on a paper towel–lined baki"
},
"581": {
"recipe_x_instruction.id": 581,
"instruction.id": 581,
"instruction.ts": "2017-11-07 04:57:13",
"instruction.value": "9Unwrap the lamb or pork shoulder and capture the accumulated juices in a bowl. Strain the juices into a saucepan. Skim as much fat from the juices as possible and then bring to a simmer over medium-high heat. Cook for about 5 minutes to reduce the pan ju"
},
"582": {
"recipe_x_instruction.id": 582,
"instruction.id": 582,
"instruction.ts": "2017-11-07 04:57:13",
"instruction.value": "10Slice the meat and serve with the tacos, reduced pan juices, salsa, and radishes."
}
} |
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| 126 | 2017-11-07 04:57:21 | Easy Rice Pudding | Is rice pudding the best comfort dessert of all time? This recipe is convincing enough—it’s simple and satisfying, and comes together in less than half an hour. All you do is combine milk, raw rice, sugar, and a pinch of salt in a saucepan and simmer for about 20 minutes. Stir in a bit of vanilla or almond extract and boom, you’re done. You can serve as is, or dress it up with accessories of your choice: nuts, a dash of cinnamon, dried or fresh fruit—the sky (and the resources of your pantry) is the limit. See our How to Make Pudding video for more inspiration. For more, check out our Slow Cooker Rice Pudding, Champorado (Filipino Chocolate Rice Pudding), and Creamy Rice Pudding with Boiled Plums. |
Total: 25 mins | {
"1163": {
"recipe_x_ingredient.id": 1163,
"ingredient.id": 1163,
"ingredient.ts": "2017-11-07 04:57:21",
"ingredient.value": "1 quart whole milk"
},
"1164": {
"recipe_x_ingredient.id": 1164,
"ingredient.id": 1164,
"ingredient.ts": "2017-11-07 04:57:21",
"ingredient.value": "1 cup short-grain or long-grain white rice"
},
"1165": {
"recipe_x_ingredient.id": 1165,
"ingredient.id": 1165,
"ingredient.ts": "2017-11-07 04:57:21",
"ingredient.value": "6 tablespoons granulated sugar, plus more as needed"
},
"1166": {
"recipe_x_ingredient.id": 1166,
"ingredient.id": 1166,
"ingredient.ts": "2017-11-07 04:57:21",
"ingredient.value": "Pinch salt"
},
"1167": {
"recipe_x_ingredient.id": 1167,
"ingredient.id": 1167,
"ingredient.ts": "2017-11-07 04:57:21",
"ingredient.value": "1/4 teaspoon vanilla or almond extract"
},
"1168": {
"recipe_x_ingredient.id": 1168,
"ingredient.id": 1168,
"ingredient.ts": "2017-11-07 04:57:21",
"ingredient.value": "Toppings such as chopped nuts, dried or fresh fruit, cinnamon, or nutmeg (optional)"
}
} |
{
"583": {
"recipe_x_instruction.id": 583,
"instruction.id": 583,
"instruction.ts": "2017-11-07 04:57:21",
"instruction.value": "1Place the milk, rice, sugar, and salt in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally until the sugar has dissolved."
},
"584": {
"recipe_x_instruction.id": 584,
"instruction.id": 584,
"instruction.ts": "2017-11-07 04:57:21",
"instruction.value": "2Lower the heat to a bare simmer and cook uncovered, stirring occasionally, until the rice is tender and the mixture thickens, about 20 minutes."
},
"585": {
"recipe_x_instruction.id": 585,
"instruction.id": 585,
"instruction.ts": "2017-11-07 04:57:21",
"instruction.value": "3Remove from the heat and stir in the vanilla or almond extract. Taste, adding additional sugar or toppings as desired."
}
} |
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| 127 | 2017-11-07 04:57:25 | Spaghetti and Bone Marrownara Meatballs | Put on a spin on an Italian-American standard with this Spaghetti and Bone Marrownara Meatballs recipe from chef Richard Blais’s new cookbook, So Good. The pork-and-beef meatballs are made light and fluffy with ricotta cheese mixed in, along with a medley of fresh herbs (basil, oregano, sage, rosemary, and parsley), while the hearty marinara sauce is enriched with tomato paste, red wine, and bone marrow. You can get marrow bones or soup bones from the meat counter, and ask your butcher to chop them up for you, to make extracting the luscious marrow easier. Stir the cooked spaghetti into the garlicky red sauce so it coats every strand, and finish the dish with toasted bread crumbs and grated Parmesan. This might just be the best plate of spaghetti and meatballs you’ll ever eat. Because you can never have too much pasta, get our Creamy Chicken and Mushroom Spaghetti recipe, and our Spaghetti with Roasted Cherry Tomatoes, Feta, and Herbs recipe too. |
Total: 1 hr 15 min | So Good: 100 Recipes from My Kitchen to Yours by Richard Blais | {
"1172": {
"recipe_x_ingredient.id": 1172,
"ingredient.id": 5,
"ingredient.ts": "2017-11-07 04:27:56",
"ingredient.value": "2 tablespoons tomato paste"
},
"1183": {
"recipe_x_ingredient.id": 1183,
"ingredient.id": 81,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "kosher salt"
},
"1184": {
"recipe_x_ingredient.id": 1184,
"ingredient.id": 82,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "freshly ground black pepper"
},
"1169": {
"recipe_x_ingredient.id": 1169,
"ingredient.id": 1169,
"ingredient.ts": "2017-11-07 04:57:25",
"ingredient.value": "1 yellow onion, diced (about 1 cup)"
},
"1170": {
"recipe_x_ingredient.id": 1170,
"ingredient.id": 1170,
"ingredient.ts": "2017-11-07 04:57:25",
"ingredient.value": "4 cloves garlic, minced"
},
"1171": {
"recipe_x_ingredient.id": 1171,
"ingredient.id": 1171,
"ingredient.ts": "2017-11-07 04:57:25",
"ingredient.value": "1 tablespoon crushed red pepper flakes"
},
"1173": {
"recipe_x_ingredient.id": 1173,
"ingredient.id": 1173,
"ingredient.ts": "2017-11-07 04:57:25",
"ingredient.value": "32 ounce can whole tomatoes and their juices"
},
"1174": {
"recipe_x_ingredient.id": 1174,
"ingredient.id": 1174,
"ingredient.ts": "2017-11-07 04:57:25",
"ingredient.value": "1/4 cup red wine"
},
"1175": {
"recipe_x_ingredient.id": 1175,
"ingredient.id": 1175,
"ingredient.ts": "2017-11-07 04:57:25",
"ingredient.value": "1 cup ricotta cheese"
},
"1176": {
"recipe_x_ingredient.id": 1176,
"ingredient.id": 1176,
"ingredient.ts": "2017-11-07 04:57:25",
"ingredient.value": "8 ounces ground pork"
},
"1177": {
"recipe_x_ingredient.id": 1177,
"ingredient.id": 1177,
"ingredient.ts": "2017-11-07 04:57:25",
"ingredient.value": "8 ounces ground beef"
},
"1178": {
"recipe_x_ingredient.id": 1178,
"ingredient.id": 1178,
"ingredient.ts": "2017-11-07 04:57:25",
"ingredient.value": "3 tablespoons fresh basil, chopped"
},
"1179": {
"recipe_x_ingredient.id": 1179,
"ingredient.id": 1179,
"ingredient.ts": "2017-11-07 04:57:25",
"ingredient.value": "2 teaspoons fresh oregano, chopped"
},
"1180": {
"recipe_x_ingredient.id": 1180,
"ingredient.id": 1180,
"ingredient.ts": "2017-11-07 04:57:25",
"ingredient.value": "2 teaspoons fresh sage, chopped"
},
"1181": {
"recipe_x_ingredient.id": 1181,
"ingredient.id": 1181,
"ingredient.ts": "2017-11-07 04:57:25",
"ingredient.value": "1 tablespoon fresh rosemary, chopped"
},
"1182": {
"recipe_x_ingredient.id": 1182,
"ingredient.id": 1182,
"ingredient.ts": "2017-11-07 04:57:25",
"ingredient.value": "1 tablespoon fresh flat-leaf parsley, finely chopped"
},
"1185": {
"recipe_x_ingredient.id": 1185,
"ingredient.id": 1185,
"ingredient.ts": "2017-11-07 04:57:25",
"ingredient.value": "3 to 4 tablespoons extra-virgin olive oil"
},
"1186": {
"recipe_x_ingredient.id": 1186,
"ingredient.id": 1186,
"ingredient.ts": "2017-11-07 04:57:25",
"ingredient.value": "1/4 cup bone marrow, chopped"
},
"1187": {
"recipe_x_ingredient.id": 1187,
"ingredient.id": 1187,
"ingredient.ts": "2017-11-07 04:57:25",
"ingredient.value": "12 ounces dry spaghetti"
},
"1188": {
"recipe_x_ingredient.id": 1188,
"ingredient.id": 1188,
"ingredient.ts": "2017-11-07 04:57:25",
"ingredient.value": "1 cup plain bread crumbs, toasted"
},
"1189": {
"recipe_x_ingredient.id": 1189,
"ingredient.id": 1189,
"ingredient.ts": "2017-11-07 04:57:25",
"ingredient.value": "1/4 cup grated Parmesan cheese"
}
} |
{
"586": {
"recipe_x_instruction.id": 586,
"instruction.id": 586,
"instruction.ts": "2017-11-07 04:57:25",
"instruction.value": "1In a large pot, mix the onion, garlic, and red pepper flakes. Cook, stirring, over medium-high heat until the onions are translucent and fragrant, 3 to 4 minutes. Remove half of the contents from the pot and let cool to lukewarm. Transfer to a lidded con"
},
"587": {
"recipe_x_instruction.id": 587,
"instruction.id": 587,
"instruction.ts": "2017-11-07 04:57:25",
"instruction.value": "2Add the red wine and cook over medium-high heat for about 5 minutes to give the alcohol in the wine a chance to evaporate. Use a wooden spoon to stir and scrape up any bits that might stick to the bottom of the pan. Reduce the heat to medium-low and simm"
},
"588": {
"recipe_x_instruction.id": 588,
"instruction.id": 588,
"instruction.ts": "2017-11-07 04:57:25",
"instruction.value": "3In a medium mixing bowl, stir the ricotta with the refrigerated onion-garlic mixture. Add the ground pork, ground beef, basil, oregano, sage, and rosemary. Gently mix the meat with your hands and, when just combined, add the parsley and season to taste w"
},
"589": {
"recipe_x_instruction.id": 589,
"instruction.id": 589,
"instruction.ts": "2017-11-07 04:57:25",
"instruction.value": "4In a large sauté pan, heat 3 tablespoons of the olive oil over medium-high heat. Working in batches so as not to crowd the pan and adding a little more oil as needed, sear the meatballs lightly on all sides until they begin to brown. They will not be ful"
},
"590": {
"recipe_x_instruction.id": 590,
"instruction.id": 590,
"instruction.ts": "2017-11-07 04:57:25",
"instruction.value": "5While the meatballs and sauce are cooking, bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain the pasta and add it to the sauce and meatballs. Toss well and serve immediately, garnished with the brea"
}
} |
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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 |