You are browsing sample data. Buy download of full dataset or subscribe to API access with one of our member plans.
| recipe.id | recipe.ts | recipe.title | recipe.description | recipe.time | recipe.from | recipe.recipe_x_ingredient_id | recipe.recipe_x_instruction_id | recipe.recipe_image_id |
|---|---|---|---|---|---|---|---|---|
| 128 | 2017-11-07 04:57:31 | Tuna Tataki with Heirloom Tomato Crudo | This simple and super fresh first course, Tuna Tataki with Heirloom Tomato Crudo from chef Richard Blais’s new cookbook, So Good: 100 Recipes from My Kitchen to Yours, demands top-tier ingredients, particularly sushi-grade tuna and pristine tomatoes. If you find saku blocks (a staple in sushi chef’s kitchens: flash-frozen yellowtail tuna blocks all cut to the same exact size), get those. Otherwise, you can ask your fishmonger to cut any sushi-grade tuna into bricks of about 12 ounces each. Although the recipe calls for grape or cherry tomatoes, buy whichever tomatoes look best; you can always cut them down to size if they’re larger heirloom varieties. The sweet, juicy tomatoes and seared tuna are accented with light, bright Asian flavors, including shoyu (or white soy sauce, milder and thinner than the usual soy sauce), sesame seeds, sesame oil, garlic, and yuzu juice. Togarashi, a Japanese spice powder, is optional, but a great addition if you can find it —or you can always make your own! The shiso leaves are another delicious ingredient that might be hard to find; their flavor is unique, and while neither basil nor cilantro will replicate it, they’re both fine substitutes for the herb in this dish. For more Japanese-inflected flavors, get our Miso Soup with Napa Cabbage and Udon recipe, and our Pan-Seared Radishes with Miso Butter recipe. |
Total: 25 min | So Good: 100 Recipes from My Kitchen to Yours by Richard Blais | {
"1194": {
"recipe_x_ingredient.id": 1194,
"ingredient.id": 81,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "kosher salt"
},
"1200": {
"recipe_x_ingredient.id": 1200,
"ingredient.id": 82,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "freshly ground black pepper"
},
"1190": {
"recipe_x_ingredient.id": 1190,
"ingredient.id": 1170,
"ingredient.ts": "2017-11-07 04:57:25",
"ingredient.value": "4 cloves garlic, minced"
},
"1191": {
"recipe_x_ingredient.id": 1191,
"ingredient.id": 1191,
"ingredient.ts": "2017-11-07 04:57:31",
"ingredient.value": "4 teaspoons sesame seeds"
},
"1192": {
"recipe_x_ingredient.id": 1192,
"ingredient.id": 1192,
"ingredient.ts": "2017-11-07 04:57:31",
"ingredient.value": "2 teaspoons onion powder"
},
"1193": {
"recipe_x_ingredient.id": 1193,
"ingredient.id": 1193,
"ingredient.ts": "2017-11-07 04:57:31",
"ingredient.value": "1 teaspoon togarashi (optional)"
},
"1195": {
"recipe_x_ingredient.id": 1195,
"ingredient.id": 1195,
"ingredient.ts": "2017-11-07 04:57:31",
"ingredient.value": "4 saku yellowtail tuna blocks, thawed if necessary"
},
"1196": {
"recipe_x_ingredient.id": 1196,
"ingredient.id": 1196,
"ingredient.ts": "2017-11-07 04:57:31",
"ingredient.value": "1 pint cherry or grape tomatoes (choose the ripest and most appealing tomatoes you can find)"
},
"1197": {
"recipe_x_ingredient.id": 1197,
"ingredient.id": 1197,
"ingredient.ts": "2017-11-07 04:57:31",
"ingredient.value": "2 tablespoons yuzu juice"
},
"1198": {
"recipe_x_ingredient.id": 1198,
"ingredient.id": 1198,
"ingredient.ts": "2017-11-07 04:57:31",
"ingredient.value": "1 teaspoon dark sesame oil"
},
"1199": {
"recipe_x_ingredient.id": 1199,
"ingredient.id": 1199,
"ingredient.ts": "2017-11-07 04:57:31",
"ingredient.value": "1-2 teaspoons shoyu (also called white soy sauce)"
},
"1201": {
"recipe_x_ingredient.id": 1201,
"ingredient.id": 1201,
"ingredient.ts": "2017-11-07 04:57:31",
"ingredient.value": "1-2 tablespoons fresh green shiso, basil, or cilantro, torn or coarsely chopped, for garnish"
}
} |
{
"591": {
"recipe_x_instruction.id": 591,
"instruction.id": 591,
"instruction.ts": "2017-11-07 04:57:31",
"instruction.value": "1In a small bowl, mix together the garlic, sesame seeds, onion powder, togarashi (if using), and about 1 teaspoon kosher salt. Sprinkle this seasoning mix on both sides of the tuna, gently pressing the mix into the tuna."
},
"592": {
"recipe_x_instruction.id": 592,
"instruction.id": 592,
"instruction.ts": "2017-11-07 04:57:31",
"instruction.value": "2Heat a large nonstick skillet over high heat. Sear the tuna blocks just until they brown slightly, 1 1/2 to 2 minutes on each side. Remove from the pan and slice the seared tuna into slices 1/4 to 1/2 inch thick."
},
"593": {
"recipe_x_instruction.id": 593,
"instruction.id": 593,
"instruction.ts": "2017-11-07 04:57:31",
"instruction.value": "3Slice the tomatoes into pieces of similar size and put in a mixing bowl. Season aggressively with salt and then sprinkle with the yuzu juice, dark sesame oil, and shoyu. Season with pepper and toss gently. Add the shiso, basil, or cilantro and toss again"
},
"594": {
"recipe_x_instruction.id": 594,
"instruction.id": 594,
"instruction.ts": "2017-11-07 04:57:31",
"instruction.value": "4Arrange the tuna slices on 4 plates and spoon the tomatoes next to them. Serve immediately."
}
} |
{ "97": { "recipe_image.id": 97, "recipe_image.path": "/5c/c4/36/14/5cc436147fdeafbf8c1881f0ddb71eab011f1dc8.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//5c/c4/36/14/5cc436147fdeafbf8c1881f0ddb71eab011f1dc8.jpg" } } |
| 129 | 2017-11-07 04:57:39 | Slow Cooker Pork Ramen | The finest Japanese pork ramen takes considerable culinary skill and many hours to create. Here is a simplified, yet still delicious, version that boasts plenty of succulent braised pork. If you can’t find high-quality fresh ramen noodles, use fresh thin Chinese egg noodles or fresh linguine. Serve the soup with your favorite ramen embellishments. I like to top my bowl with a soft-boiled egg and some baby spinach. See also Chowhound’s slow cooker chicken soup recipe. Courtesy of Weldon Owen; photo by Eva Kolenko |
Total: 9 hrs | Quick Slow Cooking by Kim Laidlaw | {
"1203": {
"recipe_x_ingredient.id": 1203,
"ingredient.id": 81,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "kosher salt"
},
"1202": {
"recipe_x_ingredient.id": 1202,
"ingredient.id": 1202,
"ingredient.ts": "2017-11-07 04:57:39",
"ingredient.value": "3 pounds boneless pork shoulder, cut into 3 equal pieces"
},
"1204": {
"recipe_x_ingredient.id": 1204,
"ingredient.id": 1204,
"ingredient.ts": "2017-11-07 04:57:39",
"ingredient.value": "2 tablespoons canola oil (if including the optional browning step)"
},
"1205": {
"recipe_x_ingredient.id": 1205,
"ingredient.id": 1205,
"ingredient.ts": "2017-11-07 04:57:39",
"ingredient.value": "1 yellow onion, coarsely chopped"
},
"1206": {
"recipe_x_ingredient.id": 1206,
"ingredient.id": 1206,
"ingredient.ts": "2017-11-07 04:57:39",
"ingredient.value": "6 garlic cloves, chopped"
},
"1207": {
"recipe_x_ingredient.id": 1207,
"ingredient.id": 1207,
"ingredient.ts": "2017-11-07 04:57:39",
"ingredient.value": "1 (2-inch) piece fresh ginger, peeled and chopped"
},
"1208": {
"recipe_x_ingredient.id": 1208,
"ingredient.id": 1208,
"ingredient.ts": "2017-11-07 04:57:39",
"ingredient.value": "8 cups low-sodium chicken broth"
},
"1209": {
"recipe_x_ingredient.id": 1209,
"ingredient.id": 1209,
"ingredient.ts": "2017-11-07 04:57:39",
"ingredient.value": "1 leek, halved lengthwise and coarsely chopped (white and green parts)"
},
"1210": {
"recipe_x_ingredient.id": 1210,
"ingredient.id": 1210,
"ingredient.ts": "2017-11-07 04:57:39",
"ingredient.value": "1/4 pound cremini or button mushrooms, brushed clean and coarsely chopped"
},
"1211": {
"recipe_x_ingredient.id": 1211,
"ingredient.id": 1211,
"ingredient.ts": "2017-11-07 04:57:39",
"ingredient.value": "Low-sodium soy sauce, for seasoning"
},
"1212": {
"recipe_x_ingredient.id": 1212,
"ingredient.id": 1212,
"ingredient.ts": "2017-11-07 04:57:39",
"ingredient.value": "Sesame and/or chile oil, for seasoning"
},
"1213": {
"recipe_x_ingredient.id": 1213,
"ingredient.id": 1213,
"ingredient.ts": "2017-11-07 04:57:39",
"ingredient.value": "1 1/2 pounds fresh ramen noodles"
},
"1214": {
"recipe_x_ingredient.id": 1214,
"ingredient.id": 1214,
"ingredient.ts": "2017-11-07 04:57:39",
"ingredient.value": "8 large eggs (optional)"
},
"1215": {
"recipe_x_ingredient.id": 1215,
"ingredient.id": 1215,
"ingredient.ts": "2017-11-07 04:57:39",
"ingredient.value": "About 4 green onions, finely chopped (white and pale green parts)"
}
} |
{
"595": {
"recipe_x_instruction.id": 595,
"instruction.id": 595,
"instruction.ts": "2017-11-07 04:57:39",
"instruction.value": "1Season the pork with salt."
},
"596": {
"recipe_x_instruction.id": 596,
"instruction.id": 596,
"instruction.ts": "2017-11-07 04:57:39",
"instruction.value": "2This step and the next are optional: Put a flameproof slow cooker insert on the stovetop over medium-high heat, then add the oil and warm until hot. (Or, use a frying pan for this step). Working in batches if necessary to avoid crowding, add the pork pie"
},
"597": {
"recipe_x_instruction.id": 597,
"instruction.id": 597,
"instruction.ts": "2017-11-07 04:57:39",
"instruction.value": "3Pour off all but 2 tablespoons of the fat from the insert and return the insert to medium-high heat. Add the yellow onion and sear, without stirring, until browned, about 5 minutes. Stir in the garlic, ginger, and 1 cup of the broth and deglaze the inser"
},
"598": {
"recipe_x_instruction.id": 598,
"instruction.id": 598,
"instruction.ts": "2017-11-07 04:57:39",
"instruction.value": "4If you have included the browning step, transfer the insert to the slow cooker, add the leek, mushrooms, and the remaining 7 cups of broth, and stir to combine. If you are starting here, combine the pork, yellow onion, garlic, ginger, leek, mushrooms, an"
},
"599": {
"recipe_x_instruction.id": 599,
"instruction.id": 599,
"instruction.ts": "2017-11-07 04:57:39",
"instruction.value": "1Transfer the pork to a cutting board. Using 2 forks, break the pork into bite-size chunks, removing and discarding any large pieces of fat. Strain the broth through a fine-mesh sieve into a bowl and discard the solids. Using a large spoon, skim off and d"
},
"600": {
"recipe_x_instruction.id": 600,
"instruction.id": 600,
"instruction.ts": "2017-11-07 04:57:39",
"instruction.value": "2Cook the ramen noodles according to the package directions. If you want to top each bowl of ramen with an egg, put the eggs into boiling water and simmer for 5 to 6 minutes. Remove the eggs from the water, let cool until they can be handled, and peel the"
},
"601": {
"recipe_x_instruction.id": 601,
"instruction.id": 601,
"instruction.ts": "2017-11-07 04:57:39",
"instruction.value": "1Divide the noodles evenly among individual bowls. Ladle the broth and pork over the noodles, dividing them evenly, then sprinkle with the green onions. If desired, top each bowl with a halved soft-boiled egg and serve right away."
}
} |
{ "98": { "recipe_image.id": 98, "recipe_image.path": "/4e/2a/9a/47/4e2a9a4735844823426293e0cde5d4ffab01f11d.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//4e/2a/9a/47/4e2a9a4735844823426293e0cde5d4ffab01f11d.jpg" } } |
| 130 | 2017-11-07 04:57:48 | Toasts with Grilled Chicken Livers and Peach Agrodolce | Award-winning chef Thomas Boemer gave us some great grilling tips and fantastic recipes, including these Toasts with Grilled Chicken Livers and Peach Agrodolce. The chicken livers get a long marinade in buttermilk seasoned with salt, pepper, and fresh thyme, before being perfectly grilled. The peaches are grilled too, and tossed in a sweet-and-sour mixture of white balsamic vinegar, sugar, lemon zest, and more thyme, then piled along with the livers on grilled toasts, for a crunchy, creamy, juicy, smoky, sweet, and piquant bite. These would be a uniquely delicious appetizer, or you could make a meal of them with a simple green salad on the side. For more uncommon ways to prepare peaches, get our Daniel Humm’s Peach Gazpacho with Toasted Almonds recipe, or our Baklava Sundae with Grilled Peaches recipe. |
Total: 7 hr | {
"1218": {
"recipe_x_ingredient.id": 1218,
"ingredient.id": 274,
"ingredient.ts": "2017-11-07 04:31:20",
"ingredient.value": "1/2 teaspoon kosher salt"
},
"1216": {
"recipe_x_ingredient.id": 1216,
"ingredient.id": 1216,
"ingredient.ts": "2017-11-07 04:57:48",
"ingredient.value": "1 pound chicken livers"
},
"1217": {
"recipe_x_ingredient.id": 1217,
"ingredient.id": 1217,
"ingredient.ts": "2017-11-07 04:57:48",
"ingredient.value": "2 cups buttermilk"
},
"1219": {
"recipe_x_ingredient.id": 1219,
"ingredient.id": 1219,
"ingredient.ts": "2017-11-07 04:57:48",
"ingredient.value": "1/2 teaspoon black pepper, freshly ground"
},
"1220": {
"recipe_x_ingredient.id": 1220,
"ingredient.id": 1220,
"ingredient.ts": "2017-11-07 04:57:48",
"ingredient.value": "1 teaspoon thyme, chopped and divided in half"
},
"1221": {
"recipe_x_ingredient.id": 1221,
"ingredient.id": 1221,
"ingredient.ts": "2017-11-07 04:57:48",
"ingredient.value": "1 pound peaches"
},
"1222": {
"recipe_x_ingredient.id": 1222,
"ingredient.id": 1222,
"ingredient.ts": "2017-11-07 04:57:48",
"ingredient.value": "1/4 cup white balsamic vinegar"
},
"1223": {
"recipe_x_ingredient.id": 1223,
"ingredient.id": 1223,
"ingredient.ts": "2017-11-07 04:57:48",
"ingredient.value": "1 1/2 tablespoons granulated sugar"
},
"1224": {
"recipe_x_ingredient.id": 1224,
"ingredient.id": 1224,
"ingredient.ts": "2017-11-07 04:57:48",
"ingredient.value": "1/4 cup olive oil"
},
"1225": {
"recipe_x_ingredient.id": 1225,
"ingredient.id": 1225,
"ingredient.ts": "2017-11-07 04:57:48",
"ingredient.value": "1/2 teaspoon lemon zest"
},
"1226": {
"recipe_x_ingredient.id": 1226,
"ingredient.id": 1226,
"ingredient.ts": "2017-11-07 04:57:48",
"ingredient.value": "4 Italian rolls, sliced into 3/4 inch thick pieces"
}
} |
{
"602": {
"recipe_x_instruction.id": 602,
"instruction.id": 602,
"instruction.ts": "2017-11-07 04:57:48",
"instruction.value": "1In a large bowl, combine the buttermilk, salt, pepper, and half of the chopped thyme (1/2 teaspoon)."
},
"603": {
"recipe_x_instruction.id": 603,
"instruction.id": 603,
"instruction.ts": "2017-11-07 04:57:48",
"instruction.value": "2Trim off any gristle or connective tissue on the livers, and discard any livers that are greenish. Add the cleaned livers to the buttermilk mixture and allow to sit in the refrigerator for 4 to 6 hours."
},
"604": {
"recipe_x_instruction.id": 604,
"instruction.id": 604,
"instruction.ts": "2017-11-07 04:57:48",
"instruction.value": "1When the livers have soaked for 4 to 6 hours, prepare a very hot grill."
},
"605": {
"recipe_x_instruction.id": 605,
"instruction.id": 605,
"instruction.ts": "2017-11-07 04:57:48",
"instruction.value": "2Cut the peaches in half and remove the pits. Grill the peach halves cut side down until they have nice grill marks and are hot all the way through, about 5 minutes."
},
"606": {
"recipe_x_instruction.id": 606,
"instruction.id": 606,
"instruction.ts": "2017-11-07 04:57:48",
"instruction.value": "3Toss the hot peaches in a medium bowl with the lemon zest, white balsamic vinegar, sugar, remaining 1/2 teaspoon thyme, and salt and pepper to taste. Cover bowl with plastic wrap and allow to come to room temperature."
},
"607": {
"recipe_x_instruction.id": 607,
"instruction.id": 607,
"instruction.ts": "2017-11-07 04:57:48",
"instruction.value": "4Thread up to six medium to large chicken livers on a pair of skewers, piercing each end of the livers so they look like rungs on a ladder. Pat the prepared liver skewers dry and season with salt and pepper."
},
"608": {
"recipe_x_instruction.id": 608,
"instruction.id": 608,
"instruction.ts": "2017-11-07 04:57:48",
"instruction.value": "5Grill until fully cooked but still tender, approximately 3 minutes per side. Remove skewers to a plate."
},
"609": {
"recipe_x_instruction.id": 609,
"instruction.id": 609,
"instruction.ts": "2017-11-07 04:57:48",
"instruction.value": "6Brush the bread slices with olive oil, sprinkle with salt and pepper, and grill until hot and well marked, about 1 minute per side."
},
"610": {
"recipe_x_instruction.id": 610,
"instruction.id": 610,
"instruction.ts": "2017-11-07 04:57:48",
"instruction.value": "7Remove the cooked livers from the skewers and serve on the grilled toasts, topped with the peaches."
}
} |
{ "99": { "recipe_image.id": 99, "recipe_image.path": "/a5/80/c4/d6/a580c4d68c7dfa7687d9a17ef36072d5bba30973.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//a5/80/c4/d6/a580c4d68c7dfa7687d9a17ef36072d5bba30973.jpg" } } | |
| 131 | 2017-11-07 04:57:51 | Chicken Tortilla Soup | There are a lot of ingredients in this soup, but each one plays a part in its big flavor. To make it, first soften vegetables including onion, carrot, and bell pepper in a pot, then add dry spices to bring out their flavors. Add chicken broth, tomatoes, and tortillas, then let the mixture simmer until everything melds and the tortillas disintegrate to make a thick and hearty soup. Finally, throw in shredded chicken and garnish with fried tortilla strips, or if you want to skip frying the strips, just use regular crushed-up tortilla chips. Game plan: For a thicker soup, use 5 corn tortillas rather than 4. You can easily double this recipe to make a big pot of soup for a crowd. Looking to use up leftover roast chicken? Try out our rotisserie chicken noodle soup using specifically leftover. This dish was featured as part of our Cozy Chicken recipe gallery. |
Total: 2 hrs | {
"1247": {
"recipe_x_ingredient.id": 1247,
"ingredient.id": 81,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "kosher salt"
},
"1248": {
"recipe_x_ingredient.id": 1248,
"ingredient.id": 82,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "freshly ground black pepper"
},
"1240": {
"recipe_x_ingredient.id": 1240,
"ingredient.id": 212,
"ingredient.ts": "2017-11-07 04:30:43",
"ingredient.value": "1 cup water"
},
"1237": {
"recipe_x_ingredient.id": 1237,
"ingredient.id": 406,
"ingredient.ts": "2017-11-07 04:32:30",
"ingredient.value": "1/2 teaspoon paprika"
},
"1227": {
"recipe_x_ingredient.id": 1227,
"ingredient.id": 622,
"ingredient.ts": "2017-11-07 04:39:03",
"ingredient.value": "2 tablespoons vegetable oil"
},
"1235": {
"recipe_x_ingredient.id": 1235,
"ingredient.id": 803,
"ingredient.ts": "2017-11-07 04:42:17",
"ingredient.value": "1 teaspoon ground cumin"
},
"1232": {
"recipe_x_ingredient.id": 1232,
"ingredient.id": 851,
"ingredient.ts": "2017-11-07 04:42:57",
"ingredient.value": "1 medium garlic clove, minced"
},
"1243": {
"recipe_x_ingredient.id": 1243,
"ingredient.id": 941,
"ingredient.ts": "2017-11-07 04:54:41",
"ingredient.value": "1/2 teaspoon freshly ground black pepper, plus more as needed"
},
"1236": {
"recipe_x_ingredient.id": 1236,
"ingredient.id": 985,
"ingredient.ts": "2017-11-07 04:55:22",
"ingredient.value": "1/2 teaspoon dried oregano"
},
"1255": {
"recipe_x_ingredient.id": 1255,
"ingredient.id": 994,
"ingredient.ts": "2017-11-07 04:55:22",
"ingredient.value": "Sour cream"
},
"1250": {
"recipe_x_ingredient.id": 1250,
"ingredient.id": 1059,
"ingredient.ts": "2017-11-07 04:56:14",
"ingredient.value": "1/2 cup heavy cream"
},
"1249": {
"recipe_x_ingredient.id": 1249,
"ingredient.id": 1123,
"ingredient.ts": "2017-11-07 04:57:05",
"ingredient.value": "1 1/2 cups shredded, cooked chicken (about 8 ounces)"
},
"1228": {
"recipe_x_ingredient.id": 1228,
"ingredient.id": 1228,
"ingredient.ts": "2017-11-07 04:57:51",
"ingredient.value": "1/2 medium onion, medium dice (about 3/4 cup)"
},
"1229": {
"recipe_x_ingredient.id": 1229,
"ingredient.id": 1229,
"ingredient.ts": "2017-11-07 04:57:51",
"ingredient.value": "1/2 small carrot, peeled and medium dice (about 1/4 cup)"
},
"1230": {
"recipe_x_ingredient.id": 1230,
"ingredient.id": 1230,
"ingredient.ts": "2017-11-07 04:57:51",
"ingredient.value": "1/2 medium celery stalk, medium dice (about 1/4 cup)"
},
"1231": {
"recipe_x_ingredient.id": 1231,
"ingredient.id": 1231,
"ingredient.ts": "2017-11-07 04:57:51",
"ingredient.value": "1/2 medium red bell pepper, medium dice (about 1/4 cup)"
},
"1233": {
"recipe_x_ingredient.id": 1233,
"ingredient.id": 1233,
"ingredient.ts": "2017-11-07 04:57:51",
"ingredient.value": "1/2 teaspoon chili powder"
},
"1234": {
"recipe_x_ingredient.id": 1234,
"ingredient.id": 1234,
"ingredient.ts": "2017-11-07 04:57:51",
"ingredient.value": "1 teaspoon ground coriander"
},
"1238": {
"recipe_x_ingredient.id": 1238,
"ingredient.id": 1238,
"ingredient.ts": "2017-11-07 04:57:51",
"ingredient.value": "1/4 teaspoon cayenne pepper"
},
"1239": {
"recipe_x_ingredient.id": 1239,
"ingredient.id": 1239,
"ingredient.ts": "2017-11-07 04:57:51",
"ingredient.value": "4 cups (1 quart) stock or low-sodium chicken broth"
},
"1241": {
"recipe_x_ingredient.id": 1241,
"ingredient.id": 1241,
"ingredient.ts": "2017-11-07 04:57:51",
"ingredient.value": "1/2 cup canned crushed tomatoes"
},
"1242": {
"recipe_x_ingredient.id": 1242,
"ingredient.id": 1242,
"ingredient.ts": "2017-11-07 04:57:51",
"ingredient.value": "1 1/2 teaspoons kosher salt, plus more as needed"
},
"1244": {
"recipe_x_ingredient.id": 1244,
"ingredient.id": 1244,
"ingredient.ts": "2017-11-07 04:57:51",
"ingredient.value": "4 to 5 (6-inch) corn tortillas, cut into 1/2-inch pieces"
},
"1245": {
"recipe_x_ingredient.id": 1245,
"ingredient.id": 1245,
"ingredient.ts": "2017-11-07 04:57:51",
"ingredient.value": "1 1/2 cups vegetable oil"
},
"1246": {
"recipe_x_ingredient.id": 1246,
"ingredient.id": 1246,
"ingredient.ts": "2017-11-07 04:57:51",
"ingredient.value": "4 (6-inch) corn tortillas"
},
"1253": {
"recipe_x_ingredient.id": 1253,
"ingredient.id": 1253,
"ingredient.ts": "2017-11-07 04:57:51",
"ingredient.value": "Shredded Monterey Jack cheese"
},
"1254": {
"recipe_x_ingredient.id": 1254,
"ingredient.id": 1254,
"ingredient.ts": "2017-11-07 04:57:51",
"ingredient.value": "Thinly sliced scallions"
}
} |
{
"611": {
"recipe_x_instruction.id": 611,
"instruction.id": 611,
"instruction.ts": "2017-11-07 04:57:51",
"instruction.value": "1Heat the oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the onion, carrot, celery, and bell pepper and season with salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 6 minutes."
},
"612": {
"recipe_x_instruction.id": 612,
"instruction.id": 612,
"instruction.ts": "2017-11-07 04:57:51",
"instruction.value": "2Add the garlic, chili powder, coriander, cumin, oregano, paprika, and cayenne and cook, stirring occasionally, until fragrant, about 2 minutes. Add the broth, water, tomatoes, and measured salt and pepper, stir to combine, and bring to a boil."
},
"613": {
"recipe_x_instruction.id": 613,
"instruction.id": 613,
"instruction.ts": "2017-11-07 04:57:51",
"instruction.value": "3Reduce the heat to low, add the tortillas, and stir to combine. Simmer, stirring occasionally, until the tortillas have disintegrated and the soup has thickened, about 1 hour. Meanwhile, make the tortilla strips."
},
"614": {
"recipe_x_instruction.id": 614,
"instruction.id": 614,
"instruction.ts": "2017-11-07 04:57:51",
"instruction.value": "1Heat the oil in a large frying pan over medium-high heat until shimmering but not smoking (about 350°F on a deep-frying/candy thermometer), about 6 minutes."
},
"615": {
"recipe_x_instruction.id": 615,
"instruction.id": 615,
"instruction.ts": "2017-11-07 04:57:51",
"instruction.value": "2Meanwhile, stack the tortillas on a cutting board. Cut the stack in half, then cut crosswise into 1/4-inch strips; set aside. Line a baking sheet with paper towels; set aside."
},
"616": {
"recipe_x_instruction.id": 616,
"instruction.id": 616,
"instruction.ts": "2017-11-07 04:57:51",
"instruction.value": "3When the oil is ready, add half of the tortilla strips and fry, stirring occasionally, until golden brown and crisp, about 2 to 2 1/2 minutes. Remove with a slotted spoon to the prepared baking sheet and season with salt and pepper. Repeat with the remai"
},
"617": {
"recipe_x_instruction.id": 617,
"instruction.id": 617,
"instruction.ts": "2017-11-07 04:57:51",
"instruction.value": "1When the soup is ready, add the chicken and cream and stir to combine. Simmer until the flavors meld, about 15 minutes. Taste and season with salt and pepper as needed."
},
"618": {
"recipe_x_instruction.id": 618,
"instruction.id": 618,
"instruction.ts": "2017-11-07 04:57:51",
"instruction.value": "2Serve the soup topped with the tortilla strips, passing any desired garnishes on the side."
}
} |
{ "100": { "recipe_image.id": 100, "recipe_image.path": "/cd/41/3f/42/cd413f42b4096b29746ba283ebcf8070f1229bbd.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//cd/41/3f/42/cd413f42b4096b29746ba283ebcf8070f1229bbd.jpg" } } | |
| 132 | 2017-11-07 04:57:59 | Pork Chops with Apples and Mustard Sauce | These gorgeously Gallic Pork Chops with Apples and Mustard Sauce from the Tartine All Day cookbook are rich, hearty, and abundantly delicious. Bacon, apples, cream, Dijon mustard, white wine, and a touch of Armagnac (or Cognac) imbue the luscious pork chops with layers of flavor and create a creamy sauce you’ll want to get every last drop of. Tarragon and parsley stirred in at the end add a note of freshness and a bit of color to the dish. Seasoning your pork chops ahead of time (ideally overnight, but at least a few hours before you’re ready to cook them), improves the flavor of the meat and encourages better browning. For more inspired pork chop ideas, get our Braised Pork Chops and Fennel recipe, or our Pork Chops with Cherry Sauce recipe. Reprinted with permission from Tartine All Day: Modern Recipes for the Home Cook by Elisabeth Prueitt, copyright © 2017. Published by Lorena Jones Books/Ten Speed Press, an imprint of Penguin Random House LLC. Photography credit: Paige Green © 201 |
Total: 45 min | Tartine All Day: Modern Recipes for the Home Cook by Elisabeth Prueitt | {
"1264": {
"recipe_x_ingredient.id": 1264,
"ingredient.id": 1059,
"ingredient.ts": "2017-11-07 04:56:14",
"ingredient.value": "1/2 cup heavy cream"
},
"1256": {
"recipe_x_ingredient.id": 1256,
"ingredient.id": 1256,
"ingredient.ts": "2017-11-07 04:57:59",
"ingredient.value": "2 1-inch thick bone-in pork chops, patted dry and seasoned ahead of time"
},
"1257": {
"recipe_x_ingredient.id": 1257,
"ingredient.id": 1257,
"ingredient.ts": "2017-11-07 04:57:59",
"ingredient.value": "sea salt"
},
"1258": {
"recipe_x_ingredient.id": 1258,
"ingredient.id": 1258,
"ingredient.ts": "2017-11-07 04:57:59",
"ingredient.value": "black pepper, freshly ground"
},
"1259": {
"recipe_x_ingredient.id": 1259,
"ingredient.id": 1259,
"ingredient.ts": "2017-11-07 04:57:59",
"ingredient.value": "2 ounces bacon, cut into 1/4-inch pieces"
},
"1260": {
"recipe_x_ingredient.id": 1260,
"ingredient.id": 1260,
"ingredient.ts": "2017-11-07 04:57:59",
"ingredient.value": "1 apple, such as Granny Smith or Pink Lady, peeled, sliced 1/4-inch thick, and cut into 1-inch pieces"
},
"1261": {
"recipe_x_ingredient.id": 1261,
"ingredient.id": 1261,
"ingredient.ts": "2017-11-07 04:57:59",
"ingredient.value": "1/2 cup white wine"
},
"1262": {
"recipe_x_ingredient.id": 1262,
"ingredient.id": 1262,
"ingredient.ts": "2017-11-07 04:57:59",
"ingredient.value": "1 tablespoon Armagnac or Cognac"
},
"1263": {
"recipe_x_ingredient.id": 1263,
"ingredient.id": 1263,
"ingredient.ts": "2017-11-07 04:57:59",
"ingredient.value": "3/4 cup chicken stock"
},
"1265": {
"recipe_x_ingredient.id": 1265,
"ingredient.id": 1265,
"ingredient.ts": "2017-11-07 04:57:59",
"ingredient.value": "2 tablespoons Dijon mustard"
},
"1266": {
"recipe_x_ingredient.id": 1266,
"ingredient.id": 1266,
"ingredient.ts": "2017-11-07 04:57:59",
"ingredient.value": "2 tablespoons fresh tarragon, chopped"
},
"1267": {
"recipe_x_ingredient.id": 1267,
"ingredient.id": 1267,
"ingredient.ts": "2017-11-07 04:57:59",
"ingredient.value": "2 tablespoons fresh flat-leaf parsley, chopped"
}
} |
{
"619": {
"recipe_x_instruction.id": 619,
"instruction.id": 619,
"instruction.ts": "2017-11-07 04:57:59",
"instruction.value": "1The night before, or at least several hours ahead, generously season the pork chops with salt and pepper on both sides."
},
"620": {
"recipe_x_instruction.id": 620,
"instruction.id": 620,
"instruction.ts": "2017-11-07 04:57:59",
"instruction.value": "2Choose a pan large enough to accommodate both pork chops in a single layer. Set the pan over medium heat and cook the bacon pieces until they have a little color but aren’t yet crisp. Transfer to a large plate."
},
"621": {
"recipe_x_instruction.id": 621,
"instruction.id": 621,
"instruction.ts": "2017-11-07 04:57:59",
"instruction.value": "3Increase the heat to medium-high. Add the seasoned pork chops to the pan and cook, flipping once, until nicely browned on both sides and cooked through to your desired doneness, about 12 minutes total for medium. Transfer to the plate with the bacon. Pou"
},
"622": {
"recipe_x_instruction.id": 622,
"instruction.id": 622,
"instruction.ts": "2017-11-07 04:57:59",
"instruction.value": "4Add the chopped apple to the pan and sautée until soft, 1 to 2 minutes. Transfer to the plate."
},
"623": {
"recipe_x_instruction.id": 623,
"instruction.id": 623,
"instruction.ts": "2017-11-07 04:57:59",
"instruction.value": "5Pour the white wine and the Armagnac or Cognac into the pan and use a wooden spoon to scrape up any browned bits."
},
"624": {
"recipe_x_instruction.id": 624,
"instruction.id": 624,
"instruction.ts": "2017-11-07 04:57:59",
"instruction.value": "6Add the chicken stock and simmer until reduced in volume by about one third, about 10 minutes. Decrease the heat to low."
},
"625": {
"recipe_x_instruction.id": 625,
"instruction.id": 625,
"instruction.ts": "2017-11-07 04:57:59",
"instruction.value": "7Stir the cream, Dijon mustard, tarragon, and parsley quickly into the pan juices, making sure the mixture doesn’t come above a light simmer."
},
"626": {
"recipe_x_instruction.id": 626,
"instruction.id": 626,
"instruction.ts": "2017-11-07 04:57:59",
"instruction.value": "8Return the bacon, pork chops, and apples to the pan, and mix well to coat. Cover the pan and let the chops heat through for 2 minutes. Slice the pork chops into 4 servings and serve immediately."
}
} |
{ "101": { "recipe_image.id": 101, "recipe_image.path": "/5a/94/99/5c/5a94995c055d488f07ce7c7c8e5c38b8bbb9c8b3.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//5a/94/99/5c/5a94995c055d488f07ce7c7c8e5c38b8bbb9c8b3.jpg" } } |
| 133 | 2017-11-07 04:58:06 | Grilled Lamb Chops with Broccolini and Olive-Pistachio Sauce | We chatted with award-winning chef Thomas Boemer to get some great grilling tips, and a few excellent recipes too, like these Grilled Lamb Chops with Broccolini and Olive-Pistacho Sauce. Picholine olives, an elongated, green French variety with a firm texture and mild, fruity flavor, lend just the right amount of brininess to this chunky yet elegant sauce. Golden raisins and a dash of honey bring sweetness, while a whisper of lemon zest brightens the dish, and fresh thyme and parsley elevate the sweet, nutty, and salty notes. Perfectly grilled, juicy lamb chops and charred, crisp-tender broccolini are delicious in their own right, but their simple seasoning lets the sauce really shine. If you love lamb chops as much as we do, you should also get our Vietnamese Lamb Chops recipe, or our Lamb Chops with an Olive-and-Herb-Crust recipe. |
Total: 1 hr | {
"1278": {
"recipe_x_ingredient.id": 1278,
"ingredient.id": 49,
"ingredient.ts": "2017-11-07 04:29:58",
"ingredient.value": "salt"
},
"1279": {
"recipe_x_ingredient.id": 1279,
"ingredient.id": 82,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "freshly ground black pepper"
},
"1274": {
"recipe_x_ingredient.id": 1274,
"ingredient.id": 324,
"ingredient.ts": "2017-11-07 04:31:47",
"ingredient.value": "1 tablespoon honey"
},
"1271": {
"recipe_x_ingredient.id": 1271,
"ingredient.id": 545,
"ingredient.ts": "2017-11-07 04:36:21",
"ingredient.value": "1/2 cup olive oil"
},
"1275": {
"recipe_x_ingredient.id": 1275,
"ingredient.id": 1225,
"ingredient.ts": "2017-11-07 04:57:48",
"ingredient.value": "1/2 teaspoon lemon zest"
},
"1268": {
"recipe_x_ingredient.id": 1268,
"ingredient.id": 1268,
"ingredient.ts": "2017-11-07 04:58:06",
"ingredient.value": "1/2 cup picholine olives, chopped"
},
"1269": {
"recipe_x_ingredient.id": 1269,
"ingredient.id": 1269,
"ingredient.ts": "2017-11-07 04:58:06",
"ingredient.value": "1/4 cup pistachios, shelled and chopped"
},
"1270": {
"recipe_x_ingredient.id": 1270,
"ingredient.id": 1270,
"ingredient.ts": "2017-11-07 04:58:06",
"ingredient.value": "1/4 cup golden rasins"
},
"1272": {
"recipe_x_ingredient.id": 1272,
"ingredient.id": 1272,
"ingredient.ts": "2017-11-07 04:58:06",
"ingredient.value": "1 teaspoon thyme, chopped"
},
"1273": {
"recipe_x_ingredient.id": 1273,
"ingredient.id": 1273,
"ingredient.ts": "2017-11-07 04:58:06",
"ingredient.value": "1 teaspoon parsley, chopped"
},
"1276": {
"recipe_x_ingredient.id": 1276,
"ingredient.id": 1276,
"ingredient.ts": "2017-11-07 04:58:06",
"ingredient.value": "8 lamb loin chops"
},
"1277": {
"recipe_x_ingredient.id": 1277,
"ingredient.id": 1277,
"ingredient.ts": "2017-11-07 04:58:06",
"ingredient.value": "2 pounds broccolini, washed and dried"
}
} |
{
"627": {
"recipe_x_instruction.id": 627,
"instruction.id": 627,
"instruction.ts": "2017-11-07 04:58:06",
"instruction.value": "1Prepare a very hot grill."
},
"628": {
"recipe_x_instruction.id": 628,
"instruction.id": 628,
"instruction.ts": "2017-11-07 04:58:06",
"instruction.value": "2In a small bowl, mix together the picholine olives, pistachios, golden raisins, olive oil, thyme, parsley, honey, and lemon zest. Finish with salt and freshly ground black pepper to taste."
},
"629": {
"recipe_x_instruction.id": 629,
"instruction.id": 629,
"instruction.ts": "2017-11-07 04:58:06",
"instruction.value": "3Season the lamb chops with salt and pepper and grill 2 minutes on each side on the hot grill."
},
"630": {
"recipe_x_instruction.id": 630,
"instruction.id": 630,
"instruction.ts": "2017-11-07 04:58:06",
"instruction.value": "4Set the chops aside, tented with foil, and let rest."
},
"631": {
"recipe_x_instruction.id": 631,
"instruction.id": 631,
"instruction.ts": "2017-11-07 04:58:06",
"instruction.value": "5Season the broccolini with salt, pepper, and olive oil, and place directly on the grill until fully cooked, about 7 to 8 minutes, turning halfway through."
},
"632": {
"recipe_x_instruction.id": 632,
"instruction.id": 632,
"instruction.ts": "2017-11-07 04:58:06",
"instruction.value": "6Toss the grilled broccolini with 2 tablespoons of the olive sauce. Divide the dressed broccolini among 4 plates, top with 2 lamb chops each, and finish with the remaining olive sauce."
}
} |
{ "102": { "recipe_image.id": 102, "recipe_image.path": "/d6/b9/0a/8e/d6b90a8eac1b17b98883a75227a1acfd80ca5a0a.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//d6/b9/0a/8e/d6b90a8eac1b17b98883a75227a1acfd80ca5a0a.jpg" } } | |
| 134 | 2017-11-07 04:58:10 | BBQ Pork Shoulder Sandwiches with Mustard Slaw | Award-winning chef Thomas Boemer knows pork, and he knows barbecue (check out our interview, with great BBQ tips from the chef). His recipe for BBQ Pork Shoulder with Mustard Slaw is a perfect marriage of smoky, flavorful, unctuous pork and tangy, crunchy slaw that both complements and cuts through the rich savor of the meat. The pork shoulder is rubbed with a mixture of sugar and spices (like cayenne, paprika, and celery seed) before it spends a good long time on the grill over indirect heat. Once it’s rested, it’s chopped and mixed with a mustard-based BBQ sauce that has a hefty dose of cider vinegar too, and deftly balances tangy, spicy, and sweet. Finally, the marvelous meat is piled up on potato rolls with the creamy, crunchy mustard slaw (and maybe some pickles on the side), for the perfect backyard barbecue dish to serve a hungry crowd. For more great ways to cook pork shoulder, get our Carnitas recipe, or our Sisig (Filipino Sizzling Pork) recipe. |
Total: 8 hr | {
"1281": {
"recipe_x_ingredient.id": 1281,
"ingredient.id": 123,
"ingredient.ts": "2017-11-07 04:30:23",
"ingredient.value": "2 tablespoons kosher salt"
},
"1287": {
"recipe_x_ingredient.id": 1287,
"ingredient.id": 287,
"ingredient.ts": "2017-11-07 04:31:30",
"ingredient.value": "3/4 cup granulated sugar"
},
"1292": {
"recipe_x_ingredient.id": 1292,
"ingredient.id": 847,
"ingredient.ts": "2017-11-07 04:42:57",
"ingredient.value": "1 cup mayonnaise"
},
"1283": {
"recipe_x_ingredient.id": 1283,
"ingredient.id": 888,
"ingredient.ts": "2017-11-07 04:49:21",
"ingredient.value": "1 teaspoon cayenne pepper"
},
"1280": {
"recipe_x_ingredient.id": 1280,
"ingredient.id": 1280,
"ingredient.ts": "2017-11-07 04:58:10",
"ingredient.value": "1 10-pound pork shoulder, boneless"
},
"1282": {
"recipe_x_ingredient.id": 1282,
"ingredient.id": 1282,
"ingredient.ts": "2017-11-07 04:58:10",
"ingredient.value": "1/4 cup brown sugar"
},
"1284": {
"recipe_x_ingredient.id": 1284,
"ingredient.id": 1284,
"ingredient.ts": "2017-11-07 04:58:10",
"ingredient.value": "1 1/2 tablespoons black pepper, freshly ground"
},
"1285": {
"recipe_x_ingredient.id": 1285,
"ingredient.id": 1285,
"ingredient.ts": "2017-11-07 04:58:10",
"ingredient.value": "1 tablespoon paprika"
},
"1286": {
"recipe_x_ingredient.id": 1286,
"ingredient.id": 1286,
"ingredient.ts": "2017-11-07 04:58:10",
"ingredient.value": "2 cups yellow ballpark mustard"
},
"1288": {
"recipe_x_ingredient.id": 1288,
"ingredient.id": 1288,
"ingredient.ts": "2017-11-07 04:58:10",
"ingredient.value": "1 cup cider vinegar"
},
"1289": {
"recipe_x_ingredient.id": 1289,
"ingredient.id": 1289,
"ingredient.ts": "2017-11-07 04:58:10",
"ingredient.value": "1/2 teaspoon celery seed"
},
"1290": {
"recipe_x_ingredient.id": 1290,
"ingredient.id": 1290,
"ingredient.ts": "2017-11-07 04:58:10",
"ingredient.value": "1 teaspoon onion powder"
},
"1291": {
"recipe_x_ingredient.id": 1291,
"ingredient.id": 1291,
"ingredient.ts": "2017-11-07 04:58:10",
"ingredient.value": "1 head white or green cabbage, halved, cored, and shredded"
},
"1293": {
"recipe_x_ingredient.id": 1293,
"ingredient.id": 1293,
"ingredient.ts": "2017-11-07 04:58:10",
"ingredient.value": "12 potato rolls"
}
} |
{
"633": {
"recipe_x_instruction.id": 633,
"instruction.id": 633,
"instruction.ts": "2017-11-07 04:58:10",
"instruction.value": "1Mix together the salt, brown sugar, cayenne, black pepper, and paprika."
},
"634": {
"recipe_x_instruction.id": 634,
"instruction.id": 634,
"instruction.ts": "2017-11-07 04:58:10",
"instruction.value": "2Use half of the rub to cover the entire pork shoulder, making sure to work the seasoning into the surface of the meat with your hands. Reserve remaining half of rub for sauce."
},
"635": {
"recipe_x_instruction.id": 635,
"instruction.id": 635,
"instruction.ts": "2017-11-07 04:58:10",
"instruction.value": "1Set up your charcoal grill with an indirect heat area and place the pork shoulder on the indirect side of the grill. Cover and maintain a consistent temperature between 275 and 325 degrees. Cook for 6 to 8 hours, or until the meat jiggles and pulls apart"
},
"636": {
"recipe_x_instruction.id": 636,
"instruction.id": 636,
"instruction.ts": "2017-11-07 04:58:10",
"instruction.value": "1In a 2-quart saucepan, combine the yellow mustard, granulated sugar, reserved half of the rub, onion powder, and celery seed, and simmer on low heat for 20 minutes."
},
"637": {
"recipe_x_instruction.id": 637,
"instruction.id": 637,
"instruction.ts": "2017-11-07 04:58:10",
"instruction.value": "2Add the cider vinegar and allow to cool somewhat."
},
"638": {
"recipe_x_instruction.id": 638,
"instruction.id": 638,
"instruction.ts": "2017-11-07 04:58:10",
"instruction.value": "1Combine the mayonnaise with 1/2 cup of the mustard BBQ sauce and mix with the shredded cabbage."
},
"639": {
"recipe_x_instruction.id": 639,
"instruction.id": 639,
"instruction.ts": "2017-11-07 04:58:10",
"instruction.value": "1Once the pork has rested, chop the meat (you can do this with two metal spatulas), seasoning with salt, pepper, and some of the mustard BBQ sauce while chopping, making sure everything is well mixed."
},
"640": {
"recipe_x_instruction.id": 640,
"instruction.id": 640,
"instruction.ts": "2017-11-07 04:58:10",
"instruction.value": "2Serve the meat on potato rolls, topped with slaw and more of the mustard BBQ sauce."
}
} |
{ "103": { "recipe_image.id": 103, "recipe_image.path": "/92/61/6d/fe/92616dfe7c3541c39379a9bdc4e19bf83861e8b2.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//92/61/6d/fe/92616dfe7c3541c39379a9bdc4e19bf83861e8b2.jpg" } } | |
| 135 | 2017-11-07 04:58:18 | Easy Pie Crust | This pie crust recipe is known as a 3-2-1 dough because it’s made up of 3 parts flour, 2 parts fat, and 1 part water (by weight). There is a bit of sugar for a slightly sweet crust, but you could also take out the sugar and use the dough with a savory filling (in a tart, for example). Try it with our Brown Butterscotch Pie or Tart Cranberry Pie. What to buy: It’s worth the time to make this dough from scratch—it’ll lend a butteriness to your pie. (Here are some pointers on how to do it right.) But if you’re short on time, just get the best store-bought crust you can find. For some recipes, you’ll need pie weights to line the crust so that it doesn’t puff up while cooking. If you don’t have pie weights, just use some dried beans. Game plan: The dough can be made and baked up to 1 day ahead. For quicker prep, you can make the dough in a food processor. Add all of the dry ingredients and pulse to combine. Add the butter and pulse until it’s in pea-size pieces. Drizzle in 3 tablespoons of ice water and pulse again. Add more ice water if the dough seems too dry, shape it into a disk, wrap it up, and refrigerate. |
Total: 1 hr | {
"1294": {
"recipe_x_ingredient.id": 1294,
"ingredient.id": 260,
"ingredient.ts": "2017-11-07 04:31:14",
"ingredient.value": "1 1/2 cups all-purpose flour"
},
"1295": {
"recipe_x_ingredient.id": 1295,
"ingredient.id": 569,
"ingredient.ts": "2017-11-07 04:36:34",
"ingredient.value": "1/4 teaspoon fine salt"
},
"1296": {
"recipe_x_ingredient.id": 1296,
"ingredient.id": 1296,
"ingredient.ts": "2017-11-07 04:58:18",
"ingredient.value": "1 teaspoon granulated sugar"
},
"1297": {
"recipe_x_ingredient.id": 1297,
"ingredient.id": 1297,
"ingredient.ts": "2017-11-07 04:58:18",
"ingredient.value": "8 tablespoons cold unsalted butter (1 stick), cut into small pieces"
},
"1298": {
"recipe_x_ingredient.id": 1298,
"ingredient.id": 1298,
"ingredient.ts": "2017-11-07 04:58:18",
"ingredient.value": "4 to 5 tablespoons ice water"
}
} |
{
"641": {
"recipe_x_instruction.id": 641,
"instruction.id": 641,
"instruction.ts": "2017-11-07 04:58:18",
"instruction.value": "1Combine the flour, salt, and sugar in a large bowl and stir briefly until the mixture is aerated. Using a pastry blender or your fingers, cut the butter into the dry ingredients until it’s in pea-size pieces that are slightly yellow in color, about 4 to "
},
"642": {
"recipe_x_instruction.id": 642,
"instruction.id": 642,
"instruction.ts": "2017-11-07 04:58:18",
"instruction.value": "2Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. (Add the last tablespoon of ice water if necessary, but don’t overwork the dough or it’ll become tough.)"
},
"643": {
"recipe_x_instruction.id": 643,
"instruction.id": 643,
"instruction.ts": "2017-11-07 04:58:18",
"instruction.value": "3Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes, then use it in the pie or tart recipe of your choice."
}
} |
{ "104": { "recipe_image.id": 104, "recipe_image.path": "/98/a2/65/ab/98a265ab9958a0a2b20e981edcedff17684307ca.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//98/a2/65/ab/98a265ab9958a0a2b20e981edcedff17684307ca.jpg" } } | |
| 136 | 2017-11-07 04:58:26 | Champagne Gelée with Strawberries | Elegant and cool, simultaneously old-fashioned and modern, this sophisticated yet unpretentious Champagne gelée from the Tartine All Day cookbook is incredibly simple, but yields such impressive results. A good Champagne, Prosecco, or Cava is lightly sweetened and barely set with gelatin, for a refreshing and beautiful jewel of a dessert. At the height of strawberry season, some gently macerated fresh berries are a perfect partner, like red rubies nestled atop the glittering diamonds of the cubed gelée, but feel free to try other fruit that’s in season, or one of the variations (Lillet and Orange Gelée, or Campari and Raspberry Gelée) noted in the cookbook. And some fresh whipped cream never hurts! For more ways to make the most of strawberries, check out our Strawberry Whipped Cream Cake recipe, or our Slushy Strawberry Vodka Lemonade recipe. Reprinted with permission from Tartine All Day: Modern Recipes for the Home Cook by Elisabeth Prueitt, copyright © 2017. Published by Lorena Jones Books/Ten Speed Press, an imprint of Penguin Random House LLC. Photography credit: Paige Green © 201 |
Total: 1 hr 15 min | Tartine All Day: Modern Recipes for the Home Cook by Elisabeth Prueitt | {
"1299": {
"recipe_x_ingredient.id": 1299,
"ingredient.id": 1299,
"ingredient.ts": "2017-11-07 04:58:26",
"ingredient.value": "3 cups Champagne, Prosecco, or Cava"
},
"1300": {
"recipe_x_ingredient.id": 1300,
"ingredient.id": 1300,
"ingredient.ts": "2017-11-07 04:58:26",
"ingredient.value": "4 1/2 teaspoons powdered unflavored gelatin"
},
"1301": {
"recipe_x_ingredient.id": 1301,
"ingredient.id": 1301,
"ingredient.ts": "2017-11-07 04:58:26",
"ingredient.value": "6 tablespoons granulated sugar"
},
"1302": {
"recipe_x_ingredient.id": 1302,
"ingredient.id": 1302,
"ingredient.ts": "2017-11-07 04:58:26",
"ingredient.value": "12 ounces strawberries"
},
"1303": {
"recipe_x_ingredient.id": 1303,
"ingredient.id": 1303,
"ingredient.ts": "2017-11-07 04:58:26",
"ingredient.value": "2 teaspoons granulated sugar"
}
} |
{
"644": {
"recipe_x_instruction.id": 644,
"instruction.id": 644,
"instruction.ts": "2017-11-07 04:58:26",
"instruction.value": "1Pour 1/4 cup of the Champagne, Prosecco, or Cava into a small saucepan and sprinkle the gelatin evenly over the top to bloom. (It will become soft and absorb the liquid.) Heat the mixture over low heat, stirring constantly, until the gelatin dissolves co"
},
"645": {
"recipe_x_instruction.id": 645,
"instruction.id": 645,
"instruction.ts": "2017-11-07 04:58:26",
"instruction.value": "2In a large bowl, mix 6 tablespoons of sugar into the remaining 2 3/4 cups of Champagne, Prosecco, or Cava. It will foam, but the bubbles will subside after a minute. Stir in the gelatin mixture, making sure it is evenly incorporated. Pour into a square o"
},
"646": {
"recipe_x_instruction.id": 646,
"instruction.id": 646,
"instruction.ts": "2017-11-07 04:58:26",
"instruction.value": "3Just before serving, hull and slice the strawberries. Toss with 2 teaspoons of sugar and let macerate for a few minutes. The sugar will pull some juice out of the berries. Toss a few times to coat in the juices."
},
"647": {
"recipe_x_instruction.id": 647,
"instruction.id": 647,
"instruction.ts": "2017-11-07 04:58:26",
"instruction.value": "4Use a knife to cut the set gelée in a crosshatch pattern in order to create small cubes. Arrange the cubes in 4 to 6 dessert glasses or small serving bowls. Top with the macerated strawberries and serve."
}
} |
{ "105": { "recipe_image.id": 105, "recipe_image.path": "/af/20/6d/77/af206d771cfc0efcbc05f27b901eb1414bbf03b3.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//af/20/6d/77/af206d771cfc0efcbc05f27b901eb1414bbf03b3.jpg" } } |
| 137 | 2017-11-07 04:58:29 | Fluffy Whole Grain Flour Pancakes | These pancakes, from Tartine All Day: Modern Recipes for the Home Cook, are made with a mixture of whole grain flours so they’re much higher in protein, but they’re still fluffy, moist, and very adaptable. Mix in your favorite berries (or chocolate chips), and serve with all the usual pancake toppings and accompaniments. The tapioca flour/starch is a key ingredient, as it ensures the pancakes remain light in spite of their nutritional heft. Make-ahead: You can assemble a quadruple batch of the whole grain flour mixture (the first 7 ingredients listed) and store in an airtight container at room temperature for up to 3 months. When you are ready to cook the pancakes, measure out 1 heaping cup of the dry mix and place in a large bowl. Proceed with the recipe, adding the egg, butter, and milk in the amounts given. Looking for more breakfast ideas? Get our (vegan) Chocolate Banana Crunch Muffins recipe, or our Tropical Spelt Granola recipe. Reprinted with permission from Tartine All Day: Modern Recipes for the Home Cook by Elisabeth Prueitt, copyright © 2017. Published by Lorena Jones Books/Ten Speed Press, an imprint of Penguin Random House LLC. Photography credit: Paige Green © 201 |
Total: 30 min | Tartine All Day: Modern Recipes for the Home Cook by Elisabeth Prueitt | {
"1310": {
"recipe_x_ingredient.id": 1310,
"ingredient.id": 252,
"ingredient.ts": "2017-11-07 04:31:08",
"ingredient.value": "1/4 teaspoon sea salt"
},
"1311": {
"recipe_x_ingredient.id": 1311,
"ingredient.id": 308,
"ingredient.ts": "2017-11-07 04:31:41",
"ingredient.value": "1 large egg"
},
"1309": {
"recipe_x_ingredient.id": 1309,
"ingredient.id": 1303,
"ingredient.ts": "2017-11-07 04:58:26",
"ingredient.value": "2 teaspoons granulated sugar"
},
"1304": {
"recipe_x_ingredient.id": 1304,
"ingredient.id": 1304,
"ingredient.ts": "2017-11-07 04:58:29",
"ingredient.value": "3 tablespoons almond flour"
},
"1305": {
"recipe_x_ingredient.id": 1305,
"ingredient.id": 1305,
"ingredient.ts": "2017-11-07 04:58:29",
"ingredient.value": "2 tablespoons tapioca flour/starch"
},
"1306": {
"recipe_x_ingredient.id": 1306,
"ingredient.id": 1306,
"ingredient.ts": "2017-11-07 04:58:29",
"ingredient.value": "1/3 cup plus 1 tablespoon oat flour"
},
"1307": {
"recipe_x_ingredient.id": 1307,
"ingredient.id": 1307,
"ingredient.ts": "2017-11-07 04:58:29",
"ingredient.value": "1/4 cup plus 1 tablespoon brown rice flour"
},
"1308": {
"recipe_x_ingredient.id": 1308,
"ingredient.id": 1308,
"ingredient.ts": "2017-11-07 04:58:29",
"ingredient.value": "1 1/4 teaspoons baking powder"
},
"1312": {
"recipe_x_ingredient.id": 1312,
"ingredient.id": 1312,
"ingredient.ts": "2017-11-07 04:58:29",
"ingredient.value": "2 tablespoons unsalted butter, melted, or olive oil, plus more butter or oil for the pan"
},
"1313": {
"recipe_x_ingredient.id": 1313,
"ingredient.id": 1313,
"ingredient.ts": "2017-11-07 04:58:29",
"ingredient.value": "3/4 cup plus 2 tablespoons whole milk"
}
} |
{
"648": {
"recipe_x_instruction.id": 648,
"instruction.id": 648,
"instruction.ts": "2017-11-07 04:58:29",
"instruction.value": "1Combine the almond flour, tapioca flour/starch, oat flour, brown rice flour, baking powder, sugar, and salt in a large bowl and mix well."
},
"649": {
"recipe_x_instruction.id": 649,
"instruction.id": 649,
"instruction.ts": "2017-11-07 04:58:29",
"instruction.value": "2In a small bowl, stir the egg, melted butter or olive oil, and whole milk together, then add to the flour mixture, and mix with as few stirs as you need to get it all combined."
},
"650": {
"recipe_x_instruction.id": 650,
"instruction.id": 650,
"instruction.ts": "2017-11-07 04:58:29",
"instruction.value": "3Melt the additional butter or olive oil in a large pan over medium heat. Spoon 4-inch rounds of batter into the pan, cooking a single pancake first to check if the pan is the correct temperature. Cook until the underside of the pancake is golden brown an"
}
} |
{ "106": { "recipe_image.id": 106, "recipe_image.path": "/e6/59/88/61/e65988610dde697f01255570fa896645b1e4670a.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//e6/59/88/61/e65988610dde697f01255570fa896645b1e4670a.jpg" } } |
| 138 | 2017-11-07 04:58:37 | Madame's Choice | Tea time takes on a whole new meaning with Madame’s Choice, an Earl Gray based cocktail featuring gin, lemon juice, and sage-infused honey. This may just be your new favorite remedy if you’ve fallen ill, though we’re not sure your general physician would approve. This cocktail is served at Le Grande in New York’s Time Hotel. | Total: 5 min | {
"1314": {
"recipe_x_ingredient.id": 1314,
"ingredient.id": 1314,
"ingredient.ts": "2017-11-07 04:58:37",
"ingredient.value": "2 1/2 ounces gin"
},
"1315": {
"recipe_x_ingredient.id": 1315,
"ingredient.id": 1315,
"ingredient.ts": "2017-11-07 04:58:37",
"ingredient.value": "1 ounce lemon juice"
},
"1316": {
"recipe_x_ingredient.id": 1316,
"ingredient.id": 1316,
"ingredient.ts": "2017-11-07 04:58:37",
"ingredient.value": "1/2 ounce sage-infused honey"
},
"1317": {
"recipe_x_ingredient.id": 1317,
"ingredient.id": 1317,
"ingredient.ts": "2017-11-07 04:58:37",
"ingredient.value": "1 sage leaf"
},
"1318": {
"recipe_x_ingredient.id": 1318,
"ingredient.id": 1318,
"ingredient.ts": "2017-11-07 04:58:37",
"ingredient.value": "2 tablespoons Earl Grey tea"
}
} |
{
"651": {
"recipe_x_instruction.id": 651,
"instruction.id": 651,
"instruction.ts": "2017-11-07 04:58:37",
"instruction.value": "1Place a cocktail glass in the freezer to chill."
},
"652": {
"recipe_x_instruction.id": 652,
"instruction.id": 652,
"instruction.ts": "2017-11-07 04:58:37",
"instruction.value": "2Combine the gin, lemon juice, honey, and Earl Grey tea in a cocktail shaker and fill it halfway with ice."
},
"653": {
"recipe_x_instruction.id": 653,
"instruction.id": 653,
"instruction.ts": "2017-11-07 04:58:37",
"instruction.value": "3Shake until the outside of the shaker is frosted."
},
"654": {
"recipe_x_instruction.id": 654,
"instruction.id": 654,
"instruction.ts": "2017-11-07 04:58:37",
"instruction.value": "4Double strain the liquid into a coupe glass to eliminate tea residue."
},
"655": {
"recipe_x_instruction.id": 655,
"instruction.id": 655,
"instruction.ts": "2017-11-07 04:58:37",
"instruction.value": "5Rub sage leaf gently between two fingers to release oils and use as garnish."
}
} |
{ "107": { "recipe_image.id": 107, "recipe_image.path": "/4d/6d/36/b2/4d6d36b298978399a4e6786cae4c0ceb1b4069e9.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//4d/6d/36/b2/4d6d36b298978399a4e6786cae4c0ceb1b4069e9.jpg" } } | |
| 139 | 2017-11-07 04:58:44 | The Rosemary Elite | Your standard glass of champagne gets a fancy upgrade with vanilla syrup, vodka, and notes of smoked rosemary. Happy Hour just got a lot classier. This cocktail is served at Le Grande in New York’s Time Hotel. | Total: 5 min | {
"1319": {
"recipe_x_ingredient.id": 1319,
"ingredient.id": 1319,
"ingredient.ts": "2017-11-07 04:58:44",
"ingredient.value": "Sprig of rosemary"
},
"1320": {
"recipe_x_ingredient.id": 1320,
"ingredient.id": 1320,
"ingredient.ts": "2017-11-07 04:58:44",
"ingredient.value": "1 ounce vodka"
},
"1321": {
"recipe_x_ingredient.id": 1321,
"ingredient.id": 1321,
"ingredient.ts": "2017-11-07 04:58:44",
"ingredient.value": "1/2 ounce vanilla syrup"
},
"1322": {
"recipe_x_ingredient.id": 1322,
"ingredient.id": 1322,
"ingredient.ts": "2017-11-07 04:58:44",
"ingredient.value": "3 ounces champagne"
}
} |
{
"656": {
"recipe_x_instruction.id": 656,
"instruction.id": 656,
"instruction.ts": "2017-11-07 04:58:44",
"instruction.value": "1Smoke rosemary sprig with a lighter and place in champagne flute."
},
"657": {
"recipe_x_instruction.id": 657,
"instruction.id": 657,
"instruction.ts": "2017-11-07 04:58:44",
"instruction.value": "2Turn champagne flute upside down to capture smoke emitted from rosemary."
},
"658": {
"recipe_x_instruction.id": 658,
"instruction.id": 658,
"instruction.ts": "2017-11-07 04:58:44",
"instruction.value": "3Combine the vodka and vanilla syrup in a cocktail shaker and fill it halfway with ice."
},
"659": {
"recipe_x_instruction.id": 659,
"instruction.id": 659,
"instruction.ts": "2017-11-07 04:58:44",
"instruction.value": "4Shake until the outside of the shaker is frosted."
},
"660": {
"recipe_x_instruction.id": 660,
"instruction.id": 660,
"instruction.ts": "2017-11-07 04:58:44",
"instruction.value": "5Pour into the champagne flute with the smoked rosemary."
},
"661": {
"recipe_x_instruction.id": 661,
"instruction.id": 661,
"instruction.ts": "2017-11-07 04:58:44",
"instruction.value": "6Top the beverage with champagne."
}
} |
{ "108": { "recipe_image.id": 108, "recipe_image.path": "/1d/e9/6d/be/1de96dbe71507b17cf481660b6f329bdfb255b4a.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//1d/e9/6d/be/1de96dbe71507b17cf481660b6f329bdfb255b4a.jpg" } } | |
| 140 | 2017-11-07 04:58:49 | The Blue Bullet | The Whiskey Sour gets a summertime upgrade with the refreshing additions of blueberry and basil. This cocktail is served at Le Grande in New York’s Time Hotel. | Total: 5 min | {
"1324": {
"recipe_x_ingredient.id": 1324,
"ingredient.id": 507,
"ingredient.ts": "2017-11-07 04:35:25",
"ingredient.value": "2 ounces bourbon"
},
"1323": {
"recipe_x_ingredient.id": 1323,
"ingredient.id": 1323,
"ingredient.ts": "2017-11-07 04:58:49",
"ingredient.value": "[[{{Small handful}} of blueberries & basil, muddled]]"
},
"1325": {
"recipe_x_ingredient.id": 1325,
"ingredient.id": 1325,
"ingredient.ts": "2017-11-07 04:58:49",
"ingredient.value": "1/2 ounce maple syrup"
},
"1326": {
"recipe_x_ingredient.id": 1326,
"ingredient.id": 1326,
"ingredient.ts": "2017-11-07 04:58:49",
"ingredient.value": "1/2 ounce blueberry basil simple syrup"
},
"1327": {
"recipe_x_ingredient.id": 1327,
"ingredient.id": 1327,
"ingredient.ts": "2017-11-07 04:58:49",
"ingredient.value": "1/2 ounce lemon juice"
}
} |
{
"662": {
"recipe_x_instruction.id": 662,
"instruction.id": 651,
"instruction.ts": "2017-11-07 04:58:37",
"instruction.value": "1Place a cocktail glass in the freezer to chill."
},
"664": {
"recipe_x_instruction.id": 664,
"instruction.id": 653,
"instruction.ts": "2017-11-07 04:58:37",
"instruction.value": "3Shake until the outside of the shaker is frosted."
},
"663": {
"recipe_x_instruction.id": 663,
"instruction.id": 663,
"instruction.ts": "2017-11-07 04:58:49",
"instruction.value": "2Combine the muddled fruit and basil, bourbon, maple syrup, blueberry basil simple syrup, and lemon juice in a cocktail shaker and fill it halfway with ice."
},
"665": {
"recipe_x_instruction.id": 665,
"instruction.id": 665,
"instruction.ts": "2017-11-07 04:58:49",
"instruction.value": "4Strain into the chilled cocktail glass."
},
"666": {
"recipe_x_instruction.id": 666,
"instruction.id": 666,
"instruction.ts": "2017-11-07 04:58:49",
"instruction.value": "5Garnish with a basil leaf."
}
} |
{} | |
| 141 | 2017-11-07 04:58:56 | Fresh Mango Lemonade | Mango lends a luscious and elegant dimension to fresh lemonade, and a dash of Angostura bitters underscores the sweet tartness of the drink. This perfect spring or summer refresher from Ayesha Curry is delicious as-is, but you could certainly spike it with vodka or a complementary liqueur for a sunny, vibrant cocktail. The recipe calls for honey mangoes, also commonly labeled as Ataúlfo or Champagne mangoes, a smaller, bright golden-yellow variety from Mexico. For more fruity ways to quench your thirst, get our Kiwi Soda recipe, or our Watermelon-Soju Cocktail recipe. |
Total: 15 min | {
"1330": {
"recipe_x_ingredient.id": 1330,
"ingredient.id": 100,
"ingredient.ts": "2017-11-07 04:30:20",
"ingredient.value": "4 cups water"
},
"1328": {
"recipe_x_ingredient.id": 1328,
"ingredient.id": 1328,
"ingredient.ts": "2017-11-07 04:58:56",
"ingredient.value": "1 honey mango, peeled, pitted, and chopped (about 1 1/2 cups)"
},
"1329": {
"recipe_x_ingredient.id": 1329,
"ingredient.id": 1329,
"ingredient.ts": "2017-11-07 04:58:56",
"ingredient.value": "3/4 cup sugar"
},
"1331": {
"recipe_x_ingredient.id": 1331,
"ingredient.id": 1331,
"ingredient.ts": "2017-11-07 04:58:56",
"ingredient.value": "1 cup lemon juice, freshly squeezed"
},
"1332": {
"recipe_x_ingredient.id": 1332,
"ingredient.id": 1332,
"ingredient.ts": "2017-11-07 04:58:56",
"ingredient.value": "1 teaspoon bitters, such as Angostura"
}
} |
{
"667": {
"recipe_x_instruction.id": 667,
"instruction.id": 667,
"instruction.ts": "2017-11-07 04:58:56",
"instruction.value": "1In a blender, blend the mango, 1/4 cup of the sugar, and a splash of water until smooth. This will make the purée for the lemonade."
},
"668": {
"recipe_x_instruction.id": 668,
"instruction.id": 668,
"instruction.ts": "2017-11-07 04:58:56",
"instruction.value": "2In a pitcher, combine the 4 cups water, lemon juice, bitters, and remaining 1/2 cup of sugar. Stir until the sugar dissolves. Mix in the mango purée."
},
"669": {
"recipe_x_instruction.id": 669,
"instruction.id": 669,
"instruction.ts": "2017-11-07 04:58:56",
"instruction.value": "3Serve over ice in tall glasses."
}
} |
{ "109": { "recipe_image.id": 109, "recipe_image.path": "/43/18/a7/6d/4318a76daa7353bd0f768d92beea174427e82dec.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//43/18/a7/6d/4318a76daa7353bd0f768d92beea174427e82dec.jpg" } } | |
| 142 | 2017-11-07 04:59:02 | Grilled Jerk Chicken Skewers with Fresh Mango Salsa | These easy chicken skewers, courtesy of Ayesha Curry, are rubbed in a warm blend of jerk spices (including garlic, allspice, and clove, with a little brown sugar and fresh thyme in the mix), then grilled to juicy perfection. A cool, vibrant salsa with silky fresh mango and crunchy red onion provides a great sweet-tangy contrast to the meat. Although these turn out beautifully on a grill pan, feel free to fire up your gas or charcoal grill if you have one handy. Looking for more grilled chicken options? Get our Adobo-Marinated BBQ Chicken recipe, or our Maple-Mustard BBQ Chicken recipe. |
Total: 1 hr 13 min | {
"1338": {
"recipe_x_ingredient.id": 1338,
"ingredient.id": 197,
"ingredient.ts": "2017-11-07 04:30:38",
"ingredient.value": "1/4 teaspoon salt"
},
"1349": {
"recipe_x_ingredient.id": 1349,
"ingredient.id": 805,
"ingredient.ts": "2017-11-07 04:42:17",
"ingredient.value": "1/2 teaspoon cayenne pepper"
},
"1350": {
"recipe_x_ingredient.id": 1350,
"ingredient.id": 1219,
"ingredient.ts": "2017-11-07 04:57:48",
"ingredient.value": "1/2 teaspoon black pepper, freshly ground"
},
"1333": {
"recipe_x_ingredient.id": 1333,
"ingredient.id": 1333,
"ingredient.ts": "2017-11-07 04:59:02",
"ingredient.value": "2 cups mango, peeled and chopped"
},
"1334": {
"recipe_x_ingredient.id": 1334,
"ingredient.id": 1334,
"ingredient.ts": "2017-11-07 04:59:02",
"ingredient.value": "1/4 cup red onion, diced"
},
"1335": {
"recipe_x_ingredient.id": 1335,
"ingredient.id": 1335,
"ingredient.ts": "2017-11-07 04:59:02",
"ingredient.value": "1/4 cup cilantro, chopped"
},
"1336": {
"recipe_x_ingredient.id": 1336,
"ingredient.id": 1336,
"ingredient.ts": "2017-11-07 04:59:02",
"ingredient.value": "1/2 tablespoon lime juice"
},
"1337": {
"recipe_x_ingredient.id": 1337,
"ingredient.id": 1337,
"ingredient.ts": "2017-11-07 04:59:02",
"ingredient.value": "1 teaspoon jalapeño, seeded and finely diced"
},
"1339": {
"recipe_x_ingredient.id": 1339,
"ingredient.id": 1339,
"ingredient.ts": "2017-11-07 04:59:02",
"ingredient.value": "1/4 teaspoon black pepper, freshly ground"
},
"1340": {
"recipe_x_ingredient.id": 1340,
"ingredient.id": 1340,
"ingredient.ts": "2017-11-07 04:59:02",
"ingredient.value": "3 cloves garlic, minced"
},
"1341": {
"recipe_x_ingredient.id": 1341,
"ingredient.id": 1341,
"ingredient.ts": "2017-11-07 04:59:02",
"ingredient.value": "3 tablespoons olive oil"
},
"1342": {
"recipe_x_ingredient.id": 1342,
"ingredient.id": 1342,
"ingredient.ts": "2017-11-07 04:59:02",
"ingredient.value": "1 shallot, peeled and finely minced"
},
"1343": {
"recipe_x_ingredient.id": 1343,
"ingredient.id": 1343,
"ingredient.ts": "2017-11-07 04:59:02",
"ingredient.value": "1 tablespoon fresh thyme leaves, finely minced"
},
"1344": {
"recipe_x_ingredient.id": 1344,
"ingredient.id": 1344,
"ingredient.ts": "2017-11-07 04:59:02",
"ingredient.value": "1 tablespoon brown sugar"
},
"1345": {
"recipe_x_ingredient.id": 1345,
"ingredient.id": 1345,
"ingredient.ts": "2017-11-07 04:59:02",
"ingredient.value": "1 teaspoon paprika"
},
"1346": {
"recipe_x_ingredient.id": 1346,
"ingredient.id": 1346,
"ingredient.ts": "2017-11-07 04:59:02",
"ingredient.value": "1/2 teaspoon ground clove"
},
"1347": {
"recipe_x_ingredient.id": 1347,
"ingredient.id": 1347,
"ingredient.ts": "2017-11-07 04:59:02",
"ingredient.value": "1/2 teaspoon ground allspice"
},
"1348": {
"recipe_x_ingredient.id": 1348,
"ingredient.id": 1348,
"ingredient.ts": "2017-11-07 04:59:02",
"ingredient.value": "1/2 teaspoon onion powder"
},
"1351": {
"recipe_x_ingredient.id": 1351,
"ingredient.id": 1351,
"ingredient.ts": "2017-11-07 04:59:02",
"ingredient.value": "1 pound chicken breast, cubed"
},
"1352": {
"recipe_x_ingredient.id": 1352,
"ingredient.id": 1352,
"ingredient.ts": "2017-11-07 04:59:02",
"ingredient.value": "4-6 wooden skewers, soaked in water at least 30 minutes"
}
} |
{
"670": {
"recipe_x_instruction.id": 670,
"instruction.id": 670,
"instruction.ts": "2017-11-07 04:59:02",
"instruction.value": "1Mix together the garlic, olive oil, shallot, thyme, brown sugar, paprika, ground clove, ground allspice, onion powder, cayenne pepper, and black pepper in a bowl. Coat cubed chicken well with the rub. Let sit to marinate at least thirty minutes."
},
"671": {
"recipe_x_instruction.id": 671,
"instruction.id": 671,
"instruction.ts": "2017-11-07 04:59:02",
"instruction.value": "1Combine mango, red onion, cilantro, lime juice, jalapeño, salt, and pepper in a bowl. Let sit and allow flavors to meld while you prepare the chicken."
},
"672": {
"recipe_x_instruction.id": 672,
"instruction.id": 672,
"instruction.ts": "2017-11-07 04:59:02",
"instruction.value": "1Skewer 4-6 pieces of chicken per stick."
},
"673": {
"recipe_x_instruction.id": 673,
"instruction.id": 673,
"instruction.ts": "2017-11-07 04:59:02",
"instruction.value": "2Cook on a grill pan over medium high heat, turning frequently to avoid burning, about 15 minutes, or until the juices run clear."
},
"674": {
"recipe_x_instruction.id": 674,
"instruction.id": 674,
"instruction.ts": "2017-11-07 04:59:02",
"instruction.value": "3Plate the chicken on or off the skewer, and spoon the mango salsa over top."
}
} |
{ "110": { "recipe_image.id": 110, "recipe_image.path": "/59/68/8a/33/59688a331d041e03af85769c6c1da364aa19dfeb.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//59/68/8a/33/59688a331d041e03af85769c6c1da364aa19dfeb.jpg" } } | |
| 143 | 2017-11-07 04:59:06 | Crab Salad with Mango, Avocado, and Lemon-Herb Dressing | Fresh lump crab is a glorious ingredient, sweet, briny, delicate, and meaty all at once. This crab salad from Ayesha Curry (of Food Network’s Ayesha’s Home Kitchen and the new meal delivery service, Homemade) brings lush, juicy mango and silky avocado to the party for a light yet luxurious bite. A lemony dressing accented with cilantro, jalapeño, and honey adds a little spark. For more great ways to use fresh crab, get our Easy Crab Cakes recipe, or our Crab Benedict on Lemon-Chive Biscuits recipe. |
Total: 25 min | {
"1362": {
"recipe_x_ingredient.id": 1362,
"ingredient.id": 324,
"ingredient.ts": "2017-11-07 04:31:47",
"ingredient.value": "1 tablespoon honey"
},
"1357": {
"recipe_x_ingredient.id": 1357,
"ingredient.id": 1166,
"ingredient.ts": "2017-11-07 04:57:21",
"ingredient.value": "Pinch salt"
},
"1359": {
"recipe_x_ingredient.id": 1359,
"ingredient.id": 1224,
"ingredient.ts": "2017-11-07 04:57:48",
"ingredient.value": "1/4 cup olive oil"
},
"1353": {
"recipe_x_ingredient.id": 1353,
"ingredient.id": 1353,
"ingredient.ts": "2017-11-07 04:59:06",
"ingredient.value": "1 pound fresh lump crab meat, picked over and separated into chunks"
},
"1354": {
"recipe_x_ingredient.id": 1354,
"ingredient.id": 1354,
"ingredient.ts": "2017-11-07 04:59:06",
"ingredient.value": "2 cups mango, peeled and cubed"
},
"1355": {
"recipe_x_ingredient.id": 1355,
"ingredient.id": 1355,
"ingredient.ts": "2017-11-07 04:59:06",
"ingredient.value": "1 avocado, pitted, peeled, and cubed"
},
"1356": {
"recipe_x_ingredient.id": 1356,
"ingredient.id": 1356,
"ingredient.ts": "2017-11-07 04:59:06",
"ingredient.value": "1 tablespoon fresh lime juice"
},
"1358": {
"recipe_x_ingredient.id": 1358,
"ingredient.id": 1358,
"ingredient.ts": "2017-11-07 04:59:06",
"ingredient.value": "4 cups romaine lettuce, chopped"
},
"1360": {
"recipe_x_ingredient.id": 1360,
"ingredient.id": 1360,
"ingredient.ts": "2017-11-07 04:59:06",
"ingredient.value": "1/4 cup fresh lemon juice"
},
"1361": {
"recipe_x_ingredient.id": 1361,
"ingredient.id": 1361,
"ingredient.ts": "2017-11-07 04:59:06",
"ingredient.value": "2 teaspoons cilantro, chopped"
},
"1363": {
"recipe_x_ingredient.id": 1363,
"ingredient.id": 1363,
"ingredient.ts": "2017-11-07 04:59:06",
"ingredient.value": "1 teaspoon jalapeño, finely minced"
},
"1364": {
"recipe_x_ingredient.id": 1364,
"ingredient.id": 1364,
"ingredient.ts": "2017-11-07 04:59:06",
"ingredient.value": "pinch salt, or to taste"
},
"1365": {
"recipe_x_ingredient.id": 1365,
"ingredient.id": 1365,
"ingredient.ts": "2017-11-07 04:59:06",
"ingredient.value": "pinch pepper, or to taste"
}
} |
{
"675": {
"recipe_x_instruction.id": 675,
"instruction.id": 675,
"instruction.ts": "2017-11-07 04:59:06",
"instruction.value": "1Add all vinaigrette ingredients to a Mason jar and shake until mixed well. (Or whisk all ingredients in a bowl.)"
},
"676": {
"recipe_x_instruction.id": 676,
"instruction.id": 676,
"instruction.ts": "2017-11-07 04:59:06",
"instruction.value": "1Combine the crab meat, mango, avocado, lime juice, and salt in a bowl and mix carefully until combined. Serve over the lettuce, with vinaigrette drizzled over top."
}
} |
{ "111": { "recipe_image.id": 111, "recipe_image.path": "/ff/81/3a/61/ff813a61e777df081ed56bbd19b0f064b88b1575.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//ff/81/3a/61/ff813a61e777df081ed56bbd19b0f064b88b1575.jpg" } } | |
| 144 | 2017-11-07 04:59:14 | Roasted Cauliflower with Tahini and Goji Berries | Cauliflower is having a culinary moment. Whether it’s riced, grilled, steamed, or roasted, chefs around the globe have found innovative and delicious ways to present broccoli’s versatile cousin. Baba Cool’s roasted cauliflower with tahini and goji berries is no exception, offering the perfect balance between sweet and salty while honoring the smokiness of roasting-induced char and spicy turmeric. Planning a vegan dinner? This dish would make a perfect vegetable side dish. Click here for other tips and tricks. Fans of cauliflower should also try our Creamy Mashed Cauliflower recipe and our Roasted Cauliflower with Salsa Verde recipe. |
Total: 40 min | {
"1369": {
"recipe_x_ingredient.id": 1369,
"ingredient.id": 484,
"ingredient.ts": "2017-11-07 04:35:07",
"ingredient.value": "1/2 teaspoon salt"
},
"1366": {
"recipe_x_ingredient.id": 1366,
"ingredient.id": 1366,
"ingredient.ts": "2017-11-07 04:59:14",
"ingredient.value": "1 cauliflower, chopped"
},
"1367": {
"recipe_x_ingredient.id": 1367,
"ingredient.id": 1367,
"ingredient.ts": "2017-11-07 04:59:14",
"ingredient.value": "2 tablespoons coconut oil"
},
"1368": {
"recipe_x_ingredient.id": 1368,
"ingredient.id": 1368,
"ingredient.ts": "2017-11-07 04:59:14",
"ingredient.value": "1 tablespoon fresh turmeric, zested"
},
"1370": {
"recipe_x_ingredient.id": 1370,
"ingredient.id": 1370,
"ingredient.ts": "2017-11-07 04:59:14",
"ingredient.value": "1/4 teaspoon black pepper"
},
"1371": {
"recipe_x_ingredient.id": 1371,
"ingredient.id": 1371,
"ingredient.ts": "2017-11-07 04:59:14",
"ingredient.value": "1 tablespoon plain Tahini"
},
"1372": {
"recipe_x_ingredient.id": 1372,
"ingredient.id": 1372,
"ingredient.ts": "2017-11-07 04:59:14",
"ingredient.value": "2 tablespoons goji berries, rehydrated"
}
} |
{
"677": {
"recipe_x_instruction.id": 677,
"instruction.id": 677,
"instruction.ts": "2017-11-07 04:59:14",
"instruction.value": "1Pre-heat oven to 400°F."
},
"678": {
"recipe_x_instruction.id": 678,
"instruction.id": 678,
"instruction.ts": "2017-11-07 04:59:14",
"instruction.value": "2Place cauliflower on sheet pan and cover with foil."
},
"679": {
"recipe_x_instruction.id": 679,
"instruction.id": 679,
"instruction.ts": "2017-11-07 04:59:14",
"instruction.value": "3Poke holes in foil."
},
"680": {
"recipe_x_instruction.id": 680,
"instruction.id": 680,
"instruction.ts": "2017-11-07 04:59:14",
"instruction.value": "4Roast for 20 minutes. Remove from oven and mix cauliflower."
},
"681": {
"recipe_x_instruction.id": 681,
"instruction.id": 681,
"instruction.ts": "2017-11-07 04:59:14",
"instruction.value": "5Cover with foil again and poke holes."
},
"682": {
"recipe_x_instruction.id": 682,
"instruction.id": 682,
"instruction.ts": "2017-11-07 04:59:14",
"instruction.value": "6Roast for another two minutes."
},
"683": {
"recipe_x_instruction.id": 683,
"instruction.id": 683,
"instruction.ts": "2017-11-07 04:59:14",
"instruction.value": "7Place goji berries in water and let soak for 20 minutes (do ahead of time)."
},
"684": {
"recipe_x_instruction.id": 684,
"instruction.id": 684,
"instruction.ts": "2017-11-07 04:59:14",
"instruction.value": "8Sprinkle goji berries & drizzle tahini on top."
}
} |
{ "112": { "recipe_image.id": 112, "recipe_image.path": "/4a/5c/ea/ac/4a5ceaac341dfc43cc908dff9b1078de85e58bf8.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//4a/5c/ea/ac/4a5ceaac341dfc43cc908dff9b1078de85e58bf8.jpg" } } | |
| 145 | 2017-11-07 04:59:36 | Chocolate Banana Crunch Muffins | Do you know the Muffin Man? If you do, you may want to tip him off to these delicious vegan treats. Chocolate and banana are a match made in culinary heaven, while the addition of granola brings in an earthy and necessary crunch. Breakfast never tasted so good (or healthy)! Planning a vegan dinner party? Get expert tips and tricks here. For other delicious muffin recipes, try our Blackberry Orange Muffins and Spiced Zucchini Muffins. |
Total: 1 hr | {
"1383": {
"recipe_x_ingredient.id": 1383,
"ingredient.id": 197,
"ingredient.ts": "2017-11-07 04:30:38",
"ingredient.value": "1/4 teaspoon salt"
},
"1381": {
"recipe_x_ingredient.id": 1381,
"ingredient.id": 261,
"ingredient.ts": "2017-11-07 04:31:14",
"ingredient.value": "1 teaspoon baking powder"
},
"1382": {
"recipe_x_ingredient.id": 1382,
"ingredient.id": 534,
"ingredient.ts": "2017-11-07 04:36:14",
"ingredient.value": "1/2 teaspoon baking soda"
},
"1373": {
"recipe_x_ingredient.id": 1373,
"ingredient.id": 1373,
"ingredient.ts": "2017-11-07 04:59:36",
"ingredient.value": "3 ripe bananas"
},
"1374": {
"recipe_x_ingredient.id": 1374,
"ingredient.id": 1374,
"ingredient.ts": "2017-11-07 04:59:36",
"ingredient.value": "1/4 cup melted coconut oil (preferably unrefined)"
},
"1375": {
"recipe_x_ingredient.id": 1375,
"ingredient.id": 1375,
"ingredient.ts": "2017-11-07 04:59:36",
"ingredient.value": "1/2 cup maple syrup (preferably Grade B)"
},
"1376": {
"recipe_x_ingredient.id": 1376,
"ingredient.id": 1376,
"ingredient.ts": "2017-11-07 04:59:36",
"ingredient.value": "1 chia egg (1 tablespoon chia + 3 tablespoons water, whisked and set in refrigerator for 5 minutes)"
},
"1377": {
"recipe_x_ingredient.id": 1377,
"ingredient.id": 1377,
"ingredient.ts": "2017-11-07 04:59:36",
"ingredient.value": "1/4 teaspoon almond extract"
},
"1378": {
"recipe_x_ingredient.id": 1378,
"ingredient.id": 1378,
"ingredient.ts": "2017-11-07 04:59:36",
"ingredient.value": "1 1/14 cup oat flour (gluten-free if gluten-free)"
},
"1379": {
"recipe_x_ingredient.id": 1379,
"ingredient.id": 1379,
"ingredient.ts": "2017-11-07 04:59:36",
"ingredient.value": "3/4 cup almond flour"
},
"1380": {
"recipe_x_ingredient.id": 1380,
"ingredient.id": 1380,
"ingredient.ts": "2017-11-07 04:59:36",
"ingredient.value": "1/2 cup unsweetened cocoa flour"
},
"1384": {
"recipe_x_ingredient.id": 1384,
"ingredient.id": 1384,
"ingredient.ts": "2017-11-07 04:59:36",
"ingredient.value": "3/4 cup granola (1/4 cup for topping)"
}
} |
{
"685": {
"recipe_x_instruction.id": 685,
"instruction.id": 685,
"instruction.ts": "2017-11-07 04:59:36",
"instruction.value": "1Preheat the oven to 325°F. Spray a standard 12-muffin pan with cooking spray"
},
"686": {
"recipe_x_instruction.id": 686,
"instruction.id": 686,
"instruction.ts": "2017-11-07 04:59:36",
"instruction.value": "2Peel bananas and add to a large mixing bowl. Using a hands or fork, mash bananas until a little chunky. Add the rest of the wet ingredients: coconut oil, maple syrup, chia egg, and almond extract. Mix with spatula until well incorporated."
},
"687": {
"recipe_x_instruction.id": 687,
"instruction.id": 687,
"instruction.ts": "2017-11-07 04:59:36",
"instruction.value": "3Add all dry ingredients: oat flour, almond flour, cocoa powder, baking powder, baking soda and salt. Mix together until just incorporated, making sure no flour patches remain. Be careful not to overmix."
},
"688": {
"recipe_x_instruction.id": 688,
"instruction.id": 688,
"instruction.ts": "2017-11-07 04:59:36",
"instruction.value": "4Fold in1/2 cup of granola (save rest for topping)."
},
"689": {
"recipe_x_instruction.id": 689,
"instruction.id": 689,
"instruction.ts": "2017-11-07 04:59:36",
"instruction.value": "5Pour batter evenly into cupcake liners about 1/4 cup for each. Sprinkle granola on top."
},
"690": {
"recipe_x_instruction.id": 690,
"instruction.id": 690,
"instruction.ts": "2017-11-07 04:59:36",
"instruction.value": "6Bake for 20 minutes."
},
"691": {
"recipe_x_instruction.id": 691,
"instruction.id": 691,
"instruction.ts": "2017-11-07 04:59:36",
"instruction.value": "7Place the muffin pan on a cooling rack. Allow to cool for about 20 minutes."
}
} |
{ "113": { "recipe_image.id": 113, "recipe_image.path": "/76/58/db/54/7658db548f4aaab842de53ed415cab61275ea3ad.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//76/58/db/54/7658db548f4aaab842de53ed415cab61275ea3ad.jpg" } } | |
| 146 | 2017-11-07 04:59:45 | Lentil Dip | When it comes to healthy dips and spreads, hummus gets all of the love and attention. But it’s the mighty lentil that packs a higher protein punch with less fat and calories per serving. The simple, albeit delicious recipe from Baba Cool‘s executive chef Gabriella Mann highlights the velvety texture of the legume as it’s paired with refreshing mint, lemon juice, and garlic. Subtle notes of nutmeg round out the dish to create an appetizer that’s perfect for any summer gathering. For other healthy dip ideas, try our Garlicky Kale and Spinach Dip recipe or our Cannellini Bean Dip recipe. |
Total: 10 min | {
"1388": {
"recipe_x_ingredient.id": 1388,
"ingredient.id": 17,
"ingredient.ts": "2017-11-07 04:27:56",
"ingredient.value": "1 tablespoon olive oil"
},
"1389": {
"recipe_x_ingredient.id": 1389,
"ingredient.id": 484,
"ingredient.ts": "2017-11-07 04:35:07",
"ingredient.value": "1/2 teaspoon salt"
},
"1385": {
"recipe_x_ingredient.id": 1385,
"ingredient.id": 1385,
"ingredient.ts": "2017-11-07 04:59:45",
"ingredient.value": "1 quart cooked lentils"
},
"1386": {
"recipe_x_ingredient.id": 1386,
"ingredient.id": 1386,
"ingredient.ts": "2017-11-07 04:59:45",
"ingredient.value": "1 teaspoon fresh mint, minced (and 3 full leaves for garnishing)"
},
"1387": {
"recipe_x_ingredient.id": 1387,
"ingredient.id": 1387,
"ingredient.ts": "2017-11-07 04:59:45",
"ingredient.value": "1 1/2 tablespoons lemon juice"
},
"1390": {
"recipe_x_ingredient.id": 1390,
"ingredient.id": 1390,
"ingredient.ts": "2017-11-07 04:59:45",
"ingredient.value": "1/2 teaspoon garlic, minced"
},
"1391": {
"recipe_x_ingredient.id": 1391,
"ingredient.id": 1391,
"ingredient.ts": "2017-11-07 04:59:45",
"ingredient.value": "1/4 teaspoon ground nutmeg"
},
"1392": {
"recipe_x_ingredient.id": 1392,
"ingredient.id": 1392,
"ingredient.ts": "2017-11-07 04:59:45",
"ingredient.value": "1 teaspoon fresh thyme, minced"
}
} |
{
"692": {
"recipe_x_instruction.id": 692,
"instruction.id": 692,
"instruction.ts": "2017-11-07 04:59:45",
"instruction.value": "1Place all ingredients into a blender or food processor. "
},
"693": {
"recipe_x_instruction.id": 693,
"instruction.id": 693,
"instruction.ts": "2017-11-07 04:59:45",
"instruction.value": "2Blend until smooth."
},
"694": {
"recipe_x_instruction.id": 694,
"instruction.id": 694,
"instruction.ts": "2017-11-07 04:59:45",
"instruction.value": "3Garnish with mint & drizzle of olive oil."
},
"695": {
"recipe_x_instruction.id": 695,
"instruction.id": 695,
"instruction.ts": "2017-11-07 04:59:45",
"instruction.value": "4Serve with a selection of beautiful radishes and heirloom carrots."
}
} |
{ "114": { "recipe_image.id": 114, "recipe_image.path": "/59/f9/18/15/59f91815950467f0ff2a1e542d64a09bf36ced79.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//59/f9/18/15/59f91815950467f0ff2a1e542d64a09bf36ced79.jpg" } } | |
| 147 | 2017-11-07 04:59:47 | Nasi Lemak with Sambal | It’s hard not to love nasi (rice) lemak (coconut), so popular that its greatest advocates insist on calling it Malaysia’s national dish. Growing up, I would savor nasi lemak wrapped in green banana leaves, bundled and lined with plastic, at least three times a week throughout my school years. Inside the bundle was warm coconut rice infused with the vanilla-like aroma of pandan leaves and citrusy ginger, accompanied by a hard boiled egg, crispy fried anchovies and peanuts, a few slices of cucumber, and a dollop of sambal (a spicy chili-based sauce). The flavors are still etched in my mind: every sublime spoonful was warm, creamy, crunchy, spicy-sweet, and with just the right amount of sambal. In this recipe, all the side condiments can be served at room temperature and made well in advance. For instance, you can fry the peanuts and anchovies and store them in an airtight container or canning jar. I always prepare more of these side condiments than I need, as it makes it easier to enjoy this dish whenever I want. They bring complexity and crunch to the dish. The sambal, the key player, can also be made in advance and stored in the refrigerator or freezer; then just heat the portion you need in a microwave. When all of the main preparations are done ahead of time, you are only left with cooking the coconut rice. This is important because the dish works best when the rice is served piping hot, along with warm hard boiled eggs and fresh slices of cucumber. The assortment of these dishes coming together on a plate for a palate of flavor makes an evocative nasi lemak, that is sure to become a favorite. For more dishes featuring luscious coconut milk, get our Eggplant Curry with Lemongrass and Coconut Milk recipe, or our Coconut Rice Pudding recipe. |
Total: 1 hr 40 min | The Malaysian Kitchen: 150 Recipes for Simple Home Cooking by Christina Arokiasamy | {
"1409": {
"recipe_x_ingredient.id": 1409,
"ingredient.id": 194,
"ingredient.ts": "2017-11-07 04:30:38",
"ingredient.value": "1 tablespoon sugar"
},
"1408": {
"recipe_x_ingredient.id": 1408,
"ingredient.id": 374,
"ingredient.ts": "2017-11-07 04:32:19",
"ingredient.value": "1 teaspoon salt"
},
"1393": {
"recipe_x_ingredient.id": 1393,
"ingredient.id": 1393,
"ingredient.ts": "2017-11-07 04:59:47",
"ingredient.value": "3 cups basmati rice"
},
"1394": {
"recipe_x_ingredient.id": 1394,
"ingredient.id": 1394,
"ingredient.ts": "2017-11-07 04:59:47",
"ingredient.value": "1 tablespoon salt"
},
"1395": {
"recipe_x_ingredient.id": 1395,
"ingredient.id": 1395,
"ingredient.ts": "2017-11-07 04:59:47",
"ingredient.value": "4 cloves of garlic, peeled and smashed"
},
"1396": {
"recipe_x_ingredient.id": 1396,
"ingredient.id": 1396,
"ingredient.ts": "2017-11-07 04:59:47",
"ingredient.value": "1 inch piece fresh ginger, peeled and thinly sliced"
},
"1397": {
"recipe_x_ingredient.id": 1397,
"ingredient.id": 1397,
"ingredient.ts": "2017-11-07 04:59:47",
"ingredient.value": "2 pandan leaves, tied in a knot"
},
"1398": {
"recipe_x_ingredient.id": 1398,
"ingredient.id": 1398,
"ingredient.ts": "2017-11-07 04:59:47",
"ingredient.value": "3 cups coconut milk"
},
"1399": {
"recipe_x_ingredient.id": 1399,
"ingredient.id": 1399,
"ingredient.ts": "2017-11-07 04:59:47",
"ingredient.value": "1 1/2 cups water"
},
"1400": {
"recipe_x_ingredient.id": 1400,
"ingredient.id": 1400,
"ingredient.ts": "2017-11-07 04:59:47",
"ingredient.value": "2/3 cup peanut or canola oil"
},
"1401": {
"recipe_x_ingredient.id": 1401,
"ingredient.id": 1401,
"ingredient.ts": "2017-11-07 04:59:47",
"ingredient.value": "1 cup raw peanuts with skin on"
},
"1402": {
"recipe_x_ingredient.id": 1402,
"ingredient.id": 1402,
"ingredient.ts": "2017-11-07 04:59:47",
"ingredient.value": "1 1/2 cups dried anchovies, washed and drained"
},
"1403": {
"recipe_x_ingredient.id": 1403,
"ingredient.id": 1403,
"ingredient.ts": "2017-11-07 04:59:47",
"ingredient.value": "6 tablespoons sambal oelek"
},
"1404": {
"recipe_x_ingredient.id": 1404,
"ingredient.id": 1404,
"ingredient.ts": "2017-11-07 04:59:47",
"ingredient.value": "4 cloves of garlic"
},
"1405": {
"recipe_x_ingredient.id": 1405,
"ingredient.id": 1405,
"ingredient.ts": "2017-11-07 04:59:47",
"ingredient.value": "1 inch piece fresh ginger, peeled and sliced"
},
"1406": {
"recipe_x_ingredient.id": 1406,
"ingredient.id": 1406,
"ingredient.ts": "2017-11-07 04:59:47",
"ingredient.value": "4 shallots, peeled and cut in half"
},
"1407": {
"recipe_x_ingredient.id": 1407,
"ingredient.id": 1407,
"ingredient.ts": "2017-11-07 04:59:47",
"ingredient.value": "6 tablespoons peanut oil"
},
"1410": {
"recipe_x_ingredient.id": 1410,
"ingredient.id": 1410,
"ingredient.ts": "2017-11-07 04:59:47",
"ingredient.value": "1/2 medium onion, thinly sliced"
},
"1411": {
"recipe_x_ingredient.id": 1411,
"ingredient.id": 1411,
"ingredient.ts": "2017-11-07 04:59:47",
"ingredient.value": "3 tablespoons tamarind water or 2 tablespoons tamarind liquid concentrate"
},
"1412": {
"recipe_x_ingredient.id": 1412,
"ingredient.id": 1412,
"ingredient.ts": "2017-11-07 04:59:47",
"ingredient.value": "1/2 small cucumber, washed and sliced"
},
"1413": {
"recipe_x_ingredient.id": 1413,
"ingredient.id": 1413,
"ingredient.ts": "2017-11-07 04:59:47",
"ingredient.value": "4 hard boiled eggs, peeled and cut in half"
},
"1414": {
"recipe_x_ingredient.id": 1414,
"ingredient.id": 1414,
"ingredient.ts": "2017-11-07 04:59:47",
"ingredient.value": "6 (12″ × 9″) banana leaves, cleaned"
}
} |
{
"696": {
"recipe_x_instruction.id": 696,
"instruction.id": 696,
"instruction.ts": "2017-11-07 04:59:47",
"instruction.value": "1Wash the rice by gently rubbing it with your fingers in a bowl filled with water. When the water becomes cloudy, drain the water and repeat the process until the water is clear."
},
"697": {
"recipe_x_instruction.id": 697,
"instruction.id": 697,
"instruction.ts": "2017-11-07 04:59:47",
"instruction.value": "2Place the rice in a large saucepan over medium-high heat, then add the salt, garlic, ginger, pandan leaf, coconut milk, and water. Let the rice boil, uncovered, until steam holes appear in the rice and the surface looks dry, about 10 minutes. Reduce the "
},
"698": {
"recipe_x_instruction.id": 698,
"instruction.id": 698,
"instruction.ts": "2017-11-07 04:59:47",
"instruction.value": "3Heat the peanut or canola oil in a wok or skillet over medium-low heat. When the oil shimmers, add the raw peanuts and cook until they turn brown, about 5 minutes. Drain the peanuts with a slotted spoon and place on a paper towel. Set aside."
},
"699": {
"recipe_x_instruction.id": 699,
"instruction.id": 699,
"instruction.ts": "2017-11-07 04:59:47",
"instruction.value": "4Next, carefully add the dried anchovies to the same wok or skillet and stir-fry, moving the anchovies back and forth until golden brown and crispy, about 7 minutes. Drain the anchovies with a slotted spoon and place on a paper towel, dividing in half (ha"
},
"700": {
"recipe_x_instruction.id": 700,
"instruction.id": 700,
"instruction.ts": "2017-11-07 04:59:47",
"instruction.value": "1In a blender, combine the sambal oelek, garlic, ginger, and shallots with 1/4 cup water and blend into a smooth paste, resembling the consistency of applesauce. Set aside."
},
"701": {
"recipe_x_instruction.id": 701,
"instruction.id": 701,
"instruction.ts": "2017-11-07 04:59:47",
"instruction.value": "2Heat the peanut oil in a wok or skillet over medium heat. When the oil is hot, add the sambal paste, salt, and sugar, and stir-fry the sambal until fragrant and the oils separate on the surface, about 10 minutes. Add in the sliced onion and cook for anot"
},
"702": {
"recipe_x_instruction.id": 702,
"instruction.id": 702,
"instruction.ts": "2017-11-07 04:59:47",
"instruction.value": "3Add the tamarind water (or liquid tamarind concentrate) and 1/2 cup of water, and mix well to combine with the paste. Now add in only half of the crispy anchovies (keep half for serving with the rice), and allow to cook for 5 minutes in the sambal. Taste"
},
"703": {
"recipe_x_instruction.id": 703,
"instruction.id": 703,
"instruction.ts": "2017-11-07 04:59:47",
"instruction.value": "1Line each person’s plate with a cleaned banana leaf. Place about 1 cup of the cooked coconut rice in the middle of each leaf. Put about three tablespoons of the anchovy sambal mixture on top of the rice. On each plate, place a few cucumber slices, half o"
}
} |
{ "115": { "recipe_image.id": 115, "recipe_image.path": "/9f/ad/dc/b0/9faddcb0fb8a0d4fed58eff34da33b4fd5984de0.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//9f/ad/dc/b0/9faddcb0fb8a0d4fed58eff34da33b4fd5984de0.jpg" } } |
| recipe.id | recipe.ts | recipe.title | recipe.description | recipe.time | recipe.from | recipe.recipe_x_ingredient_id | recipe.recipe_x_instruction_id | recipe.recipe_image_id |