From dd7065b19beb3583f4afb73dff175fa2c79d4c9e Mon Sep 17 00:00:00 2001 From: Joey <7505194+jknndy@users.noreply.github.com> Date: Mon, 26 Aug 2024 15:19:32 -0700 Subject: [PATCH 1/5] Cleanup of trailing .0 in time fields & adds missing coverages (#1197) --- tests/test_data/15gram.be/fifteengram.json | 9 ++++++++- tests/test_data/acouplecooks.com/acouplecooks.json | 3 +++ tests/test_data/ah.nl/albertheijn.json | 3 +++ .../test_data/alexandracooks.com/alexandracooks_1.json | 3 +++ tests/test_data/allrecipes.com/allrecipescurated.json | 10 +++++----- .../allthehealthythings.com/allthehealthythings_1.json | 3 +++ .../allthehealthythings.com/allthehealthythings_2.json | 3 +++ .../americastestkitchen.com/americastestkitchen.json | 4 +++- tests/test_data/averiecooks.com/averiecooks.json | 3 +++ tests/test_data/bettybossi.ch/bettybossi.json | 3 +++ tests/test_data/chefkoch.de/chefkoch.json | 6 +++--- .../comidinhasdochef.com/comidinhasdochef.json | 5 +++++ tests/test_data/eatsmarter.com/eatsmarter.json | 4 ++++ .../familyfoodonthetable_2.json | 3 +++ .../fattoincasadabenedetta.json | 2 +- .../test_data/fifteenspatulas.com/fifteenspatulas.json | 4 ++++ .../finedininglovers.com/finedininglovers.json | 2 +- .../fitslowcookerqueen.com/fitslowcookerqueen_2.json | 2 +- tests/test_data/grandfrais.com/grandfrais.json | 5 ++--- .../halfbakedharvest.com/halfbakedharvest_groups.json | 3 +++ tests/test_data/heb.com/heb.json | 2 +- .../test_data/joyfoodsunshine.com/joyfoodsunshine.json | 4 ++++ .../latelierderoxane.com/latelierderoxane.json | 2 +- .../leanandgreenrecipes.net/leanandgreenrecipes.json | 2 +- tests/test_data/lovingitvegan.com/lovingitvegan.json | 3 +++ tests/test_data/maangchi.com/maangchi.json | 2 +- tests/test_data/myrecipes.com/myrecipes.json | 2 +- tests/test_data/ohsheglows.com/ohsheglows.json | 5 +++++ .../pressureluckcooking.com/pressureluckcooking.json | 3 +++ .../rainbowplantlife.com/rainbowplantlife.json | 3 +++ .../rainbowplantlife.com/rainbowplantlife_groups.json | 4 ++++ tests/test_data/recept.se/recept.json | 3 +++ tests/test_data/reciperunner.com/reciperunner.json | 3 +++ tests/test_data/redhousespice.com/redhousespice_2.json | 4 ++++ tests/test_data/saveur.com/saveur.json | 2 +- .../test_data/savorynothings.com/savorynothings_2.json | 3 +++ tests/test_data/sweetcsdesigns.com/sweetcsdesigns.json | 3 +++ .../theclevercarrot.com/theclevercarrot_1.json | 3 +++ tests/test_data/vegetarbloggen.no/vegetarbloggen.json | 1 - .../vegrecipesofindia.com/vegrecipesofindia.json | 4 ++++ tests/test_data/watchwhatueat.com/watchwhatueat.json | 5 +++++ 41 files changed, 120 insertions(+), 23 deletions(-) diff --git a/tests/test_data/15gram.be/fifteengram.json b/tests/test_data/15gram.be/fifteengram.json index 469daeedf..48a313b88 100644 --- a/tests/test_data/15gram.be/fifteengram.json +++ b/tests/test_data/15gram.be/fifteengram.json @@ -31,5 +31,12 @@ "description": "We nemen je mee op skivakantie! Of toch naar de après-ski maaltijd. De pompoenblokjes zijn al voorgesneden en mixen we door de saus. Daardoor kleurt die ook mooi oranje!", "total_time": 30, "cook_time": 30, - "image": "https://image.15gram.be/uploads/recipes/5193_1706264487-1920x1280.jpg" + "image": "https://image.15gram.be/uploads/recipes/5193_1706264487-1920x1280.jpg", + "keywords": [ + "Foodbag", + "gehakt", + "pasta", + "pompoen", + "skikost" + ] } diff --git a/tests/test_data/acouplecooks.com/acouplecooks.json b/tests/test_data/acouplecooks.com/acouplecooks.json index 082c2213c..5d3f856e0 100644 --- a/tests/test_data/acouplecooks.com/acouplecooks.json +++ b/tests/test_data/acouplecooks.com/acouplecooks.json @@ -41,6 +41,9 @@ "proteinContent": "23 g", "cholesterolContent": "205.4 mg" }, + "dietary_restrictions": [ + "Gluten Free Diet" + ], "image": "https://www.acouplecooks.com/wp-content/uploads/2019/05/Garlic-Butter-Shrimp-022-225x225.jpg", "keywords": [ "Garlic Butter Shrimp" diff --git a/tests/test_data/ah.nl/albertheijn.json b/tests/test_data/ah.nl/albertheijn.json index 6873035a9..4237b5851 100644 --- a/tests/test_data/ah.nl/albertheijn.json +++ b/tests/test_data/ah.nl/albertheijn.json @@ -38,6 +38,9 @@ "carbohydrateContent": "65 g koolhydraten", "proteinContent": "17 g eiwit" }, + "dietary_restrictions": [ + "Vegan Diet" + ], "image": null, "keywords": [ "veganistisch", diff --git a/tests/test_data/alexandracooks.com/alexandracooks_1.json b/tests/test_data/alexandracooks.com/alexandracooks_1.json index 041ce49c3..1e33cb9cd 100644 --- a/tests/test_data/alexandracooks.com/alexandracooks_1.json +++ b/tests/test_data/alexandracooks.com/alexandracooks_1.json @@ -31,6 +31,9 @@ "cooking_method": "blender", "ratings": 5.0, "ratings_count": 4, + "dietary_restrictions": [ + "Vegan Diet" + ], "image": "https://alexandracooks.com/wp-content/uploads/2022/03/veganranchdressing-225x225.jpg", "keywords": [ "cashew", diff --git a/tests/test_data/allrecipes.com/allrecipescurated.json b/tests/test_data/allrecipes.com/allrecipescurated.json index bf22427c1..bf4a2f662 100644 --- a/tests/test_data/allrecipes.com/allrecipescurated.json +++ b/tests/test_data/allrecipes.com/allrecipescurated.json @@ -26,9 +26,9 @@ "category": "Dinner", "yields": "8 servings", "description": "These delicious four cheese pizzas are bursting with flavor, and ready in under one hour.", - "total_time": 40.0, - "cook_time": 10.0, - "prep_time": 15.0, + "total_time": 40, + "cook_time": 10, + "prep_time": 15, "cuisine": "Italian Inspired", "ratings": 4.8, "ratings_count": 489, @@ -36,13 +36,13 @@ "calories": "551 kcal", "carbohydrateContent": "54 g", "cholesterolContent": "58 mg", - "fatContent": "26 g", "fiberContent": "3 g", "proteinContent": "29 g", "saturatedFatContent": "11 g", "sodiumContent": "1183 mg", "sugarContent": "5 g", - "unsaturatedFatContent": "0 g" + "unsaturatedFatContent": "0 g", + "fatContent": "26 g" }, "image": "https://www.allrecipes.com/thmb/dA8YLuNy2HMa9s-tSTiFYjPdXy0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5225433-four-cheese-margherita-pizza-Christina-4x3-1-29b0fe4316b74017a5ae437e9ebb319d.jpg" } diff --git a/tests/test_data/allthehealthythings.com/allthehealthythings_1.json b/tests/test_data/allthehealthythings.com/allthehealthythings_1.json index 26c90900d..edd484c6a 100644 --- a/tests/test_data/allthehealthythings.com/allthehealthythings_1.json +++ b/tests/test_data/allthehealthythings.com/allthehealthythings_1.json @@ -79,6 +79,9 @@ "proteinContent": "9.7 g", "cholesterolContent": "111.3 mg" }, + "dietary_restrictions": [ + "Gluten Free Diet" + ], "image": "https://allthehealthythings.com/wp-content/uploads/2023/08/Jalapeno-Cheddar-Skillet-Cornbread-with-Whipped-Hot-Honey-Butter-6-scaled-225x225.jpg", "keywords": [ "jalapeno cheddar cornbread", diff --git a/tests/test_data/allthehealthythings.com/allthehealthythings_2.json b/tests/test_data/allthehealthythings.com/allthehealthythings_2.json index 47e0237b8..e649f0e78 100644 --- a/tests/test_data/allthehealthythings.com/allthehealthythings_2.json +++ b/tests/test_data/allthehealthythings.com/allthehealthythings_2.json @@ -36,6 +36,9 @@ "proteinContent": "14.7 g", "cholesterolContent": "18.5 mg" }, + "dietary_restrictions": [ + "Gluten Free Diet" + ], "image": "https://allthehealthythings.com/wp-content/uploads/2021/06/triple-berry-smoothie-4-1-225x225.jpg", "keywords": [ "mixed berry smoothie", diff --git a/tests/test_data/americastestkitchen.com/americastestkitchen.json b/tests/test_data/americastestkitchen.com/americastestkitchen.json index 7279c7b78..19e4b77d1 100644 --- a/tests/test_data/americastestkitchen.com/americastestkitchen.json +++ b/tests/test_data/americastestkitchen.com/americastestkitchen.json @@ -74,8 +74,10 @@ "category": "Main Courses, Casseroles", "yields": "8 servings", "description": "Could we adapt and simplify this northern Italian classic for the American kitchen?", - "total_time": 210.0, + "total_time": 210, + "cuisine": "Europe, Italian", "ratings": 4.4, + "ratings_count": 80, "nutrients": { "calories": "5764 calories" }, diff --git a/tests/test_data/averiecooks.com/averiecooks.json b/tests/test_data/averiecooks.com/averiecooks.json index e53b33200..2cfea1cc2 100644 --- a/tests/test_data/averiecooks.com/averiecooks.json +++ b/tests/test_data/averiecooks.com/averiecooks.json @@ -44,6 +44,9 @@ "transFatContent": "0 grams trans fat", "unsaturatedFatContent": "12 grams unsaturated fat" }, + "dietary_restrictions": [ + "Vegetarian Diet" + ], "image": "https://www.averiecooks.com/wp-content/uploads/2020/07/watermelonsalad-5-480x480.jpg", "keywords": [ "watermelon cucumber salad", diff --git a/tests/test_data/bettybossi.ch/bettybossi.json b/tests/test_data/bettybossi.ch/bettybossi.json index a35f5bdef..1af491de0 100644 --- a/tests/test_data/bettybossi.ch/bettybossi.json +++ b/tests/test_data/bettybossi.ch/bettybossi.json @@ -46,6 +46,9 @@ "proteinContent": "3 g", "servingSize": "30 parts" }, + "dietary_restrictions": [ + "Vegetarian Diet" + ], "image": "https://www.bettybossi.ch/rdbimg/bb_blub160501_0070a/bb_blub160501_0070a_r01_v005_x0010.jpg", "keywords": [ "biscuits au beurre", diff --git a/tests/test_data/chefkoch.de/chefkoch.json b/tests/test_data/chefkoch.de/chefkoch.json index d4994920b..5bf546609 100644 --- a/tests/test_data/chefkoch.de/chefkoch.json +++ b/tests/test_data/chefkoch.de/chefkoch.json @@ -34,9 +34,9 @@ "category": "Saucen", "yields": "4 servings", "description": "Hackbraten supersaftig - klassischer saftiger Hackbraten mit viel Soße. Über 1347 Bewertungen und für lecker befunden. Mit ► Portionsrechner ► Kochbuch ► Video-Tipps!", - "total_time": 85.0, - "cook_time": 45.0, - "prep_time": 40.0, + "total_time": 85, + "cook_time": 45, + "prep_time": 40, "ratings": 4.58, "ratings_count": 1347, "nutrients": { diff --git a/tests/test_data/comidinhasdochef.com/comidinhasdochef.json b/tests/test_data/comidinhasdochef.com/comidinhasdochef.json index 140b35216..b2e35db25 100644 --- a/tests/test_data/comidinhasdochef.com/comidinhasdochef.json +++ b/tests/test_data/comidinhasdochef.com/comidinhasdochef.json @@ -56,6 +56,11 @@ "transFatContent": "0 g", "fatContent": "10 g" }, + "dietary_restrictions": [ + "Diabetic Diet", + "Low Calorie Diet", + "Low Lactose Diet" + ], "image": "https://comidinhasdochef.com/wp-content/uploads/2022/01/Coxa-de-Frango-na-Fritadeira-Elétrica00.jpg", "keywords": [ "Coxa de Frango na Fritadeira Elétrica" diff --git a/tests/test_data/eatsmarter.com/eatsmarter.json b/tests/test_data/eatsmarter.com/eatsmarter.json index 9116ed9c6..913c10d9b 100644 --- a/tests/test_data/eatsmarter.com/eatsmarter.json +++ b/tests/test_data/eatsmarter.com/eatsmarter.json @@ -44,5 +44,9 @@ "sugarContent": "1 g", "cholesterolContent": "0 mg" }, + "dietary_restrictions": [ + "Low-calorie", + "Vegetarian" + ], "image": "https://images.eatsmarter.com/sites/default/files/styles/max_size/public/pumpkin-black-bean-salad-673709.jpg" } diff --git a/tests/test_data/familyfoodonthetable.com/familyfoodonthetable_2.json b/tests/test_data/familyfoodonthetable.com/familyfoodonthetable_2.json index 13a1266ab..9f8a9e400 100644 --- a/tests/test_data/familyfoodonthetable.com/familyfoodonthetable_2.json +++ b/tests/test_data/familyfoodonthetable.com/familyfoodonthetable_2.json @@ -74,6 +74,9 @@ "transFatContent": "1 grams trans fat", "unsaturatedFatContent": "21 grams unsaturated fat" }, + "dietary_restrictions": [ + "Gluten Free Diet" + ], "image": "https://familyfoodonthetable.com/wp-content/uploads/2023/02/Creamy-Tuscan-chicken-1200-7-720x720.jpg", "keywords": [ "creamy Tuscan chicken", diff --git a/tests/test_data/fattoincasadabenedetta.it/fattoincasadabenedetta.json b/tests/test_data/fattoincasadabenedetta.it/fattoincasadabenedetta.json index 79047807c..1e388ca0d 100644 --- a/tests/test_data/fattoincasadabenedetta.it/fattoincasadabenedetta.json +++ b/tests/test_data/fattoincasadabenedetta.it/fattoincasadabenedetta.json @@ -37,7 +37,7 @@ "category": "Al cucchiaio,Alla frutta,Dolci,Torte,Torte fredde", "yields": "8 servings", "description": "Un dessert estivo fresco e delicato, con una decorazione elegante e un sapore unico.", - "total_time": 45.0, + "total_time": 45, "cook_time": 5, "prep_time": 40, "ratings": 3.8, diff --git a/tests/test_data/fifteenspatulas.com/fifteenspatulas.json b/tests/test_data/fifteenspatulas.com/fifteenspatulas.json index 7695a56dc..8121d880c 100644 --- a/tests/test_data/fifteenspatulas.com/fifteenspatulas.json +++ b/tests/test_data/fifteenspatulas.com/fifteenspatulas.json @@ -47,6 +47,10 @@ "sugarContent": "1 g", "servingSize": "1 serving" }, + "dietary_restrictions": [ + "Gluten Free Diet", + "Vegetarian Diet" + ], "image": "https://www.fifteenspatulas.com/wp-content/uploads/2019/05/Orange-Creme-Brulee-Fifteen-Spatulas-16.jpg", "keywords": [ "creme brulee", diff --git a/tests/test_data/finedininglovers.com/finedininglovers.json b/tests/test_data/finedininglovers.com/finedininglovers.json index 72825d990..f05e82a53 100644 --- a/tests/test_data/finedininglovers.com/finedininglovers.json +++ b/tests/test_data/finedininglovers.com/finedininglovers.json @@ -37,7 +37,7 @@ "category": "Main Course", "yields": "4 servings", "description": "An easy raw vegan lasagna recipe made with zucchini, basil pesto and macadamia cheese: a tasty dish, perfect whether you follow a vegan or a raw food diet. Yum!", - "total_time": 50.0, + "total_time": 50, "ratings": 3.17, "ratings_count": 60, "image": "https://www.finedininglovers.com/sites/g/files/xknfdk626/files/Original_2242_zucchini-lasagna-raw-vegan.jpg" diff --git a/tests/test_data/fitslowcookerqueen.com/fitslowcookerqueen_2.json b/tests/test_data/fitslowcookerqueen.com/fitslowcookerqueen_2.json index 9e893ea7a..ee5cadc49 100644 --- a/tests/test_data/fitslowcookerqueen.com/fitslowcookerqueen_2.json +++ b/tests/test_data/fitslowcookerqueen.com/fitslowcookerqueen_2.json @@ -59,7 +59,7 @@ "total_time": 190, "cook_time": 180, "prep_time": 10, - "ratings": 5, + "ratings": 5.0, "ratings_count": 4, "nutrients": { "calories": "544 calories", diff --git a/tests/test_data/grandfrais.com/grandfrais.json b/tests/test_data/grandfrais.com/grandfrais.json index 87efa752e..4a4ad2d88 100644 --- a/tests/test_data/grandfrais.com/grandfrais.json +++ b/tests/test_data/grandfrais.com/grandfrais.json @@ -29,9 +29,8 @@ ], "category": null, "yields": "6 servings", - "description": null, - "total_time": 85.0, - "cook_time": 70.0, + "total_time": 85, + "cook_time": 70, "prep_time": 15, "cuisine": null, "ratings": null, diff --git a/tests/test_data/halfbakedharvest.com/halfbakedharvest_groups.json b/tests/test_data/halfbakedharvest.com/halfbakedharvest_groups.json index 7080578f9..0b77bc456 100644 --- a/tests/test_data/halfbakedharvest.com/halfbakedharvest_groups.json +++ b/tests/test_data/halfbakedharvest.com/halfbakedharvest_groups.json @@ -76,6 +76,9 @@ "calories": "473 kcal", "servingSize": "1 serving" }, + "dietary_restrictions": [ + "Vegetarian Diet" + ], "image": "https://www.halfbakedharvest.com/wp-content/uploads/2023/08/Street-Corn-Pasta-Salad-1.jpg", "keywords": [ "30 minute meal", diff --git a/tests/test_data/heb.com/heb.json b/tests/test_data/heb.com/heb.json index f09c1ca73..12f9af0f6 100644 --- a/tests/test_data/heb.com/heb.json +++ b/tests/test_data/heb.com/heb.json @@ -21,7 +21,7 @@ "category": null, "yields": "8 servings", "description": "Easily shop for ingredients to make Truffled Spaghetti Squash. Find instructions, prep time, cook time, serving size, nutrition, and more.", - "total_time": 60.0, + "total_time": 60, "cook_time": 40, "prep_time": 20, "nutrients": { diff --git a/tests/test_data/joyfoodsunshine.com/joyfoodsunshine.json b/tests/test_data/joyfoodsunshine.com/joyfoodsunshine.json index 49563baff..f89dc6231 100644 --- a/tests/test_data/joyfoodsunshine.com/joyfoodsunshine.json +++ b/tests/test_data/joyfoodsunshine.com/joyfoodsunshine.json @@ -60,6 +60,10 @@ "sugarContent": "1 g", "unsaturatedFatContent": "1 g" }, + "dietary_restrictions": [ + "Vegan Diet", + "Vegetarian Diet" + ], "image": "https://joyfoodsunshine.com/wp-content/uploads/2018/09/easy-homemade-pizza-dough-recipe-2-1.jpg", "keywords": [ "best pizza dough", diff --git a/tests/test_data/latelierderoxane.com/latelierderoxane.json b/tests/test_data/latelierderoxane.com/latelierderoxane.json index 56520d147..2d6944d13 100644 --- a/tests/test_data/latelierderoxane.com/latelierderoxane.json +++ b/tests/test_data/latelierderoxane.com/latelierderoxane.json @@ -33,7 +33,7 @@ ], "yields": "6 servings", "description": "Je pense que nous avons déjà tous acheté, au moins une fois, un cake type Savane au supermarché ! Aujourd’hui, je te propose une recette facile et rapide pour réaliser un délicieux marbré au chocolat, moelleux à souhait au bon goût de vanille et cacao ! Réalise cette recette et tu n’achèteras plus l’industriel ! Découvre ma box de pâtisserie goûters faits maison", - "total_time": 65.0, + "total_time": 65, "cook_time": 45, "prep_time": 20, "image": "https://www.latelierderoxane.com/blog/wp-content/uploads/img_7067-scaled.jpg" diff --git a/tests/test_data/leanandgreenrecipes.net/leanandgreenrecipes.json b/tests/test_data/leanandgreenrecipes.net/leanandgreenrecipes.json index 402632cfd..8b54720c4 100644 --- a/tests/test_data/leanandgreenrecipes.net/leanandgreenrecipes.json +++ b/tests/test_data/leanandgreenrecipes.net/leanandgreenrecipes.json @@ -27,7 +27,7 @@ "category": "Accompaniment", "yields": "5 servings", "description": "Tip: Recipe makes 5 servings, but casserole can be divided into individual 1 serving portions and freezing for later.", - "total_time": 40.0, + "total_time": 40, "cook_time": 25, "prep_time": 15, "cuisine": "Mexican", diff --git a/tests/test_data/lovingitvegan.com/lovingitvegan.json b/tests/test_data/lovingitvegan.com/lovingitvegan.json index c9f5c00a4..12cbf8595 100644 --- a/tests/test_data/lovingitvegan.com/lovingitvegan.json +++ b/tests/test_data/lovingitvegan.com/lovingitvegan.json @@ -41,6 +41,9 @@ "fiberContent": "4.9 g", "proteinContent": "13.8 g" }, + "dietary_restrictions": [ + "Vegan Diet" + ], "image": "https://lovingitvegan.com/wp-content/uploads/2018/08/Kale-Smoothie-8.jpg", "keywords": [ "kale smoothie", diff --git a/tests/test_data/maangchi.com/maangchi.json b/tests/test_data/maangchi.com/maangchi.json index 4c8eb9ed3..57b5ec892 100644 --- a/tests/test_data/maangchi.com/maangchi.json +++ b/tests/test_data/maangchi.com/maangchi.json @@ -54,7 +54,7 @@ "category": "Main", "yields": "4 servings", "description": "Today I'm introducing you to another Korean Chinese dish called yuringi (pronounced yu-rin-gi). It's fried chicken with peppers and a light sweet sour sauce. A piece of crunchy chicken soaked in sweet, sour, salty sauce tastes so crispy and juicy! The chopped spicy fresh pepper served with this...", - "total_time": 34.0, + "total_time": 34, "cook_time": 14, "prep_time": 20, "cuisine": "Korean", diff --git a/tests/test_data/myrecipes.com/myrecipes.json b/tests/test_data/myrecipes.com/myrecipes.json index a7790a8f4..7695f64a3 100644 --- a/tests/test_data/myrecipes.com/myrecipes.json +++ b/tests/test_data/myrecipes.com/myrecipes.json @@ -21,7 +21,7 @@ ], "yields": "2 cups", "description": "This foolproof method delivers the classic, crave worthy flavors and textures of cacio e pepe—strong peppery backbone (without verging towards too “hot”), earthy saltiness from the Pecorino cheese, and a luscious sauciness that will have you ready to lick the bowl. That said, while our method largely stays true to the iconic dish, one element might catch a traditionalist’s eye: olive oil. Though not exactly typical in cacio e pepe, we found that incorporating olive oil makes emulsifying the delicate cheese sauce a far less finicky process. Grating the cheese (as opposed to shredding) or using a Microplane is also key, as this allows the cheese to melt quickly. And finally, remember that pasta water is your best friend when it comes to making a silky smooth sauce. We developed this recipe for two as it makes for a incredibly impressive—yet budget-friendly—date night dinner when served with a simple green salad and a dry white wine. However, you can easily double the recipe to serve more. We love bucatini for this recipe because the hollow noodle is perfect for capturing the rich sauce, but you can use whatever noodle shape you like; linguine, spaghetti,or fettuccine are all great options.", - "total_time": 20.0, + "total_time": 20, "ratings": 3.0, "ratings_count": 3, "image": "https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fstatic.onecms.io%2Fwp-content%2Fuploads%2Fsites%2F19%2F2018%2F01%2F25%2Fmyrecipestrending_1-09-18_1772_1-2000.jpg" diff --git a/tests/test_data/ohsheglows.com/ohsheglows.json b/tests/test_data/ohsheglows.com/ohsheglows.json index c4604607f..9f4954f11 100644 --- a/tests/test_data/ohsheglows.com/ohsheglows.json +++ b/tests/test_data/ohsheglows.com/ohsheglows.json @@ -44,6 +44,11 @@ "sugarContent": "24 grams", "proteinContent": "6 grams" }, + "dietary_restrictions": [ + "Gluten Free Diet", + "Vegan Diet", + "Vegetarian Diet" + ], "image": "https://ohsheglows.com/gs_images/2019/06/Flourless-Peanut-Butter-Cookie-Ice-Cream-00950-3.jpg", "keywords": [ "Vegan", diff --git a/tests/test_data/pressureluckcooking.com/pressureluckcooking.json b/tests/test_data/pressureluckcooking.com/pressureluckcooking.json index e3bfae66e..2dc4f46d4 100644 --- a/tests/test_data/pressureluckcooking.com/pressureluckcooking.json +++ b/tests/test_data/pressureluckcooking.com/pressureluckcooking.json @@ -45,6 +45,9 @@ "cuisine": "American", "ratings": 4.4, "ratings_count": 39, + "dietary_restrictions": [ + "Gluten Free Diet" + ], "image": "https://pressureluckcooking.com/wp-content/uploads/2023/01/Jeffreys-Favorite-Chicken-IG-1-scaled-720x720.jpg", "keywords": [ "Jeffrey's Favorite Chicken", diff --git a/tests/test_data/rainbowplantlife.com/rainbowplantlife.json b/tests/test_data/rainbowplantlife.com/rainbowplantlife.json index a6a217ba3..20b5f1670 100644 --- a/tests/test_data/rainbowplantlife.com/rainbowplantlife.json +++ b/tests/test_data/rainbowplantlife.com/rainbowplantlife.json @@ -55,6 +55,9 @@ "unsaturatedFatContent": "7 g", "servingSize": "1 serving" }, + "dietary_restrictions": [ + "Vegan" + ], "image": "https://rainbowplantlife.com/wp-content/uploads/2020/11/peachblueberrrycobbler286of1029.jpg", "keywords": [ "cobbler", diff --git a/tests/test_data/rainbowplantlife.com/rainbowplantlife_groups.json b/tests/test_data/rainbowplantlife.com/rainbowplantlife_groups.json index 66283aa60..f347bebd5 100644 --- a/tests/test_data/rainbowplantlife.com/rainbowplantlife_groups.json +++ b/tests/test_data/rainbowplantlife.com/rainbowplantlife_groups.json @@ -92,6 +92,10 @@ "unsaturatedFatContent": "13 g", "servingSize": "1 serving" }, + "dietary_restrictions": [ + "Vegan", + "Vegetarian" + ], "image": "https://rainbowplantlife.com/wp-content/uploads/2022/06/vegan-pasta-salad-beauty-shot-1-of-2-scaled.jpg", "keywords": [ "pasta salad", diff --git a/tests/test_data/recept.se/recept.json b/tests/test_data/recept.se/recept.json index 42946d899..eeae49f2b 100644 --- a/tests/test_data/recept.se/recept.json +++ b/tests/test_data/recept.se/recept.json @@ -37,6 +37,9 @@ "proteinContent": "0.7 g", "servingSize": "1 styck" }, + "dietary_restrictions": [ + "Low Lactose Diet" + ], "image": "https://images.recept.se/images/recipes/chokladbollar-grundrecept_13868.jpg?fit=crop&crop=focalpoint&auto=format&fp-x=0.5&fp-y=0.56932862497615&fp-z=1&w=1200&h=1200", "keywords": [ "laktosfri", diff --git a/tests/test_data/reciperunner.com/reciperunner.json b/tests/test_data/reciperunner.com/reciperunner.json index 893a2aa68..cb84e0dfc 100644 --- a/tests/test_data/reciperunner.com/reciperunner.json +++ b/tests/test_data/reciperunner.com/reciperunner.json @@ -52,6 +52,9 @@ "transFatContent": "0 grams trans fat", "unsaturatedFatContent": "1 grams unsaturated fat" }, + "dietary_restrictions": [ + "Vegetarian Diet" + ], "image": "https://reciperunner.com/wp-content/uploads/2014/12/Vanilla-Chocolate-Pizzelles-Pic-720x720.jpg", "keywords": [ "cookies", diff --git a/tests/test_data/redhousespice.com/redhousespice_2.json b/tests/test_data/redhousespice.com/redhousespice_2.json index 1d0dfe50d..74440d79f 100644 --- a/tests/test_data/redhousespice.com/redhousespice_2.json +++ b/tests/test_data/redhousespice.com/redhousespice_2.json @@ -43,6 +43,10 @@ "sugarContent": "3 g", "unsaturatedFatContent": "11 g" }, + "dietary_restrictions": [ + "Vegan Diet", + "Vegetarian Diet" + ], "image": "https://redhousespice.com/wp-content/uploads/2022/06/chinese-smashed-cucumber-scaled.jpg", "keywords": [ "cucumber salad", diff --git a/tests/test_data/saveur.com/saveur.json b/tests/test_data/saveur.com/saveur.json index 45d9be7d7..2f171a27d 100644 --- a/tests/test_data/saveur.com/saveur.json +++ b/tests/test_data/saveur.com/saveur.json @@ -45,7 +45,7 @@ "category": null, "yields": "8 servings", "description": "This crispy Iranian casserole—buttered saffon rice with yogurt and lemon chicken—is an easy and impressive main course.", - "total_time": 285.0, + "total_time": 285, "cook_time": 285, "image": "https://www.saveur.com/uploads/2019/03/07/httpsrecipes.saveur.comuploadsimagesabb46018d2ab45231975b33416325e96ca3afeab.jpeg?auto=webp" } diff --git a/tests/test_data/savorynothings.com/savorynothings_2.json b/tests/test_data/savorynothings.com/savorynothings_2.json index 0b183ba02..4063f6592 100644 --- a/tests/test_data/savorynothings.com/savorynothings_2.json +++ b/tests/test_data/savorynothings.com/savorynothings_2.json @@ -89,6 +89,9 @@ "sugarContent": "23 g", "servingSize": "1 slice" }, + "dietary_restrictions": [ + "Vegetarian Diet" + ], "image": "https://www.savorynothings.com/wp-content/uploads/2019/08/cinnamon-crunch-banana-bread-image-sq.jpg", "keywords": [ "banana", diff --git a/tests/test_data/sweetcsdesigns.com/sweetcsdesigns.json b/tests/test_data/sweetcsdesigns.com/sweetcsdesigns.json index 064ed4843..f32c4a566 100644 --- a/tests/test_data/sweetcsdesigns.com/sweetcsdesigns.json +++ b/tests/test_data/sweetcsdesigns.com/sweetcsdesigns.json @@ -47,6 +47,9 @@ "transFatContent": "0 grams trans fat", "unsaturatedFatContent": "6 grams unsaturated fat" }, + "dietary_restrictions": [ + "Gluten Free Diet" + ], "image": "https://sweetcsdesigns.com/wp-content/uploads/2022/12/air-fryer-french-fries-recipe-picture-720x720.jpg", "keywords": [ "side dish", diff --git a/tests/test_data/theclevercarrot.com/theclevercarrot_1.json b/tests/test_data/theclevercarrot.com/theclevercarrot_1.json index f667875a5..b7ffbb2b6 100644 --- a/tests/test_data/theclevercarrot.com/theclevercarrot_1.json +++ b/tests/test_data/theclevercarrot.com/theclevercarrot_1.json @@ -110,6 +110,9 @@ "cooking_method": "Oven-Baked", "ratings": 4.9, "ratings_count": 333, + "dietary_restrictions": [ + "Vegetarian Diet" + ], "image": "https://www.theclevercarrot.com/wp-content/uploads/2017/12/How-to-Make-Sourdough-Cinnamon-Rolls-a-step-by-step-guide-13-225x225.jpg", "keywords": [ "sourdough", diff --git a/tests/test_data/vegetarbloggen.no/vegetarbloggen.json b/tests/test_data/vegetarbloggen.no/vegetarbloggen.json index 683d7f31f..fc716381a 100644 --- a/tests/test_data/vegetarbloggen.no/vegetarbloggen.json +++ b/tests/test_data/vegetarbloggen.no/vegetarbloggen.json @@ -27,7 +27,6 @@ ], "category": "hovedrett", "yields": "2 servings", - "description": "", "total_time": 30, "cook_time": 20, "prep_time": 10, diff --git a/tests/test_data/vegrecipesofindia.com/vegrecipesofindia.json b/tests/test_data/vegrecipesofindia.com/vegrecipesofindia.json index 56625754f..7965b0fa3 100644 --- a/tests/test_data/vegrecipesofindia.com/vegrecipesofindia.json +++ b/tests/test_data/vegrecipesofindia.com/vegrecipesofindia.json @@ -69,6 +69,10 @@ "unsaturatedFatContent": "2 g", "servingSize": "1 serving" }, + "dietary_restrictions": [ + "Vegan Diet", + "Vegetarian Diet" + ], "image": "https://www.vegrecipesofindia.com/wp-content/uploads/2012/12/sarson-ka-saag-recipe-1.jpg", "keywords": [ "Sarson da Saag", diff --git a/tests/test_data/watchwhatueat.com/watchwhatueat.json b/tests/test_data/watchwhatueat.com/watchwhatueat.json index daabcbb40..a35423620 100644 --- a/tests/test_data/watchwhatueat.com/watchwhatueat.json +++ b/tests/test_data/watchwhatueat.com/watchwhatueat.json @@ -53,6 +53,11 @@ "sugarContent": "7.2 g", "servingSize": "1 serving" }, + "dietary_restrictions": [ + "Low Fat Diet", + "Vegan Diet", + "Vegetarian Diet" + ], "image": "https://www.watchwhatueat.com/wp-content/uploads/2018/10/Instant-Pot-Whole-Cauliflower-6.jpg", "keywords": [ "instant pot cauliflower", From 532cad86cd126ded258cc933be7301b5d2956d5c Mon Sep 17 00:00:00 2001 From: Joey <7505194+jknndy@users.noreply.github.com> Date: Mon, 26 Aug 2024 15:20:38 -0700 Subject: [PATCH 2/5] Tests: moves 'instructions' from mandatory-tests to optional-tests, (#1211) --- docs/how-to-develop-scraper.md | 1 - generate.py | 1 - tests/__init__.py | 20 +++++- .../onehundredonecookbooks.json | 1 - tests/test_data/15gram.be/fifteengram.json | 1 - tests/test_data/750g.com/g750g.json | 1 - .../test_data/aberlehome.com/aberlehome.json | 1 - .../abuelascounter.com/abuelascounter_1.json | 1 - .../abuelascounter.com/abuelascounter_2.json | 1 - .../acouplecooks.com/acouplecooks.json | 1 - .../test_data/addapinch.com/addapinch_1.json | 1 - .../test_data/addapinch.com/addapinch_2.json | 1 - .../afghankitchenrecipes.json | 1 - .../aflavorjournal.com/aflavorjournal_1.json | 1 - .../aflavorjournal.com/aflavorjournal_2.json | 1 - tests/test_data/ah.nl/albertheijn.json | 1 - .../akispetretzikis.com/akispetretzikis.json | 1 - tests/test_data/aldi.com.au/aldi.json | 1 - .../alexandracooks.com/alexandracooks_1.json | 1 - .../alexandracooks.com/alexandracooks_2.json | 1 - .../alittlebityummy_1.json | 1 - .../allrecipes.com/allrecipescurated.json | 1 - .../allthehealthythings_1.json | 1 - .../allthehealthythings_2.json | 1 - tests/test_data/alltommat.se/alltomat_1.json | 1 - tests/test_data/alltommat.se/alltomat_2.json | 1 - .../altonbrown.com/altonbrown_1.json | 1 - .../altonbrown.com/altonbrown_2.json | 1 - .../amazingribs.com/amazingribs_1.json | 1 - .../amazingribs.com/amazingribs_2.json | 1 - .../ambitiouskitchen.json | 1 - .../americastestkitchen.json | 1 - .../archanaskitchen_1.json | 1 - .../archanaskitchen_2.json | 1 - tests/test_data/argiro.gr/argiro.json | 1 - tests/test_data/arla.se/arla_1.json | 1 - tests/test_data/arla.se/arla_2.json | 1 - .../atelierdeschefs.fr/atelierdeschefs.json | 1 - .../averiecooks.com/averiecooks.json | 1 - tests/test_data/bakels.co.uk/bakels.json | 1 - tests/test_data/bakels.com.au/bakels.json | 1 - tests/test_data/bakels.com.au/bakels_2.json | 1 - .../baking-sense.com/bakingsense_1.json | 1 - .../baking-sense.com/bakingsense_2.json | 1 - .../bakingmischief.com/bakingmischief_1.json | 1 - .../bakingmischief.com/bakingmischief_2.json | 1 - .../barefeetinthekitchen_1.json | 1 - .../barefeetinthekitchen_2.json | 1 - .../barefootcontessa_1.json | 1 - .../barefootcontessa_2.json | 1 - tests/test_data/bbc.com/bbcfood.json | 1 - .../bbcgoodfood.com/bbcgoodfood.json | 1 - .../bbcgoodfood.com/bbcgoodfood_groups.json | 1 - .../bestrecipes.com.au/bestrecipes.json | 1 - tests/test_data/bettybossi.ch/bettybossi.json | 1 - .../bettycrocker.com/bettycrocker_1.json | 1 - .../bettycrocker.com/bettycrocker_2.json | 1 - .../biancazapatka.com/biancazapatka_1.json | 1 - .../biancazapatka.com/biancazapatka_2.json | 1 - tests/test_data/bigoven.com/bigoven_1.json | 1 - tests/test_data/bigoven.com/bigoven_2.json | 1 - tests/test_data/blueapron.com/blueapron.json | 1 - .../bluejeanchef.com/bluejeanchef_1.json | 1 - .../bluejeanchef.com/bluejeanchef_2.json | 1 - .../bodybuilding.com/bodybuilding.json | 1 - .../test_data/bonappetit.com/bonappetit.json | 1 - tests/test_data/bongeats.com/bongeats.json | 1 - .../bowlofdelicious.com/bowlofdelicious.json | 1 - .../test_data/breadtopia.com/breadtopia.json | 1 - .../briceletbaklava.ch/briceletbaklava.json | 1 - .../budgetbytes.com/budgetbytes.json | 1 - .../budgetbytes.com/budgetbytes_groups.json | 1 - .../cafedelites.com/cafedelites_1.json | 1 - .../cafedelites.com/cafedelites_2.json | 1 - .../carlsbadcravings_1.json | 1 - .../carlsbadcravings_2.json | 1 - .../castironketo.net/castironketo.json | 1 - tests/test_data/cdkitchen.com/cdkitchen.json | 1 - tests/test_data/chefkoch.de/chefkoch.json | 1 - tests/test_data/chefnini.com/chefnini.json | 1 - tests/test_data/chefsavvy.com/chefsavvy.json | 1 - .../test_data/claudia.abril.com.br/abril.json | 1 - .../closetcooking.com/closetcooking.json | 1 - .../comidinhasdochef.json | 1 - tests/test_data/cook-talk.com/cooktalk_1.json | 1 - tests/test_data/cook-talk.com/cooktalk_2.json | 1 - .../cookeatshare.com/cookeatshare.json | 1 - .../cookieandkate.com/cookieandkate.json | 1 - .../cooking.nytimes.com/nytimes.json | 1 - .../cooking.nytimes.com/nytimes_groups.json | 1 - .../cookingcircle.com/cookingcircle.json | 1 - .../cookinglight.com/cookinglight.json | 1 - tests/test_data/cookpad.com/cookpad.json | 1 - .../cookscountry.com/cookscountry.json | 1 - .../cooksillustrated.json | 1 - tests/test_data/copykat.com/copykat.json | 1 - tests/test_data/costco.com/costco.json | 1 - .../countryliving.com/countryliving.json | 1 - .../creativecanning.com/creativecanning.json | 1 - tests/test_data/cucchiaio.it/cucchiaio.json | 1 - tests/test_data/cuisineaz.com/cuisineaz.json | 1 - .../test_data/cybercook.com.br/cybercook.json | 1 - .../damndelicious.net/damndelicious_1.json | 1 - .../damndelicious.net/damndelicious_2.json | 1 - .../davidlebovitz.com/davidlebovitz.json | 1 - tests/test_data/delish.com/delish_1.json | 1 - tests/test_data/delish.com/delish_2.json | 1 - .../test_data/delish.com/delish_rogue_ol.json | 1 - .../dinneratthezoo.com/dinneratthezoo.json | 1 - .../dinnerthendessert_1.json | 1 - .../dinnerthendessert_2.json | 1 - tests/test_data/dish.co.nz/dishnz.json | 1 - .../dobruchutaktualitysk.json | 1 - .../domesticate-me.com/domesticateme_1.json | 1 - .../domesticate-me.com/domesticateme_2.json | 1 - .../downshiftology.com/downshiftology.json | 1 - tests/test_data/dr.dk/dr.json | 1 - .../eatingbirdfood.com/eatingbirdfood.json | 1 - .../test_data/eatingwell.com/eatingwell.json | 1 - .../test_data/eatliverun.com/eatliverun.json | 1 - .../test_data/eatsmarter.com/eatsmarter.json | 1 - .../test_data/eattolerant.de/eattolerant.json | 1 - .../test_data/eatwell101.com/eatwell101.json | 1 - .../eatwhattonight.com/eatwhattonight.json | 1 - tests/test_data/elavegan.com/elavegan_1.json | 1 - tests/test_data/elavegan.com/elavegan_2.json | 1 - .../emmikochteinfach.de/emmikochteinfach.json | 1 - .../en.wikibooks.org/wikicookbook.json | 1 - .../test_data/epicurious.com/epicurious.json | 1 - .../errenskitchen.com/errenskitchen.json | 1 - .../ethanchlebowski.com/ethanchlebowski.json | 1 - .../evolvingtable.com/evolvingtable_1.json | 1 - .../evolvingtable.com/evolvingtable_2.json | 1 - .../familyfoodonthetable_1.json | 1 - .../familyfoodonthetable_2.json | 1 - .../farmhouseonboone.json | 1 - .../fattoincasadabenedetta.json | 1 - .../feastingathome.com/feastingathome.json | 1 - .../test_data/felix.kitchen/felixkitchen.json | 1 - .../fifteenspatulas.com/fifteenspatulas.json | 1 - .../finedininglovers.json | 1 - .../test_data/fitmencook.com/fitmencook.json | 1 - .../fitslowcookerqueen_1.json | 1 - .../fitslowcookerqueen_2.json | 1 - tests/test_data/food.com/food.json | 1 - tests/test_data/food52.com/food52.json | 1 - .../foodandwine.com/foodandwine_1.json | 1 - .../foodfidelity.com/foodfidelity.json | 1 - .../foodfidelity.com/foodfidelity_groups.json | 1 - .../foodnetwork.co.uk/foodnetwork.json | 1 - .../foodrepublic.com/foodrepublic.json | 1 - .../forksoverknives.com/forksoverknives.json | 1 - .../forktospoon.com/forktospoon.json | 1 - .../franzoesischkochen.json | 1 - .../gesund-aktiv.com/gesundaktiv.json | 1 - .../gimmesomeoven.com/gimmesomeoven.json | 1 - tests/test_data/godt.no/godt.json | 1 - .../gonnawantseconds.json | 1 - .../goodfooddiscoveries.json | 1 - .../goodhousekeeping_1.json | 1 - .../goodhousekeeping_2.json | 1 - .../goodhousekeeping_3.json | 1 - .../goodhousekeeping_4.json | 1 - .../gourmettraveller.json | 1 - .../test_data/grandfrais.com/grandfrais.json | 1 - .../greatbritishchefs.json | 1 - .../test_data/grimgrains.com/grimgrains.json | 1 - .../grouprecipes.com/grouprecipes.json | 1 - .../halfbakedharvest.json | 1 - .../halfbakedharvest_groups.json | 1 - .../handletheheat.com/handletheheat.json | 1 - .../test_data/hassanchef.com/hassanchef.json | 1 - .../headbangerskitchen.json | 1 - .../nihhealthyeating_3.json | 1 - .../heatherchristo.com/heatherchristo.json | 1 - tests/test_data/heb.com/heb.json | 1 - .../test_data/hellofresh.com/hellofresh.json | 1 - .../hellofresh.com/hellofresh_adhoc.json | 1 - .../test_data/hersheyland.com/herseyland.json | 1 - tests/test_data/homechef.com/homechef.json | 1 - .../hostthetoast.com/hostthetoast.json | 1 - tests/test_data/ica.se/ica.json | 1 - tests/test_data/im-worthy.com/imworthy.json | 1 - .../inbloombakery.com/inbloombakery.json | 1 - .../indianhealthyrecipes.json | 1 - tests/test_data/innit.com/innit.json | 1 - .../insanelygoodrecipes.json | 1 - .../inspiralized.com/inspiralized.json | 1 - .../izzycooking.com/izzycooking.json | 1 - .../jamieoliver.com/jamieoliver.json | 1 - .../jimcooksfoodgood.json | 1 - tests/test_data/jocooks.com/jocooks.json | 1 - .../joshuaweissman.com/joshuaweissman.json | 1 - .../joyfoodsunshine.com/joyfoodsunshine.json | 1 - .../joythebaker.com/joythebaker.json | 1 - .../juliegoodwin.com.au/juliegoodwin_1.json | 1 - .../juliegoodwin.com.au/juliegoodwin_2.json | 1 - .../test_data/justataste.com/justataste.json | 1 - tests/test_data/justbento.com/justbento.json | 1 - .../justonecookbook.com/justonecookbook.json | 1 - .../kalejunkie.com/kalejunkie_1.json | 1 - .../kalejunkie.com/kalejunkie_2.json | 1 - .../kennymcgovern.com/kennymcgovern.json | 1 - .../keukenliefde.nl/keukenliefdenl_1.json | 1 - .../keukenliefde.nl/keukenliefdenl_2.json | 1 - .../keukenliefde.nl/keukenliefdenl_3.json | 1 - .../kingarthurbaking.com/kingarthur.json | 1 - .../kitchenaidaustralia_1.json | 1 - .../kitchensanctuary.json | 1 - .../kitchenstories.com/kitchenstories.json | 1 - tests/test_data/kochbar.de/kochbar.json | 1 - .../test_data/kochbucher.com/kochbucher.json | 1 - tests/test_data/koket.se/koket.json | 1 - .../kristineskitchenblog_1.json | 1 - .../kristineskitchenblog_2.json | 1 - .../kuchnia-domowa.pl/kuchniadomowa.json | 1 - .../kuchynalidla.sk/kuchynalidla.json | 1 - .../kwestiasmaku.com/kwestiasmaku.json | 1 - .../latelierderoxane.json | 1 - .../leanandgreenrecipes.json | 1 - tests/test_data/lecker.de/lecker_1.json | 1 - tests/test_data/lecker.de/lecker_2.json | 1 - .../lecremedelacrumb.json | 1 - .../lekkerensimpel.com/lekkerensimpel_1.json | 1 - .../lekkerensimpel.com/lekkerensimpel_2.json | 1 - .../lekkerensimpel.com/lekkerensimpel_3.json | 1 - .../leukerecepten.nl/leukerecepten.json | 1 - .../lifestyleofafoodie_1.json | 1 - .../lifestyleofafoodie_2.json | 1 - .../littlespicejar.com/littlespicejar.json | 1 - .../littlesunnykitchen.json | 1 - .../livelytable.com/livelytable_1.json | 1 - .../livelytable.com/livelytable_2.json | 1 - .../lovingitvegan.com/lovingitvegan.json | 1 - tests/test_data/maangchi.com/maangchi.json | 1 - .../madensverden.dk/madensverden.json | 1 - tests/test_data/madsvin.com/madsvin.json | 1 - tests/test_data/marmiton.org/marmiton.json | 1 - .../marthastewart.com/marthastewart.json | 1 - tests/test_data/matprat.no/matprat_1.json | 1 - tests/test_data/matprat.no/matprat_2.json | 1 - .../test_data/mccormick.com/mccormick_1.json | 1 - .../test_data/mccormick.com/mccormick_2.json | 1 - .../test_data/meljoulwan.com/meljoulwan.json | 1 - .../melskitchencafe.com/melskitchencafe.json | 1 - .../test_data/mindmegette.hu/mindmegette.json | 1 - .../minimalistbaker.com/minimalistbaker.json | 1 - .../ministryofcurry.com/ministryofcurry.json | 1 - tests/test_data/misya.info/misya.json | 1 - tests/test_data/mob.co.uk/mob_1.json | 1 - tests/test_data/mob.co.uk/mob_2.json | 1 - .../modernhoney.com/modernhoney_1.json | 1 - .../momontimeout.com/momontimeout_1.json | 1 - .../momontimeout.com/momontimeout_2.json | 1 - .../momswithcrockpots.json | 1 - .../motherthyme.com/motherthyme.json | 1 - tests/test_data/moulinex.fr/moulinex_1.json | 1 - tests/test_data/moulinex.fr/moulinex_2.json | 1 - .../mundodereceitasbimby_1.json | 1 - .../mundodereceitasbimby_2.json | 1 - .../mybakingaddiction.json | 1 - .../myjewishlearning.json | 1 - .../mykitchen101.com/mykitchen101.json | 1 - .../mykitchen101en.com/mykitchen101en.json | 1 - .../mykoreankitchen.com/mykoreankitchen.json | 1 - tests/test_data/myplate.gov/usdamyplate.json | 1 - tests/test_data/myrecipes.com/myrecipes.json | 1 - .../nhs.uk/nhshealthierfamilies_1.json | 1 - .../nhs.uk/nhshealthierfamilies_2.json | 1 - .../test_data/nibbledish.com/nibbledish.json | 1 - .../test_data/norecipes.com/norecipes_1.json | 1 - .../test_data/norecipes.com/norecipes_2.json | 1 - tests/test_data/nosalty.hu/nosalty.json | 1 - .../notenoughcinnamon_1.json | 1 - .../notenoughcinnamon_2.json | 1 - .../nourishedbynutrition.json | 1 - tests/test_data/nrk.no/nrkmat_1.json | 1 - tests/test_data/nrk.no/nrkmat_2.json | 1 - .../number-2-pencil.com/number2pencil_1.json | 1 - .../number-2-pencil.com/number2pencil_2.json | 1 - .../nutritionbynathalie.json | 1 - .../nutritionfacts.org/nutritionfacts_1.json | 1 - .../nutritionfacts.org/nutritionfacts_2.json | 1 - .../test_data/ohsheglows.com/ohsheglows.json | 1 - .../omnivorescookbook_1.json | 1 - .../omnivorescookbook_2.json | 1 - .../onceuponachef.com/onceuponachef_1.json | 1 - .../onceuponachef.com/onceuponachef_2.json | 1 - .../onesweetappetite.json | 1 - tests/test_data/owen-han.com/owenhan.json | 1 - .../paleorunningmomma.json | 1 - .../panelinha.com.br/panelinha_1.json | 1 - .../panelinha.com.br/panelinha_2.json | 1 - .../paninihappy.com/paninihappy.json | 1 - .../persnicketyplates.json | 1 - .../pickuplimes.com/pickuplimes.json | 1 - .../test_data/pinchofyum.com/pinchofyum.json | 1 - tests/test_data/pingodoce.pt/pingodoce.json | 1 - .../pinkowlkitchen.com/pinkowlkitchen_1.json | 1 - .../pinkowlkitchen.com/pinkowlkitchen_2.json | 1 - .../platingpixels.com/platingpixels_1.json | 1 - .../platingpixels.com/platingpixels_2.json | 1 - .../plowingthroughlife_1.json | 1 - .../plowingthroughlife_2.json | 1 - tests/test_data/popsugar.com/popsugar.json | 1 - .../potatorolls.com/potatorolls_1.json | 1 - .../potatorolls.com/potatorolls_2.json | 1 - .../practicalselfreliance.json | 1 - .../pressureluckcooking.json | 1 - .../primaledgehealth.json | 1 - .../projectgezond.nl/projectgezond.json | 1 - tests/test_data/przepisy.pl/przepisy.json | 1 - .../test_data/purelypope.com/purelypope.json | 1 - .../purplecarrot.com/purplecarrot.json | 1 - .../rachlmansfield.com/rachlmansfield.json | 1 - .../rainbowplantlife.json | 1 - .../rainbowplantlife_groups.json | 1 - .../realfood.tesco.com/realfoodtesco_1.json | 1 - .../realfood.tesco.com/realfoodtesco_2.json | 1 - .../test_data/realsimple.com/realsimple.json | 1 - tests/test_data/receitas.globo.com/globo.json | 1 - tests/test_data/receitas.ig.com.br/ig.json | 1 - .../receitasnestlebr_1.json | 1 - tests/test_data/recept.se/recept.json | 1 - .../receptyprevas.sk/receptyprevas.json | 1 - .../recipegirl.com/recipegirl_1.json | 1 - .../recipegirl.com/recipegirl_2.json | 1 - .../reciperunner.com/reciperunner.json | 1 - .../farmhousedelivery_1.json | 1 - .../farmhousedelivery_2.json | 1 - .../timesofindia.json | 1 - .../recipetineats.com/recipetineats.json | 1 - .../redhousespice.com/redhousespice_1.json | 1 - .../redhousespice.com/redhousespice_2.json | 1 - .../test_data/reishunger.de/reishunger_1.json | 1 - .../test_data/reishunger.de/reishunger_2.json | 1 - .../test_data/reishunger.de/reishunger_3.json | 1 - tests/test_data/rezeptwelt.de/rezeptwelt.json | 1 - tests/test_data/ricetta.it/ricetta.json | 1 - .../giallozafferano.json | 1 - .../ricetteperbimby.it/ricetteperbimby_1.json | 1 - .../ricetteperbimby.it/ricetteperbimby_2.json | 1 - .../rosannapansino.com/rosannapansino.json | 1 - .../test_data/rutgerbakt.nl/rutgerbakt_1.json | 1 - .../test_data/rutgerbakt.nl/rutgerbakt_2.json | 1 - .../test_data/rutgerbakt.nl/rutgerbakt_3.json | 1 - .../saboresanjinomoto_1.json | 1 - .../saboresanjinomoto_2.json | 1 - .../test_data/sallys-blog.de/sallysblog.json | 1 - .../sallysbakingaddiction.json | 1 - .../saltpepperskillet.json | 1 - tests/test_data/saveur.com/saveur.json | 1 - .../savorynothings.com/savorynothings_1.json | 1 - .../savorynothings.com/savorynothings_2.json | 1 - .../seriouseats.com/seriouseats.json | 1 - .../simple-veganista.com/simpleveganista.json | 1 - .../simply-cookit.com/simplycookit.json | 1 - .../simplyquinoa.com/simplyquinoa.json | 1 - .../simplyrecipes.com/simplyrecipes_1.json | 1 - .../simplyrecipes.com/simplyrecipes_2.json | 1 - .../simplywhisked.com/simplywhisked.json | 1 - .../skinnytaste.com/skinnytaste.json | 1 - tests/test_data/smulweb.nl/smulweb.json | 1 - tests/test_data/sobors.hu/sobors.json | 1 - .../southerncastiron.json | 1 - .../southernliving.com/southernliving.json | 1 - .../spendwithpennies.json | 1 - tests/test_data/springlane.de/springlane.json | 1 - .../staysnatched.com/staysnatched.json | 1 - .../steamykitchen.com/steamykitchen_1.json | 1 - .../steamykitchen.com/steamykitchen_2.json | 1 - .../streetkitchen.hu/streetkitchen.json | 1 - .../strongrfastr.com/strongrfastr.json | 1 - tests/test_data/sunbasket.com/sunbasket.json | 1 - .../sundpaabudget.dk/sundpaabudget.json | 1 - tests/test_data/sunset.com/sunset.json | 1 - .../sweetcsdesigns.com/sweetcsdesigns.json | 1 - .../sweetpeasandsaffron.json | 1 - tests/test_data/taste.com.au/tasteau_1.json | 1 - tests/test_data/taste.com.au/tasteau_2.json | 1 - .../test_data/tasteatlas.com/tasteatlas.json | 1 - .../tasteofhome.com/tasteofhome.json | 1 - .../tastesbetterfromscratch.json | 1 - .../tastesoflizzyt.com/tastesoflizzyt.json | 1 - tests/test_data/tasty.co/tasty.json | 1 - .../tastykitchen.com/tastykitchen.json | 1 - .../theclevercarrot_1.json | 1 - .../theclevercarrot_2.json | 1 - .../thecookierookie_1.json | 1 - .../thecookierookie_2.json | 1 - .../thecookingguy.com/thecookingguy.json | 1 - .../theexpertguides.com/theexpertguides.json | 1 - .../thehappyfoodie_1.json | 1 - .../thehappyfoodie_2.json | 1 - .../thekitchencommunity.json | 1 - .../thekitchenmagpie.json | 1 - tests/test_data/thekitchn.com/thekitchn.json | 1 - .../themagicalslowcooker_1.json | 1 - .../themagicalslowcooker_2.json | 1 - .../themodernproper.com/themodernproper.json | 1 - .../thepalatablelife_1.json | 1 - .../thepalatablelife_2.json | 1 - .../thepioneerwoman_1.json | 1 - .../thepioneerwoman_2.json | 1 - .../therecipecritic.com/therecipecritic.json | 1 - .../thesaltymarshmallow_1.json | 1 - .../thesaltymarshmallow_2.json | 1 - .../thespruceeats.com/thespruceeats_1.json | 1 - .../thespruceeats.com/thespruceeats_2.json | 1 - .../thevintagemixer.com/thevintagemixer.json | 1 - .../thewoksoflife.com/thewoksoflife.json | 1 - .../thinlicious.com/thinlicious.json | 1 - tests/test_data/tidymom.net/tidymom_1.json | 1 - tests/test_data/tidymom.net/tidymom_2.json | 1 - tests/test_data/tine.no/tineno.json | 1 - tests/test_data/tofoo.co.uk/tofoo_1.json | 1 - tests/test_data/tofoo.co.uk/tofoo_2.json | 1 - .../tudogostoso.com.br/tudogostoso.json | 1 - .../twopeasandtheirpod_1.json | 1 - .../twopeasandtheirpod_2.json | 1 - .../uitpaulineskeukennl_1.json | 1 - .../uitpaulineskeukennl_2.json | 1 - .../unsophisticook.com/unsophisticook_1.json | 1 - .../unsophisticook.com/unsophisticook_2.json | 1 - tests/test_data/usapears.org/usapears.json | 1 - .../test_data/valdemarsro.dk/valdemarsro.json | 1 - .../vanillaandbean.com/vanillaandbean_1.json | 1 - .../vanillaandbean.com/vanillaandbean_2.json | 1 - .../varecha.pravda.sk/varechapravdask.json | 1 - .../vegetarbloggen.no/vegetarbloggen.json | 1 - tests/test_data/vegolosi.it/vegolosi.json | 1 - .../vegrecipesofindia.json | 1 - tests/test_data/waitrose.com/waitrose.json | 1 - .../watchwhatueat.com/watchwhatueat.json | 1 - .../wearenotmartha.com/wearenotmartha_1.json | 1 - .../wearenotmartha.com/wearenotmartha_2.json | 1 - .../weightwatcherspublic_1.json | 1 - .../test_data/wellplated.com/wellplated.json | 1 - .../whatsgabycooking.json | 61 +++++++++++++++++++ tests/test_data/whole30.com/whole30.json | 1 - .../wholefoodsmarket.com/wholefoods.json | 1 - .../williams-sonoma.com/williamssonoma_1.json | 1 - .../williams-sonoma.com/williamssonoma_2.json | 1 - .../womensweeklyfood.json | 1 - tests/test_data/woop.co.nz/woop.json | 1 - tests/test_data/yemek.com/yemek.json | 1 - tests/test_data/yummly.com/yummly.json | 1 - tests/test_data/zaubertopf.de/zaubertopf.json | 1 - tests/test_data/zeit.de/zeitwochenmarkt.json | 1 - tests/test_data/zenbelly.com/zenbelly.json | 1 - 450 files changed, 80 insertions(+), 449 deletions(-) create mode 100644 tests/test_data/whatsgabycooking.com/whatsgabycooking.json diff --git a/docs/how-to-develop-scraper.md b/docs/how-to-develop-scraper.md index cf457eebe..ea6ffeb20 100644 --- a/docs/how-to-develop-scraper.md +++ b/docs/how-to-develop-scraper.md @@ -178,7 +178,6 @@ The generated json file will look something like this, with only the host field "language": "", "title": "", "ingredients": "", - "instructions": "", "instructions_list": "", "total_time": "", "yields": "", diff --git a/generate.py b/generate.py index 1ebe996da..9b6eb2792 100644 --- a/generate.py +++ b/generate.py @@ -40,7 +40,6 @@ def generate_scraper_test(class_name, host_name): "language": "", "title": "", "ingredients": "", - "instructions": "", "instructions_list": "", "total_time": "", "yields": "", diff --git a/tests/__init__.py b/tests/__init__.py index ec5d81546..c14357643 100644 --- a/tests/__init__.py +++ b/tests/__init__.py @@ -13,7 +13,6 @@ "host", "image", "ingredients", - "instructions", "instructions_list", "language", "site_name", @@ -24,6 +23,7 @@ OPTIONAL_TESTS = [ "ingredient_groups", + "instructions", "category", "description", "cook_time", @@ -145,6 +145,24 @@ def test_func(self): with self.subTest("ingredient_groups"): self.assertEqual(sorted(actual.ingredients()), sorted(grouped)) + if "instructions_list" in expect: + list_instructions_normalized = [ + line.strip() for line in expect["instructions_list"] if line.strip() + ] + + string_instructions_normalized = [ + instruction.strip() + for instruction in actual.instructions().split("\n") + if instruction.strip() + ] + + with self.subTest("instructions_list vs instructions comparison"): + self.assertEqual( + string_instructions_normalized, + list_instructions_normalized, + msg="The actual value for .instructions() did not match the value from instructions_list.", + ) + return test_func diff --git a/tests/test_data/101cookbooks.com/onehundredonecookbooks.json b/tests/test_data/101cookbooks.com/onehundredonecookbooks.json index ec7d46113..5523c0ce7 100644 --- a/tests/test_data/101cookbooks.com/onehundredonecookbooks.json +++ b/tests/test_data/101cookbooks.com/onehundredonecookbooks.json @@ -16,7 +16,6 @@ "2-3 large handfuls of spinach", "to serve: lots of pan-fried tofu cubes, toasted almonds, scallions, chive flowers (optional)" ], - "instructions": "Scoop a big spoonful of thick coconut cream from the top of the coconut milk can. Add it to a large pan over medium-high heat. When hot, stir in the garlic, onions, chile, and salt. Sauté for a couple minutes, just long enough for everything to soften up.\nAdd the remaining coconut milk, and the water, and bring to a simmer before adding the broccoli and spinach. Simmer just long enough for the broccoli to get tender throughout, 2 - 4 minutes.\nImmediately remove the soup from heat and puree with an immersion blender. Add more water if you feel the need to thin the soup out. Taste and add more salt if needed.\nServe sprinkled with tofu cubes, toasted almonds, and lots of scallions.", "instructions_list": [ "Scoop a big spoonful of thick coconut cream from the top of the coconut milk can. Add it to a large pan over medium-high heat. When hot, stir in the garlic, onions, chile, and salt. Sauté for a couple minutes, just long enough for everything to soften up.", "Add the remaining coconut milk, and the water, and bring to a simmer before adding the broccoli and spinach. Simmer just long enough for the broccoli to get tender throughout, 2 - 4 minutes.", diff --git a/tests/test_data/15gram.be/fifteengram.json b/tests/test_data/15gram.be/fifteengram.json index 48a313b88..fdef153de 100644 --- a/tests/test_data/15gram.be/fifteengram.json +++ b/tests/test_data/15gram.be/fifteengram.json @@ -16,7 +16,6 @@ "zout", "zwarte peper" ], - "instructions": "Breng een ruime pot gezouten water aan de kook voor de pasta.\nVerwarm de oven voor op 220°C en bedek een bakplaat met bakpapier.\nSchik de pompoenblokjes op de bakplaat en pers de knoflook erbij. Hussel door elkaar met olijfolie, zout en zwarte peper. Rooster in 20 min. gaar in de oven.\nVerhit een scheutje olijfolie in een pan op hoog vuur. Bak het gehakt in 6-8 min. Prak met een spatel in \"chunks\", het hoeft niet helemaal fijn te zijn.\nKook de pasta volgens de instructies op de verpakking.\nSchik de geroosterde pompoen in een blender of maatbeker en mix, samen met de zure room en de helft van de geraspte cheddar, tot een gladde saus. Proef en breng op smaak met extra zout of zwarte peper (zie tip).\nGiet de pasta af en schik opnieuw in de pot. Meng met de roomsaus en het gehakt. Stort in een ovenschaal en strooi de rest van de kaas erover. Gratineer nog 5-10 min. in de oven voor een mooi kaaskorstje.\nTIP: Geef de saus wat extra punch met paprikapoeder, chilivlokken of bouillon.", "instructions_list": [ "Breng een ruime pot gezouten water aan de kook voor de pasta.", "Verwarm de oven voor op 220°C en bedek een bakplaat met bakpapier.", diff --git a/tests/test_data/750g.com/g750g.json b/tests/test_data/750g.com/g750g.json index 0cde631a5..4de1660b1 100644 --- a/tests/test_data/750g.com/g750g.json +++ b/tests/test_data/750g.com/g750g.json @@ -19,7 +19,6 @@ "Sel", "Piment d'Espelette" ], - "instructions": "Étape 1 : Cuisson des carottes\nDécoupez les carottes en rondelles et faites-les revenir à feu moyen à l'huile d'olive avec les graines de coriandre grossièrement concassées.\n\nDéglacez au jus d'orange.\n\nAjoutez la branche de thym ainsi que l'assaisonnement.\n\nLaissez cuire avec un couvercle une dizaine de minutes puis laissez refroidir. Étape 2 : Préparation de la salade\nRâpez les carottes.\n\nDans un saladier, mélangez les carottes râpées, les carottes cuites, le fenouil et les oranges en cubes.\n\nAjoutez la vinaigrette et mélangez.\n\nAjoutez la coriandre ciselée et le piment d'espelette.", "instructions_list": [ "Étape 1 : Cuisson des carottes", "Découpez les carottes en rondelles et faites-les revenir à feu moyen à l'huile d'olive avec les graines de coriandre grossièrement concassées.", diff --git a/tests/test_data/aberlehome.com/aberlehome.json b/tests/test_data/aberlehome.com/aberlehome.json index 27c021c37..3522049e3 100644 --- a/tests/test_data/aberlehome.com/aberlehome.json +++ b/tests/test_data/aberlehome.com/aberlehome.json @@ -17,7 +17,6 @@ "1 egg", "15g (1 tablespoon) whole milk" ], - "instructions": "Feed starter several hours before mixing dough and allow it to peak.\n\nSourdough Croissant Dough:\n\n1. Day 1: Mix the dough ingredients until a shaggy dough forms. Remove dough to a clean countertop and knead for a few minutes until a smooth dough forms. Form dough into a ball.\n\n2. Transfer dough to a large bowl and cover. Leave in a warm place (75°-78°F) to ferment for 4 hours, or until it looks slightly poofy.\n\n3. Cover and refrigerate dough overnight.\n\nButter Block:\n\n1. Day 2: Place cold butter on a sheet of parchment paper and sprinkle with the flour. Fold the ends of the parchment loosely to cover the butter and begin pounding the butter with a rolling pin until it begins to flatten. (Update: I find it's easier to measure and fold the parchment before placing the butter inside.)\n\n\n\n2. Use a measuring tape to form the parchment paper into a 6x8-inch rectangle pouch over the butter. Flip the pouch over to keep the edges closed. Then use a rolling pin and your fingers to evenly press the butter into the pouch to make a butter block. Chill if butter has begun to melt and looks greasy on the edges. If butter is still cold but very pliable when you bend the package, it is ready for the next step.\n\n\n\nLock in Butter Block:\n\n1. Remove dough from fridge and turn it out onto a lightly floured surface. Use your hands to begin to shape the dough into a rectangle and pinch the corners to shape them. Roll the dough into a 13x9-inch rectangle. \n\n2. Unwrap butter block and place in the center of your dough with a short side facing you.\n\n\n\n3. Bring the ends of the dough over the butter so they meet in the middle of the butter block, encasing the butter. Press every seam to seal so the butter does not escape during rolling. Brush away any loose flour with a pastry brush.\n\n\n\nFirst Lamination Fold (Book Fold):\n\n1. Turn the dough so the center seam is parallel to you. Use your rolling pin to gently pound the dough to lengthen it. Then roll to a 24x10-inch rectangle. Try to keep the edges and corners straight, and dust underneath with more flour as needed to prevent sticking.\n\n2. Fold the short ends of the rectangle inward to meet in the center (Update: meeting the edges together off-center is actually better). Then fold the new ends together like you're closing a book. Brush away any loose flour as you go.\n\n\n\n3. Wrap book in plastic wrap and refrigerate for 20 minutes.\n\nSecond Lamination Fold (Tri-Fold or Letter Fold):\n\n1. Place dough on your lightly floured surface again, this time with the fold facing you. Pound and roll to a 24x10-inch rectangle again.\n\n2. Fold the short ends of the rectangle in thirds this time, as if you are folding a letter. Brush away loose flour as you go. \n\n\n\n3. Wrap in plastic again, and chill for 1 hour.\n\nShaping and Baking Croissants:\n\n1. Remove dough from fridge and allow it to rest for 20 minutes or until the butter is pliable again. With the folded side facing you, roll to a 18x11.5-inch rectangle. Use a pizza cutter to trim the edges.\n\n\n\n2. Cut the rectangle into 5 equal rectangles, measuring for accuracy. Cut each rectangle in half on the diagonal to form 10 triangles. \n\n\n\n3. Set a triangle in front of you with the bottom two corners facing you. Brush away loose flour. Gently stretch these corners wider with your fingers and then roll the croissant tight enough that there won't be gaps in the finished pastry. (Update: I now make a small cut in the center of the base of each triangle instead of stretching the edges, then roll.) Lightly press the tip of the triangle into the croissant to help it adhere to the underneath side. Repeat for remaining triangles.\n\n\n\n4. Arrange the croissants on 2 parchment-lined half sheet pans, 5 to each pan. Cover with plastic wrap (not too tightly) and leave at room temperature to proof for several hours (do not exceed 75°F during proofing), or until croissants have doubled in size and wobble like marshmallows when you bump the pan. You should begin to see some separation in the layers when proofing is finished. Meanwhile, preheat your oven to 425°F.\n\n5. Beat your egg and milk together to make an egg wash. Use a pastry brush to brush egg wash over each proofed croissant, avoiding the laminated edges.\n\n6. Bake one pan at a time on the center rack for 15-17 minutes, or until deeply golden brown. (Hold second pan in the fridge until you're ready to egg wash and bake if done proofing.)\n\n7. Place croissants on a cooling rack, and serve or store once they've cooled completely.", "instructions_list": [ "Feed starter several hours before mixing dough and allow it to peak.", "Sourdough Croissant Dough:", diff --git a/tests/test_data/abuelascounter.com/abuelascounter_1.json b/tests/test_data/abuelascounter.com/abuelascounter_1.json index b8dd91478..08cb869fc 100644 --- a/tests/test_data/abuelascounter.com/abuelascounter_1.json +++ b/tests/test_data/abuelascounter.com/abuelascounter_1.json @@ -20,7 +20,6 @@ "salt and black pepper", "2 teaspoons of apple cider vinegar" ], - "instructions": "Preheat the oven to 425 degrees.\nSpread the bottom of your roasting pan with the sliced onions. Season the onions with 2 tablespoons of oil and salt and pepper.\nTime to Prep the Chicken: Remove the chicken giblets. Rinse the chicken inside and out under cold water. Pat the outside dry and put it in a roasting pan.\nWhisk all the ingredients into the olive oil until emulsified.\nSprinkle the chicken with a generous amount of salt and pepper on all sides. Season liberally. You even want to add some salt to the cavity of the chicken. Don’t be afraid.\nAdd the whole onion to the inside of the cavity. You can also add fresh herbs or bay leaves to the cavity.\nPour the marinade over the chicken. Marinate it overnight in the fridge or just for a few minutes.\nRoast the chicken for 30 minutes at 425 degrees then add ¼ cup of water to the bottom of the pan to be sure the onions don’t get too much color and drop the temperature to 350 degrees.\nRoast for another 50-60 minutes. The chicken will roast for a about 90 minutes total.\nThe chicken is ready once the skin is golden brown and the juices run completely clear when you cut with a knife. If you are using a meat thermometer it should read 160 degrees between the breast and thigh area. Once you pull the chicken out of the oven let it rest for 15 minutes then carve and serve.", "instructions_list": [ "Preheat the oven to 425 degrees.", "Spread the bottom of your roasting pan with the sliced onions. Season the onions with 2 tablespoons of oil and salt and pepper.", diff --git a/tests/test_data/abuelascounter.com/abuelascounter_2.json b/tests/test_data/abuelascounter.com/abuelascounter_2.json index 6c3c75b21..b3eba3aa1 100644 --- a/tests/test_data/abuelascounter.com/abuelascounter_2.json +++ b/tests/test_data/abuelascounter.com/abuelascounter_2.json @@ -51,7 +51,6 @@ "purpose": "For the Filling" } ], - "instructions": "Preheat the oven to 350 degrees. Line a 9*13 baking pan with parchment paper. You want some of the paper to hang off the sides. Then spray with oil.\nIn a bowl, whisk together the flour, sugar, salt and vanilla bean powder. When it’s all combined, add the softened butter. Press the butter into the flour mixture. The mixture should be crumbly.\nDump the mixture into the baking pan and gently press it down. You can use the bottom of a glass or measuring cup to even everything out.\nBake for 12-15 minutes until it is golden brown. Then set on a rack to cool.\nWhile the crust is cooling make the filling.\nIn a bowl, mix together the eggs, brown sugar, maple syrup, corn starch, butter, vanilla powder, vanilla extract, salt. Beat with an electric mixer until the sugar is completely dissolved into the eggs. It will take a couple minutes.\nAdd the pecans to the mixture. The pecans should be coated completely.\nPour the mixture over the crust. Bake for 25 minutes or until it is completely set. You can stick a toothpick inside to be sure it’s ready.\nRemove from the oven and cool over a wire rack for at least one hour. Once it is cool cut into square or rectangular bars.", "instructions_list": [ "Preheat the oven to 350 degrees. Line a 9*13 baking pan with parchment paper. You want some of the paper to hang off the sides. Then spray with oil.", "In a bowl, whisk together the flour, sugar, salt and vanilla bean powder. When it’s all combined, add the softened butter. Press the butter into the flour mixture. The mixture should be crumbly.", diff --git a/tests/test_data/acouplecooks.com/acouplecooks.json b/tests/test_data/acouplecooks.com/acouplecooks.json index 5d3f856e0..78231f06b 100644 --- a/tests/test_data/acouplecooks.com/acouplecooks.json +++ b/tests/test_data/acouplecooks.com/acouplecooks.json @@ -13,7 +13,6 @@ "2 lemon wedges", "Fresh cilantro or parsley, for garnish" ], - "instructions": "If frozen, thaw the shrimp (see the notes above).\nMince the garlic.\nPat the shrimp dry. In a medium bowl, mix the shrimp with the garlic and salt.\nIn a large skillet, heat the butter on medium high heat. Cook the shrimp for 1 to 2 minutes per side until opaque and cooked through, turning them with tongs.\nSpritz with juice of the lemon wedges and serve immediately.", "instructions_list": [ "If frozen, thaw the shrimp (see the notes above).", "Mince the garlic.", diff --git a/tests/test_data/addapinch.com/addapinch_1.json b/tests/test_data/addapinch.com/addapinch_1.json index b8edeecf1..654e80c3e 100644 --- a/tests/test_data/addapinch.com/addapinch_1.json +++ b/tests/test_data/addapinch.com/addapinch_1.json @@ -20,7 +20,6 @@ "1 cup boiling water", "Chocolate Buttercream Frosting Recipe" ], - "instructions": "Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.\nFor the chocolate cake:\nAdd flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.\nAdd milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.\nDistribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.\nRemove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.\nFrost the cake with Chocolate Buttercream Frosting.", "instructions_list": [ "Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.", "For the chocolate cake:", diff --git a/tests/test_data/addapinch.com/addapinch_2.json b/tests/test_data/addapinch.com/addapinch_2.json index 0c322fc41..a301a2553 100644 --- a/tests/test_data/addapinch.com/addapinch_2.json +++ b/tests/test_data/addapinch.com/addapinch_2.json @@ -45,7 +45,6 @@ "purpose": "Orange Glaze:" } ], - "instructions": "Prep. Preheat oven to 400º F. Line a rimmed baking sheet pan with parchment paper or a nonstick baking sheet.\nFor the scones:\nMake the Dough. Whisk together flour, sugar, baking powder, and salt in a large bowl. Add butter to the bowl and cut into the flour with a pastry blender until the largest pieces of butter are about the size of a pea and the flour mixture resembles coarse meal. Stir in 3/4 cup of heavy cream, lemon juice, and orange and lemon zests.. Press dough together between the palms of your hands. If it doesn't just hold together, add more heavy cream until is just holds together.\nPrepare the Dough. Pour dough onto a lightly floured countertop or a pastry board. Pat dough into a large round disc, about an inch thick. Cut dough into equal sized wedges and place onto prepared baking sheet pan. Melt about 2 tablespoons butter and brush on top of dough.\nBake. Bake scones for 20-25 minutes or until they are just beginning to turn lightly brown. Remove from the oven.\nOrange Glaze:\nMake the Glaze. Whisk all of the glaze ingredients together in a medium sized bowl until smooth and then drizzle on top of each scone after it has cooled for a few five minutes. Sprinkle with coarse sugar, if desired.", "instructions_list": [ "Prep. Preheat oven to 400º F. Line a rimmed baking sheet pan with parchment paper or a nonstick baking sheet.", "For the scones:", diff --git a/tests/test_data/afghankitchenrecipes.com/afghankitchenrecipes.json b/tests/test_data/afghankitchenrecipes.com/afghankitchenrecipes.json index f04f400a2..a0bf7d058 100644 --- a/tests/test_data/afghankitchenrecipes.com/afghankitchenrecipes.json +++ b/tests/test_data/afghankitchenrecipes.com/afghankitchenrecipes.json @@ -25,7 +25,6 @@ "½ tsp. Salt", "500 ml. Plain Yogurt" ], - "instructions": "Heat pan over a medium heat and add garlic, ground beef and salt and coriander. Cook until the meat is half-way cooked for about 15 to 20 minutes.\nAdd black pepper and remove from heat.\nCombine one cup of raw chopped onions to the meat and let it cool down to room temperature\nSoak split peas for 2–3 hours or overnight.\nHeat oil in a frying pan and cook onion and garlic until lightly browned.\nAdd tomato and tomato paste. Add split peas and ¾ cup water and cook for 30–45 minutes until soft.\nSeason with salt and pepper and set aside.\nCombine all of the ingredients for dip in a bowl and mix well.\nPlace flour in a large mixing bowl and gradually add water, mixing with hands until it becomes doughy.\nLeave the dough to settle for 15–20 minutes or until it becomes firm.\nSeparate dough into small handfuls and roll into individual ball shapes.\nScatter some flour on the bench surface and using a small rolling pin, roll the balls into circular shapes.\nRoll the dough ball into a very thin (1/16-inch) strips using a pasta machine. Cut the strips into 2-inch squares.\nPlace approximately one tablespoon of the cooled ground beef and onion mixture onto each wrap. To make the wraps stick together easily, wet the edges with water (you may use your fingers or a basting brush).\nFold over first two opposite ends of the egg roll wrap and followed by other two ends to enclose dumplings. Press the edges tightly to seal together. Continue with the remaining wraps.\nTake the racks out of the steamer dish. Add water to the dish, cover and bring to boil.\nOil the base of steamer to prevent sticking and place dumplings carefully across oil.\nCover lid and cook for approximately 40 minutes.\nWhen the dumplings have cooked, add a thin layer of the yogurt mixture to a large serving plate. Place the steamed dumplings on top.\nPour some more of the yogurt mixture on top of the dumplings and coat everything with the the topping sauce.\nGarnish with dried mint and a little bit of cayenne pepper.", "instructions_list": [ "Heat pan over a medium heat and add garlic, ground beef and salt and coriander. Cook until the meat is half-way cooked for about 15 to 20 minutes.", "Add black pepper and remove from heat.", diff --git a/tests/test_data/aflavorjournal.com/aflavorjournal_1.json b/tests/test_data/aflavorjournal.com/aflavorjournal_1.json index fb6009dcb..24dab8f0c 100644 --- a/tests/test_data/aflavorjournal.com/aflavorjournal_1.json +++ b/tests/test_data/aflavorjournal.com/aflavorjournal_1.json @@ -18,7 +18,6 @@ "1/4 tsp. Sea Salt", "1/4 tsp. freshly cracked Black Pepper" ], - "instructions": "Whisk the 3 tbsp. buttermilk, 2 tbsp. mayonnaise, and 2 tbsp. sour cream together in a medium bowl.\nStir in the dried herbs (1 tsp. dried minced onion, 1 tsp. dried parsley flakes, 1/2 tsp. dried chives, 1/4 tsp. each of onion powder, garlic powder, and dried dill).\nStir in a pinch each of salt and pepper, taste, and add more of either if preferred. For a thinner dressing, stir in more buttermilk (1 tsp. at a time) until the dressing is the consistency you like.\nCover and chill for an hour in the refrigerator for the best flavor, or serve immediately!", "instructions_list": [ "Whisk the 3 tbsp. buttermilk, 2 tbsp. mayonnaise, and 2 tbsp. sour cream together in a medium bowl.", "Stir in the dried herbs (1 tsp. dried minced onion, 1 tsp. dried parsley flakes, 1/2 tsp. dried chives, 1/4 tsp. each of onion powder, garlic powder, and dried dill).", diff --git a/tests/test_data/aflavorjournal.com/aflavorjournal_2.json b/tests/test_data/aflavorjournal.com/aflavorjournal_2.json index b8ce58164..d24c03cea 100644 --- a/tests/test_data/aflavorjournal.com/aflavorjournal_2.json +++ b/tests/test_data/aflavorjournal.com/aflavorjournal_2.json @@ -74,7 +74,6 @@ "purpose": "For Greek Yogurt Caesar Dressing:" } ], - "instructions": "Set Out the Salmon Fillets. Set the salmon fillets out on to rest at room temperature for about 15 minutes while you make the dressing.\nMake the Greek Yogurt Caesar Dressing and Mix the garlic, lemon juice, and salt together in a small bowl. Let those ingredients rest for about ten minutes, then mash in the white miso paste and Worcestershire sauce until well blended. Whisk in the Dijon mustard, Greek yogurt, mayonnaise, olive oil, and a healthy pinch of salt and freshly cracked pepper. (1/4 tsp. is a good start for both, but I always add more). Stir to thoroughly combine everything together, then cover and refrigerate until you're ready to serve the salad.\nPrep the Salmon. Preheat the oven to 350 F. Place the salmon fillets on a small rimmed baking sheet and pat them very dry, then spread 1/2 teaspoon of Dijon mustard over the top of each fillet. Mix one teaspoon of everything bagel seasoning and 1/2 teaspoon of smoked paprika together in a small bowl. Divide the seasoning over the tops of the salmon. Set aside for a moment.\nPrep the Bagel Croutons. Cut half of an everything bagel into bite-sized pieces, about 1/2\" in size. Toss the bagel pieces in a small mixing bowl with a tablespoon of olive oil and a teaspoon of everything bagel seasoning, then spread them out onto a small rimmed baking sheet and set aside. (The everything bagel seasoning is in addition to the seasoning that is already on the bagel).\nBake the Croutons and Salmon. Place both baking sheets (of salmon and croutons) in the oven. Bake the bagel croutons at 350 F for 8-10 minutes until golden brown and crunchy. Bake the salmon at 350 F for about 11-14 minutes, depending on thickness, until it is cooked to your preference.\nMassage the Kale. Place the chopped kale leaves in a large bowl. Add 2 tsp. olive oil, 2 tsp. fresh lemon juice, and a pinch of salt. Use your hands to massage the kale for about a minute until it is tender.\nBuild Your Salmon Kale Salads. Divide the massaged kale between two bowls, followed by the salmon filets, everything bagel croutons, sliced avocado, chopped red onions, and Greek yogurt Caesar dressing. Use a microplane to grate a little more Parmesan cheese over the salads, then serve.", "instructions_list": [ "Set Out the Salmon Fillets. Set the salmon fillets out on to rest at room temperature for about 15 minutes while you make the dressing.", "Make the Greek Yogurt Caesar Dressing and Mix the garlic, lemon juice, and salt together in a small bowl. Let those ingredients rest for about ten minutes, then mash in the white miso paste and Worcestershire sauce until well blended. Whisk in the Dijon mustard, Greek yogurt, mayonnaise, olive oil, and a healthy pinch of salt and freshly cracked pepper. (1/4 tsp. is a good start for both, but I always add more). Stir to thoroughly combine everything together, then cover and refrigerate until you're ready to serve the salad.", diff --git a/tests/test_data/ah.nl/albertheijn.json b/tests/test_data/ah.nl/albertheijn.json index 4237b5851..c039755d9 100644 --- a/tests/test_data/ah.nl/albertheijn.json +++ b/tests/test_data/ah.nl/albertheijn.json @@ -18,7 +18,6 @@ "1 el rodewijnazijn", "50 g gerookte amandelen" ], - "instructions": "Kook de pasta volgens de aanwijzingen op de verpakking. Spoel onder koud stromend water en laat uitlekken.\nSnijd ondertussen de knoflook fijn en de aubergines in blokken van 2 cm. Verhit de olie in een koekenpan en roerbak de aubergine 10 min. op hoog vuur. Schep regelmatig om. Zet het vuur laag en meng de laatste minuut de helft van de oregano en de helft van de knoflook door de aubergine. Breng op smaak met peper.\nLaat ondertussen de olijven en gedroogde tomaten uitlekken. Vang 2 el olie van de gedroogde tomaten (per 4 personen) op en snijd de tomaten doormidden. Snijd de ui in halve ringen. Pluk de blaadjes van de basilicum en snijd de steeltjes fijn. Meng de azijn met de apart gehouden zongedroogdetomaten-olie, de rest van de knoflook, de basilicumtakjes en de helft van de zongedroogde tomaten in de hakmolen tot een saus. Breng op smaak met peper en eventueel zout.\nHak de amandelen grof. Serveer de pasta over een serveerschaal en meng met de saus. Meng de aubergine, de rest van de zongedroogde tomaten, de olijven, de ui en de blaadjes basilicum erdoor. Garneer met de rest van de oregano en de amandelen.", "instructions_list": [ "Kook de pasta volgens de aanwijzingen op de verpakking. Spoel onder koud stromend water en laat uitlekken.", "Snijd ondertussen de knoflook fijn en de aubergines in blokken van 2 cm. Verhit de olie in een koekenpan en roerbak de aubergine 10 min. op hoog vuur. Schep regelmatig om. Zet het vuur laag en meng de laatste minuut de helft van de oregano en de helft van de knoflook door de aubergine. Breng op smaak met peper.", diff --git a/tests/test_data/akispetretzikis.com/akispetretzikis.json b/tests/test_data/akispetretzikis.com/akispetretzikis.json index c5df3a344..3be7913e5 100644 --- a/tests/test_data/akispetretzikis.com/akispetretzikis.json +++ b/tests/test_data/akispetretzikis.com/akispetretzikis.json @@ -24,7 +24,6 @@ "lemon", "parsley" ], - "instructions": "Place a frying pan over high heat and add 2-3 tablespoons olive oil.\nCut the chicken into 2-3 cm pieces and add them into a bowl. Add salt, pepper, the flour, and mix.\nTransfer the chicken to the hot pan and sauté for 3-4 minutes until golden.\nPlace a pot over high heat and add 2 tablespoons olive oil.\nFinely chop the onions and the garlic, add them to the pot, and sauté.\nAdd the artichokes, the chicken, and deglaze the pot with the wine.\nAdd the lemon juice, the water, the chicken stock pot, the tarragon, and mix.\nCover with the lid and simmer over medium heat for 20-25 minutes.\nServe with pepper, olive oil, lemon slices, and parsley.", "instructions_list": [ "Place a frying pan over high heat and add 2-3 tablespoons olive oil.", "Cut the chicken into 2-3 cm pieces and add them into a bowl. Add salt, pepper, the flour, and mix.", diff --git a/tests/test_data/aldi.com.au/aldi.json b/tests/test_data/aldi.com.au/aldi.json index f1812f084..c5a91a75a 100644 --- a/tests/test_data/aldi.com.au/aldi.json +++ b/tests/test_data/aldi.com.au/aldi.json @@ -12,7 +12,6 @@ "2 slices sourdough bread", "Handful of The Fresh Salad Co baby spinach" ], - "instructions": "Preheat a sandwich press.\nSpread pesto on one slice of bread and layer with cheese, tomato and spinach and close the sandwich with the remaining slice of bread.\nPlace the sandwich in the press and cook for 3-4 minutes or until the cheese melts and the sandwich is golden brown.\nAllow to cool slightly before serving.", "instructions_list": [ "Preheat a sandwich press.", "Spread pesto on one slice of bread and layer with cheese, tomato and spinach and close the sandwich with the remaining slice of bread.", diff --git a/tests/test_data/alexandracooks.com/alexandracooks_1.json b/tests/test_data/alexandracooks.com/alexandracooks_1.json index 1e33cb9cd..629f522e4 100644 --- a/tests/test_data/alexandracooks.com/alexandracooks_1.json +++ b/tests/test_data/alexandracooks.com/alexandracooks_1.json @@ -16,7 +16,6 @@ "1/2 cup (20 g) chives", "Flaky sea salt, optional, to taste" ], - "instructions": "In a high-speed blender combine the cashews, ice water, salt, lemon juice, garlic, olive oil, and maple syrup. Blend at low speed for 10 seconds, then turn the blender to its highest setting and blend for another 50 seconds.\nThe mixture should be completely smooth. Taste. And adjust with a pinch of flaky sea salt if necessary. Add the chives, and blend on low for another 10 seconds.\nThe mixture will be slightly warm due to the intensity of the blending, and because of this, it’s difficult to accurately evaluate the flavor. Because of this, I recommend transferring it to a storage vessel and transferring it to the fridge for at least 2 hours before using. In this time, the ranch flavors will intensify and the dressing will thicken — you may want to thin the dressing with another tablespoon of water to make it a more pourable consistency before using. You may also want to add a pinch more kosher salt or flaky sea salt to taste.", "instructions_list": [ "In a high-speed blender combine the cashews, ice water, salt, lemon juice, garlic, olive oil, and maple syrup. Blend at low speed for 10 seconds, then turn the blender to its highest setting and blend for another 50 seconds.", "The mixture should be completely smooth. Taste. And adjust with a pinch of flaky sea salt if necessary. Add the chives, and blend on low for another 10 seconds.", diff --git a/tests/test_data/alexandracooks.com/alexandracooks_2.json b/tests/test_data/alexandracooks.com/alexandracooks_2.json index cafb156b3..5c7707425 100644 --- a/tests/test_data/alexandracooks.com/alexandracooks_2.json +++ b/tests/test_data/alexandracooks.com/alexandracooks_2.json @@ -38,7 +38,6 @@ "purpose": "For serving:" } ], - "instructions": "Heat oven to 325ºF.\nCalculate your ham's cooking time\nFor this recipe, you’re going to roast your ham for 10 minutes a pound total, but you’re going to crank the oven temperature up to 425ºF during the last 30 minutes, during which time you’ll glaze it twice. So, calculate your ham’s total cooking time; then subtract 30 minutes to calculate how long the ham will be in the oven for the first portion of the cooking period. (For example, if your ham weighs 13.69 lbs, you’ll roast it for 1 hour and 45 minutes at 325ºF; then 30 minutes at 425ºF.)\nPlace ham, fat side up, in a roasting pan large enough to fit it. Add 2 cups of water or enough so that the water reaches about 1/2 inch up the sides of the pan. Cover the pan tightly with foil and transfer to the oven. Set the timer for the amount of time you calculated in step 2.\nMeanwhile, make the glaze\nwhisk together the brown sugar, maple syrup, and freshly squeezed orange juice. Set aside.\nAfter the first portion of the cooking is complete, remove the ham from the oven, and increase the oven temperature to 425ºF. Remove the foil. Brush the ham all over generously with the glaze and return the ham to the oven for 15 minutes. Brush the ham again generously all over with the glaze and cook for another 15 minutes. (If you have any leftover glaze, dump it over the ham during the last 5 minutes of cooking time.)\nRemove ham from the oven and let rest for at least 20 minutes before carving.\nCarve by removing large chunks of meat and slicing up those chunks. See video for guidance. Don’t worry too much about the ham bone — save that for after dinner. Remove as much meat as possible. Save the bone for soup.", "instructions_list": [ "Heat oven to 325ºF.", "Calculate your ham's cooking time", diff --git a/tests/test_data/alittlebityummy.com/alittlebityummy_1.json b/tests/test_data/alittlebityummy.com/alittlebityummy_1.json index 23cd2c3fc..1b2a407fc 100644 --- a/tests/test_data/alittlebityummy.com/alittlebityummy_1.json +++ b/tests/test_data/alittlebityummy.com/alittlebityummy_1.json @@ -20,7 +20,6 @@ "1 Season with salt & pepper", "2 tsp fresh parsley (finely chopped, optional)" ], - "instructions": "Prep the ham, leek leaves, potato and carrot. Measure out the sweet corn.\nPlace a large saucepan over medium heat. Add the dairy free spread or butter and fry the leek leaves and carrot for 3 minutes until the carrot starts to soften.\nThen add the potato, ham and garlic infused oil. Cook for 2 minutes, stirring every now and then to stop the vegetables sticking to the bottom.\nMix through the flour and cook for a further minute. Then pour the stock into the saucepan. Mix well and bring to the boil. Allow to cook for 12 minutes, stirring every couple of minutes, until the potatoes are tender.\nReduce the heat to medium-low and add the milk, sweet corn and dried chives. Stir over the heat until thickened - this will take about 5 minutes.\nTaste and season with salt and pepper if needed.\nServe warm and garnish with a sprinkle of parsley if desired.\nIf at any point your soup becomes too thick just stir through another splash of milk.", "instructions_list": [ "Prep the ham, leek leaves, potato and carrot. Measure out the sweet corn.", "Place a large saucepan over medium heat. Add the dairy free spread or butter and fry the leek leaves and carrot for 3 minutes until the carrot starts to soften.", diff --git a/tests/test_data/allrecipes.com/allrecipescurated.json b/tests/test_data/allrecipes.com/allrecipescurated.json index bf4a2f662..79215d5ec 100644 --- a/tests/test_data/allrecipes.com/allrecipescurated.json +++ b/tests/test_data/allrecipes.com/allrecipescurated.json @@ -17,7 +17,6 @@ "½ cup freshly grated Parmesan cheese", "½ cup crumbled feta cheese" ], - "instructions": "Stir together olive oil, garlic, and salt; toss with tomatoes, and allow to stand for 15 minutes. Preheat oven to 400 degrees F (200 degrees C).\nBrush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes overtop, then sprinkle with shredded basil, Parmesan, and feta cheese.\nBake in preheated oven until the cheese is bubbly and golden brown, about 10 minutes.", "instructions_list": [ "Stir together olive oil, garlic, and salt; toss with tomatoes, and allow to stand for 15 minutes. Preheat oven to 400 degrees F (200 degrees C).", "Brush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes overtop, then sprinkle with shredded basil, Parmesan, and feta cheese.", diff --git a/tests/test_data/allthehealthythings.com/allthehealthythings_1.json b/tests/test_data/allthehealthythings.com/allthehealthythings_1.json index edd484c6a..7429af988 100644 --- a/tests/test_data/allthehealthythings.com/allthehealthythings_1.json +++ b/tests/test_data/allthehealthythings.com/allthehealthythings_1.json @@ -45,7 +45,6 @@ "purpose": "Whipped Hot Honey Butter" } ], - "instructions": "Place a 8 or 9 inch skillet in the oven and then set to preheat at 400 degrees.\nTo a large mixing bowl add the corn meal, flour, baking powder, and salt. Then, add the shredded cheese and jalapeño and stir until well combined.\nIn another bowl, whisk together the eggs, buttermilk, and 1/4 cup melted butter.\nPour the wet ingredients into the dry and gently fold until everything is well combined.\nRemove the hot skillet from the oven and add 2 tablespoons of butter. Add the skillet back to the oven and let melt completely. Once the butter has melted, remove the skillet from the oven and swirl the butter around until the skillet is fully coated. Pour the batter into the hot skillet.\nBake the cornbread for around 25-30 minutes at 400 degrees or until a toothpick comes out clean. The center of the cornbread should be puffed and the edges golden brown.\nMake the Whipped Hot Honey Butter\nWhile the cornbread is baking make the whipped honey butter. Add the softened butter and honey to a mixing bowl. Use a hand mixer to beat at high speed for 1 minute until fluffy.\nWhile the cornbread is still hot, brush some of the honey butter overtop of the cornbread. Let cool for a few minutes and then slice the cornbread into 8 slices and serve warm with an extra dollop of honey butter, a drizzle of hot honey, and flaky sea salt.", "instructions_list": [ "Place a 8 or 9 inch skillet in the oven and then set to preheat at 400 degrees.", "To a large mixing bowl add the corn meal, flour, baking powder, and salt. Then, add the shredded cheese and jalapeño and stir until well combined.", diff --git a/tests/test_data/allthehealthythings.com/allthehealthythings_2.json b/tests/test_data/allthehealthythings.com/allthehealthythings_2.json index e649f0e78..493d3a2e2 100644 --- a/tests/test_data/allthehealthythings.com/allthehealthythings_2.json +++ b/tests/test_data/allthehealthythings.com/allthehealthythings_2.json @@ -11,7 +11,6 @@ "1/2 orange juice", "1/4 cup pineapple juice" ], - "instructions": "Add all of the ingredients to a blender and blend until smooth and creamy.", "instructions_list": [ "Add all of the ingredients to a blender and blend until smooth and creamy." ], diff --git a/tests/test_data/alltommat.se/alltomat_1.json b/tests/test_data/alltommat.se/alltomat_1.json index 6755a2740..1c9ded3e3 100644 --- a/tests/test_data/alltommat.se/alltomat_1.json +++ b/tests/test_data/alltommat.se/alltomat_1.json @@ -37,7 +37,6 @@ "purpose": "Pensling" } ], - "instructions": "Värm vatten och mjölk till 37°. Rör ut jästen med lite av vätskan och tillsätt socker, salt, ägg och mjöl, spara ca 1/2 dl till utbakning. Arbeta degen i maskin ca 5 min. Klicka ner smöret mot slutet. Låt jäsa övertäckt ca 1 timme.\nArbeta degen lätt i maskinen. Ta upp på mjölad arbetsbänk. Dela degen i 12 bitar. Forma bitarna till runda bullar och platta ut dem lätt. Lägg dem på en plåt med bakplåtspapper. Låt jäsa övertäckta ytterligare ca 1 timme. Sätt ugnen på 200°.\nPensla bröden med uppvispat ägg och grädda mitt i ugnen ca 15 min. Låt svalna på galler.", "instructions_list": [ "Värm vatten och mjölk till 37°. Rör ut jästen med lite av vätskan och tillsätt socker, salt, ägg och mjöl, spara ca 1/2 dl till utbakning. Arbeta degen i maskin ca 5 min. Klicka ner smöret mot slutet. Låt jäsa övertäckt ca 1 timme.", "Arbeta degen lätt i maskinen. Ta upp på mjölad arbetsbänk. Dela degen i 12 bitar. Forma bitarna till runda bullar och platta ut dem lätt. Lägg dem på en plåt med bakplåtspapper. Låt jäsa övertäckta ytterligare ca 1 timme. Sätt ugnen på 200°.", diff --git a/tests/test_data/alltommat.se/alltomat_2.json b/tests/test_data/alltommat.se/alltomat_2.json index 887bf03cd..e85608551 100644 --- a/tests/test_data/alltommat.se/alltomat_2.json +++ b/tests/test_data/alltommat.se/alltomat_2.json @@ -97,7 +97,6 @@ "purpose": "Garnering" } ], - "instructions": "Gurka: Blanda ättika, socker, vatten och peppar och rör tills sockret har lösts upp. Hyvla gurkan tunt, t ex med en osthyvel och lägg i lagen. Låt stå i. kylen ca 1 timme. Blanda ner persilja precis före servering.\nLingon: Blanda de frysta lingonen med socker. Låt stå i rumstemperatur ca 1 timme. Rör då och då.\nSås: Blanda vatten, grädde, fond och soja i en kastrull. Låt koka upp och sjud ca 5 min. Krydda med socker och peppar. Rör ut majsstärkelsen i lite kallt vatten och blanda ner i såsen. Låt koka upp.\nBlanda vatten och ströbröd och låt stå ca 5 min. Skala och finriv löken. Blanda färsen med ströbrödsblandning, lök, ägg och fon. Krydda med salt och peppar. Forma färsen till stora köttbullar. Stek köttbullarna runtom i smör tills de fått fin färg och är genomstekta, 8–10 min.\nMos: Skala och skär potatisen i mindre bitar. Koka den mjuk i lättsaltat vatten. Låt potatisen rinna och ånga av. Mosa den tillsammans med smör med en elvisp. Koka up mjölken. Häll mjölken över potatisen och vispa kraftigt till ett luftigt mos. Krydda med salt.\nServera köttbullarna med mos, sås, gurka och lingon. Garnera med hackad persilja.", "instructions_list": [ "Gurka: Blanda ättika, socker, vatten och peppar och rör tills sockret har lösts upp. Hyvla gurkan tunt, t ex med en osthyvel och lägg i lagen. Låt stå i. kylen ca 1 timme. Blanda ner persilja precis före servering.", "Lingon: Blanda de frysta lingonen med socker. Låt stå i rumstemperatur ca 1 timme. Rör då och då.", diff --git a/tests/test_data/altonbrown.com/altonbrown_1.json b/tests/test_data/altonbrown.com/altonbrown_1.json index c33bfedab..1808a1f01 100644 --- a/tests/test_data/altonbrown.com/altonbrown_1.json +++ b/tests/test_data/altonbrown.com/altonbrown_1.json @@ -16,7 +16,6 @@ "1 1/4 cups whole milk, at room temperature", "1 teaspoon vanilla extract" ], - "instructions": "Place an oven rack in the top third of the oven and crank the box to 350°F. Then prep two 9-inch round aluminum cake pans by rubbing on a thin layer of butter on the bottoms and sides, and then flour. Finally, line the bottoms of both with a round of parchment paper.\nSiftYou can use a sifter for this or a fine sieve. the flours together with the baking powder and set aside.\nLoad the paddle attachment onto your stand mixer and beat the butter on low speed just until smooth, about 1 minute. Follow with the sugar and salt, boosting the speed to medium. Continue to beat until the mixture is light and fluffy, about 4 minutes, stopping to scrape down the sides of the bowl after each minute or so.\nWith the mixer still on medium, add the egg yolks one at a time, fully incorporating one before adding the next. When all eight are in, kill the mixer and scrape the bowl. Return the speed to low and slowly addI like to use a paper plate to dose in the flour...great multitasker. half the flour mixture.\nWhen the first half of the flour mix is worked in, add half of the milk and all of the vanilla. Stop and scrape the bowl yet again then return to low and slowly add the remaining flour. Then scrape one more time, making sure there’s no dry flour hiding in the bottom of the bowl. Congratulations, you’ve conquered the creaming method.\nDivide the mixture between the two pans. I use a scale to ensure even distribution and that means about 660 grams per pan. Smooth the tops with a rubber spatula and tap the pans against the counter to remove any air pockets.\nBake until the cakes reach an internal temperature of between 207 and 210°F, which typically takes between 30 and 35 minutes. The cakes should be golden brown and a toothpick inserted into the center of the cakes should come out clean.\nRemove from oven and cool cakes on a wire rack for 15 minutes then de-pan onto the rack and cool to room temp before frosting.", "instructions_list": [ "Place an oven rack in the top third of the oven and crank the box to 350°F. Then prep two 9-inch round aluminum cake pans by rubbing on a thin layer of butter on the bottoms and sides, and then flour. Finally, line the bottoms of both with a round of parchment paper.", "SiftYou can use a sifter for this or a fine sieve. the flours together with the baking powder and set aside.", diff --git a/tests/test_data/altonbrown.com/altonbrown_2.json b/tests/test_data/altonbrown.com/altonbrown_2.json index c585dfd26..65a5654e5 100644 --- a/tests/test_data/altonbrown.com/altonbrown_2.json +++ b/tests/test_data/altonbrown.com/altonbrown_2.json @@ -55,7 +55,6 @@ "purpose": "Dipping Sauce Software:" } ], - "instructions": "Place the pork cubes in a 1-gallon zip top bag. Combine the marinade ingredients in a 2-cup measuring cup or medium bowl and whisk until the sugar dissolves. Pour into the bag and seal, squeezing out as much air as possible. Squish everything around to ensure even coat-age, then refrigerate for at least 4 hours or up to overnight.\nWhen ready to cook, remove the pork from the bag (reserving the marinade), and place on a rack over a sheet pan (or paper towels), to catch any drips. Skewer 5-6 cubes of pork per stick and set aside until ready to grill.\nPour the reserved marinade into a 1-quart saucepan over medium-high heat and boil for 10 minutes until slightly thickened and reduced by half.\nPrepare a small charcoal grill for direct heat. While you wait for the coals, prepare the dipping sauce.\nCombine the cane vinegar, soy sauce, sugar, red onion, garlic, and chili in a small bowl. Set aside until ready to serve.\nWhen the coals are good and hot, arrange the pork skewers on the grill and cook for 8-10 minutes, brushing with the reduced marinade, until nicely charred and cooked through. Turn them often to create even charring. (I tend to flip mine almost every 30 seconds.)\nRemove to a platter and serve immediately with the dipping sauce.\nNote: My favorite grill for satay, or kushiyake is known as a Konro. Frequently seen in yakitori restaurants, it's basically a fairly narrow box made of diatomaceous earth. Konros can be used with grill grates, (which I prefer) or, if you're using flat skewers (which prevent rolling) you can simply rest the ends on the sides of the grill. I have two Konros and I love the short one (a mere 12\" x 9\") so much that I've written several sonnets to it. When loaded with Japanese binchotan charcoal, it's simply the perfect grill for small pieces of food and skewers.If you have yet to acquire a Konro, I suggest building a small charcoal fire on your grill's coal grate, between four fireplace bricks arranged thusly...and topped with a small, steel cooling grate. In any case the fire should be medium hot so that a hand held an inch over the grate can only be kept there for a second, (unless you're like Gary Busey's character in Lethal Weapon, in which case I can't help you). If you don't want to mess with the bricks fine...weave two folded over (2-ply) strips of heavy-duty aluminum foil through your grill grates, parallel to each other at a distance that matches the length of the skewers taken up by the meat. Lay a small metal cooling rack on top (so that the skewers don't fall through the grates) and cook over a hot fire. The foil should protect the ends of the skewers from full on combustion.And yet another note: Since they tend to float, I soak my skewers in a plastic water bottle. When I need one, I just open the lid and kinda pour them out. This is far more efficient than soaking in a loaf pan or baking dish.", "instructions_list": [ "Place the pork cubes in a 1-gallon zip top bag. Combine the marinade ingredients in a 2-cup measuring cup or medium bowl and whisk until the sugar dissolves. Pour into the bag and seal, squeezing out as much air as possible. Squish everything around to ensure even coat-age, then refrigerate for at least 4 hours or up to overnight.", "When ready to cook, remove the pork from the bag (reserving the marinade), and place on a rack over a sheet pan (or paper towels), to catch any drips. Skewer 5-6 cubes of pork per stick and set aside until ready to grill.", diff --git a/tests/test_data/amazingribs.com/amazingribs_1.json b/tests/test_data/amazingribs.com/amazingribs_1.json index b279e7fb2..2f553564f 100644 --- a/tests/test_data/amazingribs.com/amazingribs_1.json +++ b/tests/test_data/amazingribs.com/amazingribs_1.json @@ -21,7 +21,6 @@ "⅓ cup very cold water", "4 feet pork sausage casings" ], - "instructions": "Prep. Put the whole black peppercorns into a plastic bag and smash the heck outta them with a small frying pan until you have chunks of cracked peppercorns. Mix them with the rest of the black pepper, paprika, garlic powder, salt, sage, and chile powder in a small bowl. Remove the seeds and stems from the jalapeño and mince it into tiny bits. Peel the onion and garlic and mince them too. Now, go to our article on the Science of Making Sausage and follow steps (1) through (16).\nSmoke. Set up your grill or smoker and maintain a steady 225°F (107.2°C). Smoke the sausages at 225°F (107.2°C) until they hit 160°F (71.1°C) internal temperature, about 1 to 2 hours. As long as they hit that internal temp, you can experiment with the time to get your preferred level of smoke on the sausage.\nServe. You can serve Hot Guts nekkid on a plate with some saltine crackers and hot sauce (traditional Texas style) or with some potatoes and a salad, or on a bun, or incorporate them into a dish like German Potato Salad or Choucroute Garnie, the classic Alsatian hot dish of sauerkraut, potatoes, various charcuterie, and mustard.", "instructions_list": [ "Prep. Put the whole black peppercorns into a plastic bag and smash the heck outta them with a small frying pan until you have chunks of cracked peppercorns. Mix them with the rest of the black pepper, paprika, garlic powder, salt, sage, and chile powder in a small bowl. Remove the seeds and stems from the jalapeño and mince it into tiny bits. Peel the onion and garlic and mince them too. Now, go to our article on the Science of Making Sausage and follow steps (1) through (16).", "Smoke. Set up your grill or smoker and maintain a steady 225°F (107.2°C). Smoke the sausages at 225°F (107.2°C) until they hit 160°F (71.1°C) internal temperature, about 1 to 2 hours. As long as they hit that internal temp, you can experiment with the time to get your preferred level of smoke on the sausage.", diff --git a/tests/test_data/amazingribs.com/amazingribs_2.json b/tests/test_data/amazingribs.com/amazingribs_2.json index d7be788d7..4245797da 100644 --- a/tests/test_data/amazingribs.com/amazingribs_2.json +++ b/tests/test_data/amazingribs.com/amazingribs_2.json @@ -31,7 +31,6 @@ "purpose": "Texas Crutch" } ], - "instructions": "Prep. Trim any excess fat off of the brisket point. Refrigerate the trimmings to use when finishing the burnt ends.\nSalt the meat about 12 to 24 hours in advance so it can work its way in, 2 to 4 hours minimum. After salting, sprinkle the Big Bad Beef Rub liberally on all areas of the meat and rub it in, setting aside any remaining rub to use once the meat has been smoked cubed. Keep the meat chilled until just before you cook it. Chilled meat attracts more smoke. I strongly recommend you use a remote digital thermometer and insert the probe with the tip centered in the thickest part of the meat furthest from the heat.\nFire up. Pre-heat your smoker, or if you are using a grill, set it up for indirect cooking. Click here to see how to set up a gas grill, here to set up a charcoal grill, or here to set up a bullet smoker like the Weber Smokey Mountain. Get the cooker temp stabilized at about 235°F (113°C). We want to cook at about 225°F (107°C), but the temp will drop a bit once you open the lid and load in the cold meat.\nCook. Put the meat on the cooker. On a smoker with a water pan, put the meat right above the water. Place the oven temp probe on the grate next to the meat. Add about 2 cups (4 ounces (113 g)) of wood right after the meat goes on. When the smoke stops, add 4 ounces more during the first 2 hours, which usually means adding some every 30 minutes or so. Keep an eye on the water in the pan. Don't let it dry out. After 3 hours, turn the meat over if the color is different from top to bottom. Otherwise, leave the meat alone. No need to mop, baste, or spritz. It just lowers the temp of the meat and softens the bark.\nWhen the meat's internal temperature reaches 155°F (68.3°C) and has taken on a nice dark hue, take the meat off of the smoker or grill and wrap it tightly in a double layer of heavy-duty foil. Add the beef broth, crimp the foil tight, and put the wrapped meat back on the smoker or grill over indirect heat. This step, called the Texas Crutch, slightly braises and steams the meat, but most importantly, it prevents the surface evaporation that cools down the meat and causes the stall (read more about the stall here).\nPrep again. When the meat temp hits 195°F (95°C), carefully remove it from the foil, reserving the liquid to use later. Cut the point into cubes about 1-inch on all sides. Set aside any pieces that are too fatty or just eat them. Dust them with rub and a little sugar to accelerate browning and bark formation. Tumble them onto a grill topper on a hot grill over direct heat for a few minutes to caramelize the sugars and brown the cut edges.\nCook again. In a frying pan, render the beef fat that you trimmed from the brisket point. Or better still, use bacon fat or duck fat. You can do this over hot coals. Move the cubes to the pan and gently fry them until they are crunchy on the outside, turning them a few times. Drain the fat and add about 1/4 cup of your favorite BBQ sauce and 1/4 cup of the drippings from the foil used for the Texas Crutch. Put the pan back on the grill and stir every 5 minutes or so. Let the cubes absorb most of the liquid and start to sizzle, but don't let them burn.\nServe. When they're done, serve them before they go soft. You can just present them in a pile on a plate, or on a bun. I like to make a banh mi type sandwich with quick pickled onions on a garlic bread baguette sandwich.", "instructions_list": [ "Prep. Trim any excess fat off of the brisket point. Refrigerate the trimmings to use when finishing the burnt ends.", "Salt the meat about 12 to 24 hours in advance so it can work its way in, 2 to 4 hours minimum. After salting, sprinkle the Big Bad Beef Rub liberally on all areas of the meat and rub it in, setting aside any remaining rub to use once the meat has been smoked cubed. Keep the meat chilled until just before you cook it. Chilled meat attracts more smoke. I strongly recommend you use a remote digital thermometer and insert the probe with the tip centered in the thickest part of the meat furthest from the heat.", diff --git a/tests/test_data/ambitiouskitchen.com/ambitiouskitchen.json b/tests/test_data/ambitiouskitchen.com/ambitiouskitchen.json index b952f8d00..b99af12e6 100644 --- a/tests/test_data/ambitiouskitchen.com/ambitiouskitchen.json +++ b/tests/test_data/ambitiouskitchen.com/ambitiouskitchen.json @@ -31,7 +31,6 @@ "To garnish:", "Fresh chopped parsley or small sage leaves" ], - "instructions": "Preheat oven to 400 degrees F. Grease a 9x13 inch baking pan with nonstick cooking spray.\nBring a large pot of water to a boil. Cook the lasagna noodles for 5-6 minutes, then drain. Immediately lay the noodles flat on an oiled baking sheet or cutting board so you can easily assemble the lasagna when ready. Another option is to soak the lasagna noodles in very warm (hot) water for 20-30 minutes if you do not want to boil them. (You can also use no cook lasagna noodles, but they aren't my favorite!)\nWhile the lasagna noodles are boiling, cook the spinach: add ½ tablespoon olive oil to a medium pan or skillet and place over medium heat. Add spinach, season with a little salt and pepper and cook until spinach wilts down. Add to a medium bowl and allow to cool for a minute or two.\nIn the small bowl, add the spinach, ricotta, egg, garlic powder, salt and pepper. Set aside.\nNext make the pumpkin mixture: add pumpkin, milk, cinnamon, nutmeg, ginger, allspice, salt and pepper to a large bowl. Mix to combine.\nTo assemble the lasagna, spread 1 heaping cup of pumpkin mixture over the bottom of the baking dish. Place 5 of the cooked lasagna noodles on top laying 4 vertically and 1 horizontally. Spread half of the spinach-ricotta cheese mixture on top of the noodles, then top with ¾ cup shredded mozzarella.\nNext, add 1 heaping cup of the pumpkin mixture on top of the mozzarella and then sprinkle with 1/2 cup of parmesan cheese.\nRepeat layers once more: adding remaining noodles, remaining spinach-ricotta mixture, ¾ cup shredded mozzarella, then top with any remaining pumpkin and ½ cup parmesan cheese. Finally, top with remaining 1 ½ cups shredded mozzarella cheese.\nCover with foil and bake covered for 25 minutes. Remove foil and bake another 15-20 minutes until cheese starts to brown just a bit. Garnish with extra parmesan and either chopped sage or parsley. Cool for 15 minutes before cutting and serving. Serves 12.", "instructions_list": [ "Preheat oven to 400 degrees F. Grease a 9x13 inch baking pan with nonstick cooking spray.", "Bring a large pot of water to a boil. Cook the lasagna noodles for 5-6 minutes, then drain. Immediately lay the noodles flat on an oiled baking sheet or cutting board so you can easily assemble the lasagna when ready. Another option is to soak the lasagna noodles in very warm (hot) water for 20-30 minutes if you do not want to boil them. (You can also use no cook lasagna noodles, but they aren't my favorite!)", diff --git a/tests/test_data/americastestkitchen.com/americastestkitchen.json b/tests/test_data/americastestkitchen.com/americastestkitchen.json index 19e4b77d1..fd113faaf 100644 --- a/tests/test_data/americastestkitchen.com/americastestkitchen.json +++ b/tests/test_data/americastestkitchen.com/americastestkitchen.json @@ -62,7 +62,6 @@ "purpose": "Noodles and Cheese" } ], - "instructions": "Note: For assembly, both the meat sauce and the bechamel should be just warm to the touch, not piping hot. Both sauces can be made, cooled, and refrigerated up to 2 days ahead, then gently reheated until warm. In terms of flavor and texture, we find that Barilla no-boil noodles are the closest to fresh, but this recipe will work with all major brands of no-boil noodles.\nFor the meat sauce: Process carrot, celery, and onion in food processor until finely chopped, about ten 1-second pulses, scraping down bowl as necessary; transfer mixture to small bowl. Wipe out food processor workbowl; process tomatoes and juice until finely chopped, six to eight 1-second pulses. Heat butter in heavy-bottomed Dutch oven over medium heat until foaming; add carrot, celery, and onion and cook, stirring occasionally, until softened but not browned, about 4 minutes. Add ground meats and cook, breaking meat into 1-inch pieces with wooden spoon, about 1 minute. Add milk and stir, breaking meat into 1/2-inch bits; bring to simmer and cook, stirring to break meat into small pieces, until almost all liquid has evaporated, 20 to 30 minutes. Using potato masher or wooden spoon, break up any remaining clumps of meat (no large pieces should remain). Add wine and bring to simmer; cook, stirring occasionally, until liquid has evaporated, 20 to 30 minutes. Stir in tomato paste until combined, about 1 minute; add chopped tomatoes, salt, and pepper. Bring to simmer, then reduce heat to medium-low and cook until sauce is slightly thickened, about 15 minutes. (You should have about 6 cups meat sauce.) Transfer meat sauce to bowl and cool until just warm to touch, about 30 minutes.\nFor the béchamel: While meat sauce simmers, melt butter in medium saucepan over medium heat until foaming; add flour and cook, whisking constantly, until thoroughly combined, about 1 1/2 minutes; mixture should not brown. Gradually whisk in milk; increase heat to medium-high and bring to full boil, whisking frequently. Add salt, reduce heat to medium-low, and simmer 10 minutes, stirring occasionally with heatproof rubber spatula or wooden spoon, making sure to scrape bottom and corners of saucepan. (You should have about 3 1/3 cups.) Transfer béchamel to bowl and cool until just warm to touch, about 30 minutes.\nTo assemble and bake: Adjust oven rack to middle position; heat oven to 425 degrees. Place noodles in 13- by 9-inch baking dish and cover with very hot tap water; soak 5 minutes, agitating noodles occasionally to prevent sticking. Remove noodles from water, place in single layer on kitchen towel, and pat dry. Wipe out baking dish and spray lightly with nonstick cooking spray. Stir béchamel to recombine; mix 3/4 cup warm béchamel into warm meat sauce until thoroughly combined.\nDistribute 1 cup béchamel-enriched meat sauce in baking dish. Place three noodles in single layer on top of sauce, arranging them close together, but not touching, at center of pan. Spread 1 1/4 cups béchamel-enriched meat sauce evenly over noodles, spreading sauce to edge of noodles but not to edge of dish (see illustration 1). Drizzle 1/3 cup béchamel evenly over meat sauce (illustration 2). Sprinkle 1/3 cup Parmesan evenly over béchamel. Repeat layering of noodles, béchamel-enriched meat sauce, bechamel, and cheese 3 more times. Place final 3 noodles on top and cover completely with remaining béchamel, spreading béchamel with rubber spatula and allowing it to spill over noodles (illustration 3). Sprinkle evenly with remaining Parmesan.\nSpray large sheet foil with nonstick cooking spray and cover lasagna; bake until bubbling, about 30 minutes. Remove foil, increase heat to 450 degrees, and continue to bake until surface is spotty brown, about 15 minutes. Cool 15 minutes; cut into pieces and serve.", "instructions_list": [ "Note: For assembly, both the meat sauce and the bechamel should be just warm to the touch, not piping hot. Both sauces can be made, cooled, and refrigerated up to 2 days ahead, then gently reheated until warm. In terms of flavor and texture, we find that Barilla no-boil noodles are the closest to fresh, but this recipe will work with all major brands of no-boil noodles.", "For the meat sauce: Process carrot, celery, and onion in food processor until finely chopped, about ten 1-second pulses, scraping down bowl as necessary; transfer mixture to small bowl. Wipe out food processor workbowl; process tomatoes and juice until finely chopped, six to eight 1-second pulses. Heat butter in heavy-bottomed Dutch oven over medium heat until foaming; add carrot, celery, and onion and cook, stirring occasionally, until softened but not browned, about 4 minutes. Add ground meats and cook, breaking meat into 1-inch pieces with wooden spoon, about 1 minute. Add milk and stir, breaking meat into 1/2-inch bits; bring to simmer and cook, stirring to break meat into small pieces, until almost all liquid has evaporated, 20 to 30 minutes. Using potato masher or wooden spoon, break up any remaining clumps of meat (no large pieces should remain). Add wine and bring to simmer; cook, stirring occasionally, until liquid has evaporated, 20 to 30 minutes. Stir in tomato paste until combined, about 1 minute; add chopped tomatoes, salt, and pepper. Bring to simmer, then reduce heat to medium-low and cook until sauce is slightly thickened, about 15 minutes. (You should have about 6 cups meat sauce.) Transfer meat sauce to bowl and cool until just warm to touch, about 30 minutes.", diff --git a/tests/test_data/archanaskitchen.com/archanaskitchen_1.json b/tests/test_data/archanaskitchen.com/archanaskitchen_1.json index d53fdcb8c..f84273d28 100644 --- a/tests/test_data/archanaskitchen.com/archanaskitchen_1.json +++ b/tests/test_data/archanaskitchen.com/archanaskitchen_1.json @@ -16,7 +16,6 @@ "2 tablespoons Kalmatta olives, sliced", "1/3 cup Button mushrooms, thinly sliced" ], - "instructions": "To begin making the Roasted Peppers And Mushroom Tortilla Pizza recipe, turn your oven setting to broiler and keep it ready.\nGrease your cast iron skillet with some olive oil and heat it over high heat.\nWhen it starts to shimmer bring down the heat to medium. Add olive oil and minced garlic to the marinara sauce and stir to combine, keep aside.\nPlace one tortilla on the cast iron skillet. Spread a thin layer of marinara sauce over the tortilla.\nSpread the cheese as needed. When the cheese starts to melt, add in the toppings which includes onion, mushrooms, olives and bell peppers.\nNow shift the cast iron skillet to the oven which is already under broiler setting.\nWhen you see the cheese all melted and top starting to brown, remove and slice to serve.\nServe Roasted Peppers And Mushroom Tortilla Pizza along with One Pot Tex-Mex Penne Pasta and Fennel Infused Mango Sorbet for a weekend night dinner.", "instructions_list": [ "To begin making the Roasted Peppers And Mushroom Tortilla Pizza recipe, turn your oven setting to broiler and keep it ready.", "Grease your cast iron skillet with some olive oil and heat it over high heat.", diff --git a/tests/test_data/archanaskitchen.com/archanaskitchen_2.json b/tests/test_data/archanaskitchen.com/archanaskitchen_2.json index bb3ea05c4..8a417667d 100644 --- a/tests/test_data/archanaskitchen.com/archanaskitchen_2.json +++ b/tests/test_data/archanaskitchen.com/archanaskitchen_2.json @@ -47,7 +47,6 @@ "purpose": "For the Salad" } ], - "instructions": "We begin making the Classic Greek salad Recipe by washing the lettuce thoroughly and draining off any excess water. Tear them into bite size pieces and keep it aside.\nCut all the vegetables and keep it ready, add all the salad ingredients(lettuce,cucumber, tomatoes,red onion) except feta & olives into a large mixing bowl.\nIn another bowl whisk in the dressing ingredients till it combines. Drizzle this on top of the salad mixture and give it a toss.Check for salt and pepper and add if required.\nServe the salad on a flat plate topped up with some crumbled feta cheese and olives.\nServe the Classic Greek salad Recipe as a Party Appetizer followed by a Vegan Moussaka to relish a Greek Meal.", "instructions_list": [ "We begin making the Classic Greek salad Recipe by washing the lettuce thoroughly and draining off any excess water. Tear them into bite size pieces and keep it aside.", "Cut all the vegetables and keep it ready, add all the salad ingredients(lettuce,cucumber, tomatoes,red onion) except feta & olives into a large mixing bowl.", diff --git a/tests/test_data/argiro.gr/argiro.json b/tests/test_data/argiro.gr/argiro.json index 991b3d65b..f6f096b37 100644 --- a/tests/test_data/argiro.gr/argiro.json +++ b/tests/test_data/argiro.gr/argiro.json @@ -27,7 +27,6 @@ "Πιπέρι", "4 φλ. ζωμό κότας" ], - "instructions": "Εκτελεση\nΚόβουμε πρώτα το στήθος κοτόπουλο σε μεγάλα κομμάτια. Ζεσταίνουμε το ελαιόλαδο και το ροδίζουμε για 5 με 6 λεπτά. Προσθέτουμε το κρεμμύδι και το σκόρδο και αφήνουμε για 2 με 3 λεπτά να γίνει διάφανο. Προσθέτουμε τα μανιτάρια και τις πιπεριές και αφήνουμε να πιούν τα υγρά τους. Πασπαλίζουμε με το αλεύρι κι ανακατεύουμε να ψηθεί για 2 λεπτά. Τότε προσθέτουμε το ζωμό κι αφήνουμε σκεπασμένο να σιγοβράσει μέχρι να πιει τα υγρά του. Στο τέλος προσθέτουμε αλάτι και πιπέρι. Προσθέτουμε την κρέμα γάλακτος και σιγοβράζουμε να δέσει. Πασπαλίζουμε φρεσκοκομμένο μαϊντανό.\nΓια το ρύζι\nΖεσταίνουμε το λάδι και σοτάρουμε το κρεμμύδι για 3 με 4 λεπτά. Προσθέτουμε το ρύζι και ανακατεύουμε να λαδωθεί και να γυαλίσει. Ρίχνουμε το ζωμό ζεστό και χαμηλώνουμε τη φωτιά. Προσθέτουμε αλάτι και πιπέρι και σκεπάζουμε την κατσαρόλα. Αφήνουμε να σιγοβράσει μέχρι να εμφανιστούν τρυπούλες στην επιφάνεια του ρυζιού. Τέλος προσθέτουμε τα ψιλοκομμένα μυρωδικά. Σερβίρουμε με ρυζι.\nΜυστικά\nΑν θέλετε να αντικαταστήσετε την κρέμα γάλακτος , μπορείτε να βάλετε γιαούρτι, αριάνι ή κεφίρ. Θα πρέπει να έχετε όποιο από τα 3 υλικά θα χρησιμοποιήσετε, σε θερμοκρασία δωματίου. Αφού ολοκληρώσετε το μαγείρεμα και το φαγητό έχει μείνει με λίγη σάλτσα, τραβήξτε το σκεύος εκτός φωτιάς και προσθέστε ένα από τα παραπάνω υλικά. Ανακατέψτε ελαφρά. Με το γιαούρτι δένει πιο σωστά και βγαίνει πιο πυκνή σάλτσα όπως γίνεται με την κρέμα γάλακτος. Εάν χρησιμοποιήσετε το γιαούρτι, αφήστε τη σάλτσα να βράσει και να πυκνώσει, αποσύρετε από τη φωτιά και ανακατέψτε το στη σάλτσα. Στην γεύση είναι τέλεια και τα τρία υλικά.", "instructions_list": [ "Εκτελεση", "Κόβουμε πρώτα το στήθος κοτόπουλο σε μεγάλα κομμάτια. Ζεσταίνουμε το ελαιόλαδο και το ροδίζουμε για 5 με 6 λεπτά. Προσθέτουμε το κρεμμύδι και το σκόρδο και αφήνουμε για 2 με 3 λεπτά να γίνει διάφανο. Προσθέτουμε τα μανιτάρια και τις πιπεριές και αφήνουμε να πιούν τα υγρά τους. Πασπαλίζουμε με το αλεύρι κι ανακατεύουμε να ψηθεί για 2 λεπτά. Τότε προσθέτουμε το ζωμό κι αφήνουμε σκεπασμένο να σιγοβράσει μέχρι να πιει τα υγρά του. Στο τέλος προσθέτουμε αλάτι και πιπέρι. Προσθέτουμε την κρέμα γάλακτος και σιγοβράζουμε να δέσει. Πασπαλίζουμε φρεσκοκομμένο μαϊντανό.", diff --git a/tests/test_data/arla.se/arla_1.json b/tests/test_data/arla.se/arla_1.json index 692cae6d3..c3cb5c37b 100644 --- a/tests/test_data/arla.se/arla_1.json +++ b/tests/test_data/arla.se/arla_1.json @@ -45,7 +45,6 @@ "purpose": "Dressing:" } ], - "instructions": "Första instruktionen\nSkala och finhacka löken till dressingen. Finhacka även paprikan. Blanda med övriga ingredienser och ställ dressingen åt sidan.\nSista instruktionen\nSkär köttet i tunna skivor. Låt surkålen rinna av ordentligt och blanda med osten.\nBred smör på båda sidor av bröden. Lägg surkål och ost på hälften av bröden. Lägg på köttet. Klicka dressingen över köttet och lägg på resterande bröd.\nStek på båda sidor i enstek- eller het grillpanna.\nDela grillspett på mitten och trä genom mackorna. Fäst saltgurkorna på grillspetten.", "instructions_list": [ "Första instruktionen", "Skala och finhacka löken till dressingen. Finhacka även paprikan. Blanda med övriga ingredienser och ställ dressingen åt sidan.", diff --git a/tests/test_data/arla.se/arla_2.json b/tests/test_data/arla.se/arla_2.json index acda4909c..188e6b193 100644 --- a/tests/test_data/arla.se/arla_2.json +++ b/tests/test_data/arla.se/arla_2.json @@ -48,7 +48,6 @@ "purpose": null } ], - "instructions": "Första instruktionen\nSkala, kärna ur och skär äpplena i ca 1x1 cm tärningar. Lägg dem i en kastrull.\nDela och skrapa ur vaniljstången, lägg ner i kastrullen. Tillsätt vatten och socker, sjud ca 10 min. Ställ kallt.\nNästa instruktion\nSätt ugnen på 175°.\nNyp ihop alla ingredienser till smulkrispet. Lägg på en plåt med bakplåtspapper och baka i mitten av ugnen ca 10 min.\nSista instruktionen\nVispa den syrade grädden, rör i vaniljsockret.\nVarva kompott, smulkrisp, syrad grädde och glass i portionsglas. Börja med äppelkompott, avsluta med smulkrisp och toppa med glass.", "instructions_list": [ "Första instruktionen", "Skala, kärna ur och skär äpplena i ca 1x1 cm tärningar. Lägg dem i en kastrull.", diff --git a/tests/test_data/atelierdeschefs.fr/atelierdeschefs.json b/tests/test_data/atelierdeschefs.fr/atelierdeschefs.json index 484c4bb01..6593ff8cc 100644 --- a/tests/test_data/atelierdeschefs.fr/atelierdeschefs.json +++ b/tests/test_data/atelierdeschefs.fr/atelierdeschefs.json @@ -19,7 +19,6 @@ "Crème fraîche épaisse : 50 g", "Moulin à poivre : 6 tour(s)" ], - "instructions": "Pour la pâte à crêpes\nPour la pâte à crêpes : dans un bol, réunir les farines et le sel.\nCasser l’œuf et mélanger grossièrement, puis ajouter progressivement le lait tout en fouettant énergiquement.\nFaire fondre le beurre, puis l'ajouter à l'appareil.\nLaisser ensuite reposer au frais pendant 1 h.\nRéaliser les crêpes sur une crêpière chaude jusqu'à épuisement de la pâte.\nPour la garniture\nPréchauffer le four à 180 °C (th.\n6).\nÉplucher les pommes de terre et les couper en rondelles.\nLes disposer ensuite dans une casserole avec le gros sel, puis les couvrir d'eau.\nPorter à ébullition, puis cuire les pommes de terre pendant 5 min avant de les égoutter.\nDorer les lardons dans une poêle chaude, puis les égoutter sur une feuille de papier absorbant.\nCouper le fromage en fines tranches.\nDans une poêle chaude, faire fondre 10 g de beurre puis réchauffer doucement une crêpe.\nDisposer ensuite les rondelles de pommes de terre, puis les lardons.\nAjouter la crème et une tranche de fromage, saler et poivrer.\nEnfourner à 180 °C (th.\n6) jusqu'à ce que le fromage ait fondu.\nRenouveler l'opération pour les 5 autres crêpes.\nServir aussitôt.", "instructions_list": [ "Pour la pâte à crêpes", "Pour la pâte à crêpes : dans un bol, réunir les farines et le sel.", diff --git a/tests/test_data/averiecooks.com/averiecooks.json b/tests/test_data/averiecooks.com/averiecooks.json index 2cfea1cc2..5047c141c 100644 --- a/tests/test_data/averiecooks.com/averiecooks.json +++ b/tests/test_data/averiecooks.com/averiecooks.json @@ -14,7 +14,6 @@ "1/3 cup goat cheese, crumbled or as desired", "1/3 cup candied nuts, or as desired" ], - "instructions": "To a high-sided medium/large kettle (use one bigger than you think you need), add the vinegar, 1/2 cup sugar, and heat over medium to medium-high until mixture boils and can sustain a fast rolling boil.\nBoil for about 15 to 20 minutes, or until reduced by about 80% and has thickened and is syrupy; stir intermittently and keep an eye on it so it doesn't bubble over.\nWhen the sauce looks like it's about halfway done, taste the sauce, and if it's too vinegary and bitter for you, add part of or all of the remaining sugar. I personally use almost 1 cup. Sauce will thicken up more as it cools.\nTo a medium bowl, add all the remaining ingredients, stir to combine, and drizzle as much of the balsamic reduction as desired.", "instructions_list": [ "To a high-sided medium/large kettle (use one bigger than you think you need), add the vinegar, 1/2 cup sugar, and heat over medium to medium-high until mixture boils and can sustain a fast rolling boil.", "Boil for about 15 to 20 minutes, or until reduced by about 80% and has thickened and is syrupy; stir intermittently and keep an eye on it so it doesn't bubble over.", diff --git a/tests/test_data/bakels.co.uk/bakels.json b/tests/test_data/bakels.co.uk/bakels.json index bb570eb59..00f322876 100644 --- a/tests/test_data/bakels.co.uk/bakels.json +++ b/tests/test_data/bakels.co.uk/bakels.json @@ -11,7 +11,6 @@ "Yeast", "Water" ], - "instructions": "Place all of the ingredients into a spiral mixing bowl.\nMix for 3 minutes on slow speed and 7 minutes on fast speed, until fully developed.\nDough temperature should be 24-26℃.\nScale at 90g for soft and crusty rolls.\nProve for 50 minutes.\nBake at 230℃ for 12 minutes (soft rolls: no steam, crusty rolls: with steam).\nYield\n: 169 rolls", "instructions_list": [ "Place all of the ingredients into a spiral mixing bowl.", "Mix for 3 minutes on slow speed and 7 minutes on fast speed, until fully developed.", diff --git a/tests/test_data/bakels.com.au/bakels.json b/tests/test_data/bakels.com.au/bakels.json index c4bcdb8cf..bef740e20 100644 --- a/tests/test_data/bakels.com.au/bakels.json +++ b/tests/test_data/bakels.com.au/bakels.json @@ -9,7 +9,6 @@ "Boiling water (~100°C)", "Bakels Powdered Donut Glaze" ], - "instructions": "Place all ingredients into a mixing bowl.\nMix on low speed until lump free.\nApply to donuts.", "instructions_list": [ "Place all ingredients into a mixing bowl.", "Mix on low speed until lump free.", diff --git a/tests/test_data/bakels.com.au/bakels_2.json b/tests/test_data/bakels.com.au/bakels_2.json index 6dc98c8bd..a39bc42ad 100644 --- a/tests/test_data/bakels.com.au/bakels_2.json +++ b/tests/test_data/bakels.com.au/bakels_2.json @@ -29,7 +29,6 @@ "purpose": "Group 2" } ], - "instructions": "Dry blend Group 1 in mixing bowl.\nAdd Group 2 into mixing bowl.\nBlend together on low speed for 5 minutes. Scrape down in between mixing.\nLet the mix stand for 5-10 minutes for full hydration.\nCooking Procedure:\nDivide the filling into desired portions and place on oiled surface to prevent sticking.\nPatty should be thinner in the middle to prevent edges from breaking during frying/grilling\nFry/grill at low flame as the patties are prone to over-browning.\nCooking time for each side is approximately 4-5 minute for 160g patty with 10cm diameter.\nLet cooked patties cool down to rest and serve warm.", "instructions_list": [ "Dry blend Group 1 in mixing bowl.", "Add Group 2 into mixing bowl.", diff --git a/tests/test_data/baking-sense.com/bakingsense_1.json b/tests/test_data/baking-sense.com/bakingsense_1.json index 813ad1af3..56a8d523b 100644 --- a/tests/test_data/baking-sense.com/bakingsense_1.json +++ b/tests/test_data/baking-sense.com/bakingsense_1.json @@ -45,7 +45,6 @@ "purpose": "Buttermilk Glaze" } ], - "instructions": "Preheat the oven to 350°F. Generously butter and flour a 12 cup Bundt pan.\nMake the batter\nWhisk together the eggs, yolks, vanilla and the discard, set aside.\nSift the flour, sugar, baking powder and salt into a mixer bowl. Mix on low speed to combine the dry ingredients. With the mixer running, toss the chunks of butter into the flour mixture.\nAdd the buttermilk and increase the speed to medium. Mix on medium high for 2 minutes to aerate the batter. Scrape the bowl and beater.\nAdd the egg mixture in 3 batches, scraping the bowl between each addition. Pour the batter into the prepared pan.\nBake until the cake springs back when lightly pressed or a toothpick inserted into the center comes out clean, about 40 minutes.\nCool for 10 minutes in the pan. Invert the cake onto a cooling rack set over a clean sheet pan. Cool until slightly warm before glazing.\nMake the Glaze\nCombine the sugar, vanilla and buttermilk in a small bowl and whisk until smooth.\nPour the glaze over the still slightly warm cake. You can scoop up the glaze from the sheet pan and use it to fill in any gaps in the glaze or leave it with the drips.\nCool completely and allow the glaze to set. Transfer to a serving plate.", "instructions_list": [ "Preheat the oven to 350°F. Generously butter and flour a 12 cup Bundt pan.", "Make the batter", diff --git a/tests/test_data/baking-sense.com/bakingsense_2.json b/tests/test_data/baking-sense.com/bakingsense_2.json index 7b36745dd..bb5ffc45b 100644 --- a/tests/test_data/baking-sense.com/bakingsense_2.json +++ b/tests/test_data/baking-sense.com/bakingsense_2.json @@ -42,7 +42,6 @@ "purpose": "Assembly" } ], - "instructions": "Split each cake horizontally so that you have a total of 4 cake layers. Cover and set aside. Use a food processor to grind the freeze dried strawberries to a powder. Divide the powder into 2 portions and set them aside.\nToss the fresh strawberries with 1/3 cup of the sugar. Macerate 30 minutes.\nStrawberry Mousse\nPuree and strain the fresh strawberries to make 2 cups of puree. If you have more than 2 cups save the excess for another use. Stir one portion of the strawberry powder into the puree.\nPlace the liquor (or cool water) into a medium size microwave safe bowl. Sprinkle the gelatin in an even layer over the liquor and set it aside to bloom. Whip the cream with the other 1/3 cup of the sugar and fold it into the strawberry puree.\nHeat the bloomed gelatin in the microwave in 10 second increments until it's hot to the touch. Working quickly, add a 1/2 cup of the mousse to the warmed gelatin. Whisk to combine. Pour the gelatin mixture back into the mousse. Immediately whisk until the mousse is smooth and the gelatin is evenly incorporated. Use immediately to assemble the cake before the gelatin sets.\nAssembly\nWhisk the remaining strawberry powder into the prepared buttercream. Scoop half the buttercream into a piping bag fitted with a star tip.\nPlace one cake layer on a cardboard cake circle or on a serving platter. Pipe a \"dam\" of strawberry buttercream around the edge of the cake layer.\nScoop 1/3 of the strawberry mousse onto the layer and spread to fill in the buttercream dam. Repeat with the other cake layers.\nThe cake will be quite soft at this point. Cover the cake with plastic wrap and refrigerate the cake for at least 30 minutes to set the buttercream dams and to allow the gelatin to start setting. Once the cake is firmed up, ice it with a thin crumb coat of buttercream. Chill to set the crumb coat then ice the cake with a final coating of buttercream.\nPipe 12 buttercream rosettes around the top of the cake. Place a strawberry (can be dipped in chocolate) onto each rosette. Refrigerate for at least 5-6 hours to make sure the filling is completely set. Remove the cake from the refrigerator 1/2 hour before serving.", "instructions_list": [ "Split each cake horizontally so that you have a total of 4 cake layers. Cover and set aside. Use a food processor to grind the freeze dried strawberries to a powder. Divide the powder into 2 portions and set them aside.", "Toss the fresh strawberries with 1/3 cup of the sugar. Macerate 30 minutes.", diff --git a/tests/test_data/bakingmischief.com/bakingmischief_1.json b/tests/test_data/bakingmischief.com/bakingmischief_1.json index 50f153404..9b4f415da 100644 --- a/tests/test_data/bakingmischief.com/bakingmischief_1.json +++ b/tests/test_data/bakingmischief.com/bakingmischief_1.json @@ -76,7 +76,6 @@ "purpose": "Burrito Bowls" } ], - "instructions": "Barbacoa\nGenerously salt and pepper meat on all sides.\nIn a large dutch oven (or skillet if you’ll be using a slow cooker), heat oil over medium-high heat. Brown meat on all sides, in batches if necessary. This may take up to 15 minutes.\nStovetop Barbacoa\nAdd onion and just enough chicken or beef broth to mostly submerge the meat. Stir, scraping the bottom of the pan to remove any stuck-on bits. Stir in remaining ingredients and bring mixture to a low simmer. Cook, stirring occasionally for 2 1/2 to 3 hours, until meat is very tender and can be pulled apart with a fork.\nSlow Cooker Barbacoa\nIf using a slow cooker, transfer meat and any drippings remaining in the pan to the slow cooker and add onions, 1 cup of broth and remaining ingredients. Cook on high for 3 to 4 hours, low for 7 to 8 hours, until the beef is tender and can be easily shredded with a fork.\nShred\nOnce meat is done, use a slotted spoon to transfer the pieces to a cutting board. Use two forks to shred the meat, discarding any large pieces of fat as you go.\nReturn shredded meat to the cooking liquid. Add more salt and pepper to taste.\nCilantro Lime Rice\nAdd lime juice to a 2-cup measuring cup. Fill the measuring cup the rest of the way with chicken broth.\nIn a saucepan or rice cooker, cook rice according to package instructions, replacing the water with the lime juice/chicken broth mixture and adding butter and salt when you add the rice (if the package instructions already call for salt, do not add additional salt).\nAfter rice has finished cooking, stir in half of the lime zest and cilantro. Taste and add more lime and cilantro to taste.\nBurrito Bowls\nDivide cilantro rice between bowls or food prep containers. Top rice with shredded barbacoa and the rest of your burrito bowl toppings. Serve and enjoy.", "instructions_list": [ "Barbacoa", "Generously salt and pepper meat on all sides.", diff --git a/tests/test_data/bakingmischief.com/bakingmischief_2.json b/tests/test_data/bakingmischief.com/bakingmischief_2.json index ab1251576..08655093b 100644 --- a/tests/test_data/bakingmischief.com/bakingmischief_2.json +++ b/tests/test_data/bakingmischief.com/bakingmischief_2.json @@ -54,7 +54,6 @@ "purpose": "Frosting" } ], - "instructions": "Preheat your oven to 350°F. Lightly grease your baking dish.\nIn a small bowl, whisk together flour, baking powder, cinnamon, allspice, and salt.\nIn a medium bowl, whisk together sugar, vegetable oil, and egg until well combined. Stir in flour mixture and use a rubber spatula to fold in grated carrots. Transfer batter to prepared baking dish.\nBake for 25 to 30 minutes, until a toothpick inserted into the center of the cake comes out clean. Place cake (in pan) on a cooling rack, and cool completely before frosting, about 45 minutes.\nFrosting\nWhisk together cream cheese, butter, and vanilla until smooth. Add sifted powdered sugar and salt and whisk until well-combined and fluffy. Spread frosting over the cake. Chilling before serving is optional but recommended.\nServe cake in the baking dish and enjoy!", "instructions_list": [ "Preheat your oven to 350°F. Lightly grease your baking dish.", "In a small bowl, whisk together flour, baking powder, cinnamon, allspice, and salt.", diff --git a/tests/test_data/barefeetinthekitchen.com/barefeetinthekitchen_1.json b/tests/test_data/barefeetinthekitchen.com/barefeetinthekitchen_1.json index 23c271069..a9013f208 100644 --- a/tests/test_data/barefeetinthekitchen.com/barefeetinthekitchen_1.json +++ b/tests/test_data/barefeetinthekitchen.com/barefeetinthekitchen_1.json @@ -15,7 +15,6 @@ "4 cups baby spinach leaves", "(optional) eggs, 1 per person" ], - "instructions": "Roasting Instructions\nPreheat the oven to 400°F. Place the sweet potatoes in a large mixing bowl and drizzle with olive oil. Sprinkle generously with salt and pepper and toss to coat thoroughly.\nCoat a large baking sheet with oil and spread the potatoes across it. Roast the potatoes until they are fork tender, and then roast a bit longer to get a slightly crisp edge. This usually takes between 45-70 minutes depending on how many potatoes I am cooking at the time.\nSkillet Instructions\nWhen the potatoes are almost done, add the sausage and the onions to a large skillet over medium-high heat. Cook and crumble the sausage while browning the onions.\nDrain the sausage (if needed) and add the spinach. Remove from the heat and toss together to wilt the spinach. Remove to a serving dish and cover loosely to keep warm.\nIn the same skillet used for the sausage, cook the eggs until the whites are set and the yolks are still soft and runny. When ready to eat, top the spinach mixture with the soft eggs.", "instructions_list": [ "Roasting Instructions", "Preheat the oven to 400°F. Place the sweet potatoes in a large mixing bowl and drizzle with olive oil. Sprinkle generously with salt and pepper and toss to coat thoroughly.", diff --git a/tests/test_data/barefeetinthekitchen.com/barefeetinthekitchen_2.json b/tests/test_data/barefeetinthekitchen.com/barefeetinthekitchen_2.json index bcd9d86be..86536a91c 100644 --- a/tests/test_data/barefeetinthekitchen.com/barefeetinthekitchen_2.json +++ b/tests/test_data/barefeetinthekitchen.com/barefeetinthekitchen_2.json @@ -43,7 +43,6 @@ "purpose": "Dressing Ingredients" } ], - "instructions": "Toast the orzo in ½ tablespoon oil over medium heat, about 5 minutes, until golden brown. Add 4 cups water, and bring to a boil. Reduce to simmer, and cover with a lid for 7-8 minutes. Drain any liquid and fluff with a fork.\nPlace the spinach in a large mixing bowl. Add the cooked orzo, cranberries, almonds, and cooked chicken - if desired.\nIn a small bowl or large measuring cup, combine the oil, vinegar, honey, salt, and pepper. Whisk to combine. Pour the dressing over the salad and toss well to coat.\nTop with goat cheese and toss lightly. Serve immediately or store in the refrigerator for up to 2 days.", "instructions_list": [ "Toast the orzo in ½ tablespoon oil over medium heat, about 5 minutes, until golden brown. Add 4 cups water, and bring to a boil. Reduce to simmer, and cover with a lid for 7-8 minutes. Drain any liquid and fluff with a fork.", "Place the spinach in a large mixing bowl. Add the cooked orzo, cranberries, almonds, and cooked chicken - if desired.", diff --git a/tests/test_data/barefootcontessa.com/barefootcontessa_1.json b/tests/test_data/barefootcontessa.com/barefootcontessa_1.json index 2bca72470..530e89d00 100644 --- a/tests/test_data/barefootcontessa.com/barefootcontessa_1.json +++ b/tests/test_data/barefootcontessa.com/barefootcontessa_1.json @@ -21,7 +21,6 @@ "4½ cups good bottled marinara sauce, such as Rao’s (40 ounces)", "1 pound lightly salted fresh mozzarella, very thinly sliced" ], - "instructions": "Preheat the oven to 375 degrees. Arrange the eggplant and zucchini in single layers on 3 sheet pans lined with parchment paper. Brush them generously with the olive oil on both sides, using all of the oil. Sprinkle with the oregano (I crush it in my hands), 1 tablespoon salt, and 1½ teaspoons pepper. Roast for 25 minutes, sprinkle the garlic evenly on the vegetables, and roast for another 5 minutes, until the vegetables are cooked through. Remove from the oven and lower the temperature to 350 degrees.\nMeanwhile, fill a very large bowl with the hottest tap water and add enough boiling water to bring the temperature to 140 degrees. One at a time, place the noodles in the water and soak them for 15 -minutes, swirling occasionally so they don’t stick together. Drain and slide the noodles around again.\nCombine the ricotta, goat cheese, eggs, basil, ½ cup of the Parmesan, 1½ teaspoons salt, and ¾ teaspoon pepper in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed.\nSpread 1 cup of the marinara in a 9 × 13 × 2-inch baking dish. Arrange a third of the vegetables on top, then a layer of the noodles (cut to fit), a third of the mozzarella, and a third of the ricotta mixture in large dollops between the mozzarella. Repeat twice, starting with the marinara. Spread the last 1½ cups of marinara on top and sprinkle with the remaining ½ cup of Parmesan. Place the dish on a sheet pan lined with parchment paper and bake for 60 to 70 minutes, until the lasagna is browned and bubbly. Allow to rest for 10 minutes and serve hot.", "instructions_list": [ "Preheat the oven to 375 degrees. Arrange the eggplant and zucchini in single layers on 3 sheet pans lined with parchment paper. Brush them generously with the olive oil on both sides, using all of the oil. Sprinkle with the oregano (I crush it in my hands), 1 tablespoon salt, and 1½ teaspoons pepper. Roast for 25 minutes, sprinkle the garlic evenly on the vegetables, and roast for another 5 minutes, until the vegetables are cooked through. Remove from the oven and lower the temperature to 350 degrees.", "Meanwhile, fill a very large bowl with the hottest tap water and add enough boiling water to bring the temperature to 140 degrees. One at a time, place the noodles in the water and soak them for 15 -minutes, swirling occasionally so they don’t stick together. Drain and slide the noodles around again.", diff --git a/tests/test_data/barefootcontessa.com/barefootcontessa_2.json b/tests/test_data/barefootcontessa.com/barefootcontessa_2.json index 15c2445b1..10e6876b6 100644 --- a/tests/test_data/barefootcontessa.com/barefootcontessa_2.json +++ b/tests/test_data/barefootcontessa.com/barefootcontessa_2.json @@ -45,7 +45,6 @@ "purpose": "Lemon Vinaigrette (Makes 3/4 Cup)" } ], - "instructions": "Pound the chicken breasts until they are ¼-inch thick. You can use either a meat mallet or a rolling pin.\nCombine the flour, 2 teaspoons salt, and 1 teaspoon pepper on a dinner plate. Beat the eggs with 1 tablespoon of water in a large shallow bowl. On a second dinner plate, combine the bread crumbs and the ½ cup grated Parmesan cheese. Coat the chicken breasts on both sides with the flour mixture, dusting off the excess, then dip both sides into the egg mixture and finally dredge both sides in the breadcrumb mixture, pressing lightly.\nHeat 1 tablespoon of butter and 1 tablespoon of olive oil in a large (12-inch) sauté pan over medium-low heat and cook 2 chicken breasts at a time for 2 to 3 minutes on each side, until just cooked through. Remove the cooked chicken to a plate (or keep warm in the oven; see below). Add more butter and oil and cook the rest of the chicken breasts.\nToss the salad greens with the lemon vinaigrette. Place each chicken breast on a plate and pile mound of salad on top. Serve hot with shaved or grated Parmesan on top.\nNotes: You can pound the meat between two sheets of wax paper, plastic wrap, or directly on a board.\nTo keep the cooked chicken breasts warm, place on a sheet pan in a 200-degree oven for up to 15 minutes.\nMeasure the lemon juice in a 1-cup glass measuring cup. Add the olive oil, 1 teaspoon salt and ½ teaspoon pepper and whisk together.", "instructions_list": [ "Pound the chicken breasts until they are ¼-inch thick. You can use either a meat mallet or a rolling pin.", "Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper on a dinner plate. Beat the eggs with 1 tablespoon of water in a large shallow bowl. On a second dinner plate, combine the bread crumbs and the ½ cup grated Parmesan cheese. Coat the chicken breasts on both sides with the flour mixture, dusting off the excess, then dip both sides into the egg mixture and finally dredge both sides in the breadcrumb mixture, pressing lightly.", diff --git a/tests/test_data/bbc.com/bbcfood.json b/tests/test_data/bbc.com/bbcfood.json index f4549ba93..af9eb7426 100644 --- a/tests/test_data/bbc.com/bbcfood.json +++ b/tests/test_data/bbc.com/bbcfood.json @@ -16,7 +16,6 @@ "200ml/7¼oz double cream, whipped", "cocoa powder, to dust" ], - "instructions": "Melt the butter in a pan and add the crushed digestive biscuits. Mix well until the biscuits have absorbed all the butter.\nRemove from the heat and press into the bottom of a lined 18cm/7in springform tin. Place in the refrigerator and allow to set for one hour.\nMeanwhile, prepare the filling. Lightly whip the cream cheese then beat in the Irish cream and icing sugar. Fold in the whipped cream and grated chocolate. When smooth, spoon evenly onto the biscuits.\nRefrigerate and allow to set for a further two hours. Once set, remove and decorate with whipped cream and cocoa powder dusted over the top. Serve.", "instructions_list": [ "Melt the butter in a pan and add the crushed digestive biscuits. Mix well until the biscuits have absorbed all the butter.", "Remove from the heat and press into the bottom of a lined 18cm/7in springform tin. Place in the refrigerator and allow to set for one hour.", diff --git a/tests/test_data/bbcgoodfood.com/bbcgoodfood.json b/tests/test_data/bbcgoodfood.com/bbcgoodfood.json index 1e3dc059c..242685175 100644 --- a/tests/test_data/bbcgoodfood.com/bbcgoodfood.json +++ b/tests/test_data/bbcgoodfood.com/bbcgoodfood.json @@ -17,7 +17,6 @@ "½ a lemon , zested and juiced", "grated parmesan , to serve" ], - "instructions": "Heat ½ tbsp of the olive oil in a large frying pan over a medium heat. Add the onion and soften for 5 mins, then add the garlic and fennel and cook for 2 mins longer. Tip into a bowl. Add the pork mince, parsley stalks and grated courgette to the bowl, season well, mix, and shape into 10 meatballs. Heat the remaining oil in the frying pan, add the meatballs and fry for 5-8 mins, turning occasionally, until golden brown and cooked through. Set the pan aside.\nBring a pan of salted water to the boil and cook the spaghetti for 1 min less than pack instructions. Using tongs, transfer the pasta to the pan of meatballs, sloshing in some of the cooking water as you go. Add the courgette ribbons to the pan and put it back over the heat. Toss the pasta and meatballs with the courgette ribbons in the pan with a ladleful of pasta water and add the lemon juice. Season well, tip into bowls and scatter over the chopped parsley leaves, lemon zest and a generous grating of parmesan.", "instructions_list": [ "Heat ½ tbsp of the olive oil in a large frying pan over a medium heat. Add the onion and soften for 5 mins, then add the garlic and fennel and cook for 2 mins longer. Tip into a bowl. Add the pork mince, parsley stalks and grated courgette to the bowl, season well, mix, and shape into 10 meatballs. Heat the remaining oil in the frying pan, add the meatballs and fry for 5-8 mins, turning occasionally, until golden brown and cooked through. Set the pan aside.", "Bring a pan of salted water to the boil and cook the spaghetti for 1 min less than pack instructions. Using tongs, transfer the pasta to the pan of meatballs, sloshing in some of the cooking water as you go. Add the courgette ribbons to the pan and put it back over the heat. Toss the pasta and meatballs with the courgette ribbons in the pan with a ladleful of pasta water and add the lemon juice. Season well, tip into bowls and scatter over the chopped parsley leaves, lemon zest and a generous grating of parmesan." diff --git a/tests/test_data/bbcgoodfood.com/bbcgoodfood_groups.json b/tests/test_data/bbcgoodfood.com/bbcgoodfood_groups.json index 4de2d5428..a44ccaee8 100644 --- a/tests/test_data/bbcgoodfood.com/bbcgoodfood_groups.json +++ b/tests/test_data/bbcgoodfood.com/bbcgoodfood_groups.json @@ -47,7 +47,6 @@ "purpose": "For the frosting and decorating" } ], - "instructions": "Heat oven to 190C/170C fan/gas 5 and line a 12-hole muffin tin with deep cake cases. Put all the cake ingredients into a large bowl and beat together with electric hand beaters until smooth. Spoon the mix into the cases, then bake for 20 mins until risen and a skewer inserted into the middle comes out dry. Cool completely on a rack. Can be made up to 3 days ahead and kept in an airtight container, or frozen for up to 1 month.\nFor the frosting, work the butter, milk and vanilla into the icing sugar until creamy and pale. Colour with food colouring, if using, then create your own gruesome monster faces using sweets and sprinkles.", "instructions_list": [ "Heat oven to 190C/170C fan/gas 5 and line a 12-hole muffin tin with deep cake cases. Put all the cake ingredients into a large bowl and beat together with electric hand beaters until smooth. Spoon the mix into the cases, then bake for 20 mins until risen and a skewer inserted into the middle comes out dry. Cool completely on a rack. Can be made up to 3 days ahead and kept in an airtight container, or frozen for up to 1 month.", "For the frosting, work the butter, milk and vanilla into the icing sugar until creamy and pale. Colour with food colouring, if using, then create your own gruesome monster faces using sweets and sprinkles." diff --git a/tests/test_data/bestrecipes.com.au/bestrecipes.json b/tests/test_data/bestrecipes.com.au/bestrecipes.json index 2116b173e..6d522e10d 100644 --- a/tests/test_data/bestrecipes.com.au/bestrecipes.json +++ b/tests/test_data/bestrecipes.com.au/bestrecipes.json @@ -18,7 +18,6 @@ "1 sheet puff pastry", "1 egg to glaze" ], - "instructions": "Cook meat and onion until meat is well browned.\nAdd ¾ cup water, stock cubes, sauces and seasonings.\nBring to the boil and simmer for 15 minutes.\nBlend flour and the remaining water, add to meat, bring to the boil and simmer for 5 minutes. Cool.\nLine a pie plate with the shortcrust pastry.\nSpoon in the cooled meat mixture. Moisten edges of pastry with water.\nTop with puff pastry, pressing down to seal the edges, trim and glaze with egg.\nBake at 230C for 15 minutes. Reduce heat to 190C and bake for a futher 25 minutes until golden.", "instructions_list": [ "Cook meat and onion until meat is well browned.", "Add ¾ cup water, stock cubes, sauces and seasonings.", diff --git a/tests/test_data/bettybossi.ch/bettybossi.json b/tests/test_data/bettybossi.ch/bettybossi.json index 1af491de0..add52015d 100644 --- a/tests/test_data/bettybossi.ch/bettybossi.json +++ b/tests/test_data/bettybossi.ch/bettybossi.json @@ -23,7 +23,6 @@ "2 c.s. de liqueur au cassis ou de sirop de cassis", "1 citron bio, zeste râpé" ], - "instructions": "Écraser les biscuits dans un sachet en plastique à l’aide d’un rouleau à pâtisserie, mélanger avec le beurre. Répartir sur le fond du moule préparé, bien tasser avec le dos d’une cuillère ou le fond d’un verre, réserver au frais.\nBien mélanger au fouet le fromage frais, le mascarpone et le séré. Incorporer les œufs et tous les ingrédients, farine comprise.\nBien égoutter les myrtilles et mixer les myrtilles avec le reste des ingrédients, étaler sur le fond de petits-beurre, répartir dessus l’appareil au fromage frais.\nCuisson: env. 50 min dans la moitié inférieure du four préchauffé à 180° C. Laisser tiédir ensuite env. 1 h dans le four éteint, en maintenant la porte entrouverte avec le manche d’une spatule en bois. Retirer, laisser refroidir sur une grille. Ôter le bord du moule.", "instructions_list": [ "Écraser les biscuits dans un sachet en plastique à l’aide d’un rouleau à pâtisserie, mélanger avec le beurre. Répartir sur le fond du moule préparé, bien tasser avec le dos d’une cuillère ou le fond d’un verre, réserver au frais.", "Bien mélanger au fouet le fromage frais, le mascarpone et le séré. Incorporer les œufs et tous les ingrédients, farine comprise.", diff --git a/tests/test_data/bettycrocker.com/bettycrocker_1.json b/tests/test_data/bettycrocker.com/bettycrocker_1.json index c89640c74..d28fa600b 100644 --- a/tests/test_data/bettycrocker.com/bettycrocker_1.json +++ b/tests/test_data/bettycrocker.com/bettycrocker_1.json @@ -12,7 +12,6 @@ "1 1/2 cups semisweet chocolate chips", "3/4 cup heavy whipping cream" ], - "instructions": "Heat oven to 375°F. Spray bottom only of 13x9-inch pan with cooking spray.\nUnroll crescent dough; press in bottom of pan. Bake 12 to 14 minutes or until golden brown and baked through. Remove from oven to cooling rack; cool 20 minutes.\nIn medium bowl, beat dry pudding mixes and half-and-half with whisk about 2 minutes or until thick. Spread over cooled bar base.\nIn medium microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 1 minute; stir. Microwave 30 seconds; stir until smooth. Carefully spread mixture on top of pudding layer. Refrigerate about 4 hours or until cooled completely.\nWhen ready to serve, using a sharp knife and up-and-down sawing motion for cleaner cuts, cut into 6 rows by 4 rows. Store covered in refrigerator.", "instructions_list": [ "Heat oven to 375°F. Spray bottom only of 13x9-inch pan with cooking spray.", "Unroll crescent dough; press in bottom of pan. Bake 12 to 14 minutes or until golden brown and baked through. Remove from oven to cooling rack; cool 20 minutes.", diff --git a/tests/test_data/bettycrocker.com/bettycrocker_2.json b/tests/test_data/bettycrocker.com/bettycrocker_2.json index 6e322c9a8..aabb16d43 100644 --- a/tests/test_data/bettycrocker.com/bettycrocker_2.json +++ b/tests/test_data/bettycrocker.com/bettycrocker_2.json @@ -42,7 +42,6 @@ "purpose": "Filling" } ], - "instructions": "Dissolve gelatin in boiling water. Stir in strawberries; refrigerate until partially set, about 1 hour 45 minutes.\nHeat oven to 350° F. In medium bowl, mix Crust ingredients. Press into ungreased 13 x 9-inch baking dish. Bake 10 minutes. Cool on cooling rack.\nIn medium bowl, beat Filling ingredients with electric mixer on medium speed until smooth. Spread over cooled crust. Cover and refrigerate until cool and gelatin topping in bowl is partially set.\nCarefully spoon gelatin topping over filling. Refrigerate 4 to 6 hours or until firm. To serve, cut into 4 rows by 3 rows.", "instructions_list": [ "Dissolve gelatin in boiling water. Stir in strawberries; refrigerate until partially set, about 1 hour 45 minutes.", "Heat oven to 350° F. In medium bowl, mix Crust ingredients. Press into ungreased 13 x 9-inch baking dish. Bake 10 minutes. Cool on cooling rack.", diff --git a/tests/test_data/biancazapatka.com/biancazapatka_1.json b/tests/test_data/biancazapatka.com/biancazapatka_1.json index a436f38d0..d70f9395c 100644 --- a/tests/test_data/biancazapatka.com/biancazapatka_1.json +++ b/tests/test_data/biancazapatka.com/biancazapatka_1.json @@ -60,7 +60,6 @@ "purpose": "To serve" } ], - "instructions": "Marinated Tempeh\nFor the marinade, pour tamari, sesame oil, rice vinegar, maple syrup, and Sriracha into a sealable container. Press in the garlic, grate in the ginger, and stir everything together.\nCut the tempeh into cubes and add them to the marinade. Seal the container and shake well until the tempeh is completely marinated. Then let it marinate for at least 20 minutes (or overnight in the refrigerator).\nNoodles & Veggies\nMeanwhile, prepare and chop the vegetables. Cover the rice noodles with boiling water and set aside, covered, for 10 minutes (or according to package directions). Then drain and rinse with fresh water.\nCook and assemble\nOnce the tempeh is marinated, heat about 1-2 tbsp of oil in a frying pan (or wok). Remove the tempeh from the marinade (you can use the remaining marinade to make the peanut sauce) and cook until golden brown from all sides.\nAssemble the rice noodles and vegetables in bowls, as shown in the recipe video. Add the tempeh on top and drizzle with peanut sauce. Lastly, garnish with scallions, sesame seeds, and peanuts, and serve with fresh limes on the side.\nEnjoy!", "instructions_list": [ "Marinated Tempeh", "For the marinade, pour tamari, sesame oil, rice vinegar, maple syrup, and Sriracha into a sealable container. Press in the garlic, grate in the ginger, and stir everything together.", diff --git a/tests/test_data/biancazapatka.com/biancazapatka_2.json b/tests/test_data/biancazapatka.com/biancazapatka_2.json index 0f816b182..ed5be3c73 100644 --- a/tests/test_data/biancazapatka.com/biancazapatka_2.json +++ b/tests/test_data/biancazapatka.com/biancazapatka_2.json @@ -64,7 +64,6 @@ "purpose": "For Decorating (optional)" } ], - "instructions": "Blueberry Cake\nPreheat the oven to 356 °F (180 °C). Grease a 25-cm loaf pan and line with parchment paper (see photo above).\nWhisk together the soy milk and lemon juice in a measuring cup and set aside for about 5 minutes until it has curdled into vegan buttermilk (this doesn't work well with other types of plant milks, however, it’s not a big deal when it doesn't work).\nMeanwhile, sift flour and baking powder into a large bowl. Then whisk in baking soda, salt and sugar.\nAdd vegan buttermilk, oil and vanilla extract and stir briefly until all ingredients are just combined.\nWash the blueberries, pat them dry and toss them with a little cornstarch or flour (so that they don't seep onto the bottom and lose too much juice during baking). Then gently fold ¾ of them into the batter with a spatula.\nPour the batter into the baking pan and gently tap the pan a few times on the work surface to get rid of the air bubbles and smooth out the top.\nSpread the remaining ¼ of blueberries on top and bake the cake for about 55 minutes, or until a toothpick comes out clean (don't skip the stick test! If the cake gets too dark during baking, cover loosely with a piece of parchment paper).\nAllow to cool in the pan for 10-15 minutes. Then remove and let cool completely on a cooling rack.\nBlueberry Frosting\nIn a mixing bowl, beat the dairy-free whipping cream with an electric hand mixer until stiff peaks form.\nIn another mixing bowl, mix the dairy-free cream cheese with powdered sugar, blueberry powder, San-apart and lemon juice until creamy. Then fold in the whipped cream.\nSpread the blueberry cream on the cake and decorate with fresh blueberries, blackberries and desiccated coconut.\nSlice and enjoy!", "instructions_list": [ "Blueberry Cake", "Preheat the oven to 356 °F (180 °C). Grease a 25-cm loaf pan and line with parchment paper (see photo above).", diff --git a/tests/test_data/bigoven.com/bigoven_1.json b/tests/test_data/bigoven.com/bigoven_1.json index 356bfca33..b661bd239 100644 --- a/tests/test_data/bigoven.com/bigoven_1.json +++ b/tests/test_data/bigoven.com/bigoven_1.json @@ -43,7 +43,6 @@ "purpose": "Herb Topping" } ], - "instructions": "Herb Topping:\nIn a small bowl, combine olive oil, herbs, and crushed red pepper. Set aside until ready.\nFor the dough:\n1. In a small saucepan, warm 1 cup water to a lukewarm temperature of 105°F to 110°F on an instant-read thermometer. Pour water into the bowl of a stand mixer and gently whisk in yeast and sugar to dissolve. Allow the yeast to bloom briefly, about 5-10 minutes.\n2. Add remaining cup water, flour, and sea salt. With the dough hook attachment on lowest speed, mix until a loose, craggy dough forms and then increase speed to medium-high and mix until a smooth dough begins to wrap around the hook, about 5 to 7 minutes. Turn off the mixer, cover bowl with a damp towel, and allow dough to rest for 10 to 15 minutes. Resume mixing on medium-high for 10 to 15 minutes until dough becomes very elastic and begins tugging away from the sides of the bowl. Dough will be quite sticky, but resist the urge to add additional flour -- dough.\n3. For the first rise, drizzle ¼ cup olive oil into the mixing bowl and swirl the sides of the bowl to coat as well as the surface of the dough. Cover and allow to rise in a warm place until doubled in size, about 90 to 120 minutes.\n4. Use this time to prepare your herb oil and prep your decorative toppings, if using.\n5. For the second rise, drizzle another ¼ cup olive oil on a 18x13 sheet pan (or two half size pans at 13x9). Then, with well-oiled hands, gingerly raise the dough from the mixing bowl and allow its weight to stretch the dough down upon itself. Repeat this stretching technique 4 to 6 times to help encourage extra rise. Transfer the dough to the sheet pan and stretch in all directions to coax it into rectangular submission. It will likely not comply straight away. Cover with oiled plastic wrap and, after a brief rest (about 10 to 15 minutes), stretch the dough a second time.\n6. If you plan to delay baking, now is the time to cover the sheet pan with oiled plastic wrap and place in the refrigerator for up to 24 hours. Bring to room temperature about an hour before baking so that the dough has doubled in height.\n7. While the dough is doubling, preheat the oven to 450°F. Arrange the oven racks to both their highest and lowest positions.\n8. Once risen and ready to bake, uncover the dough and, with well-oiled hands, dimple the dough by plunging fingers spread wide downward into the bottom of the pan. Bubbles are good, but especially large ones can be gently deflated.\n9. Drizzle the focaccia as desired. We recommend a bare minimum of ¼ extra-virgin olive oil and a generous flurry of flaky sea salt, but encourage you to gild the lily here with herbs and garlic aplenty.\n10. Place focaccia on the lowest rack and bake until the edges begin to pull away from the sides and corners of the pan, about 15 to 20 minutes. Transfer to the top rack and continue baking until the top is golden brown and bubbles are very well browned, about 5 minutes. Cool in the pan briefly then transfer to a cooling rack until completely cooled.\nPossible toppings to decorate:\nred onions\nshallots\nchives\nfresh sage\nfresh thyme\nfresh oregano\nfresh dill\nfresh parsley\nfresh basil\nmix of mini sweet peppers\nbell peppers\nbanana peppers\njalapeno peppers\ncherry tomatoes\nkalamata olives, pitted", "instructions_list": [ "Herb Topping:", "In a small bowl, combine olive oil, herbs, and crushed red pepper. Set aside until ready.", diff --git a/tests/test_data/bigoven.com/bigoven_2.json b/tests/test_data/bigoven.com/bigoven_2.json index 854995a19..31e1fe6ef 100644 --- a/tests/test_data/bigoven.com/bigoven_2.json +++ b/tests/test_data/bigoven.com/bigoven_2.json @@ -49,7 +49,6 @@ "purpose": "Icing:" } ], - "instructions": "1.Preheat the oven to 350F degrees. Line a muffin pan with 8 liners. Sift the flour, baking soda, baking powder, and salt.\n2.Cream the butter & sugar until light and fluffy. Add the eggs one at a time. Slowly add the flour to the butter mixture. Add the sour cream & raspberry extract. Then stir in the chocolate chunks.\n3.Divide the batter evenly among the liners and bake for 15-20 minutes, until done. For mini cupcakes, bake 12-14 minutes.\nFor the icing:\n1/2 cup of cream cheese\n1 cup of sifted powder sugar\n1/2 tsp. of vanilla extract\n1/4 cup of butter ~~at; room temp.\nA half pint of fresh raspberries\nBeat cream cheese, powdered sugar, vanilla, butter and raspberries until smooth. Top each cupcake with frosting and 1 raspberry, if desired.", "instructions_list": [ "1.Preheat the oven to 350F degrees. Line a muffin pan with 8 liners. Sift the flour, baking soda, baking powder, and salt.", "2.Cream the butter & sugar until light and fluffy. Add the eggs one at a time. Slowly add the flour to the butter mixture. Add the sour cream & raspberry extract. Then stir in the chocolate chunks.", diff --git a/tests/test_data/blueapron.com/blueapron.json b/tests/test_data/blueapron.com/blueapron.json index 6b90aeb69..74aff43cb 100644 --- a/tests/test_data/blueapron.com/blueapron.json +++ b/tests/test_data/blueapron.com/blueapron.json @@ -18,7 +18,6 @@ "1 Tbsp Barbecue Spice Blend (Smoked Paprika, Sweet Paprika, Ground Fennel Seeds, Ground Coriander, Garlic Powder & Light Brown Sugar)", "2 tsps Honey" ], - "instructions": "1 Cook the farro Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Fill a separate, small pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once the medium pot is boiling, add the farro. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.\n2 Prepare the ingredients & make the vinaigrette Meanwhile, wash and dry the fresh produce. Remove the husks and silks from the corn; cut the kernels off the cobs. Drain and rinse the chickpeas. Halve the cucumbers lengthwise; thinly slice crosswise. Roughly chop the pepper; thoroughly wash your hands immediately after handing. In a bowl, combine the sliced cucumbers, a drizzle of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.Thinly slice the chives. In a separate bowl, whisk together the honey (kneading the packet before opening), vinegar, and 1 tablespoon of olive oil; season with salt and pepper.\n3 Cook & slice the eggs While the cucumbers marinate, carefully add the eggs to the small pot of boiling water. Cook 9 minutes for hard-boiled. Drain and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs; thinly slice. Season with salt and pepper.\n4 Char the corn In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the corn kernels in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until charred (be careful, as the corn may pop as it cooks). Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a bowl. Wipe out the pan.\n5 Cook the chickpeas & serve your dish In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the drained chickpeas and half the spice blend (you will have extra). Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the barbecue sauce (carefully, as the liquid may splatter) and 1/4 cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is thickened. Turn off the heat. Taste, then season with salt and pepper if desired. To the pot of cooked farro, add the vinaigrette; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the sliced eggs, marinated cucumbers, cooked chickpeas, and charred corn. Garnish with the sliced chives. Enjoy!\n1 Cook the farro Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Fill a separate, small pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once the medium pot is boiling, add the farro. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.\n2 Prepare the ingredients & make the vinaigrette Meanwhile, wash and dry the fresh produce. Remove the husks and silks from the corn; cut the kernels off the cobs. Drain and rinse the chickpeas. Halve the cucumbers lengthwise; thinly slice crosswise. Roughly chop the pepper; thoroughly wash your hands immediately after handing. In a bowl, combine the sliced cucumbers, a drizzle of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.Thinly slice the chives. In a separate bowl, whisk together the honey (kneading the packet before opening), vinegar, and 1 tablespoon of olive oil; season with salt and pepper.\n3 Cook & slice the eggs While the cucumbers marinate, carefully add the eggs to the small pot of boiling water. Cook 9 minutes for hard-boiled. Drain and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs; thinly slice. Season with salt and pepper.\n4 Char the corn In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the corn kernels in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until charred (be careful, as the corn may pop as it cooks). Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a bowl. Wipe out the pan.\n5 Cook the chickpeas & serve your dish In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the drained chickpeas and half the spice blend (you will have extra). Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the barbecue sauce (carefully, as the liquid may splatter) and 1/4 cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is thickened. Turn off the heat. Taste, then season with salt and pepper if desired. To the pot of cooked farro, add the vinaigrette; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the sliced eggs, marinated cucumbers, cooked chickpeas, and charred corn. Garnish with the sliced chives. Enjoy!", "instructions_list": [ "1 Cook the farro Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Fill a separate, small pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once the medium pot is boiling, add the farro. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.", "2 Prepare the ingredients & make the vinaigrette Meanwhile, wash and dry the fresh produce. Remove the husks and silks from the corn; cut the kernels off the cobs. Drain and rinse the chickpeas. Halve the cucumbers lengthwise; thinly slice crosswise. Roughly chop the pepper; thoroughly wash your hands immediately after handing. In a bowl, combine the sliced cucumbers, a drizzle of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.Thinly slice the chives. In a separate bowl, whisk together the honey (kneading the packet before opening), vinegar, and 1 tablespoon of olive oil; season with salt and pepper.", diff --git a/tests/test_data/bluejeanchef.com/bluejeanchef_1.json b/tests/test_data/bluejeanchef.com/bluejeanchef_1.json index 8866604d9..442961936 100644 --- a/tests/test_data/bluejeanchef.com/bluejeanchef_1.json +++ b/tests/test_data/bluejeanchef.com/bluejeanchef_1.json @@ -25,7 +25,6 @@ "1 cup Cheddar cheese (grated)", "1 lime (cut into wedges)" ], - "instructions": "Pre-heat the pressure cooker using the BROWN or SAUTE setting.\nAdd the olive oil. Sauté the onion for 3 to 4 minutes, stirring occasionally. Add the garlic, Jalapeño pepper, red pepper and spices, and cook for another minute or two. Add the tomatoes, chicken stock, beans and salt, give it a good stir and push the chicken breasts under the liquid. Lock the lid in place.\nPressure cook on HIGH for 8 minutes.\nReduce the pressure with QUICK-RELEASE method and carefully remove the lid. Remove the chicken to a side plate and when cool enough to touch, shred the chicken with two forks into small pieces.\nReturn the chicken to the soup and season to taste with salt and freshly ground black pepper. Place some tortilla chips into each bowl and ladle the soup on top. Garnish with avocado, cilantro, Cheddar cheese and a lime wedge to squeeze.", "instructions_list": [ "Pre-heat the pressure cooker using the BROWN or SAUTE setting.", "Add the olive oil. Sauté the onion for 3 to 4 minutes, stirring occasionally. Add the garlic, Jalapeño pepper, red pepper and spices, and cook for another minute or two. Add the tomatoes, chicken stock, beans and salt, give it a good stir and push the chicken breasts under the liquid. Lock the lid in place.", diff --git a/tests/test_data/bluejeanchef.com/bluejeanchef_2.json b/tests/test_data/bluejeanchef.com/bluejeanchef_2.json index aec756085..f14509b36 100644 --- a/tests/test_data/bluejeanchef.com/bluejeanchef_2.json +++ b/tests/test_data/bluejeanchef.com/bluejeanchef_2.json @@ -43,7 +43,6 @@ "purpose": "Filling:" } ], - "instructions": "To make the crust, combine the Graham cracker crumbs, melted butter and sugar in a bowl. Line the bottom of a 9-inch springform pan with parchment paper. Press the Graham cracker crumb mixture firmly on the bottom of the pan and place it in the refrigerator.\nUsing an electric mixer, beat the cream cheese and ¾ cup of the powdered sugar together until smooth. Add the sour cream, vanilla extract and lemon juice, and mix until smooth.\nIn a separate bowl, whip the heavy cream using an electric mixer on high speed until it starts to thicken. Then add the remaining ¾ cup powdered sugar and continue to whip the cream into stiff peaks. Fold the whipped cream into the cream cheese mixture until well combined. This is your plain cheesecake base.\nIn another bowl, combine 2 cups of the cheesecake base with the puréed blueberries. In yet another separate bowl, combine 2 cups of the cream cheese mixture with the puréed raspberries. Now you have three bowls of flavored cheesecake batter.\nSpread the blueberry batter into the bottom of the springform pan on top of the crust. Use an off-set spatula to spread it out evenly in the pan. Gently spoon the plain batter over the blueberry layer and spread it out evenly. Then spoon the raspberry batter on top of the plain layer and spread it out evenly.\nCover or wrap the pan with plastic wrap and chill for at least 8 hours to overnight.\nWhen ready to serve, run a knife around the edge of the pan and unmold the cheesecake. Transfer to a serving platter, removing the parchment paper on the bottom. Garnish with whipped cream and fresh berries. Cut into wedges to serve, dipping your knife in warm water and wiping clean in between cutting each slice. Serve chilled.", "instructions_list": [ "To make the crust, combine the Graham cracker crumbs, melted butter and sugar in a bowl. Line the bottom of a 9-inch springform pan with parchment paper. Press the Graham cracker crumb mixture firmly on the bottom of the pan and place it in the refrigerator.", "Using an electric mixer, beat the cream cheese and ¾ cup of the powdered sugar together until smooth. Add the sour cream, vanilla extract and lemon juice, and mix until smooth.", diff --git a/tests/test_data/bodybuilding.com/bodybuilding.json b/tests/test_data/bodybuilding.com/bodybuilding.json index ed6bd89fb..c228e58e9 100644 --- a/tests/test_data/bodybuilding.com/bodybuilding.json +++ b/tests/test_data/bodybuilding.com/bodybuilding.json @@ -21,7 +21,6 @@ "1 tbsp green onion, chopped", "1 salt and pepper to taste" ], - "instructions": "1. Dice the celery, red onion, and mushrooms.\n2. Heat the butter in a skillet over medium heat. Add all of the vegetables and stir-fry for 3-4 minutes or until vegetables are tender. Set aside.\n3. Bring broth to a boil in a large pot. Stir in wild rice, hot sauce, paprika, and bouillon and cook 45-60 minutes or until rice is tender.\n4. Add olive oil and garlic to a skillet and quickly sauté. Remember that garlic burns quickly, so it is important to keep a close eye on it. Add in the cooked rice, beans, and cooked vegetables.\n5. Stir-fry for 3-5 minutes to crisp up the rice and serve. Garnish with chopped green onion.\n6. Optional: Add any other vegetables you prefer.", "instructions_list": [ "1. Dice the celery, red onion, and mushrooms.", "2. Heat the butter in a skillet over medium heat. Add all of the vegetables and stir-fry for 3-4 minutes or until vegetables are tender. Set aside.", diff --git a/tests/test_data/bonappetit.com/bonappetit.json b/tests/test_data/bonappetit.com/bonappetit.json index e7f351254..a287f09fc 100644 --- a/tests/test_data/bonappetit.com/bonappetit.json +++ b/tests/test_data/bonappetit.com/bonappetit.json @@ -20,7 +20,6 @@ "¼ cup chopped salted, dry-roasted almonds", "1 ounce Parmesan, shaved" ], - "instructions": "Combine cranberries and vinegar in a small bowl and set aside.\nSeason pork generously with salt, then rub with 1 Tbsp. oil total. Heat a dry medium skillet, preferably cast iron, over medium. Cook pork chops, moving once or twice to hotter areas of skillet, until first side is deeply browned, 6–9 minutes. Turn pork chops and cook until second sides are browned, about 5 minutes. Working one at a time, set chops on fatty side with tongs to melt and brown fat cap, about 1 minute each. At this point an instant-read thermometer inserted into the center of each chop should register 135°.\nAdd thyme, garlic, and butter to skillet and swirl to melt butter. Tilt skillet toward you so butter pools in the pan and spoon foaming butter over chops continuously until butter is browned, about 1 minute. Transfer pork chops, thyme, and garlic to a cutting board and let meat rest while you assemble the salad.\nCombine shallot and a couple of pinches of salt in a large bowl. Pour vinegar from reserved cranberries into bowl. Whisking constantly, gradually add remaining 3 Tbsp. oil. Add cranberries, celery, parsley, almonds, Parmesan, and several pinches of salt; toss to combine.\nCut along bones to remove meat from pork chops; slice meat ½\" thick. Transfer meat and bones to a platter along with garlic and thyme, then drizzle any accumulated juices left on cutting board over top. Serve with salad.", "instructions_list": [ "Combine cranberries and vinegar in a small bowl and set aside.", "Season pork generously with salt, then rub with 1 Tbsp. oil total. Heat a dry medium skillet, preferably cast iron, over medium. Cook pork chops, moving once or twice to hotter areas of skillet, until first side is deeply browned, 6–9 minutes. Turn pork chops and cook until second sides are browned, about 5 minutes. Working one at a time, set chops on fatty side with tongs to melt and brown fat cap, about 1 minute each. At this point an instant-read thermometer inserted into the center of each chop should register 135°.", diff --git a/tests/test_data/bongeats.com/bongeats.json b/tests/test_data/bongeats.com/bongeats.json index 171e90a52..7c47172ff 100644 --- a/tests/test_data/bongeats.com/bongeats.json +++ b/tests/test_data/bongeats.com/bongeats.json @@ -25,7 +25,6 @@ "1 pinch gorom moshla", "6 g coriander leaves (chopped)" ], - "instructions": "Clean and devein the prawns. Smear them with ¼ tsp each of salt and turmeric. Set aside.\nPeel the lau, and chop it in 5-mm thick strips, 4 cm long.\nPlace an empty kadai on the stove. Once it has heated up fully, add mustard oil. Wait for it to give off a gentle smoke and turn pale yellow.\nFry the marinated prawns in it for 30 seconds. Don’t overfry, or they will become tough. Remove from the oil and set aside.\nTemper the same (now-prawn-flavoured) oil with a dried red chilli, bay leaf, cinnamon, cardamom, cloves and cumin seeds.\nAdd cumin powder and turmeric. Fry these on low heat for 2 minutes before adding the ginger paste. Fry for another 2 minutes. If the spices start sticking to the pan, you may add splashes of water and continue frying.\nAdd lau, green chillies and salt. Mix everything and cover the pan with a lid.\nYou will now have to cook this, stirring occasionally, until the spices are well braised and the lau has ‘reduced’. This can take anything from 25–40 minutes.\nAdd sugar and continue cooking until the liquid has more or less dried up.\nAdd the fried prawns and continue braising until a very light caramelisation stage is reached.\nFinish with ghee, Bengali garam masala and chopped coriander leaves.", "instructions_list": [ "Clean and devein the prawns. Smear them with ¼ tsp each of salt and turmeric. Set aside.", "Peel the lau, and chop it in 5-mm thick strips, 4 cm long.", diff --git a/tests/test_data/bowlofdelicious.com/bowlofdelicious.json b/tests/test_data/bowlofdelicious.com/bowlofdelicious.json index a66b5395b..e5467366d 100644 --- a/tests/test_data/bowlofdelicious.com/bowlofdelicious.json +++ b/tests/test_data/bowlofdelicious.com/bowlofdelicious.json @@ -16,7 +16,6 @@ "1 tablespoon canola oil (or olive oil)", "green onions, toasted sesame seeds, and lime wedges (for serving (optional))" ], - "instructions": "Pat the ahi tuna steaks dry with a paper towel. Place on a plate or inside a plastic bag.\nMix the soy sauce (2 tablespoons), toasted sesame oil (1 tablespoon), honey (1 tablespoon) kosher salt (1/2 teaspoon- OMIT if marinating for more than a couple hours, see notes), pepper (1/4 teaspoon), and cayenne pepper (1/4 teaspoon) until honey is fully dissolved. Pour over the ahi tuna steaks and turn over to coat completely. Optional: allow to marinate for at least 10 minutes, or up to overnight in the refrigerator. Also optional: Reserve a spoonful or two of the marinade before coating the fish for drizzling on top after you've cooked it.\nHeat a medium skillet (preferably non-stick or a well-seasoned cast iron skillet) on medium-high to high until very hot ( or medium medium-high for nonstick). I recommend giving cast iron 3-5 minutes to get hot and nonstick about 1 minute, depending on how thick it is.\nAdd the canola oil (1 tablespoon) to the hot pan. Sear the tuna for 1 - 1½ minutes on each side for medium rare ( 2 -2½ minutes for medium-well to well, 30 seconds for very rare. See notes - this will vary based on thickness of the tuna steaks). (Note: different burners get hotter depending on your stove. Use your best judgement whether you use medium, medium-high, or high heat, as the marinade may burn if too high heat is used)\nRemove to a cutting board. Slice into 1/2 inch slices and serve garnished with green onions, toasted sesame seeds, and a squeeze of fresh lime juice, if desired.", "instructions_list": [ "Pat the ahi tuna steaks dry with a paper towel. Place on a plate or inside a plastic bag.", "Mix the soy sauce (2 tablespoons), toasted sesame oil (1 tablespoon), honey (1 tablespoon) kosher salt (1/2 teaspoon- OMIT if marinating for more than a couple hours, see notes), pepper (1/4 teaspoon), and cayenne pepper (1/4 teaspoon) until honey is fully dissolved. Pour over the ahi tuna steaks and turn over to coat completely. Optional: allow to marinate for at least 10 minutes, or up to overnight in the refrigerator. Also optional: Reserve a spoonful or two of the marinade before coating the fish for drizzling on top after you've cooked it.", diff --git a/tests/test_data/breadtopia.com/breadtopia.json b/tests/test_data/breadtopia.com/breadtopia.json index 4374be6a0..e1a1aed6b 100644 --- a/tests/test_data/breadtopia.com/breadtopia.json +++ b/tests/test_data/breadtopia.com/breadtopia.json @@ -41,7 +41,6 @@ "To brush on the dough before baking", "1 egg yolk beaten with 1 Tbsp water" ], - "instructions": "Sourdough Prep\nIf you're doing the sourdough version, make the sweet stiff starter the night before you plan to bake. After mixing the ingredients, knead the starter dough a bit on your counter to fully incorporate the ingredients, then place the blob in a jar, press it down with your knuckles and cover loosely. The starter should double (or more) in 8-12 hours, and you can proceed with the rest of the instructions.\nMixing\nPull 57g/half stick of butter from the refrigerator, unwrap it, and place it on a small plate to soften. Fold the wrapper in half and save it to grease your springform pan and countertop. Reminder: The butter doesn't go into the dough during mixing.\nWhisk the dry ingredients in a large bowl: flour, sugar, (yeast), and salt.\nAdd the water, whole egg, egg white, (and sourdough starter broken into pieces). Mix thoroughly until the dough is smooth.\nPour 1 tablespoon of oil on top of the dough, cover, and let the dough rise until it has more than doubled. In a warm summer kitchen, this took 1 hour for the yeast version and 4.5 hours for the sourdough version.\nShaping and Final Proof\nSmudge a bit of the softened butter onto your saved butter wrapper and grease a 9-inch springform pan. Use this wrapper to lightly grease your countertop too.\nScrape the dough out of the bowl and de-gas it by pressing your palms into it.\nDivide the dough in 12-18 pieces. See the photo galleries for different outcomes with fewer large pieces (yeast) versus more smaller pieces (sourdough).\nWorking one piece at a time, spread the dough thin with butter-coated fingertips. Don't worry if you tear the dough a bit.\nLayer more butter on the thin dough, then sprinkle it with nigella seeds. (Have a paper towel nearby to occasionally de-seed your buttery fingers as the seeds will shred the next dough ball.)\nFold the dough in thirds, and then roll it from a short side.\nPlace the roll in your pan, working from the center outward. It's okay if the rolls topple over a bit. You can adjust them later, and a little chaos adds to the appeal.\nWhen all the rolls are done, cover your pan and let the dough rise until it has more than doubled. This was 1 hour for the yeast version and 2.5 hours for the sourdough version. See the photo gallery for expansion.\nBaking\nPreheat your oven to 350F.\nBeat the egg yolk with a tablespoon of water and brush the top of the dough. Sprinkle with nigella seeds and bake for 30 minutes uncovered.\nLet the dough cool on a rack for about 20 minutes before you remove the outer ring of the pan. Serve on the base.", "instructions_list": [ "Sourdough Prep", "If you're doing the sourdough version, make the sweet stiff starter the night before you plan to bake. After mixing the ingredients, knead the starter dough a bit on your counter to fully incorporate the ingredients, then place the blob in a jar, press it down with your knuckles and cover loosely. The starter should double (or more) in 8-12 hours, and you can proceed with the rest of the instructions.", diff --git a/tests/test_data/briceletbaklava.ch/briceletbaklava.json b/tests/test_data/briceletbaklava.ch/briceletbaklava.json index 7543b2a4d..5698db008 100644 --- a/tests/test_data/briceletbaklava.ch/briceletbaklava.json +++ b/tests/test_data/briceletbaklava.ch/briceletbaklava.json @@ -16,7 +16,6 @@ "14 g de sel", "ICI" ], - "instructions": "Mettre le levain chef dans un bol,\nVerser l’eau tiédie (25°C) par dessus et à l’aide d’un fouet, bien mélanger l’ensemble.\nAjouter la farine\net mélanger pour en faire une pâte un peu collante.\nCouvrir et laisser le levain commencer sa fermentation pendant 3 heures à température ambiante. Déposer ensuite le bol au réfrigérateur (5 à 6°C) pendant au moins 12 heures jusqu’à 24 heures au maximum.\nSortir le levain du réfrigérateur 2 heures avant son emploi afin qu’il se remette en température.\nAjouter par dessus la levure fraîche\net ajouter encore l’eau froide\nafin de le décoller\net verser le tout dans la cuve du pétrin. Ajouter la farine et commencer le pétrissage en vitesse lente, ceci pour 10 bonnes minutes. Après 3 minutes de pétrissage, ajouter le sel. A la fin des 10 minutes, la pâte sera bien collante car très hydratée, c’est normal. Continuer le pétrissage maintenant en 2ème vitesse pendant encore 5 minutes, la pâte doit être très pétrie. Afin de contrôler son élasticité, étirer un morceau de pâte entre les doigts, elle devrait être aussi fine que du papier.\nAvec un peu d’huile, graisser légèrement un grand bol et y déposer la pâte.\nRecouvrir d’un torchon humide ou d’un couvercle et laisser lever entre 3 et 4 heures /selon la saison) à température ambiante. Durant ces 4 heures de pousse, procéder à plusieurs rabats, par exemple toutes les 30 minutes. Il s’agit de rabattre la pâte 3 à 4 fois sur elle-même. Une fois le pointage terminé, la pâte aura bien doublé de volume\nla verser sur le plan de travail fariné et découpez des pâtons de 140 g chacun.\nEnsuite, façonnez délicatement les pâtons en boule sans trop les serrer afin de ne pas les dégazer\nDéposer ces pâtons par deux, l'un à côté de l'autre en se touchant légèrement, sur un torchon bien fariné avec la soudure vers le haut.\nFaire un pli avec le torchon afin que la pâte ne s'étale pas trop et les recouvrir d’un deuxième torchon fariné puis d’un plastique et laisser lever entre 30 et 40 minutes, cette opération se nomme « L’apprêt ». Pendant ce temps, allumer le four sur 240°C en ayant soin d’y déposer une pierre de cuisson ou une plaque métallique retournée. L’apprêt terminé, retourner les pâtons, toujours accolés l’un l’autre et les déposer sur une planchette en bois bien farinée et d’un coup sec, les glisser sur la pierre ou la plaque brûlante, sans oublier de verser au fond du four un verre d’eau avant de fermer la porte. Après 15 minutes de cuisson, entrouvrir rapidement la porte du four afin d’en évacuer la vapeur puis, baisser la température à 220 et poursuivre la cuisson pendant encore 20 minutes. Une fois cuits, les bürli doivent être foncés et croustillant, les sortir et les laisser refroidir sur une grille.", "instructions_list": [ "Mettre le levain chef dans un bol,", "Verser l’eau tiédie (25°C) par dessus et à l’aide d’un fouet, bien mélanger l’ensemble.", diff --git a/tests/test_data/budgetbytes.com/budgetbytes.json b/tests/test_data/budgetbytes.com/budgetbytes.json index 61e2d54c4..a22198593 100644 --- a/tests/test_data/budgetbytes.com/budgetbytes.json +++ b/tests/test_data/budgetbytes.com/budgetbytes.json @@ -14,7 +14,6 @@ "1 tomato, sliced into thin rounds ($0.45)", "1/4 small red onion, sliced into thin rounds ($0.16)" ], - "instructions": "Separate the ground beef into four equal portions.\nGrate 1/2 tablespoon of frozen butter onto each portion. Wrap the meat around the butter and shape it into a ball. Chill the beef until you are ready to cook. Place an ungreased cast iron skillet over high heat. Turn on your exhaust fan. Open a window.\nWhen the skillet is smoking hot, sprinkle a 3/4 teaspoon of burger seasoning all over the beef ball, then place it in the pan.\nSmash down with a spatula and keep the spatula on the burger as it cooks. When you see the top of the patty change color (about 2 minutes), carefully work the spatula under the patty. Take your time with this step, as the patty will be stuck to the pan.*\nWhen you have loosened the patty, flip it and smash it again. Cook for 2 minutes more, remove the patty from the pan, and rest it on a cooling rack. Wipe the pan down with a paper towel and cook the remaining patties.\nWhile the patties rest, place a rack in the top third of your oven and put it on broil. Melt the remaining 2 tablespoons of butter and brush it onto the inside of the buns. Place them buttered side up on a sheet pan and toast in the oven for a few minutes until golden.\nAssemble the burgers. Place the burger on the bottom bun and top with onion rounds, tomato slices, and lettuce. Add the top bun and enjoy the crispiest, smokiest, burger ever!", "instructions_list": [ "Separate the ground beef into four equal portions.", "Grate 1/2 tablespoon of frozen butter onto each portion. Wrap the meat around the butter and shape it into a ball. Chill the beef until you are ready to cook. Place an ungreased cast iron skillet over high heat. Turn on your exhaust fan. Open a window.", diff --git a/tests/test_data/budgetbytes.com/budgetbytes_groups.json b/tests/test_data/budgetbytes.com/budgetbytes_groups.json index 6df33c337..e890a1f17 100644 --- a/tests/test_data/budgetbytes.com/budgetbytes_groups.json +++ b/tests/test_data/budgetbytes.com/budgetbytes_groups.json @@ -41,7 +41,6 @@ "purpose": "For Serving (optional)" } ], - "instructions": "Mince the garlic, grate the ginger, and dice the onion. Add the olive oil, garlic, and ginger to a deep skillet, Dutch oven, or soup pot. Sauté the garlic and ginger over medium heat for 1 minute, or just until the garlic becomes soft and fragrant.\nAdd the diced onion to the skillet and continue to sauté over medium until the onion is soft and translucent. Add the curry powder and continue to sauté for about one minute more to toast the spices.\nAdd the dry lentils and vegetable broth to the skillet. Stir to dissolve any browned bits from the bottom of the skillet. Place a lid on top, turn the heat up to medium-high, and bring the broth to a boil. Once boiling, turn the heat down to low, and let it simmer for 20 minutes, stirring occasionally.\nAfter simmering for 20 minutes the lentils should be tender and most of the broth absorbed. Add the can of coconut milk and stir to combine. Turn the heat back up to medium and allow the skillet to come back up to a simmer. Let it simmer without a lid for an additional 10 minutes, stirring often, to thicken the mixture.\nOnce thickened, turn the heat off. Add the fresh spinach and stir gently until the spinach has wilted. Taste the mixture and adjust the salt or curry powder to your liking, if needed.\nServe over a bowl of rice, and top with chopped cilantro if desired.", "instructions_list": [ "Mince the garlic, grate the ginger, and dice the onion. Add the olive oil, garlic, and ginger to a deep skillet, Dutch oven, or soup pot. Sauté the garlic and ginger over medium heat for 1 minute, or just until the garlic becomes soft and fragrant.", "Add the diced onion to the skillet and continue to sauté over medium until the onion is soft and translucent. Add the curry powder and continue to sauté for about one minute more to toast the spices.", diff --git a/tests/test_data/cafedelites.com/cafedelites_1.json b/tests/test_data/cafedelites.com/cafedelites_1.json index 3e0f2151b..e2602883d 100644 --- a/tests/test_data/cafedelites.com/cafedelites_1.json +++ b/tests/test_data/cafedelites.com/cafedelites_1.json @@ -39,7 +39,6 @@ "purpose": "CHURROS" } ], - "instructions": "PREPARE YOUR WORK STATION\nCombine 1/2 cup sugar and 1/2 teaspoon cinnamon together in a shallow bowl for your cinnamon sugar coating.\nLine a large plate with a double layer of paper towel ready for your cooked churros.\nFill a large pot or deep skillet with 1 1/2 - 2 cups of oil.\nMAKE THE BEST CHURRO DOUGH\nHeat the butter in a medium-sized saucepan. Add in the water, sugar, vanilla, cinnamon and salt. Bring to a simmer for 5 minutes while mixing occasionally. Add in the flour, stirring with a large wooden spoon until well blended and forms a ball.\nTake off heat and allow to cool for 10 minutes, or until just warm to the touch.\nWhile dough is cooling, heat oil over medium-high heat to 360°F (180°C).\nOnce dough has cooled, add one egg, quickly beating until completely incorporated (it will look like it's not coming together, but keep beating)! Add in the second egg and repeat the process until a dough forms.\nScoop dough into a strong double lined pastry bag with a large open star tip nozzle. (I suggest using Wilton 1M or Ateco 845/846.)\nCOOK CHURROS\nLightly oil the blade end of your scissors and set aside. Carefully pipe 5-6-inch long strips of dough into hot oil, cutting the ends with oiled scissors. Fry 4-5 churros at a time to avoid over-crowding your pot.\nFry until golden browned, about 2 minutes each side. Transfer to paper towel lined plate for a few seconds, then roll in the cinnamon sugar.\nRepeat with remaining dough.\nServe warm with melted chocolate or caramel sauce, fruit or ice cream.", "instructions_list": [ "PREPARE YOUR WORK STATION", "Combine 1/2 cup sugar and 1/2 teaspoon cinnamon together in a shallow bowl for your cinnamon sugar coating.", diff --git a/tests/test_data/cafedelites.com/cafedelites_2.json b/tests/test_data/cafedelites.com/cafedelites_2.json index e9138f7d3..b7706071d 100644 --- a/tests/test_data/cafedelites.com/cafedelites_2.json +++ b/tests/test_data/cafedelites.com/cafedelites_2.json @@ -16,7 +16,6 @@ "Salt and Pepper, (to taste)", "1 tablespoon fresh chopped parsley to garnish, (optional to garnish)" ], - "instructions": "Peel and cut potatoes into quarters lengthwise. Remove any spots, lumps or knots.\nPlace potatoes in a large pot (6-quart) and cover with cold, salted water by an inch. Bring to a boil, reduce heat down to medium-low and allow to simmer until fork tender (about 15-20 minutes).\nWhen potatoes are just about done (nearly fork-tender), heat 1 tablespoon of the butter in a small pan over medium-high heat. Sauté garlic until fragrant, about 1 minute. Set aside and keep warm.\nDrain cooked potatoes, add in the remaining butter, cooked garlic, hot milk and sour cream.\nMash the potatoes with a potato masher until smooth, adding a little extra milk if needed. (OPTIONAL: Use a strong wooden spoon OR electric beaters to beat further until smooth. Be careful NOT to over beat or they will become gluey.)\nAdd in the parmesan cheese. Season with salt and pepper to taste.", "instructions_list": [ "Peel and cut potatoes into quarters lengthwise. Remove any spots, lumps or knots.", "Place potatoes in a large pot (6-quart) and cover with cold, salted water by an inch. Bring to a boil, reduce heat down to medium-low and allow to simmer until fork tender (about 15-20 minutes).", diff --git a/tests/test_data/carlsbadcravings.com/carlsbadcravings_1.json b/tests/test_data/carlsbadcravings.com/carlsbadcravings_1.json index 237ce11d6..6502a0f57 100644 --- a/tests/test_data/carlsbadcravings.com/carlsbadcravings_1.json +++ b/tests/test_data/carlsbadcravings.com/carlsbadcravings_1.json @@ -43,7 +43,6 @@ "purpose": "Brown Sugar Glaze" } ], - "instructions": "Remove ham from refrigerator and let sit at room temperature for 2 hours.\nPreheat oven to 325 degrees F. Adjust oven rack to lowest position. Pour 2 of cups water into bottom of roasting pan with a roasting rack. (Skip step if you don’t have a roasting rack.)\nWhisk together all of the Brown Sugar Glaze ingredients in a medium saucepan. Bring to a simmer, stirring often, until brown sugar dissolves, about 1-2 minutes. Set aside.\nRoll out 2 large pieces of foil to wrap your ham in, making sure they overlap in the center. Place ham on foil, flat side up, and brush ham all over with approximately 1/3 of the Glaze, including in between slices. Tightly wrap ham with foil and place ham FLAT/FACE SIDE DOWN on the roasting rack (or bottom of pan).\nBake ham at 325 degrees F until the center registers 100-110 degrees F, (approx. 10-14 minutes per pound). Remove ham from oven and increase oven temperature to 400 degrees F.\nCarefully unwrap ham from foil and discard foil. Spoon juices from the bottom of the pan all over ham. Brush ham all over with 1/3 Glaze (Glaze will have thickened so return to heat to loosen, about 30 seconds).\nLeave ham uncovered to caramelize surface and bake until the ham reaches an internal temperature of around 140 degrees F, approximately 20-30 minutes, spooning juices over ham every 10 minutes.*** Turn oven to broil for more caramelized edges if desired watching closely so they don’t burn.\nRemove ham from oven and spoon juices from bottom of pan/foil again all over ham and brush again with Glaze. Loosely cover with foil. Let rest for 15 minutes then spoon more juices over ham and serve with any remaining Glaze (and my husband loves it with a side of Dijon as well).\nOptional: Serve with Easter or Christmas sides linked below recipe.", "instructions_list": [ "Remove ham from refrigerator and let sit at room temperature for 2 hours.", "Preheat oven to 325 degrees F. Adjust oven rack to lowest position. Pour 2 of cups water into bottom of roasting pan with a roasting rack. (Skip step if you don’t have a roasting rack.)", diff --git a/tests/test_data/carlsbadcravings.com/carlsbadcravings_2.json b/tests/test_data/carlsbadcravings.com/carlsbadcravings_2.json index 60a3748b5..431c2fdf6 100644 --- a/tests/test_data/carlsbadcravings.com/carlsbadcravings_2.json +++ b/tests/test_data/carlsbadcravings.com/carlsbadcravings_2.json @@ -42,7 +42,6 @@ "purpose": "Garnish" } ], - "instructions": "Add cranberries and pistachios to your food processor and chop into small pieces (but don't over-process). Remove ½ cup and add it to a medium bowl. Add all remaining Goat Cheese Log ingredients to the bowl and stir to combine.\nAdd this cheese mixture to a large piece of plastic wrap, and form into the shape of a log. Wrap in plastic wrap. Freezer for 20-30 minutes. We want the cheese log slightly firm so it holds its shape but is still soft enough for the Coating to be pressed into it.\nLine counter with about a large piece parchment paper. Add Coating ingredients to parchment and spread into a single layer square a little larger than the length of the cheese log. Add cheese log to the edge of the Coating and roll in Coating (see photos) until evenly coated, pressing coating into the cheese so it sticks. The cheese log can be refrigerated at this point until ready to serve or serve immediately.\nWhen ready to serve, remove from refrigerator 15 minutes beforehand so it can soften. Drizzle generously with honey just before serving. Serve with crackers.", "instructions_list": [ "Add cranberries and pistachios to your food processor and chop into small pieces (but don't over-process). Remove ½ cup and add it to a medium bowl. Add all remaining Goat Cheese Log ingredients to the bowl and stir to combine.", "Add this cheese mixture to a large piece of plastic wrap, and form into the shape of a log. Wrap in plastic wrap. Freezer for 20-30 minutes. We want the cheese log slightly firm so it holds its shape but is still soft enough for the Coating to be pressed into it.", diff --git a/tests/test_data/castironketo.net/castironketo.json b/tests/test_data/castironketo.net/castironketo.json index 29d838e16..92e8ba20b 100644 --- a/tests/test_data/castironketo.net/castironketo.json +++ b/tests/test_data/castironketo.net/castironketo.json @@ -18,7 +18,6 @@ "1 cup shredded sharp cheddar cheese", "6 slices bacon (cooked and crumbled)" ], - "instructions": "Preheat the oven to 425° F.\nPlace the chicken in the bottom of a 10” or larger cast iron skillet. Top with green onions.\nCombine the garlic salt, onion powder, paprika, cream cheese, heavy cream, and chicken bone broth in a small bowl. Mix until combined.\nPour the cream cheese mixture over the chicken then top with the slices of jalapeno. Sprinkle the cheddar cheese over the top then top with the crumbled bacon.\nTransfer the skillet to the oven and bake for 15 minutes until the cheese is bubbly. Serve immediately.", "instructions_list": [ "Preheat the oven to 425° F.", "Place the chicken in the bottom of a 10” or larger cast iron skillet. Top with green onions.", diff --git a/tests/test_data/cdkitchen.com/cdkitchen.json b/tests/test_data/cdkitchen.com/cdkitchen.json index 7cab01cc4..0d5e91bd8 100644 --- a/tests/test_data/cdkitchen.com/cdkitchen.json +++ b/tests/test_data/cdkitchen.com/cdkitchen.json @@ -16,7 +16,6 @@ "1 teaspoon dried oregano", "1/2 teaspoon black pepper" ], - "instructions": "Combine seasoning ingredients. Brush 1/2 of seasoning on veal steaks. Toss remaining seasoning with potatoes.\nPlace steaks and potatoes on rack in broiler pan so surface of veal is 3 to 4 inches from heat. Squeeze juice from lemon wedges over steaks and potatoes; place wedges on rack. Broil 26 to 28 minutes for medium doneness, turning steaks, potatoes and lemon once. Remove steaks.\nContinue broiling potatoes and lemon 3 to 5 minutes or until lightly browned. Carve veal; season with salt. Serve with potatoes, lemon and peas.", "instructions_list": [ "Combine seasoning ingredients. Brush 1/2 of seasoning on veal steaks. Toss remaining seasoning with potatoes.", "Place steaks and potatoes on rack in broiler pan so surface of veal is 3 to 4 inches from heat. Squeeze juice from lemon wedges over steaks and potatoes; place wedges on rack. Broil 26 to 28 minutes for medium doneness, turning steaks, potatoes and lemon once. Remove steaks.", diff --git a/tests/test_data/chefkoch.de/chefkoch.json b/tests/test_data/chefkoch.de/chefkoch.json index 5bf546609..ad5a92503 100644 --- a/tests/test_data/chefkoch.de/chefkoch.json +++ b/tests/test_data/chefkoch.de/chefkoch.json @@ -22,7 +22,6 @@ "Cayennepfeffer", "Fett für die Form" ], - "instructions": "Die Semmeln in Scheiben schneiden und mit Wasser übergießen, quellen lassen. Gut ausdrücken. Die Gewürzgurken in sehr feine Würfel schneiden. Zwiebeln ebenfalls in feine Würfel schneiden.\n\n1 EL Butter erhitzen und die Zwiebeln glasig anschwitzen. Petersilie dazugeben. \n\nZwiebel-Petersilienmischung in eine Schüssel geben. Semmeln, Gewürzgurken, Hackfleisch, Eier und Zitronensaft zufügen. Alles mit Salz, Cayennepfeffer und schwarzem Pfeffer würzen und kräftig durchkneten. \n\nDie restliche Butter schmelzen, eine Form fetten. Den Fleischteig zu einem Laib formen und in die Form legen. Auf der unteren Schiene 30 Minuten (Umluft 180 °C) backen, dabei immer mit der flüssigen Butter bestreichen. \n\nDie Fleischbrühe erhitzen und mit der Sahne, der Crème fraîche und dem Paprikapulver verrühren. (wer sehr viel Soße mag, kann die Soßenmenge einfach verdoppeln). Die Soße über den Hackbraten gießen und weitere 10 - 15 Minuten garen. \n\nDazu passen hervorragend Salzkartoffeln.", "instructions_list": [ "Die Semmeln in Scheiben schneiden und mit Wasser übergießen, quellen lassen. Gut ausdrücken. Die Gewürzgurken in sehr feine Würfel schneiden. Zwiebeln ebenfalls in feine Würfel schneiden.", "1 EL Butter erhitzen und die Zwiebeln glasig anschwitzen. Petersilie dazugeben. ", diff --git a/tests/test_data/chefnini.com/chefnini.json b/tests/test_data/chefnini.com/chefnini.json index 9c02de635..9b7fc6d03 100644 --- a/tests/test_data/chefnini.com/chefnini.json +++ b/tests/test_data/chefnini.com/chefnini.json @@ -15,7 +15,6 @@ "1 peu de noix de muscade (facultatif)", "poivre du moulin" ], - "instructions": "1- Versez l’œuf et le jaune dans un bol et battez-les à la fourchette.\n2- Ajoutez le parmesan et mélangez.\n3- Épluchez la gousse d’ail, dégermez-la et hachez-la.\n4- Portez une grande casserole d’eau salée à ébullition et mettez à cuire les pâtes en comptant 2 minutes de moins que le temps du paquet. Une fois cuites, égouttez-les mais gardez 2 louches d’eau de cuisson.\n5- Pendant ce temps, faites dorer les lardons dans une poêle, sans matière grasse.\n6- Ajoutez la gousse d’ail et laissez cuire en mélangeant régulièrement.\n7- Lorsque les pâtes sont cuites, versez-les dans les lardons et mélangez.\n8- Versez la préparation œuf / parmesan et une petite louche d’eau de cuisson. Mettez sur feu moyen et mélangez délicatement.\n9- Stoppez la cuisson lorsque la sauce est encore sirupeuse – trop tard, les pâtes seront sèches. Dosez l’eau de cuisson pour obtenir la consistance de sauce désirée.\n10- Servez aussitôt, poivrez et ajoutez un peu de noix de muscade râpée.", "instructions_list": [ "1- Versez l’œuf et le jaune dans un bol et battez-les à la fourchette.", "2- Ajoutez le parmesan et mélangez.", diff --git a/tests/test_data/chefsavvy.com/chefsavvy.json b/tests/test_data/chefsavvy.com/chefsavvy.json index a82997c25..be41bf680 100644 --- a/tests/test_data/chefsavvy.com/chefsavvy.json +++ b/tests/test_data/chefsavvy.com/chefsavvy.json @@ -17,7 +17,6 @@ "2 heads broccoli (cut into florets)", "sesame seeds for garnish, if desired" ], - "instructions": "Add steak, broth, soy sauce, garlic, oyster sauce, brown sugar and sesame oil to a slow cooker. Stir to combine.Cook on low for 4-5 hours or until steak is tender.\nReserve 1/4 cup of the cooking liquid and whisk in the cornstarch to the reserved liquid.\nSlowly stir the cornstarch mixture into the slow cooker along with the broccoli and continue cooking on low for an additional 30 minutes or until sauce has thickened and broccoli is tender.\nServe immediately with rice and enjoy!", "instructions_list": [ "Add steak, broth, soy sauce, garlic, oyster sauce, brown sugar and sesame oil to a slow cooker. Stir to combine.Cook on low for 4-5 hours or until steak is tender.", "Reserve 1/4 cup of the cooking liquid and whisk in the cornstarch to the reserved liquid.", diff --git a/tests/test_data/claudia.abril.com.br/abril.json b/tests/test_data/claudia.abril.com.br/abril.json index 55c3b3c78..a49c96f44 100644 --- a/tests/test_data/claudia.abril.com.br/abril.json +++ b/tests/test_data/claudia.abril.com.br/abril.json @@ -17,7 +17,6 @@ "1 lata de creme de leite", "sal a gosto" ], - "instructions": "Derreta a manteiga e refogue a cebola até ficar transparente.\nJunte a carne e tempere com o sal.\nMexa até a carne dourar de todos os lados.\nAcrescente a mostarda, o catchup, a pimenta-do-reino e o tomate picado.\nCozinhe até formar um molho espesso.\nSe necessário, adicione água quente aos poucos.\nQuando o molho estiver encorpado e a carne macia, adicione os cogumelos e o creme de leite.\nMexa por 1 minuto e retire do fogo.\nSirva imediatamente, acompanhado de arroz e batata palha.\nDica: Se juntar água ao refogar a carne, frite-a até todo o líquido evaporar.", "instructions_list": [ "Derreta a manteiga e refogue a cebola até ficar transparente.", "Junte a carne e tempere com o sal.", diff --git a/tests/test_data/closetcooking.com/closetcooking.json b/tests/test_data/closetcooking.com/closetcooking.json index 52a0f3183..91c6d233f 100644 --- a/tests/test_data/closetcooking.com/closetcooking.json +++ b/tests/test_data/closetcooking.com/closetcooking.json @@ -16,7 +16,6 @@ "4 ounces cream cheese, softened", "1 cup cheddar cheese, shredded" ], - "instructions": "Heat the oil in a pan over medium-high heat, add the chicken (seasoned with salt and pepper) and cook until lightly golden brown.\nAdd the onions and jalapenos and cook until tender, about a minute before adding the garlic and cooking another minute.\nAdd the chicken broth and deglaze the skillet by scraping the brown bits up off of the bottom of the pan as the broth sizzles.\nAdd the cheese and cook until it has melted and the sauce is nice and smooth", "instructions_list": [ "Heat the oil in a pan over medium-high heat, add the chicken (seasoned with salt and pepper) and cook until lightly golden brown.", "Add the onions and jalapenos and cook until tender, about a minute before adding the garlic and cooking another minute.", diff --git a/tests/test_data/comidinhasdochef.com/comidinhasdochef.json b/tests/test_data/comidinhasdochef.com/comidinhasdochef.json index b2e35db25..377f64701 100644 --- a/tests/test_data/comidinhasdochef.com/comidinhasdochef.json +++ b/tests/test_data/comidinhasdochef.com/comidinhasdochef.json @@ -17,7 +17,6 @@ "pimenta do reino a gosto", "sal a gosto" ], - "instructions": "Como preparar Coxa de Frango na Fritadeira Elétrica\nPasso 1\nEm uma tigela coloque as coxas de frango e adicione todos os ingredientes ( a mostarda, o azeite, o shoyu, o suco de limão, a salsa, o alho picado, o colorau, a pimenta do reino e o sal);\nPasso 2\nCom as mãos misture bem, massageando as coxas de frango para que o tempero pegue bem;\nPasso 3\nEm seguida tampe a tigela e reserve por 25-30 minutos;\nPasso 4\nPré aqueça sua fritadeira elétrica a 200º C por 5 minutos;\nPasso 5\nColoque as coxas de frango e deixe fritar por 10 minutos;\nPasso 6\nAbra a fritadeira, vire o frango e deixe por mais 10 minutos, mantendo sempre a temperatura de 200º C;\nPasso 7\nRetire as coxas de frango da fritadeira e sirva em seguida.", "instructions_list": [ "Como preparar Coxa de Frango na Fritadeira Elétrica", "Passo 1", diff --git a/tests/test_data/cook-talk.com/cooktalk_1.json b/tests/test_data/cook-talk.com/cooktalk_1.json index 09fd24064..72940323a 100644 --- a/tests/test_data/cook-talk.com/cooktalk_1.json +++ b/tests/test_data/cook-talk.com/cooktalk_1.json @@ -15,7 +15,6 @@ "петрушка - 2 ст л. мелко нарезанной", "соль, черный перец - по вкусу" ], - "instructions": "Разогреть духовку до 190 градусов С.\nСмешать сухари, растопленное масло, сыр и цедру лимона, натёртые на мелкой тёрке, измельчённый зеленый лук, соль и перец. Обмазать куриное филе этой смесью.\nВыложить в низкую огнеупорную форму и поместить в духовку на 20 минут.\nВынуть филе из формы, выложить на тарелки. Добавить к жидкости, оставшейся в форме, лимонный сок и измельченную петрушку, перемешать, полить полученной подливкой куриное филе и подать немедленно.", "instructions_list": [ "Разогреть духовку до 190 градусов С.", "Смешать сухари, растопленное масло, сыр и цедру лимона, натёртые на мелкой тёрке, измельчённый зеленый лук, соль и перец. Обмазать куриное филе этой смесью.", diff --git a/tests/test_data/cook-talk.com/cooktalk_2.json b/tests/test_data/cook-talk.com/cooktalk_2.json index d4582b97d..ab6106fb7 100644 --- a/tests/test_data/cook-talk.com/cooktalk_2.json +++ b/tests/test_data/cook-talk.com/cooktalk_2.json @@ -45,7 +45,6 @@ "purpose": "— Начинка —" } ], - "instructions": "Нагреть духовку до 180 °С. Форму для маффинов на 12 штук или мини-маффинов на 24 штуки смазать маслом и присыпать мукой.\nПросеять вместе муку, разрыхлитель, соль и какао.\nСмешать сахар, воду, растительное масло и ром.\nСоединить сухие ингредиенты и жидкие и быстро перемешать только до однородности. Тесто будет комковатым - это нормально. Вмешать в тесто шоколад.\nДля начинки взбить крим-чиз, сахар и соль одну минуту на низкой скорости, затем еще две минуты на средне-высокой. Соскрести начинку со стенок миски, добавить желток и взбить на средней скорости еще 30 минут. Как следует перемешать лопаткой.\nВыкладывать по неполной столовой ложке теста в каждую емкость, затем по чайной ложке с верхом начинки и снова по неполной столовой ложке теста.\nВыпекать посередине духовки около 12-20 минут (в зависимости от размера емкостей) или пока деревянная палочка, вставленная в центр маффина, не выйдет почти сухой.\nОстудить в форме 10 минут, затем перевернуть на решетку.\nИсточник: I’m Dreaming of a Chocolate Christmas by Marcel Desaulniers", "instructions_list": [ "Нагреть духовку до 180 °С. Форму для маффинов на 12 штук или мини-маффинов на 24 штуки смазать маслом и присыпать мукой.", "Просеять вместе муку, разрыхлитель, соль и какао.", diff --git a/tests/test_data/cookeatshare.com/cookeatshare.json b/tests/test_data/cookeatshare.com/cookeatshare.json index 61984a418..6b4a73f00 100644 --- a/tests/test_data/cookeatshare.com/cookeatshare.json +++ b/tests/test_data/cookeatshare.com/cookeatshare.json @@ -12,7 +12,6 @@ "1 env. dry onion soup mix or possibly 1 can cream of onion soup", "2 tbsp. soy sauce" ], - "instructions": "Place potatoes and carrots in bottom of 11\" x 7 1/2\" x 1 3/4\" baking dish. Trim fat from steaks. In large skillet, cook trimmings till about 2 Tbsp. oil accumulates; throw away trimmings.\nIn warm oil, brown steaks well on both sides. In small saucepan, bring to boil. Spoon 1/2 of onion soup mix over the potatoes and carrots; top with steaks. Spoon remaining soup mix over. Cover, bake in 350 degree oven for 1 hour. Uncover and bake 10 min more. Makes 4 servings.", "instructions_list": [ "Place potatoes and carrots in bottom of 11\" x 7 1/2\" x 1 3/4\" baking dish. Trim fat from steaks. In large skillet, cook trimmings till about 2 Tbsp. oil accumulates; throw away trimmings.", "In warm oil, brown steaks well on both sides. In small saucepan, bring to boil. Spoon 1/2 of onion soup mix over the potatoes and carrots; top with steaks. Spoon remaining soup mix over. Cover, bake in 350 degree oven for 1 hour. Uncover and bake 10 min more. Makes 4 servings." diff --git a/tests/test_data/cookieandkate.com/cookieandkate.json b/tests/test_data/cookieandkate.com/cookieandkate.json index 298d30b50..d07a5eb77 100644 --- a/tests/test_data/cookieandkate.com/cookieandkate.json +++ b/tests/test_data/cookieandkate.com/cookieandkate.json @@ -19,7 +19,6 @@ "2 cups SimplyNature Organic Baby Spinach, roughly chopped", "1/3 cup thinly sliced green onions" ], - "instructions": "Preheat the oven to 425 °F. In a large bowl, whisk together the eggs, milk, garlic, ¼ teaspoon of the salt and about 5 twists of freshly ground black pepper until well blended. Then whisk in about half of the cheese, reserving the other half for later.\nIn a 10-inch, well-seasoned cast iron skillet or oven-safe sauté pan, warm the olive oil over medium heat until shimmering. Add the onion and the remaining ¼ teaspoon salt. Cook, stirring frequently, until the onion is tender and translucent, about 3 to 5 minutes.\nAdd the broccoli and water to the pan, then cover it with a lid (or a baking sheet) and steam the mixture until the broccoli is brighter green and easily pierced by a fork, about 2 to 3 minutes. Uncover, and add the spinach and green onions. Cook, stirring constantly, until the spinach has wilted, about 30 to 60 seconds.\nArrange the mixture in an even layer across the skillet. Whisk the egg mixture one last time and pour it into the pan. Sprinkle the frittata with the remaining cheese. Put the pan in the oven and bake until you can shimmy the pan by the handle (careful, it’s hot!) and see that the middle is just barely set, about 12 to 15 minutes.\nOnce the frittata is done baking, let it rest for 5 to 10 minutes before slicing it into 6 large or 8 smaller wedges. Serve immediately. Leftover frittata will keep well, covered and refrigerated, for up to 3 days. Enjoy chilled or gently reheat.", "instructions_list": [ "Preheat the oven to 425 °F. In a large bowl, whisk together the eggs, milk, garlic, ¼ teaspoon of the salt and about 5 twists of freshly ground black pepper until well blended. Then whisk in about half of the cheese, reserving the other half for later.", "In a 10-inch, well-seasoned cast iron skillet or oven-safe sauté pan, warm the olive oil over medium heat until shimmering. Add the onion and the remaining ¼ teaspoon salt. Cook, stirring frequently, until the onion is tender and translucent, about 3 to 5 minutes.", diff --git a/tests/test_data/cooking.nytimes.com/nytimes.json b/tests/test_data/cooking.nytimes.com/nytimes.json index e54a872b3..c24e76a56 100644 --- a/tests/test_data/cooking.nytimes.com/nytimes.json +++ b/tests/test_data/cooking.nytimes.com/nytimes.json @@ -17,7 +17,6 @@ "5 tablespoons/70 grams unsalted butter, cold and cubed", "1/4 cup/25 grams finely ground Pecorino Romano cheese (or Parmigiano-Reggiano or more Asiago), for sprinkling" ], - "instructions": "In the bowl of a food processor, add the flour, pepper, salt and spices (if using), and pulse to combine.\nAdd the Cheddar, Asiago and butter, and pulse several times, then let the mixer run until the dough comes mostly together around the blade, 1 to 3 minutes. It’s OK if the dough is a little pebbly, but it should clump easily when you squeeze it. (You can also prepare this dough by hand, though you’ll need to bring the butter to room temperature first. Mix all your dry ingredients in a medium bowl. Then, in a large bowl, mix Cheddar, Asiago and butter to form a paste. Add the flour mixture and knead the dough together.)\nPull your dough out of your bowl onto a flat surface and gently knead it into a smooth ball. Split your dough in half and shape each half into a rectangle. Using a rolling pin, roll each piece until about 1/2-inch thick, dusting a tiny bit of flour on your pin, if needed, to prevent the dough from sticking. (If you don’t want to bake all the crackers now, you can freeze dough in 1/2-inch-thick blocks.)\nPlace a piece of dough in the center of an 18-inch-long piece of parchment paper. Roll the dough on the parchment paper, working from the center outward. (You want the dough to adhere to the bottom layer of parchment, but if your rolling pin sticks to the surface, lightly dust it with flour.) When your dough is about 1/4-inch thick, lay another piece of parchment, plastic wrap, or a silicone baking mat over the surface of your dough. Continue to roll the dough out 1/8- to 1/16-inch thick, as thin as your arms will allow, pressing together any cracks that may form. (You can also use an etching motion, moving your pin from the center out toward the edges across your dough.) Rotate the parchment in front of you with every few strokes to ensure you are rolling the dough evenly.\nPeel back the top layer of parchment and sprinkle the surface with half the Pecorino Romano and a dozen or so grinds of black pepper across the surface. Lightly roll over once more with your rolling pin so the cheese and pepper adheres to the cracker dough. Transfer this sheeted dough onto a baking sheet and chill in the fridge or freezer until firm, about 15 minutes. (If you let it chill longer, just pull it out and let it temper a bit before proceeding.) Repeat with the second piece of dough.\nWhen the dough is nearly chilled, arrange the racks in the upper and lower third of the oven and heat to 325 degrees. Remove one sheet of dough from the tray and place on a work surface.\nUsing a pastry wheel (fluted is nice), pizza cutter or a sharp knife and a ruler, cut 1-inch squares across the surface of the dough. (A 1-inch-thick ruler or tracer made from card stock or cardboard comes in handy here.) Transfer crackers to parchment-lined baking sheets with 1/2-inch space in between. (They will not spread much.) If your dough warms up or is difficult to peel and place, just slip it back into the freezer still attached to your parchment paper and let it firm up, then proceed.\nBake the crackers in the center of your oven for 14 to 20 minutes (depending on thickness), rotating trays midway through baking to ensure they color evenly. Crackers will be just golden at the edges and the surface should be firm to the touch. You want them to dry crisp. (Test by pulling one cracker off the tray, let it quickly cool and break it in half to see how it snaps.) Remove from the oven and cool on trays.\nOnce fully cooled, store crackers in a tin or covered container for up to 4 weeks.", "instructions_list": [ "In the bowl of a food processor, add the flour, pepper, salt and spices (if using), and pulse to combine.", "Add the Cheddar, Asiago and butter, and pulse several times, then let the mixer run until the dough comes mostly together around the blade, 1 to 3 minutes. It’s OK if the dough is a little pebbly, but it should clump easily when you squeeze it. (You can also prepare this dough by hand, though you’ll need to bring the butter to room temperature first. Mix all your dry ingredients in a medium bowl. Then, in a large bowl, mix Cheddar, Asiago and butter to form a paste. Add the flour mixture and knead the dough together.)", diff --git a/tests/test_data/cooking.nytimes.com/nytimes_groups.json b/tests/test_data/cooking.nytimes.com/nytimes_groups.json index d8348c8fc..1f5ec3596 100644 --- a/tests/test_data/cooking.nytimes.com/nytimes_groups.json +++ b/tests/test_data/cooking.nytimes.com/nytimes_groups.json @@ -59,7 +59,6 @@ "purpose": "For the Spicy Red Salsa" } ], - "instructions": "Bring a large saucepan of salted water to a boil. Add the potatoes and cook for 15 to 20 minutes, until tender. (Check them by inserting a fork or knife into the largest potato piece. If it goes in and out easily, the potato is ready.) Drain and allow to cool for a few minutes.\nMake the spicy red salsa: Place tomatoes, onion, cilantro, chile, garlic, cumin, oregano, sugar and 1 teaspoon salt into a blender or food processor and blitz until completely smooth. Pour the purée into a saucepan, add the vegetable stock and bring to a boil. Reduce the heat to low and simmer for 15 to 20 minutes until darker in color and slightly thickened, while you prepare the remaining ingredients.\nPlace the cooled potatoes in a bowl and roughly mash them. (It does not have to be smooth; a chunky texture is great.) Add the Cheddar, cilantro, garlic, cumin, paprika and 1 teaspoon sea salt and mix to combine.\nPlace a large skillet over medium-high heat and, working in batches, add the corn tortillas and heat until soft and pliable. Remove from the pan and cover the tortillas with a clean kitchen towel to keep them warm. Fill each warmed tortilla with 1 to 2 tablespoons of the potato mixture, then fold in half and press down lightly.\nIn the same skillet, add enough oil to cover the bottom of the pan and warm over medium-high heat. Place three or four tacos in the oil, pressing down lightly with a spatula so that the edges are in the oil, and fry for 1 to 2 minutes, until golden and crispy. Flip them over and repeat on the other side. Repeat with the remaining tacos.\nServe the tacos with the spicy red salsa and any of the optional serving suggestions. (The potatoes can be cooked and mashed 2 days ahead and stored in an airtight container in the fridge. The salsa can be made 2 days ahead and kept in the fridge. For freezing info, see Tip.)", "instructions_list": [ "Bring a large saucepan of salted water to a boil. Add the potatoes and cook for 15 to 20 minutes, until tender. (Check them by inserting a fork or knife into the largest potato piece. If it goes in and out easily, the potato is ready.) Drain and allow to cool for a few minutes.", "Make the spicy red salsa: Place tomatoes, onion, cilantro, chile, garlic, cumin, oregano, sugar and 1 teaspoon salt into a blender or food processor and blitz until completely smooth. Pour the purée into a saucepan, add the vegetable stock and bring to a boil. Reduce the heat to low and simmer for 15 to 20 minutes until darker in color and slightly thickened, while you prepare the remaining ingredients.", diff --git a/tests/test_data/cookingcircle.com/cookingcircle.json b/tests/test_data/cookingcircle.com/cookingcircle.json index 9ba5e7d09..c857c7ef5 100644 --- a/tests/test_data/cookingcircle.com/cookingcircle.json +++ b/tests/test_data/cookingcircle.com/cookingcircle.json @@ -15,7 +15,6 @@ "50g oat flour", "1 zest from lemon" ], - "instructions": "Step 1 Preheat your oven to 180c and line a cupcake tray with cases.\nStep 2 Combine the non-dairy milk and cider vinegar, then set aside and allow to thicken.\nStep 3 In your Ninja food processor, add in all of your dry ingredients and pulse to combine.\nStep 4 Pour in the oil, milk mixture and lemon zest and blend for a few seconds to create a smooth batter.\nStep 5 Transfer this into your cupcake cases (makes around 6 cupcakes) and bake in the oven for 25 minutes or until cooked through.\nStep 6 Whilst allowing your cupcakes to cool, use an electric mixer to cream the butter until light and fluffy.\nStep 7 Gradually add in the sugar and powders whilst mixing until fully combined.\nStep 8 Once cooled, pipe the butter cream into each of your cakes and decorate.", "instructions_list": [ "Step 1 Preheat your oven to 180c and line a cupcake tray with cases.", "Step 2 Combine the non-dairy milk and cider vinegar, then set aside and allow to thicken.", diff --git a/tests/test_data/cookinglight.com/cookinglight.json b/tests/test_data/cookinglight.com/cookinglight.json index f66b220a3..4daa97db7 100644 --- a/tests/test_data/cookinglight.com/cookinglight.json +++ b/tests/test_data/cookinglight.com/cookinglight.json @@ -6,7 +6,6 @@ "language": "en", "title": "Avocado, Black Bean, and Charred Tomato Bowl", "ingredients": "1/2 cup Savory Stewed Black Beans, warmed\n1 teaspoon olive oil\n1/2 cup grape tomatoes\n1/4 cup fresh corn kernels (from 1 ear)\n1/2 medium-sized ripe avocado, thinly sliced\n1 medium radish, very thinly sliced\n2 tablespoons fresh cilantro leaves\n1/4 teaspoon kosher salt\n1/8 teaspoon black pepper", - "instructions": "Step 1 Place the black beans in a pile in the corner of a shallow bowl. Heat a small skillet over medium-high. Add the oil to the pan; swirl to coat. Add the tomatoes; cook until charred but not collapsing, about 3 minutes, shaking the pan once to turn the tomatoes. Place the tomatoes next to the beans in the bowl.\nStep 2 Add the corn to the pan; cook until heated through, 2 to 3 minutes. Place the corn next to the tomatoes. Add the avocado slices, radish slices, and cilantro to the bowl. Sprinkle with the salt and pepper.", "instructions_list": [ "Step 1 Place the black beans in a pile in the corner of a shallow bowl. Heat a small skillet over medium-high. Add the oil to the pan; swirl to coat. Add the tomatoes; cook until charred but not collapsing, about 3 minutes, shaking the pan once to turn the tomatoes. Place the tomatoes next to the beans in the bowl.", "Step 2 Add the corn to the pan; cook until heated through, 2 to 3 minutes. Place the corn next to the tomatoes. Add the avocado slices, radish slices, and cilantro to the bowl. Sprinkle with the salt and pepper." diff --git a/tests/test_data/cookpad.com/cookpad.json b/tests/test_data/cookpad.com/cookpad.json index bdc24072b..2e424f25c 100644 --- a/tests/test_data/cookpad.com/cookpad.json +++ b/tests/test_data/cookpad.com/cookpad.json @@ -20,7 +20,6 @@ "＊ケチャップ 大さじ1", "♥生クリーム 100ml" ], - "instructions": "鶏モモ肉 は一口大に、 玉ねぎ は薄切り(orみじん切り)にします♪\nフライパンに バター(大さじ2) を熱し、鶏肉 に 塩胡椒 をふり表面をこんがり焼きます♪\nお鍋に バター(大さじ3) にんにくチューブ 生姜チューブ 玉ねぎ を入れてあめ色になるまでじっくり炒めます♪\nカレー粉 を加えて弱火で3分くらい炒めます♪\n＊ と 鶏肉(油分も) を加えて沸騰したら火が通るまで(10分程)煮ます♪\n仕上げに 生クリーム を加えて混ぜ、温まったらすぐ火を止めます♪ 完成♡♡ 更に仕上げに生クリームをトッピングしました♡\n子供ごはんはこんな感じの盛り付けに♡♥", "instructions_list": [ "鶏モモ肉 は一口大に、 玉ねぎ は薄切り(orみじん切り)にします♪", "フライパンに バター(大さじ2) を熱し、鶏肉 に 塩胡椒 をふり表面をこんがり焼きます♪", diff --git a/tests/test_data/cookscountry.com/cookscountry.json b/tests/test_data/cookscountry.com/cookscountry.json index af8225096..c3c80395d 100644 --- a/tests/test_data/cookscountry.com/cookscountry.json +++ b/tests/test_data/cookscountry.com/cookscountry.json @@ -59,7 +59,6 @@ "purpose": "BEEF AND BEAN FILLING" } ], - "instructions": "FOR THE RICE: Bring broth, rice, garlic, and salt to boil in small saucepan over medium-high heat. Reduce heat to low, cover, and cook until rice is tender and all liquid has been absorbed, about 20 minutes. Remove rice from heat and let sit, covered, for 10 minutes. Add cilantro, fluff rice with fork, cover, and set aside.\nFOR THE BEEF AND BEAN FILLING: Meanwhile, combine broth and half of beans in medium bowl. Using potato masher, coarsely mash beans together with broth. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and cook until just beginning to brown, about 5 minutes. Stir in tomato paste, garlic, cumin, oregano, and chile powder and cook until fragrant, about 1 minute. Add beef, breaking up pieces with spoon, and cook until no longer pink, 8 to 10 minutes.\nStir mashed bean mixture into meat mixture. Cook, stirring constantly, until nearly all liquid has evaporated, about 3 minutes. Stir in remaining whole beans, lime juice, and salt. Remove from heat, cover, and set aside.\nAdjust oven rack 3 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil. Wrap tortillas in clean dish towel and microwave until soft and pliable, about 90 seconds. Arrange tortillas on counter. Divide rice, beef and bean filling, and 1 1/2 cups cheddar evenly among tortillas. Dollop each tortilla with 1 tablespoon sour cream. Fold sides of tortilla over filling, fold bottom of tortilla over sides and filling, and roll tightly. Transfer to prepared sheet, seam side down.\nSprinkle remaining 1 cup cheddar over burritos. Transfer to oven and broil until cheddar is melted and starting to brown, 3 to 5 minutes, rotating sheet halfway through broiling. Serve.\nTO MAKE AHEAD: The rice and filling can be made and refrigerated up to 24 hours in advance. Microwave each until hot, about 2 minutes, stirring halfway through microwaving, before assembling burritos.", "instructions_list": [ "FOR THE RICE: Bring broth, rice, garlic, and salt to boil in small saucepan over medium-high heat. Reduce heat to low, cover, and cook until rice is tender and all liquid has been absorbed, about 20 minutes. Remove rice from heat and let sit, covered, for 10 minutes. Add cilantro, fluff rice with fork, cover, and set aside.", "FOR THE BEEF AND BEAN FILLING: Meanwhile, combine broth and half of beans in medium bowl. Using potato masher, coarsely mash beans together with broth. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and cook until just beginning to brown, about 5 minutes. Stir in tomato paste, garlic, cumin, oregano, and chile powder and cook until fragrant, about 1 minute. Add beef, breaking up pieces with spoon, and cook until no longer pink, 8 to 10 minutes.", diff --git a/tests/test_data/cooksillustrated.com/cooksillustrated.json b/tests/test_data/cooksillustrated.com/cooksillustrated.json index 6345b045f..9bdeeccfc 100644 --- a/tests/test_data/cooksillustrated.com/cooksillustrated.json +++ b/tests/test_data/cooksillustrated.com/cooksillustrated.json @@ -11,7 +11,6 @@ " 1 tablespoon oyster sauce", " ½ teaspoon orange zest plus 2 teaspoons juice" ], - "instructions": "Note: The beurre monté can be covered and kept warm over your stove's lowest setting for up to 4 hours; it will break if simmered for an extended period of time. Beurre monté cannot be cooled and reheated. Serve this sauce over lean roasted or pan-seared proteins such as scallops, cod, pork tenderloin, or chicken breasts or over pasta.\nBring water to simmer in small saucepan over medium-high heat; reduce heat to maintain very gentle simmer. Add 1 piece butter and cook, whisking constantly, until butter is melted, 20 to 30 seconds. Continue to cook, whisking in butter 1 piece at a time until all butter is incorporated and sauce has consistency of thin gravy, 3 to 4 minutes.\nWhisk in oyster sauce and orange zest and juice. Season with salt to taste. Reduce heat to lowest possible setting and cover to keep warm. Before using, whisk sauce vigorously to blend in any butterfat that has collected on surface.", "instructions_list": [ "Note: The beurre monté can be covered and kept warm over your stove's lowest setting for up to 4 hours; it will break if simmered for an extended period of time. Beurre monté cannot be cooled and reheated. Serve this sauce over lean roasted or pan-seared proteins such as scallops, cod, pork tenderloin, or chicken breasts or over pasta.", "Bring water to simmer in small saucepan over medium-high heat; reduce heat to maintain very gentle simmer. Add 1 piece butter and cook, whisking constantly, until butter is melted, 20 to 30 seconds. Continue to cook, whisking in butter 1 piece at a time until all butter is incorporated and sauce has consistency of thin gravy, 3 to 4 minutes.", diff --git a/tests/test_data/copykat.com/copykat.json b/tests/test_data/copykat.com/copykat.json index 81d082c0a..a35511f54 100644 --- a/tests/test_data/copykat.com/copykat.json +++ b/tests/test_data/copykat.com/copykat.json @@ -16,7 +16,6 @@ "1 cup onions (chopped)", "16 ounces noodles (or rice for serving)" ], - "instructions": "In a small bowl add flour, salt, and pepper. Stir the salt and pepper into the flour. Cut and trim roast into small bite-sized pieces. Dredge beef pieces in seasoned flour shake off excess flour.\nInstant Pot Directions\nSet the Instant Pot to saute, add oil. When the oil has heated drop in several pieces of the beef. Cook seasoned beef on all sides until lightly browned. Cook beef in small batches. When all of the beef is cooked add it back to the Instant Pot.\nAdd 1 cup of onion, two teaspoons of Gravy Master, and beef stock. Place lid on high and cook for 15 minutes on high pressure. Release pot after cooking with either a quick release or a natural release.\nSlow Cooker Directions\nBrown the beef in a large skillet in small batches with some vegetable oil. Add the browned beef, beef broth, onion, and Gravy Master to the slow cooker. Cook for 4 to 6 hours on low.\nIf the liquid hasn't thickened up to your desired consistency, you can thicken it up by mixing 1 tablespoon of butter and one tablespoon of flour together. Stir this into the liquid and it will thicken up the gravy in the slow cooker.\nServing\nPrepare noodles or rice according to package instructions.\nServe beef tips and gravy over noodles or rice.", "instructions_list": [ "In a small bowl add flour, salt, and pepper. Stir the salt and pepper into the flour. Cut and trim roast into small bite-sized pieces. Dredge beef pieces in seasoned flour shake off excess flour.", "Instant Pot Directions", diff --git a/tests/test_data/costco.com/costco.json b/tests/test_data/costco.com/costco.json index 037e26719..368fe2e17 100644 --- a/tests/test_data/costco.com/costco.json +++ b/tests/test_data/costco.com/costco.json @@ -18,7 +18,6 @@ "½ tsp garlic powder", "½ tsp kosher salt, or to taste" ], - "instructions": "Combine chicken, grapes, celery, walnuts and blue cheese in a large mixing bowl.\nIn a medium-size mixing bowl, blend mayonnaise, sherry vinegar, thyme, lemon zest, garlic powder and salt.\nFold the dressing into the chicken-grape mixture and combine well. Adjust seasonings as desired. Serve in Bibb lettuce cups or as a sandwich filling. Makes 6 servings.", "instructions_list": [ "Combine chicken, grapes, celery, walnuts and blue cheese in a large mixing bowl.", "In a medium-size mixing bowl, blend mayonnaise, sherry vinegar, thyme, lemon zest, garlic powder and salt.", diff --git a/tests/test_data/countryliving.com/countryliving.json b/tests/test_data/countryliving.com/countryliving.json index 5c91d88ed..b9e1621f4 100644 --- a/tests/test_data/countryliving.com/countryliving.json +++ b/tests/test_data/countryliving.com/countryliving.json @@ -19,7 +19,6 @@ "Kosher salt", "Crackers, for serving" ], - "instructions": "Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper. Place cheese on puff pastry and cut off top rind. Top with apple butter and honey. Fold pastry up around cheese, pinching to seal. Place on prepared baking sheet; brush with egg. Bake until golden brown, 20 to 25 minutes.\nMeanwhile, melt butter and syrup in a large skillet over medium heat. Add apples and cook, stirring occasionally, until soft, 9 to 11 minutes. Transfer to a bowl; clean out skillet.\nLine a plate with paper towels. Heat 1/8 inch oil in skillet over medium-high heat. Add sage and press into oil to fully coat. Fry just until leaves are crisp, 10 to 20 seconds. Transfer to prepared plate. Season with salt.", "instructions_list": [ "Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper. Place cheese on puff pastry and cut off top rind. Top with apple butter and honey. Fold pastry up around cheese, pinching to seal. Place on prepared baking sheet; brush with egg. Bake until golden brown, 20 to 25 minutes.", "Meanwhile, melt butter and syrup in a large skillet over medium heat. Add apples and cook, stirring occasionally, until soft, 9 to 11 minutes. Transfer to a bowl; clean out skillet.", diff --git a/tests/test_data/creativecanning.com/creativecanning.json b/tests/test_data/creativecanning.com/creativecanning.json index ac94fc622..9198a8d7e 100644 --- a/tests/test_data/creativecanning.com/creativecanning.json +++ b/tests/test_data/creativecanning.com/creativecanning.json @@ -16,7 +16,6 @@ "1 cup cider vinegar (5% acidity)", "Pickle Crisp Granules (optional, helps veggies stay firm after canning)" ], - "instructions": "Wash vegetables.\nRemove stem and blossom ends from zucchini and dice into 1/4 to 1/2 inch pieces. Measure 2 cups.\nPeel and dice onion. Measure 1 cup.\nPeel and dice onion. Measure 1 cup.\nStem and seed peppers, then dice. Measure 1...\nStem and seed peppers, then dice. Measure 1 cup.\nImportant, don't skip this step! Combine diced vegetables in a large bowl and sprinkle salt over the top. Stir gently to distribute the salt, then add water until vegetables are completely submerged. Allow the vegetables to soak in the saltwater for 2 hours, then drain completely.\nPrepare a water bath canner (optional, only if canning).\nIn a separate saucepan or stockpot, bring vinegar, sugar, and spices to a gentle simmer (180 degrees F). Do not add salt, the salt is only used to soak veggies before draining.\nAdd drained vegetables to the simmering vinegar/spices and gently simmer for 10 minutes.\nPack hot relish into prepared half-pint or pint jars, leaving 1/2 inch headspace.\nIf not canning, just seal jars and allow them to cool on the counter before storing in the refrigerator.\nIf canning, de-bubble jars, wipe rims, and adjust headspace to ensure 1/2 inch. Seal with 2 part canning lids.\nProcess in a water bath canner for 10 minutes, then turn off the heat. Allow the jars to sit in the canner for another 5 minutes to cool slightly, then remove the jars to cool on a towel on the counter.\nLeave the jars undisturbed for 24 hours, then check seals. Store any unsealed jars in the refrigerator for immediate use. Properly canned and sealed jars should maintain peak quality on the pantry shelf for 12-18 months.", "instructions_list": [ "Wash vegetables.", "Remove stem and blossom ends from zucchini and dice into 1/4 to 1/2 inch pieces. Measure 2 cups.", diff --git a/tests/test_data/cucchiaio.it/cucchiaio.json b/tests/test_data/cucchiaio.it/cucchiaio.json index 460ca6465..4fc816e61 100644 --- a/tests/test_data/cucchiaio.it/cucchiaio.json +++ b/tests/test_data/cucchiaio.it/cucchiaio.json @@ -20,7 +20,6 @@ "sale", "pepe" ], - "instructions": "Iniziate la preparazione del pesce spada al miele millefiori, pomodorini e patatine novelle mettendo a marinare le fette di pesce. Poggiatele su un piatto, aggiungete alcune foglie di mirto, l'aglio a fettine, un giro d'olio e lasciatele marinare per dieci minuti. In un tegame scaldate tre cucchiai d'olio, adagiatevi le fette di pesce spada e cuocetele per circa 2 minuti per lato o comunque fino a quando si forma una crosticina. Trasferitele su una teglia e passatele per circa 5 minuti in forno a 200°. Sfornatele e fatele riposare al caldo per una decina di minuti.\nIntanto tagliate a cubetti i pomodorini, cospargeteli con un po' di sale, un pizzico di pepe, prezzemolo ed erba cipollina tritati finemente. Preparate la salsina al miele: in una casseruola scaldate l'aceto facendolo ridurre di un quarto, aggiungete il miele millefiori e assaggiate per controllarne il sapore, se troppo agro aggiungete altro miele. Lasciate raffreddare.\nInfine, incorporate il tutto ai pomodori, mescolate bene, aggiungete olio, pinoli, regolate di sale e fate riposare. Sbollentate le patatine in acqua salata, asciugatele e insaporitele in una padella con un filo d’olio.\nDisponete le fette di pesce spada sul piatto da portata: completate con le patatine e cospargete su tutto la salsina al miele.", "instructions_list": [ "Iniziate la preparazione del pesce spada al miele millefiori, pomodorini e patatine novelle mettendo a marinare le fette di pesce. Poggiatele su un piatto, aggiungete alcune foglie di mirto, l'aglio a fettine, un giro d'olio e lasciatele marinare per dieci minuti. In un tegame scaldate tre cucchiai d'olio, adagiatevi le fette di pesce spada e cuocetele per circa 2 minuti per lato o comunque fino a quando si forma una crosticina. Trasferitele su una teglia e passatele per circa 5 minuti in forno a 200°. Sfornatele e fatele riposare al caldo per una decina di minuti.", "Intanto tagliate a cubetti i pomodorini, cospargeteli con un po' di sale, un pizzico di pepe, prezzemolo ed erba cipollina tritati finemente. Preparate la salsina al miele: in una casseruola scaldate l'aceto facendolo ridurre di un quarto, aggiungete il miele millefiori e assaggiate per controllarne il sapore, se troppo agro aggiungete altro miele. Lasciate raffreddare.", diff --git a/tests/test_data/cuisineaz.com/cuisineaz.json b/tests/test_data/cuisineaz.com/cuisineaz.json index 4266afaf6..3540a55a0 100644 --- a/tests/test_data/cuisineaz.com/cuisineaz.json +++ b/tests/test_data/cuisineaz.com/cuisineaz.json @@ -12,7 +12,6 @@ "1 pincée(s) Sel", "1 pincée(s) Poivre" ], - "instructions": "Etape 1\nPréchauffez le four th.7 (210°C). Coupez le filet en pavés de saumon de même taille, correspondant au nombre de parts désirées, et déposez-les sur une plaque huilée ou dans un plat à four. Arrosez-les d'huile d'olive. Salez et poivrez à votre convenance et parsemez d'origan.\nEtape 2\nDisposez le plat ou la plaque au centre du four. Comptez environ 10 min pour un filet de 2 à 2,5 cm d'épaisseur. Le temps nécessaire à la bonne cuisson du saumon dépend non seulement de l'épaisseur des pavés mais aussi de la température réelle de votre four, c'est pourquoi il est important de vérifier régulièrement la cuisson du saumon à l'aide d'une fourchette.\nEtape 3\nLorsque vos pavés de saumon sont cuits, servez-les immédiatement, accompagnés d'une bonne salade bien assaisonnée, et éventuellement d'une belle timbale de riz basmati.", "instructions_list": [ "Etape 1", "Préchauffez le four th.7 (210°C). Coupez le filet en pavés de saumon de même taille, correspondant au nombre de parts désirées, et déposez-les sur une plaque huilée ou dans un plat à four. Arrosez-les d'huile d'olive. Salez et poivrez à votre convenance et parsemez d'origan.", diff --git a/tests/test_data/cybercook.com.br/cybercook.json b/tests/test_data/cybercook.com.br/cybercook.json index 277a8989d..fcd2b59ae 100644 --- a/tests/test_data/cybercook.com.br/cybercook.json +++ b/tests/test_data/cybercook.com.br/cybercook.json @@ -16,7 +16,6 @@ "Pimenta-do-Reino Branca a gosto", "Champignon em conserva 100 gramas" ], - "instructions": "Primeiro corte o frango em cubinhos.\nEm uma panela média, coloque o óleo, o alho e a cebola e espere dourar.\nDepois coloque o frango e o sal e a pimenta a gosto, aqueça até o ponto de fritura.\nMexa bem e tampe meia panela para que crie água, espere.\nSumir a água e começar a fritura.\nQuando o frango já tiver dourado, acrescente o molho de tomate e o champignon.\nDepois coloque a lata de creme de leite e mexa até espalhar, com a mesma lata encha de água.\nMexa mais uma vez até misturar e deixe levantar fervura.\nO strogonoff está pronto para ser servido.", "instructions_list": [ "Primeiro corte o frango em cubinhos.", "Em uma panela média, coloque o óleo, o alho e a cebola e espere dourar.", diff --git a/tests/test_data/damndelicious.net/damndelicious_1.json b/tests/test_data/damndelicious.net/damndelicious_1.json index 6a54b1121..3bf4ee201 100644 --- a/tests/test_data/damndelicious.net/damndelicious_1.json +++ b/tests/test_data/damndelicious.net/damndelicious_1.json @@ -19,7 +19,6 @@ "2 tablespoons chopped fresh dill", "1 lemon (cut in wedges)" ], - "instructions": "Using paper towels, pat both sides of the salmon fillets dry; season with 1 teaspoon salt and 1/2 teaspoon pepper.\nMelt butter in a large cast iron skillet over medium heat. Add salmon fillets to the skillet, skin side up, and cook until golden brown and a crust has formed, about 4-5 minutes. Using a fish turner, flip, and cook for an additional 4-5 minutes, or until desired doneness. Remove and keep warm.\nReduce heat to low; add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.\nWhisk in flour until lightly browned, about 1 minute.\nStir in wine, scraping any browned bits from the bottom of the skillet.\nStir in chicken stock and half and half until slightly thickened, about 2-3 minutes; season with salt and pepper, to taste.\nStir in spinach until wilted, about 1-2 minutes. Return salmon to the skillet; sprinkle with dill.\nServe immediately with lemon wedges.", "instructions_list": [ "Using paper towels, pat both sides of the salmon fillets dry; season with 1 teaspoon salt and 1/2 teaspoon pepper.", "Melt butter in a large cast iron skillet over medium heat. Add salmon fillets to the skillet, skin side up, and cook until golden brown and a crust has formed, about 4-5 minutes. Using a fish turner, flip, and cook for an additional 4-5 minutes, or until desired doneness. Remove and keep warm.", diff --git a/tests/test_data/damndelicious.net/damndelicious_2.json b/tests/test_data/damndelicious.net/damndelicious_2.json index d04d2511c..ce0d1949a 100644 --- a/tests/test_data/damndelicious.net/damndelicious_2.json +++ b/tests/test_data/damndelicious.net/damndelicious_2.json @@ -71,7 +71,6 @@ "purpose": "for the salad" } ], - "instructions": "for the croutons\nPreheat oven to 400 degrees F.\nIn a small bowl, whisk together olive oil, parsley and garlic; season with salt and pepper, to taste.\nSpread bread cubes in a single layer on a baking sheet. Stir in olive oil mixture and gently toss to combine. Place into oven and bake until crisp and golden, about 13-15 minutes; set aside.\nfor the chicken\nIn a small bowl, combine olive oil, lemon juice, lemon zest, garlic, 1 teaspoon salt and 1/2 teaspoon pepper.\nIn a gallon size Ziploc bag or large bowl, combine chicken and olive oil mixture; marinate for at least 2 hours, turning the bag occasionally. Drain the chicken from the marinade.\nPreheat grill to medium high heat.\nAdd chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces.\nfor the dressing\nIn a medium bowl, whisk together mayonnaise, buttermilk, Parmesan, garlic, lemon juice, Dijon and Worcestershire; season with salt and pepper, to taste.\nfor the salad\nTo assemble the salad, place romaine in a large bowl; top with chicken and croutons. Pour the dressing on top of the salad and gently toss to combine. Top with Parmesan.", "instructions_list": [ "for the croutons", "Preheat oven to 400 degrees F.", diff --git a/tests/test_data/davidlebovitz.com/davidlebovitz.json b/tests/test_data/davidlebovitz.com/davidlebovitz.json index d8b26fcab..2a272fe20 100644 --- a/tests/test_data/davidlebovitz.com/davidlebovitz.json +++ b/tests/test_data/davidlebovitz.com/davidlebovitz.json @@ -23,7 +23,6 @@ "1/8 teaspoon cayenne pepper", "salt and freshly ground black pepper" ], - "instructions": "Wipe the mushrooms clean. Slice off a bit of the stem end (the funky parts) and slice them. Heat the olive oil and butter in a skillet or wide saucepan. Add the onions and garlic, and cook, stirring frequently, until the onions become translucent, 5 to 6 minutes. Add the mushrooms and cook, stirring occasionally, until they’re soft and cooked through, another 5 to 8 minutes. Remove from heat.\nIn a food processor, combine the cooked lentils, nuts, lemon juice, soy sauce, rosemary, thyme, sage or parsley, Cognac (if using), brown sugar, and cayenne. Scrape in the cooked mushroom mixture and process until completely smooth. Taste, and add salt, pepper, and additional cognac, soy sauce, or lemon juice, if it needs balancing.\nScrape the pâté into a small serving bowl and refrigerate for a few hours, until firm.", "instructions_list": [ "Wipe the mushrooms clean. Slice off a bit of the stem end (the funky parts) and slice them. Heat the olive oil and butter in a skillet or wide saucepan. Add the onions and garlic, and cook, stirring frequently, until the onions become translucent, 5 to 6 minutes. Add the mushrooms and cook, stirring occasionally, until they’re soft and cooked through, another 5 to 8 minutes. Remove from heat.", "In a food processor, combine the cooked lentils, nuts, lemon juice, soy sauce, rosemary, thyme, sage or parsley, Cognac (if using), brown sugar, and cayenne. Scrape in the cooked mushroom mixture and process until completely smooth. Taste, and add salt, pepper, and additional cognac, soy sauce, or lemon juice, if it needs balancing.", diff --git a/tests/test_data/delish.com/delish_1.json b/tests/test_data/delish.com/delish_1.json index a81953b08..8da171038 100644 --- a/tests/test_data/delish.com/delish_1.json +++ b/tests/test_data/delish.com/delish_1.json @@ -47,7 +47,6 @@ "purpose": "For the filling:" } ], - "instructions": "For the cake:\nPreheat oven to 350°. Line a 15” x 10” jelly roll pan with parchment and grease with cooking spray.\nIn a medium bowl, whisk together flour, salt, baking soda, and pumpkin spice. In a separate large bowl, whisk together eggs, sugar, and pumpkin puree by hand until smooth. Add dry ingredients to pumpkin mixture and whisk just until combine.\nSpread into prepared pan and bake until a toothpick inserted in center of cake comes out clean, 15 minutes.\nMeanwhile, lay out a large kitchen towel on your counter (try to use one with little to no texture) and dust with powdered sugar. When cake is done baking, flip onto kitchen towel and gently peel off parchment paper.\nStarting at a short end, gently but tightly roll cake into a log. Let cool completely.\nFor the filling:\nIn a large bowl, combine cream cheese, melted butter, and salt. Using a hand mixer, whisk until light and fluffy.\nAdd powdered sugar and vanilla and continue to mix until smooth.\nWhen cake is cooled, gently unroll (it’s ok if it remains slightly curled) and spread with cream cheese filling. Roll back up and dust with more powdered sugar. Slice and serve.", "instructions_list": [ "For the cake:", "Preheat oven to 350°. Line a 15” x 10” jelly roll pan with parchment and grease with cooking spray.", diff --git a/tests/test_data/delish.com/delish_2.json b/tests/test_data/delish.com/delish_2.json index 79fbb6227..75481d3ac 100644 --- a/tests/test_data/delish.com/delish_2.json +++ b/tests/test_data/delish.com/delish_2.json @@ -45,7 +45,6 @@ "purpose": "Icing" } ], - "instructions": "Cookie Dough\nPreheat oven to 350°. Line 2 large baking sheets with parchment paper.\nIn a medium bowl, whisk flour, apple pie spice, baking soda, and salt.\nIn the bowl of a stand mixer fitted with the whisk attachment, beat butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes. Add egg and mix until incorporated, then mix in vanilla. Add dry ingredients to butter mixture and beat until well combined. Stir in apples until just combined. Cover and chill dough until cold, about 30 minutes.\nScoop 2-tablespoon balls of dough (about 20 balls) and arrange 2\" apart on prepared sheets. Bake until cookies are just set and light golden brown, 14 to 18 minutes. Let cool completely.\nIcing\nIn a small bowl, whisk powdered sugar and lemon juice. Add water, 1 teaspoon at a time, until icing is thick but pourable.\nSpoon icing over cooled cookies. Let stand until icing sets, about 15 minutes.\nMake Ahead: Cookies can be made 2 days ahead. Store in an airtight container at room temperature.", "instructions_list": [ "Cookie Dough", "Preheat oven to 350°. Line 2 large baking sheets with parchment paper.", diff --git a/tests/test_data/delish.com/delish_rogue_ol.json b/tests/test_data/delish.com/delish_rogue_ol.json index c27e7824d..a644bf208 100644 --- a/tests/test_data/delish.com/delish_rogue_ol.json +++ b/tests/test_data/delish.com/delish_rogue_ol.json @@ -46,7 +46,6 @@ "purpose": "For the Ganache" } ], - "instructions": "Preheat oven to 325º and butter an 8\" or 9\" springform pan. Make crust: In a food processor, blend Oreos with melted butter and salt. Pat into a springform pan and set aside while you make filling.\nMake cheesecake: In a large bowl using a hand mixer, beat cream cheese and sugar until completely smooth and fluffy. Add cornstarch, then add eggs. Add Baileys and vanilla.\nPour batter into crust and place on a large baking sheet.\nBake until center of cheesecake is only slightly jiggly, 1 hour 20 minutes to 1 hour 30 minutes. Let cheesecake cool in oven, 1 hour, then refrigerate until completely cool, 4 hours or up to overnight. (If you'd like to use a water bath, tightly wrap outside of springform pan with two layers of aluminum foil. Transfer to a deep roasting pan and pour in enough boiling water to reach halfway up the cheesecake pan. Bake as directed.)\nWhen ready to serve, make ganache: In a small saucepan over low heat, heat heavy cream. Place chocolate in a heatproof bowl and pour hot cream on top. Let sit 3 minutes, then stir until creamy, until no lumps remain. Refrigerate ganache until slightly thick, 15 minutes, and spread all over cheesecake. Let set 10 minutes, then serve.", "instructions_list": [ "Preheat oven to 325º and butter an 8\" or 9\" springform pan. Make crust: In a food processor, blend Oreos with melted butter and salt. Pat into a springform pan and set aside while you make filling.", "Make cheesecake: In a large bowl using a hand mixer, beat cream cheese and sugar until completely smooth and fluffy. Add cornstarch, then add eggs. Add Baileys and vanilla.", diff --git a/tests/test_data/dinneratthezoo.com/dinneratthezoo.json b/tests/test_data/dinneratthezoo.com/dinneratthezoo.json index c640daeea..cc15ec072 100644 --- a/tests/test_data/dinneratthezoo.com/dinneratthezoo.json +++ b/tests/test_data/dinneratthezoo.com/dinneratthezoo.json @@ -16,7 +16,6 @@ "1 tablespoon chopped parsley", "lemon wedges for serving" ], - "instructions": "Place the olive oil, lemon juice, salt, pepper, Italian seasoning and garlic in a large bowl or resealable plastic bag. Stir to combine the ingredients.\nAdd the scallops to the bag or bowl. Toss to coat evenly with the marinade. Seal the bag or cover the bowl.\nRefrigerate and marinate for at least 15 minutes or up to 2 hours. You don't want to marinate for longer than that, as the acid in the lemon juice will start to cook the scallops.\nThread the scallops onto skewers. This is optional, if you have very large scallops you can skip the skewers and toss them directly onto the grill.\nHeat an outdoor grill or indoor grill pan over medium high heat.\nPlace the skewers or loose scallops on the grill. Cook for 1-2 minutes on each side or until scallops are firm and opaque.\nSprinkle with parsley and serve with lemon wedges.", "instructions_list": [ "Place the olive oil, lemon juice, salt, pepper, Italian seasoning and garlic in a large bowl or resealable plastic bag. Stir to combine the ingredients.", "Add the scallops to the bag or bowl. Toss to coat evenly with the marinade. Seal the bag or cover the bowl.", diff --git a/tests/test_data/dinnerthendessert.com/dinnerthendessert_1.json b/tests/test_data/dinnerthendessert.com/dinnerthendessert_1.json index 7e005f768..ae5960cbf 100644 --- a/tests/test_data/dinnerthendessert.com/dinnerthendessert_1.json +++ b/tests/test_data/dinnerthendessert.com/dinnerthendessert_1.json @@ -16,7 +16,6 @@ "1/2 teaspoon ground chipotle powder", "1 teaspoon hot sauce (, Tapatio or Sriracha)" ], - "instructions": "Marinate\nMix all ingredients together in a medium bowl and marinate 4 hours.\nPreheat oven to 400 degrees.\nLine a 9x13 baking dish with parchment paper.\nAdd the chicken and and the marinade to the prepared dish, skin side up.\nBake for 30 minutes, until the skin is crisp and the chicken is cooked through.", "instructions_list": [ "Marinate", "Mix all ingredients together in a medium bowl and marinate 4 hours.", diff --git a/tests/test_data/dinnerthendessert.com/dinnerthendessert_2.json b/tests/test_data/dinnerthendessert.com/dinnerthendessert_2.json index dc49ac848..ba24ade16 100644 --- a/tests/test_data/dinnerthendessert.com/dinnerthendessert_2.json +++ b/tests/test_data/dinnerthendessert.com/dinnerthendessert_2.json @@ -51,7 +51,6 @@ "purpose": "Cornmeal Dumplings:" } ], - "instructions": "Add butter to a large heavy-bottomed pot.\nHeat\nOn medium-high heat, add in the onions, cooking them until they are translucent (about 4-5 minutes).\nAdd chicken broth, corn, potatoes, heavy cream, hot sauce, chili powder, and salt.\nSimmer\nStir well and bring to a simmer, uncovered, for 4-5 minutes.\nWhisk\nWhile the soup is simmering make the cornmeal dumplings: In a large bowl whisk together the flour, cornmeal, baking powder, and garlic salt until well mixed.\nAdd in the milk and whisk.\nStir in the green onions and cheddar cheese.\nDrop-in small heaping tablespoons onto the soup.\nSimmer\nCover the pot and let it simmer on medium-low for 20 minutes (no peeking).\nTest dumplings with a toothpick.", "instructions_list": [ "Add butter to a large heavy-bottomed pot.", "Heat", diff --git a/tests/test_data/dish.co.nz/dishnz.json b/tests/test_data/dish.co.nz/dishnz.json index c1733f112..fecc3f9ca 100644 --- a/tests/test_data/dish.co.nz/dishnz.json +++ b/tests/test_data/dish.co.nz/dishnz.json @@ -51,7 +51,6 @@ "purpose": "Sauce" } ], - "instructions": "Meatballs: Place all the ingredients in a large bowl and combine well. Roll into 16 meatballs.\nSauce: Heat the olive oil in a large sauté pan. Add the onion, garlic, spices and the tikka paste then stir in the water. Cover and cook gently for 10 minutes then add the tomatoes and bring to the boil.\nAdd the meatballs and spoon over a little sauce. Cover and simmer gently for 15 minutes, or until they are fully cooked through.\nServe the meatballs with any of the suggestions listed below.\nServing suggestions: warm flatbreads hot cooked rice toasted coconut crispy shallots coconut cream or yoghurt mint or coriander leaves lime or lemon wedges", "instructions_list": [ "Meatballs: Place all the ingredients in a large bowl and combine well. Roll into 16 meatballs.", "Sauce: Heat the olive oil in a large sauté pan. Add the onion, garlic, spices and the tikka paste then stir in the water. Cover and cook gently for 10 minutes then add the tomatoes and bring to the boil.", diff --git a/tests/test_data/dobruchut.aktuality.sk/dobruchutaktualitysk.json b/tests/test_data/dobruchut.aktuality.sk/dobruchutaktualitysk.json index 62318094a..96396d98e 100644 --- a/tests/test_data/dobruchut.aktuality.sk/dobruchutaktualitysk.json +++ b/tests/test_data/dobruchut.aktuality.sk/dobruchutaktualitysk.json @@ -33,7 +33,6 @@ "purpose": "Omáčka" } ], - "instructions": "Rýchle knedličky z tvarohu s ešte rýchlejšou syrovo-bylinkovou omáčkou.\nKnedličky: na pomúčenej doske spracujeme tvaroh, múku, štipku soli a vajíčko do hladného bochníka. Podľa potreby pridávame múku, aby sa cesto nelepilo.\nCesto rozdelíme na dva bochníky a každý ušúľame do tenkého valčeka. Valčeky pokrájame ostrým nožom na malé knedličky.\nKnedličky dáme variť do osolenej vriacej vody.\nOmáčka: medzitým si na panvici zahrejeme smotanu, primiešame pesto a strúhaný parmezán.\nKeď knedličky vyplávajú na povrch, presunieme ich dierovanou lyžicou do omáčky, premiešame a servírujeme.\nDobrú chuť!\nĎalšie overené recepty na chutné gnocchi nájdete TU!", "instructions_list": [ "Rýchle knedličky z tvarohu s ešte rýchlejšou syrovo-bylinkovou omáčkou.", "Knedličky: na pomúčenej doske spracujeme tvaroh, múku, štipku soli a vajíčko do hladného bochníka. Podľa potreby pridávame múku, aby sa cesto nelepilo.", diff --git a/tests/test_data/domesticate-me.com/domesticateme_1.json b/tests/test_data/domesticate-me.com/domesticateme_1.json index cce2f40f9..b58fdd7bd 100644 --- a/tests/test_data/domesticate-me.com/domesticateme_1.json +++ b/tests/test_data/domesticate-me.com/domesticateme_1.json @@ -27,7 +27,6 @@ "¼ teaspoon garlic powder", "¼ teaspoon black pepper" ], - "instructions": "Combine the quinoa and chicken broth in a small saucepan and bring to a boil. Lower to a simmer, cover the saucepan with a lid, and cook for 14 minutes, or until all of the liquid has been absorbed. Let the quinoa rest, covered, for 5 minutes, then fluff with a fork.\nMeanwhile, whip up the yogurt ranch! In a medium bowl, whisk all the ingredients for the ranch. Briefly set that deliciousness aside.\nPre-heat the oven to 375 degrees.\nHeat the olive oil in a large ovenproof skillet or shallow Dutch oven over medium heat. When the oil is hot and shimmering, add the cauliflower, onion, carrot, and celery. Cook for 5 minutes until the onion is translucent and the vegetables are tender. Add the cooked quinoa, chicken, and Frank’s to the pan and fold everything together. Turn off the heat and fold in 1 cup of the yogurt ranch and half of the cheddar and provolone. Taste the filling. Add a little extra Frank’s if you deem it necessary.\nSmooth the top of the filling with a spatula. Add the remaining cheese in an even layer and sprinkle with the panko.\nBake for 25 minutes until the cheese is melted and bubbling. If you want to brown the top of the bake (I DO!!), pop the casserole under the broiler for 1 to 2 minutes until the bread crumbs turn golden brown.\nWhisk a tablespoon or so of water into the remaining yogurt ranch just until it has a drizzle-able consistency. Serve the quinoa bake drizzled with as much extra ranch and Frank’s as you like and garnish with scallions.", "instructions_list": [ "Combine the quinoa and chicken broth in a small saucepan and bring to a boil. Lower to a simmer, cover the saucepan with a lid, and cook for 14 minutes, or until all of the liquid has been absorbed. Let the quinoa rest, covered, for 5 minutes, then fluff with a fork.", "Meanwhile, whip up the yogurt ranch! In a medium bowl, whisk all the ingredients for the ranch. Briefly set that deliciousness aside.", diff --git a/tests/test_data/domesticate-me.com/domesticateme_2.json b/tests/test_data/domesticate-me.com/domesticateme_2.json index e775dfa07..f4ce305ad 100644 --- a/tests/test_data/domesticate-me.com/domesticateme_2.json +++ b/tests/test_data/domesticate-me.com/domesticateme_2.json @@ -51,7 +51,6 @@ "purpose": "For the spread:" } ], - "instructions": "Add the cannellini beans, sun-dried tomatoes, garlic, balsamic, and a good pinch of salt to the bowl of a food processor. Process for about a minute until relatively smooth (some small pieces of tomato are fine), scraping down the sides of the bowl a few times if necessary. With the processor running, slowly add the olive oil and process until well incorporated. Add the water one tablespoon at a time until the spread is smooth and spreadable. Season with extra salt and freshly ground black pepper to taste. Briefly set aside.\nHeat the olive oil in a large skillet over high heat. When the oil is hot and shimmering (but not smoking!), add the zucchini, summer squash, a large pinch of salt, and crushed red pepper. Cook for about 4 minutes, shaking the pan occasionally, or until the squash is just tender and browned in spots. Transfer to a bowl and cover with foil to keep warm while you cook the eggs.\nPoach or fry the eggs, depending on your preference.\nWhile the eggs are cooking, toast (or grill!) the bread.\nAssembly the toasts: Spread each piece of toast with a thick layer of sun-dried tomato white bean spread. Top with cooked squash and an egg. Garnish with chives and extra salt and fresh ground pepper if you like, and serve immediately.", "instructions_list": [ "Add the cannellini beans, sun-dried tomatoes, garlic, balsamic, and a good pinch of salt to the bowl of a food processor. Process for about a minute until relatively smooth (some small pieces of tomato are fine), scraping down the sides of the bowl a few times if necessary. With the processor running, slowly add the olive oil and process until well incorporated. Add the water one tablespoon at a time until the spread is smooth and spreadable. Season with extra salt and freshly ground black pepper to taste. Briefly set aside.", "Heat the olive oil in a large skillet over high heat. When the oil is hot and shimmering (but not smoking!), add the zucchini, summer squash, a large pinch of salt, and crushed red pepper. Cook for about 4 minutes, shaking the pan occasionally, or until the squash is just tender and browned in spots. Transfer to a bowl and cover with foil to keep warm while you cook the eggs.", diff --git a/tests/test_data/downshiftology.com/downshiftology.json b/tests/test_data/downshiftology.com/downshiftology.json index d50a566b8..cff90e913 100644 --- a/tests/test_data/downshiftology.com/downshiftology.json +++ b/tests/test_data/downshiftology.com/downshiftology.json @@ -20,7 +20,6 @@ "1 red onion (cut into 1 ½-inch chunks)", "1 zucchini (sliced)" ], - "instructions": "Make marinade\nMake the marinade. In a bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper.\nMarinate chicken\nMarinate the chicken. Place chicken pieces in a glass dish and pour the marinade over the chicken. Cover and marinate in the fridge for at least one hour.\nThread skewers. Light a gas or charcoal grill on medium-high heat. Thread the skewers with pieces of red onion, chicken, zucchini, and bell pepper. You can alternate the order.\nGrill kabobs\nGrill the skewers. Place the kabobs on the preheated grill, and cook about 4 to 5 minutes per side. The kabobs are done when the chicken is cooked through and the vegetables are lightly charred, about 15 minutes.\nServe with lemon wedges and tzatziki sauce.", "instructions_list": [ "Make marinade", "Make the marinade. In a bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper.", diff --git a/tests/test_data/dr.dk/dr.json b/tests/test_data/dr.dk/dr.json index dec372aa9..4ddee7366 100644 --- a/tests/test_data/dr.dk/dr.json +++ b/tests/test_data/dr.dk/dr.json @@ -22,7 +22,6 @@ "170 g mørk chokolade", "1 stor spsk. smør" ], - "instructions": "Opskriften giver cirka 16 styks, afhængig af størrelsen.\nI en foodprocessor kommes mel, farin, maizena og salt. Kør til alt er blandet.\nKom smørret ved og kør til det ligner brødkrummer. Tilsæt koldt vand og æggeblomme og kør til dejen lige samler sig.\nKom dejen ud på et melet bord og saml den hurtigt. Kom køkkenfilm omkring den og lad den hvile i køleskabet i en times tid.\nRul den derpå ud på et melet bord og placer den i bunden af en firkantet bageform (24 x 24 cm.) der er foret med bagepapir. Prik dejen med en gaffel og bag den i en 180 grader varm ovn i ca. 20 minutter.\nTil karamellen kommes den kondenserede mælk i en gryde sammen med farin, smør, sirup, vanille og salt. Bring massen i kog og lad den koge roligt til den når 110 grader på et sukkertermometer - eller til massen er tyk og gyldenbrun. Hæld karamellem over den stadig lune kagebund.\nLad derpå kagen køle helt af.\nSmelt chokoladen i et vandbad sammen med smørret, bland godt og hæld så chokoladen ovenpå karamellen. Jævn ud med en spatel. Sæt kagen på køl.\nTag kagen ud af formen og fjern bagepapiret. Skær kagen i små firkanter som opbevares på køl til de skal serveres.", "instructions_list": [ "Opskriften giver cirka 16 styks, afhængig af størrelsen.", "I en foodprocessor kommes mel, farin, maizena og salt. Kør til alt er blandet.", diff --git a/tests/test_data/eatingbirdfood.com/eatingbirdfood.json b/tests/test_data/eatingbirdfood.com/eatingbirdfood.json index 2661deea1..48d3a3b2d 100644 --- a/tests/test_data/eatingbirdfood.com/eatingbirdfood.json +++ b/tests/test_data/eatingbirdfood.com/eatingbirdfood.json @@ -22,7 +22,6 @@ "1/2 cup feta cheese", "fresh cilantro and parsley (for serving)" ], - "instructions": "Sauté veggies: Heat oil in a large skillet over medium heat. Add onion, bell pepper and garlic to the skillet and cook until onions are soft and fragrant — about 5 to 10 minutes.\nAdd spices and tomatoes: Add cumin, paprika, cayenne, curry, turmeric, salt and pepper. Give the mixture a stir and cook for about 1 minute more. Add diced tomatoes to the skillet and bring sauce to a boil. Reduce heat to a simmer and cook until the sauce thickens up a bit, about 10 minutes. Add feta cheese to the tomato mixture and stir.\nAdd eggs: Crack eggs into tomato sauce. You should be able to fit 4-5 eggs in a large skillet. Cover and let the eggs cook for about 5 minutes, or until the egg whites are completely cooked through. Remove skillet from heat, uncover and let sit for a 1-2 minutes before serving.\nServe: Spoon 1-2 eggs along with a big serving of tomato sauce on to each plate. Garnish with extra feta cheese and fresh cilantro and parsley. Serve with toast, veggies or over a whole grain like quinoa or brown rice for a complete meal.", "instructions_list": [ "Sauté veggies: Heat oil in a large skillet over medium heat. Add onion, bell pepper and garlic to the skillet and cook until onions are soft and fragrant — about 5 to 10 minutes.", "Add spices and tomatoes: Add cumin, paprika, cayenne, curry, turmeric, salt and pepper. Give the mixture a stir and cook for about 1 minute more. Add diced tomatoes to the skillet and bring sauce to a boil. Reduce heat to a simmer and cook until the sauce thickens up a bit, about 10 minutes. Add feta cheese to the tomato mixture and stir.", diff --git a/tests/test_data/eatingwell.com/eatingwell.json b/tests/test_data/eatingwell.com/eatingwell.json index bf88c8d4a..f984baf89 100644 --- a/tests/test_data/eatingwell.com/eatingwell.json +++ b/tests/test_data/eatingwell.com/eatingwell.json @@ -21,7 +21,6 @@ "2 cups shredded extra-sharp Cheddar cheese", "0.333 cup sliced pickled jalapeños" ], - "instructions": "Position rack in upper third of oven. Preheat broiler to high.\nHeat oil in a large broiler-safe skillet over medium heat. Add onion and bell pepper; cook, stirring, until softened, about 5 minutes. Add beef and cauliflower; cook, stirring and breaking the beef up into smaller pieces, until it is no longer pink, 5 to 7 minutes. Stir in garlic, chili powder, cumin, oregano, salt and chipotle; cook until fragrant, about 1 minute. Add tomatoes and their juices; bring to a simmer and cook, stirring occasionally, until liquid is reduced and the cauliflower is tender, about 3 minutes more. Remove from heat.\nSprinkle cheese over the beef mixture and top with sliced jalapeños. Broil until the cheese is melted and browned in spots, 2 to 3 minutes.", "instructions_list": [ "Position rack in upper third of oven. Preheat broiler to high.", "Heat oil in a large broiler-safe skillet over medium heat. Add onion and bell pepper; cook, stirring, until softened, about 5 minutes. Add beef and cauliflower; cook, stirring and breaking the beef up into smaller pieces, until it is no longer pink, 5 to 7 minutes. Stir in garlic, chili powder, cumin, oregano, salt and chipotle; cook until fragrant, about 1 minute. Add tomatoes and their juices; bring to a simmer and cook, stirring occasionally, until liquid is reduced and the cauliflower is tender, about 3 minutes more. Remove from heat.", diff --git a/tests/test_data/eatliverun.com/eatliverun.json b/tests/test_data/eatliverun.com/eatliverun.json index 377af64f2..906afe7b7 100644 --- a/tests/test_data/eatliverun.com/eatliverun.json +++ b/tests/test_data/eatliverun.com/eatliverun.json @@ -14,7 +14,6 @@ "sesame seeds for serving", "minced fresh chives for serving" ], - "instructions": "Preheat oven to 425 degrees.\nIn a small saucepot over medium heat, combine the miso paste, honey and olive oil. Cook until honey dissolves and you have a thick glaze.\nSprinkle sea salt on your fish. Then, pour over glaze.\nRoast fish for 6 minutes (for about a 1\" sockeye fillet. If you have a thicker piece of salmon, you will need to roast longer)\nRight when fish comes out of the oven, sprinkle with the chives and the sesame seeds and serve!", "instructions_list": [ "Preheat oven to 425 degrees.", "In a small saucepot over medium heat, combine the miso paste, honey and olive oil. Cook until honey dissolves and you have a thick glaze.", diff --git a/tests/test_data/eatsmarter.com/eatsmarter.json b/tests/test_data/eatsmarter.com/eatsmarter.json index 913c10d9b..81cce952d 100644 --- a/tests/test_data/eatsmarter.com/eatsmarter.json +++ b/tests/test_data/eatsmarter.com/eatsmarter.json @@ -20,7 +20,6 @@ "1 tsp honey", "1 Tbsp Hazelnut oil" ], - "instructions": "Clean pumpkin, wash, cut in half, remove seeds, cut flesh into narrow wedges. Peel the ginger and chop finely. Mix olive oil with salt, pepper and ginger. Brush the pumpkin wedges with it and place on a baking tray lined with baking paper and cook in a preheated oven at 180 °C / 350 °F for about 25 minutes.\nMeanwhile, wash spinach and spin dry. Peel shallots and cut into wedges. Peel garlic and cut in half lengthwise. Rinse beans and drain in a sieve.\nHeat 2 tablespoons of oil in a frying pan. Sauté shallots and garlic in it over medium heat for 2 minutes, then remove. Pour remaining oil and heat over high heat. Add drained beans and fry for 3-4 minutes until they pop.\nMix the lemon juice, salt, honey, pepper and nut oil to make a dressing. Arrange the pumpkin, beans, shallots and garlic on plates and drizzle with the dressing.", "instructions_list": [ "Clean pumpkin, wash, cut in half, remove seeds, cut flesh into narrow wedges. Peel the ginger and chop finely. Mix olive oil with salt, pepper and ginger. Brush the pumpkin wedges with it and place on a baking tray lined with baking paper and cook in a preheated oven at 180 °C / 350 °F for about 25 minutes.", "Meanwhile, wash spinach and spin dry. Peel shallots and cut into wedges. Peel garlic and cut in half lengthwise. Rinse beans and drain in a sieve.", diff --git a/tests/test_data/eattolerant.de/eattolerant.json b/tests/test_data/eattolerant.de/eattolerant.json index 4c6c7c314..7dcc85cf6 100644 --- a/tests/test_data/eattolerant.de/eattolerant.json +++ b/tests/test_data/eattolerant.de/eattolerant.json @@ -17,7 +17,6 @@ "20 ml Verjus Sauer", "3 EL Kokosöl" ], - "instructions": "Die äußeren Blätter vom Rotkohl entfernen, anschließend halbieren, großzügig den Strunk entfernen und in kleine Stücke schneiden.\nDen Apfel sowie die Kartoffeln waschen und schälen, ebenfalls in kleine Stücke schneiden.\nDie Zwiebel in Würfel schneiden und den Ingwer fein reiben.\nDas Kokosöl in einem Top erhitzen, anschließend die Zwiebel und den Rotkohl kurz darin anbraten. Währenddessen mit Salz würzen.\nDie Apfel- und Kartoffelstücke zugeben, ebenfalls kurz anbraten.\nDie Gemüsebrühe, Kokosmilch und den Ingwer zugeben und die Suppe ca. 25 Minuten köcheln lassen. Kurz vor Ende der Garzeit den Verjus sowie Zucker zugeben. Anschließend fein pürieren und sofort servieren.", "instructions_list": [ "Die äußeren Blätter vom Rotkohl entfernen, anschließend halbieren, großzügig den Strunk entfernen und in kleine Stücke schneiden.", "Den Apfel sowie die Kartoffeln waschen und schälen, ebenfalls in kleine Stücke schneiden.", diff --git a/tests/test_data/eatwell101.com/eatwell101.json b/tests/test_data/eatwell101.com/eatwell101.json index 3bbcdfee6..b90da9db5 100644 --- a/tests/test_data/eatwell101.com/eatwell101.json +++ b/tests/test_data/eatwell101.com/eatwell101.json @@ -26,7 +26,6 @@ "1/2 cup grated Parmesan", "1 tablespoon fresh parsley, chopped" ], - "instructions": "1. To make the creamy spinach turkey meatballs: In a large bowl, combine ground turkey and ground chicken, cheese, grated garlic, Italian seasoning, bouillon cube, red chili pepper flakes, chopped cilantro, and black pepper. Mix well with your hands or fork and form medium balls. Arrange the turkey meatballs on a plate and set them aside.\n2. Melt 2 tablespoons butter in a large skillet over medium-low heat. Cook the turkey meatballs for 8 – 10 minutes on all sides until browned and cooked through. Remove to a clean plate and set aside.\n3. In the same pan, melt the butter in the remaining cooking juices. Add in the garlic and fry until fragrant (about one minute). Add onion and stir fry until translucent. Add the sun-dried tomatoes and fry for 1-2 minutes, so they release their flavors. Finally, pour in the vegetable broth, and allow the sauce to reduce slightly.\n4. Reduce heat to low, add in the heavy cream, and bring to a gentle simmer while stirring occasionally. Season the cream sauce with salt and pepper to taste.\n5. Add in the baby spinach and allow to wilt in the sauce. Finally, add in the parmesan cheese. Allow cream sauce to simmer for a further minute until the cheese melts through.\n6. Add the cooked turkey meatballs back into the pan; sprinkle with the parsley, and spoon the sauce over each meatball. Serve the creamy garlic spinach Tuscan meatballs over steamed veg or cauliflower rice for Keto dieters, or rice or pasta for non-Keto. Enjoy! ❤️", "instructions_list": [ "1. To make the creamy spinach turkey meatballs: In a large bowl, combine ground turkey and ground chicken, cheese, grated garlic, Italian seasoning, bouillon cube, red chili pepper flakes, chopped cilantro, and black pepper. Mix well with your hands or fork and form medium balls. Arrange the turkey meatballs on a plate and set them aside.", "2. Melt 2 tablespoons butter in a large skillet over medium-low heat. Cook the turkey meatballs for 8 – 10 minutes on all sides until browned and cooked through. Remove to a clean plate and set aside.", diff --git a/tests/test_data/eatwhattonight.com/eatwhattonight.json b/tests/test_data/eatwhattonight.com/eatwhattonight.json index edea64521..189dcde53 100644 --- a/tests/test_data/eatwhattonight.com/eatwhattonight.json +++ b/tests/test_data/eatwhattonight.com/eatwhattonight.json @@ -20,7 +20,6 @@ "2 tsp corn flour⁣", "2 tbsp water⁣" ], - "instructions": "Heat up oil and saute garlics, white parts of spring onion and ginger till fragrant.⁣\nAdd in marinated chicken with the light soya sauce and mix well.⁣\nAdd in water.\nFollowed by the rest of the seasoning and allow the sauce to cook on high heat.⁣\nAdd in green parts of spring onions.\nAdd in sauce thickening.\nWhen sauce has thickened, add in shaoxing wine and remove from heat.⁣Serve hot immediately with rice.", "instructions_list": [ "Heat up oil and saute garlics, white parts of spring onion and ginger till fragrant.⁣", "Add in marinated chicken with the light soya sauce and mix well.⁣", diff --git a/tests/test_data/elavegan.com/elavegan_1.json b/tests/test_data/elavegan.com/elavegan_1.json index 1093bc521..ddb44ad55 100644 --- a/tests/test_data/elavegan.com/elavegan_1.json +++ b/tests/test_data/elavegan.com/elavegan_1.json @@ -23,7 +23,6 @@ "Sea salt and black pepper (to taste)", "1/3 tsp red pepper flakes ((optional))" ], - "instructions": "You can watch the short video for visual instructions.Rinse lentils under running water. Chop the onion, garlic, ginger, bell pepper, and carrot.\nHeat oil in a pot and sauté onion for about 3-4 minutes over medium heat. Add ginger, garlic, carrot, and bell pepper.\nAdd all spices, sweetener, lentils, and vegetable broth or water. Bring to a boil and let simmer for about 10 minutes.\nFinally, add coconut milk and cook for a further 5 minutes or until the desired thickness of the dahl is reached.\nSeason with black pepper and salt. Taste and adjust the seasonings as needed.\nServe warm with basmati rice, potatoes, or naan (flatbread) and garnish with fresh herbs.", "instructions_list": [ "You can watch the short video for visual instructions.Rinse lentils under running water. Chop the onion, garlic, ginger, bell pepper, and carrot.", "Heat oil in a pot and sauté onion for about 3-4 minutes over medium heat. Add ginger, garlic, carrot, and bell pepper.", diff --git a/tests/test_data/elavegan.com/elavegan_2.json b/tests/test_data/elavegan.com/elavegan_2.json index 4d9980687..cbe9683ea 100644 --- a/tests/test_data/elavegan.com/elavegan_2.json +++ b/tests/test_data/elavegan.com/elavegan_2.json @@ -62,7 +62,6 @@ "purpose": "Streusel" } ], - "instructions": "I recommend measuring the ingredients in grams on a kitchen scale. Check the video in the post for visual instructions.\nStart by lining a baking dish with parchment paper with an overhang on all sides (for easy removal). My pan measures 6×9 inches (ca. 15x23 cm).\nMake the streusel topping: Add all dry ingredients for the streusel to a bowl, stir with a whisk, then add the wet ingredients. Use your fingers to combine everything until the mixture is slightly crumbly. Set aside and preheat your oven to 350 degrees Fahrenheit (ca. 180 °C).\nAdd all dry cake ingredients into a large mixing bowl and stir with a whisk. You could also add the dry ingredients to a food processor and blend for a couple of seconds.\nNext, add the wet cake ingredients and stir with a whisk. You can also use a hand mixer.\nAssemble: Pour about half of the batter into the lined baking dish. Then add half of the cinnamon streusel. Pour the remaining batter on top of the streusel and finally add the remaining streusel.\nBake for about 35-40 minutes, or until a toothpick inserted into the center of the crumb cake comes out almost clean (it can be crumbly but shouldn't be wet). The baking time can be a few minutes less or more, depending on your oven and the size of the pan. Let cool completely, then drizzle with icing (optional). Check the recipe notes below for the icing. Enjoy!", "instructions_list": [ "I recommend measuring the ingredients in grams on a kitchen scale. Check the video in the post for visual instructions.", "Start by lining a baking dish with parchment paper with an overhang on all sides (for easy removal). My pan measures 6×9 inches (ca. 15x23 cm).", diff --git a/tests/test_data/emmikochteinfach.de/emmikochteinfach.json b/tests/test_data/emmikochteinfach.de/emmikochteinfach.json index 59e9b2961..85a4abef4 100644 --- a/tests/test_data/emmikochteinfach.de/emmikochteinfach.json +++ b/tests/test_data/emmikochteinfach.de/emmikochteinfach.json @@ -19,7 +19,6 @@ "1 Msp. Cayennepfeffer", "1 Prise Salz" ], - "instructions": "Das Gulasch-Fleisch bitte ca. eine halbe Stunde vor der Zubereitung aus dem Kühlschrank nehmen, damit es Zimmertemperatur annehmen kann und nicht eiskalt gebraten wird. Wenn Du das Fleisch selbst schneidest, erst Scheiben quer zur Fleischfaser und daraus wiederum Würfel schneiden. Eine ideale Größe ist ca. 3x3 cm (Walnussgröße). Die 600 g Fleisch nur mäßig salzen, wenn überhaupt nur mit 1 Prise Salz kurz vor dem Anbraten.\nJetzt schälst Du die 300 g Schalotten und halbierst sie, besonders große Exemplare kannst Du auch vierteln. 1 EL Butterschmalz in einem Bräter / Schmortopf erhitzen und darin die Schalotten goldgelb anbraten. Herausnehmen und zur Seite stellen.\nIm Anschluss wieder 1 EL Butterschmalz im Bräter erhitzen und bei sehr hoher Temperatur das Fleisch portionsweise anbraten. Erst nach ca. 1 Minute das erste Mal wenden, damit nicht zu viel Hitze vom Boden entweicht, das Fleisch eine schöne Bräune annimmt und sich Röstaromen bilden. Die Fleischportionen entsprechend zur Seite stellen. HINWEIS: Meine Empfehlung ist das Fleisch auf jeden Fall portionsweise anzubraten, auch wenn es etwas Geduld erfordert. Wenn das gesamte Gulaschfleisch auf einmal in den Topf kommt, kann der Boden in der Regel die Hitze nicht halten und das Fleisch köchelt mehr als zu braten.\nNun kommt das gesamte Fleisch zurück in den Bräter zur letzten Fleischportion zurück, ebenfalls die Schalotten sowie 40 g Tomatenmark. Das Tomatenmark gut unterrühren damit es kurz mit rösten kann.\nMit 200 ml trockenem Rotwein ablöschen und den Rotwein zu 2/3 verkochen lassen, sprich auf ungefähr 1/3 reduzieren.\nIn der Zwischenzeit 1 Knoblauchzehe schälen und in feine Würfel schneiden. Die Zitrone heiß abwaschen, abtrocknen und die Schale mit einer feinen Reibe abreiben für ca. 1 bis 2 TL Zitronenabrieb. Wenn der Rotwein reduziert ist, den Knoblauch, 1-2 TL Zitronenabrieb, 2 TL Paprikapulver, 1/2 TL Majoran und 1 Messerspitze Cayennepfeffer hinzufügen und kurz unterrühren.TIPP: Das Gulasch erhält durch den Zitronenabrieb ein feines Zitronenaroma. Wenn Du das nicht möchtest, kannst Du den Abrieb auch einfach weglassen.\nDas Fleisch und die Schalotten nun mit 400 ml Rinderfond ablöschen und mit Deckel für ca. 1,5 Stunden bei geringer Hitze auf der Herdplatte garen. Nach einer Stunde mal nachsehen, ob Dir die Soße zu flüssig erscheint. Falls ja, kannst Du das Gulasch die letzten 30 Minuten ohne Deckel weiter garen. Am Ende der Garzeit das Gulasch nach Belieben abschmecken und gegebenenfalls eindicken.\nIch wünsche Dir einen guten Appetit! Lass Dir mein klassisches Rindergulasch Rezept gut schmecken.", "instructions_list": [ "Das Gulasch-Fleisch bitte ca. eine halbe Stunde vor der Zubereitung aus dem Kühlschrank nehmen, damit es Zimmertemperatur annehmen kann und nicht eiskalt gebraten wird. Wenn Du das Fleisch selbst schneidest, erst Scheiben quer zur Fleischfaser und daraus wiederum Würfel schneiden. Eine ideale Größe ist ca. 3x3 cm (Walnussgröße). Die 600 g Fleisch nur mäßig salzen, wenn überhaupt nur mit 1 Prise Salz kurz vor dem Anbraten.", "Jetzt schälst Du die 300 g Schalotten und halbierst sie, besonders große Exemplare kannst Du auch vierteln. 1 EL Butterschmalz in einem Bräter / Schmortopf erhitzen und darin die Schalotten goldgelb anbraten. Herausnehmen und zur Seite stellen.", diff --git a/tests/test_data/en.wikibooks.org/wikicookbook.json b/tests/test_data/en.wikibooks.org/wikicookbook.json index 048d3ba1f..890924892 100644 --- a/tests/test_data/en.wikibooks.org/wikicookbook.json +++ b/tests/test_data/en.wikibooks.org/wikicookbook.json @@ -17,7 +17,6 @@ "2 large eggs, beaten", "1 unbaked nine-inch pie shell" ], - "instructions": "Preheat oven to 350 °F (180 °C).\nBlend all ingredients, except the pie shell, together.\nPour into the unbaked pie shell.\nBake at 350 °F (180 °C) for 45 minutes.\nLet cool and serve.", "instructions_list": [ "Preheat oven to 350 °F (180 °C).", "Blend all ingredients, except the pie shell, together.", diff --git a/tests/test_data/epicurious.com/epicurious.json b/tests/test_data/epicurious.com/epicurious.json index f8f6ffb52..db36bbc76 100644 --- a/tests/test_data/epicurious.com/epicurious.json +++ b/tests/test_data/epicurious.com/epicurious.json @@ -13,7 +13,6 @@ "4 Pickled Scallions", "Spicy Tofu Crumbles, thinly sliced radish, and chopped peanuts (for serving)" ], - "instructions": "Preparation\n\nCook noodles according to package directions. During the last minute of cooking, add escarole. Drain and rinse under cold water.\nToss noodles, escarole, and chili sauce in a large bowl until coated; season with salt. Divide noodles between bowls. Slice scallions into 1\" pieces and place on top of noodles along with some tofu crumbles, radishes, and peanuts.", "instructions_list": [ "Preparation", "Cook noodles according to package directions. During the last minute of cooking, add escarole. Drain and rinse under cold water.", diff --git a/tests/test_data/errenskitchen.com/errenskitchen.json b/tests/test_data/errenskitchen.com/errenskitchen.json index a31aff70b..068e998fa 100644 --- a/tests/test_data/errenskitchen.com/errenskitchen.json +++ b/tests/test_data/errenskitchen.com/errenskitchen.json @@ -19,7 +19,6 @@ "1 tablespoon fresh basil (chopped)", "Salt and pepper to taste" ], - "instructions": "Pat the chicken meat dry with paper towels. Cut it into evenly cut bite-sized pieces and season well with salt and pepper.\nIn a large pot, start a pot of salted water to cook the pasta.\nWhile waiting for the water to boil, heat the olive oil in a large skillet over medium heat. Add the cubed chicken, seasoned with salt and pepper, and cook until golden brown and thoroughly cooked. Once done, set the chicken aside.\nUse the same skillet to sauté the chopped onion until it becomes soft and translucent. Follow this by adding the chopped sun-dried tomatoes, sun-dried tomato paste, and minced garlic, cooking for an additional minute.\nMix in the chicken stock half and half, and freshly grated Parmesan cheese. Stir to combine the ingredients and bring the mixture to a boil. Lower the heat to low, and simmer for 5 to 10 minutes to reduce and thicken.\nMeanwhile, cook the pasta in the boiling water, making sure to undercook it by about 2-3 minutes less than the package instructions for al dente pasta. Remember to reserve a cup of the pasta water before draining.\nDrain the slightly undercooked pasta and add it directly into the skillet containing the sauce. Mix the pasta well into the sauce, gradually adding the reserved pasta water until the sauce reaches your desired thickness.\nFinally, add the cooked chicken back into the skillet, stirring it into the mixture. Allow everything to simmer together for a few minutes until the pasta is fully cooked and has absorbed some of the flavorful sauce (adding pasta water if necessary to loosen).\nTaste for seasoning and season the pasta with salt and pepper as needed. Serve right away.", "instructions_list": [ "Pat the chicken meat dry with paper towels. Cut it into evenly cut bite-sized pieces and season well with salt and pepper.", "In a large pot, start a pot of salted water to cook the pasta.", diff --git a/tests/test_data/ethanchlebowski.com/ethanchlebowski.json b/tests/test_data/ethanchlebowski.com/ethanchlebowski.json index 9e33dceba..ad4ef7e06 100644 --- a/tests/test_data/ethanchlebowski.com/ethanchlebowski.json +++ b/tests/test_data/ethanchlebowski.com/ethanchlebowski.json @@ -15,7 +15,6 @@ "Pickled onions", "Seasoned Pinto Beans (recipe below)" ], - "instructions": "Heat the salsa ranchera in the microwave or a pan until warmed through.\nSet a pan over medium-high heat and add a little bit of oil. Once hot, lightly fry the corn tortillas similar to enchiladas where they are still malleable or until crisp. Drain on a paper towel. Low-calorie option - Spritz with baking spray and toast tortillas under the broiler.\nIn the same pan and oil, fry the eggs sunny side up basting them with oil as needed. Low-calorie option - Poach the eggs in water.\nPlace the cooked eggs over the tortillas and spoon the warmed sauce over the whites. Top with some crumbling cheese and cilantro. Serve with seasoned pintos beans if you would like! Slice the yolk open and mix with the sauce to enjoy.", "instructions_list": [ "Heat the salsa ranchera in the microwave or a pan until warmed through.", "Set a pan over medium-high heat and add a little bit of oil. Once hot, lightly fry the corn tortillas similar to enchiladas where they are still malleable or until crisp. Drain on a paper towel. Low-calorie option - Spritz with baking spray and toast tortillas under the broiler.", diff --git a/tests/test_data/evolvingtable.com/evolvingtable_1.json b/tests/test_data/evolvingtable.com/evolvingtable_1.json index d21e99ce3..ca5d5b049 100644 --- a/tests/test_data/evolvingtable.com/evolvingtable_1.json +++ b/tests/test_data/evolvingtable.com/evolvingtable_1.json @@ -12,7 +12,6 @@ "1 small clove garlic (crushed)", "Salt (to taste, optional)" ], - "instructions": "Add all ingredients to a medium-sized bowl. Whisk until well combined, making sure to scrape the bottom of the bowl as you do.\nServe immediately or store in the refrigerator for up to 2 weeks.", "instructions_list": [ "Add all ingredients to a medium-sized bowl. Whisk until well combined, making sure to scrape the bottom of the bowl as you do.", "Serve immediately or store in the refrigerator for up to 2 weeks." diff --git a/tests/test_data/evolvingtable.com/evolvingtable_2.json b/tests/test_data/evolvingtable.com/evolvingtable_2.json index 51411d687..60792425a 100644 --- a/tests/test_data/evolvingtable.com/evolvingtable_2.json +++ b/tests/test_data/evolvingtable.com/evolvingtable_2.json @@ -43,7 +43,6 @@ "purpose": "Honey Mustard Sauce" } ], - "instructions": "In a shallow bowl place tapioca starch.\nIn a second shallow bowl whisk together egg and milk.\nIn a third shallow bowl combine almond flour, salt, pepper, garlic powder, and paprika. Whisk to combine.\nTake a chicken tender and coat it in tapioca starch, dip it in the milk/egg mixture, and coat it with the almond flour crust mixture. Repeat with the remaining chicken tenders.\nIn a large skillet over medium heat place 1 tablespoon butter or coconut oil. Lay chicken tenders in a single layer in the skillet and cook for 5-6 minutes.\nAdd remaining 1 tablespoon butter or coconut oil and flip chicken tenders. Cover skillet with a lid and continue cooking over medium heat for 5-6 minutes, or until tenders reach 165°F.\nIn a medium-sized bowl combine honey and mustard. Whisk to combine.\nServe two chicken tenders per person with honey mustard dipping sauce and enjoy!", "instructions_list": [ "In a shallow bowl place tapioca starch.", "In a second shallow bowl whisk together egg and milk.", diff --git a/tests/test_data/familyfoodonthetable.com/familyfoodonthetable_1.json b/tests/test_data/familyfoodonthetable.com/familyfoodonthetable_1.json index b2ab30648..121f08622 100644 --- a/tests/test_data/familyfoodonthetable.com/familyfoodonthetable_1.json +++ b/tests/test_data/familyfoodonthetable.com/familyfoodonthetable_1.json @@ -35,7 +35,6 @@ "purpose": "For serving (optional):" } ], - "instructions": "Heat olive oil in a large skillet over medium-high heat.\nLightly season the cubed chicken with salt and pepper. (Go easy because the soy sauce has plenty of sodium.)\nAdd the chicken to the skillet and brown on one side, about 3-4 minutes.\nMeanwhile, make the glaze. Whisk the honey, soy sauce, garlic and red pepper flakes, if using, in a small bowl until well combined.\nAdd the sauce to the pan and toss to coat the chicken pieces. Cook until chicken is cooked through, 4-5 more minutes.\nServe with steamed rice and top with green onions, sesame seeds and a squeeze of lime juice, if desired.", "instructions_list": [ "Heat olive oil in a large skillet over medium-high heat.", "Lightly season the cubed chicken with salt and pepper. (Go easy because the soy sauce has plenty of sodium.)", diff --git a/tests/test_data/familyfoodonthetable.com/familyfoodonthetable_2.json b/tests/test_data/familyfoodonthetable.com/familyfoodonthetable_2.json index 9f8a9e400..ea4368518 100644 --- a/tests/test_data/familyfoodonthetable.com/familyfoodonthetable_2.json +++ b/tests/test_data/familyfoodonthetable.com/familyfoodonthetable_2.json @@ -43,7 +43,6 @@ "purpose": "For serving:" } ], - "instructions": "Heat butter and 1 tablespoon of olive oil in a large skillet over medium high heat. Season chicken breast cutlets with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add to skillet and cook until browned and cooked through, 4-5 minutes per side. Remove and set aside.\nReduce heat to medium and add the remaining tablespoon of olive oil to the skillet. Add the onion and sauté until tender, about 5 minutes. Add the garlic and cook for 1 more minute.\nAdd the sun-dried tomatoes, heavy cream and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.\nBring to a simmer then stir in the Parmesan and cook for 2-3 minutes, until the sauce is slightly thickened. Add the spinach and stir to mix in and wilt.\nReturn the chicken breasts to the pan, turn to coat in the sauce, then cook for 1 minute until everything is warmed through. Serve immediately.", "instructions_list": [ "Heat butter and 1 tablespoon of olive oil in a large skillet over medium high heat. Season chicken breast cutlets with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add to skillet and cook until browned and cooked through, 4-5 minutes per side. Remove and set aside.", "Reduce heat to medium and add the remaining tablespoon of olive oil to the skillet. Add the onion and sauté until tender, about 5 minutes. Add the garlic and cook for 1 more minute.", diff --git a/tests/test_data/farmhouseonboone.com/farmhouseonboone.json b/tests/test_data/farmhouseonboone.com/farmhouseonboone.json index 5b825c423..e3cc3adfe 100644 --- a/tests/test_data/farmhouseonboone.com/farmhouseonboone.json +++ b/tests/test_data/farmhouseonboone.com/farmhouseonboone.json @@ -15,7 +15,6 @@ "1.5 cups unsalted butter", "1 egg yolk" ], - "instructions": "Knead dough. Add everything (except the 1.5 cups butter and the egg yolk) to a stand mixer and allow it to knead until it pulls away from the sides of the bowl and is glossy and stretchy. About 10 minutes on medium/low speed) should do.\nTransfer the dough to a lightly greased bowl and cover tightly, using a lid, plastic wrap, or beeswax wraps.\nAllow to sit at room temperature overnight or 8 hours. This is the bulk ferment to get all of those sourdough benefits.\nChill the dough for 1 hour so that it is easier to work with.\nRoll out dough to 10” by 16”.\nChill for 4 hours, or overnight.\nCut the sticks of butter in about fourths vertically, and lay them out on parchment paper, creating an 8” by 10” rectangle. I like to place the parchment paper onto my work surface and, using a ruler and pencil, make that size of rectangle as a template.\nFold the sides of the parchment up around the butter, creating a little 8” by 10” packet. Fold the parchment all around.\nUsing a rolling pin, roll on top of it so that the butter fills the area. You want a 8 by 10 inch rectangle of butter.\nChill for 15-30 minutes. You want the butter to be about the same consistency as the dough, not super hard. If it is harder than the dough it will break up as opposed to creating a nice layer between the dough (see troubleshooting). If the dough chills for several hours, and the butter for about 20 minutes, they should be about the same consistency.\nPeel the butter off of the parchment paper and put the butter in the middle of the dough and fold the sides over so that you basically create an envelope for the butter. Pinch the edges down. You shouldn’t see the butter at all, as it should be entirely encased in the croissant dough.\nRoll out to 10” by 16” rectangle. If the dough springs back or resists at all, put it in the fridge and allow the gluten to relax a bit. You don’t want to press the butter in too much so that it actually incorporates into the dough. You are trying to create layers!\nFold the dough/butter into thirds.\nTap the dough with the rolling pin so the butter is pliable yet not melted.\nRoll out to 10 by 16 again and fold in thirds again. *Big key during the lamination is for the dough to never get too warm. If it does, the butter will just melt into the dough. So at this point, you’ll want to refrigerate for 30 minutes to get it cool again.\nRoll out 10 by 16 one more time.\nFold in thirds one more time (for 3 times total).\nPut the dough back in the fridge for 4 hours.\nRoll out the dough into 10 by 20 inch rectangle.\nMeasure every 4” down one long side. Then measure 4” down the other side, starting off set from the 4” on the other side (so that the marks are in the middle of the 4” on the other side).\nCut diagonally from a mark on one side to one on the other, to create a triangle.\nStart at large end and tightly roll.\nAllow to rise for 2 hours at room temp, or until puffy.\nPlace in the fridge for an hour. This is optional, but I found that they hold their shape better during baking.\nPreheat oven to 375 degrees.\nBrush with egg wash.\nBake for 30 minutes until golden.", "instructions_list": [ "Knead dough. Add everything (except the 1.5 cups butter and the egg yolk) to a stand mixer and allow it to knead until it pulls away from the sides of the bowl and is glossy and stretchy. About 10 minutes on medium/low speed) should do.", "Transfer the dough to a lightly greased bowl and cover tightly, using a lid, plastic wrap, or beeswax wraps.", diff --git a/tests/test_data/fattoincasadabenedetta.it/fattoincasadabenedetta.json b/tests/test_data/fattoincasadabenedetta.it/fattoincasadabenedetta.json index 1e388ca0d..2d9ab4535 100644 --- a/tests/test_data/fattoincasadabenedetta.it/fattoincasadabenedetta.json +++ b/tests/test_data/fattoincasadabenedetta.it/fattoincasadabenedetta.json @@ -18,7 +18,6 @@ "panna zuccherata 750 ml ben fredda, di cui 500 ml per la panna allo yogurt e 250 ml per la decorazione", "yogurt al limone 250 g" ], - "instructions": "Iniziamo preparando la crema al limone per il ripieno. Spremiamo il succo di 3 limoni e versiamolo in un bicchiere graduato. Aggiungiamo acqua fino a raggiungere un totale di 400 ml.\nIn un pentolino versiamo lo zucchero e l’amido di mais, mescoliamoli con una frusta. Continuando a mescolare versiamo succo di limone e acqua e aggiungiamo mezza fialetta di aroma al limone e qualche goccia di colorante alimentare giallo. Pubblicità\nPortiamo sul fuoco e continuiamo a mescolare fino a quando il composto si addensa e diventa una crema. Ci vorranno 5 minuti circa.\nLa crema al limone è pronta, teniamola da parte per farla raffreddare completamente.\nPer preparare la bagna mescoliamo in una ciotola un bicchierino di limoncino e 1 bicchiere di acqua. In alternativa Per una bagna analcolica possiamo mescolare acqua e succo di limone, oppure acqua e succo d'arancia. Pubblicità\nPrepariamo un bel piatto rotondo e una tortiera apribile da 24 cm di diametro. Della tortiera ci servirà solo il cerchio apribile senza il fondo che sistemiamo al centro del piatto.\nBagniamo leggermente i savoiardi nella bagna e posizioniamoli per formare la base della torta. In alternativa Se non abbiamo i savoiardi possiamo usare un disco sottile di pan di Spagna, oppure usare un altro tipo di biscotto da sbriciolare e mescolare con il burro, come per la base della cheesecake.\nMettiamo in ammollo in acqua fredda la gelatina in fogli.\nIn una ciotola capiente versiamo la panna già zuccherata, due vasetti di yogurt, mezza fialetta di aroma al limone e il succo di un limone. Montiamo a neve con lo sbattitore elettrico. Pubblicità\nStrizziamo la gelatina e mettiamola in un pentolino assieme a 3 cucchiaini di acqua, facciamo sciogliere sul fuoco mescolando, ci vorranno pochi secondi. Aggiungiamola subito alla crema e mescoliamo con le fruste per incorporarla.\nPer assemblare la torta versiamo metà del composto di panna e yogurt appena ottenuta sulla base e mettiamo in freezer per 20 minuti. Quindi versiamo la crema al limone ormai fredda e livelliamola bene sulla torta. Ricopriamo con il resto della panna. Livelliamo la superficie e mettiamo in freezer per 2 ore o in frigo per 4 ore.\nTrascorso il tempo togliamo la torta dallo stampo, per aiutarci passiamo un coltello sui bordi e poi apriamo delicatamente la tortiera.\nPer la decorazione montiamo a neve 250 ml di panna già zuccherata e aggiungiamo qualche goccia di colorante alimentare giallo. Riempiamo una sac à poche e iniziamo a decorare. Facciamo tanti piccoli ciuffetti in superficie. Affettiamo un limone e sistemiamo le fettine lungo tutto il bordo della torta. La torta al limone è pronta, teniamo in frigo fino al momento di servire.", "instructions_list": [ "Iniziamo preparando la crema al limone per il ripieno. Spremiamo il succo di 3 limoni e versiamolo in un bicchiere graduato. Aggiungiamo acqua fino a raggiungere un totale di 400 ml.", "In un pentolino versiamo lo zucchero e l’amido di mais, mescoliamoli con una frusta. Continuando a mescolare versiamo succo di limone e acqua e aggiungiamo mezza fialetta di aroma al limone e qualche goccia di colorante alimentare giallo. Pubblicità", diff --git a/tests/test_data/feastingathome.com/feastingathome.json b/tests/test_data/feastingathome.com/feastingathome.json index 9f1464902..86bf2f665 100644 --- a/tests/test_data/feastingathome.com/feastingathome.json +++ b/tests/test_data/feastingathome.com/feastingathome.json @@ -27,7 +27,6 @@ "1 teaspoon salt", "oil for searing" ], - "instructions": "BLISTER TOMATOES\nIn a large skillet, heat oil over medium-high heat. Add tomatoes (whole) and sear, stirring occasionally, until they burst and soften, about 7 minutes. Turn heat off. Chop if extra-large.\nMAKE RISOTTO\nAt the same time, in a large heavy-bottomed pot or dutch oven, heat the olive oil over medium heat and add the onions. Saute until golden about 10-12 minutes. Add garlic and thyme, saute 2 more minutes until fragrant.\nAdd the rice, saute 1 minute, stirring. Add 2 cups warm stock (enough to cover the rice), saffron and smoked paprika, stir and bring to a simmer. Simmer until most of the liquid is absorbed. Add 1 cup broth and the tomatoes and all their juices. Stir until all the liquid is absorbed. Continue adding broth 1 cup at a time, letting the rice absorb it slowly, stirring often over med-low heat, until the rice is plumped, slightly al dente, yet creamy, about 20-25 minutes. You may not need all 8 cups. ( I used 6 3/4).\nStir in the butter and parmesan. Season generously with salt, pepper, and optional chili flakes. Taste, adjust salt. If bland, it probably needs more salt.\nServe\nas a flavorful side or vegetarian main, garnishing with fresh parsley and lemon zest.\nOptional Seared Prawns:\nIf adding the prawns, mix spices and salt in a bowl. Coat shrimp with the spices. Heat 2-3 tablespoons oil in a skillet (you may need to do this in batches) over medium-high heat, sear each side 2-3 minutes or until cooked through. Top the risotto with the seared prawns.", "instructions_list": [ "BLISTER TOMATOES", "In a large skillet, heat oil over medium-high heat. Add tomatoes (whole) and sear, stirring occasionally, until they burst and soften, about 7 minutes. Turn heat off. Chop if extra-large.", diff --git a/tests/test_data/felix.kitchen/felixkitchen.json b/tests/test_data/felix.kitchen/felixkitchen.json index e8e307a80..279e86665 100644 --- a/tests/test_data/felix.kitchen/felixkitchen.json +++ b/tests/test_data/felix.kitchen/felixkitchen.json @@ -20,7 +20,6 @@ "1 EL Butter", "etwas glatte Peter­­silie" ], - "instructions": "1 PICCATA-TEIG:\nParmesan sehr fein reiben (Micro-Zestenreibe!), ebenfalls die Schale der halben Zitrone.\nMit den weiteren Zutaten mischen, kurz ruhen lassen.\nDer Teig sollte nicht allzu dick sein.\n2 Fleisch nach Belieben in kleinere Stücke schneiden, zwischen Klarsichtfolie leicht plattieren, es sollte nicht zu dünn werden (Fleischklopfer oder Pfannenboden).\nSaft der Zitronenhälfte auspressen, das Fleisch darin kurz marinieren.\nKann bis hierher vorbereitet werden!\n3 Fleisch zwischen Küchen­papier trocknen, würzen.\nIm Mehl wenden, dann durch den Teig ziehen, was am ein­fachsten mit der Koch­pinzette geschieht.\n4 Portionenweise in der Öl-Butter-Mischung beidseitig ausbacken.\nAuf Küchenpapier abtropfen lassen.\nIm Ofen bei 80 °C (O+U) warm stellen.\n5 Währenddessen einen Safran-Risotto zubereiten, siehe hier.\n6 Risotto zusammen mit der Piccata anrichten.\nMit gehackter Petersilie bestreuen.\nnicht scharf", "instructions_list": [ "1 PICCATA-TEIG:", "Parmesan sehr fein reiben (Micro-Zestenreibe!), ebenfalls die Schale der halben Zitrone.", diff --git a/tests/test_data/fifteenspatulas.com/fifteenspatulas.json b/tests/test_data/fifteenspatulas.com/fifteenspatulas.json index 8121d880c..8877e67f3 100644 --- a/tests/test_data/fifteenspatulas.com/fifteenspatulas.json +++ b/tests/test_data/fifteenspatulas.com/fifteenspatulas.json @@ -12,7 +12,6 @@ "1/2 cup sugar +1 tsp for each crème brûlée", "1 tsp vanilla extract" ], - "instructions": "Combine the orange zest and cream in a saucepan, and let it sit in the fridge for 2 hours.\nPreheat the oven to 300 degrees F.\nWhisk together the egg yolks and 1/2 cup sugar for 1 minute, until well blended.\nHeat the orange zest cream over medium high heat until 180F, bringing it almost to a boil, but not quite. This is known as a scalding temperature. It's best to use a thermometer, but if you don't have one, you'll know the cream is hot enough when bubbles begin forming on the side, but it's not yet boiling.\nWhile whisking constantly, slowly dribble the hot cream into the egg yolk mixture, gradually over a minute.\nAdd the vanilla extract, then pour the mixture through a sieve to strain out the orange zest and any coagulated egg.\nPour the strained custard into six 4-ounce ramekins until nearly full (you may use other size ramekins, but you'll need to adjust bake time).\nPlace the ramekins in a large baking pan and add enough boiling water to come halfway up the outsides of the ramekins.\nBake for 35-40 minutes, until the creme brulees jiggle slightly when shaken, and have set. Take the ramekins out of the water bath and let cool to room temperature. Then cover the tops with plastic wrap and refrigerate until they firm up, 4-6 hours.\nWhen you’re ready to serve the creme brulee, sprinkle 1 tsp of sugar evenly on top of each one, to prepare for caramelization.\nTorch Option: Ideally, use a handheld blowtorch to quickly caramelize the tops of each creme brulee, and serve immediately. This will give you the crunchy top layer you want, while keeping the creme brulee from getting warm.\nOven broiler option: If you don't have a torch, you can use the broiler of your oven to caramelize the top. Set the oven rack as close as possible to the broiler, and preheat to high. Place the ramekins on a sheet pan, and broil for 1-2 minutes, until the top caramelizes, making sure you keep your eye on the browning (it's easier to burn the sugar using the broiler). If your oven's broiler isn't strong enough to caramelize the sugar without heating the filling, then place the ramekins back into the fridge for an hour before serving, to re-firm the custard. Serve and enjoy!", "instructions_list": [ "Combine the orange zest and cream in a saucepan, and let it sit in the fridge for 2 hours.", "Preheat the oven to 300 degrees F.", diff --git a/tests/test_data/finedininglovers.com/finedininglovers.json b/tests/test_data/finedininglovers.com/finedininglovers.json index f05e82a53..1220e1876 100644 --- a/tests/test_data/finedininglovers.com/finedininglovers.json +++ b/tests/test_data/finedininglovers.com/finedininglovers.json @@ -25,7 +25,6 @@ "Salt", "Limes" ], - "instructions": "For the macadamia cheese Pour all ingredients in a blender and mix until a thick cream. Set aside. For the tomato cream Pour all ingredients into a blender and mix until creamy. Set aside. For the basil pesto Pour all ingredients into a blender and mix until creamy. Set aside. Wash zucchini and cut them into very thin slices. Make the raw vegan lasagna alternating a layer of zucchini\na layer of macadamia cheese\na layer of zucchini\na layer of tomato sauce\na layer of zucchini\na layer of basil pesto. Keep the lasagna in the fridge and serve decorated with fresh basil and pine nuts.", "instructions_list": [ "For the macadamia cheese Pour all ingredients in a blender and mix until a thick cream. Set aside. For the tomato cream Pour all ingredients into a blender and mix until creamy. Set aside. For the basil pesto Pour all ingredients into a blender and mix until creamy. Set aside. Wash zucchini and cut them into very thin slices. Make the raw vegan lasagna alternating a layer of zucchini", "a layer of macadamia cheese", diff --git a/tests/test_data/fitmencook.com/fitmencook.json b/tests/test_data/fitmencook.com/fitmencook.json index d4037d183..aa2ae94b8 100644 --- a/tests/test_data/fitmencook.com/fitmencook.json +++ b/tests/test_data/fitmencook.com/fitmencook.json @@ -24,7 +24,6 @@ "cilantro", "jalapeño" ], - "instructions": "Set a pot on medium heat. Once hot, add the oil, garlic, onion and bell pepper. Cook for 2 – 3 minutes until the onion is browned along the edges.\nAdd the beef and chop it up finely as it cooks in the pot for 3 – 5 minutes. Sprinkle in the seasoning as the meat cooks.\nAdd the remaining ingredients EXCEPT plantain and stir everything together and bring to a light simmer. Cover and cook for 10 minutes.\nAdd the plantain after 10 minutes and stir everything together. ONLY if needed, add tablespoons of beef stock (or water) to the chili if it’s too thick, but also monitor the heat and make sure it’s not too high. Cover and cook for an additional 10 minutes.\nSeason to taste with sea salt & pepper (and lime) and garnish with cilantro and jalapeño.", "instructions_list": [ "Set a pot on medium heat. Once hot, add the oil, garlic, onion and bell pepper. Cook for 2 – 3 minutes until the onion is browned along the edges.", "Add the beef and chop it up finely as it cooks in the pot for 3 – 5 minutes. Sprinkle in the seasoning as the meat cooks.", diff --git a/tests/test_data/fitslowcookerqueen.com/fitslowcookerqueen_1.json b/tests/test_data/fitslowcookerqueen.com/fitslowcookerqueen_1.json index 03d3bdc00..03d316201 100644 --- a/tests/test_data/fitslowcookerqueen.com/fitslowcookerqueen_1.json +++ b/tests/test_data/fitslowcookerqueen.com/fitslowcookerqueen_1.json @@ -17,7 +17,6 @@ "1 1/2 teaspoons salt", "1/2 teaspoon pepper" ], - "instructions": "Season the chicken with salt & pepper and add it to the slow cooker.\nIn a small bowl, mix together sauce ingredients. Pour the sauce on top of the chicken.\nCook HIGH 2-3 hours or LOW 4-6.\nInstant Pot\nIf using skin-on chicken: Turn on the Instant Pot and select sauté. Once hot, add the oil to the pot. Add chicken the chicken, skin side down. Cook approximately 3 to 4 minutes per side or until the skin is crisp to your liking. If using skinless chicken, skip this step and add the chicken directly to the pot.\nIn a small bowl, mix together the sauce ingredients. Pour the sauce on top of chicken\nClose & seal vent. Select high pressure and set time for 13 minutes. When cooking time is complete, quick-release the pressure.", "instructions_list": [ "Season the chicken with salt & pepper and add it to the slow cooker.", "In a small bowl, mix together sauce ingredients. Pour the sauce on top of the chicken.", diff --git a/tests/test_data/fitslowcookerqueen.com/fitslowcookerqueen_2.json b/tests/test_data/fitslowcookerqueen.com/fitslowcookerqueen_2.json index ee5cadc49..f5f95f64a 100644 --- a/tests/test_data/fitslowcookerqueen.com/fitslowcookerqueen_2.json +++ b/tests/test_data/fitslowcookerqueen.com/fitslowcookerqueen_2.json @@ -43,7 +43,6 @@ "purpose": "SAUCE" } ], - "instructions": "If using potatoes, add those to the bottom of the slow cooker. Add the chicken. Spread diced apples & onion on top of the chicken.\nIn a small bowl, mix together sauce ingredients until well blended. Pour sauce on top of chicken.\nCook HIGH 2-3 hours or LOW 4-6.\nTurn the Instant Pot to saute. Once hot, add the oil. If you’re using skin-on chicken: add the chicken and sear, few minutes on each side until browned. Remove chicken from the pressure cooker. If you’re using skinless chicken, skip this step.\nAdd onions (and more oil if needed) and cook 3-5 minutes until soft.\nIn a small bowl, mix together sauce ingredients. Pour the sauce into the pressure cooker and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.\nAdd chicken back into the Instant Pot. Add apples (and potatoes if using) on top.\nClose lid and seal valve. Set high pressure and cook 12 minutes. When cook time is complete, quick release the pressure.", "instructions_list": [ "If using potatoes, add those to the bottom of the slow cooker. Add the chicken. Spread diced apples & onion on top of the chicken.", "In a small bowl, mix together sauce ingredients until well blended. Pour sauce on top of chicken.", diff --git a/tests/test_data/food.com/food.json b/tests/test_data/food.com/food.json index cff614fc2..1ce6f3c92 100644 --- a/tests/test_data/food.com/food.json +++ b/tests/test_data/food.com/food.json @@ -17,7 +17,6 @@ "1/4 cup chopped fresh dill", "1/4 cup chopped fresh parsley" ], - "instructions": "In a large pot, combine the broth, onion, carrots, parsnips, salt, and pepper and bring to a simmer. Add the chicken breasts to the pot and simmer until jfor about 20 minutes, until cooked. Remove the chicken and let rest. When cool enough to handle, remove skin and bones and chop or shred intobite-size pieces.\nWhile chicken is cooling, bring the soup back to a simmer and stir the noodles into the soup. Simmer until the vegetables are tender and the noodles are done, about 5 minutes. Return the chicken pieces to the pot and then stir in the dill and the parsley.", "instructions_list": [ "In a large pot, combine the broth, onion, carrots, parsnips, salt, and pepper and bring to a simmer. Add the chicken breasts to the pot and simmer until jfor about 20 minutes, until cooked. Remove the chicken and let rest. When cool enough to handle, remove skin and bones and chop or shred intobite-size pieces.", "While chicken is cooling, bring the soup back to a simmer and stir the noodles into the soup. Simmer until the vegetables are tender and the noodles are done, about 5 minutes. Return the chicken pieces to the pot and then stir in the dill and the parsley." diff --git a/tests/test_data/food52.com/food52.json b/tests/test_data/food52.com/food52.json index 395342d30..e26e2a8d2 100644 --- a/tests/test_data/food52.com/food52.json +++ b/tests/test_data/food52.com/food52.json @@ -21,7 +21,6 @@ "1/2 cup toasted walnut halves, roughly chopped", "Flaky salt (optional)" ], - "instructions": "Line a sheet pan with foil (for easy cleanup) and set an ovenproof wire rack inside.\nBrine the wings: Pat the wings dry with a paper towel and place in a large bowl. In a small bowl, stir together the kosher salt, sugar, baking powder, and MSG (if using). Sprinkle this mixture over the wings and toss until evenly coated. Arrange the wings on the wire rack and refrigerate uncovered at least 6 hours or preferably overnight, flipping the wings halfway through. (Wash the bowl and keep it handy—we’ll be using it again.)\nWhen you’re ready to roast, heat the oven to 350°F.\nThe first roast: Transfer the wings to the big bowl, toss with the oil until evenly coated, then return them to the wire rack. Roast the wings, flipping them once halfway through, until the skin is lightly browned, the flesh of the drumettes is starting to pull away from the bones, and the fat from the skin has mostly rendered, about 1 hour.\nMeanwhile, prepare the glaze: Wash the large bowl. Add the sugar and pour 2 tablespoons of boiling water on top, whisking until the sugar dissolves. Add the pomegranate molasses, black pepper, salt, cinnamon, and nutmeg, whisking until combined.\nThe second roast: Remove the wings from the oven and increase the temperature to 375°F. Transfer the wings to the bowl with the glaze and toss to coat. Use tongs to return the wings to the rack, reserving any remaining glaze in the bowl, and roast until lightly charred and glossy, about 20 minutes.\nOnce the wings are out of the oven, transfer them to the bowl and toss again in the remaining glaze. Transfer the wings to a platter and garnish with the walnuts. Sprinkle with flaky salt if desired.", "instructions_list": [ "Line a sheet pan with foil (for easy cleanup) and set an ovenproof wire rack inside.", "Brine the wings: Pat the wings dry with a paper towel and place in a large bowl. In a small bowl, stir together the kosher salt, sugar, baking powder, and MSG (if using). Sprinkle this mixture over the wings and toss until evenly coated. Arrange the wings on the wire rack and refrigerate uncovered at least 6 hours or preferably overnight, flipping the wings halfway through. (Wash the bowl and keep it handy—we’ll be using it again.)", diff --git a/tests/test_data/foodandwine.com/foodandwine_1.json b/tests/test_data/foodandwine.com/foodandwine_1.json index 698ed94b6..197282917 100644 --- a/tests/test_data/foodandwine.com/foodandwine_1.json +++ b/tests/test_data/foodandwine.com/foodandwine_1.json @@ -16,7 +16,6 @@ "3 pounds unpeeled head-on raw large shrimp, deveined", "1 teaspoon kosher salt" ], - "instructions": "Melt butter in a large pot over medium. Add garlic, chile, and ginger; cook, stirring often, until aromatic and tender, about 5 minutes. Add lime juice, vinegar, and thyme; bring to a simmer over medium. Increase heat to medium-high; add shrimp, and cook, stirring often, until shrimp are opaque and cooked through, about 5 minutes. Remove from heat. Sprinkle with salt, and serve immediately.", "instructions_list": [ "Melt butter in a large pot over medium. Add garlic, chile, and ginger; cook, stirring often, until aromatic and tender, about 5 minutes. Add lime juice, vinegar, and thyme; bring to a simmer over medium. Increase heat to medium-high; add shrimp, and cook, stirring often, until shrimp are opaque and cooked through, about 5 minutes. Remove from heat. Sprinkle with salt, and serve immediately." ], diff --git a/tests/test_data/foodfidelity.com/foodfidelity.json b/tests/test_data/foodfidelity.com/foodfidelity.json index 6845261d9..e5e49ab32 100644 --- a/tests/test_data/foodfidelity.com/foodfidelity.json +++ b/tests/test_data/foodfidelity.com/foodfidelity.json @@ -15,7 +15,6 @@ "1 tbsp Honey", "1/2 tsp Orange Zest" ], - "instructions": "Heat sauce pan over medium heat. Add ghee and then toast the oats for 1-2 minutes.\nAdd the orange juice, salt, almond milk, and oats then cook according to package directions (bring to a boil then simmer for 5 minutes).\nMix in the honey then top with the strawberry. Add zest and serve.", "instructions_list": [ "Heat sauce pan over medium heat. Add ghee and then toast the oats for 1-2 minutes.", "Add the orange juice, salt, almond milk, and oats then cook according to package directions (bring to a boil then simmer for 5 minutes).", diff --git a/tests/test_data/foodfidelity.com/foodfidelity_groups.json b/tests/test_data/foodfidelity.com/foodfidelity_groups.json index 16b2c094b..be5ac6789 100644 --- a/tests/test_data/foodfidelity.com/foodfidelity_groups.json +++ b/tests/test_data/foodfidelity.com/foodfidelity_groups.json @@ -59,7 +59,6 @@ "purpose": "Wine soaked cranberries Ingredients" } ], - "instructions": "Couscous Instructions\nIn a medium saucepan, heat 1 tablespoon of the olive oil.\nAdd the couscous and cook over moderate heat, stirring, until lightly golden, about 3 minutes.\nAdd water and orange juice, cover and cook over low heat until the couscous is tender and all of the liquid is absorbed, about 10 minutes.\nTransfer the couscous to a bowl. Stir in the remaining ingredients, season with salt and pepper, garnish with fresh herbs and serve.\nRed Onions Instructions\nThinly slice the red onion and peel the garlic. Place the onion and garlic in a large glass.\nAdd the sugar, salt, and peppercorns to a small sauce pan. Add the vinegar and stir until the sugar and salt are dissolved. Place a lid on the pot and bring the mixture up to a boil over medium-high heat.\nOnce boiling, pour the vinegar over the sliced onion and garlic. Press the onion down so all the pieces are submerged, then let the mixture cool to room temperature.\nTransfer the onions and vinegar mixture to a lidded glass jar for storage in the refrigerator. The onions can be stored in the refrigerator for 3-4 weeks.\nGrilled Asparagus Instructions\nPreheat grill for high heat.\nLightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.\nGrill over high heat for 2 to 3 minutes, or to desired tenderness. Drizzle with lemon juice.\nWine Soaked Cranberries Instructions\nPut the cranberries in a jar. Bring the wine to a boil in a small saucepan. Pour over the cranberries and let cool to room temperature. Let stand for 30 minutes, or cover and refrigerate for up to 1 month.", "instructions_list": [ "Couscous Instructions", "In a medium saucepan, heat 1 tablespoon of the olive oil.", diff --git a/tests/test_data/foodnetwork.co.uk/foodnetwork.json b/tests/test_data/foodnetwork.co.uk/foodnetwork.json index 54618b825..c6719e516 100644 --- a/tests/test_data/foodnetwork.co.uk/foodnetwork.json +++ b/tests/test_data/foodnetwork.co.uk/foodnetwork.json @@ -16,7 +16,6 @@ "450g white button mushrooms, cleaned and stemmed", "10g finely chopped fresh basil leaves" ], - "instructions": "", "instructions_list": [], "category": null, "yields": "4 servings", diff --git a/tests/test_data/foodrepublic.com/foodrepublic.json b/tests/test_data/foodrepublic.com/foodrepublic.json index 3a708d601..424abf7c7 100644 --- a/tests/test_data/foodrepublic.com/foodrepublic.json +++ b/tests/test_data/foodrepublic.com/foodrepublic.json @@ -18,7 +18,6 @@ "4 fresh eggs", "4 slices prosciutto" ], - "instructions": "After peeling and trimming the asparagus, steam it in citrus water — water with Meyer lemon, orange and grapefruit slices — until fork tender.\nIn a pot add the Chardonnay, white wine vinegar, thyme, shallots and chunk of Parmesan rind; reduce about a quarter.\nRemove from heat and slowly whisk in cubes of butter until sauce is thick and glossy.\nPour 2 tablespoons of beurre blanc on a plate, top it with a poached egg, steamed white asparagus, prosciutto and grated Parmesan.\nSpring Asparagus Soup Recipe\nGoat Cheese And Asparagus Macaroni Salad Recipe\nRoasted Asparagus & Scrambled Eggs Recipe", "instructions_list": [ "After peeling and trimming the asparagus, steam it in citrus water — water with Meyer lemon, orange and grapefruit slices — until fork tender.", "In a pot add the Chardonnay, white wine vinegar, thyme, shallots and chunk of Parmesan rind; reduce about a quarter.", diff --git a/tests/test_data/forksoverknives.com/forksoverknives.json b/tests/test_data/forksoverknives.com/forksoverknives.json index 7a104cad9..d84fd91fc 100644 --- a/tests/test_data/forksoverknives.com/forksoverknives.json +++ b/tests/test_data/forksoverknives.com/forksoverknives.json @@ -19,7 +19,6 @@ "3 cups small broccoli florets", "Fresh basil leaves" ], - "instructions": "Peel squash; halve squash and remove seeds. Cut squash into large pieces. Place squash pieces in a steamer basket in a large pan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, about 12 minutes or until tender.\nHeat a large saucepan over medium. Add onion, garlic, thyme, and ¼ cup water to pan. Cook about 10 minutes or until onion is tender, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.\nTransfer onion mixture to a blender. Add squash and the next five ingredients (through pepper). Cover and blend until smooth. Pour squash mixture into a large saucepan.\nCook pasta according to package directions, adding broccoli the last 5 minutes of cooking; drain. Add drained pasta and broccoli to squash mixture; toss to coat. Serve warm topped with fresh basil.", "instructions_list": [ "Peel squash; halve squash and remove seeds. Cut squash into large pieces. Place squash pieces in a steamer basket in a large pan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, about 12 minutes or until tender.", "Heat a large saucepan over medium. Add onion, garlic, thyme, and ¼ cup water to pan. Cook about 10 minutes or until onion is tender, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.", diff --git a/tests/test_data/forktospoon.com/forktospoon.json b/tests/test_data/forktospoon.com/forktospoon.json index 1e08c1f7d..ae002253a 100644 --- a/tests/test_data/forktospoon.com/forktospoon.json +++ b/tests/test_data/forktospoon.com/forktospoon.json @@ -18,7 +18,6 @@ "1 teaspoon salt", "1/2 teaspoon black pepper" ], - "instructions": "In a small mixing bowl, mix the bread crumbs, parmesan cheese, minced garlic, olive oil, basil, parsley, oregano, dill, salt, and black pepper. Mix well.\nSlice your tomatoes in half, and top with the breadcrumb mixture. Set into the air fryer at 330 degrees F, air fryer sitting for 6 to 10 minutes, or until the tomatoes are perfectly roasted.\nPlate, serve, and enjoy!", "instructions_list": [ "In a small mixing bowl, mix the bread crumbs, parmesan cheese, minced garlic, olive oil, basil, parsley, oregano, dill, salt, and black pepper. Mix well.", "Slice your tomatoes in half, and top with the breadcrumb mixture. Set into the air fryer at 330 degrees F, air fryer sitting for 6 to 10 minutes, or until the tomatoes are perfectly roasted.", diff --git a/tests/test_data/franzoesischkochen.de/franzoesischkochen.json b/tests/test_data/franzoesischkochen.de/franzoesischkochen.json index be6109c2d..468dc86e9 100644 --- a/tests/test_data/franzoesischkochen.de/franzoesischkochen.json +++ b/tests/test_data/franzoesischkochen.de/franzoesischkochen.json @@ -23,7 +23,6 @@ "50 g gehobelte Mandeln", "Milch zum Pinseln." ], - "instructions": "1- Die Schalotten schälen und in dünnen Scheiben schneiden....\n2- In einer großen Pfanne 2-3 EL Entenfett (aus den Confit Dose) geben ... und erhitzen... Die Schalotten darin braten und dann das Fleisch geben. 5 Minuten anbraten\n3- In einer kleinen Pfanne die gehobelten Mandeln kurz anbraten. Auf die Seite stellen.\n4- Die Feigen in kleinen Scheiben schneiden und in einer Pfanne mit ein bisschen Rotwein (oder Wasser) und dem Kardamom köcheln lassen... dazu noch 1 gute TL Kastanien Honig geben.\n5- Den Blätterteig ausrollen, halbieren und in einen 20 cm Ring (oder eine Backform legen). Die Fleisch Pfanne eingeben (das Lorbeerblatt und die Nelken herausfischen) ... Schön plattdrücken, so dass alles passt (wir hatten 1 EL zu viel ... leider leider direkt beim Zubereiten vernascht! )", "instructions_list": [ "1- Die Schalotten schälen und in dünnen Scheiben schneiden....", "2- In einer großen Pfanne 2-3 EL Entenfett (aus den Confit Dose) geben ... und erhitzen... Die Schalotten darin braten und dann das Fleisch geben. 5 Minuten anbraten", diff --git a/tests/test_data/gesund-aktiv.com/gesundaktiv.json b/tests/test_data/gesund-aktiv.com/gesundaktiv.json index 9dd8b1eef..ef50a30d8 100644 --- a/tests/test_data/gesund-aktiv.com/gesundaktiv.json +++ b/tests/test_data/gesund-aktiv.com/gesundaktiv.json @@ -16,7 +16,6 @@ "2 Esslöffel Rapsöl", "1 Prise Salz" ], - "instructions": "1 Zu Beginn müssen der gefrorene Spinat und die gefrorenen Blaubeeren zum Auftauen beiseite gelegt werden. Dies am besten eine Stunde vorher erledigen. Dann aus dem aufgetauten Spinat das Wasser herauspressen. Anschließend Spinat zusammen mit Milch und Quark zu einer feinen, grünen Masse vermixen.\n2 Nun die Eier unter die Spinat-Masse mischen uns salzen. Im Anschluss wird das Dinkelmehl hinzugegeben und so lange verrührt bis ein klumpenfreier Teig entsteht.\n3 Etwas Rapsöl in einer beschichteten Pfanne auf mittlerer Stufe erhitzen. Jeweils eine kleine Kelle Teig in die Pfanne geben. Von beiden Seiten etwas anbraten lassen bis kleine Bläschen entstehen und je nach gewünschter Bräune immer wieder wenden. Tipp: Mit kleinen, für die Pfanne geeigneten Dessertringen lassen sich die Pancakes ganz einfach in Form halten.\n4 Die fertigen Spinat-Pancakes mit zwei Esslöffeln Joghurt und ein wenig Honig beträufeln. Anschließend mit den aufgetauten Blaubeeren servieren und genießen.", "instructions_list": [ "1 Zu Beginn müssen der gefrorene Spinat und die gefrorenen Blaubeeren zum Auftauen beiseite gelegt werden. Dies am besten eine Stunde vorher erledigen. Dann aus dem aufgetauten Spinat das Wasser herauspressen. Anschließend Spinat zusammen mit Milch und Quark zu einer feinen, grünen Masse vermixen.", "2 Nun die Eier unter die Spinat-Masse mischen uns salzen. Im Anschluss wird das Dinkelmehl hinzugegeben und so lange verrührt bis ein klumpenfreier Teig entsteht.", diff --git a/tests/test_data/gimmesomeoven.com/gimmesomeoven.json b/tests/test_data/gimmesomeoven.com/gimmesomeoven.json index 1654175c7..9d0929704 100644 --- a/tests/test_data/gimmesomeoven.com/gimmesomeoven.json +++ b/tests/test_data/gimmesomeoven.com/gimmesomeoven.json @@ -15,7 +15,6 @@ "optional sweetener: simple syrup* or maple syrup", "optional bubbles: lemon-lime soda, ginger ale or sparkling water" ], - "instructions": "Add the wine, brandy, orange juice, diced orange, diced apple, diced lemon and cinnamon stick to a large pitcher. Stir to combine. Taste and add in a few tablespoons of sweetener, if desired.\nCover and refrigerate for at least 30 minutes or up to 4 hours.\nServe the sangria over ice, topping off each glass with a splash of bubbly soda (or sparkling water) if desired.", "instructions_list": [ "Add the wine, brandy, orange juice, diced orange, diced apple, diced lemon and cinnamon stick to a large pitcher. Stir to combine. Taste and add in a few tablespoons of sweetener, if desired.", "Cover and refrigerate for at least 30 minutes or up to 4 hours.", diff --git a/tests/test_data/godt.no/godt.json b/tests/test_data/godt.no/godt.json index 51950289b..27b29a9a2 100644 --- a/tests/test_data/godt.no/godt.json +++ b/tests/test_data/godt.no/godt.json @@ -14,7 +14,6 @@ "3.5 dl hvetemel", "1 dl havregryn" ], - "instructions": "Pisk sammen egg, sukker, smeltet smør og halvparten av melken. Rør inn fin sammalt hvete. Bland inn hvetemelet og spe med resten av melken. Vend inn havregryn til slutt. La deigen stå og svelle i en halvtime.\nStek tynne pannekaker i stekepanne på middels varme. Bruk litt smør eller formfett til stekingen dersom du ikke har en god teflonpanne. Serveres nystekte!", "instructions_list": [ "Pisk sammen egg, sukker, smeltet smør og halvparten av melken. Rør inn fin sammalt hvete. Bland inn hvetemelet og spe med resten av melken. Vend inn havregryn til slutt. La deigen stå og svelle i en halvtime.", "Stek tynne pannekaker i stekepanne på middels varme. Bruk litt smør eller formfett til stekingen dersom du ikke har en god teflonpanne. Serveres nystekte!" diff --git a/tests/test_data/gonnawantseconds.com/gonnawantseconds.json b/tests/test_data/gonnawantseconds.com/gonnawantseconds.json index 2853c0b4f..906b6afd7 100644 --- a/tests/test_data/gonnawantseconds.com/gonnawantseconds.json +++ b/tests/test_data/gonnawantseconds.com/gonnawantseconds.json @@ -16,7 +16,6 @@ "1 (4-ounce can) diced green chilies mild", "2-3 tablespoons green onions (sliced)" ], - "instructions": "Spray a 9 X 13-inch baking dish with cooking spray and set aside. Preheat oven to 350 degrees.\nIn a small bowl, combine chicken and 1 cup of Monterey Jack cheese. Fill tortillas with this mixture and roll each one up then place seam side down in the prepared pan.\nMelt the butter in a skillet. Sprinkle flour over melted butter and whisk to combine. Cook for 1 minute to remove the flour taste. Remove the skillet from heat and whisk in broth. Place back on the heat and cook until the mixture has thickened and is bubbly. Cool sauce for 3-5 minutes. (Don't skip this step- if the sauce is too hot and you add the sour cream it will curdle it-yuck!) Add sour cream and chilies and stir until sauce is smooth and sour cream is completely dissolved.\nPour sauce over enchiladas and add remaining cheese over top. Bake in preheated oven for 20-25 minutes or until enchiladas are heated through and sauce is bubbly. Turn on the broiler and broil until the top is nicely golden. Top with chopped green onions and serve.", "instructions_list": [ "Spray a 9 X 13-inch baking dish with cooking spray and set aside. Preheat oven to 350 degrees.", "In a small bowl, combine chicken and 1 cup of Monterey Jack cheese. Fill tortillas with this mixture and roll each one up then place seam side down in the prepared pan.", diff --git a/tests/test_data/goodfooddiscoveries.com/goodfooddiscoveries.json b/tests/test_data/goodfooddiscoveries.com/goodfooddiscoveries.json index ba363f009..d18987620 100644 --- a/tests/test_data/goodfooddiscoveries.com/goodfooddiscoveries.json +++ b/tests/test_data/goodfooddiscoveries.com/goodfooddiscoveries.json @@ -18,7 +18,6 @@ "Salt and pepper, to taste", "Fresh parsley, for serving" ], - "instructions": "In a medium saucepan, heat the broth over low heat until it's warm.\nIn a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion is soft and translucent, about 3-4 minutes.\nAdd the Arborio rice to the pan and stir to coat it in the oil. Cook for 2-3 minutes, stirring occasionally, until the rice is lightly toasted.\nAdd the white wine to the pan and stir until it's absorbed by the rice.\nBegin adding the warm broth to the rice mixture, one cup at a time, stirring constantly until each cup of broth is absorbed before adding the next. Continue to stir frequently to ensure that the rice doesn't stick to the pan.\nWhen the rice is tender and the mixture is creamy, after about 20-25 minutes, remove the pan from heat.\nAdd the butter, parmesan cheese, lemon zest, and lemon juice to the pan and stir until the butter is melted and the cheese is fully incorporated.\nSeason the risotto with salt and pepper to taste. If the risotto is too thick, add additional broth or water, one tablespoon at a time, until it reaches your desired consistency.\nServe the lemon risotto hot, garnished with fresh parsley.", "instructions_list": [ "In a medium saucepan, heat the broth over low heat until it's warm.", "In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion is soft and translucent, about 3-4 minutes.", diff --git a/tests/test_data/goodhousekeeping.com/goodhousekeeping_1.json b/tests/test_data/goodhousekeeping.com/goodhousekeeping_1.json index 758518d3f..fd97f746e 100644 --- a/tests/test_data/goodhousekeeping.com/goodhousekeeping_1.json +++ b/tests/test_data/goodhousekeeping.com/goodhousekeeping_1.json @@ -14,7 +14,6 @@ "200 mL coconut milk", "1 tbsp. pumpkin seeds" ], - "instructions": "Put the pumpkin flesh into a food processor and whiz for 30sec until almost smooth. Add the celery, garlic and spices and whiz again for 30 seconds. Empty into a large pan.\nPour over stock and coconut milk, bring to the boil, then cover and simmer for 15 minutes.\nRemove from heat and blend until smooth - do this in batches, if necessary. Check the seasoning and ladle into warmed soup bowls. Sprinkle with pumpkin seeds and freshly ground black pepper. Serve with crusty bread.", "instructions_list": [ "Put the pumpkin flesh into a food processor and whiz for 30sec until almost smooth. Add the celery, garlic and spices and whiz again for 30 seconds. Empty into a large pan.", "Pour over stock and coconut milk, bring to the boil, then cover and simmer for 15 minutes.", diff --git a/tests/test_data/goodhousekeeping.com/goodhousekeeping_2.json b/tests/test_data/goodhousekeeping.com/goodhousekeeping_2.json index 7c4168b26..5f9f41f76 100644 --- a/tests/test_data/goodhousekeeping.com/goodhousekeeping_2.json +++ b/tests/test_data/goodhousekeeping.com/goodhousekeeping_2.json @@ -45,7 +45,6 @@ "purpose": "To serve" } ], - "instructions": "1. Preheat oven to 200°C (180°C fan) mark 6. In a small bowl mix together the garlic granules, cumin, coriander, paprika, chilli powder and oregano.\n2. Add the halloumi, red onion and peppers to a large baking tray. Toss with the vegetable oil and the spice mix. Cook for 20min or until the halloumi is evenly browned.\n3. Serve with tortillas, sour cream and guacamole.", "instructions_list": [ "1. Preheat oven to 200°C (180°C fan) mark 6. In a small bowl mix together the garlic granules, cumin, coriander, paprika, chilli powder and oregano.", "2. Add the halloumi, red onion and peppers to a large baking tray. Toss with the vegetable oil and the spice mix. Cook for 20min or until the halloumi is evenly browned.", diff --git a/tests/test_data/goodhousekeeping.com/goodhousekeeping_3.json b/tests/test_data/goodhousekeeping.com/goodhousekeeping_3.json index fb57157c3..19e3dafab 100644 --- a/tests/test_data/goodhousekeeping.com/goodhousekeeping_3.json +++ b/tests/test_data/goodhousekeeping.com/goodhousekeeping_3.json @@ -14,7 +14,6 @@ "75 g plain flour", "Icing sugar, optional, to dust" ], - "instructions": "Line the pot of slow cooker with foil then a layer of baking parchment.\nMelt the butter and chocolate together in a heatproof bowl set over a pan of barely simmering water (make sure the base of the bowl doesn't touch the water). When the mixture is melted and smooth, lift the bowl off the pan.\nWhisk the sugar into the chocolate mixture, followed by the eggs, cocoa powder and flour.\nScrape the mixture into the prepared pot, cover the top with a tea towel (don’t let the towel touch the mixture) and put the lid on top. Turn the slow cooker on to its low setting (see GH TIP) and cook for about 2hr 45min until the middle feels softly set - it will look glossy but not feel sticky when pressed lightly with a finger. Uncover and cook for a further 30min. Turn off the cooker.\nLift the fondant out and dust with icing sugar, if you like. Serve immediately with ice cream or double cream.", "instructions_list": [ "Line the pot of slow cooker with foil then a layer of baking parchment.", "Melt the butter and chocolate together in a heatproof bowl set over a pan of barely simmering water (make sure the base of the bowl doesn't touch the water). When the mixture is melted and smooth, lift the bowl off the pan.", diff --git a/tests/test_data/goodhousekeeping.com/goodhousekeeping_4.json b/tests/test_data/goodhousekeeping.com/goodhousekeeping_4.json index 3fc89b26e..94fd9dc77 100644 --- a/tests/test_data/goodhousekeeping.com/goodhousekeeping_4.json +++ b/tests/test_data/goodhousekeeping.com/goodhousekeeping_4.json @@ -59,7 +59,6 @@ "purpose": "For the chocolate topping" } ], - "instructions": "Make the sponge. Preheat oven to 170°C (150°C fan) mark 3. Lightly grease the base and sides of a 20.5cm (8in) round springform tin. Line the base of the tin with parchment.\nPut the ingredients for the cake in a mixing bowl. Beat for 30sec until smooth and combined, using a hand-held electric whisk. Tip the mixture into the tin and spread to level. Bake for 25min, or until the cake is golden, risen and a skewer inserted into the centre comes out clean.\nLeave to cool in tin for 5min, then unclip and remove cake from tin on to a wire rack and leave to cool completely. Clean tin. Turn base of tin over so it’s flat-side up. Take a 30.5cm (12in) sheet of baking parchment and lay it over the base of the tin. Carefully clip the paper-covered base back into the tin so paper is tightly stretched over base and any overhang is trapped between base and sides of tin, then grease and line sides of tin with another piece of baking parchment. Peel and discard parchment from the bottom of the cake, then place into the prepared tin, flat side down.\nMake the filling. Using a hand-held electric whisk, beat together the cream cheese and icing sugar until smooth, then beat in the double cream and vanilla until the mixture is thick and holds its shape.\nSpoon the cheesecake mixture into the cake tin and spread on top of the cake to make an even layer. Chill in the fridge for at least 6hr or overnight.\nWhile the cheesecake sets, make the jelly. Grease a 18cm (7in) round tin. Line with a large piece of clingfilm, smoothing any creases and air bubbles out with your fingers as best as possible. Put gelatine leaves to soak in a small bowl of cold water for 5min.\nGently heat marmalade in a small pan, whisking frequently until melted and smooth. Lift gelatine out of bowl and squeeze out excess water. Add soaked gelatine leaves to marmalade and whisk again over a low heat until gelatine is melted and combined. Pour marmalade mixture into the cling film lined tin and leave to cool to room temperature. Chill for 30min or until set, then remove from fridge and keep at room temperature.\nWhen the cheesecake has set, make the chocolate topping. Put chocolate in a heatproof bowl set over a pan of gently simmering water, stirring occasionally until melted and smooth (don’t let the bottom of the bowl come in contact with the water). Remove from heat and stir oil in really well. Leave to cool for 5-10min, until chocolate is room temperature and no longer feels warm when you spoon a drop on your finger.\nMeanwhile, unclip cheesecake from tin and slide on to a serving plate. Peel off the parchment around the sides. Remove the jelly layer from the tin and carefully put on top of the cheesecake layer, in the centre.\nCarefully pour cooled melted chocolate on top of jelly and spread gently to the edge of the cheesecake. Working quickly, lightly press a wire rack down on to the melted chocolate and lift immediately to make a criss-cross pattern. Chill the cheesecake for at least 15min or until the chocolate is set, then slice and serve (see GH Tip).", "instructions_list": [ "Make the sponge. Preheat oven to 170°C (150°C fan) mark 3. Lightly grease the base and sides of a 20.5cm (8in) round springform tin. Line the base of the tin with parchment.", "Put the ingredients for the cake in a mixing bowl. Beat for 30sec until smooth and combined, using a hand-held electric whisk. Tip the mixture into the tin and spread to level. Bake for 25min, or until the cake is golden, risen and a skewer inserted into the centre comes out clean.", diff --git a/tests/test_data/gourmettraveller.com.au/gourmettraveller.json b/tests/test_data/gourmettraveller.com.au/gourmettraveller.json index e7e146dff..d20f9a434 100644 --- a/tests/test_data/gourmettraveller.com.au/gourmettraveller.json +++ b/tests/test_data/gourmettraveller.com.au/gourmettraveller.json @@ -43,7 +43,6 @@ "purpose": "Yoghurt and Ouzo Dressing" } ], - "instructions": "1\nTo marinate calamari, halve hood lengthways. Place oil and oregano in a small bowl, season to taste and stir to combine. Place calamari hoods and tentacles in a large bowl with half oregano mixture, season to taste and toss gently to coat. Marinate for 1 hour.\n2\nMeanwhile, for yoghurt and ouzo dressing, combine ingredients in a small bowl, season to taste and stir to combine.\n3\nCombine tomato and olives in a bowl with remaining oregano mixture. Season to taste and toss to combine.\n4\nPreheat a lightly greased barbecue or char-grill pan to high. Thread calamari hoods in an “S” shape onto skewers. Cook skewers and tentacles, turning frequently, until charred and cooked (3-5 minutes).\n5\nPlace tomato salad on a serving platter, arrange calamari on top and scatter with basil. Drizzle with yoghurt and ouzo dressing. Serve with pita bread and pickled peppers, on the side.", "instructions_list": [ "1", "To marinate calamari, halve hood lengthways. Place oil and oregano in a small bowl, season to taste and stir to combine. Place calamari hoods and tentacles in a large bowl with half oregano mixture, season to taste and toss gently to coat. Marinate for 1 hour.", diff --git a/tests/test_data/grandfrais.com/grandfrais.json b/tests/test_data/grandfrais.com/grandfrais.json index 4a4ad2d88..c307032d3 100644 --- a/tests/test_data/grandfrais.com/grandfrais.json +++ b/tests/test_data/grandfrais.com/grandfrais.json @@ -17,7 +17,6 @@ "1 baguette", "Sel et poivre" ], - "instructions": "Épluchez les oignons et les poireaux et émincez-les.\nFaites revenir à feu doux les oignons dans le beurre et laissez- les colorer, ajoutez la farine et déglacez avec le vin blanc.\nAjoutez les poireaux, arrosez de bouillon et laissez cuire 1h à feu doux.\nCoupez le pain et préparez des croûtons que vous ferez griller au four.\nVersez la soupe dans des bols allant au four sur laquelle vous rajouterez les croûtons.\nRâpez l'emmental et disposez-le dans les bols.\nFaites gratiner 6 min sous le grill jusqu'à ce que le râpé soit bien fondu.", "instructions_list": [ "Épluchez les oignons et les poireaux et émincez-les.", "Faites revenir à feu doux les oignons dans le beurre et laissez- les colorer, ajoutez la farine et déglacez avec le vin blanc.", diff --git a/tests/test_data/greatbritishchefs.com/greatbritishchefs.json b/tests/test_data/greatbritishchefs.com/greatbritishchefs.json index ee1654743..750a4081b 100644 --- a/tests/test_data/greatbritishchefs.com/greatbritishchefs.json +++ b/tests/test_data/greatbritishchefs.com/greatbritishchefs.json @@ -25,7 +25,6 @@ "salt, to taste", "olive oil" ], - "instructions": "To begin, heat a splash of olive oil in a large pan and add the mince. Cook until nicely browned – you may need to do this in batches to avoid overcrowding the mince\nDecant the mince into a bowl and sweat the onions, garlic, carrot and potato in the same pan you used to brown the mince. Add the bay leaf and spices\nOnce the onions are translucent, return the mince to the pan and add the tomato purée, raisins, chicken stock and tomatillo salsa. Turn down the heat and simmer for 30 minutes\nSeason with the honey, lime juice and salt. Stir through the coriander and serve with rice or as a taco filling", "instructions_list": [ "To begin, heat a splash of olive oil in a large pan and add the mince. Cook until nicely browned – you may need to do this in batches to avoid overcrowding the mince", "Decant the mince into a bowl and sweat the onions, garlic, carrot and potato in the same pan you used to brown the mince. Add the bay leaf and spices", diff --git a/tests/test_data/grimgrains.com/grimgrains.json b/tests/test_data/grimgrains.com/grimgrains.json index acc2dc976..764b8f72c 100644 --- a/tests/test_data/grimgrains.com/grimgrains.json +++ b/tests/test_data/grimgrains.com/grimgrains.json @@ -22,7 +22,6 @@ "beni shouga: to taste", "scallions: 4 stalks" ], - "instructions": "Peel the nagaimo, then soak it in a water and vinegar solution (doing this helps to remove irritants). Dry the nagaimo, then grate 160 g (6-8cm) of nagaimo with a fine grater. Do this over a bowl, as the grated nagaimo is very slimy. Keep aside.\nMince 500 g (1 small head) green cabbage, keep aside.\nIn a bowl, mix 85 g (1 cup) of chickpea flour, 15 g (1/4 cup) nutritional yeast, the grated nagaimo, the minced green cabbage and 1.25g (1/4 tsp) of salt. Then, add 320 ml (1 1/4 cup) of water, or shiitake dashi. (for shiitake dashi, soak 5-6 shiitake in 320 ml of hot water for 15 minutes, or overnight in cold water.)\nHeat a non-stick pan at high heat, add 5 ml (1 tsp) of sesame oil. If you throw some water on and it starts to sizzle, the pan is hot and you can add 1/4 of the batter. Alternatively, you can add 1/2, although this makes two very large portions.\nLet okonomiyaki cook for 5 minutes, shaking the pan every now and then so the batter doesn't stick.\nAfter 5 minutes, it's time to give the other side some grilling time. Put a plate on top of the pancake, keep your hand on the plate and flip the pan so that the pancake ends up cooked side up on the plate. Then, slide the pancake back into the pan (cooked side up). You can also just flip it with a spatula, but we rather like the plate method :).\nCook for another 5 minutes, then slide onto a plate, repeat process for the rest of the batter.\nIn a small bowl, mix 60 ml (4 tbsp) of soy sauce, 60 ml (4 tbsp) of mirin, 15 g (1 tbsp) of sugar and 15 g (1 tbsp) of arrowroot starch. Stir well.\nHeat a pan at high heat, when hot, add sauce and cook for 2-3 minutes until it thickens. Then, divide onto your okonomiyaki.\nFirst, add about 15 g (1 tbsp) (per okonomiyaki) of aonori on top of the sauce.\nThen, add some beni shouga (pickled red ginger).\nFinally, top off with some finely chopped scallions.", "instructions_list": [ "Peel the nagaimo, then soak it in a water and vinegar solution (doing this helps to remove irritants). Dry the nagaimo, then grate 160 g (6-8cm) of nagaimo with a fine grater. Do this over a bowl, as the grated nagaimo is very slimy. Keep aside.", "Mince 500 g (1 small head) green cabbage, keep aside.", diff --git a/tests/test_data/grouprecipes.com/grouprecipes.json b/tests/test_data/grouprecipes.com/grouprecipes.json index 6ac09266d..c94df17cd 100644 --- a/tests/test_data/grouprecipes.com/grouprecipes.json +++ b/tests/test_data/grouprecipes.com/grouprecipes.json @@ -14,7 +14,6 @@ "21 oz condensed cream of chicken soup", "1 can refrigerated biscuit" ], - "instructions": "Place the chicken in a 7-quart (6 ½ liters) slow cooker. Sprinkle on salt & pepper.\nAdd the veggies and condensed soup, and mix thoroughly.\nCook on high for 3 hours.\nRip biscuit dough into small pieces, and drop evenly over chicken. Cook an additional hour.", "instructions_list": [ "Place the chicken in a 7-quart (6 ½ liters) slow cooker. Sprinkle on salt & pepper.", "Add the veggies and condensed soup, and mix thoroughly.", diff --git a/tests/test_data/halfbakedharvest.com/halfbakedharvest.json b/tests/test_data/halfbakedharvest.com/halfbakedharvest.json index f673d23fb..117be8522 100644 --- a/tests/test_data/halfbakedharvest.com/halfbakedharvest.json +++ b/tests/test_data/halfbakedharvest.com/halfbakedharvest.json @@ -23,7 +23,6 @@ "8 ounces crumbled feta cheese", "2 avocados, sliced" ], - "instructions": "1. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain and add the pasta right back to the pot. 2. Meanwhile, cook the prosciutto in a large skillet set over medium heat until crispy, about 2 minutes per side. Remove the prosciutto from the skillet. 3. To the skillet, add the butter. Allow the butter to brown until it smells toasted and is a deep golden color, about 3-4 minutes. Stir in the olive oil, shallot, jalapeño, and thyme. Cook 1-2 minutes, then remove from the heat. Pour the browned butter over the hot orzo. Toss to combine. 4. To the orzo, add the basil, chives, lemon juice, vinegar, and honey. Season with salt and pepper and toss. Stir in the corn, tomatoes, and feta. Top the pasta with crispy prosciutto and avocado. Serve warm or at room temp.", "instructions_list": [ "1. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain and add the pasta right back to the pot. 2. Meanwhile, cook the prosciutto in a large skillet set over medium heat until crispy, about 2 minutes per side. Remove the prosciutto from the skillet. 3. To the skillet, add the butter. Allow the butter to brown until it smells toasted and is a deep golden color, about 3-4 minutes. Stir in the olive oil, shallot, jalapeño, and thyme. Cook 1-2 minutes, then remove from the heat. Pour the browned butter over the hot orzo. Toss to combine. 4. To the orzo, add the basil, chives, lemon juice, vinegar, and honey. Season with salt and pepper and toss. Stir in the corn, tomatoes, and feta. Top the pasta with crispy prosciutto and avocado. Serve warm or at room temp." ], diff --git a/tests/test_data/halfbakedharvest.com/halfbakedharvest_groups.json b/tests/test_data/halfbakedharvest.com/halfbakedharvest_groups.json index 0b77bc456..8a2ae8939 100644 --- a/tests/test_data/halfbakedharvest.com/halfbakedharvest_groups.json +++ b/tests/test_data/halfbakedharvest.com/halfbakedharvest_groups.json @@ -59,7 +59,6 @@ "purpose": "Salad" } ], - "instructions": "1. To make the dressing. Combine all ingredients in a large salad bowl. Season with salt and pepper.2. Bring a pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain. Immediately toss with the dressing. Add the lettuce, corn, cheddar, basil, cilantro, and avocado. Toss to combine. 3. In a skillet, melt the butter until golden. Mix in the chili powder, paprika, cayenne, and a pinch of salt. Cook another minute, then remove from the heat.4. Mix the mayo or yogurt with lime juice with a pinch of salt.5. Serve the pasta warm or cold, topped with lime mayo and chili butter. The salad will develop more flavor as it sits.", "instructions_list": [ "1. To make the dressing. Combine all ingredients in a large salad bowl. Season with salt and pepper.2. Bring a pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain. Immediately toss with the dressing. Add the lettuce, corn, cheddar, basil, cilantro, and avocado. Toss to combine. 3. In a skillet, melt the butter until golden. Mix in the chili powder, paprika, cayenne, and a pinch of salt. Cook another minute, then remove from the heat.4. Mix the mayo or yogurt with lime juice with a pinch of salt.5. Serve the pasta warm or cold, topped with lime mayo and chili butter. The salad will develop more flavor as it sits." ], diff --git a/tests/test_data/handletheheat.com/handletheheat.json b/tests/test_data/handletheheat.com/handletheheat.json index 0ba2dd31a..656da9552 100644 --- a/tests/test_data/handletheheat.com/handletheheat.json +++ b/tests/test_data/handletheheat.com/handletheheat.json @@ -17,7 +17,6 @@ "1/4 teaspoon salt", "3/4 cup (128 grams) semisweet chocolate chips" ], - "instructions": "Preheat the oven to 325°F. Line a 8 by 8-inch pan with foil or parchment paper and spray with nonstick cooking spray.\nIn a microwave safe bowl, add the butter and sugar. Microwave for about 1 minute, or until the butter is melted. Whisk in the eggs, egg yolk, and vanilla. Stir in the oil and cocoa powder.\nWith a rubber spatula, stir in the flour, baking soda, cornstarch, and salt until combined. Stir in the chocolate chips.\nSpread the brownie batter evenly into the prepared pan. Place in the oven and bake for 30 minutes, or until the brownies are set and a cake tester inserted into the center has moist crumbs attached. Do not overcook. Let cool completely before cutting and serving.\nBrownies can be stored in an airtight container at room temperature for up to 3 days.", "instructions_list": [ "Preheat the oven to 325°F. Line a 8 by 8-inch pan with foil or parchment paper and spray with nonstick cooking spray.", "In a microwave safe bowl, add the butter and sugar. Microwave for about 1 minute, or until the butter is melted. Whisk in the eggs, egg yolk, and vanilla. Stir in the oil and cocoa powder.", diff --git a/tests/test_data/hassanchef.com/hassanchef.json b/tests/test_data/hassanchef.com/hassanchef.json index a31c67cd6..a1f176db6 100644 --- a/tests/test_data/hassanchef.com/hassanchef.json +++ b/tests/test_data/hassanchef.com/hassanchef.json @@ -44,7 +44,6 @@ "3 teaspoon corn flour slurry", "salt as per taste" ], - "instructions": "How to make the recipe\nMake lollipop batter\nTake corn flour and all purpose flour in a mixing bowl and mix the chopped ginger, chopped garlic, red chilly paste, red chilly sauce, schezwan sauce, green chilli paste and chopped celery.\nThen add salt, white pepper powder, lemon juice and beaten egg.\nGive everything a fine mix to make a smooth batter. If required add little amount of water.\nMake chicken lollipop dry\nWash and clean the lollipop pieces and pat them dry completely.\nMix these lollipops with the batter evenly so that all parts are covered with the batter\nLet them marinate for 2 to 4 hours or overnight.\nHeat oil in a deep vessel pan or kadai in medium flame.\nBring the marinated lollipops and remove excess marinate from them\nPour then into the oil one by one carefully. Keep the heat flame to low\nFry the lollipops for 7 to 8 minutes in slow flame till crisp golden.\nRemove them in an absorbent paper to absorb any excess oil from them.\nRemove them in an absorbent paper to absorb any excess oil from them.\nGarnish a plate and serve the chicken lollipop dry with schezwan sauce.\nMake masala chicken lollipop\nHeat half teaspoon oil in a wok or deep vessel pan in high flame.\nAdd half teaspoon of ginger and garlic and saute. Then add half of the chopped onions and fry them in high flame\nWhen onions become translucent lower the heat and add red chilly paste and schezwan sauce. Mix and pour little water. Stir everything well.\nNow add the fried chicken lollipops and mix well. Add 1/3 teaspoon white pepper powder and salt as per taste\nThen pour corn flour slurry into the above mixture and continue to stir.\nWhen the mixture become little dry and the masala coated the lollipops evenly switch off the flame and remove them in a serving plate. Garnish with chopped spring onions and serve\nMake chicken lollipop gravy\nHeat 1/2 teaspoon oil in a wok in high flame and add the chopped ginger, garlic and onion. Fry them till onions become translucent in high flame.\nLower the flame and add 1/3 teaspoon red chilly paste, 1/4 teaspoon red chilly sauce, 1/4 teaspoon tomato ketchup and schezwan sauce. Mix everything\nAdd 1 cup water into the above mixture and simmer for a while.\nThen add salt as per taste, 1/4 teaspoon white pepper powder, 1/3 teaspoon green chili paste and a small pinch of sugar.\nFurther add 1/3 teaspoon dark soya sauce into the mixture.\nNow pour the corn flour slurry, mix and summer for one minute. The gravy will start to become thick and glossy.\nAdd the fried chicken lollipops and further simmer for a minute. Sprinkle chipped spring onions into the gravy\nCheck the seasoning and thickness of the gravy and remove to serve with fried rice and noodles.", "instructions_list": [ "How to make the recipe", "Make lollipop batter", diff --git a/tests/test_data/headbangerskitchen.com/headbangerskitchen.json b/tests/test_data/headbangerskitchen.com/headbangerskitchen.json index 716e0a91f..d9cf563f9 100644 --- a/tests/test_data/headbangerskitchen.com/headbangerskitchen.json +++ b/tests/test_data/headbangerskitchen.com/headbangerskitchen.json @@ -16,7 +16,6 @@ "salt and pepper to taste", "1 Tsp Coriander" ], - "instructions": "Crack the 3 eggs into a bowl and add in the chopped onion, coriander, salt, pepper, tumeric, chilli powder and heavy cream and beat well.\nHeat the ghee in a frying pan and once melted add in the beaten eggs. Grate in the cheese and cover and cook for about 4 minutes. Fold the egg and finish cooking.\nServe with a side of salad.", "instructions_list": [ "Crack the 3 eggs into a bowl and add in the chopped onion, coriander, salt, pepper, tumeric, chilli powder and heavy cream and beat well.", "Heat the ghee in a frying pan and once melted add in the beaten eggs. Grate in the cheese and cover and cook for about 4 minutes. Fold the egg and finish cooking.", diff --git a/tests/test_data/healthyeating.nhlbi.nih.gov/nihhealthyeating_3.json b/tests/test_data/healthyeating.nhlbi.nih.gov/nihhealthyeating_3.json index b2801d728..32b5c857b 100644 --- a/tests/test_data/healthyeating.nhlbi.nih.gov/nihhealthyeating_3.json +++ b/tests/test_data/healthyeating.nhlbi.nih.gov/nihhealthyeating_3.json @@ -35,7 +35,6 @@ "purpose": null } ], - "instructions": "Thread two strawberry halves, two pineapple chunks, two blackberries, and one tangerine segment on each skewer.\nTo prepare the dip, puree strawberries in a blender or food processor. Add yogurt, vanilla, and honey, and mix well.\nServe two skewers with yogurt dip on the side.", "instructions_list": [ "Thread two strawberry halves, two pineapple chunks, two blackberries, and one tangerine segment on each skewer.", "To prepare the dip, puree strawberries in a blender or food processor. Add yogurt, vanilla, and honey, and mix well.", diff --git a/tests/test_data/heatherchristo.com/heatherchristo.json b/tests/test_data/heatherchristo.com/heatherchristo.json index 3f26cb57b..0f0ccdf94 100644 --- a/tests/test_data/heatherchristo.com/heatherchristo.json +++ b/tests/test_data/heatherchristo.com/heatherchristo.json @@ -16,7 +16,6 @@ "1 pound gluten-free spaghetti", "2 macadamia nuts for grating for garnish (optional)" ], - "instructions": "Creamy Basil-Mint Pesto:\nIn the still boiling water, add the basil and the mint leaves and boil for about 30 seconds, then immediately pull them out, drain and add to the ice water so that they completely cool down.\nIn the jar of a blender, add the garlic cloves. the blanched herbs, avocado and the oil and vinegar. Puree on high until smooth and bright green, then season to taste with kosher salt. Set aside.\nIn the still boiling water add the pasta and cook to al dente according to manufacturer's directions.\nDrain the pasta and rinse it with cold water. Add it back to the empty pot and add the pesto and toss to heat the pesto.", "instructions_list": [ "Creamy Basil-Mint Pesto:", "In the still boiling water, add the basil and the mint leaves and boil for about 30 seconds, then immediately pull them out, drain and add to the ice water so that they completely cool down.", diff --git a/tests/test_data/heb.com/heb.json b/tests/test_data/heb.com/heb.json index 12f9af0f6..635a199a7 100644 --- a/tests/test_data/heb.com/heb.json +++ b/tests/test_data/heb.com/heb.json @@ -11,7 +11,6 @@ "4 Tbsp Unsalted butter", "1 Tbsp White truffle oil" ], - "instructions": "Preheat oven to 400˚F. Cut spaghetti squash in half from top to bottom (lengthwise).\nPlace the spaghetti squash halves, cut side down onto a sheet pan. Roast for 30-45 minutes or until a knife can pierce the outside of skin easily, like a baked potato.\nOnce Squash is fully cooked and soft remove it from oven and let it cool for 10 minutes before scooping out meat of squash. In a serving bowl scoop or with a fork scrape out squash and add truffle salt, butter and truffle oil.\nToss all ingredients together until butter is fully melted. Season to taste if needed and serve warm.", "instructions_list": [ "Preheat oven to 400˚F. Cut spaghetti squash in half from top to bottom (lengthwise).", "Place the spaghetti squash halves, cut side down onto a sheet pan. Roast for 30-45 minutes or until a knife can pierce the outside of skin easily, like a baked potato.", diff --git a/tests/test_data/hellofresh.com/hellofresh.json b/tests/test_data/hellofresh.com/hellofresh.json index 7a9f60890..674fa6257 100644 --- a/tests/test_data/hellofresh.com/hellofresh.json +++ b/tests/test_data/hellofresh.com/hellofresh.json @@ -17,7 +17,6 @@ "50 grams Ketjap Manis", "300 milliliter(s) Water for the Rice" ], - "instructions": "Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).\nMeanwhile, halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Halve the red chilli lengthways, de-seed and finely chop. Trim the spring onion and thinly slice. Trim the green beans then chop into thirds.\nHeat a splash of oil in a frying pan on high heat. Once hot, add the green beans and stir-fry until tender, about 5-6 mins. When cooked, transfer to a plate.\nKeep the pan on high heat and add another splash of oil if the pan is dry. Add the pork mince and stir-fry until browned, 6-8 mins, breaking it up with a wooden spoon as it cooks. When the pork is cooked, drain off any excess oil, add the shallot, garlic, spring onion and as much chilli as you dare. Cook until the veggies are softened, another 2-3 mins.\nReturn the green beans to the pan. Add the ketjap manis and soy sauce and stir everything together. Tip: If the mixture is a little dry, add a splash of water.\nRemove the pan from the heat. Fluff up the rice with a fork and share between your bowls. Top with the pork stir-fry and get stuck in. Super tasty! Or, as they say in Thailand, Aloy mak!", "instructions_list": [ "Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).", "Meanwhile, halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Halve the red chilli lengthways, de-seed and finely chop. Trim the spring onion and thinly slice. Trim the green beans then chop into thirds.", diff --git a/tests/test_data/hellofresh.com/hellofresh_adhoc.json b/tests/test_data/hellofresh.com/hellofresh_adhoc.json index 10bf62b0e..27608e16d 100644 --- a/tests/test_data/hellofresh.com/hellofresh_adhoc.json +++ b/tests/test_data/hellofresh.com/hellofresh_adhoc.json @@ -19,7 +19,6 @@ "½ pièce(s) Cube de bouillon de légumes", "selon le goût Poivre et sel" ], - "instructions": "Préchauffez le four à 210 degrés. Hachez l'oignon et écrasez ou émincez l'ail. Épépinez le piment rouge et le poivron rouge et coupez-les en lanières. Coupez les tomates prunes en petits dés et ciselez finement le persil frisé.CONSEIL: LE SAVIEZ-VOUS ? Ce plat contient plus de 250 g de légumes, et plus de l'apport journalier recommandé en vitamine C grâce à la tomate et au poivron.\nFaites chauffer l’huile d’olive dans un wok ou une sauteuse avec couvercle et faites-y revenir l’oignon, l’ail et le piment rouge 2 minutes à feu moyen-vif. Puis, ajoutez le poivron, la tomate et la moitié du persil.\nAjoutez ensuite 30 ml d’eau par personne dans le wok ou la sauteuse, puis émiettez le cube de bouillon par-dessus. Portez à ébullition tout en remuant, puis laissez mijoter 5 minutes à couvert sur feu moyen-vif. Salez et poivrez.\nPour chaque œuf, faites un petit cratère dans le mélange de légumes, puis cassez-y les œufs. Saupoudrez-les de sel et de poivre. Disposez le chèvre frais émietté sur l’ensemble, couvrez et laissez les œufs cuire pendant 10 minutes (voir CONSEIL). Lors des 4 dernières minutes, retirez le couvercle, augmentez un peu le feu et laissez l’excédent d’eau s’évaporer.CONSEIL: CONSEIL : La cuisson de l’œuf dépend de la hauteur de votre poêle. Elle durera plus longtemps avec une poêle profonde à bord haut, contrairement à une poêle à bord bas ou un wok.\nPendant ce temps, enfournez les demi-baguettes 6 à 8 minutes ou jusqu’à ce qu’elles soient dorées.\nServez le chakchouka dans les assiettes. Garnissez du reste de persil et présentez les demi-baguettes en accompagnement.", "instructions_list": [ "Préchauffez le four à 210 degrés. Hachez l'oignon et écrasez ou émincez l'ail. Épépinez le piment rouge et le poivron rouge et coupez-les en lanières. Coupez les tomates prunes en petits dés et ciselez finement le persil frisé.CONSEIL: LE SAVIEZ-VOUS ? Ce plat contient plus de 250 g de légumes, et plus de l'apport journalier recommandé en vitamine C grâce à la tomate et au poivron.", "Faites chauffer l’huile d’olive dans un wok ou une sauteuse avec couvercle et faites-y revenir l’oignon, l’ail et le piment rouge 2 minutes à feu moyen-vif. Puis, ajoutez le poivron, la tomate et la moitié du persil.", diff --git a/tests/test_data/hersheyland.com/herseyland.json b/tests/test_data/hersheyland.com/herseyland.json index 6ba573214..9ef651420 100644 --- a/tests/test_data/hersheyland.com/herseyland.json +++ b/tests/test_data/hersheyland.com/herseyland.json @@ -18,7 +18,6 @@ "2 tsps vanilla extract", "1 cup boiling water" ], - "instructions": "Step 1\nHeat oven to 350°F. Grease and flour two 9-inch round baking pans.\nStep 2\nStir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.\nStep 3\nBake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with \"Perfectly Chocolate\" Chocolate Frosting.", "instructions_list": [ "Step 1", "Heat oven to 350°F. Grease and flour two 9-inch round baking pans.", diff --git a/tests/test_data/homechef.com/homechef.json b/tests/test_data/homechef.com/homechef.json index 2bb1cfc7d..48623b45f 100644 --- a/tests/test_data/homechef.com/homechef.json +++ b/tests/test_data/homechef.com/homechef.json @@ -16,7 +16,6 @@ "Info ⅓ oz. Butter", "2 Garlic Cloves" ], - "instructions": "Cook the Pasta\n\nOnce water is boiling, add pasta and cook until al dente, 10-12 minutes.\n\nReserve 1/2 cup pasta cooking water. Drain pasta in a colander and set aside.\n\nWhile pasta cooks, prepare ingredients.\nPrepare the Ingredients\n\nMince garlic.\n\nCut mushrooms into 1/4\" slices.\n\nHalve and juice lemon.\nCrisp the Prosciutto\n\nRemove prosciutto from refrigerator. Line a plate with a paper towel.\n\nPlace a large non-stick pan over medium heat and add 1/2 tsp. olive oil.\n\nWorking in batches, add prosciutto to hot pan in a single layer. Cook until crispy, 1-2 minutes per side.\n\nTransfer prosciutto to towel-lined plate. When cool enough to handle, break into bite-sized pieces.\n\nReserve pan; no need to wipe clean.\nCook the Mushrooms\n\nReturn pan used to crisp prosciutto to medium-high heat and add 1 tsp. olive oil. Add mushrooms and a pinch of pepper to hot pan and stir occasionally until mushrooms begin to brown, 3-4 minutes.\n\nAdd garlic and stir constantly until aromatic, 30-60 seconds.\nMake Sauce and Finish Dish\n\nStir pasta, butter, and half the reserved pasta cooking water into pan until butter is melted. Stir in peas and half the Asiago (reserve remaining for garnish) until cheese melts, 30-60 seconds.\n\nRemove from burner and stir in sour cream, 2 tsp. lemon juice, and half the prosciutto (reserve remaining for garnish). If sauce is too thick, add additional pasta cooking water 1 Tbsp. at a time until desired consistency is reached. Taste, and season with a pinch of salt and pepper if desired.\n\nPlate dish as pictured on front of card, garnishing with remaining prosciutto and remaining Asiago. Bon appétit!", "instructions_list": [ "Cook the Pasta", "Once water is boiling, add pasta and cook until al dente, 10-12 minutes.", diff --git a/tests/test_data/hostthetoast.com/hostthetoast.json b/tests/test_data/hostthetoast.com/hostthetoast.json index 8e1e41a7d..912c9f9a4 100644 --- a/tests/test_data/hostthetoast.com/hostthetoast.json +++ b/tests/test_data/hostthetoast.com/hostthetoast.json @@ -17,7 +17,6 @@ "4 cloves minced garlic", "Fresh cilantro, to top" ], - "instructions": "In a glass measuring cup, combine the yeast, sugar, and water and let sit until very foamy, about 10 minutes. Meanwhile, whisk the flour and salt together in a large bowl and create a well in the center.\nWhisk in the warm milk and plain yogurt into the yeast mixture until well-combined. Pour into the well in the dry ingredients. Stir until a dough is formed, then turn out onto a lightly-floured surface and knead until smooth, about 3-4 minutes. Transfer the dough to a large, lightly oiled bowl and cover loosely with a damp kitchen towel. Let rise at room temperature until doubled in size, about 1 hour.\nTurn the dough out onto a floured surface. Knead briefly into a disc and cut the dough into 12 equal-sized pieces. Roll each piece into a ball.\nHeat a large, heavy bottomed skillet over medium heat. Roll each dough ball out until it is about 1/4 inch thick and approximately 6 inches wide. Brush the dough lightly with butter and place one at a time onto the hot skillet. Cook until large bubbles form on the surface, about 2 minutes. Flip the dough and cook the other side until golden, about 1-2 more minutes. Stack the cooked flat bread on a plate and cover with a towel to keep warm as you cook the remaining pieces.\nAdd the minced garlic to the remaining melted butter. Loosely cover and microwave for 15 seconds. Brush the warm naan with the garlic butter (scooping out some of the garlic to sit on top) and sprinkle generously with cilantro. Serve warm.", "instructions_list": [ "In a glass measuring cup, combine the yeast, sugar, and water and let sit until very foamy, about 10 minutes. Meanwhile, whisk the flour and salt together in a large bowl and create a well in the center.", "Whisk in the warm milk and plain yogurt into the yeast mixture until well-combined. Pour into the well in the dry ingredients. Stir until a dough is formed, then turn out onto a lightly-floured surface and knead until smooth, about 3-4 minutes. Transfer the dough to a large, lightly oiled bowl and cover loosely with a damp kitchen towel. Let rise at room temperature until doubled in size, about 1 hour.", diff --git a/tests/test_data/ica.se/ica.json b/tests/test_data/ica.se/ica.json index 5953f4596..0fdc152f5 100644 --- a/tests/test_data/ica.se/ica.json +++ b/tests/test_data/ica.se/ica.json @@ -26,7 +26,6 @@ "1 burk musslor (à 150 g)", "ev. bröd och vitlöksmajonnäs" ], - "instructions": "Tina fisken (om fryst används). Skölj, ansa och strimla purjon. Skala och hacka löken.\nSmält smöret i en stor gryta eller tjockbottnad kastrull. Fräs löken och purjolöken (spara lite till servering) ett par minuter tills de blivit glansiga och genomskinliga. Pressa i vitlök. Rör ner tomatpuré, timjan och basilika. Låt detta fräsa med en kort stund.\nTillsätt vin och buljongtärning. Koka ett par minuter. Rör ner grädde, fraiche, vatten och saffran. Sjud i 15 minuter. Smaka av med salt.\nSkär fisken i munsbitar, lägg i grytan och sjud i ytterligare 7 minuter.\nSkala räkorna. Tillsätt dem och de avrunna musslorna. Toppa soppan med purjolöksstrimlor.\nServeringsförslag: Hetta upp och servera genast, gärna med bröd och vitlöksmajonnäs.", "instructions_list": [ "Tina fisken (om fryst används). Skölj, ansa och strimla purjon. Skala och hacka löken.", "Smält smöret i en stor gryta eller tjockbottnad kastrull. Fräs löken och purjolöken (spara lite till servering) ett par minuter tills de blivit glansiga och genomskinliga. Pressa i vitlök. Rör ner tomatpuré, timjan och basilika. Låt detta fräsa med en kort stund.", diff --git a/tests/test_data/im-worthy.com/imworthy.json b/tests/test_data/im-worthy.com/imworthy.json index 35bc50a47..333586c8f 100644 --- a/tests/test_data/im-worthy.com/imworthy.json +++ b/tests/test_data/im-worthy.com/imworthy.json @@ -15,7 +15,6 @@ "1 tbsp unsweetened apple sauce or maple syrup (optional)", "1 tsp coconut oil (for cooking. Add more, if needed. Can sub for avocado oil)" ], - "instructions": "In separate bowls: mix the wet & dry ingredients.\nAdd the wet ingredients to the dry ingredients and stir until combined. Start with 1/2 cup milk and add more until the batter is slightly lumpy & creamy. (It should not be runny. If runny, add more oat/all-purpose flour. If too thick, add more non-dairy milk.)\nLet the pancake batter rest for 5 minutes to thicken while you heat the pan according to the next steps below.\nAdd the oil to a nonstick pan over medium heat. Once the pan is hot pour the batter into the pan using a 1/4 measuring cup (for easy clean up).\nCook on each side for about 2-5 minutes (depends on your pan) or until you see little bubbles form on top, then flip and let them cook for another couple of minutes.\nServe with your favorite toppings. Some suggestions include maple syrup, coconut whip cream, fresh berries, or vegan butter.", "instructions_list": [ "In separate bowls: mix the wet & dry ingredients.", "Add the wet ingredients to the dry ingredients and stir until combined. Start with 1/2 cup milk and add more until the batter is slightly lumpy & creamy. (It should not be runny. If runny, add more oat/all-purpose flour. If too thick, add more non-dairy milk.)", diff --git a/tests/test_data/inbloombakery.com/inbloombakery.json b/tests/test_data/inbloombakery.com/inbloombakery.json index f49b8ac9b..3e7d44d1b 100644 --- a/tests/test_data/inbloombakery.com/inbloombakery.json +++ b/tests/test_data/inbloombakery.com/inbloombakery.json @@ -32,7 +32,6 @@ "3/4 cup (97 g) powdered sugar", "1/2 tbsp vanilla" ], - "instructions": "For the Dough\nTo start, bloom your yeast. Mix your active dry yeast, sugar, and warm milk together and let sit for 10 minutes until foamy on top.\nNext, in a large bowl of a stand mixer with a whisk attachment, mix flour, salt and sugar together.\nTo the dry ingredients add the whisked eggs, vanilla and softened butter and mix.\nAdd in the yeast mixture and mix until everything is blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the edges of the bowl, forms a ball and springs back when pressed.\nForm the dough into a ball. Place the dough in a large, greased bowl. Cover with plastic wrap or a kitchen towel and place in a warm place to rise, (outside or a cold oven with the light on works well for this), for 1- 1 ½ hours, or until the dough doubles in size.\nFor the Cinnamon Caramel Sauce\nWhile the dough rises, make the sticky caramel sauce for the bottoms of the rolls, by mixing the butter, brown sugar, cinnamon, honey, vanilla, heavy cream and salt together in a medium bowl.\nGrease a 9x13 inch casserole dish. Spread the mixture evenly over the bottom of the pan.\nFor the Cinnamon Filling\nWhile the dough rises, also make the filling by mixing the butter, brown sugar, cinnamon and salt together in a small bowl. (If the filling is too firm and not spreadable, add heavy cream a tsp at a time until it's easily spreadable.)\nAssembling and Baking the Cinnamon Rolls\nOnce the dough has had a chance to rise, remove from bowl, punch dough to release the air, and roll out on a lightly floured surface. Roll the dough into about an 18 x 12 inch rectangle. It should be about 1/4 inch thick.\nSprinkle the cinnamon sugar filling over the dough and spread it evenly with an offset spatula.\nRoll up the dough tightly into a long log shape starting from the end closest to you. Cut of a bit off the ends to make the log even. Cut 12 rolls about 1 1/2 inches wide using unflavored floss or a very sharp knife.\nPlace the rolls in the prepared casserole dish with the cinnamon caramel sauce mixture and pour room temperature heavy cream in between each roll. Cover them with plastic wrap and let them proof in a warm spot for about an hour, or until they have doubled in size.\nPreheat the oven to 350 degrees about 15 minutes before the rolls are done proofing.\nOnce the rolls have completed their second rise, bake them for 29-32 minutes until golden brown. (30 minutes is usually perfect!)(Cover with aluminum foil for the last 5 minutes if they're getting too brown.)\nFor the Cream Cheese Frosting\nWhile they bake, make the cream cheese frosting by adding the softened butter to a medium bowl and mixing it on high speed with an electric mixer until pale and fluffy.\nAdd in the cream cheese and mix until combined on medium speed.\nSift the powdered sugar into the mixture a little at a time and mix on low speed until all is combined.(You can add more powdered sugar if you want the frosting to be sweeter.)\nThen add in the vanilla and combine on medium speed until the frosting is smooth.\nLet the rolls cool for 10 minutes, then cover the warm rolls with the cream cheese icing. Then serve!", "instructions_list": [ "For the Dough", "To start, bloom your yeast. Mix your active dry yeast, sugar, and warm milk together and let sit for 10 minutes until foamy on top.", diff --git a/tests/test_data/indianhealthyrecipes.com/indianhealthyrecipes.json b/tests/test_data/indianhealthyrecipes.com/indianhealthyrecipes.json index 9c31919b4..a44cc0db3 100644 --- a/tests/test_data/indianhealthyrecipes.com/indianhealthyrecipes.json +++ b/tests/test_data/indianhealthyrecipes.com/indianhealthyrecipes.json @@ -16,7 +16,6 @@ "160 ml milk", "1 cup ripe banana (mashed)" ], - "instructions": "Preparation\nBring all the ingredients to room temperature except butter before you begin to prepare the batter.\nButter has to be cold, yet soft and should hold its structure. To check press the block of cold butter with your finger, it should dent slightly yet hold its solid structure and should not be too soft.\nGrease a 8 by 8 inch cake tray and line with parchment paper. If you do not have a parchment paper, you may sprinkle flour all over the tray including the sides. Invert and dust off the excess in your kitchen sink.\nPreheat the oven to 170 C or 340 F for at least 15 minutes. If you have a fan forced oven then preheat to 160 C or 320 F.\nFluff up the flour in the jar/ pack with a fork. Then spoon it to the measuring cup and level it with a knife or a straight edged spoon. Sieve flour, baking powder and salt. Set aside.\nHow To Make Banana Cake\nMake sure butter is soft but still cold before this step. Add butter and sugar to a mixing bowl. Using a whisk, beat together until light, pale & fluffy.\nPour vanilla extract and add 1 egg at a time and beat just until creamy.\nAdd the other egg and beat again just until creamy.\nNext add the sieved flour, salt and baking powder. Mix it gently.\nAdding milk in 2 batches, mix the flour on a medium speed until smooth. Do not over mix it.\nAdd banana puree and mix until just combined. Avoid over mixing.\nPour the batter to a lined cake tray and knock it against the counter a few times. Bake for 25 to 30 mins if using a 8 by 8 square pan. If using a different size pan, then the timing varies.\nA skewer/ tester inserted in the center of the cake comes out clean when the cake is done.\nPlace the cake pan on a wired rack and cool for 10 minutes. Then invert the banana cake on the wire rack.\nCool completely before slicing. Serve banana cake plain with milk or tea.", "instructions_list": [ "Preparation", "Bring all the ingredients to room temperature except butter before you begin to prepare the batter.", diff --git a/tests/test_data/innit.com/innit.json b/tests/test_data/innit.com/innit.json index 2674efc4c..d9e2b68b4 100644 --- a/tests/test_data/innit.com/innit.json +++ b/tests/test_data/innit.com/innit.json @@ -24,7 +24,6 @@ "1/4 cup Rice Wine Vinegar", "1 cup Sunflower Seeds" ], - "instructions": "Preheat\nPreheat the oven to 425F.\nLine sheet pan with foil.\nSear Tofu\nDrain, pat dry & prepare tofu.\nHeat pan on high heat for 2 minutes.\nCook for 7 min or until golden brown on all sides, seasoning half way.\nRemove from pan.\nBake Broccoli\nToss broccoli with oil & salt.\nBake for 22 minutes.\nSimmer Carrots & Ginger\nPrepare ingredients.\nPre-heat pan. Add all ingredients; cover with water.\nCook until soft, about 5 minutes.\nBlend Dressing Ingredients\nTransfer carrot-ginger mixture to blender.\nAdd orange juice/zest, miso, sesame oil, honey, rice vinegar.\nBlend until smooth.\nLet cool in fridge for 10 minutes. Fold in chives & season.\nFlavor Beets\nToss beets in oil. Season with salt, pepper & parsley.\nToast Sunflower Seeds\nCombine ingredients.\nToast in oven for 5 - 7 min or until golden brown.\nMixed Greens\nWash greens & dry.\nServe and Enjoy!\nPair with your favorite music!", "instructions_list": [ "Preheat", "Preheat the oven to 425F.", diff --git a/tests/test_data/insanelygoodrecipes.com/insanelygoodrecipes.json b/tests/test_data/insanelygoodrecipes.com/insanelygoodrecipes.json index 136ad0090..a7cfe7256 100644 --- a/tests/test_data/insanelygoodrecipes.com/insanelygoodrecipes.json +++ b/tests/test_data/insanelygoodrecipes.com/insanelygoodrecipes.json @@ -14,7 +14,6 @@ "4 ounces cream cheese with chives and onions", "Angel hair pasta" ], - "instructions": "Remove the chicken from the packaging, and place it in the crock pot.\nUsing a medium saucepan, melt the butter on low heat.\nAdd the cream of mushroom soup, dried Italian salad dressing mix, cream cheese, and wine. Stir it until it's melted and creamy.\nPour the cheesy mixture over the chicken breasts, and cover with a lid.\nCook on low for 4-5 hours.\nBefore serving, prepare the angel hair pasta according to the directions on the back of the box.\nPortion the angel hair pasta and chicken on a plate, and spoon the sauce on top. Dig in!", "instructions_list": [ "Remove the chicken from the packaging, and place it in the crock pot.", "Using a medium saucepan, melt the butter on low heat.", diff --git a/tests/test_data/inspiralized.com/inspiralized.json b/tests/test_data/inspiralized.com/inspiralized.json index 8b383fbec..59df98ff6 100644 --- a/tests/test_data/inspiralized.com/inspiralized.json +++ b/tests/test_data/inspiralized.com/inspiralized.json @@ -15,7 +15,6 @@ "1/4 cup chopped raw almonds (for extra flavor, toast these first)", "1/3 cup shaved Parmesan" ], - "instructions": "In a large bowl, whisk together the olive oil, apple cider vinegar, honey, and season with salt and pepper. Add the brussels sprouts and apples and toss well. Let sit in the refrigerator for at least 15-20 minutes and then take out and fold in the almonds and half of the Parmesan cheese. Transfer to a serving bowl or plate and top with remaining Parmesan.", "instructions_list": [ "In a large bowl, whisk together the olive oil, apple cider vinegar, honey, and season with salt and pepper. Add the brussels sprouts and apples and toss well. Let sit in the refrigerator for at least 15-20 minutes and then take out and fold in the almonds and half of the Parmesan cheese. Transfer to a serving bowl or plate and top with remaining Parmesan." ], diff --git a/tests/test_data/izzycooking.com/izzycooking.json b/tests/test_data/izzycooking.com/izzycooking.json index 192bb0943..6bec01822 100644 --- a/tests/test_data/izzycooking.com/izzycooking.json +++ b/tests/test_data/izzycooking.com/izzycooking.json @@ -13,7 +13,6 @@ "2 eggs", "1/2 cup sour cream ((or plain Greek yogurt))" ], - "instructions": "Preheat oven to 325°F. (Make sure your oven temperature is accurate, as a higher temp can cause the cheesecake to crack.)\nPlace cupcake paper liners into a muffin tin pan. Add one Oreo cookie into each paper cup. Set aside.\nAdd softened cream cheese and sugar to a medium mixing bowl. Beat on medium speed using a hand mixer.\nThen add vanilla and eggs. Mixing well until smooth without lumps.\nAdd sour cream, mix until combined. Tap bowl against your countertop a few times to release any large air bubbles.\nStir in chopped cookies, and mix generally using a spatula. (Be careful not to crush oreos into smaller crumbs.)\nSpoon the batter on top of the oreo, filling each to almost the top. Note that cheesecake won't rise as much as a regular cupcake.\nPlace in the lower third of the oven and bake for about 20-25 minutes until the edges just start to turn brown. Note that classic cheesecake is supposed to look pale, so you're not looking for golden brown.\nRemove from oven and transfer to cooling racks.\nChill in the fridge for 4 hours or overnight. Serve and enjoy! (You can store them in the fridge for up to 5 days.)", "instructions_list": [ "Preheat oven to 325°F. (Make sure your oven temperature is accurate, as a higher temp can cause the cheesecake to crack.)", "Place cupcake paper liners into a muffin tin pan. Add one Oreo cookie into each paper cup. Set aside.", diff --git a/tests/test_data/jamieoliver.com/jamieoliver.json b/tests/test_data/jamieoliver.com/jamieoliver.json index 771c1e28d..7fb3624c7 100644 --- a/tests/test_data/jamieoliver.com/jamieoliver.json +++ b/tests/test_data/jamieoliver.com/jamieoliver.json @@ -16,7 +16,6 @@ "360 g caster sugar", "4 large free-range eggs" ], - "instructions": "Preheat the oven to 180°C/350°F/gas 4. Line a 24cm square baking tin with greaseproof paper.\nSnap the chocolate into a large bowl, add the butter and place over a pan of simmering water, until melted, stirring regularly. Stir through the cherries and nuts (if using).\nSift the cocoa powder and flour into a separate bowl, add the baking powder and sugar, then mix together.\nAdd the dry ingredients to the chocolate, cherry and nut mixture and stir together well. Beat the eggs, then mix in until you have a silky consistency.\nPour the brownie mix into the baking tin, and place in the oven for around 25 minutes. You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out clean – the brownies should be slightly springy on the outside but still gooey in the middle.\nAllow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares. Delicious served with a dollop of crème fraîche or yoghurt mixed with some orange zest.", "instructions_list": [ "Preheat the oven to 180°C/350°F/gas 4. Line a 24cm square baking tin with greaseproof paper.", "Snap the chocolate into a large bowl, add the butter and place over a pan of simmering water, until melted, stirring regularly. Stir through the cherries and nuts (if using).", diff --git a/tests/test_data/jimcooksfoodgood.com/jimcooksfoodgood.json b/tests/test_data/jimcooksfoodgood.com/jimcooksfoodgood.json index 91ecc65c5..cf79f3df5 100644 --- a/tests/test_data/jimcooksfoodgood.com/jimcooksfoodgood.json +++ b/tests/test_data/jimcooksfoodgood.com/jimcooksfoodgood.json @@ -17,7 +17,6 @@ "1/4 Cup scallions", "1 Sprig Fresh Rosemary" ], - "instructions": "Preheat oven to 400 deg F. Cut potatoes into rough bitesize chunks, it doesn't have to be exact. Arrange on two non-stick sprayed baking sheets, season with 1/2 of the salt, and roast for 30 minutes.\nAs potatoes cook, roughly chop the pickles, capers, rosemary, scallions, and parsley. Combine thoroughly with vinegar, mustard, oil, remaining teaspoon of salt, and some heavy grinds of black pepper.\nWhen potatoes are cooked, immediately transfer to very large mixing bowl. Add the dressing slowly as you mix; the potatoes should gently break apart, which is a good thing. Serve warm or at room temperature.", "instructions_list": [ "Preheat oven to 400 deg F. Cut potatoes into rough bitesize chunks, it doesn't have to be exact. Arrange on two non-stick sprayed baking sheets, season with 1/2 of the salt, and roast for 30 minutes.", "As potatoes cook, roughly chop the pickles, capers, rosemary, scallions, and parsley. Combine thoroughly with vinegar, mustard, oil, remaining teaspoon of salt, and some heavy grinds of black pepper.", diff --git a/tests/test_data/jocooks.com/jocooks.json b/tests/test_data/jocooks.com/jocooks.json index 49644a171..89b298903 100644 --- a/tests/test_data/jocooks.com/jocooks.json +++ b/tests/test_data/jocooks.com/jocooks.json @@ -56,7 +56,6 @@ "purpose": "Garnish" } ], - "instructions": "Toss the chicken pieces through the egg first, then dredge through cornstarch.\nAdd about 3 inches of oil to a heavy bottom pan and heat to 375°F.\nAdd chicken to the pan and fry in batches about 3 to 4 minutes per batch. Transfer the chicken to a paper towel lined plate and repeat with remaining chicken.\nMelt the butter in a skillet over medium heat. Add the garlic and ginger and cook for 30 seconds or until aromatic. Stir in the brown sugar and honey and cook for about 1 minute until the brown butter dissolves. Add the soy sauce, rice vinegar, sesame oil and gochujang sauce to the skillet and stir. Cook for 30 seconds then add the chicken to the skillet and toss well with the sauce.\nServe garnished with green onions, toasted sesame seeds and red chilis.", "instructions_list": [ "Toss the chicken pieces through the egg first, then dredge through cornstarch.", "Add about 3 inches of oil to a heavy bottom pan and heat to 375°F.", diff --git a/tests/test_data/joshuaweissman.com/joshuaweissman.json b/tests/test_data/joshuaweissman.com/joshuaweissman.json index 8c359eae8..490972244 100644 --- a/tests/test_data/joshuaweissman.com/joshuaweissman.json +++ b/tests/test_data/joshuaweissman.com/joshuaweissman.json @@ -117,7 +117,6 @@ "purpose": "Aioli Ingredients:" } ], - "instructions": "In a medium bowl, add in all-purpose flour, baking powder, and fine sea salt. Whisk together until combined.\nAdd vegetable oil to the water. Stream the oil-water mixture into the flour while continuously mixing until a shaggy dough forms.\nImmediately turn the dough out onto a work surface. Knead for 2 minutes or until smooth.\nWrap in plastic wrap and let rest for 30-60 minutes.\nHeat a cast-iron skillet over medium-high heat.\nDivide dough into 6 even pieces. Roll each piece into a rough ball.\nOn a generously floured work surface, flatten the dough into a small disc. Roll out until a disc a little thinner than a ¼-inch thick.\nGently lay into the skillet and cook for 20-30 seconds on each side.\nAdd rice to a fine-mesh strainer and wash 2x with water.\nPlace rice into a rice cooker with equal parts water and cook.\nOnce finished cooking, add salt to taste and unsalted butter. Stir until fully melted and incorporated.\nAdd in finely chopped cilantro and the juice of one lime. Stir until combined.\nPlace chicken thighs into a bowl and coat thoroughly with all ingredients.\nIn a medium skillet, heat enough vegetable oil to coat the bottom of the pan, and once hot add the chicken. Sear for 2-3 minutes. Flip and sear for 1-2 more minutes.\nAdd chicken pieces to a baking sheet and bake in a preheated oven set to 400F for 10-15 minutes or until internal temperature is 165F.\nCut chicken into bite-sized pieces and toss in its own juices.\nIn a medium saucepan, add unsalted butter over medium heat.\nOnce the butter has melted, add in sliced sweet onion, salt, and pepper, sliced jalapenos, and stir to coat with the butter.\nLet cook, stirring occasionally until vegetables begin to soften.\nAdd in a can of black beans, hot sauce, and salt to taste. Stir until incorporated.\nContinue to cook, while stirring often, until everything is hot.\nIn a separate cold pan, add sliced bacon and set to medium heat. Let cook and stir often until it's rendered fat and cooked through and crisp.\nRemove the bacon from the fat, drain with a paper towel, and once drained finely chop.\nAdd chopped bacon to the beans and stir until incorporated.\nIn a medium bowl, toss together the sliced red bell pepper, sliced sweet onion, and sliced jalapenos until evenly mixed.\nIn the same pan, the bacon is cooked in, heat until medium-high and add in the sliced veggies, and season with salt.\nCook tossing occasionally for 3-5 minutes or until lightly charred and just beginning to soften.\nTurn off the heat and add in chopped garlic, toss together, and season with salt to taste.\nAdd all ingredients into a medium bowl.\nMix until thoroughly combined and incorporated.\nOn a warm tortilla, lay down a layer of rice, hot beans, generous amounts of chicken, a drizzle of aioli, a layer of fajita veggies, an optional sprig of cilantro, and a grating of cheddar cheese.\nGrab the sides and fold towards the center, grab the bottom and roll over the filling and over the folded insides nice and tight all the way up until fully wrapped.", "instructions_list": [ "In a medium bowl, add in all-purpose flour, baking powder, and fine sea salt. Whisk together until combined.", "Add vegetable oil to the water. Stream the oil-water mixture into the flour while continuously mixing until a shaggy dough forms.", diff --git a/tests/test_data/joyfoodsunshine.com/joyfoodsunshine.json b/tests/test_data/joyfoodsunshine.com/joyfoodsunshine.json index f89dc6231..7fdf47076 100644 --- a/tests/test_data/joyfoodsunshine.com/joyfoodsunshine.json +++ b/tests/test_data/joyfoodsunshine.com/joyfoodsunshine.json @@ -13,7 +13,6 @@ "▢ 2 to 2 ½ cups all-purpose flour*", "▢ 1 tsp fine sea salt" ], - "instructions": "Preheat oven to 500 degrees F. Put a pizza stone in the oven while it preheats, and let it warm at 500 degrees F for at least 10 minutes.*\nMake the Pizza Dough\nCombine warm water, yeast and sugar in a large mixing bowl and stir to combine.\nLet mixture sit for 5 minutes, or until it becomes frothy and bubbles form.\nGently stir in olive oil.\nAdd 2 cups of flour and salt and mix with a spatula until a ball begins to form (dough will still be slightly sticky). Add more flour as needed to form a dough ball.\nTransfer to a floured surface and knead into a smooth dough, adding up to ½ cup extra flour if needed.\nOptional. if desired, cover the bowl with a damp tea towel and let it rise for 10 minutes or up to 1 hour.\nAssemble the pizza\nRoll the dough into your desired shape and put it on a piece of parchment paper.\nAdd pizza sauce, cheese and toppings of choice.\nUse a pizza peel to transfer the pizza to the preheated pizza stone in the oven.\nBake on the preheated pizza stone for 12-15 minutes, or until the bottom of the crust is golden brown.\nRemove the pizza from the oven with the pizza peel and put it on a wire rack to cool for at 5-10 minutes before cutting and serving.", "instructions_list": [ "Preheat oven to 500 degrees F. Put a pizza stone in the oven while it preheats, and let it warm at 500 degrees F for at least 10 minutes.*", "Make the Pizza Dough", diff --git a/tests/test_data/joythebaker.com/joythebaker.json b/tests/test_data/joythebaker.com/joythebaker.json index fbfb8db49..6c99e827c 100644 --- a/tests/test_data/joythebaker.com/joythebaker.json +++ b/tests/test_data/joythebaker.com/joythebaker.json @@ -49,7 +49,6 @@ "purpose": "For the Biscuit Dough:" } ], - "instructions": "First make the jambalaya filling. In a medium saucepan, heat oil over medium heat. Add onion and peppers and cook until softened, about 5-7 minutes. Add the sliced sausage and toss to combine, about 1 minute. Transfer to a bowl along with the roasted tomatoes and refrigerate while you make the biscuit dough.\nIn a large bowl whisk together flour, sugar, baking powder, baking soda, and salt. Add the cold butter and work into the dry ingredients into smaller butter chunks using fast hands or a pastry blender. Butter will be the size of peas when broken down. Place the mixture in the freezer for 15 minutes to re-chill.\nIn a small bowl whisk together egg and cold buttermilk. Keep chilled.\nTake the flour mixture out of the freezer and drizzle in the buttermilk. Stir into a shaggy dough. Add the chilled jambalaya filling and toss to combine. Turn the dough out onto a clean counter and gently knead together into a cohesive rectangle.\nGently roll the dough into a 1-inch thick rectangle on a lightly floured surface. At the short end of the dough closest to you, fold the dough over until the edge of the dough meets the center of the dough. If it feels like there are chunks of meat everywhere – yes, that’s right. Fold the top edge of the dough towards the center over the first fold. An envelope fold. Slice the dough in half through the vertical center, stack the two pieces of dough and again gently roll the dough into a 1-inch rectangle and repeat the folding process again. Loosely wrap the envelope of dough in plastic wrap and freeze for 15 minutes.\nPlace a rack in the upper third of the oven and preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.\nRemove the dough from the freezer and roll to a generous 1-inch thickness. Use a sharp knife to slice into 8 squares. Place a few inches apart on the prepared baking sheet and brush the top of each biscuit with buttermilk. Sprinkle with salt and pepper.\nBake for 15-18 minutes until golden brown. Set aside for a few minutes to cool slightly before serving. I like to brush with butter and sprinkle with a bit of chives before serving.\nBiscuits are best enjoyed the day they’re made but keep, well wrapped, in the refrigerator for 2 days. Just wrap in foil and toast in the oven before serving.", "instructions_list": [ "First make the jambalaya filling. In a medium saucepan, heat oil over medium heat. Add onion and peppers and cook until softened, about 5-7 minutes. Add the sliced sausage and toss to combine, about 1 minute. Transfer to a bowl along with the roasted tomatoes and refrigerate while you make the biscuit dough.", "In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt. Add the cold butter and work into the dry ingredients into smaller butter chunks using fast hands or a pastry blender. Butter will be the size of peas when broken down. Place the mixture in the freezer for 15 minutes to re-chill.", diff --git a/tests/test_data/juliegoodwin.com.au/juliegoodwin_1.json b/tests/test_data/juliegoodwin.com.au/juliegoodwin_1.json index 029f6eccf..657075071 100644 --- a/tests/test_data/juliegoodwin.com.au/juliegoodwin_1.json +++ b/tests/test_data/juliegoodwin.com.au/juliegoodwin_1.json @@ -15,7 +15,6 @@ "5 eggs", "salt/pepper" ], - "instructions": "Preheat oven to 170°C. Grease and line a non-stick lamington tin.\nCombine zucchini, onion, bacon, flour and cheese in a large bowl. Add oil and lightly beaten eggs, and mix. Season with a little salt and pepper. Pour into lamington tin.\nBake for 35-40 mins until golden and set. Allow to cool slightly before cutting.", "instructions_list": [ "Preheat oven to 170°C. Grease and line a non-stick lamington tin.", "Combine zucchini, onion, bacon, flour and cheese in a large bowl. Add oil and lightly beaten eggs, and mix. Season with a little salt and pepper. Pour into lamington tin.", diff --git a/tests/test_data/juliegoodwin.com.au/juliegoodwin_2.json b/tests/test_data/juliegoodwin.com.au/juliegoodwin_2.json index b5a4534ef..cfcdbf7ad 100644 --- a/tests/test_data/juliegoodwin.com.au/juliegoodwin_2.json +++ b/tests/test_data/juliegoodwin.com.au/juliegoodwin_2.json @@ -23,7 +23,6 @@ "salt", "coriander leaves and extra yoghurt" ], - "instructions": "In a large non-stick chef’s pan, heat ¼ the oil and a ¼ of the butter over medium-high heat. Brown ¼ of chicken pieces for about 3 minutes, then remove from the pan and set aside. Repeat with the rest of the oil, butter and chicken.\nReduce the heat to medium-low. In the oil left in the pan, saute the ginger and garlic for a minute or two, then add the ground spices and cook for a further minute. Add tomato paste to the mixture and cook for another minute.\nReturn chicken to the pan, along with tomato puree, yoghurt and cream. Simmer for 10 minutes or until chicken has cooked through. Taste and add a pinch of salt if necessary.\nServe with basmati rice topped with extra yoghurt and scattered with coriander leaves.", "instructions_list": [ "In a large non-stick chef’s pan, heat ¼ the oil and a ¼ of the butter over medium-high heat. Brown ¼ of chicken pieces for about 3 minutes, then remove from the pan and set aside. Repeat with the rest of the oil, butter and chicken.", "Reduce the heat to medium-low. In the oil left in the pan, saute the ginger and garlic for a minute or two, then add the ground spices and cook for a further minute. Add tomato paste to the mixture and cook for another minute.", diff --git a/tests/test_data/justataste.com/justataste.json b/tests/test_data/justataste.com/justataste.json index c93bc028b..b5c3b9ea0 100644 --- a/tests/test_data/justataste.com/justataste.json +++ b/tests/test_data/justataste.com/justataste.json @@ -18,7 +18,6 @@ "1 cup shredded cheddar or Mexican blend cheese", "12 (6-inch) flour tortillas" ], - "instructions": "Preheat the oven to 425ºF and line a baking sheet with parchment paper. (See Kelly's Notes for air fryer instructions.)\nIn a large saucepan, heat the olive oil over medium heat. Add the diced onion and cook until it's translucent, 3 to 5 minutes. Add the garlic, and cook, stirring occasionally, for about 3 minutes until it's golden and fragrant.\nReduce the heat to low, and then add the lime juice, cumin, paprika, salt and black pepper to the pan, stirring to combine. Add the shredded chicken, tossing to combine.\nTransfer the chicken mixture to a large bowl and let it cool for 10 minutes, and then stir in the shredded cheese.\nArrange the tortillas on work surface then place about 3 tablespoons of the chicken mixture on the lower third of each tortilla. Tightly roll up the tortilla, secure it with a toothpick, and then place it seam-side down on the prepared baking sheet. Repeat the filling and rolling process with the remaining tortillas.\nBake the taquitos for 15 to 20 minutes until golden brown and crispy. (See below for air fryer instructions.) Serve with guacamole and salsa.\nKelly's Notes:\nTaquitos are traditionally made with corn tortillas, however you can use flour tortillas, which are much more pliable, and thus easier to roll.\nTo cook the taquitos in an air fryer: Preheat the air fryer to 400°F. Grease the basket with cooking spray then arrange a portion of the taquitos in an even layer. Coat the taquitos with cooking spray then air-fry them until golden brown and crispy, about 8 minutes.", "instructions_list": [ "Preheat the oven to 425ºF and line a baking sheet with parchment paper. (See Kelly's Notes for air fryer instructions.)", "In a large saucepan, heat the olive oil over medium heat. Add the diced onion and cook until it's translucent, 3 to 5 minutes. Add the garlic, and cook, stirring occasionally, for about 3 minutes until it's golden and fragrant.", diff --git a/tests/test_data/justbento.com/justbento.json b/tests/test_data/justbento.com/justbento.json index 903f00288..2f7fdb5e0 100644 --- a/tests/test_data/justbento.com/justbento.json +++ b/tests/test_data/justbento.com/justbento.json @@ -12,7 +12,6 @@ "1 Tbs. soy sauce", "1/2 Tbs. maple syrup" ], - "instructions": "Cut the top half of the carrots. Reserve the thin ends for another dish. Peel the parts you will use, and cut into fairly thick rounds. Cut out shapes at this point if you like.\nPut the carrots and chili pepper in a pan, and add enough orange juice to cover. Add the salt. Bring up to a boil, and cook until the carrot slices crisp-tender, about 10 minutes. Add a little water if it looks like the pan will dry out before the carrots are cooked.\nWhen the carrots are cooked, take out the whole chili pepper. Add the soy sauce and maple syrup, and rapidly boil until the juice is almost gone. Cool off before putting into your bento.\nThis will keep for about 3-4 days, well covered in the refrigerator.", "instructions_list": [ "Cut the top half of the carrots. Reserve the thin ends for another dish. Peel the parts you will use, and cut into fairly thick rounds. Cut out shapes at this point if you like.", "Put the carrots and chili pepper in a pan, and add enough orange juice to cover. Add the salt. Bring up to a boil, and cook until the carrot slices crisp-tender, about 10 minutes. Add a little water if it looks like the pan will dry out before the carrots are cooked.", diff --git a/tests/test_data/justonecookbook.com/justonecookbook.json b/tests/test_data/justonecookbook.com/justonecookbook.json index 06ba0acff..d2eadb635 100644 --- a/tests/test_data/justonecookbook.com/justonecookbook.json +++ b/tests/test_data/justonecookbook.com/justonecookbook.json @@ -15,7 +15,6 @@ "1 Tbsp soy sauce", "1 tsp roasted sesame oil" ], - "instructions": "Before You Start...\nJapanese short-grain white rice requires a soaking time of 20–30 minutes. The rice-to-water ratio is 1 to 1.1 (or 1.2) for short-grain white rice. Please note that 2¼ cups (450 g, 3 rice cooker cups) of uncooked Japanese short-grain rice yield 6⅔ cups (990 g) of cooked white rice. This is enough for 9 onigiri rice balls (typically 110 g each). Optional: To make 5–6 rice balls, cook 1½ cups (300 g, 2 rice cooker cups) of uncooked Japanese short-grain rice in 1⅔ cups water (400 ml) to yield 4⅓ cups (660 g) of cooked white rice.\nCook the rice; see how with a rice cooker, pot over the stove, Instant Pot, or donabe. To my rice cooker, I added 2½ cups water to 2¼ cups uncooked Japanese short-grain white rice. Once the rice is cooked, gather all the ingredients.\nTo Season the Rice\nCombine 3 Tbsp soy sauce and 1 Tbsp sugar in a small bowl and microwave until the mixture is hot, about 30–60 seconds. Whisk it all together until the sugar dissolves.\nAdd 1 Tbsp roasted sesame oil and ¼ tsp Diamond Crystal kosher salt and mix it all together.\nTransfer the hot cooked rice to a large bowl and add the seasoning mixture.\nWith a rice paddle, use a slicing motion to combine the seasoning and cooked rice well. Now, you‘re ready to shape the rice balls. Note: Be sure to let the cooked rice cool a little bit until you can hold it without burning your hands. Rice must be hot or warm when making onigiri in order to hold its shape.\nTo Shape the Rice Balls\nWith an Onigiri Mold: Prepare a small bowl filled with water. Soak the onigiri mold and lid in the water to moisten so the rice doesn‘t stick to it. Remove the mold and drain the excess water.\nFill the onigiri mold with the hot seasoned rice all the way to the top edge, making sure to fill the corners. Cover with the lid and push down firmly. You should feel a slight resistance; if not, you may want to add a bit more rice.\nRemove the lid. Flip over the mold onto a baking sheet or plate lined with parchment paper. Then, push the “button” on the mold‘s bottom to release your onigiri. Tip: Always dip your fingers in water before touching the onigiri to prevent the rice from sticking to them.\nRepeat with the remaining rice.\nNow, firmly hand-press the rice balls to keep them from falling apart while grilling. For Yaki Onigiri, you‘ll want to press the rice ball a bit more tightly than you would a regular onigiri. First, moisten both palms with a bit of water to prevent the rice from sticking. Then, pick up a rice ball in your left (non-dominant) hand. Place your right (dominant) hand on top of the rice in a “mountain\" shape and gently press the triangle corner. At the same time, squeeze the fingers and heel of your bottom (left) hand to gently press the sides flat.Now, rotate the triangle corner you just pressed toward you (clockwise, if you‘re right-handed). The tip of the second corner will now be pointing up. Repeat the above “press and rotate” steps to hand press the second triangle corner and then the third, always keeping your left hand on the bottom and your right hand on top. Press and rotate a final 2–3 more times to finish.\nIn the image below, the top row is hand pressed while the bottom row is not.\nIf you don‘t want to touch the rice with your hands, you can press the onigiri with plastic wrap. Place a piece of plastic wrap on the working surface, wet your fingers, and place the onigiri in the middle.\nGather the corners of the plastic wrap and twist it a few times to tighten it around the rice. Form the rice into a triangle shape in the same manner that I described above.\nWithout an Onigiri Mold: You also can use plastic wrap to shape the onigiri instead of using a mold. Place a piece of plastic film on the working surface, wet your fingers, and put the rice on top. Gather the corners of the plastic film and twist it a few times to tighten it around the rice.\nForm the rice into a triangle shape through the plastic in the same manner that I described above for hand-pressing the onigiri. Repeat with the remaining rice. Tip: To shape the onigiri with your hands the traditional way, see the step-by-step instructions and images in my Onigiri (Japanese Rice Balls) post.\nTo Pan-Grill the Onigiri\nCombine 1 Tbsp soy sauce and 1 tsp roasted sesame oil for the glaze. Place a sheet of parchment paper on a large frying pan.\nGently place the rice balls on the parchment paper and grill on medium-low heat. Grill the onigiri until all sides are crispy and lightly browned. Once browned on the bottom, turn them over (I use two silicone spatulas). Don’t flip them until browned; work on one side at a time and avoid handling them too much, which may cause the onigiri to break into pieces.\nRotate the onigiri to grill all sides and make sure they become crispy.\nOnce they are nicely toasted and lightly brown, turn the heat to low (or turn off the heat). Brush the onigiri sides with the soy sauce glaze, then turn over to grill on the sauce side. Then, brush on the other side.\nBe careful not to burn the onigiri after you brush it with the glaze. Optionally, you can brush them with my homemade unagi sauce and teriyaki sauce. Your Yaki Onigiri are now ready to enjoy.\nTo Store\nRice gets hard when you refrigerate it. You can individually wrap the Yaki Onigiri in plastic wrap and cover them with a thick kitchen towel and store in the refrigerator for up to 2 days. The towel will prevent the rice from getting too cold and keep the food cool but not cold. You can also store the Yaki Onigiri that are individually plastic-wrapped in the freezer for up to a month. When you‘re ready to eat, bring it back to room temperature and reheat in a microwave or frying pan.", "instructions_list": [ "Before You Start...", "Japanese short-grain white rice requires a soaking time of 20–30 minutes. The rice-to-water ratio is 1 to 1.1 (or 1.2) for short-grain white rice. Please note that 2¼ cups (450 g, 3 rice cooker cups) of uncooked Japanese short-grain rice yield 6⅔ cups (990 g) of cooked white rice. This is enough for 9 onigiri rice balls (typically 110 g each). Optional: To make 5–6 rice balls, cook 1½ cups (300 g, 2 rice cooker cups) of uncooked Japanese short-grain rice in 1⅔ cups water (400 ml) to yield 4⅓ cups (660 g) of cooked white rice.", diff --git a/tests/test_data/kalejunkie.com/kalejunkie_1.json b/tests/test_data/kalejunkie.com/kalejunkie_1.json index 3d16e26a5..f9eceeeca 100644 --- a/tests/test_data/kalejunkie.com/kalejunkie_1.json +++ b/tests/test_data/kalejunkie.com/kalejunkie_1.json @@ -20,7 +20,6 @@ "2 Large Handfuls Fresh Spinach", "3/4 Cup Parmesan Cheese (freshly grated)" ], - "instructions": "To make this recipe, start by preparing the chicken. Pat the chicken breasts dry with a paper towel and slice them into cubes. Set them aside while you prepare the skillet.\nHeat a skillet, on the stove, over medium heat, and add in the oil.\nOnce the oil is hot, add in the chicken and cook for 2-3 minutes, until the edges start to cook.\nThen, add in the sun-dried tomatoes, garlic, italian seasoning, paprika, sea salt, and black pepper, and cook for 3-4 more minutes.\nThen, add in the orzo and broth and stir well.\nReduce the heat to medium, then cover the pan and allow it to cook for 12 minutes. Remove the cover every few minutes and stir, to ensure that the orzo doesn't stick to the bottom of the pan.\nOnce the orzo is cooked through, add in the coconut milk or heavy cream and spinach and stir until the spinach is wilted.\nFinally, add in the freshly-grated parmesan cheese and stir one last time.\nOnce it's done, remove it from the heat, serve it immediately, and enjoy!", "instructions_list": [ "To make this recipe, start by preparing the chicken. Pat the chicken breasts dry with a paper towel and slice them into cubes. Set them aside while you prepare the skillet.", "Heat a skillet, on the stove, over medium heat, and add in the oil.", diff --git a/tests/test_data/kalejunkie.com/kalejunkie_2.json b/tests/test_data/kalejunkie.com/kalejunkie_2.json index d5233f8f0..ef3fcb6d1 100644 --- a/tests/test_data/kalejunkie.com/kalejunkie_2.json +++ b/tests/test_data/kalejunkie.com/kalejunkie_2.json @@ -47,7 +47,6 @@ "purpose": "For the Dressing:" } ], - "instructions": "To make this salad, start by preparing the dressing. Add the dressing ingredients (the olive oil, shallots, garlic, dijon mustard, lemon, kosher salt, and ground black pepper) to a small bowl and whisk until fully combined.\nTaste and adjust the seasonings as needed, then set the dressing aside and prepare the rest of the salad.\nNext, wash and chop the radicchio, kale, and romaine, and transfer them to a large bowl.\nThen, cut the avocado and add it to the bowl alongside the sunflower seeds.\nPeel, segment, and chop the orange and grapefruit and add them to the salad bowl\nFinally, pour in the dressing and toss to fully combine.\nOnce the salad is tossed, taste and adjust the seasonings as needed. Then, serve and enjoy!", "instructions_list": [ "To make this salad, start by preparing the dressing. Add the dressing ingredients (the olive oil, shallots, garlic, dijon mustard, lemon, kosher salt, and ground black pepper) to a small bowl and whisk until fully combined.", "Taste and adjust the seasonings as needed, then set the dressing aside and prepare the rest of the salad.", diff --git a/tests/test_data/kennymcgovern.com/kennymcgovern.json b/tests/test_data/kennymcgovern.com/kennymcgovern.json index 6ce8c4fda..16780d361 100644 --- a/tests/test_data/kennymcgovern.com/kennymcgovern.json +++ b/tests/test_data/kennymcgovern.com/kennymcgovern.json @@ -22,7 +22,6 @@ "1 skinless, boneless chicken breast fillet (around 114g)", "vegetable oil (for deep frying)" ], - "instructions": "In a large bowl, add panko breadcrumbs, plain flour, garlic powder, onion granules, cayenne pepper, dried Italian herbs, sea salt & black pepper. Mix well.\nOn a plate, mix plain flour, sea salt & black pepper. Mix well.\nIn a bowl, combine egg and milk and whisk thoroughly.\nCut the chicken into 6-7 strips. Dip a chicken strip firstly into the plate of seasoned flour, then into the egg / milk mixture and finally into the breadcrumb mix, pressing well to ensure the chicken strip is nicely coated with breadcrumbs. Set the breaded chicken strip aside on a plate and repeat the process until all of the chicken strips are coated. At this stage the chicken strips are ready to cook, or can be covered and kept aside in the fridge for up to 24 hours.\nHeat oil for deep frying to around 180c. Carefully place each breaded chicken strip into the hot oil and fry for around 6 minutes, turning occasionally until the chicken strips are crispy and golden. Lift the chicken strips from the oil using a slotted spoon, drain off any excess oil and set aside on a plate.\nServe the crispy chicken strips with hot sauce, BBQ sauce or ranch dressing.", "instructions_list": [ "In a large bowl, add panko breadcrumbs, plain flour, garlic powder, onion granules, cayenne pepper, dried Italian herbs, sea salt & black pepper. Mix well.", "On a plate, mix plain flour, sea salt & black pepper. Mix well.", diff --git a/tests/test_data/keukenliefde.nl/keukenliefdenl_1.json b/tests/test_data/keukenliefde.nl/keukenliefdenl_1.json index c04b55274..731e73851 100644 --- a/tests/test_data/keukenliefde.nl/keukenliefdenl_1.json +++ b/tests/test_data/keukenliefde.nl/keukenliefdenl_1.json @@ -19,7 +19,6 @@ "Scheut kookroom of crème fraîche", "Olijfolie om in te bakken" ], - "instructions": "Verhit een hapjespan met een scheut olie en fruit de ui en knoflook op laag vuur, totdat ze zacht zijn. Was ondertussen de paprika’s en verwijder de zaadlijsten. Snijd de paprika’s in blokjes. Borstel de champignons schoon en snijd in plakken. Voeg de paprika’s, champignons, paprikapoeder (en chilipoeder) toe aan de ui en zet het vuur wat hoger. Bak kort verder, totdat de groenten iets geslinkt zijn. Voeg het gehakt, de tomatenpuree en verkruimelde bouillontablet toe. Roer het gehakt los. Doe de deksel op de pan en laat op laag tot middelhoog vuur zachtjes pruttelen. Roer — als het gehakt en de groenten gaar zijn — een scheut room door de saus en warm nog even door.\nKook ondertussen de macaroni gaar volgens de omschrijving op het pak. Giet de macaroni af en roer door het gehakt.\nGarneer eventueel met wat vers gehakte peterselie.", "instructions_list": [ "Verhit een hapjespan met een scheut olie en fruit de ui en knoflook op laag vuur, totdat ze zacht zijn. Was ondertussen de paprika’s en verwijder de zaadlijsten. Snijd de paprika’s in blokjes. Borstel de champignons schoon en snijd in plakken. Voeg de paprika’s, champignons, paprikapoeder (en chilipoeder) toe aan de ui en zet het vuur wat hoger. Bak kort verder, totdat de groenten iets geslinkt zijn. Voeg het gehakt, de tomatenpuree en verkruimelde bouillontablet toe. Roer het gehakt los. Doe de deksel op de pan en laat op laag tot middelhoog vuur zachtjes pruttelen. Roer — als het gehakt en de groenten gaar zijn — een scheut room door de saus en warm nog even door.", "Kook ondertussen de macaroni gaar volgens de omschrijving op het pak. Giet de macaroni af en roer door het gehakt.", diff --git a/tests/test_data/keukenliefde.nl/keukenliefdenl_2.json b/tests/test_data/keukenliefde.nl/keukenliefdenl_2.json index 3984acd05..01f98989a 100644 --- a/tests/test_data/keukenliefde.nl/keukenliefdenl_2.json +++ b/tests/test_data/keukenliefde.nl/keukenliefdenl_2.json @@ -10,7 +10,6 @@ "Kipkruiden", "Teriyakisaus (zelfgemaakt of kant-en-klaar)" ], - "instructions": "Stook de kamado indirect op tot 150 graden.\nLeg de kippenvleugels als de temperatuur stabiel op 150 graden blijft op het rooster en sluit de klep voor een half uur.\nDoe de teriyaki saus alvast in een vuurvaste pan en zet die na zo’n 20 minuten bij de kippenvleugels op het rooster.\nDe saus kan zo lekker opwarmen en iets dunner worden waardoor de vleugels zometeen lekker door de saus gehaald kunnen worden en goed veel saus aan de vleugels blijft plakken.\nNa 30 minuten open je de klep en haal je de vleugels met een tang door de saus. Zorg dat de kippenvleugels goed omhult zijn met saus. Leg de vleugels daarna weer terug op het rooster en laat ze met gesloten klep nog zo’n 10 minuten liggen.", "instructions_list": [ "Stook de kamado indirect op tot 150 graden.", "Leg de kippenvleugels als de temperatuur stabiel op 150 graden blijft op het rooster en sluit de klep voor een half uur.", diff --git a/tests/test_data/keukenliefde.nl/keukenliefdenl_3.json b/tests/test_data/keukenliefde.nl/keukenliefdenl_3.json index e71f08d1a..6ebdc5052 100644 --- a/tests/test_data/keukenliefde.nl/keukenliefdenl_3.json +++ b/tests/test_data/keukenliefde.nl/keukenliefdenl_3.json @@ -24,7 +24,6 @@ "Olie om in te bakken", "Eventueel scheutje Vodka" ], - "instructions": "Bereiding Verhit een grote koekenpan of braadpan met wat olie en bak de ui, knoflook, paprika’s en champignons op middelhoog vuur, totdat ze zacht zijn. Voeg de paprikapoeder en tomatenpuree toe en bak even mee.\nVerkruimel het bouillonblokje boven de pan en voeg het gehakt toe. Roer het gehakt met een vork goed rul. Blus het gehaktmengsel eventueel af met een scheut Vodka, laat inkoken en voeg dan 100 ml water toe.\nZet het vuur weer laag en laat 15 minuten zachtjes pruttelen, of totdat de saus is ingedikt. Roer de laatste 5 minuten van de kooktijd de crème fraîche door het gehakt. Proef de saus en breng indien nodig verder op smaak met wat Worchestersaus en tabasco.\nKook ondertussen de aardappels gaar en giet ze af. Stamp ze fijn en roer de puree glad met wat melk en een klont roomboter.\nDe puree moet niet te dik zijn, anders kun je hem zometeen moeilijk uitstrijken. Breng goed op smaak met zout en peper.\nVerwarm de oven voor op 200 graden. Vet de ovenschaal in. Verdeel het gehaktmengsel over de ovenschaal en dek af met de aardappelpuree. Bestrooi met de geraspte kaas.\nBak de ovenschotel circa 30 tot 40 minuten in de oven, of totdat de bovenkant goudbruin is.\nLaat de schotel voor serveren iets afkoelen.\nEnjoy!\nThema recepten, Wereldgerecht, Hongaarse recepten, Mannenvoer, Hoofdgerecht, Ovenrecepten, Vleesrecepten", "instructions_list": [ "Bereiding Verhit een grote koekenpan of braadpan met wat olie en bak de ui, knoflook, paprika’s en champignons op middelhoog vuur, totdat ze zacht zijn. Voeg de paprikapoeder en tomatenpuree toe en bak even mee.", "Verkruimel het bouillonblokje boven de pan en voeg het gehakt toe. Roer het gehakt met een vork goed rul. Blus het gehaktmengsel eventueel af met een scheut Vodka, laat inkoken en voeg dan 100 ml water toe.", diff --git a/tests/test_data/kingarthurbaking.com/kingarthur.json b/tests/test_data/kingarthurbaking.com/kingarthur.json index b1bbf2c67..356273748 100644 --- a/tests/test_data/kingarthurbaking.com/kingarthur.json +++ b/tests/test_data/kingarthurbaking.com/kingarthur.json @@ -19,7 +19,6 @@ "1/4 cup (85g) molasses", "1/3 cup (76g) coarse sparkling sugar or 1/3 cup (66g) granulated sugar" ], - "instructions": "Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.\nWeigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.\nIn a medium bowl, whisk together the flour, baking soda, salt, and spices. Set aside.\nIn a large mixing bowl, using either a hand whisk, an electric mixer, or a stand mixer, whisk the sugar and oil until combined.\nAdd the egg and whisk until smooth.\nStir in the molasses.\nAdd the dry ingredients to the bowl and stir until well combined.\nUse a spoon (or a tablespoon cookie scoop) to portion 1 1/4\" balls of dough.\nRoll the dough balls in granulated or sparkling sugar to coat before placing onto the prepared baking sheets. Leave 2\" between them on all sides; they'll spread as they bake.\nBake the cookies for 12 to 15 minutes, until they're puffed and their edges are set.\nRemove the cookies from the oven, and cool completely right on the pan.\nStore cookies, well wrapped, at room temperature for several days; freeze for longer storage.", "instructions_list": [ "Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.", "Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.", diff --git a/tests/test_data/kitchenaid.com.au/kitchenaidaustralia_1.json b/tests/test_data/kitchenaid.com.au/kitchenaidaustralia_1.json index 1e029b779..fb0f8aead 100644 --- a/tests/test_data/kitchenaid.com.au/kitchenaidaustralia_1.json +++ b/tests/test_data/kitchenaid.com.au/kitchenaidaustralia_1.json @@ -58,7 +58,6 @@ "purpose": "Glaze" } ], - "instructions": "Pre-heated oven to 220 degrees\nUsing the KitchenAid Sifter + Scale Attachment, sift flour, sugar, salt and spices into KitchenAid stand mixer bowl with dough hook attachment.\nAdd yeast\nIn a saucepan heat the milk over a low temperature, add butter, stir until melted\nAdd milk and butter mixture to dry mix and turn stand mixer to level 2 until mixed thoroughly. Add the eggs and then the dried fruit continue mixing for 3-4 minutes until the dough is smooth and no longer sticky.\nRemove bowl from mixer, shape dough into a ball and cover with plastic wrap and place in a warm spot to prove for 1 hour or until doubled in size.\nPortion dough into 12 equal sized buns, placed closely together on a greased baking tray. Leave to rise for 1 hour\nTo make the crosses, mix the flour and water thoroughly to form a thick paste. Spoon into a piping bag and pipe the paste in crosses on the buns\nBake in oven for 20 minutes or until golden\nMix glaze ingredients together until sugar has dissolved. Brush glaze over buns while still hot.", "instructions_list": [ "Pre-heated oven to 220 degrees", "Using the KitchenAid Sifter + Scale Attachment, sift flour, sugar, salt and spices into KitchenAid stand mixer bowl with dough hook attachment.", diff --git a/tests/test_data/kitchensanctuary.com/kitchensanctuary.json b/tests/test_data/kitchensanctuary.com/kitchensanctuary.json index be11c9ef4..6057870b4 100644 --- a/tests/test_data/kitchensanctuary.com/kitchensanctuary.json +++ b/tests/test_data/kitchensanctuary.com/kitchensanctuary.json @@ -76,7 +76,6 @@ "purpose": "Sauce:" } ], - "instructions": "Place the chicken in a bowl. Add the buttermilk, salt, pepper, and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to overnight)\nPreheat the oven to a low heat (to keep the cooked chicken warm). Heat a large pan of vegetable oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it’s hot enough). You’ll need at least 1 litre (4 cups) of oil.\nMix together the crispy coating ingredients in a small bowl.\nTake the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated.\nOnce the oil is hot enough, add in 5 or 6 of the chicken tenders. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken.\nCook for 3-5 minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it’s no longer pink in the middle, it’s cooked.\nPlace on a tray in the oven to keep warm whilst you cook the rest of the chicken. **If you want to ensure the chicken stays extra crispy whilst in the oven, see my 'Top Tips for Success' section in the post.\nMeanwhile, make the sauce. Place the gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil in a saucepan and stir together.\nBring to the boil, then simmer for 5 minutes until thickened.\nPour over the crispy chicken and carefully toss together, then top with the spring onions, chilli flakes, and sesame seeds before serving.", "instructions_list": [ "Place the chicken in a bowl. Add the buttermilk, salt, pepper, and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to overnight)", "Preheat the oven to a low heat (to keep the cooked chicken warm). Heat a large pan of vegetable oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it’s hot enough). You’ll need at least 1 litre (4 cups) of oil.", diff --git a/tests/test_data/kitchenstories.com/kitchenstories.json b/tests/test_data/kitchenstories.com/kitchenstories.json index 7ecbd0996..5d2c27800 100644 --- a/tests/test_data/kitchenstories.com/kitchenstories.json +++ b/tests/test_data/kitchenstories.com/kitchenstories.json @@ -11,7 +11,6 @@ "1 tsp matcha powder", "0.33 cup water" ], - "instructions": "Place a small plate in the freezer. Wash the strawberries and cut them into quarters. In a large pot, combine the jam sugar and strawberries, stirring until well combined. Let that sit for approx. 1 hr.\nIn the meantime, mix the matcha powder with half of the water in a small bowl to make a paste. Gradually stir in the remaining water until everything is well mixed and dissolved. Set aside.\nAfter the strawberries have rested and there's some juice in the pot, set the pot over medium heat and bring to a simmer. Cook for approx. 5 min., then add the matcha to the pot and continue cooking for approx. 1 min.\nTo test whether the jam will set up once it's cooled, place a small spoonful of the hot jam on the plate from the freezer and hold the plate at an angle. If the mass becomes solid after a short time and you can swipe your finger through the jam leaving an unconnected gap, the test is passed and the jam is ready; if not, continue cooking and repeating the test. Pour the still hot jam into sterilized preserving jars, seal, and let cool. Enjoy!", "instructions_list": [ "Place a small plate in the freezer. Wash the strawberries and cut them into quarters. In a large pot, combine the jam sugar and strawberries, stirring until well combined. Let that sit for approx. 1 hr.", "In the meantime, mix the matcha powder with half of the water in a small bowl to make a paste. Gradually stir in the remaining water until everything is well mixed and dissolved. Set aside.", diff --git a/tests/test_data/kochbar.de/kochbar.json b/tests/test_data/kochbar.de/kochbar.json index 6993aa2ba..84a282d93 100644 --- a/tests/test_data/kochbar.de/kochbar.json +++ b/tests/test_data/kochbar.de/kochbar.json @@ -30,7 +30,6 @@ "2 TL (gestrichen) Hühnerbrühe, Kraftbouillon", "Blüten und Blätter" ], - "instructions": "Die Hühnerbrust in ca. 2 x 3 cm große Stücke schneiden. Die Knoblauchzehen in eine Schale auspressen und die restlichen Zutaten zur Marinade zufügen. Die Hühnerstücke in der Marinade für ca. 1 Stunde marinieren.\nIn der Zwischenzeit für das Gemüse die Zwiebelchen und die Knoblauchzehen an beide Enden kappen, schälen und in kleine Stücke schneiden. Den Zucchino waschen, an beiden Enden kappen und längs halbieren. Die Hälften quer in ca. 8 mm dicke Scheiben schneiden. Die Kartoffel waschen, schälen, längs halbieren, die Hälften längs halbieren und quer vierteln. In Salzwasser in 15 Minuten gar kochen, das Wasser abgießen und die Kartoffeln bereit halten.\nDie Karotte waschen, an beiden Enden kappen und schälen. Mit einer groben Raspel die entsprechende Menge von unten her abraspeln. Bei den Tomaten die Stiele entfernen, häuten, vierteln und entkernen. Die Viertel längs und quer halbieren.\nDie frische Schnittsellerie waschen, trocken schütteln und die makellosen Blätter abzupfen, zerkleinern, 2 EL bereit halten und den Rest tieffrieren. Die makellosen Stiele quer in ca. 3 mm breite Röllchen schneiden und 2 EL davon bereithalten. Die restlichen Röllchen tieffrieren. TK-Ware abwiegen und auftauen lassen. Die frischen, roten Peperoni waschen, die Stiele entfernen, diagonal in ca. 6 mm breite Stücke schneiden und die Körner belassen.\nFür die Würze die Oliven längs vierteln und mit den restlichen Zutaten bereit halten. Die Zutaten für die Sauce mischen und rühren, bis der Zucker gelöst ist. Die Hühnerstücke abseihen und die Marinadenreste in die Sauce mischen.\nIn einer tiefen Pfanne oder Wok das Olivenöl erhitzen bis es duftet. Die Zwiebelchen und die Knoblauchzehen zugeben und 30 Sekunden braten, dann die Hühnerstücke zufügen und 3 Minuten scharf braten. Zucchini, Karotte, Schnittsellerie-Stängel und Peperoni dazugeben und 1 Minute pfannenrühren. Die Kartoffel- und Tomatenstücke zusammen mit der Würze untermischen. Noch 1 Minute pfannenrühren und dann mit der Sauce ablöschen. Mit Deckel 3 Minuten köcheln lassen.\nMit Salz und Pfeffer abschmecken, auf die angewärmten Servierteller verteilen, garnieren, sofort gut warm servieren und genießen.", "instructions_list": [ "Die Hühnerbrust in ca. 2 x 3 cm große Stücke schneiden. Die Knoblauchzehen in eine Schale auspressen und die restlichen Zutaten zur Marinade zufügen. Die Hühnerstücke in der Marinade für ca. 1 Stunde marinieren.", "In der Zwischenzeit für das Gemüse die Zwiebelchen und die Knoblauchzehen an beide Enden kappen, schälen und in kleine Stücke schneiden. Den Zucchino waschen, an beiden Enden kappen und längs halbieren. Die Hälften quer in ca. 8 mm dicke Scheiben schneiden. Die Kartoffel waschen, schälen, längs halbieren, die Hälften längs halbieren und quer vierteln. In Salzwasser in 15 Minuten gar kochen, das Wasser abgießen und die Kartoffeln bereit halten.", diff --git a/tests/test_data/kochbucher.com/kochbucher.json b/tests/test_data/kochbucher.com/kochbucher.json index 13b8b7fab..3bb4ae51f 100644 --- a/tests/test_data/kochbucher.com/kochbucher.json +++ b/tests/test_data/kochbucher.com/kochbucher.json @@ -18,7 +18,6 @@ "Salz", "Etwas Öl zum Anbraten" ], - "instructions": "Zwiebel würfeln, Fleisch in Streifen schneiden\nGemeinsam in etwas Öl rundherum braun anbraten\nTomatenmark hinzufügen, kurz anrösten\nSchinkenwürfel hinzufügen\nMit Stärke bestäuben und gut vermischen\nWasser und Cremefine hinzufügen, aufkochen lassen\nGewürze hinzufügen", "instructions_list": [ "Zwiebel würfeln, Fleisch in Streifen schneiden", "Gemeinsam in etwas Öl rundherum braun anbraten", diff --git a/tests/test_data/koket.se/koket.json b/tests/test_data/koket.se/koket.json index d745fe54b..9b98a43a1 100644 --- a/tests/test_data/koket.se/koket.json +++ b/tests/test_data/koket.se/koket.json @@ -17,7 +17,6 @@ "50 g löjrom", "1 citron" ], - "instructions": "Skala alla räkor och ställ åt sidan.\nGör en majonnäs genom att lägga ner äggulor, senapen och vinägern i en bunke. Tillsätt matoljan i en tunn stråle medan du vispar hela tiden. Använd elvisp eller handvisp. När majonnäsen är tjock och du ser dragen/spåren av vispen i majonnäsen är den klar.\nLägg alla räkor i en bunke, tillsätt fint plockad dill och blanda ner lite majonnäs i taget.\nTillsätt lite riven pepparrot och smaka av. Slå på mer majonnäs för en rinnigare röra eller mer pepparrot för mer sting.\nTa fram brödet och skär ut önskad form utan att ta med kanterna, använd en skål eller ett glas som mall om ni vill ha runda bröd. Stek sedan gyllene i smör.\nLägg upp bröden på tallrik, toppa med skagenröra och en rejäl klick löjrom. Avsluta med en dillkvist och en citronskiva.", "instructions_list": [ "Skala alla räkor och ställ åt sidan.", "Gör en majonnäs genom att lägga ner äggulor, senapen och vinägern i en bunke. Tillsätt matoljan i en tunn stråle medan du vispar hela tiden. Använd elvisp eller handvisp. När majonnäsen är tjock och du ser dragen/spåren av vispen i majonnäsen är den klar.", diff --git a/tests/test_data/kristineskitchenblog.com/kristineskitchenblog_1.json b/tests/test_data/kristineskitchenblog.com/kristineskitchenblog_1.json index 5944d55b5..c0539d243 100644 --- a/tests/test_data/kristineskitchenblog.com/kristineskitchenblog_1.json +++ b/tests/test_data/kristineskitchenblog.com/kristineskitchenblog_1.json @@ -13,7 +13,6 @@ "¼ cup plain Greek yogurt*", "¾ cup unsweetened almond milk (or other nondairy or dairy milk)" ], - "instructions": "Place all ingredients in a blender and blend until smooth, starting with the blender on low speed and then gradually increasing the speed to fully blend the smoothie. If the smoothie is too thick, blend in a little bit more almond milk. Serve immediately.", "instructions_list": [ "Place all ingredients in a blender and blend until smooth, starting with the blender on low speed and then gradually increasing the speed to fully blend the smoothie. If the smoothie is too thick, blend in a little bit more almond milk. Serve immediately." ], diff --git a/tests/test_data/kristineskitchenblog.com/kristineskitchenblog_2.json b/tests/test_data/kristineskitchenblog.com/kristineskitchenblog_2.json index ed1417fcd..82349328b 100644 --- a/tests/test_data/kristineskitchenblog.com/kristineskitchenblog_2.json +++ b/tests/test_data/kristineskitchenblog.com/kristineskitchenblog_2.json @@ -53,7 +53,6 @@ "purpose": "For the Dumplings" } ], - "instructions": "Add the onion and butter to the bottom of the slow cooker. Place the chicken breasts on top. Sprinkle the dried thyme, garlic powder, salt and pepper over the chicken breasts and add the bay leaves to the pot. Pour in the chicken broth.\nCover and cook on high for 3-4 hours or low for 6-7 hours, until chicken is cooked through and tender.\nWhen the cook time is almost done, make the dumpling dough. In a medium mixing bowl, whisk together the flour, baking powder and salt. Pour in the milk and melted butter and stir with a fork until the dough comes together. Put in the refrigerator for a few minutes while you shred the chicken.\nMake a cornstarch slurry by whisking together the 2 tablespoons cornstarch and 2 tablespoons water in a small bowl. Set aside. Remove the chicken to a clean plate or bowl. Remove and discard the bay leaves. Stir the cornstarch slurry and frozen vegetables into the slow cooker and put the lid back on. If you had been cooking on low, switch the slow cooker to the high setting because the dumplings need to be cooked on high.\nShred the chicken. Stir the shredded chicken into the slow cooker.\nWorking quickly so as to not have the lid off of the slow cooker for too long, scoop small spoonfuls (about 1 tablespoon each) of the dumpling dough and place in a single layer on top of the soup in the slow cooker. There may be some space in between the dumplings; they will expand some as they cook. Spoon a little of the broth over each of the dumplings. Cover and cook for 1 ½ - 2 hours on high, until the dumplings are cooked through. Serve.", "instructions_list": [ "Add the onion and butter to the bottom of the slow cooker. Place the chicken breasts on top. Sprinkle the dried thyme, garlic powder, salt and pepper over the chicken breasts and add the bay leaves to the pot. Pour in the chicken broth.", "Cover and cook on high for 3-4 hours or low for 6-7 hours, until chicken is cooked through and tender.", diff --git a/tests/test_data/kuchnia-domowa.pl/kuchniadomowa.json b/tests/test_data/kuchnia-domowa.pl/kuchniadomowa.json index 75ca33f89..e101efe52 100644 --- a/tests/test_data/kuchnia-domowa.pl/kuchniadomowa.json +++ b/tests/test_data/kuchnia-domowa.pl/kuchniadomowa.json @@ -14,7 +14,6 @@ "czarny pieprz mielony", "1 łyżka drobno posiekanego koperku" ], - "instructions": "Ogórki umyć, osuszyć, obrać i pokroić w jak najcieńsze plasterki.\nPlasterki umieścić w misce i posypać 1 łyżeczką soli. Wymieszać i pozostawić na ok. 15 minut.\nW międzyczasie śmietanę przełożyć do miseczki. Przyprawić sokiem z cytryny, cukrem, pieprzem i posiekanym koperkiem. Wymieszać.\nPo 15 minutach odlać wodę, którą puściły ogórki. (Lekko je odcisnąć, ale nie za mocno, aby mizeria nie wyszła za sucha).\nDodać przygotowaną śmietanę i wymieszać.", "instructions_list": [ "Ogórki umyć, osuszyć, obrać i pokroić w jak najcieńsze plasterki.", "Plasterki umieścić w misce i posypać 1 łyżeczką soli. Wymieszać i pozostawić na ok. 15 minut.", diff --git a/tests/test_data/kuchynalidla.sk/kuchynalidla.json b/tests/test_data/kuchynalidla.sk/kuchynalidla.json index 5f1e90d95..9b836145f 100644 --- a/tests/test_data/kuchynalidla.sk/kuchynalidla.json +++ b/tests/test_data/kuchynalidla.sk/kuchynalidla.json @@ -67,7 +67,6 @@ "purpose": "Salsa" } ], - "instructions": "Potrebujeme\n\n\n\nalobal, špajdle, panvicu, plech, papier na pečenie\n\n\n\n\n\n\t\n\n\n\n\n\nPOSTUP\n\n\n\nMäso očistíme, nakrájame na menšie kúsky, preložíme do misy, pokvapkáme olejom, ochutíme soľou a korením, kôrou z citróna, nasekanou bazalkou a plátkami 4 strúčikov cesnaku. Premiešame, prikryjeme alobalom a necháme marinovať v chladničke ideálne do ďalšieho dňa.\n\n\n\nBaklažán ošúpeme a nakrájame ho na podobné kocky ako mäso, osolíme, okoreníme.\n\n\n\nPapriky nakrájame na menšie kúsky, červenú cibuľu na mesiačiky.\n\n\n\nNa drevené špajdle postupne napichávame mäso, baklažán, papriku a cibuľu, kým spracujeme všetky suroviny. Opekáme na rozpálenej panvici s olejom. Pred koncom prihodíme maslo a panvicu zakryjeme alobalom.\n\n\n\nZemiaky nakrájame na mesiačiky, osolíme, okoreníme, pridáme rozmarín a nasekané 4 strúčiky cesnaku. Premiešame, preložíme na plech vystlaný papierom na pečenie a pečieme v rúre vyhriatej na 200 °C približne 30 minút dozlatohneda.\n\n\n\n\n\n\t\n\n\n\n\n\nSalsa\n\n\n\nV mise zmiešame nastrúhané kyslé uhorky, strúčik cesnaku, nadrobno nakrájanú červenú cibuľu, striedku z chleba, bazalku a mätu. Prilejeme olej, osolíme a okoreníme. Ochutíme nasekanou štipľavou papričkou a šťavou z ½ citróna.\n\n\n\n\n\n\t\n\n\n\n\n\nServírovanie\n\n\n\nPečené zemiaky servírujeme s opečeným špízom a salsou.", "instructions_list": [ "Potrebujeme", "alobal, špajdle, panvicu, plech, papier na pečenie", diff --git a/tests/test_data/kwestiasmaku.com/kwestiasmaku.json b/tests/test_data/kwestiasmaku.com/kwestiasmaku.json index 05a6c859e..b87d407fd 100644 --- a/tests/test_data/kwestiasmaku.com/kwestiasmaku.json +++ b/tests/test_data/kwestiasmaku.com/kwestiasmaku.json @@ -15,7 +15,6 @@ "sos czosnkowy lub ser feta", "natka pietruszki" ], - "instructions": "Odciąć liście z kalafiora, przekroić na pół i wyciąć nadmiar głąba. Główkę kalafiora rozdzielić na różyczki lub pokroić na cząstki.\nPołożyć na dużej blaszce (np. z wyposażenia piekarnika) wyłożonej papierem do pieczenia. Piekarnik nagrzać do 200 stopni C.\nKalafiora polać oliwą, posypać pieprzem, kurkumą i czarnuszką, a następnie dokładnie wymieszać i rozłożyć na całej powierzchni blachy.\nWstawić do nagrzanego piekarnika i piec przez 30 minut. Po upieczeniu doprawić solą i posiekaną natką pietruszki.", "instructions_list": [ "Odciąć liście z kalafiora, przekroić na pół i wyciąć nadmiar głąba. Główkę kalafiora rozdzielić na różyczki lub pokroić na cząstki.", "Położyć na dużej blaszce (np. z wyposażenia piekarnika) wyłożonej papierem do pieczenia. Piekarnik nagrzać do 200 stopni C.", diff --git a/tests/test_data/latelierderoxane.com/latelierderoxane.json b/tests/test_data/latelierderoxane.com/latelierderoxane.json index 2d6944d13..1645417e9 100644 --- a/tests/test_data/latelierderoxane.com/latelierderoxane.json +++ b/tests/test_data/latelierderoxane.com/latelierderoxane.json @@ -14,7 +14,6 @@ "150 g de chocolat noir fondu", "1 càc d'arôme ou poudre de vanille" ], - "instructions": "Préchauffe le four à 165°.\nCommence par fouetter les œufs et le sucre, à l’aide de ton robot ou batteur électrique, pendant 10 minutes : ton mélange doit s’éclaircir et doubler de volume !\nAjoute le beurre fondu, la levure, la farine et fouette brièvement.\nVerse le lait et fouette jusqu’à l’obtention d’un mélange homogène.\nSépare la préparation obtenue dans deux bols.\nDans un des deux bols, ajoute l’arôme ou la poudre de vanille.\nFais fondre ton chocolat, au bain-marie ou au micro-ondes et incorpore-le dans le second bol à l’aide d’une maryse.\nRécupère ton moule à cake et beurre-le généreusement.\nVerse, dans le fond de ton moule, la moitié de la pâte à la vanille puis la moitié de celle au chocolat.\nRépète l’opération une deuxième fois.\nEnfourne pendant 45 min.\nTu peux vérifier la cuisson à l’aide d’un couteau, plante-le au centre de ton cake : ta lame doit ressortir sèche.\nÀ la sortie du four, laisse tiédir ton cake afin de faciliter son démoulage.\nÀ manger sans modération !", "instructions_list": [ "Préchauffe le four à 165°.", "Commence par fouetter les œufs et le sucre, à l’aide de ton robot ou batteur électrique, pendant 10 minutes : ton mélange doit s’éclaircir et doubler de volume !", diff --git a/tests/test_data/leanandgreenrecipes.net/leanandgreenrecipes.json b/tests/test_data/leanandgreenrecipes.net/leanandgreenrecipes.json index 8b54720c4..9891c6c39 100644 --- a/tests/test_data/leanandgreenrecipes.net/leanandgreenrecipes.json +++ b/tests/test_data/leanandgreenrecipes.net/leanandgreenrecipes.json @@ -16,7 +16,6 @@ "3/4 tsp Garlic Powder", "2 cup Low Fat Cheddar Cheese" ], - "instructions": "Preheat oven to 350*F.\nCook the ground beef. After browning the meat, add the canned Diced tomatoes and seasonings to the ground beef and simmer for 5 minutes.\nPlace the sliced squash to the bottom of a 9 x 13 inch baking pan.\nPlace meat mixture on top of squash, sprinkle grated cheese on top.\nBake in preheated oven for about 25 minutes.", "instructions_list": [ "Preheat oven to 350*F.", "Cook the ground beef. After browning the meat, add the canned Diced tomatoes and seasonings to the ground beef and simmer for 5 minutes.", diff --git a/tests/test_data/lecker.de/lecker_1.json b/tests/test_data/lecker.de/lecker_1.json index 19fb9f83b..030ef8d50 100644 --- a/tests/test_data/lecker.de/lecker_1.json +++ b/tests/test_data/lecker.de/lecker_1.json @@ -17,7 +17,6 @@ "6 Stiele Koriander", "1 EL Sesamsaat" ], - "instructions": "Schritt 1\nBrokkoli putzen und in kleinen Röschen vom Strunk schneiden. Zuckerschoten putzen. Lauchzwiebeln putzen und in ca. 10 cm lange Stücke schneiden.\nSchritt 2\nBrokkoli, Zuckerschoten und Lauchzwiebeln in reichlich kochendem Salzwasser 2–3 Minuten garen. Herausnehmen und mit kaltem Wasser abspülen. Auf ein Sieb gießen und gut abtropfen lassen.\nSchritt 3\nFleisch trocken tupfen und in Würfel (ca. 1,5 x 1,5 cm) schneiden. Öl in einer weiten Pfanne oder einem Wok erhitzen. Fleisch darin, unter Wenden, ca. 3 Minuten kräftig anbraten. Hitze reduzieren und weitere ca. 2 Minuten braten. Gemüse, Sojasoße und Brühe zufügen und 3–4 Minuten dünsten. Dabei gelegentlich wenden.\nSchritt 4\nKoriander waschen und trocken schütteln und, bis auf einige Blätter zum Garnieren, samt Stiel grob hacken. Sesam und Koriander zur Gemüsepfanne geben und untermischen. Mit Salz und Pfeffer abschmecken und mit Koriander garnieren.", "instructions_list": [ "Schritt 1", "Brokkoli putzen und in kleinen Röschen vom Strunk schneiden. Zuckerschoten putzen. Lauchzwiebeln putzen und in ca. 10 cm lange Stücke schneiden.", diff --git a/tests/test_data/lecker.de/lecker_2.json b/tests/test_data/lecker.de/lecker_2.json index a53e568d0..db5346535 100644 --- a/tests/test_data/lecker.de/lecker_2.json +++ b/tests/test_data/lecker.de/lecker_2.json @@ -14,7 +14,6 @@ "3 EL Öl", "100 g Vollmilchjoghurt" ], - "instructions": "Schritt 1\nDen Backofen auf ca. 50 °C vorheizen. Milch lauwarm erwärmen, mit Zucker und Trockenhefe verrühren, dann 25 Minuten ruhen lassen. Mehl und Salz mischen. Hefemilch, Öl und Joghurt zugeben. Die Teigzutaten mit einem Kochlöffel verrühren. Dann mit den Händen zu einem geschmeidigen, glatten Teig verkneten.\nSchritt 2\nDen Teig für das Naan-Brot mit einem Küchentuch abdecken und im warmen Ofen ca. 1 Stunde gehen lassen, bis sich das Volumen verdoppelt hat. Den Teig nach dem Gehen auf einer bemehlten Arbeitsfläche noch einmal kräftig durchkneten. Dadurch wird er elastischer und besser formbar. Anschließend zu 6 Kugeln formen und diese nochmals 15 Minuten ruhen lassen.\nSchritt 3\nDie Kugeln mit der Teigrolle jeweils zu ca. 1/2 cm dünnen ovalen Fladen à ca. 18 x 10 cm ausrollen. Eine Pfanne ohne Fett erhitzen. Die Brotfladen darin bei starker Hitze nacheinander von jeder Seite 1-2 Minuten goldbraun braten. Wenn das Brot blasen wirft, wenden und von der anderen Seite braten.", "instructions_list": [ "Schritt 1", "Den Backofen auf ca. 50 °C vorheizen. Milch lauwarm erwärmen, mit Zucker und Trockenhefe verrühren, dann 25 Minuten ruhen lassen. Mehl und Salz mischen. Hefemilch, Öl und Joghurt zugeben. Die Teigzutaten mit einem Kochlöffel verrühren. Dann mit den Händen zu einem geschmeidigen, glatten Teig verkneten.", diff --git a/tests/test_data/lecremedelacrumb.com/lecremedelacrumb.json b/tests/test_data/lecremedelacrumb.com/lecremedelacrumb.json index a8613e602..5c5f447a4 100644 --- a/tests/test_data/lecremedelacrumb.com/lecremedelacrumb.json +++ b/tests/test_data/lecremedelacrumb.com/lecremedelacrumb.json @@ -16,7 +16,6 @@ "corn or flour taco-size tortillas", "avocado, tomatoes, cheese, cilantro, sour cream (for serving)" ], - "instructions": "In your instant pot/pressure cooker combine chicken, broth or water, cumin, chili powder, garlic powder, and fire roasted tomatoes (with liquid).\nCover and set to PRESSURE COOK or MANUAL for 20 minutes. (30 minutes if using frozen chicken breasts)\nDo a quick release (turn vent knob to the VENT position and allow to de-pressurize until the float valve drops down) then uncover and shred chicken with two forks.\nServe chicken in tortillas topped with cheese, tomatoes, avocado, cilantro, or any other favorite toppings.", "instructions_list": [ "In your instant pot/pressure cooker combine chicken, broth or water, cumin, chili powder, garlic powder, and fire roasted tomatoes (with liquid).", "Cover and set to PRESSURE COOK or MANUAL for 20 minutes. (30 minutes if using frozen chicken breasts)", diff --git a/tests/test_data/lekkerensimpel.com/lekkerensimpel_1.json b/tests/test_data/lekkerensimpel.com/lekkerensimpel_1.json index 0cc712e4b..ea915ed6e 100644 --- a/tests/test_data/lekkerensimpel.com/lekkerensimpel_1.json +++ b/tests/test_data/lekkerensimpel.com/lekkerensimpel_1.json @@ -16,7 +16,6 @@ "Japanse mayonaise", "sojasaus" ], - "instructions": "Begin met het maken van de sushirijst. Wij houden hiervoor dit sushirijst recept aan. Tip: heb je weinig tijd? Gebruik dan pandan rijst in plaats van sushi rijst. Dit is een stuk sneller klaar.\nSnijd de avocado en komkommer in plakjes/reepjes.\nGiet een scheutje olie in een koekenpan en bak de kipschnitzels volgens de instructies op het pak. Tip: maak ook eens de kipschnitzels zelf. Snijd de kipschnitzels daarna in plakjes.\nVerdeel de rijst over twee kommen. Verdeel de komkommer, kip, peen julienne, avocado en gebakken uitjes hier overheen. Als laatste verdeel je wat Japanse mayonaise en sojasaus over het geheel.", "instructions_list": [ "Begin met het maken van de sushirijst. Wij houden hiervoor dit sushirijst recept aan. Tip: heb je weinig tijd? Gebruik dan pandan rijst in plaats van sushi rijst. Dit is een stuk sneller klaar.", "Snijd de avocado en komkommer in plakjes/reepjes.", diff --git a/tests/test_data/lekkerensimpel.com/lekkerensimpel_2.json b/tests/test_data/lekkerensimpel.com/lekkerensimpel_2.json index 5585559cc..b6c866b99 100644 --- a/tests/test_data/lekkerensimpel.com/lekkerensimpel_2.json +++ b/tests/test_data/lekkerensimpel.com/lekkerensimpel_2.json @@ -16,7 +16,6 @@ "4 el Nutella", "Fruit zoals banaan en aardbei" ], - "instructions": "Bereidingswijze:\nSplits de eieren. Klop in een kom de eidooiers met de melk, kaneel, suiker en zelfrijzend bakmeel goed door elkaar. In een andere kom klop je de eiwitten stijf. Vind je het lastig om eieren te scheiden? Zelf doen wij het heel gemakkelijk door een ei in tweeën te breken en vervolgens het eiwit door onze handen de laten glijden in een kom. Uiteindelijk houd je de eidooier in je hand over en die kun je in een andere kom doen. Schep de stijfgeklopte eiwitten door de rest van het beslag. Let op: mix dit niet door elkaar maar schep het geheel voorzichtig door elkaar.\n\nSmelt een blokje boter in een pan en schep met een soeplepel 2-3 kleine pannenkoekjes in de pan.\n\nBak de pannenkoekjes circa 2 minuten per kant. Ondertussen verwarm de Nutella en melk in een pannetje. Meng even goed door elkaar en zodra je een mooi glad sausje hebt, is het klaar. Serveer de American pancakes met wat gesmolten nutella en wat vers fruit.", "instructions_list": [ "Bereidingswijze:", "Splits de eieren. Klop in een kom de eidooiers met de melk, kaneel, suiker en zelfrijzend bakmeel goed door elkaar. In een andere kom klop je de eiwitten stijf. Vind je het lastig om eieren te scheiden? Zelf doen wij het heel gemakkelijk door een ei in tweeën te breken en vervolgens het eiwit door onze handen de laten glijden in een kom. Uiteindelijk houd je de eidooier in je hand over en die kun je in een andere kom doen. Schep de stijfgeklopte eiwitten door de rest van het beslag. Let op: mix dit niet door elkaar maar schep het geheel voorzichtig door elkaar.", diff --git a/tests/test_data/lekkerensimpel.com/lekkerensimpel_3.json b/tests/test_data/lekkerensimpel.com/lekkerensimpel_3.json index c7680b30c..0810c0a91 100644 --- a/tests/test_data/lekkerensimpel.com/lekkerensimpel_3.json +++ b/tests/test_data/lekkerensimpel.com/lekkerensimpel_3.json @@ -18,7 +18,6 @@ "snufje zout en peper", "5 plakjes bladerdeeg (ontdooid)" ], - "instructions": "Verwarm de oven voor op 200 graden. Snipper de ui. Kook de sperziebonen ongeveer 5 minuten. Giet een scheutje olie in een pan en fruit de ui. Voeg daarna het gehakt en de kruiden toe en bak het gehakt rul. Meng het gehakt en de sperziebonen door elkaar.\n\nVerdeel de plakjes bladerdeeg over een ingevette (spring)vorm. Prik met een vork wat gaatjes in de bodem. Eventueel kun je nog een laagje paneermeel over het bladerdeeg verdelen, zodat het bladerdeeg niet zompig wordt. Schep het gehakt-sperziebonen mengsel hier overheen.\n\nEieren, creme fraiche en snufje zout en peper mengen in een bakje. Giet dit over het gehakt mengsel. Strooi een beetje geraspte kaas er overheen.\n\nZet de hartige taart ongeveer 30 minuten in de oven.\nVolg ons ook op Pinterest en sla daar deze hartige taart met sperziebonen en gehakt op!\nOok lekker: hartige taart met champignons en en spinazie. ", "instructions_list": [ "Verwarm de oven voor op 200 graden. Snipper de ui. Kook de sperziebonen ongeveer 5 minuten. Giet een scheutje olie in een pan en fruit de ui. Voeg daarna het gehakt en de kruiden toe en bak het gehakt rul. Meng het gehakt en de sperziebonen door elkaar.", "Verdeel de plakjes bladerdeeg over een ingevette (spring)vorm. Prik met een vork wat gaatjes in de bodem. Eventueel kun je nog een laagje paneermeel over het bladerdeeg verdelen, zodat het bladerdeeg niet zompig wordt. Schep het gehakt-sperziebonen mengsel hier overheen.", diff --git a/tests/test_data/leukerecepten.nl/leukerecepten.json b/tests/test_data/leukerecepten.nl/leukerecepten.json index f0b23dbd2..e33639a7e 100644 --- a/tests/test_data/leukerecepten.nl/leukerecepten.json +++ b/tests/test_data/leukerecepten.nl/leukerecepten.json @@ -17,7 +17,6 @@ "snuf peper en zout", "Optioneel: truffeltapenade of truffelolie" ], - "instructions": "Bereiding\nKook de spaghetti gaar en vang tijdens het afgieten een deel van het kookvocht op. Snijd de paddenstoelen in plakjes. Verhit een beetje olie of boter in een pan en bak de paddenstoelen een paar minuten tot ze iets geslonken zijn. Schep ze uit de pan.\nSnipper de ui en knoflook en fruit aan in dezelfde pan. Doe de spinazie er bij laat slinken. Schep de creme fraiche erbij en een scheut van het kookvocht van de pasta. Breng de romige saus op smaak met peper en zout.\nSchep de spaghetti door de saus. Voeg als laatste de gebakken paddenstoelen toe en warm nog even mee. Serveer de pasta met wat Parmezaanse kaas en pijnboompitten.\nTip: voeg een beetje truffeltapenade of truffelolie toe op het laatst.\nParmezaanse kaas bevat dierlijk stremsel waardoor dit recept niet 100% vegetarisch is. Vervang de kaas voor een oude of gerijpte kaas met vegetarisch stremsel of probeer eens een veganistische kaas.", "instructions_list": [ "Bereiding", "Kook de spaghetti gaar en vang tijdens het afgieten een deel van het kookvocht op. Snijd de paddenstoelen in plakjes. Verhit een beetje olie of boter in een pan en bak de paddenstoelen een paar minuten tot ze iets geslonken zijn. Schep ze uit de pan.", diff --git a/tests/test_data/lifestyleofafoodie.com/lifestyleofafoodie_1.json b/tests/test_data/lifestyleofafoodie.com/lifestyleofafoodie_1.json index 551417d4c..20d996f55 100644 --- a/tests/test_data/lifestyleofafoodie.com/lifestyleofafoodie_1.json +++ b/tests/test_data/lifestyleofafoodie.com/lifestyleofafoodie_1.json @@ -14,7 +14,6 @@ "Lime wedges for garnish (optional)", "Salt or sugar for rimming the glass (optional)" ], - "instructions": "Rim the glass with salt if desired. Rub a lime wedge around the rim of the glass, then dip it into a plate with salt, rotating to coat the rim evenly. Set the glass aside.\nIn a blender, combine the frozen strawberries, ice, tequila, lime juice, and agave syrup and blend until smooth. If needed, add a splash of water or more lime juice to adjust the consistency. Want it thicker, add some ice.\nTaste the margarita and adjust the sweetness or tartness by adding more agave syrup or lime juice, if desired.\nOnce the frozen mango margarita is ready, pour it into the rimmed glass. Garnish with a lime wedge, mint, slices, or mango if desired. Serve immediately and enjoy!", "instructions_list": [ "Rim the glass with salt if desired. Rub a lime wedge around the rim of the glass, then dip it into a plate with salt, rotating to coat the rim evenly. Set the glass aside.", "In a blender, combine the frozen strawberries, ice, tequila, lime juice, and agave syrup and blend until smooth. If needed, add a splash of water or more lime juice to adjust the consistency. Want it thicker, add some ice.", diff --git a/tests/test_data/lifestyleofafoodie.com/lifestyleofafoodie_2.json b/tests/test_data/lifestyleofafoodie.com/lifestyleofafoodie_2.json index 4d5ef2866..d3c01b43e 100644 --- a/tests/test_data/lifestyleofafoodie.com/lifestyleofafoodie_2.json +++ b/tests/test_data/lifestyleofafoodie.com/lifestyleofafoodie_2.json @@ -25,7 +25,6 @@ "purpose": "Spicy ketchup" } ], - "instructions": "Place your french fries of crinkle fries in the air fryer and air fry at 400F for 12 minutes. Make sure to shake the basket halfway through to bake everything more evenly.\nMake the spicy ketchup\nin a small bowl mix the ketchup and horse radish together until well incorporated. Dip your french fries in it and enjoy!", "instructions_list": [ "Place your french fries of crinkle fries in the air fryer and air fry at 400F for 12 minutes. Make sure to shake the basket halfway through to bake everything more evenly.", "Make the spicy ketchup", diff --git a/tests/test_data/littlespicejar.com/littlespicejar.json b/tests/test_data/littlespicejar.com/littlespicejar.json index 7101642fc..c05d48a4c 100644 --- a/tests/test_data/littlespicejar.com/littlespicejar.json +++ b/tests/test_data/littlespicejar.com/littlespicejar.json @@ -22,7 +22,6 @@ "Salt and white pepper (or black)", "Serve with sauce (in notes)" ], - "instructions": "PANKO: Position a rack in the center of the oven and preheat the oven to 400ºF. Grease a mini muffin pan with cooking spray. Mix together the panko, parmesan cheese, and melted butter. Place roughly 2 teaspoons of the panko mixture in the bottom of each muffin cup using your fingers or the bottom of a measuring teaspoon (or tablespoon) gently pack into a tight shape.\nCRAB MIXTURE: Combine the crab meat, cream cheese, mayonnaise, egg, sour cream garlic powder, smoked paprika, old bay seasoning, lemon juice + zest, chopped chives, and ¼ teaspoon kosher salt, and ¼ teaspoon pepper. Spoon roughly 1 tablespoon of the crab mixture into each mini muffin cup.\nBAKE: Until the edges begin to turn golden, 14-18 minutes. Allow the crab cakes to cool in the pan for several minutes before attempting to remove them. You can run an offset spatula or a pairing knife along the edges to help pop out the bites. Serve crab bites warm or allow them to cool to room temperature before serving. I like to top them with more chopped chives before serving and serve with lemon wedges and prepared sauce.", "instructions_list": [ "PANKO: Position a rack in the center of the oven and preheat the oven to 400ºF. Grease a mini muffin pan with cooking spray. Mix together the panko, parmesan cheese, and melted butter. Place roughly 2 teaspoons of the panko mixture in the bottom of each muffin cup using your fingers or the bottom of a measuring teaspoon (or tablespoon) gently pack into a tight shape.", "CRAB MIXTURE: Combine the crab meat, cream cheese, mayonnaise, egg, sour cream garlic powder, smoked paprika, old bay seasoning, lemon juice + zest, chopped chives, and ¼ teaspoon kosher salt, and ¼ teaspoon pepper. Spoon roughly 1 tablespoon of the crab mixture into each mini muffin cup.", diff --git a/tests/test_data/littlesunnykitchen.com/littlesunnykitchen.json b/tests/test_data/littlesunnykitchen.com/littlesunnykitchen.json index 2fc35ff7f..4cc7328cf 100644 --- a/tests/test_data/littlesunnykitchen.com/littlesunnykitchen.json +++ b/tests/test_data/littlesunnykitchen.com/littlesunnykitchen.json @@ -17,7 +17,6 @@ "1 teaspoon salt", "1-2 pounds chicken (breasts, cutlets, thighs, or drumsticks)" ], - "instructions": "To a Ziploc bag, add the chicken followed by the wet ingredients and the spices.\nSeal the bag, and toss the chicken so that the chicken is well coated in the marinade.\nPlace in the fridge and allow to marinate for 2-24 hours.\nRemove the chicken from the bag, and grill it or bake it until the internal temperature of the chicken reaches 165°F/74°C with an Instant read thermometer.", "instructions_list": [ "To a Ziploc bag, add the chicken followed by the wet ingredients and the spices.", "Seal the bag, and toss the chicken so that the chicken is well coated in the marinade.", diff --git a/tests/test_data/livelytable.com/livelytable_1.json b/tests/test_data/livelytable.com/livelytable_1.json index 979f65d1a..0f87fb249 100644 --- a/tests/test_data/livelytable.com/livelytable_1.json +++ b/tests/test_data/livelytable.com/livelytable_1.json @@ -18,7 +18,6 @@ "½ teaspoon black pepper", "1 bunch of fresh thyme" ], - "instructions": "Preheat the oven to 395F.\nWash the zucchinis (alternatively you can also peel them) and chop the ends.\nIn a big bowl place the box grater and grate the zucchini in the biggest hole setting.\nDice thinly the onion and mince the garlic clove.\nAdd a bit of salt to the bowl with the grated zucchini, this will help them to lose their water. Let rest while you cook the rest of the ingredients.\nIn a pan add the olive oil and minced garlic and chopped onion. Season with a bit of salt, pepper, rosemary, and thyme. Cook until soft and fragrant.\nDrain the zucchinis squeezing them with your hands.\nTransfer the cooked onion and garlic into the bowl with the drained zucchini.\nAdd the eggs and beat them, once beaten ad the grated parmesan cheese to the mixture, rest of the seasonings, and mix well.\nTransfer the mixture to a baking dish and spread evenly.\nCover with the breadcrumbs and add a final layer of parmesan strips. Add a bit more thyme on top.\nCook in the oven for 20 minutes.", "instructions_list": [ "Preheat the oven to 395F.", "Wash the zucchinis (alternatively you can also peel them) and chop the ends.", diff --git a/tests/test_data/livelytable.com/livelytable_2.json b/tests/test_data/livelytable.com/livelytable_2.json index cd1edefa4..02ba3a144 100644 --- a/tests/test_data/livelytable.com/livelytable_2.json +++ b/tests/test_data/livelytable.com/livelytable_2.json @@ -56,7 +56,6 @@ "purpose": "For serving:" } ], - "instructions": "Place shrimp in a medium, nonreactive bowl.\nIn a small bowl, combine chipotle, garlic powder, and cumin. Sprinkle over shrimp. Add oil and lime juice and stir well until shrimp are evenly coated. Set aside while you prepare the cilantro jalapeño sauce.\nIn a food processor or blender, combine jalapeño, cilantro, yogurt, and lime juice. Process until smooth and pour into a small bowl for serving.\nPrepare remaining taco toppings.\nHeat a large non-stick skillet over medium heat. Add shrimp and cook about 3 minutes per side or until cooked through.\nServe with warm corn tortillas and top as desired. Enjoy!", "instructions_list": [ "Place shrimp in a medium, nonreactive bowl.", "In a small bowl, combine chipotle, garlic powder, and cumin. Sprinkle over shrimp. Add oil and lime juice and stir well until shrimp are evenly coated. Set aside while you prepare the cilantro jalapeño sauce.", diff --git a/tests/test_data/lovingitvegan.com/lovingitvegan.json b/tests/test_data/lovingitvegan.com/lovingitvegan.json index 12cbf8595..a888d1aca 100644 --- a/tests/test_data/lovingitvegan.com/lovingitvegan.json +++ b/tests/test_data/lovingitvegan.com/lovingitvegan.json @@ -16,7 +16,6 @@ "1 Tbsp Lime Juice (freshly squeezed)", "1 cup Ice Cubes" ], - "instructions": "Add the soy milk to your blender jug and then the frozen bananas, cashews, kale, dates, minced ginger, cinnamon and fresh lime juice. Top with ice cubes.\nBlend until very smooth.\nPour out into glasses and serve immediately.", "instructions_list": [ "Add the soy milk to your blender jug and then the frozen bananas, cashews, kale, dates, minced ginger, cinnamon and fresh lime juice. Top with ice cubes.", "Blend until very smooth.", diff --git a/tests/test_data/maangchi.com/maangchi.json b/tests/test_data/maangchi.com/maangchi.json index 57b5ec892..dda0a975c 100644 --- a/tests/test_data/maangchi.com/maangchi.json +++ b/tests/test_data/maangchi.com/maangchi.json @@ -26,7 +26,6 @@ "⅛ teaspoon kosher salt", "1 large egg" ], - "instructions": "Pat the chicken thighs dry with paper towels. Score a crosshatch patten on both sides of the chicken pieces.\nPound the thighs to an even thickness with a meat tenderizer or with the back of your kitchen knife.\nSprinkle both sides with salt and ground black pepper.\nSet aside or refrigerate until ready to use.\nPlace the shredded green onion and onion in a bowl and add cold water. Let it sit.\nHeat the vegetable oil in a small pan until it begins to smoke, about 30 seconds to 1 minute.\nRemove from the heat. Stir in the pepper flakes until they are slightly brown. Strain the oil into a medium sized stainless steel bowl.\nAdd the soy sauce, vinegar, sugar, water, garlic, and sesame oil.\nStir well until the sugar is completely dissolved.\nPrepare a shallow and wide bowl (I use my large, shallow plastic bowl).\nAdd the starch and salt. Crack in an egg.\nMix well with a spoon or a whisk.\nHeat the oil in a large, deep pan over medium-high heat until it reaches about 340° to 350° F. If you don’t have a kitchen thermometer, test the oil temperature by dipping a tip of a chicken piece into it. If it bubbles, it’s ready.\nDip a chicken piece into the batter and wipe off the excess with the side of the bowl. Add it to the oil one piece at a time, working in batches if your pan is small. My 12 inch large pan is perfect for frying 4 pieces of chicken thighs at a time. Repeat with the rest of the chicken pieces until all are in the pan.\nDeep-fry, turning the chicken with tongs, until all sides are light golden brown and crunchy, about 5 to 6 minutes. As each piece is done, transfer it to a strainer over a bowl to drain the excess oil.\nReheat the oil for about 1 minute and add all the chicken again. It will look a little soggy at first. Deep-fry, turning occasionally, until all the chicken pieces are dark golden brown and very crunchy, another 5 to 6 minutes.\nTransfer the chicken pieces to the strainer over the bowl to drain. Let them cool for a few minutes until you can handle them.\nAdd the sliced chili pepper to the sauce and mix it together.\nDrain the soaking green onion and onion through a strainer set in your sink. Rinse it under cold running water, turning it over by hand for 10 seconds. Drain well.\nCut the chicken into bite size pieces and put them on a large plate lined with the lettuce. Spoon the peppers out of the sauce and put them on top of the chicken.\nAdd the shredded green onion and onion and gently pour the rest of the sauce all over top.\nServe right away.", "instructions_list": [ "Pat the chicken thighs dry with paper towels. Score a crosshatch patten on both sides of the chicken pieces.", "Pound the thighs to an even thickness with a meat tenderizer or with the back of your kitchen knife.", diff --git a/tests/test_data/madensverden.dk/madensverden.json b/tests/test_data/madensverden.dk/madensverden.json index d61ee4304..9aba1b759 100644 --- a/tests/test_data/madensverden.dk/madensverden.json +++ b/tests/test_data/madensverden.dk/madensverden.json @@ -17,7 +17,6 @@ "100 gram makroner", "40 gram mandelflager" ], - "instructions": "Start med at lave rabarberkompot. Rabarber snittes i tynde skiver, som koges i en kasserolle sammen med sukker og vaniljesukker. Kogetiden er cirka 10 minutter, og du skal ikke tilsætte vand, da rabarberne kaster rigeligt med væske af sig. Lad kompotten køle af.\nCremen laves ved at piske æggeblommer sammen med sukker og majsstivelse i en kasserolle. Koges op med sødmælken indtil den har den rette konsistens, og du skal piske i den undervejs så cremen ikke brænder på. Lad den køle lidt af.\nFløden piskes til en let flødeskum.\nAnret nu trifli med rabarber i portionsglas.\nFørst med et lag creme nederst, så knuste makroner og ovenpå det den lækre rabarberkompot.\nSlut af med flødeskum og pynt med mandelflager.\nStil rabarbertriflierne i køleskabet, og lad dem trække i mindst en time før servering.", "instructions_list": [ "Start med at lave rabarberkompot. Rabarber snittes i tynde skiver, som koges i en kasserolle sammen med sukker og vaniljesukker. Kogetiden er cirka 10 minutter, og du skal ikke tilsætte vand, da rabarberne kaster rigeligt med væske af sig. Lad kompotten køle af.", "Cremen laves ved at piske æggeblommer sammen med sukker og majsstivelse i en kasserolle. Koges op med sødmælken indtil den har den rette konsistens, og du skal piske i den undervejs så cremen ikke brænder på. Lad den køle lidt af.", diff --git a/tests/test_data/madsvin.com/madsvin.json b/tests/test_data/madsvin.com/madsvin.json index fb27f7569..4862b3663 100644 --- a/tests/test_data/madsvin.com/madsvin.json +++ b/tests/test_data/madsvin.com/madsvin.json @@ -15,7 +15,6 @@ "½ tsk salt", "smør (til stegning - neutral olie kan også bruges)" ], - "instructions": "Pandekager\nHæld mel, salt, sukker og vanilje i en skål og slå æggene ud i den. Pisk sammen til en ensformet masse uden klumper.\nSmelt smør i en kasserolle eller i mikroovnen, og rør ud i pandekagedejen.\nPisk til sidst mælk i i dejmassen, og sæt den på køl i 20-30 minutter, så den lige kan nå at sætte sig (det hjælper også pandekagen til at holde lidt bedre sammen).\nPut en klat smør på en middelvarm pande, hæld 0,5-0,75 dl pandekagedej på panden og lad det stege til pandekagen bliver fast - det tager 45-60 sekunder.. Vend den herefter og lad den stege i 45-60 sekunders tid, så den er let gylden på begge sider. Læg pandekagen på en tallerken og dæk med staniol/alufolie så de holdes varme.\nGentag ovenstående trin til alle pandekager er lavet.\nServér med marmelade, sukker, is, sirup, honning, frugt - eller hvad du nu har lyst til. Her er det vitterligt kun fantasien, der sætter grænser.", "instructions_list": [ "Pandekager", "Hæld mel, salt, sukker og vanilje i en skål og slå æggene ud i den. Pisk sammen til en ensformet masse uden klumper.", diff --git a/tests/test_data/marmiton.org/marmiton.json b/tests/test_data/marmiton.org/marmiton.json index 69962e996..14e0e4fd9 100644 --- a/tests/test_data/marmiton.org/marmiton.json +++ b/tests/test_data/marmiton.org/marmiton.json @@ -18,7 +18,6 @@ "sel", "3 gousses d'ail" ], - "instructions": "Coupez les tomates pelées en quartiers,\nles aubergines et les courgettes en rondelles.\nEmincez les poivrons en lamelles\net l'oignon en rouelles.\nChauffez 2 cuillères à soupe d'huile dans une poêle\net faites-y fondre les oignons et les poivrons.\nLorsqu'ils sont tendres, ajoutez les tomates, l'ail haché, le thym et le laurier.\nSalez, poivrez et laissez mijoter doucement à couvert durant 45 minutes.\nPendant ce temps, préparez les aubergines et les courgettes. Faites les cuire séparemment ou non dans l'huile d'olive pendant 15 minutes.\nVérifiez la cuisson des légumes pour qu'ils ne soient plus fermes. Ajoutez les alors au mélange de tomates et prolongez la cuisson sur tout petit feu pendant 10 min.\nSalez et poivrez si besoin.", "instructions_list": [ "Coupez les tomates pelées en quartiers,", "les aubergines et les courgettes en rondelles.", diff --git a/tests/test_data/marthastewart.com/marthastewart.json b/tests/test_data/marthastewart.com/marthastewart.json index 3c4b328e2..64eb211d8 100644 --- a/tests/test_data/marthastewart.com/marthastewart.json +++ b/tests/test_data/marthastewart.com/marthastewart.json @@ -14,7 +14,6 @@ "8 thin chicken cutlets (about 1 ½ pounds total)", "Lemon wedges, for serving (optional)" ], - "instructions": "Whisk eggs and set out breading: In a shallow dish, whisk eggs with teaspoon salt; let stand 5 minutes. In another shallow dish, season flour with 1/4 teaspoon salt. In a third shallow dish, season breadcrumbs with 1 teaspoon salt.\nPrep chicken cutlets: In a large cast-iron skillet or other heavy deep skillet, heat oil over medium. Meanwhile, pat chicken dry with paper towels. Coat in flour, shaking off excess. Then dip in egg (letting excess drip off). Dredge in breadcrumbs, turning twice and patting to adhere.\nCook chicken cutlets: Increase heat to medium-high. Working in batches, add chicken to skillet; cook, gently shaking skillet occasionally, until chicken is browned, about 4 minutes. Turn with tongs; cook until browned and opaque throughout, 2 to 3 minutes more (if browning too quickly, lower heat). Between batches, skim off brown crumbs from oil with a slotted spoon. Drain chicken on paper towels; season with salt.", "instructions_list": [ "Whisk eggs and set out breading: In a shallow dish, whisk eggs with teaspoon salt; let stand 5 minutes. In another shallow dish, season flour with 1/4 teaspoon salt. In a third shallow dish, season breadcrumbs with 1 teaspoon salt.", "Prep chicken cutlets: In a large cast-iron skillet or other heavy deep skillet, heat oil over medium. Meanwhile, pat chicken dry with paper towels. Coat in flour, shaking off excess. Then dip in egg (letting excess drip off). Dredge in breadcrumbs, turning twice and patting to adhere.", diff --git a/tests/test_data/matprat.no/matprat_1.json b/tests/test_data/matprat.no/matprat_1.json index 68b3ca110..6e9e8047c 100644 --- a/tests/test_data/matprat.no/matprat_1.json +++ b/tests/test_data/matprat.no/matprat_1.json @@ -66,7 +66,6 @@ "purpose": "Smør- og tomatcurry" } ], - "instructions": "Fjern skinnet på kyllingen og tørk den godt. Kutt dype snitt i kjøttet på hele kyllingen. Finhakk hvitløk og bland med revet ingefær og sitronsaft, og gni kyllingen godt inn med blandingen. Dryss over litt salt. Sett kaldt i 20 minutter.\nBland sammen chilipulver, garam masala, olje og yoghurt. Tørk kyllingen med litt kjøkkenpapir og gni den godt inn med yoghurtblandingen. Plasser kyllingen på et fat og sett den kaldt i minst 4-6 timer, helst over natten.\nStek kyllingen midt i stekeovnen ved 200 °C, eller grill den til den er gyllenbrun og gjennomstekt, ca. 50 min. - 1 time.\nAvkjøl og plukk kjøttet av beina i store biter.\nLag smør- og tomatcurry: Bløtlegg cashewnøtter i litt lunkent vann i minst 30 minutter. Hell av vannet og mos nøttene i hurtigmikser eller med stavmikser. Sett til side.\nDel tomater i biter. Varm en sauteringspanne med olje og fres tomater, hvitløk, ingefær, chilipulver, Kardemomme og bukkehornkløver på middels varme til tomatene er helt myke.\nTilsett cashewpuré og bruk stavmikser eller hurtigmikser til å finmose sausen. Sil gjerne sausen gjennom en grov sikt for å få ut rester av skall, hvis du vil ha den ekstra fin.\nHa sausen tilbake i kjelen og la den småkoke i i noen minutter. Smak til med honning, finhakket grønn chili, salt og pepper. Visp inn fløte og romtemperert smør i den varme sausen.\nLegg kyllingbitene i sausen og la alt bli gjennomvarmt. Pynt med koriander.", "instructions_list": [ "Fjern skinnet på kyllingen og tørk den godt. Kutt dype snitt i kjøttet på hele kyllingen. Finhakk hvitløk og bland med revet ingefær og sitronsaft, og gni kyllingen godt inn med blandingen. Dryss over litt salt. Sett kaldt i 20 minutter.", "Bland sammen chilipulver, garam masala, olje og yoghurt. Tørk kyllingen med litt kjøkkenpapir og gni den godt inn med yoghurtblandingen. Plasser kyllingen på et fat og sett den kaldt i minst 4-6 timer, helst over natten.", diff --git a/tests/test_data/matprat.no/matprat_2.json b/tests/test_data/matprat.no/matprat_2.json index 18d835bcb..72e2a29f4 100644 --- a/tests/test_data/matprat.no/matprat_2.json +++ b/tests/test_data/matprat.no/matprat_2.json @@ -14,7 +14,6 @@ "0,5 bunt frisk koriander", "0,5 potte frisk mynte" ], - "instructions": "Skrell og del mango i små terninger. Kutt rødløk i syltynne skiver og finhakk chili.\nBland sammen mangobiter, rødløk, chili og ruccola i en vid bolle. Press over limesaft og press over limesaft.", "instructions_list": [ "Skrell og del mango i små terninger. Kutt rødløk i syltynne skiver og finhakk chili.", "Bland sammen mangobiter, rødløk, chili og ruccola i en vid bolle. Press over limesaft og press over limesaft." diff --git a/tests/test_data/mccormick.com/mccormick_1.json b/tests/test_data/mccormick.com/mccormick_1.json index 55a5a611d..eabe5b211 100644 --- a/tests/test_data/mccormick.com/mccormick_1.json +++ b/tests/test_data/mccormick.com/mccormick_1.json @@ -11,7 +11,6 @@ "1 tsp McCormick Gourmet™ Organic Paprika, Smoked", "1 egg white" ], - "instructions": "Preheat oven to 250°F. Spread pumpkin seeds in single layer on greased foil-lined baking sheet. Bake 45 to 50 minutes or until pumpkin seeds are dry.\nMix sugar and smoked paprika in small bowl. Set aside. Beat egg white in large bowl until foamy. Add dried pumpkin seeds; toss to coat. Gradually add sugar mixture, tossing to coat evenly. Spread seeds in single layer on same baking sheet.\nBake 1 hour, stirring seeds after 30 minutes. Cool slightly then break apart. Cool completely. Store in airtight container up to 2 weeks.", "instructions_list": [ "Preheat oven to 250°F. Spread pumpkin seeds in single layer on greased foil-lined baking sheet. Bake 45 to 50 minutes or until pumpkin seeds are dry.", "Mix sugar and smoked paprika in small bowl. Set aside. Beat egg white in large bowl until foamy. Add dried pumpkin seeds; toss to coat. Gradually add sugar mixture, tossing to coat evenly. Spread seeds in single layer on same baking sheet.", diff --git a/tests/test_data/mccormick.com/mccormick_2.json b/tests/test_data/mccormick.com/mccormick_2.json index 0615333fb..613b36dcf 100644 --- a/tests/test_data/mccormick.com/mccormick_2.json +++ b/tests/test_data/mccormick.com/mccormick_2.json @@ -55,7 +55,6 @@ "purpose": "Orange Fennel Marmalade" } ], - "instructions": "Preheat oven to 325°F. Mix seasonings in small bowl. Rub entire surface of pork with seasoning mixture. Place pork in foil-lined roasting pan. Slowly pour oil over pork. Cover tightly with foil\nRoast 2 1/2 hours or until pork is very tender. Cool slightly. Chop and shred pork. Return to liquid in roasting pan; mix well\nWhile pork is roasting, prepare Orange Fennel Marmalade. Mix fennel, orange juice, sugar and ginger in large saucepan. Bring to boil on medium heat. Reduce heat to low; simmer 45 minutes\nMeanwhile, finely grate orange peel. Remove orange sections and coarsely chop. Stir grated peel and chopped orange into fennel mixture. Simmer 15 minutes longer or until mixture is reduced and somewhat thick. Stir in cilantro and salt. Cover\nRefrigerate until ready to serve. Serve shredded pork on tortilla chips. Top each with a small spoonful of marmalade", "instructions_list": [ "Preheat oven to 325°F. Mix seasonings in small bowl. Rub entire surface of pork with seasoning mixture. Place pork in foil-lined roasting pan. Slowly pour oil over pork. Cover tightly with foil", "Roast 2 1/2 hours or until pork is very tender. Cool slightly. Chop and shred pork. Return to liquid in roasting pan; mix well", diff --git a/tests/test_data/meljoulwan.com/meljoulwan.json b/tests/test_data/meljoulwan.com/meljoulwan.json index 6d2caf847..fbda69724 100644 --- a/tests/test_data/meljoulwan.com/meljoulwan.json +++ b/tests/test_data/meljoulwan.com/meljoulwan.json @@ -26,7 +26,6 @@ "1/4 teaspoon ground black pepper", "10 large fresh basil leaves, slivered" ], - "instructions": "1. Place the basil, parsley, walnuts, garlic, olive oil, salt, pepper, and red pepper flakes in the bowl of a food processor and purée until it forms a uniform paste. You may need to scrape down the sides a few times to get it to the right texture.\n2. Place the ground chicken in a large bowl, then add the pesto. In a small bowl or measuring cup, mix the water with the cream of tartar and baking soda  — it will fizz a little. Add to the bowl with the chicken and mix until all ingredients are evenly distributed. Cover and refrigerate at least 20 minutes and up to overnight.\n3. While the meat is chilling, start the sauce. Heat a large non-stick skillet over low heat and add the olive oil. When the oil is warm, about 2 minutes, add the crushed garlic and when it’s fragrant, about 30 seconds, add the tomatoes. Stir to combine and bring to a very low simmer.\n4. Remove the chicken dough from the fridge. Moisten your hands with cold water and shake to remove excess. Measure a rounded tablespoon of chicken and roll into a ball between your palms. Place gently in the tomato sauce. Repeat until all the balls are nestled into the sauce. It’s OK if they touch each other and aren’t completely submerged.\n5. Cook the meatballs in the tomato sauce, covered, about 25 minutes. Remove the lid from the pan and allow to cook another 5-10 minutes to allow the sauce to thicken a little. Add the fresh basil leaves, stir, and serve on spaghetti squash or zucchini noodles. Bonus if you drizzle with a little extra-virgin olive oil.", "instructions_list": [ "1. Place the basil, parsley, walnuts, garlic, olive oil, salt, pepper, and red pepper flakes in the bowl of a food processor and purée until it forms a uniform paste. You may need to scrape down the sides a few times to get it to the right texture.", "2. Place the ground chicken in a large bowl, then add the pesto. In a small bowl or measuring cup, mix the water with the cream of tartar and baking soda  — it will fizz a little. Add to the bowl with the chicken and mix until all ingredients are evenly distributed. Cover and refrigerate at least 20 minutes and up to overnight.", diff --git a/tests/test_data/melskitchencafe.com/melskitchencafe.json b/tests/test_data/melskitchencafe.com/melskitchencafe.json index 7efccfa13..0734229b8 100644 --- a/tests/test_data/melskitchencafe.com/melskitchencafe.json +++ b/tests/test_data/melskitchencafe.com/melskitchencafe.json @@ -16,7 +16,6 @@ "1/4 teaspoon vanilla extract", "1/4 teaspoon salt" ], - "instructions": "Lightly butter an 8X8- or 9X9-inch pan and set aside.\nIn a heavy-bottomed 4-quart saucepan, combine the water, sugar, condensed milk, corn syrup, and butter. Bring the mixture to a boil over medium heat, stirring constantly with a heat-resistant rubber spatula. Clip a candy thermometer to the side of the pan, ensuring that the tip of the thermometer isn’t touching the bottom of the pan and is inserted at least 1-2 inches into the liquid (or according to your thermometer’s directions).\nContinue stirring gently while the mixture boils and cooks, until the caramels reach 242-244 degrees F. If the caramels seem to be scorching on the bottom of the pan, moderate the heat to a lower temperature. You can also test the caramels using a spoon and dropping a pea-sized amount of the hot caramel into cold water. If the cooled piece of caramel is firm but not hard, the caramel is properly cooked.\nRemove the pot from the heat and stir in the anise extract, food coloring, vanilla extract and salt. Pour the caramels into the prepared pan and allow to cool completely to room temperature, at least 2 hours.\nWhen cool, remove the sheet of caramels from the pan. Cut the caramels into pieces using a large knife or bench scraper. Wrap each caramel square in a bit of wax paper, twisting the ends to secure.", "instructions_list": [ "Lightly butter an 8X8- or 9X9-inch pan and set aside.", "In a heavy-bottomed 4-quart saucepan, combine the water, sugar, condensed milk, corn syrup, and butter. Bring the mixture to a boil over medium heat, stirring constantly with a heat-resistant rubber spatula. Clip a candy thermometer to the side of the pan, ensuring that the tip of the thermometer isn’t touching the bottom of the pan and is inserted at least 1-2 inches into the liquid (or according to your thermometer’s directions).", diff --git a/tests/test_data/mindmegette.hu/mindmegette.json b/tests/test_data/mindmegette.hu/mindmegette.json index ef3f1aea3..6d88d959f 100644 --- a/tests/test_data/mindmegette.hu/mindmegette.json +++ b/tests/test_data/mindmegette.hu/mindmegette.json @@ -15,7 +15,6 @@ "só", "bors" ], - "instructions": "A zöldségeket megpucoljuk és megmossuk.\nA burgonyát vastagabb szeletekre vágjuk, a répákat hosszában elfelezzük, a lilahagymát félbe vagy negyedbe vágjuk, a céklát szeleteljük, a fokhagymát egészben hagyjuk.\nAz összes, előkészített zöldséget egy tepsibe tesszük, meglocsoljuk olívaolajjal, sózzuk és borsozzuk, kézzel összeforgatjuk az egészet, majd friss rozmaringot teszünk rá.\nLefedjük alufóliával, 180 fokon 20 percig sütjük, majd fólia nélkül, amíg minden zöldség meg nem puhul. Grill funkció esetén az utolsó 5 percben meg is piríthatjuk. Sült húsok mellé kiváló, laktató köret.", "instructions_list": [ "A zöldségeket megpucoljuk és megmossuk.", "A burgonyát vastagabb szeletekre vágjuk, a répákat hosszában elfelezzük, a lilahagymát félbe vagy negyedbe vágjuk, a céklát szeleteljük, a fokhagymát egészben hagyjuk.", diff --git a/tests/test_data/minimalistbaker.com/minimalistbaker.json b/tests/test_data/minimalistbaker.com/minimalistbaker.json index b2840e00e..594a84bc5 100644 --- a/tests/test_data/minimalistbaker.com/minimalistbaker.json +++ b/tests/test_data/minimalistbaker.com/minimalistbaker.json @@ -14,7 +14,6 @@ "4-6 Tbsp water", "1/4 cup fresh chopped parsley or cilantro" ], - "instructions": "Soak cashews in very hot water for 30 minutes to 1 hour, or overnight (or 6 hours) in cool water. Then drain, rinse, and set aside.\nAdd soaked, drained cashews to a food processor (or a high-speed blender) along with lemon juice, nutritional yeast, garlic powder, sea salt, and lesser amount of water (4 Tbsp or 60 ml as original recipe is written // adjust if altering batch size). Mix/blend, scraping down sides as needed. Then add more water 1 Tbsp (15 ml) at a time until a thick paste forms. I find I get the best texture results with a food processor, but in a pinch, a blender can work too. It just generally requires more scraping and more liquid.\nTaste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt to taste, lemon juice for acidity, or garlic powder for garlic flavor. Blend again to combine.\nAt this point, the \"cheese\" is ready to enjoy! The flavors continue to develop and thicken when chilled. Delicious on things like pizza, pasta, lasagna, salads, and more.\nBest when fresh. Store leftover nut \"cheese\" in the refrigerator for up to 5-7 days or in the freezer up to 1 month (let thaw at room temperature or in the refrigerator before serving).", "instructions_list": [ "Soak cashews in very hot water for 30 minutes to 1 hour, or overnight (or 6 hours) in cool water. Then drain, rinse, and set aside.", "Add soaked, drained cashews to a food processor (or a high-speed blender) along with lemon juice, nutritional yeast, garlic powder, sea salt, and lesser amount of water (4 Tbsp or 60 ml as original recipe is written // adjust if altering batch size). Mix/blend, scraping down sides as needed. Then add more water 1 Tbsp (15 ml) at a time until a thick paste forms. I find I get the best texture results with a food processor, but in a pinch, a blender can work too. It just generally requires more scraping and more liquid.", diff --git a/tests/test_data/ministryofcurry.com/ministryofcurry.json b/tests/test_data/ministryofcurry.com/ministryofcurry.json index 9b36fdc03..142985f9d 100644 --- a/tests/test_data/ministryofcurry.com/ministryofcurry.json +++ b/tests/test_data/ministryofcurry.com/ministryofcurry.json @@ -23,7 +23,6 @@ "2 tablespoons dried fenugreek leaves (kasoori methi)", "½ cup cilantro (chopped)" ], - "instructions": "Cut the chicken breasts into 2 to 3-inch cubes. Add 2 teaspoon salt and lemon juice and mix well. Add yogurt, red chili powder, turmeric, garam masala, ginger, and garlic. Mix well and allow to marinate while you prep the remaining ingredients.\nHeat oil in a medium pan. Add onions and 1/2 teaspoon of salt. Cook over medium heat for 5 minutes stirring frequently until the onions start to soften and turn translucent. Note: If you are using Instant Pot as a slow cooker, you can saute in the instant pot itself.\nAdd the cooked onions to the crockpot / slow cooker and spread it evenly. Evenly layer tomato puree over the onions. Line the marinated chicken over the tomato puree. Place the crockpot lid and set the cooking time to Slow Cook (Hi) and adjust the cooking time to 4 hours.\nAfter 4 hours, your kitchen will be filled with the beautiful aromas of the curry. Add heavy cream, crush the fenugreek leaves on the palm of your hands and add to the curry. Mix well, taste, and add tomato paste. Mix well and more cream if needed. Note: Optionally you can add 1 teaspoon of sugar to balance all the flavors. Garnish with cilantro and enjoy with basmati rice and naan.\nNotes:\nTo make chicken tikka masala without cream or dairy-free, you can either use unsweetened coconut cream (I love Trader Joe's) or homemade cashew cream. To make the cashew cream at home simply blend 1/2 cup of cashews in half a cup of warm water and make a smooth paste.\nI have tested this recipe using a Crockpot slow cooker, Instant Pot slow cooker function, and Instant Pot AURA Multi Cooker. The advantage with the Instant Pot models is that you can saute the onions in the same pot. With a crockpot slow cooker, you saute the onions in a separate pan on the stovetop.\nIf you do not have a good brand of tomato puree like the Pomi one, you can puree 3 fresh tomatoes in a blender and use that instead.\nI like to use chicken breasts in this recipe, but you can also use chicken thighs, simply cut each thigh into 2 pieces.", "instructions_list": [ "Cut the chicken breasts into 2 to 3-inch cubes. Add 2 teaspoon salt and lemon juice and mix well. Add yogurt, red chili powder, turmeric, garam masala, ginger, and garlic. Mix well and allow to marinate while you prep the remaining ingredients.", "Heat oil in a medium pan. Add onions and 1/2 teaspoon of salt. Cook over medium heat for 5 minutes stirring frequently until the onions start to soften and turn translucent. Note: If you are using Instant Pot as a slow cooker, you can saute in the instant pot itself.", diff --git a/tests/test_data/misya.info/misya.json b/tests/test_data/misya.info/misya.json index 3864146f6..f716951d7 100644 --- a/tests/test_data/misya.info/misya.json +++ b/tests/test_data/misya.info/misya.json @@ -17,7 +17,6 @@ "1 cucchiaino di colorante rosso", "zucchero a velo" ], - "instructions": "Montate i tuorli e le uova fino a renderle spumose.\nPoi aggiungete lo zucchero\nPoi unite il cioccolato ed il burro fuso.\nAggiungete adesso il cacao e la farina.\nQuindi aggiungete il colorante e la vaniglia e mescolate fino ad ottenere un impasto di un bel colore rosso.\nVersate l'impasto in 6 stampini imburrati ed infarinati meticolosamente.\nPoi infornate i tortini in forno già caldo a 190° e cuocete per 13-15 minuti circa.Vi accorgerete quando è il momento giusto quando vedrete una leggera crosticina sui bordi e la superficie ma muovendo lo stampino risulterà ancora morbido.Fate la prova con uno prima di tirarli via dal forno tutti e ricordatevi che ogni forno è diverso dall'altro.\nLasciate riposare un minuto, poi capovolgete su un piatto da dessert.\nServite il Tortino cuore caldo immediatamente spolverizzandolo con zucchero a velo.", "instructions_list": [ "Montate i tuorli e le uova fino a renderle spumose.", "Poi aggiungete lo zucchero", diff --git a/tests/test_data/mob.co.uk/mob_1.json b/tests/test_data/mob.co.uk/mob_1.json index ab4458bc4..26697a8d8 100644 --- a/tests/test_data/mob.co.uk/mob_1.json +++ b/tests/test_data/mob.co.uk/mob_1.json @@ -39,7 +39,6 @@ "purpose": "The Filling" } ], - "instructions": "Combine the plain flour, a pinch of salt and hot water (from the kettle) in a bowl and mix with a wooden spoon. Once it is cool enough to handle, knead the dough for 5 minutes until smooth. Pour in a tablespoon of oil and knead through. Cover and rest for 10 minutes\nMeanwhile, prepare the garlic chilli oil. Grate the garlic into a small microwaveable bowl with the chilli powder, ¼ teaspoon salt and 2 tablespoons of oil. Microwave for 1 minute to soften and cook the garlic. \nRoughly chop your coriander and finely slice your spring onions.\nDivide the dough into quarters, and then the quarters into halves to form eight even balls.\nRoll two balls into large circles about 2mm thick so they are about the same size. Spread ½ a teaspoon of the chilli garlic paste on to one circle, sprinkle on a handful of shredded mozzarella and shredded cheddar. Sprinkle on your coriander and spring onions, then press a second dough circle on top – you can use some water along the edges to help it stick if you need it too\nHeat up a frying pan and pour in a small glug of oil. Slap on the paratha and cook on a high heat on both sides for 2 minutes. Flip using a large spatula. \nCut into quarters and serve whilst still hot and oozing with cheese.", "instructions_list": [ "Combine the plain flour, a pinch of salt and hot water (from the kettle) in a bowl and mix with a wooden spoon. Once it is cool enough to handle, knead the dough for 5 minutes until smooth. Pour in a tablespoon of oil and knead through. Cover and rest for 10 minutes", "Meanwhile, prepare the garlic chilli oil. Grate the garlic into a small microwaveable bowl with the chilli powder, ¼ teaspoon salt and 2 tablespoons of oil. Microwave for 1 minute to soften and cook the garlic. ", diff --git a/tests/test_data/mob.co.uk/mob_2.json b/tests/test_data/mob.co.uk/mob_2.json index 70d3367d9..db3fb949d 100644 --- a/tests/test_data/mob.co.uk/mob_2.json +++ b/tests/test_data/mob.co.uk/mob_2.json @@ -20,7 +20,6 @@ "4 Tsp Crispy Chili Oil (Optional)", "2 Tbsp Sesame Seeds" ], - "instructions": "Mince the ginger and garlic. Prepare 1.5L of boiling water. Drain the tofu and cut it into small cubes. \nHeat a saucepan over medium heat with a drizzle of olive oil. \nAdd the garlic and ginger and cook for 1 minute, stirring to make sure they don't burn. Add the boiling water to the pot. \nAdd the dried shiitake and stock cube. Remove a ladle of the broth and add it to a small bowl. Add the miso to the bowl and whisk to combine. Set aside.\nAdd the soy sauce, noodles, tofu cubes and simmer for a minute or two before adding the spinach. Stir until wilted. Add the miso broth back into the pot and turn off the heat.\nTo serve, ladle the noodle soup into bowls, top with kimchi if using, crispy chilli oil and sesame seeds.", "instructions_list": [ "Mince the ginger and garlic. Prepare 1.5L of boiling water. Drain the tofu and cut it into small cubes. ", "Heat a saucepan over medium heat with a drizzle of olive oil. ", diff --git a/tests/test_data/modernhoney.com/modernhoney_1.json b/tests/test_data/modernhoney.com/modernhoney_1.json index 4e45cf776..0b51e7978 100644 --- a/tests/test_data/modernhoney.com/modernhoney_1.json +++ b/tests/test_data/modernhoney.com/modernhoney_1.json @@ -15,7 +15,6 @@ "1 Tablespoon Soy Sauce", "1/3 cup Honey ((plus more for drizzling, if desired))" ], - "instructions": "Generously sprinkle thinly sliced chicken breast with salt and pepper on both sides. Heat a large skillet over medium-high heat. Add 2 Tablespoons of butter to the skillet and let melt.\nDredge both sides of the chicken breast into the flour. Repeat with all breasts. Place in a hot skillet and cook for 3-4 minutes per side.\nAdd the remaining 2 Tablespoons of butter and garlic. Cook for 1 minute. Add apple cider vinegar, soy sauce, and honey. Let sauce chicken for 3-4 minutes (or longer if needed). Make sure chicken is fully cooked through and no longer pink.\nRemove from heat and coat the chicken with the sauce. Serve with rice, potatoes, or vegetables.", "instructions_list": [ "Generously sprinkle thinly sliced chicken breast with salt and pepper on both sides. Heat a large skillet over medium-high heat. Add 2 Tablespoons of butter to the skillet and let melt.", "Dredge both sides of the chicken breast into the flour. Repeat with all breasts. Place in a hot skillet and cook for 3-4 minutes per side.", diff --git a/tests/test_data/momontimeout.com/momontimeout_1.json b/tests/test_data/momontimeout.com/momontimeout_1.json index fba1cebe3..a47cf1a2e 100644 --- a/tests/test_data/momontimeout.com/momontimeout_1.json +++ b/tests/test_data/momontimeout.com/momontimeout_1.json @@ -54,7 +54,6 @@ "purpose": "Glaze" } ], - "instructions": "Prepare the Dough\nWarm the milk in the microwave for about 1 minute then stir to disperse any hot spots (see notes). Aim for between 105°F and 110°F.\nIn the large bowl of a stand mixer, with the dough hook attached, add the warm milk, yeast, egg, granulated sugar and melted butter. Use a handheld whisk to thoroughly combine the ingredients then leave uncovered for 5 minutes.\nAdd the salt and flour to the mixing bowl and use a wooden spoon or danish whisk to mix the ingredients together until a shaggy dough has formed.\nPlace the mixing bowl on the stand mixer and mix with the dough hook on the lowest speed for 3 minutes. After this time the dough should look smooth and elastic. If you touch it with a clean dry finger the dough should feel tacky but should not stick to your finger. If any dough sticks add more flour a tablespoon at a time until it doesn’t stick. (This dough can also be made by hand - see notes.)\nTransfer the dough into a lightly oiled bowl and cover with plastic wrap. Let rise in a warm location for about an hour, or until the dough has doubled in size.\nFor the Filling\nWhile the dough is rising, make the filling. Placed the softened butter, sugar and cinnamon into a small bowl and mix thoroughly until uniform in color. Set aside for now.\nAssembly\nLightly grease and line a 9 inch springform pan with parchment paper just on the bottom. Set aside.\nOnce the dough has doubled in size, punch it down in the bowl then lightly flour a surface and turn the dough out on to it.\nRoll the dough into a rectangle of about 20 inches by 12 inches.\nSpread the filling evenly across the entire surface of the rectangle.\nUse a sharp knife or pizza wheel to vertically cut the dough rectangle into 4 even strips. (Refer to images in post if needed.)\nRoll the first strip into a spiral then place the rolled spiral on top of the second strip and roll it again. Repeat for the remaining two strips until you have one giant cinnamon roll.\nPlace the giant roll into the prepared springform pan (or similar), cover and leave somewhere warm for 30 minutes.\nPreheat the oven to 350°F.\nThe cinnamon roll will have puffed up in its baking pan. The middle will keep popping out and that’s normal. Use the palm of your hand or spatula to gently press it back in then place the pan in the center of the preheated oven.\nBake for 30 minutes, cover with foil and bake for another 15 minutes. The middle will have probably popped out again in which case, use a wooden spoon to press it down before adding the foil.\nRemove the cake from the oven when it is golden brown and feels dry and hard when touched on the edges. Leave to cool in the pan for 10 minutes.\nPrepare the Glaze\nIn a medium sized mixing bowl, add all the cream cheese glaze ingredients and mix thoroughly until smooth and combined. The cream cheese glaze will be a thinner and runnier consistency than that of typical cream cheese frosting. If you want to thin it out you can add a little extra milk. If you want to thicken, add more powdered sugar.\nAfter the cake has cooled for 10 minutes, pour the cream cheese glaze all over the top.\nSlice, serve and enjoy while still warm!", "instructions_list": [ "Prepare the Dough", "Warm the milk in the microwave for about 1 minute then stir to disperse any hot spots (see notes). Aim for between 105°F and 110°F.", diff --git a/tests/test_data/momontimeout.com/momontimeout_2.json b/tests/test_data/momontimeout.com/momontimeout_2.json index 84d66301f..df6a93cad 100644 --- a/tests/test_data/momontimeout.com/momontimeout_2.json +++ b/tests/test_data/momontimeout.com/momontimeout_2.json @@ -12,7 +12,6 @@ "16 oz Candiquik chocolate candy coating (1 package)", "assorted sprinkles" ], - "instructions": "Line baking sheet with parchment paper.\nPlace caramels and water together in microwave safe container. Heat in microwave in thirty second intervals stirring in between until caramel is fully melted and smooth. Pour into a canning jar for easy dipping. Let cool for five minutes.\nCarefully dip pretzel rod into caramel leaving two inches at the end free for the handle. Gently tap off extra. Use a silicone spatula to smooth if needed. Place on parchment paper.\nRepeat until all pretzels are coated with caramel. If you notice the caramel puddling under the pretzel, use less the next time. The caramel will stick to the parchment paper until it is totally set up. Once set, it will easily release. You can trim away excess caramel if need be.\nLet caramel set up fully.\nMelt chocolate candy coating according to package directions. Pour into a canning jar for easy dipping.\nDip pretzels into melted chocolate and tap off excess. Sprinkle on desired sprinkles and/or candy. Place on parchment paper to set up.\nFor more tips on dipping, go here.", "instructions_list": [ "Line baking sheet with parchment paper.", "Place caramels and water together in microwave safe container. Heat in microwave in thirty second intervals stirring in between until caramel is fully melted and smooth. Pour into a canning jar for easy dipping. Let cool for five minutes.", diff --git a/tests/test_data/momswithcrockpots.com/momswithcrockpots.json b/tests/test_data/momswithcrockpots.com/momswithcrockpots.json index d5daf98de..6438c7241 100644 --- a/tests/test_data/momswithcrockpots.com/momswithcrockpots.json +++ b/tests/test_data/momswithcrockpots.com/momswithcrockpots.json @@ -15,7 +15,6 @@ "2 cups Cheddar cheese (shredded, or a Cheddar blend)", "4 tablespoons butter (melted)" ], - "instructions": "Cook the macaroni following package directions. Drain in a colander and rinse with hot water. Drain well.\nGenerously butter the sides and bottom of a 3 1/2- to 4-quart slow cooker (I use about 2 tablespoons of butter).\nCombine the macaroni with the remaining ingredients in the slow cooker and blend well. Cover the slow cooker and cook on LOW for 2 1/2 to 3 1/2 hours, stirring a few times.\nIf desired, spoon the cooked macaroni and cheese mixture into a baking dish, sprinkle with a little more cheese, and put under the broiler for a minute or 2, just until cheese is melted.\nWhen the macaroni and cheese is done, feel free to spoon into a baking dish, top with a little more cheese, and put under the broiler for a minute or two for that \"fresh from the oven\" look.\nGluten Free\nUse a gluten free pasta", "instructions_list": [ "Cook the macaroni following package directions. Drain in a colander and rinse with hot water. Drain well.", "Generously butter the sides and bottom of a 3 1/2- to 4-quart slow cooker (I use about 2 tablespoons of butter).", diff --git a/tests/test_data/motherthyme.com/motherthyme.json b/tests/test_data/motherthyme.com/motherthyme.json index b47622690..17663e657 100644 --- a/tests/test_data/motherthyme.com/motherthyme.json +++ b/tests/test_data/motherthyme.com/motherthyme.json @@ -22,7 +22,6 @@ "1/8 teaspoon vanilla extract", "5 tablespoons confectioners’ sugar" ], - "instructions": "In a large saucepan add milk, sugars, vanilla and salt and bring to a boil over medium heat.\nStir in oats, return to a boil and continue to cook, stirring occasionally for 3-5 minutes until oatmeal begins to thicken.\nCover and remove from heat. Let sit for about 3 minutes.\nIn a small bowl mix butter, brown sugar and cinnamon until combined.\nMicrowave cream cheese in a small bowl for about 10 seconds until just melted.\nStir in confectioners’ sugar until combined.\nStir in milk and vanilla until creamy.\nNote\nAdd in a little more confectioners’ sugar if glaze is too thin or a little more milk if glaze is too thick until desired consistency.\nPlace desired amount of oatmeal in serving bowl. Drizzle with some of the cinnamon sugar topping and then drizzle on top of that some of the cream cheese glaze.\nServe warm.", "instructions_list": [ "In a large saucepan add milk, sugars, vanilla and salt and bring to a boil over medium heat.", "Stir in oats, return to a boil and continue to cook, stirring occasionally for 3-5 minutes until oatmeal begins to thicken.", diff --git a/tests/test_data/moulinex.fr/moulinex_1.json b/tests/test_data/moulinex.fr/moulinex_1.json index d20719a94..343395f5e 100644 --- a/tests/test_data/moulinex.fr/moulinex_1.json +++ b/tests/test_data/moulinex.fr/moulinex_1.json @@ -18,7 +18,6 @@ "Poivre", "Sel" ], - "instructions": "Préparer les ingrédients.\nEmincer les oignons.\nÉmincer les champignons.\nVerser l'huile dans la cuve.\nFaire revenir tous les ingrédients sauf le liquide et le bouquet garni pendant 10 minutes.\nAjouter le liquide et le bouquet garni. Laisser évaporer l'alcool.\nCuisson sous pression\nServir !", "instructions_list": [ "Préparer les ingrédients.", "Emincer les oignons.", diff --git a/tests/test_data/moulinex.fr/moulinex_2.json b/tests/test_data/moulinex.fr/moulinex_2.json index 74b80aa91..80fc901b5 100644 --- a/tests/test_data/moulinex.fr/moulinex_2.json +++ b/tests/test_data/moulinex.fr/moulinex_2.json @@ -20,7 +20,6 @@ "2 càs Crème fraîche", "Sel" ], - "instructions": "Préparer les ingrédients. Eplucher et couper les carotres en rondelles. Nettoyer les champignons et les couper en 4. Eplucher l'oignon et le couper en 4.\nMettre dans la cuve le veau, les carottes, les champignons, l'oignon, le bouquet garni, le bouillon de volaille émietté, les grains de poivre et l'eau.\nCuire sous pression 35 minutes.\nUne fois la cuisson terminée. Mettre le veau et sa garniture dans un plat. Et le bouillon dans un saladier.\nPasser en mode cuisson douce. Faire fondre le beurre et mettre la farine afin de préparer un roux.\nMouiller avec le bouillon jusqu'à obtenir une sauce onctueuse en remuant constamment.\nAjouter le jaune d'oeuf, la crème fraîche. Mélanger le tout et remettre la viande et sa garniture. Laisser en mode cuisson douce 15 minutes en remuant de temps en temps. Gouter et rectifier l'assaisonnement en fonction de votre goût.\nBon appétit......", "instructions_list": [ "Préparer les ingrédients. Eplucher et couper les carotres en rondelles. Nettoyer les champignons et les couper en 4. Eplucher l'oignon et le couper en 4.", "Mettre dans la cuve le veau, les carottes, les champignons, l'oignon, le bouquet garni, le bouillon de volaille émietté, les grains de poivre et l'eau.", diff --git a/tests/test_data/mundodereceitasbimby.com.pt/mundodereceitasbimby_1.json b/tests/test_data/mundodereceitasbimby.com.pt/mundodereceitasbimby_1.json index 7f1900f40..7fe5bd2c7 100644 --- a/tests/test_data/mundodereceitasbimby.com.pt/mundodereceitasbimby_1.json +++ b/tests/test_data/mundodereceitasbimby.com.pt/mundodereceitasbimby_1.json @@ -34,7 +34,6 @@ "purpose": null } ], - "instructions": "Coloque no copo o polvo, 120 g de cebola, 100 g de água ou vinho tinto e programe 30 min/Varoma/\"Velocidade inversa\" /vel 1,5. Retire e reserve o polvo e a água da cozedura.\nColoque no copo o azeite e aqueça 3 min/Varoma/vel ½\nAdicione 120 g cebola, o alho e pique 5 seg/vel 5.\nAdicione o tomate e refogue 5 min/Varoma/vel ½\nAdicione o polvo cozido, tempere com sal e pimenta e programe 7 min/100°C/\"Velocidade inversa\" /vel \"Colher de pau\" .\nAdicione o arroz, pese a água de cozer o polvo reservada, acrescente água até completar 800 g e programe 18 min/100°C/\"Velocidade inversa\" /vel \"Colher de pau\" . A meio da cozedura, retire a tampa e com a ajuda da espátula, solte o arroz que está no fundo do copo.\nPolvilhe com coentros picados e sirva de seguida.", "instructions_list": [ "Coloque no copo o polvo, 120 g de cebola, 100 g de água ou vinho tinto e programe 30 min/Varoma/\"Velocidade inversa\" /vel 1,5. Retire e reserve o polvo e a água da cozedura.", "Coloque no copo o azeite e aqueça 3 min/Varoma/vel ½", diff --git a/tests/test_data/mundodereceitasbimby.com.pt/mundodereceitasbimby_2.json b/tests/test_data/mundodereceitasbimby.com.pt/mundodereceitasbimby_2.json index 250883b5e..56b33546e 100644 --- a/tests/test_data/mundodereceitasbimby.com.pt/mundodereceitasbimby_2.json +++ b/tests/test_data/mundodereceitasbimby.com.pt/mundodereceitasbimby_2.json @@ -49,7 +49,6 @@ "purpose": "Puré" } ], - "instructions": "Coloque no copo a cebola, o alho, o tomate e o azeite, pique 5 seg/vel 5 e refogue 5 min/Varoma/vel 1.\nAdicione a carne, o louro, o caldo de carne, o vinho, envolva com a espátula e programe 10 min/100°C/\"Velocidade inversa\" /vel \"Colher de pau\" . Retire o louro e com a ajuda da espátula misture a salsa. Retire e reserve.\nColoque no copo a batata , o leite, o sal e a pimenta e programe 30 min/90°C/vel 1.\nAdicione a margarina e programe 30 seg/vel 4.\nPré-aqueça o forno a 180°C.\nNum pyrex untado com margarina, coloque metade do puré, a carne reservada, cubra com o puré restante, pincele com a gema de ovo e leve ao forno cerca de 20 minutos.", "instructions_list": [ "Coloque no copo a cebola, o alho, o tomate e o azeite, pique 5 seg/vel 5 e refogue 5 min/Varoma/vel 1.", "Adicione a carne, o louro, o caldo de carne, o vinho, envolva com a espátula e programe 10 min/100°C/\"Velocidade inversa\" /vel \"Colher de pau\" . Retire o louro e com a ajuda da espátula misture a salsa. Retire e reserve.", diff --git a/tests/test_data/mybakingaddiction.com/mybakingaddiction.json b/tests/test_data/mybakingaddiction.com/mybakingaddiction.json index 52aa73ae9..7f3ec4aff 100644 --- a/tests/test_data/mybakingaddiction.com/mybakingaddiction.json +++ b/tests/test_data/mybakingaddiction.com/mybakingaddiction.json @@ -22,7 +22,6 @@ "1 cup semi-sweet chocolate chips", "3/4 cup shredded sweetened coconut" ], - "instructions": "Preheat oven to 350°F. Spray two 8x4-inch loaf pans with baking spray and/or line with parchment paper.\nIn a medium bowl, whisk together the flour, cocoa, salt, baking soda, baking powder and cinnamon.\nIn a large bowl with an electric mixer, mix the coconut oil and sugars until combined. Mix in the sour cream. Add in the eggs and vanilla and mix until thoroughly incorporated.\nSlowly add dry ingredients to wet ingredients and mix until just combined.\nAdd in the zucchini and mix for about 1 minute, or until the batter is moistened and the zucchini is evenly incorporated into the batter. Stir in the chocolate chips and shredded coconut.\nSpread the batter into the prepared pans and bake in preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.\nCool bread in pan for 30 minutes. Remove bread to a wire rack to cool completely.", "instructions_list": [ "Preheat oven to 350°F. Spray two 8x4-inch loaf pans with baking spray and/or line with parchment paper.", "In a medium bowl, whisk together the flour, cocoa, salt, baking soda, baking powder and cinnamon.", diff --git a/tests/test_data/myjewishlearning.com/myjewishlearning.json b/tests/test_data/myjewishlearning.com/myjewishlearning.json index ecc03a5a0..64dfef2e5 100644 --- a/tests/test_data/myjewishlearning.com/myjewishlearning.json +++ b/tests/test_data/myjewishlearning.com/myjewishlearning.json @@ -17,7 +17,6 @@ "100 g (½ cup) olive oil, plus more for coating the bowl", "poppy or sesame seeds, for topping (optional)" ], - "instructions": "Day 1 (Morning):\nIn a medium bowl, whisk together the all-purpose flour, bread flour and salt. Set aside.\nIn the bowl of a stand mixer fitted with the paddle attachment, mix the starter, water, 2 whole eggs, 1 egg yolk, sugar and olive over low speed until just combined.\nSwitch the attachment to a dough hook and keep the motor running on low. Gradually add in the flour mixture until a shaggy dough forms. You will need to scrape down the bowl a few times to help it along.\nIncrease speed to medium and knead for 5-6 minutes, or until the dough is soft and pliable and pulls away from the sides. If the dough is sticking to the bowl, use a dough scraper to scrape it off and use your hands to form it into a ball. The dough should be soft, pliable and tacky, but not sticky. Put it back into the bowl to knead a couple of more minutes with the dough hook. If the dough is really sticky at this point, add additional bread flour a tablespoon at a time with the mixer running on low. Only add additional flour once the previous spoonful has been incorporated and you can see how the dough is transforming.\nScrape dough onto a clean countertop and shape into a ball. Transfer to a well-oiled bowl. Roll it around so it’s lightly coated in oil, then cover and proof in a warm environment (between 70-85°F) until doubled in size, about 8-10 hours.\nDay 1 (Evening):\nPress down the dough to deflate, then transfer it onto a clean countertop, using a dough scraper if necessary. Divide the dough in half (about 580 g each), then divide each half into three equal pieces (about 193 g each). Cover the dough with a damp towel and rest for 15 mins to relax the gluten. Don’t skip this step.\nPrepare a baking sheet with parchment paper. Then, using your hands and the friction of the counter, roll out each piece of dough to an 18-inch strip (or rope). Divide the strands in half so you have two sets of three. If your dough is still shrinking back at this point, let it rest another 10 minutes before continuing.\nBraid each loaf of challah, sealing and tucking pieces in at each end. Place the braided dough on the prepared baking sheet, spaced equally apart. Cover with plastic wrap and a warm, damp tea towel and proof in the fridge overnight. The dough will be puffy and, when poked, will take on a slight indent that springs back slowly. To bake the same day, cover with plastic wrap and a warm, damp tea towel and proof about 2-3 hours on the counter then skip to step 10.\nDay 2 (Morning):\nRemove dough from the fridge and let it come to room temperature for 1-2 hours before baking.\nPreheat oven to 375°F. Whisk the remaining egg and brush it evenly over each loaf. Sprinkle with sesame or poppy seeds, if using.\nBake for 25-30 minutes, or until dark brown and shiny.\nTransfer to a cooling rack to cool slightly before serving.", "instructions_list": [ "Day 1 (Morning):", "In a medium bowl, whisk together the all-purpose flour, bread flour and salt. Set aside.", diff --git a/tests/test_data/mykitchen101.com/mykitchen101.json b/tests/test_data/mykitchen101.com/mykitchen101.json index fd2de791b..c7ee45f0b 100644 --- a/tests/test_data/mykitchen101.com/mykitchen101.json +++ b/tests/test_data/mykitchen101.com/mykitchen101.json @@ -13,7 +13,6 @@ "20 克 玉米淀粉", "30 克 溶化牛油" ], - "instructions": "1 把烤炉预热至200°C/395°F。\n2 把蛋轻轻打散，加入盐和和糖，打至混合。\n3 把1公升的清水和400毫升的热水(热水炉取出的热水)混合在比搅拌碗大的钢盆以调出约45°C/113°F的温水。\n4 把搅拌碗浸泡在温水里，以中高速把蛋打至浓稠 (约5分钟)。(温馨提示：隔着温水打蛋糊可以缩短打发蛋糊的时间。)\n5 把普通面粉和玉米淀粉混合过筛2次。\n6 慢慢把粉类加入蛋糊里，以低速混合，再用刮刀翻拌至均匀。慢慢加入溶化牛油，用刮刀轻轻翻拌至混合。\n7 把面糊倒入裱花袋里。\n8 把迷你玛芬蛋糕模 (直径 = 4.8 cm，深 = 2.2 cm) 铺上杯子蛋糕纸托，装入面糊直到80%满。\n9 放入已预热的烤炉，以190°C/375°F 烘烤20-22分钟，直到呈金黄色。(温馨提示：不同烤炉的温度不一样，烘烤时间只供参考，可依个自的烤炉调整烘烤的时间。如果第一批烤24个蛋糕，第二批只有6个，那么第二批的烘烤时间可以缩短，只要蛋糕表面呈金黄色就可以了。)\n10 把鸡蛋糕脱模后放在铁架上至冷却。", "instructions_list": [ "1 把烤炉预热至200°C/395°F。", "2 把蛋轻轻打散，加入盐和和糖，打至混合。", diff --git a/tests/test_data/mykitchen101en.com/mykitchen101en.json b/tests/test_data/mykitchen101en.com/mykitchen101en.json index b81db2e60..72a98668f 100644 --- a/tests/test_data/mykitchen101en.com/mykitchen101en.json +++ b/tests/test_data/mykitchen101en.com/mykitchen101en.json @@ -13,7 +13,6 @@ "20 g cornstarch", "30 g melted butter" ], - "instructions": "Preheat oven to 200°C/395°F.\nBeat eggs & sugar\nBeat eggs lightly, add in salt and sugar, beat until combined.\nPrepare warm water\nCombine 1 Liter of plain water with 400 ml of hot water (from electric thermo pot) in a large steel bowl to yield warm water with temperature about 45°C/113°F.\nbeat egg mixture until stiff\nDip mixing bowl in warm water bath, beat egg mixture over medium-high speed until stiff (about 5 minutes). (Reminder: Beating egg mixture over warm water will shorten the time for it to become stiff.)\nSift flour\nCombine plain flour and cornstarch, sift twice.\nAdd flour to egg mixture, add in melted butter\nAdd flour to egg mixture gradually, mix over low speed, fold until well mixed with spatula. Add in melted butter gradually, fold gently until mixed with spatula.\nPour batter into piping bags.\nFill batter in mini muffin pans\nLine mini muffin pans (diameter = 4.8 cm, depth = 2.2 cm) with cupcake liners, fill with batter until 80% full.\nBake in the preheated oven at 190°C/375°F for 20-22 minutes, until golden brown. (Reminder: The heat for different oven is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary. If the 1st batch has 24 pieces of cakes, the 2nd batch will only have 6 pieces, then the baking time for 2nd batch can be shortened, just bake until they are golden brown.)\nUnmould & cool\nUnmould and cool mini egg sponge cakes on wire rack.", "instructions_list": [ "Preheat oven to 200°C/395°F.", "Beat eggs & sugar", diff --git a/tests/test_data/mykoreankitchen.com/mykoreankitchen.json b/tests/test_data/mykoreankitchen.com/mykoreankitchen.json index 52c90eceb..74721a385 100644 --- a/tests/test_data/mykoreankitchen.com/mykoreankitchen.json +++ b/tests/test_data/mykoreankitchen.com/mykoreankitchen.json @@ -54,7 +54,6 @@ "purpose": "Decoration (number of required ingredients will vary depending on the size of each bar piece.)" } ], - "instructions": "Combine the seasoning sauce ingredients in a bowl and mix them well.\nRinse the sweet rice under cold running water a couple of times until the water runs clear. Drain the water and allow the rice to sit in the sieve for 10 to 20 minutes to ensure it's fully drained.\nAdd the sweet rice, the water and the seasoning sauce into the rice cooker or multi cooker pot and mix them well.\nAdd the nuts and dried fruit on top. Mix them well to make sure these are evenly spread in the pot.\n(For Rice Cooker) Set the “multi steam” function for 35 mins and cook. - This is based on my cuckoo rice cooker setting. (For Instant Pot) Select the ‘rice’ setting and set it to ‘high pressure’. Make sure the steam release handle is in the ‘sealing’ position. The Instant Pot will automatically adjust the cooking duration. Upon completion of the cooking cycle (approximately 20 minutes), cautiously shift the steam release handle from 'sealing' to 'venting'.\nPrepare a medium-sized square or rectangular container for molding. I used a Pyrex container, but a baking tray works well too. Optionally, you can cover the mold with cling wrap to make it easier to remove the rice later. Once everything is cooked, gently stir and mix the rice, dried fruit, and nuts using a rice scoop. Then, transfer the rice mixture into your prepared mold. Press this mixture down firmly to make sure it's packed tightly. Finally, allow the rice to cool in the mold for 20 to 30 minutes.\nTip the mold over the cutting board or gently lift the cling wrap to release the yaksik. If you wish, you can garnish the yaksik with pine nuts and sliced jujube, spacing them out generously. (Decoration is optional. Before you start decorating, envision the size of each cut portion to ensure there is enough room for both decoration and slicing. If you plan to make smaller food portions, you'll need to spend more time on decoration.)\nSlice the yaksik into your preferred size. (If you decorated, that will influence the size.)\nServe the yaksik. If not consuming immediately, wrap each piece individually in food wrap, store them in a container, and refrigerate it for a few days or freeze it for up to a few months.", "instructions_list": [ "Combine the seasoning sauce ingredients in a bowl and mix them well.", "Rinse the sweet rice under cold running water a couple of times until the water runs clear. Drain the water and allow the rice to sit in the sieve for 10 to 20 minutes to ensure it's fully drained.", diff --git a/tests/test_data/myplate.gov/usdamyplate.json b/tests/test_data/myplate.gov/usdamyplate.json index 0001124c1..dd8e04bd0 100644 --- a/tests/test_data/myplate.gov/usdamyplate.json +++ b/tests/test_data/myplate.gov/usdamyplate.json @@ -18,7 +18,6 @@ "1/2 teaspoon baking soda", "1 1/4 cups old fashioned rolled oats" ], - "instructions": "Wash hands with soap and water.\nPreheat oven to 350 °F. Lightly grease a 9x13 inch baking pan.\nCombine figs, walnuts, sugar, orange juice, and hot water in a mixing bowl and set aside.\nMix together margarine or butter and brown sugar until creamy. Add egg and mix until smooth.\nMix flour and baking soda. Stir into egg mixture. Blend in oats to make soft dough.\nReserve 1 cup of dough for topping. With floured fingertips, press the remaining dough into a thin layer on the bottom of the baking pan.\nSpread fig mixture evenly over the dough. Crumble reserved dough over top, allowing fig mixture to show.\nBake 30 minutes or until golden brown. Cool completely in baking pan. Cut into 24 bars (about 2 1/2 x 2 inches).", "instructions_list": [ "Wash hands with soap and water.", "Preheat oven to 350 °F. Lightly grease a 9x13 inch baking pan.", diff --git a/tests/test_data/myrecipes.com/myrecipes.json b/tests/test_data/myrecipes.com/myrecipes.json index 7695f64a3..9b6347fce 100644 --- a/tests/test_data/myrecipes.com/myrecipes.json +++ b/tests/test_data/myrecipes.com/myrecipes.json @@ -12,7 +12,6 @@ "1 teaspoon black pepper, plus more for garnish", "1 ½ ounces pecorino Romano, grated (about 3/4 cups), plus more for garnish" ], - "instructions": "Add pasta to a large skillet over high; cover with water, and add 1 teaspoon of the salt. Bring to a boil, and cook, stirring occasionally, until nearly tender, about 6 minutes.\nMeanwhile, heat oil in a medium skillet over medium; stir in black pepper, and cook until toasted, about 1 minute. Remove from heat.\nWhisk 3 tablespoons of the pasta cooking water into oil and pepper. Using tongs, transfer pasta into oil and pepper mixture, reserving pasta cooking water in skillet. Cook over low, stirring constantly, while sprinkling in cheese.\nAdd more cooking water as needed, 1 tablespoon at a time, to create a creamy sauce. Stir in remaining 1/2 teaspoon salt. Divide pasta between 2 bowls, and garnish with pepper and cheese. Serve immediately.", "instructions_list": [ "Add pasta to a large skillet over high; cover with water, and add 1 teaspoon of the salt. Bring to a boil, and cook, stirring occasionally, until nearly tender, about 6 minutes.", "Meanwhile, heat oil in a medium skillet over medium; stir in black pepper, and cook until toasted, about 1 minute. Remove from heat.", diff --git a/tests/test_data/nhs.uk/nhshealthierfamilies_1.json b/tests/test_data/nhs.uk/nhshealthierfamilies_1.json index cb2c8c085..5213e4e12 100644 --- a/tests/test_data/nhs.uk/nhshealthierfamilies_1.json +++ b/tests/test_data/nhs.uk/nhshealthierfamilies_1.json @@ -20,7 +20,6 @@ "300g easy-cook white or brown rice", "1 pinch ground black pepper" ], - "instructions": "Heat a large saucepan and add the minced beef, a handful at a time, cooking it until browned. Add the onion and garlic, then cook for another 2 to 3 minutes.\nAdd the chopped tomatoes, tomato purée, spices, red pepper, mushrooms, kidney beans and stock. Stir well, bring to the boil, then lower the heat and simmer gently for 15 to 20 minutes.\nMeanwhile, cook the rice according to pack instructions.\nSeason the chilli with pepper and serve with the boiled rice.", "instructions_list": [ "Heat a large saucepan and add the minced beef, a handful at a time, cooking it until browned. Add the onion and garlic, then cook for another 2 to 3 minutes.", "Add the chopped tomatoes, tomato purée, spices, red pepper, mushrooms, kidney beans and stock. Stir well, bring to the boil, then lower the heat and simmer gently for 15 to 20 minutes.", diff --git a/tests/test_data/nhs.uk/nhshealthierfamilies_2.json b/tests/test_data/nhs.uk/nhshealthierfamilies_2.json index 701075bde..74c8b6379 100644 --- a/tests/test_data/nhs.uk/nhshealthierfamilies_2.json +++ b/tests/test_data/nhs.uk/nhshealthierfamilies_2.json @@ -33,7 +33,6 @@ "purpose": "Swappable or optional" } ], - "instructions": "Preheat the oven to 200C (fan 180C, gas mark 6). Lightly grease a baking sheet with a little vegetable oil.\nPut the potato wedges into a roasting tin. Add the remaining vegetable oil and toss to coat. Season with black pepper. Transfer to the oven to bake for 35 to 40 minutes, turning them over after 20 minutes.\nMeanwhile, sprinkle the breadcrumbs onto a large plate. Season with a little pepper. Dip each fish fillet in the beaten egg, then coat in the breadcrumbs. Place on the baking sheet, then transfer to the oven when you turn the potatoes, so that it cooks for 15 to 20 minutes. To check that the fish is cooked, it should flake easily when tested with a fork.\nHeat the mushy peas in a saucepan, then serve with the fish and chips.", "instructions_list": [ "Preheat the oven to 200C (fan 180C, gas mark 6). Lightly grease a baking sheet with a little vegetable oil.", "Put the potato wedges into a roasting tin. Add the remaining vegetable oil and toss to coat. Season with black pepper. Transfer to the oven to bake for 35 to 40 minutes, turning them over after 20 minutes.", diff --git a/tests/test_data/nibbledish.com/nibbledish.json b/tests/test_data/nibbledish.com/nibbledish.json index 45f1e48d3..806a8b0eb 100644 --- a/tests/test_data/nibbledish.com/nibbledish.json +++ b/tests/test_data/nibbledish.com/nibbledish.json @@ -22,7 +22,6 @@ "1 tablespoon of gochuchang", "1 egg." ], - "instructions": "In your pot, heat up sesame oil and add onions and garlic. Fry them till cooked.\nAdd the shrimp and mussels next. Add the red pepper powder and fry.\nPut the water in the pot, let it boil and add the beef bouillon cube. Add fish sauce.\nAdd the mushrooms, tofu and gochuchang.\nAdd the egg and with a fork, whisk it around to make strands.\nAdd scallions on top and serve on top of rice.", "instructions_list": [ "In your pot, heat up sesame oil and add onions and garlic. Fry them till cooked.", "Add the shrimp and mussels next. Add the red pepper powder and fry.", diff --git a/tests/test_data/norecipes.com/norecipes_1.json b/tests/test_data/norecipes.com/norecipes_1.json index 6da1ee373..e79888ef6 100644 --- a/tests/test_data/norecipes.com/norecipes_1.json +++ b/tests/test_data/norecipes.com/norecipes_1.json @@ -13,7 +13,6 @@ "15 grams cake flour", "1/2 teaspoon vanilla extract" ], - "instructions": "Preheat the oven to the 450 degrees F* (230 C). See the section above in the headnotes about how long to bake it.\nLine a 6-inch cake pan with 2.5-inch sides with parchment paper. If the pan has a removable bottom, you can use the bottom to press the paper into the pan. Then you can use your hands to crease the sides to hold its shape. Once the paper is molded to the pan, you can remove the bottom and the paper and then reattach the bottom to the pan, placing the paper on top.\nAdd all of the ingredients to a blender and blend until smooth. I usually let this mixture rest for about 20 minutes to give the air bubbles in the batter a chance to settle, but you can bake it right away if you're in a rush.\nPour the mixture into the prepared pan and then drop the pan a few times onto a kitchen towel to coax any remaining bubbles out of the batter.\nBake the cheesecake until the top is just shy of turning black. This takes 22 minutes in my oven. The cake should still be very jiggly in the center when you remove it from the oven.\nLet the burnt cheesecake cool on a cooling rack and then place it in a sealable bag and refrigerate overnight.\nTo slice the Basque Cheesecake, prepare a long sharp knife along with a pot of boiling water. Clean and heat the knife with the hot water between each slice. This ensures you get nice clean slices.", "instructions_list": [ "Preheat the oven to the 450 degrees F* (230 C). See the section above in the headnotes about how long to bake it.", "Line a 6-inch cake pan with 2.5-inch sides with parchment paper. If the pan has a removable bottom, you can use the bottom to press the paper into the pan. Then you can use your hands to crease the sides to hold its shape. Once the paper is molded to the pan, you can remove the bottom and the paper and then reattach the bottom to the pan, placing the paper on top.", diff --git a/tests/test_data/norecipes.com/norecipes_2.json b/tests/test_data/norecipes.com/norecipes_2.json index 4720334f4..874be5f3a 100644 --- a/tests/test_data/norecipes.com/norecipes_2.json +++ b/tests/test_data/norecipes.com/norecipes_2.json @@ -50,7 +50,6 @@ "purpose": "to serve" } ], - "instructions": "Add the chicken, soy sauce, sake and fresh ginger to a bowl and mix together. Let the chicken marinate for at least 15 minutes, or preferably up to 8 hours.\nAdd all the ingredients for the orange sauce into a skillet and whisk together.\nWhen you're ready to make the orange chicken, preheat a heavy pot filled with 2-inches of vegetable oil to 340 degrees F (170 C). Prepare a paper towel lined rack.\nAdd 1/2 cup potato starch to another bowl, and dust the chicken with the potato starch. You want an even coating, but it should not be caked on.\nFry the chicken in batches until golden brown and cooked through, flipping a few times to ensure it browns evenly.\nDrain the chicken on the prepared rack.\nWhen all the chicken is done, heat the skillet with the orange sauce over medium-high heat, stirring constantly until it starts to thicken.\nAdd the fried chicken to the orange sauce and toss to coat evenly. The orange chicken is done when the sauce forms a thick glaze around the pieces of the chicken. Garnish with red pepper and sesame seeds.", "instructions_list": [ "Add the chicken, soy sauce, sake and fresh ginger to a bowl and mix together. Let the chicken marinate for at least 15 minutes, or preferably up to 8 hours.", "Add all the ingredients for the orange sauce into a skillet and whisk together.", diff --git a/tests/test_data/nosalty.hu/nosalty.json b/tests/test_data/nosalty.hu/nosalty.json index 61e4f6cea..9dc920154 100644 --- a/tests/test_data/nosalty.hu/nosalty.json +++ b/tests/test_data/nosalty.hu/nosalty.json @@ -22,7 +22,6 @@ "6 dkg Cukor", "1 púpozott ek Finomliszt" ], - "instructions": "A szobahőmérsékletű lisztet tálba szitáljuk.\nA tejet meglangyosítjuk, elmorzsoljuk benne az élesztőt, hozzáadjuk a cukrot, és felfuttatjuk.\nA vajat megolvasztjuk, a tojássárgákkal és a felfuttatott élesztővel együtt a liszthez adjuk, és kemény munkával hólyagosra gyúrjuk. Tetejét meglisztezzük, letakarjuk, és duplájára kelesztjük.\nHa kész, ujjnyi vastagra nyújtjuk, és picipogácsaszaggatóval kiszaggatjuk.\nEgy kapcsos tortaformát vastagon kivajazunk, a vajat megolvasztjuk, a diót és a cukrot kikeverjük.\nFogjuk a pogácsákat, beleforgatjuk az olvasztott vajba, meghempergetjük a cukros dióban, és a formába sorakoztatjuk őket.\nHa az egész kész, előmelegített sütőbe toljuk letakarva (a dió könnyen odakap).\nAmíg sül, elkészítjük a sodót: A tejet a vaníliarúd kikapart magjával felforraljuk, majd levesszük a tűzről.\nEgy másik lábosban kikeverjük a tojássárgákat a cukorral és a liszttel.\nApránként hozzáadva a vaníliás tejet, kis lángon sűrűre főzzük (nem nagyon sűrűre, nem puding!).\nMegvárjuk, míg a kész aranygaluska is hűl egy kicsit, majd széttépjük (nem vágjuk), és nyakon öntjük a sodóval.", "instructions_list": [ "A szobahőmérsékletű lisztet tálba szitáljuk.", "A tejet meglangyosítjuk, elmorzsoljuk benne az élesztőt, hozzáadjuk a cukrot, és felfuttatjuk.", diff --git a/tests/test_data/notenoughcinnamon.com/notenoughcinnamon_1.json b/tests/test_data/notenoughcinnamon.com/notenoughcinnamon_1.json index 8f0c31cba..81c660ca8 100644 --- a/tests/test_data/notenoughcinnamon.com/notenoughcinnamon_1.json +++ b/tests/test_data/notenoughcinnamon.com/notenoughcinnamon_1.json @@ -15,7 +15,6 @@ "1 1/2 cups pineapple (chopped (see notes))", "2 tablespoons unsweetened coconut flakes" ], - "instructions": "tart by whisking together coconut milk, chia seeds, maple syrup, salt, vanilla, and coconut extracts in a medium-sized bowl or container until combined. Cover and refrigerate overnight or at least 6 hours.\nJust before serving, blend pineapple chunks in a food processor or blender and puree until a very smooth smoothie-like consistency is reached (see notes for).\nTo serve, stir coconut chia pudding and divide the chia pudding and pineapple mixture evenly in alternating layers. Top with shredded coconut.", "instructions_list": [ "tart by whisking together coconut milk, chia seeds, maple syrup, salt, vanilla, and coconut extracts in a medium-sized bowl or container until combined. Cover and refrigerate overnight or at least 6 hours.", "Just before serving, blend pineapple chunks in a food processor or blender and puree until a very smooth smoothie-like consistency is reached (see notes for).", diff --git a/tests/test_data/notenoughcinnamon.com/notenoughcinnamon_2.json b/tests/test_data/notenoughcinnamon.com/notenoughcinnamon_2.json index b64a8a834..625ab1ffc 100644 --- a/tests/test_data/notenoughcinnamon.com/notenoughcinnamon_2.json +++ b/tests/test_data/notenoughcinnamon.com/notenoughcinnamon_2.json @@ -41,7 +41,6 @@ "purpose": "To serve:" } ], - "instructions": "Preheat oven to 450F/230C. Spray a rimmed baking sheet with olive oil (or line with parchment paper)\nPlace the gnocchi, peppers, tomatoes, onion, garlic powder, Italian herbs, salt, and a few generous grinds of black pepper in a large bowl. Drizzle with the oil and gently toss to combine.\nSpread the gnocchi mixture out evenly on the prepared baking sheet.Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, about 20 minutes total.\nTo serve, spoon the gnocchi and vegetable mixture into individual bowls and garnish each bowl with the basil and grated cheese.", "instructions_list": [ "Preheat oven to 450F/230C. Spray a rimmed baking sheet with olive oil (or line with parchment paper)", "Place the gnocchi, peppers, tomatoes, onion, garlic powder, Italian herbs, salt, and a few generous grinds of black pepper in a large bowl. Drizzle with the oil and gently toss to combine.", diff --git a/tests/test_data/nourishedbynutrition.com/nourishedbynutrition.json b/tests/test_data/nourishedbynutrition.com/nourishedbynutrition.json index f807a3968..8aada2fbe 100644 --- a/tests/test_data/nourishedbynutrition.com/nourishedbynutrition.json +++ b/tests/test_data/nourishedbynutrition.com/nourishedbynutrition.json @@ -20,7 +20,6 @@ "1 lime, cut into wedges", "2-3 thinly sliced radishes" ], - "instructions": "Preheat oven to 375F degrees.\nHeat a medium skillet over medium heat. Add the spinach and cover with a lid. Let spinach wilt. This should only take about 2-3 minutes. Remove from the heat and set aside.\nIn a bowl, combine the shredded chicken with the garlic powder, cumin, ½ cup of the salsa verde, and wilted spinach. Toss to coat.\nWrap them in a damp paper towel and microwave for 20-40 seconds to loosen them up so that they are easier to roll. You can also heat them directly the gas burner or in a saute pan one at a time. Pour ½ cup of the salsa verde on the bottom of a 9×13 baking dish, spread to coat the bottom.\nTo assemble the enchiladas, place about ¼ cup of chicken mixture on a tortilla. Gently roll the tortilla and place it seam side down into the prepared baking dish. Repeat with the remaining tortillas and chicken.\nPour the remaining 1 cup of salsa over the top of the enchiladas so they’re completely covered. Add the vegan queso blanco or shredded cheese of choice on top, if desired. Cover with foil. Bake for 25 minutes. Remove from oven and let sit for 5-10 minutes before topping with garnishes. Enjoy warm.", "instructions_list": [ "Preheat oven to 375F degrees.", "Heat a medium skillet over medium heat. Add the spinach and cover with a lid. Let spinach wilt. This should only take about 2-3 minutes. Remove from the heat and set aside.", diff --git a/tests/test_data/nrk.no/nrkmat_1.json b/tests/test_data/nrk.no/nrkmat_1.json index 8772a95e6..0a57270fd 100644 --- a/tests/test_data/nrk.no/nrkmat_1.json +++ b/tests/test_data/nrk.no/nrkmat_1.json @@ -45,7 +45,6 @@ "purpose": "Potetene" } ], - "instructions": "Når kyllingen skal varmebehandles hardt må eventuell hyssing som holder skroget sammen fjernes. Legg fuglen med brystet ned på en skjærefjøl. Bruk en skarp kniv og kutt langs begge sidene av ryggraden, og kast den. Vend kyllingen og bruk håndflaten til å trykke godt langs brystbenet for å flate ut fuglen, slik at den blir liggende flat.\nDrypp honning over kyllingen, deretter spres rosmarinblader og knust hvitløk over den. Fordel tomatpuré og drypp olje over den. Salt og pepre. Gni blandingen godt over hele kyllingen for å få marinaden jevnt fordelt.\nForvarm en stor jernpanne med riller over høy varme i 5-10 minutter. Når den er varm, reduseres varmen til middels og kyllingbrystsiden legges på grillpannen. Klem over sitronsaften når du snur kyllingen. Stek i 15 minutter på hver side, eller til den er gyllen og gjennomstekt. Sett til side for å hvile, og hold den varm.\nI mellomtiden deles nypotetene opp i grove biter. Kok potetene i saltet vann i 4-5 minutter, eller til de er møre. Tøm av vannet.\nVarm olivenoljen i en stor stekepanne på middels varme. Tilsett hvitløk skåret i tynne skiver. Når den begynner å surre tilsettes rosmarin og poteter. Krydre med salt og pepper. Stek potetene i 4-5 minutter, eller til de er gyllenbrune. Vend potetene ofte.\nSkjær kyllingen i biter og legg på et serveringsfat sammen med potetene. Dryss over persille og ha et siste skvis med sitron over retten før den serveres.", "instructions_list": [ "Når kyllingen skal varmebehandles hardt må eventuell hyssing som holder skroget sammen fjernes. Legg fuglen med brystet ned på en skjærefjøl. Bruk en skarp kniv og kutt langs begge sidene av ryggraden, og kast den. Vend kyllingen og bruk håndflaten til å trykke godt langs brystbenet for å flate ut fuglen, slik at den blir liggende flat.", "Drypp honning over kyllingen, deretter spres rosmarinblader og knust hvitløk over den. Fordel tomatpuré og drypp olje over den. Salt og pepre. Gni blandingen godt over hele kyllingen for å få marinaden jevnt fordelt.", diff --git a/tests/test_data/nrk.no/nrkmat_2.json b/tests/test_data/nrk.no/nrkmat_2.json index 3cf149799..249b267a8 100644 --- a/tests/test_data/nrk.no/nrkmat_2.json +++ b/tests/test_data/nrk.no/nrkmat_2.json @@ -17,7 +17,6 @@ "pepper", "2 ss finhakket bladpersille" ], - "instructions": "Sett på en kasserolle på medium temperatur og ha i litt olje.\nHakk løk og hvitløk grovt, la det surre i oljen. Tilsett karripulveret.\nHa i kikertene og bland godt.\nSlå over kyllingbuljong, og kok opp suppen.\nLa suppen koke i cirka 6–7 minutter.\nKjør suppen helt glatt med en stavmikser, ha den tilbake i kjelen og varm opp.\nKutt et eple i terninger.\nHa suppen i dype skåler, ringle over litt olivenolje, saften av en presset lime, salt og pepper. Topp suppen med finhakket grønt eple og bladpersille. Dersom du har litt røykt paprikapulver, kan du gjerne gi suppen et fint lite dryss.", "instructions_list": [ "Sett på en kasserolle på medium temperatur og ha i litt olje.", "Hakk løk og hvitløk grovt, la det surre i oljen. Tilsett karripulveret.", diff --git a/tests/test_data/number-2-pencil.com/number2pencil_1.json b/tests/test_data/number-2-pencil.com/number2pencil_1.json index 4026e4672..703d50dab 100644 --- a/tests/test_data/number-2-pencil.com/number2pencil_1.json +++ b/tests/test_data/number-2-pencil.com/number2pencil_1.json @@ -23,7 +23,6 @@ "fresh cilantro for garnish", "tortillas (warmed)" ], - "instructions": "Preheat oven to 450 degrees.\nIn a large bowl, combine onion, bell pepper, shrimp, olive oil, salt and pepper and spices.\nToss to combine.\nSpray baking sheet with non stick cooking spray.\nSpread shrimp, bell peppers and onions on baking sheet.\nCook at 450 degrees for about 8 minutes. Then turn oven to broil and cook for additional 2 minutes or until shrimp is cooked through.\nSqueeze juice from fresh lime over fajita mixture and top with fresh cilantro.\nServe in warm tortillas.", "instructions_list": [ "Preheat oven to 450 degrees.", "In a large bowl, combine onion, bell pepper, shrimp, olive oil, salt and pepper and spices.", diff --git a/tests/test_data/number-2-pencil.com/number2pencil_2.json b/tests/test_data/number-2-pencil.com/number2pencil_2.json index b644854c9..a4aface59 100644 --- a/tests/test_data/number-2-pencil.com/number2pencil_2.json +++ b/tests/test_data/number-2-pencil.com/number2pencil_2.json @@ -52,7 +52,6 @@ "purpose": "Strawberry Topping" } ], - "instructions": "Shortcake\nPreheat oven to 400℉ and set aside a non stick 13x10 sheet pan.\nIf using a food processor, add flour, sugar, baking powder, and salt in food processor. Pulse briefly to combine. Add cold butter to food processor and pulse briefly several times until butter is combined with flour and mixture resembles coarse sand. Transfer mixture to mixing bowl and stir in eggs, heavy whipping cream, and vanilla extract. Stir just until combined.\nTransfer shortcake dough to sheet pan and use slightly damp hand to spread dough evenly on sheet pan. Use a spoor or spatula to smooth dough.\nBake for 20-25 minutes until shortcake is golden brown. Remove and let cool completely.\nWhipped Cream\nIn a large bowl, use an electric mixer to beat heavy whipping cream and powdered sugar together until soft peaks form. Do not over beat. You can also use a stand mixer with a whisk attachment.\nStrawberry Topping\nSlice strawberries and mix with sugar and lemon juice.\nTo Assemble Strawberry Shortcake\nLet shortcake cool, then top with whipped cream, followed by strawberries. Serve immediately for best results.", "instructions_list": [ "Shortcake", "Preheat oven to 400℉ and set aside a non stick 13x10 sheet pan.", diff --git a/tests/test_data/nutritionbynathalie.com/nutritionbynathalie.json b/tests/test_data/nutritionbynathalie.com/nutritionbynathalie.json index 81394ccf6..7eb708a24 100644 --- a/tests/test_data/nutritionbynathalie.com/nutritionbynathalie.json +++ b/tests/test_data/nutritionbynathalie.com/nutritionbynathalie.json @@ -15,7 +15,6 @@ "fresh cilantro, chopped", "sea salt and pepper to taste" ], - "instructions": "Heat a pan on medium heat with oil.\nAdd the cauliflower and allow it to cook for about 5 minutes (should be nearly fully cooked).\nTurn heat down to low and add turmeric, cayenne, garlic powder, salsa, salt and pepper and continue to cook until done (about 2-3 more minutes).\nStir in vegan cream cheese and cilantro. Serve immediately and enjoy!", "instructions_list": [ "Heat a pan on medium heat with oil.", "Add the cauliflower and allow it to cook for about 5 minutes (should be nearly fully cooked).", diff --git a/tests/test_data/nutritionfacts.org/nutritionfacts_1.json b/tests/test_data/nutritionfacts.org/nutritionfacts_1.json index 55b7ffee4..d0eee86e1 100644 --- a/tests/test_data/nutritionfacts.org/nutritionfacts_1.json +++ b/tests/test_data/nutritionfacts.org/nutritionfacts_1.json @@ -20,7 +20,6 @@ "Cashew Cream (optional)", "Avocado (optional)" ], - "instructions": "Boil the potatoes and carrots in 3-4 cups water until soft. Drain the water off. Mash the potatoes and carrots until reaches desired consistency. Feel free to add a splash of unsweetened soy milk or water for a smoother texture.\nIn a pan, sauté the garlic and onion with 2-3 tablespoons of water. Add the spices and cook until the onions are translucent. Stir in the cooked beans.\nIn a bowl, combine the potato and carrot mixture with the black beans mixture. Stir together.\nPreheat the oven 425F or feel free to use an air fryer with a bake setting.\nPlace a small scoop of the potato and bean mixture on to a tortilla, spread it out, and then roll tightly. Place the seam-side of the tortilla down on a baking sheet lined with a silicon mat or parchment paper (or an air fryer basket). Repeat this process for the remaining tortillas.\nBake the tortillas for about 10-15 minutes.\nPrepare the Cashew Cream, if desired. Thin it out a bit to drizzle on top of the Taquitos or use it as a dip. Optional to top with diced avocado. Enjoy!", "instructions_list": [ "Boil the potatoes and carrots in 3-4 cups water until soft. Drain the water off. Mash the potatoes and carrots until reaches desired consistency. Feel free to add a splash of unsweetened soy milk or water for a smoother texture.", "In a pan, sauté the garlic and onion with 2-3 tablespoons of water. Add the spices and cook until the onions are translucent. Stir in the cooked beans.", diff --git a/tests/test_data/nutritionfacts.org/nutritionfacts_2.json b/tests/test_data/nutritionfacts.org/nutritionfacts_2.json index 60148c5c7..a31b64d48 100644 --- a/tests/test_data/nutritionfacts.org/nutritionfacts_2.json +++ b/tests/test_data/nutritionfacts.org/nutritionfacts_2.json @@ -39,7 +39,6 @@ "purpose": "For the Drizzle" } ], - "instructions": "To make the oatmeal, in a high-speed blender, combine the water, dates, cinnamon, and vanilla. Blend until smooth and pour into a saucepan with the rolled oats. Cook until the oats reach your desired consistency.\nTo make the drizzle, combine all of the ingredients into a high-speed blender. Blend until smooth and creamy.\nDivide the oatmeal into bowls, top with the drizzle, and garnish with pecans, as desired.", "instructions_list": [ "To make the oatmeal, in a high-speed blender, combine the water, dates, cinnamon, and vanilla. Blend until smooth and pour into a saucepan with the rolled oats. Cook until the oats reach your desired consistency.", "To make the drizzle, combine all of the ingredients into a high-speed blender. Blend until smooth and creamy.", diff --git a/tests/test_data/ohsheglows.com/ohsheglows.json b/tests/test_data/ohsheglows.com/ohsheglows.json index 9f4954f11..743dc684a 100644 --- a/tests/test_data/ohsheglows.com/ohsheglows.json +++ b/tests/test_data/ohsheglows.com/ohsheglows.json @@ -13,7 +13,6 @@ "2 teaspoons (10 mL) pure vanilla extract", "1/4 + 1/8 teaspoon fine sea salt, or to taste" ], - "instructions": "Chill the ice cream bowl in the freezer overnight, or for at least 12 hours. This step is very important to ensure the ice cream thickens properly.\nPrepare the Flourless Peanut Butter Cookies. After baking, cool the cookies for 10 to 15 minutes, then transfer each one to a plate. Place in the freezer on a flat surface for a minimum of 25 minutes. As soon as you transfer the cookies to the freezer, get started on the ice cream.\nAdd the ice cream ingredients (entire cans of coconut milk, sugar, peanut butter, vanilla, and salt) to a blender and blend for about 8 to 10 seconds, until smooth (be sure not to blend longer than 10 seconds, as it may effect the final texture of your ice cream).\nPlace the frozen ice cream bowl into the ice cream maker, insert the churning arm, cover with the lid, and turn on the machine (if the instructions for your ice cream maker are different, please follow the directions that came with your machine). Slowly pour the mixture into the bowl as it churns. Churn for about 22 minutes, until the mixture has thickened into a very thin, soft-serve texture.\nOnce the cookies have been in the freezer for 25 minutes, chop 6 of the cookies into small, almond-sized chunks. Reserve the remaining 7 cookies, at room temperature, for later.\nAfter 22 minutes of churning, slowly add the chopped cookies, a handful at a time, to the mixture while the machine is still churning. I like to use a fork to gently push the chopped cookies into the ice cream and help it along. Churn another 5 to 8 minutes, until the ice cream has thickened a bit more. It will have a thick, soft-serve texture when ready. There will be some hardened ice cream along the inside of the bowl...I like to think of this as the chef’s extra helping (wink, wink)! Serve immediately, or for a firmer texture, transfer the ice cream to a loaf pan or airtight container and spread out smooth. At this stage, I like to crumble an extra cookie all over the top (and gently push it into the ice cream) to make it look extra-enticing, but this is optional. Cover and freeze for 2 hours for a more traditional ice cream firmness.\nTo serve, scoop into bowls or ice cream cones. Or, if you're feeling wild, make ice cream sandwiches with the leftover cookies...oh yea!!\nStorage tip: Leftovers can be stored in an airtight container in the freezer for 3 to 4 weeks. Be sure to cover the ice cream with a piece of wrap to prevent freezer burn. To soften, let the container rest on the counter for 20 to 30 minutes before scooping.", "instructions_list": [ "Chill the ice cream bowl in the freezer overnight, or for at least 12 hours. This step is very important to ensure the ice cream thickens properly.", "Prepare the Flourless Peanut Butter Cookies. After baking, cool the cookies for 10 to 15 minutes, then transfer each one to a plate. Place in the freezer on a flat surface for a minimum of 25 minutes. As soon as you transfer the cookies to the freezer, get started on the ice cream.", diff --git a/tests/test_data/omnivorescookbook.com/omnivorescookbook_1.json b/tests/test_data/omnivorescookbook.com/omnivorescookbook_1.json index 0f7f2c987..61bc9f644 100644 --- a/tests/test_data/omnivorescookbook.com/omnivorescookbook_1.json +++ b/tests/test_data/omnivorescookbook.com/omnivorescookbook_1.json @@ -13,7 +13,6 @@ "1 teaspoon sugar", "2 tablespoons light soy sauce (or soy sauce)" ], - "instructions": "Heat 1 tablespoon of oil in a medium-sized wok or large skillet over high heat until hot. Add scallion and stir a few times until fragrant.\nAdd bok choy. Stir and cook for 1 to 2 minutes, to coat evenly with oil.\nSprinkle it with sugar and swirl in light soy sauce. Immediately stir a few times to mix well. Add deep fried tofu, then stir again for about 20 seconds.\nCover the wok and lower to medium-low heat. Steam for 30 seconds. Uncover and stir to check the doneness. Cover and cook for another 10 to 20 seconds again, if necessary, until the bok choy is cooked through and slightly caramelized on the edges. Turn off the heat and transfer everything to a serving plate.\nServe hot as a side dish or over steamed rice as a light main dish.", "instructions_list": [ "Heat 1 tablespoon of oil in a medium-sized wok or large skillet over high heat until hot. Add scallion and stir a few times until fragrant.", "Add bok choy. Stir and cook for 1 to 2 minutes, to coat evenly with oil.", diff --git a/tests/test_data/omnivorescookbook.com/omnivorescookbook_2.json b/tests/test_data/omnivorescookbook.com/omnivorescookbook_2.json index 31f677b1a..42111e37e 100644 --- a/tests/test_data/omnivorescookbook.com/omnivorescookbook_2.json +++ b/tests/test_data/omnivorescookbook.com/omnivorescookbook_2.json @@ -26,7 +26,6 @@ "1/2 yellow onion , sliced", "1/2 carrot , sliced into strips" ], - "instructions": "Combine the beef and the marinade ingredients in a medium-sized bowl. Toss with your hands to coat the beef evenly and let marinate while preparing other ingredients.\nCombine the sauce ingredients in a medium-sized bowl and stir to mix thoroughly.\nPrepare the noodles according to package directions (*Footnote 3). Drain and set aside in a colander to dry.\nHeat a large heavy-bottomed pan (nonstick or carbon steel) with 2 tablespoons of peanut oil over medium-high heat until hot. Spread the noodles into a patty shape (*Footnote 4). Cook without flipping until the bottoms turn golden. Turn the noodles to fry the other side until golden. Drizzle in a bit more oil to help with the frying, if needed. Once done, transfer the noodles to a big serving plate.\nPour 1 tablespoon of oil into the same pan. Add the beef and spread it out in a single layer using a pair of tongs or chopsticks. Let cook undisturbed for 30 seconds or so, or until the bottom turns golden brown. Flip to cook the other side until browned. Stir a few times until the beef is cooked (it’s OK if there’s a hint of pink inside), transfer to a big plate, and set aside.\nAdd the remaining 1 tablespoon of oil to the pan. Add the onion and carrots. Quickly stir a few times to mix well. Add the ginger and garlic. Stir and cook for 30 seconds to release the fragrance.\nAdd the bok choy. Cook and stir for another minute, until the veggies start to soften.\nStir the sauce thoroughly to dissolve the cornstarch completely and pour the sauce into the pan. Stir and cook to bring the sauce to a boil, and cook until it starts to thicken.\nAdd the cooked beef back into the pan. Stir to mix everything well. Once the sauce reaches the desired consistency, pour everything over the fried noodles. (*Footnote 5)\nServe immediately as a main dish.", "instructions_list": [ "Combine the beef and the marinade ingredients in a medium-sized bowl. Toss with your hands to coat the beef evenly and let marinate while preparing other ingredients.", "Combine the sauce ingredients in a medium-sized bowl and stir to mix thoroughly.", diff --git a/tests/test_data/onceuponachef.com/onceuponachef_1.json b/tests/test_data/onceuponachef.com/onceuponachef_1.json index e807a0945..aeaa29cdc 100644 --- a/tests/test_data/onceuponachef.com/onceuponachef_1.json +++ b/tests/test_data/onceuponachef.com/onceuponachef_1.json @@ -18,7 +18,6 @@ "2 large eggs", "1 (15-oz) can 100% pure pumpkin (I use Libby's)" ], - "instructions": "Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).\nIn a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.\nIn a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay.\nAdd the flour mixture and mix on low speed until combined.\nTurn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.\nFresh out of the oven, the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.\nFreezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.", "instructions_list": [ "Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).", "In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.", diff --git a/tests/test_data/onceuponachef.com/onceuponachef_2.json b/tests/test_data/onceuponachef.com/onceuponachef_2.json index 1dfd7013f..8aeb426dc 100644 --- a/tests/test_data/onceuponachef.com/onceuponachef_2.json +++ b/tests/test_data/onceuponachef.com/onceuponachef_2.json @@ -51,7 +51,6 @@ "purpose": "For the Dressing" } ], - "instructions": "Bring a large pot of salted water to a boil. Add the corn, cover, and turn the heat down to low. Simmer for 10 minutes. Remove the corn from the water and let cool.\nMeanwhile, place the chopped red onions in a small bowl and cover with water. Let sit about ten minutes, then drain completely in a sieve and set aside.\nPlace the beans in a sieve; run under cold water to rinse well. Let drain completely and set aside.\nHolding the cooled corn upright in a large bowl, cut the kernels off the cob in strips. Add the beans, red onion, red bell pepper and cilantro.\nMake the dressing by combining all of the ingredients in a blender or mini food processor; process until smooth.\nPour the dressing over the salad and toss well. Cover and refrigerate for at least 1 hour or, preferably, overnight.\nRight before serving, slice the avocado in half. Remove the pit; using a butter knife, cut a grid in each half. Holding the avocado halves over the salad, use a spoon to scoop out the diced flesh. Toss the salad gently, then taste and adjust seasoning if necessary (I usually add a squeeze of fresh lime to freshen it up). Garnish with a bit of fresh chopped cilantro if desired. Serve cold.", "instructions_list": [ "Bring a large pot of salted water to a boil. Add the corn, cover, and turn the heat down to low. Simmer for 10 minutes. Remove the corn from the water and let cool.", "Meanwhile, place the chopped red onions in a small bowl and cover with water. Let sit about ten minutes, then drain completely in a sieve and set aside.", diff --git a/tests/test_data/onesweetappetite.com/onesweetappetite.json b/tests/test_data/onesweetappetite.com/onesweetappetite.json index d656c448b..d57078167 100644 --- a/tests/test_data/onesweetappetite.com/onesweetappetite.json +++ b/tests/test_data/onesweetappetite.com/onesweetappetite.json @@ -14,7 +14,6 @@ "1/2 cup breadcrumbs", "3 tablespoons butter (melted)" ], - "instructions": "Preheat the oven to 425 degrees.\nMist a baking tray or 9x13 pan with cooking spray. Set aside.\nSlice the chicken in half lengthwise, or pound to 1/2 inch thickens.\nPlace on the prepared baking tray, making sure not to overlap.\nSeason the chicken with salt, pepper, and garlic powder.\nBrush 1 tablespoon of ranch dressing onto the top of each chicken piece.\nMix the bread crumbs with the butter. Spoon over the top of each chicken.\nBake 15 minutes, or until the chicken reaches an internal temperature of 165 degrees.\nServe with extra ranch dressing if desired.", "instructions_list": [ "Preheat the oven to 425 degrees.", "Mist a baking tray or 9x13 pan with cooking spray. Set aside.", diff --git a/tests/test_data/owen-han.com/owenhan.json b/tests/test_data/owen-han.com/owenhan.json index 59a83d39f..7c8f11a06 100644 --- a/tests/test_data/owen-han.com/owenhan.json +++ b/tests/test_data/owen-han.com/owenhan.json @@ -22,7 +22,6 @@ "2 tsp garlic powder", "2 tsp onion powder" ], - "instructions": "Cut the chicken and bacon into even thin strips.\nPlace bacon in a skillet over medium heat. Cook until it's almost completely cooked, but not too crispy.\nRemove the bacon and add the chicken to the skillet.\nSeason with oregano and lightly with salt. Cook until no longer pink.\nTurn off the heat, add the bacon back to the skillet and combine.\nAdd pepper jack on top and cover to melt.\nFor the ranch combine all the ingredients to a bowl and mix well to combine.\nAssemble: to a toasted baguette add the chicken and bacon then top with sliced avocado pickled onions, and ranch. Add some mixed greens to the other half. \nClose the sandwich, cut in half and enjoy!", "instructions_list": [ "Cut the chicken and bacon into even thin strips.", "Place bacon in a skillet over medium heat. Cook until it's almost completely cooked, but not too crispy.", diff --git a/tests/test_data/paleorunningmomma.com/paleorunningmomma.json b/tests/test_data/paleorunningmomma.com/paleorunningmomma.json index 3865324be..ceaa2ecbe 100644 --- a/tests/test_data/paleorunningmomma.com/paleorunningmomma.json +++ b/tests/test_data/paleorunningmomma.com/paleorunningmomma.json @@ -23,7 +23,6 @@ "Sea salt and black pepper to taste", "Minced parsley (for garnish)" ], - "instructions": "In a large deep skillet, melt 2 tablespoons of the ghee over medium-high heat.\nAdd the steak in a single layer, season with salt and pepper, and let it cook for 3 minutes to brown. Flip, and cook on the other side until browned, another 2 minutes. Then remove steak from pan with a slotted spoon, transfer to a plate, and set aside.\nLower the heat to medium and the remaining 3 tablespoons of ghee to the skillet. Once it has melted, add the onions and sauté for about 3 minutes, until soft and fragrant. Add mushrooms and sauté for an additional 5-7 minutes, stirring occasionally, or until the mushrooms are cooked and the onions are soft, then add the garlic and sauté 1 minute, stirring occasionally.\nIn a bowl or large measuring cup, whisk in together the beef broth, coconut aminos and arrowroot until smooth. Pour the mixture into the skillet and stir well to combine. Simmer for about 5 minutes, stirring occasionally. Meanwhile, in a separate small bowl whisk together the coconut cream, lemon juice, mustard and a pinch of sea salt. Stir the coconut cream mixture plus the cooked steak into the skillet and stir until combined. Taste and season with additional salt and pepper if needed, and cook just long enough to heat through.\nGarnish with parsley, if desired, and serve over cauliflower rice or your favorite veggie noodles. Enjoy!", "instructions_list": [ "In a large deep skillet, melt 2 tablespoons of the ghee over medium-high heat.", "Add the steak in a single layer, season with salt and pepper, and let it cook for 3 minutes to brown. Flip, and cook on the other side until browned, another 2 minutes. Then remove steak from pan with a slotted spoon, transfer to a plate, and set aside.", diff --git a/tests/test_data/panelinha.com.br/panelinha_1.json b/tests/test_data/panelinha.com.br/panelinha_1.json index 52e2dbd7c..5f9b96b85 100644 --- a/tests/test_data/panelinha.com.br/panelinha_1.json +++ b/tests/test_data/panelinha.com.br/panelinha_1.json @@ -12,7 +12,6 @@ "azeite a gosto", "sal e pimenta-do-reino moída na hora a gosto" ], - "instructions": "Preaqueça o forno a 220 ºC (temperatura alta). Retire a peça de filé mignon da geladeira e deixe em temperatura ambiente por 15 minutos, enquanto o forno aquece.\nNuma tigela pequena, misture a páprica com a mostarda em pó. Disponha a peça de filé mignon na tábua e tempere com sal, pimenta e a mistura de mostarda com páprica. Regue com ½ colher (sopa) de azeite e espalhe bem com as mãos por toda a superfície da carne.\nTransfira o filé mignon para uma assadeira grande e leve ao forno para assar por 15 minutos. Após esse tempo, diminua a temperatura para 180 ºC (temperatura média) e deixe o rosbife no forno por mais 10 minutos para assar a carne com o interior bem vermelhinho (mal passada). Se quiser ao ponto, deixe assar por mais 5 minutos.\nRetire a assadeira do forno e deixe o rosbife descansar por 10 minutos antes de cortar e servir – nesse período os sucos se redistribuem, deixando a carne mais suculenta.", "instructions_list": [ "Preaqueça o forno a 220 ºC (temperatura alta). Retire a peça de filé mignon da geladeira e deixe em temperatura ambiente por 15 minutos, enquanto o forno aquece.", "Numa tigela pequena, misture a páprica com a mostarda em pó. Disponha a peça de filé mignon na tábua e tempere com sal, pimenta e a mistura de mostarda com páprica. Regue com ½ colher (sopa) de azeite e espalhe bem com as mãos por toda a superfície da carne.", diff --git a/tests/test_data/panelinha.com.br/panelinha_2.json b/tests/test_data/panelinha.com.br/panelinha_2.json index 3921a0c73..1e5a1da5e 100644 --- a/tests/test_data/panelinha.com.br/panelinha_2.json +++ b/tests/test_data/panelinha.com.br/panelinha_2.json @@ -19,7 +19,6 @@ "¼ de xícara (chá) de nozes picadas", "⅓ de xícara (chá) de iogurte natural" ], - "instructions": "Coloque a lentilha numa tigela funda e cubra com 1 xícara (chá) de água fervente. Deixe de molho enquanto prepara os outros ingredientes.\nDescasque e fatie a cebola em meias-luas médias. Descasque e pique fino o alho. Corte os bifes de frango em tirinhas de cerca de 1 cm x 7 cm.\nLeve ao fogo médio uma panela média. Quando aquecer, junte 1 colher (sopa) de azeite e a cebola fatiada. Tempere com uma pitada de sal e de açúcar e abaixe o fogo. Deixe cozinhar por cerca de 10 minutos, mexendo de vez enquanto, até a cebola ficar bem dourada - não aumente o fogo para acelerar o processo, caso contrário, a cebola pode queimar em vez de caramelizar.\nTransfira a cebola para uma tigela e aumente o fogo para médio. Acrescente o restante do azeite e doure as tirinhas de frango aos poucos - se colocar todas ao mesmo tempo, elas vão soltar o próprio líquido e cozinhar no vapor, em vez de dourar. Tempere com uma pitada de sal e mexa aos poucos para dourar por igual.\nJunte a cebola dourada e o alho e misture por apenas 1 minuto. Acrescente o arroz, 1 colher (chá) de sal e a pimenta síria. Mexa bem para envolver os grãos nos temperos.\nNuma peneira, escorra a lentilha e junte à panela. Cubra com 2 xícaras (chá) de água, misture e deixe cozinhar. Assim que começar a ferver, diminua o fogo e deixe cozinhar com a tampa entreaberta até a água secar, por cerca de 20 minutos.\nDesligue o fogo e mantenha a panela tampada por 5 minutos antes de servir, para que os grãos terminem de cozinhar no próprio vapor. Divida o arroz em dois pratos e salpique com as nozes. Sirva a seguir com iogurte natural.", "instructions_list": [ "Coloque a lentilha numa tigela funda e cubra com 1 xícara (chá) de água fervente. Deixe de molho enquanto prepara os outros ingredientes.", "Descasque e fatie a cebola em meias-luas médias. Descasque e pique fino o alho. Corte os bifes de frango em tirinhas de cerca de 1 cm x 7 cm.", diff --git a/tests/test_data/paninihappy.com/paninihappy.json b/tests/test_data/paninihappy.com/paninihappy.json index 60d066fd3..73eddb9ca 100644 --- a/tests/test_data/paninihappy.com/paninihappy.json +++ b/tests/test_data/paninihappy.com/paninihappy.json @@ -14,7 +14,6 @@ "8 slices sourdough bread", "12 slices sharp cheddar cheese (about 6 ounces)" ], - "instructions": "Spread the macaroni and cheese in an 8-inch-square baking dish to about 3/4 inch thick. Cover with plastic wrap and chill until firm, about 45 minutes. Cut the macaroni and cheese into squares that are slightly smaller than the bread slices.\nMeanwhile, melt 2 tablespoons butter in a skillet over medium heat. Add the onions and cook, stirring, until caramelized, about 20 minutes. Season with salt and pepper.\nCombine the barbecue sauce and pulled pork in a saucepan over low heat and cook until warmed through, about 5 minutes.\nPreheat the panini grill to medium-high heat.\nMelt the remaining 2 tablespoons butter and brush on one side of each bread slice. Flip over half of the bread slices; layer 1 slice of cheddar, 1 macaroni-and-cheese square and another slice of cheddar on each. Top each with one-quarter of the pulled pork and caramelized onions and another slice of cheddar. Top with the remaining bread slices, buttered-side up.\nWorking in batches, cook the sandwiches until the cheese melts and the bread is golden, about 5 minutes.", "instructions_list": [ "Spread the macaroni and cheese in an 8-inch-square baking dish to about 3/4 inch thick. Cover with plastic wrap and chill until firm, about 45 minutes. Cut the macaroni and cheese into squares that are slightly smaller than the bread slices.", "Meanwhile, melt 2 tablespoons butter in a skillet over medium heat. Add the onions and cook, stirring, until caramelized, about 20 minutes. Season with salt and pepper.", diff --git a/tests/test_data/persnicketyplates.com/persnicketyplates.json b/tests/test_data/persnicketyplates.com/persnicketyplates.json index 9901b7db1..5b14ad86a 100644 --- a/tests/test_data/persnicketyplates.com/persnicketyplates.json +++ b/tests/test_data/persnicketyplates.com/persnicketyplates.json @@ -16,7 +16,6 @@ "3 cloves garlic (minced)", "2 Tablespoons chopped scallions (for garnish)" ], - "instructions": "Pour the frozen meatballs, pineapple chunks, peppers and onions into the basin of a 6-8 quart slow cooker.\nIn a medium mixing bowl, whisk together the barbecue sauce, soy sauce, vinegar, brown sugar, and minced garlic.\nPour the sauce over the meatballs and gently stir to evenly distribute.\nCover and cook on HIGH for 2-3 hours.\nGarnish with chopped scallions.", "instructions_list": [ "Pour the frozen meatballs, pineapple chunks, peppers and onions into the basin of a 6-8 quart slow cooker.", "In a medium mixing bowl, whisk together the barbecue sauce, soy sauce, vinegar, brown sugar, and minced garlic.", diff --git a/tests/test_data/pickuplimes.com/pickuplimes.json b/tests/test_data/pickuplimes.com/pickuplimes.json index 00e4ff0ce..fa9fb6bb8 100644 --- a/tests/test_data/pickuplimes.com/pickuplimes.json +++ b/tests/test_data/pickuplimes.com/pickuplimes.json @@ -64,7 +64,6 @@ "purpose": "Assembly" } ], - "instructions": "Cut the tofu into 3-inch x ½ inch (8 cm x 1 cm) sticks.\nIn a medium bowl, mix together the cornstarch, water and soy sauce.\nIn another bowl, mix together the breadcrumbs, nutritional yeast, garlic and paprika powders.\nDip the tofu sticks in the wet mixture, and then into the breadcrumbs to coat. Transfer to a plate.\nHeat a large pan over medium-high heat and add the oil. Cook the tofu for 1 - 2 minutes on each side, or until golden on all sides.\nMix together the maple syrup and mustard in a medium bowl.\nUse a silicone pastry brush to coat each cooked tofu strip in the maple-mustard sauce.\nMix the leftover maple-mustard sauce together with the mayo, vinegar and salt.\nAdd the shredded cabbage and carrot to the bowl with the mustard sauce and mix together.\nAssemble the wraps by filling each tortilla with lettuce, tomato, cabbage mix and tofu tenders.\nFold and roll up like a burrito. Then toast them in a pan if desired and enjoy!", "instructions_list": [ "Cut the tofu into 3-inch x ½ inch (8 cm x 1 cm) sticks.", "In a medium bowl, mix together the cornstarch, water and soy sauce.", diff --git a/tests/test_data/pinchofyum.com/pinchofyum.json b/tests/test_data/pinchofyum.com/pinchofyum.json index a49e3a281..f5493365a 100644 --- a/tests/test_data/pinchofyum.com/pinchofyum.json +++ b/tests/test_data/pinchofyum.com/pinchofyum.json @@ -21,7 +21,6 @@ "1/2 teaspoon paprika", "an 8-ounce block of good quality extra-sharp cheddar cheese, grated" ], - "instructions": "Sauté garlic and onion\nIn a large soup pot or Dutch oven, melt 1 tablespoon butter over medium heat. Add the onion, garlic, and broccoli stems; sauté until soft and fragrant, about 5 minutes.\nBuild your roux\nAdd remaining 4 tablespoons butter to the soup pot. When butter is melted, add flour to the pot. Cook over medium heat for about 2-3 minutes, until flour is thickened. Slowly pour in the milk and half and half, whisking constantly. (It will start thick but eventually it will thin out and resemble a creamy soup base.) Continue to thin it out, gradually whisking in the broth. Simmer for 10 minutes or so, whisking occasionally to reincorporate the skin that may form.\nAdd broccoli\nWhen the soup base is thickened nicely, stir in the broccoli, carrots, and spices. Simmer for 10 minutes or so, until the broccoli bits are bright green and fork-tender.\nAdd cheese\nTransfer the pot off of heat and allow to cool slightly for a few minutes. Stir in most of the cheese until melted. Serve in bowls with a little extra cheese + a hunk of crusty bread for dunking – and yes, it’s okay to cry tears of cozy joy! This is a happy moment!", "instructions_list": [ "Sauté garlic and onion", "In a large soup pot or Dutch oven, melt 1 tablespoon butter over medium heat. Add the onion, garlic, and broccoli stems; sauté until soft and fragrant, about 5 minutes.", diff --git a/tests/test_data/pingodoce.pt/pingodoce.json b/tests/test_data/pingodoce.pt/pingodoce.json index 566043d2a..80ff00ad5 100644 --- a/tests/test_data/pingodoce.pt/pingodoce.json +++ b/tests/test_data/pingodoce.pt/pingodoce.json @@ -22,7 +22,6 @@ "40 g manteiga", "1 q.b. hortelã" ], - "instructions": "Coza o tamboril já cortado em cubos. Reserve a água de cozedura.\nNum tacho largo refogue em azeite as cebolas, os alhos e os coentros picados.\nQuando a cebola estiver translúcida, junte ao refogado o pimento em tiras, o tomate em cubos e a malagueta picada, envolvendo bem os ingredientes.\nDilua a polpa de tomate na água de cozedura do tamboril e vá acrescentando, aos poucos, ao refogado.\nDepois de lavado, junte o arroz e tempere de sal e pimenta.\nA meio da cozedura do arroz, adicione o tamboril, previamente cozido, e o miolo de camarão.\nPor fim, envolva a manteiga, polvilhe com a hortelã picada.\nSirva o seu arroz de tamboril com fatias de pão torrado.", "instructions_list": [ "Coza o tamboril já cortado em cubos. Reserve a água de cozedura.", "Num tacho largo refogue em azeite as cebolas, os alhos e os coentros picados.", diff --git a/tests/test_data/pinkowlkitchen.com/pinkowlkitchen_1.json b/tests/test_data/pinkowlkitchen.com/pinkowlkitchen_1.json index 548af9c3b..2a8073707 100644 --- a/tests/test_data/pinkowlkitchen.com/pinkowlkitchen_1.json +++ b/tests/test_data/pinkowlkitchen.com/pinkowlkitchen_1.json @@ -15,7 +15,6 @@ "1/2 cup evaporated milk (see note)", "1 1/2 teaspoons pure vanilla extract" ], - "instructions": "Preheat your oven to 350°F. Prepare your pie crust by gently pressing your homemade or refrigerated pie crust into your pie plate and crimping the edges, or by setting your frozen pie crust out on the counter while you prepare the filling.\nIn a large mixing bowl, whisk together the sugar, cocoa powder, and salt until combined. Add the melted butter, beaten eggs, evaporated milk, and vanilla extract to the bowl and whisk until the filling is smooth and lump free.\nPour the filling into your prepared pie crust and bake the pie in the preheated oven for 50 to 55 minutes, until the pie has puffed up and the center is just barely jiggly.\nAllow the pie to cool to room temperature on a wire rack. Enjoy chilled or room temperature with a dollop of fresh whipped cream!", "instructions_list": [ "Preheat your oven to 350°F. Prepare your pie crust by gently pressing your homemade or refrigerated pie crust into your pie plate and crimping the edges, or by setting your frozen pie crust out on the counter while you prepare the filling.", "In a large mixing bowl, whisk together the sugar, cocoa powder, and salt until combined. Add the melted butter, beaten eggs, evaporated milk, and vanilla extract to the bowl and whisk until the filling is smooth and lump free.", diff --git a/tests/test_data/pinkowlkitchen.com/pinkowlkitchen_2.json b/tests/test_data/pinkowlkitchen.com/pinkowlkitchen_2.json index 96e1ec0b4..daa866248 100644 --- a/tests/test_data/pinkowlkitchen.com/pinkowlkitchen_2.json +++ b/tests/test_data/pinkowlkitchen.com/pinkowlkitchen_2.json @@ -33,7 +33,6 @@ "purpose": "Coffee" } ], - "instructions": "Add the cream, milk, malted milk powder, vanilla syrup, and cocoa powder to a large cup or glass. Use a handheld milk frother to beat the mixture until it doubles in volume and becomes light and frothy. Set aside.\nFill a tall glass with ice and pour the cold brew over the ice. Add the vanilla syrup, being careful to leave about an inch or so at the top of the glass to accommodate the cold foam.\nPour the chocolate cold foam over the coffee and enjoy!", "instructions_list": [ "Add the cream, milk, malted milk powder, vanilla syrup, and cocoa powder to a large cup or glass. Use a handheld milk frother to beat the mixture until it doubles in volume and becomes light and frothy. Set aside.", "Fill a tall glass with ice and pour the cold brew over the ice. Add the vanilla syrup, being careful to leave about an inch or so at the top of the glass to accommodate the cold foam.", diff --git a/tests/test_data/platingpixels.com/platingpixels_1.json b/tests/test_data/platingpixels.com/platingpixels_1.json index 9e0df11c7..7b34d0818 100644 --- a/tests/test_data/platingpixels.com/platingpixels_1.json +++ b/tests/test_data/platingpixels.com/platingpixels_1.json @@ -18,7 +18,6 @@ "1 tablespoon fresh grated ginger", "Sesame seeds and sliced green onions (as garnishes)" ], - "instructions": "In a large bowl, whisk together all ingredients except ribs and sesame seeds. Add beef short ribs and toss to coat. Let rest for 15 minutes for flavors to soak in.\nPlace the prepared ribs on a wire rack in the Instant Pot. Pour remaining liquid over the ribs. Close the lid and cook on manual HIGH pressure for 30 minutes.\nOnce cooked, allow steam to release manually. Or open the release valve after 5 minutes with tongs. Remove the ribs carefully, set aside, and cover with foil to keep warm.\nSet the Instant Pot to high saute and simmer sauce with the lid open until thickened, about 5-10 minutes.\nCoat both sides of the ribs with the sauce, sprinkle with sesame seeds and green onions before serving.", "instructions_list": [ "In a large bowl, whisk together all ingredients except ribs and sesame seeds. Add beef short ribs and toss to coat. Let rest for 15 minutes for flavors to soak in.", "Place the prepared ribs on a wire rack in the Instant Pot. Pour remaining liquid over the ribs. Close the lid and cook on manual HIGH pressure for 30 minutes.", diff --git a/tests/test_data/platingpixels.com/platingpixels_2.json b/tests/test_data/platingpixels.com/platingpixels_2.json index 8cca62b53..302412b87 100644 --- a/tests/test_data/platingpixels.com/platingpixels_2.json +++ b/tests/test_data/platingpixels.com/platingpixels_2.json @@ -49,7 +49,6 @@ "purpose": "Country Gravy Sauce" } ], - "instructions": "To Fry the Chicken Breasts\nIn a large bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, paprika, and pepper. Set aside.\nIn a separate bowl stir together the buttermilk and egg.\nOne at a time, dip the chicken breasts into the flour mixture and press to evenly coat both sides. Next, dip into the buttermilk mixture, then dip into the flour mixture again to coat well. Repeat for remaining chicken pieces.\nPreheat about 2 inches of frying oil in a skillet or frying pan on medium to 325° F.\nAdd some of the breaded chicken breast pieces, leaving space between each. Fry for 3 to 5 minutes until browned. Rotate to brown the other sides and cook to an internal temp of at least 165° F.\nRemove the chicken breasts and place them onto a paper-towel line plate to drain. Repeat for remaining chicken pieces. Reserve some of the frying oil to make the country gravy.\nServe with country gravy or desired sauce and sides.\nTo Make the Country Gravy\nIn a medium saucepan over medium heat, stir together the reserved frying oil and flour until it forms a thick past-like consistency. If using butter, melt the butter first, then add the flour.\nSlowly add the milk while and whisk until smooth. Cook 3 to 5 minutes, stirring often, to heat and thicken the sauce.\nPour over the fried chicken and serve.", "instructions_list": [ "To Fry the Chicken Breasts", "In a large bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, paprika, and pepper. Set aside.", diff --git a/tests/test_data/plowingthroughlife.com/plowingthroughlife_1.json b/tests/test_data/plowingthroughlife.com/plowingthroughlife_1.json index 65ca77d53..1bad3e489 100644 --- a/tests/test_data/plowingthroughlife.com/plowingthroughlife_1.json +++ b/tests/test_data/plowingthroughlife.com/plowingthroughlife_1.json @@ -17,7 +17,6 @@ "1 1/2 cups shredded cheddar cheese", "4 tablespoons butter (melted)" ], - "instructions": "In a crock pot toss cooked macaroni with vegetable oil.\nStir in remaining ingredients.\nCover and cook on low for 2 - 3 hours. Stir a couple times and enjoy!", "instructions_list": [ "In a crock pot toss cooked macaroni with vegetable oil.", "Stir in remaining ingredients.", diff --git a/tests/test_data/plowingthroughlife.com/plowingthroughlife_2.json b/tests/test_data/plowingthroughlife.com/plowingthroughlife_2.json index 4c8a92379..0b9c47936 100644 --- a/tests/test_data/plowingthroughlife.com/plowingthroughlife_2.json +++ b/tests/test_data/plowingthroughlife.com/plowingthroughlife_2.json @@ -39,7 +39,6 @@ "purpose": "Icing" } ], - "instructions": "Place cinnamon rolls in a single layer in the bottom of a lightly greased 9 x 13\" baking pan. Pour heavy cream around the rolls to make an even layer in the pan.\nStir brown sugar, cinnamon and melted butter together and spread over top of cinnamon rolls.\nCover with foil and bake at 350°F for 25 - 30 minutes.\nIcing\nIn a small mixing bowl squeeze store bought icing add butter, powdered sugar, splash of vanilla and 1 tablespoon of milk.\nMix together and add 1 tablespoon of milk at a time until it reaches your preferred consistency.\nAllow the rolls to cool slightly and pour icing over top. Enjoy!", "instructions_list": [ "Place cinnamon rolls in a single layer in the bottom of a lightly greased 9 x 13\" baking pan. Pour heavy cream around the rolls to make an even layer in the pan.", "Stir brown sugar, cinnamon and melted butter together and spread over top of cinnamon rolls.", diff --git a/tests/test_data/popsugar.com/popsugar.json b/tests/test_data/popsugar.com/popsugar.json index beb3cdc99..510148be6 100644 --- a/tests/test_data/popsugar.com/popsugar.json +++ b/tests/test_data/popsugar.com/popsugar.json @@ -24,7 +24,6 @@ "Kosher salt to taste", "Parmesan cheese, for garnish" ], - "instructions": "For parmesan tuiles: Arrange the parmesan cheese into 4 piles on a greased 10-inch skillet. Turn the heat to medium and allow the cheese to melt and turn golden brown around the edges, about 4-6 minutes. Remove the pan from the heat and allow the parmesan tuiles to cool in the pan before transferring to a paper towel lined plate. Repeat with more cheese if desired.\nFor pasta: Add the beets to the bowl of a food processor and pulse about 10 times until coarsely chopped. Add the beet mixture to a small saucepan and add enough water to just cover the beets (about 2 cups). Simmer on medium for about 5 minutes until the water becomes a deep and vibrant pink color. Strain the liquid through a cheesecloth lined strainer into a small bowl and set aside to cool. Discard or store any leftover beet pulp.\nIn a clean saucepan, add the turmeric and 3 cups of water. Bring to a simmer for 5 minutes, strain through a cheesecloth-lined strainer into a small bowl and set aside to cool. The mixture will look slightly yellow/orange.\nLastly, add the cabbage to a large, heavy-bottom stock pot and just barely cover with water (about 5 cups). Bring the water to a boil over high heat, then lower the temperature to medium-low and simmer for about 8 minutes until the water becomes a deep purple color. Strain the liquid through a cheesecloth-lined strainer, evenly into 2 small bowls and set aside to cool. Add the baking soda to one of the bowls containing the cabbage liquid and delicately stir. The liquid will turn from purple to vibrant blue right before your eyes.\nIn another small bowl, combine equal parts blue and yellow dye to create a green shade. You should now have 5 natural food colors to dye the spaghetti with.\nDivide cooked pasta into 5 1-gallon resealable bags. Add each dye to the bag of spaghetti you'd like to color. The dye should just cover the pasta. Let sit for at least 20 minutes or up to 2 hours. Drain each batch of dyed pasta on a paper towel-lined plate or sheet tray and set aside.\nFor the sauce: In a small saucepan over medium-high heat, combine butter, garlic, shallot, chives, and thyme. Bring the butter to a boil and reduce the heat to medium-low. Simmer the aromatic herbs for about 6 minutes or until fragrant.\nRemove the butter from the heat and add lemon zest, lemon juice, and salt to taste. Strain the butter into a small bowl through a cheesecloth-lined strainer and toss with the rainbow pasta!\nGarnish your colorful creation with parmesan cheese and of course, the parmesan tuile you made earlier.", "instructions_list": [ "For parmesan tuiles: Arrange the parmesan cheese into 4 piles on a greased 10-inch skillet. Turn the heat to medium and allow the cheese to melt and turn golden brown around the edges, about 4-6 minutes. Remove the pan from the heat and allow the parmesan tuiles to cool in the pan before transferring to a paper towel lined plate. Repeat with more cheese if desired.", "For pasta: Add the beets to the bowl of a food processor and pulse about 10 times until coarsely chopped. Add the beet mixture to a small saucepan and add enough water to just cover the beets (about 2 cups). Simmer on medium for about 5 minutes until the water becomes a deep and vibrant pink color. Strain the liquid through a cheesecloth lined strainer into a small bowl and set aside to cool. Discard or store any leftover beet pulp.", diff --git a/tests/test_data/potatorolls.com/potatorolls_1.json b/tests/test_data/potatorolls.com/potatorolls_1.json index daf2fa273..583610dfa 100644 --- a/tests/test_data/potatorolls.com/potatorolls_1.json +++ b/tests/test_data/potatorolls.com/potatorolls_1.json @@ -39,7 +39,6 @@ "purpose": "Roast Beef Sliders:" } ], - "instructions": "In a large skillet, butter over medium heat.\nOnce the butter is melted, add the sliced onions.\nStir the onions occasionally with a wooden spoon. Continue to cook over medium-high heat until the onions are translucent.\nCook for about 20 minutes on medium heat. Or until the onions are soft and nicely golden brown in color. Add the brown sugar, salt and pepper. Season with Worcestershire sauce. Remove from the heat.\nPreheat the oven to 350 degrees F.\nCut Martin’s Sweet Dinner Potato Rolls in half. Place the bottom halves of the buns on a half sheet pan and toast in oven for 7-10 minutes until lightly toasted. Remove from oven. Spread with mayonnaise. Top each bun with a slice of roast beef. Spoon caramelized onions over the roast beef. Top with slices of cheese. Add the tops of the rolls and brush with butter.\nCover entire sheet pan with aluminum foil. Bake for 15 minutes. Uncover and bake until the cheese is melted, about 5 minutes.\nLet cool a few minutes before serving.", "instructions_list": [ "In a large skillet, butter over medium heat.", "Once the butter is melted, add the sliced onions.", diff --git a/tests/test_data/potatorolls.com/potatorolls_2.json b/tests/test_data/potatorolls.com/potatorolls_2.json index b57b9d61e..1b4616eca 100644 --- a/tests/test_data/potatorolls.com/potatorolls_2.json +++ b/tests/test_data/potatorolls.com/potatorolls_2.json @@ -12,7 +12,6 @@ "1 20-Ounce Can Sliced Pineapple, drained", "1 8-Ounce Jar Maraschino Cherries" ], - "instructions": "Preheat oven to 350 F.\nGrease a 9” baking dish or pan. (A square springform pan works well.)\nPat slices of pineapple dry between sheets of paper towels.\nArrange pineapple slices evenly in bottom of pan.\nPlace a cherry in the center of each pineapple ring.\nIn a medium saucepan over medium heat, melt butter and brown sugar, stirring until sugar is dissolved.\nCarefully pour butter mixture over the pineapple and cherries.\nPlace Sweet Dinner Potato Rolls top-down on the pineapple and cherries.\nWith a knife, poke holes at the corners of the rolls.\nCover with foil and bake for 8-10 minutes.\nRemove from oven and allow to cool for 5 minutes.\nCarefully turn the pan upside down onto a serving platter.\nServe and enjoy!", "instructions_list": [ "Preheat oven to 350 F.", "Grease a 9” baking dish or pan. (A square springform pan works well.)", diff --git a/tests/test_data/practicalselfreliance.com/practicalselfreliance.json b/tests/test_data/practicalselfreliance.com/practicalselfreliance.json index 58b12dd42..9ccd3e531 100644 --- a/tests/test_data/practicalselfreliance.com/practicalselfreliance.json +++ b/tests/test_data/practicalselfreliance.com/practicalselfreliance.json @@ -16,7 +16,6 @@ "1 cup cider vinegar (5% acidity)", "Pickle Crisp Granules (optional, helps veggies stay firm after canning)" ], - "instructions": "Wash vegetables.\nRemove stem and blossom ends from zucchini and dice into 1/4 to 1/2 inch pieces. Measure 2 cups.\nPeel and dice onion. Measure 1 cup.\nPeel and dice onion. Measure 1 cup.\nStem and seed peppers, then dice. Measure 1...\nStem and seed peppers, then dice. Measure 1 cup.\nImportant, don't skip this step! Combine diced vegetables in a large bowl and sprinkle salt over the top. Stir gently to distribute the salt, then add water until vegetables are completely submerged. Allow the vegetables to soak in the saltwater for 2 hours, then drain completely.\nPrepare a water bath canner (optional, only if canning).\nIn a separate saucepan or stockpot, bring vinegar, sugar, and spices to a gentle simmer (180 degrees F). Do not add salt, the salt is only used to soak veggies before draining.\nAdd drained vegetables to the simmering vinegar/spices and gently simmer for 10 minutes.\nPack hot relish into prepared half-pint or pint jars, leaving 1/2 inch headspace.\nIf not canning, just seal jars and allow them to cool on the counter before storing in the refrigerator.\nIf canning, de-bubble jars, wipe rims, and adjust headspace to ensure 1/2 inch. Seal with 2 part canning lids.\nProcess in a water bath canner for 10 minutes, then turn off the heat. Allow the jars to sit in the canner for another 5 minutes to cool slightly, then remove the jars to cool on a towel on the counter.\nLeave the jars undisturbed for 24 hours, then check seals. Store any unsealed jars in the refrigerator for immediate use. Properly canned and sealed jars should maintain peak quality on the pantry shelf for 12-18 months.", "instructions_list": [ "Wash vegetables.", "Remove stem and blossom ends from zucchini and dice into 1/4 to 1/2 inch pieces. Measure 2 cups.", diff --git a/tests/test_data/pressureluckcooking.com/pressureluckcooking.json b/tests/test_data/pressureluckcooking.com/pressureluckcooking.json index 2dc4f46d4..2172a35af 100644 --- a/tests/test_data/pressureluckcooking.com/pressureluckcooking.json +++ b/tests/test_data/pressureluckcooking.com/pressureluckcooking.json @@ -24,7 +24,6 @@ "1 (10-ounce) jar sun-dried tomatoes, drained and roughly chopped", "1 (14-ounce) can artichoke hearts, drained and chopped" ], - "instructions": "Dredge the chicken cutlets in the flour mixture so they're lightly coated and set aside on a plate.\nAdd the olive oil and half the butter/ghee, hit Sauté and Adjust to the More or High setting. After 3 minutes of heating, add the chicken to the pot in batches and sear on each side for about 45-60 seconds, until just ever so lightly browned. Use tongs to remove and rest the seared on a plate.\nAdd the remaining half of butter/ghee. (NOTE: If the olive oil is totally gone from searing the chicken, you can add 1 additional tablespoon). Once the butter's melted, add the shallots and mushrooms and sauté for 2 minutes. Add the garlic and sauté for 1 minute longer.\nAdd the wine (or additional 1/2 cup of broth) and lemon juice and simmer for 2 minutes, scraping the bottom of the pot to loosen any browned bits so it's nice and smooth.\nAdd the broth, Italian seasoning, seasoned salt and stir. Return the seared chicken to the pot and top with the spinach (if it seems piled high, don't worry. It cooks down to nothing).\nSecure the lid, movie the valve to the sealing position, and hit Cancel followed by Pressure Cook or Manual at High Pressure for 5 minutes. Quick release when done. Using tongs, transfer the chicken to a serving dish.\nMix together the cornstarch and water to form a slurry.\nHit Cancel followed by Sauté and Adjust to the More or High setting. Stir in the slurry and it will thicken the sauce immediately. Stir in the milk, sun-dried tomatoes and artichokes. Hit Cancel to turn the pot off.\nLadle the sauce over the chicken and serve!", "instructions_list": [ "Dredge the chicken cutlets in the flour mixture so they're lightly coated and set aside on a plate.", "Add the olive oil and half the butter/ghee, hit Sauté and Adjust to the More or High setting. After 3 minutes of heating, add the chicken to the pot in batches and sear on each side for about 45-60 seconds, until just ever so lightly browned. Use tongs to remove and rest the seared on a plate.", diff --git a/tests/test_data/primaledgehealth.com/primaledgehealth.json b/tests/test_data/primaledgehealth.com/primaledgehealth.json index 842806b26..df43a7cec 100644 --- a/tests/test_data/primaledgehealth.com/primaledgehealth.json +++ b/tests/test_data/primaledgehealth.com/primaledgehealth.json @@ -12,7 +12,6 @@ "½ teaspoon vanilla extract", "2 raw egg yolks" ], - "instructions": "Sprinkle the gelatin over 2 tablespoons of water in a wide, shallow dish. The more surface area to cover, the better. Set aside to thicken.\nIf sweetening: Warm the cream over low heat in a small saucepan on the stovetop. Add the sweetener and stir until it dissolves. Then stir in vanilla.If not sweetening: Add vanilla to half and half in a bowl without heating.\nWhisk egg yolks into the half and half.\nMix in the gelatin. Gently warm liquid over low heat until gelatin dissolves if needed.\nDivide into individual ramekins or use one single serving dish. Chill in the refrigerator for at least 1 hour until set. Serve cold.", "instructions_list": [ "Sprinkle the gelatin over 2 tablespoons of water in a wide, shallow dish. The more surface area to cover, the better. Set aside to thicken.", "If sweetening: Warm the cream over low heat in a small saucepan on the stovetop. Add the sweetener and stir until it dissolves. Then stir in vanilla.If not sweetening: Add vanilla to half and half in a bowl without heating.", diff --git a/tests/test_data/projectgezond.nl/projectgezond.json b/tests/test_data/projectgezond.nl/projectgezond.json index 12e9dda7a..077320cf5 100644 --- a/tests/test_data/projectgezond.nl/projectgezond.json +++ b/tests/test_data/projectgezond.nl/projectgezond.json @@ -21,7 +21,6 @@ "150 gr champignons", "50 gr zilveruitjes" ], - "instructions": "Bak de plakken ontbijtspek bruin en licht krokant in een droge (stoof)pan. Haal uit de pan en zorg dat het bakvet achterblijft.\nSnijd de runderriblappen in blokjes van 2 bij 2 centimeter. Bestrooi met peper, zout en de bloem. Schep om tot alles goed verdeeld is. \nSnijd de ui in halve ringen en de winterpeen in plakken.\nHak de knoflook fijn. \nVerwarm de pan waar het ontbijtspek in gebakken is opnieuw. Bak de riblappen op hoog vuur rondom bruin. \nGebruik indien nodig een klein beetje boter of olijfolie. \nVoeg de ui en winterpeen toe en bak enkele minuten mee met de blokjes vlees.\nZet het vuur lager en voeg de knoflook toe. Bak 1 à 2 minuten mee. Voeg de tomatenpuree toe. Roer los en bak 2 à 3 minuten mee.\nBlus af met de rode wijn. Roer eventuele aanbaksels los van de bodem. Laat de wijn grotendeels verdampen.\nVoeg de runderbouillon, het laurierblaadje, het takje tijm en de kruidnagel toe.\nSnijd de plakken ontbijtspek in stukjes en voeg toe.\nLaat het gerecht ongeveer 2 uur stoven met de deksel op de pan. \nBoen de champignons schoon en snijd ze in kwarten. \nSnijd de zilveruitjes doormidden. \nVoeg de champignons en de zilveruitjes toe.\nLaat alles nog minimaal 30 minuten stoven. Doe dit eventueel zonder deksel op de pan, zodat de boeuf bourguignon wat verder inkookt. \nHaal het laurierblaadje, het takje tijm en de kruidnagel uit de pan.", "instructions_list": [ "Bak de plakken ontbijtspek bruin en licht krokant in een droge (stoof)pan. Haal uit de pan en zorg dat het bakvet achterblijft.", "Snijd de runderriblappen in blokjes van 2 bij 2 centimeter. Bestrooi met peper, zout en de bloem. Schep om tot alles goed verdeeld is. ", diff --git a/tests/test_data/przepisy.pl/przepisy.json b/tests/test_data/przepisy.pl/przepisy.json index ce4631fba..cb6d90eef 100644 --- a/tests/test_data/przepisy.pl/przepisy.json +++ b/tests/test_data/przepisy.pl/przepisy.json @@ -14,7 +14,6 @@ "sól 1 szczypta", "mąka 3 łyżki" ], - "instructions": "Obierz ziemniaki, zetrzyj na tarce. Odsącz masę przez sito. Zetrzyj cebulę na tarce.\nDodaj do ziemniaków cebulę, jajka, gałkę muszkatołową oraz mini kostkę Knorr.\nWymieszaj wszystko dobrze, dodaj mąkę, aby nadać masie odpowiednią konsystencję.\nRozgrzej na patelni olej, nakładaj masę łyżką. Smaż placki z obu stron na złoty brąz i od razu podawaj.", "instructions_list": [ "Obierz ziemniaki, zetrzyj na tarce. Odsącz masę przez sito. Zetrzyj cebulę na tarce.", "Dodaj do ziemniaków cebulę, jajka, gałkę muszkatołową oraz mini kostkę Knorr.", diff --git a/tests/test_data/purelypope.com/purelypope.json b/tests/test_data/purelypope.com/purelypope.json index dda1f9343..0fec76845 100644 --- a/tests/test_data/purelypope.com/purelypope.json +++ b/tests/test_data/purelypope.com/purelypope.json @@ -13,7 +13,6 @@ "1 tsp sesame oil", "Everything bagel seasoning or sesame seeds, to top" ], - "instructions": "Instructions\n\nBrussel Sprout Time!\n\nPreheat oven to 350 degrees.\nWhisk the sauce (coconut aminos, sriracha, maple syrup & sesame oil) together in a large bowl.\nToss in brussel sprouts and coat mixture evenly over the brussels.\nRoast for 30 minutes.\nTurn oven to broil for 2-3 minutes to crisp (watch carefully to not burn.)\nTop with everything or sesame seeds.", "instructions_list": [ "Instructions", "Brussel Sprout Time!", diff --git a/tests/test_data/purplecarrot.com/purplecarrot.json b/tests/test_data/purplecarrot.com/purplecarrot.json index 5cbc8af63..1d30e0a17 100644 --- a/tests/test_data/purplecarrot.com/purplecarrot.json +++ b/tests/test_data/purplecarrot.com/purplecarrot.json @@ -19,7 +19,6 @@ "*Not included", "For full ingredient list, see Nutrition" ], - "instructions": "1 - Start the lentils.\n2 - Roast the cauliflower .\n3 - Prepare the toppings.\n4 - Make the curried balsamic vinaigrette.\n5 - Make the salad.\n6 - Serve.", "instructions_list": [ "1 - Start the lentils.", "2 - Roast the cauliflower .", diff --git a/tests/test_data/rachlmansfield.com/rachlmansfield.json b/tests/test_data/rachlmansfield.com/rachlmansfield.json index f7c5bcbda..91e9cf477 100644 --- a/tests/test_data/rachlmansfield.com/rachlmansfield.json +++ b/tests/test_data/rachlmansfield.com/rachlmansfield.json @@ -15,7 +15,6 @@ "1 teaspoon baking powder", "1/2 cup Hu Kitchen Dark Chocolate Gems (code RACHL for free shipping)" ], - "instructions": "Preheat oven to 350 degrees and line an 8×8 baking dish with parchment paper and grease well\nCream together the tahini, maple syrup, coconut sugar, eggs and vanilla\nMix in the cacao powder and baking powder until well combined (it will be thick!)\nFold in dark chocolate gems then add batter to baking dish\nBake in oven for 22-25 minutes (or until toothpick comes out clean when you poke the brownies)\nAllow the brownies to cool for a few minutes (this is key so they set!) then slice and enjoy!", "instructions_list": [ "Preheat oven to 350 degrees and line an 8×8 baking dish with parchment paper and grease well", "Cream together the tahini, maple syrup, coconut sugar, eggs and vanilla", diff --git a/tests/test_data/rainbowplantlife.com/rainbowplantlife.json b/tests/test_data/rainbowplantlife.com/rainbowplantlife.json index 20b5f1670..860f4efc3 100644 --- a/tests/test_data/rainbowplantlife.com/rainbowplantlife.json +++ b/tests/test_data/rainbowplantlife.com/rainbowplantlife.json @@ -24,7 +24,6 @@ "1/4 teaspoon pure almond extract ((optional))", "For serving: vegan vanilla ice cream ((optional))" ], - "instructions": "Arrange a rack in the middle of your oven and preheat it to 375°F/190°C.\nCut the peaches in half and remove the pits, then cut the peaches into 1/4-1/2 inch thick slices (3/4 cm - 1 1/4 cm). Transfer the peaches to a medium or large bowl. Add the blueberries, coconut sugar, cinnamon, nutmeg, ginger, and cardamom (if using), and toss gently to combine. Set aside for 30 minutes to allow the fruit to absorb the flavors.\nBrown the butter. Heat a large cast iron skillet (11- or 12-inch) over medium heat. Add the vegan butter to the pan, and use a spatula to spread it across the sides of the pan. Once it’s melted, foamy, and at a bubble (it should take 2 to 3 minutes), heat for another 2 minutes, stirring frequently to prevent burning, then take the pan off the heat.See note below on alternative pan sizes.**\nMake the cake. In a medium or large bowl, combine the flour, oats, cane sugar, salt, and baking powder. Whisk in the oat milk and vanilla extract and almond extract (if using) until well combined. Using a ladle or measuring cup, ladle the batter on top of the brown butter in the pan. Ladling, instead of pouring all of the batter on top at once, helps the butter swirl and mix into batter. Top the cobbler with the peach-blueberry mixture.\nBake the cobbler for 45-50 minutes, rotating the pan 180° halfway through to ensure even browning, until the top is deeply golden brown and bubbling.\nTransfer to a wire rack to cool for 10 minutes, then serve warm. If desired, scoop some vegan vanilla ice cream on each slice before serving.", "instructions_list": [ "Arrange a rack in the middle of your oven and preheat it to 375°F/190°C.", "Cut the peaches in half and remove the pits, then cut the peaches into 1/4-1/2 inch thick slices (3/4 cm - 1 1/4 cm). Transfer the peaches to a medium or large bowl. Add the blueberries, coconut sugar, cinnamon, nutmeg, ginger, and cardamom (if using), and toss gently to combine. Set aside for 30 minutes to allow the fruit to absorb the flavors.", diff --git a/tests/test_data/rainbowplantlife.com/rainbowplantlife_groups.json b/tests/test_data/rainbowplantlife.com/rainbowplantlife_groups.json index f347bebd5..d0ccc39df 100644 --- a/tests/test_data/rainbowplantlife.com/rainbowplantlife_groups.json +++ b/tests/test_data/rainbowplantlife.com/rainbowplantlife_groups.json @@ -62,7 +62,6 @@ "purpose": "Herby Bread Crumb Topping" } ], - "instructions": "Preheat the oven to 350ºF/175ºC. Place bread slices on a rimmed sheet pan. Spread out walnuts in the empty spaces on the pan. Toast both in the oven for 8 to 10 minutes, tossing the walnuts and flipping the bread slices over halfway through, until the walnuts are toasty and lightly browned and the bread is also a bit toasty. Allow to cool a bit.\nCook the pasta. Bring a large pot of water to a boil, 4 quarts/liters or 128 ounces. Once boiling, season with 2 tablespoons of kosher salt. Add the pasta and, once it comes back to a boil, set a timer for 2 minutes longer than the upper range of the cook time for al dente pasta on the box instructions.***Before draining, reserve 1 cup of pasta water, then drain pasta in a colander. Rinse the pasta with cold water to bring to room temperature and shake off the excess water.\nMake the bread crumbs: Tear the toasted bread into small pieces. Add them to a food processor and pulse repeatedly until you get bread crumbs, but don’t blend continuously—this helps retain some texture. It'll take a couple minutes. Take out half of the bread crumbs and set aside in a medium bowl for the Topping.\nMake the roasted red pepper sauce****. To the remaining bread crumbs in the food processor, add the toasted walnuts, roasted bell peppers, garlic, lemon juice (save the zest for the topping), smoked paprika, red pepper flakes, 1 teaspoon kosher salt, and several cracks of pepper. Process until a thick paste forms. With the motor running, stream in the olive oil until a sauce forms, and blend until smooth and thick. Season to taste with salt and pepper as needed, but don’t add too much salt, as there’s also salt in the Topping.\nMake the Herby Bread Crumb Topping: In a bowl, combine the reserved bread crumbs, reserved lemon zest, chopped parsley and basil, chopped capers, red pepper flakes if using, and flaky salt. Stir well to combine.\nAssemble the pasta: toss the pasta with the roasted red pepper sauce until well coated. Add about ¾ cup (180 mL) of pasta water and toss to coat. Add more pasta water until it’s sufficiently saucy. Add the arugula and any other desired mix-ins***** and toss to combine. Add the Herby Bread Crumb Topping and gently toss just to combine.", "instructions_list": [ "Preheat the oven to 350ºF/175ºC. Place bread slices on a rimmed sheet pan. Spread out walnuts in the empty spaces on the pan. Toast both in the oven for 8 to 10 minutes, tossing the walnuts and flipping the bread slices over halfway through, until the walnuts are toasty and lightly browned and the bread is also a bit toasty. Allow to cool a bit.", "Cook the pasta. Bring a large pot of water to a boil, 4 quarts/liters or 128 ounces. Once boiling, season with 2 tablespoons of kosher salt. Add the pasta and, once it comes back to a boil, set a timer for 2 minutes longer than the upper range of the cook time for al dente pasta on the box instructions.***Before draining, reserve 1 cup of pasta water, then drain pasta in a colander. Rinse the pasta with cold water to bring to room temperature and shake off the excess water.", diff --git a/tests/test_data/realfood.tesco.com/realfoodtesco_1.json b/tests/test_data/realfood.tesco.com/realfoodtesco_1.json index 89c1cbb55..997afc6bc 100644 --- a/tests/test_data/realfood.tesco.com/realfoodtesco_1.json +++ b/tests/test_data/realfood.tesco.com/realfoodtesco_1.json @@ -20,7 +20,6 @@ "120ml fat-free yogurt", "15g fresh parsley, roughly chopped" ], - "instructions": "Preheat the oven to gas 7, 220°C, fan 200°C. Toss the cauliflower with ½ tbsp oil and ½ tbsp ras el hanout in a baking dish, then roast for 20-25 mins until tender and golden.\nMeanwhile, heat ½ tbsp oil in a large, lidded saucepan over a medium heat. Add the onions, carrot and garlic and cook for 5 mins, then stir in ½ tbsp ras el hanout and cook for 1 min. Add the tomatoes, chickpeas, olives and 200ml boiling water and bring to the boil. Reduce the heat to low, cover and simmer for 15-20 mins until the veg is cooked through and the sauce has thickened. Remove from the heat and stir in the cauliflower.\nPut the couscous in a heatproof bowl, pour over the stock, cover and set aside for 5 mins, then fluff up with a fork. Divide between 4 plates and top with the tagine, yogurt and parsley to serve.", "instructions_list": [ "Preheat the oven to gas 7, 220°C, fan 200°C. Toss the cauliflower with ½ tbsp oil and ½ tbsp ras el hanout in a baking dish, then roast for 20-25 mins until tender and golden.", "Meanwhile, heat ½ tbsp oil in a large, lidded saucepan over a medium heat. Add the onions, carrot and garlic and cook for 5 mins, then stir in ½ tbsp ras el hanout and cook for 1 min. Add the tomatoes, chickpeas, olives and 200ml boiling water and bring to the boil. Reduce the heat to low, cover and simmer for 15-20 mins until the veg is cooked through and the sauce has thickened. Remove from the heat and stir in the cauliflower.", diff --git a/tests/test_data/realfood.tesco.com/realfoodtesco_2.json b/tests/test_data/realfood.tesco.com/realfoodtesco_2.json index b72915ae4..875d8fb85 100644 --- a/tests/test_data/realfood.tesco.com/realfoodtesco_2.json +++ b/tests/test_data/realfood.tesco.com/realfoodtesco_2.json @@ -37,7 +37,6 @@ "purpose": "For the herb sauce" } ], - "instructions": "Preheat the barbecue. Trim the base of the cauliflowers so that they sit flat, then cut into 2cm-thick slices (see Tip, below).\nIn a small bowl, mix together 3 tbsp of the oil with the caraway seeds and garlic. Season, then brush the oil all over the cauliflower steaks.\nCook on the preheated barbecue, away from the main heat, for 5-6 mins on each side until charred and just tender. Alternatively, cook the steaks (2 at a time, depending on their size) in a griddle pan over a medium-low heat for the same time.\nMeanwhile, mix together the chopped herbs, spring onions, chilli and remaining 3 tbsp of oil in a small bowl. Squeeze in the juice of ½ a lemon and taste – add a little more lemon juice or oil to taste. Season.\nDrizzle the herb sauce over the steaks and serve with the remaining lemon cut into wedges.", "instructions_list": [ "Preheat the barbecue. Trim the base of the cauliflowers so that they sit flat, then cut into 2cm-thick slices (see Tip, below).", "In a small bowl, mix together 3 tbsp of the oil with the caraway seeds and garlic. Season, then brush the oil all over the cauliflower steaks.", diff --git a/tests/test_data/realsimple.com/realsimple.json b/tests/test_data/realsimple.com/realsimple.json index 6d663c6a2..231cfe7f1 100644 --- a/tests/test_data/realsimple.com/realsimple.json +++ b/tests/test_data/realsimple.com/realsimple.json @@ -22,7 +22,6 @@ "1 tablespoons cornstarch", "2 tablespoons fresh lemon juice" ], - "instructions": "Make the cake: Heat oven to 325° F. In a food processor, pulse the graham crackers until fine crumbs form. Add the butter, salt, and 2 tablespoons of the sugar and pulse to combine. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the sides of a 9-inch springform pan.\nUsing an electric mixer, beat the cream cheese and 1 cup of the remaining sugar on medium speed until smooth. Add 1 cup of the sour cream and 1 teaspoon of the vanilla and beat to combine. Beat in the eggs one at a time. Pour the mixture into the crust and bake until just set (the center will be slightly wobbly), 50 to 60 minutes.\nIn a small bowl, combine the remaining 1 cup of sour cream, 2 tablespoons of sugar, and ½ teaspoon of vanilla. Spread over the hot cheesecake, then bake until set, 3 to 5 minutes more. Let cool to room temperature in the pan, then refrigerate for at least 2 hours. Run a knife around the edge of the cheesecake before unmolding.\nM ake the cherry sauce: In a large skillet, combine the cherries, sugar, salt, and 2 tablespoons water. Cook over medium-high heat, stirring often, until the mixture begins to thicken, 4 to 6 minutes.\nIn a small bowl, stir together the cornstarch and 2 tablespoons water. Add to the cherries in the skillet and cook, stirring, until the mixture is thick and syrupy, 1 to 2 minutes. Stir in the lemon juice. Let cool completely. Serve with the cheesecake.", "instructions_list": [ "Make the cake: Heat oven to 325° F. In a food processor, pulse the graham crackers until fine crumbs form. Add the butter, salt, and 2 tablespoons of the sugar and pulse to combine. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the sides of a 9-inch springform pan.", "Using an electric mixer, beat the cream cheese and 1 cup of the remaining sugar on medium speed until smooth. Add 1 cup of the sour cream and 1 teaspoon of the vanilla and beat to combine. Beat in the eggs one at a time. Pour the mixture into the crust and bake until just set (the center will be slightly wobbly), 50 to 60 minutes.", diff --git a/tests/test_data/receitas.globo.com/globo.json b/tests/test_data/receitas.globo.com/globo.json index 37caa0f9f..e9721df4e 100644 --- a/tests/test_data/receitas.globo.com/globo.json +++ b/tests/test_data/receitas.globo.com/globo.json @@ -15,7 +15,6 @@ "Champignon a gosto", "1 lata de creme de leite sem soro" ], - "instructions": "1 Em uma panela, coloque 3 colheres de sopa de óleo e 1 tablete de caldo de galinha. Espere aquecer para dissolver o tablete.\n2 Em seguida, adicione 1 quilo de peito de frango em cubos e deixe dourar.\n3 Depois, acrescente 2 colheres de sopa de molho de tomate, 2 colheres de sopa de mostarda, 2 colheres de sopa de ketchup e champignon a gosto. Misture.\n4 Desligue o fogo e acrescente 1 lata de creme de leite. Misture novamente.\n5 Sirva em seguida.", "instructions_list": [ "1 Em uma panela, coloque 3 colheres de sopa de óleo e 1 tablete de caldo de galinha. Espere aquecer para dissolver o tablete.", "2 Em seguida, adicione 1 quilo de peito de frango em cubos e deixe dourar.", diff --git a/tests/test_data/receitas.ig.com.br/ig.json b/tests/test_data/receitas.ig.com.br/ig.json index 4216f8447..27c1ef2d8 100644 --- a/tests/test_data/receitas.ig.com.br/ig.json +++ b/tests/test_data/receitas.ig.com.br/ig.json @@ -20,7 +20,6 @@ "Arroz branco para acompanhar", "Batata palha" ], - "instructions": "Em uma panela com o azeite, refogue a cebola e o alho até que a cebola comece a murchar. Junte os cogumelos, o limão, e o catchup. Cozinhe por 5 a 10 minutos. Adicione o caldo e cozinhe por mais 5 minutos. Junte a maisena e deixe ferver até engrossar ligeiramente. Por último, adicione o creme de leite, tempere e junte a salsinha. Sirva com arroz e batata palha.", "instructions_list": [ "Em uma panela com o azeite, refogue a cebola e o alho até que a cebola comece a murchar. Junte os cogumelos, o limão, e o catchup. Cozinhe por 5 a 10 minutos. Adicione o caldo e cozinhe por mais 5 minutos. Junte a maisena e deixe ferver até engrossar ligeiramente. Por último, adicione o creme de leite, tempere e junte a salsinha. Sirva com arroz e batata palha." ], diff --git a/tests/test_data/receitasnestle.com.br/receitasnestlebr_1.json b/tests/test_data/receitasnestle.com.br/receitasnestlebr_1.json index 2d2dba1fe..f6ef6ee27 100644 --- a/tests/test_data/receitasnestle.com.br/receitasnestlebr_1.json +++ b/tests/test_data/receitasnestle.com.br/receitasnestlebr_1.json @@ -15,7 +15,6 @@ "2 xícaras (chá) de água", "meia colher (sopa) de azeite" ], - "instructions": "Leve uma panela para esquentar e acrescente o azeite. Em seguida, acrescente a costelinha de porco e deixe fritar, sem mexer.\nQuando estiver dourada, vire e acrescente o sal e o chimichurri. Deixe fritar.\nQuando começar a ficar seco, adicione meia xícara (chá) de água e deixe cozinhar em fogo alto até secar.\nQuando a carne estiver douradinha, adicione o alho e as batatas já descascadas cortadas em cubos grandes.\nAdicione o restante da água e deixe cozinhar em fogo baixo.\nDepois, acrescente o alecrim e refogue mais um pouco.\nSirva quente.", "instructions_list": [ "Leve uma panela para esquentar e acrescente o azeite. Em seguida, acrescente a costelinha de porco e deixe fritar, sem mexer.", "Quando estiver dourada, vire e acrescente o sal e o chimichurri. Deixe fritar.", diff --git a/tests/test_data/recept.se/recept.json b/tests/test_data/recept.se/recept.json index eeae49f2b..f00d360d0 100644 --- a/tests/test_data/recept.se/recept.json +++ b/tests/test_data/recept.se/recept.json @@ -14,7 +14,6 @@ "2 msk starkt kaffe, typ espresso", "2 dl pärlsocker eller kokosflingor" ], - "instructions": "Rör smör, socker, kakao och vaniljsocker poröst. Gärna med en elvisp eller köksassistent.\nTillsätt resterande ingredienser och arbeta ihop till en jämn smet med händerna.\nJag kyler aldrig kaffet. Jag bereder det när jag börjar vispa smör och socker och tillsätter det ljummet.\nLåt smeten stå i 15 minuter så den sväller lite.\nRulla bollar av smeten och rulla sedan dessa i pärlsocker eller kokosflingor.\nStäll i kyl för att stelna, men låt gärna rumstempereras innan servering.", "instructions_list": [ "Rör smör, socker, kakao och vaniljsocker poröst. Gärna med en elvisp eller köksassistent.", "Tillsätt resterande ingredienser och arbeta ihop till en jämn smet med händerna.", diff --git a/tests/test_data/receptyprevas.sk/receptyprevas.json b/tests/test_data/receptyprevas.sk/receptyprevas.json index 08eca4a6d..d0b64f74f 100644 --- a/tests/test_data/receptyprevas.sk/receptyprevas.json +++ b/tests/test_data/receptyprevas.sk/receptyprevas.json @@ -64,7 +64,6 @@ "purpose": "NA POSÝPKU" } ], - "instructions": "Kvások. Do vlažného mlieka pridáme cukor a nadrobené čerstvé droždie. Dôkladne premiešame, aby sa droždie s cukrom rozpustili. Kvások necháme vzísť, po 5 minútach sa urobí hustá pena. Do väčšej misky pridáme suroviny na cesto a kvások, vypracujeme pružné cesto. Cesto posypeme múkou a prikryjeme utierkou.\nCesto necháme na teplejšom mieste kysnúť približne hodinu, aby zdvojnásobilo objem. Tak ho preložíme na múkou vysypanú pracovnú dosku, rozvaľkáme na hrúbku 1 cm. Ostrým nožom nakrájame štvorce veľkosti cca 5x5 cm. Do každého štvorca pridáme 1 lyžičku lekváru, konce dôkladne stlačíme, otočíme spojom dole.\nKeď všetky buchty pripravíme, prvé kusy môžeme pariť, lebo už nakysli. Do hrnca nalejeme vodu, vložíme paráčik. Vody pridáme toľko, aby nepresahovala paráčik, bola 1 cm pod paráčikom. Na paráčik položíme papier na pečenie alebo ho potrieme olejom. Hrniec prikryjeme pokrievkou, necháme vodu zovrieť, urobí sa para.\nVložíme buchty, nie príliš blízko seba, lebo parením narastú. Dávame pozor, para vie popáliť. Buchty paríme 8-10 minút. Potom pokrievku pomaly odstránime, aby nám kvapky pary nekvapli na buchty, a tak nepľasli. Opatrne ich vyberieme na tanier, popicháme ostrou špajdlou alebo ihlou. Na kvalitnej panvici opražíme maslo.\nHotové buchty podávame ešte teplé, posypané s obľúbenými posýpkami - kakaovou, makovou či orechovou, poliate voňavým opraženým maslom. Ak buchty budeme konzumovať neskôr, potrieme ich olejom a prikryjeme, aby nevyschli. Keď vychladnú, môžeme ich zamraziť, a túto sladkú pochúťku máme hotovú raz-dva.", "instructions_list": [ "Kvások. Do vlažného mlieka pridáme cukor a nadrobené čerstvé droždie. Dôkladne premiešame, aby sa droždie s cukrom rozpustili. Kvások necháme vzísť, po 5 minútach sa urobí hustá pena. Do väčšej misky pridáme suroviny na cesto a kvások, vypracujeme pružné cesto. Cesto posypeme múkou a prikryjeme utierkou.", "Cesto necháme na teplejšom mieste kysnúť približne hodinu, aby zdvojnásobilo objem. Tak ho preložíme na múkou vysypanú pracovnú dosku, rozvaľkáme na hrúbku 1 cm. Ostrým nožom nakrájame štvorce veľkosti cca 5x5 cm. Do každého štvorca pridáme 1 lyžičku lekváru, konce dôkladne stlačíme, otočíme spojom dole.", diff --git a/tests/test_data/recipegirl.com/recipegirl_1.json b/tests/test_data/recipegirl.com/recipegirl_1.json index e74abb4cd..31fbec37a 100644 --- a/tests/test_data/recipegirl.com/recipegirl_1.json +++ b/tests/test_data/recipegirl.com/recipegirl_1.json @@ -19,7 +19,6 @@ "grated Parmesan cheese for topping, (if desired)", "½ medium lemon, (sliced for garnish (optional))" ], - "instructions": "Cook the pasta according to package directions. Make the sauce while the pasta is cooking.\nIn a large skillet over medium-high heat, add the olive oil and 1 tablespoon butter. Add the garlic and then the clams; stir together. Cook for 3 minutes. Pour in the white wine, scraping the bottom of the pan with the spoon. Cook for 3 to 4 minutes, until the sauce is reduced and less watery. Add in 1 more tablespoon of butter and stir to melt. Reduce heat and add the lemon juice. Add parsley and cream. Add salt and pepper. Stir well and taste for seasonings, adding a splash of clam juice if the sauce needs thinning.\nCook over low heat for 3 additional minutes, or until heated through.\nDrain the pasta and put the hot pasta in a large bowl. Pour the sauce from the skillet onto the hot linguine. Toss to combine.\nServe in individual bowls; sprinkle with Parmesan (if desired) and serve with lemon wedge for garnish.", "instructions_list": [ "Cook the pasta according to package directions. Make the sauce while the pasta is cooking.", "In a large skillet over medium-high heat, add the olive oil and 1 tablespoon butter. Add the garlic and then the clams; stir together. Cook for 3 minutes. Pour in the white wine, scraping the bottom of the pan with the spoon. Cook for 3 to 4 minutes, until the sauce is reduced and less watery. Add in 1 more tablespoon of butter and stir to melt. Reduce heat and add the lemon juice. Add parsley and cream. Add salt and pepper. Stir well and taste for seasonings, adding a splash of clam juice if the sauce needs thinning.", diff --git a/tests/test_data/recipegirl.com/recipegirl_2.json b/tests/test_data/recipegirl.com/recipegirl_2.json index 6c5a4cdf1..d37ed5030 100644 --- a/tests/test_data/recipegirl.com/recipegirl_2.json +++ b/tests/test_data/recipegirl.com/recipegirl_2.json @@ -51,7 +51,6 @@ "purpose": "SAUCE:" } ], - "instructions": "PREPARE THE CHICKEN:\nPreheat the oven to 350℉.\nPound the chicken between sheets of waxed paper using a flat meat mallet. You want to even out the thickness and thin them out a bit. Pat the chicken dry.\nCombine the cheese, tomatoes, pine nuts, onions and basil in a small bowl. Season with salt and pepper. Spread the cheese mixture lengthwise over half of each chicken breast. Tuck the ends in and roll the chicken up tightly, securing with toothpicks. Dip the chicken in egg, and then roll it in breadcrumbs.\nPlace the chicken in an 8-inch square baking dish. Pour 2 tablespoons melted butter over the breasts. Bake until cooked through, about 20 minutes.\nPREPARE THE SAUCE:\nWhile the chicken is baking, melt 3 tablespoons of butter in a large skillet over medium heat. Add the mushrooms and sauté until tender (about 6 minutes). Add the wine and boil for 3 minutes. Add the chicken broth and boil until the liquid is reduced by half, about 5 minutes. Remove from heat and swirl in 4 tablespoons of butter, 1 piece at a time. Season with salt and pepper.\nRemove the toothpicks from the chicken. Cut the chicken rolls into ½ inch thick rounds and serve them immediately with the sauce drizzled on top.", "instructions_list": [ "PREPARE THE CHICKEN:", "Preheat the oven to 350℉.", diff --git a/tests/test_data/reciperunner.com/reciperunner.json b/tests/test_data/reciperunner.com/reciperunner.json index cb84e0dfc..26e042dae 100644 --- a/tests/test_data/reciperunner.com/reciperunner.json +++ b/tests/test_data/reciperunner.com/reciperunner.json @@ -22,7 +22,6 @@ "1/2 cup unsalted butter, melted", "1 1/2 teaspoons vanilla extract" ], - "instructions": "Preheat the pizzelle press according to manufacturers instructions. In a bowl whisk together the flour, baking powder and salt.\nIn the bowl of a stand mixer or using a hand held mixer beat the eggs for about a minute. Gradually pour in the sugar, beating until smooth. Add in the vanilla and with the mixer on, slowly pour in the melted butter.\nBeat on medium speed for another minute and then add in the dry ingredients. Beat just until combined, scraping down the sides of the bowl as needed.\nOnce the pizzelle press is hot use a 2 teaspoon size cookie scoop and drop the dough in the center of the cookie grid. Close the lid and lock or press down gently depending on your pizzelle press. Bake for about 30-45 seconds then remove the cookies onto a wire cooling rack. Continue the process until all of the dough is gone.\nFor the chocolate pizzelles the process is the same except that you will whisk the cocoa powder in with the flour, salt and baking powder.", "instructions_list": [ "Preheat the pizzelle press according to manufacturers instructions. In a bowl whisk together the flour, baking powder and salt.", "In the bowl of a stand mixer or using a hand held mixer beat the eggs for about a minute. Gradually pour in the sugar, beating until smooth. Add in the vanilla and with the mixer on, slowly pour in the melted butter.", diff --git a/tests/test_data/recipes.farmhousedelivery.com/farmhousedelivery_1.json b/tests/test_data/recipes.farmhousedelivery.com/farmhousedelivery_1.json index 9668ffd7c..70a1adc34 100644 --- a/tests/test_data/recipes.farmhousedelivery.com/farmhousedelivery_1.json +++ b/tests/test_data/recipes.farmhousedelivery.com/farmhousedelivery_1.json @@ -16,7 +16,6 @@ "Plain yogurt, for serving", "Hot sauce, for serving" ], - "instructions": "Saute onions & garlic in olive oil in a large skillet until they take on a little color. Add jalapeno and continue cooking for 1-2 minutes. Add chopped greens, season with salt and pepper to taste and cover until greens are just wilted. Add cream and bring to a simmer. Crack eggs on top of greens, cover and cook until eggs are cooked to your preference. Serve in wide bowls with a dollop of yogurt and a drizzle of hot sauce and thick slices of warm bread on the side.", "instructions_list": [ "Saute onions & garlic in olive oil in a large skillet until they take on a little color. Add jalapeno and continue cooking for 1-2 minutes. Add chopped greens, season with salt and pepper to taste and cover until greens are just wilted. Add cream and bring to a simmer. Crack eggs on top of greens, cover and cook until eggs are cooked to your preference. Serve in wide bowls with a dollop of yogurt and a drizzle of hot sauce and thick slices of warm bread on the side." ], diff --git a/tests/test_data/recipes.farmhousedelivery.com/farmhousedelivery_2.json b/tests/test_data/recipes.farmhousedelivery.com/farmhousedelivery_2.json index 4521ce4c5..32d07a3fc 100644 --- a/tests/test_data/recipes.farmhousedelivery.com/farmhousedelivery_2.json +++ b/tests/test_data/recipes.farmhousedelivery.com/farmhousedelivery_2.json @@ -17,7 +17,6 @@ "1 bunch radishes, quartered", "1 red onion, sliced" ], - "instructions": "❶ Preheat your oven to 400°F.\n❷ In a medium sized mixing bowl, whisk together olive oil, lemon juice, mustard, garlic, salt , pepper and rosemary.\n❸ Layer potatoes, radishes and onions on a baking sheet. Lightly drizzle with the tinest bit of olive oil. The chicken thighs will drip fat for cooking, so we don’t want to overdo it with the oil.\n❹ Pat chicken thighs dry and rub with seasoning mixture. Be sure to get in under the skin too.\n❺ Place chicken thighs over your vegetable layer.\n❻ Roast for 55 minutes, then broil for 3 minutes for an extra crisp factor! Enjoy!\n– For more lifestyle tips and recipes from Rebecca, you can find her on Instagram at @xxrlilly", "instructions_list": [ "❶ Preheat your oven to 400°F.", "❷ In a medium sized mixing bowl, whisk together olive oil, lemon juice, mustard, garlic, salt , pepper and rosemary.", diff --git a/tests/test_data/recipes.timesofindia.com/timesofindia.json b/tests/test_data/recipes.timesofindia.com/timesofindia.json index e0041f237..d49e76b85 100644 --- a/tests/test_data/recipes.timesofindia.com/timesofindia.json +++ b/tests/test_data/recipes.timesofindia.com/timesofindia.json @@ -18,7 +18,6 @@ "2 teaspoon pesto sauce", "6 basil" ], - "instructions": "To prepare this palatable dish, preheat the oven at 200 degrees Celsius. Meanwhile, spread a baking sheet, place cherry tomatoes topped with a drizzle of 2 tablespoons of extra virgin olive oil. Season the tomatoes with salt, black pepper, and oregano spice. Make sure the tomatoes are evenly coated with the seasoned oil by rolling them over and over inside the baking sheet itself.\nBy now, the oven should be ready to roast. Place the baking sheet with tomatoes inside the oven and roast the tomatoes for 15 minutes or until they start to burst out.\nWhile the tomatoes are roasting in the oven, put a large pan over medium flame and boil water in it. Add the tortellini pasta with a pinch of salt and a little olive oil. Once cooked, drain the water and keep the pasta aside until required.\nNow, heat 2 tablespoons of extra virgin olive oil in a skillet over low-medium heat. After the oil turns hot, add minced garlic and saute until it turns golden brown. Turn off the flame and to the garlic, add roasted tomatoes and pesto sauce. Using a fork, stab the tomatoes to break them open. Stir the mixture and then add cooked tortellini. Pour some more pesto sauce over the tortellini and continue stirring. Sprinkle shredded parmesan cheese and garnish with torn or chopped basil leaves.", "instructions_list": [ "To prepare this palatable dish, preheat the oven at 200 degrees Celsius. Meanwhile, spread a baking sheet, place cherry tomatoes topped with a drizzle of 2 tablespoons of extra virgin olive oil. Season the tomatoes with salt, black pepper, and oregano spice. Make sure the tomatoes are evenly coated with the seasoned oil by rolling them over and over inside the baking sheet itself.", "By now, the oven should be ready to roast. Place the baking sheet with tomatoes inside the oven and roast the tomatoes for 15 minutes or until they start to burst out.", diff --git a/tests/test_data/recipetineats.com/recipetineats.json b/tests/test_data/recipetineats.com/recipetineats.json index 6ebc6ecba..c679baf6b 100644 --- a/tests/test_data/recipetineats.com/recipetineats.json +++ b/tests/test_data/recipetineats.com/recipetineats.json @@ -16,7 +16,6 @@ "1/4 tsp white pepper", "Red chilli and finely sliced shallots/green onions" ], - "instructions": "Place sugar and water in a large pot over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients.\nStir, then adjust the heat so it is simmering fairly energetically. Not rapidly, not a slow simmer (I use medium heat on a weak stove, between medium and low on a strong stove).\nSimmer for 1.5 hours, uncovered. Stir once or twice while cooking.\nAt around 1.5 hours, when the liquid has reduced down and the pork is tender, (see Note 3 if pork is not yet tender), the fat will separate (see video).\nStir and the pork will brown and caramelise in the fat.\nOnce the liquid is all gone and it's now stuck on the pork pieces, it's ready.\nServe over rice, garnished with fresh chilli and shallots. Simple pickled vegetables are ideal for a side because the fresh acidity pairs well with the rich pork.", "instructions_list": [ "Place sugar and water in a large pot over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients.", "Stir, then adjust the heat so it is simmering fairly energetically. Not rapidly, not a slow simmer (I use medium heat on a weak stove, between medium and low on a strong stove).", diff --git a/tests/test_data/redhousespice.com/redhousespice_1.json b/tests/test_data/redhousespice.com/redhousespice_1.json index 81eb82816..697052e34 100644 --- a/tests/test_data/redhousespice.com/redhousespice_1.json +++ b/tests/test_data/redhousespice.com/redhousespice_1.json @@ -42,7 +42,6 @@ "purpose": "You also need" } ], - "instructions": "Marinate the meat\nPut pork steaks in a resealable plastic bag. Add all the ingredients for the marinade.\nSqueeze out air then seal the bag. Rub around for an even coating. Store in the fridge for at least 6 hours (ideally overnight).\nTake the meat out of the bag right before roasting. Keep the marinade for later use.\nPrepare for roasting\nPreheat the oven at 425°F/220°C/Fan 200°C.\nIf using a baking tray with a wire rack that fits inside, fill the tray with hot water (lower than the rack) and put the steak on the rack. Place the tray in the middle of the oven.\nAlternatively, place a large tray with hot water at the bottom of the oven. Then place the steak on the middle rack of the oven.\nRoast & brush (see note 5)\nLeave the meat to roast for 15 mins. Take out and flip it over. Brush some marinade then put back into the oven (Make sure there is always enough water in the tray).\nCook for a further 10 mins. While waiting, mix 2 teaspoons of honey with 2 teaspoons of the marinade.\nThen increase the oven temperature to 460°F/240°C/Fan 220°C. Take out the meat. Brush with the honey mixture.\nPut back into the oven for 5 mins. Then brush the other side with the honey mixture. Roast for a final 3 mins.\nServe\nLeave the meat to rest for 5 mins then slice and serve it in your preferred way.\nYou may also heat up the remaining marinade (remove the garlic & ginger) then serve it as a sauce, a soup base, or a noodle seasoning, etc.", "instructions_list": [ "Marinate the meat", "Put pork steaks in a resealable plastic bag. Add all the ingredients for the marinade.", diff --git a/tests/test_data/redhousespice.com/redhousespice_2.json b/tests/test_data/redhousespice.com/redhousespice_2.json index 74440d79f..017467dcf 100644 --- a/tests/test_data/redhousespice.com/redhousespice_2.json +++ b/tests/test_data/redhousespice.com/redhousespice_2.json @@ -16,7 +16,6 @@ "Chinese chilli oil (to taste)", "Sichuan pepper oil (optional)" ], - "instructions": "Place cucumber onto a chopping board. Use the side of a cleaver, or a rolling pin/a meat pounder, to smash it. Make sure the pressure is enough to crack it open by one stroke, instead of pounding it multiple times on one spot. Then cut it crosswise into bite-sized pieces.\nTransfer the cucumber to a bowl. Sprinkle evenly with salt. Leave to rest for 10 minutes or so. Then drain away the water extracted by the salt (see note).\nAdd light soy sauce, black rice vinegar, sesame oil, sugar, minced garlic, chilli oil and Sichuan pepper oil if using. Toss very well to evenly distribute the seasonings.\nEnjoy it right away or let it sit for 2 minutes before serving (The flavour will penetrate further into the cucumber).", "instructions_list": [ "Place cucumber onto a chopping board. Use the side of a cleaver, or a rolling pin/a meat pounder, to smash it. Make sure the pressure is enough to crack it open by one stroke, instead of pounding it multiple times on one spot. Then cut it crosswise into bite-sized pieces.", "Transfer the cucumber to a bowl. Sprinkle evenly with salt. Leave to rest for 10 minutes or so. Then drain away the water extracted by the salt (see note).", diff --git a/tests/test_data/reishunger.de/reishunger_1.json b/tests/test_data/reishunger.de/reishunger_1.json index d1d0ae89e..79f8cc67c 100644 --- a/tests/test_data/reishunger.de/reishunger_1.json +++ b/tests/test_data/reishunger.de/reishunger_1.json @@ -20,7 +20,6 @@ "30 gr Sprossen", "eine Handvoll Cashew Kerne" ], - "instructions": "Reis nach Anleitung im Digitalen Reiskocher oder Kochtopf kochen.\nGemüse schneiden und ca. 5 min blanchieren.\nDen Tofu in Stücke schneiden und in Mehl Ei und Paniermehl wälzen und kurz von allen Seiten anbraten.\nCashew Kerne in einer Pfanne kurz anrösten.\nDie Sauce erwärmen und den Tofu auf einen Spieß ziehen (optimal).\nAlles schön anrichten und mit den Sprossen toppen. Guten Reishunger! :-)", "instructions_list": [ "Reis nach Anleitung im Digitalen Reiskocher oder Kochtopf kochen.", "Gemüse schneiden und ca. 5 min blanchieren.", diff --git a/tests/test_data/reishunger.de/reishunger_2.json b/tests/test_data/reishunger.de/reishunger_2.json index 8550c88ff..2b530db76 100644 --- a/tests/test_data/reishunger.de/reishunger_2.json +++ b/tests/test_data/reishunger.de/reishunger_2.json @@ -20,7 +20,6 @@ "Salz, Cayenne Pfeffer, Paprika edelsüß", "Petersilie" ], - "instructions": "Zubereitung im Kochtopf:\nReis waschen. Den Reis mit kaltem Wasser bedecken. Mit den Händen den Reis in kreisenden Bewegungen waschen. Durch die überschüssige Stärke wird das Wasser trüb. Nun das Wasser abgießen und den Vorgang wiederholen bis das Wasser klar bleibt.\nReis in einen Kochtopf geben.\nWasser dazugeben. Nach Belieben salzen.\nReis 10 Minuten einweichen lassen.\nHerd auf die höchste Hitzestufe stellen und Reis aufkochen lassen.\nSobald das Wasser kocht, den Herd auf die mittlere Hitzestufe stellen und den Reis ca. 15 Minuten bei geschlossenem Deckel köcheln lassen bis das Wasser komplett aufgesogen wurde.\nNach Belieben ein Stück Butter hinzufügen.\nZwiebeln und Knoblauch klein schneiden und in Wok Öl in einem Wok kurz anbraten.\nKokosmilch und Wasser vorsichtig in den Wok geben.\nSüßkartoffel und Paprika klein schneiden und in die Pfanne geben.\nKichererbsen abtropfen, Ingwer schälen und kleinschneiden, ebenfalls in den Wok geben.\nCurry und Salz hinzugeben und bei geschlossenem Deckel kurz zum Kochen bringen, dann auf leichter Stufe circa 10 Minuten köcheln lassen.\nPaprika edelsüß und Cayennepfeffer hinzugeben, verrühren und ca. weitere 5 Minuten köcheln lassen, bis die Soße schön eingekocht ist.\nMit Reis und Kräutern servieren, fertig. Guten Reishunger!", "instructions_list": [ "Zubereitung im Kochtopf:", "Reis waschen. Den Reis mit kaltem Wasser bedecken. Mit den Händen den Reis in kreisenden Bewegungen waschen. Durch die überschüssige Stärke wird das Wasser trüb. Nun das Wasser abgießen und den Vorgang wiederholen bis das Wasser klar bleibt.", diff --git a/tests/test_data/reishunger.de/reishunger_3.json b/tests/test_data/reishunger.de/reishunger_3.json index b1466cf2c..6916676a9 100644 --- a/tests/test_data/reishunger.de/reishunger_3.json +++ b/tests/test_data/reishunger.de/reishunger_3.json @@ -21,7 +21,6 @@ "Sojasauce", "Sushi Ingwer" ], - "instructions": "Zubereitung im Kochtopf:\nReis in einen Kochtopf geben.\nReis zweimal im Topf durchwaschen, um die überschüssige Stärke zu entfernen.\nWasser dazugeben.\nReis 10 Minuten einweichen lassen.\nHerd auf die höchste Hitzestufe stellen und Reis aufkochen lassen.\nSobald das Wasser kocht, den Herd auf die mittlere Hitzestufe stellen und den Reis ca. 20 Minuten bei geschlossenem Deckel köcheln lassen bis das Wasser verdampft ist.\n5 Minuten ruhen lassen.\n1.5 EL Reissessig mit 0.5 EL Zucker und 0.5 TL Salz verrühren.\nReis in eine Schüssel (am besten Hangiri) geben und Reisessigmischung durchziehen lassen.\nSushi Reis im \"Sushi\" Modus des Digitalen Reiskochers (alternativ in einem Basis Reiskocher oder im Kochtopf) kochen.\nDen gekochten Reis zum Abkühlen in eine Hangiri (oder andere Schüssel) geben. Reisessig, Salz und Zucker vermengen, mit einem Löffel über den lauwarmen Sushi Reis geben und vorsichtig unterrühren. Sushi Reis auf Zimmertemperatur abkühlen lassen.\nGemüse und Lachs waschen und in sehr dünne Streifen schneiden.\nDie Sushimatte mit Frischhaltefolie einwickeln (dann verschmutzt sie nicht).\nFür die Maki-Rolls:\nNoriblatt halbieren und mit der glatten Seite nach unten auf die Sushimatte legen, die unteren Kanten sollten miteinander abschließen.\nReis darauf verteilen (Tipp: Wasser mit Essig mischen, die Finger eintauchen und damit verteilen), am oberen Rand ca. 2 cm freilassen. 2-3 Zutaten darauf geben und rollen.\nFür Inside-Out-Rolls:\nSushi Reis auf einem halbierten Nori Algenblatt verteilen, mit Sesam bestreuen.\nFreien Teil der Bambusmatte auf den Reis legen und diese umdrehen. Nun befindet sich die glatte Seite des Nori Algenblattes oben.\nMit 2-3 Zutaten belegen und einrollen rollen.\nDie Sushi-Rolls in der Mitte durchschneiden. Diese Hälften jeweils nochmal durch drei teilen, sodass man aus jeder Rolle sechs Sushi-Häppchen erhält. Fertig sind die Maki-und Inside-Out-Rolls!\nMit Wasabi, Sushi-Ingwer und Sojasauce genießen. Guten Reishunger!", "instructions_list": [ "Zubereitung im Kochtopf:", "Reis in einen Kochtopf geben.", diff --git a/tests/test_data/rezeptwelt.de/rezeptwelt.json b/tests/test_data/rezeptwelt.de/rezeptwelt.json index 51275c66b..71792773f 100644 --- a/tests/test_data/rezeptwelt.de/rezeptwelt.json +++ b/tests/test_data/rezeptwelt.de/rezeptwelt.json @@ -21,7 +21,6 @@ "1 TL Salz", "2 Prisen Pfeffer" ], - "instructions": "Salat\n1. Wasser und Gemüsebrühe in den Mixtopf geben und 8Min./100°/Stufe 1 aufkochen\n2. Nudeln zugeben, je nach Packungsanweisung ca. 8-10Min./100°/\"Linkslauf\" /Stufe \"Sanftrührstufe\" garen, Nudeln in den Gareinsatz abgießen und Garflüssigkeit dabei auffangen. Nudeln in eine große Schüssel umfüllen und etwas abkühlen lassen.\n3. getrocknete Tomaten in den Mixtopf geben, 5Sek./\"Linkslauf deaktiviert\" /Stufe 4 zerkleinern und zu den Nudeln geben.\n4.Mozarella in den Mixtopf geben, 2 Sek./Stufe 4 zerkleinern und zu den Nudeln geben.\n5. Alle weiteren Salatzutaten (Rucola, schwarze Oliven und Kirschtomaten) in die große Schüssel zugeben und vermischen\nDressing:\n6. Knoblauch und Basilikum in den Mixtopf geben 4 Sek./Stufe 7 zerkleinern.\n7. Übrige Zutaten und 120 g Garflüssigkeit zugeben und 15Sek./Stufe 3-4 verrühren, zum Salat geben und vermischen.", "instructions_list": [ "Salat", "1. Wasser und Gemüsebrühe in den Mixtopf geben und 8Min./100°/Stufe 1 aufkochen", diff --git a/tests/test_data/ricetta.it/ricetta.json b/tests/test_data/ricetta.it/ricetta.json index d1b8e3837..2fb023820 100644 --- a/tests/test_data/ricetta.it/ricetta.json +++ b/tests/test_data/ricetta.it/ricetta.json @@ -17,7 +17,6 @@ "1 l di latte", "q.b. noce moscata" ], - "instructions": "Per prima cosa procediamo a pulire il radicchio e a tagliarlo in due nel verso della lunghezza, e poi a listarelle. Mettiamolo in una pentola capiente con un filo d'olio extra vergine d’oliva e lasciamo stufare a fiamma dolce per dieci minuti circa [1].\nSaliamo e mescoliamo di tanto in tanto. Per preparare la besciamella invece mettiamo il latte a bollire e in un altro pentolino facciamo sciogliere il burro [2].\nQuando è del tutto fuso, uniamo la farina [3] e facciamo addensare mescolando per un paio di minuti.\nDopodiché trasferiamo questo composto nel latte giunto ad ebollizione [4].\nInsaporiamo con noce moscata [5] e un pizzico di sale, mescoliamo il tutto e togliamo dal fuoco.\nTeniamone 3-4 mestolini da parte, quindi uniamo il resto al radicchio stufato [6].\nInfine tagliamo a cubetti la fontina. Possiamo ora comporre le nostre lasagne: prendiamo una pirofila (noi ne abbiamo utilizzata una di 15x25 cm), distribuiamo un po' di besciamella e radicchio sul fondo, poi stendiamo le sfoglie di pasta fresca senza cuocerla in precedenza [7].\nAggiungiamo poi altra besciamella al radicchio, sopra un po' di fontina [8] e una spolverata di parmigiano grattugiato [9].\nRicopriamo con altre sfoglie di pasta e ripetiamo gli strati fino ad esaurimento degli ingredienti [10].\nCompletiamo distribuendo la besciamella bianca, tenuta da parte inizialmente e abbondante parmigiano grattugiato [11], che in cottura creerà una crosticina croccante.\nVersiamo un filo d'olio extra vergine d'oliva e mettiamo a cuocere in forno ventilato preriscaldato a 200° per 20-25 minuti [12].\nCome accennato in precedenza, il formaggio dovrà aver formato una bella crosticina, se però così non fosse, possiamo accendere la funzione grill del nostro forno e terminare la cottura per qualche minuto prestando però particolare attenzione che le lasagne non brucino. Una volta cotte, attendiamo giusto un paio di minuti per tagliarle, poi serviamole molto calde, così da valorizzare l’effetto fondente del formaggio.", "instructions_list": [ "Per prima cosa procediamo a pulire il radicchio e a tagliarlo in due nel verso della lunghezza, e poi a listarelle. Mettiamolo in una pentola capiente con un filo d'olio extra vergine d’oliva e lasciamo stufare a fiamma dolce per dieci minuti circa [1].", "Saliamo e mescoliamo di tanto in tanto. Per preparare la besciamella invece mettiamo il latte a bollire e in un altro pentolino facciamo sciogliere il burro [2].", diff --git a/tests/test_data/ricette.giallozafferano.it/giallozafferano.json b/tests/test_data/ricette.giallozafferano.it/giallozafferano.json index d3447ee62..990388da8 100644 --- a/tests/test_data/ricette.giallozafferano.it/giallozafferano.json +++ b/tests/test_data/ricette.giallozafferano.it/giallozafferano.json @@ -18,7 +18,6 @@ "Panna fresca liquida 150 ml", "Zucchero a velo 30 g" ], - "instructions": "Per preparare la bavarese alle fragole, iniziate dalla crema inglese che è la base del dolce: incidete mezza bacca di vaniglia e raschiate con la punta di un coltellino per estrarre i semini 1 . Prelevate la scorza del limone facendo attenzione a non sbucciare anche la parte bianca 2 e unite i due aromi nel pentolino con il latte 3 : scaldate a fuoco dolce fino a sfiorare il bollore poi spegnete il fuoco.\nIntanto versate i tuorli in una ciotola capiente sbatteteli con la frusta poi aggiungete 65 g di zucchero semolato a pioggia continuando a mescolare 4 e aggiungete un pizzico di sale 5 . Lavorateli per qualche minuto, fino ad ottenere un composto omogeneo. Versate sulle uova sbattute il latte scaldato, filtrandolo con un colino a maglie strette 6 .\nMescolate con una spatola 7 e ponete la crema a cuocere a bagno maria a fuoco basso, sempre mescolando 8 ; la temperatura della crema non deve mai superare gli 85° (controllate con un termometro da cucina) 9 .\nQuando la crema sarà pronta versatela in una ciotola e ponete la ciotola in un'altra più capiente e piena di ghiaccio 10 : in questo modo rafferdderete immediatamente la crema senza che la consistenza ne risenta. Mescolate 11 poi togliete dal ghiaccio e coprite la crema con pellicola a contatto per farla raffreddare completamente. Mettete in ammollo i fogli di gelatina in acqua molto fredda 12 per almeno 10 minuti.\nLavate, scolate per bene e togliete il picciolo alle fragole, quindi tagliatele a pezzi 13 e cuocetele in padella con 40 g di zucchero semolato a fuoco dolce, coperte con un coperchio (14-15).\nFrullate le fragole cotte con lo zucchero 16 e setacciate la purea ottenuta 17 . Quindi trasferitela in un pentolino e rimettetela sul fuoco dolce 18 .\nScolate e strizzate i fogli di gelatina e scioglieteli nella coulis di fragole 19 , mescolate con una frusta per farli sciogliere completamente 20 . Fate intiepidire il composto, e unitelo alla crema inglese 21 e mescolate.\nPoi a parte montate 500 ml di panna fresca (non troppo ferma) 22 e unitela alla crema di fragole 23 e amalgamate bene il composto: dovrà risultare fluido, cremoso e omogeneo. Quindi prendete uno stampo da ciambella e bagnate l'interno con dell'acqua fredda. Versate delicatamente il composto ottenuto nello stampo di 22 cm di diametro e capienza 1,5 lt 24 .\nCopritelo con pellicola trasparente 25 e ponetelo in frigorifero per almeno 4-6 ore (meglio sarebbe prepararlo la sera prima). Preparate poi la panna montata con lo zucchero a velo 26 e ponetela in una sac-à-poche 27 e in frigorifero fino al momento dell'utilizzo.\nTrascorso il tempo necessario, estraete il bavarese dal frigorifero, immergete lo stampo fino al bordo in acqua calda per qualche secondo 28 e poi capovolgete delicatamente il bavarese su di un piatto da portata 29 . Decorate il bavarese a piacere con ciuffetti di panna tutto intorno 30 .\nCreate dei ciuffi anche sulla superficie 31 . Poi decorate con le fragole fresche e foglioline di menta a piacere (32-33).", "instructions_list": [ "Per preparare la bavarese alle fragole, iniziate dalla crema inglese che è la base del dolce: incidete mezza bacca di vaniglia e raschiate con la punta di un coltellino per estrarre i semini 1 . Prelevate la scorza del limone facendo attenzione a non sbucciare anche la parte bianca 2 e unite i due aromi nel pentolino con il latte 3 : scaldate a fuoco dolce fino a sfiorare il bollore poi spegnete il fuoco.", "Intanto versate i tuorli in una ciotola capiente sbatteteli con la frusta poi aggiungete 65 g di zucchero semolato a pioggia continuando a mescolare 4 e aggiungete un pizzico di sale 5 . Lavorateli per qualche minuto, fino ad ottenere un composto omogeneo. Versate sulle uova sbattute il latte scaldato, filtrandolo con un colino a maglie strette 6 .", diff --git a/tests/test_data/ricetteperbimby.it/ricetteperbimby_1.json b/tests/test_data/ricetteperbimby.it/ricetteperbimby_1.json index ea2ca06f2..d2cdc996c 100644 --- a/tests/test_data/ricetteperbimby.it/ricetteperbimby_1.json +++ b/tests/test_data/ricetteperbimby.it/ricetteperbimby_1.json @@ -12,7 +12,6 @@ "2 tuorli uova", "una bustina vanillina" ], - "instructions": "Mettere tutti gli ingredienti nel boccale: 7 min. 90° vel. 4.\nLasciar freddare in una ciotola coperta da pellicola e riporre in frigo.", "instructions_list": [ "Mettere tutti gli ingredienti nel boccale: 7 min. 90° vel. 4.", "Lasciar freddare in una ciotola coperta da pellicola e riporre in frigo." diff --git a/tests/test_data/ricetteperbimby.it/ricetteperbimby_2.json b/tests/test_data/ricetteperbimby.it/ricetteperbimby_2.json index 1c701173e..ca44ffd6b 100644 --- a/tests/test_data/ricetteperbimby.it/ricetteperbimby_2.json +++ b/tests/test_data/ricetteperbimby.it/ricetteperbimby_2.json @@ -61,7 +61,6 @@ "purpose": "Per il purè" } ], - "instructions": "Mettere nel boccale la cipolla, la carota e il sedano a pezzetti e l'aglio: 5 sec. vel. 5.\nRaccogliere sul fondo: 5 sec. vel. 5.\nAggiungere l'olio: 3 min. 120° vel. 1 senza misurino.\nAggiungere la carne, il sale, il pepe e il vino: 5 min. 120° vel. 1.\nAggiungere la farina: 1 min. 120° vel. 1.\nAggiungere il pomodoro concentrato, il brodo, la salsa e il rosmarino: 6 min. 120° vel. 1 con il cestello al posto del misurino.\nAggiungere i piselli: 4 min. 120° vel. 1 antiorario con il cestello al posto del misurino.\nVersare in una ciotola e mettere da parte.\nPosizionare la farfalla e mettere nel boccale (pulito e asciutto) le patate a rondelle spesse 1 cm, il sale e il latte: 30 min. 95° vel. 1 con il cestello al posto del misurino.\nAggiungere il burro (20 g) e la noce moscata: 30 sec. vel. 3.\nNegli stampini distribuire la carne messa da parte, coprire con il purè del boccale, aggiungere in superficie fiocchetti di burro e cospargere con il pangrattato.\nInfornare in forno preriscaldato statico a 220° per 20 minuti.\nPoi posizionare gli stampini sotto il grill acceso per 3 minuti.\nLasciare riposare 15 minuti prima di servire.", "instructions_list": [ "Mettere nel boccale la cipolla, la carota e il sedano a pezzetti e l'aglio: 5 sec. vel. 5.", "Raccogliere sul fondo: 5 sec. vel. 5.", diff --git a/tests/test_data/rosannapansino.com/rosannapansino.json b/tests/test_data/rosannapansino.com/rosannapansino.json index 58842e0be..fb17bb42a 100644 --- a/tests/test_data/rosannapansino.com/rosannapansino.json +++ b/tests/test_data/rosannapansino.com/rosannapansino.json @@ -11,7 +11,6 @@ "Oil, for greasing your hands", "Food coloring gel (optional)" ], - "instructions": "Pour the marshmallows into a microwave-safe bowl. Stir in the water to evenly coat the marshmallows.\nMicrowave for 30 seconds, then stir. Repeat this process two more times, or until the mixture is smooth.\nSift 3 cups of the powdered sugar into a large bowl and make a hole in the center.\nPour the melted marshmallow mixture onto the powdered sugar.\nSift the rest of the powdered sugar on top of the marshmallows.\nOil your hands to prevent the marshmallow from sticking to you. Knead in the sugar until you have the consistency of soft taffy and the fondant no longer sticks to your hands. If you are tinting the fondant, add food coloring now and knead until the color is fully incorporated. (Coat your hands with shortening so the colors don't stain them.)\nIf you are not using the fondant right away, store it tightly wrapped or in a plastic bag at room temperature.", "instructions_list": [ "Pour the marshmallows into a microwave-safe bowl. Stir in the water to evenly coat the marshmallows.", "Microwave for 30 seconds, then stir. Repeat this process two more times, or until the mixture is smooth.", diff --git a/tests/test_data/rutgerbakt.nl/rutgerbakt_1.json b/tests/test_data/rutgerbakt.nl/rutgerbakt_1.json index 8b05a6968..61b00c39e 100644 --- a/tests/test_data/rutgerbakt.nl/rutgerbakt_1.json +++ b/tests/test_data/rutgerbakt.nl/rutgerbakt_1.json @@ -13,7 +13,6 @@ "225 gr boter, gesmolten", "225 gr biscuits (Maria biscuits)" ], - "instructions": "Begin met het maken van de custard. Doe de slagroom in een steelpannetje en breng dit aan de kook. Doe de eidooiers met de 50 gram basterdsuiker in een kom en klop deze door elkaar. Schenk de kokende slagroom al roerende op het eidooiermengsel en klop alles goed door. Giet het mengsel terug in de pan. Verwarm het op laag vuur en blijf roeren tot het mengsel dikker begint te worden. De custard mag niet koken, verwarm deze tot ongeveer 85 °C. Haal de pan dan van het vuur.\nDoe de rest van de basterdsuiker met het cacaopoeder en de custard in een kom en klop dit met een (hand)mixer met garde(s) door elkaar. Voeg de gesmolten boter toe en klop alles door tot de suiker opgelost is. Dit kun je testen door wat van het mengsel tussen duim en wijsvinger te pakken. Voel je nog korrels van de suiker, dan moet je nog wat langer kloppen.\nDoe de biscuitjes in een schone theedoek en vouw deze dicht. Sla met een deegroller (of een ander hard voorwerp) op de doek zodat de koekjes in stukjes breken. Voeg de biscuitstukjes toe aan het mengsel en roer door elkaar. Bekleed de binnenkant van een cakevorm van 25 centimeter met plasticfolie en laat het folie aan de bovenkant overhangen. Schep het mengsel in de vorm, druk het goed aan en dek het af met het overhangende plasticfolie. Laat de arretjescake 2-3 uur opstijven in de koelkast. Haal de cake met behulp van het folie uit de vorm en snijd ‘m in plakken.", "instructions_list": [ "Begin met het maken van de custard. Doe de slagroom in een steelpannetje en breng dit aan de kook. Doe de eidooiers met de 50 gram basterdsuiker in een kom en klop deze door elkaar. Schenk de kokende slagroom al roerende op het eidooiermengsel en klop alles goed door. Giet het mengsel terug in de pan. Verwarm het op laag vuur en blijf roeren tot het mengsel dikker begint te worden. De custard mag niet koken, verwarm deze tot ongeveer 85 °C. Haal de pan dan van het vuur.", "Doe de rest van de basterdsuiker met het cacaopoeder en de custard in een kom en klop dit met een (hand)mixer met garde(s) door elkaar. Voeg de gesmolten boter toe en klop alles door tot de suiker opgelost is. Dit kun je testen door wat van het mengsel tussen duim en wijsvinger te pakken. Voel je nog korrels van de suiker, dan moet je nog wat langer kloppen.", diff --git a/tests/test_data/rutgerbakt.nl/rutgerbakt_2.json b/tests/test_data/rutgerbakt.nl/rutgerbakt_2.json index 327f700c0..1d7f06825 100644 --- a/tests/test_data/rutgerbakt.nl/rutgerbakt_2.json +++ b/tests/test_data/rutgerbakt.nl/rutgerbakt_2.json @@ -16,7 +16,6 @@ "20 gr amandelschaafsel", "poedersuiker, om te bestuiven" ], - "instructions": "Maak eerst de banketbakkersroom en het vlaaideeg.\nAls je verse abrikozen gebruikt moeten deze eerst nog voorbereid worden, om de schil te verwijderen. Snijd de abrikozen kruislings in en leg ze 1 à 2 minuten in kokend water. Leg ze vervolgens in ijskoud water om het kookproces te stoppen. Verwijder de schil van de abrikozen, halveer ze en verwijder de pit.\nVet een vlaaivorm met een doorsnede van 28 centimeter en een hoogte van 3 centimeter in met boter. Kneed het deeg nog kort door en rol het dan op een bebloemd werkblad uit tot een ronde lap, die ruim over de vlaaivorm past. Bekleed de vorm met het deeg en zorg dat het overal goed aansluit. Verwijder het overhangende deeg door met een deegroller over de vorm te rollen of met behulp van een mes.\nVerwarm de oven voor op 200-220 °C. Klop de afgekoelde banketbakkersroom los met (hand)mixer met garde(s) en verdeel deze over de met deeg beklede vlaaivorm. Rangschik de abrikozenhelften met de bolle kanten omhoog op de banketbakkersroom, zodat de hele vlaai bedekt is. Als je wilt kun je nog wat suiker over de abrikozen strooien.\nAbrikozenvlaai bakken\nLaat de vlaai nog 15 minuten rusten en bak deze vervolgens in 25 tot 35 minuten goudbruin en gaar. Laat de vlaai na het bakken een halfuur afkoelen in de vorm en plaats hem daarna op een rooster om verder af te koelen.\nVerlaag de oventemperatuur naar 160 °C en spreid het amandelschaafsel uit over een met bakpapier beklede bakplaat. Rooster het schaafsel 6-8 minuten tot het goudbruin is.\nVerwarm de abrikozenjam en bestrijk daarmee de afgekoelde abrikozen vlaai. Strooi het amandelschaafsel over de vlaai en bestuif de rand licht met poedersuiker.", "instructions_list": [ "Maak eerst de banketbakkersroom en het vlaaideeg.", "Als je verse abrikozen gebruikt moeten deze eerst nog voorbereid worden, om de schil te verwijderen. Snijd de abrikozen kruislings in en leg ze 1 à 2 minuten in kokend water. Leg ze vervolgens in ijskoud water om het kookproces te stoppen. Verwijder de schil van de abrikozen, halveer ze en verwijder de pit.", diff --git a/tests/test_data/rutgerbakt.nl/rutgerbakt_3.json b/tests/test_data/rutgerbakt.nl/rutgerbakt_3.json index 015f04261..5b5d078f4 100644 --- a/tests/test_data/rutgerbakt.nl/rutgerbakt_3.json +++ b/tests/test_data/rutgerbakt.nl/rutgerbakt_3.json @@ -11,7 +11,6 @@ "½ ei, losgeklopt", "½ ei, losgeklopt, om te bestrijken" ], - "instructions": "Verwarm de oven voor op 200 ⁰C en bekleed een bakplaat met bakpapier. Kneed het amandelspijs kort door en voeg vervolgens een half ei toe om het amandelspijs iets soepeler te maken. Maak twee rollen van het amandelspijs van zo’n 32-34 centimeter lang.\nRol het bladerdeeg uit en snijd het deeg in de lengte doormidden. Leg op het midden van ieder stuk bladerdeeg een rol amandelspijs en vouw de twee korte uiteinden van het deeg over het amandelspijs. Bestrijk deze twee uiteinden licht met water. Vouw één lange kant van het deeg over het amandelspijs en maak ook deze licht vochtig. Vouw tot slot de andere kant van het deeg over de rol amandelspijs en druk dit goed vast. Leg de banketstaven met de deegnaad naar beneden op de bakplaat en laat ze 20 minuten rusten in de koelkast.\nBestrijk de banketstaven met het losgeklopte ei en bak ze in 25 tot 35 minuten goudbruin. Laat de banketstaven afkoelen op een rooster.\nDit bericht is gesponsord door Tante Fanny.", "instructions_list": [ "Verwarm de oven voor op 200 ⁰C en bekleed een bakplaat met bakpapier. Kneed het amandelspijs kort door en voeg vervolgens een half ei toe om het amandelspijs iets soepeler te maken. Maak twee rollen van het amandelspijs van zo’n 32-34 centimeter lang.", "Rol het bladerdeeg uit en snijd het deeg in de lengte doormidden. Leg op het midden van ieder stuk bladerdeeg een rol amandelspijs en vouw de twee korte uiteinden van het deeg over het amandelspijs. Bestrijk deze twee uiteinden licht met water. Vouw één lange kant van het deeg over het amandelspijs en maak ook deze licht vochtig. Vouw tot slot de andere kant van het deeg over de rol amandelspijs en druk dit goed vast. Leg de banketstaven met de deegnaad naar beneden op de bakplaat en laat ze 20 minuten rusten in de koelkast.", diff --git a/tests/test_data/saboresajinomoto.com.br/saboresanjinomoto_1.json b/tests/test_data/saboresajinomoto.com.br/saboresanjinomoto_1.json index 92ea8e062..52ae0479a 100644 --- a/tests/test_data/saboresajinomoto.com.br/saboresanjinomoto_1.json +++ b/tests/test_data/saboresajinomoto.com.br/saboresanjinomoto_1.json @@ -13,7 +13,6 @@ "meia colher (chá) de sal", "meia colher (chá) de AJI-NO-MOTO®" ], - "instructions": "Em uma panela média, derreta 1 colher (sopa) da margarina em fogo médio e frite o frango por cerca de 10 minutos, virando na metade do tempo, ou até dourar. Retire do fogo, desfie com o auxílio de um garfo e reserve aquecido.\nNa mesma panela, derreta a margarina restante, em fogo alto, junte a batata, o leite, o sal e o AJI-NO-MOTO®, e mexa até que fique homogêneo.\nAcrescente o frango, misture e retire do fogo. Sirva em seguida.", "instructions_list": [ "Em uma panela média, derreta 1 colher (sopa) da margarina em fogo médio e frite o frango por cerca de 10 minutos, virando na metade do tempo, ou até dourar. Retire do fogo, desfie com o auxílio de um garfo e reserve aquecido.", "Na mesma panela, derreta a margarina restante, em fogo alto, junte a batata, o leite, o sal e o AJI-NO-MOTO®, e mexa até que fique homogêneo.", diff --git a/tests/test_data/saboresajinomoto.com.br/saboresanjinomoto_2.json b/tests/test_data/saboresajinomoto.com.br/saboresanjinomoto_2.json index 5632ceba7..de2bf2289 100644 --- a/tests/test_data/saboresajinomoto.com.br/saboresanjinomoto_2.json +++ b/tests/test_data/saboresajinomoto.com.br/saboresanjinomoto_2.json @@ -37,7 +37,6 @@ "purpose": "Massa" } ], - "instructions": "Faça o recheio: em uma frigideira média, aqueça meia colher (sopa) do Azeite TERRANO® e frite os filés de frango por 4 minutos de cada lado, ou até dourarem. Retire da frigideira e desfie o frango.\nVolte o frango para a frigideira e leve ao fogo médio. Junte o tomate e metade do Caldo SAZÓN®, e refogue por 2 minutos, ou até o tomate desmanchar parcialmente. Adicione o requeijão e misture. Retire da frigideira e reserve aquecido.\nPrepare a massa: em uma tigela média, coloque os ovos, a goma para tapioca, o leite e o Caldo SAZÓN® restante, e misture até ficar homogêneo. Junte os brócolis e misture.\nEm uma frigideira média (26 cm de diâmetro), untada com um fio do Azeite TERRANO®, coloque 1 concha da massa e cozinhe por 1 minuto. Vire, disponha parte do recheio e dobre a crepioca ao meio. Tampe e deixe por 2 minutos de cada lado. Repita o processo com a massa e recheio restantes, repondo o Azeite TERRANO® quando necessário. Sirva em seguida.", "instructions_list": [ "Faça o recheio: em uma frigideira média, aqueça meia colher (sopa) do Azeite TERRANO® e frite os filés de frango por 4 minutos de cada lado, ou até dourarem. Retire da frigideira e desfie o frango.", "Volte o frango para a frigideira e leve ao fogo médio. Junte o tomate e metade do Caldo SAZÓN®, e refogue por 2 minutos, ou até o tomate desmanchar parcialmente. Adicione o requeijão e misture. Retire da frigideira e reserve aquecido.", diff --git a/tests/test_data/sallys-blog.de/sallysblog.json b/tests/test_data/sallys-blog.de/sallysblog.json index 0ea19b9db..ca6ddd82f 100644 --- a/tests/test_data/sallys-blog.de/sallysblog.json +++ b/tests/test_data/sallys-blog.de/sallysblog.json @@ -20,7 +20,6 @@ "150 g Erbsen (TK)", "500 g Nudeln (z. B. Orechiette)" ], - "instructions": "Schäle die Zwiebel und Knoblauchzehe und schneide sie fein. Erhitze die Butter in einer großen Pfanne und gib das Mehl hinzu. Brate es etwa 1 Minute an. Füge die Knoblauch- und Zwiebelwürfel hinzu und brate sie auch etwa 2-3 Minuten an. Lasse in der Zwischenzeit Wasser für die Nudeln aufkochen und salze es gut.\nLösche die Mehlschwitze mit der Gemüsebrühe und Milch ab und lasse die Soße aufkochen. Teile die Röschen des Brokkolis auf, schäle und schneide den Strunk fein. Gib die Strunkwürfel und die beiden Käsesorten grob zerkleinert in die Soße, würze sie mit Salz und Pfeffer und lasse sie mit Deckel etwa 2 Minuten köcheln.\nSchneide den Schinken in Würfel und gib ihn mit den Brokkoliröschen und den Erbsen in die Soße und lasse den Brokkoli etwa 3-4 Minuten in der Soße köcheln. Gib etwa 1 Schöpfkelle Nudelwasser in die Soße, gieße die Nudeln ab und vermische sie mit der Soße. Fertig ist das schnelle Nudelgericht. Viel Spaß beim Nachkochen, eure Sally!", "instructions_list": [ "Schäle die Zwiebel und Knoblauchzehe und schneide sie fein. Erhitze die Butter in einer großen Pfanne und gib das Mehl hinzu. Brate es etwa 1 Minute an. Füge die Knoblauch- und Zwiebelwürfel hinzu und brate sie auch etwa 2-3 Minuten an. Lasse in der Zwischenzeit Wasser für die Nudeln aufkochen und salze es gut.", "Lösche die Mehlschwitze mit der Gemüsebrühe und Milch ab und lasse die Soße aufkochen. Teile die Röschen des Brokkolis auf, schäle und schneide den Strunk fein. Gib die Strunkwürfel und die beiden Käsesorten grob zerkleinert in die Soße, würze sie mit Salz und Pfeffer und lasse sie mit Deckel etwa 2 Minuten köcheln.", diff --git a/tests/test_data/sallysbakingaddiction.com/sallysbakingaddiction.json b/tests/test_data/sallysbakingaddiction.com/sallysbakingaddiction.json index 6b51c665f..c0b8df163 100644 --- a/tests/test_data/sallysbakingaddiction.com/sallysbakingaddiction.json +++ b/tests/test_data/sallysbakingaddiction.com/sallysbakingaddiction.json @@ -24,7 +24,6 @@ "1 Tablespoon unsalted butter, melted", "flaky/coarse sea salt for sprinkling" ], - "instructions": "Make the dough\nPlace the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Heat the milk on the stove or in the microwave until warm to touch, about 110°F (43°C). Pour warm milk on top of yeast/sugar. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes. The mixture will be frothy after 5-10 minutes.\nIf you do not have a mixer, you can mix the dough together with a wooden spoon or rubber spatula in this step\nAdd the butter, egg, flour, salt, garlic powder, and rosemary. Beat on low speed for 3 minutes. Dough will be soft. Transfer it to a lightly floured work surface. Using lightly floured hands, knead it for 1 minute. If the dough is too sticky to handle, add 1-3 more Tablespoons of flour, but you want a very soft dough. Shape into a ball.\nPlace the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap or aluminum foil. Place in a slightly warm environment to rise until doubled in size, around 60-90 minutes. (If desired, use my warm oven trick for rising. See my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)\nAs the dough rises, prepare the filling in the next step and grease a 9×5 inch loaf pan.\nMake the filling\nIn a medium bowl, mix the soft butter, rosemary, parsley, garlic, and salt together. If the butter is soft enough, you can just mix it all together with a spoon or fork. You can use an electric mixer if that’s easier too. Cover tightly and set aside until ready to use. (Don’t refrigerate unless making well in advance. It’s easiest to spread on the dough when at room temperature. If refrigerated, let it come to room temperature before spreading on dough pieces.)\nAssemble the bread:\nPunch down the dough to release the air. Place dough on a lightly floured work surface. Divide it into 12 equal pieces, each about 1/4 cup of dough and a little larger than a golf ball. Using lightly floured hands, flatten each into a circle that’s about 4 inches in diameter. The circle doesn’t have to be perfectly round. I do not use a rolling pan to flatten, but you certainly can if you want. Spread 1-2 teaspoons of filling mixture onto each. Sprinkle each with 1 Tablespoon of cheese. Fold circles in half and line in prepared baking pan, round side up. See photos above for a visual.\nCover with plastic wrap or aluminum foil and allow to rise once again in a slightly warm environment until puffy, about 45 minutes.\nAdjust the oven rack to the lower third position then preheat oven to 350°F (177°C).\nBake until golden brown, about 50 minutes. If you find the top of the loaf is browning too quickly, tent with aluminum foil. (Don’t be alarmed if there’s melted butter around the sides of the bread as it bakes, it will seep into the bread before it finishes.) Remove from the oven and place the pan on a wire rack. If desired, brush with melted butter for topping and sprinkle with sea salt.\nCool for 10 minutes in the pan, then remove from the pan and serve warm.\nCover and store leftovers at room temperature for up to 2 days or in the refrigerator for up to 1 week. Since the bread is extra crispy on the exterior, it will become a little hard after day 1. Reheat in a 300°F (149°C) oven for 10-15 minutes until interior is soft again or warm in the microwave.", "instructions_list": [ "Make the dough", "Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Heat the milk on the stove or in the microwave until warm to touch, about 110°F (43°C). Pour warm milk on top of yeast/sugar. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes. The mixture will be frothy after 5-10 minutes.", diff --git a/tests/test_data/saltpepperskillet.com/saltpepperskillet.json b/tests/test_data/saltpepperskillet.com/saltpepperskillet.json index ec8e8256f..e8b372238 100644 --- a/tests/test_data/saltpepperskillet.com/saltpepperskillet.json +++ b/tests/test_data/saltpepperskillet.com/saltpepperskillet.json @@ -13,7 +13,6 @@ "1 cup Diamond Kosher Salt ((Use 3/4 cup if using Morton Kosher Salt))", "3/4 cup Sugar" ], - "instructions": "To Brine the Chicken (optional but recommended)\nIn a large bowl or container large enough to easily fit the chicken, whisk the salt and sugar with the water until it is dissolved. Submerge the chicken in the brine, then cover and refrigerate for 3 to 6 hours.\nThoroughly rinse and pat the chicken dry with paper towels and discard the brine. Let the chicken sit out on the counter to come up to temperature while you set up your smoker.\nTo Smoke the Chicken\nPrep the smoker for indirect heat cooking and bring the temperature between 225° and 275* F 250° F *see note. Add wood chunks or pellets according to the manufacturer's instructions and place a drip pan filled with water below where the chicken will smoke.\nApply a light slather (canola oil, mustard or hot sauce) all over the skin of the chicken to help the spice rub stick. Sprinkle about 2 to 3 tablespoons of dry rub with a shaker for even distribution all over the skin. Do the presentation side (breasts) last.\nPlace the chicken in the smoker and cook until the internal temperature of the breasts reaches 160° F and thighs the are around 180° F. This will take between 3 and 4 hours. Use a probe thermometer to verify. The temperature will continue to rise about 5 degrees once removed from the heat.\nRest the chicken on a cutting board for 15 minutes before carving and serving.", "instructions_list": [ "To Brine the Chicken (optional but recommended)", "In a large bowl or container large enough to easily fit the chicken, whisk the salt and sugar with the water until it is dissolved. Submerge the chicken in the brine, then cover and refrigerate for 3 to 6 hours.", diff --git a/tests/test_data/saveur.com/saveur.json b/tests/test_data/saveur.com/saveur.json index 2f171a27d..0b7435dac 100644 --- a/tests/test_data/saveur.com/saveur.json +++ b/tests/test_data/saveur.com/saveur.json @@ -23,7 +23,6 @@ "1 tsp. sugar (omit if using cranberries)", "1⁄3 cup raw pistachios, coarsely chopped" ], - "instructions": "instruction 0\nParboil the rice by following steps 1 and 2 of the Steamed Saffron Rice with Tahdig recipe (p. 36). Set the rice aside to drain as you prepare the dish’s other components.\ninstruction 1\nIn a small bowl, add the saffron and 2 tablespoons hot water. (Be sure to pre-soak your barberries now, too. See toppings list.)\ninstruction 2\nIn a large, deep skillet, add the olive oil and set over medium heat. Once hot, add the onion and ¼ teaspoon salt, and cook, stirring occasionally, until soft and golden, about 20 minutes. Add the garlic and cook until fragrant, 2 minutes. Add the chicken thighs, 2¾ teaspoons salt, and the pepper. Cook, turning the chicken as needed, until the pieces begin to brown slightly, about 6 minutes total. Add the lemon juice and saffron water, and turn the chicken to coat well. Lower the heat to medium-low, partially cover the pot, and let simmer, stirring occasionally, until the chicken is tender and just cooked through, 20–25 minutes. Remove from the heat and let cool slightly. Cut the chicken into ½-inch-long strips, return them to the pan, and toss to coat in the onions and pan juices. Remove the pan from the heat and set aside while you finish the rice.\ninstruction 3\nPreheat the oven to 400°F and set a rack in the lowest position.\ninstruction 4\nIn a large bowl, combine the yogurt, egg, and a tiny pinch of ground saffron. Add half of the rice and stir well to combine. Set the mixture aside.\ninstruction 5\nIn a 9-by-13-inch glass baking dish (preferably clear), add 3 tablespoons of butter; set the dish in the oven to melt the butter, about 3 minutes. Remove the dish, swirling the melted butter all over the bottom and sides. Spread the yogurt-rice mixture evenly along the bottom of the dish, packing it down firmly. Add the chicken pieces evenly over the rice, then sprinkle the remaining plain rice over the chicken in an even layer. Drizzle with 2 tablespoons of chicken juices and dot with the remaining 2 tablespoons of butter. Cover tightly with aluminum foil, transfer to the oven, and bake until the bottom of the rice is crispy and golden, 80–90 minutes. (If using a clear glass dish, carefully lift it to check the bottom.) Remove the baking dish and let the rice rest at room temperature for 5 minutes.\ninstruction 6\nWhile the tahcheen rests, prepare the topping: In a small pot, melt the butter over medium heat. Stir in the drained barberries, pistachios, and sugar (if using), and cook until the berries are just plumped, about 2 minutes. Remove from the heat.\ninstruction 7\nRun a knife along the sides of the baking dish to help release the rice. Place a large rectangular serving platter, baking tray, or cutting board over the tahcheen, take a deep breath, and quickly and confidently flip the baking dish over to unmold. You should hear a swish when the tahdig releases. Remove the baking dish and sprinkle the crispy surface of the rice with the barberry topping. Cut into pieces and serve.", "instructions_list": [ "instruction 0", "Parboil the rice by following steps 1 and 2 of the Steamed Saffron Rice with Tahdig recipe (p. 36). Set the rice aside to drain as you prepare the dish’s other components.", diff --git a/tests/test_data/savorynothings.com/savorynothings_1.json b/tests/test_data/savorynothings.com/savorynothings_1.json index b86a88a2b..dfdfe937a 100644 --- a/tests/test_data/savorynothings.com/savorynothings_1.json +++ b/tests/test_data/savorynothings.com/savorynothings_1.json @@ -16,7 +16,6 @@ "4 large eggs", "1/2 cup powdered sugar" ], - "instructions": "Dry ingredients\nCombine dry ingredients: Combine cocoa powder, flour, baking powder and salt in a medium bowl. Set aside.\nWet ingredients\nCream wet ingredients: Place butter, sugar and vanilla in a large mixing bowl and beat with an electric mixer until combined. Add the eggs, one at a time, and mix on medium-low speed just until combined - about 10 seconds each.\nMake dough\nMake cookie dough: Add the dry ingredients to the egg mixture and mix on low speed until incorporated.\nChill cookie dough: Cover the bowl and chill the dough for at least 1 hour or up to overnight (the longer you chill, the thicker the cookies will be).\nRoll cookies: When ready to bake, preheat the oven to 350°F. Place the powdered sugar in a medium bowl. Roll the dough into tablespoon-sized balls and cover them well with the sugar.\nBake cookies: Place on a lined baking sheet with enough space between them (bake in batches) and bake for 10-15 minutes, or until spread and crackled. Cookies will still be soft, so let them cool on the baking sheet for 5 minutes before removing them to a cooling rack to cool completely.", "instructions_list": [ "Dry ingredients", "Combine dry ingredients: Combine cocoa powder, flour, baking powder and salt in a medium bowl. Set aside.", diff --git a/tests/test_data/savorynothings.com/savorynothings_2.json b/tests/test_data/savorynothings.com/savorynothings_2.json index 4063f6592..a2389912b 100644 --- a/tests/test_data/savorynothings.com/savorynothings_2.json +++ b/tests/test_data/savorynothings.com/savorynothings_2.json @@ -52,7 +52,6 @@ "purpose": "For the Crumb Topping" } ], - "instructions": "Prep: Heat the oven to 360°F. Grease and line a 9x5 inch loaf pan.\nMake topping: For the crumb topping, place the flour, brown sugar and cinnamon in a medium bowl. Rub in the butter with your fingertips until crumbs form. Refrigerate until ready to use.\nCombine dry ingredients: Add all dry ingredients to a large mixing bowl. Stir together until well combined.\nCombine wet ingredients: Stir together all wet ingredients in a separate large measuring jug until well combined.\nAssemble bread: Pour wet into dry ingredients and fold together just until flour is moistened (a few lumps are fine). Place the batter in the prepared loaf tin and evenly sprinkle with the crumb topping.\nBake the banana bread: Bake for around 50-60 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then remove to a wire cooling tray to cool completely (remember to peel off the parchment paper, too!)", "instructions_list": [ "Prep: Heat the oven to 360°F. Grease and line a 9x5 inch loaf pan.", "Make topping: For the crumb topping, place the flour, brown sugar and cinnamon in a medium bowl. Rub in the butter with your fingertips until crumbs form. Refrigerate until ready to use.", diff --git a/tests/test_data/seriouseats.com/seriouseats.json b/tests/test_data/seriouseats.com/seriouseats.json index a075c6873..9a3519167 100644 --- a/tests/test_data/seriouseats.com/seriouseats.json +++ b/tests/test_data/seriouseats.com/seriouseats.json @@ -12,7 +12,6 @@ "8 ounces unsalted, American-style butter, straight from the fridge (2 sticks; 225g), cold", "4 ounces cold tap water (1/2 cup; 115g)" ], - "instructions": "For the Dough: Whisk flour, sugar, and salt together in a medium bowl. Cut butter into cubes no smaller than 1/2 inch, and toss with flour mixture to break up the pieces. With your fingertips, smash each cube flat—that's it! No rubbing or cutting. Stir in water, then knead dough against sides of the bowl until it comes together in a shaggy ball. Dough temperature should register between 65 and 70°F (18 and 21°C); if not, refrigerate briefly before rolling and folding (see note).\nMake the Layers: On a generously floured work surface, roll dough into a roughly 10- by 15-inch rectangle. Fold the 10-inch sides to the center, then close the newly formed packet like a book. Fold in half once more, bringing the short sides together to create a thick block. Divide in half with a sharp knife or bench scraper. Dough temperature should still be somewhere between 65 and 70°F (18 and 21°C); if not, refrigerate briefly before proceeding (see note).\nFor Single-Crusted Pies: Using as much flour as needed, roll one piece into a 14-inch circle; this size allows ample room to line pie plate, with enough overhang to form a generous border. At smaller sizes, dough will fall short, making it difficult to shape edges, and thicker dough will not crisp as intended. Transfer to 9-inch pie plate; dough should be easy to handle, and will not require any special procedures to move. Dust off excess flour with a pastry brush, using it to nestle dough into corners of pan. With scissors or kitchen shears, trim edge so that it overhangs by 1 1/4 inches. Fold overhang over itself to create thick border that sits on top edge of pie plate, not below. Crimp or shape crust as desired. Repeat with remaining dough. Wrap with plastic and refrigerate at least 2 hours and up to overnight. Use as directed in your favorite recipe.\nFor a Double-Crusted Pie: Using as much flour as needed, roll one piece into a 14-inch circle; this size allows ample room to line pie plate, with enough overhang to form a generous border. At smaller sizes, dough will fall short, making it difficult to shape edges, and thicker dough will not crisp as intended. Transfer to 9-inch pie plate; dough should be easy to handle, and will not require any special procedures to move. Dust off excess flour with a pastry brush, using it to nestle dough into corners of pan. With scissors or kitchen shears, trim edge so that it overhangs by 1 1/4 inches. For solid top crust, roll remaining dough as before; for lattice-top pie, roll into a 9- by 15-inch rectangle instead. Transfer to a baking sheet or parchment-lined cutting board. (The parchment will prevent dough from absorbing any savory odors from the board.) Wrap both portions in plastic and refrigerate at least 2 hours and up to overnight. Use as directed in your favorite recipe; after filling pie and sealing crusts together, refrigerate 30 minutes before baking.\nFor a Blind-Baked Pie : Adjust oven rack to lower-middle position and preheat to 350°F (180°C). Line pie shell that has been chilled for at least 2 hours (as outlined in Step 3) with large sheet of aluminum foil, pressing so it conforms to curves of plate. (A second sheet of foil may be needed for full coverage.) Fill to brim with sugar, transfer to a half sheet pan, and bake until fully set and golden around the edges, 60 to 75 minutes. Fold long sides of foil toward middle, gather short sides, and use both hands to carefully transfer sugar to heat-safe bowl. Let sugar cool to room temperature. If needed, continue baking crust a few minutes more to brown along the bottom.", "instructions_list": [ "For the Dough: Whisk flour, sugar, and salt together in a medium bowl. Cut butter into cubes no smaller than 1/2 inch, and toss with flour mixture to break up the pieces. With your fingertips, smash each cube flat—that's it! No rubbing or cutting. Stir in water, then knead dough against sides of the bowl until it comes together in a shaggy ball. Dough temperature should register between 65 and 70°F (18 and 21°C); if not, refrigerate briefly before rolling and folding (see note).", "Make the Layers: On a generously floured work surface, roll dough into a roughly 10- by 15-inch rectangle. Fold the 10-inch sides to the center, then close the newly formed packet like a book. Fold in half once more, bringing the short sides together to create a thick block. Divide in half with a sharp knife or bench scraper. Dough temperature should still be somewhere between 65 and 70°F (18 and 21°C); if not, refrigerate briefly before proceeding (see note).", diff --git a/tests/test_data/simple-veganista.com/simpleveganista.json b/tests/test_data/simple-veganista.com/simpleveganista.json index 74766ba1b..3776c81ff 100644 --- a/tests/test_data/simple-veganista.com/simpleveganista.json +++ b/tests/test_data/simple-veganista.com/simpleveganista.json @@ -26,7 +26,6 @@ "chopped parsley", "dash of hot sauce (Tabasco, Frank’s, or your favorite)" ], - "instructions": "Vegan sausage\nIf using plant-based sausage, you’ll want to cook it first. Slice it into bite-size pieces and cook in a skillet with 1 tablespoon oil, over medium heat until browned, about 3 – 5 minutes on each side. Transfer to a small plate lined with a paper napkin to soak up excess oil.\nSaute\nIn a large pan, heat oil/water over medium-high heat, add the onion, garlic, celery, and bell peppers, saute for 5 minutes. Add the smoked paprika, thyme, oregano, and cayenne, and saute for 1 minute more.\nSimmer\nAdd the crushed tomatoes, rice, bay leaves, and broth, bring to a boil, reduce heat, cover askew, and simmer on low for 20 – 25 minutes, stirring every 7 minutes or so to keep the rice from sticking to the bottom of the pan. In the last 5 minutes, add the beans and/or sausage and continue to cook until warmed through. Remove bay leaves, season with salt and pepper.\nServe\nSpoon into serving bowls and top with garnish of choice.\nServes 6 – 8\nStore\nLeftovers can be stored for up to 5 days in the refrigerator. For longer storage, keep in the freezer for up to 2 months. Let thaw before reheating on the stovetop or in the microwave.", "instructions_list": [ "Vegan sausage", "If using plant-based sausage, you’ll want to cook it first. Slice it into bite-size pieces and cook in a skillet with 1 tablespoon oil, over medium heat until browned, about 3 – 5 minutes on each side. Transfer to a small plate lined with a paper napkin to soak up excess oil.", diff --git a/tests/test_data/simply-cookit.com/simplycookit.json b/tests/test_data/simply-cookit.com/simplycookit.json index 776c9f881..d1a65f08e 100644 --- a/tests/test_data/simply-cookit.com/simplycookit.json +++ b/tests/test_data/simply-cookit.com/simplycookit.json @@ -19,7 +19,6 @@ "100 g Tomaten, getrocknet, in Öl", "200 g Zuckerschoten" ], - "instructions": "Das Universalmesser einsetzen. Den Parmesan in ca. 3 cm großen Stücken in den Topf einwiegen. Den Deckel schließen, den Messbecher einsetzen und den Parmesan (Universalmesser | Stufe 18 | 20 Sek.) fein zerkleinern. Das Universalmesser entnehmen und das Lebensmittel mit dem Spatel abstreifen. Den Parmesan umfüllen und beiseitestellen.\nDas Universalmesser einsetzen. Die Zwiebel schälen, halbieren und in den Topf geben. Die Knoblauchzehe schälen und zugeben. Den Deckel schließen und die Zutaten (Universalmesser | Stufe 14 | 10 Sek.) zerkleinern. Das Universalmesser entnehmen und das Lebensmittel mit dem Spatel abstreifen. Die Zutaten mit dem Spatel nach unten schieben.\nIn einem Kochtopf reichlich Salzwasser zum Kochen bringen. In der Zwischenzeit den Zwillings-Rührbesen einsetzen. Die Butter in den Topf einwiegen.\nDen Deckel schließen, den Messbecher entnehmen und die Zwiebeln (Zwillings-Rührbesen | Stufe 3 | 120 °C | 4 Min.) andünsten. Das Mehl zugeben, den Deckel schließen und die Zutaten (Zwillings-Rührbesen | Stufe 3 | 120 °C | 3 Min.) anschwitzen. Den Gemüsefond und die Milch einwiegen sowie Salz und Pfeffer zugeben. Den Deckel schließen, den Messbecher einsetzen und die Zutaten (Zwillings-Rührbesen | Stufe 4 | 95 °C | 6 Min.) köcheln lassen.\nDie Gnocchi im Kochtopf nach Packungsangabe garen und anschließend abgießen. In der Zwischenzeit die getrockneten Tomaten in ca. 3 mm feine Stücke schneiden und in den Topf einwiegen. 60 g Parmesan einwiegen, den Deckel schließen und die Zutaten (Zwillings-Rührbesen | Stufe 4 | 100 °C | 1 Min.) vermengen. Den Zwillings-Rührbesen entnehmen. Die Zuckerschoten in ca. 2 cm große Stücke schneiden, einwiegen und mit dem Spatel unterheben.\nDie Sauce über die Gnocchi geben und mit dem restlichem Parmesan bestreut servieren.", "instructions_list": [ "Das Universalmesser einsetzen. Den Parmesan in ca. 3 cm großen Stücken in den Topf einwiegen. Den Deckel schließen, den Messbecher einsetzen und den Parmesan (Universalmesser | Stufe 18 | 20 Sek.) fein zerkleinern. Das Universalmesser entnehmen und das Lebensmittel mit dem Spatel abstreifen. Den Parmesan umfüllen und beiseitestellen.", "Das Universalmesser einsetzen. Die Zwiebel schälen, halbieren und in den Topf geben. Die Knoblauchzehe schälen und zugeben. Den Deckel schließen und die Zutaten (Universalmesser | Stufe 14 | 10 Sek.) zerkleinern. Das Universalmesser entnehmen und das Lebensmittel mit dem Spatel abstreifen. Die Zutaten mit dem Spatel nach unten schieben.", diff --git a/tests/test_data/simplyquinoa.com/simplyquinoa.json b/tests/test_data/simplyquinoa.com/simplyquinoa.json index ba0b152dc..b2d5d91f5 100644 --- a/tests/test_data/simplyquinoa.com/simplyquinoa.json +++ b/tests/test_data/simplyquinoa.com/simplyquinoa.json @@ -18,7 +18,6 @@ "2 tablespoons lemon zest", "1 cup grated apple (from 1 small apple)" ], - "instructions": "Whisk together the dry ingredients.\nIn a separate bowl, whisk together the wet ingredients.\nPour the wet ingredients into the dry and stir to combine. Once you have a smooth batter, it's time to cook!\nPreheat a pan over medium-low heat. Use a little cooking spray to grease it. Spoon 1/4 cup of batter onto the pan and gently spread it out with the back of a spoon. Cook the pancakes until bubbles begin to form, about 1 minute, then flip and cook another 1 - 2 minutes. Repeat until all the batter has been used.\nServe the pancakes immediately with your favorite toppings. You can also freeze these pancakes and reheat them in the toaster oven.", "instructions_list": [ "Whisk together the dry ingredients.", "In a separate bowl, whisk together the wet ingredients.", diff --git a/tests/test_data/simplyrecipes.com/simplyrecipes_1.json b/tests/test_data/simplyrecipes.com/simplyrecipes_1.json index c215bf7fc..27e2299ec 100644 --- a/tests/test_data/simplyrecipes.com/simplyrecipes_1.json +++ b/tests/test_data/simplyrecipes.com/simplyrecipes_1.json @@ -18,7 +18,6 @@ "Juice of 1/2 lemon (about 3 tablespoons)", "Chopped fresh parsley, for serving" ], - "instructions": "Assemble the soup and bring to a simmer: Combine the chicken, white rice, celery, carrots, onions, garlic, salt, and pepper in a large pot. Add the chicken stock and bring to a boil over high heat. Once the soup is boiling, reduce the heat to keep the soup at a gentle simmer.\nSimmer for about 25 minutes: As the soup simmers, skim off any foam that collects on the surface with a spoon. Continue to simmer until the rice and vegetables are tender, about 25 minutes. Remove the soup from heat.\nShred the chicken and make the garlic paste: Remove the chicken and garlic cloves using a slotted spoon or tongs. Transfer the chicken breasts to a bowl and shred with two forks. Discard the bones. Return the shredded chicken to the pot. Smash the garlic cloves into a paste against a cutting board using a fork or the flat of your knife. Stir the paste back into the soup.\nSeason and serve: Stir the lemon juice into to the soup, and taste. The soup should taste rich, barely salty, and with just a hint of lemon. Add more salt or lemon juice as needed until it tastes good to you. Divide among bowls and sprinkle with some parsley for serving. Leftovers will keep for about a week refrigerated, or up to 3 months frozen.", "instructions_list": [ "Assemble the soup and bring to a simmer: Combine the chicken, white rice, celery, carrots, onions, garlic, salt, and pepper in a large pot. Add the chicken stock and bring to a boil over high heat. Once the soup is boiling, reduce the heat to keep the soup at a gentle simmer.", "Simmer for about 25 minutes: As the soup simmers, skim off any foam that collects on the surface with a spoon. Continue to simmer until the rice and vegetables are tender, about 25 minutes. Remove the soup from heat.", diff --git a/tests/test_data/simplyrecipes.com/simplyrecipes_2.json b/tests/test_data/simplyrecipes.com/simplyrecipes_2.json index 741e23220..4572f98c5 100644 --- a/tests/test_data/simplyrecipes.com/simplyrecipes_2.json +++ b/tests/test_data/simplyrecipes.com/simplyrecipes_2.json @@ -25,7 +25,6 @@ "Sweet paprika", "1/4 cup (11 g) thickly sliced chives" ], - "instructions": "Roast the parsnips: Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Drizzle the olive oil, salt, and pepper on the baking pan. Toss the parsnips in the oil to coat. Bake for about 20 minutes, flipping occasionally, until the parsnips are tender inside and golden brown in some spots. Let cool.\nMake the dressing and assemble the salad: In a large mixing bowl, stir together the mayo, lemon juice, kelp powder, capers, chives, and salt. Fold in the celery and the cooled parsnips. Chill the salad for about 20 minutes.\nToast the buns: Preheat a large skillet, preferably cast-iron, over medium heat. Butter the outside of each hot dog bun. Place them in the skillet and toast until golden brown, about 2 minutes for each side.\nAssemble: Fill the buns with salad. Sprinkle with paprika and additional chives. Serve with plenty of napkins.", "instructions_list": [ "Roast the parsnips: Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Drizzle the olive oil, salt, and pepper on the baking pan. Toss the parsnips in the oil to coat. Bake for about 20 minutes, flipping occasionally, until the parsnips are tender inside and golden brown in some spots. Let cool.", "Make the dressing and assemble the salad: In a large mixing bowl, stir together the mayo, lemon juice, kelp powder, capers, chives, and salt. Fold in the celery and the cooled parsnips. Chill the salad for about 20 minutes.", diff --git a/tests/test_data/simplywhisked.com/simplywhisked.json b/tests/test_data/simplywhisked.com/simplywhisked.json index 9801604d0..7aef70399 100644 --- a/tests/test_data/simplywhisked.com/simplywhisked.json +++ b/tests/test_data/simplywhisked.com/simplywhisked.json @@ -22,7 +22,6 @@ "1/2 teaspoon pepper", "1/2 cup buffalo wing sauce" ], - "instructions": "In a large stockpot or dutch oven, heat olive oil to medium-high. Add the bell pepper, onion, celery and garlic. Sauté until onions are translucent, about 5 minutes.\nAdd ground chicken. Breaking up the meat as chicken browns, cook until no longer pink, about 5 minutes.\nAdd water, tomatoes, beans, chili powder, cumin, bay leaf, buffalo sauce, and salt & pepper. Bring to a simmer.\nCover and allow chili to cook for at least 15 minutes, simmering to desired thickness.\nBefore serving, remove bay leaf and adjust seasoning with salt & pepper, to taste.", "instructions_list": [ "In a large stockpot or dutch oven, heat olive oil to medium-high. Add the bell pepper, onion, celery and garlic. Sauté until onions are translucent, about 5 minutes.", "Add ground chicken. Breaking up the meat as chicken browns, cook until no longer pink, about 5 minutes.", diff --git a/tests/test_data/skinnytaste.com/skinnytaste.json b/tests/test_data/skinnytaste.com/skinnytaste.json index 1dab3c718..37512973d 100644 --- a/tests/test_data/skinnytaste.com/skinnytaste.json +++ b/tests/test_data/skinnytaste.com/skinnytaste.json @@ -15,7 +15,6 @@ "1/2 cup roasted red pepper (sliced in strips (packed in water))", "olive oil spray" ], - "instructions": "Preheat oven to 400°F. Season chicken with salt and pepper. Lightly spray a grill or grill pan with oil. Cook chicken until no longer pink, about 2 to 3 minutes per side.\nHeat a skillet over medium heat. Add oil and garlic, sauté a 30 seconds, add spinach, salt and pepper. Cook until heated through, 2 to 3 minutes.\nPlace chicken on a baking sheet, divide spinach evenly between the 6 pieces and place on top. Top each with 1/2 oz mozzarella, roasted peppers and bake until melted, about 3 minutes.", "instructions_list": [ "Preheat oven to 400°F. Season chicken with salt and pepper. Lightly spray a grill or grill pan with oil. Cook chicken until no longer pink, about 2 to 3 minutes per side.", "Heat a skillet over medium heat. Add oil and garlic, sauté a 30 seconds, add spinach, salt and pepper. Cook until heated through, 2 to 3 minutes.", diff --git a/tests/test_data/smulweb.nl/smulweb.json b/tests/test_data/smulweb.nl/smulweb.json index d43eb295c..32108c386 100644 --- a/tests/test_data/smulweb.nl/smulweb.json +++ b/tests/test_data/smulweb.nl/smulweb.json @@ -19,7 +19,6 @@ "750 gram kruimige aardappelen", "50 geraspte belegen kaas" ], - "instructions": "Verwarm de oven voor op 200 graden.\nVerhit de olie in de wok.\nBak hierin de spekreepjes knapperig.\nVoeg de plakjes champignons toe en bak deze mee tot al het vocht is verdwenen.\nVoeg de prei toe en bak deze plm. 2 minuten mee.\nDoe dan de spitskool erbij en roerbak alles nog plm. 5 - 10 minuten, afhankelijk van de dikte van de spitskool. (De spitskool moet nog knapperig blijven!)\nMaak de spitskool op smaak met peper, zout, nootmuskaat en wat cayennepeper.\nRoer 2 eetlepels crème fraîche en 1 eetlepel mosterd door de kool.\nDoe de kool in een vuurvaste ovenschool.\nLaat de gare aardappels goed droog stomen.\nStamp de aardappels met een stamper grof en roer de rest van de crème fraîche en 1 eetlepel mosterd door de aardappelen.\nStrijk de aardappelen uit over de spitkool en bestrooi met wat geraspte kaas.\nZet de schaal in de voorverwarmde oven tot de kaas een goudbruine kleur heeft gekregen.\nAls de ingrediënten nog warm zijn kun je de schaal ook even onder de grill zetten tot de kaas goudbruin is.", "instructions_list": [ "Verwarm de oven voor op 200 graden.", "Verhit de olie in de wok.", diff --git a/tests/test_data/sobors.hu/sobors.json b/tests/test_data/sobors.hu/sobors.json index 2dae44a02..cc03477cf 100644 --- a/tests/test_data/sobors.hu/sobors.json +++ b/tests/test_data/sobors.hu/sobors.json @@ -17,7 +17,6 @@ "1 evőkanál rum", "kakaó a szóráshoz" ], - "instructions": "Piskóta:\nA tojásokat válasszuk szét, majd a sárgáját keverjük fehéredésig a cukorral.\nA tojásfehérjét verjük kemény habbá, majd forgassuk a sárgájához, ezután a lisztet szitáljuk hozzá, és óvatosan keverjük egybe a tojásos keverékkel.\nA piskótát simítsuk sütőpapírral bélelt tepsire (24x18 centiméter), majd toljuk 180 fokosra előmelegített sütőbe, és 10-15 perc alatt süssük készre.\nA piskótát még melegen tekerjük fel, és tegyük félre.\nKrém:\nA habtejszínt öntsük lábasba és melegítsük fel a cukorral együtt, addig, amíg a cukor elolvad. Ezután keverjük hozzá a kakaót is, majd tegyük félre, és hűtsük ki.\nA kihűlt főzött krémhez keverjük hozzá a vajat, mascarponét és a rumot.\nA piskótát terítsük ki, és kenjük meg a krémmel, majd tekerjük fel. A rolád tetejét szórjuk meg kakaóval, és tálalásig tartsuk hűtőben.", "instructions_list": [ "Piskóta:", "A tojásokat válasszuk szét, majd a sárgáját keverjük fehéredésig a cukorral.", diff --git a/tests/test_data/southerncastiron.com/southerncastiron.json b/tests/test_data/southerncastiron.com/southerncastiron.json index db6a4711b..aaa7f65a2 100644 --- a/tests/test_data/southerncastiron.com/southerncastiron.json +++ b/tests/test_data/southerncastiron.com/southerncastiron.json @@ -19,7 +19,6 @@ "½ cup grated Golden Delicious apple", "Vegetable oil, for frying" ], - "instructions": "In a small Dutch oven, bring apple cider to a boil over medium-high heat. Boil until cider is reduced to 1 cup, about 40 minutes. Remove from heat. Let cool to room temperature.\nIn a large bowl, beat butter, ½ cup sugar, and vanilla with a mixer at medium speed until combined. Add egg, beating until thick and pale, about 2 minutes. Beat in sour cream.\nIn a medium bowl, whisk together flour, baking powder, ¼ teaspoon apple pie spice, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Add apple, beating just until combined. Wrap dough in plastic wrap. (Dough will be slightly sticky.) Refrigerate for 30 minutes.\nOn a lightly floured surface, gently knead dough 3 or 4 times. Roll dough to ½ inch thick. Using a 3-inch cutter, cut dough, rerolling scraps as necessary.\nFill a cast-iron Dutch oven halfway full with oil, and heat over medium heat until a deep-fry thermometer registers 350°. Add doughnuts to hot oil in batches; fry until golden brown, about 1½ minutes per side. Fry doughnut holes for about 1 minute. Remove using a slotted spoon, and let drain on paper towels. Let cool slightly.\nIn a large bowl, combine remaining 1 cup sugar and remaining 1 teaspoon apple pie spice. Dip doughnut holes in sugar mixture, shaking off excess. Drizzle with apple cider syrup.", "instructions_list": [ "In a small Dutch oven, bring apple cider to a boil over medium-high heat. Boil until cider is reduced to 1 cup, about 40 minutes. Remove from heat. Let cool to room temperature.", "In a large bowl, beat butter, ½ cup sugar, and vanilla with a mixer at medium speed until combined. Add egg, beating until thick and pale, about 2 minutes. Beat in sour cream.", diff --git a/tests/test_data/southernliving.com/southernliving.json b/tests/test_data/southernliving.com/southernliving.json index c3e067a62..eb4c78986 100644 --- a/tests/test_data/southernliving.com/southernliving.json +++ b/tests/test_data/southernliving.com/southernliving.json @@ -17,7 +17,6 @@ "1 1/4 pounds Conecuh sausage or spicy smoked sausage", "4 ounces sharp Cheddar cheese, shredded (about 1 cup)" ], - "instructions": "Combine whole milk and 1⁄2 cup of the butter in a small saucepan. Cook over medium-low, stirring occasionally, until butter melts, about 5 minutes. Transfer mixture to a medium bowl, and cool slightly to 100°F to 110°F, about 10 minutes.\nStir together warm water, active dry yeast, and 1 teaspoon of the granulated sugar in a small bowl. Let stand until foamy, about 5 minutes.\nCombine eggs, salt, and remaining 1⁄3 cup granulated sugar in the bowl of a heavy-duty electric stand mixer fitted with a dough hook attachment. Beat on medium-low speed just until combined. Stir in milk mixture and yeast mixture. Gradually add 4 1⁄2 cups of the bread flour, beating just until incorporated. With mixer running on low speed, gradually add up to 3⁄4 cup more flour, 1⁄4 cup at a time, just until dough pulls away from sides of bowl.\nTurn dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes, adding up to 3⁄4 cup flour, in very small amounts, if necessary to keep dough workable. Place dough in a lightly greased bowl, turning to coat all sides. Cover and let stand in a warm place until dough doubles in size, about 1 hour.\nCut sausage into 20 to 22 (2-inch-long) straight pieces, reserving curved pieces for another use. Divide dough into 20 to 22 (2-ounce) balls (a little larger than a golf ball). Roll each ball into a 4-inch-wide circle on a lightly floured surface. (Keep remaining dough balls covered while working.) Place about 1 tablespoon of the cheese on lower third of each dough circle, and top with 1 sausage piece. Fold dough over filling, folding in sides; pinch to seal. Place kolaches, seam side down, on 2 baking sheets lined with parchment paper, leaving 1 inch between them. Keep covered while working. Cover loosely with plastic wrap, and let stand in a warm place until dough doubles in size, about 45 minutes.\nPreheat oven to 375°F. Microwave remaining 1⁄4 cup butter in a small microwavable bowl on HIGH until melted, about 45 seconds. Brush kolaches with half of melted butter. Bake in preheated oven until golden brown, 14 to 16 minutes. Brush with remaining melted butter, and serve hot.", "instructions_list": [ "Combine whole milk and 1⁄2 cup of the butter in a small saucepan. Cook over medium-low, stirring occasionally, until butter melts, about 5 minutes. Transfer mixture to a medium bowl, and cool slightly to 100°F to 110°F, about 10 minutes.", "Stir together warm water, active dry yeast, and 1 teaspoon of the granulated sugar in a small bowl. Let stand until foamy, about 5 minutes.", diff --git a/tests/test_data/spendwithpennies.com/spendwithpennies.json b/tests/test_data/spendwithpennies.com/spendwithpennies.json index 7b7f5d61c..f1f0f6c17 100644 --- a/tests/test_data/spendwithpennies.com/spendwithpennies.json +++ b/tests/test_data/spendwithpennies.com/spendwithpennies.json @@ -18,7 +18,6 @@ "¼ cup miniature semisweet chocolate chips", "1 ¼ cups very hot water" ], - "instructions": "Preheat oven to 350°F.\nIn a 2 qt casserole dish, combine flour, white sugar, cocoa powder, and baking powder.\nAdd milk and oil, and vanilla. Stir until well mixed.\nIn a small bowl, combine brown sugar, cocoa powder and chocolate chips. Sprinkle over cake batter. DO NOT STIR. Pour hot water over top.\nBake for 30-35 minutes or until the top looks cooked. Serve warm (with ice cream if desired).", "instructions_list": [ "Preheat oven to 350°F.", "In a 2 qt casserole dish, combine flour, white sugar, cocoa powder, and baking powder.", diff --git a/tests/test_data/springlane.de/springlane.json b/tests/test_data/springlane.de/springlane.json index c227d62a9..2a388084e 100644 --- a/tests/test_data/springlane.de/springlane.json +++ b/tests/test_data/springlane.de/springlane.json @@ -13,7 +13,6 @@ "280 g Löffelbiskuit", "Kakaopulver" ], - "instructions": "Sahne steif schlagen und mit Mascarpone und Puderzucker verrühren. Espresso kochen und abkühlen lassen.\nHälfte der Löffelbiskuits in die Auflaufform geben. 75 ml Espresso darüberträufeln. Hälfte der Creme auf den Löffelbiskuits verstreichen. Restliche Löffelbiskuits, Espresso und Creme daraufgeben, mindestens 4 Stunden kaltstellen. Vor dem Servieren mit Kakaopulver bestäuben.", "instructions_list": [ "Sahne steif schlagen und mit Mascarpone und Puderzucker verrühren. Espresso kochen und abkühlen lassen.", "Hälfte der Löffelbiskuits in die Auflaufform geben. 75 ml Espresso darüberträufeln. Hälfte der Creme auf den Löffelbiskuits verstreichen. Restliche Löffelbiskuits, Espresso und Creme daraufgeben, mindestens 4 Stunden kaltstellen. Vor dem Servieren mit Kakaopulver bestäuben." diff --git a/tests/test_data/staysnatched.com/staysnatched.json b/tests/test_data/staysnatched.com/staysnatched.json index 8a33d54bb..8efa6a385 100644 --- a/tests/test_data/staysnatched.com/staysnatched.json +++ b/tests/test_data/staysnatched.com/staysnatched.json @@ -24,7 +24,6 @@ "1 teaspoon cayenne pepper (Optional for spicy. Adjust to taste.)", "salt and pepper to taste" ], - "instructions": "Heat a skillet on medium-high heat.\nAdd the ground beef and the chili seasoning. Break down the ground beef with a meat chopper.\nStir and cook until the beef is no longer pink. Drain any excess fat from the beef if necessary.\nAdd in the red peppers, green peppers, onions, and garlic. Cook until the vegetables are soft.\nAdd the cooked beef and vegetables to the slow cooker along with the remaining ingredients (with the exception of the cheese). I use a 7 quart.\nCook on Low for 3 to 3 1/2 hours or on High for 1 1/2 to 2 hours. Check in periodically. It has finished cooking when the pasta is soft. I do not recommend preparing this as a \"Keep Warm\" recipe. Most slow cookers are still pretty hot when on the \"Keep Warm\" setting. You risk the pasta turning mushy. If you plan to let the dish sit, add your pasta at the end when the dish is done.\nAbout 10-15 minutes prior to serving, add the cheese to the cooker. Sprinkle it throughout the top.\nAllow 10-15 minutes for the cheese to melt.\nCool before serving.", "instructions_list": [ "Heat a skillet on medium-high heat.", "Add the ground beef and the chili seasoning. Break down the ground beef with a meat chopper.", diff --git a/tests/test_data/steamykitchen.com/steamykitchen_1.json b/tests/test_data/steamykitchen.com/steamykitchen_1.json index be3f92950..476b3e548 100644 --- a/tests/test_data/steamykitchen.com/steamykitchen_1.json +++ b/tests/test_data/steamykitchen.com/steamykitchen_1.json @@ -53,7 +53,6 @@ "purpose": "Noodles and Toppings" } ], - "instructions": "Make the Broth\nTurn the pressure cooker to \"sauté\" and heat the oil until smoking. Add the onion, ginger slices and cook until nicely browned, about 4 minutes. Add the garlic cloves, coriander, and star anise and sauté for another 2 minutes until fragrant.\nAdd in the chicken and 2 quarts of water to cover the chicken and seal the pot. Set to pressure and cook 20 minutes on high.\nMake your rice noodles while your broth is cooking.\nWhen the cooking is complete, carefully release the pressure then remove the lid once all pressure is released. Remove the chicken from the pot and transfer to a large bowl and let chicken cool off a bit. Strain all the spices from the broth and discard. Turn the pressure cooker on \"boil\" or \"sauté\" to keep the broth very hot.\nSeason broth with the fish sauce and sugar. Taste. If the broth is too bland, adjust with more fish sauce and sugar.\nRemove the chicken meat from bones, shred with fingers. Set aside.\nMake the Pho Bowls\nDrain the onions, Set your table with the onions, all of the herbs and condiments so that each person can customize their own bowl.\nDivide the chicken and prepared noodles amongst the bowls.\nReturn the pho broth to a boil. Ladle the hot pho broth into each bowl, and serve.", "instructions_list": [ "Make the Broth", "Turn the pressure cooker to \"sauté\" and heat the oil until smoking. Add the onion, ginger slices and cook until nicely browned, about 4 minutes. Add the garlic cloves, coriander, and star anise and sauté for another 2 minutes until fragrant.", diff --git a/tests/test_data/steamykitchen.com/steamykitchen_2.json b/tests/test_data/steamykitchen.com/steamykitchen_2.json index 7df9ac607..fdf7169fb 100644 --- a/tests/test_data/steamykitchen.com/steamykitchen_2.json +++ b/tests/test_data/steamykitchen.com/steamykitchen_2.json @@ -17,7 +17,6 @@ "Vegeta to taste, approximately 1 tablespoon (but if you can’t find it, just use vegetable/chicken soup seasoning packets)", "1 cup sour cream" ], - "instructions": "In a large pot (6 qt) over medium to medium-high heat, add onions and canola oil. Saute onions until they are translucent, but not browned. Add more oil when necessary to keep them slick in the process. When the onions have finished cooking, turn down heat to low, add paprika to mixture and stir to mix well.\nSeason each side of the pork slices generously with salt and pepper. Dredge the slices in flour on each side.\nIn a frying pan over medium-high to high heat, heat about an inch of canola or vegetable oil. Fry each slice of pork until just barely golden brown around the edges, about 1-2 minutes, flipping halfway through. If they are thin enough, this will be enough to cook them fully. Lay them between sheets of paper towel on a plate to catch excess oil.\nCut each of the pork slices in half and place them back in the pot with the onions. Add enough water to the pot to cover the pork and onions. Cover pot and simmer on medium heat for 45 minutes to 1 hour. Stir occasionally.\nWhen the stew is thickened up a bit from the flour and the onions are starting to disappear, it is ready for the final seasoning. Add salt, pepper and Vegeta seasoning to taste. Add sour cream and stir until the stew is a rich, thick consistency.", "instructions_list": [ "In a large pot (6 qt) over medium to medium-high heat, add onions and canola oil. Saute onions until they are translucent, but not browned. Add more oil when necessary to keep them slick in the process. When the onions have finished cooking, turn down heat to low, add paprika to mixture and stir to mix well.", "Season each side of the pork slices generously with salt and pepper. Dredge the slices in flour on each side.", diff --git a/tests/test_data/streetkitchen.hu/streetkitchen.json b/tests/test_data/streetkitchen.hu/streetkitchen.json index d9fe75497..0d46b91fe 100644 --- a/tests/test_data/streetkitchen.hu/streetkitchen.json +++ b/tests/test_data/streetkitchen.hu/streetkitchen.json @@ -58,7 +58,6 @@ "purpose": "A tálaláshoz" } ], - "instructions": "A töltött patisszon első lépéseként a patisszon belsejét egy kis késsel kifaragjuk. A kieső részt a héjától megszabadítva apró darabokra vágjuk, nekem 200 g jött ki belőle. A patisszont bő, sós, forrásban lévő vízbe tesszük és 20 percig főzzük, majd kivesszük a vízből és félretesszük.\nZsírt melegítünk egy serpenyőben. Hozzáadjuk a finomra vágott vöröshagymát és fokhagymát, és közepes hőfokon 5 percig dinszteljük. Beletesszük a sűrített paradicsomot, közepesen erős hőfokon fél perc alatt lepirítjuk, majd rárakjuk a darált húst. 3 perc pirítás után ízesítjük a daráltpaprika-krémmel, sózzuk, borsozzuk, hozzáadjuk a fűszerköményt és az őrölt fűszerpaprikát, elkeverjük, majd felöntjük a vízzel és belerakjuk a korábban kifaragott és felaprított patisszondarabokat. Közepes hőfokon 15 percig főzzük.\nAz előfőzött patisszon belsejét megsózzuk – óvatosan, mert sós vízben főztük –, belepakoljuk a ragut, a tetejét megszórjuk a reszelt sajttal és betesszük légkeverésen a 180 fokra előmelegített sütőbe kb. 15 percre. Az idő leteltével feltesszük 200 fokra a hőfokot és grillfokozaton 5 perc alatt rápirítunk.\nTálaláshoz a tejfölben elkeverjük a zúzott fokhagymát, sózzuk és a sült patisszonnal tálaljuk, amit még megszórunk a frissen aprított snidlinggel.", "instructions_list": [ "A töltött patisszon első lépéseként a patisszon belsejét egy kis késsel kifaragjuk. A kieső részt a héjától megszabadítva apró darabokra vágjuk, nekem 200 g jött ki belőle. A patisszont bő, sós, forrásban lévő vízbe tesszük és 20 percig főzzük, majd kivesszük a vízből és félretesszük.", "Zsírt melegítünk egy serpenyőben. Hozzáadjuk a finomra vágott vöröshagymát és fokhagymát, és közepes hőfokon 5 percig dinszteljük. Beletesszük a sűrített paradicsomot, közepesen erős hőfokon fél perc alatt lepirítjuk, majd rárakjuk a darált húst. 3 perc pirítás után ízesítjük a daráltpaprika-krémmel, sózzuk, borsozzuk, hozzáadjuk a fűszerköményt és az őrölt fűszerpaprikát, elkeverjük, majd felöntjük a vízzel és belerakjuk a korábban kifaragott és felaprított patisszondarabokat. Közepes hőfokon 15 percig főzzük.", diff --git a/tests/test_data/strongrfastr.com/strongrfastr.json b/tests/test_data/strongrfastr.com/strongrfastr.json index 5489c08f8..0b7912592 100644 --- a/tests/test_data/strongrfastr.com/strongrfastr.json +++ b/tests/test_data/strongrfastr.com/strongrfastr.json @@ -17,7 +17,6 @@ "1/6 can (~16 oz) pinto beans", "4 tsp cream cheese" ], - "instructions": "Note: a slow cooker is recommended for extra juicy chicken, but to save time, you can also cook the stew in a large pot on the stove and keep it at a simmer until the chicken breasts are fully cooked, about 10-15 minutes, before taking them out to shred.\nPlace the chicken breasts into the bottom of a slow cooker, and pour tomatoes, green salsa, black beans, pinto beans, and corn over the chicken. Sprinkle taco seasoning, cayenne, cumin, and some salt over the mixture, and stir to combine. Cover the cooker, set on Low, and cook until chicken is very tender and the mixture has thickened, 8 to 10 hours.\nAfter its finished cooking, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the stew and stir.\nMix a few tablespoons of stew liquid with cream cheese in a bowl, stir until smooth, and mix the cream cheese into the cooker to make a creamy sauce. Continue to cook for 15 minutes, then serve.", "instructions_list": [ "Note: a slow cooker is recommended for extra juicy chicken, but to save time, you can also cook the stew in a large pot on the stove and keep it at a simmer until the chicken breasts are fully cooked, about 10-15 minutes, before taking them out to shred.", "Place the chicken breasts into the bottom of a slow cooker, and pour tomatoes, green salsa, black beans, pinto beans, and corn over the chicken. Sprinkle taco seasoning, cayenne, cumin, and some salt over the mixture, and stir to combine. Cover the cooker, set on Low, and cook until chicken is very tender and the mixture has thickened, 8 to 10 hours.", diff --git a/tests/test_data/sunbasket.com/sunbasket.json b/tests/test_data/sunbasket.com/sunbasket.json index 0f54e2af9..c78ebba11 100644 --- a/tests/test_data/sunbasket.com/sunbasket.json +++ b/tests/test_data/sunbasket.com/sunbasket.json @@ -15,7 +15,6 @@ "Sunbasket Thai dressing base (maple syrup - lime juice - fish sauce)", "3 ounces organic baby kale or other leafy greens" ], - "instructions": "1: Cook the rice noodles - Bring a medium [large] sauce pot of water to a boil. Add the rice noodles and cook until just tender, 6 to 8 minutes. Drain and rinse with cold water, then return to the pot and set aside. While the water is heating and the noodles are cooking, start preparing the rest of the meal.\n2: Prep and cook your protein - Ground meat: Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Shrimp: Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes. Plant-based chick*n: Pat the chick*n dry with a paper towel. In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add your protein and lemongrass paste, season lightly with salt and pepper, and cook, stirring occasionally and breaking up the ground meat if using, until the protein is lightly browned and cooked through, 2 to 4 minutes for regular shrimp; 4 to 6 minutes for jumbo shrimp, tofu, or plant-based chick*n; and 5 to 7 minutes for ground meat. Remove from the heat. Meanwhile, prepare the remaining ingredients.\n3: Prep the remaining ingredients; assemble the salad - Cut the radishes in half, then cut the halves into thin half-moons. Peel the Asian pear, if desired; core and thinly slice. Strip the mint leaves from the stems; coarsely chop or tear the leaves. In a small bowl, stir together the Thai dressing base and 1 tablespoon [2 TBL] oil; season to taste with salt and pepper. In a large bowl, combine your protein, noodles, radishes, pear, mint, kale, and 2 to 3 tablespoons Thai dressing and toss to coat (set aside the remaining dressing for serving). Season to taste with salt and pepper.", "instructions_list": [ "1: Cook the rice noodles - Bring a medium [large] sauce pot of water to a boil. Add the rice noodles and cook until just tender, 6 to 8 minutes. Drain and rinse with cold water, then return to the pot and set aside. While the water is heating and the noodles are cooking, start preparing the rest of the meal.", "2: Prep and cook your protein - Ground meat: Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Shrimp: Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes. Plant-based chick*n: Pat the chick*n dry with a paper towel. In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add your protein and lemongrass paste, season lightly with salt and pepper, and cook, stirring occasionally and breaking up the ground meat if using, until the protein is lightly browned and cooked through, 2 to 4 minutes for regular shrimp; 4 to 6 minutes for jumbo shrimp, tofu, or plant-based chick*n; and 5 to 7 minutes for ground meat. Remove from the heat. Meanwhile, prepare the remaining ingredients.", diff --git a/tests/test_data/sundpaabudget.dk/sundpaabudget.json b/tests/test_data/sundpaabudget.dk/sundpaabudget.json index caf359014..91e06a411 100644 --- a/tests/test_data/sundpaabudget.dk/sundpaabudget.json +++ b/tests/test_data/sundpaabudget.dk/sundpaabudget.json @@ -20,7 +20,6 @@ "chili eller cayennepeber efter smag", "salt og peber" ], - "instructions": "Rengør og hak løg, peberfrugt og tomater i tern.\nOpvarm olie i en stor gryde og svits kyllingekebaben et par minutter. Tilsæt grøntsagerne og lad det svitse med yderligere 2 minutter.\nTilsæt spaghetti, flødeost, vand, bouillonterning og krydderier.\nLad retten simre ved middelvarme til spaghettien er aldente og vandet er kogt næsten ind til en cremet sauce.\nSmag til med salt og peber.", "instructions_list": [ "Rengør og hak løg, peberfrugt og tomater i tern.", "Opvarm olie i en stor gryde og svits kyllingekebaben et par minutter. Tilsæt grøntsagerne og lad det svitse med yderligere 2 minutter.", diff --git a/tests/test_data/sunset.com/sunset.json b/tests/test_data/sunset.com/sunset.json index e6ce3b85b..9a1a5bac4 100644 --- a/tests/test_data/sunset.com/sunset.json +++ b/tests/test_data/sunset.com/sunset.json @@ -15,7 +15,6 @@ "About 1/2 tsp. pepper", "About 3 cups turkey broth, reduced-sodium chicken broth, or mushroom or other vegetable broth" ], - "instructions": "Step 1\nSlice bread into 1 1/2-in.-thick slices and tear into irregular 1- to 2-in. pieces. Spread on a rimmed baking sheet and leave to dry at room temperature until needed (up to 2 days). For the best stuffing, the bread should be very dry.\nStep 2\nPreheat oven to 350°. Melt butter in a large frying pan over medium heat. Pour out 2 tbsp. butter and set aside.\nStep 3\nAdd onion, celery, herbs, and 1/2 tsp. each salt and pepper to hot pan. Cook until onions are translucent and celery is tender-crisp, about 15 minutes. Transfer to a large bowl.\nStep 4\nAdd torn bread and broth to vegetables and mix in until bread is soaked. Add salt and pepper to taste.\nStep 5\nGenerously coat a 9- by 13-in. glass baking pan with 1 tsp. reserved melted butter. Pour stuffing into pan and drizzle with remaining melted butter.\nStep 6\nCover with foil; bake 25 minutes. Remove foil and bake until starting to brown on top, about 30 minutes more.\nStep 7\nMake ahead: Up to 2 days, chilled. Reheat at 350°, covered, until hot (about 30 minutes). Remove foil and cook 10 more minutes for a crunchy top layer.\nStep 8\nVARIATIONS\nStep 9\nCrisp-Top Sourdough Stuffing with Sausage and Greens: Add 8 oz. sautéed crumbled Italian ­sausage and 1 lb. briefly sautéed fresh spinach leaves to stuffing before baking.\nStep 10\nScandinavian Stuffing: Replace sourdough with a 1-lb. loaf of crusty rye bread, then add 1 cup chopped fresh dill and 8 oz. diced smoked pork chops to stuffing before baking. Top with 2 tbsp. fresh dill sprigs before serving.", "instructions_list": [ "Step 1", "Slice bread into 1 1/2-in.-thick slices and tear into irregular 1- to 2-in. pieces. Spread on a rimmed baking sheet and leave to dry at room temperature until needed (up to 2 days). For the best stuffing, the bread should be very dry.", diff --git a/tests/test_data/sweetcsdesigns.com/sweetcsdesigns.json b/tests/test_data/sweetcsdesigns.com/sweetcsdesigns.json index f32c4a566..8ded30b5c 100644 --- a/tests/test_data/sweetcsdesigns.com/sweetcsdesigns.json +++ b/tests/test_data/sweetcsdesigns.com/sweetcsdesigns.json @@ -10,7 +10,6 @@ "2-3 tablespoons olive oil", "Sea salt and pepper, to taste" ], - "instructions": "Using a mandoline, slice the potatoes into fries. I don't worry too much about the size of fry I am making- some are bigger, and some are smaller. That's fine!\nNext, place your spuds in a nice cool water bath. Completely submerge the fries in water.\nLet fries sit one hour. This helps to remove excess starch and will help the fries crisp up more in the oven.\nPreheat air fryer to 375 degrees.\nAfter an hour, drain the water, and pat fries dry with a paper towel.\nToss with a couple tablespoons of olive oil, salt and pepper.\nAdd fries to bottom of air fryer basket, making sure they are all on the same level (don't stack them on top of each other.)\nCook 15-20 minutes, until crispy and golden brown.\nPlace on a baking sheet lined with paper towels and a cooling rack over it.\nPlace in warm oven (set to the minimum temperature, not over 250 degrees) and let rest while other batches of fries are cooking.\nServe hot and enjoy.", "instructions_list": [ "Using a mandoline, slice the potatoes into fries. I don't worry too much about the size of fry I am making- some are bigger, and some are smaller. That's fine!", "Next, place your spuds in a nice cool water bath. Completely submerge the fries in water.", diff --git a/tests/test_data/sweetpeasandsaffron.com/sweetpeasandsaffron.json b/tests/test_data/sweetpeasandsaffron.com/sweetpeasandsaffron.json index c964d035c..b77ea7eb3 100644 --- a/tests/test_data/sweetpeasandsaffron.com/sweetpeasandsaffron.json +++ b/tests/test_data/sweetpeasandsaffron.com/sweetpeasandsaffron.json @@ -38,7 +38,6 @@ "1 cup chopped strawberries", "1-2 cups chopped fresh strawberries ((to top))" ], - "instructions": "Instant Pot\n(Optional but adds extra flavor). Select the 'sauté' function on the Instant Pot. Add the butter and melt. Add the steel cut oats and sauté, stirring occasionally for 5 or so minutes, until fragrant and golden.\nAdd the water, vanilla and cinnamon (and other ingredients as needed for flavor variations)\nCook on high pressure for 2 minutes, followed by natural pressure release (let the Instant Pot sit for 20 minutes up to 120 minutes).\nRemove lid and stir in maple syrup and any other ingredients for the flavor variations.\nSlow Cooker\n(Optional but adds extra flavor). Heat a pan over medium heat. Add the butter and melt. Add the steel cut oats and sauté, stirring occasionally for 5 or so minutes, until fragrant and golden.\nSpray the inside of your slow cooker with cooking spray or use a slow cooker liner. Transfer steel cut oats and add the water, vanilla and cinnamon (and other ingredients as needed for flavor variations)\nCover and cook on low for 6-8 hours.\nStir in maple syrup and any other ingredients for the flavor variations.\nStove Top\nHeat a 4 quart pot over medium heat. Add the butter and melt. Add the steel cut oats and sauté, stirring occasionally for 5 or so minutes, until fragrant and golden.\nAdd the water, vanilla and cinnamon (and other ingredients as needed for flavor variations).\nReduce heat and simmer, stirring occasionally, for 25-35 minutes.\nRemove from heat and stir in maple syrup and any other ingredients for the flavor variations.", "instructions_list": [ "Instant Pot", "(Optional but adds extra flavor). Select the 'sauté' function on the Instant Pot. Add the butter and melt. Add the steel cut oats and sauté, stirring occasionally for 5 or so minutes, until fragrant and golden.", diff --git a/tests/test_data/taste.com.au/tasteau_1.json b/tests/test_data/taste.com.au/tasteau_1.json index 29e205a95..d3f74b5fd 100644 --- a/tests/test_data/taste.com.au/tasteau_1.json +++ b/tests/test_data/taste.com.au/tasteau_1.json @@ -19,7 +19,6 @@ "Coles Sour Cream, to serve", "Thinly sliced jalapeños, to serve (optional)" ], - "instructions": "Preheat oven to 200C/180C fan forced. Grease an 18 x 22cm (base measurement) baking dish. Cook the pasta in a large saucepan of salted boiling water until just al dente. Drain.\nWipe saucepan dry. Heat the oil over medium heat. Add the onion, capsicum and garlic. Cook, stirring occasionally, for 5 minutes or until softened. Add the seasoning and cook, stirring, for 2 minutes or until aromatic. Add the chicken, tomato, beans and 125ml (1/2 cup) water. Bring to the boil. Reduce heat to low. Simmer, covered, for 5 minutes. Uncover and simmer for a further 5 minutes or until thickened. Add pasta and stir until well combined. Remove from heat.\nCombine the cheese blend and feta in a small bowl. Add 3/4 cup cheese mixture to the pasta mixture. Stir to combine. Spoon into the prepared dish. Sprinkle with remaining cheese and bake for 25-30 minutes or until melted and golden. Set aside for 10 minutes to cool slightly. Top with sour cream and jalapeños, if using, to serve.", "instructions_list": [ "Preheat oven to 200C/180C fan forced. Grease an 18 x 22cm (base measurement) baking dish. Cook the pasta in a large saucepan of salted boiling water until just al dente. Drain.", "Wipe saucepan dry. Heat the oil over medium heat. Add the onion, capsicum and garlic. Cook, stirring occasionally, for 5 minutes or until softened. Add the seasoning and cook, stirring, for 2 minutes or until aromatic. Add the chicken, tomato, beans and 125ml (1/2 cup) water. Bring to the boil. Reduce heat to low. Simmer, covered, for 5 minutes. Uncover and simmer for a further 5 minutes or until thickened. Add pasta and stir until well combined. Remove from heat.", diff --git a/tests/test_data/taste.com.au/tasteau_2.json b/tests/test_data/taste.com.au/tasteau_2.json index 3cf4a003b..c3594d579 100644 --- a/tests/test_data/taste.com.au/tasteau_2.json +++ b/tests/test_data/taste.com.au/tasteau_2.json @@ -40,7 +40,6 @@ "purpose": "Pumpkin & lentil filling" } ], - "instructions": "To make the filling, preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper. Arrange the pumpkin on 1 lined tray, drizzle with 1 tbsp oil and season. Bake for 30 minutes or until tender and golden.\nMeanwhile, heat the remaining oil in a frying pan over medium heat. Cook the onion, stirring, for 5 minutes or until soft and lightly golden. Add the garlic and cook for 1 minute. Add lentils and passata. Cook, stirring occasionally, for 2-3 minutes or until thickened slightly.\nAdd the pumpkin to the lentil mixture and mix gently to combine. Transfer to a large bowl and set aside to cool slightly.\nCombine the ricotta and nutmeg in a bowl. Set aside.\nCut a piece of baking paper about 50cm long and place on a work surface. Arrange half the zucchini strips, side-by-side, across the paper diagonally (You should end up with a square about 30 x 45cm). Arrange remaining strips side-by-side in the opposite direction, weaving to create a lattice pattern. Top with the lasagne sheets, slightly overlapping. Top with ricotta mixture and spread to cover, leaving a 2cm gap on 1 of the longer sides. Top with the lentil mixture and spinach. Starting with the longest side, use the baking paper to help roll up to form a log. Trim the ends. Place log on the baking paper on the remaining lined tray. Spray with olive oil spray. Bake for 30-35 minutes or until light golden. Set aside for 10 minutes before slicing and serving.", "instructions_list": [ "To make the filling, preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper. Arrange the pumpkin on 1 lined tray, drizzle with 1 tbsp oil and season. Bake for 30 minutes or until tender and golden.", "Meanwhile, heat the remaining oil in a frying pan over medium heat. Cook the onion, stirring, for 5 minutes or until soft and lightly golden. Add the garlic and cook for 1 minute. Add lentils and passata. Cook, stirring occasionally, for 2-3 minutes or until thickened slightly.", diff --git a/tests/test_data/tasteatlas.com/tasteatlas.json b/tests/test_data/tasteatlas.com/tasteatlas.json index 5eb96bff2..da675a9bd 100644 --- a/tests/test_data/tasteatlas.com/tasteatlas.json +++ b/tests/test_data/tasteatlas.com/tasteatlas.json @@ -23,7 +23,6 @@ "TO FINISH", "powdered sugar and cinnamon, for sprinkling" ], - "instructions": "Add the flour, the salt, and the water to a mixing bowl of a stand-alone mixer fitted with a dough hook. Mix for a few minutes until you get a sticky dough that pulls away from the sides of the bowl.\nLet the dough rest for 10-15 minutes and generously sprinkle your working surface with flour.\nUse a dough scraper to transfer the dough from the bowl onto a floured working surface.\nPush the edges using a dough scraper to give it as much of a rectangular shape as possible — this may be difficult as the dough is very sticky and loose.\nGenerously sprinkle the top of the dough with flour, then wrap the dough, with the flour included in cling film. Rest the dough for 10 minutes.\nHeavily flour a large working surface and place the dough in the center. Roll out, using a dusted rolling pin, into a 16x16-inch (40.5x40.5 cm) square.\nGently brush off the excess flour from the surface of the dough using a soft brush.\nCover 2/3 of the dough with 1/3 of the butter — evenly arrange it in small dabs first, then spread it gently using an offset spatula, leaving a 1-inch (2.5 cm) outer border unbuttered.\nBefore you can fold the dough, you will need to unstick it from the working surface. To do that, help yourself with a dough scraper and lots of flour that you should drive under the dough as you push it with the scraper.\nFold one-third of the dough over the middle part of the dough, then fold the other outer third of the dough over the center of the dough as well.\nNow, unstick this folded strip of dough, sprinkle some more flour on the work surface, and turn the dough 90 degrees, so its longer part is facing you. Roll out into a 16x16-inch (40.5x40.5 cm) square.\nBrush the flour from its surface and repeat the buttering step.\nRoll out to an 18x21-inch (45.5x53.5 cm) rectangle, taking care that the shorter side is facing you.\nTrim the edges with a dough scraper to get a neater finish. Brush away the flour and spread the last third of butter over the entire surface of the dough.\nRoll into a cylinder, with the help of a dough scraper to unstick the dough, while brushing away the flour with a soft brush. Take care to roll it very tightly, especially in the beginning.\nTrim away the edges, then cut the roll in half, so each half makes for 12 1-1.5-inch (2.5-3.75 cm) pieces.\nWrap each roll separately in cling film, and refrigerate for at least a couple of hours, but preferably, overnight.\nMix 60 ml (1/4 cup) of milk and 50g (1.75 oz) of flour in a bowl, then set it aside. To a heavy-bottomed saucepan, add water, sugar, and a cinnamon stick.\nHeat over low heat until the temperature reaches 100°C (210°F) — keep a digital thermometer at hand to check the temperature, and do not stir, but allow the syrup to dissolve on its own.\nMeanwhile, in another pan, boil the milk, and pour it over the milk and flour mixture, while constantly stirring. If desired, you can mix in 1/2 a teaspoon of vanilla.\nOnce the syrup reaches 100°C (210°F) temperature, take out the cinnamon stick with a pair of thongs, then pour it into the milk and flour mixture, while constantly whisking.\nOnce the syrup is incorporated, whisk for another 10-15 minutes so the mixture can cool down enough to add the egg yolks — it should be still warm but not hot — then, whisk in the yolks.\nSieve the custard into a jug, so it's easier to measure out when pouring it into pastry shells. Cover the jug with cling film and set it aside for later.\nCut the log from the refrigerator into 12 equal pieces, about 1-1.5 inches (2.5-3.75 cm) each.\nPlace each piece in 12-hole, regular-sized cupcake pan that you've greased lightly. Leave it to sit for 10-15 minutes so the butter can melt a bit.\nMoisten your thumbs with cold water, then press on the center of the pastry to push it down and stretch it a bit.\nThen, once the bottom of the hole is covered, draw the dough up its sides, taking care that you do not overstretch it, or the custard might spill out.\nPour custard into each pastry shell, so it's 3/4 full.\nBake in a 280-290°C (540-550°F) oven for eight to nine minutes.\nEat warm, sprinkled with powdered sugar and cinnamon.", "instructions_list": [ "Add the flour, the salt, and the water to a mixing bowl of a stand-alone mixer fitted with a dough hook. Mix for a few minutes until you get a sticky dough that pulls away from the sides of the bowl.", "Let the dough rest for 10-15 minutes and generously sprinkle your working surface with flour.", diff --git a/tests/test_data/tasteofhome.com/tasteofhome.json b/tests/test_data/tasteofhome.com/tasteofhome.json index 675be1be7..5a259db2e 100644 --- a/tests/test_data/tasteofhome.com/tasteofhome.json +++ b/tests/test_data/tasteofhome.com/tasteofhome.json @@ -22,7 +22,6 @@ "Hot cooked egg noodles", "Optional: Chopped fresh parsley and coarsely ground pepper" ], - "instructions": "Place cloves, peppercorns and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. In a large bowl, combine the water, vinegar, sugar, salt and ginger. Add beef and spice bag; let stand at room temperature for 30 minutes.\nTransfer all to a 6-qt. electric pressure cooker. Add carrots, celery and onion. Lock the lid and close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure. Select saute setting and adjust for medium heat; bring liquid to a boil. Discard the spice bag. Stir in gingersnaps; cook and stir until thickened, about 3 minutes. Serve with egg noodles. If desired, top with parsley and pepper.", "instructions_list": [ "Place cloves, peppercorns and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. In a large bowl, combine the water, vinegar, sugar, salt and ginger. Add beef and spice bag; let stand at room temperature for 30 minutes.", "Transfer all to a 6-qt. electric pressure cooker. Add carrots, celery and onion. Lock the lid and close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure. Select saute setting and adjust for medium heat; bring liquid to a boil. Discard the spice bag. Stir in gingersnaps; cook and stir until thickened, about 3 minutes. Serve with egg noodles. If desired, top with parsley and pepper." diff --git a/tests/test_data/tastesbetterfromscratch.com/tastesbetterfromscratch.json b/tests/test_data/tastesbetterfromscratch.com/tastesbetterfromscratch.json index 352bfaaed..9619cc25e 100644 --- a/tests/test_data/tastesbetterfromscratch.com/tastesbetterfromscratch.json +++ b/tests/test_data/tastesbetterfromscratch.com/tastesbetterfromscratch.json @@ -18,7 +18,6 @@ "12 ounces coke (not diet)", "bbq sauce for coating meat (optional)" ], - "instructions": "Trim pork of excess fat and cut into 4 pieces.\nCombine spices in a small bowl and rub all over the pork. (This can be done the night before).\nSear (optional): Heat a few tablespoons of oil in a Dutch oven pot over medium-high heat. Add the meat and sear for a few seconds on all sides.\nOven Method: Preheat oven to 300 degrees F. Pour coke around the pork in the Dutch oven pot. Cover pot with lid and cook for 3 hours. Remove lid and cook for an additional 1-2 hours, until pork is tender and easily pulls apart with a fork. Remove from oven and shred meat. Toss in barbecue sauce, if desired.\nSlow Cooker Method: Place pork in slow cooker and pour coke around it. Cover and cook on LOW (recommended) 8 hours or high for 4-5 hours, until pork is tender and shreds easily with a fork.\nInstant Pot Method: Place pork in instant pot and pour coke around it. Cook on Manual/High pressure for 70 minutes. When timer beeps, allow the pot to naturally release pressure, about 15 minutes longer. Remove lid and shred the meat.", "instructions_list": [ "Trim pork of excess fat and cut into 4 pieces.", "Combine spices in a small bowl and rub all over the pork. (This can be done the night before).", diff --git a/tests/test_data/tastesoflizzyt.com/tastesoflizzyt.json b/tests/test_data/tastesoflizzyt.com/tastesoflizzyt.json index 2c9cb06d4..bc8b9ee12 100644 --- a/tests/test_data/tastesoflizzyt.com/tastesoflizzyt.json +++ b/tests/test_data/tastesoflizzyt.com/tastesoflizzyt.json @@ -19,7 +19,6 @@ "1 teaspoons salt", "1/2 cup extra sugar for rolling dough" ], - "instructions": "In a large bowl, mix together the shortening, brown sugar, molasses and buttermilk. The mixture will look curdled, but don't worry...it will all come together with the dry ingredients.\nIn a separate bowl, sift together the flour, baking soda, ginger, cinnamon, nutmeg, cloves and salt.\nAdd the dry ingredients to the creamed sugar mixture and mix well. The dough will be very soft and slightly sticky, but you should be able to roll\nRoll the dough into balls and then roll the balls in sugar.\nPlace the cookie dough balls on an ungreased cookie sheet and bake at 350 degrees Fahrenheit for 8-10 minutes. Don't over bake the cookies. We remove them before they get browned.\nAllow the cookies to cool on the pan for 3-5 minutes before moving to a wire rack to cool completely. Then store in an airtight container at room temperature.", "instructions_list": [ "In a large bowl, mix together the shortening, brown sugar, molasses and buttermilk. The mixture will look curdled, but don't worry...it will all come together with the dry ingredients.", "In a separate bowl, sift together the flour, baking soda, ginger, cinnamon, nutmeg, cloves and salt.", diff --git a/tests/test_data/tasty.co/tasty.json b/tests/test_data/tasty.co/tasty.json index 9164e90e0..709ff6dff 100644 --- a/tests/test_data/tasty.co/tasty.json +++ b/tests/test_data/tasty.co/tasty.json @@ -25,7 +25,6 @@ "1 teaspoon garlic", "¼ cup fresh parsley, chopped, for garnish" ], - "instructions": "Liberally season the short ribs on all sides with 1 tablespoon of salt and the pepper.\nHeat 2 tablespoons of avocado oil in a 5-quart (5 liter) ceramic pot over medium-high heat until shimmering. Working in batches, add 6-7 pieces of short rib at a time to the pot and sear without disturbing for 2-3 minutes, until a golden brown crust forms. Turn the pieces and continue cooking until seared well on all sides. Remove the short ribs from the pan and set aside, adding another tablespoon of avocado oil to the pot if needed, and repeat with the remaining short ribs.\nReduce the heat to medium and add the onion, celery, and the remaining ½ teaspoon of salt. Sauté for 3-4 minutes, until the vegetables begin to soften and release moisture.\nAdd the tomato paste and stir to coat the vegetables, then cook for 2 minutes. Add the flour and stir to coat the vegetables, then cook for 2-3 minutes more, until deep red in color. Pour in the wine and stir to release any browned bits from the bottom of the pot.\nNestle the short ribs on top of the vegetables in the pot. Bring to a boil, then reduce the heat to medium-low and simmer until the liquid is reduced by about half, 15-20 minutes.\nPreheat the oven to 350˚F (180°C).\nNestle the garlic between the short ribs, then place the carrots and thyme sprigs on top. Pour in the beef stock.\nCover the pot and transfer to the oven. Bake for 2½ hours, until the meat is falling off the bone and fork tender.\nWhile the short ribs are in the oven, make the cauliflower mash: Fill a medium pot with about an inch of water and set a steamer basket inside. Cover and bring the water to a simmer over medium-high heat. Add the cauliflower to the basket and steam for 12-15 minutes, until mashable with the back of a fork, but not overcooked.\nWorking in batches, transfer the steamed cauliflower to a fine-mesh strainer set over a bowl. Using another bowl that is slightly smaller than the strainer, press the bowl into the cauliflower to press excess liquid from the cauliflower. Repeat with remaining cauliflower. Discard the liquid and set the cauliflower aside.\nAdd the cashews to the bowl of a food processor. Blend on high speed for 2-3 minutes, until the cashews are completely broken down and can be mashed into a paste between your fingers, scraping down the sides of the bowl as necessary.\nAdd the strained cauliflower, garlic powder, and salt. Blend until smooth and well combined with the cashew paste.\nTransfer to a serving bowl and serve warm.\nServe the braised short ribs and carrots with the cauliflower mash and garnish with parsley.\nEnjoy!", "instructions_list": [ "Liberally season the short ribs on all sides with 1 tablespoon of salt and the pepper.", "Heat 2 tablespoons of avocado oil in a 5-quart (5 liter) ceramic pot over medium-high heat until shimmering. Working in batches, add 6-7 pieces of short rib at a time to the pot and sear without disturbing for 2-3 minutes, until a golden brown crust forms. Turn the pieces and continue cooking until seared well on all sides. Remove the short ribs from the pan and set aside, adding another tablespoon of avocado oil to the pot if needed, and repeat with the remaining short ribs.", diff --git a/tests/test_data/tastykitchen.com/tastykitchen.json b/tests/test_data/tastykitchen.com/tastykitchen.json index f9b7bda0e..43435a09a 100644 --- a/tests/test_data/tastykitchen.com/tastykitchen.json +++ b/tests/test_data/tastykitchen.com/tastykitchen.json @@ -17,7 +17,6 @@ "½ cups Cilantro (more To Taste!)", "½ whole Lime Juice" ], - "instructions": "Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.\nCombine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.\nRefrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.", "instructions_list": [ "Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.", "Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.", diff --git a/tests/test_data/theclevercarrot.com/theclevercarrot_1.json b/tests/test_data/theclevercarrot.com/theclevercarrot_1.json index b7ffbb2b6..2302fbaec 100644 --- a/tests/test_data/theclevercarrot.com/theclevercarrot_1.json +++ b/tests/test_data/theclevercarrot.com/theclevercarrot_1.json @@ -67,7 +67,6 @@ "purpose": "Notes, Tips & Variations" } ], - "instructions": "Baker's Schedule\nOvernight Option\nMake the dough in the evening and let rise overnight. The following morning, roll, cut and shape the dough. Rest for 1-2 hours (second rise) before baking.\nAs an alternative, after resting for 1 hour, cover the dough and chill until ready to use. Rest at room temperature before baking. The dough should be plump and puffy before baking.\nMake-Ahead Option (Freeze): Place the cut & shaped cinnamon rolls into a parchment lined 9-inch springform pan. Cover with two layers of plastic wrap. Freeze until ready to use. The night before baking, remove the old plastic wrap and replace with fresh wrap (this prevents any condensation from dripping onto the rolls). Defrost overnight, about 10-12 hrs. at room temperature, approximately 67 F. Bake the following morning as directed.\nMake the Dough\nIn the evening: Combine the melted butter and milk in a small bowl. Cool slightly before using.\nAdd the egg, sourdough starter, and sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix to combine. With the machine running, slowly pour in the milk mixture. Add the flour and salt. Continue mixing until a rough, sticky dough forms, about 1 minute. Scrape down the sides of the bowl. Cover with a damp towel and let rest for 30 minutes.\nAfter the dough has rested, switch to the dough hook. Knead on medium-low speed for 6-8 minutes (I use #2 or #3 on my stand mixer). The dough should feel soft, supple and pull away from the sides of the bowl when ready. If it’s too sticky add a small bit of flour.\nBulk Rise\nTransfer the dough to a medium-size bowl coated in butter. Cover with plastic wrap. Let rise overnight until double in size, about 8-12 + hrs. @ 67-68 F, depending on temperature.\nStretch and Fold the Dough (optional step): about 30 minutes- 1 hr. into the bulk rise stretch and fold the dough: grab a portion of the dough and stretch it upward. Fold it over toward the center of the bowl. Give the bowl a 1/4 turn; stretch and fold the dough again. Continue this technique until you’ve come full circle around the bowl (4 folds total). For video guidance, click here. This optional step will increase the overall volume of the rolls and aerate the dough.\nRoll the Dough\nIn the morning: Line a 9-inch springform pan with parchment paper. I like to scrunch the paper into a ball first, open it up, and then line the inside with enough excess to hang over the sides for easy removal. It tends to fit better this way.\nLightly oil and flour your countertop to prevent sticking. Coax the dough out of the bowl. Gently pat into a rough rectangle. Let rest for 10 minutes for easier rolling.\nDust the dough (and your rolling pin) with flour. Roll the dough into a 16 x 12-ish rectangle using a tape measure for accuracy. If the dough resists, let rest for 5-10 minutes and try again.\nMake the Cinnamon-Sugar Filling\nIf using the softened butter variation (listed in the notes above): add 84 g (6 tbsp) softened butter to a small bowl. Mix with the sugar, cinnamon and flour. With an offset spatula, spread onto the dough, leaving a 1/2-inch border around the edges.\nIf using the melted butter version: brush the entire surface of the dough, including the top, bottom and sides with 28 g (2 tbsp) melted butter. Use all of it. Combine the sugar, cinnamon and flour in a bowl. Sprinkle the mixture onto the dough leaving a 1/2-inch border around the edges. Smooth it out with your hands until it looks wet and sandy.\nShape & Cut the Dough\nStarting on the long side of the dough (16-inch), roll it into a log pressing down gently as you go. Take your time with this step. The log needs to be tight so the swirls stay in tact. You should end up seam side down. TIP: if the dough starts to get sticky from the heat of your hands, lightly oil or flour your fingertips, take a deep breath and try again.\nCut the dough into 2-inch sections using a oiled knife or bench scraper. I lightly “mark” the dough first to make sure each piece is roughly the same size.\nSecond Rise\nPlace the rolls into the lined pan and let rest for 1- 2 hours, or until the dough puffs up. Alternatively, if you’d like to chill or freeze the rolls, please refer to the “Make-Ahead” option in the Baker’s Schedule at the top of this recipe.\nBake the Cinnamon Rolls\nPreheat oven to 350 F. Bake the dough onto the center rack and bake for 35-40 minutes (check at the 30 minute mark). The tops should turn light golden brown when ready.\nRemove from the oven and cool in the pan for 15 minutes. This helps the butter to absorb back into the dough. Then lift up the rolls, while still on the parchment paper, and transfer to a wire rack.\nMake the Glaze\nWhile the rolls are baking or cooling make the glaze. Add softened butter, whipped cream cheese and sifted powdered sugar to the bowl of a stand mixer. Beat until smooth, thinning out the consistency with a little milk as needed. The ingredients must be soft and at room temperature for best results.\nTo serve, top the rolls with some of the glaze or lightly dust with powdered sugar. These rolls are best enjoyed slightly warm on the same day they are baked.", "instructions_list": [ "Baker's Schedule", "Overnight Option", diff --git a/tests/test_data/theclevercarrot.com/theclevercarrot_2.json b/tests/test_data/theclevercarrot.com/theclevercarrot_2.json index 5ffd82eec..c4dacdce4 100644 --- a/tests/test_data/theclevercarrot.com/theclevercarrot_2.json +++ b/tests/test_data/theclevercarrot.com/theclevercarrot_2.json @@ -42,7 +42,6 @@ "purpose": "On the side" } ], - "instructions": "Grab a medium size pot and cook the rice according to the package instructions. Set aside.\nIn a large, wide skillet warm the olive oil over moderate heat.\nUsing a microplane, grate the garlic clove directly into the pan. Alternatively, you can mince the garlic instead. Saute until fragrant, about 30 seconds.\nAdd the shrimp and saute until pink and cooked though, about 5 minutes depending on size. Remove from the pan.\nWhile the shrimp is cooking, trim the ends off of the snow peas. Cut each one into thirds, on a diagonal.\nAdd the sesame oil to the pan and saute the snow peas until crisp tender, about 1-2 minutes.\nReturn the shrimp to the pan and add the sweet chili sauce. Cook until warmed through. Add more chili sauce if necessary.\nTop each plate with some chopped cashews and fresh lime wedges to taste.\nServe with jasmine rice.", "instructions_list": [ "Grab a medium size pot and cook the rice according to the package instructions. Set aside.", "In a large, wide skillet warm the olive oil over moderate heat.", diff --git a/tests/test_data/thecookierookie.com/thecookierookie_1.json b/tests/test_data/thecookierookie.com/thecookierookie_1.json index 413c58a04..477960f22 100644 --- a/tests/test_data/thecookierookie.com/thecookierookie_1.json +++ b/tests/test_data/thecookierookie.com/thecookierookie_1.json @@ -17,7 +17,6 @@ "¼ teaspoon ground cinnamon", "¼ teaspoon ground ginger" ], - "instructions": "Preheat oven to 325°F.\nScore\nPlace the ham on a cutting board. Score the ham by using a sharp knife to cut parallel lines about ½-inch deep and 1 inch apart across the entire ham. Turn the ham, and then repeat this process, cutting lines across the previous lines to create small diamond shapes.\nCook\nPlace the ham, flat side down, in a roasting pan. Pour 3 cups of water into the pan. Cover with foil. The ham should cook for about 12 minutes per pound.\nPrepare\nAfter 1 hour, prepare the glaze. Add the brown sugar, honey, dijon mustard, butter, apple cider vinegar, garlic, cinnamon, and ginger to a saucepan over medium heat. Once it starts bubbling, turn down the heat to low and continue cooking for a couple more minutes. The glaze may seem runny at first, but that’s okay. It will thicken up as it sits.\nSpread\nRemove the ham from the oven and spread ⅓ of the glaze over the ham and return to the oven without the foil. Continue cooking for another hour.\nRepeat\nRemove the ham from the oven again, and spread another ⅓ of the glaze over the ham. Cook for the remaining time based the weight of your ham.\nRemove the ham from the oven and spread the remaining glaze over the ham.\nRest\nLet the ham rest for at least 15 minutes before carving.", "instructions_list": [ "Preheat oven to 325°F.", "Score", diff --git a/tests/test_data/thecookierookie.com/thecookierookie_2.json b/tests/test_data/thecookierookie.com/thecookierookie_2.json index a0ce2abbb..abf90ce3f 100644 --- a/tests/test_data/thecookierookie.com/thecookierookie_2.json +++ b/tests/test_data/thecookierookie.com/thecookierookie_2.json @@ -43,7 +43,6 @@ "purpose": "For the Avocado Salsa" } ], - "instructions": "Prep\nMix the salt, chili powder, cumin, paprika, onion powder, and black pepper together. Rub the salmon fillets with olive oil and this seasoning mix.\nChill\nRefrigerate for at least 30 minutes.\nCombine the avocado, onion, lime juice, and cilantro. Chill until serving time.\nPreheat the grill to medium (350-375°F).\nGrill the salmon to desired doneness (about 3-4 minutes per side).\nTop with avocado salsa and enjoy!", "instructions_list": [ "Prep", "Mix the salt, chili powder, cumin, paprika, onion powder, and black pepper together. Rub the salmon fillets with olive oil and this seasoning mix.", diff --git a/tests/test_data/thecookingguy.com/thecookingguy.json b/tests/test_data/thecookingguy.com/thecookingguy.json index f3e80a070..94a73f75d 100644 --- a/tests/test_data/thecookingguy.com/thecookingguy.json +++ b/tests/test_data/thecookingguy.com/thecookingguy.json @@ -39,7 +39,6 @@ "purpose": null } ], - "instructions": "Remove lamb from fridge 30-45 minutes before cooking\nCombine all rub ingredients in a small bowl, mix well and spread on lamb on all sides - btw feel free to do this up to a couple hours in advance - just put it in the fridge and bring out 30 minutes prior to cooking\nPreheat grill to medium high and set up for 2 zone cooking\nStart lamb on the direct side, making sure to get great color and charring all around\nThen move to indirect side, and cover, turn every 10 minutes until an instant read thermometer hits 140 degrees\nRemove, cover loosely with foil, and let rest 10 minutes\nThe temp will rise and you'll be the recipient of amazing lamb", "instructions_list": [ "Remove lamb from fridge 30-45 minutes before cooking", "Combine all rub ingredients in a small bowl, mix well and spread on lamb on all sides - btw feel free to do this up to a couple hours in advance - just put it in the fridge and bring out 30 minutes prior to cooking", diff --git a/tests/test_data/theexpertguides.com/theexpertguides.json b/tests/test_data/theexpertguides.com/theexpertguides.json index 78ce222cd..b391d6272 100644 --- a/tests/test_data/theexpertguides.com/theexpertguides.json +++ b/tests/test_data/theexpertguides.com/theexpertguides.json @@ -14,7 +14,6 @@ "Fresh basil and oregano", "2 tbsp olive oil" ], - "instructions": "In a large pan bring water to a boil. When it starts boiling, add a generous amount of salt (2 tbsp) and cook the pasta according to the instructions on the package.\nWhen cooked, drain the pasta and keep it aside.\nTake a saucepan to make the coconut milk pasta sauce.\nIn the saucepan, heat olive oil and add minced garlic. Stire for 30 seconds and make sure it doesn't burn.\nAdd chopped tomatoes and stir for 2-3 minutes.\nPour in the vegetable broth and coconut milk.\nBring the sauce to a boil and cook for 10 minutes on medium heat without the lid. Cook the sauce until its creamy and thickened.\nAdd chopped basil and dried oregano with salt and pepper to taste.\nCombine the cooked pasta in the sauce, and serve hot.", "instructions_list": [ "In a large pan bring water to a boil. When it starts boiling, add a generous amount of salt (2 tbsp) and cook the pasta according to the instructions on the package.", "When cooked, drain the pasta and keep it aside.", diff --git a/tests/test_data/thehappyfoodie.co.uk/thehappyfoodie_1.json b/tests/test_data/thehappyfoodie.co.uk/thehappyfoodie_1.json index 5d858f5bf..2563097c7 100644 --- a/tests/test_data/thehappyfoodie.co.uk/thehappyfoodie_1.json +++ b/tests/test_data/thehappyfoodie.co.uk/thehappyfoodie_1.json @@ -17,7 +17,6 @@ "3 onions, peeled and cut into quarters", "6 carrots, peeled and cut into quarters lengthways" ], - "instructions": "Mix together the red wine, tomato paste, herbs and red wine vinegar. Season the chicken pieces with plenty of salt and pepper then place in a bag with the marinade. Shake the bag to make sure each piece is well coated. Place in the fridge for at least 30 minutes.\nIn the meantime, place the potatoes in a pan of cold water, put the lid on top and bring up to the boil. Boil for 1–2 minutes, then drain in a colander. Place the onions, carrots and potatoes in a large baking dish or tray (big enough to fit the chicken and the vegetables) and pour over 125ml of water. Preheat the oven to 200°C. Remove the chicken from the fridge and arrange the pieces, skin side up, in a layer on top of the vegetables in the dish. Pour the rest of the marinade over the chicken. Cover with a sheet of baking paper or foil and roast in the preheated oven for 30 minutes. Remove the baking paper or foil and baste the chicken with the cooking liquid. Roast, uncovered, for another 15 minutes or until the skin is crisp. Serve immediately.\nLes petits conseils – tips: Buying a whole chicken always works out more affordable. If you aren’t up for dissecting it yourself, ask your butcher to cut it into pieces for you. Otherwise if there’s no knife-wielding butcher about you can always cheat and go for chicken thighs. If you’re unsure whether the chicken is cooked through, pierce with a sharp knife and the juices from the chicken should come out clear.\nFaire en avance – get ahead: The veg and chicken can be prepared up to a day in advance, then simply pop it all in the baking tray and cook as indicated in the recipe.\nMarinating time: 30 minutes – overnight\n", "instructions_list": [ "Mix together the red wine, tomato paste, herbs and red wine vinegar. Season the chicken pieces with plenty of salt and pepper then place in a bag with the marinade. Shake the bag to make sure each piece is well coated. Place in the fridge for at least 30 minutes.", "In the meantime, place the potatoes in a pan of cold water, put the lid on top and bring up to the boil. Boil for 1–2 minutes, then drain in a colander. Place the onions, carrots and potatoes in a large baking dish or tray (big enough to fit the chicken and the vegetables) and pour over 125ml of water. Preheat the oven to 200°C. Remove the chicken from the fridge and arrange the pieces, skin side up, in a layer on top of the vegetables in the dish. Pour the rest of the marinade over the chicken. Cover with a sheet of baking paper or foil and roast in the preheated oven for 30 minutes. Remove the baking paper or foil and baste the chicken with the cooking liquid. Roast, uncovered, for another 15 minutes or until the skin is crisp. Serve immediately.", diff --git a/tests/test_data/thehappyfoodie.co.uk/thehappyfoodie_2.json b/tests/test_data/thehappyfoodie.co.uk/thehappyfoodie_2.json index 198078c60..66a3945e2 100644 --- a/tests/test_data/thehappyfoodie.co.uk/thehappyfoodie_2.json +++ b/tests/test_data/thehappyfoodie.co.uk/thehappyfoodie_2.json @@ -24,7 +24,6 @@ "40g pine nuts, lightly toasted", "90ml olive oil" ], - "instructions": "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.\nWhile 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.\nTransfer the mac ’n’ cheese to a large serving platter with a lip or a shallow bowl, dot all over with the pesto, then top with the crispy onions.\nGet ahead: Make the mac ’n’ cheese ahead of time if you like, adding a splash of water to thin out when reheating.\nMake it your own:\n– Play with different cheeses and spices.\n– Use different pasta shapes like macaroni, adjusting liquid levels as necessary.\n", "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/thekitchencommunity.org/thekitchencommunity.json b/tests/test_data/thekitchencommunity.org/thekitchencommunity.json index dbd5ae930..169f1ed37 100644 --- a/tests/test_data/thekitchencommunity.org/thekitchencommunity.json +++ b/tests/test_data/thekitchencommunity.org/thekitchencommunity.json @@ -18,7 +18,6 @@ "A sprinkle of cayenne pepper", "1/4 cup of butter" ], - "instructions": "Spray your crockpot with non-stick spray.\nRinse your uncooked pasta in a strainer and drain out all the excess water.\nAdd your uncooked pasta to your crockpot along with your milk, cheese, mustard, garlic, salt, pepper, and cayenne. Stir everything well so all the ingredients mix together and make sure the macaroni is in the liquid as much as possible.\nAdd your cubed butter.\nCover your crock pot and turn on the low heat and cook for 1 hour. Remove the lid and stir all your ingredients before replacing the lid. Check the consistency because your dish may be done or require an additional 1-2 hours.\nCheck your dish every half hour if it is not done and remember to stir when checking your dish.\nYou will know your mac and cheese is done if the pasta is tender and the liquid is thick and creamy. Once you remove the lid, keep in mind the sauce will thicken even more as the mac and cheese sits.", "instructions_list": [ "Spray your crockpot with non-stick spray.", "Rinse your uncooked pasta in a strainer and drain out all the excess water.", diff --git a/tests/test_data/thekitchenmagpie.com/thekitchenmagpie.json b/tests/test_data/thekitchenmagpie.com/thekitchenmagpie.json index 350c153ba..d333e1700 100644 --- a/tests/test_data/thekitchenmagpie.com/thekitchenmagpie.json +++ b/tests/test_data/thekitchenmagpie.com/thekitchenmagpie.json @@ -16,7 +16,6 @@ "½ tsp salt", "¼ tsp black pepper" ], - "instructions": "Preheat your oven to 375 °F. Grease a baking sheet and set aside.\nDrain the salmon well and if desired, remove any skin and bones from the salmon. You can leave them in, some people love those the best! They will bake right in, don't worry.\nFlake the salmon with a fork and then mix with the breadcrumbs, onion, milk, dill, eggs, lemon juice, salt and pepper.\nWith clean hands, shape into a loaf on the greased baking sheet.\nBake for 40-50 minutes OR until nicely browned AND reaches an internal temperature of at least 165 °F.\nLet cool for 5 minutes, then slice and serve. Garnish with fresh parsley and lemon wedges. This is excellent with lemon juice squeezed on top!", "instructions_list": [ "Preheat your oven to 375 °F. Grease a baking sheet and set aside.", "Drain the salmon well and if desired, remove any skin and bones from the salmon. You can leave them in, some people love those the best! They will bake right in, don't worry.", diff --git a/tests/test_data/thekitchn.com/thekitchn.json b/tests/test_data/thekitchn.com/thekitchn.json index 812ab6668..19cbd1530 100644 --- a/tests/test_data/thekitchn.com/thekitchn.json +++ b/tests/test_data/thekitchn.com/thekitchn.json @@ -20,7 +20,6 @@ "1 large egg, lightly beaten", "1 teaspoon kosher salt" ], - "instructions": "Step 1\nCook the beef for the filling. Heat the oil in a large skillet over medium-high heat until shimmering. Add the ground beef and cook until the meat begins to brown, about 5 minutes. Add the shallot and garlic, cook until the shallot is translucent and the beef is cooked through, about 5 minutes more. Transfer to a large bowl and set aside to cool to room temperature.\nStep 2\nHeat the oven to 375ºF and prepare the baking dish. Arrange a rack in the middle of the the oven and heat the oven to 375ºF. Meanwhile, bring a large pot of heavily salted water to a boil. Coat a 9x13-inch baking dish with cooking spray. Spread about 1 1/2 cups of the marinara sauce in the bottom of the dish and set aside.\nStep 3\nBoil the manicotti shells. Add the manicotti to the water and boil until they are al dente, about 8 minutes. Drain and set aside.\nStep 4\nMix up the filling. Add the ricotta, half of mozzarella, half of the Parmesan, half of the parsley, the egg, and the salt to the cooled beef mixture and stir to combine well.\nStep 5\nFill the shells. Transfer the beef and cheese mixture to a piping bag or gallon size ziptop bag. Snip off a 1/2-inch hole in one bottom corner of the bag, then pipe the filling into each manicotti tube (about generous 1/3 cup each). Nestle each filled manicotti in the sauce, packed them tightly together in a single layer.\nStep 6\nTop the filled shells with the remaining sauce and cheeses. Pour the remaining 1 1/2 cups sauce evenly over the manicotti and sprinkle with the remaining mozzarella and Parmesan.\nStep 7\nBake for 35 to 40 minutes. Bake uncovered until the sauce is bubbly, the cheese is browned, and the noodles are very tender, 35 to 40. Let cool for about 10 minutes before serving. Sprinkle with the remaining parsley just before serving.", "instructions_list": [ "Step 1", "Cook the beef for the filling. Heat the oil in a large skillet over medium-high heat until shimmering. Add the ground beef and cook until the meat begins to brown, about 5 minutes. Add the shallot and garlic, cook until the shallot is translucent and the beef is cooked through, about 5 minutes more. Transfer to a large bowl and set aside to cool to room temperature.", diff --git a/tests/test_data/themagicalslowcooker.com/themagicalslowcooker_1.json b/tests/test_data/themagicalslowcooker.com/themagicalslowcooker_1.json index 6dc4cc7cf..2053c9708 100644 --- a/tests/test_data/themagicalslowcooker.com/themagicalslowcooker_1.json +++ b/tests/test_data/themagicalslowcooker.com/themagicalslowcooker_1.json @@ -12,7 +12,6 @@ "½ tsp. onion powder", "1 small white onion (diced)" ], - "instructions": "Crumble the beef slightly with your fingers and add to the slow cooker.\nSprinkle over the salt, pepper, onion powder and garlic powder.\nAdd the diced white onion. Stir.\nCook on low for 5 hours or on high for 3 hours. Stirring occasionally, when stirring break up the meat with the spatula.\nServe and enjoy.", "instructions_list": [ "Crumble the beef slightly with your fingers and add to the slow cooker.", "Sprinkle over the salt, pepper, onion powder and garlic powder.", diff --git a/tests/test_data/themagicalslowcooker.com/themagicalslowcooker_2.json b/tests/test_data/themagicalslowcooker.com/themagicalslowcooker_2.json index 8cf322061..5cbe03c89 100644 --- a/tests/test_data/themagicalslowcooker.com/themagicalslowcooker_2.json +++ b/tests/test_data/themagicalslowcooker.com/themagicalslowcooker_2.json @@ -58,7 +58,6 @@ "purpose": "To make the gravy" } ], - "instructions": "Using paper towels, pat dry the pork shoulder and set aside. In a small bowl, mix together the brown sugar, onion powder, granulated garlic, mustard powder, thyme, salt and pepper. Rub the spice mixture on all sides of the pork roast.\nHeat a large skillet over medium high heat, drizzle on the olive oil and sear the pork roast on all sides, about 2-3 minutes per side.\nTo the slow cooker pot, add the carrots, potatoes, onion, and garlic to the bottom of the pot. Place the seared pork roast over the vegetables.\nIn a small bowl, whisk together the chicken stock, apple cider vinegar and dijon mustard. Pour over the pork roast and put the lid on the slow cooker.\nCook on HIGH for 4-6 hours or LOW for 8-10 hours. The pork is done when very tender and easily shreddable.\nWhen done, transfer the cooking liquid to a 4 quart stock pot and heat over medium on the stove top.\nMix the 2 Tbsp of cornstarch with 2 Tbsp of the cooking liquid and whisk it into the stock pot on the stove. Continuous stirring until the gravy has thickened.\nTransfer the pork roast and vegetables to a serving platter, shred the pork into larger pieces and serve with the gravy. Enjoy", "instructions_list": [ "Using paper towels, pat dry the pork shoulder and set aside. In a small bowl, mix together the brown sugar, onion powder, granulated garlic, mustard powder, thyme, salt and pepper. Rub the spice mixture on all sides of the pork roast.", "Heat a large skillet over medium high heat, drizzle on the olive oil and sear the pork roast on all sides, about 2-3 minutes per side.", diff --git a/tests/test_data/themodernproper.com/themodernproper.json b/tests/test_data/themodernproper.com/themodernproper.json index 8588252aa..57f4dab1c 100644 --- a/tests/test_data/themodernproper.com/themodernproper.json +++ b/tests/test_data/themodernproper.com/themodernproper.json @@ -28,7 +28,6 @@ "¼ tsp ground nutmeg", "1 cup heavy cream" ], - "instructions": "In a large bowl, mix the beef, pork, parsley, allspice, nutmeg, grated onion, salt, pepper, garlic, panko and eggs until combined\nUsing 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\nAdd ½ of the meatballs and cook until browned on all sides\nThis takes about 5 minutes\nSet aside **When all of the meatballs are browned, pour off any excess grease in the pan, into a heatproof vessel\nLower the heat to medium and add the butter to the pan\nWhen the butter begins to bubble, sprinkle in the flour and cook for 1 minute\nAdd the beef broth to the pan a little at a time.*** Whisk the gravy until the broth is all incorporated\nAdd salt, pepper, lemon juice, allspice and nutmeg\nWhisk a few more times\nSlowly add the cream.Once the gravy begins to simmer****, add the meatballs back into the pan\nSimmer until the gravy has thicken up a bit and the meatballs are cooked all the way through*****, about 8-10 minutes\nServe warm over mashed potatoes or egg noodles, alongside steamed veggies and lingonberry jam", "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", diff --git a/tests/test_data/thepalatablelife.com/thepalatablelife_1.json b/tests/test_data/thepalatablelife.com/thepalatablelife_1.json index 265a09294..a1b085cbe 100644 --- a/tests/test_data/thepalatablelife.com/thepalatablelife_1.json +++ b/tests/test_data/thepalatablelife.com/thepalatablelife_1.json @@ -17,7 +17,6 @@ "1/2 tsp cumin", "1/2 tsp salt" ], - "instructions": "Preheat the oven to 400 F. Add all the ingredients to a large bowl. Use your hands or a rubber spatula to mix until well combined (I like to use my hands and disposable kitchen gloves).\nUsing your hands or a cookie scoop, scoop out 1 tbsp of the meat mixture (I like to use a cookie scoop that I only use for meat!) onto a greased cookie sheet. This recipe should make about 40 one tablespoon sized meatballs.\nTransfer to the oven and bake for 10-15 minutes, until internal temperature is at least 165 F. Add to your favorite bowl or salad and enjoy!", "instructions_list": [ "Preheat the oven to 400 F. Add all the ingredients to a large bowl. Use your hands or a rubber spatula to mix until well combined (I like to use my hands and disposable kitchen gloves).", "Using your hands or a cookie scoop, scoop out 1 tbsp of the meat mixture (I like to use a cookie scoop that I only use for meat!) onto a greased cookie sheet. This recipe should make about 40 one tablespoon sized meatballs.", diff --git a/tests/test_data/thepalatablelife.com/thepalatablelife_2.json b/tests/test_data/thepalatablelife.com/thepalatablelife_2.json index 93acf132b..b75ae745d 100644 --- a/tests/test_data/thepalatablelife.com/thepalatablelife_2.json +++ b/tests/test_data/thepalatablelife.com/thepalatablelife_2.json @@ -56,7 +56,6 @@ "purpose": "chocolate dough" } ], - "instructions": "Preheat the oven to 350F. Add 1/2 cup (one stick) of butter to a pan over medium heat. Stir as the butter melts and continue to stir as the butter begins to bubble. After a few minutes the butter will start to foam up. When the foam subsides, you'll be left with brown, nutty smelling butter.\nCarefully pour the brown butter into a bowl. Add the remaining 1/4 cup of butter to the bowl and stir. The cold butter will melt into the brown butter and help cool it down.\nAdd the butter mixture to a bowl. Add brown sugar and white sugar and use a stand mixer or hand mixer to combine until lighter and fluffy, about 3-4 minutes.\nAdd the egg + egg yolk and vanilla and mix until fully incorporated.\nEqually divide the batter into two bowls. I recommend using a kitchen scale to be exact, but if you don't have a kitchen scale, use measuring cups or just eyeball it!\nTo one half of the dough, add the remaining dry ingredients for the plain dough: flour, baking soda, and salt. Mix until just combined. Add the semi-sweet chocolate chips and peppermint chunks, and mix until just combined.\nTo the other half of the dough, add the remaining dry ingredients for the chocolate dough: flour, cocoa powder, baking soda, and salt. Mix until just combined. Add the white chocolate chips and peppermint chunks, and mix until just combined.\nUsing a large cookie scoop (about 1/4 cup), scoop about 1 tbsp of the plain dough, then 1 tbsp of the chocolate dough, the repeat until the scoop is full. Place the dough ball on a parchment lined baking sheet, then repeat the process with the remaining dough.\nPlace up to 4 large dough balls on a baking sheet and bake for 8-9 minutes. Let them cool for 10 minutes, then transfer to a cooling rack. Enjoy!", "instructions_list": [ "Preheat the oven to 350F. Add 1/2 cup (one stick) of butter to a pan over medium heat. Stir as the butter melts and continue to stir as the butter begins to bubble. After a few minutes the butter will start to foam up. When the foam subsides, you'll be left with brown, nutty smelling butter.", "Carefully pour the brown butter into a bowl. Add the remaining 1/4 cup of butter to the bowl and stir. The cold butter will melt into the brown butter and help cool it down.", diff --git a/tests/test_data/thepioneerwoman.com/thepioneerwoman_1.json b/tests/test_data/thepioneerwoman.com/thepioneerwoman_1.json index 9268a3a32..ac8dc1240 100644 --- a/tests/test_data/thepioneerwoman.com/thepioneerwoman_1.json +++ b/tests/test_data/thepioneerwoman.com/thepioneerwoman_1.json @@ -14,7 +14,6 @@ "8 slices Swiss cheese", "8 slices rye bread" ], - "instructions": "In a medium skillet, melt 2 tablespoons of butter over medium-low heat. Throw in the sliced onions and cook slowly for 20 to 25 minutes, stirring occasionally, until the onions are golden brown and soft.\nIn a medium bowl, mix together the ground beef, salt & pepper, and Worcestershire. Form into 4 patties.\nMelt 2 tablespoons butter in a separate skillet over medium heat. Cook the patties on both sides until totally done in the middle.\nAssemble patty melts this way: Slice of bread, slice of cheese, hamburger patty, 1/4 of the cooked onions, another slice of cheese, and another slice of bread. On a clean griddle or in a skillet, melt 2 tablespoons butter and grill the sandwiches over medium heat until golden brown. Remove the sandwiches and add the remaining 2 tablespoons of butter to the skillet. Turn the sandwiches to the skillet, flipping them to the other side. Cook until golden brown and crisp, and until cheese is melted.\nSlice in half and serve immediately!", "instructions_list": [ "In a medium skillet, melt 2 tablespoons of butter over medium-low heat. Throw in the sliced onions and cook slowly for 20 to 25 minutes, stirring occasionally, until the onions are golden brown and soft.", "In a medium bowl, mix together the ground beef, salt & pepper, and Worcestershire. Form into 4 patties.", diff --git a/tests/test_data/thepioneerwoman.com/thepioneerwoman_2.json b/tests/test_data/thepioneerwoman.com/thepioneerwoman_2.json index 91df9886c..82604fe26 100644 --- a/tests/test_data/thepioneerwoman.com/thepioneerwoman_2.json +++ b/tests/test_data/thepioneerwoman.com/thepioneerwoman_2.json @@ -53,7 +53,6 @@ "purpose": "For the frosting:" } ], - "instructions": "For the cake: Preheat the oven to 350 degrees. Spray a sheet pan (11-inches by 17-inches) with baking spray and set aside.\nIn a medium saucepan, melt the butter. Whisk in the pumpkin puree and pumpkin pie spice until it's totally combined. Whisk in the boiling water until the mixture is smooth and combined. Set aside.\nIn a large bowl, combine the flour, sugar and salt. Whisk and set aside.\nIn a liquid measuring cup, combine the buttermilk, eggs, baking soda, vanilla and maple extract, if using. Whisk and set aside.\nPour the pumpkin mixture into the flour mixture and stir until halfway combined. Pour in the buttermilk mixture and stir until combined. Pour into the sheet pan and bake the cake for 20 minutes. Remove and allow to cool.\nFor the frosting: In the bowl of an electric mixer, mix together the cream cheese, butter, powdered sugar, and salt until smooth. Add the half and half or milk and check the consistency. It should be somewhat thick but thin enough to spread in a thin layer.\nSpread the frosting all over the surface of the cake. Cut into squares and serve. Keep leftovers in the fridge, as frosting will get soft.", "instructions_list": [ "For the cake: Preheat the oven to 350 degrees. Spray a sheet pan (11-inches by 17-inches) with baking spray and set aside.", "In a medium saucepan, melt the butter. Whisk in the pumpkin puree and pumpkin pie spice until it's totally combined. Whisk in the boiling water until the mixture is smooth and combined. Set aside.", diff --git a/tests/test_data/therecipecritic.com/therecipecritic.json b/tests/test_data/therecipecritic.com/therecipecritic.json index 86d9fcb95..4ddf2e6e2 100644 --- a/tests/test_data/therecipecritic.com/therecipecritic.json +++ b/tests/test_data/therecipecritic.com/therecipecritic.json @@ -20,7 +20,6 @@ "additional kosher salt, to taste", "1 baguette, (sliced and toasted for serving)" ], - "instructions": "In a large skillet, heat the olive oil over medium-high heat.\nAdd the shallot and saute for 4-5 minutes. Add the garlic and thyme, and saute for an additional minute.\nAdd the tomatoes, figs, salt, and pepper. Cover and saute for about 10-12 minutes undisturbed.\nRemove the lid, add the balsamic vinegar, then stir. Reduce heat to medium and continue to saute until any excess liquid has cooked off, stirring occasionally.\nRemove the skillet from heat and let the tomatoes and figs rest for about 8-10 minutes to cool the skillet slightly.\nPlace the burrata on top of the tomatoes and figs. Garnish with fresh basil and kosher salt.\nServe with toasted baguette, sourdough, or your favorite dipping bread!", "instructions_list": [ "In a large skillet, heat the olive oil over medium-high heat.", "Add the shallot and saute for 4-5 minutes. Add the garlic and thyme, and saute for an additional minute.", diff --git a/tests/test_data/thesaltymarshmallow.com/thesaltymarshmallow_1.json b/tests/test_data/thesaltymarshmallow.com/thesaltymarshmallow_1.json index 9276ea071..acdec295f 100644 --- a/tests/test_data/thesaltymarshmallow.com/thesaltymarshmallow_1.json +++ b/tests/test_data/thesaltymarshmallow.com/thesaltymarshmallow_1.json @@ -16,7 +16,6 @@ "¼ teaspoon Salt", "Powdered Sugar (for dusting)" ], - "instructions": "Preheat the oven to 375 degrees Fahrenheit and line 2 12x16 inch baking pans with parchment paper and set aside.\nBeat the sugar and butter in a large bowl then beat in the cream cheese until smooth.\nBeat in the egg and vanilla then stir in the flour, baking powder and salt.\nUsing a one-inch cookie scoop or your hands, form one-inch balls from the mixture and place them on the baking pan, evenly spaced. (These cookies don’t rise much so you can place them around 1 inch apart from each other.)\nBake for 9-11 minutes or until the tops have dried out and the bottoms are golden brown.\nLet them cool on the pan for 5-10 minutes while you bake the remaining cookies in the same way on the other prepared pan.\nServe with a dusting of powdered sugar if you like.", "instructions_list": [ "Preheat the oven to 375 degrees Fahrenheit and line 2 12x16 inch baking pans with parchment paper and set aside.", "Beat the sugar and butter in a large bowl then beat in the cream cheese until smooth.", diff --git a/tests/test_data/thesaltymarshmallow.com/thesaltymarshmallow_2.json b/tests/test_data/thesaltymarshmallow.com/thesaltymarshmallow_2.json index ab1949642..844279e76 100644 --- a/tests/test_data/thesaltymarshmallow.com/thesaltymarshmallow_2.json +++ b/tests/test_data/thesaltymarshmallow.com/thesaltymarshmallow_2.json @@ -46,7 +46,6 @@ "purpose": "FOR THE WHIPPED TOPPING:" } ], - "instructions": "Crush the cookies in a large bag or in a food processor into a fine crumb.\nStir or blend in the melted butter then press it into a 9-inch pie pan and refrigerate until the filling is ready.\nAdd the chocolate, 1 cup of the milk, sugar, vanilla, and salt together in a medium saucepan and whisk continuously until the chocolate is fully melted. (It will be a little thick, but it should be fully melted.)\nRemove the pan from the heat and whisk for 1 minute.\nNext, whisk eggs, rest of the milk, and cornstarch together in a medium bowl then gradually whisk in 2 tablespoons of the melted chocolate at a time into the eggs until it is fully combined. (This will temper the eggs so that they don’t scramble when you put the pan back on the heat.)\nPour all the filling back into the saucepan and place it back over medium-low heat while you whisk continuously to prevent burning.\nUse a rubber spatula occasionally to scrape down the chocolate from the sides and to get into the corners so that they don’t burn.\nContinue whisking until the mixture reaches a thinner pudding texture and coats the back of a spoon.\nRemove the pan from the heat and continue whisking gently for 5 more minutes then pour it over the pie crust and LET THE PIE SIT AT ROOM TEMPERATURE FOR 1 HOUR TO COOL BEFORE MOVING TO THE REFRIGERATOR.\nCover tightly with plastic wrap then refrigerate for at least 4 hours or up to 8 hours.\nRight before serving, whip the heavy cream and powdered sugar together in a medium bowl until stiff peaks form.\nSpread it all over the pie before serving with shaved chocolate for garnish if desired.", "instructions_list": [ "Crush the cookies in a large bag or in a food processor into a fine crumb.", "Stir or blend in the melted butter then press it into a 9-inch pie pan and refrigerate until the filling is ready.", diff --git a/tests/test_data/thespruceeats.com/thespruceeats_1.json b/tests/test_data/thespruceeats.com/thespruceeats_1.json index 824f6fec3..6a2344e14 100644 --- a/tests/test_data/thespruceeats.com/thespruceeats_1.json +++ b/tests/test_data/thespruceeats.com/thespruceeats_1.json @@ -16,7 +16,6 @@ "1 dash salt, or seasoned salt, to taste", "1 dash ground black pepper, to taste" ], - "instructions": "Gather the ingredients.\nWith a sharp knife, remove the stem end of the pepper. Cut the pepper in half lengthwise and remove the ribs and seeds.\nLay the pepper halves on a cutting board, cut-side up, and spread cream cheese on each half. Spread some whole-grain mustard on the cream cheese.\nLayer ham, cheese, cucumbers, and guacamole or avocado slices on each half.\nPut the halves together to form a sandwich and enjoy.", "instructions_list": [ "Gather the ingredients.", "With a sharp knife, remove the stem end of the pepper. Cut the pepper in half lengthwise and remove the ribs and seeds.", diff --git a/tests/test_data/thespruceeats.com/thespruceeats_2.json b/tests/test_data/thespruceeats.com/thespruceeats_2.json index ac106fd45..3d553b694 100644 --- a/tests/test_data/thespruceeats.com/thespruceeats_2.json +++ b/tests/test_data/thespruceeats.com/thespruceeats_2.json @@ -49,7 +49,6 @@ "purpose": "For the Brownies:" } ], - "instructions": "Gather the ingredients.\nPosition a rack in the center of the oven and heat to 350 F. Grease an 8-inch square cake pan with softened butter. Line the bottom with a large sheet of parchment paper that extends up and over two opposite sides of the pan.\nTo make the peppermint swirl, place the cream cheese, confectioners' sugar, salt, egg, extract, and food coloring in a medium bowl and beat with a hand mixer on medium to medium high speed until combined and fluffy. You can also use a stand mixer.\nTo make the brownies, microwave the butter, cocoa powder, and sugar on high in a large microwave-safe bowl in a few 30-second bursts, whisking after each, until combined. The batter will be quite thick and fudgy-looking. If you do not have a microwave, you may place the ingredients in a heat-proof bowl over a pot of simmering water on the stovetop until combined.\nWhisk in the extract. Gently whisk in the eggs one at a time.\nSprinkle the salt over the wet ingredients and whisk it in.\nFinally, fold in the flour and 1/3 cup of the crushed candy until the last streak of flour disappears. Don’t overmix.\nScrape the batter into the prepared pan, reserving 3/4 cup of it.\nDollop the swirl mixture over the brownie batter in the pan—about 9 dollops, using a 1 1/2 tablespoon portion scoop, if you have it.\nDollop the reserved brownie batter in between the swirl dollops. Run a long wooden skewer through both the brownie batter and the pink cream cheese mixture, until the top is completely covered in decorative swirls. Don’t swirl too much: big swirls are what you want, as they are most dramatic. And don’t swirl too deep or the swirl can get lost in the batter.\nBake for 30 to 35 minutes, rotating the pan at the halfway point. At the 25 minute mark, sprinkle the remaining 1/3 cup of candy over the top of the brownies. The brownies are ready when a cake tester inserted into the brownie—not the swirl—comes out with a few moist crumbs—do not over bake.\nLet cool to room temperature. Lift the brownies out of the pan by the parchment handles. Run a butter knife around the edges not covered by the paper, if there’s resistance. Slice into 9 equal sized squares and serve room-temperature, or refrigerate for an hour and serve chilled (my preference).", "instructions_list": [ "Gather the ingredients.", "Position a rack in the center of the oven and heat to 350 F. Grease an 8-inch square cake pan with softened butter. Line the bottom with a large sheet of parchment paper that extends up and over two opposite sides of the pan.", diff --git a/tests/test_data/thevintagemixer.com/thevintagemixer.json b/tests/test_data/thevintagemixer.com/thevintagemixer.json index a6d332d13..dbe2a2584 100644 --- a/tests/test_data/thevintagemixer.com/thevintagemixer.json +++ b/tests/test_data/thevintagemixer.com/thevintagemixer.json @@ -19,7 +19,6 @@ "1/2 teaspoon pure vanilla extract", "1/2 cup cherries, (pitted and chopped)" ], - "instructions": "Preheat the oven to 375 and grease two small ramekins* with coconut oil.\nIn a small mixing bowl combine the dry ingredients: coconut flour, almond flour, baking powder, baking soda, and salt.\nIn a separate, medium-sized, bowl mash the banana then add in the coconut oil, almond butter, maple syrup and vanilla. Stir in the egg.\nCombine the dry ingredients to the wet and mix only until combined and smooth.\nToss the chopped cherries with a teaspoon or so of coconut flour. Stir these into the batter. Spoon batter out into ramekins and bake at 375 for 20-25 minutes.\nLet cool 5 minutes in the pan then remove to a wire rack to cool completely. Wrap in plastic and freeze.\nTo frost the cake\nAbout 1 hour before serving, remove cakes from freezer. If the cakes are puffed up at the top slice off the top to even them out and make it flat to layer the cakes.\nDap a small amount of frosting under the first cake on the plate so it won't wiggle as you ice it then add a spoonful on top of the cake to place the second layer on top. Frost gently around the sides of the cake and on top. Top the cake with a few fresh cherries.", "instructions_list": [ "Preheat the oven to 375 and grease two small ramekins* with coconut oil.", "In a small mixing bowl combine the dry ingredients: coconut flour, almond flour, baking powder, baking soda, and salt.", diff --git a/tests/test_data/thewoksoflife.com/thewoksoflife.json b/tests/test_data/thewoksoflife.com/thewoksoflife.json index eb2bdca8c..68c0735fa 100644 --- a/tests/test_data/thewoksoflife.com/thewoksoflife.json +++ b/tests/test_data/thewoksoflife.com/thewoksoflife.json @@ -12,7 +12,6 @@ "2 ¾ cups all-purpose flour ((400 grams))", "1¼ to 1½ cups whole wheat flour ((about 170-200 grams; how much you’ll need is dependent on the humidity in your kitchen))" ], - "instructions": "Heat the milk until warm to the touch (not hot). Then stir in the yeast and sugar until it dissolves. Combine the milk mixture with 2 ¾ cups of all-purpose flour in a large mixing bowl. The mixture will be wet. Cover with a damp cloth and let proof in a warm spot for 1-2 hours until the mixture doubles in size. Since it’s winter, I let the dough proof near a heat vent!\nNow mix in the whole wheat flour, a quarter cup at a time, until the dough is smooth, soft, pliable, and not sticky. Cover the dough, and let it rest for 20 minutes.\nNow, prepare your steamer with cold water. Make sure the water doesn’t touch the mantou during steaming. Brush the steam rack with a bit of vegetable oil, or prepare 12 small (3” x 3”) squares of parchment paper to prevent the mantou from sticking to the steam rack.\nNow knead the dough and divide it into 12 equal pieces using a kitchen scale. Form each piece into a ball. You can also roll the dough into a long tube and cut it into 12 equal pieces. Space the mantou out on a steaming rack about 1-inch apart. You will need 2-3 racks, or you can steam them in a few separate batches.\nLet the mantou rest in the steamer for 30-45 minutes until the dough doubles in size before turning your stove on to high to start the steaming process. Steam for 15 minutes using high heat, then turn off the heat, and wait 5 minutes before opening the lid to check your mantou. The last step will ensure your mantou come out full and smooth! Otherwise, they will collapse and look lumpy.\nYou can enjoy these mantou immediately or store them in a plastic bag after they’ve cooled completely. They will last about a week in the refrigerator, or you can freeze them. To reheat, I usually steam them for about 8-10 minutes. Microwaving for 30-60 seconds also works!", "instructions_list": [ "Heat the milk until warm to the touch (not hot). Then stir in the yeast and sugar until it dissolves. Combine the milk mixture with 2 ¾ cups of all-purpose flour in a large mixing bowl. The mixture will be wet. Cover with a damp cloth and let proof in a warm spot for 1-2 hours until the mixture doubles in size. Since it’s winter, I let the dough proof near a heat vent!", "Now mix in the whole wheat flour, a quarter cup at a time, until the dough is smooth, soft, pliable, and not sticky. Cover the dough, and let it rest for 20 minutes.", diff --git a/tests/test_data/thinlicious.com/thinlicious.json b/tests/test_data/thinlicious.com/thinlicious.json index 743bbceff..8b2adeeef 100644 --- a/tests/test_data/thinlicious.com/thinlicious.json +++ b/tests/test_data/thinlicious.com/thinlicious.json @@ -16,7 +16,6 @@ "1 tsp extra virgin olive oil", "1 tsp sesame seeds" ], - "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.\nMix\nAdd 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.\nMicrowave\nPlace 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.\nMix\nWhile 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.\nRoll 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.\nPlace 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.\nBake\nRemove the buns from the oven and let them cool on a wire rack or towel for 5 minutes before slicing and serving.", "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", diff --git a/tests/test_data/tidymom.net/tidymom_1.json b/tests/test_data/tidymom.net/tidymom_1.json index 418f4109d..af4323ab0 100644 --- a/tests/test_data/tidymom.net/tidymom_1.json +++ b/tests/test_data/tidymom.net/tidymom_1.json @@ -19,7 +19,6 @@ "1½ cup chopped or shredded cooked chicken *(see notes)", "4 slices of bacon, cooked and crumbled *(see notes)" ], - "instructions": "Preheat oven to 425° F\nPut the pizza crust on a pizza pan or pizza peel. Using a pastry brush, lightly brush the entire crust with olive oil and season with Italian seasoning and garlic powder.\nEvenly spread ranch dressing over the crust.\nSprinkle with cheese then top with chicken, tomatoes, green onions, and bacon crumbs.\nPlace the pizza* in the oven for 15-20 minutes or until cheese is melted and crust is golden. Let rest for several minutes, then cut and serve.", "instructions_list": [ "Preheat oven to 425° F", "Put the pizza crust on a pizza pan or pizza peel. Using a pastry brush, lightly brush the entire crust with olive oil and season with Italian seasoning and garlic powder.", diff --git a/tests/test_data/tidymom.net/tidymom_2.json b/tests/test_data/tidymom.net/tidymom_2.json index 168e873b4..5c257559a 100644 --- a/tests/test_data/tidymom.net/tidymom_2.json +++ b/tests/test_data/tidymom.net/tidymom_2.json @@ -74,7 +74,6 @@ "purpose": "Vanilla Cream Cheese Frosting" } ], - "instructions": "Preheat to 350° F\nGenerously grease two, 9- x 2-inch pans with non-stick spray or shortening.\nIn a medium-sized bowl, after measuring, sift together the flour, cocoa powder, baking powder, baking soda, powdered buttermilk, and salt. Stir together with a spoon. Set aside.\nMix the water with the food coloring and vanilla extract. Set aside.\nUsing a stand mixer with a paddle attachment, beat the butter on low speed until soft. (If the butter is cold, it will warm quickly from the beaters - taking about 60 seconds).\nSlowly add sugar in a steady stream at the side of the bowl. Increase speed to medium and beat for 2 minutes until light yellow and fluffy. Stop the mixer and scrape the side and bottom of the bowl with a large rubber spatula.\nWith the mixer on low, add the eggs one at a time and beat for 20 seconds after each addition.\nIncrease the mixer speed to medium and beat the mixture for 2 minutes. be sure to use a kitchen timer to help you keep track of the time. The mixture will become fluffy and aerated.\nAdd the flour mixture in 3 equal portions, alternating with the water in 2 equal portions, beginning and ending with the flour. (If the water is cold, the batter will curdle slightly. It's ok. It will come together when you add the flour.) Mix on low and work quickly so you don't over-mix.\nAfter completing the last addition of flour, stop the mixer, and scrape the side and bottom of the bowl with a large rubber spatula.\nThen, let the mixer run for 30 seconds on LOW. The batter will be thick and fluffy. STOP the mixer. Do NOT overmix.\nWith a large rubber spatula, give the batter ONE or TWO quick folds to incorporate any stray flour or liquid left at the sides and bottom of the bowl. do not continue mixing!\nDivide the batter equally into the prepared pans and lightly smooth their tops. The pans should be about 1/2-full.(I use my kitchen scale to be sure both pans are equal)\nBake the cake layers for 20 to 30 minutes or until the top feels firm and gives slightly when touched. (inserted a toothpick in the middle should have a few moist crumbs attached, but not batter.)\nLoosen the sides with a small metal spatula or sharp knife. Invert onto a cake rack and place upright to cool completely until they are no longer warm. Then, wrap the cakes up tight with plastic wrap and put them in the fridge for at least 2-3 hours or overnight before frosting.\nIn a mixing bowl, blend butter and shortening until smooth. Add a pinch of salt, vanilla, and cinnamon. Continue mixing until well blended. Gradually add powdered sugar 1 cup at a time, beating well after each addition. Eventually, you will have a very thick gooey mixture. On the highest speed of your mixer, stream in the heavy whipping cream- pour nice and slow.\nContinue beating on high speed until the frosting is fluffy\nPlace butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.\nAdd vanilla and sugar and blend on low until combined. Increase to medium speed and beat until it begins to get fluffy.\nSlowly add the cream a little at a time until desired consistency is met. (you want it thick enough to hold its shape if you are going to pipe on roses)I added some bright white gel coloring at this point to make my frosting nice and white.\nBeat until fluffy, about 1 minute.\nRemove cakes from the fridge.\nUsing a long serrated knife, slice both cold cake layers in half horizontally, yielding 4 cake layers (you can leave your cake as 2 thicker layers with one layer of filling if you'd prefer).\nTop each cake layer with about 1 cup of cinnamon buttercream.\nFrost the outside of the cake with Vanilla Cream Cheese Frosting.\nYou can go to youtube to follow a rose cake tutorial.\nEnjoy!", "instructions_list": [ "Preheat to 350° F", "Generously grease two, 9- x 2-inch pans with non-stick spray or shortening.", diff --git a/tests/test_data/tine.no/tineno.json b/tests/test_data/tine.no/tineno.json index 77072e964..70e60c13b 100644 --- a/tests/test_data/tine.no/tineno.json +++ b/tests/test_data/tine.no/tineno.json @@ -27,7 +27,6 @@ "0.5 ts salt", "0.25 ts pepper" ], - "instructions": "Kok ris etter anvisningen på pakken.\nTikka masala:\nDel kylling i biter. Brun kyllingen i smør i en stekepanne på middels varme.\nRens og hakk paprika, chili, vårløk og hvitløk og ha det i stekepannen sammen med kyllingen. Rens og finhakk ingefær og frisk koriander. Krydre med garam masala, koriander og ingefær.\nHell i crème fraîche og tomatpuré, og la småkoke i 5 minutter. Smak til med salt og pepper.\nRaita:\nRiv agurk og bland den med yoghurt. Hakk mynte og hvitløk og bland det i. Smak til med salt og pepper.", "instructions_list": [ "Kok ris etter anvisningen på pakken.", "Tikka masala:", diff --git a/tests/test_data/tofoo.co.uk/tofoo_1.json b/tests/test_data/tofoo.co.uk/tofoo_1.json index e9d113aab..e433eec42 100644 --- a/tests/test_data/tofoo.co.uk/tofoo_1.json +++ b/tests/test_data/tofoo.co.uk/tofoo_1.json @@ -48,7 +48,6 @@ "purpose": "Get this stuff" } ], - "instructions": "Slice the Baguette in half lengthways. Mix together the soy sauce, lime zest, ginger, and garlic in a bowl.\nMarinade the Tofoo for 30 minutes.\nShred the Daikon, Carrot & Cucumber and lightly pickle in the rice vinegar for 10-20 minutes.\nHeat a frying pan, add the oil, and lightly fry the Tofoo for a few minutes until it turns golden brown. Allow to cool.\nPlace all the fillings into the baguette, in layers, and drizzle over the Sriracha. Season with pepper and finish with a squeeze of lime.", "instructions_list": [ "Slice the Baguette in half lengthways. Mix together the soy sauce, lime zest, ginger, and garlic in a bowl.", "Marinade the Tofoo for 30 minutes.", diff --git a/tests/test_data/tofoo.co.uk/tofoo_2.json b/tests/test_data/tofoo.co.uk/tofoo_2.json index 491ad4fee..e191b6b32 100644 --- a/tests/test_data/tofoo.co.uk/tofoo_2.json +++ b/tests/test_data/tofoo.co.uk/tofoo_2.json @@ -46,7 +46,6 @@ "purpose": "To serve (optional)" } ], - "instructions": "In a bowl, mix the cornflour with a pinch of pepper and toss your Tofoo cubes through until evenly covered.\nHeat your veg oil in a large frying pan over a medium heat. Once hot, add your Tofoo cubes and cook for 5 mins, turning them over until golden on all sides.\nWhisk all sauce ingredients in a small bowl and add to your Tofoo. Stir and cook for a few mins until all your Tofoo is evenly covered in sticky sauce.\nMeanwhile, cook your microwave rice as per the pack instructions and add into bowls before topping with your sticky Sriracha Tofoo. Scatter with spring onion and sesame seeds for the ultimate fakeaway, ready in only 20 mins!", "instructions_list": [ "In a bowl, mix the cornflour with a pinch of pepper and toss your Tofoo cubes through until evenly covered.", "Heat your veg oil in a large frying pan over a medium heat. Once hot, add your Tofoo cubes and cook for 5 mins, turning them over until golden on all sides.", diff --git a/tests/test_data/tudogostoso.com.br/tudogostoso.json b/tests/test_data/tudogostoso.com.br/tudogostoso.json index 7049259d4..90eb2a006 100644 --- a/tests/test_data/tudogostoso.com.br/tudogostoso.json +++ b/tests/test_data/tudogostoso.com.br/tudogostoso.json @@ -11,7 +11,6 @@ "gelo a gosto", "cachaça" ], - "instructions": "Pegue o limão coloque-o na horizontal e retire as duas pontas, vire-o na vertical e corte-o ao meio, retire os meio (parte branca) do limão e fatie.\nColoque o limão fatiado e duas colheres bem cheias de açúcar dentro de um copo próprio para a bebida e com um socador esprema até que saia todo o suco do limão.\nColoque pedras de gelo até quase encher o copo (aproximadamente 12 pedras pequenas de gelo) e encha o copo com a cachaça.\nMexa bem com uma colher ou coloque em uma coqueteleira e sirva-se!", "instructions_list": [ "Pegue o limão coloque-o na horizontal e retire as duas pontas, vire-o na vertical e corte-o ao meio, retire os meio (parte branca) do limão e fatie.", "Coloque o limão fatiado e duas colheres bem cheias de açúcar dentro de um copo próprio para a bebida e com um socador esprema até que saia todo o suco do limão.", diff --git a/tests/test_data/twopeasandtheirpod.com/twopeasandtheirpod_1.json b/tests/test_data/twopeasandtheirpod.com/twopeasandtheirpod_1.json index 0e0fb2319..25293cf98 100644 --- a/tests/test_data/twopeasandtheirpod.com/twopeasandtheirpod_1.json +++ b/tests/test_data/twopeasandtheirpod.com/twopeasandtheirpod_1.json @@ -53,7 +53,6 @@ "purpose": "For the Toppings:" } ], - "instructions": "Preheat the oven to 425 degrees F. Spray a large baking sheet with nonstick cooking spray and set aside.\nIn a medium bowl, combine the shredded chicken with the cumin, chili powder, salt, garlic powder, paprika, and fresh lime juice. Stir until chicken is well coated with the seasonings. Stir in the shredded cheese.\nGet two paper towels damp and place two tortillas at a time in between the paper towels. Place in the microwave for 20-30 seconds. Remove from the microwave and roll up the taquitos.\nPlace a heaping tablespoon of the chicken and cheese mixture in the center of the tortilla and roll it up tightly. Place the taquito, seam side down on the prepared baking sheet. Continue rolling taquitos until the tortillas and filling are gone. You should have about 20 taquitos.\nSpray the taquitos generously with nonstick cooking spray. Bake for 15-20 minutes or until taquitos are golden brown and crispy. Remove from the oven and serve warm with desired toppings.", "instructions_list": [ "Preheat the oven to 425 degrees F. Spray a large baking sheet with nonstick cooking spray and set aside.", "In a medium bowl, combine the shredded chicken with the cumin, chili powder, salt, garlic powder, paprika, and fresh lime juice. Stir until chicken is well coated with the seasonings. Stir in the shredded cheese.", diff --git a/tests/test_data/twopeasandtheirpod.com/twopeasandtheirpod_2.json b/tests/test_data/twopeasandtheirpod.com/twopeasandtheirpod_2.json index 98bde75a3..b349f6503 100644 --- a/tests/test_data/twopeasandtheirpod.com/twopeasandtheirpod_2.json +++ b/tests/test_data/twopeasandtheirpod.com/twopeasandtheirpod_2.json @@ -17,7 +17,6 @@ "Kosher salt, (to taste)", "Tajin, (for sprinkling on salad, optional)" ], - "instructions": "In a large bowl, combine the mango, jicama, cucumber, red pepper, scallions, cilantro, and mint.\nSqueeze fresh lime juice over the salad and toss. Sprinkle with salt and Tajin, if using. Toss again.\nServe and enjoy!", "instructions_list": [ "In a large bowl, combine the mango, jicama, cucumber, red pepper, scallions, cilantro, and mint.", "Squeeze fresh lime juice over the salad and toss. Sprinkle with salt and Tajin, if using. Toss again.", diff --git a/tests/test_data/uitpaulineskeuken.nl/uitpaulineskeukennl_1.json b/tests/test_data/uitpaulineskeuken.nl/uitpaulineskeukennl_1.json index 552849688..b60936d10 100644 --- a/tests/test_data/uitpaulineskeuken.nl/uitpaulineskeukennl_1.json +++ b/tests/test_data/uitpaulineskeuken.nl/uitpaulineskeukennl_1.json @@ -26,7 +26,6 @@ "purpose": "Ingrediënten voor 4 personen" } ], - "instructions": "Kook de ravioli in ruim water met zout. Houd de kooktijd van de verpakking aan.\nLaat de boter smelten in een koekenpan. Wrijf de salieblaadjes voorzichtig in je handen, zodat de aroma’s vrijkomen. Voeg de salie bij de boter en voeg naar wens peper en zout toe. Laat dit op een laag vuur staan.\nVoeg twee eetlepels pastawater bij de boter, dit zorgt voor een saus. Giet de ravioli af en voeg dit bij de boter.\nVoeg de helft van de Parmezaanse kaas toe en zet het vuur iets hoger. Schud de pan heen en weer zodat alle zijdes bedekt raken en er een iets gebonden saus ontstaat.\nVerdeel de ravioli met salieboter over vier borden. Garneer de ravioli met citroenrasp en de overgebleven Parmezaanse kaas.", "instructions_list": [ "Kook de ravioli in ruim water met zout. Houd de kooktijd van de verpakking aan.", "Laat de boter smelten in een koekenpan. Wrijf de salieblaadjes voorzichtig in je handen, zodat de aroma’s vrijkomen. Voeg de salie bij de boter en voeg naar wens peper en zout toe. Laat dit op een laag vuur staan.", diff --git a/tests/test_data/uitpaulineskeuken.nl/uitpaulineskeukennl_2.json b/tests/test_data/uitpaulineskeuken.nl/uitpaulineskeukennl_2.json index 9af680030..9ce9ba0cf 100644 --- a/tests/test_data/uitpaulineskeuken.nl/uitpaulineskeukennl_2.json +++ b/tests/test_data/uitpaulineskeuken.nl/uitpaulineskeukennl_2.json @@ -56,7 +56,6 @@ "purpose": "Materiaal" } ], - "instructions": "Verwarm de oven voor op 175 graden (boven- en onderwarmte), 160 graden (hetelucht). Bekleed de bakvorm met bakpapier.\nHak de amandelen met een scherp mes in kleine stukjes.\nBreek de chocolade in stukjes en laat samen met de boter in een steelpannetje op laag vuur smelten tot een gladde massa. Neem de pan van het vuur en roer de suiker, snufje zout, vanille-extract en citroenrasp er door. Voeg 1 voor 1 de eieren toe en klop goed door, blijf kloppen zodat de eieren niet stollen. Schep de bloem en gehakte amandelen door het beslag.\nVerdeel het beslag over de bakvorm en strijk de bovenkant glad. Bak de blondies 35-40 minuten in de voorverwarmde oven tot de bovenkant goudbruin is. Haal uit de oven, prik verspreid over de koek met een vork gaatjes en schenk de citroensap er over en laat helemaal afkoelen.\nMaak ondertussen het glazuur. Klop de eiwitten, citroensap en rasp in een mengkom en roer de poedersuiker er door. Meng tot een mooi glad glazuur. Strijk het glazuur over de bovenkant van de blondies. Snijd in 9-12 blokjes. Snijd de citroen in dunne plakjes en leg op elk blokje een citroentje.", "instructions_list": [ "Verwarm de oven voor op 175 graden (boven- en onderwarmte), 160 graden (hetelucht). Bekleed de bakvorm met bakpapier.", "Hak de amandelen met een scherp mes in kleine stukjes.", diff --git a/tests/test_data/unsophisticook.com/unsophisticook_1.json b/tests/test_data/unsophisticook.com/unsophisticook_1.json index f560f55f8..a243bcb5a 100644 --- a/tests/test_data/unsophisticook.com/unsophisticook_1.json +++ b/tests/test_data/unsophisticook.com/unsophisticook_1.json @@ -10,7 +10,6 @@ "6-12 cheese slices", "8 tablespoons salted butter, softened" ], - "instructions": "Preheat oven to 450 degrees.\nButter one side of 6 slices of bread and place each butter-side down on a half sheet pan. Layer 1-2 slices of cheese on each slice of bread. Spread butter on 6 remaining slices of bread and place them buttered-side up on top of the cheese.\nBake for 5-6 minutes, flip the sandwiches over, and bake for an additional 5-6 minutes, until golden brown. Baking time may vary slightly depending on the type of bread used.", "instructions_list": [ "Preheat oven to 450 degrees.", "Butter one side of 6 slices of bread and place each butter-side down on a half sheet pan. Layer 1-2 slices of cheese on each slice of bread. Spread butter on 6 remaining slices of bread and place them buttered-side up on top of the cheese.", diff --git a/tests/test_data/unsophisticook.com/unsophisticook_2.json b/tests/test_data/unsophisticook.com/unsophisticook_2.json index 7fda00d4d..264a7ba50 100644 --- a/tests/test_data/unsophisticook.com/unsophisticook_2.json +++ b/tests/test_data/unsophisticook.com/unsophisticook_2.json @@ -45,7 +45,6 @@ "purpose": "For the sour cream sauce:" } ], - "instructions": "Season pork chops on both sides with salt and pepper. Drizzle the olive oil in a large skillet set over medium-high heat. Brown pork chops on both sides, then remove the browned chops to a plate.\nAdd the butter to the skillet and sauté the onion slices over medium heat until translucent. Add the garlic and sauté for about one additional minute. Then add the broth to the skillet and use a wooden spatula to scrape up any brown bits from the bottom.\nAdd the bay leaf, paprika, and salt to the onion mixture, and then place pork chops back in the skillet. Cover tightly, and reduce the heat. Simmer over low heat for about 20 minutes or until the internal temperature reaches 145 degrees F.\nRemove the chops to a plate again and cover with aluminum foil. Remove the bay leaf from the remaining hot liquid.\nWhisk the flour and water together well, and pour them into the broth mixture. Heat the sauce to boiling, whisking constantly. Allow to reduce and thicken. Remove the skillet from the heat and let cool slightly. Stir the sour cream into the gravy mixture and return the pork chops to the sour cream sauce.", "instructions_list": [ "Season pork chops on both sides with salt and pepper. Drizzle the olive oil in a large skillet set over medium-high heat. Brown pork chops on both sides, then remove the browned chops to a plate.", "Add the butter to the skillet and sauté the onion slices over medium heat until translucent. Add the garlic and sauté for about one additional minute. Then add the broth to the skillet and use a wooden spatula to scrape up any brown bits from the bottom.", diff --git a/tests/test_data/usapears.org/usapears.json b/tests/test_data/usapears.org/usapears.json index 52f37213b..4d3ee9faa 100644 --- a/tests/test_data/usapears.org/usapears.json +++ b/tests/test_data/usapears.org/usapears.json @@ -15,7 +15,6 @@ "1 ½ cup nonfat vanilla yogurt or frozen yogurt", "½ cup chopped, toasted California walnuts" ], - "instructions": "To prepare pears, melt butter in a large skillet over medium heat. Stir in spices and cook for 30 seconds or until aromatic. Add pears and cook for 15 minutes or until tender, stirring frequently. Stir in lemon juice.\n\nServe with nonfat vanilla yogurt or frozen yogurt and top with walnuts.", "instructions_list": [ "To prepare pears, melt butter in a large skillet over medium heat. Stir in spices and cook for 30 seconds or until aromatic. Add pears and cook for 15 minutes or until tender, stirring frequently. Stir in lemon juice.", "Serve with nonfat vanilla yogurt or frozen yogurt and top with walnuts." diff --git a/tests/test_data/valdemarsro.dk/valdemarsro.json b/tests/test_data/valdemarsro.dk/valdemarsro.json index f22cc0116..9dc788f0e 100644 --- a/tests/test_data/valdemarsro.dk/valdemarsro.json +++ b/tests/test_data/valdemarsro.dk/valdemarsro.json @@ -13,7 +13,6 @@ "50 g grahamsmel", "1 spsk smør, til stegning" ], - "instructions": "Pisk æg og mælk sammen med salt, grahamsmel og hvedemel.\nSmelt lidt smør eller kom lidt olie på en pande og steg 10 madpandekager en ad gangen, på begge sider, til de er flotte lysebrune.", "instructions_list": [ "Pisk æg og mælk sammen med salt, grahamsmel og hvedemel.", "Smelt lidt smør eller kom lidt olie på en pande og steg 10 madpandekager en ad gangen, på begge sider, til de er flotte lysebrune." diff --git a/tests/test_data/vanillaandbean.com/vanillaandbean_1.json b/tests/test_data/vanillaandbean.com/vanillaandbean_1.json index f4b06681a..0ee778232 100644 --- a/tests/test_data/vanillaandbean.com/vanillaandbean_1.json +++ b/tests/test_data/vanillaandbean.com/vanillaandbean_1.json @@ -37,7 +37,6 @@ "purpose": "For the Dough:" } ], - "instructions": "For the Soaker:\nAdd the oats to a small bowl and pour the water over them. The water wont fully cover the oats - that's okay. Set aside.\nFor the Dough:\nMix the Dough: In the evening, whisk the starter, milk, maple syrup and oil together in a large bowl with a fork. Add the flours and salt. First, mix with a fork, the dough will be shaggy. Then mix by hand, mixing, folding and pushing the dough until the flour is fully incorporated and no dry bits are present. It will seem dry at first, but the more you work the dough, the more hydrated it will become. The dough will feel stiff and it will stick to your fingers as you go. Do this for about 3-4 minutes. Use the fork to scrape off the dough on your fingers as much as you can. Cover bowl with a damp tea towel. Set a timer for for 30 minutes and allow the dough to rest for 30 minutes. Now is a good time to feed/refresh your starter.\nIncorporate the Soaker: After the dough has rested, mix in the soaker. To do this, dump the soaker on top of the dough and begin kneading and folding the dough over and on top of itself, incorporating the ingredients of the soaker. Do this for about 2-3 minutes or until the soaker is evenly distributed in the dough. It will seem like a lot of added bits, but as you work the dough and as the dough develops through fermentation, the soaker will incorporate. The dough will be stiff, wet and sticky. Cover bowl with a damp tea towel, set a timer for 30 minutes and allow the dough to rest for 30 minutes.\nFold the Dough: After the dough has rested, fold the dough. To do this, grab a portion of the dough while it remains in the bowl, stretch it up and fold it over, pressing your fingertips into the center of the dough. You'll notice the dough is a little less stiff and more workable at this point. Repeat, until you've worked your way around the dough. If the dough feels *too* stiff, you can always let it rest another 15 minutes. This is the first fold, and you can stop here and begin bulk fermentation, but If time permits, and optimally, you'll want to repeat this fold two more times as it improves the final dough's structure and crumb. Allow for about 30 minutes between the second and third fold.\nBulk Fermentation (first rise): After the last fold, cover the bowl with a damp towel and allow to rise overnight at room temperature (see note* on optionally retarding the dough). This will take about 8-10 hours at 70F (21C), but in a cooler kitchen the dough can take up to 12-14 hours to rise - this is the norm in my chilly kitchen 66F (18C). Use the time as a guide and not a determining factor. The dough is ready when it no longer looks dense, is jiggly when the bowl is shaken, and has about doubled in size.\nShape the Dough: In the morning, and with damp fingertips, coax the dough into a floured work-surface. With moist fingers, take a portion of the dough, gently stretch it towards you and fold it over towards the center, pressing it down gently. Repeat this process until you work the dough all the way around the dough. Using a bench scraper flip the dough over, cover with a tea towel rest the dough for 15-20 minutes. While the dough rests, throughly coat the inside of a 9x5\" (23cm X 12cm) loaf pan with olive or coconut oil. Set aside.Flour the work surface and using a bench scraper flip the dough back over. Use the photos in the blog post to help guide shaping. Gently shape the dough into a rough rectangle (sort of a football/oblong shape if you can) by dimpling the dough (think focaccia), to roughly 6\" wide and 8-10\" long. Fold the dough lengthwise 2/3 over onto itself and crease it firmly using the pinky side of your hand. Fold the 1/3 piece left towards the crease and pinch the seam closed. Fold in the ends, coming in about an 3/4\" - 1\" and pinch the seam closed. Flip the bread over and rock it back and fourth a bit and gently fluff the ends in. Cover with a tea towel and allow the dough to rest for about 5-10 minutes. Scrape your work surface area of any excess flour and very lightly spritz it with water. Place the dough on the spritz of water (seam side down) and using lightly floured hands, cup the back of the dough and gently pull it towards you until the surface is taught. Gently \"fluff\" the ends in again if needed to fit into the loaf pan.Once the surface is taut and with one swift move, use the bench scraper to scoop the dough up and, place the dough into the prepared loaf pan. If there's any misshapen edges that need tucking in, use a moist rubber spatula to gently finesse and shape the edges of the dough down into the pan.\nProof the Dough (second rise): Cover the pan with a damp tea towel and allow the dough to rise until the dough rises to about 3/4\" - 1\" (2cm - 2.54cm) above the lip of the pan at the center of the dough. The amount of time will vary depending on ambient temperature. At 70F (21C) proofing takes about an hour. In my chilly kitchen, about two hours.Set an oven rack in the center of the oven. Preheat your oven to 450F (232C).\nBake the Dough: Lightly spritz the top of your loaf with water and sprinkle 1-2 Tbs of Rolled oats over the top. Place the loaf into the oven and then, reduce the oven temperature to 400F (204C). Bake for 45-55 minutes, rotating and tenting the loaf at about 25-30 minutes so it doesn't get too dark. The bread is ready when the internal temperature of the loaf is between 190F - 205F (87C - 96C). When done, transfer to a wire rack. Cool for 10 minutes in the pan, then transfer to a cooling rack. Cool 1 hour before slicing.\nStorage Notes: Sourdough is best consumed on the same day it's baked, but it lasts for 3-4 days stored at room temperature. Store at room temperature cut side down.This bread freezes beautifully. Store baked bread in a freezer bag either whole or sliced for up to two weeks. Thaw at room temperature. This bread can go straight from freezer to toaster to make the most delicious toast!", "instructions_list": [ "For the Soaker:", "Add the oats to a small bowl and pour the water over them. The water wont fully cover the oats - that's okay. Set aside.", diff --git a/tests/test_data/vanillaandbean.com/vanillaandbean_2.json b/tests/test_data/vanillaandbean.com/vanillaandbean_2.json index 1146df47f..4dac910ca 100644 --- a/tests/test_data/vanillaandbean.com/vanillaandbean_2.json +++ b/tests/test_data/vanillaandbean.com/vanillaandbean_2.json @@ -19,7 +19,6 @@ "1 tsp Baking Soda", "1/4 tsp salt" ], - "instructions": "Preheat the waffle iron according to manufacturer's directions, including whether to oil/butter the iron or not (see note). Preheat the oven to 185F (85C) and place a sheet pan in the oven.\nA. For the Blender (I use VitaMix): To the blender container add the oats, almond flour, apple cider vinegar, banana, milk, orange juice, zest, vanilla extract, maple syrup, baking powder, baking soda, and salt. Blend for one minute on medium to medium high. The batter will be thick and completely smooth. ORB. For the Food Processor (I use a 12 C bowl): To the work bowl with the S attachment, add the oats, almond flour, apple cider vinegar, banana, milk, orange juice, zest, vanilla extract, maple syrup, baking powder, baking soda, and salt. Whirl for 2.5-3 minutes scraping the bowl down once during processing. The batter will be thick and not quite completely smooth.\nScoop out 1/3 C of batter and pour into the waffle iron. Bake until golden (according to manufacturer's directions). Mine take about 8-9 minutes to bake and they're dark. Gently remove the waffles using a fork and place them on the sheet pan in the preheated oven. Finish baking the remaining batter.\nShare with butter, real maple syrup and/or a dollop of your favorite unsweetened yogurt. I like to add orange zest and a touch of maple to yogurt and then dollop it on top of the waffles.\nTo Freeze: Allow the waffles to cool completely before storing them in a storage container. They can stack one on top of another - freeze for up to two weeks (beyond that and I start getting freezer burn unless individually wrapped). From the Freezer: Bake at 300F (150C) for about 8-10 minutes or until warmed through or toast on the toaster setting in a toaster oven. Keep an eye on them so they don't get too dark.", "instructions_list": [ "Preheat the waffle iron according to manufacturer's directions, including whether to oil/butter the iron or not (see note). Preheat the oven to 185F (85C) and place a sheet pan in the oven.", "A. For the Blender (I use VitaMix): To the blender container add the oats, almond flour, apple cider vinegar, banana, milk, orange juice, zest, vanilla extract, maple syrup, baking powder, baking soda, and salt. Blend for one minute on medium to medium high. The batter will be thick and completely smooth. ORB. For the Food Processor (I use a 12 C bowl): To the work bowl with the S attachment, add the oats, almond flour, apple cider vinegar, banana, milk, orange juice, zest, vanilla extract, maple syrup, baking powder, baking soda, and salt. Whirl for 2.5-3 minutes scraping the bowl down once during processing. The batter will be thick and not quite completely smooth.", diff --git a/tests/test_data/varecha.pravda.sk/varechapravdask.json b/tests/test_data/varecha.pravda.sk/varechapravdask.json index 81d8c8894..7595587b7 100644 --- a/tests/test_data/varecha.pravda.sk/varechapravdask.json +++ b/tests/test_data/varecha.pravda.sk/varechapravdask.json @@ -12,7 +12,6 @@ "cukor vanilkový, 1 ks bal.", "soľ, štipka" ], - "instructions": "Nachystáme si suroviny :) Ešte raz sa budem opakovať ako pri minulom recepte ja sa snažím robiť recepty teda fotiť postupy aj kvôli začiatočníkom čo napr palacinky ešte nerobili lebo to dosť pomáha keď sú aj fotky pri recepte,viem z vlastnej skúsenosti ;) napr. zbehlé kuchárky/kuchári určite nepotrebujú fotky lebo palacinky vedia už možno aj z pamäti takže tak :)\nvšetky suroviny si dáme do jednej misky\nkeď už máme všetky suroviny v miske cesto mixujeme s mixérom ...a necháme aspoň 15-20 minút odpočívať niekto možno cesto mieša ručne ale s mixérom to je rýchle a dobre :)\ncesto nám postálo 20 minút skontrolujeme či ma správnu hustotu a môžeme sa pustiť do pečenia :) Vymastíme si panvicu s olejom úplne jemnučko nie veľa oleja a poriadne rozohrejeme panvicu a môžeme piecť.. naozaj je dosť dôležité na akej panvici palacinky pečieme ja som piekla na tefal panvici, čo sa aj odzrkadlilo lebo sa mi ani jedna palacinka nepotrhala ani ta prvá....\nupečené palacinky si ochutíme podľa vlastného gusta :) ja dávam do palacinky nutelu, čerstvé ovocie nakrájané jahody,maliny,čučoriedky a šľahačku, keď dávam šľahačku do vnútra je to super fakt a určite to vyskúšajte :) ozdobila som topingom , šľahačkou, ovocím a mätou... Dobrú chuť :)", "instructions_list": [ "Nachystáme si suroviny :) Ešte raz sa budem opakovať ako pri minulom recepte ja sa snažím robiť recepty teda fotiť postupy aj kvôli začiatočníkom čo napr palacinky ešte nerobili lebo to dosť pomáha keď sú aj fotky pri recepte,viem z vlastnej skúsenosti ;) napr. zbehlé kuchárky/kuchári určite nepotrebujú fotky lebo palacinky vedia už možno aj z pamäti takže tak :)", "všetky suroviny si dáme do jednej misky", diff --git a/tests/test_data/vegetarbloggen.no/vegetarbloggen.json b/tests/test_data/vegetarbloggen.no/vegetarbloggen.json index fc716381a..3fe05f888 100644 --- a/tests/test_data/vegetarbloggen.no/vegetarbloggen.json +++ b/tests/test_data/vegetarbloggen.no/vegetarbloggen.json @@ -16,7 +16,6 @@ "1 ts eplesidereddik (eventuelt sitronsaft)", "4 ss gresskarkjerner" ], - "instructions": "Skjær skallet av gresskaret, del det i to på midten og fjern eventuelle kjerner (disse kan du steke i olje og ha på salt, blir godt!). Skjær fruktkjøttet i terninger med lengder på litt under 1 cm. Finhakk sjalottløk.\nKok opp godt med vann i en gryte, ha i litt salt. Kok pasta etter anvisning på pakken.\nVarm opp litt olje til medium/høy varme i en stor gryte eller panne. Ha i gresskar, krydre med litt salt, og la det steke i noen minutter. Ha så i sjalottløk, og stek i et par minutter til.\nDytt gresskaret til side slik at det tar ca. halvparten av bunnen gryten. Ha i litt mer olje i den tomme delen, og ha i salviebladene. Fres dem i et par minutter. Rør dem deretter sammen med gresskarterningene.\nHell på vegansk fløte og eddik, og la gresskaret putre til pastaen er klar. Sil vannet av pastaen, ha den over i gryten med gresskarblandingen, rør sammen, smak eventuelt til med mer salt.\nServér retten rykende varm, topp med gresskarkjerner.", "instructions_list": [ "Skjær skallet av gresskaret, del det i to på midten og fjern eventuelle kjerner (disse kan du steke i olje og ha på salt, blir godt!). Skjær fruktkjøttet i terninger med lengder på litt under 1 cm. Finhakk sjalottløk.", "Kok opp godt med vann i en gryte, ha i litt salt. Kok pasta etter anvisning på pakken.", diff --git a/tests/test_data/vegolosi.it/vegolosi.json b/tests/test_data/vegolosi.it/vegolosi.json index b23c1ff07..0e91902fb 100644 --- a/tests/test_data/vegolosi.it/vegolosi.json +++ b/tests/test_data/vegolosi.it/vegolosi.json @@ -19,7 +19,6 @@ "1 bustina zafferano in polvere", "Sale" ], - "instructions": "Dopo aver messo il cous cous in una ciotola capiente o in una pentola, versateci sopra l’acqua bollente e lasciate riposate il tempo necessario affinché quest’ultimo assorba tutto il liquido. Dopo qualche minuto con i rebbi di una forchetta sgranatelo per bene e lasciatelo da parte.\nFormiamo le polpettine\nNel robot da cucina aggiungete il tofu spezzettato grossolanamente, il basilico, i piselli, metà del cous cous cotto, l’olio extravergine di oliva, il sale e il pepe. Tritate tutti gli ingredienti sino a ottenere un composto che potrete lavorare con le mani, quindi versatelo in una ciotola insieme al cous cous rimanente e mescolate. Correggete di sale, se ce ne fosse bisogno, e se il composto risultasse troppo asciutto, aggiungeteci ancora un filo di olio extravergine di oliva.\nIn forno\nCon le mani umide formate con l’impasto dei bocconcini: la grandezza dovrà essere, più o meno, quella di una noce. Passateli poi in un trito fine di mandorle, che potrete realizzare sia al coltello che con un tritatutto. Procedete adagiando le polpette di tofu su una leccarda ricoperta da carta da forno. Infornate a 180 gradi per circa 15 minuti. Negli ultimi minuti utilizzate la funzione grill del forno per creare una giusta doratura delle vostre polpette vegane.\nPrepariamo la crema\nNel frattempo, preparate la crema allo zafferano unendo tutti gli ingredienti, quindi il latte di soia, l’amido di mais, lo zafferano e il sale in un pentolino. Cuocete fino a raggiungere al consistenza desiderata.\nServite le polpette vegan ben calde e con la loro salsa come accompagnamento.", "instructions_list": [ "Dopo aver messo il cous cous in una ciotola capiente o in una pentola, versateci sopra l’acqua bollente e lasciate riposate il tempo necessario affinché quest’ultimo assorba tutto il liquido. Dopo qualche minuto con i rebbi di una forchetta sgranatelo per bene e lasciatelo da parte.", "Formiamo le polpettine", diff --git a/tests/test_data/vegrecipesofindia.com/vegrecipesofindia.json b/tests/test_data/vegrecipesofindia.com/vegrecipesofindia.json index 7965b0fa3..4c3b394f5 100644 --- a/tests/test_data/vegrecipesofindia.com/vegrecipesofindia.json +++ b/tests/test_data/vegrecipesofindia.com/vegrecipesofindia.json @@ -26,7 +26,6 @@ "1 to 2 tablespoons oil (or ghee)", "2 cups cooked saag (or as required)" ], - "instructions": "Making sarson ka saag\nFirstly clean and chop all the greens. Then wash or rinse the greens very well in running water.\nIn a 5 litre stovetop pressure cooker or pan add all the ingredients listed under \"for sarson ka saag\" except for maize flour.\nCover the pressure cook and cook for 6 to 7 minutes or more on medium-high heat.\nIf cooking in a pan, then cover and let the greens cook till tender and softened. Do check occasionally.\nPour the greens along with the stock and maize flour in a blender. Blend till smooth.\nIn another deep pan or in the same cooker, pour the pureed greens.\nSimmer for a good 25 to 30 minutes on a low heat stirring at intervals.\nTempering for sarson da saag\nIn another small pan, heat oil. Use any neutral oil. You can also make the tempering with ghee if you prefer.\nAdd the chopped onions and saute them till light brown on medium-low heat.\nAdd the prepared saag. Stir and simmer for a couple of minutes.\nStir ocaasionally when the saag is simmering.\nServing Suggestions\nServe sarson ka saag hot with a side of some chopped onions, whole green chilies or mango pickle. Top the saag with a dollop of white butter and serve with Makki di Roti. Also serve a few jaggery cubes by the side.\nFor a vegan saag, omit adding white butter or use vegan butter.\nStorage\nStore the pureed and simmered saag in an airtight container for 4 to 5 days in the refrigerarot. You can also freeze it for a month.\nWhen ready to serve, remove the quantity you need from the refrigerator and temper it with the required amout of oil and onions.", "instructions_list": [ "Making sarson ka saag", "Firstly clean and chop all the greens. Then wash or rinse the greens very well in running water.", diff --git a/tests/test_data/waitrose.com/waitrose.json b/tests/test_data/waitrose.com/waitrose.json index 34c20fd60..e97b063ce 100644 --- a/tests/test_data/waitrose.com/waitrose.json +++ b/tests/test_data/waitrose.com/waitrose.json @@ -17,7 +17,6 @@ "1 tsp Ground cinnamon", "40g Dark chocolate, finely chopped" ], - "instructions": "Preheat the oven to 180°C/gas 4. Line a 1 litre (15cm x 7.5cm) loaf tin with buttered, non-stick baking parchment or silicone paper. Whisk the egg, oil and sugar together until thick. Slice 2 bananas finely and whisk into the mixture. Set aside 1 tbsp of the oats; fold in the remaining ingredients until the mixture is smooth.\nPour the batter into the prepared tin and sprinkle the surface with the reserved oats.\nSlice the remaining banana and arrange the pieces on top, or use the dried chips.\nBake for 40–50 minutes or until golden.\nThe cake is done when a metal skewer inserted into the centre of the cake comes out clean. Allow the tea bread to cool in the tin, then transfer to a wire rack to cool completely.", "instructions_list": [ "Preheat the oven to 180°C/gas 4. Line a 1 litre (15cm x 7.5cm) loaf tin with buttered, non-stick baking parchment or silicone paper. Whisk the egg, oil and sugar together until thick. Slice 2 bananas finely and whisk into the mixture. Set aside 1 tbsp of the oats; fold in the remaining ingredients until the mixture is smooth.", "Pour the batter into the prepared tin and sprinkle the surface with the reserved oats.", diff --git a/tests/test_data/watchwhatueat.com/watchwhatueat.json b/tests/test_data/watchwhatueat.com/watchwhatueat.json index a35423620..c3bb01768 100644 --- a/tests/test_data/watchwhatueat.com/watchwhatueat.json +++ b/tests/test_data/watchwhatueat.com/watchwhatueat.json @@ -22,7 +22,6 @@ "1/2 tbsp lemon juice", "1 tbsp whole wheat flour" ], - "instructions": "In a small bowl combine all the ingredients listed under marinade.\nCut leaves from the bottom of the cauliflower head. Carefully trim the stem flush without cutting the florets. It will help the cauliflower to sit flat on the trivet.\nRub the prepared garlic-herb marinade on the cauliflower head evenly.\nFor the gravy heat oil in saute mode of the Instant Pot. Add onion and whole garlic cloves; cook until translucent.\nThen add vegetable stock, thyme and lemon juice. Place the trivet into the Instant Pot.\nPut the whole cauliflower head on the trivet. Cook for 3 min on manual high-pressure mode. Allow pressure to release naturally for 5 min and then quick release the remaining pressure.\nCarefully transfer the cauliflower to an oven-safe dish or tray. Optionally, broil it 3-4 min in the oven to get a nice crust.\nTurn on the saute mode in the Instant Pot. Add flour to the gravy base and blend everything using a hand blender until it gets to a smooth consistency. Add salt and pepper according to taste.\nCook the gravy for 3-4 min and serve warm with the cooked cauliflower.", "instructions_list": [ "In a small bowl combine all the ingredients listed under marinade.", "Cut leaves from the bottom of the cauliflower head. Carefully trim the stem flush without cutting the florets. It will help the cauliflower to sit flat on the trivet.", diff --git a/tests/test_data/wearenotmartha.com/wearenotmartha_1.json b/tests/test_data/wearenotmartha.com/wearenotmartha_1.json index e6cb46362..6808adfbd 100644 --- a/tests/test_data/wearenotmartha.com/wearenotmartha_1.json +++ b/tests/test_data/wearenotmartha.com/wearenotmartha_1.json @@ -14,7 +14,6 @@ "2 oz sliced white cheddar cheese", "2 oz sliced mozzarella cheese" ], - "instructions": "In a small bowl, mix together softened butter, parmesan, garlic powder, and salt (if using unsalted butter) until combined.\nPreheat a griddle or large skillet over medium-low heat.\nSpread butter mixture onto one side of all four slices of bread. Top the non-buttered sides of two of the bread slices with cheese. Press remaining bread slices, butter-side up, on top.\nTransfer sandwiches to griddle or skillet and cook until golden on bottom, about 5 minutes. Flip and cook until sandwiches are golden on second side and cheese is melted.\nSlice and serve.", "instructions_list": [ "In a small bowl, mix together softened butter, parmesan, garlic powder, and salt (if using unsalted butter) until combined.", "Preheat a griddle or large skillet over medium-low heat.", diff --git a/tests/test_data/wearenotmartha.com/wearenotmartha_2.json b/tests/test_data/wearenotmartha.com/wearenotmartha_2.json index 166ca39c9..18de651e5 100644 --- a/tests/test_data/wearenotmartha.com/wearenotmartha_2.json +++ b/tests/test_data/wearenotmartha.com/wearenotmartha_2.json @@ -46,7 +46,6 @@ "purpose": "Chocolate Cream Cold Foam" } ], - "instructions": "Pour cold brew into an ice-filled glass. Stir in vanilla syrup.\nTop drink with chocolate cream cold foam and enjoy.\nVanilla Syrup\nPut water and sugar in a medium saucepan and bring to a boil. Lower heat and let mixture simmer for about 10 minutes until sugar is completely dissolved and mixture has thickened a bit.\nPour syrup into a heat-proof jar or container. Scrape out some of the seeds from the sliced open vanilla pod with a sharp knife and add them and the vanilla bean into the syrup.\nPlace syrup in fridge and let steep for at least 6 hours**. Syrup will thicken more as it cools. If you want a more intense vanilla flavor, you can leave the bean in after 6 hours.\nFor a quicker vanilla syrup, you can use vanilla extract instead of a vanilla bean. Stir about a Tablespoon of the extract into the saucepan right when you remove it from the heat. Syrup will be ready to use as soon as it cools.\nChocolate Cream Cold Foam\nMix milk, cream, vanilla syrup, and chocolate malt powder in a bowl until well combined. Or place all ingredients in a mason jar and shake. Keep in fridge until ready to use.\nTo turn into foam, you can either use an electric frother, hand mixer, or blender. Alternatively, you can shake the mixture in a mason jar until it's frothy.", "instructions_list": [ "Pour cold brew into an ice-filled glass. Stir in vanilla syrup.", "Top drink with chocolate cream cold foam and enjoy.", diff --git a/tests/test_data/weightwatchers.com/weightwatcherspublic_1.json b/tests/test_data/weightwatchers.com/weightwatcherspublic_1.json index 3f80c37c5..7d8b99228 100644 --- a/tests/test_data/weightwatchers.com/weightwatcherspublic_1.json +++ b/tests/test_data/weightwatchers.com/weightwatcherspublic_1.json @@ -23,7 +23,6 @@ "1 Prise(n) Pfeffer", "2 EL Schmand, 24 % Fett" ], - "instructions": "Kartoffeln und Zwiebeln schälen. Kartoffeln würfeln und Zwiebeln in Streifen schneiden. Paprika waschen, entkernen und in Stücke schneiden. Tomaten waschen und in Spalten schneiden. Würstchen in Scheiben schneiden.\nÖl in einem Topf erhitzen, Kartoffelwürfel und Zwiebelstreifen darin ca. 5 Minuten anbraten. Paprikastücke zufügen, Tomatenmark einrühren und kurz mitbraten. Mit Brühe ablöschen und zugedeckt ca. 15 Minuten garen.\nKartoffelgulasch mit Oregano, Paprikapulver, Salz und Pfeffer würzen. Würstchenscheiben und Tomatenspalten zufügen und weitere ca. 5 Minuten garen. Kartoffelgulasch mit Salz und Pfeffer abschmecken. Mit einem Klecks Schmand und Petersilie bestreut servieren.", "instructions_list": [ "Kartoffeln und Zwiebeln schälen. Kartoffeln würfeln und Zwiebeln in Streifen schneiden. Paprika waschen, entkernen und in Stücke schneiden. Tomaten waschen und in Spalten schneiden. Würstchen in Scheiben schneiden.", "Öl in einem Topf erhitzen, Kartoffelwürfel und Zwiebelstreifen darin ca. 5 Minuten anbraten. Paprikastücke zufügen, Tomatenmark einrühren und kurz mitbraten. Mit Brühe ablöschen und zugedeckt ca. 15 Minuten garen.", diff --git a/tests/test_data/wellplated.com/wellplated.json b/tests/test_data/wellplated.com/wellplated.json index 31b426a3e..7a6dba267 100644 --- a/tests/test_data/wellplated.com/wellplated.json +++ b/tests/test_data/wellplated.com/wellplated.json @@ -19,7 +19,6 @@ "1/2 cup chopped green onions (about 3 medium)", "Red pepper flakes (Sriracha, or hot sauce of choice (optional))" ], - "instructions": "Stir\nIn a small bowl, stir together the oyster sauce and soy sauce. Set aside. Grab a small bowl and a large, flexible rubber spatula, and keep both handy.\nHeat a 12-inch nonstick skillet over medium heat until hot, about 2 minutes. Add 1/2 tablespoon butter and swirl to coat the bottom of the pan. Add the eggs, and cook without stirring until they barely start to set, about 20 seconds. With your spatula, scramble and break the eggs into little, bite-sized pieces. Continue to cook, stirring constantly, until eggs are just cooked through but not yet browned, about 1 additional minute. Transfer eggs to the small bowl and set aside.\nAdd\nReturn the skillet to the heat, and increase the heat to high. Let the skillet warm until it is nice and hot, about 1 minute. Add the canola oil, and swirl to coat. Add the diced bell pepper, and cook until it is crisp-tender, about 4 minutes.\nBrown\nAdd the remaining 1 1/2 tablespoons butter, peas and carrots, and edamame. Cook, stirring constantly, for 30 seconds. Stir in the garlic and cook until fragrant, about 30 seconds (do not let the garlic burn!).\nCook\nAdd the brown rice and the oyster sauce mixture. Continue cooking, stirring constantly and breaking up any remaining rice clumps, until the mixture is heated through, about 3 minutes.\nAdd reserved eggs and green onions. Cook and stir until the mixture is completely heated through, about 1 minute more. Enjoy immediately with a sprinkle of red pepper flakes or dash of hot sauce and additional soy sauce as desired.", "instructions_list": [ "Stir", "In a small bowl, stir together the oyster sauce and soy sauce. Set aside. Grab a small bowl and a large, flexible rubber spatula, and keep both handy.", diff --git a/tests/test_data/whatsgabycooking.com/whatsgabycooking.json b/tests/test_data/whatsgabycooking.com/whatsgabycooking.json new file mode 100644 index 000000000..cad7ebb45 --- /dev/null +++ b/tests/test_data/whatsgabycooking.com/whatsgabycooking.json @@ -0,0 +1,61 @@ +{ + "author": "Gaby Dalkin", + "canonical_url": "https://whatsgabycooking.com/chicken-fajita-bowls/", + "site_name": "What's Gaby Cooking", + "host": "whatsgabycooking.com", + "language": "en-US", + "title": "Easy Chicken Fajitas Bowl", + "ingredients": [ + "1 ½ pounds Chicken Breasts", + "2 tablespoons lime juice", + "3 tablespoons olive oil", + "3 cloves garlic, (minced)", + "½ teaspoon salt", + "½ teaspoon Ground Cumin", + "½ teaspoon Chili Powder", + "½ teaspoon Red Pepper Flakes", + "1 poblano pepper (thinly sliced)", + "1 red bell pepper (thinly sliced)", + "1 yellow pepper (thinly sliced)", + "½ yellow onion (thinly sliced)", + "½ red onion (thinly sliced)", + "3 cups steamed white rice", + "1 cup black beans, rinsed and drained", + "1 cup Charred Corn", + "1 cup Chopped Tomatoes", + "1 recipe Guacamole", + "Limes", + "Fresh Cilantro" + ], + "instructions_list": [ + "Slice the chicken breasts into thin strips, about the size of your finger. Combine the lime juice, olive oil, garlic, salt, cumin, chili powder and red pepper flakes in a bowl and whisk to combine. Add the chicken and marinate for 1 hour.", + "Heat a large cast iron skillet over high heat. Add a tablespoon of olive oil. Add the chicken mixture, marinade included, and sauté until fully cooked. Using a pair of tongs, remove the chicken from the skillet and add the vegetables. Sauté until tender and charred. Add the chicken back into the cast iron skillet and toss to combine.", + "Serve in a bowl with rice, black beans, charred corn, chopped tomatoes, a big spoonful of guacamole and a wedge of lime." + ], + "yields": "6 servings", + "total_time": 80, + "cook_time": 15, + "prep_time": 65, + "cuisine": "Mexican", + "ratings": 4.91, + "ratings_count": 22, + "nutrients": { + "calories": "421 kcal", + "carbohydrateContent": "40 g", + "proteinContent": "29 g", + "fatContent": "17 g", + "saturatedFatContent": "3 g", + "unsaturatedFatContent": "12 g", + "transFatContent": "0.01 g", + "sodiumContent": "396 mg", + "fiberContent": "6 g", + "sugarContent": "3 g", + "cholesterolContent": "73 mg", + "servingSize": "1 serving" + }, + "image": "https://whatsgabycooking.com/wp-content/uploads/2019/01/Albertsons-Chicken-Fajita-Bowls-Prep-Shot-2-copy-2.jpg", + "keywords": [ + "fajita bowls", + "chicken fajita bowls" + ] +} diff --git a/tests/test_data/whole30.com/whole30.json b/tests/test_data/whole30.com/whole30.json index 53898d4f1..0b5aa58a9 100644 --- a/tests/test_data/whole30.com/whole30.json +++ b/tests/test_data/whole30.com/whole30.json @@ -52,7 +52,6 @@ "purpose": "Plantain Tortillas" } ], - "instructions": "For the plantain tortillas:\nADD plantains, water, and salt to a saucepan on medium heat and cook until fork tender. Allow to cool, then add to a food processor and blend until it comes together to form a “dough” ball. Divide the plantain dough into 8. Cover your palms with oil, then roll each piece of plantain dough into a ball. Using a tortilla press, press the dough into a tortilla.\nNEXT, bring a skillet to medium heat, add the pressed plantain tortilla, and cook for 1 ½ minutes. Then flip and cook for another minute. Remove from heat and repeat for the remaining plantain tacos.\nFor the smash burger tacos:\nCOMBINE the ground beef, salt, black pepper, garlic powder, onion powder, and paprika. Mix well, then separate into 8 equal portions. Spread each portion of seasoned ground beef onto a plantain tortilla. Be sure to spread all the way to the edges, as it will shrink during cooking.\nNEXT, bring a skillet to medium heat. When hot, spray generously with Primal Kitchen Avocado Oil Spray. Then add the plantain tortilla, meat side down, onto the hot skillet. Use a burger press or flat pot cover/lid to press the burger down firmly while it cooks. Cook for about 1 ½ minutes to 2 minutes. Then flip, cook for 10 seconds, and remove from heat.\nTOP your smash burger taco with your favorite burger toppings like diced onions, sliced tomatoes, shredded lettuce, and some delicious Primal Kitchen Chipotle Lime Mayo, and enjoy!", "instructions_list": [ "For the plantain tortillas:", "ADD plantains, water, and salt to a saucepan on medium heat and cook until fork tender. Allow to cool, then add to a food processor and blend until it comes together to form a “dough” ball. Divide the plantain dough into 8. Cover your palms with oil, then roll each piece of plantain dough into a ball. Using a tortilla press, press the dough into a tortilla.", diff --git a/tests/test_data/wholefoodsmarket.com/wholefoods.json b/tests/test_data/wholefoodsmarket.com/wholefoods.json index 44d4bb450..646e689c0 100644 --- a/tests/test_data/wholefoodsmarket.com/wholefoods.json +++ b/tests/test_data/wholefoodsmarket.com/wholefoods.json @@ -14,7 +14,6 @@ "1/4 teaspoon kosher salt", "1/8 teaspoon ground black pepper" ], - "instructions": "In a large skillet, heat 1 teaspoon olive oil over medium-high heat until hot.\nAdd kale, garlic, salt and pepper. Cover and cook, stirring occasionally, until kale begins to wilt, about 5 minutes.\nUncover, reduce heat to medium and continue to cook, stirring frequently, until kale is very soft, about 5 minutes.\nArrange 4 bread slices on a work surface. Top each with one slice of cheese, an even layer of the kale, another slice of cheese, and then a piece of bread.\nBrush both sides of each sandwich with remaining olive oil.\nHeat a large nonstick skillet over medium heat until hot.\nPlace stacked sandwiches in the pan and cook until bread is golden brown and cheese has melted, pressing flat with a spatula occasionally, 4 to 5 minutes per side. Serve immediately. Depending on the size of your skillet, you might need to cook these in batches. If so, the first batch can be kept warm in a 200°F oven while finishing the second batch.", "instructions_list": [ "In a large skillet, heat 1 teaspoon olive oil over medium-high heat until hot.", "Add kale, garlic, salt and pepper. Cover and cook, stirring occasionally, until kale begins to wilt, about 5 minutes.", diff --git a/tests/test_data/williams-sonoma.com/williamssonoma_1.json b/tests/test_data/williams-sonoma.com/williamssonoma_1.json index 7e33117cc..f9acea5b2 100644 --- a/tests/test_data/williams-sonoma.com/williamssonoma_1.json +++ b/tests/test_data/williams-sonoma.com/williamssonoma_1.json @@ -11,7 +11,6 @@ "2 Tbs. rendered bacon fat", "Flaky sea salt" ], - "instructions": "Using the large holes of a box grater, grate the potatoes over a kitchen towel. Wring the towel with the potatoes inside over a bowl to remove as much moisture as possible. Reserve the liquid from the potatoes in the bowl. Place the potatoes in a separate bowl.\nSet the bowl of potato liquid aside so the starch has time to settle to the bottom. Carefully pour off the water from the top, leaving the starch in the bottom. Add the starch to the grated potatoes and season with fine sea salt and pepper.\nIn a small nonstick sauté pan over high heat, warm the bacon fat. Form individual hash brown cakes, about the size of your fist. Working in batches (if they won’t all fit in the pan at the same time), add the cakes to the pan and press down flat with a spatula, ensuring an even thickness throughout.\nReduce the heat to medium-low and cook until evenly golden brown, about 4 minutes. When the bottom is nicely browned, flip and use your spatula to flatten the hash browns again. Continue to cook until this side is evenly golden brown, about 2 minutes.\nTransfer the hash browns to a serving plate, sprinkle with flaky sea salt and serve. Serves 3 or 4.\nAdapted from At Home by Gavin Kaysen (Spoon Thief Publishing, 2023)", "instructions_list": [ "Using the large holes of a box grater, grate the potatoes over a kitchen towel. Wring the towel with the potatoes inside over a bowl to remove as much moisture as possible. Reserve the liquid from the potatoes in the bowl. Place the potatoes in a separate bowl.", "Set the bowl of potato liquid aside so the starch has time to settle to the bottom. Carefully pour off the water from the top, leaving the starch in the bottom. Add the starch to the grated potatoes and season with fine sea salt and pepper.", diff --git a/tests/test_data/williams-sonoma.com/williamssonoma_2.json b/tests/test_data/williams-sonoma.com/williamssonoma_2.json index d1c3b8dde..cff1380db 100644 --- a/tests/test_data/williams-sonoma.com/williamssonoma_2.json +++ b/tests/test_data/williams-sonoma.com/williamssonoma_2.json @@ -51,7 +51,6 @@ "purpose": "For the frosting:" } ], - "instructions": "Preheat an oven to 350°F (180°C). Grease three 8-inch (20-cm) round cake pans. Line the bottom of each pan with a round of parchment paper and grease the parchment.\nIn a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, cinnamon and salt. Set aside. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, buttermilk, vanilla and vegetable oil. Beat on medium speed until thoroughly combined. Reduce the speed to low, slowly add the flour mixture and mix until combined, stopping the mixer and scraping down the sides of the bowl as necessary.\nIn a small bowl, combine the boiling water and espresso powder and whisk until combined. With the mixer running on low speed, slowly add the espresso mixture to the batter. Stop the mixer and scrape down the sides of the bowl, then mix again until thoroughly combined, about 30 seconds.\nDivide the batter evenly among the prepared cake pans. Smooth the tops with an offset spatula and tap the pans on the countertop to evenly distribute the batter. Bake until the cakes begin pull away from the sides of the pan and a toothpick inserted into the center comes out clean, about 30 minutes. Transfer the pans to wire racks and let cool for 10 minutes, then turn the cakes out onto the racks and peel off the parchment paper. Let cool completely.\nMeanwhile, make the frosting: Place the chocolate chips in a large heatproof mixing bowl. In a small saucepan over medium heat, warm the 2/3 cup cream until simmering. Pour the hot cream over the chocolate chips and let stand for 5 minutes. Whisk the chocolate and cream until a smooth ganache forms. Let cool to room temperature. Transfer to the bowl of a stand mixer fitted with the whisk attachment and beat on high speed until the mixture begins to thicken. Add the remaining 2 Tbs. cream and continue to beat on high speed until stiff peaks form, 3 to 4 minutes.\nTo assemble the cake, place 1 cake layer, top side up, on a cake stand or serving plate. Using an icing spatula, generously spread the cake layer with about a third of the frosting. Repeat the process with remaining cake layers, spreading the remaining frosting on the last layer. Lightly dust the top of the cake with cocoa powder before cutting into slices and serving. Serves 12.\nWilliams-Sonoma Test Kitchen", "instructions_list": [ "Preheat an oven to 350°F (180°C). Grease three 8-inch (20-cm) round cake pans. Line the bottom of each pan with a round of parchment paper and grease the parchment.", "In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, cinnamon and salt. Set aside. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, buttermilk, vanilla and vegetable oil. Beat on medium speed until thoroughly combined. Reduce the speed to low, slowly add the flour mixture and mix until combined, stopping the mixer and scraping down the sides of the bowl as necessary.", diff --git a/tests/test_data/womensweeklyfood.com.au/womensweeklyfood.json b/tests/test_data/womensweeklyfood.com.au/womensweeklyfood.json index cc0e23690..df6f54970 100644 --- a/tests/test_data/womensweeklyfood.com.au/womensweeklyfood.json +++ b/tests/test_data/womensweeklyfood.com.au/womensweeklyfood.json @@ -19,7 +19,6 @@ "20 grams soft butter", "3/4 cup (180ml) milk" ], - "instructions": "Preheat the oven to 180°C (160°C fan-forced). Grease and flour a 20cm x 30cm lamington pan, line base with baking paper.\nBeat eggs in a small bowl with an electric mixer until light in colour. Gradually add sugar; beat for 8 minutes or until the mixture is thick. Mixture should form thick ribbons when the beaters are lifted.\nMeanwhile, sift flour and cornflour together three times. Combine butter and boiling water in a small heatproof bowl.\nTransfer egg mixture to a large bowl. Sift the flour mixture over the egg mixture; using a balloon whisk or a large metal spoon, gently fold the flour into the egg mixture, then fold in the butter mixture.\nPour mixture into prepared pan. Bake in a moderate oven for about 25 minutes or until sponge springs back when touched lightly in the centre and comes away from side of pan. Turn cake onto a wire rack to cool.\nCut cake into 20 even pieces\nMeanwhile, to make chocolate icing, sift the icing sugar and cocoa into a large heatproof bowl; add the butter and milk; stir over a medium saucepan of simmering water until icing is smooth and thick enough to coat the back of a spoon. Divide icing mixture into 2 small bowls.\nPlace coconut in a shallow bowl.\nUsing a large fork, dip each piece of cake briefly into icing until cake is coated in icing. Hold over bowl to drain off any excess. Dip half the cake pieces in one bowl of icing and the other half in the second bowl of icing. (We have separated the icing into two bowls, as cake crumbs will thicken the icing and make it difficult to use.) If the icing becomes too thick, stand it over hot water while dipping, or reheat gently with a little more milk. If necessary, strain the icing into a clean bowl.\nToss cake gently in coconut. Transfer cake to a wire rack; stand until set", "instructions_list": [ "Preheat the oven to 180°C (160°C fan-forced). Grease and flour a 20cm x 30cm lamington pan, line base with baking paper.", "Beat eggs in a small bowl with an electric mixer until light in colour. Gradually add sugar; beat for 8 minutes or until the mixture is thick. Mixture should form thick ribbons when the beaters are lifted.", diff --git a/tests/test_data/woop.co.nz/woop.json b/tests/test_data/woop.co.nz/woop.json index 2635a7a40..91b6e1cfa 100644 --- a/tests/test_data/woop.co.nz/woop.json +++ b/tests/test_data/woop.co.nz/woop.json @@ -15,7 +15,6 @@ "1 capsicum", "1 bag of bok choy" ], - "instructions": "1. TO PREPARE THE VEGETABLES: Slice the capsicum into ½ cm slices. Cut the root end off the bok choy, discard and slice into 1 cm slices. Finely slice the kimchi.\n2. TO COOK THE KIMCHI RICE: Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the sliced capsicum and cook for 2-3 mins stirring occasionally to create a char. Open the bag of steamed brown rice, squeezing gently on the bag to break up any large clumps and add to the pan with the bok choy, edamame and peas and cook for 1-2 mins. Pour in the Korean seasoning and add half the kimchi, stir and cook for 1-2 mins. Season with salt to taste, remove from the pan and cover to keep warm.\n3. TO COOK THE BEEF SIRLOIN: Remove the beef sirloin from its packaging and pat dry with a paper towel. Respray the pan with oil and place over a high heat. Season the beef with salt and pepper and place in the hot pan. Cook for 2-3 mins each side for medium-rare, a little longer for well done. Rest for 1-2 mins before slicing.\nTO SERVE: Spoon kimchi fried rice onto plates and top with sliced beef sirloin. Dollop with sesame drizzle and sprinkle remaining kimchi and sesame sprinkle on top.", "instructions_list": [ "1. TO PREPARE THE VEGETABLES: Slice the capsicum into ½ cm slices. Cut the root end off the bok choy, discard and slice into 1 cm slices. Finely slice the kimchi.", "2. TO COOK THE KIMCHI RICE: Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the sliced capsicum and cook for 2-3 mins stirring occasionally to create a char. Open the bag of steamed brown rice, squeezing gently on the bag to break up any large clumps and add to the pan with the bok choy, edamame and peas and cook for 1-2 mins. Pour in the Korean seasoning and add half the kimchi, stir and cook for 1-2 mins. Season with salt to taste, remove from the pan and cover to keep warm.", diff --git a/tests/test_data/yemek.com/yemek.json b/tests/test_data/yemek.com/yemek.json index db17b0558..5084b6ae4 100644 --- a/tests/test_data/yemek.com/yemek.json +++ b/tests/test_data/yemek.com/yemek.json @@ -26,7 +26,6 @@ "1/2 çay kaşığı tuz", "100 gram rendelenmiş mozarella peyniri" ], - "instructions": "Patatesleri bir tencerede haşlayın. Haşlandıktan sonra suyunu süzüp tereyağı ve tuzla tatlandırıp püre haline getirin. Kişi sayısına göre eşit parçalara bölüp top haline getirin.\nTavukları pişireceğiniz tavayı ısıtın ve sıvı yağ ekleyip tavukları suyunu salıp çekene dek pişirin.\nSoğanları da tavukların üzerine ekleyip 2-3 dakika soteleyin. Ardından kapya biberi de ilave edip kavurun ve mantarları ekleyip suyunu salıp çekmesini bekleyin. Ara ara karıştırın.\nTuz, karabiber ve kırmızı biberi de ilave edip karıştırın ve son olarak suyunu ilave edip kısık ateşte 10 dakika kadar pişirin.\nSos için, tereyağını bir sos tenceresinde eritin ve sıvı yağ ekleyin. Üzerine un ve köriyi ilave edip 2-3 dakika kavurun. Sütü de yavaş yavaş ilave edip sürekli olarak karıştırın. Kaynamaya ve kıvamı koyulaşmaya başladıktan sonra altını kısıp 5 dakika daha pişirip ocaktan alın. Beklerken çok koyulaşırsa su veya sütle açın.\nFırını 200 dereceye ayarlayın.\nBorcama pişirdiğiniz sebzeli tavuğu yayın. Üzerine hazırladığınız patates toplarını, aralarında boşluk olacak şekilde dizin. Her bir patates topunun üzerine köri sosundan eşit miktarda dökün. Son olarak üzerlerine rendelenmiş mozarella ilave edip 200 derece fırında üzerleri kızarana dek 15 dakika pişirin.", "instructions_list": [ "Patatesleri bir tencerede haşlayın. Haşlandıktan sonra suyunu süzüp tereyağı ve tuzla tatlandırıp püre haline getirin. Kişi sayısına göre eşit parçalara bölüp top haline getirin.", "Tavukları pişireceğiniz tavayı ısıtın ve sıvı yağ ekleyip tavukları suyunu salıp çekene dek pişirin.", diff --git a/tests/test_data/yummly.com/yummly.json b/tests/test_data/yummly.com/yummly.json index aa9620f3b..f0ebb2c12 100644 --- a/tests/test_data/yummly.com/yummly.json +++ b/tests/test_data/yummly.com/yummly.json @@ -15,7 +15,6 @@ "2 tablespoons shaved Parmesan cheese (for serving)", "basil leaves (for garnish, optional)" ], - "instructions": "Preheat oven to 425°F.\nLine a baking sheet with parchment paper.\nArrange the naan on the baking sheet. Drizzle an equal amount of olive oil over the surface of each piece.", "instructions_list": [ "Preheat oven to 425°F.", "Line a baking sheet with parchment paper.", diff --git a/tests/test_data/zaubertopf.de/zaubertopf.json b/tests/test_data/zaubertopf.de/zaubertopf.json index 32b920f24..39c0411cd 100644 --- a/tests/test_data/zaubertopf.de/zaubertopf.json +++ b/tests/test_data/zaubertopf.de/zaubertopf.json @@ -27,7 +27,6 @@ "Petersilie zum Garnieren", "Auflaufform (Ø ca. 26 cm)" ], - "instructions": "Das Fleisch flach in einen Gefrierbeutel geben und für etwa 45 Min. in das Gefrierfach legen.\nDen Backofen auf 200 °C Ober-/Unterhitze vorheizen. Das angefrorene Fleisch in den Mixbehälter geben und 12 Sek. | Stufe 7 zerkleinern. Je nach gewünschter Feinheit das Fleisch mit dem Spatel nach unten schieben und erneut 10 Sek. | Stufe 7 zerkleinern.\nEi, Senf, Paprikapulver, 1,5 TL Salz und 0,5 TL Pfeffer hinzufügen und 25 Sek. | Linkslauf | Stufe 3 vermengen. Aus der Masse 12 Bällchen formen und in einer Pfanne mit dem Öl scharf anbraten. Den Mixtopf spülen.\nButter in den Mixbehälter geben und 2 Min. | Stufe 2 | 100 °C erhitzen. Mehl zufügen und 1 Min. | Stufe 2 | 100 °C anschwitzen. Sahne, Milch, Kräuter, 1 TL Salz, 3 Prisen Pfeffer sowie Muskat in den Mixbehälter geben und alles 6 Min. | Stufe 3 | 90 °C aufkochen.\nDie Soße mit Gemüse und Hackbällchen in die Auflaufform geben und im heißen Ofen ca. 45–50 Min. backen. Anschließend aus dem Ofen nehmen und mit Petersilie garniert servieren.", "instructions_list": [ "Das Fleisch flach in einen Gefrierbeutel geben und für etwa 45 Min. in das Gefrierfach legen.", "Den Backofen auf 200 °C Ober-/Unterhitze vorheizen. Das angefrorene Fleisch in den Mixbehälter geben und 12 Sek. | Stufe 7 zerkleinern. Je nach gewünschter Feinheit das Fleisch mit dem Spatel nach unten schieben und erneut 10 Sek. | Stufe 7 zerkleinern.", diff --git a/tests/test_data/zeit.de/zeitwochenmarkt.json b/tests/test_data/zeit.de/zeitwochenmarkt.json index b7ba8e414..e2a6d4392 100644 --- a/tests/test_data/zeit.de/zeitwochenmarkt.json +++ b/tests/test_data/zeit.de/zeitwochenmarkt.json @@ -17,7 +17,6 @@ "Salz", "Pfeffer" ], - "instructions": "Den Kohlrabi schälen, den Fenchel waschen. Beide vom unteren Strunk befreien. Den Kohlrabi einmal von der Spitze zum Boden in der Mitte durchschneiden. Nun beide Gemüse mit einem scharfen und stabilen Messer hauchdünn schneiden, bessere Ergebnisse erzielt man auf einer Mandoline. Idealerweise sind die Scheiben so dünn, dass man fast hindurchschauen kann.\nNun aus dem Olivenöl, dem Zitronensaft und Honig ein Dressing zusammenrühren, mit Salz und Pfeffer abschmecken. Die dünnen Gemüsescheiben fächerartig auf einen großen Teller legen, den Käse zerreißen und darauf verteilen. Das Dressing darübergeben und mit Basilikum und Pistazien servieren.", "instructions_list": [ "Den Kohlrabi schälen, den Fenchel waschen. Beide vom unteren Strunk befreien. Den Kohlrabi einmal von der Spitze zum Boden in der Mitte durchschneiden. Nun beide Gemüse mit einem scharfen und stabilen Messer hauchdünn schneiden, bessere Ergebnisse erzielt man auf einer Mandoline. Idealerweise sind die Scheiben so dünn, dass man fast hindurchschauen kann.", "Nun aus dem Olivenöl, dem Zitronensaft und Honig ein Dressing zusammenrühren, mit Salz und Pfeffer abschmecken. Die dünnen Gemüsescheiben fächerartig auf einen großen Teller legen, den Käse zerreißen und darauf verteilen. Das Dressing darübergeben und mit Basilikum und Pistazien servieren." diff --git a/tests/test_data/zenbelly.com/zenbelly.json b/tests/test_data/zenbelly.com/zenbelly.json index d305c6285..8efc4b2e1 100644 --- a/tests/test_data/zenbelly.com/zenbelly.json +++ b/tests/test_data/zenbelly.com/zenbelly.json @@ -22,7 +22,6 @@ "1 cup boiling water", "4 eggs" ], - "instructions": "Preheat the oven to 350ºF. Grease a 9×13-inch cake pan.\nIn a large bowl, whisk together the almond flour, tapioca starch, coconut flour, baking soda, ground ginger, cinnamon, allspice, cardamom, and salt.\nIn a medium heat proof bowl, whisk together the coconut sugar, molasses, fresh ginger, and boiling water. Once it’s lukewarm (the molasses and coconut sugar should take the temperature down enough), whisk in the eggs.\nPour the wet ingredients into the dry ingredients and whisk until there are no lumps.\nPour into the prepared pan and bake for 28-35 minutes*", "instructions_list": [ "Preheat the oven to 350ºF. Grease a 9×13-inch cake pan.", "In a large bowl, whisk together the almond flour, tapioca starch, coconut flour, baking soda, ground ginger, cinnamon, allspice, cardamom, and salt.", From 141470384b9e8a486f3a14255d37e3b608d3383a Mon Sep 17 00:00:00 2001 From: Joey <7505194+jknndy@users.noreply.github.com> Date: Mon, 26 Aug 2024 15:30:32 -0700 Subject: [PATCH 3/5] Enforces specific order in nutrition keys and adds reorder script (#1203) Co-authored-by: James Addison <55152140+jayaddison@users.noreply.github.com> --- recipe_scrapers/_utils.py | 17 +++++++ scripts/reorder_json_keys.py | 26 ++++++++--- tests/library/test_nutrition_order.py | 44 +++++++++++++++++++ tests/library/test_utils.py | 19 ++++++++ .../onehundredonecookbooks.json | 12 ++--- .../test_data/aberlehome.com/aberlehome.json | 16 +++---- .../acouplecooks.com/acouplecooks.json | 6 +-- .../test_data/addapinch.com/addapinch_1.json | 10 ++--- .../test_data/addapinch.com/addapinch_2.json | 12 ++--- .../aflavorjournal.com/aflavorjournal_1.json | 4 +- .../aflavorjournal.com/aflavorjournal_2.json | 10 ++--- .../allrecipes.com/allrecipescurated.json | 19 ++++---- .../allthehealthythings_1.json | 6 +-- .../allthehealthythings_2.json | 6 +-- .../ambitiouskitchen.json | 4 +- tests/test_data/arla.se/arla_1.json | 6 +-- tests/test_data/arla.se/arla_2.json | 6 +-- .../averiecooks.com/averiecooks.json | 16 +++---- .../baking-sense.com/bakingsense_1.json | 18 ++++---- .../baking-sense.com/bakingsense_2.json | 10 ++--- .../bakingmischief.com/bakingmischief_1.json | 4 +- .../bakingmischief.com/bakingmischief_2.json | 4 +- .../barefeetinthekitchen_1.json | 14 +++--- .../barefeetinthekitchen_2.json | 10 ++--- .../bbcgoodfood.com/bbcgoodfood.json | 4 +- .../bbcgoodfood.com/bbcgoodfood_groups.json | 4 +- tests/test_data/bettybossi.ch/bettybossi.json | 4 +- .../bettycrocker.com/bettycrocker_1.json | 14 +++--- .../bettycrocker.com/bettycrocker_2.json | 14 +++--- .../biancazapatka.com/biancazapatka_1.json | 6 +-- .../biancazapatka.com/biancazapatka_2.json | 8 ++-- tests/test_data/bigoven.com/bigoven_1.json | 12 ++--- tests/test_data/bigoven.com/bigoven_2.json | 12 ++--- .../bluejeanchef.com/bluejeanchef_1.json | 10 ++--- .../bluejeanchef.com/bluejeanchef_2.json | 10 ++--- .../bowlofdelicious.com/bowlofdelicious.json | 10 ++--- .../budgetbytes.com/budgetbytes.json | 2 +- .../budgetbytes.com/budgetbytes_groups.json | 6 +-- .../cafedelites.com/cafedelites_1.json | 10 ++--- .../cafedelites.com/cafedelites_2.json | 10 ++--- .../castironketo.net/castironketo.json | 10 ++--- .../celebratingsweets_1.json | 10 ++--- .../celebratingsweets_2.json | 10 ++--- tests/test_data/chefkoch.de/chefkoch.json | 4 +- tests/test_data/chefsavvy.com/chefsavvy.json | 10 ++--- .../closetcooking.com/closetcooking.json | 8 ++-- .../comidinhasdochef.json | 12 ++--- .../cookeatshare.com/cookeatshare.json | 10 ++--- .../cookieandkate.com/cookieandkate.json | 6 +-- .../cooking.nytimes.com/nytimes.json | 10 ++--- .../cooking.nytimes.com/nytimes_groups.json | 10 ++--- .../cookinglight.com/cookinglight.json | 10 ++--- .../cookscountry.com/cookscountry.json | 12 ++--- .../cooksillustrated.json | 12 ++--- tests/test_data/copykat.com/copykat.json | 10 ++--- tests/test_data/delish.com/delish_2.json | 8 ++-- .../dinneratthezoo.com/dinneratthezoo.json | 8 ++-- .../dinnerthendessert_1.json | 12 ++--- .../dinnerthendessert_2.json | 10 ++--- .../downshiftology.com/downshiftology.json | 10 ++--- .../eatingbirdfood.com/eatingbirdfood.json | 10 ++--- .../test_data/eatingwell.com/eatingwell.json | 12 ++--- .../test_data/eatsmarter.com/eatsmarter.json | 2 +- tests/test_data/elavegan.com/elavegan_1.json | 8 ++-- tests/test_data/elavegan.com/elavegan_2.json | 10 ++--- .../errenskitchen.com/errenskitchen.json | 12 ++--- .../evolvingtable.com/evolvingtable_1.json | 10 ++--- .../evolvingtable.com/evolvingtable_2.json | 12 ++--- .../familyfoodonthetable_1.json | 16 +++---- .../familyfoodonthetable_2.json | 16 +++---- .../farmhouseonboone.json | 16 +++---- .../feastingathome.com/feastingathome.json | 6 +-- .../fifteenspatulas.com/fifteenspatulas.json | 10 ++--- .../fitslowcookerqueen_1.json | 6 +-- .../fitslowcookerqueen_2.json | 6 +-- tests/test_data/food.com/food.json | 8 ++-- .../foodfidelity.com/foodfidelity.json | 10 ++--- .../forktospoon.com/forktospoon.json | 10 ++--- .../gonnawantseconds.json | 8 ++-- .../goodhousekeeping_1.json | 4 +- .../goodhousekeeping_2.json | 2 +- .../goodhousekeeping_4.json | 2 +- .../halfbakedharvest.json | 4 +- .../halfbakedharvest_groups.json | 4 +- tests/test_data/heb.com/heb.json | 14 +++--- .../test_data/hersheyland.com/herseyland.json | 8 ++-- tests/test_data/homechef.com/homechef.json | 6 +-- tests/test_data/im-worthy.com/imworthy.json | 4 +- .../indianhealthyrecipes.json | 10 ++--- tests/test_data/innit.com/innit.json | 14 +++--- .../izzycooking.com/izzycooking.json | 12 ++--- .../jamieoliver.com/jamieoliver.json | 2 +- tests/test_data/jocooks.com/jocooks.json | 8 ++-- .../joyfoodsunshine.com/joyfoodsunshine.json | 10 ++--- .../test_data/justataste.com/justataste.json | 12 ++--- .../justonecookbook.com/justonecookbook.json | 10 ++--- .../kingarthurbaking.com/kingarthur.json | 12 ++--- .../kitchendreaming_1.json | 6 +-- .../kitchendreaming_2.json | 10 ++--- .../kitchensanctuary.json | 10 ++--- .../kitchenstories.com/kitchenstories.json | 4 +- tests/test_data/kochbar.de/kochbar.json | 4 +- .../kristineskitchenblog_1.json | 10 ++--- .../kristineskitchenblog_2.json | 10 ++--- tests/test_data/lecker.de/lecker_2.json | 6 +-- .../lecremedelacrumb.json | 10 ++--- .../leitesculinaria_1.json | 8 ++-- .../leitesculinaria_2.json | 10 ++--- .../lifestyleofafoodie_1.json | 12 ++--- .../littlesunnykitchen.json | 10 ++--- .../livelytable.com/livelytable_2.json | 6 +-- .../lovingitvegan.com/lovingitvegan.json | 8 ++-- .../madensverden.dk/madensverden.json | 4 +- .../melskitchencafe.com/melskitchencafe.json | 8 ++-- .../minimalistbaker.com/minimalistbaker.json | 10 ++--- .../ministryofcurry.com/ministryofcurry.json | 10 ++--- .../momontimeout.com/momontimeout_1.json | 12 ++--- .../momontimeout.com/momontimeout_2.json | 10 ++--- .../momswithcrockpots.json | 10 ++--- .../mybakingaddiction.json | 16 +++---- .../mykitchen101en.com/mykitchen101en.json | 12 ++--- .../mykoreankitchen.com/mykoreankitchen.json | 12 ++--- .../test_data/norecipes.com/norecipes_1.json | 10 ++--- .../test_data/norecipes.com/norecipes_2.json | 10 ++--- tests/test_data/nosalty.hu/nosalty.json | 8 ++-- .../notenoughcinnamon_1.json | 10 ++--- .../notenoughcinnamon_2.json | 10 ++--- .../number-2-pencil.com/number2pencil_1.json | 14 +++--- .../number-2-pencil.com/number2pencil_2.json | 12 ++--- .../test_data/ohsheglows.com/ohsheglows.json | 6 +-- .../omnivorescookbook_1.json | 8 ++-- .../omnivorescookbook_2.json | 8 ++-- .../onceuponachef.com/onceuponachef_1.json | 6 +-- .../onceuponachef.com/onceuponachef_2.json | 6 +-- .../onesweetappetite.json | 10 ++--- .../paleorunningmomma.json | 10 ++--- .../peelwithzeal.com/peelwithzeal_1.json | 6 +-- .../peelwithzeal.com/peelwithzeal_2.json | 8 ++-- .../persnicketyplates.json | 10 ++--- .../test_data/pinchofyum.com/pinchofyum.json | 6 +-- .../pinkowlkitchen.com/pinkowlkitchen_1.json | 8 ++-- .../pinkowlkitchen.com/pinkowlkitchen_2.json | 10 ++--- .../platingpixels.com/platingpixels_1.json | 8 ++-- .../platingpixels.com/platingpixels_2.json | 10 ++--- .../plowingthroughlife_1.json | 10 ++--- .../plowingthroughlife_2.json | 12 ++--- .../primaledgehealth.json | 10 ++--- .../rainbowplantlife.json | 12 ++--- .../rainbowplantlife_groups.json | 12 ++--- .../realfood.tesco.com/realfoodtesco_1.json | 4 +- .../realfood.tesco.com/realfoodtesco_2.json | 4 +- .../test_data/realsimple.com/realsimple.json | 10 ++--- tests/test_data/recept.se/recept.json | 6 +-- .../recipegirl.com/recipegirl_1.json | 8 ++-- .../recipegirl.com/recipegirl_2.json | 10 ++--- .../reciperunner.com/reciperunner.json | 16 +++---- .../redhousespice.com/redhousespice_2.json | 10 ++--- .../giallozafferano.json | 8 ++-- .../saltpepperskillet.json | 12 ++--- .../sandwhichtribunal.json | 4 +- .../savorynothings.com/savorynothings_2.json | 10 ++--- .../seriouseats.com/seriouseats.json | 14 +++--- .../simple-veganista.com/simpleveganista.json | 6 +-- .../simplyquinoa.com/simplyquinoa.json | 8 ++-- .../simplyrecipes.com/simplyrecipes_1.json | 14 +++--- .../simplyrecipes.com/simplyrecipes_2.json | 12 ++--- .../simplywhisked.com/simplywhisked.json | 6 +-- .../skinnytaste.com/skinnytaste.json | 8 ++-- tests/test_data/smulweb.nl/smulweb.json | 4 +- .../spendwithpennies.json | 10 ++--- .../staysnatched.com/staysnatched.json | 6 +-- tests/test_data/sunbasket.com/sunbasket.json | 10 ++--- .../sundpaabudget.dk/sundpaabudget.json | 4 +- tests/test_data/sunset.com/sunset.json | 10 ++--- .../sweetcsdesigns.com/sweetcsdesigns.json | 16 +++---- .../sweetpeasandsaffron.json | 8 ++-- tests/test_data/taste.com.au/tasteau_1.json | 4 +- .../tasteofhome.com/tasteofhome.json | 6 +-- .../tastesbetterfromscratch.json | 10 ++--- .../tastesoflizzyt.com/tastesoflizzyt.json | 8 ++-- .../thecookierookie_1.json | 10 ++--- .../thecookierookie_2.json | 12 ++--- .../theexpertguides.com/theexpertguides.json | 4 +- .../thekitchencommunity.json | 4 +- .../thekitchenmagpie.json | 10 ++--- tests/test_data/thekitchn.com/thekitchn.json | 14 +++--- .../themagicalslowcooker_1.json | 12 ++--- .../themagicalslowcooker_2.json | 12 ++--- .../themodernproper.com/themodernproper.json | 10 ++--- .../therecipecritic.com/therecipecritic.json | 12 ++--- .../thespruceeats.com/thespruceeats_1.json | 12 ++--- .../thespruceeats.com/thespruceeats_2.json | 12 ++--- .../thewoksoflife.com/thewoksoflife.json | 10 ++--- .../thinlicious.com/thinlicious.json | 6 +-- tests/test_data/tidymom.net/tidymom_1.json | 16 +++---- tests/test_data/tidymom.net/tidymom_2.json | 16 +++---- .../twopeasandtheirpod_1.json | 8 ++-- .../twopeasandtheirpod_2.json | 12 ++--- .../unsophisticook.com/unsophisticook_1.json | 12 ++--- .../unsophisticook.com/unsophisticook_2.json | 16 +++---- tests/test_data/usapears.org/usapears.json | 4 +- .../vanillaandbean.com/vanillaandbean_1.json | 8 ++-- .../vanillaandbean.com/vanillaandbean_2.json | 8 ++-- .../vegrecipesofindia.json | 12 ++--- .../watchwhatueat.com/watchwhatueat.json | 8 ++-- .../test_data/wellplated.com/wellplated.json | 10 ++--- .../whatsgabycooking.json | 11 ++--- .../whatsgabycooking_1.json | 12 ++--- .../whatsgabycooking_2.json | 12 ++--- .../wholefoodsmarket.com/wholefoods.json | 6 +-- tests/test_data/yummly.com/yummly.json | 10 ++--- 211 files changed, 1057 insertions(+), 961 deletions(-) create mode 100644 tests/library/test_nutrition_order.py diff --git a/recipe_scrapers/_utils.py b/recipe_scrapers/_utils.py index 7bd445b71..b1a0906d4 100644 --- a/recipe_scrapers/_utils.py +++ b/recipe_scrapers/_utils.py @@ -325,3 +325,20 @@ def get_abstract_methods(): and name not in {"links", "to_json"} # ... and not excluded as special-cases. or name == "host" # ... explicitly include the `host` method. ] + + +def get_nutrition_keys(): + return [ + "servingSize", + "calories", + "fatContent", + "saturatedFatContent", + "unsaturatedFatContent", + "transFatContent", + "carbohydrateContent", + "sugarContent", + "proteinContent", + "sodiumContent", + "fiberContent", + "cholesterolContent", + ] diff --git a/scripts/reorder_json_keys.py b/scripts/reorder_json_keys.py index 863bbada1..c2d03f55d 100644 --- a/scripts/reorder_json_keys.py +++ b/scripts/reorder_json_keys.py @@ -1,9 +1,10 @@ import json import os -from recipe_scrapers._utils import get_abstract_methods +from recipe_scrapers._utils import get_abstract_methods, get_nutrition_keys KEYS = get_abstract_methods() +NUTRITION_KEYS = get_nutrition_keys() def reorder_json_keys(file_path): @@ -11,12 +12,25 @@ def reorder_json_keys(file_path): data = json.load(file) reordered_data = {key: data[key] for key in KEYS if key in data} - if list(data.keys()) != list(reordered_data.keys()): - with open(file_path, "w", encoding="utf-8") as file: - print(f"Re-ordering JSON keys for: {file_path}") - json.dump(reordered_data, file, indent=2, ensure_ascii=False) - file.write("\n") + print(f"Re-ordering JSON keys for: {file_path}") + + if "nutrients" in data and data["nutrients"] is not None: + nutrients = data["nutrients"] + reordered_nutrients = { + key: nutrients[key] for key in NUTRITION_KEYS if key in nutrients + } + for key in nutrients: + if key not in reordered_nutrients: + reordered_nutrients[key] = nutrients[key] + + if list(nutrients.keys()) != list(reordered_nutrients.keys()): + reordered_data["nutrients"] = reordered_nutrients + print(f"Re-ordering nutrition keys for: {file_path}") + + with open(file_path, "w", encoding="utf-8") as file: + json.dump(reordered_data, file, indent=2, ensure_ascii=False) + file.write("\n") def process_directory(directory): diff --git a/tests/library/test_nutrition_order.py b/tests/library/test_nutrition_order.py new file mode 100644 index 000000000..75d8ec400 --- /dev/null +++ b/tests/library/test_nutrition_order.py @@ -0,0 +1,44 @@ +import json +import os +import unittest + +from recipe_scrapers._utils import get_nutrition_keys + + +class TestNutritionKeyOrder(unittest.TestCase): + + def test_nutrition_key_order(self): + nutrition_keys = get_nutrition_keys() + json_directory = "tests/test_data/" + + for root, dirs, files in os.walk(json_directory): + for filename in files: + if filename.endswith(".json"): + with open(os.path.join(root, filename), encoding="utf-8") as f: + data = json.load(f) + + if "nutrients" in data and data["nutrients"] is not None: + nutrients = data["nutrients"] + actual_keys = list(nutrients.keys()) + + ordered_keys = [ + key for key in nutrition_keys if key in actual_keys + ] + other_keys = [ + key for key in actual_keys if key not in nutrition_keys + ] + + expected_keys = ordered_keys + other_keys + + try: + self.assertEqual(expected_keys, actual_keys) + except AssertionError as e: + recommend_reorder_helper = ( + "\n\nTo automatically reorder the nutrition keys, run the following command:\n" + "python scripts/reorder_json_keys.py\n" + ) + raise AssertionError( + f"File: {os.path.join(root, filename)}\n" + f"{str(e)}" + f"{recommend_reorder_helper}" + ) from e diff --git a/tests/library/test_utils.py b/tests/library/test_utils.py index 95b33f953..148920d86 100644 --- a/tests/library/test_utils.py +++ b/tests/library/test_utils.py @@ -4,6 +4,7 @@ _extract_fractional, get_abstract_methods, get_minutes, + get_nutrition_keys, get_url_slug, url_path_to_dict, ) @@ -149,3 +150,21 @@ def test_get_abstract_methods(self): "keywords", ] self.assertEqual((expected_methods), (abstract_methods)) + + def test_get_nutrition_keys(self): + nutrition_keys = get_nutrition_keys() + expected_order = [ + "servingSize", + "calories", + "fatContent", + "saturatedFatContent", + "unsaturatedFatContent", + "transFatContent", + "carbohydrateContent", + "sugarContent", + "proteinContent", + "sodiumContent", + "fiberContent", + "cholesterolContent", + ] + self.assertEqual((expected_order), (nutrition_keys)) diff --git a/tests/test_data/101cookbooks.com/onehundredonecookbooks.json b/tests/test_data/101cookbooks.com/onehundredonecookbooks.json index 5523c0ce7..59193683e 100644 --- a/tests/test_data/101cookbooks.com/onehundredonecookbooks.json +++ b/tests/test_data/101cookbooks.com/onehundredonecookbooks.json @@ -32,16 +32,16 @@ "ratings": 5.0, "ratings_count": 5, "nutrients": { + "servingSize": "1 serving", "calories": "143 kcal", - "carbohydrateContent": "9 g", - "proteinContent": "4 g", "fatContent": "12 g", "saturatedFatContent": "10 g", - "sodiumContent": "629 mg", - "fiberContent": "3 g", - "sugarContent": "2 g", "unsaturatedFatContent": "2 g", - "servingSize": "1 serving" + "carbohydrateContent": "9 g", + "sugarContent": "2 g", + "proteinContent": "4 g", + "sodiumContent": "629 mg", + "fiberContent": "3 g" }, "image": "https://images.101cookbooks.com/coconut_broccoli_soup.jpg?w=1200&auto=format", "keywords": [ diff --git a/tests/test_data/aberlehome.com/aberlehome.json b/tests/test_data/aberlehome.com/aberlehome.json index 3522049e3..f28e55fdc 100644 --- a/tests/test_data/aberlehome.com/aberlehome.json +++ b/tests/test_data/aberlehome.com/aberlehome.json @@ -57,18 +57,18 @@ "ratings": 4.8, "ratings_count": 54, "nutrients": { + "servingSize": "1", "calories": "288 calories", - "carbohydrateContent": "52 grams carbohydrates", - "cholesterolContent": "29 milligrams cholesterol", "fatContent": "5 grams fat", - "fiberContent": "2 grams fiber", - "proteinContent": "9 grams protein", "saturatedFatContent": "2 grams saturated fat", - "servingSize": "1", - "sodiumContent": "436 milligrams sodium", - "sugarContent": "6 grams sugar", + "unsaturatedFatContent": "2 grams unsaturated fat", "transFatContent": "0 grams trans fat", - "unsaturatedFatContent": "2 grams unsaturated fat" + "carbohydrateContent": "52 grams carbohydrates", + "sugarContent": "6 grams sugar", + "proteinContent": "9 grams protein", + "sodiumContent": "436 milligrams sodium", + "fiberContent": "2 grams fiber", + "cholesterolContent": "29 milligrams cholesterol" }, "image": "https://aberlehome.com/wp-content/uploads/2021/07/sourdough-croissants-021-480x480.jpg", "keywords": [ diff --git a/tests/test_data/acouplecooks.com/acouplecooks.json b/tests/test_data/acouplecooks.com/acouplecooks.json index 78231f06b..7b8a2a21f 100644 --- a/tests/test_data/acouplecooks.com/acouplecooks.json +++ b/tests/test_data/acouplecooks.com/acouplecooks.json @@ -30,14 +30,14 @@ "cooking_method": "Stovetop", "nutrients": { "calories": "176 calories", - "sugarContent": "0 g", - "sodiumContent": "427.1 mg", "fatContent": "9.2 g", "saturatedFatContent": "5.5 g", "transFatContent": "0 g", "carbohydrateContent": "0.8 g", - "fiberContent": "0 g", + "sugarContent": "0 g", "proteinContent": "23 g", + "sodiumContent": "427.1 mg", + "fiberContent": "0 g", "cholesterolContent": "205.4 mg" }, "dietary_restrictions": [ diff --git a/tests/test_data/addapinch.com/addapinch_1.json b/tests/test_data/addapinch.com/addapinch_1.json index 654e80c3e..ab9d4326d 100644 --- a/tests/test_data/addapinch.com/addapinch_1.json +++ b/tests/test_data/addapinch.com/addapinch_1.json @@ -39,16 +39,16 @@ "ratings": 5.0, "ratings_count": 4164, "nutrients": { + "servingSize": "1 serving", "calories": "124 kcal", - "carbohydrateContent": "27 g", - "proteinContent": "3 g", "fatContent": "1 g", "saturatedFatContent": "1 g", - "cholesterolContent": "15 mg", + "carbohydrateContent": "27 g", + "sugarContent": "17 g", + "proteinContent": "3 g", "sodiumContent": "178 mg", "fiberContent": "1 g", - "sugarContent": "17 g", - "servingSize": "1 serving" + "cholesterolContent": "15 mg" }, "image": "https://addapinch.com/wp-content/uploads/2020/04/chocolate-cake-DSC_1768.jpg", "keywords": [ diff --git a/tests/test_data/addapinch.com/addapinch_2.json b/tests/test_data/addapinch.com/addapinch_2.json index a301a2553..e8aa103ab 100644 --- a/tests/test_data/addapinch.com/addapinch_2.json +++ b/tests/test_data/addapinch.com/addapinch_2.json @@ -68,18 +68,18 @@ "Grater/ Zester" ], "nutrients": { + "servingSize": "1 serving", "calories": "361 kcal", - "carbohydrateContent": "56 g", - "proteinContent": "5 g", "fatContent": "14 g", "saturatedFatContent": "8 g", + "unsaturatedFatContent": "4 g", "transFatContent": "1 g", - "cholesterolContent": "36 mg", + "carbohydrateContent": "56 g", + "sugarContent": "31 g", + "proteinContent": "5 g", "sodiumContent": "272 mg", "fiberContent": "1 g", - "sugarContent": "31 g", - "unsaturatedFatContent": "4 g", - "servingSize": "1 serving" + "cholesterolContent": "36 mg" }, "image": "https://addapinch.com/wp-content/uploads/2015/03/citrus-scones-recipe-DSC_12521-2.jpg", "keywords": [ diff --git a/tests/test_data/aflavorjournal.com/aflavorjournal_1.json b/tests/test_data/aflavorjournal.com/aflavorjournal_1.json index 24dab8f0c..088f4ae86 100644 --- a/tests/test_data/aflavorjournal.com/aflavorjournal_1.json +++ b/tests/test_data/aflavorjournal.com/aflavorjournal_1.json @@ -39,8 +39,8 @@ "1 Mini Food Processor optional: for a very smooth ranch (see notes)" ], "nutrients": { - "calories": "107 kcal", - "servingSize": "2 tbsp." + "servingSize": "2 tbsp.", + "calories": "107 kcal" }, "image": "https://aflavorjournal.com/wp-content/uploads/2022/06/Small-Batch-Ranch-Dressing-Featured.jpg", "keywords": [ diff --git a/tests/test_data/aflavorjournal.com/aflavorjournal_2.json b/tests/test_data/aflavorjournal.com/aflavorjournal_2.json index d24c03cea..e4375e33c 100644 --- a/tests/test_data/aflavorjournal.com/aflavorjournal_2.json +++ b/tests/test_data/aflavorjournal.com/aflavorjournal_2.json @@ -95,16 +95,16 @@ "nutrients": { "servingSize": "1 salad", "calories": "665 kcal", - "carbohydrateContent": "16 g", - "proteinContent": "49 g", "fatContent": "46 g", "saturatedFatContent": "8 g", + "unsaturatedFatContent": "35 g", "transFatContent": "0.04 g", - "cholesterolContent": "113 mg", + "carbohydrateContent": "16 g", + "sugarContent": "5 g", + "proteinContent": "49 g", "sodiumContent": "1347 mg", "fiberContent": "9 g", - "sugarContent": "5 g", - "unsaturatedFatContent": "35 g" + "cholesterolContent": "113 mg" }, "image": "https://aflavorjournal.com/wp-content/uploads/2024/02/Salmon-Kale-Salad-Ftd.jpg", "keywords": [ diff --git a/tests/test_data/allrecipes.com/allrecipescurated.json b/tests/test_data/allrecipes.com/allrecipescurated.json index 79215d5ec..35731e2cf 100644 --- a/tests/test_data/allrecipes.com/allrecipescurated.json +++ b/tests/test_data/allrecipes.com/allrecipescurated.json @@ -17,6 +17,7 @@ "½ cup freshly grated Parmesan cheese", "½ cup crumbled feta cheese" ], + "instructions": "Stir together olive oil, garlic, and salt; toss with tomatoes, and allow to stand for 15 minutes. Preheat oven to 400 degrees F (200 degrees C).\nBrush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes overtop, then sprinkle with shredded basil, Parmesan, and feta cheese.\nBake in preheated oven until the cheese is bubbly and golden brown, about 10 minutes.", "instructions_list": [ "Stir together olive oil, garlic, and salt; toss with tomatoes, and allow to stand for 15 minutes. Preheat oven to 400 degrees F (200 degrees C).", "Brush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes overtop, then sprinkle with shredded basil, Parmesan, and feta cheese.", @@ -25,23 +26,23 @@ "category": "Dinner", "yields": "8 servings", "description": "These delicious four cheese pizzas are bursting with flavor, and ready in under one hour.", - "total_time": 40, - "cook_time": 10, - "prep_time": 15, + "total_time": 40.0, + "cook_time": 10.0, + "prep_time": 15.0, "cuisine": "Italian Inspired", "ratings": 4.8, "ratings_count": 489, "nutrients": { "calories": "551 kcal", + "fatContent": "26 g", + "saturatedFatContent": "11 g", + "unsaturatedFatContent": "0 g", "carbohydrateContent": "54 g", - "cholesterolContent": "58 mg", - "fiberContent": "3 g", + "sugarContent": "5 g", "proteinContent": "29 g", - "saturatedFatContent": "11 g", "sodiumContent": "1183 mg", - "sugarContent": "5 g", - "unsaturatedFatContent": "0 g", - "fatContent": "26 g" + "fiberContent": "3 g", + "cholesterolContent": "58 mg" }, "image": "https://www.allrecipes.com/thmb/dA8YLuNy2HMa9s-tSTiFYjPdXy0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5225433-four-cheese-margherita-pizza-Christina-4x3-1-29b0fe4316b74017a5ae437e9ebb319d.jpg" } diff --git a/tests/test_data/allthehealthythings.com/allthehealthythings_1.json b/tests/test_data/allthehealthythings.com/allthehealthythings_1.json index 7429af988..f1ed96aa5 100644 --- a/tests/test_data/allthehealthythings.com/allthehealthythings_1.json +++ b/tests/test_data/allthehealthythings.com/allthehealthythings_1.json @@ -68,14 +68,14 @@ "ratings_count": 1, "nutrients": { "calories": "412 calories", - "sugarContent": "11.6 g", - "sodiumContent": "1172.4 mg", "fatContent": "25.2 g", "saturatedFatContent": "14.8 g", "transFatContent": "0.1 g", "carbohydrateContent": "37.9 g", - "fiberContent": "2 g", + "sugarContent": "11.6 g", "proteinContent": "9.7 g", + "sodiumContent": "1172.4 mg", + "fiberContent": "2 g", "cholesterolContent": "111.3 mg" }, "dietary_restrictions": [ diff --git a/tests/test_data/allthehealthythings.com/allthehealthythings_2.json b/tests/test_data/allthehealthythings.com/allthehealthythings_2.json index 493d3a2e2..e3b610e7e 100644 --- a/tests/test_data/allthehealthythings.com/allthehealthythings_2.json +++ b/tests/test_data/allthehealthythings.com/allthehealthythings_2.json @@ -25,14 +25,14 @@ "ratings_count": 1, "nutrients": { "calories": "299 calories", - "sugarContent": "37.4 g", - "sodiumContent": "52.8 mg", "fatContent": "7.8 g", "saturatedFatContent": "3.5 g", "transFatContent": "0 g", "carbohydrateContent": "45.5 g", - "fiberContent": "3.9 g", + "sugarContent": "37.4 g", "proteinContent": "14.7 g", + "sodiumContent": "52.8 mg", + "fiberContent": "3.9 g", "cholesterolContent": "18.5 mg" }, "dietary_restrictions": [ diff --git a/tests/test_data/ambitiouskitchen.com/ambitiouskitchen.json b/tests/test_data/ambitiouskitchen.com/ambitiouskitchen.json index b99af12e6..4e04e14d4 100644 --- a/tests/test_data/ambitiouskitchen.com/ambitiouskitchen.json +++ b/tests/test_data/ambitiouskitchen.com/ambitiouskitchen.json @@ -56,9 +56,9 @@ "fatContent": "12.1 g", "saturatedFatContent": "5.3 g", "carbohydrateContent": "31.3 g", - "fiberContent": "4.4 g", "sugarContent": "4 g", - "proteinContent": "19.1 g" + "proteinContent": "19.1 g", + "fiberContent": "4.4 g" }, "image": "https://www.ambitiouskitchen.com/wp-content/uploads/2019/10/Vegetarian-Spinach-Pumpkin-Lasagna-5sq.jpg", "keywords": [ diff --git a/tests/test_data/arla.se/arla_1.json b/tests/test_data/arla.se/arla_1.json index c3cb5c37b..3c07508b7 100644 --- a/tests/test_data/arla.se/arla_1.json +++ b/tests/test_data/arla.se/arla_1.json @@ -62,11 +62,11 @@ "ratings": 4.2, "ratings_count": 13, "nutrients": { - "type": "NutritionInformation", "calories": "920 kcal", - "carbohydrateContent": "49 g", "fatContent": "61 g", - "proteinContent": "43 g" + "carbohydrateContent": "49 g", + "proteinContent": "43 g", + "type": "NutritionInformation" }, "image": "https://images.arla.com/recordid/FB2425A1-47CE-4EFB-8D47570F80762F18/reuben-sandwich.jpg?format=jpg&width=1300&height=525", "keywords": [ diff --git a/tests/test_data/arla.se/arla_2.json b/tests/test_data/arla.se/arla_2.json index 188e6b193..e20dd65dc 100644 --- a/tests/test_data/arla.se/arla_2.json +++ b/tests/test_data/arla.se/arla_2.json @@ -66,11 +66,11 @@ "ratings": 3.5, "ratings_count": 205, "nutrients": { - "type": "NutritionInformation", "calories": "470 kcal", - "carbohydrateContent": "55 g", "fatContent": "26 g", - "proteinContent": "4 g" + "carbohydrateContent": "55 g", + "proteinContent": "4 g", + "type": "NutritionInformation" }, "image": "https://cdn-rdb.arla.com/Files/arla-se/1800291189/1765383d-98b9-4a7e-b6cb-a4a0d6bcbdbc.jpg?w=1300&h=525&mode=crop&ak=f525e733&hm=697c0698", "keywords": [ diff --git a/tests/test_data/averiecooks.com/averiecooks.json b/tests/test_data/averiecooks.com/averiecooks.json index 5047c141c..a17edbc45 100644 --- a/tests/test_data/averiecooks.com/averiecooks.json +++ b/tests/test_data/averiecooks.com/averiecooks.json @@ -30,18 +30,18 @@ "ratings": 5.0, "ratings_count": 13, "nutrients": { + "servingSize": "1", "calories": "4245 calories", - "carbohydrateContent": "812 grams carbohydrates", - "cholesterolContent": "17 milligrams cholesterol", "fatContent": "20 grams fat", - "fiberContent": "4 grams fiber", - "proteinContent": "34 grams protein", "saturatedFatContent": "8 grams saturated fat", - "servingSize": "1", - "sodiumContent": "1160 milligrams sodium", - "sugarContent": "717 grams sugar", + "unsaturatedFatContent": "12 grams unsaturated fat", "transFatContent": "0 grams trans fat", - "unsaturatedFatContent": "12 grams unsaturated fat" + "carbohydrateContent": "812 grams carbohydrates", + "sugarContent": "717 grams sugar", + "proteinContent": "34 grams protein", + "sodiumContent": "1160 milligrams sodium", + "fiberContent": "4 grams fiber", + "cholesterolContent": "17 milligrams cholesterol" }, "dietary_restrictions": [ "Vegetarian Diet" diff --git a/tests/test_data/baking-sense.com/bakingsense_1.json b/tests/test_data/baking-sense.com/bakingsense_1.json index 56a8d523b..221bf4e70 100644 --- a/tests/test_data/baking-sense.com/bakingsense_1.json +++ b/tests/test_data/baking-sense.com/bakingsense_1.json @@ -76,18 +76,18 @@ "Half Sheet Pans" ], "nutrients": { + "servingSize": "1 serving", "calories": "247 kcal", - "sodiumContent": "148 mg", - "sugarContent": "20 g", - "fiberContent": "1 g", - "cholesterolContent": "69 mg", - "transFatContent": "1 g", - "saturatedFatContent": "6 g", "fatContent": "10 g", - "proteinContent": "4 g", - "carbohydrateContent": "49 g", + "saturatedFatContent": "6 g", "unsaturatedFatContent": "4 g", - "servingSize": "1 serving" + "transFatContent": "1 g", + "carbohydrateContent": "49 g", + "sugarContent": "20 g", + "proteinContent": "4 g", + "sodiumContent": "148 mg", + "fiberContent": "1 g", + "cholesterolContent": "69 mg" }, "image": "https://www.baking-sense.com/wp-content/uploads/2020/05/sourdough-bundt-9a.jpg", "keywords": [ diff --git a/tests/test_data/baking-sense.com/bakingsense_2.json b/tests/test_data/baking-sense.com/bakingsense_2.json index bb5ffc45b..edf28d7c5 100644 --- a/tests/test_data/baking-sense.com/bakingsense_2.json +++ b/tests/test_data/baking-sense.com/bakingsense_2.json @@ -77,15 +77,15 @@ "nutrients": { "servingSize": "1 g", "calories": "419 kcal", - "carbohydrateContent": "22 g", - "proteinContent": "1 g", "fatContent": "7 g", "saturatedFatContent": "4 g", - "cholesterolContent": "21 mg", + "unsaturatedFatContent": "3 g", + "carbohydrateContent": "22 g", + "sugarContent": "20 g", + "proteinContent": "1 g", "sodiumContent": "7 mg", "fiberContent": "2 g", - "sugarContent": "20 g", - "unsaturatedFatContent": "3 g" + "cholesterolContent": "21 mg" }, "image": "https://www.baking-sense.com/wp-content/uploads/2022/04/choc-sberry-cake-featured.jpg", "keywords": [ diff --git a/tests/test_data/bakingmischief.com/bakingmischief_1.json b/tests/test_data/bakingmischief.com/bakingmischief_1.json index 9b4f415da..6c60559d5 100644 --- a/tests/test_data/bakingmischief.com/bakingmischief_1.json +++ b/tests/test_data/bakingmischief.com/bakingmischief_1.json @@ -102,8 +102,8 @@ "prep_time": 30, "cuisine": "American,Mexican", "nutrients": { - "calories": "824 kcal", - "servingSize": "1 serving" + "servingSize": "1 serving", + "calories": "824 kcal" }, "image": "https://bakingmischief.com/wp-content/uploads/2020/12/barbacoa-burrito-bowls-image-square-2.jpg", "keywords": [ diff --git a/tests/test_data/bakingmischief.com/bakingmischief_2.json b/tests/test_data/bakingmischief.com/bakingmischief_2.json index 08655093b..0ccbe6788 100644 --- a/tests/test_data/bakingmischief.com/bakingmischief_2.json +++ b/tests/test_data/bakingmischief.com/bakingmischief_2.json @@ -73,8 +73,8 @@ "ratings": 4.88, "ratings_count": 49, "nutrients": { - "calories": "522 kcal", - "servingSize": "1 serving" + "servingSize": "1 serving", + "calories": "522 kcal" }, "image": "https://bakingmischief.com/wp-content/uploads/2017/03/small-carrot-cake-with-cream-cheese-frosting-image-square.jpg", "keywords": [ diff --git a/tests/test_data/barefeetinthekitchen.com/barefeetinthekitchen_1.json b/tests/test_data/barefeetinthekitchen.com/barefeetinthekitchen_1.json index a9013f208..e2585ae5b 100644 --- a/tests/test_data/barefeetinthekitchen.com/barefeetinthekitchen_1.json +++ b/tests/test_data/barefeetinthekitchen.com/barefeetinthekitchen_1.json @@ -34,18 +34,18 @@ "ratings": 5.0, "ratings_count": 5, "nutrients": { + "servingSize": "1 serving", "calories": "518 kcal", - "carbohydrateContent": "25 g", - "proteinContent": "20 g", "fatContent": "37 g", "saturatedFatContent": "11 g", - "cholesterolContent": "82 mg", + "unsaturatedFatContent": "24 g", + "transFatContent": "0.2 g", + "carbohydrateContent": "25 g", + "sugarContent": "6 g", + "proteinContent": "20 g", "sodiumContent": "808 mg", "fiberContent": "4 g", - "sugarContent": "6 g", - "transFatContent": "0.2 g", - "unsaturatedFatContent": "24 g", - "servingSize": "1 serving" + "cholesterolContent": "82 mg" }, "image": "https://barefeetinthekitchen.com/wp-content/uploads/2023/08/Sausage-Sweet-Potato-Hash-BFK-7-1-of-1.jpg", "keywords": [ diff --git a/tests/test_data/barefeetinthekitchen.com/barefeetinthekitchen_2.json b/tests/test_data/barefeetinthekitchen.com/barefeetinthekitchen_2.json index 86536a91c..5cd1afaa5 100644 --- a/tests/test_data/barefeetinthekitchen.com/barefeetinthekitchen_2.json +++ b/tests/test_data/barefeetinthekitchen.com/barefeetinthekitchen_2.json @@ -59,16 +59,16 @@ "ratings": 5.0, "ratings_count": 17, "nutrients": { + "servingSize": "1 serving", "calories": "415 kcal", - "carbohydrateContent": "43 g", - "proteinContent": "16 g", "fatContent": "20 g", "saturatedFatContent": "3 g", - "cholesterolContent": "40 mg", + "carbohydrateContent": "43 g", + "sugarContent": "12 g", + "proteinContent": "16 g", "sodiumContent": "476 mg", "fiberContent": "3 g", - "sugarContent": "12 g", - "servingSize": "1 serving" + "cholesterolContent": "40 mg" }, "image": "https://barefeetinthekitchen.com/wp-content/uploads/2019/04/Spinach-Orzo-Salad-BFK-3-1-of-1.jpg", "keywords": [ diff --git a/tests/test_data/bbcgoodfood.com/bbcgoodfood.json b/tests/test_data/bbcgoodfood.com/bbcgoodfood.json index 242685175..34444aa88 100644 --- a/tests/test_data/bbcgoodfood.com/bbcgoodfood.json +++ b/tests/test_data/bbcgoodfood.com/bbcgoodfood.json @@ -33,9 +33,9 @@ "saturatedFatContent": "6 grams saturated fat", "carbohydrateContent": "82 grams carbohydrates", "sugarContent": "8 grams sugar", - "fiberContent": "7 grams fiber", "proteinContent": "39 grams protein", - "sodiumContent": "0.2 milligram of sodium" + "sodiumContent": "0.2 milligram of sodium", + "fiberContent": "7 grams fiber" }, "image": "https://images.immediate.co.uk/production/volatile/sites/30/2020/08/summer-meatballs-spaghetti-bd04f10.jpg?resize=768,574", "keywords": [ diff --git a/tests/test_data/bbcgoodfood.com/bbcgoodfood_groups.json b/tests/test_data/bbcgoodfood.com/bbcgoodfood_groups.json index a44ccaee8..655c6e86e 100644 --- a/tests/test_data/bbcgoodfood.com/bbcgoodfood_groups.json +++ b/tests/test_data/bbcgoodfood.com/bbcgoodfood_groups.json @@ -64,9 +64,9 @@ "saturatedFatContent": "9 grams saturated fat", "carbohydrateContent": "53 grams carbohydrates", "sugarContent": "36 grams sugar", - "fiberContent": "1 grams fiber", "proteinContent": "5 grams protein", - "sodiumContent": "0.3 milligram of sodium" + "sodiumContent": "0.3 milligram of sodium", + "fiberContent": "1 grams fiber" }, "image": "https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-405483_12-cee017a.jpg?resize=768,574", "keywords": [ diff --git a/tests/test_data/bettybossi.ch/bettybossi.json b/tests/test_data/bettybossi.ch/bettybossi.json index add52015d..c455eae3d 100644 --- a/tests/test_data/bettybossi.ch/bettybossi.json +++ b/tests/test_data/bettybossi.ch/bettybossi.json @@ -39,11 +39,11 @@ "ratings": 5.0, "ratings_count": 1, "nutrients": { + "servingSize": "30 parts", "calories": "135 kcal", "fatContent": "9 g", "carbohydrateContent": "12 g", - "proteinContent": "3 g", - "servingSize": "30 parts" + "proteinContent": "3 g" }, "dietary_restrictions": [ "Vegetarian Diet" diff --git a/tests/test_data/bettycrocker.com/bettycrocker_1.json b/tests/test_data/bettycrocker.com/bettycrocker_1.json index d28fa600b..8787b4d9b 100644 --- a/tests/test_data/bettycrocker.com/bettycrocker_1.json +++ b/tests/test_data/bettycrocker.com/bettycrocker_1.json @@ -28,17 +28,17 @@ "ratings": 4.5, "ratings_count": 60, "nutrients": { + "servingSize": "1 Bar", "calories": "180", - "carbohydrateContent": "21 g", - "cholesterolContent": "20 mg", "fatContent": "2", - "fiberContent": "0 g", - "proteinContent": "2 g", "saturatedFatContent": "6 g", - "servingSize": "1 Bar", - "sodiumContent": "210 mg", + "transFatContent": "0 g", + "carbohydrateContent": "21 g", "sugarContent": "14 g", - "transFatContent": "0 g" + "proteinContent": "2 g", + "sodiumContent": "210 mg", + "fiberContent": "0 g", + "cholesterolContent": "20 mg" }, "image": "https://images-gmi-pmc.edge-generalmills.com/e1306219-6178-4e15-afaf-ba6e527f1e6b.jpg", "keywords": [ diff --git a/tests/test_data/bettycrocker.com/bettycrocker_2.json b/tests/test_data/bettycrocker.com/bettycrocker_2.json index aabb16d43..c4eb34d5d 100644 --- a/tests/test_data/bettycrocker.com/bettycrocker_2.json +++ b/tests/test_data/bettycrocker.com/bettycrocker_2.json @@ -56,17 +56,17 @@ "ratings": 4.5, "ratings_count": 96, "nutrients": { + "servingSize": "1 Serving", "calories": "480", - "carbohydrateContent": "66 g", - "cholesterolContent": "50 mg", "fatContent": "4 1/2", - "fiberContent": "2 g", - "proteinContent": "4 g", "saturatedFatContent": "14 g", - "servingSize": "1 Serving", - "sodiumContent": "360 mg", + "transFatContent": "1/2 g", + "carbohydrateContent": "66 g", "sugarContent": "53 g", - "transFatContent": "1/2 g" + "proteinContent": "4 g", + "sodiumContent": "360 mg", + "fiberContent": "2 g", + "cholesterolContent": "50 mg" }, "image": "https://images-gmi-pmc.edge-generalmills.com/6ec084f7-ffd9-4df2-8302-877825ecc321.jpg", "keywords": [ diff --git a/tests/test_data/biancazapatka.com/biancazapatka_1.json b/tests/test_data/biancazapatka.com/biancazapatka_1.json index d70f9395c..25ce50918 100644 --- a/tests/test_data/biancazapatka.com/biancazapatka_1.json +++ b/tests/test_data/biancazapatka.com/biancazapatka_1.json @@ -81,12 +81,12 @@ "nutrients": { "servingSize": "1 Bowl", "calories": "451 kcal", - "carbohydrateContent": "59.2 g", - "proteinContent": "17.6 g", "fatContent": "17.6 g", "saturatedFatContent": "3.4 g", - "sodiumContent": "779.3 mg", + "carbohydrateContent": "59.2 g", "sugarContent": "5.8 g", + "proteinContent": "17.6 g", + "sodiumContent": "779.3 mg", "fiberContent": "4.4 g" }, "image": "https://biancazapatka.com/wp-content/uploads/2022/07/buddha-bowl-sauce.jpg", diff --git a/tests/test_data/biancazapatka.com/biancazapatka_2.json b/tests/test_data/biancazapatka.com/biancazapatka_2.json index ed5be3c73..aa6d14ee4 100644 --- a/tests/test_data/biancazapatka.com/biancazapatka_2.json +++ b/tests/test_data/biancazapatka.com/biancazapatka_2.json @@ -91,14 +91,14 @@ "ratings_count": 2, "nutrients": { "servingSize": "1 Piece", - "carbohydrateContent": "36.8 g", "calories": "275.1 kcal", - "proteinContent": "3.9 g", "fatContent": "13.1 g", "saturatedFatContent": "2.5 g", + "carbohydrateContent": "36.8 g", + "sugarContent": "15.8 g", + "proteinContent": "3.9 g", "sodiumContent": "119.1 mg", - "fiberContent": "1.7 g", - "sugarContent": "15.8 g" + "fiberContent": "1.7 g" }, "image": "https://biancazapatka.com/wp-content/uploads/2023/07/kuchen-blaubeeren-brombeeren.jpg", "keywords": [ diff --git a/tests/test_data/bigoven.com/bigoven_1.json b/tests/test_data/bigoven.com/bigoven_1.json index b661bd239..7f41487e6 100644 --- a/tests/test_data/bigoven.com/bigoven_1.json +++ b/tests/test_data/bigoven.com/bigoven_1.json @@ -84,17 +84,17 @@ "ratings": 4.33, "ratings_count": 3, "nutrients": { + "servingSize": "1 1 Serving (21g)", "calories": "2 calories", "fatContent": "0.0816344254758325 g", + "saturatedFatContent": "0.0386162663043889 g", + "transFatContent": "0.0131417293773331 g", "carbohydrateContent": "0.199958265882293 g", - "cholesterolContent": "0.155729166219071 mg", - "fiberContent": "0.110702244487001 g", + "sugarContent": "0.0892560213952928 g", "proteinContent": "0.133798586494011 g", - "saturatedFatContent": "0.0386162663043889 g", - "servingSize": "1 1 Serving (21g)", "sodiumContent": "1.19938596631195 mg", - "sugarContent": "0.0892560213952928 g", - "transFatContent": "0.0131417293773331 g" + "fiberContent": "0.110702244487001 g", + "cholesterolContent": "0.155729166219071 mg" }, "image": "https://bigoven-res.cloudinary.com/image/upload/h_640,w_640,c_fill/no-knead-herb-focaccia-79674b.jpg", "keywords": [ diff --git a/tests/test_data/bigoven.com/bigoven_2.json b/tests/test_data/bigoven.com/bigoven_2.json index 31e1fe6ef..a0207d9be 100644 --- a/tests/test_data/bigoven.com/bigoven_2.json +++ b/tests/test_data/bigoven.com/bigoven_2.json @@ -71,17 +71,17 @@ "ratings": 3.96, "ratings_count": 24, "nutrients": { + "servingSize": "1 1 Serving (165g)", "calories": "481 calories", "fatContent": "26.8979413713296 g", + "saturatedFatContent": "16.3710790210703 g", + "transFatContent": "2.40130497025108 g", "carbohydrateContent": "57.4098187923495 g", - "cholesterolContent": "67.6928125483674 mg", - "fiberContent": "1.67127084293811 g", + "sugarContent": "55.7385479494114 g", "proteinContent": "5.32984031303912 g", - "saturatedFatContent": "16.3710790210703 g", - "servingSize": "1 1 Serving (165g)", "sodiumContent": "2999.16267349517 mg", - "sugarContent": "55.7385479494114 g", - "transFatContent": "2.40130497025108 g" + "fiberContent": "1.67127084293811 g", + "cholesterolContent": "67.6928125483674 mg" }, "image": "https://bigoven-res.cloudinary.com/image/upload/h_320,w_320,c_fill/white-chocolate-raspberry-cupc-bd2bf9.jpg", "keywords": [ diff --git a/tests/test_data/bluejeanchef.com/bluejeanchef_1.json b/tests/test_data/bluejeanchef.com/bluejeanchef_1.json index 442961936..b45ac062f 100644 --- a/tests/test_data/bluejeanchef.com/bluejeanchef_1.json +++ b/tests/test_data/bluejeanchef.com/bluejeanchef_1.json @@ -42,16 +42,16 @@ "ratings": 4.34, "ratings_count": 3, "nutrients": { + "servingSize": "1 serving", "calories": "692 kcal", - "carbohydrateContent": "76 g", - "proteinContent": "30 g", "fatContent": "32 g", "saturatedFatContent": "8 g", - "cholesterolContent": "44 mg", + "carbohydrateContent": "76 g", + "sugarContent": "8 g", + "proteinContent": "30 g", "sodiumContent": "1535 mg", "fiberContent": "17 g", - "sugarContent": "8 g", - "servingSize": "1 serving" + "cholesterolContent": "44 mg" }, "image": "https://bluejeanchef.com/uploads/2019/05/Chicken-Tortilla-Soup-1280-1205.jpg", "keywords": [ diff --git a/tests/test_data/bluejeanchef.com/bluejeanchef_2.json b/tests/test_data/bluejeanchef.com/bluejeanchef_2.json index f14509b36..b8442fd03 100644 --- a/tests/test_data/bluejeanchef.com/bluejeanchef_2.json +++ b/tests/test_data/bluejeanchef.com/bluejeanchef_2.json @@ -61,16 +61,16 @@ "nutrients": { "servingSize": "1 of 12 slices", "calories": "495 kcal", - "carbohydrateContent": "33 g", - "proteinContent": "5 g", "fatContent": "39 g", "saturatedFatContent": "23 g", + "unsaturatedFatContent": "12 g", "transFatContent": "0.3 g", - "cholesterolContent": "109 mg", + "carbohydrateContent": "33 g", + "sugarContent": "24 g", + "proteinContent": "5 g", "sodiumContent": "269 mg", "fiberContent": "1 g", - "sugarContent": "24 g", - "unsaturatedFatContent": "12 g" + "cholesterolContent": "109 mg" }, "image": "https://bluejeanchef.com/uploads/2023/07/No-Bake-Cheesecake-1280-9439.jpg", "keywords": [ diff --git a/tests/test_data/bowlofdelicious.com/bowlofdelicious.json b/tests/test_data/bowlofdelicious.com/bowlofdelicious.json index e5467366d..52924f5b4 100644 --- a/tests/test_data/bowlofdelicious.com/bowlofdelicious.json +++ b/tests/test_data/bowlofdelicious.com/bowlofdelicious.json @@ -36,16 +36,16 @@ "Nonstick Skillet" ], "nutrients": { + "servingSize": "1 serving", "calories": "331 kcal", - "carbohydrateContent": "10 g", - "proteinContent": "28 g", "fatContent": "20 g", "saturatedFatContent": "3 g", - "cholesterolContent": "43 mg", + "carbohydrateContent": "10 g", + "sugarContent": "9 g", + "proteinContent": "28 g", "sodiumContent": "1632 mg", "fiberContent": "1 g", - "sugarContent": "9 g", - "servingSize": "1 serving" + "cholesterolContent": "43 mg" }, "image": "https://www.bowlofdelicious.com/wp-content/uploads/2019/09/Ahi-Tuna-Steaks-square.jpg", "keywords": [ diff --git a/tests/test_data/budgetbytes.com/budgetbytes.json b/tests/test_data/budgetbytes.com/budgetbytes.json index a22198593..bcafa19f3 100644 --- a/tests/test_data/budgetbytes.com/budgetbytes.json +++ b/tests/test_data/budgetbytes.com/budgetbytes.json @@ -38,9 +38,9 @@ "nutrients": { "servingSize": "1 burger", "calories": "516 kcal", + "fatContent": "36 g", "carbohydrateContent": "23 g", "proteinContent": "24 g", - "fatContent": "36 g", "sodiumContent": "453 mg", "fiberContent": "1 g" }, diff --git a/tests/test_data/budgetbytes.com/budgetbytes_groups.json b/tests/test_data/budgetbytes.com/budgetbytes_groups.json index e890a1f17..d29dbc847 100644 --- a/tests/test_data/budgetbytes.com/budgetbytes_groups.json +++ b/tests/test_data/budgetbytes.com/budgetbytes_groups.json @@ -61,11 +61,11 @@ "nutrients": { "servingSize": "1.25 Cups", "calories": "494.13 kcal", + "fatContent": "8.18 g", "carbohydrateContent": "83.93 g", "proteinContent": "17.83 g", - "fatContent": "8.18 g", - "fiberContent": "8 g", - "sodiumContent": "844.08 mg" + "sodiumContent": "844.08 mg", + "fiberContent": "8 g" }, "image": "https://www.budgetbytes.com/wp-content/uploads/2019/07/Creamy-Coconut-Curry-Lentils-with-Spinach-dip-naan.jpg", "keywords": [ diff --git a/tests/test_data/cafedelites.com/cafedelites_1.json b/tests/test_data/cafedelites.com/cafedelites_1.json index e2602883d..cc0f8c4e4 100644 --- a/tests/test_data/cafedelites.com/cafedelites_1.json +++ b/tests/test_data/cafedelites.com/cafedelites_1.json @@ -66,16 +66,16 @@ "ratings": 5.0, "ratings_count": 4, "nutrients": { + "servingSize": "1 serving", "calories": "121 kcal", - "carbohydrateContent": "17 g", - "proteinContent": "1 g", "fatContent": "5 g", "saturatedFatContent": "3 g", - "cholesterolContent": "31 mg", + "carbohydrateContent": "17 g", + "sugarContent": "11 g", + "proteinContent": "1 g", "sodiumContent": "67 mg", "fiberContent": "1 g", - "sugarContent": "11 g", - "servingSize": "1 serving" + "cholesterolContent": "31 mg" }, "image": "https://cafedelites.com/wp-content/uploads/2020/05/Churros-IMAGE-121.jpg", "keywords": [ diff --git a/tests/test_data/cafedelites.com/cafedelites_2.json b/tests/test_data/cafedelites.com/cafedelites_2.json index b7706071d..9fd0b57fb 100644 --- a/tests/test_data/cafedelites.com/cafedelites_2.json +++ b/tests/test_data/cafedelites.com/cafedelites_2.json @@ -34,16 +34,16 @@ "ratings": 5.0, "ratings_count": 19, "nutrients": { + "servingSize": "1 serving", "calories": "284 kcal", - "carbohydrateContent": "17 g", - "proteinContent": "9 g", "fatContent": "16 g", "saturatedFatContent": "10 g", - "cholesterolContent": "54 mg", + "carbohydrateContent": "17 g", + "sugarContent": "1 g", + "proteinContent": "9 g", "sodiumContent": "732 mg", "fiberContent": "5 g", - "sugarContent": "1 g", - "servingSize": "1 serving" + "cholesterolContent": "54 mg" }, "image": "https://cafedelites.com/wp-content/uploads/2017/12/Easy-Creamy-Mashed-Potatoes-IMAGE-14.jpg", "keywords": [ diff --git a/tests/test_data/castironketo.net/castironketo.json b/tests/test_data/castironketo.net/castironketo.json index 92e8ba20b..b5a4c28b8 100644 --- a/tests/test_data/castironketo.net/castironketo.json +++ b/tests/test_data/castironketo.net/castironketo.json @@ -35,17 +35,17 @@ "ratings": 4.78, "ratings_count": 9, "nutrients": { + "servingSize": "1 serving", "calories": "563 kcal", - "carbohydrateContent": "4 g", - "proteinContent": "39 g", "fatContent": "43 g", "saturatedFatContent": "21 g", "transFatContent": "1 g", - "cholesterolContent": "188 mg", + "carbohydrateContent": "4 g", + "sugarContent": "2 g", + "proteinContent": "39 g", "sodiumContent": "869 mg", "fiberContent": "1 g", - "sugarContent": "2 g", - "servingSize": "1 serving" + "cholesterolContent": "188 mg" }, "image": "https://www.castironketo.net/wp-content/uploads/2021/01/Keto-Jalapeño-Popper-Casserole.jpg", "keywords": [ diff --git a/tests/test_data/celebratingsweets.com/celebratingsweets_1.json b/tests/test_data/celebratingsweets.com/celebratingsweets_1.json index 66d644a8d..50abcc079 100644 --- a/tests/test_data/celebratingsweets.com/celebratingsweets_1.json +++ b/tests/test_data/celebratingsweets.com/celebratingsweets_1.json @@ -32,16 +32,16 @@ "ratings": 5.0, "ratings_count": 8, "nutrients": { + "servingSize": "1 serving", "calories": "399 kcal", - "carbohydrateContent": "46 g", - "proteinContent": "5 g", "fatContent": "22 g", "saturatedFatContent": "13 g", - "cholesterolContent": "81 mg", + "carbohydrateContent": "46 g", + "sugarContent": "26 g", + "proteinContent": "5 g", "sodiumContent": "279 mg", "fiberContent": "3 g", - "sugarContent": "26 g", - "servingSize": "1 serving" + "cholesterolContent": "81 mg" }, "image": "https://celebratingsweets.com/wp-content/uploads/2015/06/Berries-Cream-Trifle-2.jpg", "keywords": [ diff --git a/tests/test_data/celebratingsweets.com/celebratingsweets_2.json b/tests/test_data/celebratingsweets.com/celebratingsweets_2.json index 3b641eca7..8e6d0a93e 100644 --- a/tests/test_data/celebratingsweets.com/celebratingsweets_2.json +++ b/tests/test_data/celebratingsweets.com/celebratingsweets_2.json @@ -68,16 +68,16 @@ "ratings": 5.0, "ratings_count": 18, "nutrients": { + "servingSize": "1 serving", "calories": "341 kcal", - "carbohydrateContent": "62 g", - "proteinContent": "4 g", "fatContent": "11 g", "saturatedFatContent": "8 g", - "cholesterolContent": "2 mg", + "carbohydrateContent": "62 g", + "sugarContent": "45 g", + "proteinContent": "4 g", "sodiumContent": "197 mg", "fiberContent": "3 g", - "sugarContent": "45 g", - "servingSize": "1 serving" + "cholesterolContent": "2 mg" }, "image": "https://celebratingsweets.com/wp-content/uploads/2020/01/Chocolate-Pudding-Cake-1-4.jpg", "keywords": [ diff --git a/tests/test_data/chefkoch.de/chefkoch.json b/tests/test_data/chefkoch.de/chefkoch.json index ad5a92503..1052dc2d2 100644 --- a/tests/test_data/chefkoch.de/chefkoch.json +++ b/tests/test_data/chefkoch.de/chefkoch.json @@ -41,9 +41,9 @@ "nutrients": { "servingSize": "1", "calories": "731 kcal", - "proteinContent": "36,04g", "fatContent": "58,93g", - "carbohydrateContent": "15,39g" + "carbohydrateContent": "15,39g", + "proteinContent": "36,04g" }, "image": "https://img.chefkoch-cdn.de/rezepte/1170311223132029/bilder/1508325/crop-960x540/hackbraten-supersaftig.jpg", "keywords": [ diff --git a/tests/test_data/chefsavvy.com/chefsavvy.json b/tests/test_data/chefsavvy.com/chefsavvy.json index be41bf680..68c370677 100644 --- a/tests/test_data/chefsavvy.com/chefsavvy.json +++ b/tests/test_data/chefsavvy.com/chefsavvy.json @@ -33,16 +33,16 @@ "ratings": 4.67, "ratings_count": 18, "nutrients": { + "servingSize": "1 serving", "calories": "711 kcal", - "carbohydrateContent": "43 g", - "proteinContent": "54 g", "fatContent": "39 g", "saturatedFatContent": "15 g", - "cholesterolContent": "154 mg", + "carbohydrateContent": "43 g", + "sugarContent": "19 g", + "proteinContent": "54 g", "sodiumContent": "1828 mg", "fiberContent": "8 g", - "sugarContent": "19 g", - "servingSize": "1 serving" + "cholesterolContent": "154 mg" }, "image": "https://chefsavvy.com/wp-content/uploads/easy-slow-cooker-broccoli-beef.jpg", "keywords": [ diff --git a/tests/test_data/closetcooking.com/closetcooking.json b/tests/test_data/closetcooking.com/closetcooking.json index 91c6d233f..3df5d3a3e 100644 --- a/tests/test_data/closetcooking.com/closetcooking.json +++ b/tests/test_data/closetcooking.com/closetcooking.json @@ -33,12 +33,12 @@ "fatContent": "Fat 32g", "saturatedFatContent": "Saturated 13g", "transFatContent": "Trans 0.2g", - "cholesterolContent": "Cholesterol 117mg", - "sodiumContent": "Sodium 361mg", "carbohydrateContent": "Carbs 4g", - "fiberContent": "Fiber 0.4g", "sugarContent": "Sugars 2g", - "proteinContent": "Protein 25g" + "proteinContent": "Protein 25g", + "sodiumContent": "Sodium 361mg", + "fiberContent": "Fiber 0.4g", + "cholesterolContent": "Cholesterol 117mg" }, "image": "data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20250%20375'%3E%3C/svg%3E" } diff --git a/tests/test_data/comidinhasdochef.com/comidinhasdochef.json b/tests/test_data/comidinhasdochef.com/comidinhasdochef.json index 377f64701..79f6c2e46 100644 --- a/tests/test_data/comidinhasdochef.com/comidinhasdochef.json +++ b/tests/test_data/comidinhasdochef.com/comidinhasdochef.json @@ -44,16 +44,16 @@ "ratings": 4.8, "ratings_count": 75, "nutrients": { - "calories": "163 kcal", - "carbohydrateContent": "1.2 g", - "fiberContent": "0.2 g", - "proteinContent": "15 g", "servingSize": "5", - "sodiumContent": "355 mg", + "calories": "163 kcal", + "fatContent": "10 g", "saturatedFatContent": "2.9 g", "unsaturatedFatContent": "4.8 g", "transFatContent": "0 g", - "fatContent": "10 g" + "carbohydrateContent": "1.2 g", + "proteinContent": "15 g", + "sodiumContent": "355 mg", + "fiberContent": "0.2 g" }, "dietary_restrictions": [ "Diabetic Diet", diff --git a/tests/test_data/cookeatshare.com/cookeatshare.json b/tests/test_data/cookeatshare.com/cookeatshare.json index 6b4a73f00..3ba00522f 100644 --- a/tests/test_data/cookeatshare.com/cookeatshare.json +++ b/tests/test_data/cookeatshare.com/cookeatshare.json @@ -24,14 +24,14 @@ "servingSize": "265 g", "calories": "283", "fatContent": "8.91 g", - "transFatContent": "0.06 g", "saturatedFatContent": "3.12 g", - "cholesterolContent": "93 g", - "sodiumContent": "692 g", + "transFatContent": "0.06 g", "carbohydrateContent": "17.91 g", - "fiberContent": "2.3 g", "sugarContent": "1.28 g", - "proteinContent": "31.16 g" + "proteinContent": "31.16 g", + "sodiumContent": "692 g", + "fiberContent": "2.3 g", + "cholesterolContent": "93 g" }, "image": "https://assets.cookeatshare.com/assets/recipe-art/stock/3/full-f1e2882559f1146065432f8bdd182440.png" } diff --git a/tests/test_data/cookieandkate.com/cookieandkate.json b/tests/test_data/cookieandkate.com/cookieandkate.json index d07a5eb77..dc57ff3e2 100644 --- a/tests/test_data/cookieandkate.com/cookieandkate.json +++ b/tests/test_data/cookieandkate.com/cookieandkate.json @@ -39,14 +39,14 @@ "nutrients": { "servingSize": "1 slice", "calories": "153 calories", - "sugarContent": "1.1 g", - "sodiumContent": "316 mg", "fatContent": "10.9 g", "saturatedFatContent": "4.6 g", "transFatContent": "0 g", "carbohydrateContent": "3.7 g", - "fiberContent": "1 g", + "sugarContent": "1.1 g", "proteinContent": "6.7 g", + "sodiumContent": "316 mg", + "fiberContent": "1 g", "cholesterolContent": "178.6 mg" }, "image": "https://cookieandkate.com/images/2017/02/broccoli-cheddar-frittata-225x225.jpg", diff --git a/tests/test_data/cooking.nytimes.com/nytimes.json b/tests/test_data/cooking.nytimes.com/nytimes.json index c24e76a56..1fe7bd303 100644 --- a/tests/test_data/cooking.nytimes.com/nytimes.json +++ b/tests/test_data/cooking.nytimes.com/nytimes.json @@ -38,15 +38,15 @@ "ratings_count": 228, "nutrients": { "calories": "233", + "fatContent": "14 grams", + "saturatedFatContent": "9 grams", "unsaturatedFatContent": "4 grams", + "transFatContent": "0 grams", "carbohydrateContent": "16 grams", - "fatContent": "14 grams", - "fiberContent": "1 gram", + "sugarContent": "0 grams", "proteinContent": "10 grams", - "saturatedFatContent": "9 grams", "sodiumContent": "282 milligrams", - "sugarContent": "0 grams", - "transFatContent": "0 grams" + "fiberContent": "1 gram" }, "image": "https://static01.nyt.com/images/2020/05/28/dining/lp-cacio-e-pepe-crackers/merlin_172657737_693784a8-529d-4496-9e60-3ff2af3c7735-mediumSquareAt3X.jpg", "keywords": [ diff --git a/tests/test_data/cooking.nytimes.com/nytimes_groups.json b/tests/test_data/cooking.nytimes.com/nytimes_groups.json index 1f5ec3596..034bb1a42 100644 --- a/tests/test_data/cooking.nytimes.com/nytimes_groups.json +++ b/tests/test_data/cooking.nytimes.com/nytimes_groups.json @@ -78,15 +78,15 @@ "ratings_count": 559, "nutrients": { "calories": "656", + "fatContent": "27 grams", + "saturatedFatContent": "10 grams", "unsaturatedFatContent": "14 grams", + "transFatContent": "0 grams", "carbohydrateContent": "86 grams", - "fatContent": "27 grams", - "fiberContent": "12 grams", + "sugarContent": "8 grams", "proteinContent": "22 grams", - "saturatedFatContent": "10 grams", "sodiumContent": "1201 milligrams", - "sugarContent": "8 grams", - "transFatContent": "0 grams" + "fiberContent": "12 grams" }, "image": "https://static01.nyt.com/images/2023/07/14/multimedia/14EVERYDAY-VEGETABLESrex1-pvqb/14EVERYDAY-VEGETABLESrex1-pvqb-mediumSquareAt3X.jpg", "keywords": [ diff --git a/tests/test_data/cookinglight.com/cookinglight.json b/tests/test_data/cookinglight.com/cookinglight.json index 4daa97db7..50aebacc8 100644 --- a/tests/test_data/cookinglight.com/cookinglight.json +++ b/tests/test_data/cookinglight.com/cookinglight.json @@ -16,14 +16,14 @@ "ratings": null, "nutrients": { "calories": "428", - "carbohydrateContent": "53 g", "fatContent": "19 g", - "fiberContent": "17 g", - "proteinContent": "17 g", "saturatedFatContent": "3 g", - "sodiumContent": "709 mg", + "unsaturatedFatContent": "15 g", + "carbohydrateContent": "53 g", "sugarContent": "14 g", - "unsaturatedFatContent": "15 g" + "proteinContent": "17 g", + "sodiumContent": "709 mg", + "fiberContent": "17 g" }, "image": "https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fimg1.cookinglight.timeinc.net%2Fsites%2Fdefault%2Ffiles%2Fstyles%2F4_3_horizontal_-_1200x900%2Fpublic%2F1542730855%2Favocado-black-bean-and-charred-tomato-bowl-detox-book-p28.jpg%3Fitok%3D7dflTpmM" } diff --git a/tests/test_data/cookscountry.com/cookscountry.json b/tests/test_data/cookscountry.com/cookscountry.json index c3c80395d..74871b6cb 100644 --- a/tests/test_data/cookscountry.com/cookscountry.json +++ b/tests/test_data/cookscountry.com/cookscountry.json @@ -75,15 +75,15 @@ "ratings": 4.2, "nutrients": { "calories": "687", - "carbohydrateContent": "60 grams", - "cholesterolContent": "91 miligrams", "fatContent": "31 grams", - "proteinContent": "36 grams", "saturatedFatContent": "13 grams", - "sodiumContent": "987 miligrams", - "sugarContent": "4 grams", + "unsaturatedFatContent": "11 grams", "transFatContent": "0 grams", - "unsaturatedFatContent": "11 grams" + "carbohydrateContent": "60 grams", + "sugarContent": "4 grams", + "proteinContent": "36 grams", + "sodiumContent": "987 miligrams", + "cholesterolContent": "91 miligrams" }, "image": "https://res.cloudinary.com/hksqkdlah/image/upload/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_150/23411_sfs-beef-and-bean-burritos-012" } diff --git a/tests/test_data/cooksillustrated.com/cooksillustrated.json b/tests/test_data/cooksillustrated.com/cooksillustrated.json index 9bdeeccfc..1892e3461 100644 --- a/tests/test_data/cooksillustrated.com/cooksillustrated.json +++ b/tests/test_data/cooksillustrated.com/cooksillustrated.json @@ -24,15 +24,15 @@ "ratings": 4.5, "nutrients": { "calories": "207", - "carbohydrateContent": "1 grams", - "cholesterolContent": "61 miligrams", "fatContent": "23 grams", - "proteinContent": "0 grams", "saturatedFatContent": "14 grams", - "sodiumContent": "126 miligrams", - "sugarContent": "0 grams", + "unsaturatedFatContent": "7 grams", "transFatContent": "0 grams", - "unsaturatedFatContent": "7 grams" + "carbohydrateContent": "1 grams", + "sugarContent": "0 grams", + "proteinContent": "0 grams", + "sodiumContent": "126 miligrams", + "cholesterolContent": "61 miligrams" }, "image": "https://res.cloudinary.com/hksqkdlah/image/upload/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_150/SFS_Savory_Orange_Beurre_Monte%CC%81_2_awjobu" } diff --git a/tests/test_data/copykat.com/copykat.json b/tests/test_data/copykat.com/copykat.json index a35511f54..a8f2b1dca 100644 --- a/tests/test_data/copykat.com/copykat.json +++ b/tests/test_data/copykat.com/copykat.json @@ -38,16 +38,16 @@ "ratings": 5.0, "ratings_count": 3, "nutrients": { + "servingSize": "1 serving", "calories": "495 kcal", - "carbohydrateContent": "46 g", - "proteinContent": "36 g", "fatContent": "17 g", "saturatedFatContent": "8 g", - "cholesterolContent": "93 mg", + "carbohydrateContent": "46 g", + "sugarContent": "2 g", + "proteinContent": "36 g", "sodiumContent": "682 mg", "fiberContent": "2 g", - "sugarContent": "2 g", - "servingSize": "1 serving" + "cholesterolContent": "93 mg" }, "image": "https://copykat.com/wp-content/uploads/2020/11/Beef-Tips-and-Gravy-Pin2.jpg", "keywords": [ diff --git a/tests/test_data/delish.com/delish_2.json b/tests/test_data/delish.com/delish_2.json index 75481d3ac..2c75d5e08 100644 --- a/tests/test_data/delish.com/delish_2.json +++ b/tests/test_data/delish.com/delish_2.json @@ -68,12 +68,12 @@ "fatContent": "4 g", "saturatedFatContent": "2 g", "transFatContent": "0 g", - "cholesterolContent": "18 mg", - "sodiumContent": "87 mg", "carbohydrateContent": "22 g", - "fiberContent": "0 g", "sugarContent": "15 g", - "proteinContent": "1 g" + "proteinContent": "1 g", + "sodiumContent": "87 mg", + "fiberContent": "0 g", + "cholesterolContent": "18 mg" }, "image": "https://hips.hearstapps.com/hmg-prod/images/apple-cookies1-1656349038.jpg?crop=0.681xw:1.00xh;0.0696xw,0&resize=1200:*", "keywords": [ diff --git a/tests/test_data/dinneratthezoo.com/dinneratthezoo.json b/tests/test_data/dinneratthezoo.com/dinneratthezoo.json index cc15ec072..f21e32519 100644 --- a/tests/test_data/dinneratthezoo.com/dinneratthezoo.json +++ b/tests/test_data/dinneratthezoo.com/dinneratthezoo.json @@ -35,13 +35,13 @@ "ratings": 5.0, "ratings_count": 31, "nutrients": { + "servingSize": "1 serving", "calories": "206 kcal", - "cholesterolContent": "285 mg", - "proteinContent": "23 g", "fatContent": "10 g", "saturatedFatContent": "2 g", - "servingSize": "1 serving", - "sodiumContent": "1317 mg" + "proteinContent": "23 g", + "sodiumContent": "1317 mg", + "cholesterolContent": "285 mg" }, "image": "https://www.dinneratthezoo.com/wp-content/uploads/2021/03/grilled-scallops-final-2.jpg", "keywords": [ diff --git a/tests/test_data/dinnerthendessert.com/dinnerthendessert_1.json b/tests/test_data/dinnerthendessert.com/dinnerthendessert_1.json index ae5960cbf..70183a924 100644 --- a/tests/test_data/dinnerthendessert.com/dinnerthendessert_1.json +++ b/tests/test_data/dinnerthendessert.com/dinnerthendessert_1.json @@ -32,18 +32,18 @@ "prep_time": 240, "cuisine": "American", "nutrients": { + "servingSize": "1 serving", "calories": "370 kcal", - "carbohydrateContent": "13 g", - "proteinContent": "24 g", "fatContent": "24 g", "saturatedFatContent": "7 g", + "unsaturatedFatContent": "15 g", "transFatContent": "1 g", - "cholesterolContent": "142 mg", + "carbohydrateContent": "13 g", + "sugarContent": "11 g", + "proteinContent": "24 g", "sodiumContent": "474 mg", "fiberContent": "1 g", - "sugarContent": "11 g", - "unsaturatedFatContent": "15 g", - "servingSize": "1 serving" + "cholesterolContent": "142 mg" }, "image": "https://dinnerthendessert.com/wp-content/uploads/2022/07/Baked-Sweet-and-Spicy-Honey-Chicken-1x1-1.jpg", "keywords": [ diff --git a/tests/test_data/dinnerthendessert.com/dinnerthendessert_2.json b/tests/test_data/dinnerthendessert.com/dinnerthendessert_2.json index ba24ade16..da7704df3 100644 --- a/tests/test_data/dinnerthendessert.com/dinnerthendessert_2.json +++ b/tests/test_data/dinnerthendessert.com/dinnerthendessert_2.json @@ -75,17 +75,17 @@ "prep_time": 8, "cuisine": "American", "nutrients": { + "servingSize": "1 serving", "calories": "378 kcal", - "carbohydrateContent": "46 g", - "proteinContent": "10 g", "fatContent": "18 g", "saturatedFatContent": "11 g", "transFatContent": "1 g", - "cholesterolContent": "57 mg", + "carbohydrateContent": "46 g", + "sugarContent": "5 g", + "proteinContent": "10 g", "sodiumContent": "825 mg", "fiberContent": "4 g", - "sugarContent": "5 g", - "servingSize": "1 serving" + "cholesterolContent": "57 mg" }, "image": "https://dinnerthendessert.com/wp-content/uploads/2022/02/Corn-Chowder-with-Cornmeal-Dumplings-12-1x1-1.jpg", "keywords": [ diff --git a/tests/test_data/downshiftology.com/downshiftology.json b/tests/test_data/downshiftology.com/downshiftology.json index cff90e913..6891f4f42 100644 --- a/tests/test_data/downshiftology.com/downshiftology.json +++ b/tests/test_data/downshiftology.com/downshiftology.json @@ -44,16 +44,16 @@ "Lodge Indoor Grill" ], "nutrients": { + "servingSize": "1 serving", "calories": "135 kcal", - "carbohydrateContent": "11 g", - "proteinContent": "10 g", "fatContent": "6 g", "saturatedFatContent": "1 g", - "cholesterolContent": "24 mg", + "carbohydrateContent": "11 g", + "sugarContent": "6 g", + "proteinContent": "10 g", "sodiumContent": "460 mg", "fiberContent": "3 g", - "sugarContent": "6 g", - "servingSize": "1 serving" + "cholesterolContent": "24 mg" }, "image": "https://i2.wp.com/www.downshiftology.com/wp-content/uploads/2020/09/Greek-Chicken-Kabobs-main-1.jpg", "keywords": [ diff --git a/tests/test_data/eatingbirdfood.com/eatingbirdfood.json b/tests/test_data/eatingbirdfood.com/eatingbirdfood.json index 48d3a3b2d..af5ac99e0 100644 --- a/tests/test_data/eatingbirdfood.com/eatingbirdfood.json +++ b/tests/test_data/eatingbirdfood.com/eatingbirdfood.json @@ -40,15 +40,15 @@ "nutrients": { "servingSize": "1 /4 of recipe", "calories": "284 kcal", - "sugarContent": "8 g", - "sodiumContent": "620 mg", "fatContent": "18 g", "saturatedFatContent": "6 g", + "unsaturatedFatContent": "6 g", "carbohydrateContent": "17 g", - "fiberContent": "3 g", + "sugarContent": "8 g", "proteinContent": "14 g", - "cholesterolContent": "224 mg", - "unsaturatedFatContent": "6 g" + "sodiumContent": "620 mg", + "fiberContent": "3 g", + "cholesterolContent": "224 mg" }, "image": "https://www.eatingbirdfood.com/wp-content/uploads/2020/12/Shakshuka-in-pan.jpg", "keywords": [ diff --git a/tests/test_data/eatingwell.com/eatingwell.json b/tests/test_data/eatingwell.com/eatingwell.json index f984baf89..b4b789776 100644 --- a/tests/test_data/eatingwell.com/eatingwell.json +++ b/tests/test_data/eatingwell.com/eatingwell.json @@ -34,15 +34,15 @@ "ratings_count": 33, "nutrients": { "calories": "351 kcal", + "fatContent": "23 g", + "saturatedFatContent": "11 g", + "unsaturatedFatContent": "0 g", "carbohydrateContent": "11 g", - "cholesterolContent": "86 mg", - "fiberContent": "3 g", + "sugarContent": "4 g", "proteinContent": "26 g", - "saturatedFatContent": "11 g", "sodiumContent": "672 mg", - "sugarContent": "4 g", - "fatContent": "23 g", - "unsaturatedFatContent": "0 g" + "fiberContent": "3 g", + "cholesterolContent": "86 mg" }, "image": "https://www.eatingwell.com/thmb/32d8L6W6cwt652tjjXAHosP3ViE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/cheesy-ground-beef-and-cauliflower-casserole-8791b22c92404d958e2ac5aa92af8aa7.jpg" } diff --git a/tests/test_data/eatsmarter.com/eatsmarter.json b/tests/test_data/eatsmarter.com/eatsmarter.json index 81cce952d..6fdac87ca 100644 --- a/tests/test_data/eatsmarter.com/eatsmarter.json +++ b/tests/test_data/eatsmarter.com/eatsmarter.json @@ -38,9 +38,9 @@ "calories": "345 kcal", "fatContent": "21 g", "saturatedFatContent": "2.3 g", - "proteinContent": "12 g", "carbohydrateContent": "26 g", "sugarContent": "1 g", + "proteinContent": "12 g", "cholesterolContent": "0 mg" }, "dietary_restrictions": [ diff --git a/tests/test_data/elavegan.com/elavegan_1.json b/tests/test_data/elavegan.com/elavegan_1.json index ddb44ad55..aaf00b359 100644 --- a/tests/test_data/elavegan.com/elavegan_1.json +++ b/tests/test_data/elavegan.com/elavegan_1.json @@ -41,13 +41,13 @@ "ratings": 4.95, "ratings_count": 125, "nutrients": { + "servingSize": "1 serving", "calories": "302 kcal", - "proteinContent": "14 g", - "carbohydrateContent": "35 g", "fatContent": "9.7 g", + "carbohydrateContent": "35 g", "sugarContent": "5.8 g", - "fiberContent": "8.1 g", - "servingSize": "1 serving" + "proteinContent": "14 g", + "fiberContent": "8.1 g" }, "image": "https://elavegan.com/wp-content/uploads/2019/10/Red-Lentil-Dhal-with-rice.jpg", "keywords": [ diff --git a/tests/test_data/elavegan.com/elavegan_2.json b/tests/test_data/elavegan.com/elavegan_2.json index cbe9683ea..5a3a3270b 100644 --- a/tests/test_data/elavegan.com/elavegan_2.json +++ b/tests/test_data/elavegan.com/elavegan_2.json @@ -85,15 +85,15 @@ "8x8 pan" ], "nutrients": { + "servingSize": "1 serving", "calories": "256 kcal", - "carbohydrateContent": "36 g", - "proteinContent": "4 g", "fatContent": "11 g", "saturatedFatContent": "1 g", - "sodiumContent": "264 mg", - "fiberContent": "2 g", + "carbohydrateContent": "36 g", "sugarContent": "8 g", - "servingSize": "1 serving" + "proteinContent": "4 g", + "sodiumContent": "264 mg", + "fiberContent": "2 g" }, "image": "https://elavegan.com/wp-content/uploads/2022/11/a-piece-of-vegan-coffee-cake-on-a-small-plate.jpg", "keywords": [ diff --git a/tests/test_data/errenskitchen.com/errenskitchen.json b/tests/test_data/errenskitchen.com/errenskitchen.json index 068e998fa..fd33a9fef 100644 --- a/tests/test_data/errenskitchen.com/errenskitchen.json +++ b/tests/test_data/errenskitchen.com/errenskitchen.json @@ -40,18 +40,18 @@ "ratings": 5.0, "ratings_count": 18, "nutrients": { + "servingSize": "1 serving", "calories": "1208 kcal", - "carbohydrateContent": "98 g", - "proteinContent": "64 g", "fatContent": "60 g", "saturatedFatContent": "21 g", + "unsaturatedFatContent": "33 g", "transFatContent": "0.2 g", - "cholesterolContent": "268 mg", + "carbohydrateContent": "98 g", + "sugarContent": "11 g", + "proteinContent": "64 g", "sodiumContent": "752 mg", "fiberContent": "5 g", - "sugarContent": "11 g", - "unsaturatedFatContent": "33 g", - "servingSize": "1 serving" + "cholesterolContent": "268 mg" }, "image": "https://www.errenskitchen.com/wp-content/uploads/2022/05/Chicken-Sundried-Tomato-Pasta-06.jpg", "keywords": [ diff --git a/tests/test_data/evolvingtable.com/evolvingtable_1.json b/tests/test_data/evolvingtable.com/evolvingtable_1.json index ca5d5b049..58b06b51a 100644 --- a/tests/test_data/evolvingtable.com/evolvingtable_1.json +++ b/tests/test_data/evolvingtable.com/evolvingtable_1.json @@ -25,15 +25,15 @@ "ratings": 4.8, "ratings_count": 5, "nutrients": { + "servingSize": "1 serving", "calories": "96 kcal", - "carbohydrateContent": "1 g", - "proteinContent": "1 g", "fatContent": "10 g", "saturatedFatContent": "2 g", - "cholesterolContent": "6 mg", - "sodiumContent": "211 mg", + "carbohydrateContent": "1 g", "sugarContent": "1 g", - "servingSize": "1 serving" + "proteinContent": "1 g", + "sodiumContent": "211 mg", + "cholesterolContent": "6 mg" }, "image": "https://www.evolvingtable.com/wp-content/uploads/2023/02/Sriracha-Mayo-12.jpg", "keywords": [ diff --git a/tests/test_data/evolvingtable.com/evolvingtable_2.json b/tests/test_data/evolvingtable.com/evolvingtable_2.json index 60792425a..e1f3f5e01 100644 --- a/tests/test_data/evolvingtable.com/evolvingtable_2.json +++ b/tests/test_data/evolvingtable.com/evolvingtable_2.json @@ -63,16 +63,16 @@ "ratings": 5.0, "ratings_count": 5, "nutrients": { + "servingSize": "1 serving", "calories": "366 kcal", - "carbohydrateContent": "23 g", - "proteinContent": "29 g", "fatContent": "18 g", - "fiberContent": "2 g", "saturatedFatContent": "5 g", - "cholesterolContent": "129 mg", - "sodiumContent": "688 mg", + "carbohydrateContent": "23 g", "sugarContent": "9 g", - "servingSize": "1 serving" + "proteinContent": "29 g", + "sodiumContent": "688 mg", + "fiberContent": "2 g", + "cholesterolContent": "129 mg" }, "image": "https://www.evolvingtable.com/wp-content/uploads/2018/03/Chicken-Tenders-Paleo-6.jpg" } diff --git a/tests/test_data/familyfoodonthetable.com/familyfoodonthetable_1.json b/tests/test_data/familyfoodonthetable.com/familyfoodonthetable_1.json index 121f08622..f3728b060 100644 --- a/tests/test_data/familyfoodonthetable.com/familyfoodonthetable_1.json +++ b/tests/test_data/familyfoodonthetable.com/familyfoodonthetable_1.json @@ -53,18 +53,18 @@ "ratings": 4.4, "ratings_count": 2879, "nutrients": { + "servingSize": "1", "calories": "360 calories", - "carbohydrateContent": "15 grams carbohydrates", - "cholesterolContent": "145 milligrams cholesterol", "fatContent": "8 grams fat", - "fiberContent": "0 grams fiber", - "proteinContent": "54 grams protein", "saturatedFatContent": "2 grams saturated fat", - "servingSize": "1", - "sodiumContent": "665 milligrams sodium", - "sugarContent": "13 grams sugar", + "unsaturatedFatContent": "5 grams unsaturated fat", "transFatContent": "0 grams trans fat", - "unsaturatedFatContent": "5 grams unsaturated fat" + "carbohydrateContent": "15 grams carbohydrates", + "sugarContent": "13 grams sugar", + "proteinContent": "54 grams protein", + "sodiumContent": "665 milligrams sodium", + "fiberContent": "0 grams fiber", + "cholesterolContent": "145 milligrams cholesterol" }, "image": "https://familyfoodonthetable.com/wp-content/uploads/2016/09/15-minute-honey-garlic-chicken-square-480x480.png", "keywords": [ diff --git a/tests/test_data/familyfoodonthetable.com/familyfoodonthetable_2.json b/tests/test_data/familyfoodonthetable.com/familyfoodonthetable_2.json index ea4368518..7ba89fb28 100644 --- a/tests/test_data/familyfoodonthetable.com/familyfoodonthetable_2.json +++ b/tests/test_data/familyfoodonthetable.com/familyfoodonthetable_2.json @@ -60,18 +60,18 @@ "ratings": 5.0, "ratings_count": 2, "nutrients": { + "servingSize": "1", "calories": "766 calories", - "carbohydrateContent": "14 grams carbohydrates", - "cholesterolContent": "264 milligrams cholesterol", "fatContent": "52 grams fat", - "fiberContent": "2 grams fiber", - "proteinContent": "61 grams protein", "saturatedFatContent": "27 grams saturated fat", - "servingSize": "1", - "sodiumContent": "715 milligrams sodium", - "sugarContent": "7 grams sugar", + "unsaturatedFatContent": "21 grams unsaturated fat", "transFatContent": "1 grams trans fat", - "unsaturatedFatContent": "21 grams unsaturated fat" + "carbohydrateContent": "14 grams carbohydrates", + "sugarContent": "7 grams sugar", + "proteinContent": "61 grams protein", + "sodiumContent": "715 milligrams sodium", + "fiberContent": "2 grams fiber", + "cholesterolContent": "264 milligrams cholesterol" }, "dietary_restrictions": [ "Gluten Free Diet" diff --git a/tests/test_data/farmhouseonboone.com/farmhouseonboone.json b/tests/test_data/farmhouseonboone.com/farmhouseonboone.json index e3cc3adfe..6342b4d6b 100644 --- a/tests/test_data/farmhouseonboone.com/farmhouseonboone.json +++ b/tests/test_data/farmhouseonboone.com/farmhouseonboone.json @@ -54,18 +54,18 @@ "ratings": 4.5, "ratings_count": 59, "nutrients": { + "servingSize": "1", "calories": "409 calories", - "carbohydrateContent": "36 grams carbohydrates", - "cholesterolContent": "87 milligrams cholesterol", "fatContent": "28 grams fat", - "fiberContent": "1 grams fiber", - "proteinContent": "5 grams protein", "saturatedFatContent": "17 grams saturated fat", - "servingSize": "1", - "sodiumContent": "388 milligrams sodium", - "sugarContent": "4 grams sugar", + "unsaturatedFatContent": "9 grams unsaturated fat", "transFatContent": "0 grams trans fat", - "unsaturatedFatContent": "9 grams unsaturated fat" + "carbohydrateContent": "36 grams carbohydrates", + "sugarContent": "4 grams sugar", + "proteinContent": "5 grams protein", + "sodiumContent": "388 milligrams sodium", + "fiberContent": "1 grams fiber", + "cholesterolContent": "87 milligrams cholesterol" }, "image": "https://www.farmhouseonboone.com/wp-content/uploads/2022/09/sourdough-croissants-11-2-scaled-720x720.jpg", "keywords": [ diff --git a/tests/test_data/feastingathome.com/feastingathome.json b/tests/test_data/feastingathome.com/feastingathome.json index 86bf2f665..ff5afc721 100644 --- a/tests/test_data/feastingathome.com/feastingathome.json +++ b/tests/test_data/feastingathome.com/feastingathome.json @@ -52,14 +52,14 @@ "nutrients": { "servingSize": "1 ½ cup serving without shrimp", "calories": "435 calories", - "sugarContent": "6.9 g", - "sodiumContent": "943.1 mg", "fatContent": "12.1 g", "saturatedFatContent": "3.8 g", "transFatContent": "0 g", "carbohydrateContent": "73.1 g", - "fiberContent": "2.8 g", + "sugarContent": "6.9 g", "proteinContent": "9 g", + "sodiumContent": "943.1 mg", + "fiberContent": "2.8 g", "cholesterolContent": "11.2 mg" }, "image": "https://www.feastingathome.com/wp-content/uploads/2020/07/Tomato-Risotto_-20-225x225.jpg", diff --git a/tests/test_data/fifteenspatulas.com/fifteenspatulas.json b/tests/test_data/fifteenspatulas.com/fifteenspatulas.json index 8877e67f3..851afc54c 100644 --- a/tests/test_data/fifteenspatulas.com/fifteenspatulas.json +++ b/tests/test_data/fifteenspatulas.com/fifteenspatulas.json @@ -36,15 +36,15 @@ "ratings": 5.0, "ratings_count": 10, "nutrients": { + "servingSize": "1 serving", "calories": "458 kcal", - "carbohydrateContent": "4 g", - "proteinContent": "5 g", "fatContent": "48 g", "saturatedFatContent": "29 g", - "cholesterolContent": "317 mg", - "sodiumContent": "52 mg", + "carbohydrateContent": "4 g", "sugarContent": "1 g", - "servingSize": "1 serving" + "proteinContent": "5 g", + "sodiumContent": "52 mg", + "cholesterolContent": "317 mg" }, "dietary_restrictions": [ "Gluten Free Diet", diff --git a/tests/test_data/fitslowcookerqueen.com/fitslowcookerqueen_1.json b/tests/test_data/fitslowcookerqueen.com/fitslowcookerqueen_1.json index 03d316201..e22b66bbc 100644 --- a/tests/test_data/fitslowcookerqueen.com/fitslowcookerqueen_1.json +++ b/tests/test_data/fitslowcookerqueen.com/fitslowcookerqueen_1.json @@ -33,14 +33,14 @@ "prep_time": 10, "nutrients": { "calories": "131 calories", - "sugarContent": "2 g", - "sodiumContent": "82.4 mg", "fatContent": "4.5 g", "saturatedFatContent": "1 g", "transFatContent": "0 g", "carbohydrateContent": "5.6 g", - "fiberContent": "1.3 g", + "sugarContent": "2 g", "proteinContent": "16.6 g", + "sodiumContent": "82.4 mg", + "fiberContent": "1.3 g", "cholesterolContent": "70 mg" }, "image": "https://fitslowcookerqueen.com/wp-content/uploads/2018/08/Slow-Cooker-Instant-Pot-Rosemary-Dijon-Chicken-Low-Carb-PaleoWhole30-6-225x225.jpg" diff --git a/tests/test_data/fitslowcookerqueen.com/fitslowcookerqueen_2.json b/tests/test_data/fitslowcookerqueen.com/fitslowcookerqueen_2.json index f5f95f64a..2deafedcd 100644 --- a/tests/test_data/fitslowcookerqueen.com/fitslowcookerqueen_2.json +++ b/tests/test_data/fitslowcookerqueen.com/fitslowcookerqueen_2.json @@ -62,14 +62,14 @@ "ratings_count": 4, "nutrients": { "calories": "544 calories", - "sugarContent": "36.2 g", - "sodiumContent": "442.8 mg", "fatContent": "6.4 g", "saturatedFatContent": "1.4 g", "transFatContent": "0 g", "carbohydrateContent": "66.1 g", - "fiberContent": "5 g", + "sugarContent": "36.2 g", "proteinContent": "55.6 g", + "sodiumContent": "442.8 mg", + "fiberContent": "5 g", "cholesterolContent": "165.5 mg" }, "image": "https://fitslowcookerqueen.com/wp-content/uploads/2019/08/VIDEO-Slow-CookerInstant-Pot-Chicken-with-Apples-Honey-Paleo-4-225x225.jpg" diff --git a/tests/test_data/food.com/food.json b/tests/test_data/food.com/food.json index 1ce6f3c92..f89c70a54 100644 --- a/tests/test_data/food.com/food.json +++ b/tests/test_data/food.com/food.json @@ -32,12 +32,12 @@ "calories": "213.6", "fatContent": "6.9", "saturatedFatContent": "2", - "cholesterolContent": "31.2", - "sodiumContent": "1086.5", "carbohydrateContent": "21.3", - "fiberContent": "2.7", "sugarContent": "4.9", - "proteinContent": "19.5" + "proteinContent": "19.5", + "sodiumContent": "1086.5", + "fiberContent": "2.7", + "cholesterolContent": "31.2" }, "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/45/44/15/IoYo06IEQoD16Ti6nVPV_parsnip-chicken-noodle-soup-5210.jpg", "keywords": [ diff --git a/tests/test_data/foodfidelity.com/foodfidelity.json b/tests/test_data/foodfidelity.com/foodfidelity.json index e5e49ab32..78450c273 100644 --- a/tests/test_data/foodfidelity.com/foodfidelity.json +++ b/tests/test_data/foodfidelity.com/foodfidelity.json @@ -30,16 +30,16 @@ "ratings": 5.0, "ratings_count": 11, "nutrients": { + "servingSize": "1 serving", "calories": "304 kcal", - "carbohydrateContent": "52 g", - "proteinContent": "7 g", "fatContent": "8 g", "saturatedFatContent": "3 g", - "cholesterolContent": "10 mg", + "carbohydrateContent": "52 g", + "sugarContent": "21 g", + "proteinContent": "7 g", "sodiumContent": "186 mg", "fiberContent": "5 g", - "sugarContent": "21 g", - "servingSize": "1 serving" + "cholesterolContent": "10 mg" }, "image": "https://www.foodfidelity.com/wp-content/uploads/2020/06/stovetop-Orange-juice-oatmeal-w-strawberries-tight-1.jpg", "keywords": [ diff --git a/tests/test_data/forktospoon.com/forktospoon.json b/tests/test_data/forktospoon.com/forktospoon.json index ae002253a..3c15cee53 100644 --- a/tests/test_data/forktospoon.com/forktospoon.json +++ b/tests/test_data/forktospoon.com/forktospoon.json @@ -40,15 +40,15 @@ "nutrients": { "servingSize": "1 Serving", "calories": "126 kcal", - "carbohydrateContent": "17 g", - "proteinContent": "5 g", "fatContent": "5 g", "saturatedFatContent": "1 g", - "cholesterolContent": "3 mg", + "unsaturatedFatContent": "3 g", + "carbohydrateContent": "17 g", + "sugarContent": "4 g", + "proteinContent": "5 g", "sodiumContent": "591 mg", "fiberContent": "2 g", - "sugarContent": "4 g", - "unsaturatedFatContent": "3 g" + "cholesterolContent": "3 mg" }, "image": "https://forktospoon.com/wp-content/uploads/2023/06/air-fryer-parmesan-tomatoes.png", "keywords": [ diff --git a/tests/test_data/gonnawantseconds.com/gonnawantseconds.json b/tests/test_data/gonnawantseconds.com/gonnawantseconds.json index 906b6afd7..db0bc5abf 100644 --- a/tests/test_data/gonnawantseconds.com/gonnawantseconds.json +++ b/tests/test_data/gonnawantseconds.com/gonnawantseconds.json @@ -34,14 +34,14 @@ "nutrients": { "servingSize": "1 g", "calories": "897 kcal", - "carbohydrateContent": "39 g", - "proteinContent": "45 g", "fatContent": "63 g", "saturatedFatContent": "33 g", - "cholesterolContent": "191 mg", + "carbohydrateContent": "39 g", + "sugarContent": "5.5 g", + "proteinContent": "45 g", "sodiumContent": "1472 mg", "fiberContent": "1.5 g", - "sugarContent": "5.5 g" + "cholesterolContent": "191 mg" }, "image": "https://www.gonnawantseconds.com/wp-content/uploads/2020/08/White-Chicken-Enchiladas-01.jpg", "keywords": [ diff --git a/tests/test_data/goodhousekeeping.com/goodhousekeeping_1.json b/tests/test_data/goodhousekeeping.com/goodhousekeeping_1.json index fd97f746e..1b2579657 100644 --- a/tests/test_data/goodhousekeeping.com/goodhousekeeping_1.json +++ b/tests/test_data/goodhousekeeping.com/goodhousekeeping_1.json @@ -30,8 +30,8 @@ "calories": "222", "fatContent": "20g", "saturatedFatContent": "15g", - "sugarContent": "6g", - "carbohydrateContent": "8g" + "carbohydrateContent": "8g", + "sugarContent": "6g" }, "image": "https://hips.hearstapps.com/goodhousekeeping-uk/main/embedded/5444/t5-Spiced-Pumpkin-Soup-de.jpg?crop=1.00xw:1.00xh;0,0&resize=1200:*", "keywords": [ diff --git a/tests/test_data/goodhousekeeping.com/goodhousekeeping_2.json b/tests/test_data/goodhousekeeping.com/goodhousekeeping_2.json index 5f9f41f76..a10701c4c 100644 --- a/tests/test_data/goodhousekeeping.com/goodhousekeeping_2.json +++ b/tests/test_data/goodhousekeeping.com/goodhousekeeping_2.json @@ -61,8 +61,8 @@ "calories": "508cals", "fatContent": "35g", "saturatedFatContent": "21g", - "sugarContent": "13g", "carbohydrateContent": "14g", + "sugarContent": "13g", "proteinContent": "31g", "fiberContent": "5g" }, diff --git a/tests/test_data/goodhousekeeping.com/goodhousekeeping_4.json b/tests/test_data/goodhousekeeping.com/goodhousekeeping_4.json index 94fd9dc77..d1224d337 100644 --- a/tests/test_data/goodhousekeeping.com/goodhousekeeping_4.json +++ b/tests/test_data/goodhousekeeping.com/goodhousekeeping_4.json @@ -82,8 +82,8 @@ "calories": "555cals", "fatContent": "36g", "saturatedFatContent": "22g", - "sugarContent": "43g", "carbohydrateContent": "50g", + "sugarContent": "43g", "proteinContent": "7g", "fiberContent": "1g" }, diff --git a/tests/test_data/halfbakedharvest.com/halfbakedharvest.json b/tests/test_data/halfbakedharvest.com/halfbakedharvest.json index 117be8522..0f6bf6dc5 100644 --- a/tests/test_data/halfbakedharvest.com/halfbakedharvest.json +++ b/tests/test_data/halfbakedharvest.com/halfbakedharvest.json @@ -35,8 +35,8 @@ "ratings": 4.59, "ratings_count": 179, "nutrients": { - "calories": "722 kcal", - "servingSize": "1 serving" + "servingSize": "1 serving", + "calories": "722 kcal" }, "image": "https://www.halfbakedharvest.com/wp-content/uploads/2020/07/Brown-Butter-Corn-and-Feta-Orzo-with-Crispy-Prosciutto-1-1.jpg" } diff --git a/tests/test_data/halfbakedharvest.com/halfbakedharvest_groups.json b/tests/test_data/halfbakedharvest.com/halfbakedharvest_groups.json index 8a2ae8939..18e60bc6f 100644 --- a/tests/test_data/halfbakedharvest.com/halfbakedharvest_groups.json +++ b/tests/test_data/halfbakedharvest.com/halfbakedharvest_groups.json @@ -72,8 +72,8 @@ "ratings": 4.8, "ratings_count": 58, "nutrients": { - "calories": "473 kcal", - "servingSize": "1 serving" + "servingSize": "1 serving", + "calories": "473 kcal" }, "dietary_restrictions": [ "Vegetarian Diet" diff --git a/tests/test_data/heb.com/heb.json b/tests/test_data/heb.com/heb.json index 635a199a7..0a9fbda06 100644 --- a/tests/test_data/heb.com/heb.json +++ b/tests/test_data/heb.com/heb.json @@ -25,16 +25,16 @@ "prep_time": 20, "nutrients": { "calories": "100 calories", - "carbohydrateContent": "8 grams", - "cholesterolContent": "15 milligrams", "fatContent": "8 grams", - "fiberContent": "2 grams", - "proteinContent": "1 grams", "saturatedFatContent": "4 grams", - "sodiumContent": "100 milligrams", - "sugarContent": "3 grams", + "unsaturatedFatContent": "4 grams", "transFatContent": "0 grams", - "unsaturatedFatContent": "4 grams" + "carbohydrateContent": "8 grams", + "sugarContent": "3 grams", + "proteinContent": "1 grams", + "sodiumContent": "100 milligrams", + "fiberContent": "2 grams", + "cholesterolContent": "15 milligrams" }, "image": "https://images.heb.com/is/image/HEBGrocery/Test/truffled-spaghetti-squash-recipe.jpg" } diff --git a/tests/test_data/hersheyland.com/herseyland.json b/tests/test_data/hersheyland.com/herseyland.json index 9ef651420..6062c317f 100644 --- a/tests/test_data/hersheyland.com/herseyland.json +++ b/tests/test_data/hersheyland.com/herseyland.json @@ -45,12 +45,12 @@ "fatContent": "19 g", "saturatedFatContent": "7 g", "transFatContent": "0 g", - "cholesterolContent": "60 mg", - "sodiumContent": "500 mg", "carbohydrateContent": "85 g", - "fiberContent": "0 g", "sugarContent": "64 g", - "proteinContent": "6 g" + "proteinContent": "6 g", + "sodiumContent": "500 mg", + "fiberContent": "0 g", + "cholesterolContent": "60 mg" }, "image": "https://publish-p50513-e440257.adobeaemcloud.com/content/dam/hersheyland/en-us/recipes/recipe-images/2_Hersheys_Perfectly_Chocolate_Cake_11-18.jpeg", "keywords": [ diff --git a/tests/test_data/homechef.com/homechef.json b/tests/test_data/homechef.com/homechef.json index 48623b45f..8e2476d37 100644 --- a/tests/test_data/homechef.com/homechef.json +++ b/tests/test_data/homechef.com/homechef.json @@ -45,11 +45,11 @@ "total_time": 35, "nutrients": { "calories": "640", - "carbohydrateContent": "75g", - "netCarbContent": "68g", "fatContent": "25g", + "carbohydrateContent": "75g", "proteinContent": "24g", - "sodiumContent": "1060mg" + "sodiumContent": "1060mg", + "netCarbContent": "68g" }, "image": "https://homechef.imgix.net/https%3A%2F%2Fasset.homechef.com%2Fuploads%2Fmeal%2Fplated%2F5846%2F5846ProsciuttoandAsiagoCarbonara_Ecomm__1_of_1_-7e576bca3e38185a1acfd06570476d88-7e576bca3e38185a1acfd06570476d88.jpg?ixlib=rails-1.1.0&w=600&auto=format&s=48487283c613e3a946c19f4548bbb6cc" } diff --git a/tests/test_data/im-worthy.com/imworthy.json b/tests/test_data/im-worthy.com/imworthy.json index 333586c8f..054169cba 100644 --- a/tests/test_data/im-worthy.com/imworthy.json +++ b/tests/test_data/im-worthy.com/imworthy.json @@ -33,8 +33,8 @@ "ratings": 5.0, "ratings_count": 9, "nutrients": { - "calories": "180 kcal", - "servingSize": "1 serving" + "servingSize": "1 serving", + "calories": "180 kcal" }, "image": "https://im-worthy.com/wp-content/uploads/2020/11/Almond-Flour-Pancakes_Blog4.jpg", "keywords": [ diff --git a/tests/test_data/indianhealthyrecipes.com/indianhealthyrecipes.json b/tests/test_data/indianhealthyrecipes.com/indianhealthyrecipes.json index a44cc0db3..28abb7437 100644 --- a/tests/test_data/indianhealthyrecipes.com/indianhealthyrecipes.json +++ b/tests/test_data/indianhealthyrecipes.com/indianhealthyrecipes.json @@ -45,16 +45,16 @@ "ratings": 4.96, "ratings_count": 373, "nutrients": { + "servingSize": "1 serving", "calories": "123 kcal", - "carbohydrateContent": "14 g", - "proteinContent": "3 g", "fatContent": "6 g", "saturatedFatContent": "3 g", - "cholesterolContent": "34 mg", + "carbohydrateContent": "14 g", + "sugarContent": "2 g", + "proteinContent": "3 g", "sodiumContent": "129 mg", "fiberContent": "1 g", - "sugarContent": "2 g", - "servingSize": "1 serving" + "cholesterolContent": "34 mg" }, "image": "https://www.indianhealthyrecipes.com/wp-content/uploads/2021/01/banana-cake-recipe.jpg", "keywords": [ diff --git a/tests/test_data/innit.com/innit.json b/tests/test_data/innit.com/innit.json index d9e2b68b4..ee4953627 100644 --- a/tests/test_data/innit.com/innit.json +++ b/tests/test_data/innit.com/innit.json @@ -61,16 +61,16 @@ "cook_time": 49, "prep_time": 2, "nutrients": { + "calories": "800 kcal", + "fatContent": "61 g", + "saturatedFatContent": "8 g", + "unsaturatedFatContent": "53 g", + "carbohydrateContent": "34 g", "sugarContent": "18 g", "proteinContent": "32 g", + "sodiumContent": "1040 mg", "fiberContent": "11 g", - "unsaturatedFatContent": "53 g", - "fatContent": "61 g", - "cholesterolContent": "0 mg", - "calories": "800 kcal", - "carbohydrateContent": "34 g", - "saturatedFatContent": "8 g", - "sodiumContent": "1040 mg" + "cholesterolContent": "0 mg" }, "image": "https://www.innit.com/meal-service/en-US/images/Meal-Salads%3A%20Blended-Carrot_Ginger_Dressing%2BAssembled-Broccoli_Beet_Mix%2BSeared-Tofu-Diced%2BOlive_Oil%2BPrepared-Mixed_Greens_480x480.png" } diff --git a/tests/test_data/izzycooking.com/izzycooking.json b/tests/test_data/izzycooking.com/izzycooking.json index 6bec01822..ff2da46cb 100644 --- a/tests/test_data/izzycooking.com/izzycooking.json +++ b/tests/test_data/izzycooking.com/izzycooking.json @@ -35,16 +35,16 @@ "ratings": 4.93, "ratings_count": 13, "nutrients": { - "carbohydrateContent": "19 g", - "proteinContent": "3 g", + "servingSize": "1 serving", + "calories": "221 kcal", "fatContent": "15 g", "saturatedFatContent": "8 g", - "cholesterolContent": "55 mg", + "carbohydrateContent": "19 g", + "sugarContent": "14 g", + "proteinContent": "3 g", "sodiumContent": "181 mg", "fiberContent": "1 g", - "sugarContent": "14 g", - "calories": "221 kcal", - "servingSize": "1 serving" + "cholesterolContent": "55 mg" }, "image": "https://izzycooking.com/wp-content/uploads/2018/06/Oreo-Cheesecake-Bites-Featured-Image.jpg", "keywords": [ diff --git a/tests/test_data/jamieoliver.com/jamieoliver.json b/tests/test_data/jamieoliver.com/jamieoliver.json index 7fb3624c7..de0d00c42 100644 --- a/tests/test_data/jamieoliver.com/jamieoliver.json +++ b/tests/test_data/jamieoliver.com/jamieoliver.json @@ -33,9 +33,9 @@ "calories": "291 calories", "fatContent": "18.4 g fat", "saturatedFatContent": "10.1 g saturated fat", - "proteinContent": "3.9 g protein", "carbohydrateContent": "28.3 g carbohydrate", "sugarContent": "24.6 g sugar", + "proteinContent": "3.9 g protein", "sodiumContent": "0.2 g salt", "fiberContent": "1.6 g fibre" }, diff --git a/tests/test_data/jocooks.com/jocooks.json b/tests/test_data/jocooks.com/jocooks.json index 89b298903..9962aadd8 100644 --- a/tests/test_data/jocooks.com/jocooks.json +++ b/tests/test_data/jocooks.com/jocooks.json @@ -79,14 +79,14 @@ "nutrients": { "servingSize": "1 serving", "calories": "466 kcal", - "carbohydrateContent": "33 g", - "proteinContent": "34 g", "fatContent": "22 g", "saturatedFatContent": "13 g", - "cholesterolContent": "143 mg", + "carbohydrateContent": "33 g", + "sugarContent": "21 g", + "proteinContent": "34 g", "sodiumContent": "372 mg", "fiberContent": "1 g", - "sugarContent": "21 g" + "cholesterolContent": "143 mg" }, "image": "https://www.jocooks.com/wp-content/uploads/2020/02/korean-fried-chicken-1-16.jpg", "keywords": [ diff --git a/tests/test_data/joyfoodsunshine.com/joyfoodsunshine.json b/tests/test_data/joyfoodsunshine.com/joyfoodsunshine.json index 7fdf47076..18888dcf4 100644 --- a/tests/test_data/joyfoodsunshine.com/joyfoodsunshine.json +++ b/tests/test_data/joyfoodsunshine.com/joyfoodsunshine.json @@ -50,14 +50,14 @@ "nutrients": { "servingSize": "1 Serving (Crust only)", "calories": "67 kcal", - "carbohydrateContent": "12 g", - "proteinContent": "2 g", "fatContent": "1.2 g", "saturatedFatContent": "0.2 g", - "sodiumContent": "177 mg", - "fiberContent": "0.5 g", + "unsaturatedFatContent": "1 g", + "carbohydrateContent": "12 g", "sugarContent": "1 g", - "unsaturatedFatContent": "1 g" + "proteinContent": "2 g", + "sodiumContent": "177 mg", + "fiberContent": "0.5 g" }, "dietary_restrictions": [ "Vegan Diet", diff --git a/tests/test_data/justataste.com/justataste.json b/tests/test_data/justataste.com/justataste.json index b5c3b9ea0..4f35f1d16 100644 --- a/tests/test_data/justataste.com/justataste.json +++ b/tests/test_data/justataste.com/justataste.json @@ -39,17 +39,17 @@ "ratings": 4.5, "ratings_count": 12, "nutrients": { + "servingSize": "1 serving", "calories": "319 kcal", - "carbohydrateContent": "34 g", - "proteinContent": "10 g", "fatContent": "16 g", "saturatedFatContent": "6 g", - "cholesterolContent": "19 mg", + "unsaturatedFatContent": "8 g", + "carbohydrateContent": "34 g", + "sugarContent": "4 g", + "proteinContent": "10 g", "sodiumContent": "664 mg", "fiberContent": "3 g", - "sugarContent": "4 g", - "unsaturatedFatContent": "8 g", - "servingSize": "1 serving" + "cholesterolContent": "19 mg" }, "image": "https://www.justataste.com/wp-content/uploads/2018/04/baked-air-fryer-cheese-taquitos.jpg", "keywords": [ diff --git a/tests/test_data/justonecookbook.com/justonecookbook.json b/tests/test_data/justonecookbook.com/justonecookbook.json index d2eadb635..77026ccc0 100644 --- a/tests/test_data/justonecookbook.com/justonecookbook.json +++ b/tests/test_data/justonecookbook.com/justonecookbook.json @@ -54,15 +54,15 @@ "ratings": 4.67, "ratings_count": 68, "nutrients": { + "servingSize": "1 serving", "calories": "147 kcal", - "carbohydrateContent": "31 g", - "proteinContent": "3 g", "fatContent": "1 g", "saturatedFatContent": "1 g", - "transFatContent": "1 g", - "sodiumContent": "53 mg", "unsaturatedFatContent": "2 g", - "servingSize": "1 serving" + "transFatContent": "1 g", + "carbohydrateContent": "31 g", + "proteinContent": "3 g", + "sodiumContent": "53 mg" }, "image": "https://www.justonecookbook.com/wp-content/uploads/2023/09/Yaki-Onigiri-Grilled-Rice-Ball-3074-I-1.jpg", "keywords": [ diff --git a/tests/test_data/kingarthurbaking.com/kingarthur.json b/tests/test_data/kingarthurbaking.com/kingarthur.json index 356273748..863e6733e 100644 --- a/tests/test_data/kingarthurbaking.com/kingarthur.json +++ b/tests/test_data/kingarthurbaking.com/kingarthur.json @@ -44,15 +44,15 @@ "nutrients": { "servingSize": "1 cookie (32g)", "calories": "130", + "fatContent": "6g", + "saturatedFatContent": "1g", + "transFatContent": "0g", "carbohydrateContent": "20g", - "cholesterolContent": "10mg", - "fiberContent": "2g", + "sugarContent": "13g", "proteinContent": "2g", "sodiumContent": "115mg", - "sugarContent": "13g", - "fatContent": "6g", - "saturatedFatContent": "1g", - "transFatContent": "0g" + "fiberContent": "2g", + "cholesterolContent": "10mg" }, "image": "https://www.kingarthurbaking.com/sites/default/files/2021-11/Spiced-Rye-Ginger_SOCIAL_HERO_33683-1.jpg", "keywords": [ diff --git a/tests/test_data/kitchendreaming.com/kitchendreaming_1.json b/tests/test_data/kitchendreaming.com/kitchendreaming_1.json index 526642f0f..0709ddf5e 100644 --- a/tests/test_data/kitchendreaming.com/kitchendreaming_1.json +++ b/tests/test_data/kitchendreaming.com/kitchendreaming_1.json @@ -42,14 +42,14 @@ "nutrients": { "servingSize": "2 meatballs", "calories": "34 kcal", - "sugarContent": "1 g", - "sodiumContent": "474 mg", "fatContent": "2 g", "saturatedFatContent": "1 g", "transFatContent": "1 g", "carbohydrateContent": "2 g", - "fiberContent": "1 g", + "sugarContent": "1 g", "proteinContent": "3 g", + "sodiumContent": "474 mg", + "fiberContent": "1 g", "cholesterolContent": "18 mg" }, "image": "https://kitchendreaming.com/wp-content/uploads/2016/10/Crock-Pot-Buffalo-Chicken-Meatballs_2_650.jpg", diff --git a/tests/test_data/kitchendreaming.com/kitchendreaming_2.json b/tests/test_data/kitchendreaming.com/kitchendreaming_2.json index 933937ca3..64da3f46e 100644 --- a/tests/test_data/kitchendreaming.com/kitchendreaming_2.json +++ b/tests/test_data/kitchendreaming.com/kitchendreaming_2.json @@ -87,16 +87,16 @@ "nutrients": { "servingSize": "1 serving", "calories": "468 kcal", - "carbohydrateContent": "10 g", - "proteinContent": "22 g", "fatContent": "38 g", "saturatedFatContent": "15 g", + "unsaturatedFatContent": "19 g", "transFatContent": "0.3 g", - "cholesterolContent": "157 mg", + "carbohydrateContent": "10 g", + "sugarContent": "6 g", + "proteinContent": "22 g", "sodiumContent": "865 mg", "fiberContent": "2 g", - "sugarContent": "6 g", - "unsaturatedFatContent": "19 g" + "cholesterolContent": "157 mg" }, "image": "https://kitchendreaming.com/wp-content/uploads/2024/03/Butter-Chicken_KD-1.jpg", "keywords": [ diff --git a/tests/test_data/kitchensanctuary.com/kitchensanctuary.json b/tests/test_data/kitchensanctuary.com/kitchensanctuary.json index 6057870b4..31306784b 100644 --- a/tests/test_data/kitchensanctuary.com/kitchensanctuary.json +++ b/tests/test_data/kitchensanctuary.com/kitchensanctuary.json @@ -98,16 +98,16 @@ "ratings": 4.88, "ratings_count": 82, "nutrients": { + "servingSize": "1 serving", "calories": "814 kcal", - "carbohydrateContent": "66 g", - "proteinContent": "58 g", "fatContent": "36 g", "saturatedFatContent": "22 g", - "cholesterolContent": "151 mg", + "carbohydrateContent": "66 g", + "sugarContent": "25 g", + "proteinContent": "58 g", "sodiumContent": "2952 mg", "fiberContent": "2 g", - "sugarContent": "25 g", - "servingSize": "1 serving" + "cholesterolContent": "151 mg" }, "image": "https://www.kitchensanctuary.com/wp-content/uploads/2019/08/Korean-Fried-Chicken-square-FS-New-7377.jpg", "keywords": [ diff --git a/tests/test_data/kitchenstories.com/kitchenstories.json b/tests/test_data/kitchenstories.com/kitchenstories.json index 5d2c27800..25e6062c2 100644 --- a/tests/test_data/kitchenstories.com/kitchenstories.json +++ b/tests/test_data/kitchenstories.com/kitchenstories.json @@ -28,9 +28,9 @@ "nutrients": { "servingSize": "1 Servings", "calories": "359 cal", - "proteinContent": "2 g", "fatContent": "1 g", - "carbohydrateContent": "91 g" + "carbohydrateContent": "91 g", + "proteinContent": "2 g" }, "image": "https://images.kitchenstories.io/wagtailOriginalImages/R2630-photo-final-1.jpg", "keywords": [ diff --git a/tests/test_data/kochbar.de/kochbar.json b/tests/test_data/kochbar.de/kochbar.json index 84a282d93..77b1e2dec 100644 --- a/tests/test_data/kochbar.de/kochbar.json +++ b/tests/test_data/kochbar.de/kochbar.json @@ -49,11 +49,11 @@ "ratings": 4.75, "ratings_count": 4, "nutrients": { + "servingSize": "100 g", "calories": "0 kcal", "fatContent": "0 g", - "proteinContent": "0 g", "carbohydrateContent": "0 g", - "servingSize": "100 g" + "proteinContent": "0 g" }, "image": "https://ais.kochbar.de/kbrezept/549118_1087108/1200x1200/ligurisches-huehnerragout-mit-zucchini-spezzatino-con-zucchine-rezept-bild-nr-2.jpg", "keywords": [ diff --git a/tests/test_data/kristineskitchenblog.com/kristineskitchenblog_1.json b/tests/test_data/kristineskitchenblog.com/kristineskitchenblog_1.json index c0539d243..8a9c16bdc 100644 --- a/tests/test_data/kristineskitchenblog.com/kristineskitchenblog_1.json +++ b/tests/test_data/kristineskitchenblog.com/kristineskitchenblog_1.json @@ -27,15 +27,15 @@ "nutrients": { "servingSize": "2 cups", "calories": "228 kcal", - "carbohydrateContent": "45 g", - "proteinContent": "9 g", "fatContent": "4 g", "saturatedFatContent": "1 g", - "cholesterolContent": "3 mg", + "unsaturatedFatContent": "3 g", + "carbohydrateContent": "45 g", + "sugarContent": "26 g", + "proteinContent": "9 g", "sodiumContent": "265 mg", "fiberContent": "11 g", - "sugarContent": "26 g", - "unsaturatedFatContent": "3 g" + "cholesterolContent": "3 mg" }, "image": "https://kristineskitchenblog.com/wp-content/uploads/2022/02/best-berry-smoothie-recipe-06.jpg", "keywords": [ diff --git a/tests/test_data/kristineskitchenblog.com/kristineskitchenblog_2.json b/tests/test_data/kristineskitchenblog.com/kristineskitchenblog_2.json index 82349328b..2676b37e9 100644 --- a/tests/test_data/kristineskitchenblog.com/kristineskitchenblog_2.json +++ b/tests/test_data/kristineskitchenblog.com/kristineskitchenblog_2.json @@ -73,15 +73,15 @@ "nutrients": { "servingSize": "1 serving", "calories": "383 kcal", - "carbohydrateContent": "36 g", - "proteinContent": "32 g", "fatContent": "12 g", "saturatedFatContent": "6 g", - "cholesterolContent": "95 mg", + "unsaturatedFatContent": "4 g", + "carbohydrateContent": "36 g", + "sugarContent": "4 g", + "proteinContent": "32 g", "sodiumContent": "615 mg", "fiberContent": "3 g", - "sugarContent": "4 g", - "unsaturatedFatContent": "4 g" + "cholesterolContent": "95 mg" }, "image": "https://kristineskitchenblog.com/wp-content/uploads/2023/09/crock-pot-chicken-and-dumplings-14-2.jpg", "keywords": [ diff --git a/tests/test_data/lecker.de/lecker_2.json b/tests/test_data/lecker.de/lecker_2.json index db5346535..85de922f9 100644 --- a/tests/test_data/lecker.de/lecker_2.json +++ b/tests/test_data/lecker.de/lecker_2.json @@ -31,11 +31,11 @@ "ratings": 5.0, "ratings_count": 1, "nutrients": { + "servingSize": "1 Stück", "calories": "215 kcal", - "carbohydrateContent": "33 g", "fatContent": "7 g", - "proteinContent": "6 g", - "servingSize": "1 Stück" + "carbohydrateContent": "33 g", + "proteinContent": "6 g" }, "image": "https://images.lecker.de/naan-brot-b-f6193840/1x1,id=d239fb08,b=lecker,w=1600,h=,ca=10.42,0,85.58,100,rm=sk.jpeg", "keywords": [ diff --git a/tests/test_data/lecremedelacrumb.com/lecremedelacrumb.json b/tests/test_data/lecremedelacrumb.com/lecremedelacrumb.json index 5c5f447a4..5f811597d 100644 --- a/tests/test_data/lecremedelacrumb.com/lecremedelacrumb.json +++ b/tests/test_data/lecremedelacrumb.com/lecremedelacrumb.json @@ -32,17 +32,17 @@ "ratings": 4.85, "ratings_count": 165, "nutrients": { + "servingSize": "1 serving", "calories": "202 kcal", - "carbohydrateContent": "1 g", - "proteinContent": "37 g", "fatContent": "5 g", "saturatedFatContent": "1 g", "transFatContent": "1 g", - "cholesterolContent": "108 mg", + "carbohydrateContent": "1 g", + "sugarContent": "1 g", + "proteinContent": "37 g", "sodiumContent": "1003 mg", "fiberContent": "1 g", - "sugarContent": "1 g", - "servingSize": "1 serving" + "cholesterolContent": "108 mg" }, "image": "https://www.lecremedelacrumb.com/wp-content/uploads/2019/01/instant-pot-shredded-chicken-tacos-5.jpg", "keywords": [ diff --git a/tests/test_data/leitesculinaria.com/leitesculinaria_1.json b/tests/test_data/leitesculinaria.com/leitesculinaria_1.json index ccc8ae9a7..272364b3a 100644 --- a/tests/test_data/leitesculinaria.com/leitesculinaria_1.json +++ b/tests/test_data/leitesculinaria.com/leitesculinaria_1.json @@ -41,13 +41,13 @@ "nutrients": { "servingSize": "2 tablespoons", "calories": "34 kcal", - "carbohydrateContent": "8 g", - "proteinContent": "1 g", "fatContent": "1 g", "saturatedFatContent": "1 g", + "carbohydrateContent": "8 g", + "sugarContent": "5 g", + "proteinContent": "1 g", "sodiumContent": "442 mg", - "fiberContent": "1 g", - "sugarContent": "5 g" + "fiberContent": "1 g" }, "image": "https://leitesculinaria.com/wp-content/uploads/2023/11/homemade-sriracha-sauce-1200.jpg", "keywords": [ diff --git a/tests/test_data/leitesculinaria.com/leitesculinaria_2.json b/tests/test_data/leitesculinaria.com/leitesculinaria_2.json index 1440b2945..c02912d0a 100644 --- a/tests/test_data/leitesculinaria.com/leitesculinaria_2.json +++ b/tests/test_data/leitesculinaria.com/leitesculinaria_2.json @@ -76,16 +76,16 @@ "nutrients": { "servingSize": "1 portion", "calories": "567 kcal", - "carbohydrateContent": "6 g", - "proteinContent": "50 g", "fatContent": "34 g", "saturatedFatContent": "16 g", + "unsaturatedFatContent": "19 g", "transFatContent": "2 g", - "cholesterolContent": "187 mg", + "carbohydrateContent": "6 g", + "sugarContent": "2 g", + "proteinContent": "50 g", "sodiumContent": "249 mg", "fiberContent": "1 g", - "sugarContent": "2 g", - "unsaturatedFatContent": "19 g" + "cholesterolContent": "187 mg" }, "image": "https://leitesculinaria.com/wp-content/uploads/2001/05/beef-cacoila.jpg", "keywords": [ diff --git a/tests/test_data/lifestyleofafoodie.com/lifestyleofafoodie_1.json b/tests/test_data/lifestyleofafoodie.com/lifestyleofafoodie_1.json index 20d996f55..07f2dd067 100644 --- a/tests/test_data/lifestyleofafoodie.com/lifestyleofafoodie_1.json +++ b/tests/test_data/lifestyleofafoodie.com/lifestyleofafoodie_1.json @@ -29,16 +29,16 @@ "ratings": 5.0, "ratings_count": 1, "nutrients": { + "servingSize": "1 serving", "calories": "136 kcal", - "carbohydrateContent": "18 g", - "proteinContent": "1 g", "fatContent": "0.4 g", "saturatedFatContent": "0.01 g", - "sodiumContent": "5 mg", - "fiberContent": "2 g", - "sugarContent": "13 g", "unsaturatedFatContent": "0.25 g", - "servingSize": "1 serving" + "carbohydrateContent": "18 g", + "sugarContent": "13 g", + "proteinContent": "1 g", + "sodiumContent": "5 mg", + "fiberContent": "2 g" }, "image": "https://lifestyleofafoodie.com/wp-content/uploads/2023/06/Frozen-strawberry-margarita-5.jpg", "keywords": [ diff --git a/tests/test_data/littlesunnykitchen.com/littlesunnykitchen.json b/tests/test_data/littlesunnykitchen.com/littlesunnykitchen.json index 4cc7328cf..8ee4eea4a 100644 --- a/tests/test_data/littlesunnykitchen.com/littlesunnykitchen.json +++ b/tests/test_data/littlesunnykitchen.com/littlesunnykitchen.json @@ -32,15 +32,15 @@ "ratings": 4.95, "ratings_count": 57, "nutrients": { + "servingSize": "1 serving", "calories": "49 kcal", - "carbohydrateContent": "2 g", - "proteinContent": "1 g", "fatContent": "5 g", "saturatedFatContent": "1 g", - "sodiumContent": "400 mg", - "fiberContent": "1 g", + "carbohydrateContent": "2 g", "sugarContent": "1 g", - "servingSize": "1 serving" + "proteinContent": "1 g", + "sodiumContent": "400 mg", + "fiberContent": "1 g" }, "image": "https://littlesunnykitchen.com/wp-content/uploads/2021/05/Mexican-Chicken-Marinade-1.jpg", "keywords": [ diff --git a/tests/test_data/livelytable.com/livelytable_2.json b/tests/test_data/livelytable.com/livelytable_2.json index 02ba3a144..c19fe7e61 100644 --- a/tests/test_data/livelytable.com/livelytable_2.json +++ b/tests/test_data/livelytable.com/livelytable_2.json @@ -75,14 +75,14 @@ "nutrients": { "servingSize": "1 taco", "calories": "147 calories", - "sugarContent": "1.4 g", - "sodiumContent": "134 mg", "fatContent": "2.8 g", "saturatedFatContent": "0.6 g", "transFatContent": "0 g", "carbohydrateContent": "9.9 g", - "fiberContent": "1.5 g", + "sugarContent": "1.4 g", "proteinContent": "21.4 g", + "sodiumContent": "134 mg", + "fiberContent": "1.5 g", "cholesterolContent": "144.7 mg" }, "image": "https://livelytable.com/wp-content/uploads/2017/05/chipotle-shrimp-tacos-225x225.jpg", diff --git a/tests/test_data/lovingitvegan.com/lovingitvegan.json b/tests/test_data/lovingitvegan.com/lovingitvegan.json index a888d1aca..476a70b8e 100644 --- a/tests/test_data/lovingitvegan.com/lovingitvegan.json +++ b/tests/test_data/lovingitvegan.com/lovingitvegan.json @@ -32,13 +32,13 @@ "nutrients": { "servingSize": "1 Smoothie", "calories": "373 kcal", - "sugarContent": "15.2 g", - "sodiumContent": "180 mg", "fatContent": "19.5 g", "saturatedFatContent": "3.7 g", "carbohydrateContent": "42.6 g", - "fiberContent": "4.9 g", - "proteinContent": "13.8 g" + "sugarContent": "15.2 g", + "proteinContent": "13.8 g", + "sodiumContent": "180 mg", + "fiberContent": "4.9 g" }, "dietary_restrictions": [ "Vegan Diet" diff --git a/tests/test_data/madensverden.dk/madensverden.json b/tests/test_data/madensverden.dk/madensverden.json index 9aba1b759..ff0172408 100644 --- a/tests/test_data/madensverden.dk/madensverden.json +++ b/tests/test_data/madensverden.dk/madensverden.json @@ -36,8 +36,8 @@ "ratings": 4.72, "ratings_count": 38, "nutrients": { - "calories": "270 kcal", - "servingSize": "1 person" + "servingSize": "1 person", + "calories": "270 kcal" }, "image": "https://madensverden.dk/wp-content/uploads/2017/08/billederesultat-for-rabarbertrifli.jpg", "keywords": [ diff --git a/tests/test_data/melskitchencafe.com/melskitchencafe.json b/tests/test_data/melskitchencafe.com/melskitchencafe.json index 0734229b8..be6c013ab 100644 --- a/tests/test_data/melskitchencafe.com/melskitchencafe.json +++ b/tests/test_data/melskitchencafe.com/melskitchencafe.json @@ -33,13 +33,13 @@ "nutrients": { "servingSize": "1 Caramel", "calories": "100 kcal", - "carbohydrateContent": "18 g", - "proteinContent": "1 g", "fatContent": "3 g", "saturatedFatContent": "2 g", - "cholesterolContent": "10 mg", + "carbohydrateContent": "18 g", + "sugarContent": "18 g", + "proteinContent": "1 g", "sodiumContent": "50 mg", - "sugarContent": "18 g" + "cholesterolContent": "10 mg" }, "image": "https://www.melskitchencafe.com/wp-content/uploads/2013/12/licorice-caramels3.jpg", "keywords": [ diff --git a/tests/test_data/minimalistbaker.com/minimalistbaker.json b/tests/test_data/minimalistbaker.com/minimalistbaker.json index 594a84bc5..aaab65d1c 100644 --- a/tests/test_data/minimalistbaker.com/minimalistbaker.json +++ b/tests/test_data/minimalistbaker.com/minimalistbaker.json @@ -32,14 +32,14 @@ "nutrients": { "servingSize": "1 two-tablespoon serving", "calories": "117 kcal", - "carbohydrateContent": "6.8 g", - "proteinContent": "4.3 g", "fatContent": "9 g", "saturatedFatContent": "1.6 g", - "sodiumContent": "76 mg", - "fiberContent": "0.9 g", + "unsaturatedFatContent": "6.42 g", + "carbohydrateContent": "6.8 g", "sugarContent": "1.3 g", - "unsaturatedFatContent": "6.42 g" + "proteinContent": "4.3 g", + "sodiumContent": "76 mg", + "fiberContent": "0.9 g" }, "image": "https://minimalistbaker.com/wp-content/uploads/2020/05/Cashew-Ricotta-Cheese-sQUARE.jpg", "keywords": [ diff --git a/tests/test_data/ministryofcurry.com/ministryofcurry.json b/tests/test_data/ministryofcurry.com/ministryofcurry.json index 142985f9d..3cfaaaffa 100644 --- a/tests/test_data/ministryofcurry.com/ministryofcurry.json +++ b/tests/test_data/ministryofcurry.com/ministryofcurry.json @@ -47,16 +47,16 @@ "Slow Cooker" ], "nutrients": { + "servingSize": "1 serving", "calories": "323 kcal", - "carbohydrateContent": "8 g", - "proteinContent": "34 g", "fatContent": "17 g", "saturatedFatContent": "6 g", - "cholesterolContent": "125 mg", + "carbohydrateContent": "8 g", + "sugarContent": "4 g", + "proteinContent": "34 g", "sodiumContent": "1183 mg", "fiberContent": "2 g", - "sugarContent": "4 g", - "servingSize": "1 serving" + "cholesterolContent": "125 mg" }, "image": "https://ministryofcurry.com/wp-content/uploads/2019/10/Pomi-Chicken-Tikka-Masala-1-2.jpg", "keywords": [ diff --git a/tests/test_data/momontimeout.com/momontimeout_1.json b/tests/test_data/momontimeout.com/momontimeout_1.json index a47cf1a2e..98f96b39e 100644 --- a/tests/test_data/momontimeout.com/momontimeout_1.json +++ b/tests/test_data/momontimeout.com/momontimeout_1.json @@ -90,18 +90,18 @@ "ratings": 5.0, "ratings_count": 2, "nutrients": { + "servingSize": "1 serving", "calories": "709 kcal", - "carbohydrateContent": "91 g", - "proteinContent": "12 g", "fatContent": "34 g", "saturatedFatContent": "20 g", + "unsaturatedFatContent": "11 g", "transFatContent": "1 g", - "cholesterolContent": "111 mg", + "carbohydrateContent": "91 g", + "sugarContent": "43 g", + "proteinContent": "12 g", "sodiumContent": "400 mg", "fiberContent": "3 g", - "sugarContent": "43 g", - "unsaturatedFatContent": "11 g", - "servingSize": "1 serving" + "cholesterolContent": "111 mg" }, "image": "https://www.momontimeout.com/wp-content/uploads/2024/03/giant-cinnamon-roll-square.jpeg", "keywords": [ diff --git a/tests/test_data/momontimeout.com/momontimeout_2.json b/tests/test_data/momontimeout.com/momontimeout_2.json index df6a93cad..8d2afe85a 100644 --- a/tests/test_data/momontimeout.com/momontimeout_2.json +++ b/tests/test_data/momontimeout.com/momontimeout_2.json @@ -32,16 +32,16 @@ "ratings": 5.0, "ratings_count": 2, "nutrients": { + "servingSize": "1 serving", "calories": "193 kcal", - "carbohydrateContent": "29 g", - "proteinContent": "1 g", "fatContent": "8 g", "saturatedFatContent": "7 g", - "cholesterolContent": "1 mg", + "carbohydrateContent": "29 g", + "sugarContent": "26 g", + "proteinContent": "1 g", "sodiumContent": "57 mg", "fiberContent": "1 g", - "sugarContent": "26 g", - "servingSize": "1 serving" + "cholesterolContent": "1 mg" }, "image": "https://www.momontimeout.com/wp-content/uploads/2014/12/chocolate-caramel-christmas-pretzel-wands-1.jpg", "keywords": [ diff --git a/tests/test_data/momswithcrockpots.com/momswithcrockpots.json b/tests/test_data/momswithcrockpots.com/momswithcrockpots.json index 6438c7241..3f4ccade5 100644 --- a/tests/test_data/momswithcrockpots.com/momswithcrockpots.json +++ b/tests/test_data/momswithcrockpots.com/momswithcrockpots.json @@ -37,16 +37,16 @@ "6 Qt Crockpot" ], "nutrients": { + "servingSize": "1 serving", "calories": "441 kcal", - "carbohydrateContent": "34 g", - "proteinContent": "18 g", "fatContent": "26 g", "saturatedFatContent": "15 g", - "cholesterolContent": "74 mg", + "carbohydrateContent": "34 g", + "sugarContent": "7 g", + "proteinContent": "18 g", "sodiumContent": "551 mg", "fiberContent": "1 g", - "sugarContent": "7 g", - "servingSize": "1 serving" + "cholesterolContent": "74 mg" }, "image": "https://momswithcrockpots.com/wp-content/uploads/2012/01/Crockpot-Macaroni-and-cheese-2.jpg", "keywords": [ diff --git a/tests/test_data/mybakingaddiction.com/mybakingaddiction.json b/tests/test_data/mybakingaddiction.com/mybakingaddiction.json index 7f3ec4aff..7e6ae3d77 100644 --- a/tests/test_data/mybakingaddiction.com/mybakingaddiction.json +++ b/tests/test_data/mybakingaddiction.com/mybakingaddiction.json @@ -40,18 +40,18 @@ "ratings": 4.3, "ratings_count": 23, "nutrients": { + "servingSize": "1 slice", "calories": "296 calories", - "carbohydrateContent": "34 grams carbohydrates", - "cholesterolContent": "31 milligrams cholesterol", "fatContent": "17 grams fat", - "fiberContent": "2 grams fiber", - "proteinContent": "4 grams protein", "saturatedFatContent": "12 grams saturated fat", - "servingSize": "1 slice", - "sodiumContent": "206 milligrams sodium", - "sugarContent": "19 grams sugar", + "unsaturatedFatContent": "3 grams unsaturated fat", "transFatContent": "0 grams trans fat", - "unsaturatedFatContent": "3 grams unsaturated fat" + "carbohydrateContent": "34 grams carbohydrates", + "sugarContent": "19 grams sugar", + "proteinContent": "4 grams protein", + "sodiumContent": "206 milligrams sodium", + "fiberContent": "2 grams fiber", + "cholesterolContent": "31 milligrams cholesterol" }, "image": "https://www.mybakingaddiction.com/wp-content/uploads/2016/08/slice-from-chocolate-zucchini-loaf-hero-720x720.jpg", "keywords": [ diff --git a/tests/test_data/mykitchen101en.com/mykitchen101en.json b/tests/test_data/mykitchen101en.com/mykitchen101en.json index 72a98668f..8a6136ef2 100644 --- a/tests/test_data/mykitchen101en.com/mykitchen101en.json +++ b/tests/test_data/mykitchen101en.com/mykitchen101en.json @@ -45,18 +45,18 @@ "2 mini muffin pans" ], "nutrients": { + "servingSize": "1 serving", "calories": "48 kcal", - "carbohydrateContent": "8 g", - "proteinContent": "1 g", "fatContent": "1 g", "saturatedFatContent": "1 g", + "unsaturatedFatContent": "0.6 g", "transFatContent": "0.04 g", - "cholesterolContent": "24 mg", + "carbohydrateContent": "8 g", + "sugarContent": "4 g", + "proteinContent": "1 g", "sodiumContent": "25 mg", "fiberContent": "0.1 g", - "sugarContent": "4 g", - "unsaturatedFatContent": "0.6 g", - "servingSize": "1 serving" + "cholesterolContent": "24 mg" }, "image": "https://mykitchen101en.com/wp-content/uploads/2020/11/mini-baked-egg-sponge-cake-mykitchen101en-feature.jpg", "keywords": [ diff --git a/tests/test_data/mykoreankitchen.com/mykoreankitchen.json b/tests/test_data/mykoreankitchen.com/mykoreankitchen.json index 74721a385..134874996 100644 --- a/tests/test_data/mykoreankitchen.com/mykoreankitchen.json +++ b/tests/test_data/mykoreankitchen.com/mykoreankitchen.json @@ -75,16 +75,16 @@ "ratings": 4.88, "ratings_count": 8, "nutrients": { + "servingSize": "1 serving", "calories": "439 kcal", - "carbohydrateContent": "89 g", - "proteinContent": "6 g", "fatContent": "7 g", "saturatedFatContent": "1 g", - "sodiumContent": "151 mg", - "fiberContent": "3 g", - "sugarContent": "14 g", "unsaturatedFatContent": "5 g", - "servingSize": "1 serving" + "carbohydrateContent": "89 g", + "sugarContent": "14 g", + "proteinContent": "6 g", + "sodiumContent": "151 mg", + "fiberContent": "3 g" }, "image": "https://mykoreankitchen.com/wp-content/uploads/2016/01/1.-Korean-Sweet-Rice-with-Dried-Fruit-and-Nuts.jpg", "keywords": [ diff --git a/tests/test_data/norecipes.com/norecipes_1.json b/tests/test_data/norecipes.com/norecipes_1.json index e79888ef6..3de77ab2b 100644 --- a/tests/test_data/norecipes.com/norecipes_1.json +++ b/tests/test_data/norecipes.com/norecipes_1.json @@ -32,16 +32,16 @@ "ratings": 4.45, "ratings_count": 238, "nutrients": { + "servingSize": "1 serving", "calories": "361 kcal", - "carbohydrateContent": "21 g", - "proteinContent": "5 g", "fatContent": "29 g", "saturatedFatContent": "17 g", - "cholesterolContent": "150 mg", + "carbohydrateContent": "21 g", + "sugarContent": "18 g", + "proteinContent": "5 g", "sodiumContent": "157 mg", "fiberContent": "1 g", - "sugarContent": "18 g", - "servingSize": "1 serving" + "cholesterolContent": "150 mg" }, "image": "https://norecipes.com/wp-content/uploads/2020/01/basque-cheesecake-011.jpg", "keywords": [ diff --git a/tests/test_data/norecipes.com/norecipes_2.json b/tests/test_data/norecipes.com/norecipes_2.json index 874be5f3a..478fc475b 100644 --- a/tests/test_data/norecipes.com/norecipes_2.json +++ b/tests/test_data/norecipes.com/norecipes_2.json @@ -70,16 +70,16 @@ "ratings": 4.43, "ratings_count": 14, "nutrients": { + "servingSize": "1 serving", "calories": "418 kcal", - "carbohydrateContent": "41 g", - "proteinContent": "21 g", "fatContent": "19 g", "saturatedFatContent": "5 g", - "cholesterolContent": "110 mg", + "carbohydrateContent": "41 g", + "sugarContent": "21 g", + "proteinContent": "21 g", "sodiumContent": "656 mg", "fiberContent": "2 g", - "sugarContent": "21 g", - "servingSize": "1 serving" + "cholesterolContent": "110 mg" }, "image": "https://norecipes.com/wp-content/uploads/2017/06/orange-chicken-005.jpg", "keywords": [ diff --git a/tests/test_data/nosalty.hu/nosalty.json b/tests/test_data/nosalty.hu/nosalty.json index 9dc920154..a611ec44f 100644 --- a/tests/test_data/nosalty.hu/nosalty.json +++ b/tests/test_data/nosalty.hu/nosalty.json @@ -46,12 +46,12 @@ "servingSize": "2374 g", "calories": "7031.58 g", "fatContent": "402.1964 g", - "fiberContent": "35.76 g", + "carbohydrateContent": "715.9344 g", "sugarContent": "279.5564 g", - "sodiumContent": "602.54 g", "proteinContent": "151.682 g", - "cholesterolContent": "1697.6 mg", - "carbohydrateContent": "715.9344 g" + "sodiumContent": "602.54 g", + "fiberContent": "35.76 g", + "cholesterolContent": "1697.6 mg" }, "image": "https://image-api.nosalty.hu/nosalty/images/recipes/Am/SZ/aranygaluska-ahogy-nagymamam-kesziti.jpeg?w=1200&h=1200&s=78e81357b434b48faaac2ca43c8321f5", "keywords": [ diff --git a/tests/test_data/notenoughcinnamon.com/notenoughcinnamon_1.json b/tests/test_data/notenoughcinnamon.com/notenoughcinnamon_1.json index 81c660ca8..5c171da62 100644 --- a/tests/test_data/notenoughcinnamon.com/notenoughcinnamon_1.json +++ b/tests/test_data/notenoughcinnamon.com/notenoughcinnamon_1.json @@ -29,16 +29,16 @@ "ratings": 5.0, "ratings_count": 5, "nutrients": { + "servingSize": "1 serving", "calories": "305 kcal", - "carbohydrateContent": "24 g", - "proteinContent": "5 g", "fatContent": "23 g", "saturatedFatContent": "17 g", "transFatContent": "1 g", - "sodiumContent": "28 mg", - "fiberContent": "7 g", + "carbohydrateContent": "24 g", "sugarContent": "13 g", - "servingSize": "1 serving" + "proteinContent": "5 g", + "sodiumContent": "28 mg", + "fiberContent": "7 g" }, "image": "https://www.notenoughcinnamon.com/wp-content/uploads/2020/10/Pina-Colada-Chia-Pudding-2.jpg", "keywords": [ diff --git a/tests/test_data/notenoughcinnamon.com/notenoughcinnamon_2.json b/tests/test_data/notenoughcinnamon.com/notenoughcinnamon_2.json index 625ab1ffc..3e07ec205 100644 --- a/tests/test_data/notenoughcinnamon.com/notenoughcinnamon_2.json +++ b/tests/test_data/notenoughcinnamon.com/notenoughcinnamon_2.json @@ -57,15 +57,15 @@ "ratings": 5.0, "ratings_count": 5, "nutrients": { + "servingSize": "1 serving", "calories": "605 kcal", - "carbohydrateContent": "105 g", - "proteinContent": "13 g", "fatContent": "17 g", "saturatedFatContent": "3 g", - "sodiumContent": "1371 mg", - "fiberContent": "13 g", + "carbohydrateContent": "105 g", "sugarContent": "14 g", - "servingSize": "1 serving" + "proteinContent": "13 g", + "sodiumContent": "1371 mg", + "fiberContent": "13 g" }, "image": "https://www.notenoughcinnamon.com/wp-content/uploads/2021/05/Crispy-Sheet-Pan-Gnocchi-with-Roasted-Vegetables-6.jpg", "keywords": [ diff --git a/tests/test_data/number-2-pencil.com/number2pencil_1.json b/tests/test_data/number-2-pencil.com/number2pencil_1.json index 703d50dab..3f3c8279f 100644 --- a/tests/test_data/number-2-pencil.com/number2pencil_1.json +++ b/tests/test_data/number-2-pencil.com/number2pencil_1.json @@ -42,18 +42,18 @@ "ratings": 4.96, "ratings_count": 46, "nutrients": { - "carbohydrateContent": "9 g", - "proteinContent": "36 g", + "servingSize": "1 serving", + "calories": "232 kcal", "fatContent": "7 g", "saturatedFatContent": "1 g", + "unsaturatedFatContent": "5 g", "transFatContent": "0.01 g", - "cholesterolContent": "274 mg", + "carbohydrateContent": "9 g", + "sugarContent": "4 g", + "proteinContent": "36 g", "sodiumContent": "805 mg", "fiberContent": "3 g", - "sugarContent": "4 g", - "calories": "232 kcal", - "unsaturatedFatContent": "5 g", - "servingSize": "1 serving" + "cholesterolContent": "274 mg" }, "image": "https://www.number-2-pencil.com/wp-content/uploads/2016/09/Sheet-Pan-Shrimp-Fajitas_-6.jpg" } diff --git a/tests/test_data/number-2-pencil.com/number2pencil_2.json b/tests/test_data/number-2-pencil.com/number2pencil_2.json index a4aface59..9bcbfd723 100644 --- a/tests/test_data/number-2-pencil.com/number2pencil_2.json +++ b/tests/test_data/number-2-pencil.com/number2pencil_2.json @@ -75,18 +75,18 @@ "ratings": 5.0, "ratings_count": 3, "nutrients": { + "servingSize": "1 serving", "calories": "652 kcal", - "carbohydrateContent": "57 g", - "proteinContent": "8 g", "fatContent": "45 g", "saturatedFatContent": "28 g", + "unsaturatedFatContent": "14 g", "transFatContent": "1 g", - "cholesterolContent": "158 mg", + "carbohydrateContent": "57 g", + "sugarContent": "26 g", + "proteinContent": "8 g", "sodiumContent": "134 mg", "fiberContent": "3 g", - "sugarContent": "26 g", - "unsaturatedFatContent": "14 g", - "servingSize": "1 serving" + "cholesterolContent": "158 mg" }, "image": "https://www.number-2-pencil.com/wp-content/uploads/2023/05/Sheet-Pan-Strawberry-Shortcake-7.jpg", "keywords": [ diff --git a/tests/test_data/ohsheglows.com/ohsheglows.json b/tests/test_data/ohsheglows.com/ohsheglows.json index 743dc684a..17d41ff42 100644 --- a/tests/test_data/ohsheglows.com/ohsheglows.json +++ b/tests/test_data/ohsheglows.com/ohsheglows.json @@ -37,11 +37,11 @@ "calories": "365 calorie", "fatContent": "26 grams", "saturatedFatContent": "19 grams", - "sodiumContent": "100 milligrams", "carbohydrateContent": "29 grams", - "fiberContent": "2 grams", "sugarContent": "24 grams", - "proteinContent": "6 grams" + "proteinContent": "6 grams", + "sodiumContent": "100 milligrams", + "fiberContent": "2 grams" }, "dietary_restrictions": [ "Gluten Free Diet", diff --git a/tests/test_data/omnivorescookbook.com/omnivorescookbook_1.json b/tests/test_data/omnivorescookbook.com/omnivorescookbook_1.json index 61bc9f644..1d176c4e6 100644 --- a/tests/test_data/omnivorescookbook.com/omnivorescookbook_1.json +++ b/tests/test_data/omnivorescookbook.com/omnivorescookbook_1.json @@ -32,13 +32,13 @@ "nutrients": { "servingSize": "1 serving", "calories": "93 kcal", - "carbohydrateContent": "6.1 g", - "proteinContent": "4.8 g", "fatContent": "6.5 g", "saturatedFatContent": "1 g", + "carbohydrateContent": "6.1 g", + "sugarContent": "3 g", + "proteinContent": "4.8 g", "sodiumContent": "528 mg", - "fiberContent": "1.9 g", - "sugarContent": "3 g" + "fiberContent": "1.9 g" }, "image": "https://omnivorescookbook.com/wp-content/uploads/2022/02/211213_Stir-Fried-Bok-Choy-With-Tofu-Puffs_550.jpg", "keywords": [ diff --git a/tests/test_data/omnivorescookbook.com/omnivorescookbook_2.json b/tests/test_data/omnivorescookbook.com/omnivorescookbook_2.json index 42111e37e..99e96dd53 100644 --- a/tests/test_data/omnivorescookbook.com/omnivorescookbook_2.json +++ b/tests/test_data/omnivorescookbook.com/omnivorescookbook_2.json @@ -50,14 +50,14 @@ "nutrients": { "servingSize": "1 serving", "calories": "341 kcal", - "carbohydrateContent": "28.1 g", - "proteinContent": "16.5 g", "fatContent": "18.3 g", "saturatedFatContent": "4 g", - "cholesterolContent": "40 mg", + "carbohydrateContent": "28.1 g", + "sugarContent": "4.9 g", + "proteinContent": "16.5 g", "sodiumContent": "651 mg", "fiberContent": "1.8 g", - "sugarContent": "4.9 g" + "cholesterolContent": "40 mg" }, "image": "https://omnivorescookbook.com/wp-content/uploads/2020/06/200430_Beef-Pan-Fried-Noodles_550.jpg", "keywords": [ diff --git a/tests/test_data/onceuponachef.com/onceuponachef_1.json b/tests/test_data/onceuponachef.com/onceuponachef_1.json index aeaa29cdc..a18f9e0b8 100644 --- a/tests/test_data/onceuponachef.com/onceuponachef_1.json +++ b/tests/test_data/onceuponachef.com/onceuponachef_1.json @@ -40,12 +40,12 @@ "servingSize": "1 slice", "calories": "166", "fatContent": "6 g", - "carbohydrateContent": "26 g", - "proteinContent": "2 g", "saturatedFatContent": "4 g", + "carbohydrateContent": "26 g", "sugarContent": "17 g", - "fiberContent": "1 g", + "proteinContent": "2 g", "sodiumContent": "117 mg", + "fiberContent": "1 g", "cholesterolContent": "31 mg" }, "image": "https://www.onceuponachef.com/images/2009/09/Pumpkin-Bread-100.jpg", diff --git a/tests/test_data/onceuponachef.com/onceuponachef_2.json b/tests/test_data/onceuponachef.com/onceuponachef_2.json index 8aeb426dc..620c15770 100644 --- a/tests/test_data/onceuponachef.com/onceuponachef_2.json +++ b/tests/test_data/onceuponachef.com/onceuponachef_2.json @@ -71,12 +71,12 @@ "servingSize": "approximately 1 cup", "calories": "357", "fatContent": "20 g", - "carbohydrateContent": "40 g", - "proteinContent": "9 g", "saturatedFatContent": "2 g", + "carbohydrateContent": "40 g", "sugarContent": "12 g", - "fiberContent": "11 g", + "proteinContent": "9 g", "sodiumContent": "306 mg", + "fiberContent": "11 g", "cholesterolContent": "0 mg" }, "image": "https://www.onceuponachef.com/images/2014/06/Black-Bean-and-Corn-Salad.jpg", diff --git a/tests/test_data/onesweetappetite.com/onesweetappetite.json b/tests/test_data/onesweetappetite.com/onesweetappetite.json index d57078167..337ed272c 100644 --- a/tests/test_data/onesweetappetite.com/onesweetappetite.json +++ b/tests/test_data/onesweetappetite.com/onesweetappetite.json @@ -42,15 +42,15 @@ "nutrients": { "servingSize": "1 g", "calories": "394 kcal", - "carbohydrateContent": "11 g", - "proteinContent": "39 g", "fatContent": "20 g", "saturatedFatContent": "8 g", - "cholesterolContent": "129 mg", + "unsaturatedFatContent": "11 g", + "carbohydrateContent": "11 g", + "sugarContent": "2 g", + "proteinContent": "39 g", "sodiumContent": "656 mg", "fiberContent": "1 g", - "sugarContent": "2 g", - "unsaturatedFatContent": "11 g" + "cholesterolContent": "129 mg" }, "image": "https://onesweetappetite.com/wp-content/uploads/2021/07/ranch-chicken-recipe-6.jpg" } diff --git a/tests/test_data/paleorunningmomma.com/paleorunningmomma.json b/tests/test_data/paleorunningmomma.com/paleorunningmomma.json index ceaa2ecbe..6d9e059cc 100644 --- a/tests/test_data/paleorunningmomma.com/paleorunningmomma.json +++ b/tests/test_data/paleorunningmomma.com/paleorunningmomma.json @@ -40,16 +40,16 @@ "ratings": 4.56, "ratings_count": 100, "nutrients": { + "servingSize": "1 serving", "calories": "422 kcal", - "carbohydrateContent": "9 g", - "proteinContent": "29 g", "fatContent": "31 g", "saturatedFatContent": "22 g", - "cholesterolContent": "99 mg", + "carbohydrateContent": "9 g", + "sugarContent": "2 g", + "proteinContent": "29 g", "sodiumContent": "432 mg", "fiberContent": "2 g", - "sugarContent": "2 g", - "servingSize": "1 serving" + "cholesterolContent": "99 mg" }, "image": "https://www.paleorunningmomma.com/wp-content/uploads/2020/12/beef-stroganoff-9.jpg", "keywords": [ diff --git a/tests/test_data/peelwithzeal.com/peelwithzeal_1.json b/tests/test_data/peelwithzeal.com/peelwithzeal_1.json index 02edb1190..dada8e394 100644 --- a/tests/test_data/peelwithzeal.com/peelwithzeal_1.json +++ b/tests/test_data/peelwithzeal.com/peelwithzeal_1.json @@ -44,12 +44,12 @@ "9x13 casserole dish" ], "nutrients": { + "servingSize": "1 serving", "calories": "233 kcal", + "fatContent": "15 g", "carbohydrateContent": "19 g", "proteinContent": "5 g", - "fatContent": "15 g", - "fiberContent": "1 g", - "servingSize": "1 serving" + "fiberContent": "1 g" }, "image": "https://www.peelwithzeal.com/wp-content/uploads/2022/06/molasses-baked-beans.jpg", "keywords": [ diff --git a/tests/test_data/peelwithzeal.com/peelwithzeal_2.json b/tests/test_data/peelwithzeal.com/peelwithzeal_2.json index b6e44fe08..a267d336d 100644 --- a/tests/test_data/peelwithzeal.com/peelwithzeal_2.json +++ b/tests/test_data/peelwithzeal.com/peelwithzeal_2.json @@ -73,13 +73,13 @@ "Large mixing bowl" ], "nutrients": { + "servingSize": "1 serving", "calories": "178 kcal", - "carbohydrateContent": "5 g", - "proteinContent": "9 g", "fatContent": "14 g", - "fiberContent": "2 g", + "carbohydrateContent": "5 g", "sugarContent": "2 g", - "servingSize": "1 serving" + "proteinContent": "9 g", + "fiberContent": "2 g" }, "image": "https://www.peelwithzeal.com/wp-content/uploads/2023/12/cajun-crab-dip-cold.jpg", "keywords": [ diff --git a/tests/test_data/persnicketyplates.com/persnicketyplates.json b/tests/test_data/persnicketyplates.com/persnicketyplates.json index 5b14ad86a..23d996280 100644 --- a/tests/test_data/persnicketyplates.com/persnicketyplates.json +++ b/tests/test_data/persnicketyplates.com/persnicketyplates.json @@ -35,15 +35,15 @@ "nutrients": { "servingSize": "1 g", "calories": "638 kcal", - "carbohydrateContent": "42 g", - "proteinContent": "34 g", "fatContent": "36 g", "saturatedFatContent": "13 g", - "cholesterolContent": "122 mg", + "unsaturatedFatContent": "19 g", + "carbohydrateContent": "42 g", + "sugarContent": "35 g", + "proteinContent": "34 g", "sodiumContent": "1591 mg", "fiberContent": "2 g", - "sugarContent": "35 g", - "unsaturatedFatContent": "19 g" + "cholesterolContent": "122 mg" }, "image": "https://www.persnicketyplates.com/wp-content/uploads/2023/06/slow-cooker-hawaiian-meatballs-10-SQUARE.jpg", "keywords": [ diff --git a/tests/test_data/pinchofyum.com/pinchofyum.json b/tests/test_data/pinchofyum.com/pinchofyum.json index f5493365a..02f1f42cc 100644 --- a/tests/test_data/pinchofyum.com/pinchofyum.json +++ b/tests/test_data/pinchofyum.com/pinchofyum.json @@ -43,14 +43,14 @@ "ratings_count": 62, "nutrients": { "calories": "375 calories", - "sugarContent": "5.9 g", - "sodiumContent": "732.1 mg", "fatContent": "28.6 g", "saturatedFatContent": "16.9 g", "transFatContent": "0.5 g", "carbohydrateContent": "16.2 g", - "fiberContent": "2 g", + "sugarContent": "5.9 g", "proteinContent": "15.5 g", + "sodiumContent": "732.1 mg", + "fiberContent": "2 g", "cholesterolContent": "81 mg" }, "image": "https://pinchofyum.com/wp-content/uploads/Broccoli-Cheese-Soup-2-225x225.jpg", diff --git a/tests/test_data/pinkowlkitchen.com/pinkowlkitchen_1.json b/tests/test_data/pinkowlkitchen.com/pinkowlkitchen_1.json index 2a8073707..626b64f83 100644 --- a/tests/test_data/pinkowlkitchen.com/pinkowlkitchen_1.json +++ b/tests/test_data/pinkowlkitchen.com/pinkowlkitchen_1.json @@ -33,14 +33,14 @@ "nutrients": { "servingSize": "1 slice", "calories": "260 kcal", - "carbohydrateContent": "38.9 g", - "proteinContent": "3.5 g", "fatContent": "11.3 g", "saturatedFatContent": "4.7 g", - "cholesterolContent": "65 mg", + "carbohydrateContent": "38.9 g", + "sugarContent": "32 g", + "proteinContent": "3.5 g", "sodiumContent": "173 mg", "fiberContent": "0.8 g", - "sugarContent": "32 g" + "cholesterolContent": "65 mg" }, "image": "https://pinkowlkitchen.com/wp-content/uploads/2023/08/chocolate-chess-pie-featured-image.jpg", "keywords": [ diff --git a/tests/test_data/pinkowlkitchen.com/pinkowlkitchen_2.json b/tests/test_data/pinkowlkitchen.com/pinkowlkitchen_2.json index daa866248..f2d9d1fbb 100644 --- a/tests/test_data/pinkowlkitchen.com/pinkowlkitchen_2.json +++ b/tests/test_data/pinkowlkitchen.com/pinkowlkitchen_2.json @@ -47,16 +47,16 @@ "ratings": 4.94, "ratings_count": 16, "nutrients": { + "servingSize": "1 serving", "calories": "200 kcal", - "carbohydrateContent": "20.8 g", - "proteinContent": "2.6 g", "fatContent": "12.6 g", "saturatedFatContent": "7.8 g", - "cholesterolContent": "46 mg", + "carbohydrateContent": "20.8 g", + "sugarContent": "18.8 g", + "proteinContent": "2.6 g", "sodiumContent": "43 mg", "fiberContent": "0.6 g", - "sugarContent": "18.8 g", - "servingSize": "1 serving" + "cholesterolContent": "46 mg" }, "image": "https://pinkowlkitchen.com/wp-content/uploads/2022/06/chocolate-cream-cold-brew-featured-image.jpg", "keywords": [ diff --git a/tests/test_data/platingpixels.com/platingpixels_1.json b/tests/test_data/platingpixels.com/platingpixels_1.json index 7b34d0818..762ec5aa4 100644 --- a/tests/test_data/platingpixels.com/platingpixels_1.json +++ b/tests/test_data/platingpixels.com/platingpixels_1.json @@ -37,14 +37,14 @@ "nutrients": { "servingSize": "3 ribs", "calories": "247 kcal", - "carbohydrateContent": "7 g", - "proteinContent": "23 g", "fatContent": "14 g", "saturatedFatContent": "5 g", - "cholesterolContent": "65 mg", + "carbohydrateContent": "7 g", + "sugarContent": "6 g", + "proteinContent": "23 g", "sodiumContent": "1152 mg", "fiberContent": "1 g", - "sugarContent": "6 g" + "cholesterolContent": "65 mg" }, "image": "https://www.platingpixels.com/wp-content/uploads/2021/01/Instant-Pot-Beef-Short-Ribs-recipe-1.jpg", "keywords": [ diff --git a/tests/test_data/platingpixels.com/platingpixels_2.json b/tests/test_data/platingpixels.com/platingpixels_2.json index 302412b87..bc4254900 100644 --- a/tests/test_data/platingpixels.com/platingpixels_2.json +++ b/tests/test_data/platingpixels.com/platingpixels_2.json @@ -75,16 +75,16 @@ "nutrients": { "servingSize": "1 piece with gravy", "calories": "669 kcal", - "carbohydrateContent": "49 g", - "proteinContent": "44 g", "fatContent": "32 g", "saturatedFatContent": "8 g", + "unsaturatedFatContent": "22 g", "transFatContent": "0.2 g", - "cholesterolContent": "147 mg", + "carbohydrateContent": "49 g", + "sugarContent": "8 g", + "proteinContent": "44 g", "sodiumContent": "1147 mg", "fiberContent": "2 g", - "sugarContent": "8 g", - "unsaturatedFatContent": "22 g" + "cholesterolContent": "147 mg" }, "image": "https://www.platingpixels.com/wp-content/uploads/2022/09/Chicken-Fried-Chicken-recipe-1.jpg", "keywords": [ diff --git a/tests/test_data/plowingthroughlife.com/plowingthroughlife_1.json b/tests/test_data/plowingthroughlife.com/plowingthroughlife_1.json index 1bad3e489..33e8e6cf7 100644 --- a/tests/test_data/plowingthroughlife.com/plowingthroughlife_1.json +++ b/tests/test_data/plowingthroughlife.com/plowingthroughlife_1.json @@ -32,16 +32,16 @@ "ratings": 5.0, "ratings_count": 20, "nutrients": { + "servingSize": "1 serving", "calories": "306 kcal", - "carbohydrateContent": "23 g", - "proteinContent": "15 g", "fatContent": "17 g", "saturatedFatContent": "11 g", - "cholesterolContent": "49 mg", + "carbohydrateContent": "23 g", + "sugarContent": "8 g", + "proteinContent": "15 g", "sodiumContent": "828 mg", "fiberContent": "1 g", - "sugarContent": "8 g", - "servingSize": "1 serving" + "cholesterolContent": "49 mg" }, "image": "https://plowingthroughlife.com/wp-content/uploads/2020/05/Farmhouse-Mac-and-cheese-FI.jpg", "keywords": [ diff --git a/tests/test_data/plowingthroughlife.com/plowingthroughlife_2.json b/tests/test_data/plowingthroughlife.com/plowingthroughlife_2.json index 0b9c47936..cda4ca280 100644 --- a/tests/test_data/plowingthroughlife.com/plowingthroughlife_2.json +++ b/tests/test_data/plowingthroughlife.com/plowingthroughlife_2.json @@ -58,18 +58,18 @@ "ratings": 5.0, "ratings_count": 13, "nutrients": { + "servingSize": "1 serving", "calories": "951 kcal", - "carbohydrateContent": "128 g", - "proteinContent": "9 g", "fatContent": "47 g", "saturatedFatContent": "24 g", + "unsaturatedFatContent": "6 g", "transFatContent": "2 g", - "cholesterolContent": "54 mg", + "carbohydrateContent": "128 g", + "sugarContent": "75 g", + "proteinContent": "9 g", "sodiumContent": "1417 mg", "fiberContent": "0.4 g", - "sugarContent": "75 g", - "unsaturatedFatContent": "6 g", - "servingSize": "1 serving" + "cholesterolContent": "54 mg" }, "image": "https://plowingthroughlife.com/wp-content/uploads/2022/08/Can-Cinnamon-Rolls-Heavy-Cream-FI.jpeg", "keywords": [ diff --git a/tests/test_data/primaledgehealth.com/primaledgehealth.json b/tests/test_data/primaledgehealth.com/primaledgehealth.json index df43a7cec..98a537cf3 100644 --- a/tests/test_data/primaledgehealth.com/primaledgehealth.json +++ b/tests/test_data/primaledgehealth.com/primaledgehealth.json @@ -28,15 +28,15 @@ "ratings": 5.0, "ratings_count": 4, "nutrients": { + "servingSize": "1 serving", "calories": "212 kcal", - "carbohydrateContent": "5 g", - "proteinContent": "8 g", "fatContent": "18 g", "saturatedFatContent": "11 g", - "cholesterolContent": "67 mg", - "sodiumContent": "69 mg", + "carbohydrateContent": "5 g", "sugarContent": "1 g", - "servingSize": "1 serving" + "proteinContent": "8 g", + "sodiumContent": "69 mg", + "cholesterolContent": "67 mg" }, "image": "https://www.primaledgehealth.com/wp-content/uploads/2021/02/no-bake-custard-1.jpg", "keywords": [ diff --git a/tests/test_data/rainbowplantlife.com/rainbowplantlife.json b/tests/test_data/rainbowplantlife.com/rainbowplantlife.json index 860f4efc3..46600dc39 100644 --- a/tests/test_data/rainbowplantlife.com/rainbowplantlife.json +++ b/tests/test_data/rainbowplantlife.com/rainbowplantlife.json @@ -42,17 +42,17 @@ "ratings": 4.96, "ratings_count": 62, "nutrients": { + "servingSize": "1 serving", "calories": "298 kcal", - "carbohydrateContent": "52 g", - "proteinContent": "4 g", "fatContent": "10 g", "saturatedFatContent": "2 g", + "unsaturatedFatContent": "7 g", "transFatContent": "1 g", - "sodiumContent": "260 mg", - "fiberContent": "2 g", + "carbohydrateContent": "52 g", "sugarContent": "31 g", - "unsaturatedFatContent": "7 g", - "servingSize": "1 serving" + "proteinContent": "4 g", + "sodiumContent": "260 mg", + "fiberContent": "2 g" }, "dietary_restrictions": [ "Vegan" diff --git a/tests/test_data/rainbowplantlife.com/rainbowplantlife_groups.json b/tests/test_data/rainbowplantlife.com/rainbowplantlife_groups.json index d0ccc39df..bd69ab8f8 100644 --- a/tests/test_data/rainbowplantlife.com/rainbowplantlife_groups.json +++ b/tests/test_data/rainbowplantlife.com/rainbowplantlife_groups.json @@ -80,16 +80,16 @@ "ratings": 4.98, "ratings_count": 68, "nutrients": { + "servingSize": "1 serving", "calories": "358 kcal", - "carbohydrateContent": "45 g", - "proteinContent": "10 g", "fatContent": "16 g", "saturatedFatContent": "2 g", - "sodiumContent": "562 mg", - "fiberContent": "3 g", - "sugarContent": "3 g", "unsaturatedFatContent": "13 g", - "servingSize": "1 serving" + "carbohydrateContent": "45 g", + "sugarContent": "3 g", + "proteinContent": "10 g", + "sodiumContent": "562 mg", + "fiberContent": "3 g" }, "dietary_restrictions": [ "Vegan", diff --git a/tests/test_data/realfood.tesco.com/realfoodtesco_1.json b/tests/test_data/realfood.tesco.com/realfoodtesco_1.json index 997afc6bc..08e40350e 100644 --- a/tests/test_data/realfood.tesco.com/realfoodtesco_1.json +++ b/tests/test_data/realfood.tesco.com/realfoodtesco_1.json @@ -40,8 +40,8 @@ "saturatedFatContent": "2 grams saturated fat", "carbohydrateContent": "41.6 grams carbohydrate", "sugarContent": "16 grams sugar", - "fiberContent": "13.1 grams fibre", - "proteinContent": "15.1 grams protein" + "proteinContent": "15.1 grams protein", + "fiberContent": "13.1 grams fibre" }, "image": "https://realfood.tesco.com/media/images/1400x919-Roasted-cauliflower-tagine-d35191d9-d524-482a-8db8-11b122f4cbf0-0-1400x919.jpg", "keywords": [ diff --git a/tests/test_data/realfood.tesco.com/realfoodtesco_2.json b/tests/test_data/realfood.tesco.com/realfoodtesco_2.json index 875d8fb85..0c0da82ed 100644 --- a/tests/test_data/realfood.tesco.com/realfoodtesco_2.json +++ b/tests/test_data/realfood.tesco.com/realfoodtesco_2.json @@ -59,8 +59,8 @@ "saturatedFatContent": "3 grams saturated fat", "carbohydrateContent": "14.3 grams carbohydrate", "sugarContent": "9 grams sugar", - "fiberContent": "5.6 grams fibre", - "proteinContent": "8.5 grams protein" + "proteinContent": "8.5 grams protein", + "fiberContent": "5.6 grams fibre" }, "image": "https://realfood.tesco.com/media/images/RFO-1400x919-CauliflowerSteaks-9b3cfef8-bc5e-4d41-b25b-1341fa3db1e0-0-1400x919.jpg" } diff --git a/tests/test_data/realsimple.com/realsimple.json b/tests/test_data/realsimple.com/realsimple.json index 231cfe7f1..1fbe910f7 100644 --- a/tests/test_data/realsimple.com/realsimple.json +++ b/tests/test_data/realsimple.com/realsimple.json @@ -37,14 +37,14 @@ "ratings_count": 136, "nutrients": { "calories": "636 kcal", + "fatContent": "43 g", + "saturatedFatContent": "26 g", + "unsaturatedFatContent": "0 g", "carbohydrateContent": "52 g", - "cholesterolContent": "192 mg", + "sugarContent": "47 g", "proteinContent": "9 g", - "saturatedFatContent": "26 g", "sodiumContent": "387 mg", - "sugarContent": "47 g", - "fatContent": "43 g", - "unsaturatedFatContent": "0 g" + "cholesterolContent": "192 mg" }, "image": "https://www.realsimple.com/thmb/OyWqkHucZsWzklIA4ld59Eesj2o=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/classic-cheesecake_300-70617627cf5f4f5eae7f1a11018713ec.jpg" } diff --git a/tests/test_data/recept.se/recept.json b/tests/test_data/recept.se/recept.json index f00d360d0..18d18f79f 100644 --- a/tests/test_data/recept.se/recept.json +++ b/tests/test_data/recept.se/recept.json @@ -30,11 +30,11 @@ "ratings": 4.4, "ratings_count": 197, "nutrients": { + "servingSize": "1 styck", "calories": "87424 calories", - "carbohydrateContent": "12.6 g", "fatContent": "3.7 g", - "proteinContent": "0.7 g", - "servingSize": "1 styck" + "carbohydrateContent": "12.6 g", + "proteinContent": "0.7 g" }, "dietary_restrictions": [ "Low Lactose Diet" diff --git a/tests/test_data/recipegirl.com/recipegirl_1.json b/tests/test_data/recipegirl.com/recipegirl_1.json index 31fbec37a..9c666af3a 100644 --- a/tests/test_data/recipegirl.com/recipegirl_1.json +++ b/tests/test_data/recipegirl.com/recipegirl_1.json @@ -38,14 +38,14 @@ "nutrients": { "servingSize": "1 serving", "calories": "770 kcal", - "carbohydrateContent": "98 g", - "proteinContent": "24 g", "fatContent": "28 g", "saturatedFatContent": "15 g", - "cholesterolContent": "82 mg", + "carbohydrateContent": "98 g", + "sugarContent": "4 g", + "proteinContent": "24 g", "sodiumContent": "203 mg", "fiberContent": "4 g", - "sugarContent": "4 g" + "cholesterolContent": "82 mg" }, "image": "https://www.recipegirl.com/wp-content/uploads/2007/12/PW-Clam-Linguine-1.jpeg", "keywords": [ diff --git a/tests/test_data/recipegirl.com/recipegirl_2.json b/tests/test_data/recipegirl.com/recipegirl_2.json index d37ed5030..d59f72f5c 100644 --- a/tests/test_data/recipegirl.com/recipegirl_2.json +++ b/tests/test_data/recipegirl.com/recipegirl_2.json @@ -73,16 +73,16 @@ "nutrients": { "servingSize": "1 serving", "calories": "642 kcal", - "carbohydrateContent": "16 g", - "proteinContent": "49 g", "fatContent": "42 g", "saturatedFatContent": "22 g", + "unsaturatedFatContent": "15 g", "transFatContent": "1 g", - "cholesterolContent": "237 mg", + "carbohydrateContent": "16 g", + "sugarContent": "5 g", + "proteinContent": "49 g", "sodiumContent": "1225 mg", "fiberContent": "2 g", - "sugarContent": "5 g", - "unsaturatedFatContent": "15 g" + "cholesterolContent": "237 mg" }, "image": "https://www.recipegirl.com/wp-content/uploads/2008/09/Chicken-Breasts-Stuffed-with-Goat-Cheese-and-Sun-Dried-Tomatoes-1.jpeg", "keywords": [ diff --git a/tests/test_data/reciperunner.com/reciperunner.json b/tests/test_data/reciperunner.com/reciperunner.json index 26e042dae..0d21ac30f 100644 --- a/tests/test_data/reciperunner.com/reciperunner.json +++ b/tests/test_data/reciperunner.com/reciperunner.json @@ -38,18 +38,18 @@ "ratings": 4.6, "ratings_count": 13, "nutrients": { + "servingSize": "1", "calories": "71 calories", - "carbohydrateContent": "9 grams carbohydrates", - "cholesterolContent": "23 milligrams cholesterol", "fatContent": "3 grams fat", - "fiberContent": "0 grams fiber", - "proteinContent": "1 grams protein", "saturatedFatContent": "2 grams saturated fat", - "servingSize": "1", - "sodiumContent": "50 grams sodium", - "sugarContent": "4 grams sugar", + "unsaturatedFatContent": "1 grams unsaturated fat", "transFatContent": "0 grams trans fat", - "unsaturatedFatContent": "1 grams unsaturated fat" + "carbohydrateContent": "9 grams carbohydrates", + "sugarContent": "4 grams sugar", + "proteinContent": "1 grams protein", + "sodiumContent": "50 grams sodium", + "fiberContent": "0 grams fiber", + "cholesterolContent": "23 milligrams cholesterol" }, "dietary_restrictions": [ "Vegetarian Diet" diff --git a/tests/test_data/redhousespice.com/redhousespice_2.json b/tests/test_data/redhousespice.com/redhousespice_2.json index 017467dcf..4549cecd7 100644 --- a/tests/test_data/redhousespice.com/redhousespice_2.json +++ b/tests/test_data/redhousespice.com/redhousespice_2.json @@ -33,14 +33,14 @@ "nutrients": { "servingSize": "1 serving", "calories": "53 kcal", - "carbohydrateContent": "6 g", - "proteinContent": "2 g", "fatContent": "2 g", "saturatedFatContent": "0.3 g", - "sodiumContent": "813 mg", - "fiberContent": "1 g", + "unsaturatedFatContent": "11 g", + "carbohydrateContent": "6 g", "sugarContent": "3 g", - "unsaturatedFatContent": "11 g" + "proteinContent": "2 g", + "sodiumContent": "813 mg", + "fiberContent": "1 g" }, "dietary_restrictions": [ "Vegan Diet", diff --git a/tests/test_data/ricette.giallozafferano.it/giallozafferano.json b/tests/test_data/ricette.giallozafferano.it/giallozafferano.json index 990388da8..e60052da7 100644 --- a/tests/test_data/ricette.giallozafferano.it/giallozafferano.json +++ b/tests/test_data/ricette.giallozafferano.it/giallozafferano.json @@ -41,13 +41,13 @@ "ratings_count": 27, "nutrients": { "calories": "250 kcal", - "carbohydrateContent": "22.3 g", - "sugarContent": "22.3 g", "fatContent": "15.96 g", "saturatedFatContent": "8.61 g", + "carbohydrateContent": "22.3 g", + "sugarContent": "22.3 g", + "sodiumContent": "115 mg", "fiberContent": "1.9 g", - "cholesterolContent": "125 mg", - "sodiumContent": "115 mg" + "cholesterolContent": "125 mg" }, "image": "https://www.giallozafferano.it/images/5-534/Bavarese-alle-fragole_650x433_wm.jpg", "keywords": [ diff --git a/tests/test_data/saltpepperskillet.com/saltpepperskillet.json b/tests/test_data/saltpepperskillet.com/saltpepperskillet.json index e8b372238..b6c4f1589 100644 --- a/tests/test_data/saltpepperskillet.com/saltpepperskillet.json +++ b/tests/test_data/saltpepperskillet.com/saltpepperskillet.json @@ -33,18 +33,18 @@ "ratings": 5.0, "ratings_count": 5, "nutrients": { + "servingSize": "1 serving", "calories": "563 kcal", - "carbohydrateContent": "39 g", - "proteinContent": "36 g", "fatContent": "29 g", "saturatedFatContent": "8 g", + "unsaturatedFatContent": "18 g", "transFatContent": "0.2 g", - "cholesterolContent": "143 mg", + "carbohydrateContent": "39 g", + "sugarContent": "38 g", + "proteinContent": "36 g", "sodiumContent": "28475 mg", "fiberContent": "0.3 g", - "sugarContent": "38 g", - "unsaturatedFatContent": "18 g", - "servingSize": "1 serving" + "cholesterolContent": "143 mg" }, "image": "https://saltpepperskillet.com/wp-content/uploads/smoked-whole-chicken-horizontal-head-on.jpg", "keywords": [ diff --git a/tests/test_data/sandwichtribunal.com/sandwhichtribunal.json b/tests/test_data/sandwichtribunal.com/sandwhichtribunal.json index 0bedd4479..b2caeb747 100644 --- a/tests/test_data/sandwichtribunal.com/sandwhichtribunal.json +++ b/tests/test_data/sandwichtribunal.com/sandwhichtribunal.json @@ -28,8 +28,8 @@ "prep_time": 10, "cuisine": "American,Southern", "nutrients": { - "calories": "70 kcal", - "servingSize": "1 serving" + "servingSize": "1 serving", + "calories": "70 kcal" }, "image": "https://www.sandwichtribunal.com/wp-content/uploads/2023/01/IMG_7386.jpg", "keywords": [ diff --git a/tests/test_data/savorynothings.com/savorynothings_2.json b/tests/test_data/savorynothings.com/savorynothings_2.json index a2389912b..d111d0b0d 100644 --- a/tests/test_data/savorynothings.com/savorynothings_2.json +++ b/tests/test_data/savorynothings.com/savorynothings_2.json @@ -77,16 +77,16 @@ "spatula" ], "nutrients": { + "servingSize": "1 slice", "calories": "291 kcal", - "carbohydrateContent": "44 g", - "proteinContent": "4 g", "fatContent": "11 g", "saturatedFatContent": "3 g", - "cholesterolContent": "37 mg", + "carbohydrateContent": "44 g", + "sugarContent": "23 g", + "proteinContent": "4 g", "sodiumContent": "100 mg", "fiberContent": "2 g", - "sugarContent": "23 g", - "servingSize": "1 slice" + "cholesterolContent": "37 mg" }, "dietary_restrictions": [ "Vegetarian Diet" diff --git a/tests/test_data/seriouseats.com/seriouseats.json b/tests/test_data/seriouseats.com/seriouseats.json index 9a3519167..d22d56270 100644 --- a/tests/test_data/seriouseats.com/seriouseats.json +++ b/tests/test_data/seriouseats.com/seriouseats.json @@ -29,17 +29,17 @@ "ratings": 4.5, "ratings_count": 72, "nutrients": { + "servingSize": "Makes 2 single- or 1 double-crusted 9-inch pie (regular or deep-dish)", "calories": "125 kcal", + "fatContent": "9 g", + "saturatedFatContent": "6 g", + "unsaturatedFatContent": "0 g", "carbohydrateContent": "9 g", - "cholesterolContent": "24 mg", - "fiberContent": "0 g", + "sugarContent": "1 g", "proteinContent": "1 g", - "saturatedFatContent": "6 g", "sodiumContent": "79 mg", - "sugarContent": "1 g", - "fatContent": "9 g", - "servingSize": "Makes 2 single- or 1 double-crusted 9-inch pie (regular or deep-dish)", - "unsaturatedFatContent": "0 g" + "fiberContent": "0 g", + "cholesterolContent": "24 mg" }, "image": "https://www.seriouseats.com/thmb/xNY4o_dHNwORzdutYZqOPCUiVOg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2016__09__20160712-blind-bake-pie-crust-vicky-wasik-10-306bb1237a62413fa754cac8e53db637.jpg", "keywords": [ diff --git a/tests/test_data/simple-veganista.com/simpleveganista.json b/tests/test_data/simple-veganista.com/simpleveganista.json index 3776c81ff..581d6f65a 100644 --- a/tests/test_data/simple-veganista.com/simpleveganista.json +++ b/tests/test_data/simple-veganista.com/simpleveganista.json @@ -51,14 +51,14 @@ "ratings_count": 11, "nutrients": { "calories": "358 calories", - "sugarContent": "9.4 g", - "sodiumContent": "504.5 mg", "fatContent": "1.9 g", "saturatedFatContent": "0.5 g", "transFatContent": "0 g", "carbohydrateContent": "74 g", - "fiberContent": "10.7 g", + "sugarContent": "9.4 g", "proteinContent": "15.7 g", + "sodiumContent": "504.5 mg", + "fiberContent": "10.7 g", "cholesterolContent": "0 mg" }, "image": "https://simple-veganista.com/wp-content/uploads/2022/02/easy-vegan-jambalaya-recipe-5-225x225.jpg" diff --git a/tests/test_data/simplyquinoa.com/simplyquinoa.json b/tests/test_data/simplyquinoa.com/simplyquinoa.json index b2d5d91f5..0a827e343 100644 --- a/tests/test_data/simplyquinoa.com/simplyquinoa.json +++ b/tests/test_data/simplyquinoa.com/simplyquinoa.json @@ -37,14 +37,14 @@ "nutrients": { "servingSize": "1 pancake", "calories": "104 kcal", - "carbohydrateContent": "13 g", - "proteinContent": "3 g", "fatContent": "4 g", "saturatedFatContent": "1 g", - "cholesterolContent": "23 mg", + "carbohydrateContent": "13 g", + "sugarContent": "2 g", + "proteinContent": "3 g", "sodiumContent": "43 mg", "fiberContent": "1 g", - "sugarContent": "2 g" + "cholesterolContent": "23 mg" }, "image": "https://www.simplyquinoa.com/wp-content/uploads/2022/05/gluten-free-pancakes-recipe-apple-cinnamon.jpg", "keywords": [ diff --git a/tests/test_data/simplyrecipes.com/simplyrecipes_1.json b/tests/test_data/simplyrecipes.com/simplyrecipes_1.json index 27e2299ec..fad1cc148 100644 --- a/tests/test_data/simplyrecipes.com/simplyrecipes_1.json +++ b/tests/test_data/simplyrecipes.com/simplyrecipes_1.json @@ -34,17 +34,17 @@ "ratings": 4.7, "ratings_count": 7, "nutrients": { + "servingSize": "6 to 8 servings (makes about 3 quarts)", "calories": "160 kcal", + "fatContent": "2 g", + "saturatedFatContent": "1 g", + "unsaturatedFatContent": "0 g", "carbohydrateContent": "10 g", - "cholesterolContent": "62 mg", - "fiberContent": "1 g", + "sugarContent": "2 g", "proteinContent": "23 g", - "saturatedFatContent": "1 g", "sodiumContent": "878 mg", - "sugarContent": "2 g", - "fatContent": "2 g", - "servingSize": "6 to 8 servings (makes about 3 quarts)", - "unsaturatedFatContent": "0 g" + "fiberContent": "1 g", + "cholesterolContent": "62 mg" }, "image": "https://www.simplyrecipes.com/thmb/IPv95EDDPxwGIzCd4s-GQV5RYrs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2017__09__2017-10-23-ChickenRiceSoup-6-84f5ab39c30e4830bf08b5bb163c5e19.jpg", "keywords": [ diff --git a/tests/test_data/simplyrecipes.com/simplyrecipes_2.json b/tests/test_data/simplyrecipes.com/simplyrecipes_2.json index 4572f98c5..3433c6e9c 100644 --- a/tests/test_data/simplyrecipes.com/simplyrecipes_2.json +++ b/tests/test_data/simplyrecipes.com/simplyrecipes_2.json @@ -42,15 +42,15 @@ "ratings_count": 1, "nutrients": { "calories": "406 kcal", + "fatContent": "18 g", + "saturatedFatContent": "3 g", + "unsaturatedFatContent": "0 g", "carbohydrateContent": "56 g", - "cholesterolContent": "0 mg", - "fiberContent": "7 g", + "sugarContent": "12 g", "proteinContent": "8 g", - "saturatedFatContent": "3 g", "sodiumContent": "840 mg", - "sugarContent": "12 g", - "fatContent": "18 g", - "unsaturatedFatContent": "0 g" + "fiberContent": "7 g", + "cholesterolContent": "0 mg" }, "image": "https://www.simplyrecipes.com/thmb/NM4jagjRMB_ZTpbZeuucmcNHanQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Simply-Recipes-ParsnipLobster-Rolls-LEAD-01-edc9b93d39f14541b530cf9f22543bb2.jpg", "keywords": [ diff --git a/tests/test_data/simplywhisked.com/simplywhisked.json b/tests/test_data/simplywhisked.com/simplywhisked.json index 7aef70399..250ba11d5 100644 --- a/tests/test_data/simplywhisked.com/simplywhisked.json +++ b/tests/test_data/simplywhisked.com/simplywhisked.json @@ -42,14 +42,14 @@ "nutrients": { "servingSize": "1 bowl", "calories": "203 calories", - "sugarContent": "2.5 g", - "sodiumContent": "620.6 mg", "fatContent": "12.2 g", "saturatedFatContent": "3.3 g", "transFatContent": "0 g", "carbohydrateContent": "8.6 g", - "fiberContent": "1.4 g", + "sugarContent": "2.5 g", "proteinContent": "15.8 g", + "sodiumContent": "620.6 mg", + "fiberContent": "1.4 g", "cholesterolContent": "63 mg" }, "image": "https://www.simplywhisked.com/wp-content/uploads/2016/02/Buffalo-Chicken-Chili-4-1-225x225.jpg", diff --git a/tests/test_data/skinnytaste.com/skinnytaste.json b/tests/test_data/skinnytaste.com/skinnytaste.json index 37512973d..bfe0f1f39 100644 --- a/tests/test_data/skinnytaste.com/skinnytaste.json +++ b/tests/test_data/skinnytaste.com/skinnytaste.json @@ -32,14 +32,14 @@ "nutrients": { "servingSize": "1 piece", "calories": "195 kcal", - "carbohydrateContent": "3.5 g", - "proteinContent": "31 g", "fatContent": "6 g", "saturatedFatContent": "2 g", - "cholesterolContent": "91 mg", + "carbohydrateContent": "3.5 g", + "sugarContent": "0.5 g", + "proteinContent": "31 g", "sodiumContent": "183 mg", "fiberContent": "1.5 g", - "sugarContent": "0.5 g" + "cholesterolContent": "91 mg" }, "image": "https://www.skinnytaste.com/wp-content/uploads/2011/03/Grilled-Chicken-with-Spinach-and-Melted-Mozzarella-10.jpg", "keywords": [ diff --git a/tests/test_data/smulweb.nl/smulweb.json b/tests/test_data/smulweb.nl/smulweb.json index 32108c386..b7a4a653d 100644 --- a/tests/test_data/smulweb.nl/smulweb.json +++ b/tests/test_data/smulweb.nl/smulweb.json @@ -45,9 +45,9 @@ "ratings_count": 14, "nutrients": { "calories": "611.87 kcal", + "fatContent": "34.43 g", "carbohydrateContent": "46.88 g", - "proteinContent": "23.11 g", - "fatContent": "34.43 g" + "proteinContent": "23.11 g" }, "image": "https://d1mlbwr23caxox.cloudfront.net/public/sites/default/files/styles/recipe_teaser/public/recipe-images/IMG_1442.JPG_16.jpg?VersionId=HiJx912VlnCnUKiAYHKDqDsZLjsSy9zI", "keywords": [ diff --git a/tests/test_data/spendwithpennies.com/spendwithpennies.json b/tests/test_data/spendwithpennies.com/spendwithpennies.json index f1f0f6c17..bb32c6d9d 100644 --- a/tests/test_data/spendwithpennies.com/spendwithpennies.json +++ b/tests/test_data/spendwithpennies.com/spendwithpennies.json @@ -35,16 +35,16 @@ "ratings": 4.9, "ratings_count": 148, "nutrients": { + "servingSize": "1 serving", "calories": "349 kcal", - "carbohydrateContent": "65 g", - "proteinContent": "5 g", "fatContent": "10 g", "saturatedFatContent": "7 g", - "cholesterolContent": "1 mg", + "carbohydrateContent": "65 g", + "sugarContent": "45 g", + "proteinContent": "5 g", "sodiumContent": "25 mg", "fiberContent": "4 g", - "sugarContent": "45 g", - "servingSize": "1 serving" + "cholesterolContent": "1 mg" }, "image": "https://www.spendwithpennies.com/wp-content/uploads/2013/10/Chocolate-Pudding-Cake-SpendWithPennies-B-4.jpg", "keywords": [ diff --git a/tests/test_data/staysnatched.com/staysnatched.json b/tests/test_data/staysnatched.com/staysnatched.json index 8efa6a385..7efb18a15 100644 --- a/tests/test_data/staysnatched.com/staysnatched.json +++ b/tests/test_data/staysnatched.com/staysnatched.json @@ -45,11 +45,11 @@ "ratings": 4.89, "ratings_count": 60, "nutrients": { - "calories": "346 kcal", "servingSize": "1 serving", + "calories": "346 kcal", + "fatContent": "8 g", "carbohydrateContent": "34 g", - "proteinContent": "23 g", - "fatContent": "8 g" + "proteinContent": "23 g" }, "image": "https://www.staysnatched.com/wp-content/uploads/2016/12/crock-pot-chili-mac-6.jpg", "keywords": [ diff --git a/tests/test_data/sunbasket.com/sunbasket.json b/tests/test_data/sunbasket.com/sunbasket.json index c78ebba11..342b450cf 100644 --- a/tests/test_data/sunbasket.com/sunbasket.json +++ b/tests/test_data/sunbasket.com/sunbasket.json @@ -28,14 +28,14 @@ "ratings": 5.0, "ratings_count": 1340, "nutrients": { + "calories": "760", + "fatContent": "34g", + "saturatedFatContent": "6g", "sugarContent": "15g", "proteinContent": "31g", + "sodiumContent": "900mg", "fiberContent": "7g", - "fatContent": "34g", - "cholesterolContent": "75mg", - "calories": "760", - "saturatedFatContent": "6g", - "sodiumContent": "900mg" + "cholesterolContent": "75mg" }, "image": "https://cdn.sunbasket.com/100408c8-f908-404e-a494-099fad9fed44.jpg" } diff --git a/tests/test_data/sundpaabudget.dk/sundpaabudget.json b/tests/test_data/sundpaabudget.dk/sundpaabudget.json index 91e06a411..81f5c8f7a 100644 --- a/tests/test_data/sundpaabudget.dk/sundpaabudget.json +++ b/tests/test_data/sundpaabudget.dk/sundpaabudget.json @@ -36,8 +36,8 @@ "ratings": 4.0, "ratings_count": 40, "nutrients": { - "calories": "300 kcal", - "servingSize": "1 person" + "servingSize": "1 person", + "calories": "300 kcal" }, "image": "https://sundpaabudget.dk/wp-content/uploads/2021/08/20210803123311_IMG_0714.jpg" } diff --git a/tests/test_data/sunset.com/sunset.json b/tests/test_data/sunset.com/sunset.json index 9a1a5bac4..d093f6b4e 100644 --- a/tests/test_data/sunset.com/sunset.json +++ b/tests/test_data/sunset.com/sunset.json @@ -45,13 +45,13 @@ "ratings_count": 30, "nutrients": { "calories": "164", - "carbohydrateContent": "25", - "cholesterolContent": "16", "fatContent": "4.3", - "fiberContent": "1.4", - "proteinContent": "5.6", "saturatedFatContent": "2.6", - "sodiumContent": "363" + "carbohydrateContent": "25", + "proteinContent": "5.6", + "sodiumContent": "363", + "fiberContent": "1.4", + "cholesterolContent": "16" }, "image": "https://img.sunset02.com/sites/default/files/styles/4_3_horizontal_-_900x675/public/crisp-top-sourdough-stuffing-su.jpg" } diff --git a/tests/test_data/sweetcsdesigns.com/sweetcsdesigns.json b/tests/test_data/sweetcsdesigns.com/sweetcsdesigns.json index 8ded30b5c..c8a1b5ef0 100644 --- a/tests/test_data/sweetcsdesigns.com/sweetcsdesigns.json +++ b/tests/test_data/sweetcsdesigns.com/sweetcsdesigns.json @@ -33,18 +33,18 @@ "ratings": 4.9, "ratings_count": 544, "nutrients": { + "servingSize": "1", "calories": "205 calories", - "carbohydrateContent": "32 grams carbohydrates", - "cholesterolContent": "0 milligrams cholesterol", "fatContent": "7 grams fat", - "fiberContent": "3 grams fiber", - "proteinContent": "4 grams protein", "saturatedFatContent": "1 grams saturated fat", - "servingSize": "1", - "sodiumContent": "70 milligrams sodium", - "sugarContent": "2 grams sugar", + "unsaturatedFatContent": "6 grams unsaturated fat", "transFatContent": "0 grams trans fat", - "unsaturatedFatContent": "6 grams unsaturated fat" + "carbohydrateContent": "32 grams carbohydrates", + "sugarContent": "2 grams sugar", + "proteinContent": "4 grams protein", + "sodiumContent": "70 milligrams sodium", + "fiberContent": "3 grams fiber", + "cholesterolContent": "0 milligrams cholesterol" }, "dietary_restrictions": [ "Gluten Free Diet" diff --git a/tests/test_data/sweetpeasandsaffron.com/sweetpeasandsaffron.json b/tests/test_data/sweetpeasandsaffron.com/sweetpeasandsaffron.json index b77ea7eb3..550c1c31b 100644 --- a/tests/test_data/sweetpeasandsaffron.com/sweetpeasandsaffron.json +++ b/tests/test_data/sweetpeasandsaffron.com/sweetpeasandsaffron.json @@ -67,13 +67,13 @@ "nutrients": { "servingSize": "1 /4 batch", "calories": "189 kcal", - "carbohydrateContent": "37 g", - "proteinContent": "5 g", "fatContent": "3 g", "saturatedFatContent": "1 g", + "carbohydrateContent": "37 g", + "sugarContent": "7 g", + "proteinContent": "5 g", "sodiumContent": "2 mg", - "fiberContent": "6 g", - "sugarContent": "7 g" + "fiberContent": "6 g" }, "image": "https://sweetpeasandsaffron.com/wp-content/uploads/2017/05/steel-cut-oats-7-ways-TEXT.jpg", "keywords": [ diff --git a/tests/test_data/taste.com.au/tasteau_1.json b/tests/test_data/taste.com.au/tasteau_1.json index d3f74b5fd..b98a53349 100644 --- a/tests/test_data/taste.com.au/tasteau_1.json +++ b/tests/test_data/taste.com.au/tasteau_1.json @@ -40,8 +40,8 @@ "carbohydrateContent": "76.6 grams carbohydrates", "sugarContent": "8.2 grams sugar", "proteinContent": "60.3 grams protein", - "cholesterolContent": "157.1 milligrams cholesterol", - "sodiumContent": "4.8 milligrams sodium" + "sodiumContent": "4.8 milligrams sodium", + "cholesterolContent": "157.1 milligrams cholesterol" }, "image": "https://img.taste.com.au/g-jb09b4/taste/2021/05/mexican-chicken-pasta-bake-171430-2.jpg", "keywords": [ diff --git a/tests/test_data/tasteofhome.com/tasteofhome.json b/tests/test_data/tasteofhome.com/tasteofhome.json index 5a259db2e..f3390d4c4 100644 --- a/tests/test_data/tasteofhome.com/tasteofhome.json +++ b/tests/test_data/tasteofhome.com/tasteofhome.json @@ -38,11 +38,11 @@ "nutrients": { "calories": "228 calories", "fatContent": "5g fat (2g saturated fat)", - "cholesterolContent": "63mg cholesterol", - "sodiumContent": "436mg sodium", "carbohydrateContent": "18g carbohydrate (8g sugars", + "proteinContent": "27g protein. Diabetic Exchanges: 3 lean meat", + "sodiumContent": "436mg sodium", "fiberContent": "2g fiber)", - "proteinContent": "27g protein. Diabetic Exchanges: 3 lean meat" + "cholesterolContent": "63mg cholesterol" }, "image": "https://www.tasteofhome.com/wp-content/uploads/0001/01/Pressure-Cooker-Sauerbraten_EXPS_THN18_39243_E06_06_2b.jpg" } diff --git a/tests/test_data/tastesbetterfromscratch.com/tastesbetterfromscratch.json b/tests/test_data/tastesbetterfromscratch.com/tastesbetterfromscratch.json index 9619cc25e..f031bcd0e 100644 --- a/tests/test_data/tastesbetterfromscratch.com/tastesbetterfromscratch.json +++ b/tests/test_data/tastesbetterfromscratch.com/tastesbetterfromscratch.json @@ -36,16 +36,16 @@ "ratings": 4.99, "ratings_count": 744, "nutrients": { + "servingSize": "1 serving", "calories": "310 kcal", - "carbohydrateContent": "9 g", - "proteinContent": "36 g", "fatContent": "13 g", "saturatedFatContent": "5 g", - "cholesterolContent": "124 mg", + "carbohydrateContent": "9 g", + "sugarContent": "7 g", + "proteinContent": "36 g", "sodiumContent": "554 mg", "fiberContent": "1 g", - "sugarContent": "7 g", - "servingSize": "1 serving" + "cholesterolContent": "124 mg" }, "image": "https://tastesbetterfromscratch.com/wp-content/uploads/2020/05/Pulled-Pork-5.jpg", "keywords": [ diff --git a/tests/test_data/tastesoflizzyt.com/tastesoflizzyt.json b/tests/test_data/tastesoflizzyt.com/tastesoflizzyt.json index bc8b9ee12..5f55ce1e7 100644 --- a/tests/test_data/tastesoflizzyt.com/tastesoflizzyt.json +++ b/tests/test_data/tastesoflizzyt.com/tastesoflizzyt.json @@ -37,13 +37,13 @@ "ratings": 4.92, "ratings_count": 12, "nutrients": { + "servingSize": "1 serving", "calories": "111 kcal", - "carbohydrateContent": "18 g", - "proteinContent": "1 g", "fatContent": "3 g", - "sodiumContent": "119 mg", + "carbohydrateContent": "18 g", "sugarContent": "9 g", - "servingSize": "1 serving" + "proteinContent": "1 g", + "sodiumContent": "119 mg" }, "image": "https://www.tastesoflizzyt.com/wp-content/uploads/2020/11/molasses-cookies-500-1.jpg", "keywords": [ diff --git a/tests/test_data/thecookierookie.com/thecookierookie_1.json b/tests/test_data/thecookierookie.com/thecookierookie_1.json index 477960f22..7396e9e4b 100644 --- a/tests/test_data/thecookierookie.com/thecookierookie_1.json +++ b/tests/test_data/thecookierookie.com/thecookierookie_1.json @@ -44,16 +44,16 @@ "nutrients": { "servingSize": "0.75 pounds", "calories": "565 kcal", - "carbohydrateContent": "18 g", - "proteinContent": "60 g", "fatContent": "27 g", "saturatedFatContent": "7 g", + "unsaturatedFatContent": "12 g", "transFatContent": "0.1 g", - "cholesterolContent": "238 mg", + "carbohydrateContent": "18 g", + "sugarContent": "18 g", + "proteinContent": "60 g", "sodiumContent": "3719 mg", "fiberContent": "0.2 g", - "sugarContent": "18 g", - "unsaturatedFatContent": "12 g" + "cholesterolContent": "238 mg" }, "image": "https://www.thecookierookie.com/wp-content/uploads/2022/12/featured-brown-sugar-glazed-ham-recipe.jpg", "keywords": [ diff --git a/tests/test_data/thecookierookie.com/thecookierookie_2.json b/tests/test_data/thecookierookie.com/thecookierookie_2.json index abf90ce3f..f041d4c53 100644 --- a/tests/test_data/thecookierookie.com/thecookierookie_2.json +++ b/tests/test_data/thecookierookie.com/thecookierookie_2.json @@ -63,17 +63,17 @@ "ratings": 4.68, "ratings_count": 331, "nutrients": { + "servingSize": "1 fillet", "calories": "456 kcal", - "carbohydrateContent": "10 g", - "proteinContent": "47 g", "fatContent": "26 g", "saturatedFatContent": "4 g", - "cholesterolContent": "125 mg", + "unsaturatedFatContent": "19 g", + "carbohydrateContent": "10 g", + "sugarContent": "2 g", + "proteinContent": "47 g", "sodiumContent": "692 mg", "fiberContent": "5 g", - "sugarContent": "2 g", - "servingSize": "1 fillet", - "unsaturatedFatContent": "19 g" + "cholesterolContent": "125 mg" }, "image": "https://www.thecookierookie.com/wp-content/uploads/2014/01/featured-grilled-salmon-with-avocado-salsa-recipe.jpg", "keywords": [ diff --git a/tests/test_data/theexpertguides.com/theexpertguides.json b/tests/test_data/theexpertguides.com/theexpertguides.json index b391d6272..7a2c02f8f 100644 --- a/tests/test_data/theexpertguides.com/theexpertguides.json +++ b/tests/test_data/theexpertguides.com/theexpertguides.json @@ -33,8 +33,8 @@ "prep_time": 15, "cuisine": "Italian", "nutrients": { - "calories": "638 kcal", - "servingSize": "1 serving" + "servingSize": "1 serving", + "calories": "638 kcal" }, "image": "https://theexpertguides.com/wp-content/uploads/2022/08/pexels-photo-1487511-1.webp", "keywords": [ diff --git a/tests/test_data/thekitchencommunity.org/thekitchencommunity.json b/tests/test_data/thekitchencommunity.org/thekitchencommunity.json index 169f1ed37..378da6cd9 100644 --- a/tests/test_data/thekitchencommunity.org/thekitchencommunity.json +++ b/tests/test_data/thekitchencommunity.org/thekitchencommunity.json @@ -35,8 +35,8 @@ "ratings": 5.0, "ratings_count": 25, "nutrients": { - "calories": "574 kcal", - "servingSize": "1 serving" + "servingSize": "1 serving", + "calories": "574 kcal" }, "image": "https://thekitchencommunity.org/wp-content/uploads/2022/01/shutterstock_556523302-1200x801.jpg", "keywords": [ diff --git a/tests/test_data/thekitchenmagpie.com/thekitchenmagpie.json b/tests/test_data/thekitchenmagpie.com/thekitchenmagpie.json index d333e1700..79621a793 100644 --- a/tests/test_data/thekitchenmagpie.com/thekitchenmagpie.json +++ b/tests/test_data/thekitchenmagpie.com/thekitchenmagpie.json @@ -34,17 +34,17 @@ "ratings": 4.98, "ratings_count": 95, "nutrients": { + "servingSize": "1 serving", "calories": "158 kcal", - "carbohydrateContent": "11 g", - "proteinContent": "17 g", "fatContent": "5 g", "saturatedFatContent": "1 g", "transFatContent": "1 g", - "cholesterolContent": "94 mg", + "carbohydrateContent": "11 g", + "sugarContent": "1 g", + "proteinContent": "17 g", "sodiumContent": "580 mg", "fiberContent": "1 g", - "sugarContent": "1 g", - "servingSize": "1 serving" + "cholesterolContent": "94 mg" }, "image": "https://www.thekitchenmagpie.com/wp-content/uploads/images/2021/02/salmonloafonplate.jpg", "keywords": [ diff --git a/tests/test_data/thekitchn.com/thekitchn.json b/tests/test_data/thekitchn.com/thekitchn.json index 19cbd1530..8418b57fb 100644 --- a/tests/test_data/thekitchn.com/thekitchn.json +++ b/tests/test_data/thekitchn.com/thekitchn.json @@ -46,17 +46,17 @@ "ratings": 4.8, "ratings_count": 4, "nutrients": { + "servingSize": "Serves 8", "calories": "554 cal", + "fatContent": "33.3 g", + "saturatedFatContent": "14.4 g", + "unsaturatedFatContent": "0.0 g", "carbohydrateContent": "34.5 g", - "cholesterolContent": "0 mg", - "fiberContent": "3.2 g", + "sugarContent": "7.5 g", "proteinContent": "28.4 g", - "saturatedFatContent": "14.4 g", "sodiumContent": "801.5 mg", - "sugarContent": "7.5 g", - "fatContent": "33.3 g", - "servingSize": "Serves 8", - "unsaturatedFatContent": "0.0 g" + "fiberContent": "3.2 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%2F2019-10-how-to-beef-manicotti%2F2019-10-04_Kitchn86818_HT-Beef-Manicotti", "keywords": [ diff --git a/tests/test_data/themagicalslowcooker.com/themagicalslowcooker_1.json b/tests/test_data/themagicalslowcooker.com/themagicalslowcooker_1.json index 2053c9708..b42aca9a1 100644 --- a/tests/test_data/themagicalslowcooker.com/themagicalslowcooker_1.json +++ b/tests/test_data/themagicalslowcooker.com/themagicalslowcooker_1.json @@ -29,18 +29,18 @@ "ratings": 5.0, "ratings_count": 1, "nutrients": { + "servingSize": "1 serving", "calories": "275 kcal", - "carbohydrateContent": "2 g", - "proteinContent": "31 g", "fatContent": "15 g", "saturatedFatContent": "6 g", + "unsaturatedFatContent": "8 g", "transFatContent": "1 g", - "cholesterolContent": "98 mg", + "carbohydrateContent": "2 g", + "sugarContent": "1 g", + "proteinContent": "31 g", "sodiumContent": "682 mg", "fiberContent": "0.4 g", - "sugarContent": "1 g", - "unsaturatedFatContent": "8 g", - "servingSize": "1 serving" + "cholesterolContent": "98 mg" }, "image": "https://www.themagicalslowcooker.com/wp-content/uploads/2023/08/crockpot-ground-beef-8.jpg", "keywords": [ diff --git a/tests/test_data/themagicalslowcooker.com/themagicalslowcooker_2.json b/tests/test_data/themagicalslowcooker.com/themagicalslowcooker_2.json index 5cbe03c89..43fb4321f 100644 --- a/tests/test_data/themagicalslowcooker.com/themagicalslowcooker_2.json +++ b/tests/test_data/themagicalslowcooker.com/themagicalslowcooker_2.json @@ -78,18 +78,18 @@ "ratings": 5.0, "ratings_count": 8, "nutrients": { + "servingSize": "1 serving", "calories": "582 kcal", - "carbohydrateContent": "36 g", - "proteinContent": "71 g", "fatContent": "16 g", "saturatedFatContent": "4 g", + "unsaturatedFatContent": "10 g", "transFatContent": "0.05 g", - "cholesterolContent": "182 mg", + "carbohydrateContent": "36 g", + "sugarContent": "17 g", + "proteinContent": "71 g", "sodiumContent": "611 mg", "fiberContent": "4 g", - "sugarContent": "17 g", - "unsaturatedFatContent": "10 g", - "servingSize": "1 serving" + "cholesterolContent": "182 mg" }, "image": "https://www.themagicalslowcooker.com/wp-content/uploads/2023/02/crockpot-pork-pot-roast-4.jpg", "keywords": [ diff --git a/tests/test_data/themodernproper.com/themodernproper.json b/tests/test_data/themodernproper.com/themodernproper.json index 57f4dab1c..0c4c05273 100644 --- a/tests/test_data/themodernproper.com/themodernproper.json +++ b/tests/test_data/themodernproper.com/themodernproper.json @@ -54,14 +54,14 @@ "ratings_count": 82, "nutrients": { "calories": "463 calories", - "carbohydrateContent": "11 grams carbohydrates", - "cholesterolContent": "157 milligrams cholesterol", "fatContent": "35 grams fat", - "fiberContent": "1 grams fiber", - "proteinContent": "27 grams protein", "saturatedFatContent": "15 grams saturated fat", + "carbohydrateContent": "11 grams carbohydrates", + "sugarContent": "1 grams sugar", + "proteinContent": "27 grams protein", "sodiumContent": "1050 milligrams sodium", - "sugarContent": "1 grams sugar" + "fiberContent": "1 grams fiber", + "cholesterolContent": "157 milligrams cholesterol" }, "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": [ diff --git a/tests/test_data/therecipecritic.com/therecipecritic.json b/tests/test_data/therecipecritic.com/therecipecritic.json index 4ddf2e6e2..d36582ed5 100644 --- a/tests/test_data/therecipecritic.com/therecipecritic.json +++ b/tests/test_data/therecipecritic.com/therecipecritic.json @@ -37,17 +37,17 @@ "prep_time": 5, "cuisine": "Italian,Italian American", "nutrients": { + "servingSize": "1 serving", "calories": "282 kcal", - "carbohydrateContent": "22 g", - "proteinContent": "13 g", "fatContent": "19 g", "saturatedFatContent": "9 g", - "cholesterolContent": "40 mg", + "unsaturatedFatContent": "4 g", + "carbohydrateContent": "22 g", + "sugarContent": "6 g", + "proteinContent": "13 g", "sodiumContent": "345 mg", "fiberContent": "2 g", - "sugarContent": "6 g", - "unsaturatedFatContent": "4 g", - "servingSize": "1 serving" + "cholesterolContent": "40 mg" }, "image": "https://therecipecritic.com/wp-content/uploads/2023/07/burrata-appetizer.jpg", "keywords": [ diff --git a/tests/test_data/thespruceeats.com/thespruceeats_1.json b/tests/test_data/thespruceeats.com/thespruceeats_1.json index 6a2344e14..a71580586 100644 --- a/tests/test_data/thespruceeats.com/thespruceeats_1.json +++ b/tests/test_data/thespruceeats.com/thespruceeats_1.json @@ -33,15 +33,15 @@ "ratings_count": 11, "nutrients": { "calories": "493 kcal", + "fatContent": "36 g", + "saturatedFatContent": "18 g", + "unsaturatedFatContent": "0 g", "carbohydrateContent": "17 g", - "cholesterolContent": "119 mg", - "fiberContent": "4 g", + "sugarContent": "7 g", "proteinContent": "29 g", - "saturatedFatContent": "18 g", "sodiumContent": "1052 mg", - "sugarContent": "7 g", - "fatContent": "36 g", - "unsaturatedFatContent": "0 g" + "fiberContent": "4 g", + "cholesterolContent": "119 mg" }, "image": "https://www.thespruceeats.com/thmb/jgDiDqHCg2AfmWiuTuc5yZbyuSw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/bell-pepper-sandwich-recipe-5216751-hero-01-bc8d5210259d4674872c92ce5377fc7d.jpg", "keywords": [ diff --git a/tests/test_data/thespruceeats.com/thespruceeats_2.json b/tests/test_data/thespruceeats.com/thespruceeats_2.json index 3d553b694..dac0972c3 100644 --- a/tests/test_data/thespruceeats.com/thespruceeats_2.json +++ b/tests/test_data/thespruceeats.com/thespruceeats_2.json @@ -74,15 +74,15 @@ "ratings_count": 15, "nutrients": { "calories": "386 kcal", + "fatContent": "22 g", + "saturatedFatContent": "13 g", + "unsaturatedFatContent": "0 g", "carbohydrateContent": "41 g", - "cholesterolContent": "118 mg", - "fiberContent": "1 g", + "sugarContent": "29 g", "proteinContent": "6 g", - "saturatedFatContent": "13 g", "sodiumContent": "229 mg", - "sugarContent": "29 g", - "fatContent": "22 g", - "unsaturatedFatContent": "0 g" + "fiberContent": "1 g", + "cholesterolContent": "118 mg" }, "image": "https://www.thespruceeats.com/thmb/ACSQpDA6gMM5sqOI58di9oHkbnM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/peppermint-swirl-brownies-hero-01-00280-7d6d862ae03f4aecab0639e457946a55.jpg", "keywords": [ diff --git a/tests/test_data/thewoksoflife.com/thewoksoflife.json b/tests/test_data/thewoksoflife.com/thewoksoflife.json index 68c0735fa..a39de89a3 100644 --- a/tests/test_data/thewoksoflife.com/thewoksoflife.json +++ b/tests/test_data/thewoksoflife.com/thewoksoflife.json @@ -30,16 +30,16 @@ "ratings": 4.91, "ratings_count": 11, "nutrients": { + "servingSize": "1 serving", "calories": "175 kcal", - "carbohydrateContent": "34 g", - "proteinContent": "6 g", "fatContent": "2 g", "saturatedFatContent": "1 g", - "cholesterolContent": "3 mg", + "carbohydrateContent": "34 g", + "sugarContent": "3 g", + "proteinContent": "6 g", "sodiumContent": "16 mg", "fiberContent": "2 g", - "sugarContent": "3 g", - "servingSize": "1 serving" + "cholesterolContent": "3 mg" }, "image": "https://thewoksoflife.com/wp-content/uploads/2018/01/whole-wheat-mantou-9-1.jpg", "keywords": [ diff --git a/tests/test_data/thinlicious.com/thinlicious.json b/tests/test_data/thinlicious.com/thinlicious.json index 8b2adeeef..33208ad01 100644 --- a/tests/test_data/thinlicious.com/thinlicious.json +++ b/tests/test_data/thinlicious.com/thinlicious.json @@ -39,12 +39,12 @@ "nutrients": { "servingSize": "1 hamburger bun", "calories": "394 kcal", + "fatContent": "32.1 g", "carbohydrateContent": "10 g", + "sugarContent": "1.8 g", "proteinContent": "20.1 g", - "fatContent": "32.1 g", "sodiumContent": "368.3 mg", - "fiberContent": "5.5 g", - "sugarContent": "1.8 g" + "fiberContent": "5.5 g" }, "image": "https://thinlicious.com/wp-content/uploads/2023/08/Blog-Cover-Square-19.png", "keywords": [ diff --git a/tests/test_data/tidymom.net/tidymom_1.json b/tests/test_data/tidymom.net/tidymom_1.json index af4323ab0..bd67cca5d 100644 --- a/tests/test_data/tidymom.net/tidymom_1.json +++ b/tests/test_data/tidymom.net/tidymom_1.json @@ -34,18 +34,18 @@ "prep_time": 10, "cuisine": "American", "nutrients": { + "servingSize": "1", "calories": "485 calories", - "carbohydrateContent": "36 grams carbohydrates", - "cholesterolContent": "61 milligrams cholesterol", "fatContent": "29 grams fat", - "fiberContent": "2 grams fiber", - "proteinContent": "20 grams protein", "saturatedFatContent": "10 grams saturated fat", - "servingSize": "1", - "sodiumContent": "893 milligrams sodium", - "sugarContent": "3 grams sugar", + "unsaturatedFatContent": "17 grams unsaturated fat", "transFatContent": "0 grams trans fat", - "unsaturatedFatContent": "17 grams unsaturated fat" + "carbohydrateContent": "36 grams carbohydrates", + "sugarContent": "3 grams sugar", + "proteinContent": "20 grams protein", + "sodiumContent": "893 milligrams sodium", + "fiberContent": "2 grams fiber", + "cholesterolContent": "61 milligrams cholesterol" }, "image": "https://tidymom.net/blog/wp-content/uploads/2021/04/chicken-bacon-ranch-pizza-pic-480x480.jpg" } diff --git a/tests/test_data/tidymom.net/tidymom_2.json b/tests/test_data/tidymom.net/tidymom_2.json index 5c257559a..5c265673e 100644 --- a/tests/test_data/tidymom.net/tidymom_2.json +++ b/tests/test_data/tidymom.net/tidymom_2.json @@ -111,18 +111,18 @@ "prep_time": 60, "cuisine": "American", "nutrients": { + "servingSize": "1", "calories": "1187 calories", - "carbohydrateContent": "134 grams carbohydrates", - "cholesterolContent": "212 milligrams cholesterol", "fatContent": "71 grams fat", - "fiberContent": "1 grams fiber", - "proteinContent": "7 grams protein", "saturatedFatContent": "41 grams saturated fat", - "servingSize": "1", - "sodiumContent": "614 milligrams sodium", - "sugarContent": "115 grams sugar", + "unsaturatedFatContent": "26 grams unsaturated fat", "transFatContent": "1 grams trans fat", - "unsaturatedFatContent": "26 grams unsaturated fat" + "carbohydrateContent": "134 grams carbohydrates", + "sugarContent": "115 grams sugar", + "proteinContent": "7 grams protein", + "sodiumContent": "614 milligrams sodium", + "fiberContent": "1 grams fiber", + "cholesterolContent": "212 milligrams cholesterol" }, "image": "https://tidymom.net/blog/wp-content/uploads/2023/01/red-velvet-cake-pic-720x720.jpg", "keywords": [ diff --git a/tests/test_data/twopeasandtheirpod.com/twopeasandtheirpod_1.json b/tests/test_data/twopeasandtheirpod.com/twopeasandtheirpod_1.json index 25293cf98..47d189e3c 100644 --- a/tests/test_data/twopeasandtheirpod.com/twopeasandtheirpod_1.json +++ b/tests/test_data/twopeasandtheirpod.com/twopeasandtheirpod_1.json @@ -72,13 +72,13 @@ "nutrients": { "servingSize": "20 g", "calories": "132 kcal", - "carbohydrateContent": "11 g", - "proteinContent": "8 g", "fatContent": "5 g", "saturatedFatContent": "2 g", - "cholesterolContent": "23 mg", + "carbohydrateContent": "11 g", + "proteinContent": "8 g", "sodiumContent": "123 mg", - "fiberContent": "1 g" + "fiberContent": "1 g", + "cholesterolContent": "23 mg" }, "image": "https://www.twopeasandtheirpod.com/wp-content/uploads/2017/03/Baked-Chicken-Taquitos-1.jpg", "keywords": [ diff --git a/tests/test_data/twopeasandtheirpod.com/twopeasandtheirpod_2.json b/tests/test_data/twopeasandtheirpod.com/twopeasandtheirpod_2.json index b349f6503..e882d4c62 100644 --- a/tests/test_data/twopeasandtheirpod.com/twopeasandtheirpod_2.json +++ b/tests/test_data/twopeasandtheirpod.com/twopeasandtheirpod_2.json @@ -31,16 +31,16 @@ "ratings": 5.0, "ratings_count": 1, "nutrients": { + "servingSize": "1 serving", "calories": "71 kcal", - "carbohydrateContent": "17 g", - "proteinContent": "1 g", "fatContent": "0.4 g", "saturatedFatContent": "0.1 g", - "sodiumContent": "5 mg", - "fiberContent": "4 g", - "sugarContent": "12 g", "unsaturatedFatContent": "0.2 g", - "servingSize": "1 serving" + "carbohydrateContent": "17 g", + "sugarContent": "12 g", + "proteinContent": "1 g", + "sodiumContent": "5 mg", + "fiberContent": "4 g" }, "image": "https://www.twopeasandtheirpod.com/wp-content/uploads/2023/07/Mango-Salad-0715.jpg", "keywords": [ diff --git a/tests/test_data/unsophisticook.com/unsophisticook_1.json b/tests/test_data/unsophisticook.com/unsophisticook_1.json index a243bcb5a..7602d8901 100644 --- a/tests/test_data/unsophisticook.com/unsophisticook_1.json +++ b/tests/test_data/unsophisticook.com/unsophisticook_1.json @@ -30,16 +30,16 @@ "Di Oro Wide Slotted Turner" ], "nutrients": { + "servingSize": "1 sandwich", "calories": "396 calories", - "carbohydrateContent": "28 grams carbohydrates", - "cholesterolContent": "71.3 milligrams cholesterol", "fatContent": "26.3 grams fat", - "fiberContent": "2 grams fiber", - "proteinContent": "13.6 grams protein", "saturatedFatContent": "15.7 grams saturated fat", - "servingSize": "1 sandwich", + "carbohydrateContent": "28 grams carbohydrates", + "sugarContent": "4 grams sugar", + "proteinContent": "13.6 grams protein", "sodiumContent": "519.1 milligrams sodium", - "sugarContent": "4 grams sugar" + "fiberContent": "2 grams fiber", + "cholesterolContent": "71.3 milligrams cholesterol" }, "image": "https://unsophisticook.com/wp-content/uploads/2016/10/Grilled-Cheese-In-The-Oven-1-720x720.jpg", "keywords": [ diff --git a/tests/test_data/unsophisticook.com/unsophisticook_2.json b/tests/test_data/unsophisticook.com/unsophisticook_2.json index 264a7ba50..eb8ed3f97 100644 --- a/tests/test_data/unsophisticook.com/unsophisticook_2.json +++ b/tests/test_data/unsophisticook.com/unsophisticook_2.json @@ -67,18 +67,18 @@ "Lavatools Instant Read Thermometer" ], "nutrients": { + "servingSize": "1 pork chop w/ gravy", "calories": "493 calories", - "carbohydrateContent": "8 grams carbohydrates", - "cholesterolContent": "160 milligrams cholesterol", "fatContent": "32 grams fat", - "fiberContent": "1 grams fiber", - "proteinContent": "42 grams protein", "saturatedFatContent": "12 grams saturated fat", - "servingSize": "1 pork chop w/ gravy", - "sodiumContent": "422 milligrams sodium", - "sugarContent": "3 grams sugar", + "unsaturatedFatContent": "15 grams unsaturated fat", "transFatContent": "1 grams trans fat", - "unsaturatedFatContent": "15 grams unsaturated fat" + "carbohydrateContent": "8 grams carbohydrates", + "sugarContent": "3 grams sugar", + "proteinContent": "42 grams protein", + "sodiumContent": "422 milligrams sodium", + "fiberContent": "1 grams fiber", + "cholesterolContent": "160 milligrams cholesterol" }, "image": "https://unsophisticook.com/wp-content/uploads/2020/12/Pork-Chop-Sour-Cream-Recipe-720x720.jpg", "keywords": [ diff --git a/tests/test_data/usapears.org/usapears.json b/tests/test_data/usapears.org/usapears.json index 4d3ee9faa..fb71e581c 100644 --- a/tests/test_data/usapears.org/usapears.json +++ b/tests/test_data/usapears.org/usapears.json @@ -29,8 +29,8 @@ "servingSize": "Serving Size: 1 Pear", "calories": "Calories: 230", "carbohydrateContent": "Carbohydrate: 34g", - "fiberContent": "Dietary Fiber: 7g", - "proteinContent": "Protein: 5g" + "proteinContent": "Protein: 5g", + "fiberContent": "Dietary Fiber: 7g" }, "image": "https://usapears.org/wp-content/uploads/2014/10/Sauteed-Bosc-Pears1.jpg" } diff --git a/tests/test_data/vanillaandbean.com/vanillaandbean_1.json b/tests/test_data/vanillaandbean.com/vanillaandbean_1.json index 0ee778232..74d1c9327 100644 --- a/tests/test_data/vanillaandbean.com/vanillaandbean_1.json +++ b/tests/test_data/vanillaandbean.com/vanillaandbean_1.json @@ -61,13 +61,13 @@ "nutrients": { "servingSize": "1 loaf |", "calories": "2303 kcal", - "carbohydrateContent": "441 g", - "proteinContent": "66 g", "fatContent": "30 g", "saturatedFatContent": "4 g", + "carbohydrateContent": "441 g", + "sugarContent": "50 g", + "proteinContent": "66 g", "sodiumContent": "4061 mg", - "fiberContent": "29 g", - "sugarContent": "50 g" + "fiberContent": "29 g" }, "image": "https://vanillaandbean.com/wp-content/uploads/2020/06/aaasourdough-20.jpg", "keywords": [ diff --git a/tests/test_data/vanillaandbean.com/vanillaandbean_2.json b/tests/test_data/vanillaandbean.com/vanillaandbean_2.json index 4dac910ca..07abb592c 100644 --- a/tests/test_data/vanillaandbean.com/vanillaandbean_2.json +++ b/tests/test_data/vanillaandbean.com/vanillaandbean_2.json @@ -38,13 +38,13 @@ "nutrients": { "servingSize": "1 waffle", "calories": "150 kcal", - "carbohydrateContent": "21 g", - "proteinContent": "5 g", "fatContent": "6 g", "saturatedFatContent": "1 g", + "carbohydrateContent": "21 g", + "sugarContent": "5 g", + "proteinContent": "5 g", "sodiumContent": "202 mg", - "fiberContent": "3 g", - "sugarContent": "5 g" + "fiberContent": "3 g" }, "image": "https://vanillaandbean.com/wp-content/uploads/2020/02/waffle-9.jpg", "keywords": [ diff --git a/tests/test_data/vegrecipesofindia.com/vegrecipesofindia.json b/tests/test_data/vegrecipesofindia.com/vegrecipesofindia.json index 4c3b394f5..63553ad6c 100644 --- a/tests/test_data/vegrecipesofindia.com/vegrecipesofindia.json +++ b/tests/test_data/vegrecipesofindia.com/vegrecipesofindia.json @@ -57,16 +57,16 @@ "ratings": 4.93, "ratings_count": 66, "nutrients": { + "servingSize": "1 serving", "calories": "59 kcal", - "carbohydrateContent": "10 g", - "proteinContent": "4 g", "fatContent": "1 g", "saturatedFatContent": "1 g", - "sodiumContent": "385 mg", - "fiberContent": "2 g", - "sugarContent": "2 g", "unsaturatedFatContent": "2 g", - "servingSize": "1 serving" + "carbohydrateContent": "10 g", + "sugarContent": "2 g", + "proteinContent": "4 g", + "sodiumContent": "385 mg", + "fiberContent": "2 g" }, "dietary_restrictions": [ "Vegan Diet", diff --git a/tests/test_data/watchwhatueat.com/watchwhatueat.json b/tests/test_data/watchwhatueat.com/watchwhatueat.json index c3bb01768..9ab6979ef 100644 --- a/tests/test_data/watchwhatueat.com/watchwhatueat.json +++ b/tests/test_data/watchwhatueat.com/watchwhatueat.json @@ -43,14 +43,14 @@ "ratings": 4.59, "ratings_count": 17, "nutrients": { + "servingSize": "1 serving", "calories": "99 kcal", - "carbohydrateContent": "17.9 g", - "proteinContent": "5.1 g", "fatContent": "2.9 g", "saturatedFatContent": "1 g", - "fiberContent": "6.4 g", + "carbohydrateContent": "17.9 g", "sugarContent": "7.2 g", - "servingSize": "1 serving" + "proteinContent": "5.1 g", + "fiberContent": "6.4 g" }, "dietary_restrictions": [ "Low Fat Diet", diff --git a/tests/test_data/wellplated.com/wellplated.json b/tests/test_data/wellplated.com/wellplated.json index 7a6dba267..b9ea26c25 100644 --- a/tests/test_data/wellplated.com/wellplated.json +++ b/tests/test_data/wellplated.com/wellplated.json @@ -43,15 +43,15 @@ "nutrients": { "servingSize": "1 (of 6), about 1 cup", "calories": "229 kcal", - "carbohydrateContent": "25 g", - "proteinContent": "9 g", "fatContent": "11 g", "saturatedFatContent": "4 g", + "unsaturatedFatContent": "6 g", "transFatContent": "0.2 g", - "cholesterolContent": "103 mg", - "fiberContent": "4 g", + "carbohydrateContent": "25 g", "sugarContent": "2 g", - "unsaturatedFatContent": "6 g" + "proteinContent": "9 g", + "fiberContent": "4 g", + "cholesterolContent": "103 mg" }, "image": "https://www.wellplated.com/wp-content/uploads/2023/07/Egg-Fried-Rice-Recipe.jpg", "keywords": [ diff --git a/tests/test_data/whatsgabycooking.com/whatsgabycooking.json b/tests/test_data/whatsgabycooking.com/whatsgabycooking.json index cad7ebb45..d6c4cb76f 100644 --- a/tests/test_data/whatsgabycooking.com/whatsgabycooking.json +++ b/tests/test_data/whatsgabycooking.com/whatsgabycooking.json @@ -27,6 +27,7 @@ "Limes", "Fresh Cilantro" ], + "instructions": "Slice the chicken breasts into thin strips, about the size of your finger. Combine the lime juice, olive oil, garlic, salt, cumin, chili powder and red pepper flakes in a bowl and whisk to combine. Add the chicken and marinate for 1 hour.\nHeat a large cast iron skillet over high heat. Add a tablespoon of olive oil. Add the chicken mixture, marinade included, and sauté until fully cooked. Using a pair of tongs, remove the chicken from the skillet and add the vegetables. Sauté until tender and charred. Add the chicken back into the cast iron skillet and toss to combine.\nServe in a bowl with rice, black beans, charred corn, chopped tomatoes, a big spoonful of guacamole and a wedge of lime.", "instructions_list": [ "Slice the chicken breasts into thin strips, about the size of your finger. Combine the lime juice, olive oil, garlic, salt, cumin, chili powder and red pepper flakes in a bowl and whisk to combine. Add the chicken and marinate for 1 hour.", "Heat a large cast iron skillet over high heat. Add a tablespoon of olive oil. Add the chicken mixture, marinade included, and sauté until fully cooked. Using a pair of tongs, remove the chicken from the skillet and add the vegetables. Sauté until tender and charred. Add the chicken back into the cast iron skillet and toss to combine.", @@ -40,18 +41,18 @@ "ratings": 4.91, "ratings_count": 22, "nutrients": { + "servingSize": "1 serving", "calories": "421 kcal", - "carbohydrateContent": "40 g", - "proteinContent": "29 g", "fatContent": "17 g", "saturatedFatContent": "3 g", "unsaturatedFatContent": "12 g", "transFatContent": "0.01 g", + "carbohydrateContent": "40 g", + "sugarContent": "3 g", + "proteinContent": "29 g", "sodiumContent": "396 mg", "fiberContent": "6 g", - "sugarContent": "3 g", - "cholesterolContent": "73 mg", - "servingSize": "1 serving" + "cholesterolContent": "73 mg" }, "image": "https://whatsgabycooking.com/wp-content/uploads/2019/01/Albertsons-Chicken-Fajita-Bowls-Prep-Shot-2-copy-2.jpg", "keywords": [ diff --git a/tests/test_data/whatsgabycooking.com/whatsgabycooking_1.json b/tests/test_data/whatsgabycooking.com/whatsgabycooking_1.json index f0b3ffa69..cfa0593f8 100644 --- a/tests/test_data/whatsgabycooking.com/whatsgabycooking_1.json +++ b/tests/test_data/whatsgabycooking.com/whatsgabycooking_1.json @@ -31,17 +31,17 @@ "ratings": 4.89, "ratings_count": 18, "nutrients": { + "servingSize": "1 serving", "calories": "342 kcal", - "carbohydrateContent": "32 g", - "proteinContent": "16 g", "fatContent": "20 g", "saturatedFatContent": "4 g", - "cholesterolContent": "10 mg", + "unsaturatedFatContent": "14 g", + "carbohydrateContent": "32 g", + "sugarContent": "6 g", + "proteinContent": "16 g", "sodiumContent": "354 mg", "fiberContent": "10 g", - "sugarContent": "6 g", - "unsaturatedFatContent": "14 g", - "servingSize": "1 serving" + "cholesterolContent": "10 mg" }, "image": "https://whatsgabycooking.com/wp-content/uploads/2023/01/WGC-__-Caesar-Parm-Roasted-Broccoli-1-870x580-1.jpg", "keywords": [ diff --git a/tests/test_data/whatsgabycooking.com/whatsgabycooking_2.json b/tests/test_data/whatsgabycooking.com/whatsgabycooking_2.json index 75b8dfe84..091d7c80d 100644 --- a/tests/test_data/whatsgabycooking.com/whatsgabycooking_2.json +++ b/tests/test_data/whatsgabycooking.com/whatsgabycooking_2.json @@ -69,18 +69,18 @@ "ratings": 4.9, "ratings_count": 19, "nutrients": { + "servingSize": "1 serving", "calories": "461 kcal", - "carbohydrateContent": "13 g", - "proteinContent": "30 g", "fatContent": "32 g", "saturatedFatContent": "15 g", + "unsaturatedFatContent": "15 g", "transFatContent": "0.01 g", - "cholesterolContent": "143 mg", + "carbohydrateContent": "13 g", + "sugarContent": "4 g", + "proteinContent": "30 g", "sodiumContent": "1226 mg", "fiberContent": "2 g", - "sugarContent": "4 g", - "unsaturatedFatContent": "15 g", - "servingSize": "1 serving" + "cholesterolContent": "143 mg" }, "image": "https://whatsgabycooking.com/wp-content/uploads/2022/04/Stonyfield-__-Greek-Lamb-Meatballs-4.jpg", "keywords": [ diff --git a/tests/test_data/wholefoodsmarket.com/wholefoods.json b/tests/test_data/wholefoodsmarket.com/wholefoods.json index 646e689c0..93e35bc38 100644 --- a/tests/test_data/wholefoodsmarket.com/wholefoods.json +++ b/tests/test_data/wholefoodsmarket.com/wholefoods.json @@ -31,10 +31,10 @@ "calories": "410 calories", "fatContent": "22 grams", "saturatedFatContent": "11 grams", - "cholesterolContent": "50 milligrams", - "sodiumContent": "350 milligrams", "carbohydrateContent": "31 grams", - "proteinContent": "24 grams" + "proteinContent": "24 grams", + "sodiumContent": "350 milligrams", + "cholesterolContent": "50 milligrams" }, "image": "http://assets.wholefoodsmarket.com/recipes/3604/460/290/3604-1.jpg" } diff --git a/tests/test_data/yummly.com/yummly.json b/tests/test_data/yummly.com/yummly.json index f0ebb2c12..f71e3e87f 100644 --- a/tests/test_data/yummly.com/yummly.json +++ b/tests/test_data/yummly.com/yummly.json @@ -29,14 +29,14 @@ "ratings_count": 20, "nutrients": { "calories": "380 calories", - "carbohydrateContent": "38 grams", - "cholesterolContent": "40 milligrams", "fatContent": "18 grams", - "fiberContent": "2 grams", - "proteinContent": "16 grams", "saturatedFatContent": "7 grams", + "carbohydrateContent": "38 grams", + "sugarContent": "1 grams", + "proteinContent": "16 grams", "sodiumContent": "590 milligrams", - "sugarContent": "1 grams" + "fiberContent": "2 grams", + "cholesterolContent": "40 milligrams" }, "image": "https://lh3.googleusercontent.com/UyOcAUtHtGMhwFNayuGToyY9V-S1vl9OOs8ycgXxJXevQDyHTkX5_luRkhU-hTHi4AlSkGA_lDUMxV-uQKfDFPY=w1920-h1920-c-rj-v1-e365", "keywords": [ From b59caf088215aa4a8984a8043dffac27b4399630 Mon Sep 17 00:00:00 2001 From: James Addison <55152140+jayaddison@users.noreply.github.com> Date: Fri, 30 Aug 2024 12:08:19 +0000 Subject: [PATCH 4/5] schema.org-fill: raise a `RecipeSchemaNotFound` when no recipe metadata is found (#1230) --- recipe_scrapers/__init__.py | 2 ++ recipe_scrapers/_exceptions.py | 9 +++++++++ recipe_scrapers/plugins/schemaorg_fill.py | 6 ++++-- tests/library/test_exceptions.py | 12 ++++++++++++ 4 files changed, 27 insertions(+), 2 deletions(-) diff --git a/recipe_scrapers/__init__.py b/recipe_scrapers/__init__.py index 361c378ac..9b67ce5dc 100644 --- a/recipe_scrapers/__init__.py +++ b/recipe_scrapers/__init__.py @@ -5,6 +5,7 @@ "ElementNotFoundInHtml", "FieldNotProvidedByWebsiteException", "NoSchemaFoundInWildMode", + "RecipeSchemaNotFound", "StaticValueException", "WebsiteNotImplementedError", "scrape_html", @@ -26,6 +27,7 @@ ElementNotFoundInHtml, FieldNotProvidedByWebsiteException, NoSchemaFoundInWildMode, + RecipeSchemaNotFound, StaticValueException, WebsiteNotImplementedError, ) diff --git a/recipe_scrapers/_exceptions.py b/recipe_scrapers/_exceptions.py index 458e791e9..680d03312 100644 --- a/recipe_scrapers/_exceptions.py +++ b/recipe_scrapers/_exceptions.py @@ -55,6 +55,15 @@ class SchemaOrgException(FillPluginException): ... +class RecipeSchemaNotFound(SchemaOrgException): + """No recipe schema metadata found on the page""" + + def __init__(self, url): + self.url = url + message = f"No Recipe Schema found at {self.url}." + super().__init__(message) + + class StaticValueException(RecipeScrapersExceptions): """Error to communicate that the scraper is returning a fixed/static value.""" diff --git a/recipe_scrapers/plugins/schemaorg_fill.py b/recipe_scrapers/plugins/schemaorg_fill.py index d7e05e69f..c2bf7ea12 100644 --- a/recipe_scrapers/plugins/schemaorg_fill.py +++ b/recipe_scrapers/plugins/schemaorg_fill.py @@ -1,7 +1,7 @@ import functools import logging -from recipe_scrapers._exceptions import FillPluginException +from recipe_scrapers._exceptions import FillPluginException, RecipeSchemaNotFound from recipe_scrapers.settings import settings from ._interface import PluginInterface @@ -57,7 +57,9 @@ def decorated_method_wrapper(self, *args, **kwargs): return decorated(self, *args, **kwargs) except (FillPluginException, NotImplementedError) as e: function = getattr(self.schema, decorated.__name__) - if self.schema.data and function: + if not self.schema.data: + raise RecipeSchemaNotFound(url=self.url) + if function: logger.info( f"{class_name}.{method_name}() seems to not be implemented but .schema is available! Attempting to return result from SchemaOrg." ) diff --git a/tests/library/test_exceptions.py b/tests/library/test_exceptions.py index 37372ae57..dd7f1077d 100644 --- a/tests/library/test_exceptions.py +++ b/tests/library/test_exceptions.py @@ -1,7 +1,9 @@ import unittest from recipe_scrapers import ( + AbstractScraper, NoSchemaFoundInWildMode, + RecipeSchemaNotFound, WebsiteNotImplementedError, scrape_html, ) @@ -17,3 +19,13 @@ def test_no_schema_found_in_wild_mode_error(self): self.assertEqual(exception.url, "example.com") self.assertEqual(exception.message, "No Recipe Schema found at example.com.") + + def test_no_schema_found_for_fill_plugin(self): + class TestScraper(AbstractScraper): + @classmethod + def host(cls): + return "example.com" + + scraper = TestScraper(html="", url="http://example.com/recipe") + with self.assertRaises(RecipeSchemaNotFound): + scraper.category() From 121060a2681c190dc1b14f91c4e663dbe10694c2 Mon Sep 17 00:00:00 2001 From: Joey <7505194+jknndy@users.noreply.github.com> Date: Fri, 30 Aug 2024 05:15:45 -0700 Subject: [PATCH 5/5] Cleanup: removed schema calls and `instructions` keys (#1228) --- recipe_scrapers/americastestkitchen.py | 24 ------------ recipe_scrapers/bakels.py | 3 -- recipe_scrapers/bigoven.py | 3 -- recipe_scrapers/chefnini.py | 3 -- recipe_scrapers/cookinglight.py | 5 +-- recipe_scrapers/dobruchutaktualitysk.py | 30 -------------- recipe_scrapers/felixkitchen.py | 3 -- recipe_scrapers/fifteengram.py | 21 ---------- recipe_scrapers/gourmettraveller.py | 30 -------------- recipe_scrapers/halfbakedharvest.py | 3 -- recipe_scrapers/hellofresh.py | 3 -- recipe_scrapers/jamieoliver.py | 3 -- recipe_scrapers/jocooks.py | 36 ----------------- recipe_scrapers/kitchensanctuary.py | 39 ------------------- recipe_scrapers/lekkerensimpel.py | 3 -- recipe_scrapers/mykoreankitchen.py | 39 ------------------- recipe_scrapers/purplecarrot.py | 3 -- recipe_scrapers/receptyprevas.py | 30 -------------- recipe_scrapers/thecookingguy.py | 9 ----- recipe_scrapers/varechapravdask.py | 33 ---------------- .../allrecipes.com/allrecipescurated.json | 1 - .../ottolenghibooks_1.json | 1 - .../ottolenghibooks_2.json | 1 - .../celebratingsweets_1.json | 1 - .../celebratingsweets_2.json | 1 - tests/test_data/chefnini.com/chefnini.json | 1 - .../ingoodflavor.com/ingoodflavor_1.json | 1 - .../ingoodflavor.com/ingoodflavor_2.json | 1 - .../kitchendreaming_1.json | 1 - .../kitchendreaming_2.json | 1 - .../leitesculinaria_1.json | 1 - .../leitesculinaria_2.json | 1 - .../lekkerensimpel.com/lekkerensimpel_2.json | 1 - .../lekkerensimpel.com/lekkerensimpel_3.json | 1 - .../myvegetarianroots_1.json | 1 - .../myvegetarianroots_2.json | 1 - .../peelwithzeal.com/peelwithzeal_1.json | 1 - .../peelwithzeal.com/peelwithzeal_2.json | 1 - .../sandwhichtribunal.json | 1 - .../weightwatcherspublic_2.json | 1 - .../whatsgabycooking.json | 1 - .../whatsgabycooking_1.json | 1 - .../whatsgabycooking_2.json | 1 - 43 files changed, 1 insertion(+), 345 deletions(-) diff --git a/recipe_scrapers/americastestkitchen.py b/recipe_scrapers/americastestkitchen.py index 847decef8..589b9c952 100644 --- a/recipe_scrapers/americastestkitchen.py +++ b/recipe_scrapers/americastestkitchen.py @@ -13,25 +13,13 @@ class AmericasTestKitchen(AbstractScraper): def host(cls): return "americastestkitchen.com" - def author(self): - return self.schema.author() - def site_name(self): """Self-titled website""" return self.author() - def title(self): - return self.schema.title() - - def description(self): - return self.schema.description() - def total_time(self): return get_minutes(self._get_additional_details.get("recipeTimeNote")) - def image(self): - return self.schema.image() - def ingredients(self): ingredients = [] for group in self._get_additional_details.get("ingredientGroups"): @@ -65,18 +53,6 @@ def instructions(self): ] ).lstrip("\n") - def yields(self): - return self.schema.yields() - - def nutrients(self): - return self.schema.nutrients() - - def category(self): - return self.schema.category() - - def ratings(self): - return self.schema.ratings() - @staticmethod def _parse_ingredient_item(ingredient_item): fields = ingredient_item["fields"] diff --git a/recipe_scrapers/bakels.py b/recipe_scrapers/bakels.py index a027232d7..12e480323 100644 --- a/recipe_scrapers/bakels.py +++ b/recipe_scrapers/bakels.py @@ -13,9 +13,6 @@ def author(self): def title(self): return self.soup.find("h1").get_text() - def image(self): - return self.schema.image() - def ingredients(self): div = self.soup.find("div", id="tab-ingredients_1") if not div: diff --git a/recipe_scrapers/bigoven.py b/recipe_scrapers/bigoven.py index 1e6a31adf..b55a3db17 100644 --- a/recipe_scrapers/bigoven.py +++ b/recipe_scrapers/bigoven.py @@ -22,6 +22,3 @@ def ingredient_groups(self): def instructions(self): ps = self.soup.find("div", {"class": "instructions"}).findAll("p") return "\n".join([normalize_string(p.text) for p in ps]) - - def ratings(self): - return self.schema.ratings() diff --git a/recipe_scrapers/chefnini.py b/recipe_scrapers/chefnini.py index f52d3fd31..9c69bf66c 100644 --- a/recipe_scrapers/chefnini.py +++ b/recipe_scrapers/chefnini.py @@ -15,9 +15,6 @@ def author(self): def title(self): return self.soup.find("span", {"itemprop": "headline"}).get_text() - def category(self): - return self.schema.category() - def total_time(self): raise FieldNotProvidedByWebsiteException(return_value=None) diff --git a/recipe_scrapers/cookinglight.py b/recipe_scrapers/cookinglight.py index f4f2cbed3..da8e85e61 100644 --- a/recipe_scrapers/cookinglight.py +++ b/recipe_scrapers/cookinglight.py @@ -1,5 +1,5 @@ from ._abstract import AbstractScraper -from ._utils import get_yields, normalize_string +from ._utils import normalize_string class CookingLight(AbstractScraper): @@ -7,9 +7,6 @@ class CookingLight(AbstractScraper): def host(cls): return "cookinglight.com" - def yields(self): - return get_yields(self.schema.yields()) - def ingredients(self): ingredients = self.soup.find("div", {"class": "ingredients"}).ul.findAll("li") return "\n".join( diff --git a/recipe_scrapers/dobruchutaktualitysk.py b/recipe_scrapers/dobruchutaktualitysk.py index 0d18bc59c..c4dd479f7 100644 --- a/recipe_scrapers/dobruchutaktualitysk.py +++ b/recipe_scrapers/dobruchutaktualitysk.py @@ -12,27 +12,6 @@ def keywords(self): # site has no support for recipe keywords raise FieldNotProvidedByWebsiteException(return_value=None) - def author(self): - return self.schema.author() - - def title(self): - return self.schema.title() - - def category(self): - return self.schema.category() - - def total_time(self): - return self.schema.total_time() - - def yields(self): - return self.schema.yields() - - def image(self): - return self.schema.image() - - def ingredients(self): - return self.schema.ingredients() - def instructions(self): p_list = self.soup.find("div", {"class": "procedure-list"}).findChildren("p") @@ -44,15 +23,6 @@ def instructions(self): return "\n".join(instructions) - def ratings(self): - return self.schema.ratings() - - def cuisine(self): - return self.schema.cuisine() - - def description(self): - return self.schema.description() - def ingredient_groups(self): return group_ingredients( self.ingredients(), diff --git a/recipe_scrapers/felixkitchen.py b/recipe_scrapers/felixkitchen.py index a3a510a7b..039c3665e 100644 --- a/recipe_scrapers/felixkitchen.py +++ b/recipe_scrapers/felixkitchen.py @@ -30,9 +30,6 @@ def yields(self): yields_strong = container_p.find("strong") return yields_strong.text - def image(self): - return self.schema.image() - def ingredients(self): ingredients = [] diff --git a/recipe_scrapers/fifteengram.py b/recipe_scrapers/fifteengram.py index 5d6325fc0..e22385e75 100644 --- a/recipe_scrapers/fifteengram.py +++ b/recipe_scrapers/fifteengram.py @@ -11,24 +11,3 @@ def canonical_url(self): def author(self): return "15gram" - - def title(self): - return self.schema.title() - - def total_time(self): - return self.schema.total_time() - - def yields(self): - return self.schema.yields() - - def image(self): - return self.schema.image() - - def ingredients(self): - return self.schema.ingredients() - - def instructions(self): - return self.schema.instructions() - - def description(self): - return self.schema.description() diff --git a/recipe_scrapers/gourmettraveller.py b/recipe_scrapers/gourmettraveller.py index 1712c0169..1b41a0096 100644 --- a/recipe_scrapers/gourmettraveller.py +++ b/recipe_scrapers/gourmettraveller.py @@ -10,12 +10,6 @@ class GourmetTraveller(AbstractScraper): def host(cls): return "gourmettraveller.com.au" - def author(self): - return self.schema.author() - - def title(self): - return self.schema.title() - def category(self): recipe_category_span = self.soup.find( "span", {"class": "related-tags__label"}, string=re.compile("Recipe Course") @@ -25,21 +19,6 @@ def category(self): value = recipe_category_span.find_next_sibling("span") return normalize_string(value.text) - def total_time(self): - return self.schema.total_time() - - def prep_time(self): - return self.schema.prep_time() - - def cook_time(self): - return self.schema.cook_time() - - def yields(self): - return self.schema.yields() - - def image(self): - return self.schema.image() - def ingredients(self): group_heading_divs = self.soup.find_all( "div", {"class": "recipe-ingredients__title"} @@ -58,15 +37,6 @@ def ingredients(self): return ingredients - def instructions(self): - return self.schema.instructions() - - def cuisine(self): - return self.schema.cuisine() - - def description(self): - return self.schema.description() - def ingredient_groups(self): return group_ingredients( self.ingredients(), diff --git a/recipe_scrapers/halfbakedharvest.py b/recipe_scrapers/halfbakedharvest.py index 242202289..2cbd21e37 100644 --- a/recipe_scrapers/halfbakedharvest.py +++ b/recipe_scrapers/halfbakedharvest.py @@ -7,9 +7,6 @@ class HalfBakedHarvest(AbstractScraper): def host(cls): return "halfbakedharvest.com" - def nutrients(self): - return self.schema.nutrients() - def ingredient_groups(self): return group_ingredients( self.ingredients(), diff --git a/recipe_scrapers/hellofresh.py b/recipe_scrapers/hellofresh.py index 4e8feaee5..771bd3d68 100644 --- a/recipe_scrapers/hellofresh.py +++ b/recipe_scrapers/hellofresh.py @@ -33,6 +33,3 @@ def total_time(self): prep_time, cook_time = self.prep_time(), self.cook_time() if prep_time or cook_time: return (prep_time or 0) + (cook_time or 0) - - def nutrients(self): - return self.schema.nutrients() diff --git a/recipe_scrapers/jamieoliver.py b/recipe_scrapers/jamieoliver.py index 59f3e0d8c..6f4ce75e4 100644 --- a/recipe_scrapers/jamieoliver.py +++ b/recipe_scrapers/jamieoliver.py @@ -7,9 +7,6 @@ class JamieOliver(AbstractScraper): def host(cls): return "jamieoliver.com" - def image(self): - return self.schema.image() - def instructions(self): instructions = self.soup.find("ol", {"class": "recipeSteps"}).findAll("li") return "\n".join([normalize_string(inst.get_text()) for inst in instructions]) diff --git a/recipe_scrapers/jocooks.py b/recipe_scrapers/jocooks.py index 30008688c..3c5fe9ca8 100644 --- a/recipe_scrapers/jocooks.py +++ b/recipe_scrapers/jocooks.py @@ -8,27 +8,6 @@ class JoCooks(AbstractScraper): def host(cls): return "jocooks.com" - def author(self): - return self.schema.author() - - def title(self): - return self.schema.title() - - def category(self): - return self.schema.category() - - def total_time(self): - return self.schema.total_time() - - def yields(self): - return self.schema.yields() - - def image(self): - return self.schema.image() - - def ingredients(self): - return self.schema.ingredients() - def ingredient_groups(self): return group_ingredients( self.ingredients(), @@ -37,21 +16,6 @@ def ingredient_groups(self): ".wprm-recipe-ingredient", ) - def instructions(self): - return self.schema.instructions() - - def ratings(self): - return self.schema.ratings() - - def cuisine(self): - return self.schema.cuisine() - - def description(self): - return self.schema.description() - - def nutrients(self): - return self.schema.nutrients() - def equipment(self): equipment_items = [ item.get_text() diff --git a/recipe_scrapers/kitchensanctuary.py b/recipe_scrapers/kitchensanctuary.py index 615fd3060..d7af7d9c0 100644 --- a/recipe_scrapers/kitchensanctuary.py +++ b/recipe_scrapers/kitchensanctuary.py @@ -8,33 +8,6 @@ class KitchenSanctuary(AbstractScraper): def host(cls): return "kitchensanctuary.com" - def author(self): - return self.schema.author() - - def title(self): - return self.schema.title() - - def category(self): - return self.schema.category() - - def total_time(self): - return self.schema.total_time() - - def prep_time(self): - return self.schema.prep_time() - - def cook_time(self): - return self.schema.cook_time() - - def yields(self): - return self.schema.yields() - - def image(self): - return self.schema.image() - - def ingredients(self): - return self.schema.ingredients() - def ingredient_groups(self): ingredient_groups = self.soup.find_all( "div", {"class": "wprm-recipe-ingredient-group"} @@ -68,15 +41,3 @@ def ingredient_groups(self): ingredient_index_base = ingredient_count return results - - def instructions(self): - return self.schema.instructions() - - def ratings(self): - return self.schema.ratings() - - def cuisine(self): - return self.schema.cuisine() - - def description(self): - return self.schema.description() diff --git a/recipe_scrapers/lekkerensimpel.py b/recipe_scrapers/lekkerensimpel.py index 5b95e55a4..4d8a6ae93 100644 --- a/recipe_scrapers/lekkerensimpel.py +++ b/recipe_scrapers/lekkerensimpel.py @@ -17,9 +17,6 @@ def title(self): title = self.soup.find("h1", {"class": "hero__title"}).text return normalize_string(title) - def category(self): - return self.schema.category() - def image(self): image = self.soup.find("meta", {"property", "og:image"}) return image["content"] if image else None diff --git a/recipe_scrapers/mykoreankitchen.py b/recipe_scrapers/mykoreankitchen.py index 1e266cefe..f2a745921 100644 --- a/recipe_scrapers/mykoreankitchen.py +++ b/recipe_scrapers/mykoreankitchen.py @@ -8,27 +8,6 @@ class MyKoreanKitchen(AbstractScraper): def host(cls): return "mykoreankitchen.com" - def author(self): - return self.schema.author() - - def title(self): - return self.schema.title() - - def category(self): - return self.schema.category() - - def total_time(self): - return self.schema.total_time() - - def yields(self): - return self.schema.yields() - - def image(self): - return self.schema.image() - - def ingredients(self): - return self.schema.ingredients() - def ingredient_groups(self): ingredient_groups = self.soup.find_all( "div", {"class": "wprm-recipe-ingredient-group"} @@ -61,21 +40,3 @@ def ingredient_groups(self): ingredient_index_base = ingredient_count return results - - def instructions(self): - return self.schema.instructions() - - def ratings(self): - return self.schema.ratings() - - def cuisine(self): - return self.schema.cuisine() - - def description(self): - return self.schema.description() - - def cook_time(self): - return self.schema.cook_time() - - def prep_time(self): - return self.schema.prep_time() diff --git a/recipe_scrapers/purplecarrot.py b/recipe_scrapers/purplecarrot.py index edd8b44d5..e759cf41b 100644 --- a/recipe_scrapers/purplecarrot.py +++ b/recipe_scrapers/purplecarrot.py @@ -10,6 +10,3 @@ def site_name(self): home_link = self.soup.find("a", {"href": "/", "title": True}) if home_link: return home_link["title"] - - def nutrients(self): - return self.schema.nutrients() diff --git a/recipe_scrapers/receptyprevas.py b/recipe_scrapers/receptyprevas.py index cf71585b2..71334afb5 100644 --- a/recipe_scrapers/receptyprevas.py +++ b/recipe_scrapers/receptyprevas.py @@ -7,36 +7,6 @@ class ReceptyPreVas(AbstractScraper): def host(cls): return "receptyprevas.sk" - def author(self): - return self.schema.author() - - def title(self): - return self.schema.title() - - def category(self): - return self.schema.category() - - def total_time(self): - return self.schema.total_time() - - def yields(self): - return self.schema.yields() - - def image(self): - return self.schema.image() - - def ingredients(self): - return self.schema.ingredients() - - def instructions(self): - return self.schema.instructions() - - def ratings(self): - return self.schema.ratings() - - def cuisine(self): - return self.schema.cuisine() - def description(self): description = [] p_list = self.soup.find("div", {"class": "single-content-self"}).findChildren( diff --git a/recipe_scrapers/thecookingguy.py b/recipe_scrapers/thecookingguy.py index 650a1882c..977c899a1 100644 --- a/recipe_scrapers/thecookingguy.py +++ b/recipe_scrapers/thecookingguy.py @@ -9,21 +9,12 @@ class TheCookingGuy(AbstractScraper): def host(cls): return "thecookingguy.com" - def author(self): - return self.schema.author() - - def title(self): - return self.schema.title() - def total_time(self): raise FieldNotProvidedByWebsiteException(return_value=None) def yields(self): return get_yields(self.soup.find("div", class_="text-block-7").get_text()) - def image(self): - return self.schema.image() - def ingredients(self): ingredients = self.soup.find( "div", class_="w-layout-vflex card-text-holder ingredients" diff --git a/recipe_scrapers/varechapravdask.py b/recipe_scrapers/varechapravdask.py index bd94f67d6..098dd6805 100644 --- a/recipe_scrapers/varechapravdask.py +++ b/recipe_scrapers/varechapravdask.py @@ -5,36 +5,3 @@ class VarechaPravdaSK(AbstractScraper): @classmethod def host(cls): return "varecha.pravda.sk" - - def author(self): - return self.schema.author() - - def title(self): - return self.schema.title() - - def category(self): - return self.schema.category() - - def total_time(self): - return self.schema.total_time() - - def yields(self): - return self.schema.yields() - - def image(self): - return self.schema.image() - - def ingredients(self): - return self.schema.ingredients() - - def instructions(self): - return self.schema.instructions() - - def ratings(self): - return self.schema.ratings() - - def cuisine(self): - return self.schema.cuisine() - - def description(self): - return self.schema.description() diff --git a/tests/test_data/allrecipes.com/allrecipescurated.json b/tests/test_data/allrecipes.com/allrecipescurated.json index 35731e2cf..25366fa70 100644 --- a/tests/test_data/allrecipes.com/allrecipescurated.json +++ b/tests/test_data/allrecipes.com/allrecipescurated.json @@ -17,7 +17,6 @@ "½ cup freshly grated Parmesan cheese", "½ cup crumbled feta cheese" ], - "instructions": "Stir together olive oil, garlic, and salt; toss with tomatoes, and allow to stand for 15 minutes. Preheat oven to 400 degrees F (200 degrees C).\nBrush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes overtop, then sprinkle with shredded basil, Parmesan, and feta cheese.\nBake in preheated oven until the cheese is bubbly and golden brown, about 10 minutes.", "instructions_list": [ "Stir together olive oil, garlic, and salt; toss with tomatoes, and allow to stand for 15 minutes. Preheat oven to 400 degrees F (200 degrees C).", "Brush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes overtop, then sprinkle with shredded basil, Parmesan, and feta cheese.", diff --git a/tests/test_data/books.ottolenghi.co.uk/ottolenghibooks_1.json b/tests/test_data/books.ottolenghi.co.uk/ottolenghibooks_1.json index 2b72641ff..63e122a50 100644 --- a/tests/test_data/books.ottolenghi.co.uk/ottolenghibooks_1.json +++ b/tests/test_data/books.ottolenghi.co.uk/ottolenghibooks_1.json @@ -35,7 +35,6 @@ ] } ], - "instructions": "Preheat the oven to 160°C fan.\nDrain the chickpeas well and set them aside. Put 2 tablespoons of oil into a large, high-sided ovenproof sauté pan or cast-iron saucepan, for which you have a lid, and place on a medium-high heat. Once hot, add the garlic and cook for 90 seconds, until starting to colour. Add the Parmesan rinds, if using, the drained chickpeas, bicarbonate of soda, 1.2 litres of water and a very generous amount of coarsely cracked black pepper (give it about 40 grinds). Bring to the boil, skimming the scum from the surface as needed, then cover with the lid and bake in the oven for 75 minutes. Add ¾ teaspoon of salt and continue cooking, covered, for another 30 minutes, or until the chickpeas are very soft and the liquid has reduced by about half.\nMeanwhile, mix together the chillies, vinegar and a small pinch of salt in a small bowl. Set aside to pickle.\nTowards the last 10 minutes of cooking the chickpeas, put the last tablespoon of oil into a large frying pan on a medium-high heat and, once hot, cook the spinach, adding it to the pan in batches with ¼ teaspoon of salt until just wilted, about 4 minutes. Add the parsley and remove from the heat.\nWhen the chickpeas are ready, remove the lid and, while still hot from the oven but off the heat, add a quarter of the butter cubes and about 15g of grated Parmesan, mixing until the butter has melted into the sauce. Continue in this way, adding a quarter more of the butter and 15g more of Parmesan until you’ve used up all 100g of butter and 60g of cheese. Finally, add another very generous grind of coarsely ground black pepper. The sauce will have thickened significantly, coating the chickpeas nicely. Add a splash more water if you like it looser. Remove the Parmesan rinds, if using.\nTop with the spinach mixture, the pickled chillies and their liquid and a final sprinkling of Parmesan, serving any extra grated Parmesan alongside.", "instructions_list": [ "Preheat the oven to 160°C fan.", "Drain the chickpeas well and set them aside. Put 2 tablespoons of oil into a large, high-sided ovenproof sauté pan or cast-iron saucepan, for which you have a lid, and place on a medium-high heat. Once hot, add the garlic and cook for 90 seconds, until starting to colour. Add the Parmesan rinds, if using, the drained chickpeas, bicarbonate of soda, 1.2 litres of water and a very generous amount of coarsely cracked black pepper (give it about 40 grinds). Bring to the boil, skimming the scum from the surface as needed, then cover with the lid and bake in the oven for 75 minutes. Add ¾ teaspoon of salt and continue cooking, covered, for another 30 minutes, or until the chickpeas are very soft and the liquid has reduced by about half.", diff --git a/tests/test_data/books.ottolenghi.co.uk/ottolenghibooks_2.json b/tests/test_data/books.ottolenghi.co.uk/ottolenghibooks_2.json index e390d501c..0984387d6 100644 --- a/tests/test_data/books.ottolenghi.co.uk/ottolenghibooks_2.json +++ b/tests/test_data/books.ottolenghi.co.uk/ottolenghibooks_2.json @@ -34,7 +34,6 @@ "purpose": "Custard" } ], - "instructions": "Preheat the oven to 200°C fan.\nMix the rhubarb and strawberries with the sugar and arrange in a medium ovenproof dish: you want the fruit to fit snugly. Bake for 12–13 minutes, until the fruit has softened but still retains its shape and the sugar has melted. Don’t worry if there is a tiny amount of sugar that hasn’t melted: just give the fruit a gentle stir and the sugar will dissolve. Set aside to cool.\nLower the oven temperature to 170°C fan.\nFor the custard, place the egg yolks, cornflour, sugar and vanilla extract in a large bowl and whisk until smooth. Gradually pour in the double cream and whisk until combined. Pour the custard into a 25cm round high-sided ovenproof dish. Place the dish inside a larger ovenproof dish and fill the larger dish with boiling water so it rises about 1cm up the sides. Bake for 25 minutes, until the custard has set and is starting to brown on top. Remove from the oven, set aside to cool, then transfer to the fridge to chill.\nOnce chilled, spoon half the fruit and juice on top and serve with the remaining fruit and juice alongside.", "instructions_list": [ "Preheat the oven to 200°C fan.", "Mix the rhubarb and strawberries with the sugar and arrange in a medium ovenproof dish: you want the fruit to fit snugly. Bake for 12–13 minutes, until the fruit has softened but still retains its shape and the sugar has melted. Don’t worry if there is a tiny amount of sugar that hasn’t melted: just give the fruit a gentle stir and the sugar will dissolve. Set aside to cool.", diff --git a/tests/test_data/celebratingsweets.com/celebratingsweets_1.json b/tests/test_data/celebratingsweets.com/celebratingsweets_1.json index 50abcc079..8b9870690 100644 --- a/tests/test_data/celebratingsweets.com/celebratingsweets_1.json +++ b/tests/test_data/celebratingsweets.com/celebratingsweets_1.json @@ -17,7 +17,6 @@ "6 ounces blueberries", "1/2 cup raspberry or strawberry jam (heated just enough to make it pourable (not hot))" ], - "instructions": "With a hand mixer or stand mixer fitted with a whisk attachment, beat heavy cream*, powdered sugar, vanilla and almond extract until soft peaks form, this will take several minutes. Keep the whipped cream refrigerated while you assemble the other components of the recipe.\nIn a large trifle dish (or individual glasses), layer the cake, whipped cream, berries, and jam. You can layer it anyway you like. I did the following (from the bottom up): whipped cream, cake, berries, whipped cream, cake, jam, whipped cream, berries.", "instructions_list": [ "With a hand mixer or stand mixer fitted with a whisk attachment, beat heavy cream*, powdered sugar, vanilla and almond extract until soft peaks form, this will take several minutes. Keep the whipped cream refrigerated while you assemble the other components of the recipe.", "In a large trifle dish (or individual glasses), layer the cake, whipped cream, berries, and jam. You can layer it anyway you like. I did the following (from the bottom up): whipped cream, cake, berries, whipped cream, cake, jam, whipped cream, berries." diff --git a/tests/test_data/celebratingsweets.com/celebratingsweets_2.json b/tests/test_data/celebratingsweets.com/celebratingsweets_2.json index 8e6d0a93e..952e2ee4c 100644 --- a/tests/test_data/celebratingsweets.com/celebratingsweets_2.json +++ b/tests/test_data/celebratingsweets.com/celebratingsweets_2.json @@ -47,7 +47,6 @@ "purpose": "Topping:" } ], - "instructions": "Cake:\nPreheat oven to 350°F. Lightly grease a 9-inch** square baking pan and set aside.\nIn a large bowl, whisk flour, brown sugar, cocoa, espresso powder, baking powder, and salt. Add milk, oil and vanilla and whisk until well combined and smooth. Using a rubber spatula, stir in chocolate chips.\nTransfer the batter to the prepared pan and spread into an even layer. Proceed with the topping.\nTopping:\nIn a bowl, combine cocoa powder and brown sugar, mixing until well combined (I use a fork). Sprinkle this mixture in an even layer over the top of the cake batter.\nSlowly and carefully pour the boiling water evenly over the top. TIP: I pour the water over the back of a large spoon and slowly move it around the pan while pouring. Do not stir or disturb the cake batter underneath.\nTransfer to the oven and bake for 25-30 minutes, until the cake layer (on top) is cooked through. The pudding sauce should be bubbling gently around the sides of the pan. Place on a wire rack to cool for about 10 minutes. Serve warm, scooping the cake into bowls and spooning the sauce over the top. Recommended garnishes: vanilla ice cream or whipped cream.", "instructions_list": [ "Cake:", "Preheat oven to 350°F. Lightly grease a 9-inch** square baking pan and set aside.", diff --git a/tests/test_data/chefnini.com/chefnini.json b/tests/test_data/chefnini.com/chefnini.json index 9b7fc6d03..834861cb7 100644 --- a/tests/test_data/chefnini.com/chefnini.json +++ b/tests/test_data/chefnini.com/chefnini.json @@ -27,7 +27,6 @@ "9- Stoppez la cuisson lorsque la sauce est encore sirupeuse – trop tard, les pâtes seront sèches. Dosez l’eau de cuisson pour obtenir la consistance de sauce désirée.", "10- Servez aussitôt, poivrez et ajoutez un peu de noix de muscade râpée." ], - "category": null, "yields": "2 servings", "description": "En France, les pâtes carbonara sont très souvent cuisinées avec des oignons et de la crème liquide. C’est d’ailleurs de cette manière que je les ai découvertes. J’aimais bien mais j’ai toujours trouvé ça un peu écœurant et lourd.", "total_time": null, diff --git a/tests/test_data/ingoodflavor.com/ingoodflavor_1.json b/tests/test_data/ingoodflavor.com/ingoodflavor_1.json index c5d1b5149..e3b91e873 100644 --- a/tests/test_data/ingoodflavor.com/ingoodflavor_1.json +++ b/tests/test_data/ingoodflavor.com/ingoodflavor_1.json @@ -15,7 +15,6 @@ "1/2 tsp. black pepper", "10 oz. (about 5 cups) shredded sharp cheddar cheese" ], - "instructions": "Preheat oven to 375 degrees F.\nAdd olive oil to a preheated large skillet on medium heat. Add onion and garlic. Cook for 4 minutes, stirring frequently. Add ground linguica, breaking up chunks with a wooden spatula. Cook, stirring frequently for 3 minutes. Add sliced potatoes, seasoned salt, and black pepper. Cook, stirring frequently for 3 minutes.\nSpray a 9″ x 13″ baking dish with cooking spray. Spread 1/3 of the potato mixture on the bottom. Add 1/3 of the cheese. Repeat layering 1/3 of potatoes, 1/3 of cheese two more times, ending with the cheese.\nBake on the top half of the oven for 15-20 minutes or until cheese is bubbly.", "instructions_list": [ "Preheat oven to 375 degrees F.", "Add olive oil to a preheated large skillet on medium heat. Add onion and garlic. Cook for 4 minutes, stirring frequently. Add ground linguica, breaking up chunks with a wooden spatula. Cook, stirring frequently for 3 minutes. Add sliced potatoes, seasoned salt, and black pepper. Cook, stirring frequently for 3 minutes.", diff --git a/tests/test_data/ingoodflavor.com/ingoodflavor_2.json b/tests/test_data/ingoodflavor.com/ingoodflavor_2.json index 1543131a9..cb18d49f9 100644 --- a/tests/test_data/ingoodflavor.com/ingoodflavor_2.json +++ b/tests/test_data/ingoodflavor.com/ingoodflavor_2.json @@ -47,7 +47,6 @@ "purpose": "For the firecracker sauce:" } ], - "instructions": "Instructions for pan frying are detailed here. See notes below for oven bake and air frying.\nFill large skillet or frying pan with 1 to 1 1/4-inch of oil. Make sure the oil is at least 1 1/2-inch below the top of the pan to prevent overflow. Preheat oil to 375° F while you prep the wings.\nPat wings (flats and drumettes) dry with paper towels.\nTo a large Ziploc bag or food storage container with a lid, add tapioca starch, salt, pepper, onion powder, and garlic powder. Close tight and shake to combine.\nAdd half of the wings. Shake well to coat with the tapioca starch mixture.\nShake off excess tapioca and place each wing in the hot oil. Fry for 5 minutes. Turn over. Continue to fry for 4-5 additional minutes or until the wing internal temperature reaches 165° F.\nTransfer to a baking sheet fitted with a cooling rack. Place in an a 170° F oven to keep warm.\nWhile the first batch fries, coat remaining half of the wings in the tapioca starch mixture.\nAllow the oil to come up to 375° F before frying the second batch of wings.\nFor the firecracker sauce:\nAdd all the sauce ingredients to a small saucepan. Blend well. Bring to a gently boil on medium heat, stirring occasionally. Reduce heat to a simmer for 1 minute. Reduce to low to warm, stirring occasionally.\nPour the desired amount of sauce over the wings. Toss to coat. Garnish with cilantro, optional. Serve immediately.\nMakes about 16 flats and drumettes or 4 appetizer servings.", "instructions_list": [ "Instructions for pan frying are detailed here. See notes below for oven bake and air frying.", "Fill large skillet or frying pan with 1 to 1 1/4-inch of oil. Make sure the oil is at least 1 1/2-inch below the top of the pan to prevent overflow. Preheat oil to 375° F while you prep the wings.", diff --git a/tests/test_data/kitchendreaming.com/kitchendreaming_1.json b/tests/test_data/kitchendreaming.com/kitchendreaming_1.json index 0709ddf5e..c98e47b7b 100644 --- a/tests/test_data/kitchendreaming.com/kitchendreaming_1.json +++ b/tests/test_data/kitchendreaming.com/kitchendreaming_1.json @@ -21,7 +21,6 @@ "1/2 cup chunky blue cheese dressing ( [See Note 5] - plus more for serving)", "fresh parsley for garnish" ], - "instructions": "Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat and set aside\nIn a large bowl, combine ground chicken, Panko, egg, garlic and onion powder, green onions, salt, and pepper. Mix until well combined. With a small scoop or your hands, roll the mixture into 1-inch meatballs, forming about 40 meatballs.\nPlace meatballs onto prepared baking sheet and bake for 4-5 minutes, or until all sides are browned.\nWhile the meatballs are in the oven, add the butter and hot sauce into the crock pot to melt; then whisk together.\nRemove the meatballs from the oven and place into the slow cooker and gently toss to combine with the sauce. Cover and cook on low heat for 2 hours.\nTo serve: Either insert a carrot or celery sticks into the meatballs for serving or serve them with the carrots and celery on the side allowing guests to chose their stick for an interactive appetizer.", "instructions_list": [ "Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat and set aside", "In a large bowl, combine ground chicken, Panko, egg, garlic and onion powder, green onions, salt, and pepper. Mix until well combined. With a small scoop or your hands, roll the mixture into 1-inch meatballs, forming about 40 meatballs.", diff --git a/tests/test_data/kitchendreaming.com/kitchendreaming_2.json b/tests/test_data/kitchendreaming.com/kitchendreaming_2.json index 64da3f46e..16eade148 100644 --- a/tests/test_data/kitchendreaming.com/kitchendreaming_2.json +++ b/tests/test_data/kitchendreaming.com/kitchendreaming_2.json @@ -65,7 +65,6 @@ "purpose": "For the sauce:" } ], - "instructions": "In a zip-top bag or bowl, combine chicken with all the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).\nHeat oil in a large skillet over medium-high heat. Cook chicken in small batches, making sure not to overcrowd the pan. Saute until browned - about 3 minutes on each side. Set aside while you prepare the sauce.\nHeat butter in the same pan. Saute the onions until they turn translucent while scraping up any browned bits stuck on the bottom of the pan.\nNext, add the garlic and ginger and saute for 1 minute until fragrant, then add ground coriander, cumin, and garam masala. Let spices bloom for about 20 seconds until fragrant. Stir occasionally.\nThen add the crushed tomatoes, chili powder, and salt. Let simmer for 10-15 minutes, stirring occasionally. Allow the sauce to thicken and become a deep red color.\nRemove from heat. Carefully pour the sauce into a blender and blend until smooth. If you have a smaller-sized blender, you may nee to do this in batches.\nPour the sauce back into the pan. Stir in the cream, sugar, and crushed fenugreek leaves. Add the chicken and any collected juices back into the pan and cook for an additional 5-10 minutes or until the chicken is cooked through.\nGarnish with chopped cilantro and serve with rice and Naan bread.", "instructions_list": [ "In a zip-top bag or bowl, combine chicken with all the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).", "Heat oil in a large skillet over medium-high heat. Cook chicken in small batches, making sure not to overcrowd the pan. Saute until browned - about 3 minutes on each side. Set aside while you prepare the sauce.", diff --git a/tests/test_data/leitesculinaria.com/leitesculinaria_1.json b/tests/test_data/leitesculinaria.com/leitesculinaria_1.json index 272364b3a..9b44d31f0 100644 --- a/tests/test_data/leitesculinaria.com/leitesculinaria_1.json +++ b/tests/test_data/leitesculinaria.com/leitesculinaria_1.json @@ -15,7 +15,6 @@ "1/2 cup distilled white vinegar (plus more as needed)", "Water (as needed)" ], - "instructions": "Process\nTo make the Sriracha, in the bowl of a food processor, combine the peppers, garlic, garlic powder, if desired, sugars, and salt. Pulse until a coarse purée forms.\nFerment\nTransfer to a glass jar, seal, and store at room temperature for 7 days, stirring daily. (It may get a little fizzy; that's to be expected.)\nSimmer\nAfter 1 week, pour the chile mixture into a small saucepan over medium heat. Add the vinegar and bring to a boil. Lower the heat and simmer gently for 5 minutes. [Editor's note: If you'd like to preserve the gut-friendly bacteria that has been brewing in your hot sauce, skip the simmering step and purée the pepper mixture and vinegar together in the next step.]\nCool\nLet the mixture cool and then purée it in a food processor for 2 to 3 minutes, until a smooth, uniform paste forms. If the mixture is too thick to blend properly, add a small amount of water.\nStrain\nPass the mixture through a fine-mesh strainer. Press on the solids with the back of a spoon to squeeze out every last bit of goodness you’ve been waiting a week to get.\nSeason\nTaste and adjust the seasoning and consistency of the final sauce, adding additional vinegar, water, salt, granulated sugar, or garlic powder to suit your taste. Transfer to a glass jar, close the lid tightly, and refrigerate for up to 6 months.", "instructions_list": [ "Process", "To make the Sriracha, in the bowl of a food processor, combine the peppers, garlic, garlic powder, if desired, sugars, and salt. Pulse until a coarse purée forms.", diff --git a/tests/test_data/leitesculinaria.com/leitesculinaria_2.json b/tests/test_data/leitesculinaria.com/leitesculinaria_2.json index c02912d0a..13ffbd8aa 100644 --- a/tests/test_data/leitesculinaria.com/leitesculinaria_2.json +++ b/tests/test_data/leitesculinaria.com/leitesculinaria_2.json @@ -51,7 +51,6 @@ "purpose": "For serving" } ], - "instructions": "Refrigerate\nThe day before cooking, in a large bowl, coat the beef with the crushed red pepper, cover, and refrigerate overnight.\nCombine\nAbout 4 hours before you intend to sit down at the table, scatter the onion slices, parsley, garlic, and bay leaves in the bottom of a Dutch oven. Tuck the allspice and cloves in a piece of cheesecloth tied together with kitchen twine or in a tea ball and toss them in the Dutch oven. If desired, season the beef with salt. Place the beef on top and dot with the butter or lard.\nStir\nIn a measuring glass or bowl, stir together the wine, tomato paste, and cinnamon and pour it over the beef.\nSimmer\nBring the mixture to a boil, reduce the heat to a very gentle simmer, cover, and cook until the meat is very tender, 3 to 3 1/2 hours, turning the pieces occasionally. For a more stew-like version, keep the lid on for the duration of cooking. For a more concentrated, glaze-like sauce version, about halfway through cooking, remove the lid to let some of the liquid evaporate so the sauce can concentrate in consistency and flavor.\nServe\nRemove the bay leaves and the cheesecloth pouch or teaball. If desired, serve the caçoila with boiled white potatoes, roasted red peppers, and cooked greens.", "instructions_list": [ "Refrigerate", "The day before cooking, in a large bowl, coat the beef with the crushed red pepper, cover, and refrigerate overnight.", diff --git a/tests/test_data/lekkerensimpel.com/lekkerensimpel_2.json b/tests/test_data/lekkerensimpel.com/lekkerensimpel_2.json index b6c866b99..a8581140d 100644 --- a/tests/test_data/lekkerensimpel.com/lekkerensimpel_2.json +++ b/tests/test_data/lekkerensimpel.com/lekkerensimpel_2.json @@ -22,7 +22,6 @@ "Smelt een blokje boter in een pan en schep met een soeplepel 2-3 kleine pannenkoekjes in de pan.", "Bak de pannenkoekjes circa 2 minuten per kant. Ondertussen verwarm de Nutella en melk in een pannetje. Meng even goed door elkaar en zodra je een mooi glad sausje hebt, is het klaar. Serveer de American pancakes met wat gesmolten nutella en wat vers fruit." ], - "category": null, "description": "Wil je iemand (of jezelf) verwennen met een heel lekker ontbijtje? Bekijk dan dit recept voor American Pancakes met Nutella en fruit!", "image": "https://www.lekkerensimpel.com/wp-content/uploads/2016/08/IMG_7654.jpg" } diff --git a/tests/test_data/lekkerensimpel.com/lekkerensimpel_3.json b/tests/test_data/lekkerensimpel.com/lekkerensimpel_3.json index 0810c0a91..34d2429dd 100644 --- a/tests/test_data/lekkerensimpel.com/lekkerensimpel_3.json +++ b/tests/test_data/lekkerensimpel.com/lekkerensimpel_3.json @@ -26,7 +26,6 @@ "Volg ons ook op Pinterest en sla daar deze hartige taart met sperziebonen en gehakt op!", "Ook lekker: hartige taart met champignons en en spinazie. " ], - "category": null, "description": "Hartige taarten zijn lekker en leuk om te maken omdat je er zo goed mee kunt variëren. Wat dacht je van een hartige taart met gehakt?", "image": "https://www.lekkerensimpel.com/wp-content/uploads/2016/10/IMG_1300.jpg" } diff --git a/tests/test_data/myvegetarianroots.com/myvegetarianroots_1.json b/tests/test_data/myvegetarianroots.com/myvegetarianroots_1.json index 4bea85509..98203a136 100644 --- a/tests/test_data/myvegetarianroots.com/myvegetarianroots_1.json +++ b/tests/test_data/myvegetarianroots.com/myvegetarianroots_1.json @@ -18,7 +18,6 @@ "2 inch Ginger Root", "2 cup Water" ], - "instructions": "Mix all lentils mentioned above, wash them few times and soak them for 6-8 hours.\nOnce soaked, drain all the water out. Wrap it in a muslin/cotton cloth. Place it in a strainer with a plate underneath it. Place the whole set up in a dark place. I like to place it in an oven (THAT IS NOT ON) for 12 hours to let them sprout.\nCheck the beans after 12 hours, move it around with you fingers. If you wish to sprout more, place the same setting in dark place for another 12 hours.\nOnce sprouted, rinse them with water. Drain all the water out.\nPlace drained sprouted beans in a blender/food processor with rest of the ingredients listed above. Keep blending till you get pancake like consistency. 2 cups of water as mentioned above should be enough to get the right consistency, but you can add more or less if you like. you can leave it grainy or smooth based on your preference.\nOnce the batter is ready, it's ready to make the chilla/wrap. You can either use it right away or refrigerate it up to 3 days and use it as you like!\nHeat up cast irons skillet/choice of tawa. Spray avocado oil or use any type of oil to grease the skillet/tawa.\nSpread a thin (or thick, as you like) layer of batter on greasy hot skillet/tawa. Spray/drizzle some more oil on top, cover and let it cook on medium heat (closer to high but not too high) for about a min or so, until you see charred brown marks on the side facing down.\nFlip it and cook on the other side for few more second, until it starts showing some brown spots.\nRepeat the same process for as mnay wraps/chilla you like to make.\nSimply enjoy it with choice of subzi/dal/pickle/yogurt. Or top it with crunchy veggie salad. Drizzle creamy tahini sauce & spicy garlicky red pepper sauce as mentioned in my Falafel recipe. Wrap it and enjoy like a wrap!", "instructions_list": [ "Mix all lentils mentioned above, wash them few times and soak them for 6-8 hours.", "Once soaked, drain all the water out. Wrap it in a muslin/cotton cloth. Place it in a strainer with a plate underneath it. Place the whole set up in a dark place. I like to place it in an oven (THAT IS NOT ON) for 12 hours to let them sprout.", diff --git a/tests/test_data/myvegetarianroots.com/myvegetarianroots_2.json b/tests/test_data/myvegetarianroots.com/myvegetarianroots_2.json index 82400ef49..9cabe33aa 100644 --- a/tests/test_data/myvegetarianroots.com/myvegetarianroots_2.json +++ b/tests/test_data/myvegetarianroots.com/myvegetarianroots_2.json @@ -98,7 +98,6 @@ "purpose": "Other" } ], - "instructions": "Making Falafel\nMix all lentils mentioned above, wash them few times and soak them for 6-8 hours.\nOnce soaked for 6-8 hours, drain all the water our and grind them along with clean cilantro & parsley, serrano, garlic, ginger, coarsely ground coriander seeds.\nTry not to use any or too much water to grind it. The batter should be just a little grainy and thick so that you can form balls to deep fry. Please know that the falafel mix will start loosing moisture as time goes. I recommend you deep frying soon after grinding\nRight before you are ready to deep fry, mix in salt and baking soda.\nMake a bit smaller than golf ball sized balls, deep fry them in hot oil on medium heat until all sides are nicely brown and crispy.\nMake Creamy Tahini Sauce\nSimply blend everything listed under \"Creamy Tahini Sauce\". Blend it to creamy sauce consistency. Please know that this sauce will thicken as time goes. Take the sauce out in a mason jar and use the same blender without washing it to make the red sauce. Can be stored in a mason jar inside the fridge for upto 4-5 days.\nMake Spicy Red Garlicky Sauce\nSoak hot whole dry red chili in warm water for 10-15 min.\nUse the same unwashed blender you made the tahini sauce in to make red sauce. Red peppers have very high water content, using a tiny bit of creamy while sauce that is stuck in the blender will help the consistency of red sauce!\nBlend soaked hot whole dry red chili (without water), dark fresh red peppers (without seeds & stems), salt and garlic. Can be stored in a mason jar inside the fridge for upto 4-5 days.\nAssemble\nMix everything listed under \"Mixed Veggies/Salad\". Make sure all the veggies are well coated with Creamy Tahini Sauce. Use more or less tahini sauce as you like!\nWarm pita pocket for few second. Pack it half way through with \"Mixed Veggies/Salad\". Drizzle spicy red sauce, top it with falafel. Drizzle white & red sauces. Top it with more \"Mixed Veggies/Salad\" and enjoy!!", "instructions_list": [ "Making Falafel", "Mix all lentils mentioned above, wash them few times and soak them for 6-8 hours.", diff --git a/tests/test_data/peelwithzeal.com/peelwithzeal_1.json b/tests/test_data/peelwithzeal.com/peelwithzeal_1.json index dada8e394..1e5dc1474 100644 --- a/tests/test_data/peelwithzeal.com/peelwithzeal_1.json +++ b/tests/test_data/peelwithzeal.com/peelwithzeal_1.json @@ -19,7 +19,6 @@ "2 tablespoons apple cider vinegar", "1 tablespoon paprika" ], - "instructions": "Preheat the oven to 350 degrees F.\nFry the bacon in a large skillet over medium-high heat until crisp. Remove the bacon from the pan and drain it on paper towels. Do not drain the pan.\nSaute\nAdd the onion to the pan with the bacon drippings and saute for 5 minutes. Add the garlic and stir for 30 seconds.\nMix\nStir in the beans, beef stock, molasses, ketchup, brown sugar, mustard, paprika, and cooked bacon, and mix well.\nBake\nPour into a large casserole and bake covered for about 20 minutes. Remove the lid and cook for an additional 25 minutes.", "instructions_list": [ "Preheat the oven to 350 degrees F.", "Fry the bacon in a large skillet over medium-high heat until crisp. Remove the bacon from the pan and drain it on paper towels. Do not drain the pan.", diff --git a/tests/test_data/peelwithzeal.com/peelwithzeal_2.json b/tests/test_data/peelwithzeal.com/peelwithzeal_2.json index a267d336d..caad9c8c4 100644 --- a/tests/test_data/peelwithzeal.com/peelwithzeal_2.json +++ b/tests/test_data/peelwithzeal.com/peelwithzeal_2.json @@ -53,7 +53,6 @@ "purpose": "Cajun Seasoning Blend" } ], - "instructions": "Mix\nStir together the cream cheese, mayo, lemon juice and zest, and spices.\nStir in the crab meat and green onions.\nServe\nTop with fresh parsley and serve with crackers, chips, or crostini.", "instructions_list": [ "Mix", "Stir together the cream cheese, mayo, lemon juice and zest, and spices.", diff --git a/tests/test_data/sandwichtribunal.com/sandwhichtribunal.json b/tests/test_data/sandwichtribunal.com/sandwhichtribunal.json index b2caeb747..94363eb21 100644 --- a/tests/test_data/sandwichtribunal.com/sandwhichtribunal.json +++ b/tests/test_data/sandwichtribunal.com/sandwhichtribunal.json @@ -16,7 +16,6 @@ "2 tsp cayenne pepper", "salt and pepper to taste" ], - "instructions": "Mix all ingredients together and taste. Season as needed and hold in refrigerator for at least 1 hour.\nServe with barbecue chicken, pork, or turkey", "instructions_list": [ "Mix all ingredients together and taste. Season as needed and hold in refrigerator for at least 1 hour.", "Serve with barbecue chicken, pork, or turkey" diff --git a/tests/test_data/weightwatchers.com/weightwatcherspublic_2.json b/tests/test_data/weightwatchers.com/weightwatcherspublic_2.json index 2dacc8a5d..9b46043dd 100644 --- a/tests/test_data/weightwatchers.com/weightwatcherspublic_2.json +++ b/tests/test_data/weightwatchers.com/weightwatcherspublic_2.json @@ -13,7 +13,6 @@ "2 Prise(n) Zimt", "2 Stück Erdbeeren, frisch" ], - "instructions": "Banane schälen und mit einer Gabel zerdrücken. Datteln hacken, mit Bananenmus, Ei, Haferflocken und Zimt verrühren und in eine Tasse füllen.\nTassen-Frühstück in der Mikrowelle bei 800 Watt 2–3 Minuten garen. Erdbeeren waschen, trocken tupfen, in Scheiben schneiden und Sarah’s Tassen-Frühstück mit Erdbeerscheiben garniert servieren.", "instructions_list": [ "Banane schälen und mit einer Gabel zerdrücken. Datteln hacken, mit Bananenmus, Ei, Haferflocken und Zimt verrühren und in eine Tasse füllen.", "Tassen-Frühstück in der Mikrowelle bei 800 Watt 2–3 Minuten garen. Erdbeeren waschen, trocken tupfen, in Scheiben schneiden und Sarah’s Tassen-Frühstück mit Erdbeerscheiben garniert servieren." diff --git a/tests/test_data/whatsgabycooking.com/whatsgabycooking.json b/tests/test_data/whatsgabycooking.com/whatsgabycooking.json index d6c4cb76f..1596b7355 100644 --- a/tests/test_data/whatsgabycooking.com/whatsgabycooking.json +++ b/tests/test_data/whatsgabycooking.com/whatsgabycooking.json @@ -27,7 +27,6 @@ "Limes", "Fresh Cilantro" ], - "instructions": "Slice the chicken breasts into thin strips, about the size of your finger. Combine the lime juice, olive oil, garlic, salt, cumin, chili powder and red pepper flakes in a bowl and whisk to combine. Add the chicken and marinate for 1 hour.\nHeat a large cast iron skillet over high heat. Add a tablespoon of olive oil. Add the chicken mixture, marinade included, and sauté until fully cooked. Using a pair of tongs, remove the chicken from the skillet and add the vegetables. Sauté until tender and charred. Add the chicken back into the cast iron skillet and toss to combine.\nServe in a bowl with rice, black beans, charred corn, chopped tomatoes, a big spoonful of guacamole and a wedge of lime.", "instructions_list": [ "Slice the chicken breasts into thin strips, about the size of your finger. Combine the lime juice, olive oil, garlic, salt, cumin, chili powder and red pepper flakes in a bowl and whisk to combine. Add the chicken and marinate for 1 hour.", "Heat a large cast iron skillet over high heat. Add a tablespoon of olive oil. Add the chicken mixture, marinade included, and sauté until fully cooked. Using a pair of tongs, remove the chicken from the skillet and add the vegetables. Sauté until tender and charred. Add the chicken back into the cast iron skillet and toss to combine.", diff --git a/tests/test_data/whatsgabycooking.com/whatsgabycooking_1.json b/tests/test_data/whatsgabycooking.com/whatsgabycooking_1.json index cfa0593f8..ab42fea2a 100644 --- a/tests/test_data/whatsgabycooking.com/whatsgabycooking_1.json +++ b/tests/test_data/whatsgabycooking.com/whatsgabycooking_1.json @@ -15,7 +15,6 @@ "1 lemon (juiced and zested)", "1/2 cup Tahini Sauce, plus more as needed" ], - "instructions": "Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Spread the broccoli evenly on the baking sheet and drizzle with 2 tablespoons of olive oil. Using tongs, gently toss the florets in the oil to combine and season with 4 tablespoons of the tahini sauce, salt and pepper and red pepper flakes. Toss to combine.\nTransfer the baking sheet into the oven and roast for 15-20 minutes until the broccoli is just golden and slightly crispy.\nRemove the baking sheet from the oven and drizzle more 2-3 tablespoons more of the tahini sauce on top. Toss with the toasted buttered breadcrumbs, tons of freshly grated parmesan cheese, lemon juice and zest and serve as needed.", "instructions_list": [ "Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Spread the broccoli evenly on the baking sheet and drizzle with 2 tablespoons of olive oil. Using tongs, gently toss the florets in the oil to combine and season with 4 tablespoons of the tahini sauce, salt and pepper and red pepper flakes. Toss to combine.", "Transfer the baking sheet into the oven and roast for 15-20 minutes until the broccoli is just golden and slightly crispy.", diff --git a/tests/test_data/whatsgabycooking.com/whatsgabycooking_2.json b/tests/test_data/whatsgabycooking.com/whatsgabycooking_2.json index 091d7c80d..df140b77c 100644 --- a/tests/test_data/whatsgabycooking.com/whatsgabycooking_2.json +++ b/tests/test_data/whatsgabycooking.com/whatsgabycooking_2.json @@ -53,7 +53,6 @@ "purpose": "For the Tzatziki" } ], - "instructions": "Preheat the oven to broil.\nIn a medium bowl, combine lamb with all of the meatball ingredients. Form the meat into golf ball sized balls. Place the meatballs two inches apart on the baking sheet, and position the baking sheet a few inches from the heat source. Broil for about 5-7 minutes, turning once halfway through. Alternatively you can bake these at 425 for 8-10 minutes.\nCombine the ingredients for the feta tzatziki. Serve alongside the meatballs for dipping.", "instructions_list": [ "Preheat the oven to broil.", "In a medium bowl, combine lamb with all of the meatball ingredients. Form the meat into golf ball sized balls. Place the meatballs two inches apart on the baking sheet, and position the baking sheet a few inches from the heat source. Broil for about 5-7 minutes, turning once halfway through. Alternatively you can bake these at 425 for 8-10 minutes.",