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direction.id | direction.ts | direction.value |
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201 | 2017-11-07 22:12:25 | Microwave for 1 minute. Use a knife if necessary to help remove the muffin from the cup, slice, butter, eat. |
205 | 2017-11-07 22:12:37 | Mix the protein powder (1oz is about 4 Tbsp), almond meal, soy flour and baking powder together. Whisk the eggs, then blend together with the cottage cheese (substitute cream cheese if cottage cheese is not on your accepted foods list). |
206 | 2017-11-07 22:12:37 | Heat a large nonstick skillet or griddle over medium heat. Lightly grease with butter or canola oil. |
207 | 2017-11-07 22:12:37 | Using about 1/4 cup per pancake, drop batter onto the skillet. When bubbles begin to form in the middle of each pancake, turn over and cook another 2 minutes or until firm. |
208 | 2017-11-07 22:12:37 | Repeat, keeping pancakes warm in the oven. |
209 | 2017-11-07 22:12:43 | Combine the almond flour, protein powder, soy flour and baking powder together. Stir in the beaten egg and cottage cheese until blended. |
212 | 2017-11-07 22:12:43 | Serve with blueberries Or add blueberries to the pancake batter before cooking. |
213 | 2017-11-07 22:13:02 | Mix the protein powder, almond meal, soy flour, baking powder and pumpkin pie spice mix in a medium mixing bowl. Stir in the beaten eggs, cottage cheese and pumpkin purée until blended. |
214 | 2017-11-07 22:13:02 | Heat a large nonstick skillet or griddle over medium heat. Lightly grease skillet with butter or canola oil. |
215 | 2017-11-07 22:13:02 | Using about 1/4 cup per pancake, drop batter onto the skillet. When bubbles begin to form in the middle of the pancakes, turn and cook another 2 minutes or until firm. |
216 | 2017-11-07 22:13:02 | Repeat, keeping pancakes warm in the oven before serving. |
217 | 2017-11-07 22:13:20 | Preheat oven to 350 F. Prepare a muffin tin with 8 cupcake papers. |
218 | 2017-11-07 22:13:20 | Combine 2/3 cup almond flour, chopped pecans, 2 tablespoons cinnamon, 1/8 teaspoon salt, 2 tablespoons granular sugar substitute (eryhtritol), a pinch of stevia and 2 tablespoons melted butter in a small bowl. Mix with a fork until it begins to crumble. |
219 | 2017-11-07 22:13:20 | For the muffins: whisk together the eggs, 1/4 cup coconut milk, 2 teaspoons vanilla, 6 tablespoons granular sugar substitute (erythritol), a pinch of stevia, and 1/2 teaspoon ground cinnamon. Add 1 cup almond flour, 2 tablespoons coconut flour, 1/4 teas |
220 | 2017-11-07 22:13:20 | Divide into muffin 8 wells topping each with about 2 tablespoons of the struesal. Bake for 25 minutes, remove from oven and allow to sit for 10-20 minutes to cool before removing. These may be eaten immediately or stored in an airtight container in the |
221 | 2017-11-07 22:13:33 | Blend together 1 cup baking mix, sugar substitute, baking powder and salt in a large mixing bowl. |
222 | 2017-11-07 22:13:33 | Add the half and half and egg. Whisk batter. Let the mixture sit for at least 5 minutes to activate the baking powder. |
223 | 2017-11-07 22:13:33 | Coat the griddle with olive oil spray. Over medium heat, cook 4 pancakes at a time. When bubbles appear on the top and the edges are firm, flip the pancakes and cook another 2-3 minutes. Keep warm in the oven. |
224 | 2017-11-07 22:13:33 | Repeat with remaining pancakes. |
225 | 2017-11-07 22:13:42 | In a large bowl, blend together 1 cup baking mix, baking powder, sugar substitute and salt. |
226 | 2017-11-07 22:13:42 | In another large bowl, mix the half-and-half and beaten egg. |
227 | 2017-11-07 22:13:42 | Add dry ingredients to the liquid ingredients and whisk batter until any lumps are removed. Don't overbeat. |
228 | 2017-11-07 22:13:42 | Let the mixture sit for at least 5 minutes to activate the baking powder. |
229 | 2017-11-07 22:13:42 | Heat the waffle iron and pour the batter in the center of the waffle iron. |
230 | 2017-11-07 22:13:42 | Close the top and cook waffles for about 1 1 1/2 minutes or until golden brown. |
231 | 2017-11-07 22:13:42 | Repeat with last waffle. |
232 | 2017-11-07 22:13:47 | Prepare salsa: Chop the tomatoes; finely chop the green onions and jalapeno (de-seed if you would like less heat). In small bowl, combine tomato, green onions, jalapeño, cilantro and lime juice and mix well. Season to taste with salt and pepper. Set asid |
233 | 2017-11-07 22:13:47 | In medium bowl, whisk eggs with water and season with salt and pepper. Prepare bacon, cook thoroughly, crumble and set aside. |
234 | 2017-11-07 22:13:47 | Melt half the butter in a small nonstick skillet over medium-high heat. When foam subsides, add half the egg mixture. Tilt pan to coat bottom and cook 1 minute, until almost set. Sprinkle half the omelet with half the crumbled bacon, avocado and cheese an |
235 | 2017-11-07 22:13:47 | Fold empty half of omelet over filling and slide omelet onto a plate. Keep warm. |
236 | 2017-11-07 22:13:47 | Repeat with remaining butter, egg mixture, bacon, avocado and cheese. Serve with salsa. |
237 | 2017-11-07 22:13:52 | Preheat oven to 400°F. Prepare a small oven safe casserole or 4-inch by 3-inch dish with a little bit of oil. Set aside. |
238 | 2017-11-07 22:13:52 | Boil the asparagus spears for 2 minutes until tender-crisp. Drain and run under cold water then pat dry. Arrange in the prepared baking dish. |
239 | 2017-11-07 22:13:52 | Pour cream over the asparagus and then crack two eggs on top. |
240 | 2017-11-07 22:13:52 | In a small bowl blend together the almond meal, Parmesan cheese, garlic and black pepper. Sprinkle over the eggs and place in the oven. Cook for 5-10 minutes depending upon how you like your eggs cooked. Longer time will result in a firmer yolk. The c |
241 | 2017-11-07 22:14:02 | Heat oil in large heavy skillet over medium heat. Sauté onion 5 minutes, until softened; add garlic and cook 1 minute more. |
242 | 2017-11-07 22:14:02 | Add roasted peppers, tomatoes, and cayenne. Cover and cook 10 minutes, until vegetables are very soft, stirring occasionally. |
243 | 2017-11-07 22:14:02 | Uncover and simmer over medium heat until sauce is thick, about 10 minutes, stirring often. Season to taste with salt and pepper. (Mixture can be made up to 2 days ahead and reheated). |
244 | 2017-11-07 22:14:02 | In large bowl, beat eggs until blended. In large nonstick skillet, melt butter over low heat. Add eggs and basil. Cook, stirring constantly with rubber spatula, 12 minutes, until soft curds form and eggs are barely set. |
245 | 2017-11-07 22:14:02 | Add pepper mixture and ham; stir just until mixed. |
246 | 2017-11-07 22:14:06 | In a greased medium skillet, brown the beef over medium heat. |
247 | 2017-11-07 22:14:06 | Stir in chiles, garlic powder, chili powder, cumin, oregano, salt and pepper. Cook 5-10 minutes to blend the flavors. |
248 | 2017-11-07 22:14:06 | Lay the Canadian bacon slices over the top of the beef mixture to warm. Remove pan from heat and set aside. |
249 | 2017-11-07 22:14:06 | In another skillet, scramble eggs until firm. Alternatively, pan fry each egg and place it on top of the beef mixture in step 5. |
250 | 2017-11-07 22:14:06 | Place 1 piece of Canadian bacon on each plate, top with a quarter of the beef mixture and a quarter of the eggs. Sprinkle with cheese and chopped cilantro. |
251 | 2017-11-07 22:14:14 | Sauté ground beef in a skillet over medium-high heat with small amount of cooking oil for 1-2 minutes. Add green bell pepper and white onions. |
252 | 2017-11-07 22:14:14 | Sauté until beef is browned and the peppers and onions are soft. Add salt and pepper to taste. |
253 | 2017-11-07 22:14:14 | Drain off any excess fat and put onto a serving plate. Sprinkle cheese on top and allow to melt. Serve immediately. |
254 | 2017-11-07 22:14:23 | Heat waffle iron per manufacturers instructions. Whisk together soy flour, sugar substitute, baking powder and salt. Add cream, eggs and syrup and stir until well blended (batter will be stiff). Add cold water 1 tablespoon at a time until batter is easily |
255 | 2017-11-07 22:14:23 | Spray waffle iron with oil spray. Place approximately 3 tablespoons of batter in center of a waffle iron. Cook according to manufacturer's instructions until crisp and dark golden brown. Repeat with remaining batter. Serve warm. |
256 | 2017-11-07 22:14:26 | Cut bell pepper into two 1- inch rounds. |
257 | 2017-11-07 22:14:26 | Place rounds in a skillet with a small amount of oil over medium high heat. |
258 | 2017-11-07 22:14:26 | Crack 1 egg into each round, cook for 2 minutes then add 1-2 Tbsp water to pan and steam the egg and pepper for 3-5 additional minutes until the egg is cooked to your liking. |
259 | 2017-11-07 22:14:26 | Top with cheese. Leave in the pan and cover for about 1 minute to melt cheese. |
260 | 2017-11-07 22:14:26 | Combine the fruits and serve with the pepper rings. |
261 | 2017-11-07 22:14:30 | Cut bell pepper in half across the middle, then cut two 1-inch rings. Remove seeds and ribs. Note that any color bell pepper works well in this recipe. |
262 | 2017-11-07 22:14:30 | Place rings in sauté pan with oil over medium-high heat. Place an egg in each ring and cook until desired doneness (do not flip). |
263 | 2017-11-07 22:14:30 | Top eggs with cheese and, cover pan and cook 1 more minute until cheese has melted. Season to taste with salt and freshly ground black pepper. |
264 | 2017-11-07 22:14:30 | Serve immediately |
265 | 2017-11-07 22:14:42 | Place cream cheese in a microwave safe mug. Heat for 10-15 seconds (enough to warm the cream cheese but not to fully melt it). |
266 | 2017-11-07 22:14:42 | Add the egg and whisk it with the cream cheese. |
267 | 2017-11-07 22:14:42 | Add the whey protein powder (use a protein powder that has 1g NC or less per serving, one serving is about 1 oz), baking powder, and nutmeg; whisk to combine. Add the blueberries mixing to combine. Heat the mug in the microwave for 1 min and 20 seconds |
268 | 2017-11-07 22:14:46 | In a food processor, pulse soy flour, sugar substitute, salt, and baking powder for 5 seconds, just to combine. Add butter and pulse until mixture resembles a coarse meal, about 30 seconds. |
269 | 2017-11-07 22:14:46 | Pour into a large mixing bowl and toss with blueberries and lemon zest. In a large liquid measuring cup or small bowl, whisk heavy cream, sour cream and egg until well-mixed. |
270 | 2017-11-07 22:14:46 | Chill the dough for 30 minutes. Preheat oven to 375°F. Separate dough into 10 equal-sized balls and pat each piece into a disk measuring 2 to 3 across. Space disks evenly on an ungreased baking sheet, leaving one inch between each scone. |
271 | 2017-11-07 22:14:46 | Bake scones until bottoms are golden brown and tops are light golden. Cool on baking sheet set on a wire rack. |
272 | 2017-11-07 22:14:55 | Preheat oven to 350°F. Cut squash in half, remove seeds and then cut into 6 wedges. |
273 | 2017-11-07 22:14:55 | Line a sheet pan with aluminum foil. Melt 1 tablespoon (3 teaspoons) butter and brush on squash; sprinkle with salt and pepper. Place on pan and bake until squash is fork tender, about 20 minutes. |
274 | 2017-11-07 22:14:55 | In a small pot heat the applesauce, about 3 minutes. Stir in 2 teaspoons butter and cinnamon and cook 30 seconds more. |
275 | 2017-11-07 22:14:55 | Serve squash with a dollop of applesauce mixture and a drizzle of syrup (about 1/2 teaspoon each). |
276 | 2017-11-07 22:14:59 | Melt butter in a medium saucepan over medium heat. Add cream and simmer until reduced to 1 cup, about 10 minutes. Grate Parmesan and Romano cheeses. |
277 | 2017-11-07 22:14:59 | Remove from heat; stir in Parmesan, Romano, pepper and nutmeg until the cheeses have melted and sauce is smooth. |
278 | 2017-11-07 22:14:59 | Serve immediately. |
279 | 2017-11-07 22:15:09 | Whisk together the wet ingredients (egg, water and oil) in a small bowl. Set aside. |
280 | 2017-11-07 22:15:09 | Combine the remaining dry ingredients; stirring to blend. The spices are optional but add a great flavor to the dough. Consider adding up to 1/2 tsp garlic powder as well as the 1/4 tsp chili pepper flakes. Add the wet ingredients stirring to form a th |
281 | 2017-11-07 22:15:09 | Grease two sheets of parchment and roll the dough between the sheets into a thin circle or square to fit a pizza pan or baking sheet. Bake at 375°F for 20-25 minutes until golden and crisp around the edges. Allow to cool about 20 minutes to form a cru |
282 | 2017-11-07 22:15:20 | Preheat oven to 350°F. Place 10 paper cups in a muffin pan and set aside. In a small bowl beat the egg yolks with 1/4 cup sucralose, butter, cream, water, lemon juice or vinegar and extracts until fully combined. Set aside. |
283 | 2017-11-07 22:15:20 | In another bowl beat the egg whites until frothy, add the remaining 2 tablespoons of sucralose and continue to beat until stiff peaks form. Gently fold the egg whites into the egg yolk mixture. |
284 | 2017-11-07 22:15:20 | In a separate bowl, combine the almond meal, baking powder and salt. Gently fold into the egg mixture. Divide this batter equally between the muffin cups then drop 1 teaspoon of raspberry jam into the center. |
285 | 2017-11-07 22:15:20 | Bake for 20-30 minutes until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 20 minutes. Enjoy warm or at room temperature. Refrigerate remaining cupcakes in an airtight container for up t0 one week and serve at room tempe |
286 | 2017-11-07 22:15:30 | Heat oven to 325°F. |
287 | 2017-11-07 22:15:30 | Season beef with salt and pepper. Heat 1 1/2 teaspoons oil in a Dutch oven over high heat. Add one-third of the beef and brown on all sides, about 1 minutes per side. |
288 | 2017-11-07 22:15:30 | Transfer to a bowl and repeat two more times with beef and oil. |
289 | 2017-11-07 22:15:30 | Chop the onion and add to a Dutch oven preheated with the remaining 1 1/2 teaspoons oil. Cook onion and garlic until lightly browned. Stir in chile powder, tomatoes and wine; bring to a simmer. Return beef and accumulated juices to Dutch oven. Cover and |
290 | 2017-11-07 22:15:39 | Heat oven to 475 °F. Season brisket with salt, paprika and pepper. |
291 | 2017-11-07 22:15:39 | Place brisket fat side down in a Dutch oven. Scatter onions and carrots around the beef. Cook 15 minutes. |
292 | 2017-11-07 22:15:39 | Turn brisket fat side up and add 1/2 cup water. Cover tightly. Reduce oven temperature to 375°F. Cook 3 to 4 hours, until brisket is fork tender. |
293 | 2017-11-07 22:15:39 | Heat broiler. Remove brisket from Dutch oven and place on a broiler pan. Spread jam over brisket. Broil 6 from heat source 5 minutes, until jam is lightly browned in spots. While brisket is broiling, remove onions and carrots from cooking juices. |
294 | 2017-11-07 22:15:39 | Cover brisket with foil and allow to rest 15 minutes before serving. Remove surface fat with a spoon and serve with degreased cooking juices. |
295 | 2017-11-07 22:15:46 | Toast hazelnuts in a dry skillet for about 15 minutes or toast on a sheet pan in an oven at 350°F (stir 2-3 times for both methods); allow to cool and gently rub off outer skin, coarsely chop, and set aside. |
296 | 2017-11-07 22:15:46 | Make the Maple-Dijon Vinaigrette and toss 4 tablespoons with the arugula and Gorgonzola cheese. Transfer to serving plates. |
297 | 2017-11-07 22:15:46 | Arrange the pear slices in a fan on top and sprinkle with hazelnuts. |
304 | 2017-11-07 22:15:54 | Mix green onions, garlic, soy sauce, rice wine vinegar, sesame oil and sugar substitute in a small bowl. Pour half into a resealable plastic bag; add steak and marinate overnight in the refrigerator. |
305 | 2017-11-07 22:15:54 | To remaining soy sauce mixture, add curry powder and ginger.Heat canola oil in a large skillet over high heat until very hot. |
306 | 2017-11-07 22:15:54 | Drain beef and discard marinade; quickly stir-fry beef 2 to 3 minutes in hot oil for medium doneness. Transfer to a large mixing bowl. Add salad greens, bell pepper, water chestnuts and reserved soy dressing. Toss to coat and serve immediately. |
307 | 2017-11-07 22:15:58 | Mix green onions, garlic, soy sauce, rice wine vinegar, sesame oil and sugar substitute in a small bowl. Pour half into a resealable plastic bag; add steak and marinate overnight in the refrigerator. |
308 | 2017-11-07 22:15:58 | To remaining soy sauce mixture, add curry powder and ground ginger. Heat canola oil in a large skillet over high heat until very hot. |
309 | 2017-11-07 22:15:58 | Drain beef and discard marinade; quickly stir-fry beef 2 to 3 minutes in hot oil. Transfer to a large mixing bowl. Add salad greens, bell pepper, water chestnuts, edamame and reserved soy dressing. Toss to coat. |
310 | 2017-11-07 22:16:08 | Mix green onions, garlic, soy sauce, rice wine vinegar, sesame oil and granular sugar substitute in a small bowl. Pour half into a resealable plastic bag; add steak and marinate overnight in the refrigerator. |
311 | 2017-11-07 22:16:08 | To remaining soy sauce mixture, add curry powder and ginger. Heat canola oil in a large skillet over high heat until very hot. |
direction.id | direction.ts | direction.value |