{ "1911": { "recipe_x_ingredient.id": 1911, "ingredient.id": 1040, "ingredient.ts": "2017-11-07 04:56:07", "ingredient.value": "salt, to taste" }, "1903": { "recipe_x_ingredient.id": 1903, "ingredient.id": 1903, "ingredient.ts": "2017-11-07 05:10:16", "ingredient.value": "20 oz cauliflower (raw)" }, "1904": { "recipe_x_ingredient.id": 1904, "ingredient.id": 1904, "ingredient.ts": "2017-11-07 05:10:16", "ingredient.value": "4 garlic cloves" }, "1905": { "recipe_x_ingredient.id": 1905, "ingredient.id": 1905, "ingredient.ts": "2017-11-07 05:10:16", "ingredient.value": "1/3 cup Tahini" }, "1906": { "recipe_x_ingredient.id": 1906, "ingredient.id": 1906, "ingredient.ts": "2017-11-07 05:10:16", "ingredient.value": "1/8 cup lemon juice" }, "1907": { "recipe_x_ingredient.id": 1907, "ingredient.id": 1907, "ingredient.ts": "2017-11-07 05:10:16", "ingredient.value": "1 1/2 cups Goat cheese" }, "1908": { "recipe_x_ingredient.id": 1908, "ingredient.id": 1908, "ingredient.ts": "2017-11-07 05:10:16", "ingredient.value": "1/2 cup sour cream" }, "1909": { "recipe_x_ingredient.id": 1909, "ingredient.id": 1909, "ingredient.ts": "2017-11-07 05:10:16", "ingredient.value": "1 package Boursin cheese" }, "1910": { "recipe_x_ingredient.id": 1910, "ingredient.id": 1910, "ingredient.ts": "2017-11-07 05:10:16", "ingredient.value": "3/4 cup cream cheese" } }

{ "968": { "recipe_x_instruction.id": 968, "instruction.id": 968, "instruction.ts": "2017-11-07 05:10:16", "instruction.value": "1Chop up cauliflower into bite size pieces." }, "969": { "recipe_x_instruction.id": 969, "instruction.id": 969, "instruction.ts": "2017-11-07 05:10:16", "instruction.value": "2Add chopped up cauliflower and garlic to a food processor and puree into small pieces." }, "970": { "recipe_x_instruction.id": 970, "instruction.id": 970, "instruction.ts": "2017-11-07 05:10:16", "instruction.value": "3Add the rest of the ingredients and puree until all chunks are smooth. Season with salt to taste." } }

{ "1926": { "recipe_x_ingredient.id": 1926, "ingredient.id": 1045, "ingredient.ts": "2017-11-07 04:56:07", "ingredient.value": "pinch of salt" }, "1916": { "recipe_x_ingredient.id": 1916, "ingredient.id": 1916, "ingredient.ts": "2017-11-07 05:10:51", "ingredient.value": "3 Persian cucumbers" }, "1917": { "recipe_x_ingredient.id": 1917, "ingredient.id": 1917, "ingredient.ts": "2017-11-07 05:10:51", "ingredient.value": "1 sheet nori" }, "1918": { "recipe_x_ingredient.id": 1918, "ingredient.id": 1918, "ingredient.ts": "2017-11-07 05:10:51", "ingredient.value": "3 oz of smoked trout" }, "1919": { "recipe_x_ingredient.id": 1919, "ingredient.id": 1919, "ingredient.ts": "2017-11-07 05:10:51", "ingredient.value": "1 Tbsp of trout roe" }, "1920": { "recipe_x_ingredient.id": 1920, "ingredient.id": 1920, "ingredient.ts": "2017-11-07 05:10:51", "ingredient.value": "For the Hijiki Dressing: 1 cup yogurt" }, "1921": { "recipe_x_ingredient.id": 1921, "ingredient.id": 1921, "ingredient.ts": "2017-11-07 05:10:51", "ingredient.value": "1/2 cup reconstituted Hijiki seaweed (you can get that at any whole foods or asian specialty store)" }, "1922": { "recipe_x_ingredient.id": 1922, "ingredient.id": 1922, "ingredient.ts": "2017-11-07 05:10:51", "ingredient.value": "1 Tbsp chopped dill" }, "1923": { "recipe_x_ingredient.id": 1923, "ingredient.id": 1923, "ingredient.ts": "2017-11-07 05:10:51", "ingredient.value": "2 Tbsp rice vinegar" }, "1924": { "recipe_x_ingredient.id": 1924, "ingredient.id": 1924, "ingredient.ts": "2017-11-07 05:10:51", "ingredient.value": "For Sesame Yogurt: 1/3 cup toasted sesame seeds" }, "1925": { "recipe_x_ingredient.id": 1925, "ingredient.id": 1925, "ingredient.ts": "2017-11-07 05:10:51", "ingredient.value": "2 cups greek yogurt" } }

{ "975": { "recipe_x_instruction.id": 975, "instruction.id": 975, "instruction.ts": "2017-11-07 05:10:51", "instruction.value": "1Thinly slice cucumbers into ribbons and place in a bowl. Add salt in order to release some of the water of the cucumbers. Let them sit for 2-3minutes. Dress the cucumbers with the Hijiki dressing." }, "976": { "recipe_x_instruction.id": 976, "instruction.id": 976, "instruction.ts": "2017-11-07 05:10:51", "instruction.value": "2In the bottom of the serving bowl add a big helping of the sesame yogurt and place dressed cucumbers on top of it. Garnish with the smoked fish and the trout roe. Crumble some of the nori to add some texture and a fun flavor." } }

{ "1947": { "recipe_x_ingredient.id": 1947, "ingredient.id": 654, "ingredient.ts": "2017-11-07 04:40:00", "ingredient.value": "1 tablespoon extra-virgin olive oil" }, "1952": { "recipe_x_ingredient.id": 1952, "ingredient.id": 1157, "ingredient.ts": "2017-11-07 04:57:13", "ingredient.value": "1 teaspoon dried oregano" }, "1949": { "recipe_x_ingredient.id": 1949, "ingredient.id": 1713, "ingredient.ts": "2017-11-07 05:06:23", "ingredient.value": "2 garlic cloves, minced" }, "1953": { "recipe_x_ingredient.id": 1953, "ingredient.id": 1930, "ingredient.ts": "2017-11-07 05:11:24", "ingredient.value": "Salt and pepper" }, "1938": { "recipe_x_ingredient.id": 1938, "ingredient.id": 1938, "ingredient.ts": "2017-11-07 05:11:29", "ingredient.value": "¾ cup almond meal" }, "1939": { "recipe_x_ingredient.id": 1939, "ingredient.id": 1939, "ingredient.ts": "2017-11-07 05:11:29", "ingredient.value": "½ teaspoon garlic powder" }, "1940": { "recipe_x_ingredient.id": 1940, "ingredient.id": 1940, "ingredient.ts": "2017-11-07 05:11:29", "ingredient.value": "Salt* and *pepper" }, "1941": { "recipe_x_ingredient.id": 1941, "ingredient.id": 1941, "ingredient.ts": "2017-11-07 05:11:29", "ingredient.value": "½ teaspoon dried parsley" }, "1942": { "recipe_x_ingredient.id": 1942, "ingredient.id": 1942, "ingredient.ts": "2017-11-07 05:11:29", "ingredient.value": "½ teaspoon dried oregano" }, "1943": { "recipe_x_ingredient.id": 1943, "ingredient.id": 1943, "ingredient.ts": "2017-11-07 05:11:29", "ingredient.value": "¼ teaspoon onion powder" }, "1944": { "recipe_x_ingredient.id": 1944, "ingredient.id": 1944, "ingredient.ts": "2017-11-07 05:11:29", "ingredient.value": "3 tablespoons grated Parmesan cheese" }, "1945": { "recipe_x_ingredient.id": 1945, "ingredient.id": 1945, "ingredient.ts": "2017-11-07 05:11:29", "ingredient.value": "For the chicken: 1 large egg" }, "1946": { "recipe_x_ingredient.id": 1946, "ingredient.id": 1946, "ingredient.ts": "2017-11-07 05:11:29", "ingredient.value": "4 (¼-inch-thick) skinless, boneless chicken breasts" }, "1948": { "recipe_x_ingredient.id": 1948, "ingredient.id": 1948, "ingredient.ts": "2017-11-07 05:11:29", "ingredient.value": "½ cup diced onion" }, "1950": { "recipe_x_ingredient.id": 1950, "ingredient.id": 1950, "ingredient.ts": "2017-11-07 05:11:29", "ingredient.value": "½ teaspoon red pepper flakes" }, "1951": { "recipe_x_ingredient.id": 1951, "ingredient.id": 1951, "ingredient.ts": "2017-11-07 05:11:29", "ingredient.value": "1 (28-ounce) canned diced tomatoes" }, "1954": { "recipe_x_ingredient.id": 1954, "ingredient.id": 1954, "ingredient.ts": "2017-11-07 05:11:29", "ingredient.value": "¼ cup chopped fresh basil" }, "1955": { "recipe_x_ingredient.id": 1955, "ingredient.id": 1955, "ingredient.ts": "2017-11-07 05:11:29", "ingredient.value": "4 (¼-inch-thick) slices mozzarella cheese" }, "1956": { "recipe_x_ingredient.id": 1956, "ingredient.id": 1956, "ingredient.ts": "2017-11-07 05:11:29", "ingredient.value": "4 zucchini, spiralized with blade d, noodles trimmed (you can also use a julienne peeler or a sharp paring knife if you don’t have a spiralizer)" } }

{ "982": { "recipe_x_instruction.id": 982, "instruction.id": 982, "instruction.ts": "2017-11-07 05:11:29", "instruction.value": "1Preheat the oven to 400°F. Line a baking sheet with parchment paper." }, "983": { "recipe_x_instruction.id": 983, "instruction.id": 983, "instruction.ts": "2017-11-07 05:11:29", "instruction.value": "2Set up your dredging station. On a large plate, combine all the ingredients for the bread crumbs and stir to combine. Beat the egg in a shallow medium bowl. Set the dishes side by side. # Working one piece at a time, dip the chicken first in the egg and " }, "984": { "recipe_x_instruction.id": 984, "instruction.id": 984, "instruction.ts": "2017-11-07 05:11:29", "instruction.value": "3While the chicken bakes, heat the oil in a large skillet over medium heat. When the oil is shimmering, add the onion, garlic, and red pepper flakes and cook for 2 minutes or until the onion begins to soften. Add the tomatoes with their juices and the ore" }, "985": { "recipe_x_instruction.id": 985, "instruction.id": 985, "instruction.ts": "2017-11-07 05:11:29", "instruction.value": "4Remove the baking sheet from the oven and pour the sauce from the bowl over the chicken. Top each piece with a mozzarella slice and return to the oven to bake for 5 to 10 minutes more or until the cheese has melted." }, "986": { "recipe_x_instruction.id": 986, "instruction.id": 986, "instruction.ts": "2017-11-07 05:11:29", "instruction.value": "5Return the skillet with the remaining sauce to medium-high heat. Add the zucchini noodles and cook for about 5 minutes or until al dente. Divide the noodles among four plates. Top with the chicken." } }

{ "1978": { "recipe_x_ingredient.id": 1978, "ingredient.id": 1040, "ingredient.ts": "2017-11-07 04:56:07", "ingredient.value": "salt, to taste" }, "1976": { "recipe_x_ingredient.id": 1976, "ingredient.id": 1976, "ingredient.ts": "2017-11-07 05:11:43", "ingredient.value": "1/4 cup dry corn kernels" }, "1977": { "recipe_x_ingredient.id": 1977, "ingredient.id": 1977, "ingredient.ts": "2017-11-07 05:11:43", "ingredient.value": "2 tsp olive oil* or *grapeseed oil" }, "1979": { "recipe_x_ingredient.id": 1979, "ingredient.id": 1979, "ingredient.ts": "2017-11-07 05:11:43", "ingredient.value": "Nutritional Yeast to taste" }, "1980": { "recipe_x_ingredient.id": 1980, "ingredient.id": 1980, "ingredient.ts": "2017-11-07 05:11:43", "ingredient.value": "Paper Bag" } }

{ "991": { "recipe_x_instruction.id": 991, "instruction.id": 991, "instruction.ts": "2017-11-07 05:11:43", "instruction.value": "1Place 1/4 cup dry corn kernels in a paper bag. Add olive oil or grapeseed oil. Season with salt." }, "992": { "recipe_x_instruction.id": 992, "instruction.id": 992, "instruction.ts": "2017-11-07 05:11:43", "instruction.value": "2Fold the bag over a few times and place in the microwave. Microwave on high for 2-4 minutes. Once there are about two seconds between pops, hit the stop button so it doesn’t burn." }, "993": { "recipe_x_instruction.id": 993, "instruction.id": 993, "instruction.ts": "2017-11-07 05:11:43", "instruction.value": "3Sprinkle with nutritional yeast and more salt (if needed) on top. Toss or stir to evenly coat." } }

{ "2000": { "recipe_x_ingredient.id": 2000, "ingredient.id": 1673, "ingredient.ts": "2017-11-07 05:05:21", "ingredient.value": "1½ cups heavy cream" }, "1994": { "recipe_x_ingredient.id": 1994, "ingredient.id": 1994, "ingredient.ts": "2017-11-07 05:12:04", "ingredient.value": "10 plum tomatoes, halved lengthwise, seeds removed" }, "1995": { "recipe_x_ingredient.id": 1995, "ingredient.id": 1995, "ingredient.ts": "2017-11-07 05:12:04", "ingredient.value": "4 tablespoons olive oil, divided" }, "1996": { "recipe_x_ingredient.id": 1996, "ingredient.id": 1996, "ingredient.ts": "2017-11-07 05:12:04", "ingredient.value": "1 onion, diced" }, "1997": { "recipe_x_ingredient.id": 1997, "ingredient.id": 1997, "ingredient.ts": "2017-11-07 05:12:04", "ingredient.value": "4 garlic cloves, chopped" }, "1998": { "recipe_x_ingredient.id": 1998, "ingredient.id": 1998, "ingredient.ts": "2017-11-07 05:12:04", "ingredient.value": "2 28-ounce cans of crushed San Marzano tomatoes" }, "1999": { "recipe_x_ingredient.id": 1999, "ingredient.id": 1999, "ingredient.ts": "2017-11-07 05:12:04", "ingredient.value": "3 cups vegetable stock" }, "2001": { "recipe_x_ingredient.id": 2001, "ingredient.id": 2001, "ingredient.ts": "2017-11-07 05:12:04", "ingredient.value": "Kosher salt and freshly ground black pepper to taste" }, "2002": { "recipe_x_ingredient.id": 2002, "ingredient.id": 2002, "ingredient.ts": "2017-11-07 05:12:04", "ingredient.value": "6 slices of American cheese" }, "2003": { "recipe_x_ingredient.id": 2003, "ingredient.id": 2003, "ingredient.ts": "2017-11-07 05:12:04", "ingredient.value": "12 slices of Wonder Bread" }, "2004": { "recipe_x_ingredient.id": 2004, "ingredient.id": 2004, "ingredient.ts": "2017-11-07 05:12:04", "ingredient.value": "2 to 4 tablespoons unsalted butter" } }

{ "1002": { "recipe_x_instruction.id": 1002, "instruction.id": 1002, "instruction.ts": "2017-11-07 05:12:04", "instruction.value": "1Preheat the oven to 325 degrees Fahrenheit." }, "1003": { "recipe_x_instruction.id": 1003, "instruction.id": 1003, "instruction.ts": "2017-11-07 05:12:04", "instruction.value": "2Place the plum tomatoes in a large baking dish. Drizzle with 2 tablespoons of the olive oil. Roast until the tomatoes are soft, 25 to 30 minutes." }, "1004": { "recipe_x_instruction.id": 1004, "instruction.id": 1004, "instruction.ts": "2017-11-07 05:12:04", "instruction.value": "3In a large stockpot set over medium heat, heat the remaining 2 tablespoons of olive oil. Add the onion and garlic and cook until the onion is soft, about 5 minutes." }, "1005": { "recipe_x_instruction.id": 1005, "instruction.id": 1005, "instruction.ts": "2017-11-07 05:12:04", "instruction.value": "4Add the roasted tomatoes and their juices, the canned tomatoes and their juices, and the stock, and bring to a boil. Reduce the heat to a simmer, stir in the cream, and season with salt and pepper. Simmer the soup for 10 minutes." }, "1006": { "recipe_x_instruction.id": 1006, "instruction.id": 1006, "instruction.ts": "2017-11-07 05:12:04", "instruction.value": "5Remove the pot from the heat and use a handheld blender to puree the soup until it’s as smooth or as chunky as you prefer (If you don’t have a handheld blender, you can use a potato masher to break up the tomatoes, or you can crush them against the side " }, "1007": { "recipe_x_instruction.id": 1007, "instruction.id": 1007, "instruction.ts": "2017-11-07 05:12:04", "instruction.value": "6Make 6 sandwiches with 1 slice of cheese between slices of the white bread. Cut off the crusts and cut each sandwich into quarters. Crimp the edges of the bread together with a fork to make little packets that enclose the cheese. You should have 24 chees" }, "1008": { "recipe_x_instruction.id": 1008, "instruction.id": 1008, "instruction.ts": "2017-11-07 05:12:04", "instruction.value": "7In a large skillet set over medium-high heat, melt a tablespoon of the butter. Working in batches and adding more butter as needed, grill the cheese dumplings until they are browned and toasted like little grilled-cheese sandwiches." }, "1009": { "recipe_x_instruction.id": 1009, "instruction.id": 1009, "instruction.ts": "2017-11-07 05:12:04", "instruction.value": "8Ladle the soup into 6 bowls and top with the dumplings. Serve immediately." } }

{ "2016": { "recipe_x_ingredient.id": 2016, "ingredient.id": 1664, "ingredient.ts": "2017-11-07 05:05:14", "ingredient.value": "Kosher salt and freshly ground black pepper" }, "2013": { "recipe_x_ingredient.id": 2013, "ingredient.id": 2013, "ingredient.ts": "2017-11-07 05:12:12", "ingredient.value": "Unsalted butter, for the pan" }, "2014": { "recipe_x_ingredient.id": 2014, "ingredient.id": 2014, "ingredient.ts": "2017-11-07 05:12:12", "ingredient.value": "1 medium spaghetti squash (2 to 3 pounds), halved and seeded" }, "2015": { "recipe_x_ingredient.id": 2015, "ingredient.id": 2015, "ingredient.ts": "2017-11-07 05:12:12", "ingredient.value": "¼ cup extra-virgin olive oil, plus more for brushing" }, "2017": { "recipe_x_ingredient.id": 2017, "ingredient.id": 2017, "ingredient.ts": "2017-11-07 05:12:12", "ingredient.value": "6 garlic cloves, unpeeled" }, "2018": { "recipe_x_ingredient.id": 2018, "ingredient.id": 2018, "ingredient.ts": "2017-11-07 05:12:12", "ingredient.value": "1 pound white button mushrooms or a mix of wild mushrooms, sliced ¼ inch thick" }, "2019": { "recipe_x_ingredient.id": 2019, "ingredient.id": 2019, "ingredient.ts": "2017-11-07 05:12:12", "ingredient.value": "12 large eggs, lightly beaten" }, "2020": { "recipe_x_ingredient.id": 2020, "ingredient.id": 2020, "ingredient.ts": "2017-11-07 05:12:12", "ingredient.value": "½ cup crème fraîche" }, "2021": { "recipe_x_ingredient.id": 2021, "ingredient.id": 2021, "ingredient.ts": "2017-11-07 05:12:12", "ingredient.value": "½ cup fresh dill, finely chopped" }, "2022": { "recipe_x_ingredient.id": 2022, "ingredient.id": 2022, "ingredient.ts": "2017-11-07 05:12:12", "ingredient.value": "1 (4-ounce) package fresh goat cheese, crumbled" } }

{ "1019": { "recipe_x_instruction.id": 1019, "instruction.id": 1019, "instruction.ts": "2017-11-07 05:12:12", "instruction.value": "1Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper. Generously butter a 9 × 13-inch baking dish." }, "1020": { "recipe_x_instruction.id": 1020, "instruction.id": 1020, "instruction.ts": "2017-11-07 05:12:12", "instruction.value": "2Brush the cut sides of the squash with olive oil, season with salt and pepper, and set on the prepared baking sheet. Brush the garlic with olive oil and add to the squash. Roast for about 40 minutes, until the squash is tender when pierced with a fork. L" }, "1021": { "recipe_x_instruction.id": 1021, "instruction.id": 1021, "instruction.ts": "2017-11-07 05:12:12", "instruction.value": "3Reduce the oven temperature to 325°F." }, "1022": { "recipe_x_instruction.id": 1022, "instruction.id": 1022, "instruction.ts": "2017-11-07 05:12:12", "instruction.value": "4In a large, deep skillet, heat ¼ cup of olive oil over medium heat. Add the mushrooms, stir, and season lightly with salt. Cover and cook until the mushrooms start to release their liquid, about 3 minutes. Uncover and cook until the mushrooms are browned" }, "1023": { "recipe_x_instruction.id": 1023, "instruction.id": 1023, "instruction.ts": "2017-11-07 05:12:12", "instruction.value": "5In a large bowl, whisk the eggs with the crème fraîche and ¼ teaspoon salt until smooth. Squeeze the roasted garlic into the bowl and whisk in as well. Stir in the vegetables, the dill, and cheese. Pour into the prepared baking pan." }, "1024": { "recipe_x_instruction.id": 1024, "instruction.id": 1024, "instruction.ts": "2017-11-07 05:12:12", "instruction.value": "6Bake for 30 to 40 minutes, until just set in the center. Let cool, and then cut into squares. Serve warm or at room temperature." } }

{ "2039": { "recipe_x_ingredient.id": 2039, "ingredient.id": 1966, "ingredient.ts": "2017-11-07 05:11:36", "ingredient.value": "¼ teaspoon cayenne pepper" }, "2038": { "recipe_x_ingredient.id": 2038, "ingredient.id": 2038, "ingredient.ts": "2017-11-07 05:12:29", "ingredient.value": "½ cup light brown sugar" }, "2040": { "recipe_x_ingredient.id": 2040, "ingredient.id": 2040, "ingredient.ts": "2017-11-07 05:12:29", "ingredient.value": "16 (1-ounce) strips of bacon (1 pound)" }, "2041": { "recipe_x_ingredient.id": 2041, "ingredient.id": 2041, "ingredient.ts": "2017-11-07 05:12:29", "ingredient.value": "1 tablespoon sherry vinegar" } }

{ "1028": { "recipe_x_instruction.id": 1028, "instruction.id": 1028, "instruction.ts": "2017-11-07 05:12:29", "instruction.value": "1Preheat the oven to 375°F." }, "1029": { "recipe_x_instruction.id": 1029, "instruction.id": 1029, "instruction.ts": "2017-11-07 05:12:29", "instruction.value": "2In a small bowl, toss the brown sugar with the cayenne." }, "1030": { "recipe_x_instruction.id": 1030, "instruction.id": 1030, "instruction.ts": "2017-11-07 05:12:29", "instruction.value": "3Line 2 baking sheets with foil and arrange the bacon on them in a single layer. Lightly brush the tops of the bacon with the vinegar and sprinkle with all of the sugar mixture, rubbing it into an even layer on each strip." }, "1031": { "recipe_x_instruction.id": 1031, "instruction.id": 1031, "instruction.ts": "2017-11-07 05:12:29", "instruction.value": "4Bake for 10 minutes. Change the position of the baking sheets on the oven racks and turn them from back to front. Bake for another 5 minutes and start checking the bacon. You want to pull it out when the strips are dark brown and nearly crisp but not bla" }, "1032": { "recipe_x_instruction.id": 1032, "instruction.id": 1032, "instruction.ts": "2017-11-07 05:12:29", "instruction.value": "5Arrange a cooling rack (or 2, if you have them) over a sheet of foil." }, "1033": { "recipe_x_instruction.id": 1033, "instruction.id": 1033, "instruction.ts": "2017-11-07 05:12:29", "instruction.value": "6Using tongs, transfer the bacon to the rack, dab off any fat from the bacon with paper towels, and let cool completely. Potluck prep: The pig candy is best the day it’s made but will hold up for several hours at room temperature. After it’s cool and cris" } }

{ "2060": { "recipe_x_ingredient.id": 2060, "ingredient.id": 2060, "ingredient.ts": "2017-11-07 05:12:45", "ingredient.value": "6 rashers bacon" }, "2061": { "recipe_x_ingredient.id": 2061, "ingredient.id": 2061, "ingredient.ts": "2017-11-07 05:12:45", "ingredient.value": "1 cup all-purpose flour (strong bread flour can also be used)" }, "2062": { "recipe_x_ingredient.id": 2062, "ingredient.id": 2062, "ingredient.ts": "2017-11-07 05:12:45", "ingredient.value": "2 tsp superfine sugar" }, "2063": { "recipe_x_ingredient.id": 2063, "ingredient.id": 2063, "ingredient.ts": "2017-11-07 05:12:45", "ingredient.value": "½ tsp salt" }, "2064": { "recipe_x_ingredient.id": 2064, "ingredient.id": 2064, "ingredient.ts": "2017-11-07 05:12:45", "ingredient.value": "⅔ cup milk" }, "2065": { "recipe_x_ingredient.id": 2065, "ingredient.id": 2065, "ingredient.ts": "2017-11-07 05:12:45", "ingredient.value": "3 eggs" }, "2066": { "recipe_x_ingredient.id": 2066, "ingredient.id": 2066, "ingredient.ts": "2017-11-07 05:12:45", "ingredient.value": "1 tsp vanilla extract" }, "2067": { "recipe_x_ingredient.id": 2067, "ingredient.id": 2067, "ingredient.ts": "2017-11-07 05:12:45", "ingredient.value": "2 tbsp beef drippings or oil" }, "2068": { "recipe_x_ingredient.id": 2068, "ingredient.id": 2068, "ingredient.ts": "2017-11-07 05:12:45", "ingredient.value": "Blueberries*, strawberries, raspberries, and/or *red currants" }, "2069": { "recipe_x_ingredient.id": 2069, "ingredient.id": 2069, "ingredient.ts": "2017-11-07 05:12:45", "ingredient.value": "Maple syrup" }, "2070": { "recipe_x_ingredient.id": 2070, "ingredient.id": 2070, "ingredient.ts": "2017-11-07 05:12:45", "ingredient.value": "Powdered sugar" } }

{ "1042": { "recipe_x_instruction.id": 1042, "instruction.id": 1042, "instruction.ts": "2017-11-07 05:12:45", "instruction.value": "1Preheat your oven to 425°F. Fry the bacon until very crispy and drain on some paper towels. When cooled, crumble into pieces of various sizes. This will make the most excellent topping." }, "1043": { "recipe_x_instruction.id": 1043, "instruction.id": 1043, "instruction.ts": "2017-11-07 05:12:45", "instruction.value": "2In a bowl, mix the four, superfine sugar, and salt together with a whisk. Measure out your milk and add the eggs and vanilla extract." }, "1044": { "recipe_x_instruction.id": 1044, "instruction.id": 1044, "instruction.ts": "2017-11-07 05:12:45", "instruction.value": "3Beat until smooth and add this to the flour mix. Whisk until you have a smooth batter, then set aside." }, "1045": { "recipe_x_instruction.id": 1045, "instruction.id": 1045, "instruction.ts": "2017-11-07 05:12:45", "instruction.value": "4Place two cast–iron skillets on a baking sheet or sturdy tray and add a spoon of the dripping or oil to each. Place them on the middle shelf of your oven with space above for your babies to grow." }, "1046": { "recipe_x_instruction.id": 1046, "instruction.id": 1046, "instruction.ts": "2017-11-07 05:12:45", "instruction.value": "5Transfer the batter into a measuring jug for easier pouring. After about 15 minutes in the oven the oil should be smoking hot. Quickly and carefully, split the batter between the two pans. Bake for 10–12 minutes. Do not open the oven door until they’re d" }, "1047": { "recipe_x_instruction.id": 1047, "instruction.id": 1047, "instruction.ts": "2017-11-07 05:12:45", "instruction.value": "6Serve with the soft fruits of your choice, crispy bacon pieces, maple syrup, and a dusting of powdered sugar for beauty. I’ve also had this with ice cream – much like Spuntino in Soho serves. I recommend it if it’s a particularly hot day or you’re just a" } }

{ "2083": { "recipe_x_ingredient.id": 2083, "ingredient.id": 422, "ingredient.ts": "2017-11-07 04:33:15", "ingredient.value": "2 cloves garlic, minced" }, "2085": { "recipe_x_ingredient.id": 2085, "ingredient.id": 1940, "ingredient.ts": "2017-11-07 05:11:29", "ingredient.value": "Salt* and *pepper" }, "2082": { "recipe_x_ingredient.id": 2082, "ingredient.id": 1996, "ingredient.ts": "2017-11-07 05:12:04", "ingredient.value": "1 onion, diced" }, "2080": { "recipe_x_ingredient.id": 2080, "ingredient.id": 2080, "ingredient.ts": "2017-11-07 05:13:28", "ingredient.value": "3 acorn squashes, about 1 pound each, cut in half and seeds removed" }, "2081": { "recipe_x_ingredient.id": 2081, "ingredient.id": 2081, "ingredient.ts": "2017-11-07 05:13:28", "ingredient.value": "3 Tbs. olive oil" }, "2084": { "recipe_x_ingredient.id": 2084, "ingredient.id": 2084, "ingredient.ts": "2017-11-07 05:13:28", "ingredient.value": "1 tsp. chopped fresh sage, plus more for garnish" }, "2086": { "recipe_x_ingredient.id": 2086, "ingredient.id": 2086, "ingredient.ts": "2017-11-07 05:13:28", "ingredient.value": "3 to 4 cups chicken stock" } }

{ "1057": { "recipe_x_instruction.id": 1057, "instruction.id": 1057, "instruction.ts": "2017-11-07 05:13:28", "instruction.value": "1Pre-heat oven to 400°F. Line a baking sheet with tin foil." }, "1058": { "recipe_x_instruction.id": 1058, "instruction.id": 1058, "instruction.ts": "2017-11-07 05:13:28", "instruction.value": "2Brush the flesh side of the squash with 1 tablespoon of olive oil. Place acorn squash halves flesh side down onto baking sheet. Roast squash for 40 to 50 minute or until tender. Let cool slightly." }, "1059": { "recipe_x_instruction.id": 1059, "instruction.id": 1059, "instruction.ts": "2017-11-07 05:13:28", "instruction.value": "3In a medium sized Dutch oven or pot, warm remaining olive oil over medium heat. Add onion and cook for 4 to 6 minutes or until the onion is translucent. Add garlic and sage and a large pinch of salt and pepper and cook for another 30 seconds." }, "1060": { "recipe_x_instruction.id": 1060, "instruction.id": 1060, "instruction.ts": "2017-11-07 05:13:28", "instruction.value": "4Add onion mixture to the carafe of a blender. Carefully scoop out the flesh from the roasted acorn squash and add to the blender. With the blender running on low slowly stream in 3 cups of chicken stock. Check the soup’s consistency and add remaining cup" } }

{ "2109": { "recipe_x_ingredient.id": 2109, "ingredient.id": 278, "ingredient.ts": "2017-11-07 04:31:20", "ingredient.value": "2 eggs" }, "2108": { "recipe_x_ingredient.id": 2108, "ingredient.id": 2063, "ingredient.ts": "2017-11-07 05:12:45", "ingredient.value": "½ tsp salt" }, "2101": { "recipe_x_ingredient.id": 2101, "ingredient.id": 2066, "ingredient.ts": "2017-11-07 05:12:45", "ingredient.value": "1 tsp vanilla extract" }, "2099": { "recipe_x_ingredient.id": 2099, "ingredient.id": 2099, "ingredient.ts": "2017-11-07 05:13:45", "ingredient.value": "2 quarts goat milk" }, "2100": { "recipe_x_ingredient.id": 2100, "ingredient.id": 2100, "ingredient.ts": "2017-11-07 05:13:45", "ingredient.value": "2 cups grated panela, or light muscovado sugar" }, "2102": { "recipe_x_ingredient.id": 2102, "ingredient.id": 2102, "ingredient.ts": "2017-11-07 05:13:45", "ingredient.value": "½ tsp baking soda" }, "2103": { "recipe_x_ingredient.id": 2103, "ingredient.id": 2103, "ingredient.ts": "2017-11-07 05:13:45", "ingredient.value": "For the Churros: 1 cup water" }, "2104": { "recipe_x_ingredient.id": 2104, "ingredient.id": 2104, "ingredient.ts": "2017-11-07 05:13:45", "ingredient.value": "Oil for deep frying" }, "2105": { "recipe_x_ingredient.id": 2105, "ingredient.id": 2105, "ingredient.ts": "2017-11-07 05:13:45", "ingredient.value": "3 tbsp light brown sugar" }, "2106": { "recipe_x_ingredient.id": 2106, "ingredient.id": 2106, "ingredient.ts": "2017-11-07 05:13:45", "ingredient.value": "1 stick unsalted butter" }, "2107": { "recipe_x_ingredient.id": 2107, "ingredient.id": 2107, "ingredient.ts": "2017-11-07 05:13:45", "ingredient.value": "1 cup all purpose flour" }, "2111": { "recipe_x_ingredient.id": 2111, "ingredient.id": 2111, "ingredient.ts": "2017-11-07 05:13:45", "ingredient.value": "⅓ cup minced Serrano ham" }, "2112": { "recipe_x_ingredient.id": 2112, "ingredient.id": 2112, "ingredient.ts": "2017-11-07 05:13:45", "ingredient.value": "1 cup superfine sugar" }, "2113": { "recipe_x_ingredient.id": 2113, "ingredient.id": 2113, "ingredient.ts": "2017-11-07 05:13:45", "ingredient.value": "2 tsp ground cinnamon" } }

{ "1069": { "recipe_x_instruction.id": 1069, "instruction.id": 1069, "instruction.ts": "2017-11-07 05:13:45", "instruction.value": "1Place the milk, sugar, and vanilla in a large, heavy–bottomed pan (large is important and you’ll see why later). A copper pan is traditional in Mexico, but any heavy– based enamel or steel pan will work fine. I’d advise against using cast iron because of" }, "1070": { "recipe_x_instruction.id": 1070, "instruction.id": 1070, "instruction.ts": "2017-11-07 05:13:45", "instruction.value": "2Dissolve the baking soda in a tablespoon of water and quickly add this to the milk, still stirring. Within seconds the liquid will double in volume, so quickly turn the heat down if you need to." }, "1071": { "recipe_x_instruction.id": 1071, "instruction.id": 1071, "instruction.ts": "2017-11-07 05:13:45", "instruction.value": "3Now, for the next 4 to 5 hours, with the heat on low, it is a matter of stirring occasionally and making sure it doesn’t burn." }, "1072": { "recipe_x_instruction.id": 1072, "instruction.id": 1072, "instruction.ts": "2017-11-07 05:13:45", "instruction.value": "4Sterilize three jam jars. The easiest method is to wash them in hot soapy water, rinse but not dry them, and then bake them in the oven at 350°F for 15 minutes." }, "1073": { "recipe_x_instruction.id": 1073, "instruction.id": 1073, "instruction.ts": "2017-11-07 05:13:45", "instruction.value": "5The cajeta should now be glossy and caramel colored. It will thicken as it cools. Carefully pour into the sterilized jars, screw on the lids, then immediately turn the jars upside down and leave to cool completely. This will create a vacuum seal and it s" }, "1074": { "recipe_x_instruction.id": 1074, "instruction.id": 1074, "instruction.ts": "2017-11-07 05:13:45", "instruction.value": "1Get a piping bag fitted with a star-shaped tip ready." }, "1075": { "recipe_x_instruction.id": 1075, "instruction.id": 1075, "instruction.ts": "2017-11-07 05:13:45", "instruction.value": "2Gently heat the oil in a heavy pan. You want the oil to be at least an inch deep." }, "1076": { "recipe_x_instruction.id": 1076, "instruction.id": 1076, "instruction.ts": "2017-11-07 05:13:45", "instruction.value": "3In a separate pan, add the water, light brown sugar, and butter, and melt. Bring it to a boil and add the flour and salt. Combine the lot with a spoon and some elbow grease until you have a batter that looks like wallpaper paste." }, "1077": { "recipe_x_instruction.id": 1077, "instruction.id": 1077, "instruction.ts": "2017-11-07 05:13:45", "instruction.value": "4Beat the eggs in a bowl with the vanilla and combine this with the flour mix. You will now have a smooth, glossy batter." }, "1078": { "recipe_x_instruction.id": 1078, "instruction.id": 1078, "instruction.ts": "2017-11-07 05:13:45", "instruction.value": "5Finely mince the Serrano ham and add this to the batter. Combine the superfine sugar and cinnamon and set aside." }, "1079": { "recipe_x_instruction.id": 1079, "instruction.id": 1079, "instruction.ts": "2017-11-07 05:13:45", "instruction.value": "6Load up your piping bag. Test the temperature of the oil with a pea–sized ball of the batter. If it browns fully in 90 seconds then it’s ready." }, "1080": { "recipe_x_instruction.id": 1080, "instruction.id": 1080, "instruction.ts": "2017-11-07 05:13:45", "instruction.value": "7To create the classic teardrop shape, pipe the mix on to a sheet of the baking parchment and, using a pair of scissors, snip the batter clean from the nozzle." }, "1081": { "recipe_x_instruction.id": 1081, "instruction.id": 1081, "instruction.ts": "2017-11-07 05:13:45", "instruction.value": "8Gently lower the churro, paper attached, into the hot oil. After 30 seconds it will come free of the paper; using tongs, carefully discard the paper." }, "1082": { "recipe_x_instruction.id": 1082, "instruction.id": 1082, "instruction.ts": "2017-11-07 05:13:45", "instruction.value": "9Continue to cook for 1 minute, then flip and cook for another minute. Remove from the oil and drain on kitchen paper. Repeat with the remaining batter. Leave to cool for a minute so that you don’t burn yourself, then sprinkle each churro gently with cinn" } }