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1,399,500 | Mustard Crisps With Fish Dip | ["MUSTARD CRISPS", "1 bunch mustard greens", "1 pinch sea salt and freshly ground black pepper", "2 teaspoons extra virgin olive oil", "FISH DIP", "2 ounces tinned anchovies, salted and packed in olive oil", "1 clove garlic"] | ["Preheat the oven to 350 degrees.", "Prepare the mustard greens first. Rinse and throughly dry the greens, then tear them by hand from the stem in large-ish pieces.", "Rub the greens gently with the olive oil, taking care to coat them lightly but not make them overly greasy. Place in a single layer on a baking sheet and bake, checking often for 10-15 minutes or until they are light and crispy, and golden around the edges.", "While the greens are baking, prepare the anchovy sauce. Smash the garlic and anchovies together with the tinned oil in a mortar and pestle. You could also use a food processor.", "Add water to thin the anchovy paste to desired consistency.", "When the greens are done, remove from the oven and let cool for a few moments before arranging on a plate. Serve with the anchovy dip and a wedge of lemon."] | food52.com/recipes/26206-mustard-crisps-with-fish-dip | 0Gathered
| ["mustard greens", "salt", "extra virgin olive oil", "FISH", "anchovies", "clove garlic"] |
1,399,501 | Tart Honey Dijon Marinade For Grilled Chicken | ["1/2 cup Olive Oil", "1/2 cup White Merlot", "1/4 cup Honey", "1/4 cup Dijon Mustard", "3 tablespoons Lemon Juice", "1/4 cup Apple Cider Vinegar", "pinch of salt"] | ["First, mix olive oil, Dijon mustard, and honey together in large bowl. Mix completely until consistent texture.", "Add White Merlot, Apple cider vinegar, lemon juice. Mix", "Salt", "Add to large zip lock bag with 1 or 2 chicken breasts, thinly cut and pounded out. Refrigerate, let Marinate for at least 12 hours for ideal flavor.", "Grill chicken on 450"] | food52.com/recipes/30110-tart-honey-dijon-marinade-for-grilled-chicken | 0Gathered
| ["Olive Oil", "White Merlot", "Honey", "Dijon Mustard", "Lemon Juice", "Apple Cider Vinegar", "salt"] |
1,399,502 | Braised Tuna And Chickpeas | ["3 tablespoons olive oil", "1 garlice clove, minced", "1 tablespoon paprika", "1 19 oz can chickpeas", "1 large or 2 small cans of tuna", "1/2 teaspoon salt", "1/2 teaspoon pepper", "1 bayleaf", "1 cup water", "1/2 teaspoon dried oregano", "1 teaspoon white vinegar", "1 tablespoon parsley or chives (for garnish)"] | ["In a large pan, heat 3 tbsps olive oil over medium heat and saute the garlic for 1-2 minutes.", "Add the tbsp paprika to the oil, followed by tuna and chickpeas and cook for 3 minutes.", "Add the salt, pepper, water, and the bay leaf. Bring to a boil, then lower heat to med-low and let simmer for 15 minutes, or until all the water has evaporated. Stir occasionally.", "Add 1 tsp white vinegar and oregano, and sprinkle with parsley or chives before serving."] | food52.com/recipes/28425-braised-tuna-and-chickpeas | 0Gathered
| ["olive oil", "clove", "paprika", "chickpeas", "tuna", "salt", "pepper", "bayleaf", "water", "oregano", "white vinegar", "parsley"] |
1,399,503 | Green Shower Punch / Sherbet Punch | ["1 quart Green Lime Sherbet", "1 packet can of frozen lemonade", "2 liters Sprite"] | ["Pour 1 liter of sprite into a large punch bowl.", "To soften the sherbet straight from the freezer, stick the carton (without the top on) into the microwave. Heat the sherbet in 30 second intervals until you can scoop the sorbet into the punch bowl.", "Add the can of frozen lemonade and use a spoon to stir and \"mush\" the lemonade into the sprite.", "Add the second liter of Sprite and stir!"] | food52.com/recipes/14926-green-shower-punch-sherbet-punch | 0Gathered
| ["Sherbet", "packet", "liters Sprite"] |
1,399,504 | Pan-Seared Salmon With Smoky Pepita Crust And Sweet Jalapeño Pepper Sauce | ["Jalapeno Pepper Sauce", "1 sweet yellow pepper", "1 jalapeno", "juice of one lime", "1 1/2 tablespoons anejo tequila", "salt & pepper to taste", "Smoky Pepita Crusted Salmon", "1/3 cup dry-roasted pepitas", "1 1/2 tablespoons canola or grapeseed oil, divided", "1/4 teaspoon salt", "1 teaspoon light brown sugar", "1/4 teaspoon dried thyme", "1/2 teaspoon smoked paprika", "12 ounces salmon fillet. skin removed and cut into two serving pieces", "2 tablespoons jalapeno jam"] | ["Cut the sweet pepper in half and remove the seeds and stems. Roast the yellow pepper and the jalapeno under the broiler until blackened on all sides. Wrap the peppers in a brown paper bag and let steam for about 10 minutes. When cool enough to handle, remove the skins from the peppers.", "Place the peppers in the bowl of a food processor with the lime juice and tequila. Pulse several times until nearly pureed. Taste and add the salt and pepper to taste.", "Set the sauce aside while you make the pepitas and cook the salmon.", "Preheat the oven to 350. Toss the pepitas in a small bowl with 1 teaspoon of the canola oil, sugar, salt, thyme, and smoked paprika. Spread the pepitas on a rimmed baking sheet and roast in the oven for about 10-15 minutes, stirring halfway through the cooking time. Watch them closely toward the end of the cooking time to ensure they don't get too dark. Remove from the oven and set aside.", "Spread one tablespoon of jalapeno jam on top of each of the salmon fillets (do not spread on the skin side), then press a generous amount of pepitas into the jam. You will have pepitas left over, but be sure to coat the top of the salmon pieces very well.", "Heat the rest of the oil almost to smoking in a nonstick skillet that is large enough to hold the salmon pieces. Carefully -- so as not to spatter the oil nor spill the pepitas - flip the salmon fillets onto the hot skillet, with the pepita/jam-coated side down. Let the salmon cook for about four to five minutes, then flip and allow the salmon to finish cooking. The salmon will not need much more cooking time. Depending on the thickness of your fillets and how well you like your salmon cooked, they might be done in as little as two minutes.", "Assemble the dish by spreading some of the pepper sauce on the plate. Place the pepita crusted salmon on top of the sauce and serve."] | food52.com/recipes/23766-pan-seared-salmon-with-smoky-pepita-crust-and-sweet-jalapeno-pepper-sauce | 0Gathered
| ["Pepper", "sweet yellow pepper", "lime", "anejo tequila", "salt", "Salmon", "pepitas", "grapeseed oil", "salt", "light brown sugar", "thyme", "paprika", "salmon fillet"] |
1,399,505 | Rainbow Trout & Grilled New Potatoes | ["Grilled trout:", "2 rainbow trout fillets, approx 3/4 lb total", "1/2 teaspoon salt", "1/2 teaspoon pepper", "1-2 tablespoons flour", "2 slices bacon, roughly chopped", "1/3 cup white wine", "1/4 cup chopped chives + more for garnish", "2 tablespoons butter", "2 tablespoons fresh squeezed lemon juice", "lemon wedges for serving", "Grilled potatoes:", "1 pound new potatoes, scrubbed", "1 tablespoon olive oil", "1/2 teaspoon salt", "1/2 teaspoon pepper", "1 tablespoon unsalted butter, melted", "1 tablespoon chopped fresh dill weed (or more to taste)"] | ["Sprinkle salt and pepper evenly over the surface of the fish fillets. Dredge fillets in flour.", "In a cast iron skillet set over the hot side of the grill (or medium-high heat if cooking on a stovetop), cook the bacon until just beginning to crisp. Remove from pan and set aside.", "Add trout, skin side down, to the pan and cook until skin is crispy. Flip fillets and cook skin side up until fish is cooked through, about 2 1/2 minutes per side.", "Remove fillets and keep warm while you finish the sauce. Add the white wine, chives, butter and lemon juice to the pan, sauteeing until chives are soft, and sauce is beginning to thicken, about 2-3 minutes. Stir the bacon back into sauce.", "Place a trout fillet on each plate and top with equal amounts of the sauce. Sprinkle with more fresh chives and serve with additional lemon wedges, and grilled new potatoes with dill butter (recipe follows)", "Place potatoes in a pot of salted water and bring to a boil. Boil until potatoes are just tender, then remove from heat and drain. (You can do this step hours, or even a day in advance. Just keep potatoes refrigerated until ready to grill).", "Toss potatoes with olive oil, salt, and pepper until evenly coated. Transfer potatoes to a grill pan, or wrap in a foil packet, and grill until tender and beginning to brown, about 15-20 minutes (throw them on a few minutes before you start the fish, and they'll be ready about the same time the fish is done).", "Remove potatoes from grill, transfer to a bowl, and toss with the melted butter and chopped dill."] | food52.com/recipes/57125-rainbow-trout-grilled-new-potatoes | 0Gathered
| ["trout", "trout", "salt", "pepper", "flour", "bacon", "white wine", "+", "butter", "fresh squeezed lemon juice", "lemon wedges", "potatoes", "potatoes", "olive oil", "salt", "pepper", "unsalted butter", "dill"] |
1,399,506 | Wild Mushroom Pate | ["7 ounces shiitake mushrooms", "4 ounces oyster mushrooms", "2 portabello mushrooms", "1 small red onion, diced", "1 shallot, diced", "2 garlic cloves, minced", "1 tablespoon olive oil", "2 tablespoons aged balsamic vinegar", "1 tablespoon white truffle oil", "4 sprigs fresh thyme leaves, removed from stems", "3 teaspoons salt", "1/4 package of firm tofu", "1/2 cup toasted walnuts", "1 teaspoon black pepper", "1/2 teaspoon crushed red pepper flakes", "juice from half a lemon"] | ["Heat olive oil in large pan to medium high heat. Add onions, shallot and garlic and cook, stirring frequently, until slightly browned but not burned or pate will be bitter", "While onions are browning, chop mushrooms making sure to remove the stems of the shiitake and gills of the portabellos. Add mushrooms and thyme to pan and cook until softened, about 10 minutes.", "Add vinegar, salt, pepper, chilli flakes and stir. Set aside.", "in a food processor pulse walnuts until finely ground. Add tofu, mushroom mixture and lemon juice. Puree until it becomes a smooth consistency.", "Taste for salt and adjust seasoning at this point. Drizzle in truffle oil and puree again until incorporated. Transfer mixture to a serving bowl and chill for 4-5 hours. Serve on toast points or water crackers with a drizzle of aged balsamic."] | food52.com/recipes/11058-wild-mushroom-pate | 0Gathered
| ["shiitake mushrooms", "mushrooms", "portabello mushrooms", "red onion", "shallot", "garlic", "olive oil", "aged balsamic vinegar", "truffle oil", "thyme", "salt", "tofu", "walnuts", "black pepper", "red pepper"] |
1,399,507 | River Chicken Bathed In Cabernet Sauvignon | ["3 small chickens, skinned and cut into eighths", "3 Vidalia or other sweet onions, medium-sized, peeled and minced", "2 tablespoons ground cloves", "3 teaspoons freshly ground black pepper, \"fine\" setting", "750 milliliters bottle of Cabernet Sauvignon, of good drinking quality", "2 quarts unsalted chicken broth, preferably homemade", "1 quart orange juice, preferably organic.", "1 cup raw almonds, preferably organic", "4 tablespoons olive oil, preferably organic extra-virgin", "3 cinnamon sticks, freshly ground"] | ["Pour olive oil into a large heavy-bottomed pot, over medium heat. Place the minced onions in the pot, and heat until they are browned. Remove the onions and reserve them.", "Apply pepper to the chicken eighths, add olive oil to the pot, and in batches, brown them in the pot that was used to brown the onions. Place each batch on a platter. When all of the chicken eighths have been sufficiently browned, return the reserved onions to the pot.", "Thoroughly pepper the chicken parts and season with the ground cloves. Add the seasoned chicken to the pot.", "Uncork the bottle of Cabernet Sauvignon and add it to the pot. Add the orange juice as well as the chicken broth. Add the freshly ground cinnamon.", "Bring the pot to a boil. Reduce the heat, add the almonds, and over low-to-moderate heat for a minimum of one hour.", "Make sure that the chicken parts are thoroughly cooked through, turn off the heat, transfer the chicken eighths to 2 platters, and serve."] | food52.com/recipes/30067-river-chicken-bathed-in-cabernet-sauvignon | 0Gathered
| ["chickens", "Vidalia", "ground cloves", "freshly ground black pepper", "Cabernet Sauvignon", "chicken broth", "orange juice", "almonds", "olive oil", "cinnamon"] |
1,399,508 | Baby Arugula And Apple Stuffed Pork Tenderloin | ["4 Shallots, diced", "2 Gala Apples, peeled and chopped", "2 Cloves of garlic, minced", "2 teaspoons Olive oil", "2 tablespoons Currants", "1/4 cup Chopped pecans, toasted", "2 cups Loosely packed baby arugula", "Kosher salt", "Freshly ground pepper", "2 tablespoons Balsamic vinegar", "2 tablespoons Dijon mustard", "2 tablespoons Olive oil", "2 1 lb pork tenderloins"] | ["Heat 2 tsp olive oil in a skillet. Add shallots and apples and saute until apples are tender, approximately 5 minutes. Add garlic and saute for 1 minute. Add salt and pepper. Combine with currants and pecans and put stuffing aside.", "In a separate bowl, combine balsamic vinegar, Dijon mustard and mix well, add in remaining 2 tbsp olive oil and mix until well combined.", "Cut a slit down the length of each tenderloin. Be careful not to slice all the way through. Cover with plastic wrap and using a meat mallet flatten to approximately 1/2 inch thickness.", "Drizzle inside of the pork tenderloins with balsamic mixture. Layer one cup of arugula and half the stuffing on each tenderloin. Gently close tenderloins securing with either toothpicks or string.", "Rub the remaining balsamic mixture all over tenderloins. Place on a foil covered baking sheet coated with cooking spray. Season with salt and pepper. Bake at 425 degrees for 20-25 minutes or until a meat thermometer measures 150-160 degrees. Be careful not to overcook the pork.", "Once cooked, remove from oven and let rest for approximately 5 minutes. Slice each tenderloin and arrange on a serving dish over a bed of baby arugula (optional)."] | food52.com/recipes/20957-baby-arugula-and-apple-stuffed-pork-tenderloin | 0Gathered
| ["Shallots", "Apples", "garlic", "Olive oil", "Currants", "pecans", "arugula", "Kosher salt", "Freshly ground pepper", "Balsamic vinegar", "mustard", "Olive oil", "pork tenderloins"] |
1,399,509 | Creamy Quinoa Onion Soup | ["1 cup sprouted quinoa", "2 cups water", "2 tablespoons butter", "2 tablespoons olive oil", "2 medium sweet onions", "2 medium leeks (white and pale green part only)", "1 large clove garlic", "1 teaspoon granulated sugar", "1/2 teaspoon aleppo pepper (optional)", "1/2 cup dry white wine", "4 cups chicken broth( plus more if you want a thinner soup..see note*)", "2 cups beef broth", "Salt and pepper for seasoning", "Thinly sliced green onion and crumbled bacon for garnish"] | ["Cook the quinoa per package instructions. Normally you rinse the grain and combine it with the 2 cups water, bring to a boil and then gently simmer, covered, for 12 to 15 minutes until the liquid is absorbed. Set aside.", "Slice the onions and leeks thinly and mince the garlic clove. In a 4 quart soup pot melt the butter and oil and add the onions, leek, garlic, sugar and aleppo pepper(if using). Gently saute until everything softens but doesn't brown. This might take about 20 minutes.", "Add the wine, chicken broth and beef broth and bring the soup to a boil. Add the cooked quinoa and then simmer the soup for about ten minutes.", "After 10 minutes cool the soup a bit and then in batches, puree the soup until very creamy. Return the soup to a clean pot and then re warm and taste for seasoning.", "To serve, ladle soup into bowls and garnish with green onion and crumbled bacon.", "Note: If you feel the soup is thicker than you like, thin it a bit by whisking in a little more chicken broth after pureeing."] | food52.com/recipes/23569-creamy-quinoa-onion-soup | 0Gathered
| ["quinoa", "water", "butter", "olive oil", "sweet onions", "leeks", "clove garlic", "sugar", "aleppo pepper", "white wine", "chicken broth", "beef broth", "Salt", "onion"] |
1,399,510 | Escoffier’S “Spices” (Recipe 181), Adapted For Today’S Home Cook | ["10 grams broken dry bay leaves", "6 grams dry thyme leaves", "6 grams coriander seeds", "8 grams ground cinnamon", "12 grams whole nutmeg, broken", "8 grams whole cloves", "6 grams dried ginger root (I used \"cracked ginger\" from Penzeys.)", "6 grams whole mace", "10 grams white peppercorns", "10 grams black peppercorns", "(2 grams cayenne . . . . it's in the original recipe, but I don't use it)"] | ["Grind all the ingredients together to a fine powder. Pass the spice through a fine sieve before using. Store in an air-tight container.", "Enjoy!! ;o)"] | food52.com/recipes/11168-escoffier-s-spices-recipe-181-adapted-for-today-s-home-cook | 0Gathered
| ["bay leaves", "thyme", "coriander seeds", "ground cinnamon", "nutmeg", "whole cloves", "ginger root", "mace", "black peppercorns", "cayenne"] |
1,399,511 | Scotch Quail Eggs | ["16 quail eggs", "1 pound lean ground beef/pork/veal", "2 tablespoons chopped parsley", "1 tablespoon green onion finely chopped", "1 tablespoon mustard", "1 teaspoon sea salt", "freshly ground black pepper", "2 eggs, for breading station", "3 tablespoons milk", "1/3 cup flour", "panko breadcrumbs", "sunflower oil for frying"] | ["Put the quell eggs into a pan, cover with cold water and bring to the boil and cook for 5 minutes, then put into a bowl with ice water to cool.", "Mix the meat, herbs, and mustard in a bowl, season with salt and pepper and mix.", "Peel the eggs and set up a breading station, one bowl of flour, one bowl of egg wash and one bowl of panko breadcrumbs.", "In the palm of one hand, flatten meat mixture into an oval shaped. Roll egg in flour first, then put in the middle of the meat in your hand, shape the meat mixture around the egg.", "Dip each egg in flour, then egg wash, then breadcrumbs, then egg and then breadcrumbs again.", "Fill a pan a third full of vegetable oil, and heat Cook the eggs, a couple at a time, for 3-4 minutes until crisp and golden,\r\nput on the baking sheet and finish cooking in the oven 350F for 10-15 minutes."] | food52.com/recipes/35113-scotch-quail-eggs | 0Gathered
| ["eggs", "veal", "parsley", "green onion", "mustard", "salt", "freshly ground black pepper", "eggs", "milk", "flour", "breadcrumbs", "sunflower oil"] |
1,399,512 | Chick Pea Hummus | ["2 cans chick peas, reserve the liquid from one can", "1/3 cup lemon juice", "1/3 cup sour cream", "4 garlic cloves", "1 1/2 teaspoons salt", "1/2 teaspoon black pepper", "1/2 teaspoon cumin", "1 tablespoon olive oil", "1/2 teaspoon paprika", "1/2 teaspoon Mrs. Dash onion & herb", "1/2 teaspoon Mrs. Dash garlic & herb", "1/2 teaspoon Badia garlic & parsley"] | ["Place the chick peas, reserved liquid, lemon juice, garlic, salt, pepper, and cumin in the blender and mix until creamy.", "Pour hummus into a medium bowl, and drizzle with olive oil, then sprinkle with paprika, and Mrs. Dash seasonings.", "Chill for an hour or two; serve with pita bread or tortilla chips."] | food52.com/recipes/76176-chick-pea-hummus | 0Gathered
| ["chick peas", "lemon juice", "sour cream", "garlic", "salt", "black pepper", "cumin", "olive oil", "paprika", "onion", "garlic", "garlic"] |
1,399,513 | Cosmopolitan Cran-Grape Sauce | ["1 pound Concord grapes, washed", "1 12-ounce bag of fresh cranberries, washed and picked over", "juice of half a lime", "juice of one navel orange", "2 cups granulated sugar, divided", "1 tablespoon juniper berries, crushed"] | ["Separate Concord grape skins and pulp, setting the skins aside. Heat the grape pulp in a medium pot with 1 cup sugar. The seeds will come loose, pressing the pulp with a large rubber spatula to help them along. Press pulp through a strainer with large-enough holes to allow the pulp through and catch the seeds. The first time I tried straining the seeds, I used a food mill, which sent grape seeds flying all over the kitchen, like buckshot. I won't be using that method again. Add the seeded pulp to the skins.", "Return seeded pulp and skins to the stock pot, along with the lime juice, orange juice, 1 cup sugar, the crushed juniper berries, and cranberries. Bring to a simmer and cook until cranberries pop, about 10 minutes. With a spatula or large spoon, squash the cranberries against the side of the pot, if they're being stubborn.", "Using a fine-mesh strainer, strain the sauce. Push the solids down with a rubber spatula to get all the liquid through the strainer. Or, you can skip this step if you prefer a chunky sauce.", "Chill until set.", "COOK'S SHORTCUT: For a quicker, saner version (because, let's be real, who has the time to do this?), in a medium pot, bring to a boil over medium-high heat: 12-ounce bag of fresh cranberries, washed and picked over; juice of half a lime; juice and rind (pith removed) of one large navel orange; 1 cup sugar; 1 cup water; One 13 oz. jar very good grape jelly, like Bonne Maman; 1 tablespoon juniper berries (optional). Reduce heat and cook for 10 or so minutes, stirring occasionally. Pour into clean jars. Let cool. Refrigerate."] | food52.com/recipes/19347-cosmopolitan-cran-grape-sauce | 0Gathered
| ["cranberries", "lime", "orange", "sugar", "juniper berries"] |
1,399,514 | Grandma Elsie'S Cheesecake | ["1/4 cup butter", "3/4 cup honey graham crackers (1 package)", "1 pound cream cheese", "3/4 cup sugar (divided)", "2 1/2 tablespoons flour", "3 eggs, separated", "1 teaspoon vanilla", "1/2 teaspoon salt", "2/3 cup evaporated milk"] | ["Preheat oven to 450 degrees F.", "Mix graham cracker crumbs and melted butter together in a bowl and press on the bottom of an 8'' spring-form pan.", "Using a hand or standing mixer, beat cream cheese on medium speed until soft and smooth. Add 1/2 cup of the sugar gradually and continue beating until light and fluffy, then add egg yolks. Mix in sifted flour and salt. Next, add evaporated milk and vanilla.", "Beat egg whites in a separate bowl until peaks remain upright. Add remaining 1/4 cup of sugar gradually, while beating constantly.", "Fold egg whites into cream cheese. Pour over crust.", "Place cake onto a rimmed baking sheet in the oven, pour an inch of water onto baking sheet creating a water bath.", "Cook for 10 minutes and remove the pan with water on it. Lower the oven to 325 degrees. Cook for an additional 40 minutes. When the cake is done, turn the oven off but leave cake in, allowing to cool slowly for 30-60 minutes. Don't open the oven to prevent collapsing!"] | food52.com/recipes/25338-grandma-elsie-s-cheesecake | 0Gathered
| ["butter", "honey", "cream cheese", "sugar", "flour", "eggs", "vanilla", "salt", "milk"] |
1,399,515 | The Madeleine L'Engle | ["2 ounces gin", "juice of one lemon", "1 teaspoon rasberry jam", "2 leafy sprigs fresh mint", "1 dash nutmeg (freshly grated preferred)"] | ["Fill a martini or other cocktail glass with ice and set aside.", "Combine gin and mint in cocktail shaker. Use a muddler or, if you don't have one, a fork or spoon, to bruise mint thoroughly.", "Add lemon juice and rasberry jam.", "Remove ice from martini glass and add to shaker. Shake until very cold and strain into glass. Top with a dash of grated nutmeg."] | food52.com/recipes/4674-the-madeleine-l-engle | 0Gathered
| ["gin", "lemon", "rasberry", "mint", "nutmeg"] |
1,399,516 | Crab Asparagus Noodle Soup | ["Not your average chicken stock", "1 whole chicken", "2 other chicken carcasses or assorted chicken parts you have in your freezer", "1 yellow onion, quartered", "1 tablespoon whole black peppercorns", "2 pods star anise", "1 2 inch segment of ginger, crushed with the back of your knife", "1 sprig rosemary", "1 sprig thyme", "2 cloves garlic, unpeeled", "2 small bay leaves", "1 tablespoon kosher salt", "Crab Asparagus Noodle Soup", "1 pound crab, picked over (I used blue crab)", "1 pound asparagus, woody ends removed, cut into 1 inch segments", "2 scallions, chopped", "1 clove garlic, minced", "1 large shallot, sliced", "2 tablespoons soy sauce", "2 teaspoons yellow miso", "2 tablespoons sherry", "1 package ramen noodles", "1 tablespoon toasted sesame oil", "8 cups not your average chicken stock (or boxed following the directions in the headnote)", "3 tablespoons chives, minced", "Sriracha, for serving"] | ["Put all the ingredients into a large stock pot -cover with water. Bring to a boil and lower to a mere simmer.", "After an hour pull out the whole chicken and remove the breasts - reserve for another use. Put the remainder of the carcass back into the pot. Simmer for another 3 hours.", "Strain the solids from the stock. Let it cool and strain the fat and impurities from the surface.", "This will make more than you need for the soup - reserve the rest by freezing or refrigerating promptly.", "Parboil the asparagus in salted water for 3 minutes. Drain and cool in cold water. Drain and reserve.", "Parboil the ramen noodles according to the package direction. Mine was 3 minutes of boiling. Drain and drizzle with a bit of unflavored oil to prevent sticking", "In a large pot, simmer the stock with miso, soy, and sherry.", "In another large pot, heat the sesame oil over medium high. Add the shallots and cook until soft - 5 minutes. Add the scallions and garlic and cook for one minute. Add the crab and asparagus and cook for one minute.", "Add the simmering stock to the pot with crab mixture. At this point, you can add the ramen noodles to the pot, season and serve OR you can place the ramen noodles in a bowl and pour the soup over top. This will give you a bit more control over your portions - but either way works.", "Sprinkle chives over top. Serve with sriracha on the side for a nice bit of heat."] | food52.com/recipes/20641-crab-asparagus-noodle-soup | 0Gathered
| ["chicken stock", "chicken", "chicken carcasses", "yellow onion", "whole black peppercorns", "anise", "ginger", "rosemary", "thyme", "garlic", "bay leaves", "kosher salt", "Noodle Soup", "crab", "scallions", "clove garlic", "shallot", "soy sauce", "yellow miso", "sherry", "ramen noodles", "sesame oil", "chicken stock", "chives"] |
1,399,517 | Seafood Pasta | ["1 pound fresh fettuccine", "2 cups shiitake mushrooms, cleaned and sliced", "1 1/2 cups zucchini, cut into 1/2 inch chunks", "2 cups peeled and chopped tomatoes", "1 pound scallops", "1 pound shrimp, peeled and deveined , with the tails on", "2-3 tablespoons olive oil", "2 tablespoons butter", "2 tablespoons basil, roughly chopped", "1 cup pesto", "1/4 cups pasta water", "1 cup parmesan cheese", "salt and pepper to taste", "1/2 cups roasted pine nuts"] | ["Get all the ingredients ready, dry the scallops and prawns in paper towels . Exchange the towels until they are dry. Generously salt and pepper the seafood shortly before you saute them.", "Bring a large pot of water with 1 tablespoon of salt added to a boil to cook the pasta later.", "Heat 1TBS oil in large frying pan and saute mushrooms for 2 to 3 minutes, remove from pan, do the same with the zucchini", "Add more olive oil and the butter to the frying pan, until sizzling hot. Add scallops , don't crowd them and sear them for 1 to 2 minutes depending on size. Do not touch the scallops before flipping them over. They should have a light brown crust on one side. Continue to cook on the other side for one minute. Remove the scallops from the pan and keep warm.", "Add the shrimp and saute until they turn pink, add the tomatoes, the mushrooms and the zucchini and heavy everything for a minute or two. Add the scallops last.", "In the meantime cook the pasta for 2 to 3 minutes until they are cooked al dente.Drain the pasta reserving some of the water. In a bowl mix the pasta with the pesto and the pasta water. Put the pasta in the center of a large serving plate, arrange the seafood and veggies around the pasta, sprinkle with basil and pine nuts. Pass the Parmesan in a different bowl."] | food52.com/recipes/34065-seafood-pasta | 0Gathered
| ["fresh fettuccine", "shiitake mushrooms", "zucchini", "tomatoes", "scallops", "shrimp", "olive oil", "butter", "basil", "pesto", "\u00bc", "parmesan cheese", "salt", "nuts"] |
1,399,518 | Pepper Pesto Pulse Stack | ["Grain & Legume Mix", "1 cup short grain brown rice (or white)", "2 cups chicken or vegetable stock", "1 cup each cooked mung beans & brown lentils", "1 cloves garlic, minced", "1\" ginger, peeled, minced", "salt & pepper to taste", "3-4 basil leaves, finely sliced or (Thai Basil) or chiffonade", "Red Pepper Pesto", "1 1/2 diced red pepper, cored & seeded", "1 jalapeno, cored, seeded & minced", "1 ripe red tomato, diced", "2 green onions, chopped fine (white & green part separated)", "1/3 cup toasted almonds, peel on", "3-4 basil leaves or (Thai basil), finely sliced (chiffonade)", "EVOO", "1 clove garlic, peeled, chopped"] | ["Bring broth to a boil add rice. Cook for approx. 20min until there is still some chew, season to taste. Drain and set aside.", "Add 2 tbsp EVOO, garlic, 1/2 of white ends of onion, jalapeno and ginger to a preheated medium size skillet and cook for 2 min. on medium heat. Add rice (should be approx 2 cups) to skillet along with mung beans and lentils, season to taste. Saute for 3-5min to heated through. Then gently stir in basil all of the green stems of the onions. Turn off the heat.", "Serving: spread pepper pesto onto plate and top with grain & legumes. Garnish with herbs.", "Meanwhile in a medium skillet heat 2 tbsp oil and add 1 garlic clove and remaining white ends of green onion, saute until softened and fragrant approx. 1 min. Add peppers and cook for 5 min until they begin to soften add tomato and continue cooking another 3-5min until all vegetables are softened, season to taste.", "Place in processor with toasted almonds and basil, start machine. Pour 2 tbsp EVOO through feeding tube and continue pureeing, mixture will thicken and have some texture."] | food52.com/recipes/24291-pepper-pesto-pulse-stack | 0Gathered
| ["Mix", "short grain brown rice", "chicken", "beans", "garlic", "ginger", "salt", "basil", "Red Pepper", "red pepper", "red tomato", "green onions", "almonds", "basil", "EVOO", "clove garlic"] |
1,399,519 | Grilled Salmon Orzo Salad | ["8 ounces Grilled Salmon", "16 ounces package of Orzo pasta, prepared according to package directions", "1 small bottle of Capers (3.5 oz)", "1 large Shallot bulb, chopped", "20 Cherry Tomatoes, halved", "Juice of 2 large Lemons", "1/4 cup diced Red Bell Pepper", "2 tablespoons fresh Dill, chopped", "1 tablespoon fresh cracked Pepper", "Kosher Salt, to taste"] | ["Mix all ingredients together in large bowl. Chill. Serve. Enjoy", "You can always substitute shrimp or chopped chicken for the salmon. This is a fresh, cool summer salad that your entire family can enjoy as a meal or a side dish!"] | food52.com/recipes/6169-grilled-salmon-orzo-salad | 0Gathered
| ["Salmon", "pasta", "Capers", "Shallot", "Tomatoes", "Lemons", "Red Bell Pepper", "fresh Dill", "fresh cracked Pepper", "Kosher Salt"] |
1,399,520 | Caramelized Red Chicory | ["3 pieces Chicory", "1/8 cup Icing sugar", "1.5 tablespoons Butter", "Balsamic vinegar, good quality", "Salt, pepper"] | ["Cut the chicory in half lengthwise and rinse under running cold water. Set aside on a plate.\r\nIf you prefer, cut out the stalk wedge-shaped - it is not absolutely necessary, though the vegetables will lose some bitterness, but also vitamins.", "Caramelize (melt) the icing sugar slowly in a shallow pan on medium heat.\r\nOnce the sugar is completely caramelized, add the butter, connect with the sugar and immediately put the wet chicory halves cut side down in to the pan. Let them take color for about 10 minutes. Turn vegetables carefully, season with salt and pepper and let simmer for a further 20-30 minutes till soft, the pan at half shut covered. During the process you can add a bit water if the sugar boils down to very little.", "Put on a plate, drizzle with a little balsamic vinegar and serve with love as an appetizer, entree or side dish for meat or chicken."] | food52.com/recipes/34654-caramelized-red-chicory | 0Gathered
| ["Chicory", "Icing sugar", "Butter", "vinegar", "Salt"] |
1,399,521 | Fall Greens With Apple, Fennel Flower, And Tahini | ["1 bunch torn lacinato kale leaves", "1/2 bunch rainbow chard", "1 tart apple (we used Northern Spy)", "2 tablespoons raw sunflower seeds", "2 tablespoons fennel fronds or fennel blossoms", "2 tablespoons tahini", "1 tablespoon water", "1/2 teaspoon honey", "3 tablespoons apple cider or sparkling cider", "2 tablespoons bragg's cider vinegar", "1 small clove garlic, minced"] | ["Remove the center rib from the kale and discard and rip into bite sized pieces. Place the leaves in a mixing bowl and drizzle with olive oil, sprinkle with sea salt. Massage the kale until tender.", "Slice rainbow chard leaves into 1/4\" thick strips and the stalks as thinly as possible, and add to the bowl.", "Toast sunflower seeds in a skillet until they start to brown, set aside to cool.", "Combine all ingredients for the tahini, water, honey, vinegar and garlic in a small dish. If the dressing is still too thick, add an additional tablespoon of apple cider.", "Toss the greens with the dressing. Add in the apple, and top with the seeds, fennel blossoms or fronds, and cracked pepper and sea salt to taste."] | food52.com/recipes/32067-fall-greens-with-apple-fennel-flower-and-tahini | 0Gathered
| ["lacinato kale leaves", "chard", "apple", "sunflower seeds", "fennel", "tahini", "water", "honey", "apple cider", "bragg's cider vinegar", "clove garlic"] |
1,399,522 | Pesto Oyster Rockefeller | ["6 oysters, shucked and on the half shell", "1 cup basil", "1/4 cup toasted almond slices", "1/4 cup parmesan cheese", "1/4-1/2 cups olive oil", "6 heirloom cherry tomatoes, halved", "1/4 cup breadcrumbs", "salt and pepper, to taste"] | ["In a blender or food processor, combine the basil, almonds, and parmesan. Drizzle in olive oil until you reach your desired consistency. Season with salt and pepper, to taste.", "Place about a tablespoon of pesto on each oyster and top with a heaping teaspoon of breadcrumbs and 2 halves of the heirloom tomatoes.", "Broil oysters under high heat for about 6-7 minutes or until breadcrumbs are golden brown and pesto is bubbly. Serve right away."] | food52.com/recipes/19116-pesto-oyster-rockefeller | 0Gathered
| ["oysters", "basil", "parmesan cheese", "olive oil", "tomatoes", "breadcrumbs", "salt"] |
1,399,523 | Instant Pot-Authentic Mexican Rice | ["1 bowl basmati rice", "1 tbsp oil", "3 1/4 cups water", "1 teaspoon garlic", "1 medium onion , finely diced", "1/4 cup tomato sauce, or 2 pureed tomatoes", "2 tomato bouillon cubes or alternative Knor thai vegetable soup powder", "1/4 teaspoon salt", "1 carrot , diced (frozen)", "1/2 cup peas (frozen or fresh)"] | ["1)Rinse and drain the rice in a fine mesh strainer.\r\n2)Start the instant pot with a Saute setting for 10 min ,add the oil. Add the rice and stir to combine.Stirring frequently, until the rice is lightly golden brown all over (about 10 minutes).", "3)Add tomato sauce, garlic, and diced onion to the pan. Stir. Add knor thai vegeatble soup powder, salt, carrots, peas, and water (double the quantity of rice)\r\n4)Cook, stirring, until completely dissolved. Bring to a boil, then cover the lid and cook for about 10 minutes or until the water is completely absorbed. Now,close the lid and change setting to pressure cook for 5 minutes.\r\n5)After 05 min of pressure cooking,release the pressure and ready to serve hot."] | food52.com/recipes/81901-instant-pot-authentic-mexican-rice | 0Gathered
| ["basmati rice", "oil", "water", "garlic", "onion", "tomato sauce", "tomato bouillon cubes", "salt", "carrot", "peas"] |
1,399,524 | Chorizo And Potato Tacos | ["1 1/2 pounds [680 g] baking potatoes (about 2 large), scrubbed and cut into 1/2-in [12-mm] cubes", "Kosher salt", "2 tablespoons canola or other neutral oil, plus more as needed", "3/4 pound [340 g] fresh chorizo, casings discarded", "1 small red onion, finely diced", "A large handful of fresh cilantro leaves (a little bit of stem is fine!), finely chopped", "Warm corn tortillas, for serving"] | ["In a large saucepan, combine the potatoes, water to cover by about 1 in [2.5 cm], and 1 Tbsp and over high heat. Bring the water to a boil, lower the heat to medium, and simmer until the potatoes are just tender, about 8 minutes. Drain the potatoes in a colander and give them a really good shake to make sure they're as dry as possible. Let the potatoes hang out while you get the chorizo going.", "Put the oil into a large nonstick skillet over high heat and crumble the chorizo into it. Cook, stirring now and then, until the chorizo has released its liquid, the liquid has evaporated, and the meat begins to sizzle in all of its glorious fat, about 8 minutes.", "Add the drained potatoes and the onion and cook, stirring now and then, until everything has nice crispy edges, about 8 more minutes. Between the nonstick skillet and the fat from your chorizo, you shouldn't need any more oil for this, but if things are looking dry and your potatoes aren't crisping nicely, go ahead and add another splash of oil. Season the mixture to taste with salt and sprinkle with the cilantro. Serve warm."] | food52.com/recipes/77352-chorizo-and-potato-tacos | 0Gathered
| ["potatoes", "Kosher salt", "other neutral oil", "red onion", "handful of fresh cilantro", "corn tortillas"] |
1,399,525 | Pumpkin Cake | ["For the Cake", "1 cup all-purpose flour", "1/2 cup oat flour", "1 teaspoon baking powder", "1 teaspoon baking soda", "1/2 teaspoon nutmeg", "1 teaspoon ginger", "1/2 teaspoon salt", "1/4 cup unsalted butter, softened", "1/2 cup pumpkin puree", "1/4 cup molasses", "1/4 cup maple syrup", "1/4 cup brown sugar, packed", "1/4 cup white sugar", "1 teaspoon vanilla extract", "2 large eggs", "1/4 cup whey (or buttermilk, or milk)", "1/2 cup ice cubes", "For the Soak and the Glaze", "1/4 cup cream", "1 teaspoon vanilla extract, divided", "1/4 cup milk", "1/4 cup powdered sugar", "1/4 cup meringue powder"] | ["Preheat oven to 350F. Position a rack in the center of the oven and preheat a baking pan on the lowest rack. Grease an 8\" Bundt pan.", "In a medium mixing bowl, combine flour, oat flour, baking powder, baking soda, nutmeg, ginger, and salt.", "In the bowl of a stand mixer, beat together the butter, pumpkin puree, molasses, maple syrup, and sugars until small specks of butter remain. Add in the vanilla and eggs, beating well to fully incorporate. Drizzle in the whey and mix well. Add in half of the flour mixture and stir until almost fully incorporated, then add in the rest. Mix on low speed. Do not overmix.", "Pour batter into the greased Bundt pan. Throw the ice cubes into the baking pan on the lower rack and bake the cake on the center rack for 40-45 minutes, or until a toothpick inserted in the middle comes out clean and barely moist.", "In a small bowl, mix together the cream and 1/2 teaspoon vanilla extract. In a separate bowl, whisk together the milk, powdered sugar, and meringue powder to make the glaze.", "Once the cake has baked, remove from the oven and place on a wire rack to cool. Pour the cream mixture over the cake, drizzling it over the entire surface. The cream should soak into the cake.", "Cool in the pan for 15 minutes before inverting onto the wire rack, then cool completely before drizzling on the glaze. Serve immediately or refrigerate to allow the glaze to set."] | food52.com/recipes/39458-pumpkin-cake | 0Gathered
| ["flour", "flour", "baking powder", "baking soda", "nutmeg", "ginger", "salt", "unsalted butter", "pumpkin puree", "molasses", "maple syrup", "brown sugar", "white sugar", "vanilla", "eggs", "whey", "cream", "vanilla", "milk", "powdered sugar", "meringue powder"] |
1,399,526 | Roast Wild Boar | ["1 onion, roughly chopped", "4 cloves garlic, minced", "2 carrots, roughly chopped", "2 celery stalks, roughly chopped", "1/2 bulb fennel, roughly chopped", "1/2 cup olive oil, divided", "salt and pepper to taste", "1 1/2 pounds wild boar roast", "6 sprigs fresh thyme", "3 sprigs fresh rosemary", "1 tablespoon fresh oregano", "1/2 cup water"] | ["Heat oven to 375 degrees.", "Toss the chopped vegetables (onion, 2 garlic cloves, carrots, celery and fennel) in 1/4 cup of olive oil and season with salt and pepper. Lay them in the bottom of a small roasting pan and set aside.", "Heat a skillet on high heat until very hot.", "Season the roast with salt and pepper. Add a tablespoon of olive oil to the skillet and sear the roast on all sides.", "While the meat is searing, take about half of the amount of fresh herbs you have and chop them finely. Place the chopped herbs in a small bowl, and add the remainder of the minced garlic and olive oil; stir to form a loose paste.", "After the boar has been seared, rub it all over with the paste and set atop the vegetables in the roasting pan.", "Tie the remaining herbs together with butcher's twine and throw into the roasting pan.", "Add the water to the pan, then cover the pan and roast for 1/2 hour, or as long as it takes to reach an internal temperature of 155-160 with a meat thermometer.", "Allow to rest about five minutes before slicing and serving with the roasted vegetables."] | food52.com/recipes/14705-roast-wild-boar | 0Gathered
| ["onion", "garlic", "carrots", "celery stalks", "fennel", "olive oil", "salt", "wild boar roast", "thyme", "rosemary", "fresh oregano", "water"] |
1,399,527 | Onion-Cheddar Beer Biscuits | ["2 tablespoons vegetable oil", "4 cups sliced onions (variety: white, yellow, red, scallions, shallots, etc.)", "1/2 teaspoon salt", "1/2 cup 1 teaspoon amber beer", "2 tubes refrigerated biscuit dough (any kind)", "1 tablespoon Dijon mustard or other flavored mustard", "2 teaspoons honey", "1 teaspoon balsamic vinegar", "Black pepper to taste", "1 cup shredded cheddar cheese", "1 tablespoon poppy seeds (optional)"] | ["Heat the oil in a large, wide pan. Add onions and salt saute onions, stirring occasionally, until they are golden brown, 20 minutes. Pour in 1/2 cup beer and mix it in, scraping up the browned bits from the pan. Continue to cook until liquid is absorbed.", "Meanwhile, preheat the oven to 450 degrees. Grease the cups of a 12-cup muffin tin. Pull apart each biscuit into 3 layers. Place 3 layers into each cup of the muffin tin and gently press in the centers just a bit. Set aside.", "In a medium bowl, whisk together mustard, honey, balsamic, 1 teaspoon beer, and pepper. When the onions are done, add to bowl and mix well. Place equal amounts of the onion mixture in the wells of the biscuits, then equal amounts of cheddar. Sprinkle the poppy seeds over the tops.", "Bake until the biscuits rise and the edges are golden, about 10-12 minutes. Serve hot or at room temperature."] | food52.com/recipes/20145-onion-cheddar-beer-biscuits | 0Gathered
| ["vegetable oil", "onions", "salt", "amber beer", "biscuit dough", "mustard", "honey", "balsamic vinegar", "Black pepper", "cheddar cheese", "poppy seeds"] |
1,399,528 | Fig Newton Snowballls | ["1.5 cups dried figs, soaked in water for about 20 minutes", "1/4 teaspoon vanilla powder or extract", "1 cup gluten free rolled oats", "1/4 teaspoon vanilla powder or extract", "1 tablespoon orange zest", "3 tablespoons almond flour", "1 cup raw almonds", "dash stevia"] | ["In a food processor, add the ingredients for the crust and process into a flour-like consistency. Set aside in a bowl.", "Rinse out the food processor and add the soaked figs and the vanilla powder. Process until the figs are broken down. Add 1 Tbsp of water, if needed. Then add 1/2 cup of the powder crust into the processor with the figs and pulse until well-combined. The texture should be soft, but don't over-process. Adjust the texture as needed with the powder crust and water.", "Roll the fig mixture into balls and place on a baking sheet lined with wax paper. Place balls into freezer while you clean the kitchen (about 10 minutes). Remove from the freezer and one by one roll the balls into the powder crust. Store in the fridge or freezer! Makes about 8-16 balls, depending on the size."] | food52.com/recipes/32505-fig-newton-snowballls | 0Gathered
| ["dried figs", "vanilla powder", "rolled oats", "vanilla powder", "orange zest", "almond flour", "almonds", "stevia"] |
1,399,529 | Cherry Tomato Tequila Butter Salsa With Fried Fish | ["Marinade and coating for fish", "1/2 tablespoon olive oil", "1 tablespoon lime juice", "1 clove crushed garlic", "2 fillets of catfish", "1/2 cup corn meal", "1/2 teaspoon salt", "ground black pepper", "Tequila Butter Salsa", "2 cups cherry tomatoes (cut in half)", "1-2 jalapeno pepper, chopped", "1/2 onion, chopped", "1 clove crushed garlic", "1/2 tablespoon chopped cilantro stems", "1 teaspoon lime zest", "1/2 teaspoon salt", "water or chicken stock", "1-2 shots tequila", "lime juice and/or zest to taste", "2-3 tablespoons soft butter", "2 chopped green onions for garnish"] | ["Mix the olive oil, lime juice, and garlic with the fish (or chicken) in a non-reactive bowl and let rest for 1 hour.", "Heat 1 tablespoon of olive oil in a large saute pan over medium heat. Add tomatoes, jalapeno, onion, garlic, cilantro stems, and lime zest and begin cooking it down, stirring occasionally. It should be well cooked down and bright red, and the juices should be a bit reduced. Add stock or water to the salsa if needed to keep it from sticking. Add tequila; I go for 2 shots of tequila and add a bit more lime zest and lime juice for mine. Cook some more until the juices are reduced.", "Heat a thin layer of butter and/or oil in another large saute pan over medium high heat. Season the corn meal with salt and pepper, dredge the fish and fry in the olive oil or butter until golden brown on both sides, flipping once, about 1-2 minutes. Remove to a warm oven while you finish the sauce.", "To finish: Stir in a few tablespoons of softened butter off heat. Do this off the heat as you want the butter to make a creamy sauce. Serve over the fish. Garnish with chopped green onions and serve with lime wedges. Note: A nice crunchy finishing salt as an option for guests can be served along side the dish."] | food52.com/recipes/13913-cherry-tomato-tequila-butter-salsa-with-fried-fish | 0Gathered
| ["Marinade", "olive oil", "lime juice", "garlic", "catfish", "corn meal", "salt", "ground black pepper", "Butter", "cherry tomatoes", "jalapeno pepper", "onion", "garlic", "cilantro stems", "lime zest", "salt", "water", "shots tequila", "lime juice and/or", "butter", "green onions"] |
1,399,530 | Tomato Butter | ["3 pounds Heirloom Tomatoes (any variety or combination of several)", "3-4 shallots", "3/4 pound organic butter (unsalted)", "1 splash truffle infused extra virgin olive oil (optional)", "a dashes unrefined sea salt and fresh cracked pepper to taste", "Juice of one lemon"] | ["Clarify butter to make ghee. Melt 3 sticks of unsalted, organic butter in a medium sauce pan over med-low heat uncovered. Butter will build a foam on top. When this happens, reduce heat to low. Stir occasionally with spatula until white solids begin to form at the bottom of the pan. When the white solids turn light brown in color remove from heat. Ghee should be golden in color, not dark. Cool slightly and strain through paper towel to separate the solids from the liquid.", "Peel tomatoes by blanching in boiling water for 30 seconds, followed by an ice bath. Skins will slip right off.", "Remove seeds from tomatoes and dice.", "Combine tomatoes, shallot, and ghee in a medium sauce pan and bring to a simmer on medium heat. Reduce heat to low and cook for 1-2 hours stirring occasionally. Remove from heat and add lemon, salt and pepper to taste. If using the truffle oil, allow tomato butter to cool slightly before whisking in to taste. Can be stored in the fridge for months."] | food52.com/recipes/5929-tomato-butter | 0Gathered
| ["Tomatoes", "shallots", "butter", "truffle infused extra virgin olive oil", "salt", "lemon"] |
1,399,531 | Pasta With Crispy Ham, Potatoes Sauce And Mushroom | ["20 pieces pasta paccheri", "100gr ham", "200gr peeled potatoes", "salt", "black pepper", "olive oil", "parsley", "250gr mushroom", "100ml cream", "2 cups of hot water", "1 garlic"] | ["Potatoes cream:\r\nMince potatoes.\r\nWarm oil in a pan with minced onion.\r\nAdd potatoes and coock for 2 minutes.\r\nAdd 2 cups of hot water and coock while potatoes became soft.\r\nAdd cream and provolone cheese and beat.\r\nAdd salt.", "Crispy ham:\r\nPuet the ham in a nonstick pan and coock as soon as became crispy.", "Mushroom:\r\nWarm garlic in a pan with oil.\r\nAdd mushroom and coock for 10 min.\r\nAdd salt, ppper and miced parsley.", "Pasta:\r\nCoock pasta in a boiled water for 14min.\r\nDrain it and add it in the mushroom sauce.\r\nPut in the dish potatoes cream.\r\nPut on it 5 paccheri for person whith its sauce of mushroom.\r\nAdd crispy ham and parsley.\r\nAdd a good olive oil.\r\nkeen appetite!!!!"] | food52.com/recipes/17702-pasta-with-crispy-ham-potatoes-sauce-and-mushroom | 0Gathered
| ["pasta paccheri", "ham", "potatoes", "salt", "black pepper", "olive oil", "parsley", "mushroom", "cream", "water", "garlic"] |
1,399,532 | Radicchio And Gorgonzola Risotto | ["For the vegetable stock", "1 celery stalk", "1 carrot", "1 white onion", "1/2 leek", "3 cloves", "8 blck peppercorns", "3 sprigs parsley, stalk included", "1 bay leaf", "1 sprig thyme", "Risotto", "1 cup Carnaroli Rice", "1 medium gold onion chopped very finely", "1/4 cup white wine", "5 tablespoons Extra Virgin Olive Oil", "1 Radicchio, washed and cut into strips", "salt", "2 tablespoons butter, soft and cut in small pieces", "3 tablespoons grated Parmesan cheese", "3 tablespoons Gorgonzola"] | ["Wash all the vegetables for the stock, peel the onion and carrot. Put a pig pot over medium heat and add all the ingredients for the vegetable stock with 6 cups of cold water and simmer over low heat for 2 hours uncovered. Drain and reserve the stock, put in a pot over very low heat and keep warm to use for the risotto. The stock has to be always simmering through out the process. Add no salt at all to the stock.", "Wash the radicchio leaves, pile them one on top of the other and cut in thin strips. Set aside.", "In a pan, add the Olive Oli and the chopped onion and cook until traslucent. Add the radicchio and stir well and cook for about 5 minutes, until well covered with olive oil and slightly wilted.", "Add the Carnaroli rice, stir to coat completely in olive oil and slightly fry the rice. Add the white wine, mix well and let the alcohol evaporate.", "Add a laddle of stock enough to just cover the rice, stir, add some salt and let simmer over low heat. Stir once or twice while cooking. When the stock has almost all been absorbed, add stock again. Every time you add stock, add less and less because you don't want to finish with a watery risotto. Stir once or twice while cooking. Add more stock after the previous is absorbed and start testing for doneness after 15 minutes. You will normally need 17 minutes to have the rice al dente but not too much.", "After 17 minutes, check for salt and if the rice is done. If the risotto is too dry add a tiny bit of stock if needed (it needs to have a little stock inside and not be dry). Take the pan from the heat, add the butter in small pieces, the parmesan and the Gorgonzola, stir vigorously for 1 or 2 minutes. It should result in a very creamy risotto.", "Serve immediately, add a small leaf of radicchio on top for decoration. You can add some grated parmesan and some freshly ground pepper if you like."] | food52.com/recipes/1181-radicchio-and-gorgonzola-risotto | 0Gathered
| ["vegetable stock", "celery", "carrot", "white onion", "leek", "cloves", "peppercorns", "parsley", "bay leaf", "thyme", "Carnaroli Rice", "gold onion", "white wine", "Olive Oil", "Radicchio", "salt", "butter", "Parmesan cheese", "Gorgonzola"] |
1,399,533 | Breakfast In Bed Apple Cake | ["6 apples", "1 tablespoon cinnamon", "5 tablespoons sugar", "2 3/4 cups flour", "1 tablespoon baking powder", "1 teaspoon salt", "1 cup vegetable oil (or swap 1/2 with applesauce)", "1/4 cup freshly squeezed orange juice", "2/3 cup sugar", "2 1/2 teaspoons vanilla", "4 eggs"] | ["Preheat oven to 350\u00b0 F. Grease and flour a tube pan.", "Peel, core and chop the apples. Use any variety that bakes well (e.g. McIntosh, Granny Smith, Fuji). Combine with the cinnamon and 5 tablespoons of sugar. Set aside.", "Sift together the flour, baking powder and salt. Set aside.", "Mix together the oil (and applesauce if using), orange juice, sugar, vanilla and eggs. Gently fold in the dry ingredients, making sure to scrape down the sides.", "Pour half of the batter into the pan. Evenly spread half of the apples and their juices on top. Repeat with the rest of the batter and apples. You will think you don't have enough batter, but it will come out fine! Bake for 1 1/2 hours, or until a tester comes out clean. You may need to cover with foil during the last 30 minutes if the top gets too brown. Cool to room temp and flip it out onto a plate. This cake tastes better the next day and can stay covered at room temp in foil."] | food52.com/recipes/70494-breakfast-in-bed-apple-cake | 0Gathered
| ["apples", "cinnamon", "sugar", "flour", "baking powder", "salt", "vegetable oil", "freshly squeezed orange juice", "sugar", "vanilla", "eggs"] |
1,399,534 | Red Quinoa And Kale With Raspberry Dressing | ["Salad", "1 cup red quinoa", "3 cups Kale, ribs removed and chopped", "1 tablespoon olive oil", "2 tablespoons water", "1 tablespoon lemon juice", "1/2 teaspoon black pepper", "salt", "Raspberry Dressing", "1 cup raspberries", "2 tablespoons olive oil", "2 teaspoons red wine vinegar", "1 teaspoon agava syrup"] | ["Add all dressing ingredients to a blender and blend about 30 second, until smooth.", "Boil water in a saucepan and add quinoa. Cook for 20-25 minutes or according to the package instruction. \r\n\r\n \r\n Meanwhile, in a large skillet, warm olive oil over medium heat. Add kale and cook stirring for 7-10 minutes. I like, when kale is crispy. If you want kale to be soft, then add a couple of tablespoons of water and let it cook longer, until tender. Add lemon juice, salt and black pepper and remove from the heat. \r\n\r\n Transfer quinoa to a large bowl. Pour dressing over quinoa and toss well. Add kale, allow dish to sit for 5 minutes and serve warm garnished with raspberries. You can also serve it cold."] | food52.com/recipes/31000-red-quinoa-and-kale-with-raspberry-dressing | 0Gathered
| ["Salad", "red quinoa", "olive oil", "water", "lemon juice", "black pepper", "salt", "Raspberry Dressing", "raspberries", "olive oil", "red wine vinegar", "agava syrup"] |
1,399,535 | Fennel And Onion Galette With Gruyere Crust | ["For the tart crust", "1-1/4 cups all purpose flour", "1/2 teaspoon Kosher salt", "8 tablespoons unsalted butter, cold", "3 ounces Gruyere, grated", "1/4 cup sour cream", "2 teaspoons fresh lemon juice", "1/4 cup ice water", "1 egg yolk, for egg wash", "For the filling", "2 tablespoons unsalted butter", "1 large fennel bulb, core and tops removed, thinly sliced", "large yellow onion, thinly sliced", "1 teaspoon fresh thyme leaves removed from the stem", "1 teaspoon brandy", "2 teaspoons dry sherry", "2 teaspoons dry white wine", "1 teaspoon Pernod", "salt and pepper, to taste"] | ["To make the crust dough, add the flour and salt to the bowl of a food processor. Pulse about 3 times to combine. Add the cubed butter and grated cheese to the bowl and pulse until the size of the butter resembles small peas. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture in the bowl of the food processor. Pulse several times until the dough starts to hold together when pinched between your fingers. The dough may seem dry.", "Lightly sprinkle flour on the counter and dump out the dough. Using a bench scraper, push the dough into a 12- by 4-inch rectangle. Using the palm of your hand, push the dough away from yourself. Once you have pushed out all of the dough, repeat the process. After the second round of pushing out, use the bench scraper to form a 4-inch thick round. Cover the dough in plastic wrap and chill in the refrigerator for about an hour.", "In a very large saute pan (12-inches) melt the butter over medium-low heat. Add the fennel, stir to coat with the melted butter and saute for 10 minutes. Add the onions and thyme and saute for 25 minutes to an hour, until the onions and fennel are very tender and caramelized. Pour in the brandy, sherry and wine and deglaze the pan by scraping the brown bits off the bottom. When the fennel and onions are fully cooked, add the Pernod and season with salt and pepper, to taste.", "Preheat the oven to 350 degrees. Roll out the dough on a piece of floured parchment paper until it is about 12-inches in diameter. Put the parchment and dough onto a baking sheet. Chill the dough in the refrigerator for about 15-20 minutes.", "Take the dough out from the refrigerator. Mound the fennel-onion mixture in the middle of the dough, leaving a 2-1/2-inch border. Break off some of the fennel fronds and sprinkle over the top of the filling. Fold up the outer 2-inches of the dough over the filling, leaving 1/2-inch inside the fold free of filling. Brush the dough with the beaten egg yolk and sprinkle with salt and pepper. Bake for 50-55 minutes until the crust is deep golden brown and the middle of the filling is hot to the touch and lightly browned. Cool the tart on a rack for 10 minutes. Carefully remove the parchment and let the tart continue to cool on the rack for at least another 30 minutes. Serve warm or at room temperature."] | food52.com/recipes/10305-fennel-and-onion-galette-with-gruyere-crust | 0Gathered
| ["crust", "flour", "Kosher salt", "unsalted butter", "Gruyere", "sour cream", "lemon juice", "water", "egg yolk", "filling", "unsalted butter", "fennel bulb", "yellow onion", "thyme", "brandy", "sherry", "white wine", "Pernod", "salt"] |
1,399,536 | Walnut Pesto Pasta With Grilled Garlic Shrimp | ["Walnut Pesto Pasta", "10 Cloves of Garlic", "1.5 cups California Walnut Halves", "3/4 cup Olive Oil", "4 cups Basil Leaves, packed", "1 cup Parmesan Cheese, grated", "1/2 teaspoon Salt", "1 teaspoon Fresh Ground Pepper", "2 pounds Spaghetti", "Grilled Garlic Shrimp", "30 Large Tiger Prawns, peeled & de-veined", "12 Cloves of Garlic, chopped", "1/4 cup Olive Oil", "1 teaspoon Salt", "1 teaspoon Fresh Ground Pepper"] | ["Bring a large pot of water to boil while you prep your pesto ingredients. Combine the garlic, walnuts, basil, olive oil, Parmesan, salt & pepper in you food processor and blend until all ingredients are well incorporated. Once your water is boiling, add your pasta and cook per the instructions on your pasta's packaging.", "In the meantime, peel and de-vein your shrimp leaving the tail. Put in a prep bowl with your chopped garlic, olive oil, salt & pepper and let sit for at least 15 minutes. During this time you can pre-heat the grill to about 400 degrees Fahrenheit. Once the grill is hot and your shrimp have marinated, put the shrimp onto the grill (careful not to lose any through the grates!) and grill for about 3 minutes per side until shrimp turn a beautiful orange and are cooked through.", "Once your pasta is done cooking, drain and combine with your pesto sauce, top with the grilled garlic shrimp and serve immediately! Enjoy!"] | food52.com/recipes/28208-walnut-pesto-pasta-with-grilled-garlic-shrimp | 0Gathered
| ["Pasta", "Garlic", "California", "Olive Oil", "Basil", "Parmesan Cheese", "Salt", "Fresh Ground Pepper", "Garlic Shrimp", "Prawns", "Garlic", "Olive Oil", "Salt", "Fresh Ground Pepper"] |
1,399,537 | Country Baked Eggs | ["4 Large Eggs", "2 cups Thinly sliced Cremini mushrooms", "2 Leek stalks chopped to 1/2\" pieces", "1 Shallot finely diced", "2 Garlic cloves finely diced", "1 handful of cherry tomatoes quartered", "1 bunch of baby spinach rinsed clean", "2 tablespoons soy sauce", "1/2 cup dry red wine or dark beer", "1/2 cup Parmigiano Regiano cheese", "2 tablespoons olive oil", "1 tablespoon butter", "salt and cracked pepper", "1 tablespoon chopped chives"] | ["Preheat the oven to 350.", "Get your cast iron skillet on a low medium flame and get your olive oil started. After 2 minutes drop in your chopped leeks and saute them until they soften a bit, no more than 3 minutes.", "Add the shallots and garlic and saute for another 2 minutes. Next add the butter and mushrooms, turn the heat to medium high and saute for about 6-7 minutes. You want a lot of water coming out at this point and a little bit of browning on the mushrooms.", "Next add the soy and wine/beer and let this reduce down quite a bit. You want the sauce to reduce and penetrate all the veggies.", "Once there is barely any liquid left throw in your baby spinach and reduce the heat to medium. Toss the ingredients together and get the spinach well sauteed. Salt and pepper to taste.", "Now you will want to \"flatten\" out all the ingredients in your pan and make 4 wells for you to crack the eggs into. Be careful and crack each egg into each of the wells. Next make sure to salt and pepper the tops of each egg slightly, if not you will have an unseasoned egg which is just nasty.", "Place the tomatoes all around the skillet without disturbing the eggs.", "Sprinkle half of the Parmigiano cheese on top of the entire thing and put it on a middle rack in the oven.", "Now here comes the bake... If you want nice runny yolks leave in for 10-11 minutes, if you want more set yolks leave for 13-14 minutes and if you want it more well done than that then you really don't like eggs.", "Be careful and take out the skillet and sprinkle with the rest of the cheese and the chives and there you go... brunch is served."] | food52.com/recipes/15255-country-baked-eggs | 0Gathered
| ["Eggs", "mushrooms", "stalks", "Shallot", "Garlic", "handful of cherry tomatoes", "baby spinach", "soy sauce", "red wine", "Regiano cheese", "olive oil", "butter", "salt", "chives"] |
1,399,538 | Leek, Prosciutto, And Egg Tart | ["For the crust:", "3/4 cup all-purpose flour", "1/2 cup whole wheat flour", "1 teaspoon salt", "8 tablespoons cold butter, cut into cubes", "3 tablespoons ice water, or more as needed", "egg wash, as needed", "For the toppings:", "2 tablespoons olive oil", "6 ounces prosciutto, diced", "1 bunch leeks, thinly sliced", "2 cloves garlic, minced", "1/2 cup Boursin (or other soft cheese)", "1 teaspoon red pepper flakes", "salt and pepper, to taste", "4 eggs"] | ["Preheat the oven to 375\u00b0 F. Combine the flours and the salt in a medium bowl. Toss the butter in the flour. Use your hands to \"shingle\" the butter with the flour. Do this by flattening the butter between the palms of your hands. The larger the pieces of butter, the flakier the final dough. The smaller the pieces of butter, the mealier the final dough. For this tart, a flakier crust is better since the toppings are light and won't weigh down the tart.", "Finish the dough by adding ice water one tablespoon at a time until the dough begins to come together. When the dough is finished, bring it together into a disc and cover it with plastic wrap and refrigerate for at least 15 to 20 minutes.", "When the dough is chilled, take it out of the refrigerator and divide it into two pieces. Roll each piece into a ball and roll out on a lightly-floured surface using a rolling pin. Roll the dough into a circle about 1/4-inch thick. Transfer to a baking sheet. Dock (poke holes into) each piece of dough all over the base with a fork. [Editors' note: You can also make one larger tart: Either shape it free-form or transfer it to a tart pan.]", "Apply egg wash to the edges to the tart shell. Bake in the oven until just starting to brown, about 7 to 8 minutes. Remove from oven and allow to cool.", "Preheat the oven to 375\u00b0 F.", "In a small saute pan, heat the olive oil over medium-high heat. Add the prosciutto and saute until it begins to become crispy. Add the leeks and garlic and continue to cook until the leeks are soft.", "Remove from the heat and add the Boursin. Mix to combine, season with red pepper flakes, salt, and pepper. Set aside until needed.", "Spread the leek mixture across the par-baked crusts or crust. Gently top with the raw egg.", "Bake the tart in the oven until the egg white is set and the crust is fully browned, about 5 to 6 minutes. If a less runny egg is desired, add an additional 2 to 3 minutes Remove from the oven and serve on warm plates."] | food52.com/recipes/4451-leek-prosciutto-and-egg-tart | 0Gathered
| ["crust", "flour", "whole wheat flour", "salt", "cold butter", "water", "egg wash", "toppings", "olive oil", "leeks", "garlic", "red pepper", "salt", "eggs"] |
1,399,539 | Vegan Onion Dip | ["2 tablespoons olive oil", "4 cups diced onions (about 2 large onions)", "1 teaspoon salt, divided", "12 ounces soft tofu (Mori-Nu comes in a 12 ounce block)", "1/4 cup raw cashews (mine weighed in at 32 grams)", "2 tablespoons lemon juice", "1 teaspoon onion powder", "2 tablespoons minced chives, divided"] | ["Heat the olive oil over low heat. Add the onions and 1/2 teaspoon salt, and saute the onions until caramelized (mine took 35 minutes).", "While the onions are cooking, remove the tofu from the package and drain off any liquid. You won't be able to remove all of the moisture, and that's totally OK. Just do your best to blot out some of the water.", "With a blender or food processor (a stick blender is ideal), puree the tofu, cashews, lemon juice, onion powder, and the other 1/2 teaspoon of salt until creamy and smooth.", "Stir in the caramelized onions and 1 tablespoon of chives. Give a taste and add more salt, if desired.", "Transfer the dip to a serving bowl and refrigerate for 1 hour, or up to 48 hours (I haven't tried anything longer). When ready to serve, top with the remaining 1 tablespoon of chives."] | food52.com/recipes/56951-vegan-onion-dip | 0Gathered
| ["olive oil", "onions", "salt", "cashews", "lemon juice", "onion powder", "chives"] |
1,399,540 | Red Wine Gravy | ["6 - 12 black peppercorns", "1/2 teaspoon cumin seeds", "2 cups Tempranillo (young, fullbodied red wine)", "1 cup poultry stock (made from pan drippings or not)", "1-2 strips of orange zest", "3 - 4 stalks fresh lemon thyme", "1/2 a Madame jeanette/yellow scotch bonnet chili (optional)", "1 -2 tablespoons ice cold/frozen unsalted butter"] | ["In a frying pan, gently toast peppercorns. After a minute, add the cumin seeds, tossing and stirring for a minute or two till the spices begin to smell. Remove from heat and set aside to cool. When manageable, gently crush with a mortar and pestle a couple of times to bruise spices.", "Put the wine in a large pot and gently bring to the boil, then turn down heat and let simmer. Add the bruised peppercorns and cumin, orange zest, lemon thyme and stock and let simmer till reduced to about about a third of its orginal volume. If using chili pepper, add about a minute before taking off the heat.", "Remove pan off the heat, strain the sauce and whisk in cold butter till melted and sauce is glossy.", "Serve immediately"] | food52.com/recipes/7522-red-wine-gravy | 0Gathered
| ["black", "cumin seeds", "Tempranillo", "poultry stock", "orange zest", "thyme", "bonnet chili", "butter"] |
1,399,541 | Fried Scallop Sandwich | ["Fried Scallops", "1 pound bay scallops", "1 cup cornmeal", "2 tablespoons coarsely ground cornmeal", "2 teaspoons salt", "1 teaspoon ground black pepper", "2 teaspoons paprika", "1/2 teaspoon crushed dried rosemary", "1 teaspoon dried thyme", "1/2 teaspoon aleppo pepper", "1/2 cup peanut oil", "4 big ciabatta rolls, split and toasted", "1 ripe tomato, sliced", "arugula", "salsa verde mayo (see below)", "Salsa verde mayo", "1 handful Italian (flat leaf) parsley", "1 handful basil leaves", "1 large garlic clove, smashed and chopped", "1 oil-packed anchovy fillet, chopped", "2 teaspoons brined or salted capers (rinsed, if salted)", "2 tablespoons olive oil", "1 tablespoon lemon juice", "1 cup good quality mayo", "1 pinch salt"] | ["In pie plate or other shallow dish, whisk together the cornmeals and all the seasonings.", "In a medium, deep frying pan, heat the oil over medium-high heat until it's nice and hot (about 350\u00b0F). Toss the scallops in the cornmeal mixture to coat them well. Then, add half of them to the pan. Fry them, flipping after 1-2 minutes, until they are golden and crisped on each side. Remove the scallops with a slotted spoon or spatula and put them on a paper towel lined plate. Fry the remaining scallops the same way. (You could also fry them in a deep fryer if you have one.)", "Spread the mayo on both sides of the toasted ciabatta rolls. Fill the rolls with arugula, tomato slices, and scallops. Serve with plenty of napkins on the side.", "In a small food processor (or with a mortar and pestle) process together the parsley, basil, and garlic until pretty finely chopped. Add in the anchovy and process a little more. Add the capers, the olive oil, and the lemon juice and pulse a few times. Finally, add in the mayo and process until everything is blended together. Add salt to taste. Scrape into a bowl and use for the scallop sandwiches as well as any variety of other sandwiches (it's darn good with porchetta)."] | food52.com/recipes/19169-fried-scallop-sandwich | 0Gathered
| ["bay scallops", "cornmeal", "ground cornmeal", "salt", "ground black pepper", "paprika", "rosemary", "thyme", "aleppo pepper", "peanut oil", "ciabatta rolls", "tomato", "arugula", "salsa verde", "Salsa", "handful Italian", "handful basil", "garlic", "oil", "capers", "olive oil", "lemon juice", "mayo", "salt"] |
1,399,542 | Huevos Rancheros | ["part 1", "2 eggs", "1 small corn tortilla", "2 tablespoons shredded cheddar cheese", "1 tablespoon extra virgin olive oil", "Pico de Gallo", "2 tablespoons finely chopped tomatoes", "1/2 tablespoon finely chopped onions", "1/2 tablespoon finely chopped cilantro", "1/4 teaspoon minced garlic", "1/4 teaspoon lemon juice", "1/4 teaspoon crushed red pepper", "salt"] | ["Heat a non-stick pan on medium heat.", "Add oil or cooking spray.", "Place the corn tortilla on the pan and let it cook for 2 minutes.", "Flip the tortilla.", "Add eggs right on top of the cooked side of the tortilla. (Make sure the yolk doesn't break when you crack the egg)", "Cook for about 3 minutes and then flip the tortilla+eggs over. Here's the thing...you don't have to flip them, but if you're in a rush, cooking them over easy or over medium would be faster. It does make a bit of a mess when you flip them over, that is the reason why the tortilla is folded over because the egg yolks shifted to one side of the tortilla. It turned into a Huevos Rancheros taco..so easy to eat. Anyway, if you have time, then you can let them cook sunny side up until the egg whites go from clear to white.", "In a small bowl, combine the ingredients for pico de gallo.", "Once the eggs are cooked, place the tortilla+eggs on a plate, add salt and pepper if you want and serve with pico de gallo."] | food52.com/recipes/18025-huevos-rancheros | 0Gathered
| ["eggs", "corn tortilla", "cheddar cheese", "extra virgin olive oil", "tomatoes", "onions", "cilantro", "garlic", "lemon juice", "red pepper", "salt"] |
1,399,543 | Raw Basil Guacamole | ["1 Shallot, medium", "1 Serrano or Jalapeno Chili, small with our without seeds", "2 Avocados (preferably Hass) large or 4 small", "2 handfuls Fresh Basil", "1 tablespoon Lime Juice, fresh squeezed", "1 teaspoon ground cumin", "1 teaspoon Salt - preferably sea salt"] | ["Drop shallot and chili onto moving food processor blade. If you like heat, include the seeds.", "Add rest of ingredients and process until the guacamole is the consistency you like.", "Let the favors mix a couple of hours, if you can. Serve and enjoy!"] | food52.com/recipes/10769-raw-basil-guacamole | 0Gathered
| ["Shallot", "Serrano", "Avocados", "Fresh Basil", "Lime Juice", "ground cumin", "Salt"] |
1,399,544 | Sticky Pull-Apart Cinnamon Challah Braid | ["Challah Bread Dough (1/2 recipe-about 1 3/4 pounds-challah dough)", "400 grams (1 2/3 cups) cool room-temperature water", "40 grams (3 tablespoons plus 2 teaspoons) fresh yeast OR 15 grams (1 tablespoon plus 1 3/4 teaspoons) active dry yeast", "1 kilo (7 cups) all-purpose flour (sifted, 11.7%), plus extra for shaping", "2 large eggs", "100 grams (1/2 cup) granulated sugar", "15 grams (1 tablespoon) fine salt", "75 grams (5 tablespoons) sunflower oil or canola oil or unsalted butter (at room temperature)", "Cinnamon-Sugar Filling, Egg Wash, & Simple Syrup", "CINNAMON-SUGAR FILLING", "200 grams (1 stick plus 5 tablespoons) unsalted butter (at cool room temperature)", "150 grams (3/4 cup, packed) dark brown sugar", "100 grams (1/2 cup) granulated sugar", "5 grams (1 teaspoon) ground cinnamon", "EGG WASH", "1 large egg", "1 tablespoon water", "1 pinch fine salt", "SIMPLE SYRUP", "160 grams (3/4 cup plus 1 tablespoon) granulated sugar", "120 grams (1/2 cup) water"] | ["Make the dough: Pour the cool water into the bowl of a stand mixer fitted with the bread hook. Crumble the yeast into the water and use your fingers to rub and dissolve it; if using active dry yeast, whisk the yeast into the water. Add the flour, eggs, sugar, salt, and oil.", "Mix the dough on low speed to combine the ingredients, stopping the mixer if the dough climbs up the hook or if you need to work in dry ingredients that have settled on the bottom of the bowl. Scrape the bottom and sides of the bowl as needed. It should take about 2 minutes for the dough to come together. If there are lots of dry bits in the bottom of the bowl that just aren't getting worked in, add a tablespoon or two of water. On the other hand, if the dough feels very soft, add a few pinches of flour.", "Note: Eventually you'll be able to feel the dough and know if you need to add water or flour; it's always better to adjust the ratios when the dough is first coming together at the beginning of mixing rather than wait until the end of the kneading process, since it takes longer for ingredient additions to get worked into the dough mass at this later point and you risk overworking the dough.", "Increase the speed to medium and knead until a smooth dough forms, about 4 minutes. You want the dough to be a bit firm.", "Stretch and fold the dough: Lightly dust your work surface with a little flour, and use a dough scraper to transfer the dough from the mixing bowl to the floured surface. Use your palms to push and tear the top of the dough away from you in one stroke, and then fold that section onto the middle of the dough. Give the dough a quarter turn and repeat the push/tear/fold process for about 1 minute. Then push and pull the dough against the work surface to round it into a ball.", "Let the dough rise: Lightly dust a bowl with flour, add the dough, sprinkle just a little flour on top of the dough, and cover the bowl with plastic wrap. Set the bowl aside at room temperature.", "Once the dough has risen by 70% (after about 40 minutes, depending on how warm your room is), divide the dough in half and gently press each piece into a square. Wrap them individually in plastic wrap and refrigerate for 1 hour.", "While the dough chills, make the filling: Place the butter, brown sugar, granulated sugar, and cinnamon in the bowl of a stand mixer fitted with the paddle attachment, and cream the mixture on low speed until it is combined. Scrape down the bottom and sides of the bowl as needed and continue to beat until well combined without creating any volume, about 30 seconds.", "Fill the dough: Remove 1 square of dough from the refrigerator and place it on a lightly floured work surface. Press or roll the dough into a 12-inch square, and then spread 1/2 cup of the cinnamon-sugar filling over the left half of the dough. Fold the right side of the dough over the left so the edges meet, and then use a rolling pin to roll and lightly flatten the dough. Wrap in plastic wrap and refrigerate while you repeat with the second piece of dough. Refrigerate the second piece.", "Place the first piece of dough on the lightly floured work surface so the seam is at the top. Roll the dough to a 12-inch square. Use your hand to make 2 vertical indentations in the dough, dividing it into thirds. Spread 1/2 cup of the cinnamon-sugar filling over the left-hand third of the dough. Then create a simple fold by folding the left-hand side over the middle, then the right-hand side over the middle, so the dough is folded like a business letter. Wrap in plastic wrap and refrigerate for 1 hour. Repeat with the second piece.", "Unwrap the first piece of dough and set it on a floured surface, seam at the top. Lightly flour the top of the dough and then roll it into a 12-inch square that is about 1/4 inch thick. Spread half the remaining cinnamon-sugar filling over the dough (leave a 1/2-inch border at the top) and then, starting at the bottom, roll the dough into a cylinder, pressing down on the seam to seal it. Repeat with the second piece of dough.", "Shape the dough: Place the cylinders onto a parchment paper-lined rimmed sheet pan. Starting at the top of one of the cylinders, use kitchen scissors to slice the dough on an angle and in 1-inch alternating intervals about three-quarters of the way through (so make your first snip on the left side on an angle, then the next snip on the right side on an angle, and leave the very bottom attached). Starting at the top, flip one piece over. Skip the next piece, then flip the next one over and continue. Cover the sheet pan with plastic wrap and set aside in a warm, draft-free spot to rise until they have doubled in volume, 30 to 40 minutes.", "Preheat the oven to 350\u00b0 F.", "Bake the loaves: Whisk the egg, water, and salt together in a small bowl, and brush the egg wash over the challah. Bake until they are browned, 18 to 20 minutes.", "Meanwhile, make the simple syrup: Combine the sugar and water in a small saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring occasionally to dissolve the sugar. Turn off the heat and set aside to cool. Remove the challah from the oven and immediately brush with the simple syrup. Cool completely on the sheet pan or serve warm."] | food52.com/recipes/70728-sticky-pull-apart-cinnamon-challah-braid | 0Gathered
| ["Bread", "water", "fresh yeast", "kilo", "eggs", "sugar", "salt", "sunflower oil", "Cinnamon-Sugar Filling", "CINNAMON-SUGAR", "butter", "brown sugar", "sugar", "ground cinnamon", "EGG WASH", "egg", "water", "salt", "SIMPLE SYRUP", "sugar", "water"] |
1,399,545 | Sweet Potato Whole Wheat Bread | ["1 1/2 pounds sweet potatoes peeled, cooked, mashed, cooled; alternatively, use leftovers", "16 ounces slightly warm water", "1 1/2 tablespoons active dry yeast, or 3/4 tablespoon instant", "1 3/4 pounds unbleached bread flour", "1 1/4 pounds stone ground whole wheat flour", "1 1/2 tablespoons sea or kosher salt", "3 ounces of a neutral-flavored oil"] | ["If using leftover sweet potatoes, including whatever you have stirred into them (except of course marshmallows) because it will only make the bread more interesting, warm them up a bit before adding to the dough. If using freshly cooked and mashed, let them cool to where they are comfortable to the touch.", "Measure water into bowl of a stand mixer fitted with the dough hook. Sprinkle yeast over and whisk to blend. Add the flours, salt, canola oil, and sweet potatoes. Mix on low speed until dough comes together and flours are hydrated.", "Turn mixer off and drape a piece of plastic around the top of the bowl. Let the dough rest (autolyse) for 20 minutes. This allows the large particles of whole wheat flour to fully inflate themselves with water. Without that time, your dough will tend to look dry and broken. You'll be tempted to add water, and just at the point where it's all absorbed, suddenly it turns into too much, and the dough goes all limp and sticks to the bowl. So then you'll decide to add more flour, and by that time, you will have firmly lodged yourself right behind the 8 ball. So go for the rest period and leave the 8 ball where it belongs.", "After the rest period, remove the sheet of plastic and turn mixer on to lowest speed. I never get tired of seeing the miracle of a dough gather its skirts under itself, and come together in a beautiful waltz around the dough hook. That, my friends, is all because of the rest period. Continue kneading for a couple of minutes. Stop mixer. Pull off a walnut-size piece of dough. Round it up quickly between your palms. Then gently tease it out over your fingertips. You are trying to achieve a *windowpane*. In other words, you want to see how thin you can get the dough without it tearing. This tells you if you have adequately developed the gluten - something that won't happen well in whole grain breads without the rest period. If your dough tears, return your piece to the bowl and knead for a couple of minutes more. Repeat windowpane. You should be there by now.", "Turn dough out of bowl. Oil bowl and return dough, turning it over from top to bottom. Cover with your piece of plastic and allow to proof until you can gently press the surface with a finger, and the indentation remains.", "Gently turn dough out onto a lightly floured surface and divide in half. Either shape and drop into 2 conventional loaf pans, or shape into hearth loaves that you'll set onto baking sheets lined with parchment. Dust the surface of each loaf with flour and gently drape with plastic. Again allow to proof until the surface holds the indentation of your finger.", "Meanwhile, preheat oven to 375 degrees. Just before placing loaves in oven, slash each 3 or 4 times a good 1/4\" deep with a serrated knife held at an acute angle. Bake them for 40 minutes, rotating and the 20-minute point. Bread is done when you get a temperature reading of 185 degrees at the dead center.", "Remove from oven and cool on racks. Begin planning all the wonderful sandwiches you're going to make with it."] | food52.com/recipes/11833-sweet-potato-whole-wheat-bread | 0Gathered
| ["sweet potatoes", "water", "active dry yeast", "flour", "stone ground", "kosher salt", "oil"] |
1,399,546 | Amazing Apple Cake With Almonds And Orange | ["1/2 pound plus 1 tablespoon sweet butter", "1 cup dark brown sugar", "2 eggs", "1 1/2 teaspoons vanilla extract", "1 tablespoon orange zest", "2 apples, peeled and chopped", "a glug of maple syrup", "1 cup sour cream", "1 1/2 cups all purpose flour", "1/2 cup whole wheat flour", "1 teaspoon baking powder", "1/2 teaspoon baking soda", "1/2 teaspoon salt", "1 teaspoon ground cinnamon", "1 cup sliced almonds", "1 cup golden raisins"] | ["heat oven to 350 degrees. grease the inside of a 9 inch baking pan.", "melt one tablespoon of butter in a pan and cook the apples on a medium to high heat until they start to release their liquid. Add the maple syrup or sugar and cook until the apples just start to brown. remove from heat and set aside.", "sift the dry ingredients together and set aside.", "cream together the butter and sugar with an electric mixer or kitchen aid until light and fluffy. add the eggs one at a time and beat in the orange rind and vanilla extract. with the mixer on low, alternate adding in the dry ingredients with the sour cream until just blended. fold in the apples and raisins.", "spread 1/2 the cake batter into the pan. sprinkle 3/4 of the almonds on top of the layer. spread the rest of the batter over that and sprinkle the rest of the almonds on top. bake for 45 to 50 minutes or until a cake tester comes out clean when inserted in the center."] | food52.com/recipes/1564-amazing-apple-cake-with-almonds-and-orange | 0Gathered
| ["sweet butter", "brown sugar", "eggs", "vanilla", "orange zest", "apples", "maple syrup", "sour cream", "flour", "whole wheat flour", "baking powder", "baking soda", "salt", "ground cinnamon", "almonds", "golden raisins"] |
1,399,547 | Lu'Au Fish Bowl With Ponzu Soy Sauce | ["Ponzu Sauce", "1/2 cup soy sauce", "2 tablespoons rice wine vinegar", "Juice and zest of one ripe lime and orange, juice of lemon", "1 teaspoon roasted garlic", "1 cup dashi (Japanese soup stock--or use veggie stock and add 1 t. dried bonito flakes or dried kelp", "Lu'au Fish Bowl", "1 can coconut milk, 1/2 can of water", "2 cups rice (I used Calrose rice)", "2 fish fillets (I count on 1/2 fillet per person)", "1 cup panko crumbs", "1 egg", "1/2 cup milk", "1 cup flour", "1 bunch baby bok choy, diced", "1 ripe mango, diced", "1/3 cup pico de gallo (well drained)", "garnish: Cilantro or mint and fruit zest from lime/orange", "neutral oil (like canola)", "salt and pepper"] | ["Bring dashi to a simmer (or use a veggie stock & bonito flakes), adding roasted garlic and soy sauce, and simmer on a low flame for 10-15 minutes. Remove from flame, strain bonito flakes from sauce, add vinegar and lime and orange juices and allow to cool. Add lemon as necessary to balance acidity (You can skip this step and use bottled ponzu sauce...it is sold next to the soy sauce in the asian section of your grocery)", "Keep citrus zest aside for sprinkling on top of lu'au bowl.", "Prepare rice in rice cooker by adding coconut milk, water and rice.", "Prepare your fish: I have used basa, swai and yellow perch. or use any mild white fish you like. Dredge fillets in flour, then egg and milk mixture, THEN lightly season with salt and pepper, and finally in panko bread crumbs. Allow fish/breading to rest for 10 minutes.", "Prepare your pan: Preheat a baking sheet in a hot 400 degree oven while your fish rests. When ready to cook, add 3-4 T of oil to baking sheet. Place fish on hot sheet, add a quick, light drizzle of oil on top of panko crumbs.", "Bake 4 minutes on one side, flip and cook until crust is golden, another 3-5 minutes, depending on thickness of fish. When done, slice into \"fish stick\" pieces.", "In bowl, scoop out coconut sticky rice, top with bok choy, mango and pico de gallo. Place fish stick pieces on top, adding lime zest and cilantro or mint garnishes. Sprinkle liberally with ponzu sauce."] | food52.com/recipes/18627-lu-au-fish-bowl-with-ponzu-soy-sauce | 0Gathered
| ["Ponzu Sauce", "soy sauce", "rice wine vinegar", "lime", "garlic", "veggie", "coconut milk", "rice", "fish", "panko crumbs", "egg", "milk", "flour", "baby bok choy", "mango", "pico de gallo", "Cilantro", "neutral oil", "salt"] |
1,399,548 | Spicy Green Chile Soup | ["Soup ingredients:", "2 tablespoons extra virgin olive oil", "1 yellow onion, chopped", "2 tablespoons jalapeno, finely chopped (optional, for extra spice)", "3 cloves of garlic, minced", "6 cups chicken broth", "15 ounces rotel diced tomatoes with green chiles", "30 ounces (2 cans) great northern beans, drained and rinsed", "1 can of diced green chiles (4.5oz)", "1/4 cup fresh lime juice", "1 tablespoon cumin", "2 pinches cayenne pepper", "Optional toppings for dressing the soup:", "16 ounces sour cream", "6 flour tortillas, steamed", "1 bunch cilantro, coarsely chopped", "1 avocado, sliced"] | ["Place oil into a large dutch oven over medium heat. Saute onion and jalapeno (if using) for 5 minutes then add in garlic; cook for 1 minute.", "Stir in chicken broth, rotel tomatoes, beans, green chilies, lime juice and dry seasonings. Cook for 5-10 minutes; taste and add additional spiciness (jalapeno, cumin, cayenne) according to your preference.", "Allow the soup to simmer for another 20 minutes. Taste the broth again and adjust the spice if needed. Note: If the soup is too spicy, add more chicken stock.", "Portion the soup into bowls and serve along with suggested accouterments. Guests can then garnish according to their individual preference."] | food52.com/recipes/24331-spicy-green-chile-soup | 0Gathered
| ["ingredients", "extra virgin olive oil", "yellow onion", "garlic", "chicken broth", "tomatoes", "beans", "green chiles", "lime juice", "cumin", "cayenne pepper", "sour cream", "flour tortillas", "cilantro", "avocado"] |
1,399,549 | Molly Stevens' Roasted Fennel, Red Onion, And Orange Salad | ["1 large or 2 small fennel bulbs (about 1 pound untrimmed)", "1 medium red onion", "1 small navel orange, scrubbed", "2 tablespoons extra-virgin olive oil, plus more for drizzling", "Kosher salt and freshly ground pepper"] | ["Position a rack in the center of the oven and heat to 400 degrees F (375 degrees convection). Line a heavy-duty rimmed baking sheet with parchment paper (this prevents the oranges from sticking to the pan).", "Trim the fronds from the fennel. Stand a bulb on its base on the cutting board and cut it in half lengthwise, cutting from the core end to the stem end. (If the bulb is more oblong than round, as some are, you will create two halves that are thinner and flatter rather than thicker and bulbous.) Use a paring knife to remove most of the core from each half (no need to get it all out). Lay each half flat on the cutting surface and cut crosswise into 1/4-inch-thick crescent-shaped slices. Toss onto the baking sheet and repeat with the second fennel bulb if you have two.", "Cut the onion in half, cutting from root to stem end. Peel and remove the root end from both halves. Slice the onion halves crosswise into 1/4-inch-thick half-moons and add to the fennel.", "Next, slice about 1 1/2 inches off each end of the orange and reserve (you'll use these later to squeeze over the salad). Stand the orange up on one cut end and cut it lengthwise in half, and then cut each half lengthwise in half again, leaving you with 4 pieces. Arrange each quarter with cut side down and slice crosswise into 1/4-inch-thick quarter-moon-shaped pieces.", "Add the orange to the fennel and onion. Drizzle the olive oil on top and season well with salt and plenty of pepper. Toss to coat and arrange as best you can in an even layer on the baking sheet.", "Roast, stirring with a spatula after 15 minutes to ensure even cooking and again every 10 minutes or so. The vegetables close to the edge of the pan will brown more quickly than those in the center, so stirring and then shaking the pan to restore an even layer helps everything cook at the same rate. Continue roasting until the vegetables and orange are tender and the outer edges are beginning to caramelize, 25 to 45 minutes.", "Transfer to a serving dish (I like to use a wide, shallow bowl). Let cool for at least 15 minutes or to room temperature. Squeeze the juice from one of the reserved orange ends over the salad and taste. If it tastes a little flat, add a pinch of salt and squeeze the other orange piece over it. Drizzle with a little of your best olive oil and serve warm or at room temperature."] | food52.com/recipes/26899-molly-stevens-roasted-fennel-red-onion-and-orange-salad | 0Gathered
| ["fennel", "red onion", "orange", "extra-virgin olive oil", "Kosher salt"] |
1,399,550 | Flour Bakery'S Pineapple Upside Down Cake | ["1 pineapple, cored, cut into 1\" chunks", "3/4 cup granulated sugar", "1/2 cup water", "pinch kosher salt", "6 tablespoons butter, softened", "1/2 cup butter, melted and cooled to room temp", "3 egg yolks, room temp", "2 whole eggs, room temp", "1 cup granulated sugar", "1/2 teaspoon kosher salt", "1 teaspoon baking powder", "1 cup ap flour, sifted", "1 teaspoon vanilla extract"] | ["So first you're gonna make some caramel. Put 3/4 cup sugar and 1/2 cup water in a small saucepan. Swirl it to get all the sugar moistened. Bring to a boil over high heat and then DONT EVEN THINK ABOUT TOUCHING IT until it starts turning golden around the edges. Then start slowly swirling the pan occasionally to caramelize the sugar evenly until it's all golden brown and, well, caramel-colored. Turn down the heat to low, then whisk in the soft butter. Careful it doesn't splatter and burn you! Season with a little pinch of salt.", "Stir the pineapple into the pot. You can now transfer it to a bigger pot. Cook on medium-low, simmering until the pineapple is nice and golden brown, 8-10 minutes. You'll get little bits of hardened caramel--no worries! It'll melt back into the sauce.", "Take the fruit out with a slotted spoon. Then turn up the heat to med-high and reduce the liquid until syrupy. Pour into a buttered 9\" cake pan. Arrange pineapple so the whole bottom is covered. Now prepare your cake batter.", "Sift the flour, baking powder, and salt into a bowl. In another bowl, whisk your 3 egg yolks with the 2 whole eggs. Then whisk in the sugar, the cooled melted butter, and vanilla.", "With a spatula, fold in the wet ingredients to the dry ingredients just to incorporate. Pour evenly over the pineapple then bang it on the counter several times to get any air bubbles out. Bake it in a 350 degree oven for about 50 minutes until golden brown and bubblin around the edges.", "Cool in the pan set on a metal rack for 30 minutes. Invert onto a cake plate or cutting board. If pineapple falls off just stick it right back on there! Serve warm or let cool to room temperature. Best with vanilla bean ice cream. Or salted caramel ice cream. Or bourbon pecan ice cream...k i'll shut up and you go eat some cake!"] | food52.com/recipes/16419-flour-bakery-s-pineapple-upside-down-cake | 0Gathered
| ["pineapple", "sugar", "water", "kosher salt", "butter", "butter", "egg yolks", "eggs", "sugar", "kosher salt", "baking powder", "flour", "vanilla"] |
1,399,551 | Marinated Heirloom Crostini | ["1 large heirloom tomato", "1 loaf Ciabatta bread", "2 tablespoons White truffle oil", "1 bunch chives(chopped)", "1 bunch arugula", "1 clove of garlic(minced)", "1 splash Balsamic vinegar(if you can find a fruity infused balsamic-even better.", "1 teaspoon sea salt"] | ["Slice the heirloom tomato into 1/2-1 inch slices...whichever you prefer. Lay onto a sheet pan and season with salt. Splash with balsamic vinegar and set in the fridge to marinate.", "Slice the Ciabatta in half. In a small bowl mix the chives, white truffle oil, and minced garlic, then spread generously over the ciabatta bread and grill, til crispy and marked.", "Slice the Ciabatta according to the width of the tomatoes and top with a handful of arugula and a tomato slice. Add pepper if you wish, even though i found the arugula to add a nice peppery finish."] | food52.com/recipes/12516-marinated-heirloom-crostini | 0Gathered
| ["tomato", "bread", "truffle oil", "arugula", "clove of", "find a", "salt"] |
1,399,552 | Spring Chicken And Barley Broth With Roasted Cherry Tomatoes | ["1 small spring chicken", "20 cherry tomatoes", "2 tablespoons light olive oil", "1 medium onion, peeled and finely sliced", "4 celery stalks, peeled and finely sliced", "3 carrots, peeled and diced", "2 garlic cloves, peeled and crushed", "1.5 liters good chicken stock", "150 grams barley, rinsed", "150 grams green split peas, rinsed", "1 bag fresh spinach leaves, roughly chopped", "sea salt crystals and freshly ground black pepper"] | ["Roast the chicken in a medium oven until cooked through, allow to cool slightly then remove the skin and chop the flesh into bite-sized pieces.", "Roast the cherry tomatoes in a medium oven for around 15 minutes or until they start to caramelise around the edges then remove from the oven and let them cool.", "Warm the oil in a soup pot, add the onion, garlic, celery, carrot, 1 teaspoon sea salt crystals and a few good grindings of black pepper and saute gently over a low heat until just tender - about 10 minutes.", "Add the stock and thyme, stir in the barley and split peas, bring to the boil then reduce the heat, cover and simmer very gently for 25-30 minutes or until the barley and split peas are tender but still have a slight bite.", "Check the seasoning then add the chicken flesh, the roasted tomatoes and the spinach. Stir everything very gently making sure the tomatoes dont break up too much then simmer for a further 5-10 minutes.", "Check the seasoning again and serve."] | food52.com/recipes/55682-spring-chicken-and-barley-broth-with-roasted-cherry-tomatoes | 0Gathered
| ["chicken", "tomatoes", "light olive oil", "onion", "celery stalks", "carrots", "garlic", "liters good chicken stock", "barley", "green split peas", "fresh spinach leaves", "salt"] |
1,399,553 | Banoffee Pie | ["one 14-ounce can sweetened condensed milk", "8 ounces chocolate wafer cookies, broken into pieces", "1 tablespoon sugar", "Pinch of salt", "1 stick unsalted butter, melted", "1/4 cup roasted peanuts", "2 large bananas", "1 pint heavy cream", "2 to 4 ounces bittersweet chocolate"] | ["Remove the labels from the can of sweetened condensed milk and place on the bottom of a large stockpot. Fill the pot with water, completely covering the can, then cover the pot and bring to a boil over high heat. When the water is boiling, reduce the heat to low and simmer for 3 hours, keeping the pot covered. Be sure to frequently check the water level -- the can should be covered by water at all times. If left to boil dry, the can may explode. Remove the can from the water and allow to cool completely at room temperature before opening.", "In a food processor, pulse the cookies until fine. Transfer to a bowl and whisk in the sugar and salt. Add the melted butter and stir until coated. Press the crumbs into the bottom of a 9-inch pie plate and up the sides. Refrigerate the crust until firm, about 30 minutes.", "When the crust is chilled, remove from the refrigerator and spread the cooled toffee over the base of the pie crust. In a food processor, pulse the peanuts just until roughly chopped. Sprinkle the peanuts evenly over the layer of toffee, reserving about one tablespoon. Peel and slice the bananas into 1/4-inch thick rounds, then arrange on top of the toffee.", "In a large mixing bowl, whip the cream until it holds barley stiff peaks. Spoon the whipped cream evenly over the bananas. With a vegetable peeler, shave some chocolate over the whipped cream and then sprinkle the reserved chopped peanuts over the top of the pie. Serve immediately."] | food52.com/recipes/30335-banoffee-pie | 0Gathered
| ["condensed milk", "chocolate wafer cookies", "sugar", "salt", "unsalted butter", "peanuts", "bananas", "heavy cream", "bittersweet chocolate"] |
1,399,554 | Hearty Spiced Lentil Soup | ["3 Carrots, chopped in rounds", "2 Zucchinni, chopped in quarters", "2 Yellow Squash, chopped in quarters", "2 cups Lentils", "3 Cloves of garlic, minced", "1.5 tablespoons Caraway or cumin seeds", "1/2 tablespoon Salt, or to taste", "1 tablespoon Turmeric", "1 tablespoon Black pepper", "1 Bay Leaf", "2 tablespoons Paprika", "4 tablespoons Tomato Paste", "9 cups Water", "1/2 bunch Cilantro, chopped", "olive oil"] | ["In a pot on medium heat, cook the onions, garlic, and carrots for ten minutes or until slightly tender.", "Add the water, all of the spices, and tomato paste.", "Let come to a boil, then reduce to a simmer.", "Add lentils.", "Simmer for ten minutes with the lid on.", "Add the chopped zucchini, yellow squash, and cilantro and let simmer for another fives minutes with lid on.", "Serve with limes and enjoy! Remember to take out the bay leaf."] | food52.com/recipes/75293-hearty-spiced-lentil-soup | 0Gathered
| ["Carrots", "Zucchinni", "Yellow Squash", "garlic", "cumin seeds", "Salt", "Turmeric", "Black pepper", "Bay Leaf", "Paprika", "Tomato Paste", "Water", "Cilantro", "olive oil"] |
1,399,555 | Kale And Brussels Sprout Salad With Honey Balsamic Dressing | ["For the salad:", "2 cups Brussels sprout ribbons (about 6 Brussels sprouts, chopped width-wise to create ribbons)", "2 cups chopped kale", "3 strips bacon, cooked and chopped", "1/4 cup shredded Parmesan", "Sprinkle of shelled sunflower seeds", "Salt and freshly ground pepper", "For the dressing:", "1/4 cup balsamic vinegar", "2 tablespoons olive oil", "1 tablespoon honey", "1/2 teaspoon soy sauce"] | ["Combine the kale and Brussels sprouts in a medium bowl. Add the bacon, cheese, and seeds; toss everything to combine.", "Whisk the dressing ingredients together in a small glass. Heat the mixture in the microwave for 20 seconds, then whisk the dressing again and toss it into the salad. Season with salt and ground pepper."] | food52.com/recipes/31454-kale-and-brussels-sprout-salad-with-honey-balsamic-dressing | 0Gathered
| ["salad", "Brussels", "chopped kale", "bacon", "Parmesan", "sunflower seeds", "Salt", "balsamic vinegar", "olive oil", "honey", "soy sauce"] |
1,399,556 | Runner Beans With Tomatoes And White Beans | ["2 tablespoons olive oil", "3/4 pound romano (also known as Runner) beans", "1 pound fresh Tomatoes", "2 teaspoons fresh garlic, minced", "1 teaspoon granulated cane sugar", "3 teaspoons sea salt (or to taste)", "1 handful (about 1 cup) divided, chopped", "1 cup canned white or cannelloni beans, rinsed", "Sea salt and pepper, to taste"] | ["Bring a medium pot of water to boil. Once boiling, add 1 teaspoon salt and the green beans. Cook for about 5 minutes until crisp tender, drain.", "Meanwhile, prepare the tomatoes. Bring a kettle of water to boil. With a sharp knife, slice an \"x\" in the bottom of each tomato", "Place tomatoes in a heat proof bowl, pour over hot water. Let sit for about 3-5 minutes until you see the peel start to pull away. Drain tomatoes and rinse with cold water so they can be handled.", "Pull away the peel, remove the core and scrape out the seeds. Chop tomatoes roughly.", "In a large frypan, heat the oil over medium heat, add the garlic and saute for 30 seconds.", "Add the tomatoes, sugar and 1 teaspoon salt. Stir to combine.", "Lower heat to medium low.", "Add drained Romano beans and half of the basil. Stir to combine.", "Cover fry pan and simmer gently over medium low to low heat for about 40 minutes. Check occasionally to make sure they are gently simmering and stir to break up tomatoes. Also check seasoning and more sugar or salt, if needed. The taste of tomatoes widely varies.", "After about 15 minutes, add the drained white beans. Stir to combine.", "After 30 minutes, check and if the green beans are completely soft and slightly thickened, then they are ready. If the beans retain any crispness, keep simmering. Once softened, taste and adjust seasonings with salt and pepper. Sprinkle with remaining basil.", "You can serve immediately but I recommend giving an additional drizzle of olive oil and storing the entire dish for later in the week. Serve at room temperature."] | food52.com/recipes/71996-runner-beans-with-tomatoes-and-white-beans | 0Gathered
| ["olive oil", "romano", "Tomatoes", "fresh garlic", "cane sugar", "salt", "handful", "cannelloni beans", "salt"] |
1,399,557 | Sticky Chocolate Brownies | ["100g unsalted butter", "150g caster sugar", "50g dark muscovado sugar", "125g dark chocolate (using 70% cocoa gives the ultimate depth to this recipe)", "1 tablespoon golden syrup (I use a generous tablespoon)", "2 eggs", "1 teaspoon vanilla essence", "100g plain flour", "2 tablespoons cocoa powder", "0.5 teaspoons baking powder"] | ["Preheat the oven to 180C", "Line a 20cm shallow square cake tin with baking paper.", "Place the butter, sugars, dark chocolate and golden syrup in a saucepan and heat gently, stirring occasionally. Until smooth and blended.", "Beat together the egg and vanilla essence. Whisk into the chocolate mix.", "Fold the dry ingredients into the egg and chocolate mixture.", "Spoon into the prepared tin and bake in the oven for 20 minutes. (18 minutes if you want it really gooey)", "Leave to cool in the tin."] | food52.com/recipes/13170-sticky-chocolate-brownies | 0Gathered
| ["butter", "caster sugar", "muscovado sugar", "chocolate", "golden syrup", "eggs", "vanilla essence", "flour", "cocoa powder", "baking powder"] |
1,399,558 | Maialino'S Olive Oil Cake With Meyer Lemon | ["2 cups All purpose flour", "1 3/4 cups sugar", "1 1/2 teaspoons kosher salt", "1 1/2 teaspoons baking soda", "1 cup Extra Virgin Olive Oil", "1 1/4 cups Plain Soy Milk", "3 Eggs", "1 1/2 tablespoons grated Meyer Lemon Zest", "1/4 cup Meyer Lemon juice", "1/4 cup Cointreau"] | ["Preheat oven to 350.", "Prepare a 9-inch cake pan with a round of parchment paper on the bottom so the cake is easy to remove. Spray liberally with non-stick cooking spray.", "In a large bowl, combine the dry ingredients and mix well.", "In a second large bowl, combine the wet ingredients and whisk until mixed together.", "Add the dry ingredients to the wet ingredients, and mix until just combined.", "Pour the batter into the prepared pan. Bake for 1 hour. The top of the cake should be golden brown, and a cake tester should come out clean. Let cool for at least 30 minutes in the pan.", "Take the cake out of the pan by inverting onto a plate. Let cool completely and then enjoy!"] | food52.com/recipes/81100-maialino-s-olive-oil-cake-with-meyer-lemon | 0Gathered
| ["flour", "sugar", "kosher salt", "baking soda", "Olive Oil", "Milk", "Eggs", "Lemon Zest", "Lemon juice"] |
1,399,559 | First Harvest Garden Salsa | ["5 Large Better Boy tomatoes.", "1 Medium red onion. Dice", "1 Sweet red pepper. Rough dice", "1 Large green banana pepper. Mince", "1 Medium jalapeno. Mice", "1 Small hot green pepper. Mince", "1 Bunch cilantro leaves. Coarse chop", "2 teaspoons Crushed red pepper flakes", "3 tablespoons Pink Himalayan salt", "3 teaspoons Granulated sugar", "3 teaspoons Organic apple cider vinegar"] | ["Sprinkle with half the sugar and mash with a potato masher to mix. taste and add more sugar as needed.", "Press food-service film down to the surface of the salsa and allow it to sit, refrigerated for at least four hours.", "Remove the film and divide into large mason jars. \r\n(Can be water bath or pressure canned at this point, add more salt and vinegar as needed for canning safety)"] | food52.com/recipes/71609-first-harvest-garden-salsa | 0Gathered
| ["Better", "red onion", "Sweet red pepper", "green banana pepper", "hot green pepper", "cilantro", "red pepper", "salt", "sugar", "apple cider vinegar"] |
1,399,560 | Potato,Eggplant,Tomato And Parsley Frittata | ["1 medium potato cut into bite size pieces leave the peel on the potato", "1 italian eggplant, peeled and cut into bite size pieces", "8 Grape tomatoes cut in half", "handful of parsley rough chop", "1/2 cup grated cheese I used piave vecchio, parmigiano or asiago would be good also", "6 large eggs whisked", "salt and pepper to taste", "1 tablespoon each butter and olive oil plus extra to drizzle on potatoes"] | ["Pre-heat oven to 400 degrees, line sheet pan with parchment add the potato and eggplant drizzle with olive oil, salt and pepper and bake until lightly browned, add the grape tomatoes and bake until potato and eggplant are browned and tomato is soft. Remove from oven.", "In oven safe 10 inch fry pan add the butter and olive oil and heat, whisk the eggs and add the cheese, chopped parsley and salt and pepper. Pour into the pan and add the potato,eggplant and tomato . Cook on stovetop until the bottom of the frittata is done the top will still be runny. Place in the 400 degree oven and bake until top starts to brown and eggs are fully set. about 10-15 minutes approximately (depending on your oven_."] | food52.com/recipes/14776-potato-eggplant-tomato-and-parsley-frittata | 0Gathered
| ["potato", "italian eggplant", "Grape tomatoes", "handful of parsley rough chop", "grated cheese I", "eggs", "salt", "butter"] |
1,399,561 | Sesame Avocado Toast | ["1 tablespoon Raw or roasted sesame seeds", "1/2 Avocado", "2 Whole grain bread of choice", "1/4 teaspoon Himalayan salt to taste"] | ["First, heat a small frying pan over medium heat. Place the sesame seeds and keep stirring with a spoon until the seeds start getting light golden brown in color and give off a toasty fragrance. Immediately remove from the stove. If you are using already-roasted sesame seeds, you can toast the seeds for a short time to enhance the fragrance.", "Toast two slices of bread.", "Meanwhile, slice, mash, or fork half of an avocado (or you could use the entire avocado if your heart desires). Place the prepared avocado on each toast.", "Sprinkle a pinch of roasted sesame seeds and a little bit of Himalayan salt on each toast."] | food52.com/recipes/81435-sesame-avocado-toast | 0Gathered
| ["sesame seeds", "Avocado", "choice", "salt"] |
1,399,562 | Fudge Pie | ["1/2 cup coconut oil", "3.5 ounces dark chocolate - I use 8 squares of the Trader Joe's Pound Plus 72%", "1/2 cup sugar", "1 teaspoon vanilla", "1/2 teaspoon salt", "2 eggs", "1/4 cup almond pulp or some type of flour (garbonzo, almond, coconut, whole wheat pastry, etc. see explanation above)", "1/2 cup unsweetened shredded coconut (optional)", "1/2 cup walnuts or pecans (optional)"] | ["Preheat oven to 375 F. Use a bit of coconut oil to lightly grease a 9 inch pie pan.", "Place chocolate squares and coconut oil in large Pyrex or other microwave-safe glass bowl. Heat on high for 1 minute. Stir until chocolate dissolves completely, and If needed, heat for 30 seconds more.", "Add sugar, eggs, vanilla and salt. Stir until well blended.", "Stir in flour or almond pulp, then stir in shredded coconut if using.", "Pour into prepared pie pan. Top with nuts, if using. Bake 24 minutes or until center is set.", "Let cool and cut. We find that it is much lighter when it is warm, and super fudgy when cold. We love it both ways, but tend to prefer it cold and fudgy. In the summer, we often will store it in the fridge to keep the fudgy consistency. It also freezes well.", "Alternatively, for a more convenient finger food, spoon into baking cups in mini-muffin tin. Cook at 350 F for 12 minutes, or until the center is set. Makes 24 mini-muffin sized cakes.", "For cupcake size, spoon into 12 cupcake baking cups and cook at 350 F for about 18 minutes or until the center is set."] | food52.com/recipes/19966-fudge-pie | 0Gathered
| ["coconut oil", "sugar", "vanilla", "salt", "eggs", "almond pulp", "coconut", "walnuts"] |
1,399,563 | Simple Savory Tamale Pie | ["1 pound ground beef", "1/2 sweet onion, chopped", "1 hotpepper", "1 14.5 oz can diced tomatoes", "1 6 oz can tomato paste", "1 teaspoon garlic powder", "1 teaspoon black pepper", "2 tablespoons dried oregano", "1 teaspoon cumin", "1 1/3 cups flour", "3/4 cup yellow corn meal", "2 teaspoons baking powder", "1/3 cup cane sugar", "1/4 cup melted butter", "1 egg", "1/3 cup monterey jack cheese, shredded"] | ["Heat oven to 350 degrees. Clean and chop onion; clean and dice the hot pepper ( I use cherry hot poppers, but any type of hot pepper will work, depending on your tastes). This ingredient can be omitted.\r\n\r\nBrown the ground beef, onion and pepper in a medium skillet over medium high heat until nicely browned and meat is no longer pink. Drain excess fat and add to the beef the tomatoes, tomato paste and spices. Mix well and press into a buttered 11\" x 7\" baking dish. Set aside.\r\n\r\nPrepare the corn muffin batter:\r\nIn a medium bowl, combine the flour, corn meal, sugar and baking powder. Add the milk, melted butter and egg. Mix well and spoon over the meat mixture. Top with shredded cheese.\r\n\r\nBake at 350 degrees for 25 minutes or until topping is cooked through and lightly browned.\r\nServes 6", "www.cleanfreshcuisine.com/?p=5406"] | food52.com/recipes/78601-simple-savory-tamale-pie | 0Gathered
| ["ground beef", "sweet onion", "hotpepper", "tomatoes", "tomato paste", "garlic", "black pepper", "oregano", "cumin", "flour", "yellow corn meal", "baking powder", "cane sugar", "butter", "egg", "cheese"] |
1,399,564 | Cauliflower Tempura With Sweet Chili Sauce | ["Vegetable Ingredients", "1 piece head of Cauliflower (washed, stemmed and cut into equal medium-sized florets)", "4 in. fresh Ginger root (peeled and sliced thin)", "1 piece bell pepper chopped fine (any color you like)", "3 sprigs fresh scallions chopped fine plus some for garnish", "8 cups boiling water", "2 1/2 cups Oil for deep frying", "Ice bath for cauliflower", "Cup Tempura Batter", "Sauce Ingredients", "1 cup Store-bought sweet chili sauce (I bought mine at Trader Joes)", "1/2 cup Soy Sauce (reduced sodium is what I used)", "Shot Rice Wine vinegar", "Salt and pepper to taste", "2 tablespoons vegetable oil"] | ["In a large pot (or if you have a fryer get that ready with enough oil to deep fry per the manufacturer recommendations) heat enough oil to fry the cauliflower on medium high heat. The oil should be enough to barely submerge and coat each floret.", "Bring water to boil in large and deep pot. Blanch the cauliflower florets for 3 to 4 minutes.", "Get the Tempura batter ready as per the recipe and add the black pepper, salt and ginger powder to it. Set aside.\r\n\r\nWhen the oil is hot enough to fry (360 degrees measured with a cooking thermometer preferably) or just drop a wooden chopstick in the oil, and if it starts to bubble you're ready.", "Pat dry the florets well with paper towel and dredge them in some flour to make sure the batter sticks evenly.\r\n\r\nDip the florets in the batter and carefully drop them in the hot oil. Fry in small batches of 8-10 florets per session to make sure that the oil temperature doesn't drop too low and also that the pan doesn't get too crowded.", "Let it go for 2 minutes and flip and fry for another minute or 2, or till you have pale golden color florets.\r\n\r\nSet aside in a dish lined with paper towel to soak up excess oil. Repeat with other florets.", "Turn the heat on the pot with the oil to as low as your stove will go, to keep the oil warm for our next fry session. If you prefer you can turn it off for safety.", "In another pan heat up 2 tbsp of oil on medium high heat, and when the oil is hot enough, add the veggies-the scallions the ginger and bell pepper. Stir fry quickly for 2 minutes and add the soy sauce, the rice wine vinegar and salt and pepper. Stir it around for another 30 seconds and add the sweet chili sauce. Stir fry for a minute. The sauce is ready. Turn off the flame and set aside.", "Now bring up the heat on the oil again, for our quick second fry session for the cauliflower, turn it up to high. You want the oil to be around 360 degrees or higher. But no more that 375.", "One by one add the florets back in and they should immediately be bubbling and sizzling. I recommend frying around 8-10 per session to give them ample room. Fry for 1-2 minutes per side, or till you have caramel like golden brown color. Remove the florets into a bowl/dish lined with paper towel.", "Repeat with other florets. When done turn off the stove and cover the oil safely. It's work is done.", "Final step, in a big mixing bowl, transfer the florets and pour the sauce over them evenly and gently fold them over, making sure every single floret is dredged with the sauce. Salivate."] | food52.com/recipes/38531-cauliflower-tempura-with-sweet-chili-sauce | 0Gathered
| ["Vegetable Ingredients", "head of Cauliflower", "fresh Ginger root", "bell pepper", "scallions", "boiling water", "cauliflower", "Batter", "Ingredients", "chili sauce", "Soy Sauce", "vinegar", "Salt", "vegetable oil"] |
1,399,565 | Pasta With Roast Butternut Squash, Ground Turkey, And Pumpkin Sauce | ["1.5 pounds ground turkey", "1 28 oz can pumpkin puree", "2 cups chicken broth", "3 garlic cloves, minced", "1 1-1.5 pound package of peeled and cubed butternut squash, cut into 1/4 inch cubes", "6 tablespoons heavy cream", "Tablespoon Kosher salt", "1 teaspoon ground black pepper", "1 teaspoon red pepper flakes", "1 tablespoon olive oil", "2 tablespoons unsalted butter", "1 pound dry pasta"] | ["Preheat oven to 375 degrees. In a bowl, mix butternut squash, olive oil, and a liberal amount of salt. Spread over a tin foil-lined baking sheet and bake for 25 minutes.", "Melt a tablespoon of butter in a dutch oven or large saucepan over medium-high heat. Add the ground turkey and cook, stirring occasionally, until completely brown, 10-12 minutes. Remove from pan and set aside. Throw away any excess liquid", "Melt the other tablespoon of butter over medium heat and add garlic, stirring until fragrant. Add the pumpkin puree, chicken broth, two teaspoons of salt, pepper, and red pepper flakes. Stir to combine and bring to a boil. Simmer for 10-15 minutes", "Meanwhile, bring a stockpot full of salted water to a boil. Add pasta and cook until al dente (7-10 minutes). Once finished, reserve 1 cup of the pasta water, then strain the pasta in a colander.", "Combine everything together. Add turkey, butternut squash, cream, pasta, and water to the pan with pumpkin sauce. Stir to combine, then simmer until slightly reduced."] | food52.com/recipes/63535-pasta-with-roast-butternut-squash-ground-turkey-and-pumpkin-sauce | 0Gathered
| ["ground turkey", "pumpkin puree", "chicken broth", "garlic", "butternut squash", "heavy cream", "Kosher salt", "ground black pepper", "red pepper", "olive oil", "unsalted butter", "pasta"] |
1,399,566 | Anise Cookie | ["1 1/3 cups whole wheat flour", "1 1/3 cups plain flour", "125 milliliters olive oil", "125 milliliters water", "3 tablespoons anise liquor", "1/4 cup sesame seeds", "3 tablespoons anise seeds", "1 tablespoon baking powder", "1 1/5 cups cane sugar", "Pinch salt"] | ["Preheat the oven to 200C.", "Combine all the ingredients in a bowl and mix until you have a sticky dough.\r\nFor easier rolling you can cool it in the fridge or just get your hands dirty.", "Roll small pieces of dough between your hands and flatten them into any shape you wish about 3mm thick.", "Place the cookies on a baking tray either lined with baking paper or dusted with some fine polenta.", "Bake the cookies for about 25 minutes or until lightly golden brown on the top (the bottom will be darker).\r\nLet them cool down on a baking rack."] | food52.com/recipes/15996-anise-cookie | 0Gathered
| ["whole wheat flour", "flour", "olive oil", "water", "anise liquor", "sesame seeds", "anise seeds", "baking powder", "cane sugar", "salt"] |
1,399,567 | Frosted Ginger Peach Bellini | ["5 ripe peaches", "8 tablespoons sugar", "1 bottle champagne or other sparkling wine", "8 ounces ginger ale", "2 cups ice"] | ["Blanch peaches by immersing into boiling water for 30 seconds. Immediately remove peaches and place in a bowl of ice water to cool. As soon as they are cool enough to handle, peel the peaches.", "Slice peeled peaches into a blender or food processor. Add sugar and ice. Blend until smooth. If necessary, add a little water to help it blend. You may also add more sugar if the peaches are especially tart.", "Divide the peach mixture among four wine glasses. Pour 2 ounces of ginger ale into each glass, then fill to the top with champagne."] | food52.com/recipes/13309-frosted-ginger-peach-bellini | 0Gathered
| ["peaches", "sugar", "champagne", "ginger ale"] |
1,399,568 | Strawberry Rhubarb Margaritas | ["1 pint-sized container of strawberries, washed, hulled and quartered", "1 large stalk of rhubarb (or 2 smaller stalks), washed and diced into pieces approximately the same size as the strawberries", "1/4 cup to 1/3 cup of vanilla sugar or regular granulated sugar (depending on the sweetness you'd like to achieve)", "1/2 cup tequila", "1/4 cup Cointreau", "1/3 cup of freshly-squeezed juice from a mix of lemons and limes (about 4-6); you can also just use lime", "3 cups of cubed ice"] | ["To make the strawberry rhubarb compote: Preheat your oven to 350 degrees.", "Line a sheet pan with parchment, and set aside.", "Combine the strawberries and rhubarb in a medium-sized bowl, and toss with the sugar.", "Spread in an even layer on the sheet pan, and roast for 20-30 minutes until the fruit has softened.", "When the fruit has cooled, tip the parchment with the fruit and all of its accumulated juices into a container. The fruit will keep, sealed in the fridge, for 7-10 days.", "To make the margarita: Rim each of 3 glasses with a leftover lime, and dredge it in salt; set aside.", "To a blender, add 1 cup of strawberry rhubarb compote, the tequila, Grand Marnier, the lemon/lime juice, and the ice.", "Blend and serve in the reserved rimmed glasses, serving if desired with a sliver of lime on the glass."] | food52.com/recipes/29479-strawberry-rhubarb-margaritas | 0Gathered
| ["strawberries", "stalk of rhubarb", "vanilla sugar", "tequila", "lemons", "cubed ice"] |
1,399,569 | Jerk Fish | ["1 small onion, grated", "1 teaspoon paprika", "2 garlic cloves, grated", "2 teaspoons sugar", "1/2 stick celery (about 2 tablespoons), coarsely grated and mixed with a teaspoon salt", "1 teaspoon mixed herbs", "1 tablespoon white wine vinegar", "2 tablespoons oil", "1/2 scotch bonnet pepper (Optional)", "Leaves of 3 stalks of fresh lemon thyme", "3 medium whole seabass"] | ["Make the jerk paste by mixing all the ingredients together.", "Make 3-4 slanting slits on both sides of each fish and stuff jerk paste into each slit. Rub some over the rest of the flesh of the fish.", "Put an ovenproof grill pan on medium heat and then turn the oven on to preheat at 200 degrees centigrade", "When the grill pan is hot, lightly oil it using a brush and then carefully place the fish on. After 4-5 minutes, carefully flip the fish over and then place in the oven. Let cook for another 10 - 12 minutes.", "Serve with Jamaican Rice n Peas and Creole sauce"] | food52.com/recipes/2502-jerk-fish | 0Gathered
| ["onion", "paprika", "garlic", "sugar", "celery", "mixed herbs", "white wine vinegar", "oil", "scotch", "lemon thyme"] |
1,399,570 | Strawberry Shortcake Ice Cream Bars...Or Cake! | ["13.5 ounces Lorna Doone shortbread cookies (54 snack size cookies or 4 cups crushed cookies)", "4 ounces unsalted butter (1 stick), melted", "1 pint Haagen-Dazs vanilla ice cream, softened slightly*", "2 pints Haagen-Dazs strawberry ice cream, softened slightly*"] | ["Line a 2 1/2 qt. rectangular ceramic baking dish with 3 layers of foil. Make sure the foil covers the sides and corners, and allow some excess to hang over the edges.", "Place the cookies in a Ziploc bag, crush with your hands until fine, and place in a mixing bowl. You should have a total of 4 cups of cookies. Remove 1 cup and set aside.", "Add the melted butter to 3 cups of crushed cookies and mix well. Place in the bottom of the baking dish. Freeze for 10-20 minutes or until firm.", "Using an offset spatula, spread the vanilla ice cream into a thin layer over the shortbread crust. Rinse the spatula under running cold water then use it to smooth the surface of the ice cream. Freeze for at least 30-45 minutes or until firm.", "Repeat with strawberry ice cream, and garnish with the remaining shortbread ."] | food52.com/recipes/69288-strawberry-shortcake-ice-cream-bars-or-cake | 0Gathered
| ["cookies", "butter", "H\u00e4agen", "H\u00e4agen"] |
1,399,571 | Cheater’S Chicken Schnitzel | ["Mayo marinade", "3/4 cup mayonnaise", "3 tablespoons Dijon mustard", "3/4 teaspoon kosher salt", "Chicken schnitzel", "1 1/2 cups peanut or vegetable oil, adjusted as needed for frying", "2 (3/4-pound) chicken breasts", "2 cups panko breadcrumbs", "4 pinches kosher salt, divided"] | ["Combine the marinade ingredients in a large plastic bag or bowl. Squeeze the bag or stir with a spoon to mix.", "Halve the chicken breasts horizontally. Pound each half to 1/4-inch thickness. You could do this between two pieces of plastic or parchment or, my favorite, in a plastic bag (splatter-free!). You could use a meat mallet or heavy skillet or, my favorite, a rolling pin.", "Add the prepped chicken to the marinade. If it's a bag, seal. If it's a bowl, cover. Refrigerate for at least 1 hour or up to 1 day.", "When you're ready to fry, add enough oil to a large cast-iron skillet to reach just shy of 1/2-inch in depth. Set over medium-high heat.", "Spread out the panko on a plate. Remove each chicken piece from the marinade and swipe away any excess. (No need to be obsessive but it should look mostly mayo-free, otherwise it won't crisp properly.) Dredge each chicken piece in the panko, pressing firmly to completely coat.", "The oil should be about 365\u00b0 F. If you don't have a thermometer, you can test its readiness by dropping a crumb in the oil. It should immediately sizzle-not sink (too cold), nor burn (too hot).", "Fry in batches, taking care not to overcrowd, which would lead to steaming over browning. Cook for 3 to 4 minutes per side until deeply browned. Transfer to a paper towel-lined plate to drain. Repeat with the remaining chicken.", "Serve immediately."] | food52.com/recipes/77810-cheater-s-chicken-schnitzel | 0Gathered
| ["marinade", "mayonnaise", "mustard", "kosher salt", "Chicken", "peanut", "chicken breasts", "breadcrumbs", "kosher salt"] |
1,399,572 | Potato Croutons | ["1 pound russet potatoes, cut into 3/4- to 1-inch cubes (no need to peel)", "1 tablespoon unsalted butter, melted", "1 1/2 teaspoons extra-virgin olive oil, divided", "1 teaspoon kosher salt", "Freshly ground black pepper", "2 teaspoons ground parmesan", "1 teaspoon dried parsley", "3/4 teaspoon granulated garlic", "1/2 teaspoon granulated onion"] | ["Preheat the oven to 425\u00b0 F. Add the potatoes to a rimmed sheet pan. Add the butter, 1 teaspoon olive oil, salt, and pepper. Toss. Roast for about 25 minutes, until colorful and starting to crisp.", "Meanwhile, combine the salt, black pepper, parmesan, parsley, garlic, and onion in a bowl.", "After the potatoes have been in for 25 minutes, take them out of the oven. Drizzle the remaining 1/2 teaspoon olive oil, then sprinkle with the seasoning. Gently toss to coat the potatoes. Roast for another 6 or so minutes until they're as crispy as you like-I like a sturdy crust and fluffy interior. Cool before serving atop salad, but eat day-of."] | food52.com/recipes/75630-potato-croutons | 0Gathered
| ["potatoes", "unsalted butter", "extra-virgin olive oil", "kosher salt", "Freshly ground black pepper", "ground parmesan", "parsley", "garlic", "onion"] |
1,399,573 | Miyeok Guk (Korean Seaweed Soup) Recipe For Your Baby | ["25 grams Dried Seaweed", "1/2 pound Organic Grass fed Beef", "6 Minced Garlic Cloves", "3.5 tablespoons Soup Soy Sauce", "1 tablespoon Sesame Seed Oil"] | ["Soak the dried seaweed in the water for 10 minutes.", "Add the ground beef into a large bowl, with 2 minced garlic cloves and 1 tbsp of the soup soy sauce, and set aside.", "After 10 minutes, rinse & clean the seaweed 2-3 times, then cut them into small pieces.", "Add 2 minced garlic cloves, 1tbsp of soup soy sauce,and the sesame oil.", "Stir fry the beef mixture in medium high heat without using oil.", "When about 80% of the beef is browned, add 8 cups of water, then add the seaweed mixture.", "When the water starts to boil, turn the temperature down to medium heat and cook for 30 minutes.", "Add the rest of the minced garlic cloves and soup soy sauce, then cook for another 5 minutes."] | food52.com/recipes/81602-miyeok-guk-korean-seaweed-soup-recipe-for-your-baby | 0Gathered
| ["Garlic", "Soy Sauce", "Oil"] |
1,399,574 | Panfried Butternut Squash And Sage Gnocchi | ["1 cup roasted butternut squash puree", "1/2 egg, lightly beaten with a sprinkle of ice cold water", "10 - 12 seeds of cardamom, crushed or 1/2 - 1 teaspoon cCardamom powder", "Salt and pepper to season", "1/2 - 3/4 cup tipo 00 (or plain) flour, sifted", "1/2 -3/4 cup chestnut flour, sifted", "1/2 cup almond meal, sifted", "Sage leaves", "Butter, to cook gnocchi"] | ["Put the butternut squash puree in a bowl with the egg, cardamom spice, salt and pepper", "Gently sprinkle over the tipo 00 or plain flour, a little at a time, using a fork to stir around till all the flour is used up. Repeat with the chestnut flour and turn the mixture out onto a clean floured surface.", "Add more flour till you have a soft dough which isn't sticky. Once the dough comes together, let rest for a few minutes.", "To make gnocchi, split dough into 3 or 4 parts. Working on a part at a time, roll it into a long sausage shape. Sprinkle some almond meal on your work surface and then roll the sausage in it. Once done, cut the 'sausage' into smaller pieces, about 3-4 cm in length. Repeat with the other portions of dough.", "Cook immediately or freeze on a lined cookie sheet in a single layer. When ready to cook, heat some butter in a large pan and add a couple of maple leaves. Ensure the entire base of the pan is greased with butter. Add the gnocchi and cook on low medium heat till a golden toasty crust forms on both sides.", "Serve with some chili tomato sauce and pan fried white fish"] | food52.com/recipes/7419-panfried-butternut-squash-and-sage-gnocchi | 0Gathered
| ["puree", "egg", "cardamom", "Salt", "tipo", "chestnut flour", "almond meal", "leaves", "Butter"] |
1,399,575 | Braised Lamb Shanks | ["1 tablespoon unsalted butter, ghee, or tallow", "1 Vidalia Onion, sliced", "5 Garlic cloves, smashed", "5 pieces celery, whole stalks, plus the greens for braising", "1 sprig fresh Rosemary, chopped", "1/4 cup Balsamic Vinegar", "1/4 cup Coconut Aminos", "1 cup Beef broth", "6 ounces Tomato Paste", "Salt and Pepper, to taste", "1 tablespoon Tallow", "4 Lamb Shanks, half shanks"] | ["Prior to cooking, make sure that you have beef broth on hand, either purchased or homemade.", "Removed the lamb shanks from the fridge, and allow to come up to room temperature, rinse and pat dry. You can leave them out while you start cooking the braising mixture.", "In a large cast iron soup pot, melt the butter over medium heat.", "Add the onion to the pot, and saute, adding a pinch of salt to season as well as allow the onions to release some liquid.", "After a minute or so, add the garlic to the pot, and continue to saute.", "After another minute, add the celery and rosemary to the pot, and continue to saute until the vegetables have softened.", "Whisk the balsamic vinegar and coconut aminos together, and pour over the vegetables. Stir to evenly combine. Turn the heat down to medium-low, and let the vegetables cook in the liquid for about 3-5 minutes.", "Add the beef broth to the pot, and stir to combine. Season with a pinch of salt and black pepper.", "Add the tomato paste to the pot, and stir until it is evenly combined. Allow to cook for about a minute, and then remove from heat.", "Season the lamb shanks with salt, and heat the tallow (or your choice of frying fat) in a cast iron skillet over high heat.", "Sear the lamb shanks until brown on all sides, about 5 minutes total.", "Transfer the lamb shanks to the pot with the braising liquid, turning to coat with liquid.", "Bring lamb shanks to a boil, and then reduce to a simmer and cover.", "Cook for about two and a half hours, checking every so often, and rotating the lamb shanks. They will be finished when the meat is tender and can fall off the bone."] | food52.com/recipes/29336-braised-lamb-shanks | 0Gathered
| ["unsalted butter", "Vidalia Onion", "Garlic", "celery", "Rosemary", "Balsamic Vinegar", "Coconut Aminos", "Beef broth", "Tomato Paste", "Salt", "Tallow"] |
1,399,576 | Hot Onion Dip | ["1 1-2 cups (6 ounces) shredded Swiss cheese", "1 cup mayonnaise (not \"Lite\" - you can use homemade, if you like)", "1 cup yellow onions, thinly sliced", "Cocktail rye bread for serving"] | ["Mix the above ingredients together in an ovenproof dish (about 1 1/2 quart capacity). Bake in a preheated 350 degrees F. oven for 20 minutes, or microwave for 3 minutes on high.", "Stir with a fork, and serve at once with cocktail rye bread.", "Leave the fork in the dish to serve with, or your guests will lose the onions."] | food52.com/recipes/40129-hot-onion-dip | 0Gathered
| ["Swiss cheese", "mayonnaise", "yellow onions", "Cocktail rye bread"] |
1,399,577 | Barbara'S Barbecue Shrimp | ["2 pounds medium-large shrimp, peeled and deveined (Use Gulf of Mexico shrimp if you can find it.)", "1/2 cup good olive oil (you may need a little more to cover the shrimp)", "juice of one lemon", "1 tablespoon Worcestershire sauce", "1 teaspoon kosher salt", "1/2 teaspoon fresh ground black pepper (more to taste)", "1/4 teaspoon cayenne pepper", "3-4 sprigs fresh thyme", "2-4 cloves garlic, lightly smashed", "2 bay leaves", "2 ounces (1/2 stick) butter, cut into small pieces"] | ["Heat oven to 325. Mix the olive oil, lemon juice and zest, Worcestershire sauce, salt, pepper, cayenne and garlic in a large bowl. Add the shrimp and toss gently until the shrimp is completely covered with sauce. (The seasoning here is very forgiving. If you like lemon, add more. If you like things hot, increase the cayenne and black pepper.)", "Lay the shrimp in a roasting pan in a single layer. Pour remaining sauce over the shrimp, and place the thyme sprigs and bay leaves into the sauce (make sure they're covered). The shrimp should be almost submerged in sauce--you may need to add a little more olive oil if it isn't.", "Scatter small pieces of butter over the shrimp. Bake at 325 until shrimp are pink and just barely cooked through (about 20 minutes). (They will continue to cook when you take them out of the oven and, as my father said, you don't want to overcook the shrimp!)", "Remove the bay leaves and thyme, taste and adjust seasoning, and serve with French (or Italian) bread for dunking."] | food52.com/recipes/19134-barbara-s-barbecue-shrimp | 0Gathered
| ["shrimp", "olive oil", "lemon", "Worcestershire sauce", "kosher salt", "fresh ground black pepper", "cayenne pepper", "thyme", "garlic", "bay leaves", "butter"] |
1,399,578 | Andrew Feinberg'S Slow-Baked Broccoli Frittata | ["10 large eggs", "2 1/2 tablespoons grated Parmigiano Reggiano, plus more for serving", "1 teaspoon kosher salt, plus more to taste", "40 turns from a black pepper mill", "7 tablespoons extra-virgin olive oil, divided, plus more for serving", "1 medium (1-pound) head of broccoli (4 cups once trimmed)", "1/2 of a red onion, sliced thinly", "1 heaping tablespoon chopped garlic", "1/8 teaspoon plus a large pinch of dried chile flakes", "1 squeeze lemon, to taste, for serving"] | ["Preheat oven to 400\u00b0F.", "Crack the eggs and whisk together with the Parmigiano Reggiano, 1 teaspoon salt, and black pepper, and set aside.", "Trim 1/2 inch off the stem of the broccoli. Using a knife, separate all the florets from the base leaving the stem attached and then cut floret pieces in half (you can cut any especially large ones in quarters so all are evenly sized). In a 10- to 11-inch oven-safe saute pan over medium-high heat, cook the broccoli in 4 tablespoons of olive oil. Let the broccoli develop a nice brown color on one side, then turn everything over and season to taste with kosher salt.", "Transfer the pan to the oven and roast the broccoli until tender, 10 to 15 minutes. In a separate 10- to 11-inch saute pan, cook the onion in 2 tablespoons of olive oil, adding kosher salt to taste. Cook the onions for about 3 to 5 minutes over medium-high heat until lightly browned. Reserve onions on the side.", "Once the broccoli is fully roasted and tender, transfer the saute pan back to the stovetop and reduce the oven temperature to 300\u00b0 F.", "Over medium heat, add 1 tablespoon of olive oil to the broccoli pan and add the garlic and chile. Cook the garlic and chile for 1 minute carefully so as not to burn the garlic. Add the cooked onions to the saute pan with the broccoli and mix well. Add the egg and cheese mixture and let cook for 30 seconds over high heat.", "Transfer the pan to the 300\u00b0 F oven and let the frittata cook until the eggs are just set. Should be about 25 to 30 minutes. Remove the pan from the oven and then turn the frittata out with a rubber spatula onto a serving plate. Squeeze lemon juice over the top, drizzle extra virgin olive oil, and sprinkle with Parmigiano Reggiano to taste."] | food52.com/recipes/32139-andrew-feinberg-s-slow-baked-broccoli-frittata | 0Gathered
| ["eggs", "kosher salt", "black pepper", "extra-virgin olive oil", "head of broccoli", "red onion", "garlic", "chile flakes", "lemon"] |
1,399,579 | Brussels Sprouts Salad With Booster Seeds | ["For the Salad Dressing", "Juice of 1/2 large Meyer Lemon", "3 tablespoons Good olive oil", "1 teaspoon Agave nectar", "Salt and Pepper to taste", "For the Brussels Sprouts Salad", "1/2 pound Brussels Sprouts, cleaned, with outer leaves stripped", "1 tablespoon Golden flax seeds", "1 tablespoon Pumpkin seeds", "1 tablespoon Sunflower seeds"] | ["Mix all the ingredients for the salad dressing and set aside.", "Grate the brussels sprouts using a grating blade on a food processor, or grate by hand using a medium grate. Add all the seeds, the salad dressing, and mix thoroughly."] | food52.com/recipes/33012-brussels-sprouts-salad-with-booster-seeds | 0Gathered
| ["Salad Dressing", "Lemon", "olive oil", "nectar", "Salt", "Brussels", "Brussels", "Golden flax seeds", "Pumpkin seeds", "Sunflower seeds"] |
1,399,580 | White Chocolate Almond Cheesecake | ["1 1/4 cups whole almonds, rather finely ground", "4 ounces butter, melted", "1/2 cup sugar", "1/2 teaspoon pure almond extract", "1 tablespoon cocoa powder", "For the filling and topping", "1 pound softened cream cheese", "1/2 cup sugar", "1/2 teaspoon pure almond extract", "2 eggs", "1 cup gluten free white chocolate chips or baking morsels", "1/4 cup water", "1 pint fresh blueberries", "2 tablespoons sugar", "1 6 ounce package fresh raspberries"] | ["Thoroughly mix all ingredients together and pat into the bottom of a 9 inch spring form pan.", "Bake the crust in a pre-heated 350F oven for 15 minutes. Remove from oven and cool.", "NOTE: The white chocolate in the second part of this recipe should be melted. This part of the recipe has been removed from my editing page.", "In a mixing bowl mix the cream cheese, 1/2 cup sugar and almond extract with an electric mixer until well blended.", "Add the eggs, one at a time while still mixing.", "Stir in the melted white chocolate until fully incorporated.", "Spread the mixture over the prepared crust and bake at 350F for 30 to 40 minutes until the center just sets. ( Check at 30 minutes)", "Remove from oven and let cool and then refrigerate for at least 4 hours.", "For the topping ,heat the blueberries, water and sugar in a saucepan until the berries just begin to soften and burst a little. This will only take a few minutes. Remove the pan from the heat and stir in the raspberries. Let cool and refrigerate until ready to serve.", "To serve, top each piece with a couple of spoons of sauce or alternatively serve with fresh berries."] | food52.com/recipes/12533-white-chocolate-almond-cheesecake | 0Gathered
| ["whole almonds", "butter", "sugar", "almond", "cocoa powder", "topping", "cream cheese", "sugar", "almond", "eggs", "chocolate chips", "water", "blueberries", "sugar", "fresh raspberries"] |
1,399,581 | Squash And Sweet Potato Croquettes | ["1 tablespoon olive oil", "1 small onion, diced", "4 ounces sweet potato, diced", "1 cup cooked winter squash (or sub more sweet potato)", "1/2 cup cooked chickpeas", "1 dash hot sauce (optional)", "1 dash turmeric", "1/2 teaspoon ground cumin", "1/2 teaspoon salt", "1 teaspoon finely minced ginger root", "1 tablespoon flour", "2 tablespoons yogurt, for serving"] | ["Preheat the oven to 400\u00b0F.", "Saute the onion in oil over medium heat. When it starts to soften, add the sweet potato and garlic and continue to cook until the sweet potato has softened. (The smaller you cut the pieces, the quicker this will happen.)", "Mash the chickpeas with a fork or in a food processor. Add the squash, salt, spices, hot sauce, and ginger. When the onion mixture is ready, add it to the mash. Stir in the flour.", "Brush a baking sheet with oil. Form the mixture into four even patties, flattening them with your palm. Bake for 10 minutes, then carefully flip each pancake and bake for 10 minutes more.", "Serve with a dollop of yogurt, a squeeze of lemon juice, and some chopped cilantro. You can also make a sandwich by stuffing the patties into pita."] | food52.com/recipes/1654-squash-and-sweet-potato-croquettes | 0Gathered
| ["olive oil", "onion", "sweet potato", "winter", "chickpeas", "hot sauce", "turmeric", "ground cumin", "salt", "ginger root", "flour", "yogurt"] |
1,399,582 | Goji And Cocoa Nib Energy Bars | ["1/2 cup goji berries", "1/2 cup raw cashews", "1/2 cup agave nectar or honey", "1/3 cup almond butter", "1 cup pitted dates, packed", "2 vanilla beans, scrape out the seeds", "1/2 cup cocao nibs", "1 tablespoon dried orange peel or zest of 1 orange", "1/3 cup quinoa flakes or desiccated coconut", "1/4 cup walnuts, soaked", "1/4 cup pumpkin seeds, soaked", "1/4 cup sunflower seeds, soaked"] | ["Grind the goji berries in a good blender until they are a sticky kind of powder. Take care not to over blend the goji berries or they become too sticky and compacted. Place the ground gojis into the bowl of a food processor.", "If you are using dried orange peel grind it to a fine powder and add to the food processor.", "Add all the other ingredients to the food processor. Pulse and blend until everything is chopped well and all the ingredients are incorporated. If you would like some of the nuts and seeds to be less coursely ground reserve a few and add them towards the end of the processing.", "Tip the mixture on to a clean surface and using your hands press the mix together to form a rectangle about 1 inch thick. Cut into slices and wrap individually.", "To keep the energy bars fresh, store in the fridge. They can also be kept in the freezer for long term storage."] | food52.com/recipes/29432-goji-and-cocoa-nib-energy-bars | 0Gathered
| ["goji berries", "cashews", "honey", "almond butter", "dates", "vanilla beans", "cocao nibs", "orange peel", "quinoa", "walnuts", "pumpkin seeds", "sunflower seeds"] |
1,399,583 | Sweet Shrimp And Bananas With Rice | ["3 tablespoons butter or margerine", "1/4 cup light brown sugar", "10-12 large shrimp", "1 banana", "2 tablespoons tropical spice powder (curry, paprika, pepper)", "1/2 red pepper (optional)", "2 servings of cooked brown or wild rice"] | ["If you want peppers in your mix, saute in saucepan with a sliver of butter (or olive oil) until soft. Remove peppers from pan, set aside.", "Melt 2 teaspoons butter/margarine in saucepan.", "Add shrimp and cook on medium-high until pink.", "Add remaining butter and melt. Stir in brown sugar.", "Add banana (sliced on the diagonal) and cook until brown and mushy. Yum.", "Add tropical spice powder. Return red peppers to mix to heat.", "Serve over rice. Enjoy a sweet but balanced dinner!"] | food52.com/recipes/661-sweet-shrimp-and-bananas-with-rice | 0Gathered
| ["butter", "light brown sugar", "shrimp", "banana", "tropical spice powder", "red pepper", "brown"] |
1,399,584 | A Leftover-Leftover Frittata | ["Leftover Indian food (see below)", "A pat of butter", "8 to 10 eggs"] | ["Preheat the oven to somewhere around 450\u00b0 F.", "In a medium non-stick ovenproof skillet over medium heat, warm some leftover Indian food. I used saag paneer; chickpea curry might also be nice. Turn heat up a bit, add some butter and let it melt and even foam, and then add eggs-8, maybe, or 10, whisked together. Stir the eggs and the warmed takeout from last night to combine, then let set a bit.", "Transfer the pan to the oven to finish cooking. You want it firm enough to cut wedges out of.", "When ready, slide the frittata onto a platter and serve.", "Had I possessed any leftover rice, I would have put that in there, too."] | food52.com/recipes/55877-a-leftover-leftover-frittata | 0Gathered
| ["Indian food", "butter", "eggs"] |
1,399,585 | No Bake Two Colors Roll | ["Light part", "2 hard boiled eggs (you only need yolks)", "100 grams butter, room temperature", "100 grams icing sugar", "Dark part", "150 grams ground walnuts", "150 grams icing sugar", "100 grams dark chocolate, melted", "1 egg white", "Pinch of salt"] | ["Light part \"Icing\"", "Cream butter and icing sugar until light and fluffy.\r\nPush egg yolks with your fingers through a fine sieve. Add to the butter and sugar; continue to mix for another 1-2 minutes. Keep on the side.", "Dark part", "Beat egg white with a pinch of salt till soft peak.", "Chop the chocolate and melt in a bowl on the top of a saucepan over hot water.", "Let it cool (but be careful not to let harden).", "Ground the walnuts. I have a nut grinder, but handheld rotary cheese grater does the job perfectly.", "In a bowl; put the walnuts, sugar, egg white, lukewarm chocolate and mix till is smooth. \r\nIf the mixture is soft, sprinkle more ground walnut.", "Cut two pieces of parchment paper; on one of those paper sketch 30x40 cm rectangle, turn paper over, it will give you guideline when you start rolling out.", "Place chocolate-walnut mixture on the parchment paper, cover with a second piece of parchment paper and start rolling out (3-4 mm thick).", "Take off the top paper and spread 2/3 of \"icing\" on the top of rolled out the chocolate-walnut mixture.", "Make into the roll with parchment paper help, store in the fridge or freezer.", "Before slicing into 5-10 mm you can roll into ground walnut but it is optional.", "You can slice and serve straight from the freezer."] | food52.com/recipes/56027-no-bake-two-colors-roll | 0Gathered
| ["eggs", "butter", "icing sugar", "ground walnuts", "icing sugar", "chocolate", "egg", "salt"] |
1,399,586 | Puerto Rican Chicken Skewers With Guava Bbq Sauce | ["For the chicken skewers", "12 boneless, skinless chicken thighs (about 4 1/2 pounds)", "1 lime, freshly squeezed", "1/2 cup orange juice, freshly squeezed", "2 packets Goya Sazon (\"con achiote and culantro\")*", "2 tablespoons your favorite seasoning blend (Puerto Ricans use Goya Adobo, but I like to use Trader Joe's 21 Seasoning Salute)", "Kosher salt, to taste", "6 wooden skewer sticks, soaked in water", "Guava BBQ sauce, recipe follows", "For the guava BBQ sauce", "2 cups ketchup", "1/4 cup water", "1/4 cup light brown sugar", "2 tablespoons apple cider vinegar", "2 tablespoons lemon juice, freshly squeezed", "1 tablespoon soy sauce", "1 tablespoon fish sauce", "1 tablespoon Sriracha", "1 tablespoon chili-garlic sauce", "1 tablespoon onion powder", "5 cloves garlic, finely minced", "1 cup guava paste, from the concentrated block, cut into small pieces"] | ["In a small bowl, combine your lime and orange juice, seasoning, sazon and Kosher salt. Set aside.", "Cut each chicken thigh into 8 cubes. Toss into bowl of marinade as you go along. When all the chicken has been cut, massage marinade into chicken. Let sit overnight, no less than an hour if you're in a pinch.", "Soak skewers in water for minimum 30 minutes.", "Place 8 chicken cubes onto each soaked skewer. Place on grill for 15 minutes, lightly bathe skewers in bbq sauce, cook another 5 minutes, slather another coat of bbq sauce. BBQ sauce should have slightly charred.", "Serve on skewer with a slice of french bread on top.\r\n\r\n* Sazon is a Puerto Rican pantry staple. These days, it can be found in most supermarkets like Safeway. There are several Sazon blends, but I always use the one that says \"con culantro y achiote.\" It contains achiote, which is considered the poor man's saffron. It gives your food that vibrant orange color and a slight musky flavor.", "In a saucepan, combine all ingredients and bring to a simmer. Allow to simmer for 3-5 minutes."] | food52.com/recipes/77140-puerto-rican-chicken-skewers-with-guava-bbq-sauce | 0Gathered
| ["chicken skewers", "chicken", "lime", "orange juice", "packets", "your favorite seasoning blend", "Kosher salt", "skewer", "BBQ sauce", "BBQ sauce", "ketchup", "water", "light brown sugar", "apple cider vinegar", "lemon juice", "soy sauce", "fish sauce", "Sriracha", "chili-garlic sauce", "onion powder", "garlic", "guava paste"] |
1,399,587 | Sarah Britton'S Dandelion Greens With Ghee-Poached Radishes And Smoked Salt | ["1 bunch (1/2 pound / 250 grams) radishes, tops removed", "2 tablespoons ghee (butter will also work)", "2 garlic cloves, minced", "1 pinch fine sea salt", "2 teaspoons apple cider vinegar", "2 teaspoons raw honey or pure maple syrup", "1 bunch dandelion greens (about 3 cups)", "Smoked sea salt"] | ["Slice the radishes in half lengthwise.", "Melt the ghee in a large skillet over medium heat. Add the garlic and saute for 1 minute. Then add the radishes, cut side down, and the pinch of salt, and saute for about 10 minutes, until they are slightly translucent and tender, but not mushy.", "Drizzle the vinegar over the radishes and toss quickly to incorporate. Remove from the heat and drizzle the honey over the top; toss to coat.", "To serve, make a bed of dandelion greens on each plate, arrange a portion of the radish halves on top, and pour the pan drippings over the top to dress the salad. Season with smoked sea salt, and enjoy."] | food52.com/recipes/35575-sarah-britton-s-dandelion-greens-with-ghee-poached-radishes-and-smoked-salt | 0Gathered
| ["radishes", "ghee", "garlic", "salt", "apple cider vinegar", "honey", "dandelion", "salt"] |
1,399,588 | Strawberries And Blueberries Verrine, Blackcurrant Curd | ["Blackcurrant curd", "4 yolks", "50cl milk", "60 g flour", "4 tablespoons blackcurrant or other red fruits syrup or cream", "70 g powder sugar", "blueberries and strawberries", "150 g strawberries", "150 g blueberries", "2 tablespoons ice sugar", "4 grounded cookies (I used speculoos, a Belgian cookie)"] | ["Heat 35 cl of milk to boil.", "In a bowl, combine yolks and 70g sugar. Add the flour, whisk well, then add the 15 ml milk until you get a really smooth cream.", "Pour the boiling milk: it should drizzle over the cream. Stir gently. Pour the mix into the pot.", "Thicken over low heat, stirring constantly until it boils. Stir in 2 tablespoons creme de cassis (or black currant syrup, or red fruits syrup). Cool.", "When the curd is warm, pour it into 4 glasses. When the cream reaches room temperature, cover the glasses with plastic film and refrigerate.", "Wash blueberries and strawberries. Cut the strawberries into small cubes.", "In a bowl, combine fruit with sugar and 2 tablespoons creme de cassis (or red fruit syrup). Place bowl in refrigerator.", "When it's time to serve: add a layer of fruit in the glasses or glass jars containing the curl. Cover with a thin layer of speculoos (or cookie) powder. Serve immediately."] | food52.com/recipes/10962-strawberries-and-blueberries-verrine-blackcurrant-curd | 0Gathered
| ["curd", "yolks", "milk", "flour", "other red fruits syrup", "sugar", "blueberries", "strawberries", "blueberries", "sugar", "grounded cookies"] |
1,399,589 | Chicken Marsala | ["2 skinless, boneless chicken breasts", "salt and freshly ground pepper", "1/4 cup cups rice flour, cornmeal or other gluten free flour", "1/2 cup olive oil", "8 ounces white button mushrooms", "2 tablespoons butter", "1/2 cup sweet Marsala wine", "1/4 cup chicken or vegetable stock", "1/4 cup sherry, dry red or white wine", "2 tablespoons heavy cream or creme fraiche", "1/4 cup chopped parsley"] | ["Split each chicken breast through the middle to make 2 pieces. Place in a plastic bag or wrap with plastic wrap and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick. I do not own a mallet or meat tenderizer, so I used my fists, a great way to get out your aggression. Place flour in a shallow bowl or plate. Sprinkle salt and pepper on both sides of each piece and then dredge the chicken in the flour.", "Heat the oil over medium-high heat and then place the chicken when the oil is hot. Without overcrowding, fry the chicken for 4 minutes on each side or until it turns a nice golden brown. When browned, remove the chicken and place on serving platter and keep in oven to stay warm.", "Reducing the heat to medium, add the butter and mushrooms. Season with salt and pepper, saute mushrooms for 5 minutes until liquid begins to release from the mushrooms. Add the marsala wine, sherry (or wine), cream or creme fraiche and stock. Reduce the liquid so about 3/4 to 1/2 of the liquid remains. Pour mushrooms and sauce over chicken and serve. Sprinkle with parsley and serve with rice, pasta or roasted potatoes."] | food52.com/recipes/16976-chicken-marsala | 0Gathered
| ["skinless", "salt", "rice flour", "olive oil", "white button mushrooms", "butter", "sweet Marsala", "chicken", "sherry", "heavy cream", "parsley"] |
1,399,590 | Asian Style Red Quinoa Salad With Tofu | ["2 tablespoons sesame oil", "3 tablespoons coconut oil", "3 tablespoons tamari", "2 tablespoons raw honey", "2 tablespoons white wine vinegar", "2 red chilies, chopped", "2 teaspoons fresh ginger, grated", "1 garlic clove, minced", "1.5 cups red quinoa, cooked according to package", "1 cup snow peas, trimmed and thinly sliced", "6 ounces firm tofu, cut into 1 inch dice", "4 green onions, trimmed and thinly sliced", "2 tablespoons sesame seeds, toasted"] | ["Preheat oven to 425oF.", "In a bowl combine coconut oil, sesame oil, tamari, vinegar, honey, chilies, ginger and garlic. Adjust to taste with extra tamari if need be. Divide the sauce in half.", "Toss the tofu with half the sauce, place in a single layer on a baking sheet. Bake, stirring occasionally, until golden, about 15-20 minutes. Allow to cool slightly on baking sheet.", "Meanwhile, cook quinoa, according to direction. And then toss in a large bowl with the remaining sauce; set aside.", "Toss tofu into quinoa, along with snow peas and half the amount of green onions. Divide into bowls and garnish with toasted sesame seeds and the remaining green onions."] | food52.com/recipes/16768-asian-style-red-quinoa-salad-with-tofu | 0Gathered
| ["sesame oil", "coconut oil", "tamari", "honey", "white wine vinegar", "red chilies", "fresh ginger", "garlic", "red quinoa", "snow peas", "firm tofu", "green onions", "sesame seeds"] |
1,399,591 | Fresh Cranberry Almond Muffins | ["1 1/2 cups all purpose flour", "1/4 teaspoon baking soda", "1 1/2 teaspoons baking powder", "1/4 teaspoon salt", "5 tablespoons butter, softened", "1/2 cup sugar", "1/2 cup light brown sugar", "1 egg", "1 teaspoon almond extract", "3/4 cup sour cream", "3/4 cup fresh cranberries, chopped coarsely (frozen is fine, don't defrost)", "1/2 cup sliced or slivered almonds, toasted"] | ["Preheat oven to 375. Whisk together flour, soda, powder and salt.", "In another bowl, cream the butter and sugar. Beat in the egg and the almond extract.", "Beat in about half the dry ingredients, then half the sour cream, then repeat until all are combined. Fold in the cranberries and the almonds to distribute evenly.", "Use paper liners, or coat muffin pan with vegetable oil or butter and divide batter equally amongst 10-12 cups. Bake about 25 minutes until golden brown and a toothpick inserted in a central muffin comes out clean. Remove the muffins from the pan and cool on a wire rack."] | food52.com/recipes/36489-fresh-cranberry-almond-muffins | 0Gathered
| ["flour", "baking soda", "baking powder", "salt", "butter", "sugar", "light brown sugar", "egg", "almond", "sour cream", "fresh cranberries", "almonds"] |
1,399,592 | Wintergreen Soup | ["5 cups chicken stock or light broth", "2 ounces ginger", "1/2 cup basil leaves, plus extra 8-10 leaves for garnish", "1/2 teaspoon green peppercorns", "1/2 teaspoon coriander seed", "1/3 sprig of rosemary", "3/4 cup fresh peas", "3/4 cup Brussels sprouts, shaved superthinly", "2 tablespoons lime juice, plus extra wedges for garnish", "6 ounces Capellini, Angel Hair pasta, or similar thin noodles", "8-10 mint leaves", "Salt and freshly ground pepper"] | ["In a soup pot, combine the stock with the smashed ginger, green peppercorns, coriander, rosemary and basil, and bring to a boil. Cover and simmer over low heat for about 30 minutes. Strain.", "In a large pot of boiling water cook the capellini until just done, about 3-4 minutes (or depending on the type of pasta/noodles you are using, follow the instructions from the manufacturer). Drain the pasta. Rinse with cold water and drain thoroughly.", "Add the peas and brussels sprouts to the soup and cook for one to two minutes. Remove from the heat and add the lime juice. Season with salt and pepper.", "Using tongs, transfer the pasta to bowls. Ladle the hot soup on top. Garnish with lime wedges, basil and mint leaves and serve."] | food52.com/recipes/20665-wintergreen-soup | 0Gathered
| ["chicken", "ginger", "basil", "green peppercorns", "coriander seed", "rosemary", "fresh peas", "Brussels sprouts", "lime juice", "Capellini", "mint", "Salt"] |
1,399,593 | Black Sea Bass With Vegetables En Papillote | ["1 4-inch piece ginger, peeled and minced", "6 garlic cloves, minced", "2 tablespoons toasted sesame oil", "2 tablespoons tamari", "2 tablespoons rice vinegar", "2 tablespoons mirin", "2 tablespoons honey", "4 scallions, trimmed and chopped", "1 1/2 cups shitake mushrooms, stemmed and thinly sliced", "1 1/2 cups broccoli florets, cut in half", "3/4 cup edamame, shelled", "4 8-ounce black sea bass fillets", "Sea salt and freshly ground black pepper"] | ["Preheat oven to 400oF.", "In a medium bowl, whisk together the ginger, garlic, sesame oil, tamari, rice vinegar, mirin, honey and scallions.", "Place the sea bass fillets in a shallow dish and cover with the marinade. Refrigerate for 20 minutes, flipping fillets after 10 minutes.", "In a large bowl, toss together the mushrooms, broccoli, and edamame. Set aside.", "Fold 4 14x12-inch pieces of parchment paper in half. Using scissors, cut paper into a heart shapes.", "Unfold the hearts and place an equal amount of vegetables in the center of each. Top with a sea bass fillet and season with salt and pepper. Fold the parchment over the filling. Starting with a corner, make small folds around the edge to form a sealed packet. Place packets on a baking sheet. Roast the packets for 20 minutes.", "Serve immediately, unwrapping packets right before eating."] | food52.com/recipes/63751-black-sea-bass-with-vegetables-en-papillote | 0Gathered
| ["ginger", "garlic", "sesame oil", "tamari", "rice vinegar", "mirin", "honey", "scallions", "shitake mushrooms", "broccoli florets", "edamame", "black sea bass", "salt"] |
1,399,594 | Braised Endive And Fennel Gratin With Cranberries | ["4 heads of Belgian Endive, cut in half, lengthwise through the root", "3 medium bulbs of fennel", "2 tablespoon unsalted butter", "1 tablespoon flour", "1/4 cup cream", "1 1/2 cups vegetable broth, or enough to immerse the fennel", "salt and pepper", "1/4 cup breadcrumbs", "handful of fresh cranberries", "1/3 cup or more of Parmesan cheese, finely grated"] | ["Preheat the oven to 400\u00b0 F. Lay the halved endive in a baking pan.", "Cut the stalks from the fennel bulb and discard (or keep for another use). Cut the bulb in half lengthwise, and cut very thin wedges, lengthwise, keeping part of the bulb root that holds each wedge together. If that's not possible, don't sweat it. The most important thing here is to cut the fennel as thinly as possible. Scatter the wedges around the endive.", "Melt the butter over medium heat in a small skillet. Remove from the heat and immediately whisk in the flour to form a paste. Slowly whisk in 1/2 cup of the vegetable broth until smooth. Add half of the cheese, and the rest of the broth and pour over the endive and fennel. Add enough vegetable broth to just submerge the fennel.", "Sprinkle a little salt and pepper over the top, followed by the cranberries and breadcrumbs. Just before putting the dish in the oven, sprinkle the remaining cheese on top. Cover with foil and bake for 30 minutes. Remove the foil and continue baking for another 15 minutes or until the fennel is tender and the cheese is nicely browned.", "Serve immediately.", "Share."] | food52.com/recipes/21371-braised-endive-and-fennel-gratin-with-cranberries | 0Gathered
| ["Endive", "fennel", "unsalted butter", "flour", "cream", "vegetable broth", "salt", "breadcrumbs", "handful of fresh cranberries", "Parmesan cheese"] |
1,399,595 | Thin Crust Buffalo Chicken Pizza | ["For the Dough", "1.5 cups very warm water", "1 packet yeast", "2 teaspoons sugar", "3.25 cups unbleached, all-purpose flour (approximate)", "1 teaspoon salt", "2 tablespoons olive oil", "For the Buffalo Chicken Pizza Topping", "1/2 cup Frank's Red Hot, or your favorite hot sauce", "1 stick salted butter", "2 chicken breasts, cooked and diced (this is a great use of leftover chicken.)", "1/2 pound Fresh Mozzarella, sliced or shredded", "1/2 cup gorgonzola", "2 scallions, whites and greens, chopped"] | ["Dissolve the sugar and yeast into the water and allow to stand for 5-10 minutes, until water is foamy and your yeast has activated. Add the salt to your flour and combine. Slowly mix the flour into the yeast-water until you have formed a pliable dough that isn't too sticky. Getting to know when your dough is the right consistency takes some time, but it should be stretchy, not too hard, but not super sticky, and should be easy to form into a ball.", "Put the oil in the bottom of a clean mixing bowl, and place the dough in the bowl, turning to coat. Place a towel over the dough, leave it in a warm spot and allow to rise for at least an hour, or until it has doubled in size. At this point you can punch the dough down, divide it up, and either go ahead and make pizzas or put them in ziplock bags to freeze. I actually think the dough is even better after it's been frozen and thawed again, especially for thin crust pizza.", "I use a rolling pin for thin crust pizza, which is probably going to make pizza purists groan, but it works for me. On a well-floured surface, roll your dough out to the thickness and size you want. Place it on a baking sheet (or pizza stone, if you have one) sprinkled liberally with flour or cornmeal to prevent sticking. I use a silicone baking sheet, which works wonders. Parchment paper works too.", "In a microwaveable bowl, melt the butter and combine with the hot sauce. Toss chicken pieces in the sauce and add to the rolled out pizza crust. Drizzle extra sauce over the chicken if desired. Top with mozzarella and gorgonzola, then sprinkle with scallions. Bake for 10-12 minutes at 500 degrees. Slice and serve with a side of carrot sticks and celery, so you'll feel somewhat healthy!"] | food52.com/recipes/4410-thin-crust-buffalo-chicken-pizza | 0Gathered
| ["Dough", "very warm water", "yeast", "sugar", "unbleached", "salt", "olive oil", "butter", "chicken breasts", "Mozzarella", "gorgonzola", "scallions"] |
1,399,596 | Cheesy Beans & Greens | ["1 15.5 can, or 2 cups home-cooked, cannellini beans", "1 bunch kale (any variety)", "4 ounces sharp cheddar, grated or chopped", "2 cloves of garlic", "olive oil or butter", "Pinch oregano, red pepper flake (both optional)"] | ["In a large pan, brown 2 cloves of chopped garlic in 2-3 Tb olive oil.", "When the garlic is lightly browned, add 1 can of drained white beans. Cook for 2-3 minutes on a medium flame.", "Add an entire bunch of kale- washed, chopped roughly and de-stalked. Your pan will be entirely full but the kale will cook down to a manageable size soon. Keep the heat on medium and encourage the beans and greens to brown by stirring infrequently.", "When the kale has cooked down entirely, but still has a vibrant green color, turn off the heat. Stir in your cheese, season with pepper as needed.", "*Notes: \r\n1) This recipe works best made in a cast iron skillet. \r\n2)Walnuts make a great addition, added early on and allowed to brown.\r\n3) With a cup of chicken, veggie or beef broth, and a big dash of red pepper flake, Cheesy Beans & Greens works well atop a pile of pasta."] | food52.com/recipes/20273-cheesy-beans-greens | 0Gathered
| ["home-cooked", "kale", "cheddar", "garlic", "olive oil", "oregano"] |
1,399,597 | Hungarian Chicken Paprikash | ["1 1/2 pounds Chicken", "1/2 pound Fresh mushrooms", "1 1/2 cups Chopped Onion", "1 clove Garlic, minced", "1 teaspoon Salt", "1/4 teaspoon Ground Pepper", "4 tablespoons Butter", "4 1/2 teaspoons Paprika", "1 Chicken Bouillon Cube", "1 cup Half and Half", "2 tablespoons Flour", "1 cup Sour Cream", "1/2 pound Hot buttered noodles"] | ["Cut the chicken into slices or bite-sized chunks. Season with salt and pepper and set aside.", "Melt 2 T butter in a 10-inch skillet over medium heat, about 2 minutes.", "Add mushrooms, onion, and garlic. Cook 8 minutes, or until tender.", "Remove mushroom mixture from skillet.", "Melt remaining 2 T butter in same skillet, about 1 minute.", "Add chicken and cook until lightly browned, about 10 minutes.", "Stir in mushroom mixture, paprika, bouillon cube, and 1 c water.", "Cook over high heat until mixture boils, about 3 minutes.", "Reduce heat to low. Cover and simmer 15-20 minutes, or until chicken is tender.", "Combine half-and-half and flour in a jar. Cover and shake until blended.", "Stir into chicken mixture. Cook over medium heat, stirring constantly, until mixture boils and thickens, about 3 minutes.", "Reduce heat to low. Stir some of the hot mixture into sour cream.", "Stir sour cream mixture back into remaining hot mixture.", "Cook 2 minutes, or until hot (do not boil).", "Serve over noodles."] | food52.com/recipes/875-hungarian-chicken-paprikash | 0Gathered
| ["Chicken", "mushrooms", "Onion", "clove Garlic", "Salt", "Ground Pepper", "Butter", "Paprika", "Chicken", "Flour", "Sour Cream", "buttered noodles"] |
1,399,598 | Saffron Cardamom Lassi | ["200-250 milliliters yogurt", "2 tablespoons powdered sugar", "2-3 saffron threads", "2 tablespoons hot water", "2-3 cardamom pods", "1 tablespoon shelled pistachios", "more pistachios to serve"] | ["In a small bowl, crumble the saffron into 1 tablespoon of the water and let stand for 5 minutes.", "Whisk together the yogurt, powdered sugar, crushed cardamom seeds and crushed pistachios in a large bowl. Stir in the saffron and water mix. Combine well.", "Refrigerate, whisking a few times, until cold and brightly colored, about 1 hour. Pour into medium glasses and serve with some crushed pistachios on top."] | food52.com/recipes/9226-saffron-cardamom-lassi | 0Gathered
| ["milliliters yogurt", "powdered sugar", "threads", "water", "pods", "pistachios", "pistachios"] |
1,399,599 | Baked Sweet Potato With Honey Butter Sauce | ["1 big sweet potato cut in circles, then in half. Should be 1/2 inch thick", "2 tablespoon vegetable oil", "1/4 cup chopped pecan", "1/4 cup honey", "1 tablespoon butter", "1/4 teaspoon cinnamon powder", "1/8 teaspoon nutmeg"] | ["Preheat oven to 350F/180C.", "In a bowl, add the sweet potato, and then pour oil. Mix well to cover all the slices with oil.", "Place the sweet potatoes on your baking try. Bake for 20 minutes. Flip the sweet potato slices and bake for another 10 minutes. Keep aside.", "In a saucepan, add the pecan and the butter. When the butter melts, add the honey and all the spices.", "When the honey is about to boil, remove from heat, and pour on the sweet potatoes.", "Serve at room temperature."] | food52.com/recipes/40286-baked-sweet-potato-with-honey-butter-sauce | 0Gathered
| ["sweet potato", "vegetable oil", "pecan", "honey", "butter", "cinnamon powder", "nutmeg"] |
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