Recipes 2 (6,700), Main, list p=8 (u

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
168	2017-11-07 05:05:25	The Perfect Sous Vide Steak	Lisa Q. Fetterman shares her recipe for the perfect sous vide steak: I consider steak the gold standard of sous vide cooking because it ensures reliable, exact cooking for a cut of meat where doneness counts for everything. This amount of control not only means that I can make my perfect steak every time, but that you can customize your perfect steak every time, too. I consider 55°C (131°F) the ideal temperature for medium rare when cooking rib eye and other tender steak cuts (for example, strip, top sirloin, tenderloin, and porterhouse). That said, experiment with temperature and let your own taste be your guide. You’ll find that even a few degrees up or down can make a dramatic difference. If you or your guests prefer your meat more done, try cooking it at 60°F (140°F) for medium and 65°C (149°F) for medium well. The results will still be far juicier than conventionally cooked steaks.	Total: 1 hour	Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals by Lisa Q. Fetterman	{ "1678": { "recipe_x_ingredient.id": 1678, "ingredient.id": 177, "ingredient.ts": "2017-11-07 04:30:30", "ingredient.value": "2 tablespoons unsalted butter" }, "1675": { "recipe_x_ingredient.id": 1675, "ingredient.id": 1675, "ingredient.ts": "2017-11-07 05:05:25", "ingredient.value": "2 (1-inch-thick) boneless rib-eye steaks (about 1 pound each), preferably with fat cap intact" }, "1676": { "recipe_x_ingredient.id": 1676, "ingredient.id": 1676, "ingredient.ts": "2017-11-07 05:05:25", "ingredient.value": "Salt and freshly ground black pepper" }, "1677": { "recipe_x_ingredient.id": 1677, "ingredient.id": 1677, "ingredient.ts": "2017-11-07 05:05:25", "ingredient.value": "1 tablespoon canola or other mild vegetable oil" }, "1679": { "recipe_x_ingredient.id": 1679, "ingredient.id": 1679, "ingredient.ts": "2017-11-07 05:05:25", "ingredient.value": "4 to 6 thyme sprigs" }, "1680": { "recipe_x_ingredient.id": 1680, "ingredient.id": 1680, "ingredient.ts": "2017-11-07 05:05:25", "ingredient.value": "1 clove garlic, lightly crushed" } }	{ "828": { "recipe_x_instruction.id": 828, "instruction.id": 828, "instruction.ts": "2017-11-07 05:05:25", "instruction.value": "1Preheat your sous vide water bath to 55ºC (131ºF)." }, "829": { "recipe_x_instruction.id": 829, "instruction.id": 829, "instruction.ts": "2017-11-07 05:05:25", "instruction.value": "2Season the steaks with salt and pepper and then place in a gallon-size freezer-safe ziplock bag and seal using the water displacement method (see page 12)." }, "830": { "recipe_x_instruction.id": 830, "instruction.id": 830, "instruction.ts": "2017-11-07 05:05:25", "instruction.value": "3When the water reaches the target temperature, lower the bagged steaks into the water bath (making sure the bag is fully submerged) and cook for 1 hour." }, "831": { "recipe_x_instruction.id": 831, "instruction.id": 831, "instruction.ts": "2017-11-07 05:05:25", "instruction.value": "4When the steaks are ready, remove the bag from the water bath and let them rest for 10 minutes. Transfer the steaks from the bag to a platter or tray and pat the meat thoroughly dry with paper towels." }, "832": { "recipe_x_instruction.id": 832, "instruction.id": 832, "instruction.ts": "2017-11-07 05:05:25", "instruction.value": "5Heat a large, heavy sauté pan or cast-iron skillet over medium-high heat. Once the pan is hot, add the oil and swirl to coat the bottom. Let the oil heat until it shimmers and sends off wisps of smoke, 30 to 60 seconds. Place the meat in the pan and sear" }, "833": { "recipe_x_instruction.id": 833, "instruction.id": 833, "instruction.ts": "2017-11-07 05:05:25", "instruction.value": "6When the steaks are browned on both sides, or after the fat caps are crisped, add the butter, thyme, and garlic (in that order) off to the side of the pan. The butter will sizzle and brown immediately and the thyme will crackle and pop." }, "834": { "recipe_x_instruction.id": 834, "instruction.id": 834, "instruction.ts": "2017-11-07 05:05:25", "instruction.value": "7Once the butter has turned completely brown and has stopped sizzling (meaning all of the water has cooked out), baste the meat: tilt the pan to accumulate the fat on one side, then, using a metal spoon, scoop up the brown butter and distribute it evenly " }, "835": { "recipe_x_instruction.id": 835, "instruction.id": 835, "instruction.ts": "2017-11-07 05:05:25", "instruction.value": "8Transfer the meat to a platter or tray and wait for at least 2 minutes before slicing to allow the juices to redistribute after the high-heat searing. Enjoy your steak perfection." } }	{ "136": { "recipe_image.id": 136, "recipe_image.path": "/ec/bd/ad/57/ecbdad57de95b28b0298105c0ec13601af557a72.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//ec/bd/ad/57/ecbdad57de95b28b0298105c0ec13601af557a72.jpg" } }
169	2017-11-07 05:05:33	Oreo Snowman Balls	An adorable, festive and super easy recipe for memorable party treats. Crushed Oreos get combined with cream cheese, rolled into balls and covered in white chocolate. These Oreo truffles dressed up as snowmen are great addition to any party and sure to be the first to go!	Total: 35 mins		{ "1681": { "recipe_x_ingredient.id": 1681, "ingredient.id": 1681, "ingredient.ts": "2017-11-07 05:05:33", "ingredient.value": "1 pack of 36 Oreos" }, "1682": { "recipe_x_ingredient.id": 1682, "ingredient.id": 1682, "ingredient.ts": "2017-11-07 05:05:33", "ingredient.value": "1 8-ounce package of cream cheese, softened" }, "1683": { "recipe_x_ingredient.id": 1683, "ingredient.id": 1683, "ingredient.ts": "2017-11-07 05:05:33", "ingredient.value": "16 ounces white chocolate" }, "1684": { "recipe_x_ingredient.id": 1684, "ingredient.id": 1684, "ingredient.ts": "2017-11-07 05:05:33", "ingredient.value": "1 package of mini Oreos" }, "1685": { "recipe_x_ingredient.id": 1685, "ingredient.id": 1685, "ingredient.ts": "2017-11-07 05:05:33", "ingredient.value": "Vanilla icing" } }	{ "836": { "recipe_x_instruction.id": 836, "instruction.id": 836, "instruction.ts": "2017-11-07 05:05:33", "instruction.value": "1Crush all of the larger Oreos and combine with cream cheese." }, "837": { "recipe_x_instruction.id": 837, "instruction.id": 837, "instruction.ts": "2017-11-07 05:05:33", "instruction.value": "2Roll mixture into one-inch balls on a baking sheet lined with wax paper. Refrigerate for 20 minutes." }, "838": { "recipe_x_instruction.id": 838, "instruction.id": 838, "instruction.ts": "2017-11-07 05:05:33", "instruction.value": "3While they’re in the refrigerator, melt the white chocolate in 30 second intervals until it’s completely melted." }, "839": { "recipe_x_instruction.id": 839, "instruction.id": 839, "instruction.ts": "2017-11-07 05:05:33", "instruction.value": "4Take the balls out of the refrigerator and dip them into the melted chocolate." }, "840": { "recipe_x_instruction.id": 840, "instruction.id": 840, "instruction.ts": "2017-11-07 05:05:33", "instruction.value": "5Use vanilla frosting base to create different frosting colors. Frosting can also be used as a “glue” to place mini Oreos as hats on top of the Snowman Ball." } }	{ "137": { "recipe_image.id": 137, "recipe_image.path": "/9b/21/66/e5/9b2166e5fe62b8dac469c39ecf54b69a8291efa7.png", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//9b/21/66/e5/9b2166e5fe62b8dac469c39ecf54b69a8291efa7.png" } }
170	2017-11-07 05:05:42	La Perla Rosa	This cocktail, dreamed up by former Smuggler’s Cove bartender Jackie Patterson, is an ode to her Italian-Hawaiian heritage. Sweet, citrusy, and ever so slightly bitter, the La Perla Rosa is a great drink to add to your cocktail rotation. Check out the video above to see Jackie make the cocktail with Martin Cate of Smuggler’s Cove.			{ "1686": { "recipe_x_ingredient.id": 1686, "ingredient.id": 1686, "ingredient.ts": "2017-11-07 05:05:42", "ingredient.value": "1/2 ounce Solerno blood orange liqueur" }, "1687": { "recipe_x_ingredient.id": 1687, "ingredient.id": 1687, "ingredient.ts": "2017-11-07 05:05:42", "ingredient.value": "1/2 ounce Campari" }, "1688": { "recipe_x_ingredient.id": 1688, "ingredient.id": 1688, "ingredient.ts": "2017-11-07 05:05:42", "ingredient.value": "1 ounce orange juice" }, "1689": { "recipe_x_ingredient.id": 1689, "ingredient.id": 1689, "ingredient.ts": "2017-11-07 05:05:42", "ingredient.value": "1 ounce lime juice" }, "1690": { "recipe_x_ingredient.id": 1690, "ingredient.id": 1690, "ingredient.ts": "2017-11-07 05:05:42", "ingredient.value": "1/2 ounce passion fruit syrup" }, "1691": { "recipe_x_ingredient.id": 1691, "ingredient.id": 1691, "ingredient.ts": "2017-11-07 05:05:42", "ingredient.value": "2 ounces soda water" } }	{ "841": { "recipe_x_instruction.id": 841, "instruction.id": 841, "instruction.ts": "2017-11-07 05:05:42", "instruction.value": "1Combine all ingredients except for the soda water together in a shaker with ice." }, "842": { "recipe_x_instruction.id": 842, "instruction.id": 842, "instruction.ts": "2017-11-07 05:05:42", "instruction.value": "2Add the soda water and serve over ice." }, "843": { "recipe_x_instruction.id": 843, "instruction.id": 843, "instruction.ts": "2017-11-07 05:05:42", "instruction.value": "3Garnish with an orange slice." } }	{ "138": { "recipe_image.id": 138, "recipe_image.path": "/74/4f/9b/34/744f9b34e3111d2a98e090ef9b816adcfb4d450d.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//74/4f/9b/34/744f9b34e3111d2a98e090ef9b816adcfb4d450d.jpg" } }
171	2017-11-07 05:05:48	Quick Vegetarian Pho	One of the secrets to making good and fast vegetarian pho is selecting the right broth at the store. Purchase an amber brown and robust broth, such as those made by Whole Foods or Swanson, which tends to be on the clear side and seasoned with spices that are more in line with pho; use two cans or one large carton. Avoid golden-hued vegetarian broths that are often celery forward and mute pho spices. Stocked at many supermarkets, La Baleine sea salt, Annie Chun pad Thai rice noodles, and Kikkoman soy sauce work well for this recipe.	Total: 40 minutes	The Pho Cookbook by Andrea Nguyen	{ "1692": { "recipe_x_ingredient.id": 1692, "ingredient.id": 1692, "ingredient.ts": "2017-11-07 05:05:48", "ingredient.value": "3⁄4-inch (2 cm) section ginger" }, "1693": { "recipe_x_ingredient.id": 1693, "ingredient.id": 1693, "ingredient.ts": "2017-11-07 05:05:48", "ingredient.value": "2 medium-large green onions" }, "1694": { "recipe_x_ingredient.id": 1694, "ingredient.id": 1694, "ingredient.ts": "2017-11-07 05:05:48", "ingredient.value": "1 star anise (8 robust points total)" }, "1695": { "recipe_x_ingredient.id": 1695, "ingredient.id": 1695, "ingredient.ts": "2017-11-07 05:05:48", "ingredient.value": "1 1⁄2 inches (3.75 cm) cinnamon stick" }, "1696": { "recipe_x_ingredient.id": 1696, "ingredient.id": 1696, "ingredient.ts": "2017-11-07 05:05:48", "ingredient.value": "1 or 2 whole cloves" }, "1697": { "recipe_x_ingredient.id": 1697, "ingredient.id": 1697, "ingredient.ts": "2017-11-07 05:05:48", "ingredient.value": "3 1⁄2 to 4 cups (840 ml to 1 l) low-sodium or regular vegetable broth" }, "1698": { "recipe_x_ingredient.id": 1698, "ingredient.id": 1698, "ingredient.ts": "2017-11-07 05:05:48", "ingredient.value": "2 cups (480 ml) water" }, "1699": { "recipe_x_ingredient.id": 1699, "ingredient.id": 1699, "ingredient.ts": "2017-11-07 05:05:48", "ingredient.value": "About 1⁄2 teaspoon fine sea salt" }, "1700": { "recipe_x_ingredient.id": 1700, "ingredient.id": 1700, "ingredient.ts": "2017-11-07 05:05:48", "ingredient.value": "5 ounces (150 g) dried narrow flat rice noodles (sometimes labeled “Pad Thai” noodles)" }, "1701": { "recipe_x_ingredient.id": 1701, "ingredient.id": 1701, "ingredient.ts": "2017-11-07 05:05:48", "ingredient.value": "4 pieces pan-seared tofu" }, "1702": { "recipe_x_ingredient.id": 1702, "ingredient.id": 1702, "ingredient.ts": "2017-11-07 05:05:48", "ingredient.value": "8 snap peas or slender green beans" }, "1703": { "recipe_x_ingredient.id": 1703, "ingredient.id": 1703, "ingredient.ts": "2017-11-07 05:05:48", "ingredient.value": "2 or 3 fresh shiitake, king trumpet, or similar kind of meaty mushroom" }, "1704": { "recipe_x_ingredient.id": 1704, "ingredient.id": 1704, "ingredient.ts": "2017-11-07 05:05:48", "ingredient.value": "2 to 3 teaspoons regular soy sauce" }, "1705": { "recipe_x_ingredient.id": 1705, "ingredient.id": 1705, "ingredient.ts": "2017-11-07 05:05:48", "ingredient.value": "About 1⁄2 teaspoon organic sugar, or 1 teaspoon maple syrup (optional)" }, "1706": { "recipe_x_ingredient.id": 1706, "ingredient.id": 1706, "ingredient.ts": "2017-11-07 05:05:48", "ingredient.value": "2 tablespoons chopped fresh cilantro, leafy tops only" }, "1707": { "recipe_x_ingredient.id": 1707, "ingredient.id": 1707, "ingredient.ts": "2017-11-07 05:05:48", "ingredient.value": "Pepper (optional)" }, "1708": { "recipe_x_ingredient.id": 1708, "ingredient.id": 1708, "ingredient.ts": "2017-11-07 05:05:48", "ingredient.value": "Optional extras: Bean sprouts, chile slices, mint sprigs, Thai basil, hoisin, sriracha" } }	{ "844": { "recipe_x_instruction.id": 844, "instruction.id": 844, "instruction.ts": "2017-11-07 05:05:48", "instruction.value": "1Peel then slice the ginger into 4 or 5 coins. Smack with the flat side of a knife or meat tenderizer; set aside. Thinly slice the green parts of the green onion to yield 2 to 3 tablespoons; set aside for garnish. Cut the leftover sections into pinkie-fin" }, "845": { "recipe_x_instruction.id": 845, "instruction.id": 845, "instruction.ts": "2017-11-07 05:05:48", "instruction.value": "2In a 3- to 4-quart (3 to 4 l) pot, toast the star anise, cinnamon, and cloves over medium heat until fragrant, 1 to 2 minutes. Add the ginger and green onion sections. Stir for about 30 seconds, until aromatic. Slide the pot off heat, wait 15 seconds to " }, "846": { "recipe_x_instruction.id": 846, "instruction.id": 846, "instruction.ts": "2017-11-07 05:05:48", "instruction.value": "3Return the pot to the burner, then add the water and salt. Bring to a boil over high heat, then lower the heat to gently simmer for 30 minutes." }, "847": { "recipe_x_instruction.id": 847, "instruction.id": 847, "instruction.ts": "2017-11-07 05:05:48", "instruction.value": "4While the broth simmers, soak the rice noodles in hot water until pliable and opaque. Drain, rinse, and set aside." }, "848": { "recipe_x_instruction.id": 848, "instruction.id": 848, "instruction.ts": "2017-11-07 05:05:48", "instruction.value": "5Prepare the tofu. (If you made the tofu in advance, let it warm up to room temperature.) Cut each finished tofu slab into thin slices or two large triangles. Set aside." }, "849": { "recipe_x_instruction.id": 849, "instruction.id": 849, "instruction.ts": "2017-11-07 05:05:48", "instruction.value": "6Cut the snap peas in half lengthwise; or cut the green beans into short lengths. Slice the mushrooms about 1⁄4 inch (6 mm) thick. Set aside to later poach." }, "850": { "recipe_x_instruction.id": 850, "instruction.id": 850, "instruction.ts": "2017-11-07 05:05:48", "instruction.value": "7When the broth is done, pour it through a fine-mesh strainer positioned over a 2-quart (2 l) pot; line the strainer with muslin for superclear broth. Discard the solids. You should have about 4 cups (1 l). Season with soy sauce for a strong salty flavor;" }, "851": { "recipe_x_instruction.id": 851, "instruction.id": 851, "instruction.ts": "2017-11-07 05:05:48", "instruction.value": "8Bring the strained broth to a boil over medium-high heat. Put the noodles in a noodle strainer or mesh sieve and dunk in the hot broth to heat and soften, 5 to 60 seconds." }, "852": { "recipe_x_instruction.id": 852, "instruction.id": 852, "instruction.ts": "2017-11-07 05:05:48", "instruction.value": "9Lift the noodles from the pot and divide between the 2 bowls. Repeat the dunking with the peas (or beans) and mushrooms to lightly poach in the broth, 30 to 60 seconds, depending on the vegetable; divide between the bowls." }, "853": { "recipe_x_instruction.id": 853, "instruction.id": 853, "instruction.ts": "2017-11-07 05:05:48", "instruction.value": "10Lower the heat on the broth to keep it hot while you add the tofu (if needed, warm it in the broth first), chopped green onion, cilantro, and sprinkling of pepper to the bowls." }, "854": { "recipe_x_instruction.id": 854, "instruction.id": 854, "instruction.ts": "2017-11-07 05:05:48", "instruction.value": "11Taste and adjust the broth’s saltiness to your liking one last time. Return the broth to a boil, ladle into the bowls, and serve. Enjoy with any extras, if you like." } }	{ "139": { "recipe_image.id": 139, "recipe_image.path": "/12/95/26/cf/129526cf06c1056aec4ad9f9fcf440eac1f9849e.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//12/95/26/cf/129526cf06c1056aec4ad9f9fcf440eac1f9849e.jpg" } }
172	2017-11-07 05:06:23	Rigatoni with Merguez, Ricotta Salata, and Brown Butter	Here it is—my favorite pasta dish. Ever. I learned to make it with torchio, an unusual funnel-shaped Venetian pasta, but any tube-shaped kind will do. The dish isn’t saucy, so you can really taste the individual flavors, and the merguez, with its spicy harissa flavor, has an unexpected kick. Both parsley and mint provide fresh accents.		SHARE: Delicious and Surprising Recipes to Pass Around Your Table by Chris Santos	{ "1714": { "recipe_x_ingredient.id": 1714, "ingredient.id": 1007, "ingredient.ts": "2017-11-07 04:55:25", "ingredient.value": "1 tablespoon tomato paste" }, "1716": { "recipe_x_ingredient.id": 1716, "ingredient.id": 1664, "ingredient.ts": "2017-11-07 05:05:14", "ingredient.value": "Kosher salt and freshly ground black pepper" }, "1709": { "recipe_x_ingredient.id": 1709, "ingredient.id": 1709, "ingredient.ts": "2017-11-07 05:06:23", "ingredient.value": "1 pound ziti or other tube-shaped pasta" }, "1710": { "recipe_x_ingredient.id": 1710, "ingredient.id": 1710, "ingredient.ts": "2017-11-07 05:06:23", "ingredient.value": "6 tablespoons (¾ stick) unsalted butter" }, "1711": { "recipe_x_ingredient.id": 1711, "ingredient.id": 1711, "ingredient.ts": "2017-11-07 05:06:23", "ingredient.value": "3 tablespoons extra-virgin olive oil, plus more for serving" }, "1712": { "recipe_x_ingredient.id": 1712, "ingredient.id": 1712, "ingredient.ts": "2017-11-07 05:06:23", "ingredient.value": "1 pound merguez sausage, casings removed" }, "1713": { "recipe_x_ingredient.id": 1713, "ingredient.id": 1713, "ingredient.ts": "2017-11-07 05:06:23", "ingredient.value": "2 garlic cloves, minced" }, "1715": { "recipe_x_ingredient.id": 1715, "ingredient.id": 1715, "ingredient.ts": "2017-11-07 05:06:23", "ingredient.value": "1 tablespoon finely chopped fresh flat-leaf parsley" }, "1717": { "recipe_x_ingredient.id": 1717, "ingredient.id": 1717, "ingredient.ts": "2017-11-07 05:06:23", "ingredient.value": "¾ cup (3 ounces) shredded ricotta salata cheese" }, "1718": { "recipe_x_ingredient.id": 1718, "ingredient.id": 1718, "ingredient.ts": "2017-11-07 05:06:23", "ingredient.value": "½ cup Sicilian Bread Crumbs (see below) or pan-toasted soft bread crumbs" }, "1719": { "recipe_x_ingredient.id": 1719, "ingredient.id": 1719, "ingredient.ts": "2017-11-07 05:06:23", "ingredient.value": "3 tablespoons finely chopped fresh mint" }, "1720": { "recipe_x_ingredient.id": 1720, "ingredient.id": 1720, "ingredient.ts": "2017-11-07 05:06:23", "ingredient.value": "For the Sicilian Bread Crumbs: 1 garlic clove, finely chopped" }, "1721": { "recipe_x_ingredient.id": 1721, "ingredient.id": 1721, "ingredient.ts": "2017-11-07 05:06:23", "ingredient.value": "3 cups cubed (1-inch) trimmed brioche, challah, or crusty Italian bread" }, "1722": { "recipe_x_ingredient.id": 1722, "ingredient.id": 1722, "ingredient.ts": "2017-11-07 05:06:23", "ingredient.value": "2 tablespoons extra-virgin olive oil" }, "1723": { "recipe_x_ingredient.id": 1723, "ingredient.id": 1723, "ingredient.ts": "2017-11-07 05:06:23", "ingredient.value": "2 tablespoons coarsely chopped fresh flat-leaf parsley" } }	{ "855": { "recipe_x_instruction.id": 855, "instruction.id": 855, "instruction.ts": "2017-11-07 05:06:23", "instruction.value": "1Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions until al dente. Drain well and rinse under cold running water." }, "856": { "recipe_x_instruction.id": 856, "instruction.id": 856, "instruction.ts": "2017-11-07 05:06:23", "instruction.value": "2Meanwhile, melt the butter in a small saucepan over medium heat. Continue cooking until the milk solids in the saucepan turn hazelnut brown, about 2 minutes. Immediately pour the melted butter into a small bowl." }, "857": { "recipe_x_instruction.id": 857, "instruction.id": 857, "instruction.ts": "2017-11-07 05:06:23", "instruction.value": "3Heat 1 tablespoon of the oil in a very large skillet over medium-high heat. Add the sausage and cook, occasionally stirring and breaking it up with the side of the spoon into bite-sized pieces, until lightly browned, about 8 minutes. Stir in the garlic a" }, "858": { "recipe_x_instruction.id": 858, "instruction.id": 858, "instruction.ts": "2017-11-07 05:06:23", "instruction.value": "4Heat the remaining 2 tablespoons oil in the skillet over medium-high heat. Add the pasta and cook, stirring occasionally, until it is lightly browned, about 2 minutes. Add the sausage mixture and stir well. Season to taste with salt and pepper." }, "859": { "recipe_x_instruction.id": 859, "instruction.id": 859, "instruction.ts": "2017-11-07 05:06:23", "instruction.value": "5Transfer the pasta mixture to a serving bowl. Add the browned butter and mix well. Top with the ricotta salata, bread crumbs, and mint. Drizzle with additional olive oil, toss, and serve immediately." }, "860": { "recipe_x_instruction.id": 860, "instruction.id": 860, "instruction.ts": "2017-11-07 05:06:23", "instruction.value": "1Position a rack in the center of the oven and preheat the oven to 350F. With the machine running, drop the garlic through the tube of a food processor to mince the garlic. Add the bread cubes, oil, and parsley and pulse until the bread becomes coarse cru" }, "861": { "recipe_x_instruction.id": 861, "instruction.id": 861, "instruction.ts": "2017-11-07 05:06:23", "instruction.value": "2Spread on an 18-by-13-inch half-sheet pan. Bake, stirring occasionally, until the crumbs are lightly toasted and smell garlicky, 7 to 10 minutes. Let cool. Makes 2 cups." }, "862": { "recipe_x_instruction.id": 862, "instruction.id": 862, "instruction.ts": "2017-11-07 05:06:23", "instruction.value": "3Measure out 1 cup of the bread crumbs. (Reserve the remaining bread crumbs for another use; they can be frozen in an airtight container for up to 1 month.)" } }	{ "140": { "recipe_image.id": 140, "recipe_image.path": "/ae/4a/7e/ca/ae4a7eca698de6812983abc34a638cc5ef45be39.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//ae/4a/7e/ca/ae4a7eca698de6812983abc34a638cc5ef45be39.jpg" } }
173	2017-11-07 05:06:27	Smoky Rubbed Chicken Wings with Honey, Bourbon, and Molasses Sauce	I order chicken wings anytime I see them on a menu, and this recipe will make you realize just how incredible they can be. After a lot of trial and error, when I finally got the rub right I felt like I had unlocked a magic puzzle. There are a lot of ingredients in the rub, but they provide a perfect mix of sugar and spice, and the bourbon-spiked sauce coats the wings in yet another layer of bold flavor. If you prefer the grill to the oven, grill the wings over medium indirect heat (about 400F) for about 40 minutes, until they are almost done, before adding the sauce.		SHARE: Delicious and Surprising Recipes to Pass Around Your Table by Chris Santos	{ "1732": { "recipe_x_ingredient.id": 1732, "ingredient.id": 763, "ingredient.ts": "2017-11-07 04:41:32", "ingredient.value": "1 tablespoon kosher salt" }, "1724": { "recipe_x_ingredient.id": 1724, "ingredient.id": 1724, "ingredient.ts": "2017-11-07 05:06:27", "ingredient.value": "5½ pounds chicken wingettes" }, "1725": { "recipe_x_ingredient.id": 1725, "ingredient.id": 1725, "ingredient.ts": "2017-11-07 05:06:27", "ingredient.value": "For the Barbecue Sauce: 1 cup store-bought spicy barbecue sauce, such as Rattler BBQ Sauce" }, "1726": { "recipe_x_ingredient.id": 1726, "ingredient.id": 1726, "ingredient.ts": "2017-11-07 05:06:27", "ingredient.value": "1 cup tomato ketchup" }, "1727": { "recipe_x_ingredient.id": 1727, "ingredient.id": 1727, "ingredient.ts": "2017-11-07 05:06:27", "ingredient.value": "¼ cup molasses (not blackstrap)" }, "1728": { "recipe_x_ingredient.id": 1728, "ingredient.id": 1728, "ingredient.ts": "2017-11-07 05:06:27", "ingredient.value": "½ cup bourbon, preferably Maker’s Mark" }, "1729": { "recipe_x_ingredient.id": 1729, "ingredient.id": 1729, "ingredient.ts": "2017-11-07 05:06:27", "ingredient.value": "½ cup honey" }, "1730": { "recipe_x_ingredient.id": 1730, "ingredient.id": 1730, "ingredient.ts": "2017-11-07 05:06:27", "ingredient.value": "2 tablespoons cider vinegar" }, "1731": { "recipe_x_ingredient.id": 1731, "ingredient.id": 1731, "ingredient.ts": "2017-11-07 05:06:27", "ingredient.value": "For the Smoky Rub: 1∕3 cup packed light brown sugar" }, "1733": { "recipe_x_ingredient.id": 1733, "ingredient.id": 1733, "ingredient.ts": "2017-11-07 05:06:27", "ingredient.value": "1 tablespoon ground coriander seeds" }, "1734": { "recipe_x_ingredient.id": 1734, "ingredient.id": 1734, "ingredient.ts": "2017-11-07 05:06:27", "ingredient.value": "1 tablespoon sweet smoked paprika" }, "1735": { "recipe_x_ingredient.id": 1735, "ingredient.id": 1735, "ingredient.ts": "2017-11-07 05:06:27", "ingredient.value": "1½ teaspoons ground cumin" }, "1736": { "recipe_x_ingredient.id": 1736, "ingredient.id": 1736, "ingredient.ts": "2017-11-07 05:06:27", "ingredient.value": "1½ teaspoons dried thyme" }, "1737": { "recipe_x_ingredient.id": 1737, "ingredient.id": 1737, "ingredient.ts": "2017-11-07 05:06:27", "ingredient.value": "½ teaspoon ground allspice" }, "1738": { "recipe_x_ingredient.id": 1738, "ingredient.id": 1738, "ingredient.ts": "2017-11-07 05:06:27", "ingredient.value": "½ teaspoon ground ginger" }, "1739": { "recipe_x_ingredient.id": 1739, "ingredient.id": 1739, "ingredient.ts": "2017-11-07 05:06:27", "ingredient.value": "½ teaspoon hot red pepper flakes" }, "1740": { "recipe_x_ingredient.id": 1740, "ingredient.id": 1740, "ingredient.ts": "2017-11-07 05:06:27", "ingredient.value": "¾ teaspoon celery salt" }, "1741": { "recipe_x_ingredient.id": 1741, "ingredient.id": 1741, "ingredient.ts": "2017-11-07 05:06:27", "ingredient.value": "¾ teaspoon freshly ground black pepper" }, "1742": { "recipe_x_ingredient.id": 1742, "ingredient.id": 1742, "ingredient.ts": "2017-11-07 05:06:27", "ingredient.value": "¾ teaspoon cayenne pepper" }, "1743": { "recipe_x_ingredient.id": 1743, "ingredient.id": 1743, "ingredient.ts": "2017-11-07 05:06:27", "ingredient.value": "¼ teaspoon dry mustard" }, "1744": { "recipe_x_ingredient.id": 1744, "ingredient.id": 1744, "ingredient.ts": "2017-11-07 05:06:27", "ingredient.value": "¼ teaspoon garlic powder" } }	{ "863": { "recipe_x_instruction.id": 863, "instruction.id": 863, "instruction.ts": "2017-11-07 05:06:27", "instruction.value": "1Bring all of the ingredients to a boil in a medium saucepan over medium-high heat, whisking often." }, "864": { "recipe_x_instruction.id": 864, "instruction.id": 864, "instruction.ts": "2017-11-07 05:06:27", "instruction.value": "2Reduce the heat to medium-low and simmer, whisking occasionally to discourage scorching, until lightly thickened and reduced by about one-quarter, about 30 minutes." }, "865": { "recipe_x_instruction.id": 865, "instruction.id": 865, "instruction.ts": "2017-11-07 05:06:27", "instruction.value": "3Remove from the heat and let cool. (The sauce can be covered and refrigerated for up to 2 weeks.)" }, "866": { "recipe_x_instruction.id": 866, "instruction.id": 866, "instruction.ts": "2017-11-07 05:06:27", "instruction.value": "1Whisk all of the ingredients together in a small bowl." }, "867": { "recipe_x_instruction.id": 867, "instruction.id": 867, "instruction.ts": "2017-11-07 05:06:27", "instruction.value": "2Put the wingettes in a very large bowl and toss with the rub. Divide the wingettes among two 1-gallon self-sealing plastic bags, seal, and refrigerate for at least 4 hours or overnight." }, "868": { "recipe_x_instruction.id": 868, "instruction.id": 868, "instruction.ts": "2017-11-07 05:06:27", "instruction.value": "3Position racks in the top third and center of the oven and preheat the oven to 400F. Line two 18-by-13-inch half-sheet pans with aluminum foil for easy cleanup." }, "869": { "recipe_x_instruction.id": 869, "instruction.id": 869, "instruction.ts": "2017-11-07 05:06:27", "instruction.value": "4Spread the wingettes out on the baking sheets, spacing them well apart. Roast the wingettes, turning the wings over and switching the positions of the baking sheets from top to bottom and front to back halfway through cooking, until the wings are crisp a" }, "870": { "recipe_x_instruction.id": 870, "instruction.id": 870, "instruction.ts": "2017-11-07 05:06:27", "instruction.value": "5Position a broiler about 8 inches from the source of heat and preheat the broiler on high. In batches, broil the wings to caramelize the sauce in spots, about 3 minutes. # # Serve hot, with any left over sauce passed on the side." } }	{ "141": { "recipe_image.id": 141, "recipe_image.path": "/24/4d/79/dc/244d79dceb0080a2af6861f1bd09e83bbd6d99f8.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//24/4d/79/dc/244d79dceb0080a2af6861f1bd09e83bbd6d99f8.jpg" } }
174	2017-11-07 05:06:34	Black-Bottomed Butterscotch Pots de Creme	When it comes to dining, everyone loves a good surprise. These layered butterscotch desserts feature a hidden chocolate base and an unexpected coconut-infused whipped cream topping. Make sure you instruct your guests to really dig down into the bottom of their glasses, as the best bites include all three elements. The butterscotch layer is thickened with egg yolks only, so be patient when cooking, as it takes time for the mixture to reach the thickening point.		SHARE: Delicious and Surprising Recipes to Pass Around Your Table by Chris Santos	{ "1759": { "recipe_x_ingredient.id": 1759, "ingredient.id": 75, "ingredient.ts": "2017-11-07 04:30:11", "ingredient.value": "2 teaspoons confectioners’ sugar" }, "1755": { "recipe_x_ingredient.id": 1755, "ingredient.id": 466, "ingredient.ts": "2017-11-07 04:34:35", "ingredient.value": "2 tablespoons granulated sugar" }, "1745": { "recipe_x_ingredient.id": 1745, "ingredient.id": 1745, "ingredient.ts": "2017-11-07 05:06:34", "ingredient.value": "2∕3 cup heavy cream" }, "1746": { "recipe_x_ingredient.id": 1746, "ingredient.id": 1746, "ingredient.ts": "2017-11-07 05:06:34", "ingredient.value": "3 tablespoons whole milk" }, "1747": { "recipe_x_ingredient.id": 1747, "ingredient.id": 1747, "ingredient.ts": "2017-11-07 05:06:34", "ingredient.value": "3 large egg yolks" }, "1748": { "recipe_x_ingredient.id": 1748, "ingredient.id": 1748, "ingredient.ts": "2017-11-07 05:06:34", "ingredient.value": "3 ounces bittersweet chocolate (about 70% cacao), finely chopped" }, "1749": { "recipe_x_ingredient.id": 1749, "ingredient.id": 1749, "ingredient.ts": "2017-11-07 05:06:34", "ingredient.value": "1½ ounces milk chocolate (about 40% cacao), finely chopped" }, "1750": { "recipe_x_ingredient.id": 1750, "ingredient.id": 1750, "ingredient.ts": "2017-11-07 05:06:34", "ingredient.value": "Butterscotch Creme: 3 cups heavy cream, heated to steaming" }, "1751": { "recipe_x_ingredient.id": 1751, "ingredient.id": 1751, "ingredient.ts": "2017-11-07 05:06:34", "ingredient.value": "½ vanilla bean, split lengthwise" }, "1752": { "recipe_x_ingredient.id": 1752, "ingredient.id": 1752, "ingredient.ts": "2017-11-07 05:06:34", "ingredient.value": "2∕3 cup packed dark brown sugar" }, "1753": { "recipe_x_ingredient.id": 1753, "ingredient.id": 1753, "ingredient.ts": "2017-11-07 05:06:34", "ingredient.value": "¼ cup water" }, "1754": { "recipe_x_ingredient.id": 1754, "ingredient.id": 1754, "ingredient.ts": "2017-11-07 05:06:34", "ingredient.value": "9 large egg yolks" }, "1756": { "recipe_x_ingredient.id": 1756, "ingredient.id": 1756, "ingredient.ts": "2017-11-07 05:06:34", "ingredient.value": "1∕16 teaspoon fine sea salt" }, "1757": { "recipe_x_ingredient.id": 1757, "ingredient.id": 1757, "ingredient.ts": "2017-11-07 05:06:34", "ingredient.value": "Whipped Coconut Topping: ¼ cup plus 3 tablespoons sweetened coconut flakes" }, "1760": { "recipe_x_ingredient.id": 1760, "ingredient.id": 1760, "ingredient.ts": "2017-11-07 05:06:34", "ingredient.value": "½ teaspoon vanilla extract" } }	{ "871": { "recipe_x_instruction.id": 871, "instruction.id": 871, "instruction.ts": "2017-11-07 05:06:34", "instruction.value": "1Heat the cream and milk together in a small heavy-bottomed saucepan over medium heat until steaming. Whisk the egg yolks well in a medium heatproof bowl. Gradually whisk in the hot cream mixture." }, "872": { "recipe_x_instruction.id": 872, "instruction.id": 872, "instruction.ts": "2017-11-07 05:06:34", "instruction.value": "2Return this to the saucepan and reduce the heat to medium-low. Cook, stirring constantly with a wooden spoon, until the custard reaches 185F on an instant-read thermometer and is thick enough to coat the spoon (a finger swiped through the custard on the " }, "873": { "recipe_x_instruction.id": 873, "instruction.id": 873, "instruction.ts": "2017-11-07 05:06:34", "instruction.value": "3Combine the bittersweet and milk chocolates in a medium heatproof bowl, and place a wire sieve over the bowl." }, "874": { "recipe_x_instruction.id": 874, "instruction.id": 874, "instruction.ts": "2017-11-07 05:06:34", "instruction.value": "4Strain the custard (to remove any bits of cooked egg) directly into the chocolates. Let the mixture stand for 1 minute." }, "875": { "recipe_x_instruction.id": 875, "instruction.id": 875, "instruction.ts": "2017-11-07 05:06:34", "instruction.value": "5Whisk until the chocolate is smooth and melted. Divide the chocolate base equally among six 1-cup glasses or jars. Cover and refrigerate until the base is chilled and set, at least 1 hour. To make the butterscotch layer:" }, "876": { "recipe_x_instruction.id": 876, "instruction.id": 876, "instruction.ts": "2017-11-07 05:06:34", "instruction.value": "6Bring the cream and vanilla bean to a simmer in a medium saucepan over medium heat. Remove from the heat and let stand for 15 minutes. Using the tip of a small knife, scrape the seeds from the bean into the cream and discard the bean." }, "877": { "recipe_x_instruction.id": 877, "instruction.id": 877, "instruction.ts": "2017-11-07 05:06:34", "instruction.value": "7Bring the brown sugar and water to a boil in a medium heavy-bottomed saucepan over high heat, stirring constantly, until the sugar is dissolved and the syrup is boiling. Cook without stirring, occasionally swirling the saucepan by the handle, until the s" }, "878": { "recipe_x_instruction.id": 878, "instruction.id": 878, "instruction.ts": "2017-11-07 05:06:34", "instruction.value": "8Carefully ladle the hot cream mixture into the brown sugar syrup (it will splatter) and stir until well combined. Remove from the heat." }, "879": { "recipe_x_instruction.id": 879, "instruction.id": 879, "instruction.ts": "2017-11-07 05:06:34", "instruction.value": "9Whisk the egg yolks and granulated sugar together in a medium heatproof bowl. Choose a wide saucepan large enough to nestle the bowl. Bring about 1 inch of water to a simmer in the saucepan over high heat. Reduce the heat to keep the water at a steady si" }, "880": { "recipe_x_instruction.id": 880, "instruction.id": 880, "instruction.ts": "2017-11-07 05:06:34", "instruction.value": "10Whisk the hot cream mixture into the egg yolks. Place the bowl over the simmering water (the bowl bottom should not touch the water)." }, "881": { "recipe_x_instruction.id": 881, "instruction.id": 881, "instruction.ts": "2017-11-07 05:06:34", "instruction.value": "11Cook, stirring almost constantly with a rubber spatula and scraping down any splashes on the side of the bowl, until the custard reaches at least 190F on an instant-read thermometer and is thicker than the typical custard sauce, about 10 minutes. The id" }, "882": { "recipe_x_instruction.id": 882, "instruction.id": 882, "instruction.ts": "2017-11-07 05:06:34", "instruction.value": "12Strain the custard through a wire sieve into another medium bowl to remove any bits of cooked egg. Add the salt." }, "883": { "recipe_x_instruction.id": 883, "instruction.id": 883, "instruction.ts": "2017-11-07 05:06:34", "instruction.value": "13Using an immersion blender or hand mixer on low speed, beat the custard for 1 to 2 minutes to expel some of the steam and help cool it." }, "884": { "recipe_x_instruction.id": 884, "instruction.id": 884, "instruction.ts": "2017-11-07 05:06:34", "instruction.value": "14Place the bowl in a larger bowl of ice water and let stand, stirring occasionally, until the custard is tepid, about 10 minutes. Divide the custard evenly over the chocolate bases in the glasses. Cover each glass with plastic wrap." }, "885": { "recipe_x_instruction.id": 885, "instruction.id": 885, "instruction.ts": "2017-11-07 05:06:34", "instruction.value": "15Refrigerate until the pots de crème are chilled, at least 4 hours or up to 1 day. To make the topping:" }, "886": { "recipe_x_instruction.id": 886, "instruction.id": 886, "instruction.ts": "2017-11-07 05:06:34", "instruction.value": "16Combine 1/4 cup of the coconut with the heavy cream in a small saucepan and bring to a simmer over low heat. Remove from the heat and let infuse for 30 minutes. Strain the mixture through a wire sieve into a medium bowl, pressing hard on the coconut." }, "887": { "recipe_x_instruction.id": 887, "instruction.id": 887, "instruction.ts": "2017-11-07 05:06:34", "instruction.value": "17Place the bowl in a larger bowl of ice water and let stand until chilled, about 30 minutes. Add the confectioners’ sugar and vanilla. Whip with an electric mixer until the topping forms soft peaks. Cover and refrigerate until ready to serve, up to 4 hou" }, "888": { "recipe_x_instruction.id": 888, "instruction.id": 888, "instruction.ts": "2017-11-07 05:06:34", "instruction.value": "18Meanwhile, position a rack in the center of the oven and preheat the oven to 350F. Spread the remaining 3 tablespoons coconut on a small baking sheet. Bake, stirring occasionally, until the coconut is lightly browned, 7 to 10 minutes. (This can also be " }, "889": { "recipe_x_instruction.id": 889, "instruction.id": 889, "instruction.ts": "2017-11-07 05:06:34", "instruction.value": "19Top each pot de crème with a dollop of whipped topping and a sprinkling of the toasted coconut. Serve chilled." } }	{ "142": { "recipe_image.id": 142, "recipe_image.path": "/30/ce/9d/32/30ce9d32ff9545bb311546b03bf874e8e075294e.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//30/ce/9d/32/30ce9d32ff9545bb311546b03bf874e8e075294e.jpg" } }
175	2017-11-07 05:06:37	Quick Chicken Pho	Great for pho beginners, this recipe is also terrific for cooks in a hurry. It involves less than 45 minutes, during which you’ll doctor up store-bought broth so it says, “I’m pho-ish.” Choose a broth that tastes like chicken, such as Swanson brand, which is less fussed up and easy to manipulate. You need two 14.5-ounce (411 g) cans or one 32-ounce (907 ml) carton. Stocked at many supermarkets, La Baleine sea salt, Annie Chun pad Thai rice noodles, and Megachef fish sauce work well for this recipe.	Total: 40 minutes	The Pho Cookbook by Andrea Nguyen	{ "1761": { "recipe_x_ingredient.id": 1761, "ingredient.id": 1692, "ingredient.ts": "2017-11-07 05:05:48", "ingredient.value": "3⁄4-inch (2 cm) section ginger" }, "1762": { "recipe_x_ingredient.id": 1762, "ingredient.id": 1693, "ingredient.ts": "2017-11-07 05:05:48", "ingredient.value": "2 medium-large green onions" }, "1767": { "recipe_x_ingredient.id": 1767, "ingredient.id": 1698, "ingredient.ts": "2017-11-07 05:05:48", "ingredient.value": "2 cups (480 ml) water" }, "1763": { "recipe_x_ingredient.id": 1763, "ingredient.id": 1763, "ingredient.ts": "2017-11-07 05:06:37", "ingredient.value": "1 small bunch cilantro sprigs" }, "1764": { "recipe_x_ingredient.id": 1764, "ingredient.id": 1764, "ingredient.ts": "2017-11-07 05:06:37", "ingredient.value": "1 1⁄2 teaspoons coriander seeds" }, "1765": { "recipe_x_ingredient.id": 1765, "ingredient.id": 1765, "ingredient.ts": "2017-11-07 05:06:37", "ingredient.value": "1 whole clove garlic" }, "1766": { "recipe_x_ingredient.id": 1766, "ingredient.id": 1766, "ingredient.ts": "2017-11-07 05:06:37", "ingredient.value": "3 1⁄2 to 4 cups (840 ml to 1 l) low-sodium chicken broth" }, "1768": { "recipe_x_ingredient.id": 1768, "ingredient.id": 1768, "ingredient.ts": "2017-11-07 05:06:37", "ingredient.value": "1 (6 to 8 ounces) boneless, skinless chicken breast or thigh" }, "1769": { "recipe_x_ingredient.id": 1769, "ingredient.id": 1769, "ingredient.ts": "2017-11-07 05:06:37", "ingredient.value": "1⁄2 teaspoon fine sea salt" }, "1770": { "recipe_x_ingredient.id": 1770, "ingredient.id": 1770, "ingredient.ts": "2017-11-07 05:06:37", "ingredient.value": "5 ounces (150 g) dried narrow flat rice noodles" }, "1771": { "recipe_x_ingredient.id": 1771, "ingredient.id": 1771, "ingredient.ts": "2017-11-07 05:06:37", "ingredient.value": "2 to 3 teaspoons fish sauce" }, "1772": { "recipe_x_ingredient.id": 1772, "ingredient.id": 1772, "ingredient.ts": "2017-11-07 05:06:37", "ingredient.value": "1⁄2 teaspoon organic sugar, or 1 teaspoon maple syrup (optional)" }, "1773": { "recipe_x_ingredient.id": 1773, "ingredient.id": 1773, "ingredient.ts": "2017-11-07 05:06:37", "ingredient.value": "Black pepper (optional)" }, "1774": { "recipe_x_ingredient.id": 1774, "ingredient.id": 1774, "ingredient.ts": "2017-11-07 05:06:37", "ingredient.value": "Optional extras: Bean sprouts, chile slices, mint sprigs, Thai basil, hoisin, sriracha, or Ginger Lime Dipping Sauce" } }	{ "890": { "recipe_x_instruction.id": 890, "instruction.id": 890, "instruction.ts": "2017-11-07 05:06:37", "instruction.value": "1Peel then slice the ginger into 4 or 5 coins. Smack with the flat side of a knife or meat mallet; set aside. Thinly slice the green parts of the green onion to yield 2 to 3 tablespoons; set aside for garnish. Cut the leftover sections into pinkie-finger " }, "891": { "recipe_x_instruction.id": 891, "instruction.id": 891, "instruction.ts": "2017-11-07 05:06:37", "instruction.value": "2Coarsely chop the leafy tops of the cilantro to yield 2 tablespoons; set aside for garnish. Set the remaining cilantro sprigs aside." }, "892": { "recipe_x_instruction.id": 892, "instruction.id": 892, "instruction.ts": "2017-11-07 05:06:37", "instruction.value": "3In a 3- to 4-quart (3 to 4 l) pot, toast the coriander seeds and clove over medium heat until fragrant, 1 to 2 minutes. Add the ginger and green onion sections. Stir for about 30 seconds, until aromatic. Slide the pot off heat, wait 15 seconds or so to b" }, "893": { "recipe_x_instruction.id": 893, "instruction.id": 893, "instruction.ts": "2017-11-07 05:06:37", "instruction.value": "4Return the pot to the burner, then add the water, cilantro sprigs, chicken, and salt. Bring to a boil over high heat, then lower the heat to gently simmer for 30 minutes." }, "894": { "recipe_x_instruction.id": 894, "instruction.id": 894, "instruction.ts": "2017-11-07 05:06:37", "instruction.value": "5While the broth simmers, soak the rice noodles in hot water until pliable and opaque. Drain, rinse, and set aside." }, "895": { "recipe_x_instruction.id": 895, "instruction.id": 895, "instruction.ts": "2017-11-07 05:06:37", "instruction.value": "6After 5 to 10 minutes of simmering, the chicken should be firm and cooked through (press on it and it should slightly yield). Transfer the chicken to a bowl, flush with cold water to arrest the cooking, then drain. Let cool, then cut or shred into bite-s" }, "896": { "recipe_x_instruction.id": 896, "instruction.id": 896, "instruction.ts": "2017-11-07 05:06:37", "instruction.value": "7When the broth is done, pour it through a fine-mesh strainer positioned over a 2-quart (2 l) pot; line the strainer with muslin for superclear broth. Discard the solids. You should have about 4 cups (1 l). Season with fish sauce and sugar (or maple syrup" }, "897": { "recipe_x_instruction.id": 897, "instruction.id": 897, "instruction.ts": "2017-11-07 05:06:37", "instruction.value": "8Bring the strained broth to a boil over high heat. Put the noodles in a noodle strainer or mesh sieve and dunk in the hot broth to heat and soften, 5 to 60 seconds. Lift the noodles from the pot and divide between the 2 bowls." }, "898": { "recipe_x_instruction.id": 898, "instruction.id": 898, "instruction.ts": "2017-11-07 05:06:37", "instruction.value": "9Lower the heat to keep the broth hot while you arrange the chicken on top of the noodles and garnish with the chopped green onion, cilantro, and a sprinkling of pepper. Taste and adjust the broth’s saltiness one last time. Return the broth to a boil and " }, "899": { "recipe_x_instruction.id": 899, "instruction.id": 899, "instruction.ts": "2017-11-07 05:06:37", "instruction.value": "10Notes: For a gingery sauce to dip the chicken as you eat, combine 1 packed tablespoon peeled and finely chopped ginger, 3 tablespoons fresh lime juice, generous 1 tablespoon sugar, 1 to 1 1/2 tablespoons fish sauce, and 1 teaspoon finely chopped seeded " } }	{ "143": { "recipe_image.id": 143, "recipe_image.path": "/5e/69/07/af/5e6907af2245626be6ea07e8f33ee52a8318c304.JPG", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//5e/69/07/af/5e6907af2245626be6ea07e8f33ee52a8318c304.JPG" } }
176	2017-11-07 05:06:42	Rear Admiral Swizzle	This spirited coffee-and-citrus cocktail created by bartender Reza Esmaili will wake you right up. He joins Martin Cate, owner of Smuggler’s Cove in San Francisco and recounts how this drink was invented after a heavy night of drinking. Check out the video for more.			{ "1775": { "recipe_x_ingredient.id": 1775, "ingredient.id": 1775, "ingredient.ts": "2017-11-07 05:06:42", "ingredient.value": "1/2 oz Firelit Coffee Liqueur" }, "1776": { "recipe_x_ingredient.id": 1776, "ingredient.id": 1776, "ingredient.ts": "2017-11-07 05:06:42", "ingredient.value": "1/2 oz 160-proof rum" }, "1777": { "recipe_x_ingredient.id": 1777, "ingredient.id": 1777, "ingredient.ts": "2017-11-07 05:06:42", "ingredient.value": "1 oz Creole Shrub Orange Liqueur" }, "1778": { "recipe_x_ingredient.id": 1778, "ingredient.id": 1778, "ingredient.ts": "2017-11-07 05:06:42", "ingredient.value": "1/2 oz orange juice" }, "1779": { "recipe_x_ingredient.id": 1779, "ingredient.id": 1779, "ingredient.ts": "2017-11-07 05:06:42", "ingredient.value": "3/4 oz lime juice" }, "1780": { "recipe_x_ingredient.id": 1780, "ingredient.id": 1780, "ingredient.ts": "2017-11-07 05:06:42", "ingredient.value": "3/4 oz honey syrup" } }	{ "900": { "recipe_x_instruction.id": 900, "instruction.id": 900, "instruction.ts": "2017-11-07 05:06:42", "instruction.value": "1Combine all ingredients with crushed ice in a tall glass." }, "901": { "recipe_x_instruction.id": 901, "instruction.id": 901, "instruction.ts": "2017-11-07 05:06:42", "instruction.value": "2Stir to combine and top with ice. Garnish with orange peel and mint." } }	{ "144": { "recipe_image.id": 144, "recipe_image.path": "/74/4f/9b/34/744f9b34e3111d2a98e090ef9b816adcfb4d450d.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//74/4f/9b/34/744f9b34e3111d2a98e090ef9b816adcfb4d450d.jpg" } }
177	2017-11-07 05:06:48	Spaghetti and My Ex-Boyfriend’s Meatless Balls	This cheeky take on vegetarian spaghetti is from Molly Yeh’s cookbook, Molly on the Range: During my second year of college, I dated a vaguely macho Philly-based vegetarian who survived almost entirely on cheese and beer and Rita’s “wuhter ice”. We had met at a summer orchestra festival at the University of Maryland and bonded over spiking our slushies before rehearsals and eating cheese sandwiches from the hippie food co-op in the basement of the student union. When we returned to our respective cities at the end of the summer we did the duty of schlepping back and forth via BoltBus in the name of Young Love. (Which is a terrible idea because Philadelphia and New York are jusssst close enough that you think you can get away with a quick 12-hour round trip, but in practice that requires more sleep deprivation than is acceptable for a day of long rehearsals.) On my weekends in Philadelphia we’d usually play xylophone excerpts for each other, as he was always preparing for the next big orchestra audition, and I was still dabbling with the idea of taking some auditions. Then we’d venture off to Monk’s for a beer bought with Stoopie’s old ID, and a bucket of Belgian french fries. They were nice little adventures away from the City, because compared to New York, even just going to Philly felt rejuvenating and relaxing. But the best weekends were when we’d unwind at his parents’ house in the suburbs, which brought about the two main components of his legacy that remain in my life today: his dad’s wondrous latkes (see page 204) and his mom’s meatless meatballs. This guy was a real curious type of vegetarian in that you’d rarely catch him eating fake meat or beans or vegetables, but his mom’s fake meatballs were the absolute  tits and everyone knew it. They were dense and flavorful and so perfect that if they  had been invented before actual meatballs, you’d think that actual meatballs were trying to impersonate them. Typically they were served at parties in red sauce with toothpicks as an appetizer, but I probably made a meal out of them on more than  one occasion. In the years after our breakup, my desire to relive these balls eventually transcended any negative ex-y feelings and made the awkward Facebook conversation to acquire the recipe 100 percent worth it. There was no beating around the bush with formalities, I just dove into the trenches of ex-boyfriend territory, went for the meat, so to speak, and came back with this here recipe for you. This version has been tweaked slightly from the original and includes my favorite way to turn the balls into a meal (with soft white spaghetti). But try stuffing them into a hoagie or putting them out in a slow cooker for a party, and see how many people can catch that they’re meatless.		Molly on the Range by Molly Yeh	{ "1781": { "recipe_x_ingredient.id": 1781, "ingredient.id": 1781, "ingredient.ts": "2017-11-07 05:06:48", "ingredient.value": "1 cup almonds* or walnuts, toasted" }, "1782": { "recipe_x_ingredient.id": 1782, "ingredient.id": 1782, "ingredient.ts": "2017-11-07 05:06:48", "ingredient.value": "\u20282 cloves garlic\u2028" }, "1783": { "recipe_x_ingredient.id": 1783, "ingredient.id": 1783, "ingredient.ts": "2017-11-07 05:06:48", "ingredient.value": "2 tablespoons dried parsley" }, "1784": { "recipe_x_ingredient.id": 1784, "ingredient.id": 1784, "ingredient.ts": "2017-11-07 05:06:48", "ingredient.value": "\u2028¼ teaspoon kosher salt\u2028" }, "1785": { "recipe_x_ingredient.id": 1785, "ingredient.id": 1785, "ingredient.ts": "2017-11-07 05:06:48", "ingredient.value": "Black pepper\u2028" }, "1786": { "recipe_x_ingredient.id": 1786, "ingredient.id": 1786, "ingredient.ts": "2017-11-07 05:06:48", "ingredient.value": "1 cup shredded Parmesan cheese, plus more for serving\u2028" }, "1787": { "recipe_x_ingredient.id": 1787, "ingredient.id": 1787, "ingredient.ts": "2017-11-07 05:06:48", "ingredient.value": "1 cup panko breadcrumbs\u2028" }, "1788": { "recipe_x_ingredient.id": 1788, "ingredient.id": 1788, "ingredient.ts": "2017-11-07 05:06:48", "ingredient.value": "2 large eggs\u2028" }, "1789": { "recipe_x_ingredient.id": 1789, "ingredient.id": 1789, "ingredient.ts": "2017-11-07 05:06:48", "ingredient.value": "28 ounces (about 3 cups) marinara sauce of your choice" }, "1790": { "recipe_x_ingredient.id": 1790, "ingredient.id": 1790, "ingredient.ts": "2017-11-07 05:06:48", "ingredient.value": "\u2028Flavorless oil, for frying" }, "1791": { "recipe_x_ingredient.id": 1791, "ingredient.id": 1791, "ingredient.ts": "2017-11-07 05:06:48", "ingredient.value": "\u20288 ounces spaghetti, cooked according to package directions\u2028" }, "1792": { "recipe_x_ingredient.id": 1792, "ingredient.id": 1792, "ingredient.ts": "2017-11-07 05:06:48", "ingredient.value": "Chopped fresh flat-leaf parsley or *basil, for serving\u2028" } }	{ "902": { "recipe_x_instruction.id": 902, "instruction.id": 902, "instruction.ts": "2017-11-07 05:06:48", "instruction.value": "1In a food processor, combine the nuts and garlic and pulse to a coarse crumb. Add the parsley, salt, a few turns of pepper, Parmesan, and breadcrumbs and pulse to combine. Add the eggs and process until the mixture holds together in a ball. It may still " }, "903": { "recipe_x_instruction.id": 903, "instruction.id": 903, "instruction.ts": "2017-11-07 05:06:48", "instruction.value": "2Roll 1½ tablespoon-size balls, packing them just firmly enough so that they hold together but not too firmly because otherwise they’ll be tough. Place them on a plate or sheet of parchment paper.\u2028" }, "904": { "recipe_x_instruction.id": 904, "instruction.id": 904, "instruction.ts": "2017-11-07 05:06:48", "instruction.value": "3Warm the marinara sauce in a large saucepan over medium heat.\u2028" }, "905": { "recipe_x_instruction.id": 905, "instruction.id": 905, "instruction.ts": "2017-11-07 05:06:48", "instruction.value": "4In a skillet, heat ¼ inch of oil over medium-high heat. Working in batches, cook the balls, turning them, until they’re golden brown on all sides. (Alternatively, you can deep-fry the suckers if that’s what you’re into.)\u2028" }, "906": { "recipe_x_instruction.id": 906, "instruction.id": 906, "instruction.ts": "2017-11-07 05:06:48", "instruction.value": "5Transfer the balls to the tomato sauce and enjoy over spaghetti, topped with additional cheese and chopped fresh parsley or basil." } }	{ "145": { "recipe_image.id": 145, "recipe_image.path": "/9d/bd/66/4c/9dbd664cda265e36b6bc4ac08b881c6add9347de.JPG", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//9d/bd/66/4c/9dbd664cda265e36b6bc4ac08b881c6add9347de.JPG" } }
178	2017-11-07 05:07:55	Party Trick Peanut Butter Cake	This cake is great because it is so rich and peanut buttery that it does not need to be frosted. Of course, I won’t complain if you do frost it, but my point is, this puppy can be whipped out and ready to eat in very little time. It is idiotproof, hangoverproof, and can be made in even the most unequipped kitchens, for brunch dessert, lunch dessert, or dinner dessert. Memorize this recipe and make it if ever you find yourself bored in a foreign kitchen or around people you want to impress in a short-ish amount of time. It’s the tastiest with the least amount of effort. Top it with a plop of yogurt, whipped cream, berries, a dusting of powdered sugar, or nothing at all.		Molly on the Range by Molly Yeh	{ "1799": { "recipe_x_ingredient.id": 1799, "ingredient.id": 277, "ingredient.ts": "2017-11-07 04:31:20", "ingredient.value": "1 teaspoon vanilla extract" }, "1794": { "recipe_x_ingredient.id": 1794, "ingredient.id": 532, "ingredient.ts": "2017-11-07 04:36:14", "ingredient.value": "1 cup flour" }, "1793": { "recipe_x_ingredient.id": 1793, "ingredient.id": 1793, "ingredient.ts": "2017-11-07 05:07:55", "ingredient.value": "1 cup sugar\u2028" }, "1795": { "recipe_x_ingredient.id": 1795, "ingredient.id": 1795, "ingredient.ts": "2017-11-07 05:07:55", "ingredient.value": "\u2028¾ teaspoon kosher salt" }, "1796": { "recipe_x_ingredient.id": 1796, "ingredient.id": 1796, "ingredient.ts": "2017-11-07 05:07:55", "ingredient.value": "\u2028¾ teaspoon baking powder\u2028" }, "1797": { "recipe_x_ingredient.id": 1797, "ingredient.id": 1797, "ingredient.ts": "2017-11-07 05:07:55", "ingredient.value": "¾ teaspoon baking soda\u2028" }, "1798": { "recipe_x_ingredient.id": 1798, "ingredient.id": 1798, "ingredient.ts": "2017-11-07 05:07:55", "ingredient.value": "1 large egg\u2028" }, "1800": { "recipe_x_ingredient.id": 1800, "ingredient.id": 1800, "ingredient.ts": "2017-11-07 05:07:55", "ingredient.value": "\u2028½ cup buttermilk\u2028" }, "1801": { "recipe_x_ingredient.id": 1801, "ingredient.id": 1801, "ingredient.ts": "2017-11-07 05:07:55", "ingredient.value": "¼ cup flavorless oil" }, "1802": { "recipe_x_ingredient.id": 1802, "ingredient.id": 1802, "ingredient.ts": "2017-11-07 05:07:55", "ingredient.value": "\u20286 tablespoons water" }, "1803": { "recipe_x_ingredient.id": 1803, "ingredient.id": 1803, "ingredient.ts": "2017-11-07 05:07:55", "ingredient.value": "\u2028½ cup creamy unsalted, unsweetened peanut butter" }, "1804": { "recipe_x_ingredient.id": 1804, "ingredient.id": 1804, "ingredient.ts": "2017-11-07 05:07:55", "ingredient.value": "\u2028Powdered sugar, whipped cream or yogurt, and/or fresh berries, for serving\u2028" } }	{ "907": { "recipe_x_instruction.id": 907, "instruction.id": 907, "instruction.ts": "2017-11-07 05:07:55", "instruction.value": "1Preheat the oven to 350ºF. Grease an 8 × 8-inch baking dish and line the bottom with parchment.\u2028" }, "908": { "recipe_x_instruction.id": 908, "instruction.id": 908, "instruction.ts": "2017-11-07 05:07:55", "instruction.value": "2In a large bowl, whisk together the sugar, flour, salt, baking powder, and baking soda. In a medium bowl or large measuring cup, whisk together the egg, vanilla, buttermilk, oil, water, and peanut butter. Add the wet ingredients to the dry ingredients an" }, "909": { "recipe_x_instruction.id": 909, "instruction.id": 909, "instruction.ts": "2017-11-07 05:07:55", "instruction.value": "3Bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 30 minutes.\u2028" }, "910": { "recipe_x_instruction.id": 910, "instruction.id": 910, "instruction.ts": "2017-11-07 05:07:55", "instruction.value": "4Cool in the pan for 10 minutes. Remove to a rack to cool completely, or serve while it’s still warm. Serve plain or with desired toppings." } }	{ "146": { "recipe_image.id": 146, "recipe_image.path": "/5b/47/91/b7/5b4791b75aab9eaca105b617a4e82634b6f240af.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//5b/47/91/b7/5b4791b75aab9eaca105b617a4e82634b6f240af.jpg" } }
179	2017-11-07 05:08:03	Easy Baked Alaska	So what is Baked Alaska and why do you need it in your life? Christina Lane is here to answer this all-important question. An old-fashioned dessert, Baked Alaska is a slice of pound cake with a scoop of ice cream or sorbet on top and a torched meringue (think: marshmallow) coating. Yes, there are fancier versions of it—with multiple layers of ice cream and sorbets and such — but this is the simple version. So, you’re going to buy a pre-made pound cake at the store. Check the bakery section or even the freezer for the one that looks the best. Grab a chocolate or lemon one, whatever you like the most. Next, grab your favorite ice cream or sorbet. Lane always reaches for raspberry. And then get those egg whites. Do you have a kitchen torch for making crème brûlée? If so, you’re going to use it again here. If not, Lane recommends you make the investment now. It’s one of our recommended tools to make impressing your Valentine’s Day date fool-proof. Lane wrote the recipe as if you’re making it for two, but obviously the number of servings you make depends on how many slices of pound cake and how many pints of ice cream you bought. Scale it up, scale it down, whatever you need to do. Note: If you don’t have a blowtorch, spread the egg whites onto the sorbet, then freeze for 2 hours. Heat the broiler and place the desserts on a rimmed baking sheet a few inches from the broiler until browned evenly. Watch them closely and rotate as needed. Before dessert, try our Olive and Mushroom-Smothered Pork Tenderloin recipe.		Sweet & Simple: Dessert for Two by Christina Lane	{ "1808": { "recipe_x_ingredient.id": 1808, "ingredient.id": 568, "ingredient.ts": "2017-11-07 04:36:34", "ingredient.value": "3 tablespoons granulated sugar" }, "1805": { "recipe_x_ingredient.id": 1805, "ingredient.id": 1805, "ingredient.ts": "2017-11-07 05:08:03", "ingredient.value": "2 slices pre-made vanilla pound cake" }, "1806": { "recipe_x_ingredient.id": 1806, "ingredient.id": 1806, "ingredient.ts": "2017-11-07 05:08:03", "ingredient.value": "2 scoops raspberry sorbet, slightly softened" }, "1807": { "recipe_x_ingredient.id": 1807, "ingredient.id": 1807, "ingredient.ts": "2017-11-07 05:08:03", "ingredient.value": "2 large egg whites" } }	{ "911": { "recipe_x_instruction.id": 911, "instruction.id": 911, "instruction.ts": "2017-11-07 05:08:03", "instruction.value": "1First, cut two 1-inch-thick slices of pound cake. Using a 4-ounce ramekin as the size guide, cut out a circle from each slice to fit on top of the ramekins perfectly. Set the cake circles aside on separate plates." }, "912": { "recipe_x_instruction.id": 912, "instruction.id": 912, "instruction.ts": "2017-11-07 05:08:03", "instruction.value": "2Next, line two ramekins with plastic wrap. Scoop the sorbet and press it into a ramekin. You can press it totally flat or make it domed on top for the classic look." }, "913": { "recipe_x_instruction.id": 913, "instruction.id": 913, "instruction.ts": "2017-11-07 05:08:03", "instruction.value": "3Place the ramekins back in the freezer and chill until very firm." }, "914": { "recipe_x_instruction.id": 914, "instruction.id": 914, "instruction.ts": "2017-11-07 05:08:03", "instruction.value": "4Once the sorbet is firm, use the plastic wrap to lift out each scoop of sorbet. Remove the wrap and place the sorbet on top of each pound cake circle. Press it firmly to help it adhere to the cake, cover in plastic wrap, and return to the freezer for at " }, "915": { "recipe_x_instruction.id": 915, "instruction.id": 915, "instruction.ts": "2017-11-07 05:08:03", "instruction.value": "5Right before serving, make the meringue: Add the egg whites and sugar to a medium-size bowl. Beat on high with an electric mixer until soft, shiny peaks form. Don’t over-beat — soft peaks are the goal." }, "916": { "recipe_x_instruction.id": 916, "instruction.id": 916, "instruction.ts": "2017-11-07 05:08:03", "instruction.value": "6Remove the cakes from the freezer. Using a small offset spatula, spread half of the egg white mixture on top of each cake. (For fun, drag a fork through the meringue to make a design once torched.)" }, "917": { "recipe_x_instruction.id": 917, "instruction.id": 917, "instruction.ts": "2017-11-07 05:08:03", "instruction.value": "7Hold a kitchen torch about 4 inches away from the cakes and lightly toast the meringue with the flame on high. It will almost immediately turn golden brown." }, "918": { "recipe_x_instruction.id": 918, "instruction.id": 918, "instruction.ts": "2017-11-07 05:08:03", "instruction.value": "8Stand back and admire your work—it’s very impressive! Serve immediately." } }	{ "147": { "recipe_image.id": 147, "recipe_image.path": "/c5/e6/46/71/c5e646717772b333f73ccdfed49b19430fdd47da.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//c5/e6/46/71/c5e646717772b333f73ccdfed49b19430fdd47da.jpg" } }
180	2017-11-07 05:08:12	Between the Sheets	Rum, cognac, curacao and some lemon juice is all it takes to calm nerves and mend a relationship. Or so San Francisco cocktail and spirits evangelist Yael Amyra claims. Watch the video above to see Yael show us how to make a Between the Sheets (while also dishing out relationship advice) with Martin Cate of Smuggler’s Cove.			{ "1809": { "recipe_x_ingredient.id": 1809, "ingredient.id": 1809, "ingredient.ts": "2017-11-07 05:08:12", "ingredient.value": "1 oz aged rum" }, "1810": { "recipe_x_ingredient.id": 1810, "ingredient.id": 1810, "ingredient.ts": "2017-11-07 05:08:12", "ingredient.value": "1 oz aged cognac" }, "1811": { "recipe_x_ingredient.id": 1811, "ingredient.id": 1811, "ingredient.ts": "2017-11-07 05:08:12", "ingredient.value": "1 oz orange curacao" }, "1812": { "recipe_x_ingredient.id": 1812, "ingredient.id": 1812, "ingredient.ts": "2017-11-07 05:08:12", "ingredient.value": "1/4 oz lemon juice" } }	{ "919": { "recipe_x_instruction.id": 919, "instruction.id": 919, "instruction.ts": "2017-11-07 05:08:12", "instruction.value": "1Combine all ingredients with ice in a cocktail shaker." }, "920": { "recipe_x_instruction.id": 920, "instruction.id": 920, "instruction.ts": "2017-11-07 05:08:12", "instruction.value": "2Serve up and garnish with maraschino cherries." } }	{ "148": { "recipe_image.id": 148, "recipe_image.path": "/a3/d2/b9/b8/a3d2b9b848c8edf1351fc919f209c7f4cd5fad34.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//a3/d2/b9/b8/a3d2b9b848c8edf1351fc919f209c7f4cd5fad34.jpg" } }
181	2017-11-07 05:08:21	Rice Bowl with Poached Egg, Slow-Roasted Tomatoes, and Feta	Breakfast rice bowls such as this have taken over Los Angeles in the last half decade. People are obsessed with them. And for good reason: they’re satisfying and healthy, and there’s just something about spooning rice and runny eggs from a bowl and into your mouth that makes you feel all wrapped up and warm; it’s like a free hug. The tomatoes called for here roast for hours to concentrate their sweetness, so if you haven’t already made them or don’t have several hours before hunger strikes, substitute sun-dried tomatoes or sliced fresh tomatoes.		Bowls of Plenty by Carolynn Carreño	{ "1813": { "recipe_x_ingredient.id": 1813, "ingredient.id": 1813, "ingredient.ts": "2017-11-07 05:08:21", "ingredient.value": "1 cup long-grain brown rice (or quinoa), cooked (about 3 1⁄2 cups cooked grains)" }, "1814": { "recipe_x_ingredient.id": 1814, "ingredient.id": 1814, "ingredient.ts": "2017-11-07 05:08:21", "ingredient.value": "4 poached eggs" }, "1815": { "recipe_x_ingredient.id": 1815, "ingredient.id": 1815, "ingredient.ts": "2017-11-07 05:08:21", "ingredient.value": "8 halves of Slow-Roasted Tomatoes (see below; or 8 sun-dried tomatoes, or 2 fresh in-season tomatoes, or 2 avocados, halved, pitted, and peeled)" }, "1816": { "recipe_x_ingredient.id": 1816, "ingredient.id": 1816, "ingredient.ts": "2017-11-07 05:08:21", "ingredient.value": "2 to 3 ounces feta (1⁄4 to 1⁄2 cup crumbled)" }, "1817": { "recipe_x_ingredient.id": 1817, "ingredient.id": 1817, "ingredient.ts": "2017-11-07 05:08:21", "ingredient.value": "A big handful of fresh flat- leaf parsley and/or chives" }, "1818": { "recipe_x_ingredient.id": 1818, "ingredient.id": 1818, "ingredient.ts": "2017-11-07 05:08:21", "ingredient.value": "For the Roasted Tomatoes: 6 Roma (plum) tomatoes, stemmed and halved lengthwise" }, "1819": { "recipe_x_ingredient.id": 1819, "ingredient.id": 1819, "ingredient.ts": "2017-11-07 05:08:21", "ingredient.value": "6 garlic cloves, smashed" }, "1820": { "recipe_x_ingredient.id": 1820, "ingredient.id": 1820, "ingredient.ts": "2017-11-07 05:08:21", "ingredient.value": "\u2028Handful of fresh thyme sprigs (6 to 10)" }, "1821": { "recipe_x_ingredient.id": 1821, "ingredient.id": 1821, "ingredient.ts": "2017-11-07 05:08:21", "ingredient.value": "1⁄4 cup olive oil" }, "1822": { "recipe_x_ingredient.id": 1822, "ingredient.id": 1822, "ingredient.ts": "2017-11-07 05:08:21", "ingredient.value": "\u20281 teaspoon kosher salt" } }	{ "921": { "recipe_x_instruction.id": 921, "instruction.id": 921, "instruction.ts": "2017-11-07 05:08:21", "instruction.value": "1Cook the brown rice." }, "922": { "recipe_x_instruction.id": 922, "instruction.id": 922, "instruction.ts": "2017-11-07 05:08:21", "instruction.value": "2Poach the eggs. Need a refresher on how to poach an egg? Check out our video." }, "923": { "recipe_x_instruction.id": 923, "instruction.id": 923, "instruction.ts": "2017-11-07 05:08:21", "instruction.value": "3Mound the grains into four bowls. Slide one poached egg on each bowl and nestle the tomatoes beside it. Crumble the feta over the top and use scissors to snip the herbs over the bowl." }, "924": { "recipe_x_instruction.id": 924, "instruction.id": 924, "instruction.ts": "2017-11-07 05:08:21", "instruction.value": "1Adjust the oven racks so one is in the middle position and preheat the oven to 300F." }, "925": { "recipe_x_instruction.id": 925, "instruction.id": 925, "instruction.ts": "2017-11-07 05:08:21", "instruction.value": "2Toss the tomatoes, garlic, thyme sprigs, olive oil, and salt in a medium baking dish (a pie dish works great for this). Turn the tomato halves cut-side up and roast until the tomatoes are browned and beginning to collapse, about 2 hours." }, "926": { "recipe_x_instruction.id": 926, "instruction.id": 926, "instruction.ts": "2017-11-07 05:08:21", "instruction.value": "3Let the tomatoes cool slightly before serving them. Store the tomatoes in a flat airtight container for up to 1 week and bring them to room temperature before serving." } }	{ "149": { "recipe_image.id": 149, "recipe_image.path": "/f2/59/45/97/f2594597eedd33ef4815d94bec46b2838ccbbf89.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//f2/59/45/97/f2594597eedd33ef4815d94bec46b2838ccbbf89.jpg" } }
182	2017-11-07 05:08:32	Coconut Panna Cotta	Are you surprised to see such a fancy dessert? Don’t be! To put it the way David Lebovitz has, if you spend more than 5 minutes making panna cotta, you’re taking too long! We like the way you think, David. Christina Lane made this one dairy-free and naturally sweetened so that she doesn’t feel badly about eating it for breakfast. And she tops it with fruit soaked in honey just because it tastes good. (Honey is acidic and it breaks down the fruit while it rests.) Lane used figs because summer was in full swing when she perfected this recipe, but mango and raspberries are great here too.		Sweet & Simple: Dessert for Two by Christina Lane	{ "1824": { "recipe_x_ingredient.id": 1824, "ingredient.id": 324, "ingredient.ts": "2017-11-07 04:31:47", "ingredient.value": "1 tablespoon honey" }, "1823": { "recipe_x_ingredient.id": 1823, "ingredient.id": 1823, "ingredient.ts": "2017-11-07 05:08:32", "ingredient.value": "4 ripe figs" }, "1825": { "recipe_x_ingredient.id": 1825, "ingredient.id": 1825, "ingredient.ts": "2017-11-07 05:08:32", "ingredient.value": "For the panna cotta: 1 teaspoon unflavored powdered gelatin" }, "1826": { "recipe_x_ingredient.id": 1826, "ingredient.id": 1826, "ingredient.ts": "2017-11-07 05:08:32", "ingredient.value": "2 teaspoons cold water" }, "1827": { "recipe_x_ingredient.id": 1827, "ingredient.id": 1827, "ingredient.ts": "2017-11-07 05:08:32", "ingredient.value": "1 cup canned, full-fat coconut milk" }, "1828": { "recipe_x_ingredient.id": 1828, "ingredient.id": 1828, "ingredient.ts": "2017-11-07 05:08:32", "ingredient.value": "2 tablespoons honey" }, "1829": { "recipe_x_ingredient.id": 1829, "ingredient.id": 1829, "ingredient.ts": "2017-11-07 05:08:32", "ingredient.value": "⅛ teaspoon fine sea salt" } }	{ "927": { "recipe_x_instruction.id": 927, "instruction.id": 927, "instruction.ts": "2017-11-07 05:08:32", "instruction.value": "1First, make the fruit topping: Wash, trim, and quarter the figs. Cover them with the honey, stir, and let them marinate for at least 1 hour, but up to 1 day." }, "928": { "recipe_x_instruction.id": 928, "instruction.id": 928, "instruction.ts": "2017-11-07 05:08:32", "instruction.value": "2Next, add the gelatin and cold water to a small bowl. Stir to dissolve the gelatin, then let it rest for 5 minutes." }, "929": { "recipe_x_instruction.id": 929, "instruction.id": 929, "instruction.ts": "2017-11-07 05:08:32", "instruction.value": "3Meanwhile, in a 2-quart saucepan, heat the coconut milk, honey, and salt. Taste the mixture and adjust it to your taste — more honey, more salt, perhaps a little vanilla extract? It’s your call." }, "930": { "recipe_x_instruction.id": 930, "instruction.id": 930, "instruction.ts": "2017-11-07 05:08:32", "instruction.value": "4Bring the coconut milk almost to a boil — steam will rise quickly from the surface, and you might see a few bubbles around the edge of the pan." }, "931": { "recipe_x_instruction.id": 931, "instruction.id": 931, "instruction.ts": "2017-11-07 05:08:32", "instruction.value": "5Remove the pan from the heat." }, "932": { "recipe_x_instruction.id": 932, "instruction.id": 932, "instruction.ts": "2017-11-07 05:08:32", "instruction.value": "6Add the gelatin to the coconut mixture and whisk vigorously." }, "933": { "recipe_x_instruction.id": 933, "instruction.id": 933, "instruction.ts": "2017-11-07 05:08:32", "instruction.value": "7Pour the mixture evenly into two glasses, cover, and let set in the fridge for at least 4 hours or up to 48 hours in advance." }, "934": { "recipe_x_instruction.id": 934, "instruction.id": 934, "instruction.ts": "2017-11-07 05:08:32", "instruction.value": "8Serve with the honey-soaked figs." } }	{ "150": { "recipe_image.id": 150, "recipe_image.path": "/73/fe/2a/02/73fe2a02d93a944f3d6ffca826f47ad4d301cd73.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//73/fe/2a/02/73fe2a02d93a944f3d6ffca826f47ad4d301cd73.jpg" } }
183	2017-11-07 05:08:39	Easy Toffee	Toffee is one of those things that Christina Lane used to be too intimidated to make at home. She’d had a few failures, she will admit. When Lane figured out that she could make toffee based on watching the sugar change color instead of using a thermometer, she was a changed woman. Lane makes this often over the holidays, but it’s welcome any time of year.	Total: 3 hrs, 25 mins	Sweet & Simple: Dessert for Two by Christina Lane	{ "1830": { "recipe_x_ingredient.id": 1830, "ingredient.id": 1830, "ingredient.ts": "2017-11-07 05:08:39", "ingredient.value": "½ cup whole almonds, toasted" }, "1831": { "recipe_x_ingredient.id": 1831, "ingredient.id": 1831, "ingredient.ts": "2017-11-07 05:08:39", "ingredient.value": "8 tablespoons (1 stick) unsalted butter, plus extra for greasing the pan" }, "1832": { "recipe_x_ingredient.id": 1832, "ingredient.id": 1832, "ingredient.ts": "2017-11-07 05:08:39", "ingredient.value": "½ cup granulated sugar" }, "1833": { "recipe_x_ingredient.id": 1833, "ingredient.id": 1833, "ingredient.ts": "2017-11-07 05:08:39", "ingredient.value": "¼ teaspoon fine sea salt" }, "1834": { "recipe_x_ingredient.id": 1834, "ingredient.id": 1834, "ingredient.ts": "2017-11-07 05:08:39", "ingredient.value": "1 cup chocolate chips" }, "1835": { "recipe_x_ingredient.id": 1835, "ingredient.id": 1835, "ingredient.ts": "2017-11-07 05:08:39", "ingredient.value": "¼ cup sliced almonds" } }	{ "935": { "recipe_x_instruction.id": 935, "instruction.id": 935, "instruction.ts": "2017-11-07 05:08:39", "instruction.value": "1First, line an 8-inch square pan with foil and butter the foil generously." }, "936": { "recipe_x_instruction.id": 936, "instruction.id": 936, "instruction.ts": "2017-11-07 05:08:39", "instruction.value": "2Evenly sprinkle the whole almonds across the foil." }, "937": { "recipe_x_instruction.id": 937, "instruction.id": 937, "instruction.ts": "2017-11-07 05:08:39", "instruction.value": "3Next, in a 2-quart saucepan, add the butter, sugar, and salt. Turn the heat to medium and cook, occasionally stirring, until the mixture turns a peanut butter color, about 8 to 10 minutes." }, "938": { "recipe_x_instruction.id": 938, "instruction.id": 938, "instruction.ts": "2017-11-07 05:08:39", "instruction.value": "4Immediately remove the mixture from the heat and pour it over the almonds in the pan." }, "939": { "recipe_x_instruction.id": 939, "instruction.id": 939, "instruction.ts": "2017-11-07 05:08:39", "instruction.value": "5Then immediately distribute the chocolate chips on top of the toffee. Let it rest for 1 minute before using a spatula to smooth the surface of the chocolate. (It’s magic!)" }, "940": { "recipe_x_instruction.id": 940, "instruction.id": 940, "instruction.ts": "2017-11-07 05:08:39", "instruction.value": "6Finally, sprinkle the sliced almonds on top." }, "941": { "recipe_x_instruction.id": 941, "instruction.id": 941, "instruction.ts": "2017-11-07 05:08:39", "instruction.value": "7Let the mixture cool in the pan, about 3 to 4 hours, before breaking into pieces and sharing." } }	{ "151": { "recipe_image.id": 151, "recipe_image.path": "/f5/c9/b6/30/f5c9b630b77cd45d627ac375266c9b2e8eea742a.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//f5/c9/b6/30/f5c9b630b77cd45d627ac375266c9b2e8eea742a.jpg" } }
184	2017-11-07 05:08:43	Chino Ranch Vegetable Bowl	This recipe is from Carolynn Carreño’s book, Bowls of Plenty: Chino Ranch is a farm in my hometown, San Diego, made famous in the early 1970s when Alice Waters fell in love with their green beans because, unlike grocery store green beans, they actually had tasted like green beans. Extraordinary as those beans are, the Chinos are most famous for their corn, which, were you to try it, will ruin you to any other corn for life. I am lucky enough to call the Chinos friends, and to have easy access to their delicious vegetables. Naturally, I serve many a bowl in honor of them and their ever-changing, unparalleled produce. Pesto is so easy to make I can’t understand why anyone would buy it. You just throw a bunch of stuff in a blender or food processor and go. Try it, you’ll see. I make this with kale but use any combination of basil, parsley, kale, or arugula; as long as you start with 2 cups of leaves, you’ll have pesto. Gluten-free alternative: To make this gluten-free, substitute cooked sorghum, quinoa, or wild rice (or a combo) for the farro in the recipe.		Bowls of Plenty by Carolynn Carreño	{ "1857": { "recipe_x_ingredient.id": 1857, "ingredient.id": 163, "ingredient.ts": "2017-11-07 04:30:23", "ingredient.value": "1 teaspoon kosher salt" }, "1840": { "recipe_x_ingredient.id": 1840, "ingredient.id": 494, "ingredient.ts": "2017-11-07 04:35:07", "ingredient.value": "olive oil" }, "1858": { "recipe_x_ingredient.id": 1858, "ingredient.id": 1515, "ingredient.ts": "2017-11-07 05:01:32", "ingredient.value": "Juice of 1 lemon" }, "1841": { "recipe_x_ingredient.id": 1841, "ingredient.id": 1664, "ingredient.ts": "2017-11-07 05:05:14", "ingredient.value": "Kosher salt and freshly ground black pepper" }, "1836": { "recipe_x_ingredient.id": 1836, "ingredient.id": 1836, "ingredient.ts": "2017-11-07 05:08:43", "ingredient.value": "2 red or yellow bell peppers (or 1 pound mini sweet peppers)" }, "1837": { "recipe_x_ingredient.id": 1837, "ingredient.id": 1837, "ingredient.ts": "2017-11-07 05:08:43", "ingredient.value": "2 ears corn, shucked ½ pound Romano beans, green beans, or yellow beans, stem ends trimmed" }, "1838": { "recipe_x_ingredient.id": 1838, "ingredient.id": 1838, "ingredient.ts": "2017-11-07 05:08:43", "ingredient.value": "1 bunch asparagus, tough ends snapped off" }, "1839": { "recipe_x_ingredient.id": 1839, "ingredient.id": 1839, "ingredient.ts": "2017-11-07 05:08:43", "ingredient.value": "1 pint small cherry tomatoes, such as Sweet 100s, Sungolds, or another sweet summertime variety" }, "1842": { "recipe_x_ingredient.id": 1842, "ingredient.id": 1842, "ingredient.ts": "2017-11-07 05:08:43", "ingredient.value": "1 cup farro, cooked (about 3 cups cooked farro) and cooled to room temperature" }, "1843": { "recipe_x_ingredient.id": 1843, "ingredient.id": 1843, "ingredient.ts": "2017-11-07 05:08:43", "ingredient.value": "8 ounces fresh mozzarella, sliced, or burrata, broken into segments with a spoon" }, "1844": { "recipe_x_ingredient.id": 1844, "ingredient.id": 1844, "ingredient.ts": "2017-11-07 05:08:43", "ingredient.value": "½ cup fresh basil" }, "1845": { "recipe_x_ingredient.id": 1845, "ingredient.id": 1845, "ingredient.ts": "2017-11-07 05:08:43", "ingredient.value": "Bagna Cauda: ¼ cup plus 2 tablespoons extra-virgin olive oil" }, "1846": { "recipe_x_ingredient.id": 1846, "ingredient.id": 1846, "ingredient.ts": "2017-11-07 05:08:43", "ingredient.value": "6 tablespoons unsalted butter" }, "1847": { "recipe_x_ingredient.id": 1847, "ingredient.id": 1847, "ingredient.ts": "2017-11-07 05:08:43", "ingredient.value": "1 (1½- to 2-ounce) can or jar of anchovies (8 to 11 anchovy fillets), anchovies removed from the oil and minced" }, "1848": { "recipe_x_ingredient.id": 1848, "ingredient.id": 1848, "ingredient.ts": "2017-11-07 05:08:43", "ingredient.value": "6 garlic cloves, grated on a Microplane or minced" }, "1849": { "recipe_x_ingredient.id": 1849, "ingredient.id": 1849, "ingredient.ts": "2017-11-07 05:08:43", "ingredient.value": "A pinch of red pepper flakes (optional)" }, "1850": { "recipe_x_ingredient.id": 1850, "ingredient.id": 1850, "ingredient.ts": "2017-11-07 05:08:43", "ingredient.value": "A few turns of freshly ground black pepper" }, "1851": { "recipe_x_ingredient.id": 1851, "ingredient.id": 1851, "ingredient.ts": "2017-11-07 05:08:43", "ingredient.value": "Kale Pistachio Pesto: 1½ cups packed torn kale leaves" }, "1852": { "recipe_x_ingredient.id": 1852, "ingredient.id": 1852, "ingredient.ts": "2017-11-07 05:08:43", "ingredient.value": "½ cup packed fresh parsley or basil leaves" }, "1853": { "recipe_x_ingredient.id": 1853, "ingredient.id": 1853, "ingredient.ts": "2017-11-07 05:08:43", "ingredient.value": "½ cup extra-virgin olive oil, plus more as needed" }, "1854": { "recipe_x_ingredient.id": 1854, "ingredient.id": 1854, "ingredient.ts": "2017-11-07 05:08:43", "ingredient.value": "¼ cup finely grated Parmesan cheese" }, "1855": { "recipe_x_ingredient.id": 1855, "ingredient.id": 1855, "ingredient.ts": "2017-11-07 05:08:43", "ingredient.value": "2 tablespoons pistachios (or pine nuts, almonds, or walnuts), toasted" }, "1856": { "recipe_x_ingredient.id": 1856, "ingredient.id": 1856, "ingredient.ts": "2017-11-07 05:08:43", "ingredient.value": "2 garlic cloves" } }	{ "942": { "recipe_x_instruction.id": 942, "instruction.id": 942, "instruction.ts": "2017-11-07 05:08:43", "instruction.value": "1Preheat an outdoor grill to high or a stovetop grill pan over high heat. Brush the vegetables with olive oil and season with salt and black pepper." }, "943": { "recipe_x_instruction.id": 943, "instruction.id": 943, "instruction.ts": "2017-11-07 05:08:43", "instruction.value": "2Put the vegetables on the grill and grill until they are black in places, turning to grill all sides, and removing each vegetable from the grill to a plate as it is done. (For bright green asparagus and green beans like those pictured rather than grillin" }, "944": { "recipe_x_instruction.id": 944, "instruction.id": 944, "instruction.ts": "2017-11-07 05:08:43", "instruction.value": "3Cut the corn kernels off the cob. Remove and discard the cores and seeds from the bell peppers (if you used baby peppers, leave them as is) and slice the peppers into thin strips." }, "945": { "recipe_x_instruction.id": 945, "instruction.id": 945, "instruction.ts": "2017-11-07 05:08:43", "instruction.value": "4Serve family style, with big platters of the summer veggies, the sauces in small bowls, and the grains for people to make their own bowls." }, "946": { "recipe_x_instruction.id": 946, "instruction.id": 946, "instruction.ts": "2017-11-07 05:08:43", "instruction.value": "1Put all the ingredients except the lemon juice in a blender or food processor and blend until the pesto is smooth with some flecks, stopping to scrape down the side of the blender once or twice. The pesto should be loose and spoonable, not globby; if it’" }, "947": { "recipe_x_instruction.id": 947, "instruction.id": 947, "instruction.ts": "2017-11-07 05:08:43", "instruction.value": "2Stir in the lemon juice just before using. Use the pesto or refrigerate in a covered container for up to 2 days; be warned: the pesto will lose its pretty color with time but it will still taste great. Bring it to room temperature before using." }, "948": { "recipe_x_instruction.id": 948, "instruction.id": 948, "instruction.ts": "2017-11-07 05:08:43", "instruction.value": "1Combine all the ingredients in a small saucepan and heat over medium heat until the garlic is fragrant and the butter and oil just start to sizzle." }, "949": { "recipe_x_instruction.id": 949, "instruction.id": 949, "instruction.ts": "2017-11-07 05:08:43", "instruction.value": "2Reduce the heat to very low and cook for 10 minutes so the flavors can all make friends. Serve warm." } }	{ "152": { "recipe_image.id": 152, "recipe_image.path": "/e2/8c/d0/9e/e28cd09ed013784b2aa3df4101a3947f68c55f9a.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//e2/8c/d0/9e/e28cd09ed013784b2aa3df4101a3947f68c55f9a.jpg" } }
185	2017-11-07 05:08:51	Five-Spice Riblets with Sticky Rice and Apple Slaw	This recipe is from Carolynn Carreño’s book, Bowls of Plenty: I call these ribs “candied meat” because they’re so sticky and sweet. I adapted the recipe from one my friend Susan Spungen, who worked for Martha Stewart Living for years (and who also beautifully styled the food in this book), published in one of the books she did with Martha. Have your butcher split the ribs down the middle so you can make bite-size riblets. If you buy your ribs at the grocery store with no butcher to be seen, it won’t be the end of the world—you’ll just have longer ribs to gnaw on. I serve the riblets with a refreshing rice and apple slaw, but if you prefer a hot entrée serve them over plain brown rice and a green vegetable. This bowl is the perfect example of serving meat as a side dish.		Bowls of Plenty by Carolynn Carreño	{ "1872": { "recipe_x_ingredient.id": 1872, "ingredient.id": 163, "ingredient.ts": "2017-11-07 04:30:23", "ingredient.value": "1 teaspoon kosher salt" }, "1866": { "recipe_x_ingredient.id": 1866, "ingredient.id": 328, "ingredient.ts": "2017-11-07 04:31:47", "ingredient.value": "2 teaspoons kosher salt" }, "1870": { "recipe_x_ingredient.id": 1870, "ingredient.id": 1828, "ingredient.ts": "2017-11-07 05:08:32", "ingredient.value": "2 tablespoons honey" }, "1859": { "recipe_x_ingredient.id": 1859, "ingredient.id": 1859, "ingredient.ts": "2017-11-07 05:08:51", "ingredient.value": "1 rack baby back ribs, sawed in half down the middle into riblets" }, "1860": { "recipe_x_ingredient.id": 1860, "ingredient.id": 1860, "ingredient.ts": "2017-11-07 05:08:51", "ingredient.value": "½ cup apple cider vinegar" }, "1861": { "recipe_x_ingredient.id": 1861, "ingredient.id": 1861, "ingredient.ts": "2017-11-07 05:08:51", "ingredient.value": "¼ cup Dijon mustard" }, "1862": { "recipe_x_ingredient.id": 1862, "ingredient.id": 1862, "ingredient.ts": "2017-11-07 05:08:51", "ingredient.value": "¼ cup sambal oelek (or another Asian chile garlic paste)" }, "1863": { "recipe_x_ingredient.id": 1863, "ingredient.id": 1863, "ingredient.ts": "2017-11-07 05:08:51", "ingredient.value": "½ cup maple syrup" }, "1864": { "recipe_x_ingredient.id": 1864, "ingredient.id": 1864, "ingredient.ts": "2017-11-07 05:08:51", "ingredient.value": "½ cup molasses" }, "1865": { "recipe_x_ingredient.id": 1865, "ingredient.id": 1865, "ingredient.ts": "2017-11-07 05:08:51", "ingredient.value": "½ teaspoon five-spice powder" }, "1867": { "recipe_x_ingredient.id": 1867, "ingredient.id": 1867, "ingredient.ts": "2017-11-07 05:08:51", "ingredient.value": "Toasted white sesame seeds, for sprinkling" }, "1868": { "recipe_x_ingredient.id": 1868, "ingredient.id": 1868, "ingredient.ts": "2017-11-07 05:08:51", "ingredient.value": "For the slaw: ½ cup canola oil" }, "1871": { "recipe_x_ingredient.id": 1871, "ingredient.id": 1871, "ingredient.ts": "2017-11-07 05:08:51", "ingredient.value": "2 teaspoons toasted sesame oil" }, "1873": { "recipe_x_ingredient.id": 1873, "ingredient.id": 1873, "ingredient.ts": "2017-11-07 05:08:51", "ingredient.value": "2⁄3 cup short-grain brown rice, cooked (about 2 cups cooked rice)" }, "1874": { "recipe_x_ingredient.id": 1874, "ingredient.id": 1874, "ingredient.ts": "2017-11-07 05:08:51", "ingredient.value": "½ head napa or green cabbage, cored and thinly sliced (about 4 cups)" }, "1875": { "recipe_x_ingredient.id": 1875, "ingredient.id": 1875, "ingredient.ts": "2017-11-07 05:08:51", "ingredient.value": "1 cup sugar snap peas* or *snow peas, very thinly sliced on an angle" }, "1876": { "recipe_x_ingredient.id": 1876, "ingredient.id": 1876, "ingredient.ts": "2017-11-07 05:08:51", "ingredient.value": "4 radishes, trimmed, scrubbed, and cut into thin matchsticks" }, "1877": { "recipe_x_ingredient.id": 1877, "ingredient.id": 1877, "ingredient.ts": "2017-11-07 05:08:51", "ingredient.value": "1 Granny Smith apple, halved, cored, and cut into thin matchsticks" }, "1878": { "recipe_x_ingredient.id": 1878, "ingredient.id": 1878, "ingredient.ts": "2017-11-07 05:08:51", "ingredient.value": "1 (3- or 4-ounce) package pea shoots or pea shoot flowers (available at grocery stores), stems pinched off (optional)" }, "1879": { "recipe_x_ingredient.id": 1879, "ingredient.id": 1879, "ingredient.ts": "2017-11-07 05:08:51", "ingredient.value": "2 tablespoons toasted sesame seeds (white, black, or both)" } }	{ "950": { "recipe_x_instruction.id": 950, "instruction.id": 950, "instruction.ts": "2017-11-07 05:08:51", "instruction.value": "1Combine the canola oil, vinegar, honey, sesame oil, and salt in a small jar, close the jar, and shake it vigorously to combine. (Alternatively, whisk everything together in a small bowl.)" }, "951": { "recipe_x_instruction.id": 951, "instruction.id": 951, "instruction.ts": "2017-11-07 05:08:51", "instruction.value": "2Put the rice in a big bowl. Add the cabbage, sugar snap peas, radishes, apple, pea shoots, and sesame seeds. Drizzle half the dressing over the slaw and toss to mix everything together. # Add more dressing if you think the slaw needs it." }, "952": { "recipe_x_instruction.id": 952, "instruction.id": 952, "instruction.ts": "2017-11-07 05:08:51", "instruction.value": "1Cut between each bone to create individual riblets." }, "953": { "recipe_x_instruction.id": 953, "instruction.id": 953, "instruction.ts": "2017-11-07 05:08:51", "instruction.value": "2Combine the vinegar, mustard, sambal, ¼ cup of the maple syrup, and ¼ cup of the molasses in a glass or ceramic baking dish or zip-top bag. Add the ribs and turn to coat them with the marinade. Cover the baking dish or close the bag and put the ribs in t" }, "954": { "recipe_x_instruction.id": 954, "instruction.id": 954, "instruction.ts": "2017-11-07 05:08:51", "instruction.value": "3Adjust the oven racks so one is in the middle position and preheat the oven to 350°F. To make easy cleanup, line a baking dish with aluminum foil. Make sure there are no tears or open seams in the lining; otherwise, the sticky stuff will leak onto the ba" }, "955": { "recipe_x_instruction.id": 955, "instruction.id": 955, "instruction.ts": "2017-11-07 05:08:51", "instruction.value": "4Remove the ribs from the marinade and put them bone-side down on the foil-lined baking sheet. Pour the marinade over them and season the sides facing up with the five-spice powder and salt. Cover the pan tightly with foil and bake the ribs for 1¼ hours. " }, "956": { "recipe_x_instruction.id": 956, "instruction.id": 956, "instruction.ts": "2017-11-07 05:08:51", "instruction.value": "5Increase the oven temperature to 400ºF." }, "957": { "recipe_x_instruction.id": 957, "instruction.id": 957, "instruction.ts": "2017-11-07 05:08:51", "instruction.value": "6Baste the ribs with the maple-molasses mixture and return them to the oven, uncovered. Bake until they are sticky and glazed looking, turning the ribs with tongs to coat them in the liquid a few times during the process; this will take anywhere from 10 t" }, "958": { "recipe_x_instruction.id": 958, "instruction.id": 958, "instruction.ts": "2017-11-07 05:08:51", "instruction.value": "7To serve, pile the slaw into four or more bowls. Remove the ribs from the oven and serve them piled up on the bowls of slaw. Sprinkle the ribs with sesame seeds and serve." } }	{ "153": { "recipe_image.id": 153, "recipe_image.path": "/73/d6/7e/13/73d67e136838c5b947f387c770f198522eb0b1cc.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//73/d6/7e/13/73d67e136838c5b947f387c770f198522eb0b1cc.jpg" } }
186	2017-11-07 05:09:58	Catalan Brussels Salad	This recipe from Marcel Vigneron, Chef & Owner of LA’s WOLF and Beefsteak is a great option if you want something light and fresh, but bursting with flavor from the pomegranate seeds and apples. Apples and pomegranate seeds are in the peak of their season right now, so it’s a really great salad that celebrates the end of winter. The brussels add texture, and the pine nuts add sustenance, which makes it absolutely delicious! Make the salad warm by quickly blanching the leaves and sautéing the apples. You just sauté the apples then dunk the Brussels sprout leaves in boiling water for about 3-5 seconds and then toss with other ingredients and enjoy.			{ "1886": { "recipe_x_ingredient.id": 1886, "ingredient.id": 1040, "ingredient.ts": "2017-11-07 04:56:07", "ingredient.value": "salt, to taste" }, "1880": { "recipe_x_ingredient.id": 1880, "ingredient.id": 1880, "ingredient.ts": "2017-11-07 05:09:58", "ingredient.value": "2 1/2 cups baby spinach leaves, rinsed and dried" }, "1881": { "recipe_x_ingredient.id": 1881, "ingredient.id": 1881, "ingredient.ts": "2017-11-07 05:09:58", "ingredient.value": "1 1/2 cups brussels sprouts leaves, blanched, cooled, and dried" }, "1882": { "recipe_x_ingredient.id": 1882, "ingredient.id": 1882, "ingredient.ts": "2017-11-07 05:09:58", "ingredient.value": "2 ounces pomegranate seeds" }, "1883": { "recipe_x_ingredient.id": 1883, "ingredient.id": 1883, "ingredient.ts": "2017-11-07 05:09:58", "ingredient.value": "2 ounces golden raisins, rehydrated in lemon water" }, "1884": { "recipe_x_ingredient.id": 1884, "ingredient.id": 1884, "ingredient.ts": "2017-11-07 05:09:58", "ingredient.value": "2 ounces granny smith apple cut into 1/8” cubes" }, "1885": { "recipe_x_ingredient.id": 1885, "ingredient.id": 1885, "ingredient.ts": "2017-11-07 05:09:58", "ingredient.value": "2 ounces toasted pine nuts" }, "1887": { "recipe_x_ingredient.id": 1887, "ingredient.id": 1887, "ingredient.ts": "2017-11-07 05:09:58", "ingredient.value": "For the lemon vinaigrette: 1 ounces fresh lemon juice" }, "1888": { "recipe_x_ingredient.id": 1888, "ingredient.id": 1888, "ingredient.ts": "2017-11-07 05:09:58", "ingredient.value": "1 ounces red wine vinegar" }, "1889": { "recipe_x_ingredient.id": 1889, "ingredient.id": 1889, "ingredient.ts": "2017-11-07 05:09:58", "ingredient.value": "3/8 teaspoons honey" }, "1890": { "recipe_x_ingredient.id": 1890, "ingredient.id": 1890, "ingredient.ts": "2017-11-07 05:09:58", "ingredient.value": "2 1/2 ounces extra virgin olive oil" }, "1891": { "recipe_x_ingredient.id": 1891, "ingredient.id": 1891, "ingredient.ts": "2017-11-07 05:09:58", "ingredient.value": "2.5 ounces grapeseed gil" }, "1892": { "recipe_x_ingredient.id": 1892, "ingredient.id": 1892, "ingredient.ts": "2017-11-07 05:09:58", "ingredient.value": "Ground Chile de Arbol, to taste" } }	{ "959": { "recipe_x_instruction.id": 959, "instruction.id": 959, "instruction.ts": "2017-11-07 05:09:58", "instruction.value": "1Combine spinach, brussels, and half of the pomegranate seeds, raisins, apples in a bowl. Toss with dressing and season with salt." }, "960": { "recipe_x_instruction.id": 960, "instruction.id": 960, "instruction.ts": "2017-11-07 05:09:58", "instruction.value": "2Plate and garnish with remaining pomegranate seeds, raisins, apples and pine nuts." }, "961": { "recipe_x_instruction.id": 961, "instruction.id": 961, "instruction.ts": "2017-11-07 05:09:58", "instruction.value": "3To make the dressing, combine all ingredients in a blender, pulse and pour over salad." } }	{ "154": { "recipe_image.id": 154, "recipe_image.path": "/bf/e8/cd/ac/bfe8cdac29ba416ba65905b2a5da8bfd237851f5.png", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//bf/e8/cd/ac/bfe8cdac29ba416ba65905b2a5da8bfd237851f5.png" } }
187	2017-11-07 05:10:07	Blistered Shishitos	Shishitos are so delicious, but enjoy with caution! About one in 10 of these little peppers is spicy. The seeds tend to be the spiciest part so avoid those if you can’t handle a lot of heat. Serve alongside a little dish to discard stems and seeds.		The Forest Feast Gatherings by Erin Gleeson	{ "1895": { "recipe_x_ingredient.id": 1895, "ingredient.id": 494, "ingredient.ts": "2017-11-07 04:35:07", "ingredient.value": "olive oil" }, "1894": { "recipe_x_ingredient.id": 1894, "ingredient.id": 1894, "ingredient.ts": "2017-11-07 05:10:07", "ingredient.value": "16 ounces whole shishito peppers" }, "1896": { "recipe_x_ingredient.id": 1896, "ingredient.id": 1896, "ingredient.ts": "2017-11-07 05:10:07", "ingredient.value": "Coarse or flaky sea salt, to taste" } }	{ "962": { "recipe_x_instruction.id": 962, "instruction.id": 962, "instruction.ts": "2017-11-07 05:10:07", "instruction.value": "1Lay the peppers out on a baking sheet and coat well with a generous amount of olive oil (about 2 tablespoons)." }, "963": { "recipe_x_instruction.id": 963, "instruction.id": 963, "instruction.ts": "2017-11-07 05:10:07", "instruction.value": "2Sprinkle with coarse or flaky salt (like Maldon)." }, "964": { "recipe_x_instruction.id": 964, "instruction.id": 964, "instruction.ts": "2017-11-07 05:10:07", "instruction.value": "3Roast at 425°F (220°C) about 10 minutes, or until browned." } }	{ "155": { "recipe_image.id": 155, "recipe_image.path": "/8e/79/a6/54/8e79a65435033ee433348821f1524ec9c72c5bbf.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//8e/79/a6/54/8e79a65435033ee433348821f1524ec9c72c5bbf.jpg" } }
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