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AWeirdDev

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all-recipes-sm

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{ "active_time": null, "additional_time": "30 mins", "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "66", "soak_time": null, "stand_time": null, "total_time": "1 hr 10 mins", "yield": "66 mini cupcakes" }

[ { "name": "butter", "quanity": "1¼", "unit": "cups" }, { "name": "unsweetened cocoa powder", "quanity": "¾", "unit": "cup" }, { "name": "Irish stout beer (such as Guinness Extra Stout), room temperature", "quanity": "1", "unit": "cup" }, { "name": "vanilla extract", "quanity": "1", "unit": "tablespoon" }, { "name": "all-purpose flour", "quanity": "1¼", "unit": "cups" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "1⅔", "unit": "cups" }, { "name": "eggs", "quanity": "2", "unit": "" }, { "name": "confectioners' sugar", "quanity": "3½", "unit": "cups" }, { "name": "butter, softened", "quanity": "1½", "unit": "cups" }, { "name": "Irish cream liqueur (such as Bailey's)", "quanity": "¼", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease 66 mini muffin cups or line with paper liners.\n", " Make the cupcakes: Melt butter in a saucepan over low heat. Add cocoa powder and whisk until smooth. Stir in beer and vanilla extract. Remove from the heat and let cool, 5 to 10 minutes.\n", " Sift flour, baking soda, baking powder, and salt into a large bowl. Mix in sugar. Add beer mixture and stir until thoroughly combined. Add eggs, stirring until well incorporated. Spoon batter into the prepared mini-muffin cups, filling each 3/4 full.\n", " Bake in the preheated oven until tops spring back when lightly pressed, 10 to 11 minutes. Cool in the tins for 5 minutes, then transfer to a wire rack and let cool completely, about 20 minutes.\n", " Meanwhile, make the frosting: Beat confectioners' sugar and butter in a bowl with an electric mixer. Add Irish cream liqueur, 1 tablespoon at a time, and beat until light, fluffy, and white in color, about 10 minutes.\n", " Spread frosting over cooled cupcakes.\n" ]

{ "Calories": "132", "Carbs": "15g", "Fat": "8g", "Protein": "1g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "40 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": null }

[ { "name": "water, and more as needed", "quanity": "6", "unit": "quarts" }, { "name": "seafood seasoning (such as Old Bay®)", "quanity": "¼", "unit": "cup" }, { "name": "small red potatoes", "quanity": "1", "unit": "pound" }, { "name": "seafood seasoning (such as Old Bay®), or to taste", "quanity": "1", "unit": "teaspoon" }, { "name": "king crab legs", "quanity": "2", "unit": "pounds" }, { "name": "chopped carrots", "quanity": "2", "unit": "cups" }, { "name": "chopped celery", "quanity": "1 ½", "unit": "cups" }, { "name": "pearl onions", "quanity": "12", "unit": "" }, { "name": "spicy sausage links, cut into rounds", "quanity": "1", "unit": "pound" }, { "name": "corn, husked", "quanity": "4", "unit": "ears" }, { "name": "unpeeled shrimp", "quanity": "2", "unit": "pounds" } ]

[ " Gather all ingredients. Bring 6 quarts water to a boil in a large stewing pot; add 1/4 cup seafood seasoning.\n", " Cook potatoes in seasoned boiling water for 15 minutes.\n", " Meanwhile, bring a second large pot of water to a boil; add 1 teaspoon seafood seasoning. Cook crab legs in seasoned boiling water until meat is tender, about 10 minutes. Drain.\n", " Add carrots, celery, and onions to potatoes; cook until vegetables are tender, about 10 minutes.\n", " Add sausage and corn; continue boiling for 5 minutes more.\n", " Add shrimp and cooked crab legs; cook until shrimp are bright pink on the outside and the meat is opaque, 2 to 3 minutes.\n" ]

{ "Calories": "983", "Carbs": "48g", "Fat": "47g", "Protein": "91g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "2 hrs 15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "2 hrs 45 mins", "yield": null }

[ { "name": "all-purpose flour", "quanity": "½", "unit": "cup" }, { "name": "seasoned salt", "quanity": "½", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "London broil, cut into 2-inch cubes", "quanity": "2", "unit": "pounds" }, { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "Italian-style diced tomatoes, undrained", "quanity": "2", "unit": "(14.5 ounce) cans" }, { "name": "beef stock", "quanity": "1", "unit": "cup" }, { "name": "diced celery", "quanity": "1", "unit": "cup" }, { "name": "onions, diced", "quanity": "2", "unit": "small" }, { "name": "carrots, diced", "quanity": "3", "unit": "" }, { "name": "green bell pepper, diced", "quanity": "1", "unit": "" } ]

[ " Combine flour, seasoned salt, and 1/2 teaspoon pepper in a small bowl.\n", " Spread beef cubes out onto a cutting board. Sprinkle flour mixture over top and toss beef to coat. Cover with plastic wrap, then gently but firmly pound the steak with a mallet or the back of a soup ladle to tenderize.\n", " Heat oil in a large Dutch oven over medium-high heat. Add beef cubes; cook and stir until browned, about 10 minutes. Season with salt and pepper. Add undrained diced tomatoes, beef stock, celery, onions, carrots, and bell pepper. Mix well and bring to a boil.\n", " Cover, reduce the heat to low, and simmer for 1 hour, stirring occasionally. Crack the lid of the pot about 1/2 inch to let the steam escape. Continue to simmer until beef is tender, about 1 hour more.\n" ]

{ "Calories": "333", "Carbs": "15g", "Fat": "9g", "Protein": "44g" }

{ "active_time": null, "additional_time": "45 mins", "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "18", "soak_time": null, "stand_time": null, "total_time": "1 hr 15 mins", "yield": "3 dozen" }

[ { "name": "all-purpose flour", "quanity": "2 ½", "unit": "cups" }, { "name": "baking powder", "quanity": "2", "unit": "teaspoons" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "baking soda", "quanity": "¼", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "butter, softened", "quanity": "⅔", "unit": "cup" }, { "name": "mashed bananas", "quanity": "1", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": "" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "semisweet chocolate chips", "quanity": "2", "unit": "cups" } ]

[ " Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.\n", " Sift flour, baking powder, salt, and baking soda together in a large bowl.\n", " Beat sugar and butter together in a separate large bowl with an electric mixer until light and fluffy.\n", " Add bananas, eggs, and vanilla; beat to combine.\n", " Gradually blend in flour mixture until just combined; stir in chocolate chips.\n", " Drop dough by teaspoonfuls onto prepared cookie sheets.\n", " Bake in the preheated oven for 12 to 15 minutes. Transfer cookies to a wire rack to cool completely.\n" ]

{ "Calories": "276", "Carbs": "39g", "Fat": "13g", "Protein": "4g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "10 mins", "yield": "1 1/2 to 2 cups" }

[ { "name": "vanilla bean", "quanity": "½", "unit": "" }, { "name": "heavy whipping cream", "quanity": "1", "unit": "cup" }, { "name": "superfine sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "vanilla extract", "quanity": "½", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of the knife. Transfer seeds to a large bowl; discard pod.\n", " Pour cream over vanilla seeds; add sugar and vanilla extract.\n", " Whip cream with an electric mixer until soft peaks form, 3 to 5 minutes; cover with plastic wrap and chill until ready to serve.\n" ]

{ "Calories": "79", "Carbs": "3g", "Fat": "7g", "Protein": "0g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "10 mins", "yield": null }

[ { "name": "white sugar", "quanity": "1/2", "unit": "cup" }, { "name": "fresh mint, or to taste", "quanity": "36", "unit": "leaves" }, { "name": "limes, quartered", "quanity": "3", "unit": "medium" }, { "name": "rum (such as Bacardi)", "quanity": "1", "unit": "cup" }, { "name": "club soda", "quanity": "1", "unit": "liter" } ]

[ " Gather all ingredients.\n", " Muddle sugar and mint leaves together in a pitcher until leaves are well broken down.\n", " Add limes and muddle until limes are juiced.\n", " Pour rum into sugar mixture; add club soda and stir until sugar is dissolved.\n", " Serve and enjoy!\n" ]

{ "Calories": "160", "Carbs": "20g", "Fat": "0g", "Protein": "0g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "35 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": null }

[ { "name": "bacon, diced", "quanity": "4", "unit": "slices" }, { "name": "chopped onion", "quanity": "1 ½", "unit": "cups" }, { "name": "peeled and cubed potatoes", "quanity": "4", "unit": "cups" }, { "name": "water", "quanity": "1 ½", "unit": "cups" }, { "name": "salt", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "ground black pepper to taste", "quanity": "½", "unit": "teaspoon" }, { "name": "half-and-half", "quanity": "3", "unit": "cups" }, { "name": "butter", "quanity": "3", "unit": "tablespoons" }, { "name": "minced clams", "quanity": "2", "unit": "(10 ounce) cans" } ]

[ " Gather all ingredients.\n", " Place diced bacon in a large stockpot over medium-high heat; cook and stir until almost crisp. Add onion; cook and stir until tender, about 5 minutes.\n", " Stir in potatoes and add water; season with salt and pepper and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes are tender, about 15 minutes.\n", " Pour in half-and-half and add butter.\n", " Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook until heated through, without boiling, about 5 minutes.\n", " Serve and enjoy!\n" ]

{ "Calories": "396", "Carbs": "24g", "Fat": "23g", "Protein": "24g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "10", "soak_time": null, "stand_time": null, "total_time": "15 mins", "yield": "10 8-ounce servings" }

[ { "name": "white sugar", "quanity": "1 ¾", "unit": "cups" }, { "name": "water", "quanity": "1", "unit": "cup" }, { "name": "lemons, or more as needed", "quanity": "9", "unit": "medium" }, { "name": "ice-cold water ", "quanity": "7", "unit": "cups" }, { "name": "ice as needed", "quanity": "", "unit": "" } ]

[ " Gather all ingredients.\n", " Combine sugar and 1 cup water in a small saucepan. Stir to dissolve sugar while mixture comes to a boil. Set aside to cool slightly.\n", " Meanwhile, roll lemons around on your counter to soften. Cut in half crosswise, and squeeze into a liquid measuring cup. Add pulp to the juice, but discard any seeds. Continue juicing until you have 1 1/2 cups fresh juice and pulp.\n", " Pour 7 cups ice-cold water into a pitcher. Stir in lemon juice and pulp, then add simple syrup to taste. Add ice.\n" ]

{ "Calories": "145", "Carbs": "38g", "Fat": null, "Protein": "0g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "50 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 15 mins", "yield": null }

[ { "name": "olive oil, divided", "quanity": "4", "unit": "tablespoons" }, { "name": "boneless, skinless chicken breast halves, cut into bite-sized pieces", "quanity": "1", "unit": "pound" }, { "name": "minced garlic, divided", "quanity": "2", "unit": "tablespoons" }, { "name": "Italian seasoning", "quanity": "2", "unit": "tablespoons" }, { "name": "large shrimp, peeled and deveined", "quanity": "1", "unit": "pound" }, { "name": "smoked bacon, diced", "quanity": "8", "unit": "slices" }, { "name": "linguine pasta", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "heavy whipping cream", "quanity": "1 ½", "unit": "cups" }, { "name": "grated Parmesan cheese", "quanity": "1 ½", "unit": "cups" }, { "name": "egg yolks", "quanity": "4", "unit": "large" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "onion, diced", "quanity": "1", "unit": "medium" }, { "name": "Sauvignon Blanc wine", "quanity": "¼", "unit": "cup" } ]

[ " Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken, 1 tablespoon garlic, and 1 tablespoon Italian seasoning; cook and stir until chicken is no longer pink in the center and the juices run clear, 6 to 8 minutes. Transfer to a bowl.\n", " Heat 1 tablespoon oil and 1 tablespoon garlic in the same skillet until fragrant, about 1 minute. Add shrimp and cook until bright pink on the outside and the meat is opaque, 2 to 3 minutes per side. Transfer to the bowl with chicken.\n", " Cook bacon in the same skillet until just crispy (not crunchy), about 6 minutes. Drain on a paper towel-lined plate; leave grease in the skillet.\n", " Bring a large pot of lightly salted water to a boil. Add linguine and remaining 2 tablespoons oil; cook until tender yet firm to the bite, about 11 minutes. Drain and keep warm.\n", " Mix cream, Parmesan cheese, egg yolks, remaining 1 tablespoon Italian seasoning, salt, and pepper together in a bowl.\n", " Sauté onion in bacon grease over medium heat until translucent, about 5 minutes. Add wine, increase the heat, and bring to a boil.\n", " Add cream mixture, reduce the heat, and simmer until sauce begins to thicken, 3 to 5 minutes. Stir in chicken, bacon, and shrimp until coated, then serve over linguine.\n" ]

{ "Calories": "776", "Carbs": "47g", "Fat": "46g", "Protein": "44g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr 30 mins", "yield": "6 servings" }

[ { "name": "elbow macaroni", "quanity": "1", "unit": "(16 ounce) package" }, { "name": "canola oil", "quanity": "1", "unit": "tablespoon" }, { "name": "ground venison", "quanity": "1", "unit": "pound" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "green bell pepper, chopped", "quanity": "1", "unit": "" }, { "name": "tomato paste", "quanity": "1", "unit": "(6 ounce) can" }, { "name": "diced tomatoes", "quanity": "1", "unit": "(16 ounce) can" }, { "name": "water", "quanity": "¾", "unit": "cup" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "garlic powder", "quanity": "1", "unit": "teaspoon" }, { "name": "pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "shredded Cheddar cheese", "quanity": "1", "unit": "(16 ounce) package" } ]

[ " Preheat oven to 350 degrees F (175 degrees C). Spray a glass 9x13 inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain.\n", " Meanwhile, heat canola oil in a large skillet over medium-high heat until it begins to smoke. Add venison and cook, stirring to break apart, until browned and cooked. Drain off any excess oil, then stir in onion and green pepper. Cook for a few minutes until the onion softens, then stir in tomato paste, diced tomatoes, and water until combined. Season with salt, garlic powder, and pepper. Stir together drained macaroni and tomato sauce mixture and pour into prepared baking dish.\n", " Bake in preheated oven for 45 minutes, then sprinkle evenly with shredded Cheddar cheese, and continue baking until the cheese is bubbly and browned, about 15 minutes.\n" ]

{ "Calories": "725", "Carbs": "68g", "Fat": "30g", "Protein": "45g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "40 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr", "yield": "6 servings" }

[ { "name": "vegetarian chicken-flavored broth", "quanity": "2 ½", "unit": "cups" }, { "name": "low-sodium vegetable broth", "quanity": "2", "unit": "cups" }, { "name": "unsalted butter", "quanity": "3", "unit": "tablespoons" }, { "name": "extra-virgin olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "yellow onion, diced", "quanity": "½", "unit": "medium" }, { "name": "red pepper flakes", "quanity": "¾", "unit": "teaspoon" }, { "name": "sea salt and cracked black pepper to taste", "quanity": "", "unit": "" }, { "name": "zucchini, halved lengthwise and sliced", "quanity": "1", "unit": "medium" }, { "name": "uncooked orzo pasta", "quanity": "2", "unit": "cups" }, { "name": "dry white wine", "quanity": "¼", "unit": "cup" }, { "name": "1 hard cheese rind", "quanity": "", "unit": "" }, { "name": "sea salt", "quanity": "½", "unit": "teaspoon" }, { "name": "fresh asparagus, trimmed and cut into 2-inch pieces", "quanity": "1", "unit": "bunch" }, { "name": "frozen peas", "quanity": "1", "unit": "cup" }, { "name": "finely grated Grana Padano cheese", "quanity": "½", "unit": "cup" }, { "name": "chopped fresh parsley", "quanity": "½", "unit": "cup" }, { "name": "lemon, zested and juiced", "quanity": "1", "unit": "medium" } ]

[ " Pour vegetarian chicken broth and vegetable broth into a medium saucepan over over medium heat; bring to a boil. Reduce heat to simmer and cover until needed.\n", " Melt butter and oil together in a 12-inch skillet over medium heat. Add onion, pepper flakes, and a pinch of sea salt and pepper. Cook and stir for about 4 minutes before adding the zucchini and another pinch of sea salt. Stir and continue to cook for about 3 minutes. Next, stir in the dry orzo pasta and continue to cook, stirring often, for 5 minutes.\n", " Pour in wine, stirring as it bubbles until the rapid bubbling stops. Pour in hot broth and bring to a boil. Reduce heat slightly and add cheese rind and 1/2 teaspoon sea salt. Cook and stir until a good portion of the liquid has been soaked up by the orzo, about 10 minutes. Stir in asparagus and frozen peas and continue to simmer until nearly all of the liquid is gone and orzo is fully cooked, about 5 minutes. Remove from the heat.\n", " Stir in Grana Padano cheese, parsley, lemon zest and juice, and desired amount of cracked pepper. Remove and discard cheese rind. Taste and adjust salt and pepper as desired.\n" ]

{ "Calories": "409", "Carbs": "63g", "Fat": "11g", "Protein": "16g" }

{ "active_time": null, "additional_time": "1 hr 10 mins", "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "1 hr 20 mins", "yield": null }

[ { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "olive oil", "quanity": "½", "unit": "cup" }, { "name": "distilled white vinegar", "quanity": "¼", "unit": "cup" }, { "name": "sesame seeds", "quanity": "2", "unit": "tablespoons" }, { "name": "poppy seeds", "quanity": "1", "unit": "tablespoon" }, { "name": "minced onion", "quanity": "1", "unit": "tablespoon" }, { "name": "paprika", "quanity": "¼", "unit": "teaspoon" }, { "name": "Worcestershire sauce", "quanity": "¼", "unit": "teaspoon" }, { "name": "strawberries - cleaned, hulled and sliced", "quanity": "1", "unit": "quart" }, { "name": "fresh spinach - rinsed, dried and torn into bite-size pieces", "quanity": "10", "unit": "ounces" }, { "name": "almonds, blanched and slivered", "quanity": "¼", "unit": "cup" } ]

[ " Make dressing: Whisk together sugar, oil, vinegar, sesame seeds, poppy seeds, onion, paprika, and Worcestershire in a medium bowl. Cover and chill for 1 hour.\n", " Make salad: Combine strawberries, spinach, and almonds in a large bowl.\n", " Pour dressing over salad; toss to coat. Refrigerate for 10 to 15 minutes before serving.\n" ]

{ "Calories": "491", "Carbs": "43g", "Fat": "35g", "Protein": "6g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "2", "soak_time": null, "stand_time": null, "total_time": "5 mins", "yield": "2 servings" }

[ { "name": "Almond Breeze Original Almondmilk Coconutmilk Blend", "quanity": "1", "unit": "cup" }, { "name": "fresh or frozen mango cubes", "quanity": "1", "unit": "cup" }, { "name": "fresh, frozen, or juice-packed pineapple chunks", "quanity": "1", "unit": "cup" }, { "name": "toasted slivered or sliced almonds (Optional)", "quanity": "1", "unit": "tablespoon" }, { "name": "ground flax seeds or chia seeds (Optional)", "quanity": "1", "unit": "teaspoon" } ]

[ " Puree all ingredients in a blender until smooth.\n" ]

{ "Calories": null, "Carbs": null, "Fat": null, "Protein": null }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "1", "soak_time": null, "stand_time": null, "total_time": "5 mins", "yield": null }

[ { "name": "hazelnut liqueur", "quanity": "1", "unit": "fluid ounce" }, { "name": "vodka", "quanity": "½", "unit": "fluid ounce" }, { "name": "lemon, cut into wedges", "quanity": "1", "unit": "" }, { "name": "white sugar, or to taste", "quanity": "1", "unit": "teaspoon" } ]

[ " Gather the ingredients.\n", " Combine hazelnut liqueur and vodka in a shot glass.\n", " Coat a wedge of lemon with sugar.\n", " Suck lemon wedge, then with juice still in your mouth, drink shot. Enjoy!\n" ]

{ "Calories": null, "Carbs": null, "Fat": null, "Protein": null }

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "48", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": "4 dozen" }

[ { "name": "white cake mix", "quanity": "1", "unit": "(15.25 ounce) package" }, { "name": "vegetable oil", "quanity": "½", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": "large" } ]

[ " Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).\n", " Stir cake mix, oil, and eggs together in a large bowl until it comes together as a dough.\n", " Form dough into 1-inch balls and place 2 inches apart on ungreased baking sheets.\n", " Bake in the preheated oven, about 6 to 10 minutes, depending on how soft you like your cookies. Cool cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.\n", " Serve and enjoy!\n" ]

{ "Calories": "66", "Carbs": "8g", "Fat": "4g", "Protein": "1g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": null }

[ { "name": "zucchini, halved lengthwise and cut in ¼-inch slices", "quanity": "2", "unit": "unknown" }, { "name": "summer squash, thinly sliced", "quanity": "1", "unit": "" }, { "name": "butter", "quanity": "¾", "unit": "cup" }, { "name": "salt, or to taste", "quanity": "1", "unit": "tablespoon" }, { "name": "ground black pepper, or to taste", "quanity": "2", "unit": "tablespoons" }, { "name": "garlic powder, or to taste", "quanity": "2", "unit": "tablespoons" } ]

[ " Preheat an outdoor grill for medium-high heat.\n", " Place zucchini and squash on a large sheet of aluminum foil; dot with butter. Season with salt, pepper, and garlic powder. Seal vegetables in the foil packet.\n", " Place the foil packet on the preheated grill until vegetables are tender, about 20 minutes.\n" ]

{ "Calories": "234", "Carbs": "7g", "Fat": "23g", "Protein": "2g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "25 mins", "yield": null }

[ { "name": "tri-color rotini pasta", "quanity": "1", "unit": "(12 ounce) package" }, { "name": "Italian salami, finely diced", "quanity": "¾", "unit": "pound" }, { "name": "green bell pepper, sliced", "quanity": "½", "unit": "" }, { "name": "red bell pepper, sliced", "quanity": "½", "unit": "" }, { "name": "red onion, chopped", "quanity": "½", "unit": "" }, { "name": "sliced black olives", "quanity": "1", "unit": "(6 ounce) can" }, { "name": "small fresh mozzarella balls (ciliegine)", "quanity": "8", "unit": "ounces" }, { "name": "Italian-style salad dressing", "quanity": "1", "unit": "cup" }, { "name": "dry Italian-style salad dressing mix, or to taste", "quanity": "3", "unit": "(.7 ounce) packages" }, { "name": "shredded Parmesan cheese", "quanity": "½", "unit": "cup" } ]

[ " Gather all ingredients.\n", " Bring a large pot of lightly salted water to a boil. Cook rotini pasta at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water until cool.\n", " Combine pasta, salami, bell peppers, onion, mozzarella balls, and olives in a large bowl. Add salad dressing and toss to coat.\n", " Season pasta salad with dry salad dressing mix and stir to combine.\n", " Sprinkle with Parmesan cheese before serving. Enjoy!\n" ]

{ "Calories": "371", "Carbs": "29g", "Fat": "21g", "Protein": "15g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr 35 mins", "yield": null }

[ { "name": "ground cumin", "quanity": "1", "unit": "tablespoon" }, { "name": "chili powder", "quanity": "1", "unit": "tablespoon" }, { "name": "paprika", "quanity": "1", "unit": "tablespoon" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "baby back pork ribs", "quanity": "3", "unit": "pounds" }, { "name": "barbeque sauce", "quanity": "1", "unit": "cup" } ]

[ " Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.\n", " Combine cumin, chili powder, paprika, salt, and pepper in a small jar; close the lid and shake to mix.\n", " Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of ribs as desired. To prevent ribs from becoming too dark and spicy, do not thoroughly rub spices into ribs. Store any unused spice mix in a jar for future use.\n", " Place aluminum foil on the lower rack to capture drippings and prevent flare-ups. Lay ribs on the top rack of the grill (away from the coals, if you're using briquettes). Reduce gas heat to low and close the lid; cook ribs, undisturbed as possible, until meat pulls away easily from the bone, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).\n", " Brush ribs with barbecue sauce, and grill for an additional 5 minutes. Serve ribs as a whole rack, or cut between each rib bone and pile individually on a platter.\n" ]

{ "Calories": "911", "Carbs": "21g", "Fat": "71g", "Protein": "48g" }

{ "active_time": null, "additional_time": "1 day", "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "2", "soak_time": null, "stand_time": null, "total_time": "1 day 30 mins", "yield": null }

[ { "name": "rib-eye steaks", "quanity": "2", "unit": "(1/2 pound)" }, { "name": "balsamic vinegar", "quanity": "½", "unit": "cup" }, { "name": "soy sauce", "quanity": "¼", "unit": "cup" }, { "name": "minced garlic", "quanity": "3", "unit": "tablespoons" }, { "name": "honey", "quanity": "2", "unit": "tablespoons" }, { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "ground black pepper", "quanity": "2", "unit": "teaspoons" }, { "name": "Worcestershire sauce", "quanity": "1", "unit": "teaspoon" }, { "name": "onion powder", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "liquid smoke flavoring", "quanity": "½", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "1", "unit": "pinch" } ]

[ " Gather all ingredients.\n", " Mix together vinegar, soy sauce, garlic, honey, olive oil, black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper in a medium bowl until marinade is well combined.\n", " Place steaks in a shallow glass dish. Pour the marinade over steaks and turn to coat; rub marinade into meat for optimum flavor.\n", " Cover and marinate in the refrigerator for 1 to 2 days.\n", " Preheat the grill for medium-high to high heat. Lightly oil the grill grate. Cook steaks on the preheated grill until hot, slightly firm, and lightly pink in the center, about 7 minutes per side.\n", " An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium. Discard leftover marinade.\n" ]

{ "Calories": "576", "Carbs": "36g", "Fat": "36g", "Protein": "28g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "7 hrs", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "9", "soak_time": null, "stand_time": null, "total_time": "7 hrs 10 mins", "yield": "9 sandwiches" }

[ { "name": "rump roast", "quanity": "4", "unit": "pounds" }, { "name": "beer", "quanity": "1", "unit": "(12 fluid ounce) can or bottle" }, { "name": "condensed French onion soup", "quanity": "1", "unit": "(10.5 ounce) can" }, { "name": "beef broth", "quanity": "1", "unit": "(10.5 ounce) can" }, { "name": "French rolls", "quanity": "9", "unit": "" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" } ]

[ " Gather all ingredients.\n", " Trim excess fat from rump roast and place in a slow cooker.\n", " Pour in beer, onion soup, and beef broth. Cover and cook on Low setting for 7 hours.\n", " Preheat the oven to 350 degrees F (175 degrees C).\n", " Split French rolls and arrange them on a baking sheet; spread with butter. Warm in the preheated oven for 10 minutes, or until heated through.\n", " Meanwhile, remove rump roast from the slow cooker and thinly slice on the diagonal.\n", " Pile sliced beef onto heated rolls. Serve with sauce for dipping. Enjoy!\n" ]

{ "Calories": "413", "Carbs": "20g", "Fat": "18g", "Protein": "39g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "8 hrs 10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "8 hrs 30 mins", "yield": null }

[ { "name": "beef tripe, cut into 1-inch pieces", "quanity": "2 ½", "unit": "pounds" }, { "name": "water", "quanity": "1", "unit": "gallon" }, { "name": "white onion, finely chopped", "quanity": "1", "unit": "large" }, { "name": "garlic, finely chopped", "quanity": "6", "unit": "cloves" }, { "name": "ground red pepper", "quanity": "2", "unit": "tablespoons" }, { "name": "dried oregano", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "salt", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "ground black pepper", "quanity": "1", "unit": "tablespoon" }, { "name": "de árbol chile peppers", "quanity": "5", "unit": "" }, { "name": "japones chile peppers, seeds removed", "quanity": "6", "unit": "" }, { "name": "canned white or yellow hominy, drained", "quanity": "6", "unit": "cups" }, { "name": "chopped fresh cilantro", "quanity": "¼", "unit": "cup" }, { "name": "white onion, chopped", "quanity": "½", "unit": "medium" }, { "name": "lime", "quanity": "8", "unit": "wedges" } ]

[ " Gather all ingredients.\n", " Make the soup: Bring a large pot of water to a boil. Add tripe, reduce the heat, and simmer, periodically skimming off fat, for 2 hours; drain. Fill the pot with fresh water, and simmer tripe for 2 more hours; drain again.\n", " Pour 1 gallon water over tripe in the pot; bring to a boil. Stir in onion, garlic, red pepper, oregano, salt, and black pepper. Reduce the heat and simmer for 1 hour.\n", " Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange árbol chiles on a baking sheet. Broil chiles in the preheated oven just until they begin to scorch, about 2 minutes.\n", " Remove from the oven, slit lengthwise, and remove seeds.\n", " Place árbol chiles into a blender or food processor with japones chiles; blend until minced.\n", " Stir chile mixture into the pot and continue cooking over low heat for 2 hours.\n", " Mix hominy into the pot and cook for 1 hour. Serve soup with cilantro, onion, and lime wedges.\n" ]

{ "Calories": "225", "Carbs": "32g", "Fat": "5g", "Protein": "14g" }

{ "active_time": null, "additional_time": "4 hrs 25 mins", "bake_time": null, "chill_time": null, "cook_time": "5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "4 hrs 45 mins", "yield": "1 1/2 quarts" }

[ { "name": "lemons", "quanity": "6", "unit": "" }, { "name": "white sugar", "quanity": "1 ¼", "unit": "cups" }, { "name": "cold water", "quanity": "5", "unit": "cups" } ]

[ " Wash lemons and peel off all the zest using a vegetable peeler; set peeled lemons aside. Add lemon zest to a bowl and cover with sugar; toss to combine. Cover and let sit for a minimum of 2 hours, or up to overnight.\n", " Bring water to a boil in a pot over high heat; turn off heat and pour in lemon-sugar mixture. Stir and let sit until sugar is completely dissolved, about 5 minutes.\n", " Pour through a mesh strainer back into the same bowl and discard the zest. Let cool to room temperature, 20 to 30 minutes.\n", " Cut lemons in half and squeeze juice into the bowl. Pour lemonade into a serving pitcher; cover and chill thoroughly before serving over ice, at least 2 hours.\n" ]

{ "Calories": "183", "Carbs": "53g", "Fat": "0g", "Protein": "1g" }

{ "active_time": null, "additional_time": "8 hrs", "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "1", "soak_time": null, "stand_time": null, "total_time": "8 hrs 5 mins", "yield": null }

[ { "name": "milk", "quanity": "⅓", "unit": "cup" }, { "name": "Greek yogurt", "quanity": "¼", "unit": "cup" }, { "name": "rolled oats", "quanity": "¼", "unit": "cup" }, { "name": "honey", "quanity": "2", "unit": "teaspoons" }, { "name": "chia seeds", "quanity": "2", "unit": "teaspoons" }, { "name": "ground cinnamon or more to taste", "quanity": "1/4", "unit": "teaspoon" }, { "name": "fresh blueberries", "quanity": "¼", "unit": "cup" } ]

[ " Gather all ingredients.\n", " Combine milk, yogurt, oats, honey, chia seeds, and cinnamon in a 1/2-pint jar with a lid; cover and shake until combined.\n", " Fold in blueberries.\n", " Cover and refrigerate, 8 hours to overnight. Enjoy!\n" ]

{ "Calories": "255", "Carbs": "40g", "Fat": "6g", "Protein": "13g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "25 mins", "yield": null }

[ { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "white sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "baking powder", "quanity": "2", "unit": "teaspoons" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "low-fat buttermilk", "quanity": "2", "unit": "cups" }, { "name": "melted butter", "quanity": "⅓", "unit": "cup" }, { "name": "eggs, lightly beaten", "quanity": "2", "unit": "large" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl until evenly combined.\n", " Whisk buttermilk and melted butter together in a separate bowl; whisk in eggs.\n", " Stir buttermilk mixture into flour mixture until just combined and batter is slightly lumpy; stir in vanilla extract.\n", " Preheat a waffle iron according to manufacturer's instructions.\n", " To cook each waffle, pour enough batter into the preheated waffle iron to reach 1/2 inch from the edge. Cook according to manufacturer's instructions.\n" ]

{ "Calories": "318", "Carbs": "41g", "Fat": "13g", "Protein": "9g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "20 mins", "yield": null }

[ { "name": "condensed cream of chicken soup", "quanity": "2", "unit": "(10.5 ounce) cans" }, { "name": "chicken broth", "quanity": "3", "unit": "(14 ounce) cans" }, { "name": "shredded cooked chicken meat", "quanity": "3", "unit": "cups" }, { "name": "refrigerated biscuit dough", "quanity": "2", "unit": "(10 ounce) cans" } ]

[ " Gather all ingredients.\n", " Stir condensed soup, chicken broth, and shredded chicken together in a large saucepan over medium-high heat until it begins to simmer.\n", " Cut each biscuit into quarters, and gently stir into the simmering soup.\n", " Reduce heat to medium-low, cover, and simmer until biscuits are no longer doughy in the center, 10 to 15 minutes.\n", " Serve and enjoy!\n" ]

{ "Calories": "400", "Carbs": "36g", "Fat": "18g", "Protein": "22g" }

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "54", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": "4 1/2 dozen" }

[ { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "unsweetened cocoa powder", "quanity": "¾", "unit": "cup" }, { "name": "baking soda", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "2", "unit": "cups" }, { "name": "unsalted butter, softened", "quanity": "1", "unit": "cup" }, { "name": "eggs", "quanity": "2", "unit": "large" }, { "name": "vanilla extract", "quanity": "2", "unit": "teaspoons" }, { "name": "white chocolate chips", "quanity": "1 ⅔", "unit": "cups" } ]

[ " Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).\n", " Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy.\n", " Add eggs, one at a time, beating well after each addition. Stir in vanilla.\n", " Combine flour, cocoa, baking soda, and salt in a bowl. Stir into the creamed mixture.\n", " Fold in white chocolate chips.\n", " Drop by spoonfuls onto ungreased baking sheets.\n", " Bake in the preheated oven until set, 8 to 10 minutes. Remove from the oven, let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.\n" ]

{ "Calories": "113", "Carbs": "15g", "Fat": "6g", "Protein": "1g" }

{ "active_time": null, "additional_time": "4 hrs", "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "10", "soak_time": null, "stand_time": null, "total_time": "4 hrs 40 mins", "yield": null }

[ { "name": "teriyaki sauce", "quanity": "½", "unit": "cup" }, { "name": "honey", "quanity": "½", "unit": "cup" }, { "name": "garlic powder", "quanity": "½", "unit": "teaspoon" }, { "name": "ground ginger", "quanity": "½", "unit": "pinch" }, { "name": "skinless, boneless chicken breast halves - cut into cubes", "quanity": "1 ½", "unit": "pounds" }, { "name": "beef sirloin, cut into 1 inch cubes", "quanity": "1", "unit": "pound" }, { "name": "red bell peppers, cut into 2 inch pieces", "quanity": "2", "unit": "" }, { "name": "sweet onion, peeled and cut into wedges", "quanity": "1", "unit": "large" }, { "name": "whole fresh mushrooms", "quanity": "1 ½", "unit": "cups" }, { "name": "skewers", "quanity": "", "unit": "" } ]

[ " Mix teriyaki sauce, honey, garlic powder, and ginger in a large resealable plastic bag. Place chicken, beef, red bell peppers, onion wedges, and mushrooms in the bag, coat with the marinade, squeeze out excess air, and seal the bag. Refrigerate for 4 hours to overnight.\n", " Preheat the grill to medium-high heat. Lightly oil the grill grate.\n", " Discard marinade. Thread meat and vegetables onto skewers, leaving a small space between each item.\n", " Grill skewers, turning as needed, until meat is cooked through and vegetables are tender, about 10 minutes.\n" ]

{ "Calories": "304", "Carbs": "21g", "Fat": "13g", "Protein": "25g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "15 mins", "yield": null }

[ { "name": "dry red wine", "quanity": "1", "unit": "(750 milliliter) bottle" }, { "name": "brandy", "quanity": "½", "unit": "cup" }, { "name": "triple sec", "quanity": "½", "unit": "cup" }, { "name": "frozen lemonade concentrate", "quanity": "⅓", "unit": "cup" }, { "name": "orange juice", "quanity": "⅓", "unit": "cup" }, { "name": "lemon juice", "quanity": "¼", "unit": "cup" }, { "name": "white sugar (Optional)", "quanity": "¼", "unit": "cup" }, { "name": "orange, sliced into rounds", "quanity": "1", "unit": "medium" }, { "name": "lemon, sliced into rounds", "quanity": "1", "unit": "medium" }, { "name": "lime, sliced into rounds", "quanity": "1", "unit": "medium" }, { "name": "maraschino cherries", "quanity": "8", "unit": "" }, { "name": "carbonated water (Optional)", "quanity": "2", "unit": "cups" } ]

[ " Gather all ingredients.\n", " Mix red wine, brandy, triple sec, lemonade concentrate, orange juice, lemon juice, and sugar together in a bowl. Add orange, lemon and lime slices, and maraschino cherries.\n", " Serve immediately over ice, or refrigerate 8 hours to overnight for best flavor. For a fizzy sangria, add club soda just before serving.\n" ]

{ "Calories": null, "Carbs": null, "Fat": null, "Protein": null }

{ "active_time": null, "additional_time": "30 mins", "bake_time": null, "chill_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 30 mins", "yield": "1 (9-inch) pie" }

[ { "name": "double-crust pie pastry, thawed", "quanity": "1", "unit": "(14 ounce) package" }, { "name": "mulberries", "quanity": "3", "unit": "cups" }, { "name": "white sugar", "quanity": "1 ¼", "unit": "cups" }, { "name": "all-purpose flour", "quanity": "¼", "unit": "cup" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "milk", "quanity": "1", "unit": "tablespoon" } ]

[ " Lay bottom pie crust in a 9-inch pie plate.\n", " Mix berries with sugar and flour in a large bowl. Place mixture into bottom pie crust. Dot with butter, then cover with top pie crust. Crimp edges, cut slits in upper crust, and brush with milk. Let pie rest in the refrigerator for 30 minutes.\n", " Meanwhile, preheat the oven to 400 degrees F (200 degrees C).\n", " Bake pie in the preheated oven for 15 minutes. Lower the oven temperature to 350 degrees F (175 degrees C) and bake for an additional 30 minutes. Remove pie from oven and let sit on wire rack until cool.\n" ]

{ "Calories": "433", "Carbs": "64g", "Fat": "19g", "Protein": "3g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "20 mins", "yield": null }

[ { "name": "extra-virgin olive oil", "quanity": "⅓", "unit": "cup" }, { "name": "garlic, sliced", "quanity": "3", "unit": "cloves" }, { "name": "red pepper flakes", "quanity": "1", "unit": "teaspoon" }, { "name": "paprika", "quanity": "2", "unit": "teaspoons" }, { "name": "shell-on deveined jumbo shrimp", "quanity": "2", "unit": "pounds" }, { "name": "lemon juice", "quanity": "¼", "unit": "cup" }, { "name": "chopped fresh basil", "quanity": "2", "unit": "tablespoons" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "black pepper", "quanity": "¼", "unit": "teaspoon" } ]

[ " Heat oil in a large skillet over high heat. Add garlic; cook and stir until fragrant, about 1 minute. Sprinkle red pepper flakes and paprika into the oil; add shrimp and toss to coat. Pour in lemon juice; allow to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 to 2 minutes more. Reduce heat to medium-low; add basil and toss lightly. Season with salt and pepper to serve.\n" ]

{ "Calories": "238", "Carbs": "2g", "Fat": "14g", "Protein": "25g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": null }

[ { "name": "cooking spray", "quanity": "", "unit": "" }, { "name": "garlic, minced, or more to taste", "quanity": "5", "unit": "cloves" }, { "name": "butter", "quanity": "½", "unit": "cup" }, { "name": "white sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cumin", "quanity": "1", "unit": "teaspoon" }, { "name": "lime, juiced", "quanity": "½", "unit": "" }, { "name": "hot pepper sauce (such as Tapatio®)", "quanity": "2", "unit": "tablespoons" }, { "name": "fresh corn", "quanity": "6", "unit": "ears" } ]

[ " Preheat an outdoor grill for medium heat, and lightly oil the grate.\n", " Heat garlic and butter in a small saucepan over low heat for 5 minutes to infuse the butter with the flavor of garlic. Do not let the butter simmer.\n", " Stir together sugar, salt, black pepper, and cumin in a small dish. Stir into the butter mixture along with lime juice and hot sauce until evenly blended. Brush ears of corn generously with the garlic butter; reserve remaining butter.\n", " Cook corn on the preheated grill, rotating occasionally until the corn is hot and tender, 10 to 15 minutes. Brush corn with remaining garlic butter as corn cooks.\n" ]

{ "Calories": "229", "Carbs": "21g", "Fat": "17g", "Protein": "3g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": null }

[ { "name": "milk", "quanity": "½", "unit": "cup" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "egg, beaten", "quanity": "1", "unit": "large" }, { "name": "vegetable oil", "quanity": "2", "unit": "tablespoons" }, { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "baking powder", "quanity": "2", "unit": "teaspoons" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "mulberries", "quanity": "2", "unit": "cups" }, { "name": "all-purpose flour", "quanity": "¾", "unit": "cup" }, { "name": "brown sugar", "quanity": "½", "unit": "cup" }, { "name": "white sugar", "quanity": "¼", "unit": "cup" }, { "name": "butter", "quanity": "3", "unit": "tablespoons" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking pan.\n", " Beat milk, 1/2 cup white sugar, egg, and oil in a bowl. Add 1 cup flour, baking powder, and salt; mix until smooth. Pour into baking pan; sprinkle with mulberries.\n", " Mix 3/4 cup flour, brown sugar, and 1/4 cup white sugar in a bowl; cut in butter and stir until mixture resembles crumbs, about 2 minutes. Sprinkle over cake.\n", " Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.\n" ]

{ "Calories": "324", "Carbs": "58g", "Fat": "9g", "Protein": "5g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "2", "soak_time": null, "stand_time": null, "total_time": "15 mins", "yield": null }

[ { "name": "white sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "kosher salt", "quanity": "1", "unit": "teaspoon" }, { "name": "lime wedge", "quanity": "1", "unit": "unknown" }, { "name": "jalapeño pepper, seeded and roughly chopped", "quanity": "1", "unit": "unknown" }, { "name": "white sugar", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "freshly squeezed orange juice", "quanity": "½", "unit": "cup" }, { "name": "mezcal", "quanity": "¼", "unit": "cup" }, { "name": "freshly squeezed lime juice", "quanity": "3", "unit": "tablespoons" } ]

[ " Mix 1 tablespoon sugar with salt on a shallow, rimmed plate. Use lime wedge to wet rims of two 8-ounce glasses. Dip rims into sugar mixture.\n", " Combine jalapeño and 1 1/2 teaspoons sugar in a cocktail shaker and muddle until sugar is dissolved and jalapeño is juiced. Add orange juice, mezcal, and lime juice to shaker, then fill with ice. Cover and shake until chilled, about 30 seconds. Strain into glasses to serve.\n" ]

{ "Calories": "146", "Carbs": "21g", "Fat": "0g", "Protein": "1g" }

{ "active_time": null, "additional_time": "20 mins", "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": null }

[ { "name": "apple cider vinegar", "quanity": "3", "unit": "tablespoons" }, { "name": "white sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "water", "quanity": "1", "unit": "tablespoon" }, { "name": "salt and ground black pepper", "quanity": "1", "unit": "pinch" }, { "name": "sweet corn, drained", "quanity": "1", "unit": "(15.25 ounce) can" }, { "name": "chopped green bell pepper", "quanity": "½", "unit": "cup" }, { "name": "chopped red bell pepper", "quanity": "½", "unit": "cup" }, { "name": "chopped sweet onion", "quanity": "⅓", "unit": "cup" }, { "name": "tomato, chopped", "quanity": "1", "unit": "small" } ]

[ " Whisk together the apple cider vinegar, sugar, olive oil, water, salt, and pepper in a large bowl. Add the corn, green and red bell peppers, onion, and tomato, and lightly toss. Cover and refrigerate until ready to serve.\n" ]

{ "Calories": "162", "Carbs": "31g", "Fat": "5g", "Protein": "4g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "1", "soak_time": null, "stand_time": null, "total_time": "10 mins", "yield": "1 cocktail" }

[ { "name": "ice", "quanity": "5", "unit": "cubes " }, { "name": "lime vodka", "quanity": "2", "unit": "fluid ounces" }, { "name": "prepared lemonade", "quanity": "2", "unit": "fluid ounces" }, { "name": "lemon-lime flavored carbonated beverage", "quanity": "4", "unit": "fluid ounces" }, { "name": "lemon wedge", "quanity": "1", "unit": "" } ]

[ " Place the ice into a tall glass. Pour in the vodka, lemonade, and lemon-lime beverage. Garnish with a lemon wedge to serve.\n" ]

{ "Calories": null, "Carbs": null, "Fat": null, "Protein": null }

{ "active_time": null, "additional_time": "5 hrs", "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "5 hrs 15 mins", "yield": null }

[ { "name": "fresh blueberries, raspberries, strawberries and sliced bananas, mixed", "quanity": "2", "unit": "cups" }, { "name": "plain or vanilla yogurt", "quanity": "2", "unit": "cups" }, { "name": "white sugar", "quanity": "¼", "unit": "cup" }, { "name": "small paper cups", "quanity": "8", "unit": "" }, { "name": "popsicle sticks", "quanity": "8", "unit": "" } ]

[ " Place the mixed blueberries, raspberries, strawberries, sliced bananas, yogurt, and sugar into a blender. Cover, and blend until fruit is chunky or smooth, as desired.\n", " Fill paper cups 3/4 full with fruit mixture. Cover the top of each cup with a strip of aluminum foil. Poke a popsicle stick through the center of the foil on each cup.\n", " Place the cups in the freezer for at least 5 hours. To serve, remove foil and peel off the paper cup.\n" ]

{ "Calories": "83", "Carbs": "16g", "Fat": "1g", "Protein": "4g" }

{ "active_time": null, "additional_time": "4 hrs 30 mins", "bake_time": null, "chill_time": null, "cook_time": "5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "4 hrs 50 mins", "yield": "1 quart" }

[ { "name": "diced seedless watermelon", "quanity": "4", "unit": "cups" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "lemon juice", "quanity": "3", "unit": "tablespoons" }, { "name": "salt", "quanity": "1", "unit": "dash" }, { "name": "cold water", "quanity": "¼", "unit": "cup" }, { "name": "unflavored gelatin", "quanity": "1", "unit": "(.25 ounce) envelope" }, { "name": "chilled heavy cream", "quanity": "1", "unit": "cup" } ]

[ " Combine the watermelon, sugar, lemon juice, and salt in a large mixing bowl; stir to coat evenly. Cover the bowl with plastic wrap and refrigerator for 30 minutes.\n", " Blend the mixture in a blender until smooth; return to the bowl.\n", " Pour the cold water into a saucepan. Sprinkle the gelatin over the cold water; let stand 1 minutes. Place the saucepan over low heat; cook for 2 minutes. Stir the gelatin mixture into the blended watermelon mixture. Add the heavy cream; beat with an electric hand mixer at medium speed until the mixture is fluffy.\n", " Transfer the mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches \"soft-serve\" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.\n" ]

{ "Calories": "227", "Carbs": "32g", "Fat": "11g", "Protein": "2g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "9", "soak_time": null, "stand_time": null, "total_time": "55 mins", "yield": "1 8-inch square cobbler" }

[ { "name": "butter, melted", "quanity": "½", "unit": "cup" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "self-rising flour", "quanity": "1", "unit": "cup" }, { "name": "milk", "quanity": "¾", "unit": "cup" }, { "name": "fresh blackberries", "quanity": "2", "unit": "cups" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Pour melted butter into the bottom of an 8-inch square baking pan. Mix sugar, self-rising flour, and milk together until moistened; pour mixture over butter. Don't be tempted to stir. Spread blackberries evenly over batter.\n", " Bake in the preheated oven until the top is golden brown and the cobbler is bubbling, about 45 minutes.\n" ]

{ "Calories": "250", "Carbs": "37g", "Fat": "11g", "Protein": "3g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "2", "soak_time": null, "stand_time": null, "total_time": "10 mins", "yield": null }

[ { "name": "ground cumin", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground coriander", "quanity": "¼", "unit": "teaspoon" }, { "name": "chili powder", "quanity": "¼", "unit": "teaspoon" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "cayenne pepper", "quanity": "⅛", "unit": "teaspoon" }, { "name": "cubed seeded watermelon", "quanity": "2", "unit": "cups" }, { "name": "lime, juiced", "quanity": "½", "unit": "" } ]

[ " Mix cumin, coriander, chili powder, salt, and cayenne pepper together in a bowl.\n", " Place watermelon into serving bowls; sprinkle with spice mixture. Squeeze lime juice over spiced watermelon.\n" ]

{ "Calories": "52", "Carbs": "13g", "Fat": "0g", "Protein": "1g" }

{ "active_time": null, "additional_time": "4 hrs", "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "4 hrs 5 mins", "yield": null }

[ { "name": "lemon juice", "quanity": "1", "unit": "cup" }, { "name": "sugar", "quanity": "1 ½", "unit": "cups" }, { "name": "orange juice", "quanity": "1", "unit": "cup" }, { "name": "milk", "quanity": "1", "unit": "cup" }, { "name": "pineapple juice", "quanity": "½", "unit": "cup" } ]

[ " In a large pitcher, mix together the lemon juice and sugar. Stir in the orange juice, milk, and pineapple juice. Pour into a plastic container, and freeze until stiff.\n" ]

{ "Calories": "381", "Carbs": "94g", "Fat": "1g", "Protein": "3g" }

{ "active_time": null, "additional_time": "4 hrs", "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "16", "soak_time": null, "stand_time": null, "total_time": "4 hrs 20 mins", "yield": null }

[ { "name": "cubed watermelon, divided", "quanity": "12", "unit": "cups" }, { "name": "dry white wine", "quanity": "1", "unit": "(750 milliliter) bottle" }, { "name": "vodka", "quanity": "1", "unit": "cup" }, { "name": "triple sec", "quanity": "½", "unit": "cup" }, { "name": "simple syrup", "quanity": "½", "unit": "cup" }, { "name": "orange, cut into wedges", "quanity": "1", "unit": "" }, { "name": "fresh blueberries", "quanity": "1", "unit": "cup" }, { "name": "lime, quartered", "quanity": "1", "unit": "medium" } ]

[ " Place 9 cups of watermelon cubes in a blender; blend on high until very smooth. Strain juice through a mesh strainer into a large pitcher.\n", " Pour wine, vodka, triple sec, and simple syrup into the pitcher; stir to combine. Add remaining 3 cups of watermelon cubes, orange sections, blueberries, and lime quarters; chill sangria for 4 hours before serving.\n" ]

{ "Calories": null, "Carbs": null, "Fat": null, "Protein": null }

{ "active_time": null, "additional_time": "30 mins", "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "1 hr", "yield": null }

[ { "name": "soy sauce", "quanity": "3", "unit": "tablespoons" }, { "name": "honey", "quanity": "1", "unit": "tablespoon" }, { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "lime juice", "quanity": "1", "unit": "teaspoon" }, { "name": "chopped garlic", "quanity": "1", "unit": "teaspoon" }, { "name": "skinless, boneless chicken breast halves", "quanity": "4", "unit": "" } ]

[ " In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.\n", " Preheat an outdoor grill for high heat.\n", " Lightly oil the grill grate. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.\n" ]

{ "Calories": "184", "Carbs": "6g", "Fat": "6g", "Protein": "25g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "20 mins", "yield": null }

[ { "name": "evaporated milk", "quanity": "1", "unit": "cup" }, { "name": "brown sugar", "quanity": "1", "unit": "cup" }, { "name": "butter", "quanity": "½", "unit": "cup" }, { "name": "egg yolks", "quanity": "3", "unit": "" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "flaked coconut", "quanity": "1 ⅓", "unit": "cups" }, { "name": "chopped pecans", "quanity": "1", "unit": "cup" } ]

[ " Gather all ingredients.\n", " Combine evaporated milk, brown sugar, butter, egg yolks, and vanilla in a saucepan over medium heat. Cook, stirring constantly, at a low boil until mixture turns a light caramel color and thickens, about 10 minutes.\n", " Remove from heat and stir in coconut and pecans. Let cool to room temperature before spreading on cake.\n", " Spread on cake. Serve and enjoy!\n" ]

{ "Calories": "280", "Carbs": "26g", "Fat": "19g", "Protein": "3g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "16", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": "1 cup" }

[ { "name": "fresh blueberries", "quanity": "4", "unit": "cups" }, { "name": "white sugar", "quanity": "1", "unit": "cup" }, { "name": "fresh lemon juice", "quanity": "1", "unit": "tablespoon" }, { "name": "ground cinnamon (Optional)", "quanity": "1", "unit": "pinch" } ]

[ " Gather all ingredients.\n", " Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan.\n", " Cook, stirring constantly, over medium heat until thickened, about 30 minutes.\n", " Serve and enjoy!\n" ]

{ "Calories": "69", "Carbs": "18g", "Fat": "0g", "Protein": "0g" }

{ "active_time": null, "additional_time": "14 mins", "bake_time": null, "chill_time": null, "cook_time": "2 hrs 30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "16", "soak_time": null, "stand_time": null, "total_time": "3 hrs 4 mins", "yield": null }

[ { "name": "margarine", "quanity": "3", "unit": "tablespoons" }, { "name": "chopped onion", "quanity": "½", "unit": "cup" }, { "name": "chopped mushrooms", "quanity": "½", "unit": "cup" }, { "name": "celery, chopped", "quanity": "2", "unit": "stalks" }, { "name": "torn day-old bread", "quanity": "3", "unit": "cups" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "boneless pork loin roast", "quanity": "1", "unit": "(4 pound)" }, { "name": "ground thyme", "quanity": "1", "unit": "tablespoon" }, { "name": "herbes de Provence", "quanity": "1", "unit": "tablespoon" }, { "name": "garlic powder, or to taste", "quanity": "¼", "unit": "teaspoon" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C).\n", " Make the stuffing: Melt margarine in a skillet over medium heat. Add onion, mushrooms, and celery; cook and stir until tender, about 12 minutes.\n", " Transfer vegetables to a bowl. Add bread, stir until moistened, and season with salt and pepper.\n", " Make the pork: Cut pork loin in half lengthwise almost all the way through, starting at the top and stopping at the last inch at the bottom. Leave the bottom inch uncut and open pork like a book.\n", " Cover with plastic wrap and lightly pound with a meat mallet to flatten. Remove and discard plastic wrap.\n", " Spoon stuffing onto flattened pork loin.\n", " Roll meat over stuffing and secure in three places with kitchen twine.\n", " Place tied loin into a roasting pan and season with thyme, herbes de Provence, garlic powder, salt, and pepper. Pour about 3 tablespoons water into the pan around the roast.\n", " Roast in the preheated oven until an instant-read meat thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), 2 1/2 to 3 hours. Remove from the oven and let rest for 15 minutes before untying and slicing.\n" ]

{ "Calories": "264", "Carbs": "4g", "Fat": "17g", "Protein": "23g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "50 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr 15 mins", "yield": "1 9x13-inch lasagna" }

[ { "name": "lasagna noodles", "quanity": "9", "unit": "" }, { "name": "butter", "quanity": "½", "unit": "cup" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" }, { "name": "all-purpose flour", "quanity": "½", "unit": "cup" }, { "name": "chicken broth", "quanity": "2", "unit": "cups" }, { "name": "milk", "quanity": "1 ½", "unit": "cups" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "shredded mozzarella cheese, divided", "quanity": "4", "unit": "cups" }, { "name": "grated Parmesan cheese, divided", "quanity": "1", "unit": "cup" }, { "name": "dried basil", "quanity": "1", "unit": "teaspoon" }, { "name": "dried oregano", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "ricotta cheese", "quanity": "2", "unit": "cups" }, { "name": "cubed, cooked chicken meat", "quanity": "2", "unit": "cups" }, { "name": "frozen chopped spinach, thawed and drained", "quanity": "2", "unit": "(10 ounce) packages" }, { "name": "chopped fresh parsley", "quanity": "1", "unit": "tablespoon" } ]

[ " Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).\n", " Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.\n", " Meanwhile, melt butter in a large saucepan over medium heat; stir in onion and garlic. Whisk in flour until lightly browned and onion is tender, about 2 minutes. Add chicken broth, milk, and salt; cook, whisking continuously, for 1 minute.\n", " Stir in 2 cups mozzarella and 1/4 cup Parmesan until well combined. Season with basil, oregano, and black pepper; remove from heat and set aside.\n", " Spread 1/3 of the sauce mixture in the bottom of a 9x13-inch baking dish.\n", " Layer with 3 lasagna noodles, ricotta, and chicken.\n", " Arrange 3 lasagna noodles over the chicken and layer with 1/3 of the sauce mixture, spinach, remaining 2 cups mozzarella, and 1/2 cup Parmesan.\n", " Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and remaining 1/4 cup Parmesan.\n", " Bake in the preheated oven for 35 to 40 minutes.\n", " Serve and enjoy!\n" ]

{ "Calories": "369", "Carbs": "23g", "Fat": "21g", "Protein": "24g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "10", "soak_time": null, "stand_time": null, "total_time": "55 mins", "yield": "1 (9x13-inch) casserole" }

[ { "name": "cream of chicken soup", "quanity": "2", "unit": "(10.5 ounce) cans" }, { "name": "sour cream", "quanity": "1", "unit": "pint" }, { "name": "grated Cheddar cheese", "quanity": "1 ½", "unit": "cups" }, { "name": "dehydrated onion flakes", "quanity": "½", "unit": "cup" }, { "name": "frozen shredded hash browns, thawed", "quanity": "1", "unit": "(30 ounce) package" }, { "name": "crushed potato chips", "quanity": "1", "unit": "cup" } ]

[ " Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).\n", " Combine condensed soup, sour cream, Cheddar cheese, and onion flakes in a large bowl.\n", " Mix in hash browns until well combined.\n", " Pour into a 9x13-inch casserole dish. Sprinkle with potato chips.\n", " Bake uncovered in the preheated oven until cheese is melted and the top is crisp, about 45 minutes.\n", " Enjoy!\n" ]

{ "Calories": "340", "Carbs": "28g", "Fat": "27g", "Protein": "10g" }

{ "active_time": null, "additional_time": "15 mins", "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "55 mins", "yield": null }

[ { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "chopped carrots", "quanity": "1 ½", "unit": "cups" }, { "name": "sliced celery", "quanity": "1", "unit": "cup" }, { "name": "diced red onion", "quanity": "½", "unit": "cup" }, { "name": "dried parsley", "quanity": "1", "unit": "teaspoon" }, { "name": "dried basil", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "no-salt-added chicken broth", "quanity": "6", "unit": "cups" }, { "name": "Italian meatballs, preferably home made", "quanity": "20", "unit": "" }, { "name": "pastina pasta", "quanity": "½", "unit": "cup" }, { "name": "baby spinach", "quanity": "6", "unit": "ounces" }, { "name": "salt to taste", "quanity": "", "unit": "" }, { "name": "grated Parmesan cheese", "quanity": "4", "unit": "teaspoons" } ]

[ " Gather all ingredients.\n", " Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Pour in olive oil and heat until hot. Cook and stir carrots, celery, and onion in hot oil until tender, 4 to 5 minutes.\n", " Season with parsley, basil, and pepper. Pour in chicken broth and add meatballs. Close and lock the lid. Close the valve and select the Soup function according to manufacturer's instructions; set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.\n", " Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in pasta. Replace the lid. Close the valve and select the Soup function according to manufacturer's instructions; set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.\n", " Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in spinach. Let soup sit until spinach is wilted and pasta is fully cooked, about 5 minutes. Season with salt.\n", " Ladle into bowls and top with Parmesan cheese.\n" ]

{ "Calories": "309", "Carbs": "25g", "Fat": "14g", "Protein": "21g" }

{ "active_time": null, "additional_time": "9 hrs", "bake_time": null, "chill_time": null, "cook_time": "4 hrs", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "13 hrs 15 mins", "yield": null }

[ { "name": "garlic, or more to taste", "quanity": "10", "unit": "cloves" }, { "name": "olive oil", "quanity": "¼", "unit": "cup" }, { "name": "white vinegar", "quanity": "3", "unit": "tablespoons" }, { "name": "dried oregano", "quanity": "2", "unit": "tablespoons" }, { "name": "salt", "quanity": "1", "unit": "tablespoon" }, { "name": "ground black pepper", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "pork shoulder, trimmed of excess fat", "quanity": "5", "unit": "pounds" } ]

[ " Gather all ingredients.\n", " Combine garlic cloves, olive oil, vinegar, oregano, salt, and black pepper in a mortar and pestle; mash into a paste.\n", " Cut deep slits into pork with a small knife. Stuff slits with garlic paste; rub any remaining paste over pork.\n", " Place pork in a plastic roasting bag and put in a roasting pan with a rack. Let marinate in the refrigerator, 8 to 48 hours.\n", " Take pork out of the refrigerator, uncover, and bring to room temperature, 1 to 2 hours.\n", " Preheat the oven to 300 degrees F (150 degrees C).\n", " Roast pork skin-side down in the preheated oven until golden-brown, about 2 hours.\n", " Flip pork and continue roasting, skin-side up, until juices run clear and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 2 to 4 hours more.\n" ]

{ "Calories": "355", "Carbs": "2g", "Fat": "24g", "Protein": "32g" }

{ "active_time": null, "additional_time": "2 hrs", "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "2 hrs 30 mins", "yield": null }

[ { "name": "olive oil", "quanity": "¼", "unit": "cup" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "lemon juice", "quanity": "2", "unit": "tablespoons" }, { "name": "dried oregano", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "skinless, boneless chicken breast halves - cut into bite-sized pieces", "quanity": "1 ½", "unit": "pounds" }, { "name": "wooden skewers, or as needed", "quanity": "6", "unit": "" }, { "name": "plain Greek-style yogurt", "quanity": "1", "unit": "(6 ounce) container" }, { "name": "cucumber - peeled, seeded, and grated", "quanity": "½", "unit": "" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "white vinegar", "quanity": "2", "unit": "teaspoons" }, { "name": "garlic, minced", "quanity": "1", "unit": "clove" }, { "name": "salt", "quanity": "1", "unit": "pinch" } ]

[ " Gather all ingredients.\n", " Prepare kabobs: Combine olive oil, garlic, lemon juice, oregano, and salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air and seal the bag; marinate in the refrigerator for 2 hours.\n", " Prepare sauce: Mix yogurt, cucumber, olive oil, vinegar, garlic, and salt together in a bowl. Refrigerate sauce for flavors to blend, 1 to 2 hours.\n", " Soak wooden skewers in a bowl of cold water for about 15 minutes. Preheat an outdoor grill for medium-high heat and lightly oil the grate.\n", " Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.\n", " Cook the skewers on the preheated grill, turning frequently until browned on all sides and chicken is no longer pink in the center, about 7 to 8 minutes per side.\n", " Serve with tzatziki sauce. Enjoy!\n" ]

{ "Calories": "268", "Carbs": "3g", "Fat": "17g", "Protein": "26g" }

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": null }

[ { "name": "asparagus, ends trimmed ", "quanity": "1", "unit": "pound" }, { "name": "prosciutto", "quanity": "4", "unit": "ounces" }, { "name": "butter", "quanity": "1", "unit": "tablespoon" }, { "name": "low-sodium chicken broth", "quanity": "¼", "unit": "cup" } ]

[ " Bundle together 3 asparagus spears, or 5 spears if they are slender. Wrap 1 prosciutto slice around each asparagus bundle, catching the beginning edge of the prosciutto around one spear of asparagus.\n", " Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt butter. Place prosciutto-wrapped asparagus bundles seam-side down into the Instant Pot and saute until prosciutto is lightly browned, about 2 minutes. Turn bundles over and cook until prosciutto is browned, 2 more minutes. Turn bundles over the rest, seam-side down. Pour chicken broth into pot. Select steam pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 minutes for pressure to build.\n", " Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve immediately.\n" ]

{ "Calories": "103", "Carbs": "3g", "Fat": "8g", "Protein": "6g" }

{ "active_time": null, "additional_time": "1 hr", "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 40 mins", "yield": null }

[ { "name": "red potatoes, quartered", "quanity": "2", "unit": "pounds" }, { "name": "water", "quanity": "½", "unit": "cup" }, { "name": "light mayonnaise", "quanity": "½", "unit": "cup" }, { "name": "dry white wine", "quanity": "¼", "unit": "cup" }, { "name": "crushed dried rosemary", "quanity": "2", "unit": "teaspoons" }, { "name": "garlic powder", "quanity": "1", "unit": "teaspoon" }, { "name": "wooden skewers, soaked in water for 30 minutes", "quanity": "", "unit": "" } ]

[ " Place potatoes and water in a microwave safe bowl. Cook potatoes in microwave on high until just tender, about 15 minutes, stirring half-way through. Drain potatoes and allow to steam for a few minutes to dry.\n", " In a large bowl, stir together mayonnaise, wine, rosemary, and garlic powder. Mix in drained potatoes and toss to coat. Marinate, covered, in the refrigerator for 1 hour.\n", " Preheat an outdoor grill for high heat and lightly oil grate.\n", " Remove potatoes from marinade, and skewer. Grill, covered, for 6 to 8 minutes, brushing occasionally with marinade, turning half-way through. Remove potatoes from skewers and serve hot.\n" ]

{ "Calories": "137", "Carbs": "20g", "Fat": "5g", "Protein": "2g" }

{ "active_time": null, "additional_time": "1 hr 30 mins", "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "18", "soak_time": null, "stand_time": null, "total_time": "2 hrs 15 mins", "yield": null }

[ { "name": "milk", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "warm water (110 degrees F/45 degrees C)", "quanity": "1", "unit": "cup" }, { "name": "active dry yeast", "quanity": "1", "unit": "(.25 ounce) package" }, { "name": "all-purpose flour", "quanity": "6", "unit": "cups" }, { "name": "melted shortening", "quanity": "¼", "unit": "cup" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "cornmeal, or more as needed", "quanity": "¼", "unit": "cup" } ]

[ " Gather all ingredients.\n", " Warm milk in a small saucepan until it bubbles, then remove from heat. Stir in sugar until dissolved and let cool until lukewarm.\n", " Mix together warm water and yeast in a small bowl; let stand until creamy, about 10 minutes.\n", " Combine milk mixture, yeast mixture, 3 cups flour, and shortening in a large bowl; beat until smooth. Mix in salt and remaining 3 cups flour; knead until a soft dough forms. Place in a greased bowl, cover, and let rise in a warm place until doubled in volume, about 1 hour.\n", " Punch down dough. Roll on a lightly floured surface to about 1/2-inch thick. Cut rounds with a biscuit cutter, drinking glass, or empty tuna can.\n", " Sprinkle cornmeal on waxed paper and place dough rounds on top. Dust tops with cornmeal, cover, and let rise for 30 minutes.\n", " Heat a greased griddle over medium heat.\n", " Cook muffins on griddle until lightly browned, about 10 minutes per side. Split and toast as desired. Enjoy!\n" ]

{ "Calories": "190", "Carbs": "34g", "Fat": "4g", "Protein": "5g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "10", "soak_time": null, "stand_time": null, "total_time": "20 mins", "yield": null }

[ { "name": "ricotta cheese", "quanity": "2", "unit": "cups" }, { "name": "cream cheese, at room temperature", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "confectioners' sugar", "quanity": "1 ½", "unit": "cups" }, { "name": "vanilla extract", "quanity": "1", "unit": "teaspoon" }, { "name": "miniature semisweet chocolate chips", "quanity": "1", "unit": "cup" } ]

[ " Gather all ingredients.\n", " Beat ricotta cheese and cream cheese together in a bowl until smooth; add sugar and vanilla. Continue to stir mixture until sugar is completely incorporated.\n", " Fold in chocolate chips until well-blended. Cover bowl with plastic wrap and place in the refrigerator until chilled, at least 10 minutes.\n", " Serve and enjoy!\n" ]

{ "Calories": "295", "Carbs": "32g", "Fat": "17g", "Protein": "8g" }

{ "active_time": null, "additional_time": "8 hrs 10 mins", "bake_time": null, "chill_time": null, "cook_time": "6 hrs 35 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "14 hrs 30 mins", "yield": null }

[ { "name": "beef soup bones", "quanity": "5", "unit": "pounds" }, { "name": "salt, divided", "quanity": "1", "unit": "tablespoon" }, { "name": "water", "quanity": "2", "unit": "gallons" }, { "name": "onions, quartered", "quanity": "2", "unit": "medium" }, { "name": "fresh ginger root", "quanity": "1", "unit": "(4 inch) piece" }, { "name": "beef oxtail", "quanity": "2", "unit": "pounds" }, { "name": "white (daikon) radish, sliced", "quanity": "1", "unit": "" }, { "name": "whole star anise pods", "quanity": "2", "unit": "ounces" }, { "name": "cinnamon stick", "quanity": "½", "unit": "(3 inch)" }, { "name": "black peppercorns", "quanity": "1", "unit": "teaspoon" }, { "name": "whole cloves", "quanity": "2", "unit": "" }, { "name": "white sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "fish sauce", "quanity": "1", "unit": "tablespoon" }, { "name": "salt to taste", "quanity": "", "unit": "" }, { "name": "dried flat rice noodles", "quanity": "1 ½", "unit": "pounds" }, { "name": "frozen beef sirloin", "quanity": "½", "unit": "pound" } ]

[ " Gather all ingredients.\n", " Make broth: Place beef bones in a 9-quart (or larger) pot; season with 1 teaspoon salt. Pour water into the pot and bring to a boil. Reduce heat and simmer broth for about 2 hours.\n", " Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a 10x15-inch roasting pan with aluminum foil.\n", " Place onions and unpeeled ginger onto the prepared roasting pan and cook under the preheated broiler, stirring occasionally, until vegetables are charred, 10 to 15 minutes.\n", " Cool slightly. Chop onions, then peel and slice ginger; set aside separately.\n", " Skim fat from surface of simmering broth. Add oxtail, radish, and charred onions to broth. Tie charred ginger, anise, cinnamon stick, peppercorns, and cloves in cheesecloth to make a bouquet garni; add to broth. Stir in sugar, fish sauce, and remaining 2 teaspoons salt. Simmer over medium-low heat for at least 4 hours (the longer, the better). Season with salt.\n", " Strain broth. Discard bones and bouquet garni. Reserve meat from bones for another use. Chill broth in the refrigerator, 8 hours to overnight.\n", " Skim and discard fat from the top of chilled broth. Pour broth into a pot; bring to a boil. Reduce heat and keep hot until ready to serve.\n", " Bring a pot of water to a boil. Turn off heat. Stir in rice noodles and let sit until noodles are tender yet chewy, 6 to 10 minutes.\n", " Meanwhile, cut frozen sirloin into paper-thin slices.\n", " Drain and divide noodles among bowls, about 1 1/2 cups per serving. Top each with a few sirloin slices. Ladle hot broth over sirloin and noodles.\n", " Serve and enjoy!\n" ]

{ "Calories": "885", "Carbs": "102g", "Fat": "24g", "Protein": "61g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "15 mins", "yield": null }

[ { "name": "day-old French baguette", "quanity": "1", "unit": "" }, { "name": "butter, softened", "quanity": "¼", "unit": "cup" }, { "name": "garlic, chopped", "quanity": "3", "unit": "cloves" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" } ]

[ " Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).\n", " Slice baguette crosswise into 1/4-inch thick slices.\n", " Mix butter, garlic, and olive oil in a small bowl until combined. Spread butter mixture on one side of each slice of bread.\n", " Arrange bread slices, butter-side up, in a single layer on an ungreased cookie sheet.\n", " Bake in the preheated oven until lightly toasted and hard, about 8 to 10 minutes.\n" ]

{ "Calories": "309", "Carbs": "43g", "Fat": "11g", "Protein": "9g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 30 mins", "yield": null }

[ { "name": "olive oil", "quanity": "3", "unit": "tablespoons" }, { "name": "onion, quartered then halved", "quanity": "1", "unit": "" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "water", "quanity": "5 ½", "unit": "cups" }, { "name": "tomato sauce", "quanity": "1", "unit": "(29 ounce) can" }, { "name": "cannellini beans", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "navy beans", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "grated Parmesan cheese", "quanity": "⅓", "unit": "cup" }, { "name": "dried parsley", "quanity": "1", "unit": "tablespoon" }, { "name": "dried basil", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "dried oregano", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "ditalini pasta", "quanity": "1", "unit": "pound" } ]

[ " Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until translucent. Stir in garlic and cook until tender. Reduce heat and stir in water, tomato sauce, cannellini beans, navy beans, Parmesan, parsley, basil, oregano, and salt. Simmer for 1 hour.\n", " Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes; drain. Stir into soup.\n" ]

{ "Calories": "403", "Carbs": "68g", "Fat": "8g", "Protein": "16g" }

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "2", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": null }

[ { "name": "cooking spray", "quanity": "", "unit": "" }, { "name": "beets, scrubbed", "quanity": "6", "unit": "" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" } ]

[ " Gather all ingredients. Preheat an outdoor grill for high heat.\n", " Coat one side of a large piece of aluminum foil with cooking spray. Place beets and butter on foil; season with salt and pepper.\n", " Wrap foil over beets. Place packet on the grill grate. Cook until beets are very tender, about 30 minutes.\n", " Allow beets to cool before serving, about 5 minutes. You don't even need to peel to enjoy!\n" ]

{ "Calories": "208", "Carbs": "24g", "Fat": "12g", "Protein": "4g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "55 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 10 mins", "yield": null }

[ { "name": "ground beef", "quanity": "1", "unit": "pound" }, { "name": "chopped onion", "quanity": "½", "unit": "cup" }, { "name": "dried rosemary", "quanity": "1", "unit": "teaspoon" }, { "name": "dried basil", "quanity": "1", "unit": "teaspoon" }, { "name": "mixed vegetables, drained", "quanity": "2", "unit": "(15 ounce) cans" }, { "name": "diced tomatoes, drained", "quanity": "1", "unit": "(14.5 ounce) can" }, { "name": "tomato sauce", "quanity": "1", "unit": "(8 ounce) can" }, { "name": "red potatoes", "quanity": "2", "unit": "pounds" }, { "name": "butter", "quanity": "½", "unit": "cup" }, { "name": "grated Romano cheese", "quanity": "½", "unit": "cup" }, { "name": "milk", "quanity": "⅓", "unit": "cup" }, { "name": "minced garlic", "quanity": "2", "unit": "tablespoons" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "dried oregano", "quanity": "1", "unit": "teaspoon" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.\n", " Place beef and onion in a large skillet over medium heat. Season with rosemary and basil. Cook and stir until beef is evenly browned; drain grease. Mix in mixed vegetables, diced tomatoes, and tomato sauce. Cook and stir until vegetables are heated through. Transfer to the prepared baking dish.\n", " Place potatoes in a large pot with enough water to cover; bring to a boil. Cook until tender, about 10 minutes. Remove from heat and drain.\n", " Add butter, Romano cheese, milk, garlic, salt, and oregano to potatoes in the pot. Mash together with a potato masher until smooth. Spread mashed potatoes over beef and vegetable mixture in the baking dish.\n", " Bake in the preheated oven for 30 minutes. Turn the oven broiler to high and continue cooking until the top of potatoes are golden brown, about 3 minutes.\n" ]

{ "Calories": "392", "Carbs": "33g", "Fat": "21g", "Protein": "18g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "25 mins", "yield": null }

[ { "name": "baby bok choy", "quanity": "2", "unit": "heads " }, { "name": "vegetable oil", "quanity": "2", "unit": "tablespoons" }, { "name": "grated fresh ginger root", "quanity": "1", "unit": "tablespoon" }, { "name": "uncooked medium shrimp, peeled and deveined", "quanity": "½", "unit": "pound" }, { "name": "broccoli florets", "quanity": "1", "unit": "cup" }, { "name": "sliced zucchini", "quanity": "1", "unit": "cup" }, { "name": "soy sauce", "quanity": "2", "unit": "tablespoons" }, { "name": "sweet vermouth", "quanity": "2", "unit": "tablespoons" }, { "name": "brown sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "rice vinegar", "quanity": "2", "unit": "teaspoons" }, { "name": "cornstarch", "quanity": "1", "unit": "tablespoon" } ]

[ " Slice off stem ends of bok choy to separate leaves. Wash and drain leaves; discard ends. Cut leafy green parts from white parts, keeping both parts separated.\n", " Heat oil in a large skillet or wok over high heat. Cook and stir ginger in hot oil for 1 minute. Add shrimp and continue cooking until bright pink and opaque, reducing heat as necessary to prevent burning, 2 to 3 minutes.\n", " Stir white pieces of bok choy, broccoli, zucchini, soy sauce, vermouth, brown sugar, and rice vinegar into the skillet. Cover and continue cooking until bok choy begins to soften, 4 to 5 minutes.\n", " Stir to coat vegetables with liquid. Sprinkle with cornstarch and stir until it mixes in and disappears. Top with green pieces of bok choy, cover, and continue cooking until leaves start to wilt and sauce thickens, 1 to 2 minutes. Stir to coat everything with sauce. Serve hot.\n" ]

{ "Calories": "174", "Carbs": "14g", "Fat": "8g", "Protein": "12g" }

{ "active_time": null, "additional_time": "4 hrs", "bake_time": null, "chill_time": null, "cook_time": "1 hr 20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "40 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "6 hrs", "yield": null }

[ { "name": "garlic, minced", "quanity": "4", "unit": "cloves" }, { "name": "sliced green onions, white and green parts separated, divided", "quanity": "½", "unit": "cup" }, { "name": "packed dark brown sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "fresh thyme leaves, chopped", "quanity": "2", "unit": "tablespoons" }, { "name": "minced habanero pepper", "quanity": "1", "unit": "tablespoon" }, { "name": "cider vinegar", "quanity": "1", "unit": "tablespoon" }, { "name": "minced fresh ginger root", "quanity": "2", "unit": "teaspoons" }, { "name": "kosher salt", "quanity": "2", "unit": "teaspoons" }, { "name": "freshly ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "smoked paprika", "quanity": "1", "unit": "teaspoon" }, { "name": "ground allspice", "quanity": "½", "unit": "teaspoon" }, { "name": "bone-in, skin-on chicken thighs", "quanity": "8", "unit": "(5 ounce)" }, { "name": "olive oil, divided", "quanity": "3", "unit": "tablespoons" }, { "name": "yellow onion, diced", "quanity": "1", "unit": "large" }, { "name": "kosher salt", "quanity": "1", "unit": "pinch" }, { "name": "brown sugar", "quanity": "1", "unit": "tablespoon" }, { "name": "chicken broth", "quanity": "4", "unit": "cups" }, { "name": "ketchup", "quanity": "⅓", "unit": "cup" }, { "name": "bay leaves", "quanity": "2", "unit": "" }, { "name": "sliced carrot", "quanity": "1", "unit": "cup" }, { "name": "quartered baby bell peppers", "quanity": "1", "unit": "cup" } ]

[ " Gather all ingredients.\n", " Whisk together garlic, white parts of green onions, brown sugar, thyme, habanero, vinegar, ginger, salt, pepper, paprika, and allspice in a large mixing bowl.\n", " Make 2 cuts, about 1-inch apart, into the skin side of each thigh, perpendicular to the bone, cutting all the way down to the bone.\n", " Add chicken thighs to marinade; mix until evenly coated. Cover and place in the refrigerator to marinate, at least 4 hours or up to 12 hours. If possible, flip thighs several times while marinating.\n", " Remove chicken from marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.\n", " Heat 2 tablespoons oil in a large, deep, heavy-bottomed skillet or Dutch oven over medium-high heat until almost smoking. Working in batches, brown the chicken all over, about 5 minutes per side. Transfer chicken to the marinade bowl; set aside.\n", " Heat 1 tablespoon oil in the same pan over medium-high heat. Add onion and a pinch of salt; cook until golden brown, 3 to 5 minutes. Stir in 1 tablespoon brown sugar and cook until onions are dark brown and caramelized, 3 to 5 minutes more.\n", " Add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.\n", " Reduce heat to medium-low. Simmer, stirring occasionally, until chicken is tender and no longer pink in the center and sauce has reduced and thickened, 1 to 1 1/2 hours. Skim excess fat that floats to the top; baste chicken occasionally with sauce.\n", " Taste and adjust seasoning. Stir in green parts of green onions. Serve and enjoy!\n" ]

{ "Calories": "343", "Carbs": "14g", "Fat": "20g", "Protein": "25g" }

{ "active_time": null, "additional_time": "35 mins", "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr 5 mins", "yield": null }

[ { "name": "freshly shucked corn", "quanity": "6", "unit": "ears" }, { "name": "green bell pepper, diced", "quanity": "1", "unit": "medium" }, { "name": "Roma (plum) tomatoes, diced", "quanity": "2", "unit": "medium" }, { "name": "diced red onion", "quanity": "¼", "unit": "cup" }, { "name": "fresh cilantro, chopped, or more to taste", "quanity": "½", "unit": "bunch" }, { "name": "olive oil, or to taste", "quanity": "2", "unit": "teaspoons" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Preheat an outdoor grill for medium heat and lightly oil the grate.\n", " Roast corn on the preheated grill, turning occasionally, until tender and specks of black appear, about 10 minutes. Remove from the grill and let sit until just cool enough to handle, 5 to 10 minutes.\n", " Holding a corn cob over a large bowl, use a knife to carefully slice warm kernels directly into the bowl; discard cob. Repeat with remaining corn.\n", " Add bell pepper, tomatoes, onion, cilantro, olive oil, salt, and pepper; toss until evenly mixed. Let sit until flavors have blended, at least 30 minutes.\n" ]

{ "Calories": "103", "Carbs": "20g", "Fat": "3g", "Protein": "3g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": null }

[ { "name": "olive oil, divided", "quanity": "¼", "unit": "cup" }, { "name": "skinless, boneless chicken breast halves - cut into strips", "quanity": "4", "unit": "" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "red bell pepper, thinly sliced", "quanity": "1", "unit": "" }, { "name": "yellow bell pepper, thinly sliced", "quanity": "1", "unit": "" }, { "name": "orange bell pepper, thinly sliced", "quanity": "1", "unit": "" }, { "name": "onion, thinly sliced", "quanity": "1", "unit": "medium" }, { "name": "garlic, finely chopped", "quanity": "4", "unit": "large cloves" }, { "name": "dried basil", "quanity": "1", "unit": "tablespoon" }, { "name": "balsamic vinegar, divided", "quanity": "¼", "unit": "cup" } ]

[ " Gather all ingredients.\n", " Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and season with salt and pepper; cook and stir until golden brown, about 3 to 5 minutes. Transfer chicken into a bowl; set aside.\n", " Heat remaining oil in the same skillet; stir in bell peppers and onion. Cook and stir until tender, about 3 minutes.\n", " Add garlic; cook and stir until fragrant. Stir in 2 tablespoons balsamic vinegar and basil.\n", " Add chicken back into the skillet; reduce heat to low, cover, and simmer until chicken is no longer pink and juices run clear, about 20 minutes.\n", " Stir in remaining balsamic vinegar just before serving.\n" ]

{ "Calories": "324", "Carbs": "13g", "Fat": "18g", "Protein": "28g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "3", "soak_time": null, "stand_time": null, "total_time": "15 mins", "yield": "3 burgers" }

[ { "name": "lean ground beef", "quanity": "1", "unit": "pound" }, { "name": "Worcestershire sauce", "quanity": "1", "unit": "tablespoon" }, { "name": "liquid smoke flavoring or less to taste (Optional)", "quanity": "1", "unit": "tablespoon" }, { "name": "garlic powder", "quanity": "1", "unit": "teaspoon" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "seasoned salt to taste", "quanity": "", "unit": "" } ]

[ " Preheat an outdoor grill for high heat and lightly oil the grate.\n", " Combine ground beef, Worcestershire sauce, liquid smoke, and garlic powder in a medium bowl; lightly mix until just combined. With minimal handling, form mixture into three patties. Brush oil onto both sides of each patty, then season with salt.\n", " Cook patties on the preheated grill until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).\n" ]

{ "Calories": "396", "Carbs": "2g", "Fat": "30g", "Protein": "28g" }

{ "active_time": null, "additional_time": "8 hrs", "bake_time": null, "chill_time": null, "cook_time": "4 hrs 15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "12 hrs 35 mins", "yield": null }

[ { "name": "whole peeled tomatoes", "quanity": "4", "unit": "(14.5 ounce) cans" }, { "name": "fresh sliced mushrooms", "quanity": "4", "unit": "cups" }, { "name": "tomato sauce", "quanity": "2", "unit": "(15 ounce) cans" }, { "name": "tomato paste", "quanity": "4", "unit": "(6 ounce) cans" }, { "name": "water", "quanity": "3", "unit": "cups" }, { "name": "onions, chopped", "quanity": "2", "unit": "" }, { "name": "chopped fresh basil", "quanity": "¼", "unit": "cup" }, { "name": "garlic, minced", "quanity": "4", "unit": "cloves" }, { "name": "white sugar", "quanity": "4", "unit": "teaspoons" }, { "name": "baking soda, divided", "quanity": "2", "unit": "pinches" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "grated Parmesan cheese", "quanity": "¼", "unit": "cup" } ]

[ " Gather all ingredients.\n", " Mix together whole tomatoes, mushrooms, tomato sauce, tomato paste, water, onions, basil, garlic, sugar, 1 pinch of baking soda, salt, and pepper in a large saucepan. Bring to a boil over high heat while stirring, then reduce heat to a simmer, and cook for at least 4 hours.\n", " Stir in remaining pinch of baking soda; sauce will foam. Simmer, stirring occasionally, until thick and almost brown. Make sure to scrape the sides of the pan into the sauce.\n", " Stir in Parmesan cheese. Taste sauce: if too tangy or acidic, add another pinch of baking soda and simmer for 30 more minutes.\n", " Let sauce cool to room temperature, then cover and refrigerate for 8 hours to overnight. Reheat the next day and serve.\n" ]

{ "Calories": "170", "Carbs": "36g", "Fat": "2g", "Protein": "9g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": null }

[ { "name": "water", "quanity": "1/3", "unit": "cup" }, { "name": "soy sauce", "quanity": "2", "unit": "tablespoons" }, { "name": "brown sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "honey", "quanity": "1", "unit": "teaspoon" }, { "name": "grated fresh garlic", "quanity": "1", "unit": "teaspoon" }, { "name": "grated fresh ginger ", "quanity": "1", "unit": "teaspoon" }, { "name": "jumbo shrimp", "quanity": "1", "unit": "pound" }, { "name": "fresh pineapple, cored and cut into 1 ½-inch pieces", "quanity": "1/2", "unit": "unknown" }, { "name": "skewers", "quanity": "", "unit": "" }, { "name": "minced fresh cilantro (Optional)", "quanity": "2", "unit": "tablespoons" }, { "name": "toasted sesame seeds (Optional)", "quanity": "1", "unit": "tablespoon" } ]

[ " Combine water, soy sauce, brown sugar, honey, garlic, and ginger in a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until sauce has reduced and thickened slightly, 8 to 10 minutes.\n", " Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread shrimp and pineapple alternately onto skewers and place on a platter.\n", " Arrange skewers on the hot grate. Grill 2 to 3 minutes per side, or until shrimp is opaque and cooked through. Turn grill to low heat and brush sauce on both sides of skewers. Transfer to a serving platter and sprinkle with cilantro and sesame seeds.\n" ]

{ "Calories": "223", "Carbs": "32g", "Fat": "2g", "Protein": "20g" }

{ "active_time": null, "additional_time": "15 mins", "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": null }

[ { "name": "cod, cut in half", "quanity": "2", "unit": "(8 ounce) fillets" }, { "name": "Cajun seasoning", "quanity": "1", "unit": "tablespoon" }, { "name": "lemon pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "¼", "unit": "teaspoon" }, { "name": "butter", "quanity": "2", "unit": "tablespoons" }, { "name": "lemon, juiced", "quanity": "1", "unit": "" }, { "name": "chopped green onion (white part only)", "quanity": "2", "unit": "tablespoons" } ]

[ " Gather all ingredients.\n", " Stack about 15 charcoal briquettes into a grill in a pyramid shape. If desired, drizzle coals lightly with lighter fluid and allow to soak for 1 minute before lighting coals with a match. Allow fire to spread to all coals, about 10 minutes, before spreading briquettes out into the grill; let coals burn until a thin layer of white ash covers the coals. Lightly oil the grates.\n", " Season both sides of cod fillets with Cajun seasoning, lemon pepper, salt, and black pepper. Set fillets aside on a plate.\n", " Melt butter in a small saucepan over medium heat, stir in lemon juice and green onion, and cook until onion is softened, about 3 minutes.\n", " Grill fillets on the preheated grill until browned and flaky, about 3 minutes per side; baste frequently with butter mixture while grilling.\n", " Allow fillets to rest off the heat for about 5 minutes before serving.\n", " Serve and enjoy!\n" ]

{ "Calories": "152", "Carbs": "2g", "Fat": "7g", "Protein": "20g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "25 mins", "yield": null }

[ { "name": "sweet corn", "quanity": "3", "unit": "ears" }, { "name": "cherry tomatoes, halved lengthwise", "quanity": "1 ½", "unit": "pints" }, { "name": "green onions, diced", "quanity": "1", "unit": "bunch" }, { "name": "minced fresh cilantro", "quanity": "2", "unit": "tablespoons" }, { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "aged white wine vinegar", "quanity": "2", "unit": "tablespoons" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "feta cheese, cubed", "quanity": "1", "unit": "(4 ounce) package" } ]

[ " Bring a large pot of water to a boil. Add corn and cook for 10 minutes. Drain and cool under running water so it's easier to handle.\n", " Cut corn off the cobs into a large bowl. Add tomatoes, green onions, cilantro, olive oil, vinegar, salt, and pepper and mix together. Add feta cheese just before serving.\n" ]

{ "Calories": "234", "Carbs": "23g", "Fat": "14g", "Protein": "8g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": null }

[ { "name": "vegetable oil", "quanity": "½", "unit": "cup" }, { "name": "cider vinegar", "quanity": "¼", "unit": "cup" }, { "name": "garlic powder", "quanity": "1", "unit": "tablespoon" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "dried basil", "quanity": "½", "unit": "teaspoon" }, { "name": "dried thyme", "quanity": "½", "unit": "teaspoon" }, { "name": "skinless, boneless chicken breast halves", "quanity": "4", "unit": "" }, { "name": "potatoes, peeled and cut into 1/4-inch slices", "quanity": "4", "unit": "large" }, { "name": "onions, cut into 1/4 inch thick slices", "quanity": "2", "unit": "large" }, { "name": "green bell pepper, cut into 1/4 inch strips", "quanity": "2", "unit": "large" }, { "name": "sliced button mushrooms", "quanity": "2", "unit": "cups" } ]

[ " Preheat an outdoor grill for medium-high heat.\n", " Stir vegetable oil, cider vinegar, garlic powder, black pepper, salt, basil, and thyme together in a bowl; set aside.\n", " Lay out four 12x12-inch squares of aluminum foil. Place 1 chicken breast in the center of each square, top with potatoes, onions, bell peppers, and mushrooms. Ladle 1/4 of the sauce on each and fold the foil around the ingredients to form four sealed packets.\n", " Grill the packets on the preheated grill until chicken is cooked through and tender, about 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).\n" ]

{ "Calories": "720", "Carbs": "79g", "Fat": "31g", "Protein": "35g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "3", "soak_time": null, "stand_time": null, "total_time": "10 mins", "yield": null }

[ { "name": " ripe strawberries, rinsed ", "quanity": "9", "unit": "" }, { "name": "white sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "whole milk", "quanity": "¼", "unit": "cup" }, { "name": "low-fat yogurt", "quanity": "1", "unit": "cup" }, { "name": "ice cubes", "quanity": "3", "unit": "" }, { "name": "ground cardamon to taste (Optional)", "quanity": "unknown", "unit": "unknown" } ]

[ " Cut 3 strawberries into small pieces and set aside. Place remaining strawberries and sugar into a blender; blend on high speed for 30 seconds. Pour in milk and blend another 30 seconds. Add yogurt and blend on high speed for 1 minute.\n", " Place 1 ice cube in each of 3 glasses and pour in lassi. Top with reserved strawberry pieces and serve.\n" ]

{ "Calories": "111", "Carbs": "19g", "Fat": "2g", "Protein": "5g" }

{ "active_time": null, "additional_time": "2 hrs", "bake_time": null, "chill_time": null, "cook_time": "55 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "2", "soak_time": null, "stand_time": null, "total_time": "3 hrs 10 mins", "yield": null }

[ { "name": "heavy cream", "quanity": "1", "unit": "cup" }, { "name": "white sugar", "quanity": "3", "unit": "tablespoons" }, { "name": "egg yolks", "quanity": "3", "unit": "large" }, { "name": "vanilla extract", "quanity": "¼", "unit": "teaspoon" }, { "name": "white sugar, divided", "quanity": "2", "unit": "tablespoons" } ]

[ " Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).\n", " Whisk together cream and 3 tablespoons sugar in a microwave-safe bowl until combined. Cook in the microwave until warm, 1 to 2 minutes; whisk again to dissolve sugar. Whisk in egg yolks and vanilla until smooth.\n", " Pour cream mixture into 2 ramekins set in a roasting pan. Pour enough hot water into the pan to reach halfway up the sides of the ramekins.\n", " Bake in the preheated oven until custard is set but slightly jiggly in the center when shaken, about 50 minutes. Remove ramekins from hot water and chill in the refrigerator until cold, at least 2 hours.\n", " Sprinkle 1 tablespoon sugar evenly over the top of each dessert. Use a kitchen torch to melt and lightly toast sugar topping until brown and bubbly, about 30 seconds. Let sugar topping cool to harden before serving.\n" ]

{ "Calories": "612", "Carbs": "36g", "Fat": "51g", "Protein": "6g" }

{ "active_time": null, "additional_time": "5 mins", "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": null }

[ { "name": "cherry tomatoes, quartered", "quanity": "unknown", "unit": "10 ounces" }, { "name": "extra-virgin olive oil", "quanity": "4", "unit": "tablespoons" }, { "name": "shallot, finely chopped", "quanity": "1", "unit": "small" }, { "name": "black olive tapenade or chopped pitted black olives", "quanity": "2", "unit": "tablespoons" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": " fresh basil leaves", "quanity": "8", "unit": "unknown" }, { "name": "fresh thyme sprigs ", "quanity": "4", "unit": "small" }, { "name": "freshly ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "(12x18-inch) pieces aluminum foil", "quanity": "4", "unit": "" }, { "name": "salmon filets, with skin", "quanity": "4", "unit": "(7-ounce)" } ]

[ " Preheat an outdoor grill for high heat and lightly oil the grate. Close cover.\n", " Combine cherry tomatoes, olive oil, shallot, tapenade, salt, basil, thyme, and pepper in a bowl; mix well.\n", " Lay out foil on a work surface, shiny side-up. Place each salmon fillet skin side-down in the center of a piece of foil. Cover each piece of salmon with 1/4 of the tomato mixture. Fold up the edges of the foil over the salmon to create a packet, making sure to seal the edges well.\n", " Turn down the heat of the grill and carefully place the foil packets on the grate. Close the cover and cook until salmon is pale pink in the center and flakes easily with a fork, 7 to 8 minutes. Remove parcels and let them sit for a few minutes before opening.\n" ]

{ "Calories": "493", "Carbs": "10g", "Fat": "34g", "Protein": "36g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "10 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": null }

[ { "name": "chopped fresh parsley", "quanity": "1", "unit": "cup" }, { "name": "olive oil", "quanity": "½", "unit": "cup" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "red pepper flakes, or to taste", "quanity": "1", "unit": "pinch" }, { "name": "salt and freshly ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "uncooked medium shrimp, peeled and deveined", "quanity": "1", "unit": "pound" }, { "name": "heavy-duty aluminum foil", "quanity": "1", "unit": "sheet" }, { "name": "lemon, juiced", "quanity": "1", "unit": "" }, { "name": "lemon, sliced into wedges", "quanity": "½", "unit": "" } ]

[ " Combine parsley, olive oil, garlic, red pepper flakes, salt, and black pepper in a large bowl. Add shrimp and mix well. Allow to marinate for 10 minutes.\n", " Meanwhile, preheat an outdoor grill for high heat.\n", " Lay 1 sheet heavy-duty aluminum foil on a flat surface; fold in half. Fold up edges to create a pouch in the middle. Spread marinated shrimp in the pouch and drizzle with lemon juice. Lightly close to make a packet.\n", " Cook packet on the preheated grill until shrimp are bright pink on the outside and the meat is opaque, 8 to 10 minutes. Serve with lemon wedges.\n" ]

{ "Calories": "343", "Carbs": "6g", "Fat": "28g", "Protein": "20g" }

{ "active_time": null, "additional_time": "3 days 1 hr 10 mins", "bake_time": null, "chill_time": null, "cook_time": "5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "3 days 1 hr 40 mins", "yield": null }

[ { "name": "eggs", "quanity": "12", "unit": "large" }, { "name": "white vinegar", "quanity": "1", "unit": "cup" }, { "name": "water", "quanity": "½", "unit": "cup" }, { "name": "onion, sliced", "quanity": "1", "unit": "medium" }, { "name": "coarse salt", "quanity": "2", "unit": "tablespoons" }, { "name": "pickling spice", "quanity": "2", "unit": "tablespoons" }, { "name": "black peppercorns", "quanity": "5", "unit": "" } ]

[ " Gather all ingredients.\n", " Place eggs into a large pot and cover with cold water. Bring water to a boil, then immediately remove from the heat. Cover the pot and let eggs stand in hot water for 10 to 12 minutes.\n", " Transfer eggs to a strainer and run under cold water for 1 minute. Return eggs to the pot; fill with cold water and let sit until cool enough to handle, 2 to 3 minutes. Peel eggs and place into a 1-quart, wide-mouth jar.\n", " Combine vinegar, water, all but a few slices onion, salt, pickling spice, and peppercorns in a saucepan. Bring to a rolling boil.\n", " Pour over the eggs in the jar. Place remaining onion slices on top and seal the jar. Cool to room temperature, about 1 hour, then refrigerate for 3 days before serving.\n" ]

{ "Calories": "78", "Carbs": "2g", "Fat": "5g", "Protein": "6g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "20 mins", "yield": null }

[ { "name": "butter", "quanity": "1", "unit": "teaspoon" }, { "name": "fresh corn, kernels cut from cob", "quanity": "2", "unit": "ears " }, { "name": "red onion, diced", "quanity": "½", "unit": "" }, { "name": "fresh parsley", "quanity": "1", "unit": "tablespoon" }, { "name": "salt to taste", "quanity": "", "unit": "" }, { "name": "ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "chopped fresh chives", "quanity": "1", "unit": "tablespoon" } ]

[ " Melt butter in a saucepan over medium heat. Stir in corn and onion; cook until heated through, about 5 minutes. Mix in parsley, then season with salt and pepper. Garnish with chives to serve.\n" ]

{ "Calories": "77", "Carbs": "15g", "Fat": "2g", "Protein": "3g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "20 mins", "yield": null }

[ { "name": "frozen whole-kernel corn, thawed", "quanity": "1", "unit": "(10 ounce) package" }, { "name": "diced yellow bell pepper", "quanity": "¼", "unit": "cup" }, { "name": "diced red bell pepper", "quanity": "¼", "unit": "cup" }, { "name": "diced green bell pepper", "quanity": "¼", "unit": "cup" }, { "name": "red onion, chopped", "quanity": "½", "unit": "" }, { "name": "chopped cucumber", "quanity": "¼", "unit": "cup" }, { "name": "tomato, chopped", "quanity": "1", "unit": "small" }, { "name": "mayonnaise, or to taste", "quanity": "½", "unit": "cup" }, { "name": "salt and freshly ground black pepper, to taste", "quanity": "unknown", "unit": "unknown" } ]

[ " Place corn, yellow pepper, red pepper, green pepper, red onion, cucumber, and tomato in a large bowl. Add just the amount of mayonnaise to your liking; mix well to combine. Season to taste with salt and pepper; chill until serving.\n" ]

{ "Calories": "185", "Carbs": "13g", "Fat": "15g", "Protein": "2g" }

{ "active_time": null, "additional_time": "8 hrs", "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "8 hrs 15 mins", "yield": null }

[ { "name": "imitation crabmeat, flaked", "quanity": "1", "unit": "pound" }, { "name": "finely chopped celery, or more to taste", "quanity": "½", "unit": "cup" }, { "name": "reduced-fat ranch dressing", "quanity": "½", "unit": "cup" }, { "name": "mayonnaise", "quanity": "⅓", "unit": "cup" }, { "name": "white sugar, or to taste", "quanity": "1", "unit": "tablespoon" }, { "name": "minced fresh parsley", "quanity": "1", "unit": "teaspoon" } ]

[ " Gather all ingredients.\n", " Gently mix crabmeat, celery, ranch, mayonnaise, sugar, and parsley in a salad bowl until thoroughly combined.\n", " Refrigerate, stirring occasionally, for 8 hours to overnight.\n", " Stir again just before serving. Enjoy!\n" ]

{ "Calories": "331", "Carbs": "24g", "Fat": "22g", "Protein": "9g" }

{ "active_time": null, "additional_time": "8 hrs", "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "8 hrs 30 mins", "yield": "8 kabobs" }

[ { "name": "soy sauce", "quanity": "¼", "unit": "cup" }, { "name": "light brown sugar", "quanity": "3", "unit": "tablespoons" }, { "name": "distilled white vinegar", "quanity": "3", "unit": "tablespoons" }, { "name": "garlic powder", "quanity": "½", "unit": "teaspoon" }, { "name": "seasoned salt", "quanity": "½", "unit": "teaspoon" }, { "name": "garlic pepper seasoning", "quanity": "½", "unit": "teaspoon" }, { "name": "lemon-lime flavored carbonated beverage", "quanity": "4", "unit": "fluid ounces" }, { "name": "beef sirloin steak, cut into 1 ½ inch cubes", "quanity": "2", "unit": "pounds" }, { "name": "green bell peppers, cut into 2-inch pieces", "quanity": "2", "unit": "unknown" }, { "name": "skewers", "quanity": "8 ", "unit": "unknown" }, { "name": "fresh mushrooms, stems removed", "quanity": "½", "unit": "pound" }, { "name": "cherry tomatoes", "quanity": "1", "unit": "pint" }, { "name": "fresh pineapple - peeled, cored and cubed", "quanity": "1", "unit": "" } ]

[ " Mix soy sauce, light brown sugar, distilled white vinegar, garlic powder, seasoned salt, garlic pepper seasoning, and lemon-lime flavored carbonated beverage in a medium bowl. Reserve about 1/2 cup of this marinade for basting. Place steak cubes in a large resealable plastic bag. Cover with the remaining marinade, and seal. Refrigerate for 8 hours, or overnight.\n", " Bring a saucepan of water to a boil. Add green peppers, and cook for 1 minute, just to blanch. Drain, and set aside.\n", " Preheat grill for high heat. Thread steak, green peppers, mushrooms, tomatoes, and pineapple onto skewers in an alternating fashion. Discard marinade and the bag.\n", " Lightly oil the grill grate. Cook kabobs on the prepared grill for 10 minutes, or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking.\n" ]

{ "Calories": "327", "Carbs": "19g", "Fat": "17g", "Protein": "24g" }

{ "active_time": null, "additional_time": "1 hr", "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "1 hr 5 mins", "yield": "4 margaritas" }

[ { "name": "tequila, or more to taste", "quanity": "½", "unit": "cup" }, { "name": "fresh lime juice", "quanity": "½", "unit": "cup" }, { "name": "orange liqueur ", "quanity": "¼", "unit": "cup" }, { "name": "simple syrup", "quanity": "¼", "unit": "cup" }, { "name": "jalapeño pepper, halved and seeded", "quanity": "1", "unit": "unknown" }, { "name": "cucumber, or more to taste", "quanity": "4", "unit": "thin slices" }, { "name": "lime", "quanity": "4", "unit": "wedges" }, { "name": "kosher salt, or as needed", "quanity": "2", "unit": "tablespoons" }, { "name": "ice, as needed", "quanity": "", "unit": "" }, { "name": "cucumber", "quanity": "4", "unit": "slices" } ]

[ " Stir tequila, lime juice, orange liqueur, and simple syrup together in a pitcher with a lid; add jalapeno pepper and thin cucumber slices. Refrigerate at least 1 hour.\n", " Run a wedge of lime along the rim of each of four pint glasses. Spread kosher salt onto a flat plate; press glass rims into salt to coat. Fill glass with ice and pour margarita over the ice. Garnish with cucumber slice.\n" ]

{ "Calories": "170", "Carbs": "21g", "Fat": "0g", "Protein": "1g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "1", "soak_time": null, "stand_time": null, "total_time": "5 mins", "yield": "1 margarita" }

[ { "name": "ice", "quanity": "½", "unit": "cup" }, { "name": "tequila blanco", "quanity": "2", "unit": "fluid ounces" }, { "name": "triple sec", "quanity": "1 ½", "unit": "fluid ounces" }, { "name": "freshly squeezed lime juice", "quanity": "1", "unit": "fluid ounce" }, { "name": "pickled jalapeño juice", "quanity": "", "unit": "1/2 fl ounce" } ]

[ " Fill a cocktail shaker with ice. Add tequila, triple sec, lime juice, and pickled jalapeño juice and shake to combine.\n", " Strain into a glass filled with ice.\n" ]

{ "Calories": "298", "Carbs": "23g", "Fat": "0g", "Protein": "0g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": null }

[ { "name": "chili powder", "quanity": "1", "unit": "teaspoon" }, { "name": "dried oregano", "quanity": "⅛", "unit": "teaspoon" }, { "name": "onion powder", "quanity": "1", "unit": "pinch" }, { "name": "cayenne pepper to taste", "quanity": "", "unit": "" }, { "name": "garlic powder to taste", "quanity": "", "unit": "" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" }, { "name": "butter, softened", "quanity": "½", "unit": "cup" }, { "name": "corn, husked and cleaned", "quanity": "6", "unit": "ears" } ]

[ " Preheat the grill for medium-high heat.\n", " Mix chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper in a medium bowl; blend in softened butter. Spread butter mixture on each ear of corn, and place each one onto a piece of aluminum foil big enough to wrap like a burrito, twisting the ends to close.\n", " Place wrapped corn on the preheated grill, and cook until tender when poked with a fork, about 20 to 30 minutes. Turn corn occasionally during cooking.\n" ]

{ "Calories": "216", "Carbs": "18g", "Fat": "17g", "Protein": "3g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "10", "soak_time": null, "stand_time": null, "total_time": "1 hr 15 mins", "yield": null }

[ { "name": "beef stock", "quanity": "6", "unit": "cups" }, { "name": "dry lentils", "quanity": "1", "unit": "cup" }, { "name": "olive oil, or to taste", "quanity": "1", "unit": "tablespoon" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "cinnamon stick", "quanity": "1", "unit": "" }, { "name": "minced fresh ginger root", "quanity": "1", "unit": "teaspoon" }, { "name": "ground turmeric", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cumin", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "garbanzo beans, drained", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "red kidney beans, rinsed and drained", "quanity": "1", "unit": "(15 ounce) can" }, { "name": "diced tomatoes", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "cooked quinoa (Optional)", "quanity": "1", "unit": "cup" }, { "name": "flat-leaf parsley leaves and thinner stems, chopped", "quanity": "1", "unit": "bunch" }, { "name": "cilantro leaves and thinner stems, chopped", "quanity": "1", "unit": "bunch" }, { "name": "lemon, or to taste, juiced", "quanity": "1", "unit": "" } ]

[ " Stir together beef stock and lentils in a large pot. Bring to a boil, reduce heat to low, and keep at a simmer while preparing onion.\n", " Heat olive oil in a large skillet over medium heat. Cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in hot oil until onion is translucent, about 5 minutes; add to stock mixture.\n", " Pour garbanzo beans, kidney beans, tomatoes, and quinoa into stock mixture; stir and bring to a boil. Stir in parsley and cilantro; reduce heat to low and cook at a simmer until lentils are tender, about 45 minutes.\n", " Drizzle lemon juice over soup to serve.\n" ]

{ "Calories": "261", "Carbs": "42g", "Fat": "4g", "Protein": "14g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 45 mins", "yield": "8 stuffed pepper halves" }

[ { "name": "unsalted butter", "quanity": "4", "unit": "teaspoons" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "ground venison", "quanity": "1 ½", "unit": "pounds" }, { "name": "shredded Cheddar cheese, divided", "quanity": "1 ½", "unit": "cups" }, { "name": "sage stuffing mix", "quanity": "1", "unit": "(6 ounce) box" }, { "name": "garlic powder", "quanity": "1", "unit": "teaspoon" }, { "name": "ground black pepper", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "heavy whipping cream, or as needed", "quanity": "1", "unit": "cup" }, { "name": "green bell peppers, halved, stems and seeds removed", "quanity": "4", "unit": "large" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease a glass baking dish.\n", " Heat butter in a large skillet over medium heat. Cook and stir onion in hot butter until softened, 3 to 5 minutes. Set aside.\n", " Combine venison, 3/4 cup Cheddar cheese, stuffing mix, garlic powder, black pepper, and salt in a large bowl. Mix until well blended. Add enough cream to create a thick, doughy texture. Add cooked onions and mix until blended.\n", " Arrange bell pepper halves in the prepared baking dish, cut-sides up. Form meat mixture into 8 meatballs using your hands. Stuff meatballs into bell pepper halves in the baking dish.\n", " Bake in the preheated oven for 1 hour. Top with remaining 3/4 cup Cheddar cheese and continue baking until cheese is melted and starting to brown, about 15 minutes more.\n" ]

{ "Calories": "407", "Carbs": "24g", "Fat": "23g", "Protein": "27g" }

{ "active_time": null, "additional_time": "30 mins", "bake_time": null, "chill_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "1 hr 35 mins", "yield": "1 Bundt cake" }

[ { "name": "cream cheese, softened", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "shortening", "quanity": "½", "unit": "cup" }, { "name": "white sugar", "quanity": "1 ¼", "unit": "cups" }, { "name": "eggs", "quanity": "3", "unit": "large" }, { "name": "unsifted all-purpose flour", "quanity": "2 ¼", "unit": "cups" }, { "name": "milk", "quanity": "1", "unit": "cup" }, { "name": "grated lemon zest", "quanity": "2", "unit": "tablespoons" }, { "name": "baking powder", "quanity": "1", "unit": "tablespoon" }, { "name": "salt", "quanity": "1", "unit": "teaspoon" }, { "name": "white sugar", "quanity": "⅓", "unit": "cup" }, { "name": "lemon juice", "quanity": "¼", "unit": "cup" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Generously grease a large fluted tube pan (such as Bundt).\n", " Make cake: Blend together cream cheese and shortening in a large bowl with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add flour, milk, lemon zest, baking powder, and salt. Mix on low speed just until thoroughly blended, scraping down the sides of the bowl occasionally. Pour into the prepared pan.\n", " Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.\n", " Meanwhile, make glaze: Mix together sugar and lemon juice in a liquid measure until sugar is dissolved.\n", " Remove cake from the oven. Pour glaze over hot cake, allowing it to run down the edges between cake and the pan. Cool in the pan for 30 minutes. Remove from the pan to a wire rack and cool completely.\n" ]

{ "Calories": "356", "Carbs": "47g", "Fat": "17g", "Protein": "6g" }

{ "active_time": null, "additional_time": "2 hrs 30 mins", "bake_time": null, "chill_time": null, "cook_time": null, "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "18", "soak_time": null, "stand_time": null, "total_time": "2 hrs 45 mins", "yield": null }

[ { "name": "cream cheese, softened", "quanity": "2", "unit": "(8 ounce) packages" }, { "name": "shredded Cheddar cheese", "quanity": "1", "unit": "cup" }, { "name": "finely chopped green onions", "quanity": "¼", "unit": "cup" }, { "name": "Worcestershire sauce", "quanity": "2", "unit": "tablespoons" }, { "name": "taco seasoning mix", "quanity": "½", "unit": "(1.25 ounce) package" }, { "name": "American cheese, sliced into strips", "quanity": "½", "unit": "slice" } ]

[ " Mix together cream cheese, Cheddar cheese, green onions, Worcestershire sauce, and taco seasoning mix in a large bowl until well combined. Press cheese mixture into a ball and transfer to a sheet of plastic wrap.\n", " Use the plastic wrap to press cheese ball into the shape of a football by flattening ball and rounding each end. Place cheese football on a plate and arrange American cheese strips on the top like laces. Cover and refrigerate for at least 2 hours before serving.\n", " Remove cheese ball from the refrigerator 30 minutes before serving.\n" ]

{ "Calories": "120", "Carbs": "2g", "Fat": "11g", "Protein": "4g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": "4 sandwiches" }

[ { "name": "lacinato kale", "quanity": "1", "unit": "bunch" }, { "name": "mustard greens", "quanity": "1", "unit": "bunch" }, { "name": "Irish butter, or more as needed and divided", "quanity": "10", "unit": "tablespoons" }, { "name": "sliced green onions, white and light green parts only", "quanity": "¾", "unit": "cup" }, { "name": "garlic, minced", "quanity": "2", "unit": "cloves" }, { "name": "salt and freshly ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "cayenne pepper, or to taste", "quanity": "1", "unit": "pinch" }, { "name": "seasoned rice vinegar", "quanity": "2", "unit": "tablespoons" }, { "name": "French bread", "quanity": "8", "unit": "thick slices" }, { "name": "Irish white Cheddar cheese, sliced", "quanity": "1", "unit": "(8 ounce) package" } ]

[ " Remove tender, leafy parts of kale and mustard greens from the stems and place into a large bowl. Cover with cold water and wash greens, allowing dirt to sink to the bottom. Transfer greens to a colander or strainer to drain thoroughly.\n", " Bring a large pot of generously salted water to a rolling boil over high heat. Add drained kale and mustard greens, using a spatula to submerge them. Return to a boil; cook until barely tender and not soft, 3 to 4 minutes. Transfer to a large bowl and let cool until easily handled.\n", " Meanwhile, heat 3 tablespoons butter in a large pan over medium heat. Sauté green onions, garlic, and salt until onions soften and turn translucent, about 5 minutes. Stir in black pepper and cayenne.\n", " Squeeze water from cooled greens and chop. Add greens to green onion mixture in the pan; continue to cook and stir until just heated through, 2 to 3 minutes. Taste and adjust for seasoning. Remove from heat and stir rice vinegar into braised greens.\n", " Heat about 2 tablespoons butter in a large pan over medium-low heat. Add 2 French bread slices to hot butter in the pan; place 1/4 of the Irish Cheddar cheese on top. Place about 1/2 cup braised greens on 1 French bread slice, then top with remaining bread slice, cheese side-down. Cook, flipping as needed, until surface is golden brown and crisp, cheese is melted, and greens are heated through, 2 to 3 minutes. Remove sandwiches to a cutting board. Repeat with remaining butter, bread, greens, and cheese.\n", " Slice sandwiches in half at a slight angle and serve.\n" ]

{ "Calories": "765", "Carbs": "57g", "Fat": "50g", "Protein": "29g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "40 mins", "yield": null }

[ { "name": "bulk breakfast sausage", "quanity": "1", "unit": "pound" }, { "name": "chopped onion", "quanity": "1", "unit": "cup" }, { "name": "chopped celery", "quanity": "¾", "unit": "cup" }, { "name": "1/2-inch diced red potatoes", "quanity": "3", "unit": "cups" }, { "name": "chicken broth", "quanity": "2", "unit": "cups" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "whole kernel corn", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "cream-style corn", "quanity": "1", "unit": "(14 ounce) can" }, { "name": "evaporated milk", "quanity": "1", "unit": "(12 fluid ounce) can" }, { "name": "paprika", "quanity": "½", "unit": "teaspoon" }, { "name": "cayenne pepper, or to taste", "quanity": "¼", "unit": "teaspoon" } ]

[ " Heat a Dutch oven over medium-high heat. Cook and stir sausage, onion, and celery in the hot Dutch oven until sausage is browned and crumbly, 5 to 7 minutes; drain and discard grease.\n", " Mix potatoes, chicken broth, salt, and pepper into sausage mixture; bring to a boil. Reduce heat and simmer until potatoes are soft, about 10 minutes. Add whole kernel corn, cream-style corn, evaporated milk, paprika, and cayenne pepper; simmer until heated through, 5 to 10 more minutes.\n" ]

{ "Calories": "445", "Carbs": "46g", "Fat": "22g", "Protein": "19g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "35 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "55 mins", "yield": "1 8x8-inch cobbler" }

[ { "name": "fresh blueberries", "quanity": "3", "unit": "cups" }, { "name": "orange juice", "quanity": "⅓", "unit": "cup" }, { "name": "white sugar", "quanity": "3", "unit": "tablespoons" }, { "name": "all-purpose flour", "quanity": "⅔", "unit": "cup" }, { "name": "baking powder", "quanity": "¼", "unit": "teaspoon" }, { "name": "salt", "quanity": "1", "unit": "pinch" }, { "name": "butter, softened", "quanity": "½", "unit": "cup" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "" }, { "name": "vanilla extract", "quanity": "½", "unit": "teaspoon" } ]

[ " Gather all ingredients and preheat the oven to 375 degrees F (190 degrees C).\n", " Mix blueberries, orange juice, and 3 tablespoons sugar in an 8-inch square baking dish.\n", " Mix flour, baking powder, and salt in a small bowl.\n", " Cream butter and 1/2 cup sugar in a large bowl until light and fluffy. Beat in egg and vanilla. Gradually add flour mixture, stirring just until ingredients are combined.\n", " Drop spoonfuls of batter over the blueberry mixture, covering as much filling as possible.\n", " Bake in the preheated oven until topping is golden brown and filling bubbles, 35 to 40 minutes.\n", " Serve and enjoy!\n" ]

{ "Calories": "336", "Carbs": "46g", "Fat": "17g", "Protein": "3g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "10", "soak_time": null, "stand_time": null, "total_time": "45 mins", "yield": null }

[ { "name": "skinless, boneless chicken breast, diced", "quanity": "1", "unit": "pound" }, { "name": "fajita seasoning", "quanity": "1", "unit": "(1.27 ounce) packet" }, { "name": "vegetable oil", "quanity": "1", "unit": "tablespoon" }, { "name": "green bell peppers, chopped", "quanity": "2", "unit": "" }, { "name": "red bell peppers, chopped", "quanity": "2", "unit": "" }, { "name": "onion, chopped", "quanity": "1", "unit": "" }, { "name": "flour tortillas", "quanity": "10", "unit": "(10 inch)" }, { "name": "shredded Cheddar cheese", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "shredded Monterey Jack cheese", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "bacon bits", "quanity": "1", "unit": "tablespoon" } ]

[ " Gather ingredients, preheat the broiler, and lightly grease a baking sheet.\n", " Toss chicken with fajita seasoning, then spread onto the prepared baking sheet. Place under the broiler and cook until chicken is cooked through and no longer pink in the center, about 5 minutes.\n", " Preheat the oven to 350 degrees F (175 degrees C).\n", " Heat oil in a large saucepan over medium heat. Stir in bell peppers, onion, and broiled chicken. Cook and stir until vegetables have softened, about 10 minutes.\n", " Layer half of each tortilla with chicken and vegetable mixture, Cheddar cheese, Monterey Jack cheese, and bacon bits.\n", " Fold tortillas in half and place onto a baking sheet.\n", " Bake quesadillas in the preheated oven until cheeses have melted, about 10 minutes. Cut each quesadilla into wedges.\n", " Serve with sides of salsa and sour cream. Enjoy!\n" ]

{ "Calories": "472", "Carbs": "40g", "Fat": "22g", "Protein": "28g" }

{ "active_time": null, "additional_time": "15 mins", "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "25 mins", "rest_time": null, "servings": "6", "soak_time": null, "stand_time": null, "total_time": "1 hr", "yield": null }

[ { "name": "fresh Anaheim chile peppers", "quanity": "6", "unit": "" }, { "name": "queso asadero (white Mexican cheese), cut into 3/4-inch thick strips", "quanity": "1", "unit": "(8 ounce) package" }, { "name": "eggs, separated", "quanity": "2", "unit": "large" }, { "name": "baking powder", "quanity": "1", "unit": "teaspoon" }, { "name": "all-purpose flour", "quanity": "¾", "unit": "cup" }, { "name": "vegetable shortening for frying", "quanity": "1", "unit": "cup" } ]

[ " Gather all ingredients.\n", " Preheat the oven broiler; set the oven rack about 6 inches below the heat source. Line a baking sheet with aluminum foil.\n", " Place peppers onto the prepared baking sheet and broil until skins are blackened and blistered, about 10 minutes. Use tongs to rotate peppers often to char all sides. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 15 minutes.\n", " Remove skin from peppers, then cut a slit down the long side of each one to remove seeds and core.\n", " Rinse peppers inside and our and pat dry with paper towels. Stuff peppers with strips of cheese.\n", " Whisk egg yolks and baking powder in a bowl until combined.\n", " Beat egg whites with an electric mixer in a separate bowl until stiff peaks form.\n", " Gently fold beaten whites into the yolk mixture. Place flour into a separate shallow bowl.\n", " Melt vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip into the egg mixture to coat both sides. Gently lay coated peppers into the hot shortening. Fry peppers until lightly golden brown and cheese has melted, about 5 minutes per side.\n", " Serve and enjoy!\n" ]

{ "Calories": "263", "Carbs": "17g", "Fat": "16g", "Protein": "13g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "25 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": "12 muffins" }

[ { "name": "vanilla yogurt", "quanity": "½", "unit": "cup" }, { "name": "butter, melted", "quanity": "2", "unit": "tablespoons" }, { "name": "vegetable oil", "quanity": "2", "unit": "tablespoons" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "all-purpose flour", "quanity": "1 ⅓", "unit": "cups" }, { "name": "brown sugar", "quanity": "¾", "unit": "cup" }, { "name": "baking soda", "quanity": "½", "unit": "teaspoon" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "diced rhubarb", "quanity": "1", "unit": "cup" }, { "name": "brown sugar", "quanity": "¼", "unit": "cup" }, { "name": "ground cinnamon", "quanity": "½", "unit": "teaspoon" }, { "name": "ground nutmeg", "quanity": "¼", "unit": "teaspoon" }, { "name": "crushed sliced almonds", "quanity": "¼", "unit": "cup" }, { "name": "melted butter", "quanity": "2", "unit": "teaspoons" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin, or line with paper liners.\n", " Stir yogurt, 2 tablespoons of melted butter, oil, and egg together in a medium bowl. Stir flour, 3/4 cup of brown sugar, baking soda, and salt in a medium bowl. Pour butter mixture into flour mixture; mix until just blended. Fold in rhubarb. Spoon into the prepared muffin tin, filling cups at least 2/3 full.\n", " Stir 1/4 cup of brown sugar, cinnamon, nutmeg, almonds, and 2 teaspoons of melted butter together in a small bowl. Spoon on top of each muffin, and press down lightly.\n", " Bake in the preheated oven until the tops spring back when lightly pressed, about 25 minutes. Cool in the pan for about 15 minutes before removing.\n" ]

{ "Calories": "192", "Carbs": "31g", "Fat": "7g", "Protein": "3g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "1 hr 20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 50 mins", "yield": null }

[ { "name": "uncooked long grain white rice", "quanity": "1", "unit": "cup" }, { "name": "water", "quanity": "2", "unit": "cups" }, { "name": "onion, diced", "quanity": "1", "unit": "" }, { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "marinara sauce", "quanity": "2", "unit": "cups" }, { "name": "beef broth", "quanity": "1", "unit": "cup" }, { "name": "balsamic vinegar", "quanity": "1", "unit": "tablespoon" }, { "name": "crushed red pepper flakes", "quanity": "¼", "unit": "teaspoon" }, { "name": "lean ground beef", "quanity": "1", "unit": "pound" }, { "name": "hot Italian pork sausage, casing removed", "quanity": "¼", "unit": "pound" }, { "name": "diced tomatoes", "quanity": "1", "unit": "(10 ounce) can" }, { "name": "chopped fresh Italian parsley", "quanity": "¼", "unit": "cup" }, { "name": "garlic, minced", "quanity": "4", "unit": "cloves" }, { "name": "salt", "quanity": "2", "unit": "teaspoons" }, { "name": "freshly ground black pepper", "quanity": "1", "unit": "teaspoon" }, { "name": "ground cayenne pepper", "quanity": "1", "unit": "pinch" }, { "name": "finely grated Parmigiano-Reggiano cheese, plus more for topping", "quanity": "1", "unit": "cup" }, { "name": "green bell peppers, halved lengthwise and seeded", "quanity": "4", "unit": "large" } ]

[ " Gather all ingredients.\n", " Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.\n", " Meanwhile, preheat the oven to 375 degrees F (190 degrees C).\n", " Make sauce: Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer 1/2 of the cooked onion to a large bowl and set aside.\n", " Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet with cooked onion; cook and stir for 1 minute.\n", " Pour sauce mixture into a 9x13-inch baking dish and set aside.\n", " Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into the bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff green bell peppers with beef and sausage mixture.\n", " Place stuffed green bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.\n", " Remove aluminum foil and bake until the meat is no longer pink, the green peppers are tender and the cheese is browned on top, an additional 20 to 25 minutes. Serve and enjoy!\n" ]

{ "Calories": "377", "Carbs": "35g", "Fat": "17g", "Protein": "20g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "12", "soak_time": null, "stand_time": null, "total_time": "30 mins", "yield": "1 dozen" }

[ { "name": "milk", "quanity": "¾", "unit": "cup" }, { "name": "vegetable oil", "quanity": "½", "unit": "cup" }, { "name": "egg", "quanity": "1", "unit": "large" }, { "name": "all-purpose flour", "quanity": "2", "unit": "cups" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "baking powder", "quanity": "2", "unit": "teaspoons" }, { "name": "salt", "quanity": "½", "unit": "teaspoon" }, { "name": "mini semi-sweet chocolate chips", "quanity": "¾", "unit": "cup" }, { "name": "white sugar", "quanity": "1 ½", "unit": "tablespoons" }, { "name": "brown sugar", "quanity": "1", "unit": "tablespoon" } ]

[ " Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.\n", " Combine milk, oil, and egg in a small bowl until well blended. Combine flour, 1/2 cup sugar, baking powder, and salt together in a large bowl, making a well in the center. Pour milk mixture into well and stir until batter is just combined; fold in chocolate chips.\n", " Spoon batter into the prepared muffin cups, filling each 2/3 full. Combine 1 ½ tablespoons white sugar and 1 tablespoon brown sugar in a small bowl; sprinkle on tops of muffins.\n", " Bake in the preheated oven until tops spring back when lightly pressed, about 18 to 20 minutes. Cool in the tin briefly, then transfer to a wire rack. Serve warm or cool completely.\n" ]

{ "Calories": "249", "Carbs": "38g", "Fat": "10g", "Protein": "4g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "20 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": null }

[ { "name": "red bell peppers", "quanity": "2", "unit": "large" }, { "name": "extra virgin olive oil, plus more for coating", "quanity": "3", "unit": "tablespoons" }, { "name": "minced garlic", "quanity": "2", "unit": "tablespoons" }, { "name": "fresh basil leaves, torn", "quanity": "¼", "unit": "cup" }, { "name": "half-and-half", "quanity": "2", "unit": "cups" }, { "name": "grated Romano cheese", "quanity": "¼", "unit": "cup" }, { "name": "butter", "quanity": "4", "unit": "tablespoons" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" } ]

[ " Preheat the broiler. Lightly coat the red peppers with olive oil. Cook peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.\n", " Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.\n", " Heat oil in a large skillet over medium-low heat. Add chopped red peppers, garlic, and basil; cook and stir until flavors combine, about 5 to 10 minutes.\n", " Carefully place mixture into a blender and puree to desired consistency. Return puree to the skillet, and reheat to a boil.\n", " Stir in half-and-half and Romano cheese; cook and stir until cheese melts. Add butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.\n" ]

{ "Calories": "206", "Carbs": "6g", "Fat": "19g", "Protein": "4g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": "1 loaf" }

[ { "name": "salmon, undrained", "quanity": "1", "unit": "(14.75 ounce) can" }, { "name": "crushed saltine crackers", "quanity": "½", "unit": "cup" }, { "name": "milk", "quanity": "½", "unit": "cup" }, { "name": "egg, beaten", "quanity": "1", "unit": "large" }, { "name": "melted butter", "quanity": "2", "unit": "tablespoons" }, { "name": "salt and pepper to taste", "quanity": "", "unit": "" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C).\n", " Combine salmon, crushed crackers, milk, egg, melted butter, salt, and pepper in a mixing bowl. Mix thoroughly.\n", " Press the salmon mixture into a lightly greased 9x5-inch loaf pan.\n", " Bake in the preheated oven for 45 minutes or until done.\n" ]

{ "Calories": "293", "Carbs": "8g", "Fat": "16g", "Protein": "28g" }

{ "active_time": null, "additional_time": "10 mins", "bake_time": null, "chill_time": null, "cook_time": "45 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "15 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "1 hr 10 mins", "yield": null }

[ { "name": "all-purpose flour", "quanity": "1", "unit": "cup" }, { "name": "old-fashioned rolled oats", "quanity": "¾", "unit": "cup" }, { "name": "chopped walnuts", "quanity": "¾", "unit": "cup" }, { "name": "ground ginger", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "packed light brown sugar, divided", "quanity": "1", "unit": "cup" }, { "name": "salted butter, melted", "quanity": "½", "unit": "cup" }, { "name": "cornstarch", "quanity": "2", "unit": "tablespoons" }, { "name": "white balsamic vinegar", "quanity": "2", "unit": "tablespoons" }, { "name": "fresh strawberries, hulled and quartered", "quanity": "2 ½", "unit": "pounds" }, { "name": "vanilla ice cream, for serving", "quanity": "", "unit": "" } ]

[ " Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking dish.\n", " Stir flour, oats, walnuts, ginger, and 3/4 cup brown sugar together in a bowl. Add butter; using your hands, stir mixture until moistened and coarse crumbs form.\n", " Stir cornstarch, vinegar, and remaining 1/4 cup brown sugar together in a large bowl until combined, then stir in the strawberries. Transfer to the prepared baking dish and top with crumble mixture.\n", " Bake in the preheated oven until the strawberries are tender, mixture is rapidly bubbling around all edges, and top is golden, 45 to 50 minutes.\n", " Remove from oven and let sit at room temperature, about 10 minutes. Serve warm with vanilla ice cream.\n" ]

{ "Calories": "423", "Carbs": "59g", "Fat": "20g", "Protein": "6g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "30 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "20 mins", "rest_time": null, "servings": "8", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": "1 9x13-inch cobbler" }

[ { "name": "sliced fresh strawberries", "quanity": "3", "unit": "cups" }, { "name": "white sugar", "quanity": "½", "unit": "cup" }, { "name": "cornstarch", "quanity": "1", "unit": "tablespoon" }, { "name": "ground cinnamon", "quanity": "1", "unit": "teaspoon" }, { "name": "all-purpose flour", "quanity": "¾", "unit": "cup" }, { "name": "packed light brown sugar", "quanity": "¼", "unit": "cup" }, { "name": "white sugar", "quanity": "2", "unit": "tablespoons" }, { "name": "quick-cooking oats", "quanity": "2", "unit": "tablespoons" }, { "name": "ground cinnamon, divided", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "salt", "quanity": "¼", "unit": "teaspoon" }, { "name": "unsalted butter, melted, divided", "quanity": "½", "unit": "cup" }, { "name": "milk", "quanity": "⅛", "unit": "cup" } ]

[ " Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.\n", " Pour sliced strawberries into a bowl. Add sugar, cornstarch, and cinnamon; mix to combine.\n", " Mix flour, both sugars, oats, 1/2 teaspoon cinnamon, and salt for topping in another bowl until combined. Add 1/4 cup melted butter and stir until thoroughly combined and crumbly.\n", " Combine remaining 1/4 cup melted butter, milk, and remaining 1 teaspoon cinnamon in a small dish.\n", " Pour the strawberry mixture into the prepared baking dish and sprinkle crumb mixture over top. Pour butter mixture over the crumb topping.\n", " Bake in the preheated oven on the convection setting until topping is golden brown, 30 to 40 minutes. Serve warm or at room temperature.\n" ]

{ "Calories": "275", "Carbs": "42g", "Fat": "12g", "Protein": "2g" }

{ "active_time": null, "additional_time": "2 hrs", "bake_time": null, "chill_time": null, "cook_time": "1 hr", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "10 mins", "rest_time": null, "servings": "4", "soak_time": null, "stand_time": null, "total_time": "3 hrs 10 mins", "yield": null }

[ { "name": "corn on the cob, silks removed", "quanity": "4", "unit": "ears" }, { "name": "mesquite wood chips", "quanity": "", "unit": "" }, { "name": "butter, melted", "quanity": "2", "unit": "tablespoons" }, { "name": "chopped fresh cilantro", "quanity": "1", "unit": "tablespoon" }, { "name": "lime, zested", "quanity": "1", "unit": "" }, { "name": "lime, juiced", "quanity": "½", "unit": "" }, { "name": "smoked paprika", "quanity": "1", "unit": "teaspoon" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" } ]

[ " Place corn back in their husks in a large pot of water and soak for 2 hours. Soak wood chips in another container of water for about 30 minutes.\n", " Preheat a smoker to 250 degrees F (120 degrees C). Place corn, unstacked, onto wire racks. Place the racks into the smoker. Add wood chips according to the manufacturer's directions. Smoke until corn reaches your desired level of tenderness, 60 to 75 minutes.\n", " Combine butter, cilantro, lime zest, lime juice, and paprika in a small bowl. Peel back the husks and brush corn with butter mixture. Season with salt and pepper.\n" ]

{ "Calories": "141", "Carbs": "21g", "Fat": "7g", "Protein": "3g" }

{ "active_time": null, "additional_time": "30 mins", "bake_time": null, "chill_time": null, "cook_time": "15 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "5 mins", "rest_time": null, "servings": "5", "soak_time": null, "stand_time": null, "total_time": "50 mins", "yield": "10 fajitas" }

[ { "name": "limes, juiced", "quanity": "2", "unit": "" }, { "name": "olive oil", "quanity": "2", "unit": "tablespoons" }, { "name": "fajita seasoning", "quanity": "2", "unit": "tablespoons" }, { "name": "skinless, boneless chicken breast halves", "quanity": "1", "unit": "pound" }, { "name": "yellow bell peppers", "quanity": "2", "unit": "large" }, { "name": "red bell peppers", "quanity": "2", "unit": "large" }, { "name": "flour tortillas, warmed", "quanity": "10", "unit": "(6 inch)" } ]

[ " Whisk lime juice, olive oil, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.\n", " Preheat an outdoor grill to medium heat and lightly oil the grate.\n", " Cut bell peppers in half and discard inner membranes and seeds.\n", " Remove chicken from marinade and shake off excess. Discard remaining marinade.\n", " Place chicken and peppers (cut-side down) on the preheated grill. Cook, turning occasionally until chicken is no longer pink in center, juices run clear, and peppers have nice grill marks on them, about 15 minutes. An instant-read thermometer inserted into center should read at least 165 degrees F (74 degrees C).\n", " Cut peppers and chicken into strips and serve on tortillas.\n" ]

{ "Calories": "402", "Carbs": "46g", "Fat": "13g", "Protein": "26g" }

{ "active_time": null, "additional_time": null, "bake_time": null, "chill_time": null, "cook_time": "5 mins", "cool_time": null, "fry_time": null, "marinate_time": null, "prep_time": "30 mins", "rest_time": null, "servings": "2", "soak_time": null, "stand_time": null, "total_time": "35 mins", "yield": null }

[ { "name": "olive oil", "quanity": "1", "unit": "tablespoon" }, { "name": "smokehouse maple seasoning (such as McCormick Grill Mates)", "quanity": "2 ¼", "unit": "teaspoons" }, { "name": "lemon juice", "quanity": "1 ½", "unit": "teaspoons" }, { "name": "peeled and deveined shrimp", "quanity": "12", "unit": "ounces" }, { "name": "extra-virgin olive oil", "quanity": "¼", "unit": "cup" }, { "name": "honey", "quanity": "2", "unit": "tablespoons" }, { "name": "fresh lime juice", "quanity": "2", "unit": "tablespoons" }, { "name": "chopped cilantro", "quanity": "2", "unit": "tablespoons" }, { "name": "balsamic vinegar", "quanity": "1", "unit": "tablespoon" }, { "name": "salt and ground black pepper to taste", "quanity": "", "unit": "" }, { "name": "mixed salad greens, or more to taste", "quanity": "4", "unit": "cups" }, { "name": "thinly sliced English cucumber", "quanity": "½", "unit": "cup" }, { "name": "freshly cooked corn", "quanity": "⅓", "unit": "cup" }, { "name": "diced tomato", "quanity": "½", "unit": "cup" }, { "name": "sliced red onion", "quanity": "¼", "unit": "cup" }, { "name": "avocado, diced", "quanity": "1", "unit": "" } ]

[ " Combine olive oil, maple seasoning, and lemon juice in a glass bowl. Add shrimp and toss to coat. Refrigerate until ready to grill.\n", " Whisk olive oil, honey, lime juice, cilantro, balsamic vinegar, salt, and pepper together in a small bowl. Set vinaigrette aside.\n", " Preheat an indoor or outdoor grill to medium-high heat. Thread the shrimp onto skewers. Grill until shrimp turn pink and opaque, about 2 minutes per side. Remove from skewers and set aside.\n", " Place mixed greens in the bottom of a large salad bowl. Lay cucumber, corn, tomato, red onion, and avocado in sections on top of the greens. Pile the grilled shrimp in the center of the salad. Drizzle with the vinaigrette and toss to coat. Serve immediately.\n" ]

{ "Calories": "746", "Carbs": "49g", "Fat": "52g", "Protein": "33g" }