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1,399,600 | Radish Bok Choy And Orange Noodle Salad | ["8 ounces rice noodles", "2 bunches baby bok choy", "1 small bunch radish", "1 orange", "1 inch milliliters ginger", "3 tablespoons soy sauce (add tamari for a gluten-free option)", "2 tablespoons balsamic vinegar", "1 splash sesame oil"] | ["Place noodles in boiling water, and leave to cook for 10-15 minutes.", "Whilst waiting for noodles to cook, shave radish into thin slices, and dice orange into bite sized pieces.", "Bring a pot of water to boil, and add baby bok choy in for a minute or two. (Best done immediately before noodles are cooked)", "Slice ginger into thin pieces, and add to dressing.", "Toss dressing with noodles and remaining ingredients."] | food52.com/recipes/17180-radish-bok-choy-and-orange-noodle-salad | 0Gathered
| ["rice noodles", "bunches baby bok choy", "radish", "orange", "ginger", "soy sauce", "balsamic vinegar", "sesame oil"] |
1,399,601 | Carrot Beet Halwa | ["Carrot and beetroot (grated) - 1 cup", "All purpose flour(Maida) 1 cup", "Milk 2 cup", "Sugar - 1 cup", "Ghee - 2 tbsp", "Cardamom powder 1 tsp", "Cashew nuts(chopped) - 1 tbsp"] | ["heat milk in a deep bottomed pan. Stir in maida and mix well so that no lumps are formed.", "Add grated carrot , beet , sugar and 1/2 cup hot water continue stirring in low flame.", "Add ghee and stir well.", "heat a little ghee and fry cashew nuts till golden in color.\r\nAdd ghee and stir well.", "Add fried cashew nuts and cardamom powder into the carrot mixture and continue stirring in low flame until a thick consistency is attained.", "Transfer the carrot halwa contents into a greased plate. When cool, cut into desired shapes."] | food52.com/recipes/9778-carrot-beet-halwa | 0Gathered
| ["Carrot", "Milk", "Sugar", "Cardamom"] |
1,399,602 | A Culinary Miracle Cake | [" 500 grams (2 cups) of your favorite full fat ice cream (I used Vanilla Bean ice cream", " 190 g (1 1/2 cups) unbleached all- purpose flour (I used 1 cup flour + 1/2 cup Almond flour)", " 1 teaspoon baking powder", " Zest of 1 orange", " 1/4 cup of each, dark and white chocolate chips (I used 1/2 cup chocolate chips)", " Additional ice cream for serving, (optional)"] | ["Preheat oven to 350\u00b0 F. Butter and flour a loaf pan. \r\n\r\nPlace ice cream in a bowl so that it starts melting a little; then gently stir it with a rubber spatula until the ice cream is smooth and keep it chilled in the refrigerator, while preparing the dry ingredients.", "Whisk the flour, baking powder and a pinch of salt until well combined; mix in orange zest and chocolate chips.", "Fold in the dry ingredients into the ice cream until just combined.\r\nEvenly spread the batter in the prepared pan; give the pan a few bangs on the table to get rid of the bubbles.", "Place on the middle rack of the oven and bake for about 45 minutes or until a cake tester inserted in the cake comes out clean.", "Cool the cake on a cooling rack for about 15 minutes; then invert to a cutting board, cut a slice or more and enjoy!"] | food52.com/recipes/36094-a-culinary-miracle-cake | 0Gathered
| ["flour", "baking powder", "orange", "chocolate chips", "Additional ice cream"] |
1,399,603 | South 'Indie' Cilantro Chutney | ["1 bunch fresh cilantro - the largest bunch you can find", "1 teaspoon kosher salt", "2-3 Medjool dates, pitted (or, for traditional version, 1 tbsp tamarind paste", "1 sliced small green chili (adjust to your spice tolerance - or de-seed and de-stem for a tamer version)", "1 teaspoon fenugreek seeds", "11/2 teaspoon black mustard seeds", "11/2 tablespoon sesame oil (unrefined is traditional; can sub with toasted)", "1 tablespoon dark brown sugar (jaggery if you have it)", "1 teaspoon crushed, dried red chilies (adjust to spice tolerance)", "tiny pinch of asafoetida (optional)", "1/2 teaspoon turmeric"] | ["Wash and stem cilantro leaves. Place into a food processor (or blender) container, along with the green chili(es), dates, jaggery/brown sugar and salt.", "In a small pan, dry-roast the fenugreek seeds on medium heat until they turn golden brown. Let them cool, then crush the roasted seeds into powder (use a coffee grinder or a mortar or pestle.) Set the powder aside for later.", "Heat the sesame oil on medium-high heat. When the oil is hot, add the black mustard seeds. When they start to crackle and pop (be careful!) add the fenugreek powder. Add the turmeric, tiny pinch of asaefoetida and crushed dried chilies. This goes fast, so have your ingredients ready! Let the powders sizzle for a little bit without burning (less than a minute). Add to the blender container with the cilantro leaves.", "Blend or process. You may need to add a bit of water to help things along. The ideal chutney texture is thick and rough, with visible flecks of dates and seeds. But feel free to thin out to your preference.", "Taste, and adjust sugar/salt as needed.", "Serve traditionally as an accompaniment to plain yogurt and/or Basmati rice - or however your heart desires! I personally love it as a sandwich or cracker spread (with cream cheese!), or as a dip for crisp-sweet apples. Or on top of a baked sweet potato."] | food52.com/recipes/20423-south-indie-cilantro-chutney | 0Gathered
| ["cilantro", "kosher salt", "dates", "green chili", "fenugreek seeds", "black mustard seeds", "sesame oil", "brown sugar", "red chilies", "turmeric"] |
1,399,604 | Farro, Spinach & Pomegranate - Holiday Healthy | ["2 cups Farro", "6 cups liquid (I like to do 4 cups chicken or vegetable broth and 2 cups water)", "2 Bay Leaves", "2 tablespoons Olive Oil", "Salt & Pepper", "1 packet Cleaned Spinach", "1 packet Pomegranate Seeds", "Parmigiano Reggiano for garnish", "Basil for garnish"] | ["Place the farro in a large dutch oven and cover with liquid. Add the bay leaves, olive oil, salt and pepper and bring to a boil. Reduce the heat and let the mixture simmer at a slow rolling boil for approximately 30-40 minutes, stirring occasionally, until the liquid has been absorbed by the farro. Remove the bay leaves. Add the spinach, let it wilt a bit and then mix into the farro. Add the pomegranate seeds and lightly fold into the mixture. Serve warm or at room temperature in individual bowls and garnish with ribbons of Parmigiano Reggiano and basil."] | food52.com/recipes/15408-farro-spinach-pomegranate-holiday-healthy | 0Gathered
| ["Farro", "liquid", "Bay Leaves", "Olive Oil", "Salt", "Spinach", "Pomegranate Seeds", "Basil"] |
1,399,605 | Afghan Squash With Minted Yogurt Sauce | ["Spiced Squash", "3 onions, chopped coarsley", "3 tablespoons olive oil", "3 cloves garlic, minced", "1 teaspoon garam masala", "1 teaspoon ground ginger", "1 teaspoon cardamom", "1 teaspoon cumin", "1 teaspoon fresh ground pepper", "1 tablespoon salt", "6 ounces tomato paste", "14.5 ounces diced stewed tomatoes", "1 butternut squash, peeled and cut into 1\" chunks", "2 cups Yukon Gold potatoes, peeled and cut into 1\" chunks", "Minted yogurt", "2 cups plain yogurt", "3 cloved garlic, pressed", "1-2 teaspoons salt", "1 teaspoon dried mint, crumbled"] | ["Saute the onion in oil until soft but not browned. Add in the spices and garlic, stirring briefly 15-30 seconds until fragrant.", "Add the tomato paste, stewed tomatoes, and 3 cups water.", "Add the butternut squash. Simmer for 20 minutes. Add the potatoes. Simmer on low heat for 30-40 minutes until the squash & potatoes are tender.", "While the squash is simmering, prepare the yogurt sauce by combining all of the ingredients above. To serve, ladle a spoonful of squash over basmati rice. Top with the minted yogurt sauce."] | food52.com/recipes/9202-afghan-squash-with-minted-yogurt-sauce | 0Gathered
| ["onions", "olive oil", "garlic", "garam masala", "ground ginger", "cardamom", "cumin", "fresh ground pepper", "salt", "tomato paste", "tomatoes", "butternut squash", "potatoes", "yogurt", "plain yogurt", "cloved garlic", "salt", "mint"] |
1,399,606 | Pickled Blueberries | ["8 cups fresh blueberries, rinsed and picked through to remove stems", "1 cup white sugar", "1/2 cup maple syrup", "1 cup brown sugar", "1 1/2 cups cider vinegar", "1/4 cup bourbon", "1/4 teaspoon ground allspice", "1 cinnamon stick", "1 teaspoon whole cloves", "1 vanilla bean, split and scraped", "1 pinch salt"] | ["Add sugars, syrup, vinegar, bourbon into a 3 quart or larger pot. Tie cinnamon sticks and cloves in a square of cheesecloth (I bundle with a rubber band) and add to pot along with allspice, pinch of salt, vanilla bean and scrapings. Heat through until all sugar is melted.", "Add blueberries. Bring to boil and reduce to simmer until blueberries are heated through. Shake pan instead of stirring to ensure all blueberries are covered with syrup. (Or stir very gently once or twice, you don't want the blueberries to pop.)", "Remove from heat. Let the blueberries cool to room temperature uncovered, then cover and let sit 24 hours. If your kitchen is very hot, you might taste them after 12 hours. You don't want them to go boozy.", "Strain blueberries over a bowl so all the syrup drains through. In the meantime, sterilize 6 or 7 pint jars and lids. I do my jars in the dishwasher but you can also boil them in the canning pot. Add the drained blueberries to five of the jars. You should have enough for them to be about an inch from the top.", "Bring the drained syrup to a boil and simmer until reduced by about 1/4. Top off the blueberries with the hot syrup and add the remaining syrup to the other sterilized jars or you can just put the leftover syrup in the fridge if you don't want to preserve it. I did both -- one pint of syrup canned and the rest in a flip top glass bottle to use over the week.", "Wipe the rims carefully with a hot, damp cloth; and add the hot, sterilized tops and screw rings. Don't over tighten. Process for ten minutes. Make sure there's at least an inch of water over the top of the jars. When you remove from the water, and let them cool, you should hear a satisfying ping or pop that tells you the jars are sealed. If you don't, then if you remove the screw rings the tops should be firmly in place. If they come off, you can either clean the jar tops and reprocess, or stick it in the fridge to use over the next week."] | food52.com/recipes/30079-pickled-blueberries | 0Gathered
| ["fresh blueberries", "white sugar", "maple syrup", "brown sugar", "cider vinegar", "bourbon", "ground allspice", "cinnamon", "whole cloves", "vanilla bean", "salt"] |
1,399,607 | Tartine Du Quartier Latin | ["1 standard length baguette. One baguette can feed about 4 people.", "2-8 large eggs; figure 2 eggs per person per sandwich", "a good handful of arugula per sandwich", "14.5 oz can of diced or whole unseasoned plum tomatoes", "2 good-sized shallots", "2 tsp sherry vinegar"] | ["First, hard-cook your eggs so that the centers stay softish. There is nothing worse than an over-boiled egg. Here's how: Starting with cold water, add the eggs to a pot, bring to a boil, then reduce heat to a simmer. Cook over this low heat for 7 minutes.\r\n\r\nAt 7 minutes, drain and pop them in ice water, cracking the shells a bit. This will allow the egg to steam in the shell, stop the cooking, and make for easier peeling. Leave them in the water for a few minutes before peeling. Peel, then set aside.", "Now mince the shallots. Pop 'em in a pan with 2 TB olive oil and cook over medium heat until they begin to caramelize. Don't forget to season with salt, and keep these babies moving. They're tiny and quick to burn.", "Next, when your shallots are caramelized, add the tomato to the pan with 1 TB olive oil. Season with salt.", "Cook this tomato down until it caramelizes. It will take a good 15 minutes and you will have to toggle the heat up and down to make sure that it doesn't burn.\r\n\r\nYou will know that it's sufficiently caramelized when it starts to smell sweet, and creates a film in the pan. Don't be afraid to push it. You want to see this film because it means that all of the moisture has evaporated from the tomatoes, and the flavors have intensified magnificently.", "Once you achieve proper caramelization, deglaze with the sherry vinegar, scraping up the tomatoey bits, with the flame turned off. Test for seasoning and add salt if necessary.", "Here's where you get whimsical. Divide your baguette. A standard baguette with its ends cut off will produce about 3 tartine the size that you would find on the streets of Paris, but you can certainly feed four. Or perhaps you would like to make two large tartine, or many small ones. Just plan on two large eggs and a handful of greens per person. The tomato jam will span the length of your baguette. And just so you know, there is no crime in making a tartine for one. Then you can have one tomorrow too.", "Now that we've gone over that, slice off a length of baguette and split down the center, length-wise like you would if you were making a sub.", "Toast the halves under the broiler till golden.", "Drizzle the toasty face, both halves, with olive oil and swipe with a garlic clove. Don't go wild, one swipe will do.", "Toss your arugula with olive oil, a pinch of salt, and a pinch of pepper.", "Slice your peeled eggs.", "Spread some of the tomato jam over the bottom of the baguette, then arrange the egg slices in a row over the jam and sprinkle with salt and pepper.", "Next, mound a handful of the arugula atop.", "Finally, apply the lid. Et voila! Enjoy your tartine!"] | food52.com/recipes/12624-tartine-du-quartier-latin | 0Gathered
| ["people", "eggs", "handful of arugula", "tomatoes", "shallots", "sherry vinegar"] |
1,399,608 | Honey Balsamic Grilled Zucchini With Avocado And Feta | ["Honey Balsamic Marinade", "2 tablespoons olive oil", "3 tablespoons balsamic vinegar", "2 tablespoons honey", "1/4 teaspoon smoked paprika", "1/4 teaspoon salt", "1/4 teaspoon freshly ground pepper", "Zucchinni Rolls", "1 yellow squash", "1 zucchinni", "1 large avocado", "1 tablespoon lemon juice", "8 ounces feta cheese"] | ["combine all ingredients in bowl and whisk to combine, taste for seasoning", "with a peeler, mandolin or knife cut your veggies lengthwise into strips, try no to cut them either too thin or too thick, for easier rolling. heat your grill or indoor grill pan\r\n\r\nbrush your marinade on the veggies and place on the heated grill, lay crosswise if you desire grill marks, they do make for a nice presentation.\r\ngrill on each side until slightly tender, about 2 minutes. Remove and allow to cool to room temperature.\r\n\r\nWhile the veggies cool, cut and place you avocado into a bowl and mash, adding lemon juice.\r\n\r\ncrumble your feta\r\n\r\nwhen veggies are cool spread the mashed avocado and add your feta.\r\n\r\nroll and either place seam side down, or attach festive toothpick.\r\n\r\nserve along side leftover marinade."] | food52.com/recipes/5381-honey-balsamic-grilled-zucchini-with-avocado-and-feta | 0Gathered
| ["Honey", "olive oil", "balsamic vinegar", "honey", "paprika", "salt", "freshly ground pepper", "Zucchinni Rolls", "yellow squash", "zucchinni", "avocado", "lemon juice", "feta cheese"] |
1,399,609 | Smoky Homegrown Burgers | ["1 large sweet onion", "2 tablespoons Butter", "1/2 cup Dark beer (nothing too Hoppy)", "1 Sprig Thyme", "1/2 tablespoon Dark Honey", "3/4 Fresh ground local beef", "2 Challah or brioche Buns", "2 thick slices Smoked Cheddar", "3 teaspoons Smoked paprika", "4 slices Cooked Thick Cut Smokey Bacon", "2 tablespoons Homemade Mayonaise", "a few Shakes Valentina (or other smoky) Hot Sauce", "1 clove garlic", "2 Thick Slices of Tomato", "2 tablespoons Chopped Garlic-y Pickle", "Salt & Pepper", "1 teaspoon or so ground cumin"] | ["Melt Butter in large saute pan on extremely low heat add thinly sliced onion and thyme sprig, sprinkle onion with salt, & fresh ground black pepper.", "Once onions soak up the butter and start to brown, add in honey & beer...let cook for at least an hour over low heat stirring occasionally to keep from burning..you want them soft, sticky and brown (can be done at least up to 2 days ahead of time).", "Form meat in to two patties of roughly the same size, try to handle the meat as little as possible, and wet your hands with cold water to keep them from getting sticky, you want them about the circumference of the average grapefruit..and about an inch thick.", "Make a small well or dimple in the bottom center of each burger, this will keep them from seizing up and turning in to fat balls.", "Sprinkle both sides of the burgers generously with salt, pepper, smoked paprika and cumin.", "Heat cast Iron pan (or if you are lucky enough to have a cast iron griddle use that!) till really really incredibly hot, I do this outside on my grill, or on the stove top, if you live in an apartment consider using the broiler or at least opening up some windows and turning on the fan", "Lay the burgers dimple side down, you want to hear a nice sssssss sound. Then leave them there, do not touch them. really don't touch them, stand down!", "Mix Mayonnaise together, minced garlic clove, another teaspoon smoked paprika, and several good shots of hot sauce, taste it adjust seasonings till you like it. (Don't touch that burger!)", "Slice buns and get ready to toast them, Slice the tomato, give them a bit of a salting and a grind of pepper slices", "Now flip the burger and layer in this order : Bacon, Onions, Cheese. Cover the pan or close the grill or put in the broiler or oven on a nice high heat (450?) , till they reach the desired temp. I'm no burger Nazi I will not dictate what temp your burger should be.", "However, during this time if you toast the buns till they are golden and crunchy on the inside and soft and warm on the outside then butter them lightly (or not) and then carefully smear a bit of mayo on top of the bottom bun, sprinkle chopped pickle over that and lay the tomato slice on top of that. Arrange each bun on a plate with a roasted ear of corn, take a couple of swigs if beer or a few sips of wine then by that point, the cheese will be all melted and your burger will be done the way I like it.", "Philly Local Sources: Beef & Smoked Cheddar: Hillacres Farm, Broiche Buns: Wildflour bakery, Butter, Eggs (for Mayo) & Bacon: Green Meadows Farm, Tomatoes, Garlic & Onions: Greensgrow (I think) BEER: I used Sly Fox's O'Reilly's Irish Stout Phoenixville , PA , can't remember where I got the pickles, you can find everything but the beer at Green Aisle Grocery or Fair Food Farm Stand or Headhouse Square farmers market!"] | food52.com/recipes/5858-smoky-homegrown-burgers | 0Gathered
| ["sweet onion", "Butter", "Thyme", "Honey", "ground local beef", "Buns", "Cheddar", "paprika", "Bacon", "Mayonaise", "clove garlic", "Tomato", "Garlic", "Salt", "ground cumin"] |
1,399,610 | Norwegian Gold Cake, Bestest Pound Cake In My Books | ["1 1/2 cups Sifted all purpose flour (sift then measure)", "1 1/3 cups Sugar", "1 1/2 teaspoons Baking powder", "5 Large eggs, room temperature", "1 teaspoon Pure vanilla extract", "1 teaspoon orange extract (optional but it really enhances cake flavor)", "2 Sticks (8 oz or 16 tbsp) unsalted butter, very soft", "(optional) 1-2 tablespoons Fine breadcrumbs like Panko"] | ["Preheat oven to 325 degrees. Grease a 10 inch tube pan (like the one used for angel cakes) with butter (not part of the 2 sticks of butter) or a baking spray, then (optional) sprinkle pan (and if you can the sides too) with the breadcrumbs.", "Place butter and flour in an electric mixing bowl and beat at low speed for 5 (yes FIVE) minutes. Add eggs one at a time, mixing each egg at slow speed. Mix with a fork the sugar and baking powder (yes, the baking powder). Gradually add the sugar mixture to the creamed mixture, then the vanilla extract and zest. Mix for 2 minutes. Pour into pan.", "Bake for about 60 minutes or until a toothpick inserted closest to center comes out clean. Note this cake may rise to 3/4 of height of pan and then deflate to 1/2 of height of pan after you take it out of oven. That is ok. Also, some of the sugary outer edges of the cake may separate from the rest of the cake. That is ok too. Just scrape and eat it. Let cool for 30 minutes ideally on a cooking rack, then carefully invert onto a plate. Sprinkle with powdered sugar before serving."] | food52.com/recipes/25054-norwegian-gold-cake-bestest-pound-cake-in-my-books | 0Gathered
| ["flour", "Sugar", "Baking powder", "eggs", "vanilla", "orange", "unsalted butter", "breadcrumbs"] |
1,399,611 | Nini Rice'S Apple Bread | ["1 cup granulated sugar", "1/2 cup butter, softened", "2 eggs, lightly beaten", "1.5 tablespoons sour milk (I add a bit of apple-cider vinegar to sour the milk)", "1 teaspoon vanilla", "2 cups all-purpose flour", "1 teaspoon baking powder", "1/4 teaspoon salt", "1 cup raw apples (chopped into 1/2\" pieces, not peeled) - I used both green and red.", "1/2 cup chopped nuts (walnuts are my preference)"] | ["Cream sugar and butter.", "Add beaten eggs, sour milk, and vanilla.", "Add dry ingredients and mix until just incorporated and smooth.", "Add apples and nuts. Don't overmix!", "Bake in a greased loaf pan at 350 degrees for about 40-45 minutes. I used 5 x 8.", "Or if baking as 3 mini loaves 40 minutes, checking after 30.", "*if you prefer a softer crust, about halfway through baking, loosely cover the bread with foil. I remember Nini's bread always tender and soft on top.", "NOTES\r\n*It's good practice to taste your apples before choosing which ones to use. Bland apples will result in bland bread! I like a mix of tart and sweet together."] | food52.com/recipes/38947-nini-rice-s-apple-bread | 0Gathered
| ["sugar", "butter", "eggs", "sour milk", "vanilla", "flour", "baking powder", "salt", "apples", "nuts"] |
1,399,612 | Date And Pistachio Baked Pudding (Gluten Free) | ["1 cup chopped dates (pour scant 1/4 c. boiling water over them, let sit for 5 minutes, and then puree till smooth)", "1 cup finely chopped nuts (I used pistachios)", "1/3 cup sugar (scant)", "2 eggs, beaten", "1 tablespoon butter, melted", "2 tablespoons flour (I used white whole wheat)for the gluten free version use the same amount of oat flour or almond meal", "1 tablespoon espresso", "2 tablespoons milk", "Pinch salt", "`1 handfuls chopped dark chocolate"] | ["Preheat oven to 300F. Butter an 8X8 baking dish. Stir all ingredients in a bowl until fully incorporated. Pour into prepared pan and bake for 30 minutes.", "Let cool a bit and serve by itself, with vanilla ice cream, unsweetened whipped cream, or some thick yogurt."] | food52.com/recipes/9613-date-and-pistachio-baked-pudding-gluten-free | 0Gathered
| ["dates", "nuts", "sugar", "eggs", "butter", "flour", "espresso", "milk", "salt", "chocolate"] |
1,399,613 | Crook'S Corner'S Green Peach Salad | ["2 1/2 pounds unripe peaches, peeled and sliced as for pie", "Scant 1/4 cup sugar", "1/2 teaspoon salt", "1/2 teaspoon freshly ground black pepper", "2 tablespoons strong-flavored extra-virgin olive oil, like Greek or Lebanese", "2 tablespoons fresh mint chiffonade"] | ["Toss the peaches with the sugar and salt. Let them sit for 10 minutes.", "Fold in the pepper, oil, and mint.", "Serve cold within a few hours of preparation, as it will become mushy overnight."] | food52.com/recipes/13549-crook-s-corner-s-green-peach-salad | 0Gathered
| ["unripe peaches", "sugar", "salt", "freshly ground black pepper", "strong-flavored", "mint chiffonade"] |
1,399,614 | One-Pot Pasta Arrabiata | ["230 grams spaghetti", "914 milliliters water", "2 tomatoes", "1 onion", "1 handful parsley", "2 garlic cloves", "2 teaspoons red pepper flakes", "2 sprigs basil, plus torn leaves for garnish", "2 tablespoons olive oil", "1 handful dried mint leaves", "1 handful dried oregano", "1 pinch chili powder", "freshly grated Parmesan cheese, for serving", "1 pinch salt", "1 pinch pepper"] | ["Cut the tomatoes into thin slices. Finely chop the onion. Peel and press the garlic cloves. Wash and finely chop the parsley and basil leaves.", "Put the spaghetti, water, chopped onion, parsley, basil leaves, sliced tomatoes, pressed garlic cloves, red pepper flakes, olive oil, dried mint leaves, oregano, salt and pepper together in a large pot. Bring to a boil over high heat for 5 minutes and reduce the temperature to medium heat afterwards. Do not close the lid. Stir the pasta every ten minutes.", "Let cook for 30 minutes until the liquid has boiled down. Divide among 3-4 bowls and garnish with Parmesan cheese and basil leaves."] | food52.com/recipes/80929-one-pot-pasta-arrabiata | 0Gathered
| ["spaghetti", "milliliters water", "tomatoes", "onion", "handful parsley", "garlic", "red pepper", "basil", "olive oil", "handful", "handful", "chili powder", "Parmesan cheese", "salt", "pepper"] |
1,399,615 | Lamb Sweetbreads Sautéed In Butter And Olive Oil | ["1 pound lamb sweetbreads (the smaller the better)", "salt", "pepper", "paprika", "butter", "olive oil"] | ["(If your butcher has not already cleaned them...) Clean the sweetbreads by removing the membrane lining and cutting off visible excess fat tissue. Wash and dry thoroughly.", "Sprinkle with salt, pepper and paprika.", "Saute in a combination of 1/2 butter and 1/2 olive oil over medium heat until golden (about 4 minutes per side depending on size.) You don't want to dry them out, but you want them fully cooked.", "Eat while hot - like chips!"] | food52.com/recipes/2765-lamb-sweetbreads-sauteed-in-butter-and-olive-oil | 0Gathered
| ["lamb", "salt", "pepper", "paprika", "butter", "olive oil"] |
1,399,616 | Tangerine Champagne Vinaigrette | ["2/3 cup Fresh Squeezed Tangerine Juice about 3", "1 teaspoon Tangerine Zest (optional)", "1 teaspoon Dijon Mustard", "1/4 cup Champagne Vinegar", "1/2 cup Extra Virgin Olive Oil", "1/4 cup Shallots", "2 Garlic", "1/2 teaspoon Sea Salt or to taste"] | ["Add mustard, tangerine juice, zest, salt and pepper to a medium bowl and whisk together.\r\n\r\n\r\n\r\n\r\nYou will need to shake well before each use", "Next whisk in the champagne vinegar, then slowly whisk in the olive oil. Stir in the garlic and shallots."] | food52.com/recipes/26742-tangerine-champagne-vinaigrette | 0Gathered
| ["Fresh Squeezed Tangerine", "Tangerine", "Dijon Mustard", "Vinegar", "Olive Oil", "Shallots", "Garlic", "Salt"] |
1,399,617 | Blueberry Merlot Pie | ["PUFF PASTRY PIE DOUGH:", "8.8 ounces All-purpose flour (250 grams)", "1 teaspoon salt", "1.8 ounces butter, softened (50 grams)", "4 ounces cold water (110 grams)", "5.3 ounces butter, cold and cubed (150 grams)", "BLUEBERRY MERLOT COMPOTE:", "21 ounces frozen blueberries (600 grams)", "5 ounces merlot (140 grams)", "1 lemon, juiced and zested", "4 ounces sugar (110 grams)", "1/2 ounce cornstarch (15 grams)", "ALMOND STREUSEL", "4 ounces butter (100 grams)", "4 ounces sugar (100 grams)", "4 ounces All-purpose flour (100 grams)", "4 ounces almond flour (100 grams)"] | ["Make the puff pastry: Combine flour, salt, softened butter, and cold water in a bowl of stand mixer and mix with hook attachment until the dough just forms. Add the cubed cold butter and mix just until everything comes together, but there are still visible butter chunks. Chill dough for at least 1 hour, preferably overnight.", "Roll out the dough into a rectangle and fold like a letter: the top 1/3 folds down, while the bottom 1/3 folds up into one piece of dough in the middle. Chill the dough for 3 minutes and repeat step of rolling out and folding. Chill the dough in the fridge for 30 minutes. Repeat step 2 two more times", "Roll the dough out to fit your pie plate and lay in the plate to form the shell. Chill until ready to bake.", "Preheat the oven to 375\u00b0F. Bake the dough lined with parchment and baking beans for 15-20 minutes, or until light golden brown and baked half way. Set aside to cool completely.", "Make the compote: In a bowl, combine the blueberries and the merlot and allow to macerate for 20 minutes. Drain the wine and reserve. Combine the blueberries with lemon juice, lemon zest, and sugar in a pot and bring to a boil. Add the cornstarch to the reserved merlot and add to the blueberry mixture. Cook for 10- 15 minutes, stirring often, until the compote thickens and reduces by 1/4. Allow to cool, then pour into par-baked pie crust.", "Make the streusel: Combine all ingredients until a dough forms. Crumble into small pieces and freeze for half an hour.", "Preheat the oven to 350\u00b0F. Mound the streusel on top of the blueberry compote and bake for 25-30 minutes, or until the crust and streusel is golden brown and the pie filling bubbling. When done remove from oven and cool down completely."] | food52.com/recipes/74216-blueberry-merlot-pie | 0Gathered
| ["salt", "butter", "cold water", "MERLOT", "blueberries", "merlot", "lemon", "sugar", "cornstarch", "ALMOND STREUSEL", "butter", "sugar", "flour", "almond flour"] |
1,399,618 | Khaman Dhokla | ["1/2 cup chana dal or split Bengal gram", "1/4 cup plain yogurt (full fat or non-fat)", "3/4 teaspoon salt", "1/2 teaspoon turmeric", "1/2 teaspoon smashed green chile pepper (Serrano or Thai chile pepper) (optional)", "1 teaspoon grated ginger", "1/4 teaspoon sugar", "1/2 teaspoon Eno fruit salt (or generous 1/4 teaspoon baking soda + scant 1/4 teaspoon citric acid powder)", "1 tablespoon vegetable oil", "1/2 teaspoon black mustard seeds"] | ["Soak chana dal in 1 1/2 cups of water for at least 5 to 6 hours and as long as overnight. Drain the dal, then transfer to a blender. You can add 1 to 2 tablespoons water to facilitate the grinding. You are looking for a grainy mixture like coarse polenta.", "Add yogurt, mix well, and set it aside for 8 hours.", "Add salt, turmeric, crushed pepper, grated ginger, sugar, and fruit salt. Mix well. Rub little bit of oil inside a small, handleless steel pot or heat-proof bowl (about 5 to 6 inches in diameter). Pour gram dal mixture in this pot.", "Place 4 cups water in another large pot and put it on the stove. Turn the heat to medium. Place the dal mixture pot in water. Cover with lid. Cook for 30 minutes.", "Take the small pot out. Let cool. Invert the small steel pot onto a plate and tap on the back of the pot. What will come out on the plate is a kind of pie.", "Cut this pie into diamond or square pieces (2-by-2-inches).", "Heat vegetable oil in a small pot. After 3 to 4 minutes, add black mustard seeds. Once they stop popping, pour this hot oil over the pieces.", "This is khaman dhokla. Eat it with green chutney."] | food52.com/recipes/70358-khaman-dhokla | 0Gathered
| ["chana dal", "plain yogurt", "salt", "turmeric", "smashed green chile pepper", "ginger", "sugar", "Eno fruit salt", "vegetable oil", "black mustard seeds"] |
1,399,619 | Ginger-Ella (Wild Yeast Fermented Ginger Ale) | ["Ginger Bug", "3-8 teaspoons cane sugar", "1 large fresh ginger root", "1 cup filtered (or pre-boiled and cooled) water", "Tisane (the name might be a stretch but I like the word)", "2 quarts minus 1/2 cup water*", "7/8 cup cane sugar", "1 lemon", "other flavors you'd like to add"] | ["Fill a clean, dry glass jar (two-cup size or larger) with the water and one teaspoon freshly grated ginger (and the juice it makes). Some people say include the ginger peel and don't wash it so that you get natural yeasts. I chickened out and peeled mine first. Cover with fabric, cheesecloth or a paper towel and rubber band it.\r\nThe first time I used the jar's accompanying lid and left it on but not screwed tight. This worked for fermentation but I read that this can cause a vinegar-y taste.", "Store jar in a darkish warm place. The ideal temperature is close to body temp but not much warmer than that. I put my jar in a cardboard box with a cheap drugstore heating pad in it and a towel over the whole box. I turn the pad on and off occasionally and definitely off at night. It is really hot so we have the AC blasting through our house, so the ambient air temp is pretty cool which would mean slow fermentation. In the winter I might be able to keep a ginger bug near a radiator. It is OK if the temps swing a little but too hot will kill it and too cold will slow or stop the fermentation, for now I am saying between 82 deg. F. and 100 deg. F.", "Every day after the first add one more teaspoon each of the ginger and the sugar. After day three you might start to see activity, my first try took me to Day 8.", "When you see bubbling in the jar your ginger bug is ready.", "* You can measure your water by filling the intended container, pouring out for headroom, and then pouring out another half-cup. See step 9 below and sources in above headnote for bottling options.\r\nBring the water to a boil in a large pot.", "Peel the lemon with a vegetable peeler and remove any white pith by scraping with a small sharp knife. Add peels and sugar. If you have other flavor ideas add them now. Lower heat and simmer for 10 - 15 minutes. Turn off heat.", "Juice lemon and add to liquid. Allow to cool to 100 degrees F or to room temp; strain into a large glass container and add the ginger bug.", "Cover with a towel. Linzarella advises stretching two long pieces masking tape over the container in a cross configuration to keep the towel from slipping if necessary. Store this in a warm place, same temperatures listed under ginger bug directions for two - four days.\r\nOr you can skip this step and go straight to bottling. One source tells me it will be fizzier if you bottle it right away.", "For my first time I chose to use one re-used plastic container. I used a clean, dry two quart plastic bottle (from Trader Joe's lemonade I think) and the accompanying lid. [The lid had no waxed paper disc, if it did I would remove it.] Fill bottle and leave 1\" minimum headroom. You can staring before bottling or not.", "Leave bottle in the same warm location for 24-48 hours or until the bottle feels very firm. Refrigerate at once and keep chilled for several hours. Open very carefully.", "I will update this recipe as I try other flavors and bottling methods. This recipe is fairly dry but it does not have the strong bite of some Jamaican ginger beers I've had. More ginger could be added to either the bug or the tisane if a hotter ginger flavor is preferred. \r\nIf my math is correct this recipe has between 1/4 and 1/3 the amount of sugar in commercial ginger ale. Some recipes call for twice the amount of sugar; those probably have the sweeter taste of commercial ginger ales. I love the idea of using honey, maple syrup, or other less refined sugars and I will update if I get good results.\r\nLast, about flavorings, I have found some people like to add cayenne, vanilla, lime, or other flavors. Again, I will post any good flavor combinations I find."] | food52.com/recipes/12432-ginger-ella-wild-yeast-fermented-ginger-ale | 0Gathered
| ["Ginger Bug", "cane sugar", "ginger root", "filtered", "Tisane", "water", "cane sugar", "lemon"] |
1,399,620 | Spicy, Smoky Vegan "Chorizo" Dip | ["1 teaspoon fennel seeds", "2/3 cup /2 3/4 ounces / 75g sundried tomatoes in oil", "3 tablespoons sundried tomato oil from the jar", "1 1/3 cups / 8 1/2 ounces / 240g cooked red kidney beans, drained and rinsed", "2 teaspoons sweet smoked paprika", "1/4 to 1/2 teaspoons crushed red pepper, or 1/4 teaspoon cayenne pepper or grinding of black pepper", "2 tablespoons miso paste, soy sauce, or tamari", "2 teaspoons apple cider vinegar", "2 garlic cloves, crushed", "1/2 teaspoon teaspoon granulated sugar or 1 dried date, pitted", "1/4 cup water"] | ["In a dry skillet, toast the fennel seeds over high heat, stirring frequently, until they begin to color and smell fragrant. Transfer them to a mortar and crush them with a pestle. Alternatively, pour them onto a cutting board and crush with the back of a spoon.", "Using a handheld blender, food processor, or countertop blender, blitz the fennel seeds with the remaining ingredients until smooth.", "Store in a lidded container in the refrigerator for up to 3 days or, using a tablespoon, scoop blobs of the dip onto a baking sheet lined with nonstick parchment paper and freeze. Keep the blobs in a labeled and dated sandwich bag for up to 2 months, thawing as needed.", "Ways to use: On toast, with an egg; with crunchy raw vegetables, crackers, or pita chips for dipping; in a sandwich or on a flatbread with leftover roasted veg; spoon into a frittata or onto pizza, or spread into tacos; in a savory galette."] | food52.com/recipes/75602-spicy-smoky-vegan-chorizo-dip | 0Gathered
| ["fennel seeds", "tomatoes", "tomato oil", "kidney beans", "sweet smoked paprika", "red pepper", "miso paste", "apple cider vinegar", "garlic", "sugar", "water"] |
1,399,621 | Bibigo Gochujang Bloody Mary | ["Bloody Mary Base", "6 cups tomato juice", "3 tablespoons creamy horseradish", "3 tablespoons Worcestershire sauce", "2 teaspoons celery salt", "2 teaspoons cracked black pepper", "10 splashes hot sauce of your choice", "1 ounce lime juice", "Gochujang Bloody Mary", "1 1/2 ounces bourbon", "3 ounces Bloody Mary base", "1 tablespoon Bibigo's Gochujang", "1 dash celery salt", "1 dash ground black pepper", "1 splash Worcestershire", "ice"] | ["To make Bloody Mary Base: Combine all ingredients in a pitcher. Refrigerate and chill (preferably overnight).", "To make Bibigo Gochujang Bloody Mary: Add bourbon, \r\nBloody Mary base, Gochujang, cleery salt, black pepper and Worcestershire to a share with ice and shake. Pour into pint glass and garnish with bacon, celery, olives, pickled jalapeno and all your other favorites!"] | food52.com/recipes/39883-bibigo-gochujang-bloody-mary | 0Gathered
| ["Bloody Mary", "tomato juice", "horseradish", "Worcestershire sauce", "celery salt", "cracked black pepper", "hot sauce", "lime juice", "Gochujang Bloody", "bourbon", "base", "Gochujang", "celery salt", "ground black pepper", "Worcestershire"] |
1,399,622 | The Much Better Vegan Chocolate Cake Ever | ["2 1/4 cups self-raising or cake flour", "1 1/2 cups sugar", "1 pinch salt", "1/2 cup unsweetened cocoa powder", "1 teaspoon baking soda", "1 1/2 teaspoons baking powder", "2 cups coffee", "1 1/2 teaspoons vanilla extract", "3/4 cup olive oil"] | ["Preheat oven to 375 F (180 C).", "Mix the dry ingredients together, and form a well in the center. Add wet ingredients and stir until satiny, silky smooth.", "Pour into greased cake tin and bake for roughly 40-50 minutes, until a chopstick inserted into the center comes out clean. It is recommended to allow it to reach body temperature before attempting to eat, but I'm not your mother."] | food52.com/recipes/28003-the-much-better-vegan-chocolate-cake-ever | 0Gathered
| ["self-raising", "sugar", "salt", "cocoa", "baking soda", "baking powder", "coffee", "vanilla", "olive oil"] |
1,399,623 | Chocolate Cake, Marshmallow & Fudge Ice Cream (No-Churn) | ["2 cups heavy whipping cream", "14 ounces condensed milk (1 can)", "1 teaspoon vanilla", "2 cups chocolate cake crumbs", "6 tablespoons marshmallow fluff", "1/2 cup fudge"] | ["Whisk the heavy whipping cream in a stand mixer until you get whipped cream with soft peaks. Don't over mix or you'll get butter!", "Add condensed milk and vanilla. Whisk for 2 minutes.", "Pour into a container and freezer overnight.", "Enjoy! Make a sundae if you want to be fancy and add whatever toppings your little heart desires!"] | food52.com/recipes/35856-chocolate-cake-marshmallow-fudge-ice-cream-no-churn | 0Gathered
| ["heavy whipping cream", "condensed milk", "vanilla", "chocolate cake crumbs", "marshmallow fluff", "fudge"] |
1,399,624 | Apple And Sausage French Toast Casserole With Cinnamon Syrup | ["FRENCH TOAST", "1 pound loaf of challah or french bread, cubed", "8 ounces cream cheese, softened", "1/3 cup brown sugar, packed", "1 1/2 teaspoons cinnamon", "6 eggs, slightly beaten", "2 cups whole milk", "1 teaspoon pure vanilla extract", "1/2 cup seedless raisins", "5 ounces dried apples, diced", "1 granny smith apple, peeled and chopped", "1 pound breakfast sausage, cooked and crumbled", "CINNAMON SYRUP", "1 cup brown sugar, packed", "3/4 teaspoon cinnamon", "1/8 teaspoon salt", "1 cup water", "1 tablespoon corn starch", "1 teaspoon pure vanilla extract", "2 tablespoons unsalted butter"] | ["Spread cubed bread in a single layer on 2 sheet pans and bake in a 325 degree oven for about 15 minutes. Cool slightly then transfer bread into a greased 9 by 13 inch baking pan.", "In a large bowl, mix cream cheese, brown sugar and cinnamon. Add eggs, milk, and vanilla.", "Sprinkle the raisins, dried apples, chopped apple and the sausage over the bread. Now pour the egg mixture over the bread. With a spoon, gently push the bread down until it is soaked.", "You can bake it now or cover with foil and refrigerate overnight to bake in the morning.\r\nIf you are baking it in the morning -for the first person that gets up in the morning - leave the casserole at room temperature while you turn on the oven and it preheats. Bake uncovered at 350 degrees F, for 35 - 45 minutes just until the center is set.", "While the french toast is baking or the night before, prepare the cinnamon syrup. It can be microwaved to heat it up. Combine the brown sugar, cinnamon, and salt in a small saucepan. Combine the water and corn starch in a measuring cup then pour into the pan.", "Cook over medium heat and bring to a rolling boil, stirring often. Remove from heat and add the vanilla extract and butter. It will be the consistency of syrup.", "When the french toast is out of the oven drizzle some syrup over it and serve the rest on the side. By now everyone has smelled it cooking and they will be ready to eat! Serve hot."] | food52.com/recipes/70626-apple-and-sausage-french-toast-casserole-with-cinnamon-syrup | 0Gathered
| ["bread", "cream cheese", "brown sugar", "cinnamon", "eggs", "milk", "vanilla", "raisins", "apples", "granny smith apple", "sausage", "CINNAMON SYRUP", "brown sugar", "cinnamon", "salt", "water", "corn starch", "vanilla", "unsalted butter"] |
1,399,625 | Chai Tea | ["1 star anise", "2 cinnamon sticks", "4 cardamon pods, cracked", "4 black teabags (or 1/3 cup loose leaf black tea)", "1 teaspoon allspice", "1/4 teaspoon ground ginger", "1 teaspoon nutmeg, grated", "2 1/3 cups water", "2 cups milk of choice (I used almond milk)", "brown sugar, to taste"] | ["Add all the spices and the water to a medium sized sauce pan.", "Boil for 3-5 minutes or until the tea is as strong as you'd like", "Strain the spices from the liquid and add brown sugar to taste ( this step is optional, I prefer mine without sugar, but some prefer the added sweetness)", "Add the milk and pour the liquid into a jug. Spread among 6 cups to serve.", "(optional) on warmer days, iced chai is really refreshing. simply add ice cubes to the cups or refrigerate for about 30-60 minutes."] | food52.com/recipes/33213-chai-tea | 0Gathered
| ["anise", "cinnamon sticks", "cardamon pods", "black", "allspice", "ground ginger", "nutmeg", "water", "milk", "brown sugar"] |
1,399,626 | Oven Baked Crab Cakes With Lemon Aioli Served Over Salad | ["For the crab cakes", "1 pound canned lump crab meat or fresh crab meat if available", "1 cup plain panko bread crumbs", "1/2 cup mayonnaise", "1/2 cup Dijon mustard", "1 large egg, raw", "2 tablespoons green onions, chopped small", "1 clove garlic, chopped small", "1 jalapeno pepper, seeded and chopped small", "1 tablespoon fresh parsley, chopped", "1 teaspoon Crab boil seasoning", "1/2 teaspoon lemon zest", "1 tablespoon olive oil", "For the Lemon Aioli and salad", "1/2 cup mayonnaise", "1 clove garlic, minced", "1 tablespoon green onions, chopped small", "Juice from 1 lemon", "Zest from 1/2 lemon", "1/2 teaspoon salt", "1/2 teaspoon freshly ground pepper", "1 tablespoon flour or corn starch", "lettuce of your choice", "2 tomatoes of your choice", "2 green onions"] | ["In a small saute pan, pour olive oil, heat to low heat, add green onions, jalapeno and garlic. Saute until garlic turns translucent, then remove from heat and allow to cool.", "In a medium bowl, mix the mayonnaise, mustard, Crab Boil seasoning, raw egg, lemon zest and chopped parsley. When mixed add 3/4 of the bread crumbs, cooked vegetables and the crab and mix together thoroughly.", "Divide this mix into eighths and form eight patties about 1/2 inch thick. Refigerate for at least 1 hour to stiffen.", "Place on a lightly oiled tin in a 400*F toaster or regular oven and cook until golden brown; about 20 to 25 minutes.", "Lemon Aioli: In a small bowl, mix all ingredients together thoroughly and refrigerate for at least 1 hour to cool."] | food52.com/recipes/25667-oven-baked-crab-cakes-with-lemon-aioli-served-over-salad | 0Gathered
| ["crab cakes", "crab meat", "bread crumbs", "mayonnaise", "Dijon mustard", "egg", "green onions", "clove garlic", "pepper", "fresh parsley", "boil seasoning", "lemon zest", "olive oil", "salad", "mayonnaise", "clove garlic", "green onions", "lemon", "lemon", "salt", "freshly ground pepper", "flour", "your choice", "tomatoes", "green onions"] |
1,399,627 | Avocado Asparagus Salad | ["Avocado Asparagus Salad", "1/4 cup olive oil", "1 tablespoon dijon mustard", "1 tablespoon chili flakes", "1 bunch oregano, chopped", "1 tablespoon cumin", "1 package extra firm tofu, diced", "1 bunch asparagus, chopped", "3 avocados, sliced", "2 apricots", "2 cups spinach", "1 bunch basil, chopped", "Sweet Spicy Sauce", "2 tablespoons dijon mustard", "1 tablespoon maple syrup", "1 shallot, finely diced", "2 cloves garlic, minced", "1 tablespoon garam masala", "1 tablespoon cumin", "1 tablespoon soy sauce", "2 tablespoons water", "2 tablespoons olive oil"] | ["Preheat the oven to 450 degrees.", "In a small bowl, mix the ingredients for the Sweet Spicy Sauce and set aside.", "In a medium bowl, mix the olive oil, mustard, chili flakes, thyme, cumin, tofu and asparagus. Let this marinate for at least 30 minutes.", "Lay the tofu and asparagus on a baking sheet. Cook in the oven for 30 minutes, stirring occasionally.", "Remove from the oven and toss with avocado, spinach, and basil. Serve immediately or let cool and serve at room temperature."] | food52.com/recipes/29597-avocado-asparagus-salad | 0Gathered
| ["Avocado Asparagus", "olive oil", "mustard", "chili flakes", "oregano", "cumin", "avocados", "apricots", "spinach", "basil", "mustard", "maple syrup", "shallot", "garlic", "garam masala", "cumin", "soy sauce", "water", "olive oil"] |
1,399,628 | Bagna Cauda Al' La Vecchia | ["2/3 cup extra virgin olive oil", "2 tablespoons butter", "1 shallot, chopped", "2 cloves garlic, finely chopped", "8 flat anchovy fillets (the best you can find)*, chopped", "1 teaspoon dried herbs such as savory or herbes de Provence", "1 tablespoon French mustard (optional)", "Sea salt to taste", "For dipping in the hot bath; leaves of radicchio treviso, red or white endive, slices of fennel, baby radishes, baby carrots, pealed and sliced sunchokes and on and on."] | ["Arrange your mise en place for the bagna cauda. Set out your delivery vehicles on small plates on the serving table. Make sure they are clean and fresh as they serve up almost raw.", "Combine the oil and butter in the serving vessel and bring to a simmer. Meanwhile if you are using the bain marie method heat water in a large enough pan to hold the one you are serving from. Don't burn the butter!", "Add the garlic and shallot for just a minute or so. Don't burn these either. Stir in the anchovies and herbs.", "If using, stir in the mustard. This is very untraditional but whisked in, it will help to hold the emulsion together a bit longer", "Salt to taste", "Set your serving pot into the bain marie or over the sterno flame and let your guests tuck in with their preferred vegetable pieces", "*For the anchovies I prefer the ones packed upright in glass jars. I almost always use Ortiz from Spain. Avoid the little tins of oil packed anchovies from Morocco. Think you hate anchovies? That's why you hate anchovies. They are the ones that appear in your worst pizza nightmare, or just as bad, on a caesar salad."] | food52.com/recipes/8936-bagna-cauda-al-la-vecchia | 0Gathered
| ["extra virgin olive oil", "butter", "shallot", "garlic", "anchovy", "herbs", "salt", "radicchio treviso"] |
1,399,629 | One-Pan Pasta With Asparagus And Peas | ["12 ounces linguine", "1 onion, thinly sliced (1 1/2 - 2 cups)", "4 cloves of garlic, thinly sliced", "2 tablespoons extra-virgin olive oil, plus more for serving", "Coarse salt", "Freshly ground black pepper", "1/2 lemon, juiced and zested", "4 cups water", "1/2 cup white wine, such as Sauvignon Blanc", "6 ounces asparagus, cut into 1 1/2-inch pieces (about 1 1/2 cups)", "1 cup frozen peas", "freshly grated Parmesan cheese, for serving"] | ["In a straight-sided skillet big enough to hold the linguine flat, combine: pasta, onion, garlic, lemon zest and juice, olive oil, 3 teaspoons salt, 1/4 teaspoon pepper, water, and wine.", "Bring to a boil over high heat, stirring frequently with tongs (turn the heat down a little if it looks like it's going to overboil). About 4 minutes into the boiling, add the chopped asparagus. Boil everything about 5 minutes more until pasta is al dente and most of the liquid has evaporated. A little liquid left in the pan is okay (and will eventually absorb into the sauce).", "Once pasta is cooked, add the peas and turn off the heat. Stir until thoroughly combined and peas are warmed through.", "Have a little taste. Add some salt and pepper to your liking. Serve with olive oil, a big pinch of freshly grated Parmesan and squeeze of lemon."] | food52.com/recipes/81127-one-pan-pasta-with-asparagus-and-peas | 0Gathered
| ["linguine", "onion", "garlic", "extra-virgin olive oil", "salt", "Freshly ground black pepper", "lemon", "water", "white wine", "frozen peas", "Parmesan cheese"] |
1,399,630 | Cassata Siciliana With Ricotta-Cream Cheese Filling And Chocolate Frosting | ["Sponge cake", " 4 large eggs, separated", " 1 cup sugar divided + a large pinch of salt", " 3/4 cups cake flour", " Zest of 1 large lemon", " 1 teaspoon pure vanilla extract", "Ricotta-cream cheese filling and Chocolate frosting", " 1 cup (8 oz.) fresh whole milk ricotta, well drained + 1/2 cup (4oz) softened cream cheese", " 1/2 cup heavy cream, chilled", " 1/4 cup superfine sugar", " 3 tablespoons Limoncello", " 1/3 cup finely chopped mixed candied fruit and citrus peel (I used dried cherries, 3 slices crystallized ginger, candied orange peel)", " 1/4 cup chopped slivered almonds", " 1-1/4 cups mini semisweet chocolate chips, divided", " 1 full teaspoon espresso or instant coffee dissolved in 1/4 cup boiling water", " 6 tablespoons unsalted butter, cut into 8 pieces and chilled"] | ["To make the sponge cake: Preheat the oven to 350 degrees F, and place a rack in the middle of the oven. Cut parchment paper to fit an 8-by 8-inches square baking dish.", "Carefully separate eggs, into 2 mixing bowls. Add a pinch of salt and 1 teaspoon of lemon juice to whites and beat, using a stand mixer or the handheld mixer until soft picks form; slowly add 1/2 cup sugar; continue beating on medium speed for another 2 to 3 minutes, or until the whites are shiny and hold stiff peaks.", "Add the remaining 1/2 cup sugar, vanilla extract and lemon zest to yolks; beat until very thick and light yellow in color. Using a rubber spatula, gently fold about one third of the whipped whites into the yolk mixture to lighten it. Then gently fold in the remaining egg whites. Sift the flour and salt together over the top of the mixture and fold in gently until the flour is completely incorporated.", "Pour the batter into the prepared baking dish; carefully spread the batter evenly in the pan so that the cake is the same thickness throughout. Bake at 350 degrees for approximately 30 minutes or until inserted toothpick comes out dry. Cool for a few minutes, remove from pan and remove parchment paper. Cool completely.", "Combine Ricotta, cream cheese, heavy cream, sugar and Limoncello in a medium bowl; beat using a stand mixer or the handheld mixer for about 3- 4 minutes until light and fluffy. Fold in candied fruit, 1/4 cup chopped almonds and 1/4 cup mini chocolate chips until well combined; set aside.", "Using sharp serrated knife cut the cooled sponge cake in half horizontally. Cut each half again horizontally. (I am sure that your cutting will be more precise then mine). Place top of the cake, top-side-down, on a rectangular serving platter. Spread one-third of the Ricotta mixture evenly over the bottom cake layer.", "Repeat the same process two more times. Top with remaining cake layer; press lightly to compact layers. Cover with plastic wrap; transfer to the freezer and chill at least for 2 hours.", "Meanwhile, heat the remaining cup of chocolate chips and coffee in top of double boiler over barely simmering, water. Stir constantly until chocolate is melted. Add butter pieces, one by one, stirring constantly, until all butter is added and melted.", "Remove from heat; cool to spreading consistency, about 2 hours. Spread top and sides of cake with chocolate frosting. Sprinkle with chopped almonds (if desired). Return the cake to the freezer. Let the cake thaw at room temperature before serving for about 20 minutes."] | food52.com/recipes/22381-cassata-siciliana-with-ricotta-cream-cheese-filling-and-chocolate-frosting | 0Gathered
| ["cake", "eggs", "sugar", "cake flour", "lemon", "vanilla", "Ricotta-cream cheese filling", "milk ricotta", "heavy cream", "sugar", "mixed candied fruit", "almonds", "chocolate chips", "espresso", "unsalted butter"] |
1,399,631 | Salmon With Asian Slaw And Citrus Yogurt Sauce | ["Salmon with Citrus Yogurt Sauce", "1/2 cup Greek yogurt", "juice and zest of 1 lime", "juice and zest of 1 lemon", "juice and zest of 1/2 orange", "salt and pepper, as needed", "4 fillets of salmon (about 1 1/2 pounds)", "3 tablespoons olive oil", "Asian Slaw", "1/2 cup carrots, thinly sliced or grated", "1/2 cup cabbage, shredded", "1/2 cup broccoli, thinly sliced or grated", "1/2 cup celery, thinly sliced or grated", "1/4 cup scallions, thinly sliced", "1 clove garlic, minced", "juice and zest of 1 lime", "juice and zest of 1/2 orange", "juice and zest of 1 lemon", "1 tablespoon rice wine vinegar", "2 tablespoons sesame oil", "3 tablespoons toasted sesame seeds (or more to taste)", "salt and pepper, to taste"] | ["In a bowl, combine the yogurt, zest, and juices together to form a smooth sauce. Season with salt to taste.", "Season the salmon with salt and pepper. Heat the oil in a large saute pan over medium high heat.", "Add the salmon and cook until browned on each side, about 5-6 minutes on each side. Finish for a few minutes under the broiler for an even crisper crust.", "Mix the vegetables with the citrus juices, zest, vinegar, oil, and sesame seeds. Season with salt and pepper to taste. If you like, you can let it sit for awhile (up to overnight) to let the flavors meld."] | food52.com/recipes/4514-salmon-with-asian-slaw-and-citrus-yogurt-sauce | 0Gathered
| ["Salmon", "Greek yogurt", "lime", "lemon", "orange", "salt", "salmon", "olive oil", "Asian Slaw", "carrots", "cabbage", "broccoli", "celery", "scallions", "clove garlic", "lime", "orange", "lemon", "rice wine vinegar", "sesame oil", "sesame seeds", "salt"] |
1,399,632 | Poached Salmon With Piquante Sauce | ["Piquante Sauce", "3 tablespoons low fat mayonaise", "1 tablespoon chopped fresh dill", "1 tablespoon skim milk", "1 tablespoon capers", "2 teaspoons juice from capers", "1 1/2 teaspoons dijon mustard", "1/4 teaspoon grated lemon rind", "Salmon", "3 pieces salmon", "3 cups boiling water", "1 small lemon", "2 teaspoons instant chicken bouillon powder"] | ["for the sauce, mix together all ingredients in a bowl and set aside.", "In a large frying pan, bring 3 cups of water to a boil. Add lemon, thinly sliced.", "Add instant chicken bouillon powder.", "Add salmon, cover and simmer for 10 minutes. Or you can barbecue salmon in tinfoil until cooked.", "Pour heated sauce on top and serve."] | food52.com/recipes/22029-poached-salmon-with-piquante-sauce | 0Gathered
| ["Piquante Sauce", "mayonaise", "dill", "milk", "capers", "capers", "mustard", "lemon rind", "Salmon", "salmon", "boiling water", "lemon", "instant chicken"] |
1,399,633 | Hashweh (Or My Version Of It) | ["1 pound ground beef", "3 cups white rice", "4 cups chicken broth", "1 teaspoon allspice", "1/2 teaspoon kosher salt", "1 splash olive oil", "1/2 medium red onion, diced", "Lettuce, Shredded or left as leaves to be used as wraps"] | ["In a large metal pot, brown the ground beef. Season with the allspice and salt. Cook until all of the meat is just cooked through.", "Add the rice to the pot and mix well to combine with the meat. Make sure, at this point, that the flame is at medium. Add the chicken stock and the olive oil.", "Cook, uncovered, until the rice is cooked completely, approximately 35-50 minutes. Keep the flame at medium low, and keep your eye on it.", "When the rice is cooked through, fluff the mixture with a fork and turn the heat up slightly. This will allow the rice and meat on the bottom to caramelize and turn into the coveted \"crunchies\".", "Serve as is, with the onion, lettuce, and tomatoes, or as a side dish. Feel free, once comfortable, to double or triple the measurements to make this in huge batches."] | food52.com/recipes/25847-hashweh-or-my-version-of-it | 0Gathered
| ["ground beef", "white rice", "chicken broth", "allspice", "kosher salt", "olive oil", "red onion", "wraps"] |
1,399,634 | Spicy Mango Margarita | ["3 cups diced fresh or Frozen Mango", "3 slices of Serrano pepper", "1.5 cups tequila", "3/4 cup peach liquor or schnapps", "1/2 lime fresh squeezed juice", "1 cup Ice"] | ["Blend all ingredients with ice or serve on the rocks if desired"] | food52.com/recipes/17380-spicy-mango-margarita | 0Gathered
| ["Mango", "Serrano pepper", "tequila", "peach liquor"] |
1,399,635 | Horseradish-Dulce De Leche Butter | ["6 pecan nuts, raw", "2 teaspoons dulce de leche", "3 tablespoons soft, unsalted butter", "1-2 teaspoons prepared horseradish paste/sauce", "Pinch of salt"] | ["In a pan, gently toast the pecans on low to medium heat till they darken slightly and a warm all through. Remove from heat and add 1 teaspoon dulce de leche to the nuts in the pan, stirring to ensure they are coated. Remove onto a plate or rack and allow cool down. Once cold, chop into small pieces.", "In a small bowl, combine the butter, remaining teaspoon of dulce de leche, the horseradish (to taste) and then check for seasoning and balance. Season accordingly with the salt and fold in the caramelised pecans. Refrigerate till ready to use"] | food52.com/recipes/10858-horseradish-dulce-de-leche-butter | 0Gathered
| ["nuts", "leche", "soft", "horseradish", "salt"] |
1,399,636 | Christmas Eggs | ["3 medium sized tomatoes, quartered, then quarters halved", "1 teaspoon fresh rosemary, roughly chopped", "drizzle olive oil", "drizzle balsamic vinegar", "salt and pepper", "4 eggs", "1-2 tablespoons freshly grated or shaved parmesan", "a small handful of arugula per person", "Optional: toast, sliced french bread, bacon, crispy baked pancetta,"] | ["Preheat oven to 400. In a small shallow baking dish (that would perfectly fit the amount of eggs your serving), toss tomatoes, olive oil, vinegar, salt, pepper, and rosemary.", "Bake until tomatoes are caramelized and juicy, about 30-40 minutes. Crack eggs directly over top of tomatoes, spacing apart and keeping yolks intact.", "Bake for 15-20 minutes, until whites are set. Sprinkle with cheese.", "Serve over a bed of arugula, or with arugula on top (as an open face sandwich, with bread on the side, or simply on its own)."] | food52.com/recipes/8230-christmas-eggs | 0Gathered
| ["tomatoes", "fresh rosemary", "drizzle olive oil", "drizzle balsamic vinegar", "salt", "eggs", "freshly grated", "handful of arugula per person", "bread"] |
1,399,637 | Pad Thai With Chicken | ["Sauce:", "2 T tamarind paste (available on Amazon)", "3 T Asian fish sauce (available on Amazon)", "3 T palm sugar (available on Amazon)", "sriracha hot chile sauce: 1 1/2 t for mild; 2 1/4 t for spicy --- Our choice; 3 t = 1 T for HOT!", "Next Ingredients:", "1 large boneless, skinless chicken breast (about 8 ounces), cut into bite size pieces", "6 oz of rice noodles, cut into 6 inch lengths", "1 large shallot, chopped fine", "8 oz bag of mung bean sprouts", "2 large cloves garlic, minced", "2 green onions, sliced diagonally", "2 T cilantro, chopped coarse", "1 T sesame oil", "1 egg, lightly beaten", "1 lime cut into 4 wedges", "3 T dry roasted peanuts, chopped coarse", "1 -2 dozen flat leaf chives, trimmed to equal lengths about 4 inches"] | ["Mix the sauce ingredients and let stand until used. Soak the rice noodles in hot water for 4 minutes or so until tender. Then dry the noodles and reserve at room temperature.", "Heat the oil in a wok over medium high heat while swishing around to cover the sides. Add the chicken and cook while stirring for about 5 minutes or until the chicken is starting to get brown. About 1 minute into this add the chives and stir in. About 2 minutes after the chives add the garlic and continue stirring for 2 minutes.", "Add the sauce and the rice noodles and stir until everything is coated with the sauce; about 1 to 2 minutes", "Move these ingredients to one side and pour the egg into the empty side of the wok. Stir the egg until mostly cooked (about 1 minute) then mix with the noodles and chicken.", "Add half of the mung bean sprouts and stir into the mix for about 1 to 2 minutes.", "Add the sliced green onion and cilantro, remove from the heat and stir into mixture.", "SERVING:\r\nSpoon some of the cooked mixture onto a warmed plate. Arrange some of the raw bean sprouts on the plate next to the mixture. Place a small mound of the chopped peanuts next to the mixture. Arrange some flat leaf chives on the plate along with one or two lime wedges. (Optional) Place a small mound of red pepper flakes on the plate."] | food52.com/recipes/28040-pad-thai-with-chicken | 0Gathered
| ["T", "T", "T", "chile sauce", "Ingredients", "chicken", "rice noodles", "shallot", "bean sprouts", "garlic", "green onions", "T cilantro", "sesame oil", "egg", "lime", "T", "flat leaf chives"] |
1,399,638 | Skillet Butternut Squash & Spinach | ["1/2 large butternut squash, peeled and cut into 1/2\" pieces (about 2 cups)", "2 tablespoons olive oil, divided", "1 teaspoon smoked paprika", "1 teaspoon salt, divided", "1/2 teaspoon pepper", "1 red onion, thinly sliced", "2 teaspoons apple cider vinegar", "8 ounces spinach, tough stems removed", "5 ounces rustic sourdough bread, toasted (about 3 thick slices)", "4 ounces brie cheese, sliced"] | ["Preheat oven to 400 degrees.", "Combine the squash, 1 Tbsp olive oil, smoked paprika, 1/2 tsp salt, and pepper in a large bowl, mixing to coat everything evenly. Spread squash evenly on a baking sheet and roast in the oven at 400 degrees until tender, about 30 minutes.", "While squash roasts, heat the remaining 1 Tbsp oil in a large pan over medium-low heat. Add the onion, and cook, stirring occasionally, until onions are caramelized and very fragrant, about 25-30 minutes. The onions should be ready about the same time the squash is done roasting.", "Add the remaining 1/2 tsp salt and the apple cider vinegar to the pan, and cook 1 minute more. Add the spinach and cook until tender, about 3-4 minutes. Add the roasted squash to the pan. Tear the toasted bread into pieces and add to the pan. Mix everything together until well combined.", "Place cheese slices on top, cover pan, and cook until cheese has melted, about 2-3 minutes. Transfer pan to the table, grab some forks and dig in."] | food52.com/recipes/65531-skillet-butternut-squash-spinach | 0Gathered
| ["butternut squash", "olive oil", "paprika", "salt", "pepper", "red onion", "apple cider vinegar", "spinach", "bread", "brie cheese"] |
1,399,639 | Marshmallow Peeps | ["3/4 cup cold water", "2 packets unflavored gelatin powder", "1/2 cup colored sanding sugar", "3/4 cup sugar", "1/2 cup light corn syrup", "1 pinch salt", "Additional flavorings (liqueur, herb sprigs, citrus zest, matcha green tea powder, vanilla extract)", "1 tablespoon chocolate chips"] | ["In the bowl of a stand mixer or other large bowl, whisk together 1/2 cup of water with the 2 packets of gelatin and set aside. (If you'd like to make boozy Peeps, replace 2 tablespoons of water with 2 tablespoons of liqueur.)", "Lightly spray your Peep mold with cooking spray and set it aside. Have a piping bag, rubber spatula, and any additional flavorings like extracts, zest, or powders standing by. Also, place the sanding sugar on a plate and set it aside.", "In a medium pot, stir together the remaining 1/4 cup of water, the sugar, the corn syrup, and the salt. If you'd like to infuse your Peeps with herbs, place a sprig in the mixture but don't break it up at all because it will be difficult to remove.", "Heat the mixture over medium heat to 240\u00b0 F. Remove it from the heat, and if you're using herbs, remove them with tongs. Turn the mixer on low and drizzle the sugar mixture in a slow and steady stream down the side of the bowl. Once the entire mixture is in, increase speed to high and let it mix for 10 to 12 minutes, until lukewarm and fluffy. Add an additional flavorings -- 1/4 teaspoon citrus zest, 1 tablespoon matcha green tea powder, or 2 teaspoons vanilla extract -- in the last minute of mixing.", "Immediately scrape the mixture into your piping bag and then pipe the mixture into the molds. Let set for 10 minutes. Gently remove them and coat them with sanding sugar.", "To give them faces, melt the chocolate chips and then spoon the melted chocolate into a small piping bag or into the corner of a sandwich bag. Snip a tiny bit off the end and pipe on their faces.", "Let dry and then store in an air tight container."] | food52.com/recipes/27499-marshmallow-peeps | 0Gathered
| ["cold water", "packets unflavored gelatin powder", "colored sanding sugar", "sugar", "light corn syrup", "salt", "vanilla", "chocolate chips"] |
1,399,640 | Sugar - Free Simply Sweet Potato Philippine Adobo Noodles | ["5 cups spiralized sweet potato noodles", "ground black pepper to taste", "1 tablespoon nutritional yeast flakes", "1 tablespoon olive oil", "1 tablespoon Braggs liquid aminos or soy sauce", "1/4 teaspoon garlic granules or to taste", "1 tablespoon red wine vinegar", "6 pieces grape tomatoes"] | ["Put all the ingredients together in a bowl and mix.", "Eat by itself or serve with any kind of meat"] | food52.com/recipes/20728-sugar-free-simply-sweet-potato-philippine-adobo-noodles | 0Gathered
| ["spiralized sweet potato noodles", "ground black pepper", "nutritional yeast", "olive oil", "Braggs", "garlic", "red wine vinegar", "grape tomatoes"] |
1,399,641 | Potato And Chard "Strata" With Bacon And Gruyère | ["2 medium purple potatoes, washed, not peeled, mandolined or extremely thinly sliced", "1 bunch of chard, washed, stems removed and chopped into 1? pieces, leaves coarsely chopped", "1 small leek, white and light green parts thinly sliced", "2 tablespoons cream", "salt and freshly ground pepper", "Gruyere", "1 tablespoon unsalted butter", "1/3 cup fresh breadcrumbs"] | ["Butter or cooking spray a souffle or round cooking dish (about 2 qt). Set aside. Preheat oven to 385.", "In a large skillet, cook the bacon slices. When done, set them aside to drain on a paper towel and discard all but 1 T of rendered fat that remains in the skillet.", "In the skillet over medium-high heat, cook the leek and chard stems in the bacon fat. When soft (after 8 minutes or so), deglaze the pan with the cream, season with salt and fresh pepper, and reduce heat to low. Cook for another 4-5 minutes and then remove from heat. With a slotted spoon, move the mixture to a small mixing bowl. Reheat the skillet, add the butter and when it's melted, saute the breadcrumbs until golden and lightly toasted. Remove from heat.", "In your prepared dish, place 1/3 of the mandolined potato rounds in an even layer. Spoon 1/2 of the leek-chard stem-cream mixture over the potatoes. Crumble half that bacon over that, and then put 1/2 the chopped chard leaves on top.", "Shave 6 ribbons of Gruyere on top and then repeat the layers, potatoes-leek/chard-bacon-chard leaves-Gruyere. Put a final layer of potatoes, spread on the toasted breadcrumbs and then shave some more Gruyere on top.\r\nCover with foil and put in the oven. Bake 25-30 minutes, remove foil. Cook 4-5 minutes more, and serve."] | food52.com/recipes/14945-potato-and-chard-strata-with-bacon-and-gruyere | 0Gathered
| ["purple potatoes", "chard", "cream", "salt", "Gruy\u00e8re", "unsalted butter", "fresh breadcrumbs"] |
1,399,642 | Cranberry Chipotle Marmalade | ["12 ounces Fresh Cranberries", "1/3 cup Dried Currants", "3/4 cup Light Brown Sugar", "1/3 cup Water", "1/4 teaspoon Cinnamon", "3 (more or less) tablespoons Canned Chipotles, Pureed", "1 pinch Salt", "2 8 oz. Wheels of Brie"] | ["Put cranberries, currants, brown sugar, and water in a large saucepan. Meanwhile, puree chipotle. Scrape off the adobo sauce, and depending on how hot you like things, remove seeds and adjust amount of chipotle you actually use. I use my Cuisinart to puree, but you could easily do a very fine chop on these. Once berries begin to pop, add chipotle, cinnamon and salt. Once berries have all popped, allow to cool. At this point, you can refrigerate it for later use.", "When you are ready to serve, pour marmalade over wheels of brie and bake in a 350 oven until brie is softened (about 20 minutes).", "I like this best served with warmed tostadas.", "If you would rather not use the brie, you can easily substitute blocks of cream cheese."] | food52.com/recipes/8003-cranberry-chipotle-marmalade | 0Gathered
| ["Cranberries", "Currants", "Light Brown Sugar", "Water", "Cinnamon", "Chipotles", "Salt", "Wheels of Brie"] |
1,399,643 | Kale-Tastic Stir-Fry | ["1 bunch Purple Kale (keep the stems!)", "3 cups Shiitake Mushrooms", "4-5 Cloves of Garlic, chopped", "1 Jalepeno, chopped", "4 Red Skinned Potatoes", "1/2 teaspoon Garlic Powder", "1/3 teaspoon Cayenne Pepper", "1/2 teaspoon Onion Powder", "Salt and Pepper (to taste)", "1/2 box Quinoa, cooked with bone broth or veggie broth", "1 dash Red Wine Vinegar", "2-3 tablespoons Grapeseed or Sesame Oil", "1/4 cup Chicken Bone Broth (or veggie broth)"] | ["Heat oil in a medium-large sized saucepan over low-medium heat.", "Chop garlic, jalepeno, kale stems, and red skinned potatoes and add to saucepan. Add in spices and water.", "Cover for 5-8 minutes, allowing the veggies to soften a little. During this time, cook quinoa as it says on the box.", "Add in your chopped kale leaves and mushrooms and cook for another 8-10 minutes.", "Once both are finished cooking, add a small scoop of quinoa to a bowl and top it with the veggie mixture and a dash or two of red wine vinegar.", "Enjoy!"] | food52.com/recipes/77513-kale-tastic-stir-fry | 0Gathered
| ["Purple", "Shiitake Mushrooms", "Garlic", "Jalepe\u00f1o", "Red", "Garlic", "Cayenne Pepper", "Onion Powder", "Salt", "Quinoa", "Red Wine Vinegar", "Sesame Oil", "Chicken"] |
1,399,644 | Grilled Vegetables With The Aïoli Sisters | ["For the Aioli", "2 cloves garlic, peeled and minced", "2 egg yolks", "6 ounces canola oil", "6 ounces fruity olive oil", "1 teaspoon salt", "Zest and juice of 1/2 lemon, strained", "2 tablespoons pesto sauce", "2 anchovy fillets, minced", "A handful of your favorite mushrooms - if large cut in half", "The Vegetables", "1 pint grape tomatoes", "1 dozen mini sweet peppers, various colors", "2 zucchini squash, trimmed, sliced on a long diagonal 1/4\" thick", "2 handfuls sugar snap peas or snow peas", "1 bunch scallions, trimmed to 6\" lengths", "1 bunch asparagus trimmed to 6\" lengths"] | ["Light the barbecue. While the fire burns down or it heats up, make your aioli and set aside to let the flavors blend. Place garlic and salt in bowl of a food processor. Pulse to blend. With the machine running, add yolks 1 at a time, letting each blend for a few seconds before adding the next. Next, add the canola oil a tablespoon at a time - one you'd use to eat soup is fine. Afterwards, add olive oil in a slow, steady stream. Finally, add the lemon zest and juice. Aioli should be gentle and soft, perfect for dipping. If it appears to custardy, add some more olive oil in the same manner as above. Turn out into 2 small, pretty bowls. Think of them as skirts for the sisters. Color up one with a couple of tablespoons of pesto (I freeze mine in ice cube trays - 1 or 2 cubes would be fine) and perfume the other with the anchovy fillets. Stir each, taste, and adjust seasonings as you like - I like to punch up the lemon in the anchovy aioli. Set aside and let sit at room temp while you clean and grill the vegetables.", "You're going to toss each of your vegetables in olive oil, salt, and pepper, keeping them separate because they'll grill for different amounts of time. Use one bowl to toss each of them, then clump them together on a couple of sheet pans lined with parchment.", "Now to the grill. Take along the platter on which you plan to arranged your vegetables so you can transfer them right to it as they come off the grill. Spread out your coals, set the rack on, set your grilling pan on top and let it get hot. Grill each vegetable with its mates, moving them around so that they grill up fairly evenly. This goes pretty fast because, really, all you're trying to do is get a good char on them without cooking away their crispness. Arrange each on your platter as they finish; they are all intrinsically beautiful, so don't fret the perfect distribution. Add your bowls of aioli, grab a large stack of napkins. Don't even think of using forks. Pour a crisp white wine. Toast your party, even if it is you and your perfect other."] | food52.com/recipes/12132-grilled-vegetables-with-the-aioli-sisters | 0Gathered
| ["garlic", "egg yolks", "canola oil", "olive oil", "salt", "lemon", "pesto sauce", "anchovy", "mushrooms", "Vegetables", "grape tomatoes", "sweet peppers", "zucchini", "sugar snap peas", "scallions", "lengths"] |
1,399,645 | Chicken And Sausage Gumbo | ["1 1/2 cups white rice, dry", "2 tablespoons 1/4 cup olive oil, divided", "3 chicken thighs", "Kosher salt", "freshly ground black pepper", "1 pound andouille sausage, sliced 1/2 inch thick on the diagonal", "1/3 cup all-purpose flour", "1 large yellow onion, chopped", "8 garlic cloves, minced", "2 large carrots, chopped", "4 celery stalks, chopped", "4 cups chicken broth", "4 cups water", "4 thyme sprigs", "1 bay leaf", "2 tablespoons Sriracha", "4 scallions, chopped"] | ["Cook rice according to package instructions. Set aside.", "Meanwhile, heat 2 tablespoons of olive oil over medium heat in a large Dutch oven. Season chicken thighs generously with salt and pepper and add to Dutch oven. Cook for 10-15 minutes, until cooked through. Transfer to plate and set aside. Once cooled, shred with two forks.", "Add 1/4 cup olive oil to Dutch oven. Add sausage and cook until nicely browned on both sides, about 4-6 minutes. Transfer sausage to plate.", "To the oil, whisk in flour to make roux. Keep stirring for about 3-4 minutes, until roux browns and smells nutty. If it seems too dry add a little bit more olive oil.", "Stir in onion, garlic, carrots, and celery. Mix to coat and cook until vegetables soften, about 5 minutes. Stir in chicken broth, water, thyme, and bay leaf. Bring to a boil, reduce heat to simmer, and cover for about 1 hour, stirring occasionally. Stir in Sriracha and simmer for an additional 30 minutes.", "Remove bay leaf and thyme sprigs. Serve gumbo over rice topped with scallions."] | food52.com/recipes/41068-chicken-and-sausage-gumbo | 0Gathered
| ["white rice", "olive oil", "chicken", "Kosher salt", "freshly ground black pepper", "sausage", "flour", "yellow onion", "garlic", "carrots", "celery stalks", "chicken broth", "water", "thyme", "bay leaf", "Sriracha", "scallions"] |
1,399,646 | White Chocolate Toffee Chip Frosting | ["1 cup white chocolate chips", "1/2 pound salted butter (2 sticks)", "1 teaspoon pure vanilla extract", "1/2 cup whole milk ricotta", "3/4 cup Engish toffee bits"] | ["In a medium sauce pan over low heat, melt the butter and white chocolate chips together until the chips and butter have totally melted. Transfer to a bowl, cover and refrigerate until the mixture has hardened ( or overnight if you like).", "After hardening, place the bowl on the counter to soften up. It should be soft enough to beat with an electric mixer and may take a few hours to get to this stage.", "Start beating the mixture and add the ricotta and vanilla. Continue to beat until fluffy. (I used a hand mixer) Stir in the toffee bits and frost whatever your heart desires!"] | food52.com/recipes/24540-white-chocolate-toffee-chip-frosting | 0Gathered
| ["white chocolate chips", "butter", "vanilla", "milk ricotta", "Engish toffee bits"] |
1,399,647 | Kimchi Buckwheat With Tuna And Asparagus | ["1 cup whole buckwheat", "40 grams roughly chopped white onion", "150 grams kimchi", "1/2 cup canned tuna", "1 tablespoon gochujang (korean hot pepper paste)", "200 grams blanched asparagus cut in big pieces", "1 tablespoon rice oil", "2 tablespoons sesame oil", "2 eggs", "chopped spring onions", "salt and black pepper", "lemon juice"] | ["Fill a pot with water, salt it and bring it to a boil.", "Add the buckwheat and let it cook for 15 minutes or according to the instruction on the box.", "In the meantime pour the rice oil into a pan, turn the heat to high and when the oil is hot add the chopped white onion.", "Stir-fry the onion until translucent.", "Add the tuna, the kimchi, the sesame oil and the korean paste and stir-fry for other five minutes.", "Drain the buckwheat and add it to the pan.", "Add the asparagus and stir-fry until well combined.", "Adjust salt and pepper and add the lime juice.", "Divide the buckwheat in two plates ,and fry two eggs to place on top of each portion.", "Garnish with chopped spring onions to taste."] | food52.com/recipes/60443-kimchi-buckwheat-with-tuna-and-asparagus | 0Gathered
| ["whole buckwheat", "white onion", "tuna", "gochujang", "blanched asparagus", "rice oil", "sesame oil", "eggs", "spring onions", "salt", "lemon juice"] |
1,399,648 | Tamagoyaki (Japanese Omelet) | ["2 large eggs", "2 teaspoons mirin", "1/4 teaspoon soy sauce", "1/8 teaspoon salt", "olive oil"] | ["Crack eggs into bowl. Add mirin, soy sauce, and salt. Mix with a fork until incorporated.", "Heat about 2 tsp olive oil in pan over medium-low heat until oil shimmers. Pour thin layer of egg mixture into pan; pour enough to cover the pan, tilting the pan gently to distribute the mixture evenly.", "Pour next layer of egg into pan. Gently lift the first layer up and tilt the pan so that egg mixture goes under the first layer. Cook for about 20-30 seconds. Roll first layer up in second layer, and roll the entire thing up, just as you did with the first layer.", "Repeat as needed until all of mixture is gone.", "Slide directly from pan onto plate and serve immediately."] | food52.com/recipes/73711-tamagoyaki-japanese-omelet | 0Gathered
| ["eggs", "mirin", "soy sauce", "salt", "olive oil"] |
1,399,649 | Sesame Noodles | ["3-4 ounces soba noodles", "1/4 cup green onion stalks, sliced", "2 tablespoons soy sauce", "1/2 tablespoon rice vinegar", "1/2 tablespoon sesame oil", "1 clove garlic, minced", "1 tablespoon canola oil", "1 teaspoon siracha", "2 tablespoons sesame seeds"] | ["Boil water in a small saucepan. Toss in noodles and cook for 4 minutes if using soba noodles. Adjust cooking time for noodles used.", "While the pasta is cooking, combine the remaining ingredients, except the green onion, into a small bowl. Whisk to thoroughly combine.", "When pasta has finished cooking, drain water and return to the pan (not over the heat). Add sauce and toss to combine.", "Plate and top with green onion, extra sesame seeds, or optional vegetables/protein."] | food52.com/recipes/42170-sesame-noodles | 0Gathered
| ["noodles", "green onion", "soy sauce", "rice vinegar", "sesame oil", "clove garlic", "canola oil", "siracha", "sesame seeds"] |
1,399,650 | Roasted Crème Fraîche Chicken With Vegetables | ["1 4-5 lb chicken", "3 tablespoons unsalted butter, room temperature and cubed", "2 teaspoons salt", "1/2 teaspoon pepper", "5 tablespoons olive oil", "3/4 cup creme fraiche", "2 cloves of garlic, finely sliced", "1 shallot, finely sliced", "8 sprigs thyme", "1 orange, quartered", "2 medium thick carrots, cut into 1 inch length and halved", "1 pound new red potatoes, halved (quartered if large)"] | ["Preheat oven to 375 F. Take out the chicken about 15 minutes before cooking, wash, clean and pat dry.", "With a spoon, mash the thyme and butter together until well combined.", "Use a knife to gently loosen the chicken's skin. Stuff the mixed thyme and butter evenly underneath the skin.", "Combine 3 tbsp of olive oil, salt, and pepper in a mixing bowl. Use your fingers to massage the entire chicken with the mixture.", "Fill the cavity with the orange and thyme sprigs. Truss the chicken securely with kitchen twine.", "Place the chicken, breast side down in a baking dish and roast for 15 minutes.", "Mix creme fraiche with garlic, shallot, and thyme.", "Toss the potatoes and carrots with olive oil and a pinch of salt and pepper.", "Remove the chicken from the oven and carefully turn the chicken breast-side up. Rube the creme fraiche all over the top of the chicken.", "Scatter the potatoes and carrots in a single layer around and underneath the chicken.", "Transfer the baking dish to the oven and cook for 1 hour. Baste the chicken and vegetable with pan juices. If the chicken starts to brown, place a large piece of aluminum foil over the breast to prevent it from burning.", "Roast the chicken for another hour or until an instant-read thermometer inserted in the thickest part of the chicken thigh reads 175 F and the vegetables are tender.", "Remove the chicken from the oven and let it rest for 15 minutes before serving."] | food52.com/recipes/32475-roasted-creme-fraiche-chicken-with-vegetables | 0Gathered
| ["chicken", "unsalted butter", "salt", "pepper", "olive oil", "cr\u00e8me fra\u00eeche", "garlic", "shallot", "thyme", "orange", "carrots", "red potatoes"] |
1,399,651 | No-Knead Spelt Bean Bread | ["1 1/2 cups water", "1 cup cooked white kidney beans", "1 tablespoon maple syrup or honey", "3 - 3 1/2 cups light spelt flour", "1/2 teaspoon active dry yeast", "1 teaspoon salt (don't skimp)"] | ["In a large bowl, stir together three cups of flour, the yeast, and the salt.", "Place the beans and honey with 1/2 cup of the water in the bowl of a food processor and whiz until completely smooth.", "Add the bean mixture along with the other cup of water to the flour mixture and stir until combined. If it's looking too wet, add up to another 1/2 cup of flour in small increments until it reaches the right consistency. If it's very humid in your home I suggest adding at least another 1/4 cup of flour.", "Cover the bowl with a plate and let it sit on the counter, at room temperature, for 18-24 hours.", "Generously flour a flat surface. Take the dough out of the bowl (your hands will get dough-y) and throw it on the floured surface. Sprinkle more flour on the dough and fold it over a couple of times.", "Flour a cotton tea towel. Choose one that's smooth unless you want a dedicated bread making terry cloth tea towel. Again, sprinkle some more flour on the dough, and then loosely fold the towel over the dough. You want to cover it completely but not squish it, because then it won't rise properly.", "Let it sit for at least an hour in a warm place until about doubled in bulk.", "Preheat the oven to 450F. While it's preheating, place a smaller sized dutch oven (ceramic, pyrex, cast iron, etc.) in there. Heating up the container it's going to bake in is what makes it so crusty and awesome. Carefully remove the pot from the oven, slide your hand under the tea towel the dough is in, and flop it into the pot. It'll look a little messy, but the messy ones make the nicest looking breads.", "Bake it with the lid on for thirty minutes, then remove the lid and bake for another 10-15 minutes, or until nicely browned. The bread should sound hollow when you tap it.", "Listen carefully, and don't cut it until it stops crackling. If you cut it while it's still really hot it'll get rubbery. I know it seems like kind of a long and involved process based on the length of this post, but I promise it's easy as pie. Pie is harder to make than this bread. It's easy as cereal. Try it, you'll love it."] | food52.com/recipes/33686-no-knead-spelt-bean-bread | 0Gathered
| ["water", "beans", "maple syrup", "light spelt flour", "active dry yeast", "salt"] |
1,399,652 | Gooey Chewy Butter Almond Cookies | ["1 box Butter Recipe cake mix (your favorite brand)", "1 stick of REAL butter", "1/2 teaspoon REAL Vanilla extract", "1/2 teaspoon almond extract", "1 egg, beaten", "1/4 teaspoon ground cardamom", "1 8-oz package cream cheese", "1/2 cup sugar", "1 cup whole almonds, chopped & toasted (see recipe below)", "Powdered sugar for topping"] | ["Preheat oven to 350 degrees. Measure out a cup of whole almonds, then chop them in small pieces and toss around in a heavy saucepan with TBSP each of butter and sugar. Cook over medium heat for no more than 10 minutes and keep them moving because they will burn if you're not careful.", "Cream the butter, cream cheese and sugar together, then add the extracts and beaten egg and mix well.", "In a separate bowl pour the cake mix and cardamom, mix well, then pour the wet batter into the dry ingredients; using an electric mixer, blend until fairly smooth (almonds will make it a little bumpy though).", "This dough is quite soft, so you will need to place the bowl in the back of the fridge for a couple of hours to stiffen it. When chilled, use a teaspoon to scoop out pieces about the size of a walnut, roll into a firm balls, then flatten slightly on a baking sheet sprayed with Baker's Joy or PAM until dough is gone, and run into the hot oven to bake for 12 minutes. The cookies will spread out and be soft at first so allow them to sit on the sheet for at least 3 minutes, then carefully remove with a spatula. While they are still warm, put about a cup of powdered sugar in a tea strainer and shake over the cookies."] | food52.com/recipes/21314-gooey-chewy-butter-almond-cookies | 0Gathered
| ["Butter", "butter", "Vanilla", "almond", "egg", "ground cardamom", "cream cheese", "sugar", "whole almonds", "Powdered sugar"] |
1,399,653 | Hard Red Winter Wheat Spicy Ginger Crisps | ["125 grams coconut oil", "1 tablespoon malt extract", "100 grams honey", "50 grams coarsely chopped almonds", "100 grams crystallized ginger, roughly chopped", "1 teaspoon kosher salt", "1 teaspoon ground cinnamon", "1 1/2 teaspoons ground allspice", "1 1/2 teaspoons ground cardamom", "1 teaspoon ground coriander", "300 grams whole wheat flour such as Community Grains Hard Red Winter Wheat", "zest of 1 mandarin orange"] | ["In a small saucepan, combine coconut oil, malt extract, and honey. Heat over a low flame and stir until just combined. Remove from heat and let cool.", "In a large bowl combine almonds, ginger, salt, cinnamon, allspice, cardamom, coriander, flour, and zest. Stir to combine.", "Mix the coconut oil, malt, and honey into the flour mixture. Stir using a rubber spatula until you have a thick and slightly sandy mixture.", "Pour contents on a large piece of parchment paper and shape into a 4x8 inch slab. Flatten out the top with a rolling pin. Fold the slab up neatly like a present with the parchment paper. Secure it with plastic wrap. Stick in the freezer, on a flat surface, over night.", "When you're ready to bake, take the slab out of the freezer and allow it to thaw for about 10 minutes. Preheat your oven at 350\u00b0F. Line two baking sheets with parchment paper. With your sharpest knife begin cutting (more like shaving) off slices from the slab. You want each slice to be about 1/16th of an inch. Lay each slice out on the baking sheet. They won't expand much but give each slice a bit of space. Bake for 12-16 minutes or until they darken in color and look like they're drying out a bit. The baking time varies depending on how thick you cut each slice so keep a close eye on them while they're in the oven. Remove from oven and transfer to a cooling rack. Store in an airtight container. Pairs well with coffee and tea!"] | food52.com/recipes/66433-hard-red-winter-wheat-spicy-ginger-crisps | 0Gathered
| ["coconut oil", "malt", "honey", "almonds", "ginger", "kosher salt", "ground cinnamon", "ground allspice", "ground cardamom", "ground coriander", "whole wheat flour"] |
1,399,654 | Semolina With Red Fruit Topping | ["1 cup Fine semolina", "1 cup Sugar", "6 cups Milk", "150 milliliters Fresh cream", "Vanilla", "500 grams Fresh or frozen strawberries or mixed soft red fruits(raspberries strawberries )", "1/2 cup Sugar", "1 cup Crushed almonds. (Small bits)"] | ["Put the fruit in a blender and blend until there are no lumps. Add the sugar and boil for app 10 minutes. Cool.", "Pour milk, sugar and semolina in a pan and heat stirring continually. When it boils, take it off the heat and stir in the fresh cream, vanilla and nuts.", "Pour it immediately in a glass serving dish, oval or round approx. 35cmm long and at least 8cmm high."] | food52.com/recipes/28513-semolina-with-red-fruit-topping | 0Gathered
| ["semolina", "Sugar", "Milk", "cream", "Vanilla", "Sugar", "almonds"] |
1,399,655 | Pantry Roast | ["2 pounds Cross Rib Roast", "1 tablespoon Olive Oil", "3 Small hawaiian onions (or whatever you have) Sliced thin", "2 Cloves garlic, sliced", "1 tablespoon Coriander", "1 tablespoon Harissa", "1 1/2 cups Beef Stock (or red wine)", "1 pound Peeled seeded tomatoes, lightly crushed (or 28 ounce can in juice)"] | ["Pre-heat oven to 250. Generously salt and pepper meat. In an oven-proof skillet or small Dutch Oven, heat the oil. Brown on all sides in pan, then remove roast to plate.", "In same pan, saute onions and garlic until soft over low flame.", "Add coriander and harissa, and saute another minute. Then, place beef and any accumulated juices on plate back to pan. Add broth and tomatos, increase flame to medium and bring it all to just bubbling. Remove to oven and cook @250 until medium rare, about one and a half hours. Let rest ten minutes before serving."] | food52.com/recipes/146-pantry-roast | 0Gathered
| ["Rib Roast", "Olive Oil", "hawaiian onions", "garlic", "Coriander", "Beef", "tomatoes"] |
1,399,656 | Avocado Citrus Breakfast Shake (Aka The "I Wish I Were In San Diego" Smoothie) | ["1 whole avocado", "1 banana (frozen, if desired)", "1/2 cup orange juice (the first time I made this I used a couple whole, peeled clementines, which was also good albeit a little pulpy)", "2 tablespoons fresh lime juice", "1 cup full fat coconut milk", "1 pinch salt"] | ["Peel and pit the avocado, and cut it into chunks. Peel the banana and break it into chunks.", "Combine everything in a blender and blend until smooth - about one minute. (If you'd like more sweetness you can add a little honey.) Divide between two large cups or bowls and serve."] | food52.com/recipes/25805-avocado-citrus-breakfast-shake-aka-the-i-wish-i-were-in-san-diego-smoothie | 0Gathered
| ["avocado", "banana", "orange juice", "lime juice", "full fat coconut milk", "salt"] |
1,399,657 | Chicken Galantine Or Pate De Campagne Asian- Style | [" 2 tablespoons of each soy sauce, dry sherry, and Hoisin sauce", " 2 teaspoons of each cornstarch and vegetable or canola oil", " 1 teaspoons of each sesame oil and sugar", " 1/2 teaspoon of freshly ground black pepper", " 1 pound of each chicken breast and thighs, very carefully skinned, boned, and cut in bite-size pieces", " 2 medium shallots or 1 onion, diced", " 1 teaspoon of ground coriander or 1 tablespoon of fresh cilantro leaves", " 2 tablespoons oil for the Terrine"] | ["In a bowl, combine soy, sherry, Hoisin sauce, cornstarch, vegetable or canola oil, sesame oil, sugar, peppers and coriander or cilantro. Add chicken and marinate for 1 hour.", "Prepare chicken stock with bones, onion, carrots, parsley root and celery.\r\nFinely mince or grind the marinated chicken through a meat grinder to a mixing bowl. Add shallots or onion and coriander. To taste for seasonings, make a little patty and saute it in a skillet; then taste and add what ever you fill is needed.", "To make the galantine: Using a needle with a white thread, sew up the sides of the breast skin pieces, living an opening. Loosely fill with the meat mixture and sew up the opening. Shape to rolls with your hands.", "If you'll have leftover filling or the skin pieces are too small, wrap it in cheese cloth as a roll and tie both ends.", "Carefully lower all the rolls into the stock and simmer for about 1 and a half hour. After about half an hour of simmering, prick a few halls in the rolls, which are in the chiken skin, with a fork. This step will allow the stock to penetrate and moisten the filling.", "When the rolls are cooked, transfer them to a colander and cool to room temperature; then refrigerate for 24 hours. (I like to brown the rolls in the oven or in a skillet, on all sides, for color and crispy skin and then cool and refrigerate them). Slice into 1/2-inch slices.", "To cook as a Pate: Preheat the oven to 375 degrees F. Prepare a deep roasting pan for \"au Bain Mare\"", "You may like to add to the chicken mixture about 4 ounces of chicken liver or veal or steeped dried mushrooms and mince or grinned all together.", "Pour the 2 tablespoons oil into ceramic terrine dish with a lid or moisten with a little water and lay a large piece of plastic wrap; then top with the Pate mixture, smooth the top and tap on the counter to release air bubbles.", "Cover with the lid, place into the roasting pan, transfer to the middle rack of the oven and carefully fill the pan with hot water about half way of the terrine.", "Bake for about 1 and 1/2 hour, adding water if needed. \r\n Cool to room temperature and then refrigerate overnight.\r\nSlice and serve on a beautiful platter or tray."] | food52.com/recipes/15424-chicken-galantine-or-pate-de-campagne-asian-style | 0Gathered
| ["soy sauce", "cornstarch", "sesame oil", "ground black pepper", "chicken", "shallots", "ground coriander", "oil"] |
1,399,658 | Lemongrass Chicken Noodle Soup With Cucumber | ["For the Soup", "1 liter Good quality Chicken Stock (Homemade or Organic is better)", "2 Lemongrass stalks (white part) bruised, or 3 tbsp minced lemongrass paste", "2-3 Red Chilli (at least 1 seeded chilli)", "1 1/2 inches Peeled Ginger, sliced", "1 Small Onion, sliced", "2 tablespoons Brown Sugar or Palm sugar", "2 tablespoons Soy Sauce", "1 cup Coconut milk", "1 Grated zest of a Lime", "2 tablespoons oil", "1/2 - 1 tablespoons Chilli Flakes (adjust to your preference)", "1 Large Chicken Breast, thinly sliced at room temperature", "Extra Salt to taste", "To serve", "60 grams glass noodles (or rice noodles if you prefer)", "1 large cucumber sliced and julienned, chilled", "Unflavoured oil to coat noodles", "Boiling water to soak the noodles", "1/2 teaspoon salt"] | ["In a saucepan, pour the chicken stock and add to it the following - the lemongrass, 1 fresh chilli or 1-2 dried chilli, ginger, sliced onions, sugar, soy-sauce, and coconut milk.", "Bring to a boil on medium heat and then lower the heat and let it simmer for about 40 min to 1 hour. Add the lime juice and lime zest as well.", "In the meantime start preparing the noodles. Place the noodles in a bowl and add the salt. Pour boiling water over the noodles to soak and keep it covered for 10 minutes (a little less time than the manufacturer's instructions).", "Drain the noodles and drizzle in some oil to coat the noodles. This is to prevent the noodles from sticking together and turning mushy. You can use unflavoured oil or chilli oil if you prefer. Set aside until you are ready to serve.", "When the soup has simmered for at least 40 minutes, strain the soup to remove the onion, ginger, lemon grass and chilli. Discard this and keep the soup aside.", "In the same saucepan, heat 2 tbsp of oil and add the chilli flakes. When the chilli flakes start to sizzle and turn dark, pour the strained soup back in.", "Thinly slice a de-seeded red chilli (dry or fresh), and add it to the soup (de-seed it if you prefer less heat).", "Bring the soup back to a simmer, and add salt to taste.", "Once the soup is simmering, add the thinly sliced chicken. Let the chicken cook in the simmering soup (which should take about 10 minutes)", "Divide the soaked noodles between two bowls and add the julienned cucumber.", "Ladle the soup over the noodles and cucumber and serve immediately."] | food52.com/recipes/32959-lemongrass-chicken-noodle-soup-with-cucumber | 0Gathered
| ["liter", "stalks", "Red Chilli", "Ginger", "Onion", "Brown Sugar", "Soy Sauce", "Coconut milk", "oil", "Chilli Flakes (adjust", "Chicken", "Salt", "glass noodles", "cucumber", "Unflavoured oil", "Boiling water", "salt"] |
1,399,659 | Cheese & Macaroni | ["1 tablespoon salt", "1 pound small shell dry pasta", "8 tablespoons unsalted butter", "6 tablespoons all-purpose flour", "3 cups whole milk", "1 cup heavy cream", "t tablespoons black pepper", "1 pound shredded raw milk cheddar cheese (or other aged cheddar cheese)", "4 ounces shredded fontina cheese", "4 ounces shredded gruyere cheese", "2 cups panko bread crumbs", "2 tablespoons fresh thyme leaves", "3 tablespoons truffle oil (optional)"] | ["Preheat oven to 325 F.", "In a large pot, place dry pasta and fill pot with water until the water is covering the pasta approximately 2 inches. Bring pasta to a boil and cook until the pasta is al dente, about 8 minutes. Drain the pasta from water and set aside.", "In a large saucepan, melt the butter over medium heat. Add flour to butter and whisk continuously for 2-3 minutes until an even roux forms (it will be like paste). Add the milk to the roux and continue to whisk until the milk is incorporated. Thicken over medium heat another 2-3 minutes until bubbly.", "Add the heavy cream, all of the shredded cheeses, salt and pepper and stir slowly until all of the cheeses are fully melted and incorporated. (If you are including truffle oil, add truffle oil to cheese mixture at this time as well.)", "Add cooked pasta to the cheese sauce and mix until evenly mixed. Pour and spread the cheese and mac evenly into a 9\"x11\" baking dish. Top with the panko bread crumbs. Bake for 12-14 minutes, or until bread crumbs begin to brown.", "Remove from oven and top with fresh thyme leaves. Serve warm."] | food52.com/recipes/66659-cheese-macaroni | 0Gathered
| ["salt", "shell dry pasta", "unsalted butter", "all-purpose", "milk", "heavy cream", "black pepper", "cheddar cheese", "fontina cheese", "gruyere cheese", "bread crumbs", "thyme", "truffle oil"] |
1,399,660 | Spicy Shiso Kimuchi | ["1/2 cup soy sauce", "4 teaspoons mirin", "2/3 cup water", "2 cloves garlic, minced", "1 tablespoon toasted sesame oil", "2 tablespoons sesame seeds", "1 tablespoon shichimi togarashi (seven spice powder)", "shiso leaves (about 2 dozen)", "thinly sliced peppers to taste (I used 2 serrano peppers)"] | ["In a small saucepan bring the soy sauce, mirin, water, and garlic to a boil. Boil briefly, just long enough to take the edge off of the garlic.", "Remove the pan from the heat, mix in the sesame oil, sesame seeds, shichimi togarashi, and sliced peppers. Let it cool.", "Place shiso leaves in a container, add the soy sauce mixture, cover, and refrigerate. (For at least 1 hour, preferably overnight.)", "Grab your chopsticks, pluck out a leaf and enjoy. Or eat them with a bowl of rice, or put them on sandwiches (I like them on cream cheese toast)."] | food52.com/recipes/23018-spicy-shiso-kimuchi | 0Gathered
| ["soy sauce", "mirin", "water", "garlic", "sesame oil", "sesame seeds", "shichimi togarashi", "shiso leaves", "peppers"] |
1,399,661 | Babcia'S Pea Soup | ["for the soup", "4 tablespoons olive oil", "3 banana shallots", "3 plump cloves of garlic", "250 grams fresh or frozen peas", "600 milliliters vegetable stock or water + more if needed", "1 teaspoon salt", "a pinches white pepper", "to garnish", "1/2 cup creme fraiche", "1 teaspoon lemon zest", "the juice of half a lemon", "a handfuls toasted flaked almonds", "olive oil to drizzle", "coarse black pepper", "1 tablespoon finely chopped chives"] | ["peel, halve and finally slice the shallots. roughly crush the garlic cloves in a mortar and pestle. warm the olive oil over a low/medium heat in a heavy bottomed pan and add the shallots to it. sweat the shallots in the warm oil until they soften and become translucent. they should not pick colour. add the garlic and allow it cook for a minute or so until mellow.", "turn up the heat and add the peas. fry them briefly (no more than two and a half minutes). they should retain their bright colour.", "place the contents of the pan in a blender and top with half of the stock/liquid. avoid using a meat or poultry based stock as it overpowers the flavour. process the soup until it is smooth. then return it to the pan and add the remaining stock. bring the soup to a gentle simmer and cook for five minutes. my husband and i prefer a thick soup. if you like a thinner consistency add more stock/water as desired.", "season the soup with a pinch of white pepper and salt to taste. i prefer using less salt to allow the sweetness of the peas to take centre stage but recognise that some may prefer a more savoury flavour.", "loosen the creme fraiche with the lemon juice. then stir in the lemon zest.", "ladle the soup into deep bowls. add a dollop of the creme fraiche and a squiggle of olive oil. scatter some of the almonds and chives and a twist of coarsely ground black pepper over the surface of the soup. tuck a slice or two of toasted sourdough alongside the bowl and serve yourself"] | food52.com/recipes/30301-babcia-s-pea-soup | 0Gathered
| ["soup", "olive oil", "banana shallots", "garlic", "peas", "salt", "white pepper", "cr\u00e8me fraiche", "lemon zest", "lemon", "almonds", "olive oil", "black pepper", "chives"] |
1,399,662 | Izvar-Russian Dried Fruit Drink With Madera Wine. | ["1 cup dried prunes pitted", "1 cup dried apricots", "2 cups apple slices dried or fresh", "1 cup dried cherries (pitted)", "11/2 cups dried pears", "1 cup fragrant honey", "2 Cinnamon sticks", "4 Whole cloves", "1 Star Anise", "2 qt Apple Cider", "Juice & peel of 1 lemon (more if needed)", "2 cups Madera wine"] | ["Combine the fruit in a large pot and fill with all of the cider and Madera (dried fruits absorb a lot of liquid). Add the cloves, cinnamon, Star Anise& lemon peel.", "Simmer until the larger pieces are cooked but not falling apart. Strain only the liquid into another pot, discard the spices, and cook until reduced by 1/3rd. Mix-in honey, lemon juice, and then add back the fruits (optional).", "Taste, and add more lemon juice if needed. It should not be too sweet; it's tastier when the fruit taste dominates. Serve warm in cold weather or icy-cold when it's hot. This drink looks beautiful in crystal or clear glass mugs.", "You can top each mug with sparkling water or wine. If desired, use a different variety of fruits and spices. Keep in the refrigerator for up to 2 weeks."] | food52.com/recipes/12180-izvar-russian-dried-fruit-drink-with-madera-wine | 0Gathered
| ["apricots", "apple slices dried", "cherries", "honey", "Cinnamon sticks", "cloves", "Anise", "Apple Cider", "Madera wine"] |
1,399,663 | Greek Yogurt Cheesecake Ice Cream With Roasted Strawberries | ["Roasted Strawberries", "3 cups fresh strawberries", "1/2 cup confectioner's sugar", "Ice Cream Base", "1 package (232 grams) cream cheese, room temperature and very soft", "1 cup granulated sugar", "1/2 cup whole milk or light cream", "1/2 package (113 grams) Greek yogurt cream cheese, room temperature and very soft", "1/2 cup heavy cream", "1/4 cup vanilla greek yogurt, room temperature", "1/4 cup confectioner's sugar", "1/4 cup mascarpone, room temperature", "1 tablespoon vanilla bean paste", "1/4 teaspoon kosher salt"] | ["Preheat the oven to 350\u00b0F.", "Hull the strawberries and cut in halves (or quarters if they are very large).", "Place a Silpat on a baking sheet. Then spread the berries onto the sheet. Bake for 20 minutes.", "Remove and reduce the heat to 300\u00b0F.", "Stir the strawberries with a soft, heat-resistant spatula, sprinkling the confectioners' sugar over the berries as you mix.", "Return the berries to the oven and cook until they collapse, about 10 to 15 minutes. The juices should run out and around the pan.", "Remove and transfer to a small heatproof bowl to cool. Gently stir the strawberries and liquid from time to time. The juices will begin to thicken, similar to a jam.", "Combine the ice cream ingredients in the bowl of a stand mixer fitted with a paddle attachment.", "Mix until everything is incorporated and there are no lumps remaining, about 2 to 3 minutes. If necessary, this mixture can be refrigerated overnight, while the ice cream maker's freezer bowl freezes.", "Spin the ice cream according to the manufacturer's directions, about 20 minutes.", "The ice cream will begin to thicken. At this point, remove it from the freezer bowl.", "Spread it evenly in a casserole dish and pour the strawberry mixture evenly over the top.", "Using a rubber spatula, gently swirl the mixture through the ice cream to combine the two.", "Cover with parchment paper. Lightly push down on the paper to remove any air pockets and prevent freezer burn.", "Freeze overnight, then enjoy."] | food52.com/recipes/29724-greek-yogurt-cheesecake-ice-cream-with-roasted-strawberries | 0Gathered
| ["Strawberries", "fresh strawberries", "sugar", "Cream Base", "cream cheese", "sugar", "milk", "cream cheese", "heavy cream", "vanilla greek yogurt", "sugar", "mascarpone", "vanilla bean paste", "kosher salt"] |
1,399,664 | Roast Beetroot, Goat Cheese & Walnut Salad | ["For The Salad", "2 beetroots, roasted", "1 bunch watercress", "1 handful walnuts, toasted and chopped roughly", "1 handful chevre, crumbled", "2 tablespoons chives, chopped fine", "Lemon Walnut Vinaigrette", "1/2 lemon", "1 teaspoon sea salt", "1/4 cup walnut oil, or to taste"] | ["Preheat the oven to 180\u00b0 C. Wrap the beets in aluminum foil and cook on a baking sheet for two hours, until tender. Set the beets aside to cool with the aluminum still on; once cooled, their rough outer skin will easily slip off. Cut the beats into roughly 1 inch cubes and set aside. Wash and dry the watercress, discarding any rough stems. Make the vinaigrette, dissolving the sea salt in the juice of 1/2 lemon, before adding walnut oil. Taste test with a lettuce leaf and adjust, if necessary. Toast the walnuts and chop roughly - you don't want lots of walnut dust. Toss the watercress with the vinaigrette and pile onto the plate(s). Toss the beets in some vinaigrette and scatter around the watercress. Sprinkle the lot with chevre, walnuts and chives. Tuck in."] | food52.com/recipes/3467-roast-beetroot-goat-cheese-walnut-salad | 0Gathered
| ["Salad", "beetroots", "watercress", "handful walnuts", "handful chevre", "chives", "Lemon Walnut Vinaigrette", "lemon", "salt", "walnut oil"] |
1,399,665 | Lemony Roast Carrot Compote | ["1 pound carrots, trimmed, peeled and sliced into coins", "1 large sweet onion, halved pole to pole and then thinly sliced", "1 bulb fennel, sliced thin (a mandoline is helpful)", "4 yukon gold potatoes, cut into small cubes", "2-4 tablespoons olive oil", "1 teaspoon salt", "2 large meyer lemons", "salt and fresh ground black pepper to taste"] | ["Preheat oven to 400.", "", "In a large bowl, toss the carrots, onions, fennel and potatoes with olive oil. Season with 1 teaspoon of salt. Mix well. Place in a single layer in a roasting pan. Juice one lemon and pour juice over vegetables. Mix well. Slice the other lemon very thin and place slices around vegetables in pan.", "", "Bake for 30-40 minutes, stirring occasionally, till all vegetables are softened and beginning to brown and caramelize. Taste and add salt and pepper as needed."] | food52.com/recipes/9773-lemony-roast-carrot-compote | 0Gathered
| ["carrots", "sweet onion", "fennel", "gold potatoes", "olive oil", "salt", "lemons", "salt"] |
1,399,666 | Tuna And Cannelini Salad | ["1 can good quality Italian tuna in olive oil, drained and oil reserved", "1 can cannelini beans, drained and rinsed", "1/4 cup Kalamata or other good olives (green or ripe), chopped", "2 tablespoons capers, rinsed and drained, roughly chopped", "1/4 cup roasted red sweet peppers, chopped", "2 tablespoons lemon juice", "1 tablespoon fresh oregano or basil, minced", "2 hardboiled eggs, halved", "2 ripe tomatoes, sliced"] | ["Gently stir together the tuna, beans, olives, capers and peppers to combine.", "Add enough olive oil to the reserved oil from tuna to make 1/4 cup. Whisk with lemon juice. Pour over tuna and vegetables, and toss gently.", "Top with minced oregano or basil. Serve immediately over tomato slices, garnished with a half a hardboiled egg."] | food52.com/recipes/35578-tuna-and-cannelini-salad | 0Gathered
| ["Italian tuna", "cannelini beans", "olives", "capers", "red sweet peppers", "lemon juice", "fresh oregano", "eggs", "tomatoes"] |
1,399,667 | Bloody Nonsense Paella | ["1 cup Spanish bomba rice", "2 1/2 cups chicken stock", "2 large ripe peaches", "2 links blood sausage (morcilla in Spain)", "1 dozen very small clams (manila or cockles)", "1 tablespoon pimenton dulce or piment d'esplette", "1/4 cup light olive oil", "1 shallot chopped", "1 generous pinch of saffron", "fleur de sel, a couple of pinches to your taste", "1 small handful of lemon verbena leaves (optional)"] | ["Bring a large pot of water to a full boil. Using a sharp paring knife cut a small X in the bottom of each peach. Don't cut too deep. Plunge the peaches into water and when the skin shows signs of loosening transfer them to a bowl of very cold water.", "Peel the peaches. Cut in halves to remove the pit and then slice into wedges.", "Cut the sausage into pieces about 1/2 inch thick.", "Wash the clams thoroughly. Discard any that have begun to open and don't close up when you handle them.", "Sprinkle the pimenton onto pie tin or something similar.", "Get your coals going or light a gas grill if you must.", "Bring the chicken stock to a simmer in a 2 quart or more sized pot.", "Add the saffron to the stock.", "Dredge the peach slices in the pimenton, just to dust, don't overdo it.", "Add the olive oil to your paella pan and place on the grill. Add the rice and shallot and stir to coat thoroughly. The rice will begin to turn translucent.", "Add the stock all at once and using a wooden spoon spread the rice around evenly. Add the remaining ingredients all at once, making sure you have even distribution. Stop stirring. You are not making risotto.", "When the stock comes to a steady simmer cover the pan loosely with foil.", "After ten minutes check if the clams have opened. If so, leave the foil off and continue to cook until the rice has absorbed the stock and juices and is al dente. This might be another 10 or 15 minutes. Be patient. It's done when it's done.", "Taste for seasoning. It should be ready to serve at this point. Hopefully you have achieved the soccarat or slightly crusty bottom to the paella which is the mark of success. Serve at once."] | food52.com/recipes/60170-bloody-nonsense-paella | 0Gathered
| ["Spanish bomba rice", "chicken stock", "peaches", "sausage", "manila", "piment", "light olive oil", "shallot", "generous", "fleur de sel", "handful of lemon verbena leaves"] |
1,399,668 | Heirloom Apple Galette, Fennel Caramel | ["Heirloom Apple Gallete", "1/2 cup brandy", "1 1/4 cups sugar", "1 lemon", "1 cinnamon stick", "1 star anise", "3 large apples", "1 puff pastry (sheet 10 x 15-inch or sized to make six 3-inch rounds", "1 large egg", "Fennel Caramel", "1/2 cup sugar", "1/2 cup heavy cream", "1 tablespoon unsalted butter", "1/4 teaspoon fennel seed, toasted and ground"] | ["Preheat the oven to 375\u00b0F.", "Line a baking sheet with parchment paper and set aside.", "Combine the brandy, sugar, and 11/2 cups water in a medium saucepan and cook over medium heat until the sugar has dissolved.", "Add the lemon, cinnamon, star anise, and apples and simmer until the apples are tender, about 5 to 7 minutes.", "Remove the apples from the sauce and set aside to cool.", "Strain the mixture and return the liquid to the pan.", "Reduce the mixture until it heavily coats a spoon, about 5 to 7 minutes.", "Place the apples cut side down and slice the apples crosswise halfway into 1/4-inch thick slices, keeping the apple intact.", "Cut six 3-inch rounds out of the puff pastry sheet.", "Place the puff pastry rounds on the baking sheet.", "Place the flat side of the apple on top and drizzle the apple with the reduced poaching syrup.", "In a bowl beat the egg with 2 tablespoons of water until light and pale and lightly brush the pastry edges with the egg wash. Bake until the apples and the pastry are golden brown, about 15 to 18 minutes.", "Heat the sugar and 2 tablespoons of water in a non-reactive pan stirring constantly until the sugar is caramelized (amber colored), about 5 minutes.", "Remove the sugar from the heat and add the cream, butter, and fennel seed.", "Stir until well incorporated.", "The caramel can be made ahead and kept refrigerated for up to 1 week.", "To reheat, place the caramel in a small saucepan and heat until warm and melted.", "Place each warm galette on a plate, add a scoop of vanilla ice cream, and drizzle with the Fennel Caramel."] | food52.com/recipes/15388-heirloom-apple-galette-fennel-caramel | 0Gathered
| ["Apple Gallete", "brandy", "sugar", "lemon", "cinnamon", "anise", "apples", "pastry", "egg", "Fennel Caramel", "sugar", "heavy cream", "unsalted butter", "fennel"] |
1,399,669 | Sweet Organic Apple Pie Galette | ["200 grams flour", "100 grams vegan butter (thin slices)", "2 tablespoons sugar", "2 tablespoons ice cold water", "1 apple (jonagold or Gold reinet)", "1 tablespoon lemon juice to prevent apples from turning brown", "1 pinch of salt", "4 tablespoons dulce de leche, hazelnut paste, favorite jam or marmalad", "1 tablespoon sugar mixed in some water to brush and coat the crust"] | ["Combine flour and butter in a food processor.", "Add sugar, pinch of salt and lastly the water to get a consistent dough", "Leave to rest for 30 minutes in the fridge", "Cut the apple in thin slices and sprinkle lemon on the apples. Set aside", "Take the pie dough and roll it into a 10-12 inch circle with rolling pin", "Brusch about 4 tbsp of dulce de leche or hazelnutbutter, jam or marmalade in the middle of the pie dough.", "Leave about 1 inch free of the edge", "Start a circle of apple slices an repeat until the whole pie is filled with slice", "Preheat the oven at 400F/200C", "Fold the edge of the dough over the apples as the crust", "Brush the crust with water. Sprinkle the sugar across the pie", "Bake for 35-40 minutes in the oven", "Server immediately"] | food52.com/recipes/73616-sweet-organic-apple-pie-galette | 0Gathered
| ["flour", "butter", "sugar", "water", "apple", "lemon juice", "salt", "hazelnut paste", "sugar"] |
1,399,670 | Gateau Aux Brandade De Morue | ["1/2 pound center cut salt cod, rinsed and drained in cold water 5 times over 24 hours", "1/2 pound fresh cod, tilapia, sole scraps", "2 Irish cobblers potatoes or russets, medium sized, peeled and cut in half", "10 cloves of garlic, peeled", "1 hard boiled egg, sieved", "2 egg yolks, whites reserved", "2 cups water", "2 cups milk", "1 bay leaf", "1 sprig of fresh thyme", "1 tablespoon flat leaf parsley, minced", "1/2 cup flour", "1 cup bread crumbs", "sea salt and fresh ground white pepper"] | ["Place the salt cod, potatoes, garlic, water, milk, thyme and bay leaf into a pot. Bring it to a boil reduce the heat and simmer until the potatoes and salt cod are tender.", "Add the fresh fish as the potatoes become tender and let it just cook through. Strain. Remove the bay leaf and sprig of thyme.", "Add the above to a food processor and pulse until smooth. Don't overwork it though. Dump the puree into a bowl and add the yolks, parsley and the sieved hard boiled egg. Mix to combine and then season with salt and white pepper. Taste and reseason if necessary.", "Once the puree has cooled and thickened, while they are cooling whisk the egg whites to stiff peaks, make the puree into 12 patties. They will be fragile so use a gentle hand.", "Coat the cakes with flour, then dip them into the egg whites to coat and then into the bread crumbs.", "Fry the patties in butter over medium until they are brown on both side and warm in the center. Serve."] | food52.com/recipes/7551-gateau-aux-brandade-de-morue | 0Gathered
| ["center", "tilapia", "Irish cobblers potatoes", "garlic", "egg", "egg yolks", "water", "milk", "bay leaf", "thyme", "flat leaf parsley", "flour", "bread crumbs", "salt"] |
1,399,671 | Chicken And Knoedel | ["Brasied Chicken", "8 chicken leg & thigh pieces", "1 yellow onion (small dice)", "5 carrots (medium pieces)", "8 garlic cloves (thin slices)", "3 plum tomatoes (medium dice)", "1/4 cup marsala wine", "1 1/2 cups white wine", "3 cups chicken stock", "1/2 cup heavy cream", "1/4 cup flour", "olive oil", "salt and pepper", "Knoedel", "1 yellow onion (small dice)", "4 garlic cloves (minced)", "2 eggs", "1 cup parmesan cheese", "1 cup milk", "1 cup flour", "12 white bread slices", "1 tablespoon chives (minced)", "2 tablespoons butter", "salt & pepper"] | ["Get a heavy (wide) pot on the stove top and cover with olive oil and get hot. Dredge the chicken pieces in seasoned flour. Saute the pieces until golden brown, do not over crowd the pan. Cook in batches if need be. Pre-heat the oven to 350 degrees.", "Once chicken is golden brown remove from pot and add in the onions and cook for about 10 minutes, then add in the garlic for a minute. Now add the tomatoes and carrots and cook another couple minutes.", "Deglaze the pan with the marsala and scrape all the bits up form the bottom of the pan. Now add the chicken pieces back into the pot. Pour the wine and chicken stock in.", "Loosely cover the chicken and bake in the oven for around an hour. Take out of the oven and put on the stove top to reduce for about 10 minutes. Now add the heavy cream and reduce again for 5 minutes. Adjust the seasoning with salt and pepper.", "Saute the onions in the butter for the knoedel until nice and caramelized, about 20 minutes. Add in the minced garlic and cook for another minute. Set aside.", "Get a pot of salted water up to a boil.", "Take the bread and cut off the crust and dice in medium chunks. Put the bread, milk, eggs, cheese, flour, cooked onions and garlic, and chives in a bowl and thoroughly combine. The consistency needs to be dry enough to roll in a ball. You may need to adjust the milk or flour slightly depending on the density of the bread. Season with salt and pepper.", "Take the bread mixture and roll in quarter size balls. Drop the balls in the boiling water and cook for about 30 minutes in a loosely covered pot. Test a knoedel out and make sure it is cooked in the center. When they are done drain out the water and serve with the creamy brasied chicken. Make sure to add enough sauce so you have some with every bite."] | food52.com/recipes/6640-chicken-and-knoedel | 0Gathered
| ["Chicken", "chicken", "yellow onion", "carrots", "garlic", "tomatoes", "marsala wine", "white wine", "chicken stock", "heavy cream", "flour", "olive oil", "salt", "Knoedel", "yellow onion", "garlic", "eggs", "parmesan cheese", "milk", "flour", "white bread", "chives", "butter", "salt"] |
1,399,672 | Dairy Free Cream Of Mushroom Soup | ["1 1/2 pounds mushrooms", "1 yellow onion", "2 teaspoons chopped garlic", "1/4 cup olive oil", "2 teaspoons olive oil", "1 1/2 teaspoons dried thyme", "2 tablespoons arrowroot starch", "1 1/2 cups bone broth or stock", "1 can coconut milk", "1 lemon", "4 teaspoons parsley"] | ["Rinse, pat dry, and slice mushrooms about 1/4\" thick. Chop the onion and garlic.", "Set a large stock pot on medium heat. Once hot, add 1/4 cup olive oil, onion, and garlic and stir.", "After 2-3 minutes, add the sliced mushrooms, dried thyme, and 1 tsp sea salt. Cook for 10 minutes.", "Remove about 1 cup of the mushrooms (2-3 slices per serving bowl).", "Sprinkle in the arrowroot starch and stir. Add the broth and coconut milk and stir.", "Raise the heat to high and bring to a boil. Once a boil is reached, bring to low and let simmer.", "Once it has cooled a little bit, add the lemon juice and 1/4 tsp more sea salt.", "Use an immersion blender or ladle into a standing blender and puree until smooth.", "Divide into 4 soup bowls and top with the reserved mushrooms and fresh chopped parsley. Add another squeeze of lemon and/or drizzle of EVOO if you wish."] | food52.com/recipes/78678-dairy-free-cream-of-mushroom-soup | 0Gathered
| ["mushrooms", "yellow onion", "garlic", "olive oil", "olive oil", "thyme", "arrowroot starch", "bone broth", "coconut milk", "lemon", "parsley"] |
1,399,673 | Veggie Fritters | ["1/2 pound vegetable like carrots, zucchini, squash, broccoli, sweet potatoes, or potatoes; pealed if skin is tough and shredded", "2 stems or 2 handfuls of greens like kale, swiss chard, spinach, beet greens, or collards; chopped", "1/2 small onion, 2 scallions, or 1 shallot, minced", "1/2 teaspoon baking powder", "1/4-1/3 cups all purpose flour", "1 egg, whisked", "olive oil or vegetable oil for frying", "Greek yogurt, plain yogurt, or sour cream for serving"] | ["If you're using a wet vegetable like zucchini or squash as your main, you'll want to squeeze out the liquid. You can do this by wrapping the shredded vegetable in a cheese cloth or clean kitchen towel and wringing it out.", "Combine vegetable, greens, onion, salt, and baking powder in a large bowl. Stir in 1/4 cup flour and mix until flour is well incorporated into vegetables. Add in egg and mix. If mixture feels too wet, add in additional flour, 1 tablespoon at a time.", "Heat a tablespoon of oil in a heavy bottomed skillet over medium high heat. Drop in 2-3 tablespoons of fritter batter and push down gently with a spatula. Fry until golden brown on one side, about 2 minutes. Flip and brown on remaining side. Repeat until all of batter is used up."] | food52.com/recipes/60865-veggie-fritters | 0Gathered
| ["carrots", "stems", "onion", "baking powder", "flour", "egg", "olive oil", "yogurt"] |
1,399,674 | Blistered String Beans With Olive Puree, Mozzarella, And Basil Oil | ["2 pounds yellow string beans", "1/4 cup and 2 tbsp extra virgin olive oil, plus some more for drizzling", "1 teaspoon minced fresh basil", "1 tablespoon lemon juice", "6 ounces pitted kalamata olives", "2 medium garlic cloves", "2 teaspoons red wine vinegar", "1 teaspoon capers (optional)", "8 ounces mozzarella, cut into cubes", "salt and freshly ground pepper"] | ["First, prepare the basil oil. In a small bowl, mix the basil with 1/4 cups of olive oil. Leave for 15 minutes for the flavors to infuse.", "Make the olive puree. In a food processor, puree the olives, garlic, vinegar, 2 tablespoons of olive oil, and capers (if using). Season with pepper.", "Preheat the broiler. Drizzle the string beans with olive oil and season with salt and pepper. Place the string beans on a baking pan in one layer. Do not overcrowd the pan. Place the pan under the broiler, and broil turning the string beans once, until lightly charred yet still crisp, about 6 to 8 minutes. (I preheat the broiler to 500F and place the pan about 3 inches away. However, not all broiler setups are equal, so you may have to adjust the time based on your setup. Start keeping an eye on the beans at about 5 minutes.)", "Remove the pan from the oven and let the string beans come to room temperature. When they are cool enough, drizzle them with the lemon juice and two tablespoons of the basil oil.", "Place the string beans on a plate. Top with the olive puree and mozzarella. (You may not use all of the puree, keep some on the side for dipping.) Drizzle with the remaining basil oil and serve."] | food52.com/recipes/18837-blistered-string-beans-with-olive-puree-mozzarella-and-basil-oil | 0Gathered
| ["yellow string beans", "extra virgin olive oil", "fresh basil", "lemon juice", "olives", "garlic", "red wine vinegar", "capers", "mozzarella", "salt"] |
1,399,675 | Cold Curried Zucchini Soup | ["1 medium zucchini, julienned and blanched for 1 minute", "5 medium zucchini, coarsely chopped or sliced", "2 medium yellow onions, coarsely chopped", "4 tablespoons butter", "1-2 tablespoons good curry powder", "1 quart homemade or organic chicken broth", "1 cup cream (light, medium heavy--your choice)", "ground white pepper", "salt to taste"] | ["Over low heat, melt the butter in a large saucepan and add the chopped onions and chopped/sliced zucchini. Stir, then cover and let \"sweat\" for 5 minutes.", "Remove lid, add the curry powder and gently cook (while stirring to avoid scorching the curry powder) for about 2 minutes. Then slowly pour in the chicken broth, stirring as you go. Bring to a boil and then back down to a gentle simmer--simmer for a good 20 minutes or until the zucchini and onions are very soft, even mushy.", "Remove saucepan from the heat and let cool for about 20 minutes or much longer--no more cooking involved. If you're in a hurry, rest the saucepan in a big stainless steel bowl 1/3 full of ice and stir the zucchini/onion/broth until cool.", "Pour the mixture into a blender (not a food processor) and puree until absolutely smooth. Add the cream, blend to combine and refrigerate. Wait to do the final seasoning until serving time--curry, like garlic, intensifies when cold so let the soup rest a bit before adding more if you're so inclined!", "Have chilled serving bowls ready, taste soup to see if you want more curry or salt, grind in some white pepper. Ladle soup into each bowl and liberally garnish with that julienned, blanched other zucchini!"] | food52.com/recipes/270-cold-curried-zucchini-soup | 0Gathered
| ["zucchini", "zucchini", "yellow onions", "butter", "curry powder", "chicken broth", "cream", "ground white pepper", "salt"] |
1,399,676 | Simplest Asparagus With Fresh Peas | ["1 pound asparagus", "1 cup freshly shelled peas, from about 40 or so pods", "3 tablespoons unsalted butter", "good flaky salt", "freshly cracked black pepper", "1/4 cup torn basil leaves", "zest 1 lemon, preferably unsprayed", "1-2 tablespoons lemon juice"] | ["Wash and dry asparagus spears. Trim 1-1.5 inches off the ends, and cut on the bias into three or four pieces each.", "In a large, shallow frying pan, heat butter on medium until it foams and then subsides. Add asparagus, and shake pan to get pieces into a single layer. Add a sprinkling of salt. Continue cooking, shaking pan frequently, until asparagus are cooked through but still very firm, about 2 minutes. Turn heat to low. Add peas. Shake pan to distribute, and cook 1 minute longer, just until peas are very plump (they may start to pop and/or jump out of the pan; if that happens, you're done -- turn off the heat). Remove pan from heat; add lemon zest, basil, and a few grinds of pepper. Shake pan again to distribute evenly. Transfer to serving bowls or platter and sprinkle with another pinch or two of salt, to taste. Squeeze abut 1-2 tablespoons of lemon juice over the vegetables -- just enough to offset the salt, you don't want the lemon to overpower the vegetables -- and serve immediately."] | food52.com/recipes/3949-simplest-asparagus-with-fresh-peas | 0Gathered
| ["asparagus", "peas", "unsalted butter", "salt", "freshly cracked black pepper", "torn basil", "lemon juice"] |
1,399,677 | Squash Blossom Frittata | ["12 Large eggs", "2 tablespoons Salted butter", "1 cup Onion, chopped", "12 Large squash blossoms (remove the interior plant parts and wash for bugs) 4 roughly chopped the others left intact", "3 tablespoons Basil, chopped", "2 tablespoons Chives, minced", "1/2 cup Ricotta", "1/3 cup Pecorino Romano, grated.", "1 teaspoon Kosher salt", "1/2 teaspoon Freshly ground black pepper"] | ["In a bowl whisk the eggs. Add the herbs, pecorino, salt and pepper.", "Preheat oven to 375. In a 10 inch skillet heat the butter over medium. Add the onions and cook until softened -about 6-8 mins. Add the chopped squash blossoms and cook for another two minutes.", "Pour the egg mixture into the skillet and stir to combine. Place the whole blossoms on top of the egg mixture so that when you cut into 8 pieces each will have a pretty whole blossom. Top with dollops of the ricotta cheese randomly across the eggs.", "Transfer to the oven and cook for 12-15 mins or until set. Let cool for a few mins then serve."] | food52.com/recipes/22667-squash-blossom-frittata | 0Gathered
| ["eggs", "butter", "Onion", "blossoms", "Basil", "Chives", "Ricotta", "Pecorino Romano", "Kosher salt", "Freshly ground black pepper"] |
1,399,678 | Refreshing + Satisfying Thai Beef Salad | ["Marinade", "2 stalks fresh lemongrass", "3 tablespoons raw honey", "2 tablespoons chopped shallots", "2 tablespoons minced garlic", "2 tablespoons fish sauce", "2 tablespoons soy sauce", "2 tablespoons peanut or sesame oil", "2 tablespoons toasted sesame oil", "2 tablespoons five spice powder", "1 teaspoon chili paste", "Salad and Dressing", "2 pounds hanger steak, marinated (see marinade above)", "3 bunches watercress", "1 cup fresh mint leaves", "1 cup fresh cilantro leaves", "2 bunches radishes, thinly sliced", "2 tablespoons lemon zest", "Dressing", "1/2 cup sesame oil", "1/2 cup fresh lime juice (you'll need at least 4 limes)", "3 tablespoons fish sauce (found in Asian section of store)", "1 tablespoon tamari soy sauce", "1 teaspoon raw honey", "salt and pepper", "1/3 cup peanuts, chopped, for garnish"] | ["(If using steak) Make marinade: \r\n1. Peel and chop lemongrass. \r\n2. Place all ingredients in a blender and puree until smooth. \r\n3. Pour marinade over the hanger steaks and allow to sit in refrigerator 2 to 8 hours.", "Trim the tough ends of the watercress then wash, and dry in a salad spinner or with a paper towel", "Combine mint, cilantro, radishes, red onion, and lemon zest in a medium bowl. Cover and refrigerate until ready to serve.", "Make dressing: In another bowl, whisk together the sesame oil, lime juice, fish sauce, soy sauce, honey, salt and pepper. Set aside.", "Preheat grill or grill pan. Remove the hanger steak from the marinade and blot to remove any excess. Grill the steak about 4-5 minutes per side for medium rare.", "Remove steak and let it rest about 5 minutes.", "Assemble salad: Toss the green sin the dressing (might not need all of it) and place it on a platter.", "Slice steak thinly against the grain and arrange it over the greens.", "Sprinkle steak with chopped peanuts (optional) and serve!"] | food52.com/recipes/19998-refreshing-satisfying-thai-beef-salad | 0Gathered
| ["Marinade", "honey", "shallots", "garlic", "fish sauce", "soy sauce", "peanut", "sesame oil", "five spice powder", "chili paste", "Salad", "hanger steak", "bunches", "mint", "fresh cilantro", "bunches radishes", "lemon zest", "Dressing", "sesame oil", "lime juice", "fish sauce", "soy sauce", "honey", "salt", "peanuts"] |
1,399,679 | Apple & Sage Infused Olive Oil | ["1 handful sage leaves", "1/2 apple", "200 milliliters extra-virgin olive oil"] | ["How to:", "IMPORTANT: always use very well sterilized glass bottles.", "I used a handful of salvia leaves and 1/2 apple peel for a small, 200 ml olive oil bottle (very good quality extra-virgin olive oil).", "Heat the olive oil for less than a minute; you want it hot, absolutely not boiling.", "Wash the sage leaves (dry them very well) and peel the apple. Place both into the bottle.", "Fill the bottle with the olive oil. Store in a dark place for at least 2 weeks. From then on, the flavor will get better and better!"] | food52.com/recipes/36401-apple-sage-infused-olive-oil | 0Gathered
| ["handful sage", "apple", "extra-virgin olive oil"] |
1,399,680 | Carpaccio Of Blood Oranges With A Green Salad | ["2 cups blood orange juice (reserve 3-4 tablespoons for the dressing)", "2 teaspoons unflavoured gelatine powder", "1/2 cup caster sugar", "1 1/2 cups water", "2 cups mixed green salad leaves", "1/2 teaspoon (wholegrain) mustard", "1 tablespoon Mayonnaise", "3-4 tablespoons olive oil", "2 tablespoons chopped fresh mint", "50 - 100g crumbled feta cheese", "Pinch of cayenne pepper (Optional)"] | ["Grease an 11 & 7 inch pan lightly with oil. In a bowl, whisk half of the orange juice with the gelatine till smooth and well combined. Set aside for five minutes to soften.", "Then heat the sugar and water till dissolved and bring to the boil. Reduce heat and simmer for a couple of minutes.", "Take off the heat and stir in the juice-gelatine mixture. Whisk/stir again well. Add the remaining half cup of juice and a pinch of cayenne, (if using). Whisk well to combine.Pour the mixture into the greased pan and refrigerate till set.", "Make the salad dressing by combining the mustard, mayonnaise, olive oil and blood orange juice. Taste and season with some cayenne pepper, if you like.", "Plating this per person is easier than serving in a large bowl. If you want to serve in a large bowl though, slice the gelee into small pieces and sprinkle them on the leaves. Then follow Step 7 and 8", "Otherwise, using a round cookie cutter (3 inch diameter/smaller), cut out blood orange carpaccios and place one or two on each plate.", "Place some salad on top of the 'carpaccio'. Sprinkle some chopped mint and crumbled feta on top. Drizzle some dressing over the salad but also spoon some unto the plate.", "Garnish with wedges of blood orange and some whole mint leaves"] | food52.com/recipes/3514-carpaccio-of-blood-oranges-with-a-green-salad | 0Gathered
| ["orange juice", "unflavoured gelatine powder", "caster sugar", "water", "mixed green salad leaves", "mustard", "Mayonnaise", "olive oil", "fresh mint", "feta cheese", "cayenne pepper"] |
1,399,681 | Mama Nell'S Chicken And Slick Dumplings | ["Chicken and Broth", "1 whole chicken cut into pieces", "2 tablespoons cooking oil", "1 medium sweet onion, roughly chopped", "4 celery stalks and leaves, roughly chopped", "4 carrots, peeled, roughly chopped", "1 bay leaf", "1 teaspoon coarsely ground pepper", "2 teaspoons salt", "Dumplings", "2 eggs", "1/3 cup cooled chicken broth (add an ice cube to cool)", "2 tablespoons vegetable oil, unless broth has lots of fat, may need a little less", "1/2 teaspoon salt", "2 cups all purpose flour", "* butter, flour and 1/4 cup whipping cream to finish"] | ["Put vegetable oil in large pot on medium heat. Add onion, carrots and celery and cook until onions are transparent.", "Add chicken pieces and bay leaf. Cover with water. Add two teaspoons salt and one teaspoon pepper. Simmer until chicken is tender enough to fall easily from the bone, probably about 25 minutes. May have to add more water to keep chicken covered.", "Remove chicken from broth with a slotted spoon and set aside in a bowl to cool. Pour the broth through a colander and then pour strained broth back into the pot. Taste the broth and add more salt and pepper if needed.", "Put flour in a bowl and slowly add beaten eggs, chicken broth, oil, and salt into center, mixing it into the flour with a fork. Keep mixing until it forms a ball. Knead dough in the bowl a couple of times to form a nice soft ball. Dough shouldn't be sticky. Add more flour if needed. Refrigerate dough for a couple of hours.", "Divide the dough in half. Spread a newspaper on the counter, flour the paper and roll the dough on the paper until it is very thin. With a knife, cut the dough into strips about 1 inch wide. Then cut the strips into ~5 inch pieces. Let the dumplings sit for a while (10-15 minutes) to dry. Repeat with second half of dough", "Remove skin and bones from cooling chicken and discard. Tear chicken into bite sized pieces using two forks and set aside until ready to add back to pot.", "Bring broth to simmer. Gently slip the dumpling strips into simmering broth and let them cook for about fifteen minutes. Don't stir, but you may have to separate dumplings as you're adding with the end of a wooden spoon.", "*To thicken broth, add two tablespoons room temperature butter to two tablespoons flour and combine well. Add to simmering broth and dumplings and stir to thicken, along with one-fourth cup whipping cream.", "Add chicken to broth and dumplings. Turn heat to low. When chicken is heated through, serve in bowls and enjoy!"] | food52.com/recipes/4230-mama-nell-s-chicken-and-slick-dumplings | 0Gathered
| ["Chicken", "chicken", "cooking oil", "sweet onion", "celery", "carrots", "bay leaf", "ground pepper", "salt", "Dumplings", "eggs", "chicken broth", "vegetable oil", "salt", "flour", "butter"] |
1,399,682 | Spicier Curry Chicken Salad | ["1 pound boneless, skinless chicken breasts, cooked and chopped into bite-size pieces", "2 tablespoons finely diced shallots", "1/4 cup diced celery, plus 1 tablespoon chopped leaves", "1/2 cup halved red grapes", "1 tablespoon lemon juice, or to taste", "2 tablespoons mayonnaise", "1 tablespoon curry powder", "1 pinch cayenne pepper", "1 pinch sugar", "Kosher salt and freshly ground black pepper, to taste", "White sandwich bread or Little Gem lettuce cups, for serving"] | ["In a large bowl, stir together the chicken, shallots, celery, celery leaves, grapes, lemon, mayo, curry powder, cayenne pepper, sugar, salt, and pepper until fully incorporated. Let sit in the fridge for a couple hours (or overnight) before eating. Tastes better that way, for some reason.", "Serve between sandwich bread or in lettuce cups."] | food52.com/recipes/80769-spicier-curry-chicken-salad | 0Gathered
| ["chicken breasts", "shallots", "celery", "lemon juice", "mayonnaise", "curry powder", "cayenne pepper", "sugar", "Kosher salt", "White sandwich bread"] |
1,399,683 | Cranberry Walnut Scones | ["2 cups blanched almond flour", "1/2 teaspoon baking soda", "1 egg", "2 tablespoons coconut sugar", "1 tablespoon orange zest", "1/2 cup dried cranberries", "1/2 cup walnuts, chopped"] | ["In a food processor pulse together almond flour and baking soda", "Pulse in egg, coconut sugar, and orange zest", "Transfer dough to a parchment paper lined baking sheet", "Form dough into a large circle, 1-11/2 inches thick", "Cut dough like a pizza, into 8 slices", "Bake at 350\u00b0 for 12-16 minutes until edges are browned", "Serve"] | food52.com/recipes/39659-cranberry-walnut-scones | 0Gathered
| ["blanched almond flour", "baking soda", "egg", "coconut sugar", "orange zest", "cranberries", "walnuts"] |
1,399,684 | Raw Cauliflower Salad With Raisins And Nuts | [" 1 medium very fresh Cauliflower head", " 1/2 cup golden raisins", " 1/2 cup good quality mayonnaise", " 1 tablespoon Dry Sherry", " 1 tablespoon lemon juice", " 1 heaping teaspoon lemon zest", " 1 teaspoon fresh tarragon leaves (chopped)", " 1/2 cup toasted pine nuts", " Coarse salt and freshly grated black pepper to taste"] | ["Separate the Cauliflower, cut of all of the stems, and separate again to as small flowers as you can. Combine them in a large bowl with raisins.\r\nIn a smaller bowl mix together mayonnaise, Dry Sherry, lemon juice, lemon zest; salt and pepper to taste, add chopped tarragon.", "Mix in this sauce to the Cauliflower and raisins. Taste one more time for seasoning.\r\nTransfer to a serving dish and scatter the pine nuts on top. Cover and chill until ready to serve."] | food52.com/recipes/11012-raw-cauliflower-salad-with-raisins-and-nuts | 0Gathered
| ["Cauliflower", "golden raisins", "mayonnaise", "Sherry", "lemon juice", "lemon zest", "tarragon", "nuts", "salt"] |
1,399,685 | Scotch Lassie Ice Cream Sundaes | ["Frozen Custard", "1 vanilla bean", "1 1/2 cups half and half", "1 cup sugar", "2 tablespoons sweetened condensed milk", "5 egg yolks", "1 1/2 cups heavy cream", "2 tablespoons Drambuie", "Jimmies", "Salted Pecans", "Maraschino Cherries", "Butterscotch Sauce (see below)", "Spiked Butterscotch Sauce", "1/2 cup butter", "1 tablespoon corn syrup", "1/4 cup brown sugar", "2/3 cup granulated sugar", "1/2 cup heavy cream", "1 tablespoon Drambuie", "1/2 teaspoon vanilla extract"] | ["Cut the vanilla bean in half and scrape out all of the seeds.", "Mix the half & half, sugar, milk, and vanilla seeds in a large sauce pan over low heat. I also put the bean in the pot too to steep out more flavor.", "Once mixture is warmed through, remove from the heat and discard the bean.", "In a medium sized bowl beat the egg yolks until they are creamy and pale yellow.", "Take 1 1/2 c. of the warm half & half and slowly beat into the egg yolks to temper them.", "Take the warmed egg mixture and slowly whisk back into the remaining half & half in the sauce pan.", "Heat up the saucepan over medium-low heat and whisk constantly until the mixture becomes thick.", "Pour the custard through a fine mesh strainer into a clean mixing bowl. Add in the heavy cream & Drambuie and stir to combine.", "Chill the mixture in the refrigerator or in a ziploc bag in an ice bath.", "Once completely cool, process in your ice cream maker according to the manufacturer's directions.", "Pour into a container and freeze until set.", "Serve the custard with butterscotch sauce, jimmies, pecans, and a cherry on top.", "In a large saucepan over low heat, melt the butter, corn syrup, and 1/4 c. water.", "Once the butter has melted, add in the sugars. Stir to combine, scrape down the sides, and insert a candy thermometer.", "Let the mixture simmer over medium heat until the temp reaches 245\u00b0, about 6-8 minutes.", "When the mixture is golden brown and at 245\u00b0, remove the saucepan from the heat and carefully stir in the cream, Drambuie, and vanilla extract. Be careful as the mixture can bubble up when adding the cream.", "Let the sauce cool and serve."] | food52.com/recipes/22356-scotch-lassie-ice-cream-sundaes | 0Gathered
| ["Frozen Custard", "vanilla bean", "sugar", "condensed milk", "egg yolks", "heavy cream", "Drambuie", "Jimmies", "Pecans", "Maraschino Cherries", "Butterscotch", "Butterscotch Sauce", "butter", "corn syrup", "brown sugar", "granulated sugar", "heavy cream", "Drambuie", "vanilla"] |
1,399,686 | Cheesy Cream Of Broccoli With Smoky Roasted Chickpeas | ["Roasted Chickpeas", "1 1/2 cups (250 g) cooked chickpeas, or 1 (15-oz, or 425-g) can, drained and rinsed", "2 teaspoons neutral vegetable oil", "1 teaspoon smoked paprika", "1/2 teaspoon chili powder", "1 pinch cayenne pepper", "1/2 teaspoon salt", "Soup", "1 tablespoon neutral vegetable oil", "1 white or yellow onion, chopped", "2 stalks celery, diced", "6 cloves garlic, minced", "1 1/2 pounds (680 g) broccoli, coarsely chopped", "2 large or 3 small Yukon gold potatoes, peeled and coarsely chopped", "1 teaspoon salt", "1 teaspoon dried oregano", "1 bay leaf", "3/4 teaspoon smoked paprika", "5 cups (1.2 L) low-sodium vegetable broth, plus more if needed", "2 teaspoons freshly squeezed lemon juice", "1 cup (240 ml) unsweetened nondairy milk", "1/4 cup (20 g) nutritional yeast", "1 pinch freshly ground black pepper"] | ["To roast the chickpeas, preheat the oven to 400\u00b0F (200\u00b0C) and line a rimmed baking sheet with parchment paper. In a medium bowl, toss the chickpeas with the oil until evenly coated. Sprinkle with the paprika, chili powder, cayenne, and salt and toss again. Transfer to the lined baking sheet and bake for 30 to 40 minutes, until crispy, stirring a few times as they bake.", "Meanwhile, make the soup. Heat the oil in a large pot over medium heat. Add the onion and celery and cook, stirring occasionally, for 5 to 7 minutes, until the onion is tender and translucent. Add the garlic and cook, stirring constantly, for 2 minutes.", "Stir in the broccoli, potatoes, salt, oregano, bay leaf, and paprika, then pour in the broth. Bring to a boil over high heat. Lower the heat, cover, and simmer for 20 minutes, until the potatoes are fork-tender. Remove the bay leaf.", "Use an immersion blender to puree the soup, or puree it in batches in a standard blender and return it to the pot. Stir in the lemon juice, nondairy milk, and nutritional yeast. If the soup is thicker than you'd like, stir in more broth as needed to achieve the desired consistency. Season with black pepper to taste, and adjust lemon and salt as needed.", "Serve, topped with the chickpeas."] | food52.com/recipes/76115-cheesy-cream-of-broccoli-with-smoky-roasted-chickpeas | 0Gathered
| ["Chickpeas", "chickpeas", "vegetable oil", "paprika", "chili powder", "cayenne pepper", "salt", "vegetable oil", "white", "stalks celery", "garlic", "broccoli", "gold potatoes", "salt", "oregano", "bay leaf", "paprika", "vegetable broth", "freshly squeezed lemon juice", "milk", "nutritional yeast", "freshly ground black pepper"] |
1,399,687 | Lentil And Roasted Pumpkin Salad | ["The Salad", "2 cups cooked lentils*", "2 cups roasted pumpkin, diced", "1/2 bunch parsley, chopped", "1 cup radicchio, chopped", "1 carrot, cut into matchsticks", "1 handful sunflower sprouts", "1/4 cup pomagranate seeds, to garnish", "Tahini Dill Dressing", "1/2 cup dill, chopped", "1 tablespoon tahini, heaping", "1 clove garlic, minced", "1 lemon, juiced", "2 tablespoons water", "2 tablespoons rice vinegar", "1/4 cup olive oil", "salt and pepper, to taste"] | ["*I like to cook the lentils with plenty of water, to keep them from sticking, and a dried chipotle pepper. The heat stays in the pepper, but the smoky sweetness permeates into the beans.", "Divide ingredients between two plates and drizzle with Tahini Dill dressing. Serve extra dressing on the side. Suggested accompaniments: toasted pita, Sweedish rye flatbreads, or nori wrappers.", "Combine the first six ingredients in a bowl and whisk in the olive oil. Season to taste."] | food52.com/recipes/15040-lentil-and-roasted-pumpkin-salad | 0Gathered
| ["Salad", "cooked lentils", "pumpkin", "parsley", "radicchio", "carrot", "handful", "pomagranate seeds", "Dressing", "dill", "tahini", "clove garlic", "lemon", "water", "rice vinegar", "olive oil", "salt"] |
1,399,688 | White Chocolate Cookie Dough Bliss Balls {Raw, Vegan, Gluten-Free} | ["For the balls", "1 cup cashews", "3/4 cup almond meal", "2 tablespoons maple syrup", "2 tablespoons coconut oil", "1 teaspoon vanilla extract", "Pinch of salt", "For the shell", "40 grams cacao butter", "1 teaspoon coconut oil", "1 teaspoon maple syrup"] | ["Put cashews, almond meal, maple syrup, vanilla extract, coconut oil and salt in a food processor and process on high until mixture is sticking together and the oils from the nuts start to release. Transfer to a bowl and place mixture in the freezer for 10 minutes.", "Gently heat the cacao butter in a small saucepan. Once it has melted, add the coconut oil and maple syrup. Whisk and remove from the heat to cool.", "Remove mixture from freezer and start shaping into 14 even-sized balls. Dip each one in the cacao liquid and once you have done all of them, repeat the process.", "Return coated bliss balls to the freezer for at least 20 minutes. Eat straight from the freezer, or at room temp. Just be careful not to let them get too warm, or the chocolate shell will melt."] | food52.com/recipes/72106-white-chocolate-cookie-dough-bliss-balls-raw-vegan-gluten-free | 0Gathered
| ["cashews", "almond meal", "maple syrup", "coconut oil", "vanilla", "salt", "shell", "cacao butter", "coconut oil", "maple syrup"] |
1,399,689 | Acorn Squash Stuffed With Green Apple Risotto And Sage Sausage | ["2 Acorn squash", "4 tablespoons butter", "1/4 teaspoon garlic powder", "1/2 + 1/3 cups onion, finely chopped", "2 MacIntosh Apples", "1 cup Bread crumbs (unseasoned, preferably panko)", "1 bunch Fresh sage", "salt", "ground black pepper", "2 tablespoons parsley", "2 cups apple cider", "3 cups sodium free chicken broth", "1 tablespoon olive oil", "2 Granny Smith apples", "1 cup arborio rice", "1/2 cup dry, hard cider (can substitute dry white wine)", "4 ounces Taleggio cheese, cut into small chunks and rind removed"] | ["APPLES AND APPLE BROTH\r\nPeel and core the apples. Reserve the peels. Dice the apples into small pieces, keeping each type of apple separate. \r\nHeat 3 cups chicken stock with 2 cups apple cider to a simmer. Add reserved apple peels and continue simmering for 30 minutes. Strain out the peel, return the broth to the pan and keep hot.", "SQUASH AND SAUSAGE\r\nCombine 1/4 tsp garlic powder, 1/4 tsp salt, and 1/4 teaspoons apple pie spice; \r\nPlace 1/2 tbsp. butter into each squash cavity and sprinkle the spice mix into each cavity.\r\nBake in a large roasting pan, cut side up, at 400 degrees F for 1 hour, until squash is tender yet still holds its shape. (Begin checking at about 40 -45 minutes, depending on size of squash and oven variations).\r\nMeanwhile make stuffing: Fry sausage until cooked through. Remove pork to a colander to drain. Drain all but 2 tablespoons drippings from frypan. Add onion, saute 4 minutes. Stir in apple and saute 2 more minutes.\r\nCombine the pork, onion, diced macintosh apples, and breadcrumbs in a large bowl.\r\nTaste and season with sage, salt or pepper to taste (depending on your sausage you may not want to add more seasoning). Stir in the parsley.", "RISOTTO\r\nIn a large saucepan over medium-low heat, melt 2 tbsp butter. Fry 4 large sage leaves for 2 minutes until crispy. Remove leaves and set a aside. Add 1 tbsp olive oil to the butter and heat until shimmering. Add 1/3 cup finely chopped onion and 1/4 teaspoon salt; cook, stirring occasionally, until onion is softened, about 7 minutes. Add diced granny smith apples; cook, stirring occasionally, 2 minutes more.\r\nAdd rice; cook, stirring frequently, until rice is translucent, about 4 minutes. Add hard cider, reduce heat to medium-low and cook until liquid is mostly evaporated, then add 1/2 cup apple broth. Cook, stirring constantly, until broth is mostly absorbed. Continue adding broth in 1/2 cupfuls, stirring constantly, and allowing each addition to mostly absorb before adding the next, until rice is tender yet firm to the bite (you may have broth left over).\r\nRemove pan from heat. Stir in 1 tablespoon butter, taleggio cheese, 1/4 teaspoon salt and generous pinch pepper, then cover and let stand 2 minutes. Adjust seasoning to taste.", "ASSEMBLE\r\nScoop risotto into each acorn squash so that the risotto forms a dome. Remove enough risotto from each to make an indentation, to which you will add equal amounts of the sausage stuffing. Return the squash to the oven and heat for about 10 - 15 minutes. Remove from oven, top each squash with a fried sage leaf and serve."] | food52.com/recipes/63455-acorn-squash-stuffed-with-green-apple-risotto-and-sage-sausage | 0Gathered
| ["Acorn squash", "butter", "garlic", "+", "Apples", "Bread crumbs", "Fresh sage", "salt", "ground black pepper", "parsley", "apple cider", "chicken broth", "olive oil", "apples", "arborio rice", "substitute dry white wine", "Taleggio cheese"] |
1,399,690 | Roasted Pineapple Heirloom Tomato And Brie Bruschetta | ["2 large pineapple heirloom tomatoes, sliced 1/4 inch thick", "2 tablespoons olive oil", "1 pinch fine sea salt", "1 pinch cracked pepper", "2 teaspoons dried basil", "10 slices sour dough baguette, cut 1/2 inch thick", "2 cloves garlic, peeled", "10 slices brie, cut 1/4 inch thick"] | ["Preheat oven to 375 degrees F.", "Place tomato slices on a lined and greased baking sheet.", "Drizzle with olive oil and sprinkle with salt, pepper and dried basil.", "Roast until bubbly about 10 to 12 minutes.", "In the meantime also toast slices of baguette just until golden but still slightly chewy.", "Rub partially toasted baguette with clove of garlic, top with a slice of both the brie and tomato.", "Return to oven to finish toasting and melt cheese, about another 5 minutes."] | food52.com/recipes/6030-roasted-pineapple-heirloom-tomato-and-brie-bruschetta | 0Gathered
| ["pineapple heirloom tomatoes", "olive oil", "salt", "cracked pepper", "basil", "baguette", "garlic", "brie"] |
1,399,691 | Fig, Fennel & Parmesan Salad | ["3 cups Baby Kale", "2 fennel bulbs", "8 fresh brown figs", "1/4 cup parsley leaves", "1/3 cup marcona almonds", "1/2 cup Parmesan cheese", "2 tablespoons Olive Oil", "2 tablespoons Yuzu Rice Vinegar (or any citrus infused-vinegar)", "1/2 Lemon", "Salt and Pepper"] | ["Wash the baby kale, place in the bottom of salad bowl.", "Slice 2 fennel bulbs into thin crescents, place in bowl on top of baby kale.", "Quarter 8 fresh brown figs vertically, place in bowl on top of fennel.", "Roughly chop 1/4 cup parsley leaves and 1/3 cup marcona almonds, sprinkle on top of kale, fennel, figs.", "Shave 1/2 cup Parmesan cheese, sprinkle on top.", "Drizzle with 2 TBS of olive oil and 2 TBS of yuzu rice vinegar (or any citrus-infused vinegar), the juice of 1/2 of 1 lemon, and salt and pepper to taste and toss!"] | food52.com/recipes/80883-fig-fennel-parmesan-salad | 0Gathered
| ["fennel bulbs", "brown figs", "parsley", "marcona almonds", "Parmesan cheese", "Olive Oil", "Vinegar", "Lemon", "Salt"] |
1,399,692 | Dark Chocolate Sauce | ["2 cups heavy cream", "2/3 cup water", "3 cups sugar", "pinch of kosher salt", "1 1/4 cups cocoa powder", "1 cup finely chopped high quality dark chocolate"] | ["Boil the cream, water, sugar, pinch of salt and sifted cocoa powder, whisking the whole time. Do not leave the mixture, it boils over very quickly.", "Add the chopped chocolate and whisk until melted.", "Pour into a container and cool in the fridge without a lid. It will be runny when hot but should become thick once cooled.", "Serve at room temperature or warm. This also makes a wicked chocolate milk!"] | food52.com/recipes/19713-dark-chocolate-sauce | 0Gathered
| ["heavy cream", "water", "sugar", "kosher salt", "cocoa powder", "chocolate"] |
1,399,693 | Vanilla Granola ( Bacon ) Pear Sundae | ["bacon poached pears", "3 tablespoons bacon fat", "1 tablespoon unsalted butter", "3 tablespoons brown sugar", "1/2 vanilla bean scraped", "Dash salt", "2 pears", "the sundae", "your favorite vanilla bean ice cream", "granola", "bacon caramel", "peanuts", "Pinch maldon sea salt"] | ["preheat oven to 350 degrees. in a saucepan, add your bacon fat, your brown sugar & the vanilla bean specks w/ a pinch of salt, over medium heat. bring to simmer and whisk until sugar dissolves.", "cut top off pears & then into halves. scoop out center to create a small well. grease an oven proof glass casserole dish a little and add a little of the bacon \"caramel\", lay pears inside down and pour the rest of the carmel on top.", "bake in the preheated oven until pears are tender to a fork. 40 - 50 minutes. let cool a bit, slice into thick tender moons.", "add vanilla ice cream to every bowl, follow with slices of your pear, drizzle on some of the \"bacon caramel\", a good handful of your favorite crunchy granola, a tbsp or more of roasted peanuts on top of that, a little more caramel over all of that with a pinch of maldon sea salt on top. enjoy!"] | food52.com/recipes/21652-vanilla-granola-bacon-pear-sundae | 0Gathered
| ["bacon", "bacon fat", "unsalted butter", "brown sugar", "vanilla bean scraped", "salt", "pears", "your favorite vanilla bean ice cream", "granola", "bacon caramel", "peanuts", "salt"] |
1,399,694 | Mushroom Soup With Sherry And Truffle Oil | ["6 tablespoons butter", "1 sweet onion, thinly sliced", "12 ounces cremini mushrooms, quartered", "4 cups veggie stock", "1 spring parsley", "4 ounces dry sherry (do not use cooking sherry)", "fresh cracked pepper", "black truffle oil"] | ["In a large pot, melt 2 tbsp butter and saute onion until soft but not brown.", "Add remaining butter, melt, and then stir in mushrooms. Saute 8 minutes.", "Add sprig of parsley and stock to pot. Bring to a boil then lower heat to a simmer. Cover pot and simmer on low for 1 hour.", "Turn off heat and puree with immersion blender in pot.", "Stir in sherry and season with salt and pepper to taste.", "Ladle into bowls and drizzle with truffle oil and a sprinkle of fresh cracked black pepper.", "Serve with crusty French bread and brie cheese.", "Enjoy!"] | food52.com/recipes/11123-mushroom-soup-with-sherry-and-truffle-oil | 0Gathered
| ["butter", "sweet onion", "cremini mushrooms", "veggie stock", "parsley", "sherry", "fresh cracked pepper", "truffle oil"] |
1,399,695 | Creamy Carrot-Ginger Soup | ["1 pound organic carrots, topped and peeled", "3 celery stalks, including leaves", "1 medium-sized yellow onion, sliced", "1/4 cup crystallized ginger, finely chopped", "7 cups chicken stock, preferably homemade", "1 cup cooked brown rice", "1/2 teaspoon kosher salt", "1/4 teaspoon ground white pepper", "1/2 cup cream", "parsley sprigs"] | ["Slice the carrots and celery. Place in a large, heavy-bottomed pot (such as Le Creuset). Add the onion and ginger.", "Add the chicken stock and bring mixture to a boil. Reduce heat to medium-low and cook, covered, until vegetables are soft, about 15 minutes.", "Remove pot from the heat and stir in the cooked rice. Season with salt and pepper.", "Using a blender, puree in small batches and return to pot..", "Add the cream, stir and correct seasoning.", "Garnish with parsley and serve."] | food52.com/recipes/8480-creamy-carrot-ginger-soup | 0Gathered
| ["carrots", "celery", "yellow onion", "crystallized ginger", "chicken stock", "brown rice", "kosher salt", "ground white pepper", "cream", "parsley sprigs"] |
1,399,696 | Sweet Strawberry Pie | ["Pie Crust", "2 1/2 cups Unbleached All-Purpose Flour", "1 tablespoon Sugar", "1 teaspoon Salt", "1 cup COLD Unsalted Butter, Cut into Small Cubes", "7 tablespoons Ice Water", "Pie Filling", "8 cups Fresh Sliced Strawberries", "1 cup Sugar", "3 tablespoons Unbleached All-Purpose Flour", "2 tablespoons Minute Tapioca", "2 tablespoons Fresh Squeezed Lemon Juice", "2 tablespoons Fresh Squeezed Orange Juice", "1 tablespoon Lemon Zest (about one lemon's worth)", "1 tablespoon Orange Zest (about one orange's worth)"] | ["Pulse flour, sugar, and salt in food processor until well combined. Add the butter cubes, and pulse 3-4 times. Turn the food processor on, and quickly add ice water, one tablespoon at a time, until pie dough comes together. (This should take less than 60 seconds). Remove dough, and form into two equal rounds. Wrap dough in plastic wrap and refrigerate at least an hour to allow the flour to rest.", "Combine all pie filling ingredients, and allow to sit for 30 minutes, stirring every 10 minutes.", "Roll out one round of pie dough an inch bigger than your pie pan. Place dough in pie pan, and brush with egg wash. Using a slotted spoon, fill crust with strawberry mixture, as to not get too much of the liquid into the pie shell. Roll out the second dough round, and cover the pie. Crimp to your liking with your fingers or a fork. Using a small knife, cut several vents in the top crust to allow the steam to release. You can even get fancy with a small cookie cutter! Brush the top of the pie with egg wash, and sprinkle the top with sugar. Bake the pie at 375 degrees for 45 minutes to an hour. You'll know it's done when the fruit begins to bubble!"] | food52.com/recipes/12725-sweet-strawberry-pie | 0Gathered
| ["Pie Crust", "Flour", "Sugar", "Salt", "COLD Unsalted Butter", "Water", "Pie Filling", "Strawberries", "Sugar", "Flour", "Tapioca", "Fresh Squeezed Lemon Juice", "Fresh Squeezed Orange Juice", "Lemon Zest", "Orange Zest"] |
1,399,697 | Paleo Overnight Oats With Cherries, Dragon Fruit & Figs | ["1 very ripe banana", "1/2 cup gluten-free oats (I used Sainsbury's Deliciously Freefrom Oats)", "1/2 cup almond/coconut milk", "1 tablespoon vanilla paste", "2 tablespoons chia seeds", "1/4 cup organic natural yoghurt", "1/4 cup agave syrup/honey", "3 tablespoons organic cocoa powder", "1 dragon fruit", "1 handful cherries", "1 fig", "1 handful frozen blueberries"] | ["Mash up the banana and in a jar, add to the milk, oats, vanilla paste, syrup/honey, yoghurt, cocoa powder and chia seeds.", "Mix well so all of the ingredients are blended together.", "Leave in the fridge overnight (or at least 6 hours) before placing in a bowl and garnishing with the fruit.", "Eat, enjoy and shout out 'q-u-i-n-o-a'!"] | food52.com/recipes/69245-paleo-overnight-oats-with-cherries-dragon-fruit-figs | 0Gathered
| ["very ripe banana", "oats", "almond/coconut milk", "vanilla paste", "chia seeds", "natural yoghurt", "honey", "cocoa powder", "handful cherries", "blueberries"] |
1,399,698 | Warm And Cozy Triple Mexican Hot Chocolate | ["4 cups Whole Milk", "1 cup Heavy Cream (set aside)", "1/4 cup cocoa powder", "8 ounces package semi sweet chocolate chips", "3 tablespoons Granulated Sugar", "2 teaspoons Mexican vanilla Extract", "1/4 teaspoon chile powder", "1/4 teaspoon cayenne pepper", "1/4 teaspoon cinnamon", "2 tablespoons Powdered sugar (set aside)", "1 pinch salt", "1 bunch canela cinnamon sticks", "1 shot rum (optional) into each cup"] | ["In a medium pot add cocoa powder and granulated sugar and one cup of milk incorporate with a wire whisk to dissolve the cocoa, add chile powder,cayenne, and cinnamon and salt stir and place on medium heat add remaining three cups of whole milk and 8 ounce of chocolate chips stir continuously for 20 minutes until chips have dissolved. Add pinch of salt and Mexican vanilla extract,pour mixture through a sieve to remove any undisolved pieces of chocolate. Stir and serve in cups with or without rum topped with fresh whipped cream and one stick of Canela cinnamon to stir", "To make whipped cream, place 1 cup heavy cream in a cold medium size bowl with two tablespoons of powdered sugar and 1 additional teaspoon of Mexican vanilla extract with electric mixer beat until thick and frothy. spoon on top of hot chocolate."] | food52.com/recipes/19566-warm-and-cozy-triple-mexican-hot-chocolate | 0Gathered
| ["Milk", "Heavy Cream", "cocoa powder", "semi sweet chocolate chips", "Sugar", "vanilla", "chile powder", "cayenne pepper", "cinnamon", "Powdered sugar", "salt", "cinnamon sticks", "shot rum"] |
1,399,699 | The Silver Palate'S Turkey Hash Salad | ["5 teaspoons Dijon mustard", "1/3 cup red wine vinegar", "1 cup light olive oil", "12 small red potatoes", "1/2 teaspoon coarse kosher salt", "2 teaspoons coarsely ground black pepper", "12 large cloves garlic", "8 ounces bacon, cut into 1/2-inch pieces", "1/2 cup finely chopped red onion", "1/4 cup chopped fresh Italian (flat leaf) parsley", "3 cups coarsely shredded cooked turkey", "1 bunch arugula, rinsed, trimmed, and patted dry", "2 bunches watercress, rinsed, trimmed, and patted dry"] | ["Heat the oven to 400\u00b0 F.", "Whisk the mustard and vinegar together in a small bowl. Slowly pour in 3/4 cup of the olive oil, whisking constantly. Set the vinaigrette aside.", "Prick the potatoes all over with the tines of a fork. Combine the remaining 1/4 cup olive oil, coarse salt, and 1 teaspoon of the pepper in a bowl. Add the potatoes and toss until well coated with the mixture. Place the potatoes in a shallow roasting pan, and bake 1 hour turning occasionally.", "Remove the potatoes from the oven and allow them to cool. Then cut them into 1/2-inch slices and place in a large bowl.", "Place the garlic cloves in a small saucepan. Cover with water, bring to a boil, lower the heat, and simmer for 10 minutes. Drain, allow to cool, and peel.", "Saute the bacon in a heavy skillet until crisp. Transfer the bacon to paper towels to drain, reserving the fat.", "Add the garlic cloves to the bacon fat in the skillet, and cook over low heat for 2 minutes. Remove with a slotted spoon. Discard the fat.", "Add the red onion, parsley, remaining 1 teaspoon of black pepper, and the vinaigrette to the potatoes. Toss gently.", "Add the turkey, bacon, and garlic cloves. Gently fold all the ingredients together.", "Arrange the arugula and watercress on a large serving platter, and place the salad on top. Serve immediately."] | food52.com/recipes/39470-the-silver-palate-s-turkey-hash-salad | 0Gathered
| ["mustard", "red wine vinegar", "light olive oil", "red potatoes", "coarse kosher salt", "ground black pepper", "garlic", "bacon", "red onion", "fresh Italian", "turkey", "arugula", "bunches"] |
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