This post may contain affiliate links. Please read our disclosure policy.
+
These Spicy Sesame Noodles feature the nutty depth of flavor from the toasted sesame oil and a savory umami punch from the soy sauce. The chili garlic sauce and red pepper chili flakes add the fiery spice, balanced by the sweetness of honey and a little rice vinegar for a tangy finish. They are versatile, easy to make, and the luscious spicy sauce coats each noodle perfectly.
Spice up your noodle game with my Spicy Sesame Noodles! This easy, 30-minute meal is a flavorful and satisfying dish with the perfect blend of rich, nutty, and spicy flavors.
+
+
+
+
It all starts with the perfectly cooked noodles. As a mom of 2, I always have regular ol’ spaghetti in the pantry, usually for spaghetti and meatball night, so that’s why this recipe features spaghetti. 🤣 But the beauty of this recipe is that it works well with ramen noodles, Chinese egg noodles, soba noodles, or even linguine!
+
+
+
+
Letting chili flakes pop in the oil brings the heat to this recipe and makes it extra special. This simple step enhances the flavor by infusing the oil with the spiciness of the chili flakes. The chili flakes pop and sizzle in the oil, releasing their flavors. This process should take about 1-2 minutes. Be careful not to let the oil get too hot, as sesame oil has a low smoke point and can burn easily.
+
+
+
+
+
+
+
+
Ingredient notes
+
+
+
+
+
(For the full recipe, scroll down to the recipe card below)
+
+
+
+
+
Spaghetti: You aren’t limited to only spaghetti. Ramen noodles, rice noodles, soba or udon noodles, or even linguine are all great options.
+
+
+
+
Chili flakes: feel free to use less depending on how much spice you prefer.
+
+
+
+
Sesame oil: toasted sesame oil provides a deeper, nuttier flavor, which is more intense and aromatic. Regular sesame oil is milder but still adds a nice sesame essence. Really, either works well.
+
+
+
+
Soy sauce: Use regular soy sauce for a standard savory flavor. Tamari, coconut aminos or liquid aminos are all good gluten-free alternatives.
+
+
+
+
Honey: helps balance the spice and umami.
+
+
+
+
Rice vinegar: Adds a tangy brightness to the noodles.
+
+
+
+
Add-ins: cilantro, green onions sesame seeds and chopped peanuts.
+
+
+
+
+
+
+
+
+
+
Step by Step Directions
+
+
+
+
(For the full recipe, scroll down to the recipe card below)
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+ Cook noodles of choice
+
+
+
+
+
Feel free to use spaghetti, udon noodles, rice noodles, ramen noodles, etc.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+ Let those chili flakes POP!
+
+
+
+
+
This simple step enhances the flavor by infusing the oil with the spiciness of the chili flakes.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+ Sauce-y noodles
+
+
+
+
+
Finish adding the ingredients into the sauce, thicken with cornstarch (optional) and toss into the noodles.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+ Last step!
+
+
+
+
+
Add the vibrant mix-ins, toss & serve!
+
+
+
+
+
+
+
+
+
+
Tips and Variations
+
+
+
+
+
Include Vegetables: Add a variety of vegetables for texture and nutrition. Thinly sliced carrots, bell peppers, cucumbers, and snap peas work well.
+
+
+
+
Protein Options: For a more filling dish, add cooked chicken, shrimp, tofu, or edamame. These proteins pair well with the flavors of the sauce.
+
+
+
+
Balance Flavors: Taste the sauce before mixing it with the noodles. Adjust the sweetness, saltiness, and acidity to your preference. You can add more soy sauce for saltiness, honey or sugar for sweetness, and rice vinegar for acidity.
+
+
+
+
Cook Properly: Follow package instructions for your chosen noodles, cooking them until they are al dente. Overcooking can make them mushy, especially when mixed with the sauce.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
These Spicy Sesame Noodles feature the nutty depth of flavor from the toasted sesame oil and a savory umami punch from the soy sauce. The chili garlic sauce and red pepper chili flakes add the fiery spice, balanced by the sweetness of honey and a little rice vinegar for a tangy finish. The cilantro and green onions add freshness and vibrancy and the peanuts add texture and crunch. Serve it cold or warm, you can't go wrong with these noodles; perfect for a main meal or side dish!
+
Prevent your screen from going dark
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
Ingredients
1poundspaghetti (or egg noodles, ramen noodles, etc. )
1/2cupsesame oil
1/3cupavocado oil or canola oil
2tsp.red pepper chili flakes
1/2cupsoy sauce
1/3heaping cuphoney
2Tbsp.chili garlic sauce(or your favorite chili crunch)
2tsp.rice vinegar
1Tbsp.cornstarch + 1 Tbsp. water (optional )
3/4cupunsalted roasted peanuts, chopped
1/2cupfresh cilantro, chopped
1/2cupgreen onions, chopped
2Tbsp.toasted sesame seeds
+
+
+
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
+
+
+
Instructions
Cook spaghetti, or noodle of choice. Drain and set aside in a large bowl.
1 pound spaghetti
Add sesame oil, avocado oil, and red pepper chili flakes to a saucepan over medium heat. Cook for just a few minutes or until the chili flakes begin to pop. The longer the chili flakes pop, the spicer the noodles will be.
1/2 cup sesame oil, 1/3 cup avocado oil or canola oil, 2 tsp. red pepper chili flakes
Turn the heat down to low and add the soy sauce, honey, chili garlic sauce, and rice vinegar. Stir and bring the sauce to a simmer.
1/2 cup soy sauce, 1/3 heaping cup honey, 2 Tbsp. chili garlic sauce, 2 tsp. rice vinegar
Optional to thicken the sauce add in cornstarch slurry: Start with 1 Tbsp. cornstarch mixed with 1 Tbsp. water and whisk into sauce. You will notice the consistency change. If you want it thicker, add more cornstarch slurry. I don't like my sauce very thick (but that's up to you!)
1 Tbsp. cornstarch + 1 Tbsp. water
Combine the cooked noodles with the sauce.
Add in the peanuts, cilantro, green onions, and sesame seeds. Toss to combine. Garnish with more sesame seeds and green onions. Taste and adjust any seasonings to taste. Enjoy warm or chilled!
3/4 cup unsalted roasted peanuts, chopped, 1/2 cup fresh cilantro, chopped, 1/2 cup green onions, chopped, 2 Tbsp. toasted sesame seeds
+
+
+
+
Video
+
+
+
+
+
+
+
+
+
+
Notes
+
Feel free to add fresh ginger or garlic to the sauce if you’d like.
+
Storage: these noodles are delicious, warm, or cold and will keep well in the fridge for up to 3-4 days. Be sure to give it a good stir to redistribute any sauce that may have settled to the bottom.
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
Made this with udon noodles and added some Asian flavored chicken meatballs for the carnivores. So, so good! I get my red pepper flakes directly from an Asian restaurant, so they are very fresh _ and fiery!
ooooo love me some fiery spice! thank you so much for making 🙂
+
+
+
+
+
+
+
+
+
+
+
+
+
+ Rachel O
+
+
+
+
+
+
+
+
+
+
+
+ Posted: 2 months ago
+
+
+
+
+
+
+
+
+
+
I made this tonight and we loved it! I made it with rice noodles and added a can of bean sprouts, and chicken. So easy, will be adding to the rotation!
+
Comment Type
Comment
+
+
+
+
+
+
+
+
+
+
+
+
+ Lindsey
+
+
+
+
+
+
+
+
+
+
+
+ Posted: 3 months ago
+
+
+
+
+
+
+
+
+
+
10/10!!! Night one I made the dish with added shredded carrots, night two I added peanut butter and a bunch of frozen veggies in with the noodles and also just as good!
+
Comment Type
Comment
+
+
+
+
+
+
+
+
+
+
+
+
+ Steve
+
+
+
+
+
+
+
+
+
+
+
+ Posted: 3 months ago
+
+
+
+
+
+
+
+
+
+
I felt this recipe was really salty maybe I should have halved the soy sauce.
I made this last night for dinner and it was fabulous! I added stir-fry veggies and cream cheese wontons cooked in the air-fryer for sides and the only thing lacking was the hot tea!
Add some crunch to the salad with wonton noodles. You can also use chow mein noodles or even crushed up top ramen noodles.
+
+
+
+
Prepare the salad dressing in advance. That way it’s ready to toss in the salad when it’s go-time.
+
+
+
+
Take your cooked chicken breasts or chicken tenderloins and shred them using a stand mixer fitted with a paddle attachment. It’s the easiest way of all time to shred chicken!
+
+
+
+
Mise en place: Gather and chop all of your ingredients to make the salad smoother. For example, place ingredients like green onions, sesame oil, soy sauce, rice wine vinegar, etc., in small bowls.
+
+
+
+
Switch it up! Use cashews instead of almonds or add in cucumbers and bell peppers.
+
+
+
+
+
+
+
+
+
FAQ
+
+
+
+
Can I Make this ahead of time?
Yes! Just be sure to leave out the wonton noodles and the dressing until you’re ready to serve. No soggy salads please! You can also store the chicken separately if you prefer.
How long will chicken salad last?
About 3-5 days stored properly in the fridge.
+
+
+
+
+
+
All in all, this chopped chicken salad is heaven in a bowl and:
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
This Chopped Chicken Salad is incredibly delicious and equally simple to make!
+
Prevent your screen from going dark
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
Ingredients
For the salad
2cupsshredded romaine lettuce
2cupsshredded Napa cabbage
2cups shredded red cabbage
2large carrots, julienned (about 1 cup) or you can use the pre shredded carrots
1cupshelled edamame
3cupsshredded chicken (~1 1/2 lbs. chicken)
3.5oz. bagcrunchy wonton strips or crunchy chow mein noodles
1cupmandarin orange slices, drained
1bunchscallions, chopped (~1/2 cup)
1/2cupsliced almonds
For the dressing
1/4cup grapeseed oil (or canola oil or any other neutral flavored oil)
2Tbsp.sesame oil
2Tbsp.rice wine vinegar
2Tbsp.soy sauce
1Tbsp.brown sugar
1tsp.ginger, minced
1tsp.garlic, minced or pressed thru a garlic press
1tsp.chili garlic sauce
1/4tsp.salt & pepper, or to taste
+
+
+
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
+
+
+
Instructions
In a large salad bowl, combine the romaine, Napa cabbage, red cabbage, carrots, edamame, shredded chicken and wonton noodles.
2 cups shredded romaine lettuce, 2 cups shredded Napa cabbage, 2 cups shredded red cabbage, 2 large carrots, julienned (about 1 cup) or you can use the pre shredded carrots, 1 cup shelled edamame, 3 cups shredded chicken (~1 1/2 lbs. chicken), 3.5 oz. bag crunchy wonton strips or crunchy chow mein noodles
Gently toss in or garnish the salad with mandarin oranges, scallions and slivered almonds.
1 cup mandarin orange slices, drained, 1 bunch scallions, chopped (~1/2 cup), 1/2 cup sliced almonds
Whisk together the dressing ingredients in a bowl or mason jar and toss the salad with the dressing. Serve. (That's it!?)
1/4 cup grapeseed oil (or canola oil or any other neutral flavored oil), 2 Tbsp. sesame oil, 2 Tbsp. rice wine vinegar, 2 Tbsp. soy sauce, 1 Tbsp. brown sugar, 1 tsp. ginger, minced, 1 tsp. garlic, minced or pressed thru a garlic press, 1 tsp. chili garlic sauce, 1/4 tsp. salt & pepper, or to taste
This crispy sesame chicken recipe is also a perfect chicken to make and enjoy the salad with if you don’t prefer shredded chicken.
+
If you don’t have a rotisserie chicken and need to make shredded chicken, season chicken tenderloins or chicken breasts with salt, pepper and garlic powder. Place on a baking sheet with a rack on top and coat with oil or nonstick spray. Bake the chicken at 400°F for 20-25 minutes or until the chicken reaches an internal temperature of 165°F at the thickest part of the chicken. You can either slice the chicken up or shred it. Pro tip: use a stand mixer fitted with the paddle attachment to easily shred your chicken!
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
Excellant salad!! I used some pre shredded carrots from Trader Joe’s that were not super fresh, so I would go with hand shredded next time & it would be perfect. My husband loved it anyway!!
+
Comment Type
Comment
+
+
+
+
+
+
+
+
+
+
+
+
+ Ing
+
+
+
+
+
+
+
+
+
+
+
+ Posted: 6 months ago
+
+
+
+
+
+
+
+
+
+
Oh mY goodness !!! This recipe is now in my recipe book and i will make it now and forever !!
+A KeEPER !!!! I added extra garlic and ginger . Yummmmmm !!!
+
Comment Type
Comment
+
+
+
+
+
+
+
+
+
+
+
+
+ Ronda
+
+
+
+
+
+
+
+
+
+
+
+ Posted: 7 months ago
+
+
+
+
+
+
+
This looks so yummy. Question. I can’t do spicy chili type dishes. Horseradish/wasabi is fine but chili bothers me. Any substitutions you can suggest or just leave out the chili-garlic sauce? thanks
This is the most wonderful Chinese Chicken salad recipe, We LOVE the dressing so much!! Thank you for taking so much time to perfect these recipes Kroll’s Korner.
Hey Carrie!! Yayyy! Thank you so much 🙂 my family loves this one, too!
+
+
+
+
+
+
+
+
+
+
+
+
+
+ Carole
+
+
+
+
+
+
+
+
+
+
+
+ Posted: 1 year ago
+
+
+
+
+
+
+
+
+
+
My family LOVES this salad! Everyone goes back for seconds. I have an unreasonable aversion to edamame, so I sub julienned cucumbers instead. So delicious!
Oh wow! This is a winner! I served it at a Baby Shower on the weekend and everybody loved it! And I only used powdered ginger so I can only imagine how good it would be with the fresh stuff!
I make this dressing alllllll the time. It’s perfect and I have all the ingredients on hand, so it’s super easy to make in a pinch. So refreshing and has been a go to for months now.
Thank you SO much Alyssa! It’s a great dressing to have on hand for salads!! So glad you love it. xo, Tawnie
+
+
+
+
+
+
+
+
+
+
+
+
+
+ Susie
+
+
+
+
+
+
+
+
+
+
+
+ Posted: 4 years ago
+
+
+
+
+
+
+
+
+
+
Ive been looking for a really good oriental chicken salad to make at home. My favorite local restaurant stopped making them. I especially love the edamame and oranges!
+
+
+
+
+
\ No newline at end of file
diff --git a/tests/test_data/thehappyfoodie.co.uk/thehappyfoodie_2.json b/tests/test_data/thehappyfoodie.co.uk/thehappyfoodie_2.json
index 66a3945e2..ca084a7cb 100644
--- a/tests/test_data/thehappyfoodie.co.uk/thehappyfoodie_2.json
+++ b/tests/test_data/thehappyfoodie.co.uk/thehappyfoodie_2.json
@@ -24,6 +24,35 @@
"40g pine nuts, lightly toasted",
"90ml olive oil"
],
+ "ingredient_groups": [
+ {
+ "ingredients": [
+ "300g dried cavatappi or fusilli pasta",
+ "600–700ml whole milk",
+ "65g unsalted butter, cut into roughly 3cm cubes",
+ "3 garlic cloves, crushed",
+ "⅛ tsp ground turmeric",
+ "1½ tsp cumin seeds, toasted and roughly crushed with a pestle and mortar",
+ "75ml double cream",
+ "150g mature cheddar, roughly grated",
+ "180g Greek feta, roughly crumbled",
+ "salt and black pepper",
+ "45g crispy onions or shallots, store-bought or homemade (see intro), to serve"
+ ],
+ "purpose": "For the mac 'n' cheese:"
+ },
+ {
+ "ingredients": [
+ "1 large lemon",
+ "3 tbsp za’atar",
+ "20g fresh coriander, roughly chopped",
+ "1 garlic clove, roughly chopped",
+ "40g pine nuts, lightly toasted",
+ "90ml olive oil"
+ ],
+ "purpose": "For the za'atar pesto:"
+ }
+ ],
"instructions_list": [
"Put the pasta, 600ml of milk, 350ml of water, the butter, garlic, turmeric, 1 teaspoon of salt and a good grind of pepper into a large sauté pan on a medium-high heat. Bring to a simmer, then turn the heat down to medium and cook, stirring occasionally, for 10–14 minutes, or until the pasta is al dente and the sauce has thickened from the pasta starches (it will still be quite saucy). If using cavatappi, you might need to add the extra 100ml of milk at this stage depending on how saucy you like your mac ’n’ cheese. Turn the heat down to low and stir through the cumin, cream and both cheeses until the cheddar is nicely melted.",
"While the pasta is cooking, make the pesto. Finely grate the lemon to give you 1 teaspoon of zest. Then use a small, sharp knife to peel and segment the lemon and roughly chop the segments. Place in a bowl with the lemon zest and set aside. Put the za’atar, coriander, garlic, pine nuts, ⅛ teaspoon of salt, a good grind of pepper and half the oil into a food processor and pulse a few times until you have a coarse paste. Add to the chopped lemon in the bowl and stir in the remaining oil.",
diff --git a/tests/test_data/thekitchenmagpie.com/thekitchenmagpie.json b/tests/test_data/thekitchenmagpie.com/thekitchenmagpie_1.json
similarity index 100%
rename from tests/test_data/thekitchenmagpie.com/thekitchenmagpie.json
rename to tests/test_data/thekitchenmagpie.com/thekitchenmagpie_1.json
diff --git a/tests/test_data/thekitchenmagpie.com/thekitchenmagpie.testhtml b/tests/test_data/thekitchenmagpie.com/thekitchenmagpie_1.testhtml
similarity index 100%
rename from tests/test_data/thekitchenmagpie.com/thekitchenmagpie.testhtml
rename to tests/test_data/thekitchenmagpie.com/thekitchenmagpie_1.testhtml
diff --git a/tests/test_data/thekitchenmagpie.com/thekitchenmagpie_2.json b/tests/test_data/thekitchenmagpie.com/thekitchenmagpie_2.json
new file mode 100644
index 000000000..df2106595
--- /dev/null
+++ b/tests/test_data/thekitchenmagpie.com/thekitchenmagpie_2.json
@@ -0,0 +1,79 @@
+{
+ "author": "Karlynn Johnston",
+ "canonical_url": "https://www.thekitchenmagpie.com/philadelphia-cheesecake-recipe/",
+ "site_name": "The Kitchen Magpie",
+ "host": "thekitchenmagpie.com",
+ "language": "en-US",
+ "title": "Philadelphia Cheesecake Recipe",
+ "ingredients": [
+ "1-½ cups graham cracker crumbs",
+ "3 tbsp granulated sugar",
+ "⅓ cup salted butter melted",
+ "four 8-ounce packages Philadelphia cream cheese (softened)",
+ "1 cup granulated sugar",
+ "1 tsp vanilla (see notes)",
+ "4 large eggs"
+ ],
+ "ingredient_groups": [
+ {
+ "ingredients": [
+ "1-½ cups graham cracker crumbs",
+ "3 tbsp granulated sugar",
+ "⅓ cup salted butter melted"
+ ],
+ "purpose": "Graham Cracker Crust"
+ },
+ {
+ "ingredients": [
+ "four 8-ounce packages Philadelphia cream cheese (softened)",
+ "1 cup granulated sugar",
+ "1 tsp vanilla (see notes)",
+ "4 large eggs"
+ ],
+ "purpose": "Cheesecake"
+ }
+ ],
+ "instructions_list": [
+ "Preheat your oven to 325°F. Get out a roasting pan that is large enough to hold a 9-inch cheesecake pan.",
+ "Wrap the springform pan in heavy duty aluminum foil tightly, to prevent water from getting into the pan while it bakes.",
+ "Combine the crust ingredients until completely mixed together, then press onto bottom and slightly up the sides of 9-inch springform pan.",
+ "Beat the cream cheese until smooth. Slowly add in the cup of granulated sugar, beating on low until all of the sugar is combined. Mix in the vanilla.",
+ "Add in the eggs, one at a time, mixing on low speed after each egg mixing just until blended.",
+ "Carefully pour/spoon the filling over the curst in the bottom of the pan, being careful not to disturb the crust. Place the pan into the middle of the roasting pan.",
+ "Boil enough water in a kettle so that the cheesecake pan sits in one inch of water. Pour the water around the cheesecake pan, being careful not to splash into the cheesecake.",
+ "Bake for 55 minutes or until the center of the cheesecake is almost set. It should be slightly jiggly. Remove from the oven and cool for 20 minutes. Then remove the pan from the water and continue to cool.",
+ "Run a knife around the inside rim of the pan to loosen the cheesecake.",
+ "Let the cheesecake cool completely then remove the rim. Refrigerate the cheesecake for at least 4 hours then slice and serve.",
+ "Store in the refrigerator covered for up to 4-5 days."
+ ],
+ "category": "Dessert",
+ "yields": "12 servings",
+ "description": "The original Philadelphia cheesecake recipe. This creamy, decadent cheesecake recipe is foolproof and bakes up perfectly every time with a few new tips and tricks.",
+ "total_time": 75,
+ "cook_time": 55,
+ "prep_time": 20,
+ "cuisine": "American",
+ "equipment": [
+ "9-inch springform pan",
+ "heavy-duty aluminum foil",
+ "mixer"
+ ],
+ "nutrients": {
+ "servingSize": "1 serving",
+ "calories": "210 kcal",
+ "fatContent": "9 g",
+ "saturatedFatContent": "5 g",
+ "unsaturatedFatContent": "4 g",
+ "transFatContent": "0.3 g",
+ "carbohydrateContent": "30 g",
+ "sugarContent": "27 g",
+ "proteinContent": "3 g",
+ "sodiumContent": "113 mg",
+ "fiberContent": "0.2 g",
+ "cholesterolContent": "91 mg"
+ },
+ "image": "https://www.thekitchenmagpie.com/wp-content/uploads/images/2024/05/Philadelphiacheesecakeonjadeitestand.jpg",
+ "keywords": [
+ "Philadelphia cheesecake recipe"
+ ]
+}
diff --git a/tests/test_data/thekitchenmagpie.com/thekitchenmagpie_2.testhtml b/tests/test_data/thekitchenmagpie.com/thekitchenmagpie_2.testhtml
new file mode 100644
index 000000000..8cc6827ce
--- /dev/null
+++ b/tests/test_data/thekitchenmagpie.com/thekitchenmagpie_2.testhtml
@@ -0,0 +1,758 @@
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+ Philadelphia Cheesecake Recipe - The Kitchen Magpie
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
The original Philadelphia cheesecake recipe. This creamy, decadent cheesecake recipe is foolproof and bakes up perfectly every time with a few new tips and tricks.
This post may contain affiliate links. See my privacy policy for details.
+
Sometimes, you just can’t beat the classics, like the original Philadelphia cheesecake recipe. Creamy, decadent, and easy to make, there’s a reason this cheesecake recipe has stood the test of time and is still a favourite for many home bakers. However, there are a couple new tips and tricks that you can use to make this really the BEST Philadelphia cheesecake recipe ever!
+
+
+
+
Why I Think You’ll Love This Philadelphia Cheesecake Recipe!
+
+
+
+
+
+
This is the perfect creamy, vanilla-flavored cheesecake to top with your favorite flavor of pie filling! While I went with the classic cherry, this would be amazing with blueberry or even apple!
+
+
+
+
I consider this a no-fail recipe as long as you follow my baking trick of placing it in a water bath in the oven.
+
+
+
+
+
+
+
+
+
+
+
The Classic Philadelphia Cream Cheese Recipe from the Package
+
+
+
+
There are really only two things that I have changed to this retro recipe; I feel that it must be baked in a water bath for the best cheesecake you will ever make, and I also add more vanilla to really have that nice base flavour. I don’t find that one teaspoon of vanilla is enough, I add another teaspoon for my personal preference.
+
+
+
+
+
+
Tip for the Cream Cheese
+
+
+
+
The most important thing when baking or cooking with cream cheese that has to be blended with other ingredients is that the cream cheese must be soft. This even applies to recipes like my cream cheese alfredo sauce recipe or my cream cheese frosting. If the cream cheese is hard or cold, you will have small chunks of cream cheese that don’t blend into the mixture.
+
+
+
+
Those little chunks will affect the baked texture and creaminess of a cheesecake like this one.
+
+
+
+
+
+
+
+
+
+
Using a Water Bath for Cheesecake
+
+
+
+
While using a water bath for baking a cheesecake does add a few extra steps to a recipe, this is the best way to ensure that the cheesecake bakes up as perfectly as possible.
+
+
+
+
By using a water bath in the oven you are creating a moist, evenly-heated environment for your cheesecake. This helps to cook it evenly and also presents the top from cracking. A cracked top not only affects the look of a cheesecake but it also affect the texture of the cheesecake interior.
+
+
+
+
And most importantly, if you want a truly creamy, dreamy cheesecake – use a water bath!
+
+
+
+
+
+
+
+
+
+
How to Prevent Your Cheesecake from Getting Soggy
+
+
+
+
Most people’s problem is water leaking through the springform pan and into the cheesecake. There are a few tips and tricks to prevent this!
+
+
+
+
+
I have good luck wrapping two or three layers of heavy-duty aluminum foil around the springform pan. To do this, however, your pan CANNOT BE BENT. You must have a springform pan that snaps together perfectly.
+
+
+
+
If you want extra security, use aluminum foil and place the pan into an oven-roasting bag for turkey. The roasting bag will not melt and will also keep the water out.
+
+
+
+
You can place the springform pan into a larger pan and then into the roaster. Fill the ROASTER with water, not the pans, and the water will be kept out.
+
+
+
+
+
+
+
+
+
+
+
+
How to Store the Cheesecake
+
+
+
+
Cheesecake tends to get soggy after a few days, so it is best when stored in the refrigerator for up to 2 days. You can store it longer for up to 5 days, but the texture and quality won’t be as good as the first two days. Cover the cheesecake with plastic wrap or in a closed container.
+
+
+
+
You can store it without the topping, leave the topping off the cheesecake, and top the individual pieces when serving instead. The cheesecake quality will last longer without the topping!
The original Philadelphia cheesecake recipe. This creamy, decadent cheesecake recipe is foolproof and bakes up perfectly every time with a few new tips and tricks.
four 8-ounce packages Philadelphia cream cheesesoftened
1cupgranulated sugar
1tspvanillasee notes
4large eggs
+
Instructions
Preheat your oven to 325°F. Get out a roasting pan that is large enough to hold a 9-inch cheesecake pan.
Wrap the springform pan in heavy duty aluminum foil tightly, to prevent water from getting into the pan while it bakes.
Combine the crust ingredients until completely mixed together, then press onto bottom and slightly up the sides of 9-inch springform pan.
Beat the cream cheese until smooth. Slowly add in the cup of granulated sugar, beating on low until all of the sugar is combined. Mix in the vanilla.
Add in the eggs, one at a time, mixing on low speed after each egg mixing just until blended.
Carefully pour/spoon the filling over the curst in the bottom of the pan, being careful not to disturb the crust. Place the pan into the middle of the roasting pan.
Boil enough water in a kettle so that the cheesecake pan sits in one inch of water. Pour the water around the cheesecake pan, being careful not to splash into the cheesecake.
Bake for 55 minutes or until the center of the cheesecake is almost set. It should be slightly jiggly. Remove from the oven and cool for 20 minutes. Then remove the pan from the water and continue to cool.
Run a knife around the inside rim of the pan to loosen the cheesecake.
Let the cheesecake cool completely then remove the rim. Refrigerate the cheesecake for at least 4 hours then slice and serve.
Store in the refrigerator covered for up to 4-5 days.
+
+
Recipe Notes
I prefer to use two teaspoons of vanilla extract when I make this recipe.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
\ No newline at end of file
diff --git a/tests/test_data/thekitchn.com/thekitchn.json b/tests/test_data/thekitchn.com/thekitchn_1.json
similarity index 99%
rename from tests/test_data/thekitchn.com/thekitchn.json
rename to tests/test_data/thekitchn.com/thekitchn_1.json
index 8418b57fb..725586116 100644
--- a/tests/test_data/thekitchn.com/thekitchn.json
+++ b/tests/test_data/thekitchn.com/thekitchn_1.json
@@ -1,7 +1,7 @@
{
"author": "Meghan Splawn",
"canonical_url": "https://www.thekitchn.com/manicotti-22949270",
- "site_name": "Kitchn",
+ "site_name": "The Kitchn",
"host": "thekitchn.com",
"language": "en",
"title": "How To Make the Best Beef and Cheese Manicotti",
diff --git a/tests/test_data/thekitchn.com/thekitchn.testhtml b/tests/test_data/thekitchn.com/thekitchn_1.testhtml
similarity index 100%
rename from tests/test_data/thekitchn.com/thekitchn.testhtml
rename to tests/test_data/thekitchn.com/thekitchn_1.testhtml
diff --git a/tests/test_data/thekitchn.com/thekitchn_2.json b/tests/test_data/thekitchn.com/thekitchn_2.json
new file mode 100644
index 000000000..9e26f2f56
--- /dev/null
+++ b/tests/test_data/thekitchn.com/thekitchn_2.json
@@ -0,0 +1,128 @@
+{
+ "author": "Meghan Splawn",
+ "canonical_url": "https://www.thekitchn.com/chicken-fried-steak-23002756",
+ "site_name": "The Kitchn",
+ "host": "thekitchn.com",
+ "language": "en",
+ "title": "Southern Chicken Fried Steak with Gravy",
+ "ingredients": [
+ "4 beef cube steaks (about 4 ounces each)",
+ "2 teaspoons kosher salt, divided",
+ "1 1/2 cups all-purpose flour",
+ "2 tablespoons cornstarch",
+ "1 teaspoon freshly ground black pepper",
+ "1/2 teaspoon garlic powder",
+ "1/2 teaspoon onion powder",
+ "1/2 teaspoon smoked paprika",
+ "1/2 cup low-fat buttermilk",
+ "1 large egg",
+ "1 cup vegetable oil, for frying",
+ "2 cups whole milk",
+ "1/2 teaspoon kosher salt",
+ "1/2 teaspoon freshly ground black pepper"
+ ],
+ "ingredient_groups": [
+ {
+ "ingredients": [
+ "4 beef cube steaks (about 4 ounces each)",
+ "2 teaspoons kosher salt, divided",
+ "1 1/2 cups all-purpose flour",
+ "2 tablespoons cornstarch",
+ "1 teaspoon freshly ground black pepper",
+ "1/2 teaspoon garlic powder",
+ "1/2 teaspoon onion powder",
+ "1/2 teaspoon smoked paprika",
+ "1/2 cup low-fat buttermilk",
+ "1 large egg",
+ "1 cup vegetable oil, for frying"
+ ],
+ "purpose": "For the chicken fried steak:"
+ },
+ {
+ "ingredients": [
+ "2 cups whole milk",
+ "1/2 teaspoon kosher salt",
+ "1/2 teaspoon freshly ground black pepper"
+ ],
+ "purpose": "For the gravy:"
+ }
+ ],
+ "instructions_list": [
+ "Step 1",
+ "Fit a wire rack inside a baking sheet. Pat 4 cube steaks dry with paper towels. Season the steaks on both sides with 1 teaspoon of the kosher salt. Place the steaks on the rack.",
+ "Step 2",
+ "Place the remaining 1 teaspoon kosher salt, 1 1/2 cups all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon smoked paprika in a large shallow bowl or pie dish, and whisk to combine. Place 1/2 cup buttermilk and 1 large egg in a second shallow bowl or pie plate and whisk until smooth.",
+ "Step 3",
+ "Working with one steak at a time, dip into the buttermilk mixture to coat, then press into the flour mixture until thoroughly coated. Return the steaks to the rack and let sit for 10 minutes. Meanwhile, reserve 1/4 cup of the flour mixture for the gravy. Heat the oven and prepare for frying.",
+ "Step 4",
+ "Arrange a rack in the middle of the oven and heat the oven to warm or 225°F. Fit a wire rack onto a baking sheet.",
+ "Step 5",
+ "Heat 1 cup vegetable oil in a large regular or cast iron skillet over medium-high heat until about 350ºF, about 8 minutes. You can test the oil by dropping a pinch of the breading into the oil — it should sizzle and brown quickly.",
+ "Step 6",
+ "Using tongs, carefully add 2 of the steaks to the oil and fry until golden-brown on the bottom with no remaining flour or batter lumps, 3 to 4 minutes. Flip the steaks and fry until the second is browned, 2 to 3 minutes more. Transfer the steaks to the clean wire rack and place in the oven. Fry the remaining steaks.",
+ "Step 7",
+ "Carefully pour the frying oil into a heatproof bowl (do not discard). Don't scrape or clean the skillet. Return 1/4 cup of the oil to the skillet over medium-high heat. Whisk in the reserved 1/4 cup flour mixture and cook, whisking continuously, until golden-brown, about 3 minutes. Add 2 cups whole milk and whisk to combine. Bring to a simmer and cook, stirring occasionally, until thickened, 5 to 6 minutes. Season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.",
+ "Step 8",
+ "Serve the steaks with a generous ladling of the gravy."
+ ],
+ "category": "Main dish,Dinner",
+ "yields": "4 servings",
+ "description": "Thanks to a few staple ingredients and a quick pan fry, chicken fried steak is surprisingly easy to make at home.",
+ "total_time": 50,
+ "cook_time": 30,
+ "prep_time": 20,
+ "cuisine": "Southern,United states",
+ "ratings": 5.0,
+ "ratings_count": 1,
+ "nutrients": {
+ "servingSize": "Serves 4",
+ "calories": "929 cal",
+ "fatContent": "65.4 g",
+ "saturatedFatContent": "9.9 g",
+ "unsaturatedFatContent": "0.0 g",
+ "carbohydrateContent": "48.1 g",
+ "sugarContent": "8.0 g",
+ "proteinContent": "36.3 g",
+ "sodiumContent": "886.9 mg",
+ "fiberContent": "1.7 g",
+ "cholesterolContent": "0 mg"
+ },
+ "image": "https://cdn.apartmenttherapy.info/image/upload/f_jpg,q_auto:eco,c_fill,g_auto,w_1500,ar_16:9/k%2FPhoto%2FRecipes%2F2020-03-How-to-Make-Southern-Fried-Steak-with-Gravy%2F2020-02_How-to-Make-the-Ultimate-Southern-Fried-Steak-with-Gravy_206",
+ "keywords": [
+ "Beef",
+ "Chicken",
+ "Cooking Lessons from The Kitchn",
+ "dinner",
+ "How To",
+ "Ingredient",
+ "Main Dish",
+ "Recipe",
+ "southern",
+ "video",
+ "Meat",
+ "stovetop",
+ "children",
+ "Cooking with Kids",
+ "team:recipes",
+ "purpose:applenews",
+ "purpose:facebook",
+ "purpose:flipboard",
+ "purpose:search",
+ "platform:newsfeeds",
+ "platform:search",
+ "platform:social",
+ "course:main dish",
+ "cuisine:southern",
+ "cuisine:united states",
+ "mainingredients:beef",
+ "mainingredients:meat",
+ "mainingredients:steak",
+ "occasion:timing",
+ "occasion:weekday",
+ "timing:extended",
+ "method:stovetop",
+ "lifestyle:kid-friendly",
+ "meal:dinner",
+ "updated:2024-02-05"
+ ]
+}
diff --git a/tests/test_data/thekitchn.com/thekitchn_2.testhtml b/tests/test_data/thekitchn.com/thekitchn_2.testhtml
new file mode 100644
index 000000000..fbc31c16a
--- /dev/null
+++ b/tests/test_data/thekitchn.com/thekitchn_2.testhtml
@@ -0,0 +1,261 @@
+
+Chicken Fried Steak with Creamy Gravy (Southern-Style) | The Kitchn
Meghan was the Food Editor for Kitchn's Skills content. She's a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown's culinary team. She co-hosts a weekly podcast about food and family called Didn't I Just Feed You.
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Chicken fried steak is a Southern diner tradition. You’ll find it on the menu at nearly every mom-and-pop spot and at larger chains as well. It’s the first thing my husband orders whenever we return home to Georgia. But, thanks to this pantry-friendly, one-pan recipe, you don’t have to leave the house (or travel to the South) to enjoy this essential Southern meal.
Here’s the easiest way to make chicken fried steak at home.
What Is Chicken Fried Steak?
For the uninitiated, chicken fried steak isn’t chicken at all — it’s a piece of steak fried like one. A tender cube steak is battered and fried, giving it a delicate, fried chicken-like coating. It’s thought that the technique came about as a way to dress up inexpensive cube steak into a more flavorful dinner.
And it’s never served alone: A simple white gravy adorns every great chicken fried steak. The gravy not only ensures that even the leanest cube steak tastes incredible, it’s also a smart way to use up the oil and flour used for frying the steaks.
Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk
What’s the Difference Between Chicken Fried Steak and Country Fried Steak?
Chicken fried steak and country fried steak are often considered one and the same, but Southerners (Texans in particular) would like you to know that they are two distinct dishes. While both are coated and fried cube steaks, here are a few key differences:
+
Chicken fried steak: Chicken fried steak is always served crispy with a white, peppery gravy.
+
+
+
+
Country fried steak: Country fried steak is served smothered in its rich, brown gravy to actually soften the crispy coating.
+
Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk
Key Ingredients in Chicken Fried Steak
+
Cube steaks: Cube steak is steak that has been tenderized from a tougher cut of meat, usually top round or top sirloin. You can buy pre-tenderized cube steaks from the butcher, or you can tenderize them at home with a meat mallet. To tenderize steaks, place a filet between two pieces of plastic and pound with a meat mallet using both the flat and textured sides.
+
+
+
+
Buttermilk: Dip the steaks in a mixture of buttermilk and egg before dredging them in the flour mixture. If you don’t have buttermilk on hand, you can make your own buttermilk with just two ingredients.
+
+
+
+
All-purpose flour: You’ll need 1 1/2 cups of all-purpose flour, along with cornstarch and seasonings, for the dredging.
+
+
+
+
Whole milk: Whole milk is best for its rich and creamy flavor for the gravy (but you can use reduced-fat milk if that’s what you have at home).
+
Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk
If You’re Making Chicken Fried Steak with Gravy, a Few Tips
+
Pat the steaks dry and season them before coating. Cube steaks are pounded and tenderized using a meat “cubing machine,” which means you’ll find them wrapped in plastic at the grocery store. Make sure to pat them dry with paper towels (or a clean kitchen towel) and season them well with salt while you prep the ingredients for coating.
+
+
+
+
Cook just two steaks at a time to avoid steaming the steaks. Pan frying your steaks in a large skillet, rather than deep frying them, minimize the mess and lets you use a smaller amount of oil. Just be sure to fry your steaks two at a time to avoid overcrowding the pan, which will cause the steaks to steam.
+
+
+
+
Use the leftover flour and oil to make the gravy. This is a trick Kitchn contributor Patty Catalano turned me onto. Instead of using “fresh” flour for thickening the gravy, use a bit of the seasoned flour from coating the steaks. The flour gets cooked in a bit of the cooking oil, so it is perfectly safe (and a smart way to avoid waste!)
+
Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk
What to Serve with Chicken Fried Steak
Chicken fried steak is best eaten the day it’s made. You can keep the first batch in a warm oven for up to 30 minutes while you cook the second batch. When serving, be sure to cover each steak with a generous portion of gravy, and serve it with buttermilk mashed potatoes, green beans, buttermilk biscuits, fried corn, or baked mac and cheese, just like Southern diners do.
Thanks to a few staple ingredients and a quick pan fry, chicken fried steak is surprisingly easy to make at home.
Prep time 20 minutes
Cook time 25 minutes to 30 minutes
Serves 4
Nutritional Info
peanut-free
shellfish-free
pork-free
alcohol-free
tree-nut-free
soy-free
fish-free
Per serving, based on 4 servings. (% daily value)
Calories 929
Fat 65.4 g (100.7%)
Saturated 9.9 g (49.4%)
Carbs 48.1 g (16.0%)
Fiber 1.7 g (6.8%)
Sugars 8.0 g
Protein 36.3 g (72.7%)
Sodium 886.9 mg (37.0%)
Ingredients
For the chicken fried steak:
4
beef cube steaks (about 4 ounces each)
2 teaspoons
kosher salt, divided
1 1/2 cups
all-purpose flour
2 tablespoons
cornstarch
1 teaspoon
freshly ground black pepper
1/2 teaspoon
garlic powder
1/2 teaspoon
onion powder
1/2 teaspoon
smoked paprika
1/2 cup
low-fat buttermilk
1
large egg
1 cup
vegetable oil, for frying
For the gravy:
2 cups
whole milk
1/2 teaspoon
kosher salt
1/2 teaspoon
freshly ground black pepper
Instructions
Show Images
Fit a wire rack inside a baking sheet. Pat 4 cube steaks dry with paper towels. Season the steaks on both sides with 1 teaspoon of the kosher salt. Place the steaks on the rack.
Place the remaining 1 teaspoon kosher salt, 1 1/2 cups all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon smoked paprika in a large shallow bowl or pie dish, and whisk to combine. Place 1/2 cup buttermilk and 1 large egg in a second shallow bowl or pie plate and whisk until smooth.
Working with one steak at a time, dip into the buttermilk mixture to coat, then press into the flour mixture until thoroughly coated. Return the steaks to the rack and let sit for 10 minutes. Meanwhile, reserve 1/4 cup of the flour mixture for the gravy. Heat the oven and prepare for frying.
Arrange a rack in the middle of the oven and heat the oven to warm or 225°F. Fit a wire rack onto a baking sheet.
Heat 1 cup vegetable oil in a large regular or cast iron skillet over medium-high heat until about 350ºF, about 8 minutes. You can test the oil by dropping a pinch of the breading into the oil — it should sizzle and brown quickly.
Using tongs, carefully add 2 of the steaks to the oil and fry until golden-brown on the bottom with no remaining flour or batter lumps, 3 to 4 minutes. Flip the steaks and fry until the second is browned, 2 to 3 minutes more. Transfer the steaks to the clean wire rack and place in the oven. Fry the remaining steaks.
Carefully pour the frying oil into a heatproof bowl (do not discard). Don't scrape or clean the skillet. Return 1/4 cup of the oil to the skillet over medium-high heat. Whisk in the reserved 1/4 cup flour mixture and cook, whisking continuously, until golden-brown, about 3 minutes. Add 2 cups whole milk and whisk to combine. Bring to a simmer and cook, stirring occasionally, until thickened, 5 to 6 minutes. Season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
Serve the steaks with a generous ladling of the gravy.
Recipe Notes
Storage: Chicken fried steak is best eaten the day it is made. Store steaks and gravy seperately to keep the coating as crisp as possible.
\ No newline at end of file
diff --git a/tests/test_data/themodernproper.com/themodernproper.json b/tests/test_data/themodernproper.com/themodernproper.json
deleted file mode 100644
index 2464c1b70..000000000
--- a/tests/test_data/themodernproper.com/themodernproper.json
+++ /dev/null
@@ -1,72 +0,0 @@
-{
- "author": "The Modern Proper",
- "canonical_url": "https://themodernproper.com/swedish-meatballs",
- "site_name": "The Modern Proper",
- "host": "themodernproper.com",
- "language": "en-US",
- "title": "Easy Swedish Meatball Recipe",
- "ingredients": [
- "1 lb ground beef",
- "1 lb ground pork",
- "¼ cup flat leaf parsley, minced",
- "½ tsp ground allspice",
- "½ tsp ground nutmeg",
- "¾ cup yellow onion, grated (about 1 medium onion)",
- "2 tsp salt",
- "½ tsp pepper, freshly ground",
- "4 cloves garlic, minced",
- "¾ cup panko*",
- "2 eggs",
- "2 tbsp olive oil",
- "½ cup butter",
- "½ cup flour*",
- "4 cups beef broth",
- "1 tsp salt",
- "¼ tsp pepper",
- "1 tbsp lemon juice",
- "¼ tsp ground allspice",
- "¼ tsp ground nutmeg",
- "1 cup heavy cream"
- ],
- "instructions_list": [
- "In a large bowl, mix the beef, pork, parsley, allspice, nutmeg, grated onion, salt, pepper, garlic, panko and eggs until combined",
- "Using a tablespoon or cookie scoop, measure out the meat mixture into roughly 35 (1.5 inch) balls.**In a large pan, heat 2 tablespoon of olive oil over medium-high heat",
- "Add ½ of the meatballs and cook until browned on all sides",
- "This takes about 5 minutes",
- "Set aside **When all of the meatballs are browned, pour off any excess grease in the pan, into a heatproof vessel",
- "Lower the heat to medium and add the butter to the pan",
- "When the butter begins to bubble, sprinkle in the flour and cook for 1 minute",
- "Add the beef broth to the pan a little at a time.*** Whisk the gravy until the broth is all incorporated",
- "Add salt, pepper, lemon juice, allspice and nutmeg",
- "Whisk a few more times",
- "Slowly add the cream.Once the gravy begins to simmer****, add the meatballs back into the pan",
- "Simmer until the gravy has thicken up a bit and the meatballs are cooked all the way through*****, about 8-10 minutes",
- "Serve warm over mashed potatoes or egg noodles, alongside steamed veggies and lingonberry jam"
- ],
- "category": "lunch, dinner, appetizers",
- "yields": "8 servings",
- "description": "These Swedish meatballs are the best you'll ever have. Gently warmed with spices and covered in a heavenly creamy gravy sauce, then served with fluffy mashed potatoes!",
- "total_time": 60,
- "cook_time": 40,
- "prep_time": 20,
- "cuisine": "Swedish",
- "ratings": 5.0,
- "ratings_count": 82,
- "nutrients": {
- "calories": "463",
- "fatContent": "35 grams",
- "saturatedFatContent": "15 grams",
- "carbohydrateContent": "11 grams",
- "sugarContent": "1 grams",
- "proteinContent": "27 grams",
- "sodiumContent": "1050 milligrams",
- "fiberContent": "1 grams",
- "cholesterolContent": "157 milligrams"
- },
- "image": "https://images.themodernproper.com/billowy-turkey/production/posts/2018/swedish-meatballs-13.jpg?w=960&h=540&q=82&fm=jpg&fit=crop&dm=1599768329&s=a12d3adcc54b1d30b5aa25dc6b922e3f",
- "keywords": [
- "swedish meatballs",
- "fall recipe",
- "winter recipe"
- ]
-}
diff --git a/tests/test_data/themodernproper.com/themodernproper.testhtml b/tests/test_data/themodernproper.com/themodernproper.testhtml
deleted file mode 100644
index 33eaeaece..000000000
--- a/tests/test_data/themodernproper.com/themodernproper.testhtml
+++ /dev/null
@@ -1,543 +0,0 @@
-Easy Swedish Meatball Recipe | The Modern Proper
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-Skip to Content
- These Swedish meatballs are the best you'll ever have. Gently warmed with spices and covered in a heavenly creamy gravy sauce, then served with fluffy mashed potatoes!
-
Swedish meatballs are everyone’s favorite IKEA menu item, and our recipe recreates that deliciousness at home—classed up, cleaned up and so. dang. good. We love that they are beginner chef level friendly, well seasoned and totally drool worthy! You will want to make this easy recipe again and again.
💌 Let's Stay Together
There are so many great ways to receive all of our latest recipes, meal tips, and inspiration.
This time of year we're especially on the lookout for recipes that bring people together, can be served for multiple occasions, and most importantly, taste great. We are big believers that when you’re gathered around delicious food—like these moist, warmly-spiced, perfect meatballs—with those you love, you can create moments of joy even amidst the busy and chaotic holiday season.
All of these things—plus Simply Organic's array of warm and festive spices—inspired us to create this, the best Swedish meatballs recipe ever! We know that this is one both your picky kids and holiday guests alike will enjoy.
A Weeknight Dinner That is Simple, Quick And Easy.
This meatball recipe isn't just the best—it's also simple. This recipe comes together quickly enough for an easy weeknight dinner, or last-minute party snack.
We’ve turned this classic Swedish recipe—warm with wintery Swedish spices like allspice and nutmeg—into a show-stopping dish that can be served as an appetizer for your next party, tonight for dinner with the family, or even a special occasion like Christmas!
What is So Special About These Meatballs?
It’s all about the Swedish spices, a buttery cream sauce, and the fact that they require just one pan! They are filled with wonderful warm spices and finished with a fragrant, heavenly cream sauce.
There are many versions of these tasty morsels out there, but for the sake of ease we chose to use Simply Organicallspice and nutmeg. The result is meatballs that are perfectly seasoned with warm spices without being overpowered.
How Do You Make Authentic Swedish Meatballs?
There isn't necessarily one single defining recipe for Swedish meatballs—there is a fair amount of variation in terms of what qualifies as "classic". But, traditionally they include:
A mixture of pork and beef
Onion (we added garlic and parsley to make them even more flavorful.)
The next time you are at IKEA, you should take a hard pass on their frozen, bagged, processed, and dare I say “American” version of Swedish meatballs and make them from scratch at home instead. Why? Because they are really easy, and a thousand percent better.
You can pull the entire recipe together in a few simple steps (and only dirty one bowl and one pan in the process)!
Mix your Swedish meatball ingredients in a large bowl and roll them out onto a sheet pan.
Fry the meatballs in a large pan.
Use the same pan to make your gravy.
Add the meatballs back to the pan and serve in that creamy, spiced Swedish meatball sauce!
Tips for Making Delicious Homemade Swedish Meatballs:
Don’t make them too big. These meatballs are pan fried and contain pork. The last thing you want to do is undercook them. They should be about the size of a rounded tablespoon.
Take care while forming the balls that they are tight so they don’t fall apart in the pan. We like to dip our hands in water as we roll them to make them nice and smooth. The breadcrumbs and eggs also help hold the mixture together.
Fry the meatballs in batches. If you crowd the pan the meatballs will steam instead of brown.
These meatballs and sauce reheat perfectly in a covered casserole dish. Heat oven to 350° and pop them in the oven for 10-15 minutes. Cover with warmed sauce and you are good to go!
If you make this dish, we’d love to hear about it! Be sure to snap a photo, add it to your Instagram feed or stories and tag us @themodernproper and #themodernproper if you do. Also, feel free to leave a comment on the post and tell your friends where you discovered the recipe.
This sponsored post is written by TMP on behalf of Simply Organic in partnership with TheFeedFeed. The opinions and text are all ours. Thank you for supporting the brands we love.
In a large bowl, mix the beef, pork, parsley, allspice, nutmeg, grated onion, salt, pepper, garlic, panko and eggs until combined.
Using a tablespoon or cookie scoop, measure out the meat mixture into roughly 35 (1.5 inch) balls.**
In a large pan, heat 2 tablespoon of olive oil over medium-high heat. Add ½ of the meatballs and cook until browned on all sides. This takes about 5 minutes. Set aside **
When all of the meatballs are browned, pour off any excess grease in the pan, into a heatproof vessel. Lower the heat to medium and add the butter to the pan. When the butter begins to bubble, sprinkle in the flour and cook for 1 minute. Add the beef broth to the pan a little at a time.***
Whisk the gravy until the broth is all incorporated. Add salt, pepper, lemon juice, allspice and nutmeg. Whisk a few more times. Slowly add the cream.
Once the gravy begins to simmer****, add the meatballs back into the pan.
Simmer until the gravy has thicken up a bit and the meatballs are cooked all the way through*****, about 8-10 minutes.
Serve warm over mashed potatoes or egg noodles, alongside steamed veggies and lingonberry jam.
Cooking Notes:
*Gluten Free Version: if you want to keep this recipe gluten free, you can sub the breadcrumbs for a gluten-free version. To keep the gluten out of the gravy, you will want to reserve 1 cup of beef stock and mix it with ⅓ cup corn starch. Add it to the gravy at the end to thicken it up.
** I like to shape the meatballs and place them on a piece of parchment paper for easy clean up and less dishes. Then I use another piece of parchment to place the browned meatballs on, again, easy clean up, less dishes.
*** If you take your time adding the beef broth, your gravy will stay thick, taking less time overall.
**** Take care not to boil the cream. It might separate if you do. Keep it at a simmer until the meatballs are cooked all the way through.
***** The meatballs should reach an internal temperature of 165° F and no longer be pink on the inside.
Nutrition Info
Per Serving
Amount
Calories463
Protein27 g
Carbohydrates11 g
Total Fat35 g
Dietary Fiber1 g
Cholesterol157 mg
sodium1050 mg
Total Sugars1 g
Swedish Meatballs
Questions & Reviews
Join the discussion below.
or
Avg: 5
Kimberlee Tanner
- How much is a serving? You put the nutritional value to per serving, but I don’t see anywhere how much a serving would be? Thank you.
-
4-5 meatballs. Recipe should make about 35 meatballs. If you make more or less than that depending on how you roll them divide them by 8 to get a serving size.
Brenda Gravelle
- It seems like the lemon juice would cause the heavy cream to curdle/separate. How do I prevent this?
-
Add it slowly while whisking. Hope you enjoy Brenda.
Annie
- I made these tonight over egg noodles. They were very good but some of mine fell apart I think because of the fact that the meat was frozen and defrosted today. Any tips to help next time?
-
Yeah that can happen with defrosted meat. But I would say that rolling them tighter might help.
Delores
- Can fat-free half and half be substituted for the heavy cream?
-
It might work but we haven't tested it to be sure. Only concern is it might not thicken the same.
Amyhaldane
- Can I use beef bullion or chicken stock in place of beef stock?
-
You need the liquid so the chicken stock would work or the powdered bouillion that you mix with water. Hope you enjoy!
Jim
- I followed the directions to a tee but it seemed a little bland. I didn’t want to deviate from the spice ratio until I tried it once. Even my wife said the same thing. I might go times two on the nutmeg and allspice. I am going to sprinkle some on the leftovers and see if that makes a difference. With that all said, I will make again. My wife has eaten Swedish meatballs before but this was my first time.
-
Glad you enjoyed them Jim, feel free to spice them up if you feel the need.
Michelle Jones
- We’re a family of 6 and this recipe is an absolute hit in my house. We make it almost weekly and hardly have leftovers.
-
That is so great to hear! We are so happy your family loves this, thanks Michelle!
Kimberlee Tanner
- I think it’s about time to tell you how much my family loves this dish! We’ve made it many times and every time it comes out delish. My 10yr old granddaughter made it for her cultural fair and everyone raved about the food. With lingonberry Jan it’s just the right mix of tart and salty. Thanks again!
-
Thanks Kimberlee, we are so happy to hear it's a family favorite!
Kimberlee Tanner
- I think it’s about time to tell you how much my family loves this dish! We’ve made it many times and every time it comes out delish. My 10yr old granddaughter made it for her cultural fair and everyone raved about the food. With lingonberry Jan it’s just the right mix of tart and salty. Thanks again!
-
Aw, this is so wonderful to hear Kimberlee! Thank you so much, we are so happy your family loves it. Tell your granddaughter we say GREAT JOB!
Chris Casano
- If this recipe had higher than five stars I would give it more. I made this last night and oh my God was so good!
-I actually made it lactose-free using Silk dairy-free heavy whipping cream alternative. I was a little nervous it wouldn't take but I just added the broth and cream slowly. Made everything nice and thick.
-Excellent recipe!
-Thank you
-
Thanks Chris, so happy you loved it!
diff --git a/tests/test_data/themodernproper.com/themodernproper_1.json b/tests/test_data/themodernproper.com/themodernproper_1.json
new file mode 100644
index 000000000..16e5d0add
--- /dev/null
+++ b/tests/test_data/themodernproper.com/themodernproper_1.json
@@ -0,0 +1,59 @@
+{
+ "author": "The Modern Proper",
+ "canonical_url": "https://themodernproper.com/parmesan-crusted-salmon",
+ "site_name": "The Modern Proper",
+ "host": "themodernproper.com",
+ "language": "en-US",
+ "title": "Parmesan Crusted Salmon",
+ "ingredients": [
+ "¼ cup panko breadcrumbs",
+ "½ teaspoon garlic powder",
+ "1 teaspoon dried or fresh parsley",
+ "½ teaspoon sea salt",
+ "¼ teaspoon freshly cracked black pepper",
+ "⅓ cup freshly grated parmesan cheese",
+ "3 tablespoons unsalted butter, melted (or extra virgin olive oil)",
+ "1 (1-pound) salmon fillet",
+ "Lemon wedges, for serving"
+ ],
+ "instructions_list": [
+ "Preheat the oven to 400°F with a rack in the center position",
+ "Line a rimmed sheet pan with parchment paper",
+ "In a small mixing bowl, combine the panko, garlic powder, parsley, salt, pepper, and ¼ cup of the parmesan",
+ "Add 2 tablespoons of the butter and mix until fully combined using a fork or your hands",
+ "Place the salmon, skin side down, on the prepared sheet",
+ "Pat dry with a paper towel",
+ "Brush the salmon with the remaining 1 tablespoon of the butter and sprinkle with the parmesan mixture, gently pressing to adhere to the salmon",
+ "Sprinkle with the remaining parmesan",
+ "Bake until the panko is golden brown and the salmon easily flakes with a fork, 12 to 15 minutes",
+ "Divide the salmon among 4 plates",
+ "Serve with the lemon wedges on the side."
+ ],
+ "category": "dinner, 30-minute-meals",
+ "yields": "4 servings",
+ "description": "Parmesan-panko crusted salmon feels fancy enough for fine dining, but is easy enough for weeknight dinner at home. Ready in under a half hour, it’s one of our favorite ways to prepare salmon.",
+ "total_time": 20,
+ "cook_time": 15,
+ "prep_time": 5,
+ "cuisine": "American",
+ "ratings": 5.0,
+ "ratings_count": 6,
+ "nutrients": {
+ "calories": "379",
+ "fatContent": "27 grams",
+ "saturatedFatContent": "9 grams",
+ "carbohydrateContent": "4 grams",
+ "sugarContent": "1 grams",
+ "proteinContent": "30 grams",
+ "sodiumContent": "530 milligrams",
+ "fiberContent": "0 grams",
+ "cholesterolContent": "133 milligrams"
+ },
+ "image": "https://images.themodernproper.com/billowy-turkey/production/posts/ParmesanCrustedSalmon_5.jpg?w=960&h=540&q=82&fm=jpg&fit=crop&dm=1694016297&s=1301fdb10e083524da5d2ffdd21250ec",
+ "keywords": [
+ "parmesan crusted salmon",
+ "spring recipe",
+ "fall recipe",
+ "30-minute-meals"
+ ]
+}
diff --git a/tests/test_data/themodernproper.com/themodernproper_1.testhtml b/tests/test_data/themodernproper.com/themodernproper_1.testhtml
new file mode 100644
index 000000000..89a6fd87e
--- /dev/null
+++ b/tests/test_data/themodernproper.com/themodernproper_1.testhtml
@@ -0,0 +1,1672 @@
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+ Parmesan Crusted Salmon | The Modern Proper
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+ Skip to Content
+
+ Parmesan-panko crusted salmon feels fancy enough for fine dining, but is easy enough for weeknight dinner at home. Ready in under a half hour, it’s one of our favorite ways to prepare salmon.
+
All breadcrumbs are not all alike. Panko breadcrumbs are light and airy, and give a nice flaky crunch wherever they’re used. This is because the bread that is used for panko is prepared in a way that yields flakes instead of crumbs, giving them their distinct craggy appearance. Panko is often made from just the interior of the bread (no crusts!) so it is plain white. And while breadcrumbs can be made from any kind of bread, panko is made from a specific white bread (similar to white sandwich bread). Panko is perfect for topping casseroles like our Asparagus Gratin with Gruyère and Panko, breading for Fried Cheese, or adding texture to Stuffed Mushrooms.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
Ingredients You’ll Need To Make This Easy Parmesan Crusted Salmon
+
Panko breadcrumbs
Seasoning – garlic powder, dried or fresh parsley, sea salt, freshly cracked black pepper
Make the breading. In a small mixing bowl, combine the panko, garlic powder, parsley, salt, pepper, and parmesan. Add butter and mix until fully combined using a fork or your hands.
Prepare the salmon. Place the salmon, skin side down, on the baking sheet. Pat dry with a paper towel. Brush the salmon with butter and sprinkle with the parmesan mixture, gently pressing it into the salmon. Sprinkle with more parmesan.
Bake the salmon. You want the panko to get golden brown and the salmon to easily flake with a fork. This depends on the size of the salmon filet, but usually takes about 12 to 15 minutes.
Serve the salmon. Divide the salmon among 4 plates. Serve with the lemon wedges on the side.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
How to Store Leftover Salmon + Tips
+
Leftover salmon is best within 3-4 days. Leftover parmesan crusted salmon can be stored in the freezer in an airtight container for up to three months. We prefer to reheat salmon in an oven so it stays nice and crunchy.
Buying salmon–We have some basic guidelines we like to keep in mind when we’re shopping for salmon: Know when salmon is in season! You’ll find great salmon year round, because most salmon is flash frozen when it’s caught, but it’s worth knowing that May-October is salmon season in the U.S. Know your salmon varieties! Most any variety of wild salmon that looks bright coral red and marbled with at least a little fat will be truly delicious. Wild salmon is usually better than farmed—better tasting, much better for you, and better for the environment. You can always consult the Monterey Bay Aquarium Seafood Watch site, or you can download their app for real-time recs at the grocery store!
The butter helps the panko stick to the salmon. We don’t use eggs or milk to dredge the salmon, so patting the fillets dry and brushing them with melted butter (or olive oil) will give the panko something to adhere to.
Preheat the oven to 400°F with a rack in the center position. Line a rimmed sheet pan with parchment paper.
In a small mixing bowl, combine the panko, garlic powder, parsley, salt, pepper, and ¼ cup of the parmesan. Add 2 tablespoons of the butter and mix until fully combined using a fork or your hands.
Place the salmon, skin side down, on the prepared sheet. Pat dry with a paper towel. Brush the salmon with the remaining 1 tablespoon of the butter and sprinkle with the parmesan mixture, gently pressing to adhere to the salmon. Sprinkle with the remaining parmesan.
Bake until the panko is golden brown and the salmon easily flakes with a fork, 12 to 15 minutes.
Divide the salmon among 4 plates. Serve with the lemon wedges on the side.
+
+
+
+
+
+
+
+
Nutrition Info
+
+
Per Serving
+
Amount
+
+
+
+
+
+ Calories
+ 379
+
+
+ Protein
+ 30 g
+
+
+ Carbohydrates
+ 4 g
+
+
+ Total Fat
+ 27 g
+
+
+ Dietary Fiber
+ 0 g
+
+
+ Cholesterol
+ 133 mg
+
+
+ sodium
+ 530 mg
+
+
+ Total Sugars
+ 1 g
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
Parmesan Crusted Salmon
+
Questions & Reviews
+
Join the discussion below.
+
+
+
+ or
+
+
+
+
+
+
+
+
+
+
+
+ Avg: 5
+
+
+
+
+
+
+
+
+
+
+
Any questions?
+
Need to change up some ingredients? Unsure about a step in the method? Click the Ask a Question button above. We’re here for you.
+
+
+
+
+
+
+
Elizabeth
+
+
+
+
+
+
+
+
+ Outstanding Recipe. Better than any high end restaurant. My husband is on a sodium restricted diet so I omitted salt, increased garlic to one tablespoon, & added one tsp of a tomato, basil, oregano blend. My filets had the skin removed so I coated both sides with olive oil and the cheese, bread crumb, & spice blend.
+
+
+
+
+
+
+
Thanks Elizabeth, we are so glad you loved it!
+
+
+
+
+
Elizabeth
+
+
+
+
+
+
+
+
+ Absolutely, delicious. My husband is on a low sodium diet so I substituted dry mustard for salt. Fantastic.
+
+
+
+
+
+
+
Thanks so much Elizabeth, we are so glad you loved it!
+
+
+
+
+
yvette
+
+
+
+
+
+
+
+
+ The salmon was soooooo good!!! I've made this recipe twice now and my whole family loves it so much!
+The salmon had so much flavor...moist and delectable.
+It was easy to make which makes it doubly good in my book!
+
+Every recipe I've tried so far from this site has been a winner!
+Thank you so much!
+
+
+
+
+
+
+
Thanks Yvette, we are so glad your family loved it. We are so happy to hear that you are enjoying our recipes!
+
+
+
+
+
Holly
+
+
+
+
+
+
+
+
+ Modern Proper recipes never disappoint, so when I am looking for a meal idea, I am always confident that anything I find here will be fabulous. This salmon recipe was fantastic. My in laws were visiting and they mentioned that they normally prefer their salmon just plain. I was very happy to hear them say how much they thoroughly enjoyed this recipe. Even my two kids (6 & 10 y/o), who normally don't eat much salmon when we have it, loved this meal. I would certainly make it again. Thank you ladies for continuing to create such delicious recipes.
+
+
+
+
+
+
+
Thanks Holly, that is so nice! We are so happy your family loved this one!
+
+
+
+
+
Robbert-Jan
+
+
+
+
+
+
+
+
+ I want to thank you so much for this recipe. Made it yesterday for my wife and me, and it was so d*mn delicious! Really the best salmon I've ever eaten. And trust me, I had a lot of salmon at various top notch restaurants.
+Thanks a lot for all your great and inspiring recipes!
+
+
+
+
+
+
+
Thank you Robbert, we are so happy you loved it so much!
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
\ No newline at end of file
diff --git a/tests/test_data/themodernproper.com/themodernproper_2.json b/tests/test_data/themodernproper.com/themodernproper_2.json
new file mode 100644
index 000000000..20760dc2b
--- /dev/null
+++ b/tests/test_data/themodernproper.com/themodernproper_2.json
@@ -0,0 +1,93 @@
+{
+ "author": "The Modern Proper",
+ "canonical_url": "https://themodernproper.com/coconut-rice-salmon-bowl",
+ "site_name": "The Modern Proper",
+ "host": "themodernproper.com",
+ "language": "en-US",
+ "title": "Coconut Rice Salmon Bowl",
+ "ingredients": [
+ "1 (14-ounce) can full fat coconut milk",
+ "2 tablespoons fish sauce",
+ "¼ cup brown sugar",
+ "1 tablespoon soy sauce",
+ "1 teaspoon lime zest",
+ "2 tablespoons fresh lime juice (from 1 lime)",
+ "1-2 teaspoons Sriracha, plus more for serving",
+ "1 (1-pound) salmon fillet",
+ "½ teaspoon kosher salt",
+ "4 cups Coconut Rice",
+ "1 mango, peeled, pitted, and sliced",
+ "3 Persian cucumbers, sliced",
+ "1 avocado, sliced",
+ "1 cup edamame, cooked",
+ "¼ cup minced fresh cilantro, for garnish",
+ "½ cup toasted coconut, for garnish",
+ "Sesame seeds, for garnish (optional)",
+ "1 small Fresno pepper, thinly sliced, for garnish (optional)"
+ ],
+ "ingredient_groups": [
+ {
+ "ingredients": [
+ "1 (14-ounce) can full fat coconut milk",
+ "2 tablespoons fish sauce",
+ "¼ cup brown sugar",
+ "1 tablespoon soy sauce",
+ "1 teaspoon lime zest",
+ "2 tablespoons fresh lime juice (from 1 lime)",
+ "1-2 teaspoons Sriracha, plus more for serving"
+ ],
+ "purpose": "Coconut Milk Dressing"
+ },
+ {
+ "ingredients": [
+ "1 (1-pound) salmon fillet",
+ "½ teaspoon kosher salt",
+ "4 cups Coconut Rice",
+ "1 mango, peeled, pitted, and sliced",
+ "3 Persian cucumbers, sliced",
+ "1 avocado, sliced",
+ "1 cup edamame, cooked",
+ "¼ cup minced fresh cilantro, for garnish",
+ "½ cup toasted coconut, for garnish",
+ "Sesame seeds, for garnish (optional)",
+ "1 small Fresno pepper, thinly sliced, for garnish (optional)"
+ ],
+ "purpose": "Salmon Bowl"
+ }
+ ],
+ "instructions_list": [
+ "Preheat the oven to 350°F with a rack in the center position. Line a rimmed sheet pan with aluminum foil or parchment paper.",
+ "Make the dressing. In a small bowl, whisk together the coconut milk, fish sauce, brown sugar, soy sauce, lime zest, lime juice and sriracha. Reserve ½ cup of dressing in a separate small bowl.",
+ "Make the salmon. Place the salmon on the prepared sheet. Brush salmon with the reserved ½ cup dressing. Roast for 15 minutes, or until the salmon easily flakes apart with a fork.",
+ "Serve",
+ "Divide the coconut rice among 4 bowls. Top with the salmon, mango, cucumber, avocado, and edamame. Garnish with cilantro, toasted coconut, and sesame seeds and Fresno pepper, if using. Drizzle with the remaining dressing and serve."
+ ],
+ "category": "lunch, dinner, diary-free, gluten-free",
+ "yields": "4 servings",
+ "description": "These salmon bowls with fluffy coconut rice feature tender salmon paired with creamy avocado, mango, cucumber, all drizzled with an easy, zippy sauce.",
+ "total_time": 35,
+ "cook_time": 15,
+ "prep_time": 20,
+ "cuisine": "Asian",
+ "ratings": 5.0,
+ "ratings_count": 3,
+ "nutrients": {
+ "calories": "1125",
+ "fatContent": "56 grams",
+ "saturatedFatContent": "36 grams",
+ "carbohydrateContent": "106 grams",
+ "sugarContent": "30 grams",
+ "proteinContent": "38 grams",
+ "sodiumContent": "1055 milligrams",
+ "fiberContent": "27 grams",
+ "cholesterolContent": "28 milligrams"
+ },
+ "image": "https://images.themodernproper.com/billowy-turkey/production/posts/CoconutRiceSalmonBowl_6.jpg?w=960&h=540&q=82&fm=jpg&fit=crop&dm=1723225323&s=3f1001a3928b0982c8b2dbebccc606ea",
+ "keywords": [
+ "coconut rice salmon bowl",
+ "spring recipe",
+ "summer recipe",
+ "diary-free recipe",
+ "gluten-free recipe"
+ ]
+}
diff --git a/tests/test_data/themodernproper.com/themodernproper_2.testhtml b/tests/test_data/themodernproper.com/themodernproper_2.testhtml
new file mode 100644
index 000000000..567784911
--- /dev/null
+++ b/tests/test_data/themodernproper.com/themodernproper_2.testhtml
@@ -0,0 +1,1879 @@
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+ Coconut Rice Salmon Bowl | The Modern Proper
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+ Skip to Content
+
+ These salmon bowls with fluffy coconut rice feature tender salmon paired with creamy avocado, mango, cucumber, all drizzled with an easy, zippy sauce.
+
Creamy Coconut Rice and sweet mango slices give this healthy salmon bowl recipe a tropical vibe that we adore! With kids in the mix, we often serve “deconstructed meals” at dinner time — like our classic Salmon Bowl and our Salmon Sushi bowl, or even our easy Egg Roll Bowl— and these easy coconut rice salmon bowls are perfect for the nights when you need a fresh, healthy, customizable dinner.
+
With picky eaters and allergies, salmon rice bowls are a great way to make everyone at your table happy at dinner time. Plus, it’s a great recipe for meal prepping, too. For even more salmon dinner ideas, check out our Best Salmon Recipes!
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
Salmon Bowl Ingredients
+
For the salmon bowls:
+
Salmon. Wild-caught salmon is our favorite (and we love Sockeye best of all), but whatever salmon you love will work fine here.
Coconut Rice. It’s ready in 20 minutes, and it’s just so beautifully fluffy and sweet.
Mango. To check for ripeness, give the mango a little squeeze. Just like avocados, you should feel some yield, but it shouldn’t be mushy.
Persian cucumbers. We always buy these nice little cucumbers, because they don’t have to be peeled or seeded. Phew!
Avocado. Cool, creamy, we love how it adds just a little richness.
Edamame. Nutty and healthy, they add a nice texutre to the rice bowl.
+
For the sauce:
+
Full fat coconut milk. The low-fat stuff is just too watery.
Fish sauce. A Southeast Asian staple, and one of ours, too, it adds a huge depth of flavor to this rice bowl sauce.
Brown sugar. Just a hint of sweetness to balance out the other powerful flavors.
Soy sauce. Low-sodium soy sauce, or regular are both fine. If you’re gluten-free, it’s fine to use GF tamari.
Lime. Fresh lime only, please! You’ll need the zest and the juice.
Sriracha. If you’re worried it’ll be too spicy for the kiddos, just skip it or serve it on the side.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
How To Make Salmon Bowls
+
Rice first! Making the coconut rice takes the longest, so tackle that first! Allow about 30 minutes start to finish. You could make the coconut rice a few days ahead of time, if need be, and store it in the fridge.
Cook the salmon. We bake it in the oven until the salmon flakes apart easily with a fork. Exactly how long it takes will depend a little bit on the thickness of your piece of salmon, but generally speaking, it’ll be done after about 15 minutes.
Make the salmon bowl sauce! This yummy, coconut milk sauce will go on the salmon while it bakes, and you’ll use some of it as a dressing for the entire salmon bowl, too. Meal prep folks: You could easily mix this dressing a few days ahead of time, too.
Slice, dice, chop the cucumber, mango, avocado, pepper and scallions.
Assemble the salmon bowls! Lay out all of the salmon bowl ingredients, and then let everyone assemble their bowls with the rice bowl toppings they love best.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
Variations + Tips For The Best Salmon Rice Bowls
+
Make this salmon bowl even more kid-friendly by leaving the sriracha out of the salmon sauce and simply serving it on the side for the grown ups. You could even double up on the mango, too, since kids go crazy for fruit and we don’t mind if they gobble up lots of healthy mango.
Salmon rice bowls are perfect for meal prep, particularly if you don’t mind if the salmon isn’t piping hot. Cooked salmon will keep for a day or so in the fridge, and the coconut rice does, too, so you can easily make both of those a day ahead of time. Then, a few minutes before you're ready to serve the rice bowls, just do a little slicing and chopping, and dinner is served.
Quick tips for cooking salmon to perfection: Checking the thickest part of the salmon with an instant read thermometer, watch for 140°F on an instant read thermometer. When it hits 140°F, pull that salmon out of the oven!
Got leftover coconut rice? Congratulations! You can make Coconut Fried Rice for dinner tomorrow.
+
+ ¼ cup
+
+ minced fresh cilantro, for garnish
+
+
+
+ ½ cup
+
+ toasted coconut, for garnish
+
+
+ Sesame seeds, for garnish (optional)
+
+
+
+ 1
+
+ small Fresno pepper, thinly sliced, for garnish (optional)
+
+
+
+
+
+
Method
+
+
+
+
Preheat the oven to 350°F with a rack in the center position. Line a rimmed sheet pan with aluminum foil or parchment paper.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
Make the dressing. In a small bowl, whisk together the coconut milk, fish sauce, brown sugar, soy sauce, lime zest, lime juice and sriracha. Reserve ½ cup of dressing in a separate small bowl.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
Make the salmon. Place the salmon on the prepared sheet. Brush salmon with the reserved ½ cup dressing. Roast for 15 minutes, or until the salmon easily flakes apart with a fork.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
Divide the coconut rice among 4 bowls. Top with the salmon, mango, cucumber, avocado, and edamame. Garnish with cilantro, toasted coconut, and sesame seeds and Fresno pepper, if using. Drizzle with the remaining dressing and serve.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
Nutrition Info
+
+
Per Serving
+
Amount
+
+
+
+
+
+ Calories
+ 1125
+
+
+ Protein
+ 38 g
+
+
+ Carbohydrates
+ 106 g
+
+
+ Total Fat
+ 56 g
+
+
+ Dietary Fiber
+ 27 g
+
+
+ Cholesterol
+ 28 mg
+
+
+ sodium
+ 1055 mg
+
+
+ Total Sugars
+ 30 g
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
Coconut Rice Salmon Bowl
+
Questions & Reviews
+
Join the discussion below.
+
+
+
+ or
+
+
+
+
+
+
+
+
+
+
+
+ Avg: 5
+
+
+
+
+
+
+
+
+
+
+
Karina
+
+ When you list the oven temperature- is it standard oven or convection (fan)?
+
+Thank you
+
+
+
+
+
+
+
Standard. Hope you enjoy Karina.
+
+
+
+
+
Olivia
+
+ What can I use in place of fish sauce?
+
+
+
+
+
+
+
I would use coconut aminos. Enjoy!
+
+
+
+
+
Hailey
+
+ This is a new combination and looks delicious. I've been waiting and waiting to make this and today is finally the day!
+
+
+
+
+
+
+
Hope you love it.
+
+
+
+
+
+
+
+
+
Alyssa
+
+
+
+
+
+
+
+
+ This recipe has become a family favorite and part of our weekly meal rotation! SO good!
+
+
+
+
+
+
+
Thanks Alyssa, we are so glad you all loved it!
+
+
+
+
+
Hailey
+
+
+
+
+
+
+
+
+ We did love it! That coconut dressing was awesome. I'll be printing this one.
+
+
+
+
+
+
+
Yay! I always print recipes that are keepers too!
+
+
+
+
+
pancake531
+
+
+
+
+
+
+
+
+ I've made this many times now and it has been PERFECT every. single. time. A bite from this bowl immediately transports me back to my past vacation in Thailand! On top of that, this dish is so healthy and nutritious that there's no guilt whatsoever in keeping it in my regular dinner rotation. It's so straight-forward and quick but at the same time absolutely delicious! Thank you so much for this recipe! The people in my life are thankful too (even my super picky-eating brother and best friend!)
+
+
+
+
+
+
+
Love this!!!! We’ll keep working one easy delicious recipes to keep your family and friends happy.;)
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
\ No newline at end of file
diff --git a/tests/test_data/therecipecritic.com/therecipecritic.json b/tests/test_data/therecipecritic.com/therecipecritic_1.json
similarity index 100%
rename from tests/test_data/therecipecritic.com/therecipecritic.json
rename to tests/test_data/therecipecritic.com/therecipecritic_1.json
diff --git a/tests/test_data/therecipecritic.com/therecipecritic.testhtml b/tests/test_data/therecipecritic.com/therecipecritic_1.testhtml
similarity index 100%
rename from tests/test_data/therecipecritic.com/therecipecritic.testhtml
rename to tests/test_data/therecipecritic.com/therecipecritic_1.testhtml
diff --git a/tests/test_data/therecipecritic.com/therecipecritic_2.json b/tests/test_data/therecipecritic.com/therecipecritic_2.json
new file mode 100644
index 000000000..678cdc477
--- /dev/null
+++ b/tests/test_data/therecipecritic.com/therecipecritic_2.json
@@ -0,0 +1,76 @@
+{
+ "author": "The Recipe Critic",
+ "canonical_url": "https://therecipecritic.com/creamy-parmesan-garlic-mushroom-chicken/",
+ "site_name": "The Recipe Critic",
+ "host": "therecipecritic.com",
+ "language": "en-US",
+ "title": "Creamy Parmesan Garlic Mushroom Chicken",
+ "ingredients": [
+ "4 boneless (skinless chicken breasts, thinly sliced)",
+ "2 Tablespoons Olive oil",
+ "Salt Pepper",
+ "8 ounces sliced mushrooms",
+ "1/4 cup butter",
+ "2 garlic cloves (minced)",
+ "1 tablespoon flour",
+ "1/2 cup chicken broth",
+ "1 cup heavy cream or half and half",
+ "1/2 cup grated parmesan cheese",
+ "1/2 teaspoon garlic powder",
+ "1/4 teaspoon pepper",
+ "1/2 teaspoon salt",
+ "1 cup spinach (chopped)"
+ ],
+ "ingredient_groups": [
+ {
+ "ingredients": [
+ "4 boneless (skinless chicken breasts, thinly sliced)",
+ "2 Tablespoons Olive oil",
+ "Salt Pepper",
+ "8 ounces sliced mushrooms"
+ ],
+ "purpose": null
+ },
+ {
+ "ingredients": [
+ "1/4 cup butter",
+ "2 garlic cloves (minced)",
+ "1 tablespoon flour",
+ "1/2 cup chicken broth",
+ "1 cup heavy cream or half and half",
+ "1/2 cup grated parmesan cheese",
+ "1/2 teaspoon garlic powder",
+ "1/4 teaspoon pepper",
+ "1/2 teaspoon salt",
+ "1 cup spinach (chopped)"
+ ],
+ "purpose": "Creamy Parmesan Garlic Sauce:"
+ }
+ ],
+ "instructions_list": [
+ "In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.",
+ "To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired."
+ ],
+ "category": "Dinner",
+ "yields": "8 servings",
+ "description": "Creamy Parmesan Garlic Mushroom Chicken is ready in just 30 minutes and the parmesan garlic sauce will wow the entire family! This will become a new favorite!",
+ "total_time": 25,
+ "cook_time": 20,
+ "prep_time": 5,
+ "cuisine": "American,Italian",
+ "ratings": 4.92,
+ "ratings_count": 199,
+ "nutrients": {
+ "servingSize": "1 serving",
+ "calories": "290 kcal",
+ "fatContent": "18 g",
+ "saturatedFatContent": "8 g",
+ "carbohydrateContent": "4 g",
+ "sugarContent": "1 g",
+ "proteinContent": "29 g",
+ "sodiumContent": "494 mg",
+ "fiberContent": "1 g",
+ "cholesterolContent": "104 mg"
+ },
+ "image": "https://therecipecritic.com/wp-content/uploads/2021/07/creamyparmesanchicken.jpg"
+}
diff --git a/tests/test_data/therecipecritic.com/therecipecritic_2.testhtml b/tests/test_data/therecipecritic.com/therecipecritic_2.testhtml
new file mode 100644
index 000000000..9725e306d
--- /dev/null
+++ b/tests/test_data/therecipecritic.com/therecipecritic_2.testhtml
@@ -0,0 +1,842 @@
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+ Creamy Parmesan Garlic Mushroom Chicken | The Recipe Critic
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
+
+
Creamy Parmesan Garlic Mushroom Chicken is ready in just 30 minutes and the parmesan garlic sauce will wow the entire family! This will become a new favorite!
Skillet meals are our favorite lately. Just like this Skillet Italian Sausage and Peppers and Chili’s Skillet Queso, this mushroom chicken is amazing! This is ready in just 30 minutes and they taste like they are from a restaurant. And you guys. This Creamy Parmesan Garlic Sauce is ON POINT! It will be one of the best sauces that you will ever make! My son said this is one of the best things he has ever eaten! I think my son is the biggest fan of my cooking. My other one is unpredictable and pretty picky but he LOVED this meal as well. Of course, he had to scrape the mushrooms and spinach off but said it was amazing.
+
+
+
+
I promise that you guys are going to love this meal just as much as we did! I have been perfecting this creamy sauce for so long and it is literally amazing. All of my chicken skillet dishes have been getting a ton of attention. Try Creamy Skillet Chicken Cacciatore and Skillet French Onion Chicken to know what I mean! These dishes are fast, delicious, and super easy. I know that you are going to love this one too!
+
+
+
+
Ingredients For Creamy Garlic Mushroom Chicken
+
+
+
+
You can also use boneless skinless chicken thighs in this dish with success. For a different twist substitute the chicken with salmon or shrimp. Use the type of mushrooms you and your family love best.
+
+
+
+
Boneless skinless chicken breasts: Try to pick chicken that is all the same size and thickness for even cooking.
Olive oil: Use a good grade extra virgin olive oil.
Salt and Pepper: Salt and pepper to taste.
Sliced mushrooms: You can slice your own or buy presliced mushrooms. Button, baby portabella, and cremici work best.
+
+
+
+
Creamy Parmesan Garlic Sauce
+
+
+
+
Using full-fat ingredients for the sauce will give you the creamiest results. Half and half will be the best next thing to heavy creamy. This creates a super yummy creamy rich sauce that is unbelievably satisfying.
+
+
+
+
Butter: Use real butter not a butter substitue for the best flavor.
Garlic cloves minced: Fresh garlic gives a pungent flavor that complilments the mushrooms.
Flour: Thickens the sauce.
Chicken broth: Chicken will give the best flavor.
Heavy cream or half and half: Either will give flavor and creaminess.
Grated parmesan cheese: Grate your own cheese so it will melt the best.
Garlic powder: Adds extra flavor without bulk.
Pepper and Salt: Add more or less to taste.
Spinach: Chopped finely. You don’t want too much bulk.
+
+
+
+
How to Make Parmesan Garlic Mushroom Chicken
+
+
+
+
Cooking the chicken till it’s done and tender, but not overcooked and dry, is the goal here. Remember that chicken will continue to cook a bit after it’s removed from the pan. So you can remove the chicken right before it’s done and it will be juicy and tender.
+
+
+
+
Cook the Chicken: In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
Make the Sauce: To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and mushrooms back to the sauce and serve over pasta is desired.
+
+
+
+
+
+
+
+
+
Creamy Garlic Mushroom Chicken Tips
+
+
+
+
The flavor for this dish comes from the umami in the mushrooms, the saltiness from the parmesan cheese, and the pungent garlic. The easiness of this dish is going to be mind-blowing after you taste how incredible this is.
+
+
+
+
ChickenBreasts: There are a few ways to ensure you get moist tender chicken. Pound skinless boneless chicken breasts till they are all the same thickness. This will ensure the chicken cooks at the same rate so it finishes at the same time. You can also pre-slice the chicken into bite-sized pieces. This will also make sure the chicken cooks at the same time.
Chicken Thighs: You can also use boneless, skinless chicken thighs in this dish. The brown meat will create extra moist, tender chicken.
When is the Chicken Done?: Use a meat thermometer to make sure the chicken reaches 160 degrees for white meat and 165 for dark meat. You can remove the chicken from the pan once it hits 158 degrees. Letting the chicken rest it will continue to both cook and redistribute the juices throughout the meat.
Spinach: If you want, you can chop the spinach into bite sized pieces instead of leaving it big.
+
+
+
+
+
+
+
+
+
+
+
+
How to Serve This Creamy Chicken Dish
This is so creamy and so savory, you are going to want to make sure that you get every single drop of sauce up off your plate. Serve this over rice,mashed potatoes, or pasta to help soak up the sauce. For low carb options you can serve over zucchini zoodles, mashed cauliflower, or steamed vegetables. Use a crusty bread to help clean your plate clean. This is going to be a dinner you put on repeat.
Because of the cream in this dish, I do not recommend freezing. When you warm it up it will separate and the texture will be off, although it will still taste amazing. Keep this in the fridge in an air-tight container for up to 4 days. Reheat in the microwave or in a pan on the stove.
+
+
+
+
+
+
+
+
More Chicken Recipes You Have to Try
Chicken is a favorite protein across the world. It’s healthy and relatively cheap meat. It’s mild flavor makes it the perfect base for a huge variety of spices, herbs, and sauces. Chicken holds up to baking, frying, sautéing, grilling, slow cookers and air fryers. It is high in quality proteins and low in fat, especially if you keep to the lean cuts. Chicken is just good. Plain and simple. These are some of the best tried and true chicken recipes.
Creamy Parmesan Garlic Mushroom Chicken is ready in just 30 minutes and the parmesan garlic sauce will wow the entire family! This will become a new favorite!
In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.
+
Video
+
+
+
+
+
+
+
+
+
Notes
Updated on August 10, 2021
+Originally Posted on June 20, 2016
Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.
Hi Donna! Thank you for your question! I typically reheat my chicken slowly in the microwave in 30 second increments. If the chicken is thick, I will cut it into bite sized pieces before heating so that it heats more evenly. I hope this answers your question!
Yay! Thank you for your comment and review Mary! I love hearing this and what a sweet compliment from your husband! Hats off to you as the chef! Another recipe you might try is this cashew chicken! It’s so good and I think it’s better than what you get at the restaurant as well! Let me know what you think!
Hi Adrianne, thanks for the question! This would be fabulous paired with potatoes, rice, over sourdough bread toasted, cauliflower rice, or whatever basic side dish you can think of!
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
\ No newline at end of file
diff --git a/tests/test_data/thevintagemixer.com/thevintagemixer.json b/tests/test_data/thevintagemixer.com/thevintagemixer_1.json
similarity index 100%
rename from tests/test_data/thevintagemixer.com/thevintagemixer.json
rename to tests/test_data/thevintagemixer.com/thevintagemixer_1.json
diff --git a/tests/test_data/thevintagemixer.com/thevintagemixer.testhtml b/tests/test_data/thevintagemixer.com/thevintagemixer_1.testhtml
similarity index 100%
rename from tests/test_data/thevintagemixer.com/thevintagemixer.testhtml
rename to tests/test_data/thevintagemixer.com/thevintagemixer_1.testhtml
diff --git a/tests/test_data/thevintagemixer.com/thevintagemixer_2.json b/tests/test_data/thevintagemixer.com/thevintagemixer_2.json
new file mode 100644
index 000000000..13857dff8
--- /dev/null
+++ b/tests/test_data/thevintagemixer.com/thevintagemixer_2.json
@@ -0,0 +1,68 @@
+{
+ "author": "Becky",
+ "canonical_url": "https://www.thevintagemixer.com/martha-stewarts-christmas-cut-out-cookies/",
+ "site_name": "Vintage Mixer",
+ "host": "thevintagemixer.com",
+ "language": "en-US",
+ "title": "Christmas Cut-Out Sugar Cookies",
+ "ingredients": [
+ "2 cups of all purpose flour",
+ "1/4 teaspoon salt",
+ "1/2 teaspoon baking powder",
+ "1/4 lb. butter, (softened (1 stick))",
+ "1 cup sugar",
+ "1 large egg, (lightly beaten)",
+ "2 tablespoon of brandy, (or apple juice)",
+ "1/2 teaspoon vanilla extract, (or maple syrup)",
+ "3 cups confectioners' sugar*",
+ "2 egg whites",
+ "5-6 drops of freshly squeezed lemon juice",
+ "Food Coloring"
+ ],
+ "ingredient_groups": [
+ {
+ "ingredients": [
+ "2 cups of all purpose flour",
+ "1/4 teaspoon salt",
+ "1/2 teaspoon baking powder",
+ "1/4 lb. butter, (softened (1 stick))",
+ "1 cup sugar",
+ "1 large egg, (lightly beaten)",
+ "2 tablespoon of brandy, (or apple juice)",
+ "1/2 teaspoon vanilla extract, (or maple syrup)"
+ ],
+ "purpose": "For the Sugar Cookies"
+ },
+ {
+ "ingredients": [
+ "3 cups confectioners' sugar*",
+ "2 egg whites",
+ "5-6 drops of freshly squeezed lemon juice",
+ "Food Coloring"
+ ],
+ "purpose": "For the Royal Icing:"
+ }
+ ],
+ "instructions_list": [
+ "Sift together the dry ingredients.",
+ "Using an electric mixer, cream butter and sugar until light; add the egg, brandy, and vanilla and beat well. Add the dry ingredients a little at a time and mix well until blended. Wrap and chill the dough for at least 30 minutes before rolling.",
+ "Preheat the oven to 400 degrees. On a lightly floured board, roll out one third of the dough at a time (keeping the rest in the fridge). Roll to about 1/4 to 1/6 inch thick and cut out with cookie cutters. x",
+ "Put shapes on parchment lined (or greased) baking sheets (place in freezer in between batches) and bake for 6-8 minutes, depending on the size of the cookie. Cool on racks.",
+ "Once completely cool decorate with Royal Icing.",
+ "For the Royal Icing",
+ "Mix together the sugar, egg whites and lemon juice. Separate the icing out into however many colors you'd like to have (you can separate into bowls or zip lock bags.",
+ "Add food coloring slowly until desired color is attained. If using zip lock bags you can cut off a small bit of the corner of the bag to pipe out the icing onto the cookie.",
+ "Decorate the cookies with the icing, then quickly top with sprinkles before it drys.",
+ "Store finished (and dried) cookies in a air tight container at room temp for 1 week. Or freeze."
+ ],
+ "category": "Dessert",
+ "yields": "24 servings",
+ "description": "This Cut Out Cookie Recipe originated from a Martha Stewart Recipe and is simply the best!",
+ "total_time": 26,
+ "cook_time": 6,
+ "prep_time": 20,
+ "cuisine": "American",
+ "ratings": 5.0,
+ "ratings_count": 2,
+ "image": "http://d6h7vs5ykbiug.cloudfront.net/wp-content/uploads/2017/12/Christmas-Cut-Out-Cookie-Recipe-3.jpg"
+}
diff --git a/tests/test_data/thevintagemixer.com/thevintagemixer_2.testhtml b/tests/test_data/thevintagemixer.com/thevintagemixer_2.testhtml
new file mode 100644
index 000000000..54a514631
--- /dev/null
+++ b/tests/test_data/thevintagemixer.com/thevintagemixer_2.testhtml
@@ -0,0 +1,865 @@
+
+
+
+
+
+
+
+
+
+
+
+
+ Christmas Cut-Out Sugar Cookie Recipe | Vintage Mixer
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
Every family needs a tried a true Christmas cut-out Cookie recipe so today I’m sharing ours with you! To be honest, I’ll be sharing an adapted Martha Stewart Christmas Cookie recipe with you 😉 These cut out cookies don’t spread like other cookie recipes and are iced with an easy royal icing that drys quick so you can store them or package them up for friends and family.
+
+
This post was originally posted in 2009 and I’ve been making them every year since! Here’s the original post with updated photos.
+Over the last few years I’ve tried several recipes for Sugar Cut-Out Cookies and this year I finally found ‘the one.’ Finding the right cookie recipe is like finding your spouse, once you find it you’re not going to let it go and you’ll spend the rest of your life with it. This recipe is just that good!
+
+
Many Christmas cut out cookie recipes taste good but the cookies spread out too much while baking causing the perfectly cut out tree to look like a indistinguishable blob. This Christmas cookie recipe originated from Martha Stewart and is a tried-and-true, the cookies taste good and bake beautifully.
+
+
How to make cut-out cookies that hold their shape
+
• chill the dough before rolling it out
+• keep remaining dough and raw cut out cookies in the fridge as you work through the batch of dough
+• start with a tried and true recipe (like a Martha Stewart Christmas cookie recipe)
+
+
How to make bakery style Christmas cut-out cookies
+
• start with a good cookie recipe of which the dough doesn’t spread
+• use royal icing in several different frosting bags or plastic bags for decorating
+• use a toothpick to help shape the icing around the edges of the cookie or for detailing
+• pick out classy sprinkles
+• don’t over do it! A few simple colors is all you need for a bakery-style Christmas cookie.
+
+
Every year I hope to have the tradition of making Christmas cookies. The last two years I have had a special opportunity to host International friends at my house to make cookies. With the exception of my German friend, it was their first Christmas cookie experience. This year we had several talented artists and cooks in the group. My friend from Taiwan proved to be an excellent icing decorator and my friend from Turkey proved her excellence in cooking by her technique to roll out the dough perfectly by using syranwrap in between the dough and rolling pin. She also brought with her some delicious lentil soup and homemade rolls to share with us. The rest of us enjoyed making the funniest looking cookies and eating the ones that didn’t look good enough to decorate.
+
It was a beautiful evening, celebrating culture and friendship. We toasted to our German friend who is going back to Germany and we enjoyed stories of Christmas and Winter holidays from around the world.
+
+
+
+
+
+
Christmas Cut-Out Sugar Cookies
+
+
+
+
This Cut Out Cookie Recipe originated from a Martha Stewart Recipe and is simply the best!
Using an electric mixer, cream butter and sugar until light; add the egg, brandy, and vanilla and beat well. Add the dry ingredients a little at a time and mix well until blended. Wrap and chill the dough for at least 30 minutes before rolling.
Preheat the oven to 400 degrees. On a lightly floured board, roll out one third of the dough at a time (keeping the rest in the fridge). Roll to about 1/4 to 1/6 inch thick and cut out with cookie cutters. x
Put shapes on parchment lined (or greased) baking sheets (place in freezer in between batches) and bake for 6-8 minutes, depending on the size of the cookie. Cool on racks.
Once completely cool decorate with Royal Icing.
For the Royal Icing
Mix together the sugar, egg whites and lemon juice. Separate the icing out into however many colors you'd like to have (you can separate into bowls or zip lock bags.
Add food coloring slowly until desired color is attained. If using zip lock bags you can cut off a small bit of the corner of the bag to pipe out the icing onto the cookie.
Decorate the cookies with the icing, then quickly top with sprinkles before it drys.
Store finished (and dried) cookies in a air tight container at room temp for 1 week. Or freeze.
+
+
Notes
If you can find a fondant or icing sugar, that will work best. Otherwise just sue powdered confectioners sugar.
The cookies are beautiful. Glad you had a fun night decorating. We decorated cookies with my 3 yr. old niece, it was fun, but they didn't turn out as pretty as yours:)
Becky, or should I call you Martha? You have mad decorating skills! so dainty! I love it!Guess what? over the weekend I tried the Italian Cream cake recipe you posted for my husband's birthday cake. It was a huge hit!
Oh so delightful and that's a good thing.'smile' Every happiness to you and yours for the season and in the new year. Merry Christmas to you my dear. Simone.
+I’m a cookie fiend, but don’t eat them except during Christmas cookie season, have my own recipes but was looking for more, found these adorable shapes and styles, thank you for this cookie recipe!
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
\ No newline at end of file
diff --git a/tests/test_data/thewoksoflife.com/thewoksoflife.json b/tests/test_data/thewoksoflife.com/thewoksoflife_1.json
similarity index 100%
rename from tests/test_data/thewoksoflife.com/thewoksoflife.json
rename to tests/test_data/thewoksoflife.com/thewoksoflife_1.json
diff --git a/tests/test_data/thewoksoflife.com/thewoksoflife.testhtml b/tests/test_data/thewoksoflife.com/thewoksoflife_1.testhtml
similarity index 100%
rename from tests/test_data/thewoksoflife.com/thewoksoflife.testhtml
rename to tests/test_data/thewoksoflife.com/thewoksoflife_1.testhtml
diff --git a/tests/test_data/thewoksoflife.com/thewoksoflife_2.json b/tests/test_data/thewoksoflife.com/thewoksoflife_2.json
new file mode 100644
index 000000000..f17f81b90
--- /dev/null
+++ b/tests/test_data/thewoksoflife.com/thewoksoflife_2.json
@@ -0,0 +1,101 @@
+{
+ "author": "Sarah",
+ "canonical_url": "https://thewoksoflife.com/chicken-mixed-vegetables/",
+ "site_name": "The Woks of Life",
+ "host": "thewoksoflife.com",
+ "language": "en-US",
+ "title": "Chicken with Mixed Vegetables",
+ "ingredients": [
+ "12 ounces boneless skinless chicken breast (or thighs)",
+ "2 tablespoons water",
+ "1 teaspoon cornstarch",
+ "1 teaspoon neutral oil ((such as vegetable, canola, or avocado oil))",
+ "2 teaspoons oyster sauce",
+ "2/3 cup low sodium chicken stock",
+ "1 1/2 teaspoons sugar ((or brown sugar))",
+ "1 tablespoon oyster sauce",
+ "1 1/2 tablespoons soy sauce",
+ "2 teaspoons dark soy sauce ((can sub regular soy sauce, but color won't be as dark))",
+ "1 teaspoon sesame oil",
+ "1/8 teaspoon white pepper",
+ "1 cup small broccoli florets",
+ "3/4 cup carrot ((thinly sliced on a diagonal))",
+ "3 tablespoons neutral oil ((such as vegetable, canola, or avocado oil; divided))",
+ "2 cloves garlic ((chopped))",
+ "1/2 cup large-diced onion",
+ "3/4 cup sliced mushrooms",
+ "1/2 cup red pepper",
+ "1 tablespoon Shaoxing wine",
+ "1½ tablespoons cornstarch ((mixed into a slurry with 2 tablespoons water))"
+ ],
+ "ingredient_groups": [
+ {
+ "ingredients": [
+ "12 ounces boneless skinless chicken breast (or thighs)",
+ "2 tablespoons water",
+ "1 teaspoon cornstarch",
+ "1 teaspoon neutral oil ((such as vegetable, canola, or avocado oil))",
+ "2 teaspoons oyster sauce"
+ ],
+ "purpose": "FOR THE CHICKEN:"
+ },
+ {
+ "ingredients": [
+ "2/3 cup low sodium chicken stock",
+ "1 1/2 teaspoons sugar ((or brown sugar))",
+ "1 tablespoon oyster sauce",
+ "1 1/2 tablespoons soy sauce",
+ "2 teaspoons dark soy sauce ((can sub regular soy sauce, but color won't be as dark))",
+ "1 teaspoon sesame oil",
+ "1/8 teaspoon white pepper",
+ "1 cup small broccoli florets",
+ "3/4 cup carrot ((thinly sliced on a diagonal))",
+ "3 tablespoons neutral oil ((such as vegetable, canola, or avocado oil; divided))",
+ "2 cloves garlic ((chopped))",
+ "1/2 cup large-diced onion",
+ "3/4 cup sliced mushrooms",
+ "1/2 cup red pepper",
+ "1 tablespoon Shaoxing wine",
+ "1½ tablespoons cornstarch ((mixed into a slurry with 2 tablespoons water))"
+ ],
+ "purpose": "FOR THE REST OF THE DISH:"
+ }
+ ],
+ "instructions_list": [
+ "In a medium bowl, add the sliced chicken, water, cornstarch, oil, and oyster sauce. Mix well until the chicken has absorbed all the liquid. Set aside while you prepare the other ingredients.",
+ "In another medium bowl or measuring cup, make the sauce mixture. Combine the chicken stock, sugar, oyster sauce, soy sauce, dark soy sauce, sesame oil, and white pepper.",
+ "Fill your wok halfway with water, and bring it to a boil. Add the broccoli and carrots. Blanch for 1 minute. Drain and set aside.",
+ "Heat your wok over high heat until it’s completely dry and starting to smoke. Add 2 tablespoons neutral oil, and sear the chicken until opaque on all sides. Turn off the heat, remove the chicken, and set aside. The chicken will be about 75-80% done, but will be cooked again at the end.",
+ "Without washing the wok, set the flame to medium heat. Add the remaining tablespoon of oil, along with the garlic, onion, mushrooms, and pepper. Cook for 30 seconds, then add the Shaoxing wine around the perimeter of the wok.",
+ "Then pour in the sauce mixture. Use your wok spatula to stir the sauce around the sides of the wok to deglaze, and let it come to a simmer. Simmer for 1 minute, until the vegetables are all crisp tender.",
+ "Stir up the cornstarch and water slurry and drizzle the mixture into sauce while stirring constantly. Allow the sauce to simmer until thick and gravy-like, about 30 seconds.",
+ "Toss in the chicken and its juices and the reserved broccoli and carrots. Stir-fry to coat the chicken in the sauce, cooking for another 30 seconds or so. Serve immediately with steamed rice."
+ ],
+ "category": "Chicken",
+ "yields": "4 servings",
+ "description": "Make this real-deal Chinese takeout chicken with mixed vegetables recipe with any vegetables you have on hand for a healthy one-pan meal!",
+ "total_time": 45,
+ "cook_time": 15,
+ "prep_time": 30,
+ "cuisine": "American/Chinese",
+ "ratings": 4.88,
+ "ratings_count": 8,
+ "nutrients": {
+ "servingSize": "1 serving",
+ "calories": "283 kcal",
+ "fatContent": "15 g",
+ "saturatedFatContent": "2 g",
+ "unsaturatedFatContent": "12 g",
+ "transFatContent": "0.1 g",
+ "carbohydrateContent": "15 g",
+ "sugarContent": "5 g",
+ "proteinContent": "22 g",
+ "sodiumContent": "726 mg",
+ "fiberContent": "2 g",
+ "cholesterolContent": "54 mg"
+ },
+ "image": "https://thewoksoflife.com/wp-content/uploads/2024/09/chicken-mixed-vegetables-15.jpg",
+ "keywords": [
+ "chicken with mixed vegetables"
+ ]
+}
diff --git a/tests/test_data/thewoksoflife.com/thewoksoflife_2.testhtml b/tests/test_data/thewoksoflife.com/thewoksoflife_2.testhtml
new file mode 100644
index 000000000..54372b326
--- /dev/null
+++ b/tests/test_data/thewoksoflife.com/thewoksoflife_2.testhtml
@@ -0,0 +1,1270 @@
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Chicken with Mixed Vegetables (Restaurant-Quality!) - The Woks of Life
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
This chicken with mixed vegetables recipe a tasty, restaurant-quality Chinese takeout dish that makes it easy to get a variety of vegetables into your diet! You can use whatever vegetables you have on hand. The key is knowing how to prepare them and what order to cook them in.
+
If you’d rather just follow a chicken with mixed vegetables recipe from start to finish, we have that! But we’ll also give you the blueprint to cook this dish however you like, with whatever vegetables you enjoy.
+
Choosing Your Vegetables
+
The beauty of a dish like chicken with mixed vegetables is not only that you get a colorful variety of vegetables and textures in a one-pan meal, but also that you can use whatever you happen to have in the fridge!
+
The key is preparing each vegetable properly for stir-frying. Here is a list of vegetables you can use in this recipe, along with their proper preparation:
+
In this version, we use:
+
+
Broccoli – cut into small florets (avoid very large florets, which are more unwieldy to eat and take longer to cook)
+
Carrots – thinly sliced (or cut with a wavy cutter like this one you can buy on Amazon) on a diagonal. For larger carrots, cut them in half lengthwise before slicing.
+
Onion – large dice
+
Button mushrooms – sliced
+
Red pepper – sliced on a diagonal into bite-size pieces
+
+
But you can also use:
+
+
Any other type of pepper, sweet or hot – cut into bite-size pieces (either into squares/chunks or thin slices)
+
Any type of mushroom (sliced or torn into bite-size pieces)
+
Cauliflower – cut into small florets (avoid very large florets, which are more unwieldy to eat and take longer to cook)
+
Celery – sliced thinly on a diagonal
+
Scallions – cut on an angle into 2-inch pieces
+
Snow peas – trimmed, strings removed
+
Snap Peas – trimmed, strings removed
+
Green beans – trimmed and cut in half crosswise
+
Zucchini – cut in half lengthwise and thinly sliced on a diagonal
+
Asparagus – ends trimmed/peeled, and thinly sliced on a very sharp angle (see our Asparagus Stir-fry for more detail)
+
Bok choy – leaves separated and cut into bite-size pieces
+
Choy sum – ends trimmed, torn into smaller pieces
+
Canned bamboo shoots, thinly sliced; or use pre-sliced
+
Canned baby corn, cut in half lengthwise; or use canned pieces
+
Canned water chestnuts, sliced into rounds; or use pre-sliced
+
Bean sprouts
+
+
Whatever mix you use, you’ll want your total volume of vegetables to amount to about 3½ cups, or about 4 large handfuls.
+
Because you’re using a relatively small amount of each individual vegetable, this recipe is particularly useful for cleaning out odds and ends in the fridge!
+
+
+
Want a Vegetarian Vegetable Stir-fry Recipe?
+
Check out our Everyday Vegetable Stir-fry, which uses a larger volume (about 6 cups) of vegetables, for the ultimate vegetarian fridge clean-out recipe!
+
+
VIDEO: Watch Us Make It!
+
If you’d like to see the whole process from start to finish, Kaitlin recorded me cooking the dish in this video. Check it out, and subscribe to our YouTube channel for more recipe videos!
+
+
+
Watch the entire dish come together from start to finish, plus Sarah’s taste test over at our Youtube channel! If you enjoy this video remember to like and subscribe for more!
+
Stir-frying Vegetables in the Right Order
+
Now let’s talk about stir-frying your mixed vegetables in the right order. The ultimate goal in a mixed vegetable stir-fry is making sure that each individual ingredient is cooked just until crisp-tender—not over, not under.
+
If you like your vegetables on the more tender side, you can cook each of them a bit longer, but the principle of cooking them in the right order still applies.
+
I break down the vegetables into 3 basic categories:
+
1. Pre-blanch Vegetables:
+
These are the harder, more dense vegetables that take the most time to cook and actually benefit from a quick blanch in boiling water (about 1 minute should do it) before you even heat your wok! This ensures that they cook more quickly in the wok, preventing you from overcooking your other ingredients. These include:
+
+
+
+
+
Broccoli
+
Cauliflower
+
Carrots
+
Green Beans (these are on the fence between pre-blanch and direct-to-wok. If you like your green beans softer, pre-blanch. If you like them crunchy, add them directly to the wok.)
+
+
+
No Ice Bath Needed!
+
There is no need to cold-shock these pre-blanched vegetables in ice water, because they will be cooked again in the wok.
+
+
2. Direct-to-Wok Vegetables:
+
These are the vegetables that take some time to cook in the wok, but are softer and cook faster. These include:
+
+
+
+
+
Onion
+
Mushrooms
+
Peppers
+
Celery
+
Asparagus
+
Zucchini
+
Bamboo Shoots
+
Baby Corn
+
Water Chestnuts
+
Choy sum
+
+
3. Last-Minute Vegetables:
+
These vegetables cook quickest and tend to get soggy if overcooked, so they are added in the last minute or so of cooking! These include:
+
+
Scallions
+
Bean Sprouts
+
Snow peas
+
Snap Peas
+
Bok choy
+
+
Once you’ve prepared the chicken, the vegetables, and the sauce, everything comes together in the wok in minutes, so the differences in cook times here are very small, but significant.
+
If this is all sounding a bit overwhelming and complicated, just follow our pre-written recipe, which uses broccoli, carrots, onions, mushrooms, and peppers.
+
Our version actually doesn’t even include any last minute vegetables, so you only have two phases of cooking. It’s really quite easy! Once you feel confident with the recipe, you can try experimenting with other vegetables.
+
The Importance of Velveting Chicken
+
One final technique in this recipe, which you have definitely heard of if you’ve been cooking with us for a while, is velveting.
+
Velveting is the process of marinating proteins with cornstarch and oil (and sometimes water and additional seasonings) to maximize juiciness and improve texture and tenderness.
+
All this really amounts to is mixing the sliced chicken with some water, cornstarch, oil, and oyster sauce!
+
Okay, on to the recipe!
+
Chicken with Mixed Vegetables Recipe Instructions
+
In a medium bowl, add the sliced chicken, water, cornstarch, oil, and oyster sauce. Mix well until the chicken has absorbed all the liquid. Set aside while you prepare the other ingredients.
+
In another medium bowl or measuring cup, make the sauce mixture. Combine the chicken stock, sugar, oyster sauce, soy sauce, dark soy sauce, sesame oil, and white pepper.
+
+
Fill your wok halfway with water, and bring it to a boil. Add the broccoli and carrots. Blanch for 1 minute. Drain and set aside.
+
+
+
+
+
Heat your wok over high heat until it’s completely dry and starting to smoke. Add 2 tablespoons neutral oil, and sear the chicken until opaque on all sides. Turn off the heat, remove the chicken, and set aside. The chicken will be about 75-80% done, but will be cooked again at the end.
+
+
+
+
+
Without washing the wok, set the flame to medium heat. Add the remaining tablespoon of oil, along with the garlic, onion, mushrooms, and pepper. Cook for 30 seconds, then add the Shaoxing wine around the perimeter of the wok.
+
+
+
+
+
Then pour in the sauce mixture. Use your wok spatula to stir the sauce around the sides of the wok to deglaze, and let it come to a simmer. Simmer for 1 minute, until the vegetables are all crisp tender.
+
+
Stir up the cornstarch and water slurry and drizzle the mixture into sauce while stirring constantly. Allow the sauce to simmer until thick and gravy-like, about 30 seconds.
+
Toss in the chicken and its juices and the reserved broccoli and carrots.
+
+
Stir-fry to coat the chicken in the sauce, cooking for another 30 seconds or so.
+
+
Serve immediately with steamed rice.
+
+
+
+
+
+
Looking for more authentic recipes? Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube!
+
+
+
+
+
+
+
+
4.88 from 8 votes
+
+
Chicken with Mixed Vegetables
+
Make this real-deal Chinese takeout chicken with mixed vegetables recipe with any vegetables you have on hand for a healthy one-pan meal!
In a medium bowl, add the sliced chicken, water, cornstarch, oil, and oyster sauce. Mix well until the chicken has absorbed all the liquid. Set aside while you prepare the other ingredients.
In another medium bowl or measuring cup, make the sauce mixture. Combine the chicken stock, sugar, oyster sauce, soy sauce, dark soy sauce, sesame oil, and white pepper.
Fill your wok halfway with water, and bring it to a boil. Add the broccoli and carrots. Blanch for 1 minute. Drain and set aside.
Heat your wok over high heat until it’s completely dry and starting to smoke. Add 2 tablespoons neutral oil, and sear the chicken until opaque on all sides. Turn off the heat, remove the chicken, and set aside. The chicken will be about 75-80% done, but will be cooked again at the end.
Without washing the wok, set the flame to medium heat. Add the remaining tablespoon of oil, along with the garlic, onion, mushrooms, and pepper. Cook for 30 seconds, then add the Shaoxing wine around the perimeter of the wok.
Then pour in the sauce mixture. Use your wok spatula to stir the sauce around the sides of the wok to deglaze, and let it come to a simmer. Simmer for 1 minute, until the vegetables are all crisp tender.
Stir up the cornstarch and water slurry and drizzle the mixture into sauce while stirring constantly. Allow the sauce to simmer until thick and gravy-like, about 30 seconds.
Toss in the chicken and its juices and the reserved broccoli and carrots. Stir-fry to coat the chicken in the sauce, cooking for another 30 seconds or so. Serve immediately with steamed rice.
Sarah is the older daughter/sister in The Woks of Life family. Creator of quick and easy recipes for harried home cooks and official Woks of Life photographer, she grew up on episodes of Ready Set Cook and Good Eats. She loves the outdoors (and of course, *cooking* outside), and her obsession with food continues to this day.
+wpDiscuz
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
diff --git a/tests/test_data/thinlicious.com/thinlicious.json b/tests/test_data/thinlicious.com/thinlicious.json
deleted file mode 100644
index 33208ad01..000000000
--- a/tests/test_data/thinlicious.com/thinlicious.json
+++ /dev/null
@@ -1,54 +0,0 @@
-{
- "author": "Thinlicious",
- "canonical_url": "https://thinlicious.com/easy-keto-hamburger-buns-almond-flour/",
- "site_name": "Thinlicious",
- "host": "thinlicious.com",
- "language": "en-US",
- "title": "Easy Keto Hamburger Buns Recipe (That Don't Fall Apart)",
- "ingredients": [
- "1 egg",
- "1 tsp apple cider vinegar",
- "¼ cup ground flaxseed/linseed (ground)",
- "¾ cup almond meal/flour",
- "1¾ cup pre-shredded/grated mozzarella",
- "2 tbsp cream cheese",
- "1 tsp baking powder",
- "1 tsp extra virgin olive oil",
- "1 tsp sesame seeds"
- ],
- "instructions_list": [
- "Preheat your oven to 375°F/190°C. In a small bowl mix together your egg and apple cider vinegar. Set aside until ready to use.",
- "Mix",
- "Add your flax seen to a grinder or blender, coarsely grind. Pour the flax seed in a microwave safe bowl. Add the almond flour and shredded mozzarella cheese to the bowl and mix. Then add your cream cheese to the bowl. There is no need to mix the cream cheese in just yet.",
- "Microwave",
- "Place your bowl with the cheese in the microwave. Melt your cheese for 1 minute, remove the bowl and mix with a silicone spatula. If your cheese is not completely melted yet microwave for 30 more seconds until your cheese is completely melted.",
- "Mix",
- "While your mozzarella dough is still hot add your baking powder. Mix and fold together. Add the egg/vinegar mixture to your dough. Fold in with your silicone spatula.",
- "Roll your dough into a ball and cut into 4 equal sections. Roll each section into a ball and then flatten the top and bottom of the ball to shape into a hamburger bun.",
- "Place on a baking sheet lined with baking paper. Brush the olive oil over your buns and sprinkle the tops with sesame seeds. Bake in the oven at 375°F/190°C for 12-15 minutes. Your burger buns will be done when the tops are golden brown and the dough is cooked in the centre.",
- "Bake",
- "Remove the buns from the oven and let them cool on a wire rack or towel for 5 minutes before slicing and serving."
- ],
- "category": "Baking,bread,Dinner",
- "yields": "4 servings",
- "description": "Bring the bun back to your burger with these easy keto hamburger buns that can bake while you grill.",
- "total_time": 17,
- "cook_time": 12,
- "prep_time": 5,
- "cuisine": "Gluten Free,Grain free,Keto,LCHF,Low Carb,No Sugars,Wheat Free",
- "nutrients": {
- "servingSize": "1 hamburger bun",
- "calories": "394 kcal",
- "fatContent": "32.1 g",
- "carbohydrateContent": "10 g",
- "sugarContent": "1.8 g",
- "proteinContent": "20.1 g",
- "sodiumContent": "368.3 mg",
- "fiberContent": "5.5 g"
- },
- "image": "https://thinlicious.com/wp-content/uploads/2023/08/Blog-Cover-Square-19.png",
- "keywords": [
- "keto bread rolls",
- "keto hamburger buns"
- ]
-}
diff --git a/tests/test_data/thinlicious.com/thinlicious.testhtml b/tests/test_data/thinlicious.com/thinlicious.testhtml
deleted file mode 100644
index c230ef5d7..000000000
--- a/tests/test_data/thinlicious.com/thinlicious.testhtml
+++ /dev/null
@@ -1,2722 +0,0 @@
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
- Easy Keto Hamburger Buns Recipe (That Don't Fall Apart) - Thinlicious
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
Usually, hamburger buns are far from being keto-friendly. Even burger buns bought at the store that are labeled as being keto-friendly may not be truly keto due to the type of flour and sweetener listed in the ingredients.
-
-
-
Ready to lose weight and get healthy for life without dieting, drugs or making yourself miserable?
-
-
-
-
-
-
-
-
-
-
-
-
Our free on demand video training will help you understand why it’s been so hard and what do to about it.
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
When you make keto hamburger buns at home you have control over your ingredients to ensure your net carbs count is in line with your goals.
-
-
-
-
Nutrition for keto hamburger bun recipe (1 burger bun): 4.5 g net carbs, 20.1 g protein, 32.1 g fat, 394 calories.
-
-
-
-
These low carb burger buns only have 4.5 net carbs per bun, and over 20 g protein, making them perfect for your keto diet!
-
-
-
-
These low carb buns are crunchy on the outside and sturdy enough to hold all your favourite burger fillings.
-
-
-
-
-
-
-
🥘 Ingredients
-
-
-
-
Seven simple ingredients are all you need to make these buns, and there is a good chance you already have them on hand. To make keto hamburger buns you will need:
If you want to top the low carb buns with sesame seed, just brush olive oil over the top and sprinkle with sesame seeds. Don’t like sesame seed? Feel free to leave them off! Either way, these keto hamburger buns are fantastic.
-
-
-
-
-
-
-
💭 Why vinegar?
-
-
-
-
Most FatHead dough recipes don’t call for vinegar, so I understand why you might question why vinegar is needed. Don’t worry, you aren’t able to taste the vinegar at all in your keto hamburger buns.
-
-
-
-
The vinegar is used to activate the baking powder and add more air to the almond flour dough. The added bubbles allow the dough to rise more while baking than a FatHead dough recipe normally would.
-
-
-
-
-
-
-
🔪 Instructions
-
-
-
-
Prepping your ingredients is important when making any type of mozzarella dough because the overall process moves so fast. To begin, preheat your oven and get your pan ready.
-
-
-
-
I line my baking pan with parchment paper, but it is not necessary.
-
-
-
-
Next, mix the egg and vinegar together and set it aside. Toss your cheese, almond flour, and ground flaxseed together in a microwave-safe bowl.
-
-
-
-
Melt in the microwave for 60 seconds (repeat for another 30 seconds if needed) then fold in your baking powder and egg/vinegar mixture.
-
-
-
-
Once your keto bread dough is complete cut it into 4 equal pieces, roll it into a ball, and press it into a bun shape. Arrange each burger bun on your baking tray, brush with olive oil, and sprinkle with sesame seeds if desired. Now your buns are ready to bake.
-
-
-
-
-
-
-
⏲️ Baking time
-
-
-
-
To bake your keto hamburger buns, line a baking sheet and pre-heat your oven to 190C/375F. Once the oven is heated the buns should bake on the top rack for 12-15 minutes.
-
-
-
-
Baking your buns on the top rack will allow the tops to get golden brown without overcooking the bottoms.
-
-
-
-
Once the keto hamburger buns are cooked let them cool on the counter for 5-10 minutes before slicing and assembling your burger. You may want to place them on a wire rack until they cool completely. Nobody wants a soggy bottom hamburger bun.
-
-
-
-
-
-
-
💭 Top tips
-
-
-
-
You must use high-moisture cheese for this recipe to work because it melts easily and with a smooth texture. I prefer the mild flavor of mozzarella cheese, but other high-moisture mild-tasting cheeses will work as well.
-
-
-
-
If the dough is sticking to your hands too much while shaping your buns, try wetting your hands before handling the dough. This should help the dough not stick to your hands.
-
-
-
-
Every oven is different so choose the pan you use to bake your buns according to your experience baking in your oven. I was able to bake these buns on a metal baking sheet with parchment without the burger bun burning. But if you are having issues with the bottoms burning try using a glass baking pan instead.
-
-
-
-
-
-
-
🔪 How to cut the carbs
-
-
-
-
The easiest way to cut the carbs of your keto hamburger is to be mindful of the toppings you add to your burger.
-
-
-
-
Toppings like tomatoes and onions can quickly increase the carbs in your burgers. On the other hand, toppings on your burger buns like lettuce, mustard, and pickles won’t add a lot of carbs to your meal.
-
-
-
-
Another way to reduce carbs is to make sliders or mini buns. The recipe makes 6 bread buns but you can easily make 6 mini burger buns or 8 slider buns from this recipe instead.
-
-
-
-
📖 Substitutions
-
-
-
-
Most ingredients in this keto hamburger buns recipe are essential to the recipe. I haven’t tried making them with egg substitutes so I am not sure how it would turn out. If you try, please share what worked for you.
One ingredient that is not essential is the flaxseed. The flaxseed is to mostly give the bread a multigrain look and flavor. If you aren’t a fan of flaxseed you can leave it out completely or replace it with whole psyllium husk in equal amounts.
-
-
-
-
🍽 Equipment
-
-
-
-
I used a microwave to form the dough before baking them in the oven. However, if you don’t have a microwave you can still make the dough on your stovetop.
-
-
-
-
To form your gluten free dough on the stove you would want to mix the ingredients in a saucepan and melt on medium/low heat while continuously stirring to prevent burning.
-
-
-
-
Follow the steps written in the recipe and ensure your shredded mozzarella cheese is melted and removed from heat prior to stirring in your egg.
-
-
-
-
-
-
-
-
🌡️ Storage
-
-
-
-
These keto hamburger buns are best when used fresh. Any leftover buns should be stored in the refrigerator in an air-tight container or zipped bag for up to 3 days. The buns can be reheated in the toaster or oven.
-
-
-
-
Your buns can also be made ahead of time and stored tightly wrapped uncooked in the refrigerator for 1-2 days or in the freezer for up to 30 days.
-
-
-
-
The uncooked keto buns will need to be thawed and brought to room temperature on the counter before they are ready to bake. Enjoy!
It’s easiest to use a microwave to melt the cheese and almond flour together, however, you can use a saucepan on medium, heat. Be careful to keep stirring so the cheese doesn’t stick and burn.
Can I swap almond flour for coconut flour?
No, not for this recipe. Almond flour and coconut flour behave completely differently. I do have a coconut flour bread recipe you may wish to use.
Do I have to use mozzarella cheese?
For best results, mozzarella is best, however, if you have another mild-tasting cheese, that will work (I just cannot guarantees the results as fat and protein will vary in different cheeses).
How do I store the keto burger buns?
Fresh bread is the best. They can be stored in an airtight container in the fridge for up to 3 days, or in the freezer for 30 days.
Can I make dairy-free hamburger buns?
No, this recipe relies heavily on mozzarella cheese and cream cheese. I do have an almond flour bread that is dairy-free.
Why are my keto hamburger buns uncooked in the centre?
You need to make sure they are flat enough to cook right the way through. If you make them too much into a tall or ball shape, it is possible they may burn on the outside before being cooked in the centre.
-
-
-
-
-
-
-
-
-
-
Easy Keto Hamburger Buns Recipe (That Don’t Fall Apart)
-
-
Bring the bun back to your burger with these easy keto hamburger buns that can bake while you grill.
Want to lose weight and get healthy for life—without dieting, drugs, or making yourself miserable?We can help! Tell me how!
-
-
Equipment
Parchment Paper
Measuring cups and spoons
Baking sheets – non stick
Mixing Bowls
-
Ingredients
1egg
1tspapple cider vinegar
¼cupground flaxseed/linseedground
¾cupalmond meal/flour
1¾cuppre-shredded/grated mozzarella
2tbspcream cheese
1tspbaking powder
Toppings
1tspextra virgin olive oil
1tspsesame seeds
-
Prevent your screen from going dark
-
Instructions
Preheat your oven to 375°F/190°C. In a small bowl mix together your egg and apple cider vinegar. Set aside until ready to use.
Add your flax seen to a grinder or blender, coarsely grind. Pour the flax seed in a microwave safe bowl. Add the almond flour and shredded mozzarella cheese to the bowl and mix. Then add your cream cheese to the bowl. There is no need to mix the cream cheese in just yet.
Place your bowl with the cheese in the microwave. Melt your cheese for 1 minute, remove the bowl and mix with a silicone spatula. If your cheese is not completely melted yet microwave for 30 more seconds until your cheese is completely melted.
While your mozzarella dough is still hot add your baking powder. Mix and fold together. Add the egg/vinegar mixture to your dough. Fold in with your silicone spatula.
Roll your dough into a ball and cut into 4 equal sections. Roll each section into a ball and then flatten the top and bottom of the ball to shape into a hamburger bun.
Place on a baking sheet lined with baking paper. Brush the olive oil over your buns and sprinkle the tops with sesame seeds. Bake in the oven at 375°F/190°C for 12-15 minutes. Your burger buns will be done when the tops are golden brown and the dough is cooked in the centre.
Remove the buns from the oven and let them cool on a wire rack or towel for 5 minutes before slicing and serving.
-
Video
-
Notes
-
It is important that you remove the buns from the baking pan as they cool otherwise the buns will continue to bake on the hot pan and the bottoms may burn.
Get our FREE guide to finally fix your metabolism!
-
-
-
-
-
-
Losing weight & getting healthy is never easy, but lately you might feel like it’s suddenly become impossible.
-
-
-
-
Our Flip the Switch guide will help you clearly understand what’s been going on, as well as exactly what you can do to get your metabolism working again so that you can look and feel your best—it’s easier and more simple than you think!
This super simple recipe for coconut flour low-carb zucchini bread is naturally grain-free and gluten-free. It’s also dairy-free – so it’s Paleo too! Who knew…
Yes, you can use a mild cheese but I cannot guarantee how it will turn out as it will have a different protein and fat ratio. Please let me know how you get on.
-Great taste, perfect texture; soft but strong enough to hold a big meat patty and all favorite toppings.. They are truly the best gf burgerbuns!! Thank you
-Get you a solid block of mozzarella and shred it yourself. I never buy shredded. Here in the US they use something that comes from sawdust to keep it from sticking together instead of flour. I have forgotten the name of the stuff it’s been so long since I’ve bought that cheese.
-You mention both baking soda and baking powder so could you please confirm which one it is? Also, in the directions, it doesn’t mention when to add the baking soda/baking powder. Thank you.
Thanks, Paula, it should read baking powder, I have corrected that now. The baking powder is added to the warmed cheese and flours. After you mix the baking powder with the warmed mozzarella cheese, you then add the egg/vinegar mix and fold again. The quick cooking video shows exactly how to do it. Happy burger night 🙂
-I love this recipe. It is really easy to make and the bun are very tasty. I used an ice- cream scoop to get them the same size. I made the dinner rolls as well. I added mixed herbs and they were perfect to go with my Pumpkin and Cauliflower soup. Lots of butter tasted just like aherb bread.( they would work as garlic bread too.)
-Hi Libby! I can’t wait to try this recipe! It sounds great! I do have a question though. The recipe calls for baking POWDER, but, in your explanation about why to use vinegar, you said it’s to activate the baking SODA. I just want to make sure I use the right ingredients. Thank you!
As a friendly “heads up,” mixing baking soda with vinegar doesn’t produce oxygen. The two substances react chemically because one is a base and the other is an acid. Baking soda is a basic compound called sodium bicarbonate. Vinegar is a diluted solution that contains acetic acid.
-
The baking soda and vinegar reaction is actually two separate reactions. The first reaction is the acid-base reaction. When vinegar and baking soda are first mixed together, hydrogen ions in the vinegar react with the sodium and bicarbonate ions in the baking soda. The result of this initial reaction is two new chemicals: carbonic acid and sodium acetate.
-
The second reaction is a decomposition reaction. The carbonic acid formed as a result of the first reaction immediately begins to decompose into water and carbon dioxide gas. Just like carbon dioxide bubbles in a carbonated drink, the carbon dioxide (that formed as the carbonic acid decomposed) rises to the top of the mixture. This creates the bubbles and foam you see when you mix baking soda and vinegar.
I haven’t tried this recipe, yet, but it looks great. My only concern is that it’s 49% fat and 16% sodium. That’s a lot! Not sure how my blood pressure and cholesterol would react!
-I was looking for a friendly keto burger bun that was easy to make being i just started keto and i found your recipe to be absolutely amazing, delicious and super easy to follow directions. Thank you lots. I will be making this more often.
-Hi Libby, I love your low carb recipes and appreciate your sharing them. However, in the US (Fountain Hills, Arizona in Phoenix area) we are experiencing a shortage of cream cheese and simply cannot get it. How do we work around this when recipes call for cream cheese. Thanks. Linda
-Omg these are just heavenly. Perfect for burgers, sandwiches and even for dipping in soup. I didn’t have mozzarella so used cheddar and I also used flaxseed with nuts and I think I’m hooked. Definitely going to be ming countless batches of these and use for lunches at work, breakfast with poached eggs, yum. So much better than s I made weeks ago without flaxseed. Thanks 🙂👍
we are allergic to Nuts thus, Almond flour falls into the category. Are there any other options?
-Right now I’m paying 1.25 a bun for a Keto approved bun without Wheat or nut based product from my local grocery store. We don’t eat many, but as with many Keto products, we can’t count on them to be available continually in the grocery store. Thanks!
Hello Linda, you can use sunflower seed flour or sesame seed flour instead of almond flour. The measurements would stay the same. I have not tried coconut flour in this recipe, but I have had success using 4 tbsp (¼ cups) of coconut flour in other FatHead dough-based recipes before. If you try it with coconut flour please let us know how it turned out. Thank you!
Hi Karen, sometimes if baking powder is old it will loose it potency. Also are you using double action baking powder? Double action is the most popular type of baking soda found at most stores, but depending on your location it may be single acting. If it is single acting you may want to add 1/4 tsp baking soda to the recipe to help it rise more. The buns should rise a bit won’t rise like normal buns. Hope that helps.
Upgrade your hot dogs with these delicious keto hot dog buns.
+
+
+
+
With only 5.4g net carbs per bun, these easy-to-make Fat Head Dough buns will be a hit at your summer barbecue.
+
+
+
+
+
+
+
+
Traditional store-bought hot dog buns are full of carbs and sugars. Wrapping a hot dog or sausage in lettuce can be delicious, but sometimes you just want the bun.
+
+
+
+
We took inspiration from our other keto bread recipes like this keto hamburger buns to help us make these buns. With a little trial and error, we were able to make fluffy hot dog buns that will actually hold a hot dog without falling apart. Keep reading to see how it was done.
+
+
+
Are you ready to lose weight and heal your body for life (without dieting, drugs, or making yourself miserable)?
+
+
+
+
+
+
+
+
+
+
+
+
Our free on-demand video training will walk you through how to make this THE year you set health goals…and keep them.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
Ingredients
+
+
+
+
This keto hot dog bun recipe used a Fat Head Dough base with the addition of ground flaxseed to help hold the buns together.
+
+
+
+
By using a food processor to mix the dough we were able to make 6 good-sized fluffy buns instead of 4 heavy buns.
+
+
+
+
+
+
+
+
+
Pre-shredded mozzarella cheese– Melts to create a cheesy base for the buns. Using store-bought low-moisture shredded cheese is essential when making fat head dough. Shredding your own cheese will result in a very sticky mess.
+
+
+
+
Almond flour – Used as a low-carb alternative to traditional wheat flour. Select a finely ground option.
+
+
+
+
Ground flaxseed – Provides a nutritional boost and helps bind the ingredients together. I measure the flax seed whole then grind it in a coffee grinder or blender.
+
+
+
+
Plain yogurt – Adds moisture and tanginess to the dough. It also helps the buns to rise.
Baking powder– Acts as a leavening agent to give the buns a light and fluffy texture.
+
+
+
+
Egg– Helps bind the ingredients and contributes to the structure of the buns.
+
+
+
+
Olive oil– Used for brushing on top to promote browning.
+
+
+
+
+
See recipe card for quantities.
+
+
+
+
Instructions
+
+
+
+
Making keto hot dog buns is an easy process that can be completed in under 20 minutes. Start by preheating the oven to 350°F (175°C) and line a baking sheet with parchment paper.
+
+
+
+
+
+
+
+
+
+
Combine the mozzarella cheese, almond flour, ground flaxseed, and plain yogurt in a microwave-safe bowl. Microwave in 30-second increments until melted and well combined. Usually 2-3 times.
+
+
+
+
+
+
+
+
+
+
Once melted, let the mixture cool slightly. Transfer the slightly cooled mixture to a food processor. Add the egg, apple cider vinegar, and baking powder. Process until a smooth dough forms.
+
+
+
+
+
+
+
+
+
+
+
+
Remove the dough from the food processor and knead it into a ball. Cut the dough into 6 equal pieces.
+
+
+
+
+
+
+
+
+
+
Shape the dough into hot dog bun shapes on the prepared baking sheet. Brush with olive oil and bake for 15-20 minutes until golden brown.
+
+
+
+
+
+
When the buns are done baking let them cool for about 5 minutes then slice them down the center and serve with a grilled hot dog or sausage.
+
+
+
+
Hint: remove the buns from the baking sheet when cooling to prevent the buns from overcooking.
+
+
+
+
Substitutions
+
+
+
+
Need to substitute one or more ingredients in these keto hot dog buns? Here are some low-carb substitutions for the ingredients used in this recipe:
+
+
+
+
+
Shredded Mozzarella Cheese – other pre-shredded soft cheese like cheddar or Monterey jack cheese can be used instead of mozzarella.
+
+
+
+
Almond Flour – finely ground sunflower seed flour or other seed flour makes a great substitute for almond flour.
+
+
+
+
Flaxseed – Chia seed or psyllium husk can be used instead of flaxseed.
+
+
+
+
Yogurt – sour cream or softened cream cheese can be used in place of yogurt.
+
+
+
+
Apple Cider Vinegar – white vinegar or lemon juice can be used although the flavor of these are less mild.
+
+
+
+
Olive Oil – Melted butter or coconut oil is a great alternative.
+
+
+
+
+
These low-carb substitutions offer flexibility while maintaining the texture and flavor of the buns. Please keep in mind that any changes will impact the nutritional values found below.
+
+
+
+
+
+
+
+
Variations
+
+
+
+
Here are five low-carb flavor variations you can try with the gluten-free Keto Hot Dog Bun recipe:
+
+
+
+
+
Cheesy Jalapeño – Mixing in some diced jalapeños and shredded sharp cheddar cheese to the dough.
+
+
+
+
Everything Bagel – Sprinkle a mixture of sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and coarse salt on top of the buns before baking to give them a savory twist.
+
+
+
+
Italian Herb – Incorporate dried Italian herbs like basil, oregano, and thyme into the dough for a fragrant and flavorful Italian-inspired bun.
+
+
+
+
Garlic Parmesan – Mix in some grated Parmesan cheese and minced garlic to the dough.
+
+
+
+
Smoky BBQ – Stir in a spoonful of keto bbq sauce instead of vinegar and a bit of smoked paprika to the dough for a smoky and tangy flavor.
To make these Fathead Keto Hot Dog Buns, you will need the following equipment:
+
+
+
+
+
Microwave-safe bowl– To melt the cheese, almond flour, ground flaxseed, and yogurt in the microwave.
+
+
+
+
Microwave – Required for melting the ingredients in the microwave-safe bowl.
+
+
+
+
Food processor– Used to combine the melted ingredients with the egg, baking powder, and vinegar to form the dough. It helps to thoroughly mix the ingredient and add lots of air to the buns.
+
+
+
+
Baking sheet – Used to shape and bake the hot dog buns in the oven.
+
+
+
+
Parchment paper – Essential for lining the baking sheet to ensure easy removal of the buns and prevent them from sticking to the surface.
+
+
+
+
Brush or pastry brush – For brushing olive oil on top of the buns before baking, which promotes browning and adds flavor.
Having these basic kitchen tools and equipment on hand will make the process of making the keto hot dog buns smooth and efficient.
+
+
+
+
+
+
+
+
Storage
+
+
+
+
Before storing these gluten-free keto hot dog buns you must first allow them to cool completely. Once they are cooled place them in a zipped bag, or store them in an air-tight container.
+
+
+
+
+
Refrigeration – It is recommended to store the keto hot dog buns in the refrigerator. The cool temperature helps maintain freshness. They can typically last for 3-4 days when refrigerated.
+
+
+
+
Freezing – If you want to store the buns for a longer period, they can be frozen. Wrap each bun individually in plastic wrap or place them in a freezer-safe bag. Make sure to remove as much air as possible before sealing. Frozen buns can last for up to 2-3 months.
+
+
+
+
Thawing and reheating – When ready to enjoy, thaw the frozen buns in the refrigerator overnight. Reheat them in a toaster oven or regular oven at a low temperature until warmed through. This will help restore their texture and taste.
+
+
+
+
+
Keto hot dog buns can also be toasted in the oven or on the grill before serving.
+
+
+
+
+
Top tip
+
+
+
+
When forming your hot dog shape then into a long cylinder shape and do not flatten them. The buns will spread as they cook and baking them in a cylinder shape helps to form the shape of a traditional hot dog.
+
+
+
+
+
+
+
+
+
FAQ
+
+
+
+
What do keto hot dog buns taste like?
Keto hot dog buns have a savory and slightly cheesy flavor, reminiscent of traditional buns, but with a hint of nuttiness from the almond flour. They are a bit heavier and denser than a regular hot dog bun.
What toppings for hot dogs are keto-friendly?
Keto-friendly hot dog toppings include mustard, sugar-free ketchup, diced onions, sauerkraut, avocado slices, and sugar-free relish.
Is there a difference between hot dog buns and bread?
Yes, there is a difference between hot dog buns and bread in terms of shape, size, and texture, with hot dog buns being specifically designed to hold hot dogs and typically having a softer texture.
What are the different kinds of hot dog buns?
The different kinds of hot dog buns include traditional soft bakery-style buns, whole wheat or multigrain buns, gluten-free buns, pretzel buns, and buns with unique flavor variations like sesame seed or potato buns. Each of these buns is high in carbs. Store-bought keto hot dog buns are becoming more available, but they can still be hard to find. Making your own keto hot dog buns gives you control of the ingredients with less carbs.
+
+
+
+
Related
+
+
+
+
Looking for other recipes like this? Try these:
+
+
+
+
+
+
Pairing
+
+
+
+
These are my favorite dishes to serve with [this recipe]:
+
+
+
+
+
+
+
+
+
Keto Hot Dog Buns
+
+
Keto hot dog buns are low-carb, gluten-free buns made with a combination of mozzarella cheese, almond flour, and other keto-friendly ingredients, providing a delicious and satisfying alternative for those following a ketogenic or low-carb lifestyle.
Want to lose weight and get healthy for life—without dieting, drugs, or making yourself miserable?We can help! Tell me how!
+
+
Equipment
Measuring cups and spoons
Large Microwave Safe Bowl
Microwave
Food processor
Baking sheets – non stick
Parchment Paper
mixing spoon
+
Ingredients
¾cupsalmond meal/flour
3tbspground flaxseed/linseed
½tbspbaking powder
1¾cupspre-shredded/grated mozzarella
2tbspnatural unsweetened yoghurt
1eggs
½tbspapple cider vinegar
1tbspextra virgin olive oil
+
Prevent your screen from going dark
+
Instructions
Start by preheating the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Combine the mozzarella cheese, almond flour, ground flaxseed, and plain yogurt in a microwave-safe bowl. Microwave in 30-second increments until melted and well combined. This use takes 2 to 3 increments in the microwave.
Once melted, let the mixture cool slightly. Transfer the slightly cooled mixture to a food processor. Add the egg, apple cider vinegar, and baking powder. Process until a smooth dough forms.
Remove the dough from the food processor and knead it into a ball. Cut the dough into 6 equal pieces.
Shape the dough into hot dog bun shapes on the prepared baking sheet. Brush with olive oil and bake for 15-20 minutes until golden brown.When the buns are done baking let them cool for about 5 minutes then slice them down the center and serve with a grilled hot dog or sausage.
Clarify any intermediate or advanced cooking techniques – not everybody has your experience and knows how to mash garlic, mince onions, or dice potatoes
Get our FREE guide to finally fix your metabolism!
+
+
+
+
+
+
Losing weight & getting healthy is never easy, but lately you might feel like it’s suddenly become impossible.
+
+
+
+
Our Flip the Switch guide will help you clearly understand what’s been going on, as well as exactly what you can do to get your metabolism working again so that you can look and feel your best—it’s easier and more simple than you think!
Our free on-demand video training will help you understand why it’s been so hard, and how to lose weight and heal your body for life (without dieting, drugs, or making yourself miserable).
These are the best things for make for parties because it makes 16 incredible bars. The base is a chewy texture that will remind you of your favorite dessert bars – brownies, blondies – you name it!
+
+
+
+
On top is a rich and velvety cream cheese frosting that tastes like every frosting recipe you loved as a kid!
+
+
+
+
+
+
+
Together, this is a low-carb dessert that will fill you up and satisfy your sweet and pumpkin cravings.
Are you ready to lose weight and heal your body for life (without dieting, drugs, or making yourself miserable)?
+
+
+
+
+
+
+
+
+
+
+
+
Our free on-demand video training will walk you through how to make this THE year you set health goals…and keep them.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
Low-Carb Pumpkin Bars Tips
+
+
+
+
When you make these pumpkin bars, pay attention to a few essential tips so you make them perfectly the first time.
+
+
+
+
+
Buy pumpkin puree, not pumpkin pie filling. They are sold right next to each other, but pumpkin pie filling has added sugar and spices.
+
+
+
+
Use full-fat cream cheese. Not only does it taste better, but it’s better for you too.
+
+
+
+
Use the sweeteners in the recipe. If you’re concerned about which brands or types of keto sweeteners are best, check out our sweeteners guide.
+
+
+
+
Be quick. When you transfer the batter to the prepared baking dish, don’t let it sit for very long. Place it immediately into the oven so it doesn’t thicken.
+
+
+
+
For the fluffiest cream cheese frosting, use an electric mixer. Keep mixing until the texture changes from dense to airy.
+
+
+
+
+
Ingredients
+
+
+
+
Pumpkin Bars
+
+
+
+
+
1 cup almond flour
+
+
+
+
¼ cup coconut flour
+
+
+
+
1 tablespoon pumpkin pie spice
+
+
+
+
1 ½ teaspoon baking powder
+
+
+
+
½ teaspoon pink salt
+
+
+
+
3 large eggs, room temperature
+
+
+
+
5 tablespoons butter, melted
+
+
+
+
1 tablespoon vanilla extract
+
+
+
+
¾ cup brown sugar alternative sweetener
+
+
+
+
1 15oz. Can pumpkin puree (we used Libby’s)
+
+
+
+
+
Low-Carb Cream Cheese Frosting
+
+
+
+
+
1 8oz package of cream cheese, softened
+
+
+
+
3 tablespoon butter, softened
+
+
+
+
½ cup powdered sweetener blend
+
+
+
+
½ teaspoon vanilla extract
+
+
+
+
+
+
+
+
Step 1. Preheat the oven to 350 degrees. Grease an 8×8 baking dish with butter, then line the bottom with parchment paper. Set aside.
+
+
+
+
+
+
+
Step 2. Whisk together almond flour, coconut flour, pumpkin pie spice, baking powder, and salt in a medium bowl. Set aside.
+
+
+
+
+
+
+
Step 3. In a large mixing bowl, beat together eggs, melted butter, vanilla extract, and brown sugar alternative for about 2 minutes, until bubbly. Add in pumpkin puree and mix well.
+
+
+
+
+
+
+
Step 4. Mix in dry ingredients and stir together quickly, then transfer the batter to the prepared baking dish. Don’t let the batter sit too long, as it will thicken.
+
+
+
+
+
+
+
Step 5. Bake for 40-50 minutes until bars are set and a toothpick inserted in the center comes out clean. Let cool in the dish for 10-15 minutes, then invert onto the cooling rack. Once cool, invert the whole cake onto a plate or tray.
+
+
+
+
+
+
+
Step 6. To make the frosting, beat together cream cheese, butter, powdered sweetener, and vanilla extract until smooth and fluffy.
+
+
+
+
+
+
+
Step 7. Spread frosting onto bars, then cut into 16 squares.
+
+
+
+
+
+
+
+
+
+
Low-Carb Pumpkin Bars With Cream Cheese Frosting
+
+
Chewy and rich, low-carb pumpkin bars are the ultimate fall dessert.
Want to lose weight and get healthy for life—without dieting, drugs, or making yourself miserable?We can help! Tell me how!
+
+
Equipment
8×8 Baking Dish
Medium Bowl
Large Mixing Bowl
Electric Mixer
+
Ingredients
Pumpkin Bars
1cupAlmond Flour
1/4cupCoconut Flour
1tbspPumpkin Pie Spice
1 1/2tspBaking Powder
1/2tspPink Salt
3largeEggsroom temperature
5tbspButtermelted
1tbspVanilla Extract
3/4cupBrown Sugar Alternative Sweetener
15ouncesPumpkin Puree
Cream Cheese Frosting
8ouncesCream Cheese
3tbspButtersoftened
1/2cupPowdered Sweetener Blend
1/2tspVanilla Extract
+
Prevent your screen from going dark
+
Instructions
Preheat oven to 350 degrees. Grease an 8×8 baking dish with butter, then line the bottom with parchment paper. Set aside.
In a medium bowl, whisk together almond flour, coconut flour, pumpkin pie spice, baking powder, and salt. Set aside.
In large mixing bowl, beat together eggs, melted butter, vanilla extract, and brown sugar alternative for about 2 minutes, until bubbly. Add in pumpkin puree and mix well.
Mix in dry ingredients and stir together quickly, then transfer batter to prepared baking dish. Don’t let batter sit too long, as it will thicken.
Bake for 40-50 minutes until bars are set and toothpick inserted in center comes out clean. Let cool in dish for 10-15 minutes, then invert onto cooling rack. Once cool, invert whole cake onto plate or tray.
To make frosting, beat together cream cheese, butter, powdered sweetener and vanilla extract until smooth and fluffy.
Spread frosting onto bars, then cut into 16 squares.
Get our FREE guide to finally fix your metabolism!
+
+
+
+
+
+
Losing weight & getting healthy is never easy, but lately you might feel like it’s suddenly become impossible.
+
+
+
+
Our Flip the Switch guide will help you clearly understand what’s been going on, as well as exactly what you can do to get your metabolism working again so that you can look and feel your best—it’s easier and more simple than you think!
A simple one-bowl recipe for healthy low-carb blueberry cupcakes covered in creamy keto butter cream (keto vanilla frosting). At only 2.8 g net carbs, it’s…
Hi Carolyn,
+Almond flour is the best low-carb substitute for coconut flour. You’ll have to use more of it than coconut flour because it doesn’t absorb moisture as well as coconut flour does. Most people have said that increasing the almond flour to 2 cups is the best way to replace the 1/4 a cup coconut flour, but I have not tested it personally. Adding more almond flour will also double the carbs. I’ll keep looking into this for you though!
Hi Cheryl!
+Yes, you can freeze these bars. I suggest “flash freezing” them first. Take them out of the pan, place the bars on a parchment-paper lined baking sheet, and put them in the freezer for about 2 hours. Once the bars are completely frozen, wrap them tightly in plastic food wrap (or parchment paper, or aluminum foil) and put the bars in a freezer bag. They will stay fresh for about 6 months in the freezer. Hope this helps!
8×8 baking dish and cut into 16 slices? Isn’t that like a 2×2 slice, 4 carbs per slice? No one will be able to stop at that. so sad, love me some pumpkin anything.
Both regular honey and maple syrup would not be low carb. You could look for a low-carb version of honey or maple syrup if you really don’t want to use the low-carb brown sugar substitute. However, it would probably change the texture up quite a bit, so we wouldn’t recommend it as we have not tested that.
Our free on-demand video training will help you understand why it’s been so hard, and how to lose weight and heal your body for life (without dieting, drugs, or making yourself miserable).
+ It doesn't get any simpler! Slice pears and place them on a bed of spicy baby arugula with dollops of the creamiest burrata cheese. If you can't find burrata, substitute with mozzarella! A simple vinaigrette is all you need to bring it all together to serve with dinner! Recipe by Liren Baker (@kitchconfidante).
+
+
+
+
+ INGREDIENTS
+
+
+
+
+
+
4 cups baby arugula
+
2 Anjou pears, thinly sliced
+
8 oz burrata cheese (4 mini)
+
1/3 cup extra-virgin olive oil
+
1/4 cup red onion, finely minced
+
3 tablespoons white balsamic vinegar
+
2 teaspoons stone ground mustard
+
kosher salt
+
freshly ground black pepper
+
1/4 cup crushed candied walnuts
+
+
+
+
+
+
+ DIRECTIONS
+
+
+
+
Arrange the arugula on a serving platter. Top with the pears and burrata cheese.
+
In a small bowl, whisk together the olive oil, onion, vinegar, and mustard. Season to taste with salt and pepper.
+
Drizzle some dressing over the salad and garnish with candied walnuts.
+
Serve immediately with additional dressing on the side.
+ 
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+ 
+
+ 
+
+ 
+
+ 
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+ 
+
+
+
+
+
+
+
+
+
+ 
How can you reheat without overcooking the chicken breast ?
++-
+
+
+
+
+
+
+
+
+
+Hi Donna! Thank you for your question! I typically reheat my chicken slowly in the microwave in 30 second increments. If the chicken is thick, I will cut it into bite sized pieces before heating so that it heats more evenly. I hope this answers your question!
+
++This was absolutely amazing. My husband said it was better than a restaurant! Will be making this often as we love mushrooms. Thank you1
+-
+
+
+
+
+
+
+
+
+
+Yay! Thank you for your comment and review Mary! I love hearing this and what a sweet compliment from your husband! Hats off to you as the chef! Another recipe you might try is this cashew chicken! It’s so good and I think it’s better than what you get at the restaurant as well! Let me know what you think!
+
++AMAZING
Aside from noodles what else can I pair this with?
++-
+
+
+
+
+
+
+
+
+
+Hi Adrianne, thanks for the question! This would be fabulous paired with potatoes, rice, over sourdough bread toasted, cauliflower rice, or whatever basic side dish you can think of!
+