{ "1424": { "recipe_x_ingredient.id": 1424, "ingredient.id": 1424, "ingredient.ts": "2017-11-07 04:59:58", "ingredient.value": "3 tablespoons store bought bottled sweet chili sauce" }, "1425": { "recipe_x_ingredient.id": 1425, "ingredient.id": 1425, "ingredient.ts": "2017-11-07 04:59:58", "ingredient.value": "4 tablespoons tomato ketchup" }, "1426": { "recipe_x_ingredient.id": 1426, "ingredient.id": 1426, "ingredient.ts": "2017-11-07 04:59:58", "ingredient.value": "1 1/2 tablespoons soy sauce" }, "1427": { "recipe_x_ingredient.id": 1427, "ingredient.id": 1427, "ingredient.ts": "2017-11-07 04:59:58", "ingredient.value": "1 1/2 teaspoons sesame oil" }, "1428": { "recipe_x_ingredient.id": 1428, "ingredient.id": 1428, "ingredient.ts": "2017-11-07 04:59:58", "ingredient.value": "5 tablespoons peanut or canola oil" }, "1429": { "recipe_x_ingredient.id": 1429, "ingredient.id": 1429, "ingredient.ts": "2017-11-07 04:59:58", "ingredient.value": "4 cloves of fresh garlic, minced" }, "1430": { "recipe_x_ingredient.id": 1430, "ingredient.id": 1430, "ingredient.ts": "2017-11-07 04:59:58", "ingredient.value": "2 inch piece fresh ginger, peeled and julienned" }, "1431": { "recipe_x_ingredient.id": 1431, "ingredient.id": 1431, "ingredient.ts": "2017-11-07 04:59:58", "ingredient.value": "3 or 4 red chilis, finely chopped" }, "1432": { "recipe_x_ingredient.id": 1432, "ingredient.id": 1432, "ingredient.ts": "2017-11-07 04:59:58", "ingredient.value": "1/2 cup curry leaves, or 3 sprigs of curry leaves" }, "1433": { "recipe_x_ingredient.id": 1433, "ingredient.id": 1433, "ingredient.ts": "2017-11-07 04:59:58", "ingredient.value": "1 pound tiger prawns, shelled and deveined" }, "1434": { "recipe_x_ingredient.id": 1434, "ingredient.id": 1434, "ingredient.ts": "2017-11-07 04:59:58", "ingredient.value": "1/2 cup low sodium, good quality chicken broth" }, "1435": { "recipe_x_ingredient.id": 1435, "ingredient.id": 1435, "ingredient.ts": "2017-11-07 04:59:58", "ingredient.value": "1 tablespoon cornstarch mixed with 3 tablespoons water" }, "1436": { "recipe_x_ingredient.id": 1436, "ingredient.id": 1436, "ingredient.ts": "2017-11-07 04:59:58", "ingredient.value": "1 egg, lightly beaten" }, "1437": { "recipe_x_ingredient.id": 1437, "ingredient.id": 1437, "ingredient.ts": "2017-11-07 04:59:58", "ingredient.value": "1 teaspoon sesame seeds" } }

{ "708": { "recipe_x_instruction.id": 708, "instruction.id": 708, "instruction.ts": "2017-11-07 04:59:58", "instruction.value": "1Begin by combining sweet chili sauce, ketchup, soy sauce, and sesame oil in a bowl. Set aside." }, "709": { "recipe_x_instruction.id": 709, "instruction.id": 709, "instruction.ts": "2017-11-07 04:59:58", "instruction.value": "2Heat a wok or a large deep skillet over medium heat for 40 seconds. Add the peanut or canola oil around the perimeter of the wok so that it coats the sides and bottom. When the surface shimmers slightly, add the garlic, ginger, red chilis, and curry leav" }, "710": { "recipe_x_instruction.id": 710, "instruction.id": 710, "instruction.ts": "2017-11-07 04:59:58", "instruction.value": "3Add the sauce mixture to the wok and mix well. Allow the sauce to simmer for 2 minutes." }, "711": { "recipe_x_instruction.id": 711, "instruction.id": 711, "instruction.ts": "2017-11-07 04:59:58", "instruction.value": "4Add the prawns to the wok and stir-fry on high heat, pressing the prawns against the hot wok so they caramelize, about 30 seconds. Pour in the chicken broth, mix well, and allow the prawns to cook in the chicken broth for 2 minutes over high heat." }, "712": { "recipe_x_instruction.id": 712, "instruction.id": 712, "instruction.ts": "2017-11-07 04:59:58", "instruction.value": "5Add the cornstarch mixture and lightly beaten egg to the wok. Stir-fry for 1 minute until the sauce thickens. Remove wok from heat. Garnish with sesame seeds and serve immediately." } }

{ "1453": { "recipe_x_ingredient.id": 1453, "ingredient.id": 34, "ingredient.ts": "2017-11-07 04:29:52", "ingredient.value": "2 cups heavy cream" }, "1457": { "recipe_x_ingredient.id": 1457, "ingredient.id": 257, "ingredient.ts": "2017-11-07 04:31:14", "ingredient.value": "1 cup sugar" }, "1460": { "recipe_x_ingredient.id": 1460, "ingredient.id": 277, "ingredient.ts": "2017-11-07 04:31:20", "ingredient.value": "1 teaspoon vanilla extract" }, "1454": { "recipe_x_ingredient.id": 1454, "ingredient.id": 427, "ingredient.ts": "2017-11-07 04:33:15", "ingredient.value": "1 cup whole milk" }, "1448": { "recipe_x_ingredient.id": 1448, "ingredient.id": 1448, "ingredient.ts": "2017-11-07 05:00:05", "ingredient.value": "2 scoops Tahitian V*n!ll@ ice cream" }, "1449": { "recipe_x_ingredient.id": 1449, "ingredient.id": 1449, "ingredient.ts": "2017-11-07 05:00:05", "ingredient.value": "1 oz. potato chips, crushed" }, "1450": { "recipe_x_ingredient.id": 1450, "ingredient.id": 1450, "ingredient.ts": "2017-11-07 05:00:05", "ingredient.value": "1 oz. frosted peanuts" }, "1451": { "recipe_x_ingredient.id": 1451, "ingredient.id": 1451, "ingredient.ts": "2017-11-07 05:00:05", "ingredient.value": "1 oz. pretzel sticks, crushed" }, "1452": { "recipe_x_ingredient.id": 1452, "ingredient.id": 1452, "ingredient.ts": "2017-11-07 05:00:05", "ingredient.value": "1 oz. hot fudge" }, "1455": { "recipe_x_ingredient.id": 1455, "ingredient.id": 1455, "ingredient.ts": "2017-11-07 05:00:05", "ingredient.value": "2 teaspoons salt" }, "1456": { "recipe_x_ingredient.id": 1456, "ingredient.id": 1456, "ingredient.ts": "2017-11-07 05:00:05", "ingredient.value": "1 Tahitian vanilla bean" }, "1458": { "recipe_x_ingredient.id": 1458, "ingredient.id": 1458, "ingredient.ts": "2017-11-07 05:00:05", "ingredient.value": "3 tablespoons malt powder" }, "1459": { "recipe_x_ingredient.id": 1459, "ingredient.id": 1459, "ingredient.ts": "2017-11-07 05:00:05", "ingredient.value": "3 egg yolks" } }

{ "722": { "recipe_x_instruction.id": 722, "instruction.id": 722, "instruction.ts": "2017-11-07 05:00:05", "instruction.value": "1Fill a large bowl or pan with ice and water. Place a large, clean bowl in the ice bath and fit the bowl with a fine-mesh strainer." }, "723": { "recipe_x_instruction.id": 723, "instruction.id": 723, "instruction.ts": "2017-11-07 05:00:05", "instruction.value": "2In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the cream, milk, and salt and cook, stirring occasionally until hot but not boiling." }, "724": { "recipe_x_instruction.id": 724, "instruction.id": 724, "instruction.ts": "2017-11-07 05:00:05", "instruction.value": "3Meanwhile, split the vanilla bean lengthwise. Using the tip of a small, sharp knife, scrape out the insides into a medium bowl. Add the sugar and malt powder and rub it all together with your fingers to incorporate and evenly distribute the vanilla seeds" }, "725": { "recipe_x_instruction.id": 725, "instruction.id": 725, "instruction.ts": "2017-11-07 05:00:05", "instruction.value": "4Remove the cream mixture from the heat. Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly. Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat. Cook, stirri" }, "726": { "recipe_x_instruction.id": 726, "instruction.id": 726, "instruction.ts": "2017-11-07 05:00:05", "instruction.value": "5Remove the custard from the heat and immediately pour it through the strainer into the clean bowl you set up in the ice bath. Tuck the vanilla bean pod back into the custard. Let cool completely, stirring occasionally." }, "727": { "recipe_x_instruction.id": 727, "instruction.id": 727, "instruction.ts": "2017-11-07 05:00:05", "instruction.value": "6When the custard has totally cooled, cover the bowl and let steep and chill in the refrigerator for at least 1 hour or preferably overnight. When you are ready to freeze the custard, remove the vanilla bean pod, transfer the custard to an ice cream maker" }, "728": { "recipe_x_instruction.id": 728, "instruction.id": 728, "instruction.ts": "2017-11-07 05:00:05", "instruction.value": "1Scoop that Tahitian V*n!ll@ into your favorite bowl. Pour on that hot fudge (don’t wanna get your toppings soggy now, do you?), and top with crushed potato chips, frosted peanuts, and pretzel sticks." } }

{ "1473": { "recipe_x_ingredient.id": 1473, "ingredient.id": 1436, "ingredient.ts": "2017-11-07 04:59:58", "ingredient.value": "1 egg, lightly beaten" }, "1469": { "recipe_x_ingredient.id": 1469, "ingredient.id": 1469, "ingredient.ts": "2017-11-07 05:00:19", "ingredient.value": "1½ cups [180 g] all-purpose flour, plus more for dusting" }, "1470": { "recipe_x_ingredient.id": 1470, "ingredient.id": 1470, "ingredient.ts": "2017-11-07 05:00:19", "ingredient.value": "1 lb [455 g] strained ricotta cheese" }, "1471": { "recipe_x_ingredient.id": 1471, "ingredient.id": 1471, "ingredient.ts": "2017-11-07 05:00:19", "ingredient.value": "Pinch of kosher salt" }, "1472": { "recipe_x_ingredient.id": 1472, "ingredient.id": 1472, "ingredient.ts": "2017-11-07 05:00:19", "ingredient.value": "Pinch of freshly grated nutmeg" }, "1474": { "recipe_x_ingredient.id": 1474, "ingredient.id": 1474, "ingredient.ts": "2017-11-07 05:00:19", "ingredient.value": "For the Cherry Tomato Pomodoro: 2 pt [760 g] cherry tomatoes, stemmed" }, "1475": { "recipe_x_ingredient.id": 1475, "ingredient.id": 1475, "ingredient.ts": "2017-11-07 05:00:19", "ingredient.value": "¼ cup [60 ml] extra-virgin olive oil" }, "1476": { "recipe_x_ingredient.id": 1476, "ingredient.id": 1476, "ingredient.ts": "2017-11-07 05:00:19", "ingredient.value": "1 tsp kosher salt" }, "1477": { "recipe_x_ingredient.id": 1477, "ingredient.id": 1477, "ingredient.ts": "2017-11-07 05:00:19", "ingredient.value": "1 tsp dried oregano, preferably Sicilian" }, "1478": { "recipe_x_ingredient.id": 1478, "ingredient.id": 1478, "ingredient.ts": "2017-11-07 05:00:19", "ingredient.value": "Pinch of crushed red peppers flakes" }, "1479": { "recipe_x_ingredient.id": 1479, "ingredient.id": 1479, "ingredient.ts": "2017-11-07 05:00:19", "ingredient.value": "½ bunch fresh basil, leaves only" }, "1480": { "recipe_x_ingredient.id": 1480, "ingredient.id": 1480, "ingredient.ts": "2017-11-07 05:00:19", "ingredient.value": "Best-quality olive oil for drizzling" }, "1481": { "recipe_x_ingredient.id": 1481, "ingredient.id": 1481, "ingredient.ts": "2017-11-07 05:00:19", "ingredient.value": "Freshly grated Parmesan cheese for serving" } }

{ "734": { "recipe_x_instruction.id": 734, "instruction.id": 734, "instruction.ts": "2017-11-07 05:00:19", "instruction.value": "1To make the gnocchi: On a work surface, spread out ½ cup [60 g] of the flour in a 9-in [23-cm] circle. Crumble the ricotta cheese over that and sprinkle another ½ cup [60 g] flour on top. Sprinkle the salt and nutmeg over. With your fingertips, gently ga" }, "735": { "recipe_x_instruction.id": 735, "instruction.id": 735, "instruction.ts": "2017-11-07 05:00:19", "instruction.value": "2Pour about three-fourths of the beaten egg into the well in the dough, and use a fork to combine the dough and egg until it has become a rough mass. Gently fold the mass with a bench scraper repeatedly until the dough has mostly come together into a ragg" }, "736": { "recipe_x_instruction.id": 736, "instruction.id": 736, "instruction.ts": "2017-11-07 05:00:19", "instruction.value": "3Wrap the dough in plastic wrap and let rest for 20 minutes. Cover the work surface with the remaining ¼ cup [30 g] flour. Unwrap the dough and gently shape into a 1-in- [2.5-cm-] thick disk." }, "737": { "recipe_x_instruction.id": 737, "instruction.id": 737, "instruction.ts": "2017-11-07 05:00:19", "instruction.value": "4Cut the disk into six strips and gently roll each strip into a log about ½ in [12 mm] in diameter. With a knife, cut each log into 1-in [2.5-cm] segments. Press each one into the tines of a fork, leaving a finger imprint on one side of the dumpling and a" }, "738": { "recipe_x_instruction.id": 738, "instruction.id": 738, "instruction.ts": "2017-11-07 05:00:19", "instruction.value": "5To make the pomodoro: In a medium saucepan over medium heat, combine the cherry tomatoes, extra-virgin olive oil, and salt. Cook, stirring occasionally, until the tomatoes burst and release their liquid." }, "739": { "recipe_x_instruction.id": 739, "instruction.id": 739, "instruction.ts": "2017-11-07 05:00:19", "instruction.value": "6Simmer until thickened, about 30 minutes. Pass the sauce through a food mill into a large frying pan. Season with the oregano, crushed red pepper flakes, and basil leaves. Continue to simmer to meld the flavors, 5 to 10 minutes longer." }, "740": { "recipe_x_instruction.id": 740, "instruction.id": 740, "instruction.ts": "2017-11-07 05:00:19", "instruction.value": "7Bring an extra-large pot of salted water to a boil over high heat. Add the gnocchi and boil just until they float to the surface, about 2 minutes. With a slotted spoon, transfer the gnocchi to the pan with the sauce and toss gently." }, "741": { "recipe_x_instruction.id": 741, "instruction.id": 741, "instruction.ts": "2017-11-07 05:00:19", "instruction.value": "8Transfer to a large serving platter. Drizzle with best-quality olive oil. Serve immediately, offering Parmesan at the table." } }

{ "1518": { "recipe_x_ingredient.id": 1518, "ingredient.id": 81, "ingredient.ts": "2017-11-07 04:30:20", "ingredient.value": "kosher salt" }, "1519": { "recipe_x_ingredient.id": 1519, "ingredient.id": 82, "ingredient.ts": "2017-11-07 04:30:20", "ingredient.value": "freshly ground black pepper" }, "1508": { "recipe_x_ingredient.id": 1508, "ingredient.id": 278, "ingredient.ts": "2017-11-07 04:31:20", "ingredient.value": "2 eggs" }, "1517": { "recipe_x_ingredient.id": 1517, "ingredient.id": 335, "ingredient.ts": "2017-11-07 04:31:47", "ingredient.value": "1 teaspoon Dijon mustard" }, "1509": { "recipe_x_ingredient.id": 1509, "ingredient.id": 1509, "ingredient.ts": "2017-11-07 05:01:32", "ingredient.value": "2 bunches jumbo asparagus" }, "1510": { "recipe_x_ingredient.id": 1510, "ingredient.id": 1510, "ingredient.ts": "2017-11-07 05:01:32", "ingredient.value": "1 teaspoon extra-virgin olive oil" }, "1511": { "recipe_x_ingredient.id": 1511, "ingredient.id": 1511, "ingredient.ts": "2017-11-07 05:01:32", "ingredient.value": "1 tablespoon capers, roughly chopped" }, "1512": { "recipe_x_ingredient.id": 1512, "ingredient.id": 1512, "ingredient.ts": "2017-11-07 05:01:32", "ingredient.value": "1 shallot, minced" }, "1513": { "recipe_x_ingredient.id": 1513, "ingredient.id": 1513, "ingredient.ts": "2017-11-07 05:01:32", "ingredient.value": "2 tablespoons parsley, minced" }, "1514": { "recipe_x_ingredient.id": 1514, "ingredient.id": 1514, "ingredient.ts": "2017-11-07 05:01:32", "ingredient.value": "2 tablespoons dill, minced" }, "1515": { "recipe_x_ingredient.id": 1515, "ingredient.id": 1515, "ingredient.ts": "2017-11-07 05:01:32", "ingredient.value": "Juice of 1 lemon" }, "1516": { "recipe_x_ingredient.id": 1516, "ingredient.id": 1516, "ingredient.ts": "2017-11-07 05:01:32", "ingredient.value": "1 tablespoon white wine vinegar" }, "1520": { "recipe_x_ingredient.id": 1520, "ingredient.id": 1520, "ingredient.ts": "2017-11-07 05:01:32", "ingredient.value": "2 tablespoon garlic croutons, crushed" }, "1521": { "recipe_x_ingredient.id": 1521, "ingredient.id": 1521, "ingredient.ts": "2017-11-07 05:01:32", "ingredient.value": "1 ounce (30 grams) bottarga" } }

{ "754": { "recipe_x_instruction.id": 754, "instruction.id": 754, "instruction.ts": "2017-11-07 05:01:32", "instruction.value": "1In a heavy-bottomed stockpot, cover the eggs with 1 inch (2.5 centimeters) cold water. Place over medium-high heat and bring to a boil. Turn off the heat and let rest for 3 minutes, then remove the eggs from the water with a slotted spoon. Rinse the eggs" }, "755": { "recipe_x_instruction.id": 755, "instruction.id": 755, "instruction.ts": "2017-11-07 05:01:32", "instruction.value": "2Prepare an ice-water bath by filling a large bowl with cold water and ice. Peel the bottom third of the asparagus stalks with a vegetable peeler so they are uniformly thick. Bring a large saucepan of salted water to a boil over high heat. Add the asparag" }, "756": { "recipe_x_instruction.id": 756, "instruction.id": 756, "instruction.ts": "2017-11-07 05:01:32", "instruction.value": "3In a small bowl, combine the capers, shallot, parsley, dill, lemon juice, vinegar, and mustard. Stir to blend. Gently fold in the chopped egg. Season with salt and pepper. Set the gribiche aside." }, "757": { "recipe_x_instruction.id": 757, "instruction.id": 757, "instruction.ts": "2017-11-07 05:01:32", "instruction.value": "4Meanwhile, heat a large grill pan over medium-high heat (or heat a gas grill to medium-high)." }, "758": { "recipe_x_instruction.id": 758, "instruction.id": 758, "instruction.ts": "2017-11-07 05:01:32", "instruction.value": "5Season the asparagus with salt and pepper, then transfer to the hot grill. Cook until seared, 2 to 3 minutes, then flip and cook the other side until seared, 1 to 2 minutes." }, "759": { "recipe_x_instruction.id": 759, "instruction.id": 759, "instruction.ts": "2017-11-07 05:01:32", "instruction.value": "6Transfer to a serving platter and scatter the gribiche over all. Sprinkle with the crouton crumbs and grate the bottarga generously over all. Serve warm or at room temperature." } }

{ "1552": { "recipe_x_ingredient.id": 1552, "ingredient.id": 75, "ingredient.ts": "2017-11-07 04:30:11", "ingredient.value": "2 teaspoons confectioners’ sugar" }, "1547": { "recipe_x_ingredient.id": 1547, "ingredient.id": 308, "ingredient.ts": "2017-11-07 04:31:41", "ingredient.value": "1 large egg" }, "1544": { "recipe_x_ingredient.id": 1544, "ingredient.id": 475, "ingredient.ts": "2017-11-07 04:35:00", "ingredient.value": "1/2 teaspoon baking powder" }, "1545": { "recipe_x_ingredient.id": 1545, "ingredient.id": 534, "ingredient.ts": "2017-11-07 04:36:14", "ingredient.value": "1/2 teaspoon baking soda" }, "1543": { "recipe_x_ingredient.id": 1543, "ingredient.id": 832, "ingredient.ts": "2017-11-07 04:42:42", "ingredient.value": "1 tablespoon granulated sugar" }, "1546": { "recipe_x_ingredient.id": 1546, "ingredient.id": 1534, "ingredient.ts": "2017-11-07 05:01:37", "ingredient.value": "Generous pinch of salt" }, "1542": { "recipe_x_ingredient.id": 1542, "ingredient.id": 1542, "ingredient.ts": "2017-11-07 05:01:43", "ingredient.value": "2/3 cup all-purpose flour" }, "1548": { "recipe_x_ingredient.id": 1548, "ingredient.id": 1548, "ingredient.ts": "2017-11-07 05:01:43", "ingredient.value": "1/4 cup buttermilk" }, "1549": { "recipe_x_ingredient.id": 1549, "ingredient.id": 1549, "ingredient.ts": "2017-11-07 05:01:43", "ingredient.value": "1 tablespoon unsalted butter, melted" }, "1550": { "recipe_x_ingredient.id": 1550, "ingredient.id": 1550, "ingredient.ts": "2017-11-07 05:01:43", "ingredient.value": "1/2 teaspoon plus a dash of pure vanilla extract" }, "1551": { "recipe_x_ingredient.id": 1551, "ingredient.id": 1551, "ingredient.ts": "2017-11-07 05:01:43", "ingredient.value": "1/2 cup heavy whipping cream" }, "1553": { "recipe_x_ingredient.id": 1553, "ingredient.id": 1553, "ingredient.ts": "2017-11-07 05:01:43", "ingredient.value": "About 1 tablespoon clarified butter, for the pan" }, "1554": { "recipe_x_ingredient.id": 1554, "ingredient.id": 1554, "ingredient.ts": "2017-11-07 05:01:43", "ingredient.value": "2 tablespoons multicolored jimmies, plus more for topping" } }

{ "770": { "recipe_x_instruction.id": 770, "instruction.id": 770, "instruction.ts": "2017-11-07 05:01:43", "instruction.value": "1In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt." }, "771": { "recipe_x_instruction.id": 771, "instruction.id": 771, "instruction.ts": "2017-11-07 05:01:43", "instruction.value": "2In a small bowl, whisk together the egg, buttermilk, butter, and 1/2 teaspoon of vanilla. Pour the whole mixture into the flour mixture and whisk until the wet and dry ingredients are fully incorporated. Let rest for 10 minutes." }, "772": { "recipe_x_instruction.id": 772, "instruction.id": 772, "instruction.ts": "2017-11-07 05:01:43", "instruction.value": "3In a medium bowl, whisk the cream by hand or with a hand mixer for about 5 minutes, until it holds very soft peaks. Add the confectioners’ sugar and a dash of vanilla and beat for about 3 more minutes, until it forms slightly firmer but still spoonable s" }, "773": { "recipe_x_instruction.id": 773, "instruction.id": 773, "instruction.ts": "2017-11-07 05:01:43", "instruction.value": "4In a medium nonstick skillet over medium heat, melt about half of the clarified butter." }, "774": { "recipe_x_instruction.id": 774, "instruction.id": 774, "instruction.ts": "2017-11-07 05:01:43", "instruction.value": "5Just before cooking the pancakes, fold 2 tablespoons of jimmies into the batter. Spoon 2 heaping tablespoonfuls of batter into the skillet. Cook until browned around the edges, about 2 minutes. Flip the pancake and cook until browned on the other side, a" }, "775": { "recipe_x_instruction.id": 775, "instruction.id": 775, "instruction.ts": "2017-11-07 05:01:43", "instruction.value": "6Stack all of the pancakes on a plate. Top with the whipped cream, sprinkle with more jimmies, light a candle, and sing “Happy Birthday”!" } }

{ "1584": { "recipe_x_ingredient.id": 1584, "ingredient.id": 405, "ingredient.ts": "2017-11-07 04:32:30", "ingredient.value": "1/2 teaspoon ground cumin" }, "1590": { "recipe_x_ingredient.id": 1590, "ingredient.id": 1045, "ingredient.ts": "2017-11-07 04:56:07", "ingredient.value": "pinch of salt" }, "1581": { "recipe_x_ingredient.id": 1581, "ingredient.id": 1557, "ingredient.ts": "2017-11-07 05:01:49", "ingredient.value": "1 garlic clove, minced" }, "1577": { "recipe_x_ingredient.id": 1577, "ingredient.id": 1577, "ingredient.ts": "2017-11-07 05:03:29", "ingredient.value": "Unsalted butter, for the baking dish" }, "1578": { "recipe_x_ingredient.id": 1578, "ingredient.id": 1578, "ingredient.ts": "2017-11-07 05:03:29", "ingredient.value": "2 tablespoons canola oil" }, "1579": { "recipe_x_ingredient.id": 1579, "ingredient.id": 1579, "ingredient.ts": "2017-11-07 05:03:29", "ingredient.value": "1/3 cup yellow onion, finely chopped" }, "1580": { "recipe_x_ingredient.id": 1580, "ingredient.id": 1580, "ingredient.ts": "2017-11-07 05:03:29", "ingredient.value": "1/3 cup green bell pepper, finely chopped" }, "1582": { "recipe_x_ingredient.id": 1582, "ingredient.id": 1582, "ingredient.ts": "2017-11-07 05:03:29", "ingredient.value": "2 tablespoons fresh parsley, chopped" }, "1583": { "recipe_x_ingredient.id": 1583, "ingredient.id": 1583, "ingredient.ts": "2017-11-07 05:03:29", "ingredient.value": "2 teaspoons creole seasoning with salt (I like Tony Chachere’s)" }, "1585": { "recipe_x_ingredient.id": 1585, "ingredient.id": 1585, "ingredient.ts": "2017-11-07 05:03:29", "ingredient.value": "1/2 teaspoon black pepper, freshly cracked" }, "1586": { "recipe_x_ingredient.id": 1586, "ingredient.id": 1586, "ingredient.ts": "2017-11-07 05:03:29", "ingredient.value": "1/4 cup all-purpose flour" }, "1587": { "recipe_x_ingredient.id": 1587, "ingredient.id": 1587, "ingredient.ts": "2017-11-07 05:03:29", "ingredient.value": "1 3/4 cups whole milk, at room temperature" }, "1588": { "recipe_x_ingredient.id": 1588, "ingredient.id": 1588, "ingredient.ts": "2017-11-07 05:03:29", "ingredient.value": "1 heaping cup cooked Andouille sausage, chopped" }, "1589": { "recipe_x_ingredient.id": 1589, "ingredient.id": 1589, "ingredient.ts": "2017-11-07 05:03:29", "ingredient.value": "6 large eggs, separated" }, "1591": { "recipe_x_ingredient.id": 1591, "ingredient.id": 1591, "ingredient.ts": "2017-11-07 05:03:29", "ingredient.value": "Pinch of cream of tartar" } }

{ "781": { "recipe_x_instruction.id": 781, "instruction.id": 781, "instruction.ts": "2017-11-07 05:03:29", "instruction.value": "1Place a rack in the center of the oven and preheat the oven to 350˚F. Generously butter a 2-quart baking dish and set aside." }, "782": { "recipe_x_instruction.id": 782, "instruction.id": 782, "instruction.ts": "2017-11-07 05:03:29", "instruction.value": "2In a medium skillet set over medium heat, heat the oil. Add the onions and bell pepper. Cook 5 to 7 minutes, stirring, until soft, translucent, and lightly browned. Add the garlic and parsley and cook for 1 minute. Stir in the creole seasoning, cumin, an" }, "783": { "recipe_x_instruction.id": 783, "instruction.id": 783, "instruction.ts": "2017-11-07 05:03:29", "instruction.value": "3Separate the eggs and place the egg yolks in a medium bowl. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Whisk the egg yolks until well combined. Add about 1/2 cup of the vegetable mixture to the egg yolks and whisk" }, "784": { "recipe_x_instruction.id": 784, "instruction.id": 784, "instruction.ts": "2017-11-07 05:03:29", "instruction.value": "4Beat the egg whites on medium speed. When they begin to foam, add the salt and cream of tartar. Increase the speed slightly and beat for 5 to 6 minutes, until soft peaks form. Spoon about a third of the egg whites into the egg yolk mixture. Fold until ju" }, "785": { "recipe_x_instruction.id": 785, "instruction.id": 785, "instruction.ts": "2017-11-07 05:03:29", "instruction.value": "5Bake 40 to 45 minutes, until puffed, browned, and no longer jiggling in the center. Let cool for 15 minutes; serve warm." } }

{ "1613": { "recipe_x_ingredient.id": 1613, "ingredient.id": 1257, "ingredient.ts": "2017-11-07 04:57:59", "ingredient.value": "sea salt" }, "1604": { "recipe_x_ingredient.id": 1604, "ingredient.id": 1604, "ingredient.ts": "2017-11-07 05:04:10", "ingredient.value": "1 cup beet tzatziki, see below" }, "1605": { "recipe_x_ingredient.id": 1605, "ingredient.id": 1605, "ingredient.ts": "2017-11-07 05:04:10", "ingredient.value": "2 hard-boiled eggs, peeled and quartered" }, "1606": { "recipe_x_ingredient.id": 1606, "ingredient.id": 1606, "ingredient.ts": "2017-11-07 05:04:10", "ingredient.value": "1 yellow heirloom tomato, finely diced" }, "1607": { "recipe_x_ingredient.id": 1607, "ingredient.id": 1607, "ingredient.ts": "2017-11-07 05:04:10", "ingredient.value": "1 Persian (mini) cucumber, finely diced" }, "1608": { "recipe_x_ingredient.id": 1608, "ingredient.id": 1608, "ingredient.ts": "2017-11-07 05:04:10", "ingredient.value": "½ teaspoon red chile flakes" }, "1609": { "recipe_x_ingredient.id": 1609, "ingredient.id": 1609, "ingredient.ts": "2017-11-07 05:04:10", "ingredient.value": "2 radishes, sliced into very thin rounds" }, "1610": { "recipe_x_ingredient.id": 1610, "ingredient.id": 1610, "ingredient.ts": "2017-11-07 05:04:10", "ingredient.value": "1 teaspoon poppy seeds" }, "1611": { "recipe_x_ingredient.id": 1611, "ingredient.id": 1611, "ingredient.ts": "2017-11-07 05:04:10", "ingredient.value": "1 cup equal parts torn fresh flat-leaf parsley leaves, dill fronds, and mint leaves, plus extra for garnish" }, "1612": { "recipe_x_ingredient.id": 1612, "ingredient.id": 1612, "ingredient.ts": "2017-11-07 05:04:10", "ingredient.value": "2 tablespoons buttermilk" }, "1614": { "recipe_x_ingredient.id": 1614, "ingredient.id": 1614, "ingredient.ts": "2017-11-07 05:04:10", "ingredient.value": "1 cup pickled beets; reserve a little liquid for garnish" }, "1615": { "recipe_x_ingredient.id": 1615, "ingredient.id": 1615, "ingredient.ts": "2017-11-07 05:04:10", "ingredient.value": "Pinch of ground sumac, for garnish" }, "1616": { "recipe_x_ingredient.id": 1616, "ingredient.id": 1616, "ingredient.ts": "2017-11-07 05:04:10", "ingredient.value": "Extra virgin olive oil, for garnish" }, "1617": { "recipe_x_ingredient.id": 1617, "ingredient.id": 1617, "ingredient.ts": "2017-11-07 05:04:10", "ingredient.value": "For the Beet Tzatziki: 1 cup labneh" }, "1618": { "recipe_x_ingredient.id": 1618, "ingredient.id": 1618, "ingredient.ts": "2017-11-07 05:04:11", "ingredient.value": "\u20281 cup grated beets" }, "1619": { "recipe_x_ingredient.id": 1619, "ingredient.id": 1619, "ingredient.ts": "2017-11-07 05:04:11", "ingredient.value": "\u2028¼ cup peeled, seeded, and minced Persian (mini) cucumber\u2028" }, "1620": { "recipe_x_ingredient.id": 1620, "ingredient.id": 1620, "ingredient.ts": "2017-11-07 05:04:11", "ingredient.value": "1 garlic clove, finely grated" }, "1621": { "recipe_x_ingredient.id": 1621, "ingredient.id": 1621, "ingredient.ts": "2017-11-07 05:04:11", "ingredient.value": "¼ cup chopped fresh dill" }, "1622": { "recipe_x_ingredient.id": 1622, "ingredient.id": 1622, "ingredient.ts": "2017-11-07 05:04:11", "ingredient.value": "6 leaves fresh mint, chopped" }, "1623": { "recipe_x_ingredient.id": 1623, "ingredient.id": 1623, "ingredient.ts": "2017-11-07 05:04:11", "ingredient.value": "\u20282 tablespoons fresh lemon juice" }, "1624": { "recipe_x_ingredient.id": 1624, "ingredient.id": 1624, "ingredient.ts": "2017-11-07 05:04:11", "ingredient.value": "\u20281 teaspoon sea salt" }, "1625": { "recipe_x_ingredient.id": 1625, "ingredient.id": 1625, "ingredient.ts": "2017-11-07 05:04:11", "ingredient.value": "1 teaspoon freshly cracked black pepper" } }

{ "791": { "recipe_x_instruction.id": 791, "instruction.id": 791, "instruction.ts": "2017-11-07 05:04:11", "instruction.value": "1For the tzatziki: combine all ingredients in a bowl and mix. Season to taste." }, "792": { "recipe_x_instruction.id": 792, "instruction.id": 792, "instruction.ts": "2017-11-07 05:04:11", "instruction.value": "2Spread the tzatziki on two serving plates and top with the eggs." }, "793": { "recipe_x_instruction.id": 793, "instruction.id": 793, "instruction.ts": "2017-11-07 05:04:11", "instruction.value": "3In a medium bowl, combine the tomato, cucumber, chile flakes, radishes, poppy seeds, fresh herbs, and buttermilk. Season with a little sea salt." }, "794": { "recipe_x_instruction.id": 794, "instruction.id": 794, "instruction.ts": "2017-11-07 05:04:11", "instruction.value": "4Broil or sauté the pickled beets to slightly caramelize and blister the outer surface." }, "795": { "recipe_x_instruction.id": 795, "instruction.id": 795, "instruction.ts": "2017-11-07 05:04:11", "instruction.value": "5Top the eggs with the cucumber-tomato salad and the hot beets. Garnish with more herbs, a pinch of sumac, a little olive oil, and the pickling liquid from the beets." } }

{ "1646": { "recipe_x_ingredient.id": 1646, "ingredient.id": 448, "ingredient.ts": "2017-11-07 04:34:33", "ingredient.value": "2 cups all-purpose flour" }, "1644": { "recipe_x_ingredient.id": 1644, "ingredient.id": 487, "ingredient.ts": "2017-11-07 04:35:07", "ingredient.value": "1 egg" }, "1634": { "recipe_x_ingredient.id": 1634, "ingredient.id": 1022, "ingredient.ts": "2017-11-07 04:55:32", "ingredient.value": "6 cups water" }, "1635": { "recipe_x_ingredient.id": 1635, "ingredient.id": 1635, "ingredient.ts": "2017-11-07 05:04:24", "ingredient.value": "¼ cup kosher salt" }, "1636": { "recipe_x_ingredient.id": 1636, "ingredient.id": 1636, "ingredient.ts": "2017-11-07 05:04:24", "ingredient.value": "¼ cup packed brown sugar" }, "1637": { "recipe_x_ingredient.id": 1637, "ingredient.id": 1637, "ingredient.ts": "2017-11-07 05:04:24", "ingredient.value": "4 garlic cloves, smashed" }, "1638": { "recipe_x_ingredient.id": 1638, "ingredient.id": 1638, "ingredient.ts": "2017-11-07 05:04:24", "ingredient.value": "2 tablespoons red chile flakes" }, "1639": { "recipe_x_ingredient.id": 1639, "ingredient.id": 1639, "ingredient.ts": "2017-11-07 05:04:24", "ingredient.value": "4 to 6 boneless, skinless chicken thighs (about 2 pounds)" }, "1640": { "recipe_x_ingredient.id": 1640, "ingredient.id": 1640, "ingredient.ts": "2017-11-07 05:04:24", "ingredient.value": "Marinade: 2 cups buttermilk" }, "1641": { "recipe_x_ingredient.id": 1641, "ingredient.id": 1641, "ingredient.ts": "2017-11-07 05:04:24", "ingredient.value": "1 teaspoon celery salt" }, "1642": { "recipe_x_ingredient.id": 1642, "ingredient.id": 1642, "ingredient.ts": "2017-11-07 05:04:24", "ingredient.value": "½ teaspoon cayenne pepper" }, "1643": { "recipe_x_ingredient.id": 1643, "ingredient.id": 1643, "ingredient.ts": "2017-11-07 05:04:24", "ingredient.value": "½ teaspoon smoked paprika" }, "1645": { "recipe_x_ingredient.id": 1645, "ingredient.id": 1645, "ingredient.ts": "2017-11-07 05:04:24", "ingredient.value": "For Frying: 3 to 4 cups canola oil, for frying (at least 2 inches deep)" }, "1647": { "recipe_x_ingredient.id": 1647, "ingredient.id": 1647, "ingredient.ts": "2017-11-07 05:04:24", "ingredient.value": "2 tablespoons freshly ground black pepper" }, "1648": { "recipe_x_ingredient.id": 1648, "ingredient.id": 1648, "ingredient.ts": "2017-11-07 05:04:24", "ingredient.value": "Wildflower honey and coarse sea salt, for serving" } }

{ "800": { "recipe_x_instruction.id": 800, "instruction.id": 800, "instruction.ts": "2017-11-07 05:04:24", "instruction.value": "1To make the brine, in a large saucepan, combine the water, salt, brown sugar, garlic, and chile flakes and bring to a boil over medium heat. Set aside to cool completely. Add the chicken to the brine and soak for 24 hours in the fridge, or at least overn" }, "801": { "recipe_x_instruction.id": 801, "instruction.id": 801, "instruction.ts": "2017-11-07 05:04:24", "instruction.value": "2At least 1 hour before you’re ready to fry the chicken (and up to 24 hours ahead), in a large bowl make the marinade. Whisk together the buttermilk, celery salt, cayenne, paprika, and egg. Add the chicken and marinate it in the fridge." }, "802": { "recipe_x_instruction.id": 802, "instruction.id": 802, "instruction.ts": "2017-11-07 05:04:24", "instruction.value": "3To fry the chicken, in a large, heavy-bottomed saucepan or Dutch oven, heat the canola oil over medium-high heat (be careful) to 350°F. Set up a cooling rack or some paper towels on a baking sheet to drain the chicken." }, "803": { "recipe_x_instruction.id": 803, "instruction.id": 803, "instruction.ts": "2017-11-07 05:04:24", "instruction.value": "4As the oil comes to temperature, combine the flour and black pepper in a shallow bowl (this will affectionately be referred to as “Judge Dredge”). When the oil is hot, remove one chicken thigh at a time from the marinade and dip in Judge Dredge to coat i" }, "804": { "recipe_x_instruction.id": 804, "instruction.id": 804, "instruction.ts": "2017-11-07 05:04:24", "instruction.value": "5Fry the chicken, one or two pieces at a time, taking care not to overcrowd your makeshift deep-fryer. The chicken should be fully covered by the hot oil. It’s fully cooked when it reaches 165°F at its thickest part, 5 to 7 minutes. If you don’t have a we" }, "805": { "recipe_x_instruction.id": 805, "instruction.id": 805, "instruction.ts": "2017-11-07 05:04:24", "instruction.value": "6Remove the chicken to the cooling rack or paper towels. You can keep the chicken warm and crispy in a 200°F oven or serve immediately. Just before serving, drizzle the chicken with your favorite local wildflower honey and garnish with a pinch of coarse s" } }

{ "1652": { "recipe_x_ingredient.id": 1652, "ingredient.id": 1652, "ingredient.ts": "2017-11-07 05:05:07", "ingredient.value": "3/4 ounce fresh lime juice" }, "1653": { "recipe_x_ingredient.id": 1653, "ingredient.id": 1653, "ingredient.ts": "2017-11-07 05:05:07", "ingredient.value": "3/4 ounce fresh grapefruit juice" }, "1654": { "recipe_x_ingredient.id": 1654, "ingredient.id": 1654, "ingredient.ts": "2017-11-07 05:05:07", "ingredient.value": "1/4 ounce Demerara simple syrup (2:1 ratio)" }, "1655": { "recipe_x_ingredient.id": 1655, "ingredient.id": 1655, "ingredient.ts": "2017-11-07 05:05:07", "ingredient.value": "1/4 ounce allspice dram" }, "1656": { "recipe_x_ingredient.id": 1656, "ingredient.id": 1656, "ingredient.ts": "2017-11-07 05:05:07", "ingredient.value": "1 ounce aged Trinidad rum" }, "1657": { "recipe_x_ingredient.id": 1657, "ingredient.id": 1657, "ingredient.ts": "2017-11-07 05:05:07", "ingredient.value": "1 ounce aged Jamaican rum" }, "1658": { "recipe_x_ingredient.id": 1658, "ingredient.id": 1658, "ingredient.ts": "2017-11-07 05:05:07", "ingredient.value": "1 ounce Demarara rum" } }

{ "808": { "recipe_x_instruction.id": 808, "instruction.id": 808, "instruction.ts": "2017-11-07 05:05:07", "instruction.value": "1Blend all ingredients for 2-3 seconds with crushed ice." }, "809": { "recipe_x_instruction.id": 809, "instruction.id": 809, "instruction.ts": "2017-11-07 05:05:07", "instruction.value": "2Serve in a double old fashioned glass; garnish with mint sprig." } }

{ "1671": { "recipe_x_ingredient.id": 1671, "ingredient.id": 1045, "ingredient.ts": "2017-11-07 04:56:07", "ingredient.value": "pinch of salt" }, "1667": { "recipe_x_ingredient.id": 1667, "ingredient.id": 1667, "ingredient.ts": "2017-11-07 05:05:21", "ingredient.value": "6 large egg yolks" }, "1668": { "recipe_x_ingredient.id": 1668, "ingredient.id": 1668, "ingredient.ts": "2017-11-07 05:05:21", "ingredient.value": "¾ cup sugar" }, "1669": { "recipe_x_ingredient.id": 1669, "ingredient.id": 1669, "ingredient.ts": "2017-11-07 05:05:21", "ingredient.value": "1 tablespoon honey or light corn syrup" }, "1670": { "recipe_x_ingredient.id": 1670, "ingredient.id": 1670, "ingredient.ts": "2017-11-07 05:05:21", "ingredient.value": "1 vanilla pod, split lengthwise and seeds scraped, or 1 teaspoon vanilla extract" }, "1672": { "recipe_x_ingredient.id": 1672, "ingredient.id": 1672, "ingredient.ts": "2017-11-07 05:05:21", "ingredient.value": "1½ cups whole milk" }, "1673": { "recipe_x_ingredient.id": 1673, "ingredient.id": 1673, "ingredient.ts": "2017-11-07 05:05:21", "ingredient.value": "1½ cups heavy cream" }, "1674": { "recipe_x_ingredient.id": 1674, "ingredient.id": 1674, "ingredient.ts": "2017-11-07 05:05:21", "ingredient.value": "2 tablespoons bourbon" } }

{ "817": { "recipe_x_instruction.id": 817, "instruction.id": 817, "instruction.ts": "2017-11-07 05:05:21", "instruction.value": "1The cooked base can be refrigerated for up to 1 week before freezing." }, "818": { "recipe_x_instruction.id": 818, "instruction.id": 818, "instruction.ts": "2017-11-07 05:05:21", "instruction.value": "2Preheat your sous vide water bath to 85°C (185°F)." }, "819": { "recipe_x_instruction.id": 819, "instruction.id": 819, "instruction.ts": "2017-11-07 05:05:21", "instruction.value": "3In a large bowl, whisk together the egg yolks, sugar, honey, vanilla seeds (or extract), and salt until thoroughly combined. Whisk in the milk and cream, then add the vanilla pod, if using." }, "820": { "recipe_x_instruction.id": 820, "instruction.id": 820, "instruction.ts": "2017-11-07 05:05:21", "instruction.value": "4Pour this ice cream base into a gallon-size freezer-safe ziplock bag and seal using the water displacement or table-edge method (see page 12). I recommend the latter method for recipes with a relatively large amount of liquid." }, "821": { "recipe_x_instruction.id": 821, "instruction.id": 821, "instruction.ts": "2017-11-07 05:05:21", "instruction.value": "5When the water reaches the target temperature, lower the bagged ice cream base into the water bath (making sure the bag is fully submerged) and cook for 1 hour." }, "822": { "recipe_x_instruction.id": 822, "instruction.id": 822, "instruction.ts": "2017-11-07 05:05:21", "instruction.value": "6When the base is ready, transfer the bag to an ice water bath (see page 14) and chill for at least 45 minutes, or refrigerate the bag for at least 6 hours. Either way, the ice cream base must be fully chilled before freezing." }, "823": { "recipe_x_instruction.id": 823, "instruction.id": 823, "instruction.ts": "2017-11-07 05:05:21", "instruction.value": "7When ready to freeze, pass the ice cream base, which has now thickened to a custard, through a sieve and remove the vanilla pod (if used). Freeze the custard base in an ice cream machine according to the manufacturer’s instructions or freeze without an i" }, "824": { "recipe_x_instruction.id": 824, "instruction.id": 824, "instruction.ts": "2017-11-07 05:05:21", "instruction.value": "8Transfer the ice cream to an airtight freezer-safe container and place in the freezer. Because it lacks the stabilizers used in many commercial varieties, the texture of homemade ice cream is best if stored for no more than 1 week." }, "825": { "recipe_x_instruction.id": 825, "instruction.id": 825, "instruction.ts": "2017-11-07 05:05:21", "instruction.value": "1I learned this hack from the formidable food scientist Harold McGee. In a large container, mix together 1 pound salt and 3 quarts water, stirring until the salt dissolves. Split the brine equally between two new gallon-size ziplock bags. Lay the bags fla" }, "826": { "recipe_x_instruction.id": 826, "instruction.id": 826, "instruction.ts": "2017-11-07 05:05:21", "instruction.value": "2The next day, lay a kitchen towel on a countertop and sandwich the bag of chilled ice cream custard base between the bags of brine that spent overnight the freezer. (The brine will be below 32°F, but the salt will prevent the water from forming ice cryst" }, "827": { "recipe_x_instruction.id": 827, "instruction.id": 827, "instruction.ts": "2017-11-07 05:05:21", "instruction.value": "3Cover with additional kitchen towels to insulate. Leave the covered bags on the counter for about 30 minutes, at which point the ice cream base should be frozen. Be sure to save the bags of brine in the freezer for future sous vide ice cream adventures! " } }