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recipe_from_the_kitchen.id | recipe_from_the_kitchen.ts | recipe_from_the_kitchen.key | recipe_from_the_kitchen.value |
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103 | 2017-11-28 04:25:07 | Savory French Toast: | Prepare French Toast for One as directed above, except add 1 teaspoon chopped onion, 1/8 teaspoon dried dillweed, and dash pepper to egg mixture. If desired, top cooked slices with shredded cheese. |
104 | 2017-11-28 04:25:07 | Orange Dessert Toast: | Prepare French Toast for One as directed above, except add 1 teaspoon sugar, 1/4 teaspoon finely shredded orange peel, and a few drops of vanilla to the egg mixture. If desired, sift powdered sugar over cooked slices. |
105 | 2017-11-28 04:25:07 | Place bread slices in egg mixture, cover tightly, and refrigerate overnight. Or, dip bread slices in egg mixture, wrap individually in moisture- and vaporproof material, and freeze for up to 1 week. Prepare as directed. | |
106 | 2017-11-28 04:25:19 | Raisin-Nut Pumpkin Bread: | Prepare bread as above, except fold 3/4 cup raisins and 3/4 cup chopped walnuts into batter after pumpkin has been added. |
107 | 2017-11-28 04:25:26 | *Tip: | Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and |
108 | 2017-11-28 04:25:26 | Must-have equipment: | 5 1/2- or 6-quart slow cooker with a car adapter |
109 | 2017-11-28 04:25:34 | * | Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them. |
110 | 2017-11-28 04:25:35 | You can significantly cut the farro's cook time: Cover with water and soak in the refrigerator overnight, then drain and cook as directed. It will take just 10 minutes of simmering to get tender. | |
112 | 2017-11-28 04:26:10 | **Tip: | If you prefer, cool chili slightly and transfer to airtight storage containers. Cover and chill for up to 3 days. To serve, transfer to a 5- to 6-quart Dutch oven and heat as directed. |
113 | 2017-11-28 04:26:12 | COOKER SIZE: | 5- to 6-quart |
115 | 2017-11-28 04:26:19 | Must-have equipment: | 3 1/2- or 4-quart slow cooker with a car adapter |
116 | 2017-11-28 04:26:24 | *Tip | Hot chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them. |
117 | 2017-11-28 04:26:24 | **Tip | To warm tortillas, wrap in foil and place in a 350 degrees F oven for 10 minutes. |
118 | 2017-11-28 04:26:26 | Prepare chili. Transfer to refrigerator container; cover and chill up to 2 days. Reheat and top with rice. | |
119 | 2017-11-28 04:26:49 | To use a 5- to 6-quart slow cooker: | Increase the meat to 2 pounds and brown in an extra-large skillet. Use two 15-ounce cans Great Northern beans or navy beans, 1 1/4 pounds fresh tomatillos or three 11-ounce cans tomatillos, 3/4 cup chopped onion, 3 cloves garlic, 1 teaspoon ground cumin, |
120 | 2017-11-28 04:26:52 | If making ahead, cool chili slightly. Transfer to refrigerator storage containers, cover, and refrigerate up to 8 hours. Two hours before serving, transfer chili to a slow cooker. Reheat, covered, on high-heat setting for 1 to 2 hours or until heated thro | |
121 | 2017-11-28 04:26:52 | For easy cleanup: | Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your chili is finished cooking, spoon the chili out of your slow cooker and dispose of the liner. Do not lift or transport the disposable liner with foo |
122 | 2017-11-28 04:28:03 | *Chile tip | Chile peppers contain oils that can irritate your skin and eyes. Wear rubber gloves when working with them. |
123 | 2017-11-28 04:28:18 | Test Kitchen Tip: | For an adult punch, use chilled champagne in place of the sparkling grape juice. |
124 | 2017-11-28 04:28:25 | Non-Alcoholic Option: | Mango-Ginger Sparklers: Pour three 11.5-ounce cans chilled mango nectar over ice cubes in serving cups. Slowly add three 12-ounce cans (4 1/2 cups) chilled ginger ale, pouring against the sides of the cups. Makes 6 servings. |
125 | 2017-11-28 04:28:28 | * | If desired, add 3/4 cup milk to the pureed mixture. Cover and blend until smooth. Pour into tall glasses and serve immediately. (Or transfer the prepared smoothies to an airtight container; cover. Chill for up to 3 days or freeze for up to 6 months. To se |
126 | 2017-11-28 04:28:29 | Make-Ahead Tip: | Prepare smoothies as directed. Transfer to an airtight freezer container. Cover and chill for up to 3 days or freeze for up to 6 months. If frozen, thaw in the refrigerator. Stir well before serving. |
127 | 2017-11-28 04:28:32 | *Simple Syrup: | In a small saucepan heat and stir 1/3 cup sugar and 1/3 cup water until sugar dissolves. Remove from heat and cool. Cover and chill up to 2 weeks. Makes 1/2 cup. |
128 | 2017-11-28 04:28:35 | To make orange peel twists: | Use a vegetable peeler to remove a 4- to 5-inch strip of peel from an orange (avoid getting any of the white pith). Tie strip into a knot. |
129 | 2017-11-28 04:28:39 | Bloody Caesar Mix: | Prepare mix as directed, except substitute 4 cups clam-tomato juice for the vegetable juice, substitute lime juice for the lemon juice, and omit horseradish. Add one 11.5-ounce can tomato juice, 2 tablespoons bottled hot pepper sauce, and 1 tablespoon bla |
130 | 2017-11-28 04:28:39 | *Garnish: | For each garnish, thread sweet pickles, olives, cooked bacon strips, pepperoncini salad peppers, pickled green beans, and/or cooked shrimp onto a long skewer. |
131 | 2017-11-28 04:31:12 | *Tip: | No spiral slicer? No problem. Substitute 2 smaller potatoes for the large potato. Using a vegetable peeler, slice the potatoes and zucchini lengthwise into thin, wide ribbons. Cut the ribbons into about 1/4-inch-wide strips and continue as directed. |
132 | 2017-11-28 04:31:12 | This salad is very flexible. Substitute yellow summer squash for the zucchini. For add-ins, consider sliced radishes, cooked and chilled peas, shaved Parmesan, and/or finely chopped broccoli. | |
133 | 2017-11-28 04:31:19 | For Easy Cleanup: | Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner wit |
134 | 2017-11-28 04:31:35 | Before cooking crawfish soak them in salted water to reduce the size of the black vein that runs down the backs of the tails. | |
136 | 2017-11-28 04:31:46 | Make Ahead: | Prepare as above, except spoon potato-vegetable mixture into an airtight storage container; cover and chill up to 24 hours. To serve, transfer mixture to a large saucepan; heat through. Transfer mixture to the baking dish and continue as above. |
137 | 2017-11-28 04:32:14 | Store in an airtight container in the refrigerator for up to 1 week, or freeze up to 3 months. | |
138 | 2017-11-28 04:32:15 | Chocolate Bread Pudding | Omit raisins, whiskey, and steps 1 and 4. Use 4 ounces semisweet and/or milk chocolate, chopped (1 cup) in place of raisins. Serve with Ganache: In a medium saucepan bring 1 cup whipping cream just to boiling over medium heat. Remove from heat. Add 12 oun |
139 | 2017-11-28 04:32:18 | To Store: | Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze unfrosted cookies for up to 3 months. To serve, thaw cookies, if frozen. Ice as directed. |
140 | 2017-11-28 04:32:24 | Frozen rhubarb: | Substitute 2 cups frozen cut rhubarb (8 ounces), thawed, for the fresh rhubarb. Prepare as above. |
141 | 2017-11-28 04:32:28 | * | Use canned or left-over cooked mashed sweet potatoes. |
142 | 2017-11-28 04:32:32 | Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month. | |
144 | 2017-11-28 04:32:37 | Icon: gluten free, vegetarian | |
145 | 2017-11-28 04:32:37 | Any ripe berries will work in this simple and delicious dessert. | |
146 | 2017-11-28 04:32:38 | Tray Bake: | Prepare meringue as above, except use 1/2 tsp. vanilla in place of the rose water. Spread into a 12x6-inch rectangle on the parchment paper-lined baking sheet, using a spoon to make swooping indentations. Bake as directed. Top as above, except use whole b |
147 | 2017-11-28 04:32:38 | Mini Pavlovas: | Prepare meringue as above, except use 1/2 tsp. vanilla in place of the rose water. Spoon meringue mixture into 35 mounds (about 3 tablespoons each) onto 2 very large parchment paper-lined baking sheets, spacing them 2 inches apart. Using the back of a spo |
148 | 2017-11-28 04:32:38 | Store unfilled pavlovas in an airtight container at room temperature for up to 24 hours. | |
149 | 2017-11-28 04:32:38 | * | You can also use a hand mixer. Note the total beating time might be a little longer and the total volume a little less than with a stand mixer. |
150 | 2017-11-28 04:33:11 | Test Kitchen Tip: | You may want to cut the salt in the quiche filling to 1/2 teaspoon if using the imitation crabmeat (which is high in sodium). |
151 | 2017-11-28 04:33:16 | Pork, Pepper & Mushroom Strata: | Prepare as directed, except replace bacon with 1 pound uncooked bulk pork or Italian sausage and replace asparagus with 2 cups sliced fresh mushrooms. Cook sausage and mushrooms in a large skillet until sausage is brown; drain off fat. Stir red peppers in |
152 | 2017-11-28 04:33:16 | Make-Ahead Tip | To make ahead, prepare as directed. Cover dish with plastic wrap and chill up to 24 hours. To serve, preheat oven to 325 degrees F. Bake, uncovered, for 50 to 60 minutes.. Let stand for 10 minutes. |
153 | 2017-11-28 04:33:21 | Prepare as above through step 2. Cover and chill for up to 24 hours. Bake, uncovered, in a 350 degree oven for 50 to 55 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. | |
154 | 2017-11-28 04:33:21 | Farmers Casserole for 12: | Prepare as above, except double all ingredients and use a 3-quart rectangular baking dish. Bake, uncovered, for 45 to 55 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 12 servings. |
155 | 2017-11-28 04:33:25 | * | Use andouille sausage for spicier gumbo or kielbasa for more mild gumbo. |
156 | 2017-11-28 04:33:25 | Lighten Up: | For a lighter recipe, use reduced-fat soup. |
157 | 2017-11-28 04:33:28 | Make-Ahead Tip | Prepare as directed. Cover; refrigerate up to 12 hours. To serve, preheat oven to 325 degrees F, then bake for 30 minutes. Remove from oven, then press 6 indentations in top of strata. Pour a whole egg into each indentation. Bake 20 to 25 minutes more or |
158 | 2017-11-28 04:33:30 | Make-Ahead Tip: | The dry ingredients and wet ingredients can be prepped ahead of time and refrigerated separately for up to 24 hours. On serving day, pour the egg mixture over bread mixture. Continue as directed in Step 3. |
159 | 2017-11-28 04:33:34 | Up to 24 hours ahead, prepare casserole. Cover and chill. To serve, bake as directed. | |
160 | 2017-11-28 04:33:38 | To Tote: | Prepare casserole as above just before leaving home. Cover tightly with foil; wrap in several layers of newspaper or a heavy towel. Place casserole in an insulated container. Do not hold for longer than 2 hours. |
161 | 2017-11-28 04:33:51 | *Tip | If you don't have an extra-large oven-going skillet, use a 13x9-inch metal baking pan. |
162 | 2017-11-28 04:33:54 | Spread on toast or bagels, or between shortcake layers before adding strawberries. Use to frost a cake or pipe designs onto cookies. | |
163 | 2017-11-28 04:33:58 | Instead of pineapple, use canned apricots or peaches. Substitute maple syrup for the honey. | |
164 | 2017-11-28 04:34:11 | * | Chop the hard-cooked egg whites and add them to the salad for an extra protein punch. |
165 | 2017-11-28 04:34:11 | Chicken Kale Caesar Salad | Prepare as directed except replace Parmigianno Reggiano with Asiago cheese. Top with 1 1/2 pounds skinless, boneless chicken breast, cooked and sliced, and 1 1/2 cups cherry tomatoes, halved. |
166 | 2017-11-28 04:34:11 | Salmon Kale Caesar Salad | Prepare as directed except omit cheese. Top with 4 skinless, boneless salmon fillets (1 1/2 pounds total), cooked and broken into chunks, 1/3 cup drained capers, and 1 medium red onion, cut into thin wedges. |
167 | 2017-11-28 04:34:11 | Fennel and Pistachio Kale Caesar Salad | Prepare as directed. Top with 1 fennel bulb, trimmed, cored, and thinly sliced, and 1/2 cup roasted, salted pistachios, chopped. |
168 | 2017-11-28 04:34:13 | * | The internal color of a burger is not a reliable doneness indicator. A chicken or turkey patty cooked to 165 degrees F is safe, regardless of color. To measure the doneness of a patty, insert an instant-read thermometer through the side of the patty to a |
169 | 2017-11-28 04:34:15 | Chicken Caesar Salad: | Prepare as above, except add 2 cups chopped cooked chicken with the romaine. Makes 6 main-dish servings. |
170 | 2017-11-28 04:34:17 | * | For chopped cooked chicken, season 2 pounds raw skinless boneless chicken breast halves with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper. Heat 1 tablespoon olive oil in skillet over medium-high heat. Reduce heat to medium. Add chicken. Cook, un |
171 | 2017-11-28 04:34:33 | Chicken Caesar Salad: | Prepare as at left, except add 2 cups chopped cooked chicken with the romaine. Makes 6 main-dish servings. |
173 | 2017-11-28 04:34:59 | *Tip: | To toast nuts, preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, shaking pan once or twice. |
174 | 2017-11-28 04:35:04 | * | For individual servings, use four individual au gratin dishes and do not use the rum. |
175 | 2017-11-28 04:35:08 | Up to 4 hours ahead, prepare salad but do not add dressing. Cover and chill. Serve as above. | |
176 | 2017-11-28 04:35:09 | Lighten Up: | For a lighter recipe, substitute reduced-fat versions of the cream cheese and whipped dessert topping. |
177 | 2017-11-28 04:35:18 | Test Kitchen Tip: | To make this recipe even easier, skip the skewers and toss the quartered peaches into a grill basket. Then just flip the whole basket over halfway through the grilling time. |
178 | 2017-11-28 04:35:23 | *Chile tip: | Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them. |
179 | 2017-11-28 04:35:38 | Clean and tear spinach up to 8 hours in advance; cover and chill. | |
180 | 2017-11-28 04:35:41 | One day ahead, stir together salad dressing; cover and chill overnight. Toast nuts; cool, cover and chill overnight. | |
181 | 2017-11-28 04:35:41 | * | Here's a tip from our Test Kitchen: spray your kitchen scissors with nonstick spray coating before snipping the dates and the scissors won't get sticky. |
182 | 2017-11-28 04:35:52 | Prepare, cover, and refrigerated dressing up to 3 days. Cut vegetables, then cover and store each vegetable separately, up to 24 hours. | |
184 | 2017-11-28 04:36:24 | *To hard-cook eggs: | In a large saucepan place eggs in a single layer. Add enough cold water to cover eggs by 1 inch. Bring to rapid boiling over high heat. Remove from heat, cover. Let stand 15 minutes; drain. Cool. Peel. |
185 | 2017-11-28 04:36:27 | * | For a richer flavor, in a small saucepan heat 1/3 cup balsamic vinegar over medium heat until boiling. Boil gently, uncovered, for 6 to 8 minutes or until reduced to 2 tablespoons, watching carefully at the end because vinegar will reduce quickly. |
186 | 2017-11-28 04:36:31 | Change Up: | Use breadcrumbs in place of cornmeal to coat tomatoes and replace blue cheese with shaved Parmesan cheese. |
188 | 2017-11-28 04:36:38 | *Tip: | If you like, toast the crumbled corn bread. Preheat oven to 350 degrees F. Spread the corn bread in a 15x10x1-inch baking pan. Bake about 10 minutes or until crisp; cool. |
189 | 2017-11-28 04:36:38 | Must-have equipment: | Insulated cooler with ice packs |
190 | 2017-11-28 04:36:39 | HOMEMADE CROUTONS Remove crust from a chunk of ciabatta or baguette. Tear the bread in enough pieces to equal about 1 cup. Transfer to a large bowl. Combine 2 tablespoons olive oil or melted butter with a small clove of garlic, minced. Drizzle over bread | |
193 | 2017-11-28 04:37:23 | **Tip: | To cook the couscous, in a small saucepan combine 1 cup water and 3/4 cup Israeli (large pearl) couscous. Bring to boiling; reduce heat. Simmer, covered, for 8 minutes. Remove from heat. Let stand, covered, for 5 minutes. |
194 | 2017-11-28 04:37:32 | Make It a Salad | Arrange 6 cups chopped leaf lettuce on a large platter. Top with 3 ounces (3 cups) blue corn tortilla chips. Spoon half of the meat mixture (chill or freeze remaining meat mixture for another use) over tortilla chips. Sprinkle with 1 cup shredded Monterey |
195 | 2017-11-28 04:37:32 | Tip | Use remaining half of meat mixture for a second taco salad another night. Or use it to make hard- or soft-shell tacos. Store in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months. Thaw overnight in the refrigerator. Re |
196 | 2017-11-28 04:37:32 | Make-Ahead Directions | Cook ground meat as directed in Step 1. In the removable crockery liner of the slow cooker combine meat and remaining ingredients. Cover and refrigerate up to 24 hours. Let stand at room temperature 15 minutes before placing liner in the slow cooker unit. |
197 | 2017-11-28 04:37:32 | For Easy Cleanup | Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner wit |
199 | 2017-11-28 04:37:45 | *Test Kitchen Tip: | If desired, potatoes can be cooked in the microwave. To microwave potatoes, omit olive oil. Place half of the potatoes in a microwave-safe 2-quart casserole. Add 3/4 cup water and 1/2 teaspoon salt. Micro-cook, covered, on 100 percent power (high) for 10 |
200 | 2017-11-28 04:37:45 | * | Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chi |
201 | 2017-11-28 04:37:45 | ** | To toast seeds, heat them in a small skillet over medium heat about 2 minutes or until fragrant and lightly browned, stirring frequently. |
202 | 2017-11-28 04:37:54 | Assemble salad; prepare dressing separately. Cover; refrigerate up to 24 hours. Toss salad with dressing before serving. | |
203 | 2017-11-28 04:38:01 | Bacon-Avocado Potato Salad: | Prepare as above, except before serving stir in 1 avocado, seeded, peeled, and chopped, and 3 slices bacon, crisp-cooked, drained, and crumbled. |
204 | 2017-11-28 04:38:02 | * | To cook fresh corn, remove husks and silks. Rinse. Cut kernels from cob. Cook, covered, in a small amount of boiling water for 4 minutes; drain. |
205 | 2017-11-28 04:38:09 | Cover and chill salad up to 24 hours before serving. | |
206 | 2017-11-28 04:38:13 | Add a Protein | If desired, add 2 cups of shredded cooked pork to this potato salad. |
207 | 2017-11-28 04:38:13 | * | Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands |
208 | 2017-11-28 04:38:17 | * | To turn the potato cake, invert a baking sheet over top of skillet. Invert skillet with baking sheet to transfer potatoes to the sheet. If necessary, add additional oil to skillet. Using the baking sheet, slide potato cake back into skillet. |
209 | 2017-11-28 04:38:17 | Toppers | Burrito bowls are ultra flexible. As desired, add favorite ingredients, such as cheese, shredded jicama, sliced ripe olives, salsa, or hot pepper sauce. |
210 | 2017-11-28 04:38:19 | * | Arrange peppers on a baking sheet, allowing space between peppers. Roast at 425 degrees F about 20 minutes or until skins are blistered and browned. |
211 | 2017-11-28 04:38:22 | Herb-Roasted Garlic Potato Salad: | Prepare as directed, except use coarse ground mustard in place of the yellow mustard and omit pickles. Preheat oven to 400 degrees F. Cut off the top 1/2 inch of a garlic bulb to expose ends of individual cloves. Leaving garlic bulb whole, remove any loos |
212 | 2017-11-28 04:38:22 | Sour Cream and Dill Potato Salad: | Prepare as directed, except reduce mayonnaise or salad dressing to 3/4 cup, use Dijon-style mustard in place of the yellow mustard, and omit pickles. Stir 1/2 cup sour cream and 1 tablespoon snipped fresh dill into dressing. If desired, garnish salad with |
recipe_from_the_kitchen.id | recipe_from_the_kitchen.ts | recipe_from_the_kitchen.key | recipe_from_the_kitchen.value |