recipe.id,recipe.ts,recipe.title,recipe.ingredient,recipe.recipe_intronote,recipe.recipe_method,recipe.recipe_description,recipe.author,recipe.date_time,recipe.description,recipe.photography_credit,recipe.recipe_name,recipe.recipe_prep_time,recipe.recipe_cook_time,recipe.yield,recipe.category_2_x_recipe_id,recipe.recipe_x_author_image_id 45,"2017-09-25 02:55:19","Cheesy Bruschetta Chicken Cutlets","For the bruschetta topping: 1 (14.5 ounce) can diced tomatoes, drained 1 clove garlic, minced or pressed in a garlic press 1 tablespoon olive oil 1/2 teaspoon Italian seasoning or 1/4 teaspoon each dried basil and oregano 1/4 teaspoon ground black pepper For the chicken: 1 1/2 pounds chicken breast cutlets (about 4 cutlets) 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoons olive oil 3/4 cup (3 ounces) shredded mozzarella cheese 1/4 cup (1 ounce) shredded Parmesan cheese 1/4 cup chopped fresh parsley","Look for chicken cutlets next to the chicken breasts and tenders at the grocery store. If you have trouble finding them, you can also make your own by butterflying chicken breasts in half and pounding them flat. Serve this chicken on top of fettuccine or zucchini noodles or alongside steamed rice and vegetables.","1 Heat your oven broiler to its highest setting. Place a rack a few inches below the broiler. 2 Make the bruschetta topping: In a medium mixing bowl, stir together all of the bruschetta topping ingredients. Set aside. 3 Sear the chicken: Season the chicken cutlets on both sides with the salt and pepper. Heat the olive oil in a large (12-inch), oven-safe skillet over medium high heat. I like to use either a cast iron or stainless steel skillet -- nonstick and enameled cast iron cookware usually aren't meant to be used above 500ºF, so they aren’t broiler safe. When the oil is shimmering, sear the chicken cutlets for 3 minutes on one side, just so they get a little bit of color. It’s ok if they are not cooked through, since they will finish cooking in the oven. 4 Flip the cutlets over, then spoon on the bruschetta topping and sprinkle with the mozzarella and Parmesan cheese. 5 Broil the chicken: Place the skillet under the broiler. Broil until the cheese is bubbly and brown and the chicken is cooked through, about 3 minutes. Check for doneness by cutting into one of the cutlets to see if it’s opaque in the center, or by checking the temperature of one of the cutlets with an instant-read thermometer (the chicken should be 165ºF or higher in the center). 5 Serve: Sprinkle the parsley on top of the chicken and serve the cutlets hot.","This is a fast-as-it-gets weeknight dinner, perfect for those midweek nights when you’re ready to cave and order a pizza instead of cooking. Put the phone down, open the pantry, and you’ll have these cheesy bruschetta-topped chicken cutlets ready in about fifteen minutes! Bruschetta chicken cutlets are just what they sound like: thin cuts of chicken breast, seared and topped with diced tomatoes and lots of melty cheese. The recipe makes use of a convenient pantry staple: canned diced tomatoes. Doctor them up with some olive oil, garlic, and Italian seasoning, and they make a great stand-in when fresh tomatoes are out of season. Use chicken cutlets for this recipe because they cook so quickly. Look for them next to the chicken breasts and tenders at the grocery store. If you have trouble finding cutlets, you can also make your own by butterflying chicken breasts in half and pounding them flat. With its warm topping of tomatoes and cheese, this dinner is plenty rich and flavorful. Serve on top of fettuccine or zucchini noodles, or alongside steamed rice and vegetables. I actually like these more than their fussier cousin, chicken parmigiana!","Coco Morante","April 22, 2017","QUICK and EASY cheesy bruschetta chicken cutlets! Ready in 15 minutes flat. Canned tomatoes, garlic, mozzarella and parmesan.","Coco Morante","QUICK and EASY cheesy bruschetta chicken cutlets! Ready in 15 minutes flat. Canned tomatoes, garlic, mozzarella and parmesan.","5 minutes","10 minutes","4 servings","{ ""45"": { ""category_2_x_recipe.id"": 45, ""category_2.id"": 2, ""category_2.ts"": ""2017-09-12 03:23:48"", ""category_2.title"": ""Chicken"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""314"": { ""category_2_x_recipe.id"": 314, ""category_2.id"": 13, ""category_2.ts"": ""2017-09-12 03:30:21"", ""category_2.title"": ""Cheese"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""357"": { ""category_2_x_recipe.id"": 357, ""category_2.id"": 14, ""category_2.ts"": ""2017-09-12 03:30:57"", ""category_2.title"": ""Chicken"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""1489"": { ""category_2_x_recipe.id"": 1489, ""category_2.id"": 62, ""category_2.ts"": ""2017-09-12 04:01:48"", ""category_2.title"": ""1-Pot"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""2851"": { ""category_2_x_recipe.id"": 2851, ""category_2.id"": 4, ""category_2.ts"": ""2017-09-12 03:26:02"", ""category_2.title"": ""Quick and Easy"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""5595"": { ""category_2_x_recipe.id"": 5595, ""category_2.id"": 26, ""category_2.ts"": ""2017-09-12 03:37:49"", ""category_2.title"": ""Gluten-Free"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""8035"": { ""category_2_x_recipe.id"": 8035, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""11424"": { ""category_2_x_recipe.id"": 11424, ""category_2.id"": 84, ""category_2.ts"": ""2017-09-12 04:08:18"", ""category_2.title"": ""Quick and Easy"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" } }","{ ""27"": { ""recipe_x_author_image.id"": 27, ""author_image.id"": 24, ""author_image.ts"": ""2017-09-25 02:55:04"" } }" 46,"2017-09-25 02:55:20","Matzo Ball Soup","For the matzo balls: 2 large eggs 2 tablespoons schmaltz (chicken fat), melted, or any neutral-flavored oil 2 tablespoons water 1 teaspoon kosher salt 1/4 teaspoon ground black pepper 1/2 cup matzo meal For the soup: 6 cups chicken broth, homemade or store-bought 1 large carrot, peeled and sliced thinly (about 1/8-inch thick) 2 inner ribs of celery, peeled and sliced thinly (about 1/8-inch thick) To serve: 1 tablespoon chopped fresh parsley or dill Ground black pepper",,"1 Make the matzo ball mixture: Make the matzo ball mixture: In a medium mixing bowl, whisk together the eggs, schmaltz, water, salt, and pepper. Stir in the matzo meal. Cover the bowl tightly and chill it in the fridge for at least two hours, or up to a day ahead. 2 Shape and cook the matzo balls: In a large saucepan or soup pot, bring 3 quarts of water and 1 1/2 teaspoons of salt to a boil. When the water is boiling, turn the heat down to medium-low. Use your hands to roll the matzo ball mixture into approximately 1-inch balls. As you finish rolling each ball, gently drop it into the simmering water. When all of the matzo balls are in the water, immediately cover the pot and reduce the heat to low. Let the matzo balls simmer, covered, for 40 minutes, until they have floated to the top and roughly doubled in size. Avoid uncovering the pot while the matzo balls are cooking (a covered pot helps the matzo balls cook more evenly and quickly). 3 Warm the broth and vegetables: While the matzo balls are simmering, bring the chicken broth up to a simmer in a medium (3-quart) saucepan over medium heat. Add the sliced carrots and celery and reduce the heat to low. Simmer the vegetables in the broth until they’re tender, about 5 minutes. Turn off the heat and keep the broth covered so it stays hot while the matzo balls finish cooking. 4 Serve the soup: Use a slotted spoon to transfer three matzo balls into each soup bowl, then ladle 1 1/2 cups of broth into each bowl. Garnish each bowl with a sprinkle of parsley or dill and a few grinds of black pepper. Serve piping hot.","When it comes to matzo ball soup, the medium-fluffy matzo balls are the real stars of the show. They float in a clear chicken broth with some carrots and celery, but that’s about it! Passover dinner would not be the same without a bowl of this light, brothy matzo ball soup. If you want to make a heartier bowl of soup, you can add chicken meat. Just poach some chicken breasts or tenders in the chicken broth until cooked through, and then shred or cut them into bite-sized pieces before adding the meat back to the soup. If you’re making your chicken stock from scratch, you could also poach some chicken breasts or thighs along with the bones and add them to your soup before serving. Once Passover is over and you no longer need to observe the dietary laws of the holiday, think about adding some noodles or kreplach (a.k.a. meat-filled dumplings) for a really deluxe bowl! One last note about making the matzo balls: Dense matzo balls are “sinkers.” They stay on the bottom of the pot. Proper matzo balls (a.k.a. “floaters”) should bob to the surface of the pot while they’re cooking. The matzo balls won’t be fully cooked when they first float – they’ll still need a full 40 minutes of cooking time – but floating matzo balls are a good indication you didn’t mess up your matzo balls!","Coco Morante","April 3, 2017","Homemade matzo ball soup for Passover or anytime! Light, clear broth. Fluffy matzo balls. Add chicken meat for a heartier meal.","Coco Morante","Homemade matzo ball soup for Passover or anytime! Light, clear broth. Fluffy matzo balls. Add chicken meat for a heartier meal.","15 minutes","50 minutes","4 servings","{ ""46"": { ""category_2_x_recipe.id"": 46, ""category_2.id"": 2, ""category_2.ts"": ""2017-09-12 03:23:48"", ""category_2.title"": ""Chicken"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""358"": { ""category_2_x_recipe.id"": 358, ""category_2.id"": 14, ""category_2.ts"": ""2017-09-12 03:30:57"", ""category_2.title"": ""Chicken"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""999"": { ""category_2_x_recipe.id"": 999, ""category_2.id"": 40, ""category_2.ts"": ""2017-09-12 03:56:31"", ""category_2.title"": ""Soup"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""1024"": { ""category_2_x_recipe.id"": 1024, ""category_2.id"": 41, ""category_2.ts"": ""2017-09-12 03:57:19"", ""category_2.title"": ""Soup and Stew"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""1267"": { ""category_2_x_recipe.id"": 1267, ""category_2.id"": 53, ""category_2.ts"": ""2017-09-12 02:50:14"", ""category_2.title"": ""Passover"", ""category_1.id"": 5, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Season"" }, ""2225"": { ""category_2_x_recipe.id"": 2225, ""category_2.id"": 111, ""category_2.ts"": ""2017-09-12 02:50:14"", ""category_2.title"": ""Jewish"", ""category_1.id"": 7, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Cuisine"" }, ""8039"": { ""category_2_x_recipe.id"": 8039, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" } }","{ ""28"": { ""recipe_x_author_image.id"": 28, ""author_image.id"": 24, ""author_image.ts"": ""2017-09-25 02:55:04"" } }" 47,"2017-09-25 02:55:25","Chicken Milanese","4 large skinless boneless chicken breasts (1 1/2 pounds, 680 g) 1 1/2 cups (190 g) all-purpose flour 1 teaspoon salt 1/2 teaspoon ground pepper 3 large eggs 2 cups (144 g) Panko breadcrumbs 8 tablespoons (120 ml) olive oil, or more if needed 1 lemon, cut into wedges, for serving","Look for Panko crumbs in the Asian foods section of your grocery store, though they are also sometimes near the other packaged breadcrumbs. You can also order online. Serve with a simple tossed salad, like this Kale Caesar Salad","1 Prepare the chicken: Set aside any smaller breasts or cutlets that are 1/2-inch thick. Set larger breasts on a cutting board. Hold the top of the chicken steady with one hand and hold a sharp knife parallel to the table in the other hand, then butterfly the breast in half like opening a book (watch your fingers!). Cut all the way through to make two thin pieces. Continue with the remaining large breasts. Pat them dry with paper towels. Set them on a rimmed baking sheet. 2 Pound the chicken: Set one of the chicken breast slices between 2 sheets of plastic wrap. Use a meat mallet or small heavy pan to pound the breast to flatten it – six or so good whacks should do it.  Continue with the remaining breasts, returning them to the baking sheet. 2 Set up an assembly line for coating the chicken: In a pie pan or shallow bowl, place the flour, 1/2 teaspoon of the salt, and pepper. Stir thoroughly. In another pie pan or shallow bowl, beat the eggs with the remaining 1/2 teaspoon salt. In a third pie pan or bowl, place the Panko. Set the pan of chicken on the counter. Set the flour next to it on the right. Set the egg to the right, then the Panko as the last thing in the row. 3 Coat the chicken: With tongs, dip one slice of chicken in flour, making sure both sides are coated and shaking the excess into the bowl. Next, coat the chicken in egg and lift it up so the excess falls back into the bowl. Finally, transfer to the Panko and coat both sides. Return the chicken to the baking sheet. Continue with the remaining breasts until they are all coated. 3 Cook the chicken in batches: Heat the oven to 250F with a baking sheet on a middle rack. Set a heavy 12-inch skillet over medium-high heat. Add enough of the olive to the pan to make a 1/4-inch layer (about 4 tablespoons). Heat until the oil shimmers and flows; when hot, a piece of Panko thrown in the oil should sizzle. Add 3 pieces of chicken in a single layer and cook without moving for 4 minutes, or until the bottoms are golden. Turn and brown the other sides for another 4 minutes, or until the chicken is cooked through. 4 Keep the chicken warm: Transfer the finished chicken to the oven so they stay warm while you cook the remaining breasts. Cook the remaining breasts, adding more oil to the pan as needed to keep it coated. 5 To serve: Serve right away with lemon and a green salad. If making ahead, let the cooked chicken cool completely on a parchment-lined baking sheet, then store in the fridge. If you're planning on reheating in a few hours, you can leave them on the baking sheet. Otherwise, layer them in an airtight container with parchment between the layers, and refrigerate for 1 to 3 days. To reheat, let the chicken cutlets sit out for half an hour to lose their chill, then warm in a 400F oven for 8 to 10 minutes or until piping hot and crispy.","It’s hard to believe that five basic ingredients can produce such pleasing results. Milanese — a crusty crumb coating on chicken cutlets — is one of the simplest Italian preparations and it wows guests every time. The term Milanese, from Milan, originally applied to veal, which has fallen out of popularity and few markets in this country carry now. These days, the dish typically features boneless skinless chicken breasts, pounded to an even thickness. Besides tenderizing the chicken and helping it cook more quickly and evenly, pounding lessens the shrinkage. You know how when you put chicken into a hot skillet, it suddenly tightens up? When they’re pounded, that tends not to happen as much. The chicken breasts should be about a half-inch thick before pounding. Most chicken breasts will be about twice this thick when you get them, but it’s easy to cut them into thinner pieces. Hold a sharp knife parallel to the cutting board and cut the breast into two thinner slices, like opening a book. Once you have your half-inch thick pieces, place them between two pieces of plastic wrap and pound with a mallet or skillet to make them even thinner. You’re aiming for about 1/4-inch thick. When you’re ready to cook the chicken, set up an assembly line with bowls of flour, beaten egg, and Panko crumbs. Dip the chicken slices in each bowl, in order, then pan-fry in olive oil until golden and crispy. Chicken Milanese is at its best when you serve it right away, while still crispy and hot from the pan. However, the dish reheats surprisingly well if you want to cook the cutlets ahead of time. If making ahead, let the cooked chicken cool completely on a parchment-lined baking sheet, then store in the fridge. If you’re planning on reheating in a few hours, you can leave them on the baking sheet. Otherwise, layer them in an airtight container with parchment between the layers, and refrigerate for 1 to 3 days. To reheat, let the chicken cutlets sit out for half an hour to lose their chill, then warm in a 400F oven for 8 to 10 minutes or until piping hot and crispy. Sprinkle the cutlets with lemon and serve with a green salad. In the end, you won’t have done much, but you’ll have a knock-out meal any day of the week.","Sheryl Julian","March 29, 2017","Classic Italian Chicken Milanese is surprisingly EASY and FAST to make at home. Serve with a side salad for an easy weeknight meal. Make-ahead options.","Sheryl Julian","Classic Italian Chicken Milanese is surprisingly EASY and FAST to make at home. Serve with a side salad for an easy weeknight meal. Make-ahead options.","30 minutes","15 minutes","4 servings","{ ""47"": { ""category_2_x_recipe.id"": 47, ""category_2.id"": 2, ""category_2.ts"": ""2017-09-12 03:23:48"", ""category_2.title"": ""Chicken"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""359"": { ""category_2_x_recipe.id"": 359, ""category_2.id"": 14, ""category_2.ts"": ""2017-09-12 03:30:57"", ""category_2.title"": ""Chicken"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""1901"": { ""category_2_x_recipe.id"": 1901, ""category_2.id"": 80, ""category_2.ts"": ""2017-09-12 04:06:13"", ""category_2.title"": ""Make-ahead"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""2192"": { ""category_2_x_recipe.id"": 2192, ""category_2.id"": 108, ""category_2.ts"": ""2017-09-12 04:09:02"", ""category_2.title"": ""Italian"", ""category_1.id"": 7, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Cuisine"" }, ""8040"": { ""category_2_x_recipe.id"": 8040, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" } }","{ ""29"": { ""recipe_x_author_image.id"": 29, ""author_image.id"": 22, ""author_image.ts"": ""2017-09-25 02:54:53"" } }" 48,"2017-09-25 02:55:32","Weeknight Chicken Biryani","1 1/2 cups (150g) long-grain white rice, like basmati 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds) 1 teaspoon salt, or more to taste 1/2 teaspoon black pepper, or more to taste 2 tablespoons vegetable oil 1 large yellow onion, coarsely chopped 1 piece (2 inches) fresh ginger, peeled and finely chopped 1 teaspoon ground turmeric 1/2 teaspoon ground cardamom, plus more to taste 1 stick cinnamon 1 bay leaf 1/2 cup golden raisins 2 1/2 cups chicken stock or water 1/4 cup skinned or unskinned whole almonds, or sliced almonds 2 tablespoons chopped fresh cilantro","Boneless thighs can be substituted for the bone-in thighs if you prefer, though you'll lose the richness the bones give the dish. Prep and cook boneless thighs the same way. This recipe is great served with raita yogurt sauce and naan!","1 Rinse the rice: In a bowl of water, swirl the rice with your hands several times. Tip the rice into a fine-mesh strainer. Refill the bowl with water, then add the rice back in and swirl again -- the water should be clear now. If so, tip the rice back into the strainer and leave to drain until needed. If the water was not clear, repeat rinsing with fresh water until the water is clear. 2 Prepare the chicken: Cut each thigh in half along the bone; the pieces will be uneven in size with the bone in one half. Sprinkle the chicken all over with salt and pepper. 3 Sear the chicken: In a large Dutch oven or heavy pot over medium heat, heat the oil. When it is hot, add the chicken, skin side down. Cook for 5 minutes without disturbing. Turn the chicken and cook the other side for 4 minutes. Transfer to a bowl. Discard all but 2 tablespoons fat from the pan. 4 Cook the onion and spices: Add the onion and ginger to the pot and turn the heat to medium-low. Cook, stirring often, for 8 minutes, or until they soften. Add the turmeric and cardamom. Cook, stirring, for 1 minute more. 5 Add the rice and seared chicken: Add the rice to the pan and stir it into the onion and spices. Return the seared chicken to the pan, along with any juices that have accumulated in the bowl. Turn the chicken in the spices so the pieces are coated all over. Add the cinnamon, bay leaf, raisins, and water. 6 Cook the biryani: Bring the water to a boil, then lower the heat and cover the pan. Simmer for 18 minutes, or until the rice is tender and the chicken is cooked through. Remove the pan from the heat; set aside for 5 minutes. 7 Toast the almonds: In a dry skillet over medium heat, toast the almonds, shaking the pan often, for 5 minutes or until they are aromatic. Chop coarsely. 8 Serve the biryani: Remove the bay leaf and cinnamon stick from the rice. Taste and add additional salt, pepper, or cardamom to suit your taste. Sprinkle the dish with almonds and cilantro.","Biryani is a beautiful South Asian rice pilaf often served at celebrations in India. It’s usually made by layering golden-hued rice, tender meat or seafood, and vegetables all in one pot, and baking or steaming until the whole dish is fragrant and infused with flavor. My Indian friends here in the United States talk about this dish with much nostalgia. Biryani can also be a fantastic one-pot meal to make on busy weeknights. With a few shortcuts, you can have it ready in under an hour. Today, I’m sharing my easy stovetop version of biryani with chicken. The ratio of rice to meat in biryani might surprise you. This isn’t a dish of meat served with rice on the side. It’s a dish of rice flavored with meat. Think of the chicken as a seasoning for the rice. I use bone-in chicken thighs, which turn out juicy no matter how long they cook. To prepare them for cooking, cut each thigh in half along the bone — this will give you some pieces of meat with the bone still in and some that are boneless. This way, the bones add richness to the pot and the meat still cooks through in the time it takes for the rice to absorb its water. And you get bones for the people who love them! You can use boneless thighs instead (cut them in half and cook them the same way), but you won’t get the richness from the bones in the broth. I like golden rice, so I make the dish with turmeric, cardamom, ginger, and a cinnamon stick. Golden raisins go in along with the rice and then chopped almonds and fresh cilantro are sprinkled on top at the end. My weeknight version has spices, but not heat. If you want some heat, add a generous pinch of crushed red pepper to the onion while it softens. This is the ideal dish to make if you’ve decided to eat less meat. You get lots of interesting tastes and texture in the pilaf, and just enough protein to feel satisfied.","Sheryl Julian",,"Weeknight Chicken Biryani! This stovetop version of the well-known Indian rice dish is made with chicken and seasoned with turmeric and ginger. Ready for the table in under an hour.","Sheryl Julian","Weeknight Chicken Biryani! This stovetop version of the well-known Indian rice dish is made with chicken and seasoned with turmeric and ginger. Ready for the table in under an hour.","20 minutes","40 minutes","4 to 6 servings","{ ""48"": { ""category_2_x_recipe.id"": 48, ""category_2.id"": 2, ""category_2.ts"": ""2017-09-12 03:23:48"", ""category_2.title"": ""Chicken"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""360"": { ""category_2_x_recipe.id"": 360, ""category_2.id"": 14, ""category_2.ts"": ""2017-09-12 03:30:57"", ""category_2.title"": ""Chicken"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""530"": { ""category_2_x_recipe.id"": 530, ""category_2.id"": 22, ""category_2.ts"": ""2017-09-12 03:33:02"", ""category_2.title"": ""Rice"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""1492"": { ""category_2_x_recipe.id"": 1492, ""category_2.id"": 62, ""category_2.ts"": ""2017-09-12 04:01:48"", ""category_2.title"": ""1-Pot"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""5609"": { ""category_2_x_recipe.id"": 5609, ""category_2.id"": 26, ""category_2.ts"": ""2017-09-12 03:37:49"", ""category_2.title"": ""Gluten-Free"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""8042"": { ""category_2_x_recipe.id"": 8042, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" } }","{ ""30"": { ""recipe_x_author_image.id"": 30, ""author_image.id"": 22, ""author_image.ts"": ""2017-09-25 02:54:53"" } }" 49,"2017-09-25 02:55:37","Chicken Noodle Casserole","3 cups uncooked egg noodles 5 tablespoons unsalted butter, divided 1 large shallot, minced 3/4 cup minced cremini mushrooms 3 tablespoons all-purpose flour 1/2 cup chicken or vegetable broth, plus more if needed 1 cup whole milk 1/4 teaspoon salt 1/4 teaspoon ground pepper 4 cups, loosely packed, cooked shredded chicken breast (from 2 whole chicken breasts or 1 pound raw chicken) 1 cup shredded cheddar cheese 1/2 cup shredded Parmesan cheese 1/2 cup Panko bread crumbs",,"1 Preheat oven to 400F. 2 Cook the noodles: Bring a large pot of water to a boil. Salt generously and add the egg noodles. Cook until al dente, or according to package directions. Strain and set aside. 3 Cook the shallots and mushrooms: In a 10-inch skillet over medium heat, melt 3 tablespoons of the butter (save the remaining 2 tablespoons for later). Add the shallots and sauté until softened and translucent, about 5 minutes. Add the minced mushrooms, and cook until they start to soften and shrink, 4 to 5 minutes. 4 Make the sauce: Sprinkle the flour over the mushrooms and shallots, and stir to coat completely. Cook until the flour turns into a thick paste, in about 2 minutes. Slowly whisk in the broth, followed by the milk. Continue whisking until the mixture is smooth and creamy. Bring to a simmer and allow it to thicken, 5 to 7 minutes. The finished sauce should be creamy and loose; if it seems to thick, stir in up to a half cup additional broth. 5 Assemble the casserole: In a 3-quart casserole dish, combine the mushroom sauce, shredded chicken, cooked egg noodles, and cheeses and stir until mixed. Spread out into an even layer. 6 Top the casserole with buttered breadcrumbs: In a small dish, microwave the last 2 tablespoons of butter for 20 to 30 seconds, until melted. Stir in the Panko crumbs to coat with butter. Sprinkle the buttered breadcrumbs over the top of the casserole. 7 Bake the casserole for 25 to 30 minutes. Cover loosely with a sheet of aluminum foil if the panko topping is browning too quickly. When done, the edges of the casserole should be bubbling. 8 Cool briefly, then serve. Leftovers will keep refrigerated for about a week. Reheat in the microwave or a low oven.","It’s hard to find a dish more reminiscent of childhood for me than a good, creamy chicken noodle casserole. With winter weather still in full effect for much of the country, it’s time to bring this classic back into our kitchens again. I gave this recipe an update by making it with a from-scratch cream of mushroom base that doesn’t come from a can. This is simple to make in just a few minutes. All you do is whisk flour into some cooked shallots and mushrooms, and then whisk in some milk and broth to make a creamy sauce. I used brown cremini mushrooms, but you can mix and match with whatever you have available to you. Chantarelles or Portobellos are also wonderful.","Megan Keno",,"Classic Creamy Chicken Noodle Casserole. Ditch the can and make your cream of mushroom from scratch. It's easy!","Megan Keno","Classic Creamy Chicken Noodle Casserole. Ditch the can and make your cream of mushroom from scratch. It's easy!","20 minutes","25 minutes","6 to 8 servings","{ ""49"": { ""category_2_x_recipe.id"": 49, ""category_2.id"": 2, ""category_2.ts"": ""2017-09-12 03:23:48"", ""category_2.title"": ""Chicken"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""361"": { ""category_2_x_recipe.id"": 361, ""category_2.id"": 14, ""category_2.ts"": ""2017-09-12 03:30:57"", ""category_2.title"": ""Chicken"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""1281"": { ""category_2_x_recipe.id"": 1281, ""category_2.id"": 54, ""category_2.ts"": ""2017-09-12 03:59:44"", ""category_2.title"": ""Fall"", ""category_1.id"": 5, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Season"" }, ""1356"": { ""category_2_x_recipe.id"": 1356, ""category_2.id"": 57, ""category_2.ts"": ""2017-09-12 04:00:57"", ""category_2.title"": ""Winter"", ""category_1.id"": 5, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Season"" }, ""1616"": { ""category_2_x_recipe.id"": 1616, ""category_2.id"": 68, ""category_2.ts"": ""2017-09-12 04:03:29"", ""category_2.title"": ""Casserole"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""1642"": { ""category_2_x_recipe.id"": 1642, ""category_2.id"": 69, ""category_2.ts"": ""2017-09-12 04:03:52"", ""category_2.title"": ""Comfort Food"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""8048"": { ""category_2_x_recipe.id"": 8048, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" } }","{ ""31"": { ""recipe_x_author_image.id"": 31, ""author_image.id"": 12, ""author_image.ts"": ""2017-09-25 02:53:24"" } }" 50,"2017-09-25 02:55:39","How to Poach Chicken, the Quick and Easy Way","1 to 4 boneless, skinless chicken breasts (roughly 12 ounces each) 1 teaspoon salt Optional seasonings: smashed garlic, bay leaf, peppercorns, sliced ginger, sliced lemons or oranges, sliced onions or celery, fresh rosemary, fresh thyme","One 12-ounce (raw) chicken breast will give you roughly 2 cups shredded chicken.","1 Place the chicken in a single layer in the bottom of a pan. It's ok if the pieces overlap a little. 2 Cover with an inch of water. Add the salt and any seasonings you'd like to use. 3 Bring to a boil over medium-high heat. As the water comes to a boil, foam will start to collect on the surface. If you're planning to use the cooking liquid for something else, you can skim the foam off the surface. Otherwise, it's fine to just leave it. 4 Cover and simmer for 8 to 15 minutes: Once boiling, reduce the heat to low and cover the pan. Cook for 8 minutes, then begin checking the chicken to see if it's done. Thin cutlets will cook in about 8 minutes; large chicken breasts will need up to 15 minutes. The chicken is done when it registers 165F in the thickest part of the meat with an instant read thermometer. You can also cut into the chicken to see if it's cooked through. Continue cooking and checking the chicken every minute or so until the chicken is cooked. 5 Cool briefly, then shred or slice: Remove the chicken from the broth and place on a plate or cutting board. When cool enough to handle, shred or slice the chicken, as needed. Use immediately, or cool completely and refrigerate for up to 5 days. Shredded or sliced chicken can also be frozen for up to 3 months.","I have a lot of recipes in my regular rotation that use just a small amount of shredded or sliced cooked chicken, like my go-to lunch salad, these BBQ burrito bowls, and any number of quick weeknight soups. If I have some leftover chicken in the fridge, I use that for these easy meals. Otherwise, I use this poaching method to quickly cook a few chicken breasts when I need them! When you want silky, tender chicken without a lot of fuss or fanfare, poaching is the way to go. The chicken cooks gently, retaining much more moisture than with other cooking methods. Adding herbs and other seasonings to the poaching liquid also helps season the chicken as it cooks — and you’re left with a tasty broth at the end! My method is very simple and straightforward: Just cover the chicken with about an inch of water and bring it to a boil. Lower the heat until the water is simmering, cover the pot, and let the chicken cook. That’s it! Thinner chicken breast cutlets are ready in about eight minutes, while larger, whole chicken breasts can take up to fifteen minutes. Just check frequently toward the end of cooking either by checking the internal temperature with a thermometer or slicing into the chicken to make sure it’s cooked through, and continue to cook until its done. I use this method most frequently for cooking chicken breasts, but you can also use it for cooking chicken thighs if you prefer. Cook as many breasts (or thighs) at once as you like. They cook best when in a single layer, so use a pan big enough to hold everything. For seasoning the poaching liquid during cooking, I most frequently use peppercorns, bay leaves, lemon slices, and garlic. You could also think about using sliced ginger, sliced scallions, fresh rosemary or thyme, or orange slices. Use the chicken meat right away, or let it cool and refrigerate for up to five days. You can also freeze the cooked chicken for up to three months. I recommend shredding or slicing the chicken before to freezing. And don’t throw away the cooking liquid! This method will make a lightly-flavored chicken broth, which you can use in place of chicken broth for other recipes or as the cooking liquid for rice and other grains. You can also sip it all on its own! Recipe Conversion Hints One 12-ounce chicken breast will weigh about 8 ounces after poaching. This amount of meat will give you about 2 cups of shredded chicken when lightly packed into the measuring cup. (Or about 2 1/3 cups if loosely packed.) In other words: 1 average chicken breast = 8 ounces cooked = 2 cups shredded.","Emma Christensen",,"Poaching chicken is the EASIEST way to cook chicken for quick weeknight meals! Great for making shredded or sliced chicken for easy soups, lunch salads, burrito bowls, and more.","Emma Christensen","Poaching chicken is the EASIEST way to cook chicken for quick weeknight meals! Great for making shredded or sliced chicken for easy soups, lunch salads, burrito bowls, and more.",,"15 minutes",,"{ ""50"": { ""category_2_x_recipe.id"": 50, ""category_2.id"": 2, ""category_2.ts"": ""2017-09-12 03:23:48"", ""category_2.title"": ""Chicken"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""264"": { ""category_2_x_recipe.id"": 264, ""category_2.id"": 11, ""category_2.ts"": ""2017-09-12 03:29:32"", ""category_2.title"": ""How To"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""362"": { ""category_2_x_recipe.id"": 362, ""category_2.id"": 14, ""category_2.ts"": ""2017-09-12 03:30:57"", ""category_2.title"": ""Chicken"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""665"": { ""category_2_x_recipe.id"": 665, ""category_2.id"": 27, ""category_2.ts"": ""2017-09-12 03:38:58"", ""category_2.title"": ""Low Carb"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""701"": { ""category_2_x_recipe.id"": 701, ""category_2.id"": 28, ""category_2.ts"": ""2017-09-12 03:39:43"", ""category_2.title"": ""Paleo"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""1752"": { ""category_2_x_recipe.id"": 1752, ""category_2.id"": 74, ""category_2.ts"": ""2017-09-12 04:04:52"", ""category_2.title"": ""Freezer-friendly"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""1800"": { ""category_2_x_recipe.id"": 1800, ""category_2.id"": 76, ""category_2.ts"": ""2017-09-12 04:05:39"", ""category_2.title"": ""How To"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""2865"": { ""category_2_x_recipe.id"": 2865, ""category_2.id"": 4, ""category_2.ts"": ""2017-09-12 03:26:02"", ""category_2.title"": ""Quick and Easy"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""5616"": { ""category_2_x_recipe.id"": 5616, ""category_2.id"": 26, ""category_2.ts"": ""2017-09-12 03:37:49"", ""category_2.title"": ""Gluten-Free"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""8049"": { ""category_2_x_recipe.id"": 8049, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""11315"": { ""category_2_x_recipe.id"": 11315, ""category_2.id"": 80, ""category_2.ts"": ""2017-09-12 04:06:13"", ""category_2.title"": ""Make-ahead"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""11438"": { ""category_2_x_recipe.id"": 11438, ""category_2.id"": 84, ""category_2.ts"": ""2017-09-12 04:08:18"", ""category_2.title"": ""Quick and Easy"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" } }","{ ""32"": { ""recipe_x_author_image.id"": 32, ""author_image.id"": 21, ""author_image.ts"": ""2017-09-25 02:54:45"" } }" 51,"2017-09-25 02:55:42","Chicken Tikka Masala","For the chicken: 1 1/4 pounds boneless skinless chicken breasts, thighs, or a mix 6 tablespoons plain whole milk yogurt ½ tablespoon grated ginger 3 cloves of garlic, minced 1 teaspoon cumin 1 teaspoon paprika 1 1/4 teaspoons salt For the curry: 2 tablespoons canola oil, divided 1 small onion, thinly sliced (about 5 ounces, or 1 1/2 cups sliced) 2 teaspoons grated ginger 4 cloves garlic, minced 1 tablespoon coriander 2 teaspoons paprika 1 teaspoon garam masala 1/2 teaspoon turmeric 1/2 teaspoon freshly ground black pepper 1 14-ounce can crushed fire-roasted tomatoes (regular crushed tomatoes work, too) 6 tablespoons plain whole milk yogurt 1/4 to 1/2 teaspoon cayenne pepper 1/2 teaspoon salt Cooked rice, to serve Cilantro, to garnish","Leftover chicken tikka masala tastes phenomenal the next day because the spices develop more flavor overnight.","1 Prepare the chicken: Trim chicken thighs of any extra fat. Chop into bite-sized pieces about ½ to 1 inch wide. Place the chicken thigh pieces to a medium bowl. Add the yogurt, ginger, garlic, cumin, paprika and salt. Using your hands, combine the chicken with the spices until the chicken is evenly coated. 2 Marinate the chicken: Cover the bowl with plastic wrap and let the chicken marinate in the fridge for at least 45 minutes or as long as overnight. (Marinating for 4 to 6 hours is perfect.) 3 Cook the chicken: In a large skillet, heat 1 tablespoon of canola oil over medium-high heat. Add the chicken thigh pieces and cook for about 6 to 7 minutes, until they’re cooked through. Transfer to a plate and set aside. 4 Toast the spices: Wipe down the pan you used to cook the chicken. Heat remaining canola oil over medium heat. Add the onions and cook for 5 minutes, until softened, stirring often. Add the grated ginger, minced garlic, coriander, paprika, garam masala, turmeric, black pepper, salt and cayenne. Let the spices cook until fragrant, about 30 seconds to a minute. 5 Make the sauce: Add the crushed tomatoes to the pan with the spices and let everything cook for 4 minutes, stirring often. Add the yogurt and stir to combine. 6 Simmer the sauce: Reduce the heat to medium-low and let the sauce simmer for another 4 minutes. Add the chicken pieces to the pan and coat with sauce. 7 Serve: Serve over cooked basmati rice and garnish with cilantro.","My husband is British, and therefore incredibly picky about Indian food. He bemoans the lack of restaurants that serve “proper curries” in our neighborhood. This is why, on our annual trek back to UK to visit his family over the holidays, we’ve started the tradition of going to an Indian restaurant on New Year’s Eve. We skip the champagne, the sparkles, and the countdown in favor of eating our fill of spicy curry. In an effort to ensure that we’re not deprived of Indian food the rest of the year, I am learning how to cook more Indian dishes at home. I’m starting off with the quintessential British Indian dish: chicken tikka masala. The recipe calls for a number of spices, but they all add to the deep flavors of the tikka masala. This recipe is worth the raid on your spice cupboard. My husband and I both preferred it with a half teaspoon of cayenne pepper. However, if you prefer less spice, you can cut that back to just a quarter teaspoon or just leave it out entirely. For the best flavor, you’ll also want to marinade the chicken for 4 to 6 hours, or even overnight. This gives the meat time to fully absorb the spicy marinade. However, if you’re in a time crunch, you can just marinate the meat for about 45 minutes. My husband gave this dish his seal of approval. I hope you like it too!","Lisa Lin",,"Chicken Tikka Masala! Very EASY to make on the stovetop. Just like take-out! Ready in 30 minutes, plus marinating time.","Lisa Lin","Chicken Tikka Masala! Very EASY to make on the stovetop. Just like take-out! Ready in 30 minutes, plus marinating time.","15 minutes","20 minutes","4 to 6 servings","{ ""51"": { ""category_2_x_recipe.id"": 51, ""category_2.id"": 2, ""category_2.ts"": ""2017-09-12 03:23:48"", ""category_2.title"": ""Chicken"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""363"": { ""category_2_x_recipe.id"": 363, ""category_2.id"": 14, ""category_2.ts"": ""2017-09-12 03:30:57"", ""category_2.title"": ""Chicken"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""1495"": { ""category_2_x_recipe.id"": 1495, ""category_2.id"": 62, ""category_2.ts"": ""2017-09-12 04:01:48"", ""category_2.title"": ""1-Pot"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""1643"": { ""category_2_x_recipe.id"": 1643, ""category_2.id"": 69, ""category_2.ts"": ""2017-09-12 04:03:52"", ""category_2.title"": ""Comfort Food"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""2867"": { ""category_2_x_recipe.id"": 2867, ""category_2.id"": 4, ""category_2.ts"": ""2017-09-12 03:26:02"", ""category_2.title"": ""Quick and Easy"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""5618"": { ""category_2_x_recipe.id"": 5618, ""category_2.id"": 26, ""category_2.ts"": ""2017-09-12 03:37:49"", ""category_2.title"": ""Gluten-Free"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""8052"": { ""category_2_x_recipe.id"": 8052, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""11440"": { ""category_2_x_recipe.id"": 11440, ""category_2.id"": 84, ""category_2.ts"": ""2017-09-12 04:08:18"", ""category_2.title"": ""Quick and Easy"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" } }","{ ""33"": { ""recipe_x_author_image.id"": 33, ""author_image.id"": 20, ""author_image.ts"": ""2017-09-25 02:54:43"" } }" 52,"2017-09-25 02:55:49","How to Make Chicken Soup in the Pressure Cooker","1 3- to 4-pound chicken, or an equivalent mix of bone-in thighs, legs, or breast meat 4 ribs celery, sliced 3 medium carrots, peeled and sliced 1 medium parsnip, halved lengthwise and sliced 1 medium yellow onion, diced 3 cloves garlic, smashed and peeled 12 sprigs fresh flat leaf parsley 3 large sprigs fresh thyme 4 teaspoons salt 2 quarts water Special Equipment: 6-quart electric or stovetop pressure cooker (like an Instant Pot)","Stovetop Instructions: Put the chicken in a large soup pot or Dutch oven, breast side up. Add the rest of the ingredients to the pot, pouring in the water last to avoid splashing. Cover the pot and place it on the stove over medium heat. When the soup comes to a boil, turn it down to low and simmer, covered, until the chicken is tender and the meat is just beginning to come away from the bones, about 1 hour and 15 minutes. Continue with the remaining steps as described in the recipe below.","1 Put the chicken in the pot of a pressure cooker, breast side up. 2 Layer all of the other ingredients into the pot, pouring in the water last to avoid splashing. Adding four teaspoons of salt at this point will result in a well-seasoned soup broth. Use less salt or eliminate if you'd like to make basic chicken broth to use for other purposes. 3 Cook the soup: Place the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. Select the “Manual” program, then set the time to 25 minutes at high pressure. (Instant Pot users can also select the ""Soup"" program and follow the same cooking time. For stovetop pressure cookers, cook at high pressure for 22 minutes.) It will take about 35 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the finished dish is about one hour. 4 When the soup has finished cooking, wait about 15 minutes before ""quick"" releasing the pressure. This helps prevent a lot of steamy broth spitting out of the valve. Even so be careful when releasing the steam! You can also let the pressure release naturally, though this will take quite a while. Wait until the pressure cooker’s float valve has returned to its ""down"" position before opening the pressure cooker. 5 Prepare the chicken meat: Use a pair of tongs or a slotted spoon to remove the chicken from the pot, and transfer it to a dish to cool until you can comfortably handle it, about 20 minutes. It may come apart as you are removing it from the pot, so go slowly and carefully. Take the meat off of the bones, and discard the bones, skin, and cartilage. Cut or tear the meat into bite-sized pieces. 6 Stir the chicken meat back into the soup. Ladle into bowls and serve. Let any leftover soup cool completely, then store in the fridge for up to 5 days or freeze for up to 3 months. The soup may gel as it cools; it will liquefy again when heated.","The minute anybody in my house comes down with the slightest sniffle, I run to the store for ingredients for chicken soup. It’s the go-to cure-all around here! The recipe I make is classic and very simple, but to get it ready even more quickly, I make it in the pressure cooker. Pressure cooking in the Instant Pot (or any electric pressure cooker) reduces the cooking time a fair amount. Using an electric one also allows you to leave the pot unattended while it cooks. The cooker will even switch to a “Keep Warm” setting once cooking has finished so you don’t have to worry about turning off the cooker right away when the soup is done. Just throw all the ingredients in the pot, press a button, and come back to piping hot soup later on! I use a whole chicken for my soup for a few reasons: First, It’s the most economical way to go. Second, I like having a mix of white and dark meat. And third, all of the bones and cartilage help to create a rich, nourishing broth. You can also use any mix of bone-in drumsticks, thighs, or breast meat. Remove the skin if you like, but I like a little bit of rendered chicken fat in my soup! You’ll need a 6-quart or larger pressure cooker for this recipe. The pot should be just big enough to fit a 3- to 4-pound chicken. If you have a larger pressure cooker (8-quart or bigger), you can also get away with using a slightly larger chicken. Be careful when doing a quick-release because liquid-heavy pressure cooker recipes like this soup can release a lot of steam during the venting step after cooking. If you want to avoid the jet of steam entirely, you can wait for the pressure to release naturally. Just wait until the pressure cooker’s float valve has returned to its “down” position. This will take quite a while, though, since this recipe contains a lot of liquid. Good chicken soup made with the whole chicken will often develop a jelly-like consistency once chilled, so don’t be alarmed if this happens to you! The soup will turn back into liquid when warmed. For a more filling meal, you can stir some cooked noodles into the soup, or even make dumplings to cook on top. I prefer to cook the noodles separately so that they don’t absorb a ton of moisture from the soup itself. I mix them in just before serving, and store them separately from the soup in the fridge. To make chicken and dumplings, mix up a basic dumpling dough, spoon it over the finished soup, and lock the lid back on. Cook on “low pressure” for 10 minutes (or 8 minutes for stovetop pressure cooker, or 20 minutes simmered over low heat for stovetop).","Coco Morante",,"Quick chicken soup in the pressure cooker! Classic recipe with whole chicken (or chicken pieces), carrots, onions, and celery. Ready in 60 minutes.","Coco Morante","Quick chicken soup in the pressure cooker! Classic recipe with whole chicken (or chicken pieces), carrots, onions, and celery. Ready in 60 minutes.","20 minutes","1 hour","4 to 6 servings","{ ""52"": { ""category_2_x_recipe.id"": 52, ""category_2.id"": 2, ""category_2.ts"": ""2017-09-12 03:23:48"", ""category_2.title"": ""Chicken"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""364"": { ""category_2_x_recipe.id"": 364, ""category_2.id"": 14, ""category_2.ts"": ""2017-09-12 03:30:57"", ""category_2.title"": ""Chicken"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""702"": { ""category_2_x_recipe.id"": 702, ""category_2.id"": 28, ""category_2.ts"": ""2017-09-12 03:39:43"", ""category_2.title"": ""Paleo"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""1005"": { ""category_2_x_recipe.id"": 1005, ""category_2.id"": 40, ""category_2.ts"": ""2017-09-12 03:56:31"", ""category_2.title"": ""Soup"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""1032"": { ""category_2_x_recipe.id"": 1032, ""category_2.id"": 41, ""category_2.ts"": ""2017-09-12 03:57:19"", ""category_2.title"": ""Soup and Stew"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""1282"": { ""category_2_x_recipe.id"": 1282, ""category_2.id"": 54, ""category_2.ts"": ""2017-09-12 03:59:44"", ""category_2.title"": ""Fall"", ""category_1.id"": 5, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Season"" }, ""1645"": { ""category_2_x_recipe.id"": 1645, ""category_2.id"": 69, ""category_2.ts"": ""2017-09-12 04:03:52"", ""category_2.title"": ""Comfort Food"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""1829"": { ""category_2_x_recipe.id"": 1829, ""category_2.id"": 77, ""category_2.ts"": ""2017-09-12 02:50:14"", ""category_2.title"": ""Instant Pot"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""1919"": { ""category_2_x_recipe.id"": 1919, ""category_2.id"": 83, ""category_2.ts"": ""2017-09-12 02:50:14"", ""category_2.title"": ""Pressure Cooker"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""5621"": { ""category_2_x_recipe.id"": 5621, ""category_2.id"": 26, ""category_2.ts"": ""2017-09-12 03:37:49"", ""category_2.title"": ""Gluten-Free"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""8055"": { ""category_2_x_recipe.id"": 8055, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" } }","{ ""34"": { ""recipe_x_author_image.id"": 34, ""author_image.id"": 24, ""author_image.ts"": ""2017-09-25 02:55:04"" } }" 53,"2017-09-25 02:55:53","Salisbury Steak with Mushroom Gravy","For the steaks: 1 pound ground beef 1/3 cup plain breadcrumbs 1 large egg 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoons neutral-flavored oil cooking oil (I use avocado oil) For the mushroom sauce: 8 ounces crimini or brown mushrooms, sliced 1 small yellow onion, sliced 1 clove garlic, chopped 2 tablespoons tomato paste 1 1/2 teaspoons prepared yellow mustard 1 1/2 cups low sodium beef broth 2 teaspoons cornstarch 1 tablespoon water 2 tablespoons chopped fresh parsley, for garnish (optional)","Serve with buttered noodles or mashed potatoes.","1 Make the beef patties: In a mixing bowl, use your hands to mix together the ground beef, breadcrumbs, egg, salt, and pepper. Divide the mixture into four equal pieces, then use your hands to gently shape each piece into a 1/2-inch-thick patty. 2 Sear the patties in a skillet: Heat the oil in a large skillet over medium heat. When the oil is shimmering, sear the patties on one side for 3 minutes, then flip them with a thin, flexible spatula. Sear them on the other side for another 3 minutes. Transfer the patties to a plate. 3 Cook the mushrooms, onions, and garlic: There should be a few teaspoons of fat left in the pan from cooking the patties, but add additional oil if needed. Still over medium heat, add the mushrooms, onions, and garlic to the skillet. Cook, stirring often, until the mushrooms have given up their liquid and just begun to brown, 6 to 8 minutes. 4 Stir in the liquids and braise the patties: Stir the tomato paste, mustard, and beef broth into the mushrooms and onions. Use a spoon to scrape up any brown bits from the skillet. Return the patties to the skillet, spooning a bit of the cooking liquid, mushrooms, and onions over each one. Cover the skillet turn the heat down to low. Let the patties braise in the covered skillet for 30 minutes. While the patties are simmering, you can boil a pot of noodles, make mashed potatoes, and/or prepare any other vegetable quick side dishes. 5 Thicken the cooking liquid into a gravy: Uncover the skillet and use a spoon to nudge the patties to the side of the skillet. In a small bowl, stir together the cornstarch and water. Stir in the cornstarch mixture and let it boil for about a minute, until the gravy has thickened, then turn off the heat. 6 Serve the Salisbury steaks: Transfer the patties to plates and ladle the gravy over top. Sprinkle with chopped parsley, if you like, and serve hot with egg noodles or mashed potatoes alongside.","Salisbury steak is such a satisfying skillet dinner! Did you grow up eating it? The name is a little misleading — these “steaks” are actually ground beef held together with egg and breadcrumbs. They’re basically single serving patties of meatloaf that are seared and then braised in a savory mushroom gravy. We eat a lot of ground meat in my house, so it’s nice to have a variety of dishes in rotation. When we’re tired of pasta with meatballs, Joe’s Special, chili, and our other standbys, that means it’s time to circle back to Salisbury steak. This recipe is a little (okay, a lot) retro, but it totally hits the spot. It’s also much more economical than actual steak, especially since we prefer to buy grass-fed beef in our house and dinner for two can get spendy. While the steaks are cooking, I like to boil up a pot of egg noodles or mashed potatoes. I also either microwave some bagged frozen vegetables or throw together a quick salad to round out the meal. Whether you enjoyed Salisbury steak growing up, or you have only glimpsed it among the frozen TV dinners at the grocery store, I urge you to give this homemade version a try!","Coco Morante","August 23, 2017","Classic Salisbury Steak with Mushroom Gravy! Ready in under an hour, cooks all in one skillet. Serve with buttered noodles or mashed potatoes.","Coco Morante","Classic Salisbury Steak with Mushroom Gravy! Ready in under an hour, cooks all in one skillet. Serve with buttered noodles or mashed potatoes.","10 minutes","45 minutes","4 servings","{ ""53"": { ""category_2_x_recipe.id"": 53, ""category_2.id"": 3, ""category_2.ts"": ""2017-09-12 03:24:17"", ""category_2.title"": ""Beef"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""105"": { ""category_2_x_recipe.id"": 105, ""category_2.id"": 5, ""category_2.ts"": ""2017-09-12 03:26:23"", ""category_2.title"": ""Budget"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""287"": { ""category_2_x_recipe.id"": 287, ""category_2.id"": 12, ""category_2.ts"": ""2017-09-12 03:30:06"", ""category_2.title"": ""Beef"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""844"": { ""category_2_x_recipe.id"": 844, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""1483"": { ""category_2_x_recipe.id"": 1483, ""category_2.id"": 62, ""category_2.ts"": ""2017-09-12 04:01:48"", ""category_2.title"": ""1-Pot"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""1543"": { ""category_2_x_recipe.id"": 1543, ""category_2.id"": 65, ""category_2.ts"": ""2017-09-12 04:03:09"", ""category_2.title"": ""Budget"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""1639"": { ""category_2_x_recipe.id"": 1639, ""category_2.id"": 69, ""category_2.ts"": ""2017-09-12 04:03:52"", ""category_2.title"": ""Comfort Food"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" } }","{ ""35"": { ""recipe_x_author_image.id"": 35, ""author_image.id"": 24, ""author_image.ts"": ""2017-09-25 02:55:04"" } }" 55,"2017-09-25 02:55:55","Sous Vide French Dip Sandwiches",,"Look for top or bottom round roast for this recipe since these cuts are less fatty and easier to cut into thin slices. Use chuck roast if round roast can't be found and cut thicker slices. The roast from this recipe is also fantastic for lunch sandwiches, tacos, salads, and any other recipe calling for tender slices of steak or beef. Instead of doing the second sear on the stovetop, try grilling it! This gives the meat a nice smoky flavor. Make-ahead instructions: Cook the roast as per the recipe through the end of the sous vide cook time. Lift the roast from the water and transfer it to a bowl of cold water to cool it down. Once cooled, refrigerate until ready to serve. Re-warm in a 140F sous vide bath for an hour or so, then continue with searing the roast and assembling the sandwiches.","1 Calculate your cooking time: This roast cooks sous vide for 18 to 24 hours, so it's important to begin cooking with your serving time in mind. Calculate backward from your dinner time to figure out when you should start cooking the roast. For make-ahead instructions if you don't plan on serving your sandwiches right away, see the instructions in the headnotes. 2 Trim and season the roast: Trim any large pieces of fat from the exterior of the roast, but don't worry about getting every last speck. Season it on all sides with the salt and pepper. 3 Sear the roast: Warm a large skillet over medium-high heat and add 1 tablespoon of oil. When the oil shimmers and glides smoothly, and a flick of water evaporates on contact with the pan, add the roast. Sear the roast very well on all sides, 4 to 5 minutes per side. The seared surfaces should look dark reddish-brown. If the oil starts to get smoky, lower the heat slightly; otherwise, maintain a medium-high heat for the best sear. 4 Transfer the seared beef to a plate to cool slightly. If the roast is still scorching hot from the pan when you put it in the plastic bag, it can melt a hole in the plastic. 5 Deglaze the pan with the wine: With the pan still over medium-high heat, add the wine all at once. It will bubble and steam as it hits the pan. As it bubbles, use a stiff spatula to scrape up any dark bits that were stuck. Once you've scraped up all the bits and the wine is simmering, pour it carefully into a measuring cup. Let it cool slightly. 6 Pack up the roast for sous vide cooking: Place a 1-gallon plastic freezer bag on your counter and fold the top outwards to form a cuff; this will help it stand up and make it easier to fill. (Alternatively, place the bag in a bowl while filling). Place the slightly cooled roast into the bag. Pour the wine and broth over top, and tuck the bay leaf inside. Zip the bag almost entirely shut, leaving about an inch open at one edge. 7 Seal the bag: Fill a large stock pot three-quarters full with water. Submerge the bag with the roast until just the zipper part of the bag is above the water. As you submerge the bag, the pressure of the water will press the sides of the plastic bag up against the roast and the liquid, ""hugging"" the ingredients. You may need to use your hands or a spatula to poke the roast below the surface of the water and force out any bubbles. Once all the air bubble are out, submerge the bag up to the zipper, then zip it all the way closed so the bag is sealed. Lift the roast from the water and place it on a dishtowel while you heat the water. As you lift the bag, the plastic should look like it's hugging the ingredients inside the bag. A few small air pockets are fine; vacuum-sealing isn't necessary. Check carefully to make sure the bag isn't leaking; if it is, transfer it to a new bag and repeat this sealing step. 8 Heat the water with the immersion circulator: Place the pot of water on a trivet or other heatproof surface. Place the immersion circulator in the water and set it to heat the water based on your preferred doneness for the roast beef: 135°F (medium-rare), 140°F (medium), 145°F (medium-well) or 150°F (well-done). It will take approximately 5 to 10 minutes for the water to heat, depending on the volume of water in your pot. (You can also use warm water out of the tap to cut down on heating time.) Once the water is up to temp, your immersion circulator will indicate that you're ready to start cooking. With Joule, this is controlled through the Joule app: Open the app on your phone and press the orange circular button in the bottom right corner. Input the temperature and press the orange button again to start the device and begin heating the water. 9 Cook the roast: Once the water has finished heating, lower the roast into the water. It's fine if the zipper is above the surface of the water, but the roast itself should be completely submerged by at least an inch or so. Add more water if needed. Cook the roast for 18 to 24 hours (yes, hours!). It will become more tender the longer you let it cook. Set a timer so you know when it's ready. 10 Check the roast and monitor the water during cooking: Every so often during cooking, take a peek at your roast and make sure that it's still submerged in the water and the bag isn't leaking. (If it's leaking, the liquid will start to look diluted and you'll notice air bubbles in the bag. Just transfer the roast and liquid to another bag and carry on with cooking. This doesn't happen very often, but is something to watch out for.) Keep an eye on the water level and add additional water if it looks like it's getting low. The immersion circulator will heat the water right back up to temperature. To help prevent evaporation, you can also cover your pot with plastic wrap, a silicon bowl cover (as I have), or any other cover. 11 Cook the onions at any point while the roast is cooking: At any point during this cooking time when you have a spare 10 minutes, cook the onions. Warm a teaspoon or two of oil in a skillet and cook the onions with 1/4 teaspoon salt until they are very soft and browned. If you're not serving them right away, cool and refrigerate until needed. To reheat, add them to a hot skillet and stir until warmed through. 12 Sear the roast (again!): When you're done cooking the roast, lift the bag from the water and set it on a kitchen towel on the counter. Warm a tablespoon of oil in a large skillet over medium-high heat. Open the bag with the roast; be careful not to spill any of the cooking liquid. Use tongs to lift the roast from the bag and transfer it to a cutting board. Pat it dry on all sides. Transfer the roast to the hot skillet and sear on all sides, 2 to 3 minutes per side, until the outside is very crusty. Add more oil as needed to the pan. Once seared, set the roast on a cutting board until ready to slice. 13 Strain the ""jus"": While the roast sears, strain the cooking liquid (""jus"") into a measuring cup. Taste and add salt or pepper if needed. If the jus seems overly concentrated to you, add a little water to thin it out again. Use a little of the jus to deglaze the pan after searing the roast, if you like. Transfer the jus to individual cups for serving. 14 Toast the French rolls: Warm the oven to 400F. Open up all the French rolls and arrange them in a single layer on a baking sheet with the cut sides facing up. Toast in the hot oven until they are warm and feel crispy when you press the surface of the bread, about 5 minutes. Remove from the oven, but leave the oven on. If you like, spoon a little of the beef jus over the bottom buns for flavor. 15 Slice the beef: Use a sharp chef's knife and slice the beef against the grain as thinly as possible. 16 Assemble the sandwiches: Pile slices of beef on the bottom half of the rolls. The meat should divide equally between all the rolls, but you may have some leftover. Top each pile of beef with some onions and a slice or two of cheese, if desired. 17 Broil the sandwiches: Set aside the tops of the buns so they don't burn. Switch the oven to ""broil"" and slide the pan of sandwiches under the broiler. Broil until the cheese starts to melt, about 1 minute. 18 Serve the sandwiches: Top each sandwich with the top bun. Serve with the jus alongside for dipping. (Refrigerate leftovers and consume within 3 to 4 days, or freeze for up to 3 months.)",,"Emma Christensen","May 30, 2017","Sous Vide French Dip Sandwiches! Cooking sous vide makes the most tender roast beef EVER. This is a perfect starter recipe if you're new to sous vide cooking.","Emma Christensen","Sous Vide French Dip Sandwiches! Cooking sous vide makes the most tender roast beef EVER. This is a perfect starter recipe if you're new to sous vide cooking.","45 minutes",,"6 to 8 sandwiches","{ ""55"": { ""category_2_x_recipe.id"": 55, ""category_2.id"": 3, ""category_2.ts"": ""2017-09-12 03:24:17"", ""category_2.title"": ""Beef"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""289"": { ""category_2_x_recipe.id"": 289, ""category_2.id"": 12, ""category_2.ts"": ""2017-09-12 03:30:06"", ""category_2.title"": ""Beef"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""917"": { ""category_2_x_recipe.id"": 917, ""category_2.id"": 37, ""category_2.ts"": ""2017-09-12 03:54:35"", ""category_2.title"": ""Sandwich"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""2024"": { ""category_2_x_recipe.id"": 2024, ""category_2.id"": 89, ""category_2.ts"": ""2017-09-12 02:50:14"", ""category_2.title"": ""Sous Vide"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""8022"": { ""category_2_x_recipe.id"": 8022, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" } }","{ ""36"": { ""recipe_x_author_image.id"": 36, ""author_image.id"": 21, ""author_image.ts"": ""2017-09-25 02:54:45"" } }" 56,"2017-09-25 02:55:59","Flank Steak Stir Fry with Asparagus and Red Pepper","3 Tbsp canola or other high smoke-point cooking oil 1/2 lb asparagus, trimmed, cut on the diagonal into 1 1/2 inch lengths (about 1 1/2 cups) 1 lb of flank steak, sliced in half lengthwise (along the grain) and then cut into thin strips (across the grain), 2 inches long and 1/4 inch wide (put the steak in the freezer for 15 minutes before slicing to make it easier to slice) 1 red bell pepper, seeded, de-ribbed, and cut into thin strips 2 inches long and 1/4 inch wide 2 teaspoons of cornstarch dissolved into 3 Tablespoons of water Stir Fry Sauce 3 Tbsp soy sauce (use gluten-free soy sauce for gluten-free version) 1 teaspoon finely chopped, peeled, fresh ginger 1 small clove garlic, minced 1 green onion, including green tops, chopped 1/2 teaspoon chili oil","If you are planning to serve this dish with rice, in a separate pan, prepare 2 cups of white rice, following the instructions on the rice package.","1 Blanch the asparagus: Fill a medium sized saucepan halfway with water and bring to a boil. Blanch the cut asparagus for 2 minutes. Drain, rinse with cold water to stop the cooking, and set aside. 2 Assemble stir fry sauce: In a small dish, stir together the stir fry sauce ingredients—soy sauce, chopped ginger, minced garlic, chopped green onion, chili oil—and set aside. 3 Stir fry asparagus: Heat 1 tablespoon of oil in a wok (or a thick-bottomed pot that can handle high heat) on high heat until shimmery. Add the asparagus and fry, stirring constantly, for 2 minutes or until lightly browned. Remove the asparagus from the pan and set aside. 4 Stir fry beef strips: Heat another tablespoon of oil in the pan on high heat until shimmery. Stir fry the beef strips in batches, for 2 to 3 minutes per batch, until they are browned but still a little pink inside. 5 Stir fry bell pepper: Return the first batches of beef strips to the pan along with the bell pepper strips. Stir and toss over high heat until the bell pepper strips are just beginning to wilt, 1-2 minutes. 6 Add cornstarch slurry and stir fry sauce: Quickly stir the cornstarch liquid and add it to the pan along with the stir fry sauce. Cook until sauce thickens, 1-2 minutes. Return the asparagus to the pan, toss to evenly coat and serve with steamed white rice (unless you are going low-carb, in which case, leave out the rice).","This Flank Steak Stir Fry is perfect for a midweek meal when asparagus are in season. It’s easy enough to make and everyone raves about it! When it comes to stir-fry, it’s all about the prep. The dish itself cooks up so quickly that you need everything prepped and ready to go before you start adding the elements to the hot pan. A couple elements of the recipe to note. We are blanching the asparagus in boiling water a couple minutes. This will ensure that the asparagus will be cooked in the short stir-frying time. Flank steak is a lean cut of meat, which can be tough and chewy if it isn’t cut properly (across the grain of the meat) for this dish. It helps to freeze the meat for a few minutes before starting the recipe to make it easier to slice thinly. Updated from the recipe archive, first published 2009","Elise Bauer","April 6, 2017","This Flank Steak Stir Fry comes together quickly with flank steak, asparagus, and red bell peppers. Perfect for a quick midweek dinner!","Elise Bauer","This Flank Steak Stir Fry comes together quickly with flank steak, asparagus, and red bell peppers. Perfect for a quick midweek dinner!","15 minutes","25 minutes","Serves 4","{ ""56"": { ""category_2_x_recipe.id"": 56, ""category_2.id"": 3, ""category_2.ts"": ""2017-09-12 03:24:17"", ""category_2.title"": ""Beef"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""290"": { ""category_2_x_recipe.id"": 290, ""category_2.id"": 12, ""category_2.ts"": ""2017-09-12 03:30:06"", ""category_2.title"": ""Beef"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""662"": { ""category_2_x_recipe.id"": 662, ""category_2.id"": 27, ""category_2.ts"": ""2017-09-12 03:38:58"", ""category_2.title"": ""Low Carb"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""2025"": { ""category_2_x_recipe.id"": 2025, ""category_2.id"": 90, ""category_2.ts"": ""2017-09-12 02:50:14"", ""category_2.title"": ""Stir-fry"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""2071"": { ""category_2_x_recipe.id"": 2071, ""category_2.id"": 96, ""category_2.ts"": ""2017-09-12 04:08:44"", ""category_2.title"": ""Chinese"", ""category_1.id"": 7, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Cuisine"" }, ""2857"": { ""category_2_x_recipe.id"": 2857, ""category_2.id"": 4, ""category_2.ts"": ""2017-09-12 03:26:02"", ""category_2.title"": ""Quick and Easy"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""5603"": { ""category_2_x_recipe.id"": 5603, ""category_2.id"": 26, ""category_2.ts"": ""2017-09-12 03:37:49"", ""category_2.title"": ""Gluten-Free"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""8038"": { ""category_2_x_recipe.id"": 8038, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""11430"": { ""category_2_x_recipe.id"": 11430, ""category_2.id"": 84, ""category_2.ts"": ""2017-09-12 04:08:18"", ""category_2.title"": ""Quick and Easy"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" } }",{} 57,"2017-09-25 02:56:03","Pressure Cooker Beef Brisket","2 1/2 to 3 1/2 pounds beef brisket (certified kosher, if needed) 1 1/2 teaspoons kosher salt, divided 1/2 teaspoon ground black pepper 1 tablespoon olive oil 3 medium yellow onions, sliced 3 large garlic cloves, peeled 1/2 cup water 1/2 cup dry red wine 1/4 cup ketchup 1 teaspoon dried rosemary 1 teaspoon dried thyme leaves 1 teaspoon paprika Special equipment: 6-quart electric or stovetop pressure cooker, or larger (like an Instant Pot) Immersion blender, or regular blender","Oven-cooking Instructions: Using a Dutch oven or other heavy pot with a lid placed over medium-high heat, follow the instructions for searing the brisket, cooking the onions, and mixing in the other ingredients as described in the pressure cooker recipe. Make sure the fat cap is facing up when you add the brisket back to the pan. Cover the pot and transfer to a 325F oven to cook for 3 hours, until the brisket is tender. Make-ahead Instructions: Cook the brisket as indicated, allow it to cool, and refrigerate on its own. Refrigerate the strained onions and garlic separately. Transfer the cooking liquid to a storage container and refrigerate separately. The next day, scrape the solidified fat from the top of the liquid and discard. Warm the cooking liquid, onions, and garlic in the pressure cooker or in a medium saucepan. With an immersion blender or in a blender, blend the cooking liquid, onions and garlic into a thick gravy. Warm the brisket in the gravy before serving.","1 Prepare the brisket: Rinse the brisket and pat it dry with paper towels. If your brisket has more than 1/4-inch layer of fat, trim off the excess. Season it on both sides with 1 teaspoon of the salt and the ground pepper. 2 Sear the brisket: Select the “Sauté” program on your pressure cooker, adjust it to its highest heat setting, and add the oil to the pot. (If you are using a stovetop pressure cooker, heat the oil over medium high heat.) Use a pair of tongs to lower the brisket into the pot with the side with the most fat facing down, and let it sear for 6 minutes. Turn it over and sear it for 6 more minutes. Both sides should be a rich, dark brown color. Transfer the seared brisket to a plate. 3 Cook the onions and garlic: Adjust your pressure cooker to its medium ""Sauté"" setting. (If you are using a stovetop pressure cooker, lower the heat to medium.) There should be plenty of fat left in the pan after searing the brisket; if not, add another teaspoon or two of olive oil to cook the onions. Add the onions, garlic, and the remaining 1/2 teaspoon of salt. Cook, stirring frequently, until the onions are soft and beginning to brown, about 10 minutes. Scrape the bottom of the pot as you stir the onions to help release all of the browned bits from the bottom of the pot. 4 Stir the water, wine, ketchup, and spices into the onions and garlic. 5 Cook the brisket: Use a pair of tongs to lower the seared brisket back into the pressure cooker, with the side with the most fat facing up. Place the lid on your pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Select the “Manual” program, then set the time to 50 minutes at high pressure. (For stovetop pressure cookers, cook for 45 minutes at high pressure.) It will take about 10 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the finished dish is about 60 minutes. 6 Release the pressure: You can either perform a quick pressure release by moving the vent from “Sealing” to “Venting,” or you can let the pot depressurize naturally (this takes about 20 minutes). (For stovetop pressure cookers, perform a quick pressure release.) 7 Separate the brisket, onions, and cooking liquid: Use tongs to transfer the brisket to a plate or carving board. Strain the cooking liquid into a fat separator, collecting the cooked onions and garlic in the strainer. 8 Make the gravy: Return the drained onions and garlic to the pressure cooker pot. Pour the cooking liquid from the fat separator back into the pot, discarding the fat that is left behind. (If you don't have a fat separator, wait for the fat to rise to the top of the liquid, then skim off as much as you can.) With an immersion blender, blend the cooking liquid, onions and garlic into a thick gravy. (Alternatively, transfer the liquid, onions, and garlic to a blender to puree. Don't fill the blender more than halfway, and be careful of the steam when opening the blender pitcher. 9 To serve: Slice the brisket against the grain into thin (1/4-inch) slices. Pour the gravy over the brisket and serve hot.","My family has always cooked our Passover brisket in the oven, low and slow. It’s delicious, but takes over three hours to make! This year, I wanted to see if I could speed up the process using a pressure cooker. And you know what? You can. Using a pressure cooker, like the Instant Pot, you can make tender, deeply flavorful brisket with a thick, rich gravy in about half the time! If you’re making this brisket recipe for Passover, be sure to buy a kosher brisket, along with “kosher for Passover” brands of red wine and ketchup. If you are celebrating according to very strict kosher laws, you may also want to make sure your spices are designated “kosher for Passover.” Online stores like Rockland Kosher Supermarket are great resources for ingredients if you’re unable to track them down in your area. The gravy gets lots of flavor from the seared meat, so whatever you do, don’t skip on that step! Give the brisket a good six minutes on each side so that it becomes deeply and thoroughly browned. After the brisket is seared, quickly sauté the onions and garlic until they give up their liquid and the onions begin to brown. While they cook, scrape up any browned bits leftover from searing the brisket – these make the broth extra flavorful! Oh, and one more great bonus of pressure cooking: You can make the gravy right in the pot! Use an immersion blender to whiz the onions and garlic into the cooking liquid, making a thick, rich gravy. This also means zero stuck-on mess to clean up at the end of cooking. How much better does it get?","Coco Morante",,"Tender brisket in half the time with the pressure cooker! Perfect for Passover dinner or Sunday suppers. Easy blender gravy.","Coco Morante","Tender brisket in half the time with the pressure cooker! Perfect for Passover dinner or Sunday suppers. Easy blender gravy.","15 minutes","1 hour, 30 minutes","6 to 8 servings","{ ""57"": { ""category_2_x_recipe.id"": 57, ""category_2.id"": 3, ""category_2.ts"": ""2017-09-12 03:24:17"", ""category_2.title"": ""Beef"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""291"": { ""category_2_x_recipe.id"": 291, ""category_2.id"": 12, ""category_2.ts"": ""2017-09-12 03:30:06"", ""category_2.title"": ""Beef"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""1268"": { ""category_2_x_recipe.id"": 1268, ""category_2.id"": 53, ""category_2.ts"": ""2017-09-12 02:50:14"", ""category_2.title"": ""Passover"", ""category_1.id"": 5, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Season"" }, ""1828"": { ""category_2_x_recipe.id"": 1828, ""category_2.id"": 77, ""category_2.ts"": ""2017-09-12 02:50:14"", ""category_2.title"": ""Instant Pot"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""1902"": { ""category_2_x_recipe.id"": 1902, ""category_2.id"": 80, ""category_2.ts"": ""2017-09-12 04:06:13"", ""category_2.title"": ""Make-ahead"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""1918"": { ""category_2_x_recipe.id"": 1918, ""category_2.id"": 83, ""category_2.ts"": ""2017-09-12 02:50:14"", ""category_2.title"": ""Pressure Cooker"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""2226"": { ""category_2_x_recipe.id"": 2226, ""category_2.id"": 111, ""category_2.ts"": ""2017-09-12 02:50:14"", ""category_2.title"": ""Jewish"", ""category_1.id"": 7, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Cuisine"" }, ""5608"": { ""category_2_x_recipe.id"": 5608, ""category_2.id"": 26, ""category_2.ts"": ""2017-09-12 03:37:49"", ""category_2.title"": ""Gluten-Free"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""8041"": { ""category_2_x_recipe.id"": 8041, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" } }","{ ""37"": { ""recipe_x_author_image.id"": 37, ""author_image.id"": 24, ""author_image.ts"": ""2017-09-25 02:55:04"" } }" 58,"2017-09-25 02:56:10","Steak Salad with Miso Vinaigrette","For the miso dressing: 3 tablespoons white miso, or other light-colored miso 2 tablespoons rice vinegar 1 teaspoon Dijon mustard 1 teaspoon maple syrup (optional) 1 tablespoon neutral flavored oil For the steak: 1 pound skirt steak 1 teaspoon paprika (sweet, hot, or smoked — your choice) 1 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon black pepper 2 teaspoons high-heat cooking oil For the salad: 6 to 8 cups spring greens 2 carrots, peeled and sliced 4 to 6 radishes, thinly sliced 1 apple, any kind, cored and thinly sliced","Look for miso in the refrigerated section of your grocery store, sometimes near the produce section. Buy for white miso, or use any light-colored miso. I like the chickpea miso from Miso Masters.","1 Make the miso dressing: Whisk together miso, rice vinegar, Dijon, maple syrup, and oil. Use a blender for a creamier consistency. (This can be done several days in advance; whisk before tossing the salad if the dressing has separated.) 2 Warm the pan for the steak: Heat a large cast iron or stainless steel skillet (or grill pan) over medium-high heat until it is very hot and a drop of water evaporates on contact, 3 to 5 minutes. 3 Season the steak: While the pan is heating, mix together paprika, garlic powder, salt, and pepper and pat the onto the steak on all sides. 4 Cook the steak: Turn on a vent fan or open a window – searing the steak will create a lot of smoke. Add the oil to the hot pan and tilt the pan to coat the bottom. Place the steak in the middle of the pan and cook for 3 to 4 minutes. Flip and cook for 3 to 4 minutes on the second side, or until it has reached your desired doneness. (My steak reached 125ºF, rare, in about 7 minutes total.) 5 Rest the steak: When steak is done, move it to a cutting board to rest for 10 minutes. 6 Slice the steak: After the resting period, slice against the grain, and trim off any excess fat or gristle. The steak can be served immediately with the salad, or cooled and refrigerated for up to 5 days for quick meals. 7 Toss the salad: When you’re ready to eat, toss greens, carrots, radishes, and apples together in a large bowl with a tablespoon of the miso vinaigrette. Taste one of the leaves and add more vinaigrette, one tablespoon at a time, to taste. 8 Serve the salad: Divide the salad between four plates. Top with slices of steak, dividing the steak evenly between all the plates. For dinner parties, serve the salad on a large platter and let guests help themselves. (This recipe can also be easily doubled for larger parties.)","I come from California, the land of salad for dinner. You can’t ask for a much simpler homemade meal (I mean, unless cereal counts). With this easy and delicious steak salad, pan-seared skirt steak sits atop a bed of spring greens, carrots, radishes, and apples. The miso vinaigrette- tangy, sweet, substantial, and full of umami, provides another layer of wow. You may only know miso from its ubiquitous appearance as a soup at your favorite sushi joint, but miso is so much more! Miso is a thick fermented paste made from a combination of legumes and grains – it can take over a year to make! Miso can range in color and flavor from dark-hued and super funky to light, buttery, and almost sweet. It can provide amazing depth of flavor to all sorts of dishes, and in the case of this dressing, it also acts as a thickener – which means less need for oil! One of the things I love about this skirt steak salad is that it’s so incredibly quick to make. If I’m feeling organized, I prep and cook the individual ingredients on Sunday so I can toss together quick meals all week long, but you can also easily make the recipe, start to finish, in 30 minutes. I chose apples, carrots, and radishes to round out this salad because I always have them on hand and because they pair so well with miso. You can get creative, though, and try this salad with seasonal fruits and veggies of your choice. Miso also pairs particularly well with corn, mushrooms, beets, citrus, eggplant, and pineapple. Come to think of it, that sounds like a pretty fantastic salad, too. California is having one of its wettest years on record, so I have yet to pull out the grill, but I’m not going to let the weather stand in the way of delicious steak. Instead, I pull out my cast iron skillet or grill pan to cook a steak with a nice crust and juicy interior. You’ll need to open the windows and turn your hood fan onto high while you heat the pan and during the cooking – searing steak can create a lot of smoke! It also helps to leave your steak on the counter for about 30 minutes to take some of the chill off.","Sabrina Modelle",,"QUICK and EASY steak salad with a light miso vinaigrette. Ready in 30 minutes, or make-ahead for an even quicker weekday meal. Gluten-free.","Sabrina Modelle","QUICK and EASY steak salad with a light miso vinaigrette. Ready in 30 minutes, or make-ahead for an even quicker weekday meal. Gluten-free.","15 minutes","20 minutes","Serves 4","{ ""58"": { ""category_2_x_recipe.id"": 58, ""category_2.id"": 3, ""category_2.ts"": ""2017-09-12 03:24:17"", ""category_2.title"": ""Beef"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""292"": { ""category_2_x_recipe.id"": 292, ""category_2.id"": 12, ""category_2.ts"": ""2017-09-12 03:30:06"", ""category_2.title"": ""Beef"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""663"": { ""category_2_x_recipe.id"": 663, ""category_2.id"": 27, ""category_2.ts"": ""2017-09-12 03:38:58"", ""category_2.title"": ""Low Carb"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""699"": { ""category_2_x_recipe.id"": 699, ""category_2.id"": 28, ""category_2.ts"": ""2017-09-12 03:39:43"", ""category_2.title"": ""Paleo"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""901"": { ""category_2_x_recipe.id"": 901, ""category_2.id"": 36, ""category_2.ts"": ""2017-09-12 03:54:23"", ""category_2.title"": ""Salad"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""1903"": { ""category_2_x_recipe.id"": 1903, ""category_2.id"": 80, ""category_2.ts"": ""2017-09-12 04:06:13"", ""category_2.title"": ""Make-ahead"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""2861"": { ""category_2_x_recipe.id"": 2861, ""category_2.id"": 4, ""category_2.ts"": ""2017-09-12 03:26:02"", ""category_2.title"": ""Quick and Easy"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""5610"": { ""category_2_x_recipe.id"": 5610, ""category_2.id"": 26, ""category_2.ts"": ""2017-09-12 03:37:49"", ""category_2.title"": ""Gluten-Free"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""8043"": { ""category_2_x_recipe.id"": 8043, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""11434"": { ""category_2_x_recipe.id"": 11434, ""category_2.id"": 84, ""category_2.ts"": ""2017-09-12 04:08:18"", ""category_2.title"": ""Quick and Easy"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" } }","{ ""38"": { ""recipe_x_author_image.id"": 38, ""author_image.id"": 3, ""author_image.ts"": ""2017-09-25 02:40:59"" } }" 59,"2017-09-25 02:56:14","Irish Beef Stew","1 1/4 pounds well-marbled chuck beef stew meat, cut into 1 1/2-inch chunks 3 teaspoons of salt (more to taste) 1/4 cup olive oil 6 large garlic cloves, minced 4 cups beef stock or broth 2 cups water 1 cup of Guinness extra stout 1 cup of hearty red wine 2 tablespoons tomato paste 1 tablespoon sugar 1 tablespoon dried thyme 1 tablespoon Worcestershire sauce 2 bay leaves 2 tablespoons butter 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups) 1 large onion, chopped (1 1/2 to 2 cups) 2 cups 1/2-inch pieces peeled carrots and/or parsnips (3 to 4 carrots or parsnips) 1/2 teaspoon freshly ground black pepper 2 tablespoons chopped fresh parsley","Please use beef chuck stew meat that is well marbled with fat. Lean stew meat will end up too dry. Save prep time by prepping the onions, carrots, and potatoes while the stock with beef is simmering in step 2.","1 Brown the beef: Sprinkle about a teaspoon of salt over the beef pieces. Heat the olive oil in a large (6 to 8 quart), thick-bottomed pot over medium-high heat. Pat dry the beef with paper towels and working in batches, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until well browned on one side, then use tongs to turn the pieces over and brown on another side. 2 Add garlic and sauté, then add stock, water, Guinness, wine, tomato paste, sugar, thyme Worcestershire, bay leaves, simmer: Add garlic to the pot with the beef and sauté 30 seconds or until fragrant. Add the beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine. Bring mixture to a simmer. Reduce heat to the lowest setting, then cover and cook at a bare simmer for 1 hour, stirring occasionally. 3 Sauté onions, carrots in separate pan: While the pot of meat and stock is simmering, melt the butter in another pot over medium heat. Add the onions and carrots. Sauté the onions and carrots until the onions are golden, about 15 minutes. Set aside until the beef stew in step 2 has simmered for one hour. 4 Add onions, carrots, potatoes to beef stew, simmer: Add the onions, carrots, and the potatoes to the beef stew. Add black pepper and two teaspoons of salt. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard the bay leaves. Tilt pan and spoon off any excess fat. Transfer stew to serving bowls. Add more salt and pepper to taste. Sprinkle with parsley and serve.","Americans have a curious way of celebrating St. Patrick’s Day. We pinch each other if we forget to wear something green, we make green foods regardless if they have anything to do with Ireland, and we adapt traditional Irish recipes to our own taste. The last is the case with this Irish beef stew. As any Irish person will tell you, lamb is the preferred meat for a good Irish stew. But here in the states we eat a lot more beef than lamb, so when we want to make a stew to celebrate all things Irish, it’s usually done with beef. This particular stew has all of the classic trimmings of a good stew—meat, stock, plenty of root vegetables—with the addition of some Guinness extra stout, for its malty flavor and some Irish authenticity. The recipe originally came to me through my friend Tomas, who got it from a chef friend in Europe, who had adapted a Bon Appetit recipe for stew by adding Guinness and some red wine. Every time we make this recipe it gets raves! Check out our video for how to make this Irish Beef Stew!","Elise Bauer",,"Beef stew recipe made with beef, garlic, stock, Irish Guinness beer, red wine, potatoes, carrots, and onions. An excellent, hearty stew.","Elise Bauer","Beef stew recipe made with beef, garlic, stock, Irish Guinness beer, red wine, potatoes, carrots, and onions. An excellent, hearty stew.","25 minutes","1 hour, 50 minutes","Serves 4 to 6","{ ""59"": { ""category_2_x_recipe.id"": 59, ""category_2.id"": 3, ""category_2.ts"": ""2017-09-12 03:24:17"", ""category_2.title"": ""Beef"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""293"": { ""category_2_x_recipe.id"": 293, ""category_2.id"": 12, ""category_2.ts"": ""2017-09-12 03:30:06"", ""category_2.title"": ""Beef"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""1026"": { ""category_2_x_recipe.id"": 1026, ""category_2.id"": 41, ""category_2.ts"": ""2017-09-12 03:57:19"", ""category_2.title"": ""Soup and Stew"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""1046"": { ""category_2_x_recipe.id"": 1046, ""category_2.id"": 42, ""category_2.ts"": ""2017-09-12 03:57:36"", ""category_2.title"": ""Stew"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""1379"": { ""category_2_x_recipe.id"": 1379, ""category_2.id"": 58, ""category_2.ts"": ""2017-09-12 02:50:14"", ""category_2.title"": ""St. Patrick's Day"", ""category_1.id"": 5, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Season"" }, ""2171"": { ""category_2_x_recipe.id"": 2171, ""category_2.id"": 107, ""category_2.ts"": ""2017-09-12 02:50:14"", ""category_2.title"": ""Irish"", ""category_1.id"": 7, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Cuisine"" }, ""8046"": { ""category_2_x_recipe.id"": 8046, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" } }",{} 60,"2017-09-25 02:56:18","Quick & Easy Hamburger Soup","1 to 1 1/3 pound ground beef 1 cup diced yellow onion (from 1 small onion or 1/2 large onion) 2 stalks celery, diced 2 large carrots, diced 1 sweet bell pepper, seeded and diced 3 cloves garlic, minced 1 can (14.5 oz) diced tomatoes 2 tablespoons tomato paste 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 cups beef broth 1/2 cup red wine, optional 1 cup elbow macaroni, optional",,"1 Brown the beef: In a large Dutch oven  or stock pot over medium heat, brown the ground beef, breaking it apart with a wooden spoon into large chunks. When browned, use a slotted spoon to transfer the ground beef onto a paper towel lined plate to drain. Set it aside. 2 Cook the vegetables: Pour off all but 1 tablespoon of the rendered fat from the ground beef (or add enough olive oil to make 1 tablespoon if there's not much fat). Add the diced onion, celery, carrot and bell pepper and cook over medium heat until softened, about 5 minutes. 3 Add the seasonings, tomatoes, and broth: Stir in the tomato paste and garlic, and cook about 30 seconds, until fragrant. Add in the oregano, salt, and pepper, and stir to combine. Stir in the diced tomatoes, beef broth, and red wine (if using). Lastly, add the cooked ground beef back to the pan. Taste and adjust seasonings as needed. 4 Simmer the soup: Bring the soup to a rapid simmer. Reduce the heat to medium-low, cover the pot, and cook for about 20 minutes. If you are adding elbow macaroni, add it halfway through cooking, and cook until the pasta is tender. 5 Serve immediately. Leftovers will keep up to 5 days refrigerated, or up to 3 months frozen.","No matter what season, the chances are soup is a good answer to “what’s for dinner?” It may be the answer on a cold and chilly day, or just when you have no other ideas for dinner and need something fast. Soup is warm, comforting and always delicious. This hamburger soup is a quick meal when you need it, but that tastes like it has been tucked away on the stove for hours, Make this soup your own by adding in some macaroni or other pasta, or give it a spicy kick with a dash of cayenne. Serve it with some crusty garlic bread on the side for a perfect home-cooked meal!","Megan Keno",,"Hamburger Soup -- so QUICK and EASY! Great last-minute weeknight meal. Ready in 30 minutes.","Megan Keno","Hamburger Soup -- so QUICK and EASY! Great last-minute weeknight meal. Ready in 30 minutes.","10 minutes","30 minutes","4 to 6 servings","{ ""60"": { ""category_2_x_recipe.id"": 60, ""category_2.id"": 3, ""category_2.ts"": ""2017-09-12 03:24:17"", ""category_2.title"": ""Beef"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""294"": { ""category_2_x_recipe.id"": 294, ""category_2.id"": 12, ""category_2.ts"": ""2017-09-12 03:30:06"", ""category_2.title"": ""Beef"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""700"": { ""category_2_x_recipe.id"": 700, ""category_2.id"": 28, ""category_2.ts"": ""2017-09-12 03:39:43"", ""category_2.title"": ""Paleo"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""1001"": { ""category_2_x_recipe.id"": 1001, ""category_2.id"": 40, ""category_2.ts"": ""2017-09-12 03:56:31"", ""category_2.title"": ""Soup"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""1027"": { ""category_2_x_recipe.id"": 1027, ""category_2.id"": 41, ""category_2.ts"": ""2017-09-12 03:57:19"", ""category_2.title"": ""Soup and Stew"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""1047"": { ""category_2_x_recipe.id"": 1047, ""category_2.id"": 42, ""category_2.ts"": ""2017-09-12 03:57:36"", ""category_2.title"": ""Stew"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""1493"": { ""category_2_x_recipe.id"": 1493, ""category_2.id"": 62, ""category_2.ts"": ""2017-09-12 04:01:48"", ""category_2.title"": ""1-Pot"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""1750"": { ""category_2_x_recipe.id"": 1750, ""category_2.id"": 74, ""category_2.ts"": ""2017-09-12 04:04:52"", ""category_2.title"": ""Freezer-friendly"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""2863"": { ""category_2_x_recipe.id"": 2863, ""category_2.id"": 4, ""category_2.ts"": ""2017-09-12 03:26:02"", ""category_2.title"": ""Quick and Easy"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""5613"": { ""category_2_x_recipe.id"": 5613, ""category_2.id"": 26, ""category_2.ts"": ""2017-09-12 03:37:49"", ""category_2.title"": ""Gluten-Free"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""11436"": { ""category_2_x_recipe.id"": 11436, ""category_2.id"": 84, ""category_2.ts"": ""2017-09-12 04:08:18"", ""category_2.title"": ""Quick and Easy"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" } }","{ ""39"": { ""recipe_x_author_image.id"": 39, ""author_image.id"": 12, ""author_image.ts"": ""2017-09-25 02:53:24"" } }" 61,"2017-09-25 02:56:24","Corned Beef and Cabbage","Corned Beef (baked) 3 lbs corned beef (in package) 10 whole cloves 1/4 cup hot sweet honey mustard 2 Tbsp brown sugar Corned Beef (boiled) 3 lbs corned beef (in package, including spice packet) Cabbage (sautéed) Olive oil and butter 1 medium yellow onion, chopped 1 cloves garlic, minced 1 large head of cabbage, sliced into 3/8-inch to 1/2-inch wide slices Salt Cabbage (boiled) 1 large head of cabbage, sliced into 3/8-inch to 1/2-inch wide slices Additional vegetables such as a couple carrots (cut to 1 inch pieces) or several new potatoes (quartered)","Corned beef is cured in a salt mixture, so it can be very salty, depending on the source. We recommend first bringing the corned beef to a boil in plain water, and discarding the water, (repeat for less salt), before proceeding with the baked version.","Corned Beef (Baked) 1 Lightly boil to remove excess salt: Take the corned beef from the package and discard the spice packet. Note that one side of the roast should have a layer of fat, the other side should have distinct lines indicating the grain of the beef. Corned beef can be very salty, especially when baked. To remove some of the salt before cooking, place it in a pot fat side up. Cover with water, bring to a boil, and discard the water. Repeat to remove even more salt. 2 Top with cloves, honey mustard, brown sugar: Preheat oven to 350°F. Lay the corned beef, fat side up, on a large piece of heavy duty, wide, aluminum foil (you may have to get creative with the way you wrap the beef if your foil isn't wide enough). Insert the cloves into the top of the slab of corned beef, evenly spaced. Spread the top with the hot sweet honey mustard. Sprinkle brown sugar over the top. 3 Wrap in foil and bake: Wrap the corned beef with foil in a way that allows for a little space on top between the corned beef and the foil, and creates a container to catch the juices. Place foil-wrapped corned beef in a shallow roasting pan and bake for 2 hours at 350°F. 4 Add more honey mustard, broil: Open the foil wrapping, spread a little more honey mustard over the top of the corned beef, and broil it for 2-3 minutes, until the top is bubbly and lightly browned. 5 Slice: Let rest for 5 to 10 minutes, then place on cutting board. Pull out and discard the cloves. Lift the corned beef up to see which direction the grain of the meat is.  Then cut the meat at a diagonal, across the grain of the meat, into 1/2-inch thick slices. Serve immediately. Corned Beef (Boiled) 1 Place corned beef in a large (6 to 8 quart) pot. Cover the beef with an inch water. Add the contents of the spice packet to the water. Bring to a boil, reduce heat to a simmer. Simmer for 2-3 hours, until the corned beef is fork tender. Remove from pot to a cutting board. (Reserve cooking liquid for boiling cabbage, if you plan to boil and not sauté the cabbage.) Cut slices across the grain, into 1/2-inch thick slices. Serve. Cabbage (Sautéed) 1 Heat 2 Tbsp olive oil (enough to well coat the pan) on medium high to high heat in a large, wide pot (8-quart if available) or large, high-sided sauté pan. Add chopped onions, cook for a couple of minutes, then add garlic. 2 Add a third of the sliced cabbage to the pan. Sprinkle with a little salt and stir to coat with oil and mix with onions. Spread out the cabbage evenly over the bottom of the pan and do not stir until it starts to brown. If the heat is high enough, this should happen quickly. The trick is to have the burner hot enough to easily brown the cabbage, but not so hot that it easily burns. When the bottom of the cabbage is nicely browned, use a metal spatula to lift it up and flip it, scraping the browned bits as you go. 3 Once the cabbage in the pan has browned on a couple of flips, add another third of the cabbage to the pan. Mix well, then spread out the cabbage and repeat. Add a bit of butter to the pan for flavor, and to keep the cabbage from sticking too much to the pan. Once this batch has cooked down a bit and browned, add the remaining third of the cabbage and repeat. Serve with the corned beef. Serve with boiled new potatoes. Can be made ahead and reheated. Cabbage (Boiled) 1 Once you have removed the corned beef from the pot, add the cabbage and any other vegetables (carrots, new potatoes) to the pot. Taste the liquid. If it is too salty, add more water to the pot. Raise the heat until the liquid is simmering well. Simmer until the cabbage and any other vegetables are cooked through, 15-30 minutes. Place vegetables in a serving bowl, add a little of the cooking liquid to the bowl.","Once a year, come mid-March, we Americans enjoy the best excuse ever to make corned beef and cabbage, St. Patrick’s Day! Never mind that the dish isn’t really eaten in Ireland, or at least not with the enthusiasm for it that you’ll find here. We’ll celebrate the day the way we like, and raise a toast with a pint of Guinness as well. The traditional way to prepare corned beef and cabbage is to boil it, both the beef and the cabbage. Several years ago my friend Suzanne introduced me to her favorite way of making the corned beef—speckled with cloves, slathered in honey mustard and baked, served alongside sautéed cabbage. One day we cooked the dish both ways, boiled and baked. The winner? The whole family agreed, the baked version, hands down. But traditions die hard. So, here we present to you both versions, a baked corned beef with honey and mustard (blanched first to extract some of the excess salt), and a boiled version. Also we show two ways to cook the cabbage, boiled or sautéed. By the way, when buying corned beef you have a choice between “flat cut” and “point cut”. Either cut will work with these methods. The point cut will have more fat marbling throughout the meat, making it a more flavorful cut, but there will be more shrinkage due to fat rendering out of the meat, so you will need more to have the same amount of cooked meat. The flat cut is a leaner cut of corned beef. (By the way, here’s how to cure your own corned beef.) Enjoy and Happy St Patrick’s Day! Updated from the archives. First posted 2009. ","Elise Bauer",,"Corned beef and cabbage 2-ways—baked with cloves and sweet hot honey mustard, and boiled in spiced water.","Elise Bauer","Corned beef and cabbage 2-ways—baked with cloves and sweet hot honey mustard, and boiled in spiced water.","10 minutes","2 hours, 30 minutes","Serves 5","{ ""61"": { ""category_2_x_recipe.id"": 61, ""category_2.id"": 3, ""category_2.ts"": ""2017-09-12 03:24:17"", ""category_2.title"": ""Beef"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""295"": { ""category_2_x_recipe.id"": 295, ""category_2.id"": 12, ""category_2.ts"": ""2017-09-12 03:30:06"", ""category_2.title"": ""Beef"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""1381"": { ""category_2_x_recipe.id"": 1381, ""category_2.id"": 58, ""category_2.ts"": ""2017-09-12 02:50:14"", ""category_2.title"": ""St. Patrick's Day"", ""category_1.id"": 5, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Season"" }, ""1641"": { ""category_2_x_recipe.id"": 1641, ""category_2.id"": 69, ""category_2.ts"": ""2017-09-12 04:03:52"", ""category_2.title"": ""Comfort Food"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""2173"": { ""category_2_x_recipe.id"": 2173, ""category_2.id"": 107, ""category_2.ts"": ""2017-09-12 02:50:14"", ""category_2.title"": ""Irish"", ""category_1.id"": 7, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Cuisine"" }, ""8047"": { ""category_2_x_recipe.id"": 8047, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" } }",{} 62,"2017-09-25 02:56:27","Joe’s Special (Scrambled Eggs with Spinach, Beef, and Mushrooms)","2 tablespoons unsalted butter 8 ounces crimini mushrooms, sliced 1 medium yellow onion, diced 4 cloves garlic, chopped 1 teaspoon salt, divided 6-ounce bag (8 cups) baby spinach 1 pound (85 to 95%) lean ground beef 1 teaspoon Worcestershire sauce 1/4 teaspoon ground black pepper 1/8 teaspoon ground nutmeg 6 large eggs 1 teaspoon Tabasco sauce, optional Sliced sourdough bread or rolls, to serve",,"1 Cook the mushrooms, if using: Melt the butter in a large (12-inch) skillet over medium heat. Add the mushrooms into the skillet in a single layer and leave them alone, without stirring, until they begin to brown, about five minutes. 2 Cook the onions: Add the onions, garlic, and 1/2 teaspoon of the salt to the mushrooms. Cook, stirring occasionally, until the onions are softened and the garlic has lost its raw bite, about five more minutes. 3 Wilt the spinach: Add the spinach to the skillet, stirring it into the other ingredients for a couple minutes so that it wilts and reduces in volume. When the spinach has just barely wilted, transfer everything from the skillet to a large, shallow serving bowl.  4 Cook the ground beef. Add the ground beef to the empty skillet over medium heat. Sprinkle the Worcestershire sauce, pepper, nutmeg, and remaining 1/2 teaspoon of salt over top. Cook the beef, breaking it up with your spatula into crumbles. Continue to cook until the beef is fully cooked through with no trace of pink remaining, 8 to 10 minutes. Transfer the cooked beef to the serving bowl with the sautéed vegetables. Pour off any fat still in the pan, leaving just a thin film to cook the eggs. (Add a teaspoon of cooking oil or butter if the pan seems dry.) 5 Scramble the eggs. Return the pan to the stove and reduce the heat to medium low. In a medium mixing bowl, whisk the eggs with tabasco, just until thoroughly combined. Pour the eggs into the skillet, and scramble just until the curds are barely wet and beginning to break apart, stirring often, about five minutes. 6 Mix everything together and serve. Add the cooked beef and vegetables back to the skillet, breaking up the eggs into bite sized pieces and stirring everything together until evenly combined. Transfer everything back to the serving bowl and serve hot, with sourdough bread alongside.","Have you ever heard of Joe’s Special? This is a classic San Francisco diner dish dating back to the 1920s. It’s a hearty scramble of eggs, ground beef, spinach, mushrooms, and onions. This scramble is great any time of day, but in my house growing up, we always had it for dinner, with thick slices of San Francisco sourdough bread alongside. Back in the 80’s, my dad used frozen spinach, canned mushrooms, and granulated garlic in his version of Joe’s Special. The mushrooms were optional at the diner, but my dad always included them. The recipe I make now is a fresh and modern take on my dad’s version. I use fresh baby spinach, sliced crimini mushrooms, and lots of fresh diced garlic. I buy the bags of triple-washed baby spinach, which are almost as convenient as frozen spinach. The whole thing cooks in one skillet, with the vegetables, meat, and eggs cooked one after the next. So easy and fast! First, cook the mushrooms, onions, and garlic. Next, throw in some spinach and let it wilt. Then, you cook the ground beef, and finally, scramble the eggs. Stir it all together and dinner is served. Joe’s Special is best served with sliced bread. Sourdough is my favorite, and it’s the classic San Francisco choice. Use a fork to scoot some of the scramble onto the bread and enjoy!","Coco Morante",,"Make a diner classic for dinner tonight - Joe's Special! Scrambled eggs with spinach, beef, onions, garlic, and mushrooms. 30 minutes.","Coco Morante","Make a diner classic for dinner tonight - Joe's Special! Scrambled eggs with spinach, beef, onions, garlic, and mushrooms. 30 minutes.","10 minutes","30 minutes","4 to 6 servings","{ ""62"": { ""category_2_x_recipe.id"": 62, ""category_2.id"": 3, ""category_2.ts"": ""2017-09-12 03:24:17"", ""category_2.title"": ""Beef"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""296"": { ""category_2_x_recipe.id"": 296, ""category_2.id"": 12, ""category_2.ts"": ""2017-09-12 03:30:06"", ""category_2.title"": ""Beef"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""374"": { ""category_2_x_recipe.id"": 374, ""category_2.id"": 16, ""category_2.ts"": ""2017-09-12 03:31:22"", ""category_2.title"": ""Egg"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""666"": { ""category_2_x_recipe.id"": 666, ""category_2.id"": 27, ""category_2.ts"": ""2017-09-12 03:38:58"", ""category_2.title"": ""Low Carb"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""799"": { ""category_2_x_recipe.id"": 799, ""category_2.id"": 32, ""category_2.ts"": ""2017-09-12 03:44:22"", ""category_2.title"": ""Breakfast and Brunch"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""1496"": { ""category_2_x_recipe.id"": 1496, ""category_2.id"": 62, ""category_2.ts"": ""2017-09-12 04:01:48"", ""category_2.title"": ""1-Pot"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""1854"": { ""category_2_x_recipe.id"": 1854, ""category_2.id"": 79, ""category_2.ts"": ""2017-09-12 04:05:47"", ""category_2.title"": ""Kid-friendly"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""2868"": { ""category_2_x_recipe.id"": 2868, ""category_2.id"": 4, ""category_2.ts"": ""2017-09-12 03:26:02"", ""category_2.title"": ""Quick and Easy"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""5619"": { ""category_2_x_recipe.id"": 5619, ""category_2.id"": 26, ""category_2.ts"": ""2017-09-12 03:37:49"", ""category_2.title"": ""Gluten-Free"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""8053"": { ""category_2_x_recipe.id"": 8053, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""11441"": { ""category_2_x_recipe.id"": 11441, ""category_2.id"": 84, ""category_2.ts"": ""2017-09-12 04:08:18"", ""category_2.title"": ""Quick and Easy"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" } }","{ ""40"": { ""recipe_x_author_image.id"": 40, ""author_image.id"": 24, ""author_image.ts"": ""2017-09-25 02:55:04"" } }" 63,"2017-09-25 02:56:28","Pressure Cooker Porcupine Meatballs","2 tablespoons olive or vegetable oil 1 medium yellow onion, chopped (reserve half) 2 cloves garlic, minced (reserve half) 1 can (15 ounces) tomato sauce 1/2 cup water 1 tablespoon Worcestershire sauce 1 pound ground beef (85% lean) 1/2 cup long grain rice 1 teaspoon salt 1/2 teaspoon ground black pepper Special Equipment: 6-quart Instant Pot, or other pressure cooker","Stovetop Instructions: Sauté half of the onions and garlic in oil in a thick-bottomed pot over medium heat. Add the tomato sauce, water, and Worcestershire sauce, increasing the water to one full cup. While the sauce is coming up to a simmer, make the meatballs. Drop the meatballs into the simmering sauce, cover the pot, and reduce the heat to low. Let simmer until meatballs are cooked through, about 45 minutes.","1 Sauté the onion and garlic: Select the “Sauté” program on your pressure cooker and add the oil to the pot. (If you are using a stovetop pressure cooker, heat the oil over medium heat.) Add half of the chopped onions and garlic. Sauté until the onions are softened and translucent, about five minutes. 2 Stir in the tomato sauce, Worcestershire sauce, and water. Let this warm until it comes to a simmer. 3 Make the meatballs: While tomato sauce is coming up to a simmer, make the meatballs. In a mixing bowl, combine the beef, rice, salt, pepper, and the rest of the chopped onions and garlic. Roll into ping-pong ball-sized meatballs (1 1/2 inches or so). 4 Cook the meatballs: Gently place the meatballs in to the pot a single layer. Spoon a little bit of sauce over the top of each one. Place the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. Select the “Manual” program, then set the time to 15 minutes at high pressure. (For stovetop pressure cookers, cook at high pressure for 12 minutes.) It will take about 10 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the finished dish is about 25 minutes. 5 To serve: You can either perform a quick pressure release by moving the vent from “Sealing” to “Venting,” or you can let the pot depressurize naturally (this takes about 20 minutes), then open it when you’re ready to serve the meatballs. (For stovetop pressure cookers, perform a quick pressure release.)","Don’t worry – these meatballs aren’t actually made out of porcupines! The name refers to the grains of rice that get mixed in with the meatballs and poke out as they simmer, resembling spines on a porcupine. With rice and meat all in one dish, you just need a vegetable side to complete the meal. This recipe is an update on a classic 1970s Betty Crocker dish, Oven Porcupines. The original version is baked in the oven for an hour, but my recipe is made in an electric pressure cooker (I’ve included stovetop instructions, too). These pressure cooker meatballs are done in about half the time of the original, making it perfect for a midweek meal. If you’re new to pressure cooking, an electric, programmable model is a great place to start. There are a few well-rated brands on the market. I use the 6-quart Instant Pot IP-DUO60 most of the time, which is a good size if you’re serving 4 to 6 people. We’re a household of two and we like having leftovers, so this size works out well for us. My favorite way to serve these porcupine meatballs is with mixed steamed vegetables on the side. You know that classic frozen mix of carrots, corn, peas, green beans and lima beans? I microwave a big bowl of them while the meatballs are cooking, so everything is done at the same time. I also like to serve these meatballs on top of spiralized zucchini noodles, or with riced cauliflower. For a retro dinner a la Betty Crocker, serve them with iceberg wedge salads and steamed, buttered green beans.","Coco Morante",,"Classic retro dinner, made in the pressure cooker. Ground beef and rice meatballs in a simple tomato sauce. (No porcupines!) 30 minute dinner.","Coco Morante","Classic retro dinner, made in the pressure cooker. Ground beef and rice meatballs in a simple tomato sauce. (No porcupines!) 30 minute dinner.","10 minutes","30 minutes","4 (makes about 1 dozen meatballs)","{ ""63"": { ""category_2_x_recipe.id"": 63, ""category_2.id"": 3, ""category_2.ts"": ""2017-09-12 03:24:17"", ""category_2.title"": ""Beef"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""297"": { ""category_2_x_recipe.id"": 297, ""category_2.id"": 12, ""category_2.ts"": ""2017-09-12 03:30:06"", ""category_2.title"": ""Beef"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""1831"": { ""category_2_x_recipe.id"": 1831, ""category_2.id"": 77, ""category_2.ts"": ""2017-09-12 02:50:14"", ""category_2.title"": ""Instant Pot"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""1921"": { ""category_2_x_recipe.id"": 1921, ""category_2.id"": 83, ""category_2.ts"": ""2017-09-12 02:50:14"", ""category_2.title"": ""Pressure Cooker"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""5640"": { ""category_2_x_recipe.id"": 5640, ""category_2.id"": 26, ""category_2.ts"": ""2017-09-12 03:37:49"", ""category_2.title"": ""Gluten-Free"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""8065"": { ""category_2_x_recipe.id"": 8065, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" } }","{ ""41"": { ""recipe_x_author_image.id"": 41, ""author_image.id"": 24, ""author_image.ts"": ""2017-09-25 02:55:04"" } }" 64,"2017-09-25 02:56:29","Pressure Cooker Ground Beef Chili","1 tablespoon olive or vegetable oil 1 medium green bell pepper, chopped 1 medium yellow onion, chopped 2 ribs celery, chopped 1 clove garlic, finely chopped 1 pound ground beef (85% lean) 2 tablespoons chili powder 1 1/2 teaspoons salt 1/2 teaspoon oregano 3 tablespoons tomato paste 1 (14-ounce) can diced tomatoes 1 can kidney beans, drained and rinsed 1 cup shredded cheese, any favorite mix, to serve 2 green onions, sliced thinly, to serve Special equipment: 6-quart Instant Pot, or other pressure cooker","If you have leftover tomato paste after making this recipe, you can freeze it in tablespoon portions for another recipe. Note that no extra liquid needs to be added to this recipe. The liquid from the canned tomatoes is sufficient. Stovetop Instructions: In a medium saucepan or soup pot, cook the bell pepper, onion, celery and garlic in olive oil over medium heat until the onions are softened and translucent. Add the ground beef and cook until no longer pink. Add the spices, tomato paste, tomatoes, and beans, along with a cup of water or broth. Bring to a simmer. then turn the heat down to low, cover the pot, and let simmer for one hour.","1 Cook the vegetables: Select the “Sauté” program on your pressure cooker and add the oil to the pot. (If you are using a stovetop pressure cooker, heat the oil over medium heat.) Add the bell pepper, onion, celery, and garlic. Sauté until the onions are softened and translucent, about five minutes. 2 Cook the ground beef: Add the ground beef to the pot, breaking it up in small pieces. Cook until no longer pink, about five minutes. 3 Stir in the spices and tomato paste. Add the chili powder, salt, oregano, and tomato paste to the pot. Stir until the tomato paste is evenly mixed into the other ingredients and no clumps remain. 4 Add the tomatoes and beans: Strain the tomatoes, then add enough water or broth to make 1 cup total liquid. Add the liquid, the strained tomatoes, and the beans to the pressure cooker. 5 Cook the chili: Place the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. If you are using an Instant Pot, select the “Chili” program, then adjust the time to 20 minutes. If your pressure cooker does not have a “Chili” program, set it manually to “High Pressure” for 20 minutes. For stovetop pressure cookers, cook for 17 minutes at high pressure. It will take about 10 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the finished dish is about 30 minutes. 6 Release the pressure after cooking: When the timer goes off, you may either perform a quick pressure release by moving the pressure release knob from “Sealing” to “Venting,” or let the pot depressurize naturally on its own (this takes about 20 minutes; open the vent to ""Venting"" when you’re ready to serve the chili.) For stovetop pressure cookers, perform a quick pressure release. 6 To serve: Top bowls of chili with shredded cheese and green onions, if desired. Serve alone, over rice, or with cornbread.","A warm bowl of chili is such a comforting meal on cold nights. Beef chili usually takes at least an hour and a half to simmer on the stove, but you can cut that time down by half when you use a pressure cooker! Electric pressure cookers are having a renaissance these days. The newest models are programmable smart appliances that are safe and easy to use. They’re completely different than the traditional stovetop models many of us grew up with. Find out just how great pressure cooking can be with this super-quick chili recipe. The pressure cooker I use is an Instant Pot. I have both the 6- and 8-quart models (IP-DUO60 and IP-DUO80), and I find that the 6-quart size is plenty big for most meals. It handles recipes making 4 to 6 serving recipes easily, including this beef chili. Using an Instant Pot isn’t any harder than cooking a pot of chili on the stove. You can sauté and simmer right in the appliance, just you would when cooking on the stovetop. The only difference here is that instead of turning a knob on the stove, you press a few buttons on the Instant Pot. If you have another model of electric or stovetop pressure cooker, the sautéing instructions might be slightly different. Just check your user manual for guidance. The most intimidating aspect of pressure cooking is probably releasing the pressure once your food is cooked, but it’s really not so tricky. There are two different ways to release the steam. The quickest way to release the steam is with the “quick release” method. For this, protect your hand with a heat-proof oven mitt or use a pair of long-handled tongs, and nudge the pressure release knob on the top of the pressure cooker from “Sealing” to “Venting.” As you do this, a big plume of steam will issue from the pot, releasing the pressure. The second way to release the steam is the “natural release” method. For this, just let your pot sit on the counter and do nothing. The pressure cooker will slowly depressurize on its own in about 20 minutes (you’ll see the float valve next to the pressure release knob go down), and you will be able to safely open the pot. Use this method if you’re scared of that plume of steam. Whichever method you choose, you’ll know that the pot is depressurized when the float valve on the lid (right next to the pressure release knob) returns to its lowered position. I’ve included stove-top instructions as well, in case you’d like to make this chili without a pressure cooker. No matter how you make it, serve the chili piping hot, with plenty of grated cheese and green onions on top.","Coco Morante",,"30-minute beef chili in the pressure cooker! Made with green peppers, onions, celery, ground beef, and tomatoes. Top with shredded cheese and sliced green onions. Gluten-free.","Coco Morante","30-minute beef chili in the pressure cooker! Made with green peppers, onions, celery, ground beef, and tomatoes. Top with shredded cheese and sliced green onions. Gluten-free.","10 minutes","30 minutes","4 to 6 servings","{ ""64"": { ""category_2_x_recipe.id"": 64, ""category_2.id"": 3, ""category_2.ts"": ""2017-09-12 03:24:17"", ""category_2.title"": ""Beef"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""298"": { ""category_2_x_recipe.id"": 298, ""category_2.id"": 12, ""category_2.ts"": ""2017-09-12 03:30:06"", ""category_2.title"": ""Beef"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""1043"": { ""category_2_x_recipe.id"": 1043, ""category_2.id"": 41, ""category_2.ts"": ""2017-09-12 03:57:19"", ""category_2.title"": ""Soup and Stew"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""1832"": { ""category_2_x_recipe.id"": 1832, ""category_2.id"": 77, ""category_2.ts"": ""2017-09-12 02:50:14"", ""category_2.title"": ""Instant Pot"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""1922"": { ""category_2_x_recipe.id"": 1922, ""category_2.id"": 83, ""category_2.ts"": ""2017-09-12 02:50:14"", ""category_2.title"": ""Pressure Cooker"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""5646"": { ""category_2_x_recipe.id"": 5646, ""category_2.id"": 26, ""category_2.ts"": ""2017-09-12 03:37:49"", ""category_2.title"": ""Gluten-Free"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""8069"": { ""category_2_x_recipe.id"": 8069, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" } }","{ ""42"": { ""recipe_x_author_image.id"": 42, ""author_image.id"": 24, ""author_image.ts"": ""2017-09-25 02:55:04"" } }" 65,"2017-09-25 02:56:31","Prime Rib","One standing rib roast, 3 to 7 ribs (estimate serving 2-3 people per rib), bones cut away from the roast and tied back to the roast with kitchen string (ask your butcher to prepare the roast this way) Salt Freshly ground black pepper","Older cookbooks will sometimes instruct you to remove excess fat from the roast. ""Excess"" fat is any fat more than an inch thick on the roast. Fat is what you need to give the roast flavor and to make it juicy and tender. Prime rib is expensive and you are paying good money for that fat so leave it on. Your butcher should have removed any excess fat. The most important piece of advice I can give you regarding cooking a prime rib roast is to use a good meat thermometer! I recommend this ChefAlarm by ThermoWorks. With a remote thermometer you can tell exactly what the temperature of the meat is without having to open the oven door.","1  Remove the beef roast from the refrigerator 3 hours before you start to cook it. Sprinkle it with salt all over and let it sit, loosely wrapped in the butcher paper. Roasts should be brought close to room temperature before they go into the oven, to ensure more even cooking. 2 If your butcher hasn't already done so, cut the bones away from the roast and tie them back on to the roast with kitchen string. This will make it much easier to carve the roast, while still allowing you to stand the roast on the rib bones while cooking. 3 Preheat your oven to 500°F (or the highest temp your oven reaches less than 500°F). Pat the roast dry with paper towels (pre-salting should have made the roast release some moisture), and sprinkle the roast all over with salt and pepper. 4 Place the roast fat side up and rib bones down in a roasting pan. Insert a meat thermometer into the thickest part of the roast, making sure that the thermometer isn't touching a bone. 5 After browning the roast at a 500°F temperature in the oven for 15 minutes, reduce the oven temperature to 325°F. To figure out the total cooking time, allow about 11-12 minutes per pound for rare and 13-15 minutes per pound for medium rare. The actual cooking time will depend on the shape of the roast, how chilled your roast still is when it goes into the oven, and your particular oven. A flatter roast will cook more quickly than a thicker one. There are so many variables involved that affect cooking time, this is why you should use a meat thermometer. A prime rib roast is too expensive to ""wing it"". Error on the rare side, you can always put the roast back in the oven to cook it more if it is too rare for your taste. Roast in oven until thermometer registers 115°F for rare or 120°-130°F for medium. (The internal temperature of the roast will continue to rise after you take the roast out of the oven.) Check the temperature of the roast using a meat thermometer an hour before you expect the roast to be done. For example, with a 10 pound roast, you would expect 2 hours of total cooking time for rare (15 minutes at 500° and 1 3/4 hours at 325°). In this case, check after 1 hour 15 minutes of total cooking time, or 1 hour after you lowered the oven temp to 325°. (A benefit of using a remote thermometer is that you don't have to keep checking the roast, you'll be able to see exactly what the temperature is by looking at the thermometer outside of the oven.) If the roast is cooking too quickly at this point, lower the oven temperature to 200°F. Once the roast has reached the temperature you want, remove it from the oven and place it on a carving board. Cover it with foil and let it rest for 30 minutes before carving. The internal temperature of the roast will continue to rise while the roast is resting. 6 Cut away the strings that were used to hold the roast to the rack of rib bones. Remove the bones (you can save them to make stock for soup if you want.) Then, using a sharp carving knife, slice meat across the grain for serving, making the slices about 1/4-1/2 inch thick. Making gravy To make the gravy, remove the roast from the pan. Place pan on stove on medium high heat. Pour off all but 2 tablespoons of the drippings to a separate container. Into the 2 tablespoons of drippings in the pan stir in 1 to 2 tablespoons of flour. Stir with a wire whisk until the flour has thickened and the gravy is smooth. Continue to cook slowly and stir constantly. Slowly add back the previously removed drippings (remove some of the fat beforehand if there is a lot of fat). In addition add either water, milk, stock, cream or beer to the gravy, enough to make 1 cup. Season the gravy with salt and pepper and herbs. (See also How to Make Gravy.)","Prime rib claims center stage during holiday season for a very good reason. It is the king of beef cuts. It’s called a standing rib roast because to cook it, you position the roast majestically on its rib bones in the roasting pan. Beautifully marbled with fat, this roast is rich, juicy, and tender—a feast for the eyes and the belly. It’s also very easy to cook. You just start it in the oven at a high temperature to get good browning on the outside of the roast, and then cook it at a lower temperature to make sure the meat in the center doesn’t get over cooked. There’s usually something for everyone with this roast. The ends are well done for those who can’t tolerate pink. The center should be a vibrant rare for those of us who must have our beef rare. A full rack of prime beef is 7 ribs, which will easily serve 14 to 16 people (or more!). A full rack will not fit in my oven, so when I’m feeding a crowd, I cut the roast in half (3 ribs on one roast and 4 ribs on the other) and cook them in separate ovens. As for estimating how big a roast you’ll need, the butchers I’ve talked to say to estimate 2 people for every rib. In my experience, that’s a LOT of meat! For the roasts we get, and given that we are serving a lot of food in addition to the roast, 3 people per rib is fine. If you want to error on the generous side, with plenty of leftovers, aim for 2 people per rib. Note that just because you are ordering a “prime” rib, it doesn’t mean that you are getting USDA Prime. Most “prime ribs” we get from market are actually USDA Choice quality.[1] If you want USDA Prime prime rib, which has more fat marbling throughout the meat, and which can easily cost 50% more per pound, you will likely need to special order it from your butcher.","Elise Bauer",,"Prime rib recipe, how to cook to perfection a standing rib beef roast, step-by-step instructions and photos. Perfect for Christmas and the holiday season.","Elise Bauer","Prime rib recipe, how to cook to perfection a standing rib beef roast, step-by-step instructions and photos. Perfect for Christmas and the holiday season.",,,"Estimate 2 people served per rib","{ ""65"": { ""category_2_x_recipe.id"": 65, ""category_2.id"": 3, ""category_2.ts"": ""2017-09-12 03:24:17"", ""category_2.title"": ""Beef"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""299"": { ""category_2_x_recipe.id"": 299, ""category_2.id"": 12, ""category_2.ts"": ""2017-09-12 03:30:06"", ""category_2.title"": ""Beef"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""671"": { ""category_2_x_recipe.id"": 671, ""category_2.id"": 27, ""category_2.ts"": ""2017-09-12 03:38:58"", ""category_2.title"": ""Low Carb"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""1077"": { ""category_2_x_recipe.id"": 1077, ""category_2.id"": 43, ""category_2.ts"": ""2017-09-12 03:58:00"", ""category_2.title"": ""Christmas"", ""category_1.id"": 5, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Season"" }, ""1179"": { ""category_2_x_recipe.id"": 1179, ""category_2.id"": 48, ""category_2.ts"": ""2017-09-12 03:58:46"", ""category_2.title"": ""Holiday"", ""category_1.id"": 5, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Season"" }, ""1359"": { ""category_2_x_recipe.id"": 1359, ""category_2.id"": 57, ""category_2.ts"": ""2017-09-12 04:00:57"", ""category_2.title"": ""Winter"", ""category_1.id"": 5, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Season"" }, ""5647"": { ""category_2_x_recipe.id"": 5647, ""category_2.id"": 26, ""category_2.ts"": ""2017-09-12 03:37:49"", ""category_2.title"": ""Gluten-Free"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""6727"": { ""category_2_x_recipe.id"": 6727, ""category_2.id"": 28, ""category_2.ts"": ""2017-09-12 03:39:43"", ""category_2.title"": ""Paleo"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""8070"": { ""category_2_x_recipe.id"": 8070, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" } }",{}