1 |
2017-11-07 21:59:05 |
Spicy Ahi Tuna Salad |
Minutes |
American |
35 Minutes |
Phase 1 |
<L1> category_1_x_recipe
id |
category_1_id |
1 |
<L2> category_1
id |
ts |
title |
1 |
2017-11-07 21:02:21 |
Fresh Low Carb Ingredients |
|
1184 |
<L2> category_1
id |
ts |
title |
3 |
2017-11-07 21:23:24 |
Entree Recipes |
|
2832 |
<L2> category_1
id |
ts |
title |
6 |
2017-11-07 21:30:22 |
Gluten Free Recipes |
|
id |
category_1_id |
|
<L1> recipe_x_detail
id |
detail_id |
1 |
<L2> detail
id |
ts |
key |
value |
1 |
2017-11-07 22:08:39 |
Protein |
43.2g |
|
2 |
<L2> detail
id |
ts |
key |
value |
2 |
2017-11-07 22:08:39 |
Fat |
22.8g |
|
3 |
<L2> detail
id |
ts |
key |
value |
3 |
2017-11-07 22:08:39 |
Fiber |
3.8g |
|
4 |
<L2> detail
id |
ts |
key |
value |
4 |
2017-11-07 22:08:39 |
Calories |
417.2kcal |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
1 |
<L2> ingredient
id |
ts |
value |
1 |
2017-11-07 22:08:39 |
1/4 oz Cilantro (Coriander) |
|
2 |
<L2> ingredient
id |
ts |
value |
2 |
2017-11-07 22:08:39 |
3 oz Cherry Tomatoes |
|
3 |
<L2> ingredient
id |
ts |
value |
3 |
2017-11-07 22:08:39 |
4 medium (3/4" to 1" dia) Radishes |
|
4 |
<L2> ingredient
id |
ts |
value |
4 |
2017-11-07 22:08:39 |
1 medium (approx 2-3/4" long, 2-1/2" dia) Bell Peppers |
|
5 |
<L2> ingredient
id |
ts |
value |
5 |
2017-11-07 22:08:39 |
2 tsp Lemon Peel |
|
6 |
<L2> ingredient
id |
ts |
value |
6 |
2017-11-07 22:08:39 |
3/4 tsp Ginger (Ground) |
|
7 |
<L2> ingredient
id |
ts |
value |
7 |
2017-11-07 22:08:39 |
1/4 tsp Cinnamon |
|
8 |
<L2> ingredient
id |
ts |
value |
8 |
2017-11-07 22:08:39 |
12 oz, boneless Yellowfin Tuna (Fish) |
|
9 |
<L2> ingredient
id |
ts |
value |
9 |
2017-11-07 22:08:39 |
1/2 tbsp Balsamic Vinegar |
|
10 |
<L2> ingredient
id |
ts |
value |
10 |
2017-11-07 22:08:39 |
6 oz Arugula (Rocket) |
|
11 |
<L2> ingredient
id |
ts |
value |
11 |
2017-11-07 22:08:39 |
3 tablespoon Olive Oil |
|
12 |
<L2> ingredient
id |
ts |
value |
12 |
2017-11-07 22:08:39 |
1/4 tsp Salt |
|
13 |
<L2> ingredient
id |
ts |
value |
13 |
2017-11-07 22:08:39 |
1/4 tsp Black Pepper |
|
id |
ingredient_id |
|
<L1> recipe_x_direction
id |
direction_id |
1 |
<L2> direction
id |
ts |
value |
1 |
2017-11-07 22:08:39 |
Remove the cilantro leaves from the stems and discard. Finely chop the leaves and set aside. Cut the cherry tomatoes in half; set aside. Cut each radish into quarters; set aside. |
|
2 |
<L2> direction
id |
ts |
value |
2 |
2017-11-07 22:08:39 |
Remove the stem, pith and seeds from the red bell pepper and discard. Cut the bell pepper into ¼-inch thin strips; set aside. Zest the lemon into a small bowl; hold. |
|
3 |
<L2> direction
id |
ts |
value |
3 |
2017-11-07 22:08:39 |
To the lemon zest, add ¼ teaspoon each of salt and pepper, the cilantro, ginger and cinnamon. Stir in 2 tablespoons of olive oil and combine all ingredients well. Set aside for next step. |
|
4 |
<L2> direction
id |
ts |
value |
4 |
2017-11-07 22:08:39 |
Pat dry the ahi tuna with paper towels. Rub the lemon zest mixture onto the tuna, making sure the fish is thoroughly coated. Heat 1 tablespoon of olive oil in a medium non-stick sauté pan over medium-high heat. Once the oil is slightly smoking, sear ahi |
|
5 |
<L2> direction
id |
ts |
value |
5 |
2017-11-07 22:08:39 |
Pour the balsamic vinegar into another small bowl. Using a fork, slowly whisk while adding 1 tablespoon of olive oil. Season with a pinch each of salt and pepper. Place the arugula, radishes, cherry tomatoes, and red bell pepper in a large bowl. Add th |
|
6 |
<L2> direction
id |
ts |
value |
6 |
2017-11-07 22:08:39 |
Divide the salad between two plates, and place the fish next to the salad. Enjoy! |
|
id |
direction_id |
|
|
2 |
2017-11-07 21:59:13 |
Zucchini Chicken Alfredo |
Minutes |
Italian |
35 Minutes |
Phase 1 |
<L1> category_1_x_recipe
id |
category_1_id |
2 |
<L2> category_1
id |
ts |
title |
1 |
2017-11-07 21:02:21 |
Fresh Low Carb Ingredients |
|
1375 |
<L2> category_1
id |
ts |
title |
3 |
2017-11-07 21:23:24 |
Entree Recipes |
|
1772 |
<L2> category_1
id |
ts |
title |
5 |
2017-11-07 21:25:01 |
Sides |
|
3054 |
<L2> category_1
id |
ts |
title |
6 |
2017-11-07 21:30:22 |
Gluten Free Recipes |
|
id |
category_1_id |
|
<L1> recipe_x_detail
id |
detail_id |
5 |
<L2> detail
id |
ts |
key |
value |
5 |
2017-11-07 22:08:46 |
Protein |
29.7g |
|
6 |
<L2> detail
id |
ts |
key |
value |
6 |
2017-11-07 22:08:46 |
Fat |
41.8g |
|
7 |
<L2> detail
id |
ts |
key |
value |
7 |
2017-11-07 22:08:46 |
Fiber |
2.2g |
|
8 |
<L2> detail
id |
ts |
key |
value |
8 |
2017-11-07 22:08:46 |
Calories |
522.3kcal |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
14 |
<L2> ingredient
id |
ts |
value |
14 |
2017-11-07 22:08:46 |
2 medium Zucchini |
|
15 |
<L2> ingredient
id |
ts |
value |
15 |
2017-11-07 22:08:46 |
12 oz raw Chicken Breast |
|
16 |
<L2> ingredient
id |
ts |
value |
16 |
2017-11-07 22:08:46 |
1 tablespoon Unsalted Butter Stick |
|
17 |
<L2> ingredient
id |
ts |
value |
17 |
2017-11-07 22:08:46 |
1/2 cup Heavy Cream |
|
18 |
<L2> ingredient
id |
ts |
value |
18 |
2017-11-07 22:08:46 |
1/4 cup Parmesan Cheese (Grated) |
|
19 |
<L2> ingredient
id |
ts |
value |
19 |
2017-11-07 22:08:46 |
1/8 tsp Nutmeg (Ground) |
|
20 |
<L2> ingredient
id |
ts |
value |
20 |
2017-11-07 22:08:46 |
2 tsp Olive Oil |
|
id |
ingredient_id |
|
<L1> recipe_x_direction
id |
direction_id |
7 |
<L2> direction
id |
ts |
value |
7 |
2017-11-07 22:08:46 |
Thinly slice the zucchini with a vegetable peeler into thin strips; place in a large bowl. |
|
8 |
<L2> direction
id |
ts |
value |
8 |
2017-11-07 22:08:46 |
Pat dry the chicken breasts with paper towels and season each with a pinch of each salt and pepper. Heat a medium non-stick sauté pan over medium-high heat and add 2 teaspoons of olive oil. When the oil is hot, add the chicken breast and cook on each si |
|
9 |
<L2> direction
id |
ts |
value |
9 |
2017-11-07 22:08:46 |
Melt the butter in a medium saucepot over medium heat. Add the whipping cream and stir. Simmer gently until the cream has reduced to 1/4 cup, about 10 minutes. |
|
10 |
<L2> direction
id |
ts |
value |
10 |
2017-11-07 22:08:46 |
Stir in the Parmesan cheese, the nutmeg and a pinch of pepper. Stir until the cheese has melted and the sauce is smooth. Remove from heat. |
|
11 |
<L2> direction
id |
ts |
value |
11 |
2017-11-07 22:08:46 |
Add the Alfredo sauce to the zucchini and gently mix to combine |
|
12 |
<L2> direction
id |
ts |
value |
12 |
2017-11-07 22:08:46 |
Divide the zucchini noodles between two plates. Top with chicken and enjoy! |
|
id |
direction_id |
|
|
3 |
2017-11-07 21:59:22 |
Traditional Beef Stroganoff |
Minutes |
American |
45 Minutes |
Phase 1 |
<L1> category_1_x_recipe
id |
category_1_id |
3 |
<L2> category_1
id |
ts |
title |
1 |
2017-11-07 21:02:21 |
Fresh Low Carb Ingredients |
|
1285 |
<L2> category_1
id |
ts |
title |
3 |
2017-11-07 21:23:24 |
Entree Recipes |
|
1753 |
<L2> category_1
id |
ts |
title |
5 |
2017-11-07 21:25:01 |
Sides |
|
2955 |
<L2> category_1
id |
ts |
title |
6 |
2017-11-07 21:30:22 |
Gluten Free Recipes |
|
id |
category_1_id |
|
<L1> recipe_x_detail
id |
detail_id |
9 |
<L2> detail
id |
ts |
key |
value |
9 |
2017-11-07 22:08:56 |
Protein |
51.1g |
|
10 |
<L2> detail
id |
ts |
key |
value |
10 |
2017-11-07 22:08:56 |
Fat |
28g |
|
11 |
<L2> detail
id |
ts |
key |
value |
11 |
2017-11-07 22:08:56 |
Fiber |
3.2g |
|
12 |
<L2> detail
id |
ts |
key |
value |
12 |
2017-11-07 22:08:56 |
Calories |
523.7kcal |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
21 |
<L2> ingredient
id |
ts |
value |
21 |
2017-11-07 22:08:56 |
4 oz Brown Mushrooms (Crimini Italian) |
|
22 |
<L2> ingredient
id |
ts |
value |
22 |
2017-11-07 22:08:56 |
1/2 medium (2-1/2" dia) Onions |
|
23 |
<L2> ingredient
id |
ts |
value |
23 |
2017-11-07 22:08:56 |
1 tsp Better than Bouillon Beef Base made from Roasted Beef and Concentrated Beef Stock |
|
24 |
<L2> ingredient
id |
ts |
value |
24 |
2017-11-07 22:08:56 |
14 oz, boneless, raw, lean only (yield after cooking) Beef Steak (Lean Only Eaten) |
|
25 |
<L2> ingredient
id |
ts |
value |
25 |
2017-11-07 22:08:56 |
1 1/2 tsp Unsalted Butter Stick |
|
26 |
<L2> ingredient
id |
ts |
value |
26 |
2017-11-07 22:08:56 |
2 serving Red Cooking Wine |
|
27 |
<L2> ingredient
id |
ts |
value |
27 |
2017-11-07 22:08:56 |
1 oz Sour Cream |
|
28 |
<L2> ingredient
id |
ts |
value |
28 |
2017-11-07 22:08:56 |
1/2 teaspoon Dijon Mustard |
|
29 |
<L2> ingredient
id |
ts |
value |
29 |
2017-11-07 22:08:56 |
6 oz Broccoli |
|
30 |
<L2> ingredient
id |
ts |
value |
30 |
2017-11-07 22:08:56 |
1 2/3 tablespoon Olive Oil |
|
31 |
<L2> ingredient
id |
ts |
value |
31 |
2017-11-07 22:08:56 |
3/4 tsp Salt |
|
32 |
<L2> ingredient
id |
ts |
value |
32 |
2017-11-07 22:08:56 |
3/4 tsp Black Pepper |
|
id |
ingredient_id |
|
<L1> recipe_x_direction
id |
direction_id |
13 |
<L2> direction
id |
ts |
value |
13 |
2017-11-07 22:08:56 |
Preheat oven to low. Remove the crimini mushroom stems from the caps and discard the stems. Cut the caps into ¼-inch slices and set aside. Peel the onion and cut in half. Chop half of the onion into ¼-inch dice and set aside. Combine the beef stock con |
|
14 |
<L2> direction
id |
ts |
value |
14 |
2017-11-07 22:08:56 |
Pat dry the flank steak with paper towels, cut into ½-inch slices and season with ¼ teaspoon each of salt and pepper. Heat 1 tablespoon of canola oil in a large oven-proof sauté pan over medium-high heat. When the pan is hot, add the flank steak strips a |
|
15 |
<L2> direction
id |
ts |
value |
15 |
2017-11-07 22:08:56 |
Melt the butter in another large sauté pan over medium heat, and add the onions, cooking while stirring for 3 minutes, until softened. Add the mushrooms cook for 5 to 7 minutes, stirring occasionally until the mushroom liquid has evaporated. |
|
16 |
<L2> direction
id |
ts |
value |
16 |
2017-11-07 22:08:56 |
Add the red cooking wine and cook for 5 minutes. Stir in the beef stock and cook for 10 minutes, until the sauce has reduced and the mushrooms are coated. Stir in the sour cream and Dijon. Add the beef and the accumulated juices. Reduce the heat to low |
|
17 |
<L2> direction
id |
ts |
value |
17 |
2017-11-07 22:08:56 |
Heat 2 teaspoons of olive oil in a medium sauté pan over medium-high heat. When the pan is hot, add the broccoli florets and sauté for 3 to 5 minutes, stirring occasionally. Season with ¼ teaspoon each of salt and pepper and toss to combine. |
|
18 |
<L2> direction
id |
ts |
value |
18 |
2017-11-07 22:08:56 |
Divide the broccoli between two plates. Serve the beef stroganoff next to the broccoli and enjoy! |
|
id |
direction_id |
|
|
4 |
2017-11-07 22:09:05 |
Maple Mustard Glazed Salmon and Asparagus |
Minutes |
American |
35 Minutes |
Phase 1 |
<L1> category_1_x_recipe
id |
category_1_id |
4 |
<L2> category_1
id |
ts |
title |
1 |
2017-11-07 21:02:21 |
Fresh Low Carb Ingredients |
|
930 |
<L2> category_1
id |
ts |
title |
3 |
2017-11-07 21:23:24 |
Entree Recipes |
|
1675 |
<L2> category_1
id |
ts |
title |
5 |
2017-11-07 21:25:01 |
Sides |
|
2497 |
<L2> category_1
id |
ts |
title |
6 |
2017-11-07 21:30:22 |
Gluten Free Recipes |
|
id |
category_1_id |
|
<L1> recipe_x_detail
id |
detail_id |
13 |
<L2> detail
id |
ts |
key |
value |
13 |
2017-11-07 22:09:05 |
Protein |
41.3g |
|
14 |
<L2> detail
id |
ts |
key |
value |
14 |
2017-11-07 22:09:05 |
Fat |
17.4g |
|
15 |
<L2> detail
id |
ts |
key |
value |
15 |
2017-11-07 22:09:05 |
Fiber |
5.1g |
|
16 |
<L2> detail
id |
ts |
key |
value |
16 |
2017-11-07 22:09:05 |
Calories |
364.3kcal |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
40 |
<L2> ingredient
id |
ts |
value |
12 |
2017-11-07 22:08:39 |
1/4 tsp Salt |
|
33 |
<L2> ingredient
id |
ts |
value |
33 |
2017-11-07 22:09:05 |
12 oz Asparagus |
|
34 |
<L2> ingredient
id |
ts |
value |
34 |
2017-11-07 22:09:05 |
1 clove Garlic |
|
35 |
<L2> ingredient
id |
ts |
value |
35 |
2017-11-07 22:09:05 |
2 tbsp Sugar Free Syrup |
|
36 |
<L2> ingredient
id |
ts |
value |
36 |
2017-11-07 22:09:05 |
1/2 oz Dijon Mustard |
|
37 |
<L2> ingredient
id |
ts |
value |
37 |
2017-11-07 22:09:05 |
12 oz, boneless, raw Salmon |
|
38 |
<L2> ingredient
id |
ts |
value |
38 |
2017-11-07 22:09:05 |
1 oz Shallots |
|
39 |
<L2> ingredient
id |
ts |
value |
39 |
2017-11-07 22:09:05 |
1 tablespoon Vegetable Oil |
|
id |
ingredient_id |
|
<L1> recipe_x_direction
id |
direction_id |
19 |
<L2> direction
id |
ts |
value |
19 |
2017-11-07 22:09:05 |
Preheat oven to broil. Prepare the sheet pan by lining it with foil and lightly coating it with 1 teaspoon of canola oil; hold. |
|
20 |
<L2> direction
id |
ts |
value |
20 |
2017-11-07 22:09:05 |
Trim asparagus by snapping the thicker bottom ends where they break naturally; set aside. Finely chop the garlic clove; set aside. |
|
21 |
<L2> direction
id |
ts |
value |
21 |
2017-11-07 22:09:05 |
In a small sauce pot over medium heat, combine the sugar-free maple syrup, ¼ cup of water, the Dijon mustard and garlic. Add a pinch of salt and bring to a simmer until liquid is reduced by about half. When the glaze has reduced, remove from heat and le |
|
22 |
<L2> direction
id |
ts |
value |
22 |
2017-11-07 22:09:05 |
Pat dry the salmon fillets with paper towels. Place the salmon on one half of the sheet pan and place the asparagus and shallots on the other half. Sprinkle the asparagus and shallots with 1 tablespoon canola oil and sprinkle with ¼ teaspoon of salt. Roa |
|
23 |
<L2> direction
id |
ts |
value |
23 |
2017-11-07 22:09:05 |
Remove from oven and brush the salmon fillets with the maple-mustard glaze and broil until just cooked through, about 4 more minutes. |
|
24 |
<L2> direction
id |
ts |
value |
24 |
2017-11-07 22:09:05 |
Divide the asparagus between two plates. Place the salmon next to the asparagus and enjoy! |
|
id |
direction_id |
|
|
5 |
2017-11-07 22:09:09 |
Chicken Picatta with Capers and Tomatoes |
Minutes |
Italian |
45 Minutes |
Phase 1 |
<L1> category_1_x_recipe
id |
category_1_id |
5 |
<L2> category_1
id |
ts |
title |
1 |
2017-11-07 21:02:21 |
Fresh Low Carb Ingredients |
|
599 |
<L2> category_1
id |
ts |
title |
3 |
2017-11-07 21:23:24 |
Entree Recipes |
|
1609 |
<L2> category_1
id |
ts |
title |
5 |
2017-11-07 21:25:01 |
Sides |
|
2029 |
<L2> category_1
id |
ts |
title |
6 |
2017-11-07 21:30:22 |
Gluten Free Recipes |
|
id |
category_1_id |
|
<L1> recipe_x_detail
id |
detail_id |
17 |
<L2> detail
id |
ts |
key |
value |
17 |
2017-11-07 22:09:09 |
Protein |
22.3g |
|
18 |
<L2> detail
id |
ts |
key |
value |
18 |
2017-11-07 22:09:09 |
Fat |
16.9g |
|
19 |
<L2> detail
id |
ts |
key |
value |
19 |
2017-11-07 22:09:09 |
Fiber |
6.7g |
|
20 |
<L2> detail
id |
ts |
key |
value |
20 |
2017-11-07 22:09:09 |
Calories |
286.1kcal |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
49 |
<L2> ingredient
id |
ts |
value |
31 |
2017-11-07 22:08:56 |
3/4 tsp Salt |
|
50 |
<L2> ingredient
id |
ts |
value |
32 |
2017-11-07 22:08:56 |
3/4 tsp Black Pepper |
|
42 |
<L2> ingredient
id |
ts |
value |
34 |
2017-11-07 22:09:05 |
1 clove Garlic |
|
41 |
<L2> ingredient
id |
ts |
value |
41 |
2017-11-07 22:09:09 |
1 medium (4-1/8" long) Young Green Onions |
|
43 |
<L2> ingredient
id |
ts |
value |
43 |
2017-11-07 22:09:09 |
18 oz Asparagus |
|
44 |
<L2> ingredient
id |
ts |
value |
44 |
2017-11-07 22:09:09 |
2 Italian Tomatoes |
|
45 |
<L2> ingredient
id |
ts |
value |
45 |
2017-11-07 22:09:09 |
1 cube Chicken Stock Cubes (Dry, Dehydrated) |
|
46 |
<L2> ingredient
id |
ts |
value |
46 |
2017-11-07 22:09:09 |
2 medium Chicken Thigh |
|
47 |
<L2> ingredient
id |
ts |
value |
47 |
2017-11-07 22:09:09 |
1 tbsp, drained Capers |
|
48 |
<L2> ingredient
id |
ts |
value |
48 |
2017-11-07 22:09:09 |
1 tablespoon Olive Oil |
|
id |
ingredient_id |
|
<L1> recipe_x_direction
id |
direction_id |
25 |
<L2> direction
id |
ts |
value |
25 |
2017-11-07 22:09:09 |
Cut the green onion into ¼-inch pieces; set aside. Finely chop the garlic clove; set aside. Trim asparagus by snapping the thicker bottom ends where they break naturally; set aside. Cut the tomato into ¼-inch diced pieces; set aside. Add the chicken st |
|
26 |
<L2> direction
id |
ts |
value |
26 |
2017-11-07 22:09:09 |
Pat dry the chicken thighs with paper towels. Season with ¼ teaspoon each of salt and pepper. Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. When the oil is hot, add the chicken and cook for 3 to 5 minutes per side, until cook |
|
27 |
<L2> direction
id |
ts |
value |
27 |
2017-11-07 22:09:09 |
Keeping the heat at medium-high, add 1 tablespoon of olive oil. When hot, add the green onions and garlic to the pan and reduce the heat to medium. Cook for about 30 seconds until garlic is fragrant. |
|
28 |
<L2> direction
id |
ts |
value |
28 |
2017-11-07 22:09:09 |
Add the tomatoes, 2 tablespoons of the chicken stock, capers and ¼ teaspoon each of salt and pepper. Cook, stirring occasionally until slightly thickened, about 5 minutes. |
|
29 |
<L2> direction
id |
ts |
value |
29 |
2017-11-07 22:09:09 |
Meanwhile, heat 2 teaspoons of olive oil in a medium sauté pan over medium-high heat. When hot, add the asparagus and ¼ teaspoon each of salt and pepper and sauté for 3 minutes. Return the chicken to the pan with the tomato mixture and coat the chicken |
|
30 |
<L2> direction
id |
ts |
value |
30 |
2017-11-07 22:09:09 |
Divide the asparagus evenly between two plates. Place the chicken next to the asparagus, spoon the sauce over the chicken and enjoy! |
|
id |
direction_id |
|
|
6 |
2017-11-07 22:09:16 |
Greek Salad with Chicken |
Minutes |
Mediterranean/Greek |
35 Minutes |
Phase 1 |
<L1> category_1_x_recipe
id |
category_1_id |
6 |
<L2> category_1
id |
ts |
title |
1 |
2017-11-07 21:02:21 |
Fresh Low Carb Ingredients |
|
791 |
<L2> category_1
id |
ts |
title |
3 |
2017-11-07 21:23:24 |
Entree Recipes |
|
2325 |
<L2> category_1
id |
ts |
title |
6 |
2017-11-07 21:30:22 |
Gluten Free Recipes |
|
id |
category_1_id |
|
<L1> recipe_x_detail
id |
detail_id |
21 |
<L2> detail
id |
ts |
key |
value |
21 |
2017-11-07 22:09:16 |
Protein |
27.2g |
|
22 |
<L2> detail
id |
ts |
key |
value |
22 |
2017-11-07 22:09:16 |
Fat |
29g |
|
23 |
<L2> detail
id |
ts |
key |
value |
23 |
2017-11-07 22:09:16 |
Fiber |
4.4g |
|
24 |
<L2> detail
id |
ts |
key |
value |
24 |
2017-11-07 22:09:16 |
Calories |
417.7kcal |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
59 |
<L2> ingredient
id |
ts |
value |
15 |
2017-11-07 22:08:46 |
12 oz raw Chicken Breast |
|
51 |
<L2> ingredient
id |
ts |
value |
34 |
2017-11-07 22:09:05 |
1 clove Garlic |
|
55 |
<L2> ingredient
id |
ts |
value |
38 |
2017-11-07 22:09:05 |
1 oz Shallots |
|
52 |
<L2> ingredient
id |
ts |
value |
52 |
2017-11-07 22:09:16 |
1 1/2 tbsp Red Wine Vinegar |
|
53 |
<L2> ingredient
id |
ts |
value |
53 |
2017-11-07 22:09:16 |
1 tsp Oregano |
|
54 |
<L2> ingredient
id |
ts |
value |
54 |
2017-11-07 22:09:16 |
1/2 cucumber (8-1/4") Cucumber (with Peel) |
|
56 |
<L2> ingredient
id |
ts |
value |
56 |
2017-11-07 22:09:16 |
1 Italian Tomatoes |
|
57 |
<L2> ingredient
id |
ts |
value |
57 |
2017-11-07 22:09:16 |
1/2 head Cos or Romaine Lettuce |
|
58 |
<L2> ingredient
id |
ts |
value |
58 |
2017-11-07 22:09:16 |
1 1/2 serving Kalamata Olives |
|
60 |
<L2> ingredient
id |
ts |
value |
60 |
2017-11-07 22:09:16 |
1/4 cup, crumbled Feta Cheese |
|
61 |
<L2> ingredient
id |
ts |
value |
61 |
2017-11-07 22:09:16 |
2 1/3 tablespoon Olive Oil |
|
62 |
<L2> ingredient
id |
ts |
value |
62 |
2017-11-07 22:09:16 |
1/2 tsp Salt |
|
63 |
<L2> ingredient
id |
ts |
value |
63 |
2017-11-07 22:09:16 |
1/2 tsp Black Pepper |
|
id |
ingredient_id |
|
<L1> recipe_x_direction
id |
direction_id |
31 |
<L2> direction
id |
ts |
value |
31 |
2017-11-07 22:09:16 |
Finely chop the garlic and place into a small bowl and mix in the red wine vinegar, dried oregano, ½ tablespoon of water and ¼ teaspoon each of salt and pepper. Slowly add in 2 tablespoons of olive oil and mix to combine. |
|
32 |
<L2> direction
id |
ts |
value |
32 |
2017-11-07 22:09:16 |
Cut the cucumber in half lengthwise. Cut only half of the cucumber into ¼-inch diced pieces and place in a large bowl. Cut the shallot into ¼-inch thin slices; add to the cucumber. |
|
33 |
<L2> direction
id |
ts |
value |
33 |
2017-11-07 22:09:16 |
Chop the tomato into ½-inch diced pieces and add to the bowl. Cut off and discard the end of the romaine lettuce, chop the lettuce into 1-inch sized pieces and add to the bowl. Cut the Kalamata olives in half and add to the bowl; hold for step 5. |
|
34 |
<L2> direction
id |
ts |
value |
34 |
2017-11-07 22:09:16 |
Pat dry the chicken breast with paper towels and season the chicken with ¼ teaspoon each of salt and pepper. Heat a medium sauté pan with 2 teaspoons of olive oil over medium-high heat. When the pan is hot, add the chicken and sauté about 4 minutes on e |
|
35 |
<L2> direction
id |
ts |
value |
35 |
2017-11-07 22:09:16 |
Toss the salad together and hold for next step. |
|
36 |
<L2> direction
id |
ts |
value |
36 |
2017-11-07 22:09:16 |
Divide the salad between two plates. Top with the sliced chicken and the crumbled feta cheese and enjoy! |
|
id |
direction_id |
|
|
7 |
2017-11-07 22:09:24 |
Chicken Cauliflower Mac and Cheese |
Minutes |
American |
45 Minutes |
Phase 1 |
<L1> category_1_x_recipe
id |
category_1_id |
7 |
<L2> category_1
id |
ts |
title |
1 |
2017-11-07 21:02:21 |
Fresh Low Carb Ingredients |
|
585 |
<L2> category_1
id |
ts |
title |
3 |
2017-11-07 21:23:24 |
Entree Recipes |
|
1601 |
<L2> category_1
id |
ts |
title |
5 |
2017-11-07 21:25:01 |
Sides |
|
2019 |
<L2> category_1
id |
ts |
title |
6 |
2017-11-07 21:30:22 |
Gluten Free Recipes |
|
id |
category_1_id |
|
<L1> recipe_x_detail
id |
detail_id |
27 |
<L2> detail
id |
ts |
key |
value |
23 |
2017-11-07 22:09:16 |
Fiber |
4.4g |
|
25 |
<L2> detail
id |
ts |
key |
value |
25 |
2017-11-07 22:09:24 |
Protein |
32.7g |
|
26 |
<L2> detail
id |
ts |
key |
value |
26 |
2017-11-07 22:09:24 |
Fat |
35.5g |
|
28 |
<L2> detail
id |
ts |
key |
value |
28 |
2017-11-07 22:09:24 |
Calories |
510.1kcal |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
72 |
<L2> ingredient
id |
ts |
value |
15 |
2017-11-07 22:08:46 |
12 oz raw Chicken Breast |
|
64 |
<L2> ingredient
id |
ts |
value |
34 |
2017-11-07 22:09:05 |
1 clove Garlic |
|
74 |
<L2> ingredient
id |
ts |
value |
62 |
2017-11-07 22:09:16 |
1/2 tsp Salt |
|
75 |
<L2> ingredient
id |
ts |
value |
63 |
2017-11-07 22:09:16 |
1/2 tsp Black Pepper |
|
65 |
<L2> ingredient
id |
ts |
value |
65 |
2017-11-07 22:09:24 |
12 oz Cauliflower |
|
66 |
<L2> ingredient
id |
ts |
value |
66 |
2017-11-07 22:09:24 |
1/3 cup Heavy Cream |
|
67 |
<L2> ingredient
id |
ts |
value |
67 |
2017-11-07 22:09:24 |
1 oz Cream Cheese |
|
68 |
<L2> ingredient
id |
ts |
value |
68 |
2017-11-07 22:09:24 |
1/2 tsp Dry Mustard |
|
69 |
<L2> ingredient
id |
ts |
value |
69 |
2017-11-07 22:09:24 |
2 serving Classic Cheddar Jack Cheese |
|
70 |
<L2> ingredient
id |
ts |
value |
70 |
2017-11-07 22:09:24 |
1/8 tsp Original Pepper Sauce |
|
71 |
<L2> ingredient
id |
ts |
value |
71 |
2017-11-07 22:09:24 |
3 oz Roasted Red Peppers |
|
73 |
<L2> ingredient
id |
ts |
value |
73 |
2017-11-07 22:09:24 |
1 tsp Olive Oil |
|
id |
ingredient_id |
|
<L1> recipe_x_direction
id |
direction_id |
37 |
<L2> direction
id |
ts |
value |
37 |
2017-11-07 22:09:24 |
Preheat oven to 375ºF. Spray a baking dish with non-stick spray. Finely chop the garlic and set aside. Bring a large sauce pot with 4 cups of water and ½ teaspoon salt to a boil over high heat. |
|
38 |
<L2> direction
id |
ts |
value |
38 |
2017-11-07 22:09:24 |
Cut the cauliflower into bite-sized pieces and add to the water when it begins to boil. Cook for 5 minutes, or until crisp-tender. Drain in a colander and lay on paper towels to dry. |
|
39 |
<L2> direction
id |
ts |
value |
39 |
2017-11-07 22:09:24 |
Pour the whipping cream into a medium sauce pot over medium-high heat. When the cream begins to simmer, whisk in the cream cheese and the powdered mustard until smooth. Add half of the shredded Cheddar cheese, garlic, ¼ teaspoon of salt and ¼ teaspoon o |
|
40 |
<L2> direction
id |
ts |
value |
40 |
2017-11-07 22:09:24 |
Remove the cheese sauce from the heat and stir in the cauliflower, making sure the cauliflower is well coated. Pour into the baking dish and top with the roasted red peppers and the remaining cheddar cheese. Place in the oven and bake for 15 minutes, un |
|
41 |
<L2> direction
id |
ts |
value |
41 |
2017-11-07 22:09:24 |
While the Cali mac and cheese is baking, pat dry the chicken breasts with paper towels. Season the chicken with ¼ teaspoon each of salt and pepper. Heat 1 teaspoon of olive oil in a medium sauté pan over medium-high heat. -- When the pan is hot, add the |
|
42 |
<L2> direction
id |
ts |
value |
42 |
2017-11-07 22:09:24 |
Place a chicken breast on two plates. Scoop the Cali mac and cheese next to the chicken and enjoy! |
|
id |
direction_id |
|
|
8 |
2017-11-07 22:09:30 |
Italian Sausage and Cauliflower Sauté |
Minutes |
Italian |
35 Minutes |
Phase 1 |
<L1> category_1_x_recipe
id |
category_1_id |
8 |
<L2> category_1
id |
ts |
title |
1 |
2017-11-07 21:02:21 |
Fresh Low Carb Ingredients |
|
866 |
<L2> category_1
id |
ts |
title |
3 |
2017-11-07 21:23:24 |
Entree Recipes |
|
1664 |
<L2> category_1
id |
ts |
title |
5 |
2017-11-07 21:25:01 |
Sides |
|
2424 |
<L2> category_1
id |
ts |
title |
6 |
2017-11-07 21:30:22 |
Gluten Free Recipes |
|
id |
category_1_id |
|
<L1> recipe_x_detail
id |
detail_id |
29 |
<L2> detail
id |
ts |
key |
value |
29 |
2017-11-07 22:09:30 |
Protein |
22.4g |
|
30 |
<L2> detail
id |
ts |
key |
value |
30 |
2017-11-07 22:09:30 |
Fat |
15.5g |
|
31 |
<L2> detail
id |
ts |
key |
value |
31 |
2017-11-07 22:09:30 |
Fiber |
5.6g |
|
32 |
<L2> detail
id |
ts |
key |
value |
32 |
2017-11-07 22:09:30 |
Calories |
285.3kcal |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
84 |
<L2> ingredient
id |
ts |
value |
12 |
2017-11-07 22:08:39 |
1/4 tsp Salt |
|
85 |
<L2> ingredient
id |
ts |
value |
13 |
2017-11-07 22:08:39 |
1/4 tsp Black Pepper |
|
83 |
<L2> ingredient
id |
ts |
value |
48 |
2017-11-07 22:09:09 |
1 tablespoon Olive Oil |
|
78 |
<L2> ingredient
id |
ts |
value |
65 |
2017-11-07 22:09:24 |
12 oz Cauliflower |
|
76 |
<L2> ingredient
id |
ts |
value |
76 |
2017-11-07 22:09:30 |
1/4 oz Basil |
|
77 |
<L2> ingredient
id |
ts |
value |
77 |
2017-11-07 22:09:30 |
6 oz Turkey Sausage |
|
79 |
<L2> ingredient
id |
ts |
value |
79 |
2017-11-07 22:09:30 |
7 1/4 oz Stewed Tomatoes |
|
80 |
<L2> ingredient
id |
ts |
value |
80 |
2017-11-07 22:09:30 |
1/4 tsp Crushed Red Pepper Flakes |
|
81 |
<L2> ingredient
id |
ts |
value |
81 |
2017-11-07 22:09:30 |
1/2 tsp Oregano |
|
82 |
<L2> ingredient
id |
ts |
value |
82 |
2017-11-07 22:09:30 |
2 tbsp Parmesan Cheese (Grated) |
|
id |
ingredient_id |
|
<L1> recipe_x_direction
id |
direction_id |
43 |
<L2> direction
id |
ts |
value |
43 |
2017-11-07 22:09:30 |
Remove the basil leaves from the stems and discard stems. Roughly chop the leaves and hold. |
|
44 |
<L2> direction
id |
ts |
value |
44 |
2017-11-07 22:09:30 |
Remove the sausage from its casing and break into pieces. Heat a medium non-stick sauté pan over medium heat. When hot, add the sausage and cook until browned and cooked through, about 5 to 7 minutes. |
|
45 |
<L2> direction
id |
ts |
value |
45 |
2017-11-07 22:09:30 |
Cut the cauliflower into bite sized pieces and place in a large non-stick sauté pan over medium-high heat. Add 1 tablespoon olive oil and sauté until the cauliflower just begins to brown, about 2 minutes. Add 1 tablespoon of water and cook until the wat |
|
46 |
<L2> direction
id |
ts |
value |
46 |
2017-11-07 22:09:30 |
Once the cauliflower is crisp-tender, add the sausage and stir. Add the stewed tomatoes, basil, red chili flakes, dried oregano and¼ teaspoon each of salt and pepper. Cook, stirring occasionally until everything is well incorporated and heated through. |
|
47 |
<L2> direction
id |
ts |
value |
47 |
2017-11-07 22:09:30 |
Top the cauliflower and sausage mixture with the Parmesan cheese, cover and cook for 2 minutes, or until the cheese has melted. |
|
48 |
<L2> direction
id |
ts |
value |
48 |
2017-11-07 22:09:30 |
Divide the sausage and cauliflower sauté evenly between two plates. Enjoy! |
|
id |
direction_id |
|
|
9 |
2017-11-07 22:09:34 |
Chimichurri Steak and Cauliflower Mash |
Minutes |
Mexican |
45 Minutes |
Phase 1 |
<L1> category_1_x_recipe
id |
category_1_id |
9 |
<L2> category_1
id |
ts |
title |
1 |
2017-11-07 21:02:21 |
Fresh Low Carb Ingredients |
|
625 |
<L2> category_1
id |
ts |
title |
3 |
2017-11-07 21:23:24 |
Entree Recipes |
|
1612 |
<L2> category_1
id |
ts |
title |
5 |
2017-11-07 21:25:01 |
Sides |
|
2050 |
<L2> category_1
id |
ts |
title |
6 |
2017-11-07 21:30:22 |
Gluten Free Recipes |
|
id |
category_1_id |
|
<L1> recipe_x_detail
id |
detail_id |
33 |
<L2> detail
id |
ts |
key |
value |
33 |
2017-11-07 22:09:34 |
Protein |
52.9g |
|
34 |
<L2> detail
id |
ts |
key |
value |
34 |
2017-11-07 22:09:34 |
Fat |
57.9g |
|
35 |
<L2> detail
id |
ts |
key |
value |
35 |
2017-11-07 22:09:34 |
Fiber |
5.5g |
|
36 |
<L2> detail
id |
ts |
key |
value |
36 |
2017-11-07 22:09:34 |
Calories |
788.7kcal |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
96 |
<L2> ingredient
id |
ts |
value |
25 |
2017-11-07 22:08:56 |
1 1/2 tsp Unsalted Butter Stick |
|
93 |
<L2> ingredient
id |
ts |
value |
34 |
2017-11-07 22:09:05 |
1 clove Garlic |
|
88 |
<L2> ingredient
id |
ts |
value |
38 |
2017-11-07 22:09:05 |
1 oz Shallots |
|
98 |
<L2> ingredient
id |
ts |
value |
62 |
2017-11-07 22:09:16 |
1/2 tsp Salt |
|
99 |
<L2> ingredient
id |
ts |
value |
63 |
2017-11-07 22:09:16 |
1/2 tsp Black Pepper |
|
94 |
<L2> ingredient
id |
ts |
value |
65 |
2017-11-07 22:09:24 |
12 oz Cauliflower |
|
92 |
<L2> ingredient
id |
ts |
value |
80 |
2017-11-07 22:09:30 |
1/4 tsp Crushed Red Pepper Flakes |
|
86 |
<L2> ingredient
id |
ts |
value |
86 |
2017-11-07 22:09:34 |
1/4 oz Cilantro |
|
87 |
<L2> ingredient
id |
ts |
value |
87 |
2017-11-07 22:09:34 |
1/4 oz Parsley |
|
89 |
<L2> ingredient
id |
ts |
value |
89 |
2017-11-07 22:09:34 |
1 fruit (2-1/8" dia) Lemon |
|
90 |
<L2> ingredient
id |
ts |
value |
90 |
2017-11-07 22:09:34 |
4 tablespoon Olive Oil |
|
91 |
<L2> ingredient
id |
ts |
value |
91 |
2017-11-07 22:09:34 |
2/3 tbsp Red Wine Vinegar |
|
95 |
<L2> ingredient
id |
ts |
value |
95 |
2017-11-07 22:09:34 |
1 tbsp Sour Cream |
|
97 |
<L2> ingredient
id |
ts |
value |
97 |
2017-11-07 22:09:34 |
16 oz, boneless, raw (yield after cooking) Steak |
|
id |
ingredient_id |
|
<L1> recipe_x_direction
id |
direction_id |
49 |
<L2> direction
id |
ts |
value |
49 |
2017-11-07 22:09:34 |
Remove the leaves from the cilantro and parsley stems and discard stems. Place the leaves in the bowl of a food processor. Chop the shallot and add to the herbs. Zest half of the lemon directly into the processor. Juice the lemon into a small bowl, disc |
|
50 |
<L2> direction
id |
ts |
value |
50 |
2017-11-07 22:09:34 |
Pulse until all the ingredients are well combined, but not over processed. Pour into a medium bowl and stir in 4 tablespoons of olive oil; hold. Wash and rinse the food processor for use in step 4. |
|
51 |
<L2> direction
id |
ts |
value |
51 |
2017-11-07 22:09:34 |
Add 2 cups of water to a medium sauce pot and insert a steam basket. Place the cauliflower florets in the steamer basket and bring the water to a boil over high heat. Cover and cook until tender, 10 to 12 minutes and drain in a colander. |
|
52 |
<L2> direction
id |
ts |
value |
52 |
2017-11-07 22:09:34 |
Puree the cauliflower in the food processor, adding the florets in small batches. Add the sour cream, butter and ⅓ teaspoon of salt and process until smooth and well combined. Keep warm and hold for plating. |
|
53 |
<L2> direction
id |
ts |
value |
53 |
2017-11-07 22:09:34 |
Pat dry the steaks with paper towels and season with ¼ teaspoon each of salt and pepper. Heat a large non-stick sauté pan over medium-high heat and when the pan is hot, add the steak and sear on one side for 3 to 4 minutes on each side. Remove the steak |
|
54 |
<L2> direction
id |
ts |
value |
54 |
2017-11-07 22:09:34 |
Divide the cauliflower mash between two plates. Arrange the steak slices next to the cauliflower and drizzle the chimichurri over the steak. Enjoy! |
|
id |
direction_id |
|
|
10 |
2017-11-07 22:09:43 |
Greek Hamburger with Feta and Roasted Zucchini Salad |
Minutes |
Mediterranean/Greek |
45 Minutes |
Phase 1 |
<L1> category_1_x_recipe
id |
category_1_id |
10 |
<L2> category_1
id |
ts |
title |
1 |
2017-11-07 21:02:21 |
Fresh Low Carb Ingredients |
|
789 |
<L2> category_1
id |
ts |
title |
3 |
2017-11-07 21:23:24 |
Entree Recipes |
|
1637 |
<L2> category_1
id |
ts |
title |
5 |
2017-11-07 21:25:01 |
Sides |
|
2323 |
<L2> category_1
id |
ts |
title |
6 |
2017-11-07 21:30:22 |
Gluten Free Recipes |
|
id |
category_1_id |
|
<L1> recipe_x_detail
id |
detail_id |
39 |
<L2> detail
id |
ts |
key |
value |
3 |
2017-11-07 22:08:39 |
Fiber |
3.8g |
|
37 |
<L2> detail
id |
ts |
key |
value |
37 |
2017-11-07 22:09:43 |
Protein |
26.2g |
|
38 |
<L2> detail
id |
ts |
key |
value |
38 |
2017-11-07 22:09:43 |
Fat |
33.9g |
|
40 |
<L2> detail
id |
ts |
key |
value |
40 |
2017-11-07 22:09:43 |
Calories |
445.1kcal |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
103 |
<L2> ingredient
id |
ts |
value |
56 |
2017-11-07 22:09:16 |
1 Italian Tomatoes |
|
111 |
<L2> ingredient
id |
ts |
value |
62 |
2017-11-07 22:09:16 |
1/2 tsp Salt |
|
112 |
<L2> ingredient
id |
ts |
value |
63 |
2017-11-07 22:09:16 |
1/2 tsp Black Pepper |
|
104 |
<L2> ingredient
id |
ts |
value |
89 |
2017-11-07 22:09:34 |
1 fruit (2-1/8" dia) Lemon |
|
100 |
<L2> ingredient
id |
ts |
value |
100 |
2017-11-07 22:09:43 |
1 large Young Green Onions |
|
101 |
<L2> ingredient
id |
ts |
value |
101 |
2017-11-07 22:09:43 |
1 oz Baby Spinach |
|
102 |
<L2> ingredient
id |
ts |
value |
102 |
2017-11-07 22:09:43 |
1/4 oz Dill |
|
105 |
<L2> ingredient
id |
ts |
value |
105 |
2017-11-07 22:09:43 |
1 medium Zucchini |
|
106 |
<L2> ingredient
id |
ts |
value |
106 |
2017-11-07 22:09:43 |
8 ounce Ground Beef (85% Lean / 15% Fat) |
|
107 |
<L2> ingredient
id |
ts |
value |
107 |
2017-11-07 22:09:43 |
1 oz Feta Cheese |
|
108 |
<L2> ingredient
id |
ts |
value |
108 |
2017-11-07 22:09:43 |
1/4 tsp Oregano |
|
109 |
<L2> ingredient
id |
ts |
value |
109 |
2017-11-07 22:09:43 |
4 oz Butterhead Lettuce (Includes Boston and Bibb Types) |
|
110 |
<L2> ingredient
id |
ts |
value |
110 |
2017-11-07 22:09:43 |
2 tablespoon Olive Oil |
|
id |
ingredient_id |
|
<L1> recipe_x_direction
id |
direction_id |
55 |
<L2> direction
id |
ts |
value |
55 |
2017-11-07 22:09:43 |
Finely chop the green onion and place in a large bowl. Roughly chop the baby spinach and add to the bowl with the green onion. Remove enough dill leaves from their stems to yield 1 teaspoon of roughly chopped dill and add to the bowl. |
|
56 |
<L2> direction
id |
ts |
value |
56 |
2017-11-07 22:09:43 |
Slice the tomato into ¼-inch sliced rounds; set aside. Zest the lemon into a small bowl. Juice the lemon into the same bowl, discarding any seeds; set aside. Cut the zucchini into ¼-diced pieces; set aside. |
|
57 |
<L2> direction
id |
ts |
value |
57 |
2017-11-07 22:09:43 |
Pat dry the ground beef with paper towels and add to the bowl with the spinach mixture. Add the crumbled feta cheese, ¼ teaspoon each of salt and pepper and the dried oregano. Mix until all ingredients are well combined. |
|
58 |
<L2> direction
id |
ts |
value |
58 |
2017-11-07 22:09:43 |
Form the ground beef mixture into two patties. Heat a large sauté pan over medium-high heat and when hot, add the burger patties and cook for 5 to 6 minutes per side until cooked through. |
|
59 |
<L2> direction
id |
ts |
value |
59 |
2017-11-07 22:09:43 |
While the burgers are cooking, heat 2 tablespoons of olive oil in a medium sauté pan over medium-high heat. Add the zucchini and sauté for 1 to 2 minutes to soften and get slightly browned. Season with the lemon zest and juice and ¼ teaspoon each of sal |
|
60 |
<L2> direction
id |
ts |
value |
60 |
2017-11-07 22:09:43 |
Place the burgers between two slices of bibb lettuce and top with the sliced tomatoes. Place a burger on each plate and arrange the sautéed zucchini next to the burgers. Enjoy! |
|
id |
direction_id |
|
|
11 |
2017-11-07 22:10:09 |
Asian Veggie and Pork Bowl |
Minutes |
American |
45 Minutes |
Phase 1 |
<L1> category_1_x_recipe
id |
category_1_id |
11 |
<L2> category_1
id |
ts |
title |
1 |
2017-11-07 21:02:21 |
Fresh Low Carb Ingredients |
|
81 |
<L2> category_1
id |
ts |
title |
3 |
2017-11-07 21:23:24 |
Entree Recipes |
|
114 |
<L2> category_1
id |
ts |
title |
5 |
2017-11-07 21:25:01 |
Sides |
|
1812 |
<L2> category_1
id |
ts |
title |
6 |
2017-11-07 21:30:22 |
Gluten Free Recipes |
|
id |
category_1_id |
|
<L1> recipe_x_detail
id |
detail_id |
41 |
<L2> detail
id |
ts |
key |
value |
41 |
2017-11-07 22:10:09 |
Protein |
28.2g |
|
42 |
<L2> detail
id |
ts |
key |
value |
42 |
2017-11-07 22:10:09 |
Fat |
13.4g |
|
43 |
<L2> detail
id |
ts |
key |
value |
43 |
2017-11-07 22:10:09 |
Fiber |
2.5g |
|
44 |
<L2> detail
id |
ts |
key |
value |
44 |
2017-11-07 22:10:09 |
Calories |
267.3kcal |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
114 |
<L2> ingredient
id |
ts |
value |
1 |
2017-11-07 22:08:39 |
1/4 oz Cilantro (Coriander) |
|
115 |
<L2> ingredient
id |
ts |
value |
21 |
2017-11-07 22:08:56 |
4 oz Brown Mushrooms (Crimini Italian) |
|
117 |
<L2> ingredient
id |
ts |
value |
34 |
2017-11-07 22:09:05 |
1 clove Garlic |
|
124 |
<L2> ingredient
id |
ts |
value |
39 |
2017-11-07 22:09:05 |
1 tablespoon Vegetable Oil |
|
122 |
<L2> ingredient
id |
ts |
value |
45 |
2017-11-07 22:09:09 |
1 cube Chicken Stock Cubes (Dry, Dehydrated) |
|
120 |
<L2> ingredient
id |
ts |
value |
56 |
2017-11-07 22:09:16 |
1 Italian Tomatoes |
|
113 |
<L2> ingredient
id |
ts |
value |
113 |
2017-11-07 22:10:09 |
4 medium (4-1/8" long) Young Green Onions |
|
116 |
<L2> ingredient
id |
ts |
value |
116 |
2017-11-07 22:10:09 |
1/4 oz Ginger |
|
118 |
<L2> ingredient
id |
ts |
value |
118 |
2017-11-07 22:10:09 |
1/2 pepper Serrano Pepper |
|
119 |
<L2> ingredient
id |
ts |
value |
119 |
2017-11-07 22:10:09 |
5 oz Chinese Cabbage (Bok-Choy, Pak-Choi) |
|
121 |
<L2> ingredient
id |
ts |
value |
121 |
2017-11-07 22:10:09 |
8 oz Pork Loin (Tenderloin) |
|
123 |
<L2> ingredient
id |
ts |
value |
123 |
2017-11-07 22:10:09 |
1 tbsp Organic Tamari |
|
id |
ingredient_id |
|
<L1> recipe_x_direction
id |
direction_id |
61 |
<L2> direction
id |
ts |
value |
61 |
2017-11-07 22:10:09 |
Slice the green onions into ¼-inch pieces on a bias; set aside. Remove the stems from the crimini mushrooms and discard stems. Cut the mushrooms into ¼-inch slices; set aside. Remove the cilantro leaves from the stems and discard stems. Roughly chop the |
|
62 |
<L2> direction
id |
ts |
value |
62 |
2017-11-07 22:10:09 |
Peel the ginger and finely chop; set aside. Finely chop the garlic cloves; set aside. Remove the stem, pith and seeds from only HALF of the Serrano chile and discard. Finely chop and set aside. Remove the end of the baby bok choy and cut into very thin |
|
63 |
<L2> direction
id |
ts |
value |
63 |
2017-11-07 22:10:09 |
Pat dry the pork tenderloin with paper towels. Cut into ¼-inch thin slices. Heat a medium sauté pan with 1 tablespoon of canola oil over medium-high heat. When hot, add the pork tenderloin slices and sear for 2 to 3 minutes until browned and cooked throu |
|
64 |
<L2> direction
id |
ts |
value |
64 |
2017-11-07 22:10:09 |
Bring the chicken stock concentrate, tamari sauce and 2 cups of water to a boil in a large sauce pot over high heat. Reduce the heat to medium-high, add the mushrooms, ginger, garlic, serrano and the baby bok choy. Simmer for 5 minutes, until the bok ch |
|
65 |
<L2> direction
id |
ts |
value |
65 |
2017-11-07 22:10:09 |
Add the tomatoes, green onions and the pork to the sauce pot. Heat through for 1 minute. Remove from heat and stir in the cilantro. |
|
66 |
<L2> direction
id |
ts |
value |
66 |
2017-11-07 22:10:09 |
Ladle the soup into two bowls. Enjoy! |
|
id |
direction_id |
|
|
12 |
2017-11-07 22:10:13 |
Pork Tenderloin Medallions with Mustard Sauce |
Minutes |
American |
45 Minutes |
Phase 1 |
<L1> category_1_x_recipe
id |
category_1_id |
12 |
<L2> category_1
id |
ts |
title |
1 |
2017-11-07 21:02:21 |
Fresh Low Carb Ingredients |
|
1009 |
<L2> category_1
id |
ts |
title |
3 |
2017-11-07 21:23:24 |
Entree Recipes |
|
1694 |
<L2> category_1
id |
ts |
title |
5 |
2017-11-07 21:25:01 |
Sides |
|
2610 |
<L2> category_1
id |
ts |
title |
6 |
2017-11-07 21:30:22 |
Gluten Free Recipes |
|
id |
category_1_id |
|
<L1> recipe_x_detail
id |
detail_id |
45 |
<L2> detail
id |
ts |
key |
value |
45 |
2017-11-07 22:10:13 |
Protein |
45.5g |
|
46 |
<L2> detail
id |
ts |
key |
value |
46 |
2017-11-07 22:10:13 |
Fat |
27.4g |
|
47 |
<L2> detail
id |
ts |
key |
value |
47 |
2017-11-07 22:10:13 |
Fiber |
6g |
|
48 |
<L2> detail
id |
ts |
key |
value |
48 |
2017-11-07 22:10:13 |
Calories |
494.7kcal |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
130 |
<L2> ingredient
id |
ts |
value |
16 |
2017-11-07 22:08:46 |
1 tablespoon Unsalted Butter Stick |
|
132 |
<L2> ingredient
id |
ts |
value |
20 |
2017-11-07 22:08:46 |
2 tsp Olive Oil |
|
125 |
<L2> ingredient
id |
ts |
value |
34 |
2017-11-07 22:09:05 |
1 clove Garlic |
|
128 |
<L2> ingredient
id |
ts |
value |
45 |
2017-11-07 22:09:09 |
1 cube Chicken Stock Cubes (Dry, Dehydrated) |
|
134 |
<L2> ingredient
id |
ts |
value |
62 |
2017-11-07 22:09:16 |
1/2 tsp Salt |
|
135 |
<L2> ingredient
id |
ts |
value |
63 |
2017-11-07 22:09:16 |
1/2 tsp Black Pepper |
|
126 |
<L2> ingredient
id |
ts |
value |
102 |
2017-11-07 22:09:43 |
1/4 oz Dill |
|
127 |
<L2> ingredient
id |
ts |
value |
127 |
2017-11-07 22:10:13 |
12 oz Green String Beans |
|
129 |
<L2> ingredient
id |
ts |
value |
129 |
2017-11-07 22:10:13 |
14 oz Pork Loin (Tenderloin) |
|
131 |
<L2> ingredient
id |
ts |
value |
131 |
2017-11-07 22:10:13 |
1/4 cup Sour Cream |
|
133 |
<L2> ingredient
id |
ts |
value |
133 |
2017-11-07 22:10:13 |
4 tsp Country Dijon Mustard |
|
id |
ingredient_id |
|
<L1> recipe_x_direction
id |
direction_id |
67 |
<L2> direction
id |
ts |
value |
67 |
2017-11-07 22:10:13 |
Finely chop the garlic clove; set aside. Remove the dill leaves from the stems and roughly chop the leaves; set aside. Remove the ends from the green beans and discard the ends; set the beans aside. Combine the chicken stock concentrate and ¾ cup water |
|
68 |
<L2> direction
id |
ts |
value |
68 |
2017-11-07 22:10:13 |
Heat the butter in a large sauté pan over medium-high heat until foam subsides. Add the pork medallions and sauté until browned, about 1 minute per side. Transfer the pork to a plate and cover with foil to keep warm. |
|
69 |
<L2> direction
id |
ts |
value |
69 |
2017-11-07 22:10:13 |
Add the garlic to the pan and sauté until fragrant, about 10 seconds. Stir in the chicken stock, scraping up any browned bits from the bottom of the pan. Reduce the heat to medium and simmer for 2 to 3 minutes to reduce slightly. |
|
70 |
<L2> direction
id |
ts |
value |
70 |
2017-11-07 22:10:13 |
Remove the pan from heat and mix in the sour cream, Dijon, dill and ¼ teaspoon each of salt and pepper. Return the pork to the pan along with any juices that have accumulated and reheat over medium heat for 2 to 3 minutes. Cover and keep warm for plating |
|
71 |
<L2> direction
id |
ts |
value |
71 |
2017-11-07 22:10:13 |
Heat 2 teaspoons of olive oil a medium sauté pan over high heat. When the oil is hot, add the green beans, season with ¼ teaspoon each of salt and pepper and cook until they are slightly charred, about 5 minutes. |
|
72 |
<L2> direction
id |
ts |
value |
72 |
2017-11-07 22:10:13 |
Divide the green beans between two plates. Arrange the pork medallions next to the green beans and spoon the sauce over the pork. Enjoy! |
|
id |
direction_id |
|
|
13 |
2017-11-07 22:10:19 |
Thai Basil Chicken Stir Fry |
Minutes |
Asian |
45 Minutes |
Phase 1 |
<L1> category_1_x_recipe
id |
category_1_id |
13 |
<L2> category_1
id |
ts |
title |
1 |
2017-11-07 21:02:21 |
Fresh Low Carb Ingredients |
|
1264 |
<L2> category_1
id |
ts |
title |
3 |
2017-11-07 21:23:24 |
Entree Recipes |
|
1746 |
<L2> category_1
id |
ts |
title |
5 |
2017-11-07 21:25:01 |
Sides |
|
2927 |
<L2> category_1
id |
ts |
title |
6 |
2017-11-07 21:30:22 |
Gluten Free Recipes |
|
id |
category_1_id |
|
<L1> recipe_x_detail
id |
detail_id |
51 |
<L2> detail
id |
ts |
key |
value |
3 |
2017-11-07 22:08:39 |
Fiber |
3.8g |
|
49 |
<L2> detail
id |
ts |
key |
value |
49 |
2017-11-07 22:10:19 |
Protein |
25.8g |
|
50 |
<L2> detail
id |
ts |
key |
value |
50 |
2017-11-07 22:10:19 |
Fat |
22g |
|
52 |
<L2> detail
id |
ts |
key |
value |
52 |
2017-11-07 22:10:19 |
Calories |
338.5kcal |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
144 |
<L2> ingredient
id |
ts |
value |
4 |
2017-11-07 22:08:39 |
1 medium (approx 2-3/4" long, 2-1/2" dia) Bell Peppers |
|
139 |
<L2> ingredient
id |
ts |
value |
15 |
2017-11-07 22:08:46 |
12 oz raw Chicken Breast |
|
145 |
<L2> ingredient
id |
ts |
value |
29 |
2017-11-07 22:08:56 |
6 oz Broccoli |
|
138 |
<L2> ingredient
id |
ts |
value |
34 |
2017-11-07 22:09:05 |
1 clove Garlic |
|
136 |
<L2> ingredient
id |
ts |
value |
41 |
2017-11-07 22:09:09 |
1 medium (4-1/8" long) Young Green Onions |
|
137 |
<L2> ingredient
id |
ts |
value |
76 |
2017-11-07 22:09:30 |
1/4 oz Basil |
|
143 |
<L2> ingredient
id |
ts |
value |
80 |
2017-11-07 22:09:30 |
1/4 tsp Crushed Red Pepper Flakes |
|
141 |
<L2> ingredient
id |
ts |
value |
123 |
2017-11-07 22:10:09 |
1 tbsp Organic Tamari |
|
140 |
<L2> ingredient
id |
ts |
value |
140 |
2017-11-07 22:10:19 |
1/2 tbsp Fish Sauce |
|
142 |
<L2> ingredient
id |
ts |
value |
142 |
2017-11-07 22:10:19 |
1 teaspoon Sucralose Based Sweetener (Sugar Substitute) |
|
146 |
<L2> ingredient
id |
ts |
value |
146 |
2017-11-07 22:10:19 |
2 1/3 tablespoon Vegetable Oil |
|
id |
ingredient_id |
|
<L1> recipe_x_direction
id |
direction_id |
73 |
<L2> direction
id |
ts |
value |
73 |
2017-11-07 22:10:19 |
Preheat oven to 400º. Cut the green onion into ¼-inch pieces on a bias; set aside. Remove the basil leaves from the stems and roughly chop the basil; set aside. Finely chop the garlic; set aside. Remove the stem, pith and seeds from the red bell peppe |
|
74 |
<L2> direction
id |
ts |
value |
74 |
2017-11-07 22:10:19 |
Pat dry the chicken breasts with paper towels and cut into ¼-inch strips. In a medium bowl, combine the fish sauce, tamari sauce, 2 tablespoons of water and 1 teaspoon of Splenda; stir to combine. Remove HALF of the marinade from the bowl and reserve fo |
|
75 |
<L2> direction
id |
ts |
value |
75 |
2017-11-07 22:10:19 |
Heat 2 tablespoons of peanut oil/ canola oil in a large non-stick sauté pan over medium-high heat. When the oil is hot (but not smoking) add the green onions and stir-fry for 30 seconds, until softened. Add the garlic and red chili flakes and stir-fry f |
|
76 |
<L2> direction
id |
ts |
value |
76 |
2017-11-07 22:10:19 |
Remove the chicken from the marinade and discard marinade. Add to the onion mixture and stir-fry until the chicken is almost cooked through, about 3 minutes. Remove from heat and place on a plate. Coat the same pan with 1 teaspoon of peanut oil/ canola |
|
77 |
<L2> direction
id |
ts |
value |
77 |
2017-11-07 22:10:19 |
Meanwhile, bring the marinade to a boil in a small saucepot over high heat. Boil for 1 minute, then reduce the heat to low and simmer for 2 more minutes. Set aside Return the chicken mixture to the pan with the vegetables and gently fold in the marinade |
|
78 |
<L2> direction
id |
ts |
value |
78 |
2017-11-07 22:10:19 |
Divide the stir-fry between two bowls, garnish with the remaining basil and enjoy! |
|
id |
direction_id |
|
|
14 |
2017-11-07 22:10:26 |
Cajun Blackened Salmon with Cucumber Relish |
Minutes |
American |
45 Minutes |
Phase 1 |
<L1> category_1_x_recipe
id |
category_1_id |
14 |
<L2> category_1
id |
ts |
title |
1 |
2017-11-07 21:02:21 |
Fresh Low Carb Ingredients |
|
533 |
<L2> category_1
id |
ts |
title |
3 |
2017-11-07 21:23:24 |
Entree Recipes |
|
1585 |
<L2> category_1
id |
ts |
title |
5 |
2017-11-07 21:25:01 |
Sides |
|
1956 |
<L2> category_1
id |
ts |
title |
6 |
2017-11-07 21:30:22 |
Gluten Free Recipes |
|
id |
category_1_id |
|
<L1> recipe_x_detail
id |
detail_id |
56 |
<L2> detail
id |
ts |
key |
value |
40 |
2017-11-07 22:09:43 |
Calories |
445.1kcal |
|
53 |
<L2> detail
id |
ts |
key |
value |
53 |
2017-11-07 22:10:26 |
Protein |
41.6g |
|
54 |
<L2> detail
id |
ts |
key |
value |
54 |
2017-11-07 22:10:26 |
Fat |
24.5g |
|
55 |
<L2> detail
id |
ts |
key |
value |
55 |
2017-11-07 22:10:26 |
Fiber |
6.8g |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
159 |
<L2> ingredient
id |
ts |
value |
31 |
2017-11-07 22:08:56 |
3/4 tsp Salt |
|
157 |
<L2> ingredient
id |
ts |
value |
37 |
2017-11-07 22:09:05 |
12 oz, boneless, raw Salmon |
|
147 |
<L2> ingredient
id |
ts |
value |
54 |
2017-11-07 22:09:16 |
1/2 cucumber (8-1/4") Cucumber (with Peel) |
|
152 |
<L2> ingredient
id |
ts |
value |
65 |
2017-11-07 22:09:24 |
12 oz Cauliflower |
|
155 |
<L2> ingredient
id |
ts |
value |
81 |
2017-11-07 22:09:30 |
1/2 tsp Oregano |
|
149 |
<L2> ingredient
id |
ts |
value |
102 |
2017-11-07 22:09:43 |
1/4 oz Dill |
|
158 |
<L2> ingredient
id |
ts |
value |
110 |
2017-11-07 22:09:43 |
2 tablespoon Olive Oil |
|
148 |
<L2> ingredient
id |
ts |
value |
148 |
2017-11-07 22:10:26 |
1 lime yields Lime Juice |
|
150 |
<L2> ingredient
id |
ts |
value |
150 |
2017-11-07 22:10:26 |
1/4 oz Thyme |
|
151 |
<L2> ingredient
id |
ts |
value |
151 |
2017-11-07 22:10:26 |
1 individual packet Sucralose Based Sweetener (Sugar Substitute) |
|
153 |
<L2> ingredient
id |
ts |
value |
153 |
2017-11-07 22:10:26 |
17/48 tsp Basil (Dried) |
|
154 |
<L2> ingredient
id |
ts |
value |
154 |
2017-11-07 22:10:26 |
1 tbsp Paprika |
|
156 |
<L2> ingredient
id |
ts |
value |
156 |
2017-11-07 22:10:26 |
1/4 tsp Red or Cayenne Pepper |
|
id |
ingredient_id |
|
<L1> recipe_x_direction
id |
direction_id |
79 |
<L2> direction
id |
ts |
value |
79 |
2017-11-07 22:10:26 |
Place 4 cups of water in a medium saucepot over medium-high heat and bring to a boil. Cut the cucumber into ¼-inch dice pieces and place in a medium bowl. Squeeze the lime directly into the bowl with the cucumber; set aside. Remove the dill and thyme l |
|
80 |
<L2> direction
id |
ts |
value |
80 |
2017-11-07 22:10:26 |
To make the relish, add the splenda, dill, 1 tablespoon of olive oil and a pinch of salt and pepper to the cucumber. Toss well to combine. To create the blackening rub, combine the dried basil, paprika, dried oregano, cayenne, fresh thyme, and ½ teaspoon |
|
81 |
<L2> direction
id |
ts |
value |
81 |
2017-11-07 22:10:26 |
Add the cauliflower florets, cover, and reduce the heat to medium-low. Let the cauliflower cook for 10 minutes or until tender. Drain a colander and return to the saucepot. Cover and keep warm for step 5. |
|
82 |
<L2> direction
id |
ts |
value |
82 |
2017-11-07 22:10:26 |
Pat dry the salmon with paper towels. Brush each piece of salmon with 2 teaspoons of olive oil and then coat evenly with the blackening rub. Heat a large sauté pan with 1 tablespoon of olive oil over medium-high heat. When the oil is hot, add the salmon |
|
83 |
<L2> direction
id |
ts |
value |
83 |
2017-11-07 22:10:26 |
Mash the cauliflower and add 1 tablespoon of olive oil, mashing until the oil is incorporated. Season with ¼ teaspoon each of salt and pepper. |
|
84 |
<L2> direction
id |
ts |
value |
84 |
2017-11-07 22:10:26 |
Spoon equal amounts of the mashed cauliflower onto two plates. Place a salmon fillet on top, and then garnish with the cucumber relish. Enjoy! |
|
id |
direction_id |
|
|
15 |
2017-11-07 22:10:30 |
Herbed Mahi Mahi Fish en Papillote |
Minutes |
American |
35 Minutes |
Phase 1 |
<L1> category_1_x_recipe
id |
category_1_id |
15 |
<L2> category_1
id |
ts |
title |
1 |
2017-11-07 21:02:21 |
Fresh Low Carb Ingredients |
|
850 |
<L2> category_1
id |
ts |
title |
3 |
2017-11-07 21:23:24 |
Entree Recipes |
|
1660 |
<L2> category_1
id |
ts |
title |
5 |
2017-11-07 21:25:01 |
Sides |
|
2397 |
<L2> category_1
id |
ts |
title |
6 |
2017-11-07 21:30:22 |
Gluten Free Recipes |
|
id |
category_1_id |
|
<L1> recipe_x_detail
id |
detail_id |
57 |
<L2> detail
id |
ts |
key |
value |
57 |
2017-11-07 22:10:30 |
Protein |
34.2g |
|
58 |
<L2> detail
id |
ts |
key |
value |
58 |
2017-11-07 22:10:30 |
Fat |
13.2g |
|
59 |
<L2> detail
id |
ts |
key |
value |
59 |
2017-11-07 22:10:30 |
Fiber |
2.9g |
|
60 |
<L2> detail
id |
ts |
key |
value |
60 |
2017-11-07 22:10:30 |
Calories |
294.3kcal |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
167 |
<L2> ingredient
id |
ts |
value |
12 |
2017-11-07 22:08:39 |
1/4 tsp Salt |
|
168 |
<L2> ingredient
id |
ts |
value |
13 |
2017-11-07 22:08:39 |
1/4 tsp Black Pepper |
|
164 |
<L2> ingredient
id |
ts |
value |
38 |
2017-11-07 22:09:05 |
1 oz Shallots |
|
162 |
<L2> ingredient
id |
ts |
value |
87 |
2017-11-07 22:09:34 |
1/4 oz Parsley |
|
163 |
<L2> ingredient
id |
ts |
value |
89 |
2017-11-07 22:09:34 |
1 fruit (2-1/8" dia) Lemon |
|
161 |
<L2> ingredient
id |
ts |
value |
105 |
2017-11-07 22:09:43 |
1 medium Zucchini |
|
160 |
<L2> ingredient
id |
ts |
value |
160 |
2017-11-07 22:10:30 |
5 oz Cherry Tomatoes |
|
165 |
<L2> ingredient
id |
ts |
value |
165 |
2017-11-07 22:10:30 |
2 tablespoon Unsalted Butter Stick |
|
166 |
<L2> ingredient
id |
ts |
value |
166 |
2017-11-07 22:10:30 |
12 oz, boneless, raw Mahi Mahi |
|
id |
ingredient_id |
|
<L1> recipe_x_direction
id |
direction_id |
85 |
<L2> direction
id |
ts |
value |
85 |
2017-11-07 22:10:30 |
Preheat oven to 475°F. Rub 1 pat of butter over each piece of parchment paper. Cut the cherry tomatoes in half; set aside. Cut the zucchini into ½-inch rounds and set aside. |
|
86 |
<L2> direction
id |
ts |
value |
86 |
2017-11-07 22:10:30 |
Remove the parsley leaves from the stems and discard. Roughly chop the parsley leaves; set aside. Cut the lemon into ¼-inch slices; set aside. Finely chop the shallots; set aside. |
|
87 |
<L2> direction
id |
ts |
value |
87 |
2017-11-07 22:10:30 |
Melt the remaining butter in a medium sauté pan over medium-high heat. Add the shallots and ¼ teaspoon each of salt and pepper and sauté for 3 minutes until caramelized. Turn off the heat and set aside. |
|
88 |
<L2> direction
id |
ts |
value |
88 |
2017-11-07 22:10:30 |
Pat dry the mahi-mahi fillets with paper towels. Place the fillets in the center of each piece of parchment paper. Cover each fillet with shallots then top with the tomatoes and zucchini. Lay the slices of lemon over the top. Bring the edges of the par |
|
89 |
<L2> direction
id |
ts |
value |
89 |
2017-11-07 22:10:30 |
Bake until the fish is just cooked through, about 10 minutes |
|
90 |
<L2> direction
id |
ts |
value |
90 |
2017-11-07 22:10:30 |
To serve, carefully cut open each packet, (Use caution as steam will escape). Gently transfer each portion to a plate, spooning any of the remaining veggies and sauce over the fish. Garnish with parsley. Enjoy! |
|
id |
direction_id |
|
|
16 |
2017-11-07 22:10:35 |
Bacon Wrapped Filet with Blue Cheese Butter Sauce |
Minutes |
American |
45 Minutes |
Phase 1 |
<L1> category_1_x_recipe
id |
category_1_id |
16 |
<L2> category_1
id |
ts |
title |
1 |
2017-11-07 21:02:21 |
Fresh Low Carb Ingredients |
|
120 |
<L2> category_1
id |
ts |
title |
5 |
2017-11-07 21:25:01 |
Sides |
|
442 |
<L2> category_1
id |
ts |
title |
3 |
2017-11-07 21:23:24 |
Entree Recipes |
|
1830 |
<L2> category_1
id |
ts |
title |
6 |
2017-11-07 21:30:22 |
Gluten Free Recipes |
|
id |
category_1_id |
|
<L1> recipe_x_detail
id |
detail_id |
61 |
<L2> detail
id |
ts |
key |
value |
61 |
2017-11-07 22:10:35 |
Protein |
54.5g |
|
62 |
<L2> detail
id |
ts |
key |
value |
62 |
2017-11-07 22:10:35 |
Fat |
36.2g |
|
63 |
<L2> detail
id |
ts |
key |
value |
63 |
2017-11-07 22:10:35 |
Fiber |
4.1g |
|
64 |
<L2> detail
id |
ts |
key |
value |
64 |
2017-11-07 22:10:35 |
Calories |
578.7kcal |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
171 |
<L2> ingredient
id |
ts |
value |
2 |
2017-11-07 22:08:39 |
3 oz Cherry Tomatoes |
|
179 |
<L2> ingredient
id |
ts |
value |
12 |
2017-11-07 22:08:39 |
1/4 tsp Salt |
|
180 |
<L2> ingredient
id |
ts |
value |
13 |
2017-11-07 22:08:39 |
1/4 tsp Black Pepper |
|
174 |
<L2> ingredient
id |
ts |
value |
16 |
2017-11-07 22:08:46 |
1 tablespoon Unsalted Butter Stick |
|
178 |
<L2> ingredient
id |
ts |
value |
20 |
2017-11-07 22:08:46 |
2 tsp Olive Oil |
|
169 |
<L2> ingredient
id |
ts |
value |
169 |
2017-11-07 22:10:35 |
2 medium (4-1/8" long) Young Green Onions |
|
170 |
<L2> ingredient
id |
ts |
value |
170 |
2017-11-07 22:10:35 |
4 oz Portobello Mushroom Caps |
|
172 |
<L2> ingredient
id |
ts |
value |
172 |
2017-11-07 22:10:35 |
12 oz Beef Tenderloin (Lean Only, Trimmed to 1/8" Fat) |
|
173 |
<L2> ingredient
id |
ts |
value |
173 |
2017-11-07 22:10:35 |
2 slice Bacon |
|
175 |
<L2> ingredient
id |
ts |
value |
175 |
2017-11-07 22:10:35 |
3 oz Blue Cheese |
|
176 |
<L2> ingredient
id |
ts |
value |
176 |
2017-11-07 22:10:35 |
1/3 tbsp Red Wine Vinegar |
|
177 |
<L2> ingredient
id |
ts |
value |
177 |
2017-11-07 22:10:35 |
8 oz Baby Spinach |
|
id |
ingredient_id |
|
<L1> recipe_x_direction
id |
direction_id |
91 |
<L2> direction
id |
ts |
value |
91 |
2017-11-07 22:10:35 |
Preheat the oven to 425ºF. Finely dice the green part of the green onions and place in a small bowl. Dice the white part of the onion and set aside. Remove the cap from the mushroom and discard the stem. Chop the mushroom into ¼-inch pieces; set aside. |
|
92 |
<L2> direction
id |
ts |
value |
92 |
2017-11-07 22:10:35 |
Pat dry the beef with paper towels. Slice the tenderloin in half widthwise and press down on the halves slightly into filet mignon steaks. Season each filet with ⅛ teaspoon each of salt and pepper. Wrap the outer edge of each steak with a bacon slice. Se |
|
93 |
<L2> direction
id |
ts |
value |
93 |
2017-11-07 22:10:35 |
Add the butter and 1 ounce of the blue cheese to the bowl with the green onions and stir until well combined. Pour the red wine vinegar into another small bowl, add ¼ teaspoon each of salt and pepper and slowly whisk in 1 tablespoon of olive oil; hold. |
|
94 |
<L2> direction
id |
ts |
value |
94 |
2017-11-07 22:10:35 |
Heat 2 teaspoons of olive oil in a large non-stick sauté pan over medium-high heat. When the oil is hot, add the steaks and sear on all sides, turning frequently with tongs until browned, about 3 minutes. Transfer to a sheet pan lined with foil and roas |
|
95 |
<L2> direction
id |
ts |
value |
95 |
2017-11-07 22:10:35 |
Meanwhile, in the same sauté pan over medium-high heat, add the mushrooms and the white part of the onion, season with ⅛ teaspoon each of salt and pepper and reduce the heat to low. Saute while stirring until the mushrooms are tender, about 4 minutes. Pl |
|
96 |
<L2> direction
id |
ts |
value |
96 |
2017-11-07 22:10:35 |
Spoon the mushrooms evenly onto two plates. Top with a filet and a dollop of the blue cheese butter. Arrange the salad next to steak and enjoy! |
|
id |
direction_id |
|
|
17 |
2017-11-07 22:10:43 |
Steak Salad |
Minutes |
American |
45 Minutes |
Phase 1 |
<L1> category_1_x_recipe
id |
category_1_id |
17 |
<L2> category_1
id |
ts |
title |
1 |
2017-11-07 21:02:21 |
Fresh Low Carb Ingredients |
|
1217 |
<L2> category_1
id |
ts |
title |
3 |
2017-11-07 21:23:24 |
Entree Recipes |
|
2871 |
<L2> category_1
id |
ts |
title |
6 |
2017-11-07 21:30:22 |
Gluten Free Recipes |
|
id |
category_1_id |
|
<L1> recipe_x_detail
id |
detail_id |
67 |
<L2> detail
id |
ts |
key |
value |
63 |
2017-11-07 22:10:35 |
Fiber |
4.1g |
|
65 |
<L2> detail
id |
ts |
key |
value |
65 |
2017-11-07 22:10:43 |
Protein |
27.7g |
|
66 |
<L2> detail
id |
ts |
key |
value |
66 |
2017-11-07 22:10:43 |
Fat |
34.8g |
|
68 |
<L2> detail
id |
ts |
key |
value |
68 |
2017-11-07 22:10:43 |
Calories |
461.9kcal |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
181 |
<L2> ingredient
id |
ts |
value |
4 |
2017-11-07 22:08:39 |
1 medium (approx 2-3/4" long, 2-1/2" dia) Bell Peppers |
|
193 |
<L2> ingredient
id |
ts |
value |
12 |
2017-11-07 22:08:39 |
1/4 tsp Salt |
|
194 |
<L2> ingredient
id |
ts |
value |
13 |
2017-11-07 22:08:39 |
1/4 tsp Black Pepper |
|
182 |
<L2> ingredient
id |
ts |
value |
34 |
2017-11-07 22:09:05 |
1 clove Garlic |
|
189 |
<L2> ingredient
id |
ts |
value |
108 |
2017-11-07 22:09:43 |
1/4 tsp Oregano |
|
184 |
<L2> ingredient
id |
ts |
value |
150 |
2017-11-07 22:10:26 |
1/4 oz Thyme |
|
183 |
<L2> ingredient
id |
ts |
value |
183 |
2017-11-07 22:10:43 |
3 1/2 oz Cherry Tomatoes |
|
185 |
<L2> ingredient
id |
ts |
value |
185 |
2017-11-07 22:10:43 |
8 oz, boneless, raw (yield after cooking) Beef Steak |
|
186 |
<L2> ingredient
id |
ts |
value |
186 |
2017-11-07 22:10:43 |
1 1/4 oz Dijon Mustard |
|
187 |
<L2> ingredient
id |
ts |
value |
187 |
2017-11-07 22:10:43 |
1 1/2 tablespoon Olive Oil |
|
188 |
<L2> ingredient
id |
ts |
value |
188 |
2017-11-07 22:10:43 |
1 tbsp Reserva Sherry Vinegar |
|
190 |
<L2> ingredient
id |
ts |
value |
190 |
2017-11-07 22:10:43 |
2 oz Baby Spinach |
|
191 |
<L2> ingredient
id |
ts |
value |
191 |
2017-11-07 22:10:43 |
2 oz Arugula (Rocket) |
|
id |
ingredient_id |
|
<L1> recipe_x_direction
id |
direction_id |
97 |
<L2> direction
id |
ts |
value |
97 |
2017-11-07 22:10:43 |
Remove the stem, pith and seeds from the red bell pepper. Cut only HALF of the red bell pepper into ¼-inch thin strips; set aside. Finely chop the garlic; set aside. Slice the cherry tomatoes in half and set aside. Remove the thyme leaves from the stem |
|
98 |
<L2> direction
id |
ts |
value |
98 |
2017-11-07 22:10:43 |
In a large bowl, mix together the Dijon, 1½ tablespoons of olive oil, sherry vinegar, garlic, dried oregano and thyme. Set aside for step 5. |
|
99 |
<L2> direction
id |
ts |
value |
99 |
2017-11-07 22:10:43 |
Pat dry the steak with paper towels. Rub both sides of the steak with olive oil, and season with ¼ teaspoon each of salt and pepper. |
|
100 |
<L2> direction
id |
ts |
value |
100 |
2017-11-07 22:10:43 |
Heat a large, non-stick sauté pan over medium-high heat and when the pan is hot, sear the steak for 5 minutes on each side. Transfer the steak to a plate to rest. Slice the steak into ¼-inch slices against the grain. |
|
101 |
<L2> direction
id |
ts |
value |
101 |
2017-11-07 22:10:43 |
Place the baby spinach, arugula, red bell peppers and cherry tomatoes in the large bowl with the dressing and toss well. |
|
102 |
<L2> direction
id |
ts |
value |
102 |
2017-11-07 22:10:43 |
Divide the salad between two plates. Top with the steak slices and enjoy! |
|
id |
direction_id |
|
|
18 |
2017-11-07 22:10:52 |
Spicy Shrimp Diablo |
Minutes |
Mexican |
45 Minutes |
Phase 1 |
<L1> category_1_x_recipe
id |
category_1_id |
18 |
<L2> category_1
id |
ts |
title |
1 |
2017-11-07 21:02:21 |
Fresh Low Carb Ingredients |
|
1195 |
<L2> category_1
id |
ts |
title |
3 |
2017-11-07 21:23:24 |
Entree Recipes |
|
1727 |
<L2> category_1
id |
ts |
title |
5 |
2017-11-07 21:25:01 |
Sides |
|
2844 |
<L2> category_1
id |
ts |
title |
6 |
2017-11-07 21:30:22 |
Gluten Free Recipes |
|
id |
category_1_id |
|
<L1> recipe_x_detail
id |
detail_id |
69 |
<L2> detail
id |
ts |
key |
value |
69 |
2017-11-07 22:10:52 |
Protein |
12.6g |
|
70 |
<L2> detail
id |
ts |
key |
value |
70 |
2017-11-07 22:10:52 |
Fat |
17.9g |
|
71 |
<L2> detail
id |
ts |
key |
value |
71 |
2017-11-07 22:10:52 |
Fiber |
3.9g |
|
72 |
<L2> detail
id |
ts |
key |
value |
72 |
2017-11-07 22:10:52 |
Calories |
258.8kcal |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
204 |
<L2> ingredient
id |
ts |
value |
16 |
2017-11-07 22:08:46 |
1 tablespoon Unsalted Butter Stick |
|
196 |
<L2> ingredient
id |
ts |
value |
22 |
2017-11-07 22:08:56 |
1/2 medium (2-1/2" dia) Onions |
|
203 |
<L2> ingredient
id |
ts |
value |
34 |
2017-11-07 22:09:05 |
1 clove Garlic |
|
209 |
<L2> ingredient
id |
ts |
value |
62 |
2017-11-07 22:09:16 |
1/2 tsp Salt |
|
210 |
<L2> ingredient
id |
ts |
value |
63 |
2017-11-07 22:09:16 |
1/2 tsp Black Pepper |
|
201 |
<L2> ingredient
id |
ts |
value |
76 |
2017-11-07 22:09:30 |
1/4 oz Basil |
|
200 |
<L2> ingredient
id |
ts |
value |
150 |
2017-11-07 22:10:26 |
1/4 oz Thyme |
|
208 |
<L2> ingredient
id |
ts |
value |
190 |
2017-11-07 22:10:43 |
2 oz Baby Spinach |
|
195 |
<L2> ingredient
id |
ts |
value |
195 |
2017-11-07 22:10:52 |
2 oz Brown Mushrooms (Crimini Italian) |
|
197 |
<L2> ingredient
id |
ts |
value |
197 |
2017-11-07 22:10:52 |
1 stalk, medium (7-1/2" - 8" long) Celery |
|
198 |
<L2> ingredient
id |
ts |
value |
198 |
2017-11-07 22:10:52 |
1/2 medium (approx 2-3/4" long, 2-1/2" dia) Bell Peppers |
|
199 |
<L2> ingredient
id |
ts |
value |
199 |
2017-11-07 22:10:52 |
1/2 pepper Jalapeno Peppers |
|
202 |
<L2> ingredient
id |
ts |
value |
202 |
2017-11-07 22:10:52 |
1/2 fruit (2-1/8" dia) Lemon |
|
205 |
<L2> ingredient
id |
ts |
value |
205 |
2017-11-07 22:10:52 |
1 serving Diced Canned Tomatoes |
|
206 |
<L2> ingredient
id |
ts |
value |
206 |
2017-11-07 22:10:52 |
12 large Shrimp |
|
207 |
<L2> ingredient
id |
ts |
value |
207 |
2017-11-07 22:10:52 |
1/4 cup Heavy Cream |
|
id |
ingredient_id |
|
<L1> recipe_x_direction
id |
direction_id |
103 |
<L2> direction
id |
ts |
value |
103 |
2017-11-07 22:10:52 |
Remove the stems from the mushrooms and discard. Cut the mushrooms into ¼-inch slices; set aside. Peel the onion and cut into¼-diced pieces; set aside. Cut the celery into ¼-inch diced pieces; set aside. |
|
104 |
<L2> direction
id |
ts |
value |
104 |
2017-11-07 22:10:52 |
Remove the stems, pith and seeds from the green bell pepper and the jalapeño. Cut each pepper into ¼-inch diced pieces and set each aside separately. |
|
105 |
<L2> direction
id |
ts |
value |
105 |
2017-11-07 22:10:52 |
Remove the thyme and basil leaves from the stems and discard the stems. Finely chop the thyme leaves; set aside. Rough chop the leaves and set aside. Juice the lemon into a small bowl, discarding any seeds; set aside. Cut the garlic cloves into slices; |
|
106 |
<L2> direction
id |
ts |
value |
106 |
2017-11-07 22:10:52 |
Melt the butter in a large sauté pan over medium-high heat. Add the onion, celery, and green bell pepper. Sauté until soft, about 4 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add only HALF can of diced tomatoes, the mushrooms an |
|
107 |
<L2> direction
id |
ts |
value |
107 |
2017-11-07 22:10:52 |
Add ¼ cup of whipping cream, the shrimp, lemon juice and only HALF of the jalapeño, to the pan and cover. Simmer until the shrimp turn pink, about 4 minutes. Stir in the basil, thyme, baby spinach and ¼ teaspoon each of salt and pepper. |
|
108 |
<L2> direction
id |
ts |
value |
108 |
2017-11-07 22:10:52 |
Divide the shrimp Diablo between two bowls and enjoy. |
|
id |
direction_id |
|
|
19 |
2017-11-07 22:10:59 |
Baked Meatballs and Green Beans |
Minutes |
American |
45 Minutes |
Phase 1 |
<L1> category_1_x_recipe
id |
category_1_id |
19 |
<L2> category_1
id |
ts |
title |
1 |
2017-11-07 21:02:21 |
Fresh Low Carb Ingredients |
|
125 |
<L2> category_1
id |
ts |
title |
5 |
2017-11-07 21:25:01 |
Sides |
|
454 |
<L2> category_1
id |
ts |
title |
3 |
2017-11-07 21:23:24 |
Entree Recipes |
|
1844 |
<L2> category_1
id |
ts |
title |
6 |
2017-11-07 21:30:22 |
Gluten Free Recipes |
|
id |
category_1_id |
|
<L1> recipe_x_detail
id |
detail_id |
75 |
<L2> detail
id |
ts |
key |
value |
63 |
2017-11-07 22:10:35 |
Fiber |
4.1g |
|
73 |
<L2> detail
id |
ts |
key |
value |
73 |
2017-11-07 22:10:59 |
Protein |
50.1g |
|
74 |
<L2> detail
id |
ts |
key |
value |
74 |
2017-11-07 22:10:59 |
Fat |
57.2g |
|
76 |
<L2> detail
id |
ts |
key |
value |
76 |
2017-11-07 22:10:59 |
Calories |
760.9kcal |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
220 |
<L2> ingredient
id |
ts |
value |
12 |
2017-11-07 22:08:39 |
1/4 tsp Salt |
|
221 |
<L2> ingredient
id |
ts |
value |
13 |
2017-11-07 22:08:39 |
1/4 tsp Black Pepper |
|
218 |
<L2> ingredient
id |
ts |
value |
18 |
2017-11-07 22:08:46 |
1/4 cup Parmesan Cheese (Grated) |
|
214 |
<L2> ingredient
id |
ts |
value |
34 |
2017-11-07 22:09:05 |
1 clove Garlic |
|
212 |
<L2> ingredient
id |
ts |
value |
89 |
2017-11-07 22:09:34 |
1 fruit (2-1/8" dia) Lemon |
|
213 |
<L2> ingredient
id |
ts |
value |
100 |
2017-11-07 22:09:43 |
1 large Young Green Onions |
|
217 |
<L2> ingredient
id |
ts |
value |
106 |
2017-11-07 22:09:43 |
8 ounce Ground Beef (85% Lean / 15% Fat) |
|
219 |
<L2> ingredient
id |
ts |
value |
187 |
2017-11-07 22:10:43 |
1 1/2 tablespoon Olive Oil |
|
211 |
<L2> ingredient
id |
ts |
value |
211 |
2017-11-07 22:10:59 |
6 oz Green String Beans |
|
215 |
<L2> ingredient
id |
ts |
value |
215 |
2017-11-07 22:10:59 |
1 large Egg |
|
216 |
<L2> ingredient
id |
ts |
value |
216 |
2017-11-07 22:10:59 |
8 oz Ground Pork |
|
id |
ingredient_id |
|
<L1> recipe_x_direction
id |
direction_id |
109 |
<L2> direction
id |
ts |
value |
109 |
2017-11-07 22:10:59 |
Preheat the oven to 375ºF. Remove the ends from the greens beans and discard; set the green beans aside. Zest the lemon; set zest aside. Juice the lemon into a small bowl, discarding seeds. Slice the green onions into ¼-inch diced pieces; set aside. Fi |
|
110 |
<L2> direction
id |
ts |
value |
110 |
2017-11-07 22:10:59 |
Heat ½ tablespoon of olive oil in a large sauté pan over medium-high heat. When the oil is hot, add the green onion and cook for 5 minutes, stirring, until softened. Add the garlic and cook for 1 minute more. Transfer to a large bowl and let cool slight |
|
111 |
<L2> direction
id |
ts |
value |
111 |
2017-11-07 22:10:59 |
Pat dry the ground pork and the ground beef with paper towels. Place in the large bowl with the green onions and garlic; add the Parmesan cheese, egg, and ⅛ teaspoon salt and ⅛ teaspoon black pepper. Mix until all ingredients are well combined |
|
112 |
<L2> direction
id |
ts |
value |
112 |
2017-11-07 22:10:59 |
Form the beef/ pork mixture into golf ball-size meatballs and place on a sheet pan lined with foil. Bake for 20 to 25 minutes until browned and cooked through. |
|
113 |
<L2> direction
id |
ts |
value |
113 |
2017-11-07 22:10:59 |
Heat 1 tablespoon of olive oil in a medium sauté pan over medium-high heat. Add the green beans and sauté for 3 to 5 minutes, until crisp-tender. Add the lemon juice, lemon zest and ¼ teaspoon each of salt and pepper. Toss to combine. |
|
114 |
<L2> direction
id |
ts |
value |
114 |
2017-11-07 22:10:59 |
Divide the green beans between two plates, place the meatballs next to the green beans and enjoy! |
|
id |
direction_id |
|
|
20 |
2017-11-07 22:11:06 |
Buffalo Chicken Salad |
Minutes |
American |
45 Minutes |
Phase 1 |
<L1> category_1_x_recipe
id |
category_1_id |
20 |
<L2> category_1
id |
ts |
title |
1 |
2017-11-07 21:02:21 |
Fresh Low Carb Ingredients |
|
520 |
<L2> category_1
id |
ts |
title |
3 |
2017-11-07 21:23:24 |
Entree Recipes |
|
1581 |
<L2> category_1
id |
ts |
title |
5 |
2017-11-07 21:25:01 |
Sides |
|
1942 |
<L2> category_1
id |
ts |
title |
6 |
2017-11-07 21:30:22 |
Gluten Free Recipes |
|
id |
category_1_id |
|
<L1> recipe_x_detail
id |
detail_id |
77 |
<L2> detail
id |
ts |
key |
value |
21 |
2017-11-07 22:09:16 |
Protein |
27.2g |
|
78 |
<L2> detail
id |
ts |
key |
value |
78 |
2017-11-07 22:11:06 |
Fat |
44.1g |
|
79 |
<L2> detail
id |
ts |
key |
value |
79 |
2017-11-07 22:11:06 |
Fiber |
9.1g |
|
80 |
<L2> detail
id |
ts |
key |
value |
80 |
2017-11-07 22:11:06 |
Calories |
575.9kcal |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
238 |
<L2> ingredient
id |
ts |
value |
13 |
2017-11-07 22:08:39 |
1/4 tsp Black Pepper |
|
223 |
<L2> ingredient
id |
ts |
value |
41 |
2017-11-07 22:09:09 |
1 medium (4-1/8" long) Young Green Onions |
|
222 |
<L2> ingredient
id |
ts |
value |
202 |
2017-11-07 22:10:52 |
1/2 fruit (2-1/8" dia) Lemon |
|
228 |
<L2> ingredient
id |
ts |
value |
215 |
2017-11-07 22:10:59 |
1 large Egg |
|
224 |
<L2> ingredient
id |
ts |
value |
224 |
2017-11-07 22:11:06 |
1 head Cos or Romaine Lettuce |
|
225 |
<L2> ingredient
id |
ts |
value |
225 |
2017-11-07 22:11:06 |
2 stalk, medium (7-1/2" - 8" long) Celery |
|
226 |
<L2> ingredient
id |
ts |
value |
226 |
2017-11-07 22:11:06 |
1 medium (approx 2-3/4" long, 2-1/2" dia) Red Sweet Pepper |
|
227 |
<L2> ingredient
id |
ts |
value |
227 |
2017-11-07 22:11:06 |
1 medium Tomatoes |
|
229 |
<L2> ingredient
id |
ts |
value |
229 |
2017-11-07 22:11:06 |
5 1/3 tbsp Apple Cider Vinegar |
|
230 |
<L2> ingredient
id |
ts |
value |
230 |
2017-11-07 22:11:06 |
1/8 tsp Celery Salt |
|
231 |
<L2> ingredient
id |
ts |
value |
231 |
2017-11-07 22:11:06 |
1/8 tsp Red or Cayenne Pepper |
|
232 |
<L2> ingredient
id |
ts |
value |
232 |
2017-11-07 22:11:06 |
2 thigh, bone removed Chicken Thigh Meat and Skin (Broilers or Fryers) |
|
233 |
<L2> ingredient
id |
ts |
value |
233 |
2017-11-07 22:11:06 |
1/4 cup Real Mayonnaise |
|
234 |
<L2> ingredient
id |
ts |
value |
234 |
2017-11-07 22:11:06 |
2 tbsp Sour Cream |
|
235 |
<L2> ingredient
id |
ts |
value |
235 |
2017-11-07 22:11:06 |
29/48 oz Blue Cheese |
|
236 |
<L2> ingredient
id |
ts |
value |
236 |
2017-11-07 22:11:06 |
1/8 tsp Garlic Powder |
|
237 |
<L2> ingredient
id |
ts |
value |
237 |
2017-11-07 22:11:06 |
1/3 tsp Salt |
|
id |
ingredient_id |
|
<L1> recipe_x_direction
id |
direction_id |
115 |
<L2> direction
id |
ts |
value |
115 |
2017-11-07 22:11:06 |
Preheat oven to 450ºF. Juice the lemon into a large bowl discarding any seeds. Finely chop the green onions and add to the bowl; set aside. To the bowl with the lemon juice and green onions, add the mayonnaise, sour cream, blue cheese and garlic powder |
|
116 |
<L2> direction
id |
ts |
value |
116 |
2017-11-07 22:11:06 |
Cut the romaine lettuce into 1-inch pieces and place into the large bowl with the dressing. Cut the celery into ½-inch pieces on a bias and add to the romaine. Remove the stem, pith and seeds from the red bell pepper and discard. Cut the bell pepper int |
|
117 |
<L2> direction
id |
ts |
value |
117 |
2017-11-07 22:11:06 |
Using a fork, beat the egg in another medium bowl. Add the apple cider vinegar, ¼ cup canola oil, ¼ teaspoon of black pepper, ⅓ teaspoon of salt, the celery salt and cayenne pepper and stir until well combined. |
|
118 |
<L2> direction
id |
ts |
value |
118 |
2017-11-07 22:11:06 |
Pat the chicken thighs with paper towels and add to the marinade, then place on a sheet pan lined with foil. Bake for 18 to 20 minutes, turning the thighs and brushing with the marinade several times, until cooked through and crisp. Cut the chicken thig |
|
119 |
<L2> direction
id |
ts |
value |
119 |
2017-11-07 22:11:07 |
Remove the salad from the refrigerator and toss to combine. |
|
120 |
<L2> direction
id |
ts |
value |
120 |
2017-11-07 22:11:07 |
Divide the salad between to plates and place the chicken in the center. Enjoy! |
|
id |
direction_id |
|
|