This easy Berry Trifle includes layers of cake, fresh berries, whipped cream and pudding (optional). Take a shortcut with store bought pound cake or angel food cake – or make your own. You’ll love this simple and beautiful red, white, and blue dessert! VIDEO below!
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Today I’m bringing you an easy, beautiful, and delicious recipe. Extra points that it’s red, white, and blue, which makes it perfect for your 4th of July celebration. Berries and whipped cream are the most delicious way to consume patriotic colors (I’ll skip the artificial food coloring). It’s no coincidence that Independence Day falls during peak berry season, right? 😉
Cake – Pound cake or angel food cake, store bought or homemade
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Berries
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Whipped cream
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Jam
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Vanilla pudding (optional)
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The cake is moist and buttery, the berries are fresh and juicy, and the whipped cream is fluffy and decadent. This is the perfect combo of flavors and textures. If you’d like to also add a layer of vanilla pudding to your trifle, you can! Either make a box mix or use my homemade vanilla pudding recipe. I typically layer the pudding just above the bottom layer of berries.
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Berry Trifle Make Ahead Tips:
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You can make the cake days in advance and store it tightly covered in the freezer. Defrost it in the fridge before cutting it into cubes. Once you layer the cake with the berries and whipped cream no one will know the cake wasn’t freshly baked. It’ll be our little secret.
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Wash your berries a few hours (up to a day) before assembling the trifle. Make sure they are completely dry before layering.
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Whip the heavy cream up to 1 day in advance. If it loses a little volume, give it another quick whip before layering.
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Adding pudding to your trifle? Make it up to 2 days in advance and leave it refrigerated until you are ready to layer it.
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You can make this trifle in a large trifle dish or you can make individual portions in glasses or mason jars. You can also cut this recipe in half if you’re serving a smaller group.
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Whether your celebrating Independence Day or just looking for a fabulous summer dessert, this trifle is sure to be a hit.
This easy trifle includes layers of cake, fresh berries, and whipped cream. Take a shortcut with store bought pound cake or angel food cake, or make your own. You’ll love this simple and beautiful red, white, and blue dessert!
8 – 10cupscubed pound cake or angel food cake, see note
16ouncesstrawberries, sliced
6ouncesraspberries
6ouncesblackberries
6ouncesblueberries
½cupraspberry or strawberry jam, heated just enough to make it pourable (not hot)
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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.
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.
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Video
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Notes
*Makes sure the cream is really cold (straight from the fridge).
+I prefer pound cake for this recipe because its sturdiness holds up well with the fruit and whipped cream. If you’d like a lighter option you can use angel food cake.
+If you’d like to also add a layer of vanilla pudding to your trifle, you can! Either make a box mix or use my homemade vanilla pudding recipe. I typically layer the pudding just above the bottom layer of berries.
I would not recommend it. I think the extra moisture would make the trifle too wet. And once the berries thaw they won’t have any texture, they’ll just be mushy.
Fresh Strawberries are not in season. Can I slice the ones I can get and add some sugar? Or use blueberries and raspberries (which aren’t as tasteless as imported strawberries.
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+{
+ "author": "Allison",
+ "canonical_url": "https://celebratingsweets.com/chocolate-pudding-cake/",
+ "site_name": "Celebrating Sweets",
+ "host": "celebratingsweets.com",
+ "language": "en-US",
+ "title": "Chocolate Pudding Cake",
+ "ingredients": [
+ "1 cup all purpose flour",
+ "¾ cup light brown sugar*, packed",
+ "⅓ cup unsweetened cocoa powder",
+ "½ teaspoon espresso powder",
+ "1 ½ teaspoons baking powder",
+ "½ teaspoon salt",
+ "¾ cup milk (preferably whole or 2%)",
+ "¼ cup vegetable oil",
+ "1 ½ teaspoons pure vanilla extract",
+ "generous ½ cup semisweet or bittersweet chocolate chips",
+ "¼ cup unsweetened cocoa powder",
+ "⅔ cup light brown sugar*",
+ "1½ cups boiling water",
+ "vanilla ice cream or whipped cream (for serving)"
+ ],
+ "ingredient_groups": [
+ {
+ "ingredients": [
+ "1 cup all purpose flour",
+ "¾ cup light brown sugar*, packed",
+ "⅓ cup unsweetened cocoa powder",
+ "½ teaspoon espresso powder",
+ "1 ½ teaspoons baking powder",
+ "½ teaspoon salt",
+ "¾ cup milk (preferably whole or 2%)",
+ "¼ cup vegetable oil",
+ "1 ½ teaspoons pure vanilla extract",
+ "generous ½ cup semisweet or bittersweet chocolate chips"
+ ],
+ "purpose": "Cake:"
+ },
+ {
+ "ingredients": [
+ "¼ cup unsweetened cocoa powder",
+ "⅔ cup light brown sugar*",
+ "1½ cups boiling water",
+ "vanilla ice cream or whipped cream (for serving)"
+ ],
+ "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.",
+ "In 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.",
+ "Transfer the batter to the prepared pan and spread into an even layer. Proceed with the topping.",
+ "Topping:",
+ "In 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.",
+ "Slowly 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.",
+ "Transfer 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."
+ ],
+ "category": "Dessert",
+ "yields": "8 servings",
+ "description": "This chocolate pudding cake features two delicious layers that form while baking: chocolate cake on top and creamy chocolate pudding sauce on the bottom. Serve this dessert warm with vanilla ice cream or whipped cream.",
+ "total_time": 45,
+ "cook_time": 25,
+ "prep_time": 20,
+ "cuisine": "American",
+ "ratings": 5.0,
+ "ratings_count": 18,
+ "nutrients": {
+ "calories": "341 kcal",
+ "carbohydrateContent": "62 g",
+ "proteinContent": "4 g",
+ "fatContent": "11 g",
+ "saturatedFatContent": "8 g",
+ "cholesterolContent": "2 mg",
+ "sodiumContent": "197 mg",
+ "fiberContent": "3 g",
+ "sugarContent": "45 g",
+ "servingSize": "1 serving"
+ },
+ "image": "https://celebratingsweets.com/wp-content/uploads/2020/01/Chocolate-Pudding-Cake-1-4.jpg",
+ "keywords": [
+ "Chocolate Pudding Cake",
+ "Pudding Cake"
+ ]
+}
diff --git a/tests/test_data/celebratingsweets.com/celebratingsweets_2.testhtml b/tests/test_data/celebratingsweets.com/celebratingsweets_2.testhtml
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+ Fudgy Chocolate Pudding Cake - Celebrating Sweets
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This Chocolate Pudding Cake features two delicious layers that form while baking: chocolate cake on top and creamy chocolate pudding sauce on the bottom. Serve this dessert warm with vanilla ice cream or whipped cream.
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Welcome to chocolate heaven. Part cake, part pudding, with a touch of brownie-like fudginess thrown in (because chocolate is THE BEST THING EVER)!
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If you’re a fan of sticky-pudding-like desserts you’ve come to the right place. This chocolate pudding cake joins our pumpkin pudding cake and sticky toffee pudding as some of our favorite cake recipes. Ever.
Two desserts in one: Chocolate pudding on the bottom, chocolate cake on top!
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No need for frosting: Since the cake is served with the sauce spooned over the top there is no need to add frosting.
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Lots of chocolate: This pudding cake is fudgy and cakey with an almost brownie-like quality thanks to a mixture of cocoa powder, chocolate chips, and a bit of espresso powder.
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From scratch: Often “pudding cake” recipes use a cake mix. I find this makes a dessert that is way too sweet and not chocolaty enough. Making this from scratch allows us to get the perfect balance of flavors!
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What is a pudding cake?
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A pudding cake is two desserts in one. The top layer is cake, and while baking a pudding-like sauce forms underneath the cake. This dessert is served warm, by scooping portions of cake into a bowl, then spooning the pudding sauce over the top. There is no need for frosting because the “pudding” serves as the topping.
Prepare the chocolate cake batter: Combine, flour, sugar, cocoa powder, espresso powder, baking powder, and salt. Add milk, oil and vanilla. Stir in chocolate chips. Pour the cake batter into a lightly greased 9×9 square baking pan.
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Add the topping: Sprinkle sugar and cocoa powder over the top of the batter. Gently pour boiling water evenly over the cake batter (this is what will form the sauce).
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Carefully transfer to the oven: Bake for 25-30 minutes.
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While baking, the cake will rise to the top and the pudding sauce will form on the bottom.
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Recipe tips
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Pour the boiling water over the back of a spoon. This creates a gentle trickle instead of a solid stream which could disturb the cake batter underneath.
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After pouring the boiling water over the cake batter do not stir or jostle the mixture. You want two distinctly separate layers, and if you mix it up it won’t bake properly.
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Use a baking pan that is at least 2 inches high. You need enough room for the sauce and the cake to bake on top of each other.
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Don’t forget the toppings – serve with whipped cream, vanilla ice cream, and/or fresh berries.
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Serving and storage
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Serving: This cake is best served warm, shortly after being removed from the oven. It is best within one day of baking, as the cake will absorb some of the pudding sauce over time.
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Storing: Leftovers should be tightly covered and refrigerated. Reheat individual servings in the microwave.
This chocolate pudding cake features two delicious layers that form while baking: chocolate cake on top and creamy chocolate pudding sauce on the bottom. Serve this dessert warm with vanilla ice cream or whipped cream.
generous ½cupsemisweet or bittersweet chocolate chips
Topping:
¼cupunsweetened cocoa powder
⅔cuplight brown sugar*
1½cupsboiling water
vanilla ice cream or whipped cream, for serving
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Instructions
Cake:
Preheat oven to 350°F. Lightly grease a 9-inch** square baking pan and set aside.
In 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.
Transfer the batter to the prepared pan and spread into an even layer. Proceed with the topping.
Topping:
In 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.
Slowly 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.
Transfer 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.
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Video
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Notes
*Your brown sugar should be moist and soft. If it is dry or lumpy, swap the brown sugar for granulated sugar.
+**Pan size: You need at least 2-inch high sides on your 9-inch square pan. I do not recommend baking in an 8-inch square pan, but a 7×11 should work.
Hi! I’m not the person to ask (haha). You’d have to eliminate more than half of the ingredients to make it Paleo. You’re welcome to play around with it! Best of luck.
Just made these and it was awesome!
+One question,
+The sugar and cocoa werent fully disolved so once cooled i could taste their crunchiness in the middle. I could visually see the cocoa and sugar, not a lot but here was a layer. What went wrong?
Hi! Sorry to hear that. I haven’t had that problem before. Was the pudding the mixture bubbling around the edges when you removed it from the oven? Maybe your brown sugar had lumps in it that wouldn’t fully dissolve. Did you see the note about sugar at the bottom of the recipe card?
+I made with this with walnuts and unsweetened almond milk and it was incredible. Like a hot fudge sundae all in one step. It did need about ten minutes more of cooking time, but other than that it went exactly as the recipe said it would.
This Cheesy Linguica and Potato Bake has ground Portuguese linguica, tender potatoes, and gooey shredded cheese. It’s hearty, comforting, and perfect for breakfast, brunch, or any time of day.
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This post was updated with new images in September 2023. The original content remains unchanged.
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If you never knew canned sliced potatoes existed, I’m here to vouch that it does! Canned potatoes are convenient, easy to use, a time saver, and is ready when you are. I never would have thought to cook with them if it were not for this dish. And let me tell you—the ground linguica, the potato, and the cheese can be summed up with one word—AH-MAZING!!
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In all honesty, I did not come up with this recipe. It is an adaptation of one that both my husband and son make on a weekly basis (they have no problem that I put my name on it was long as I continue to feed them, haa haa). While their version uses frozen chopped onions, with all ingredients combined together, and is strictly cooked stovetop; my version has fresh onion and garlic and takes it a step further by layering the cheese and the potato/linguica mixture in a baking dish. Then, it is baked in the oven. Why the extra cooking step? Because a top gooey layer of cheese is EVERYTHING! Plus, once you put the cheesy linguica and potato mixture in a baking dish, it becomes a comfort food. It is hearty and delicious, with a punch of flavor.
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Linguica is a smoked cured Portuguese sausage. It has a liberal amount in garlic and paprika but contains other spices as well. Some of you might be unfamiliar with this sausage or live where it is not readily available. To truly capture the full flavor profile of the dish, I recommend you stick with linguica. While other sausages may also taste good, they will not provide the garlicky, smokiness, paprika essence of linguica. Subtleties make all the difference…that’s why there is team a Pepsi and a team Coke. For some, the line is never crossed. You get what I mean?
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Thank goodness for online shopping, we can easily obtain ingredients that once were hard to come by. Gaspar’s makes the best linguica. It is my local brand and is available online (once again, this is a personally recommended brand, I am not offered compensation from them for shout-out).
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I’d like to point out that there are only two photos in today’s post. I had wanted more, but it was not meant to be. With two separate photoshoots and several dozen pictures, you’d think I would have plenty of decent photos to choose from. Not so much. The first photoshoot was scrapped because I didn’t like the color scheme and the composition. As for the second one, my camera and 6 MONTH OLD! lens decided to play games with me. The lens didn’t want to focus, and when it did, the shutter release would not work. The camera froze and went black. The shots I was able to take seemed satisfactory through the view finder, but once they were downloaded to my laptop, they were as blurry as all heck! Oiyyyy!!
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If anybody has an idea of what might have gone awry with my camera, I would love to hear about it!
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The good news, after an attempt to troubleshoot, and by the pure stroke of luck, the camera and lens seem to be working fine. Wish me luck, because if technical difficulties resurges, you might have to invoke the power of visualization and imagination to see images of my next post! 😀
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Recommended Supplies:
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(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)
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Skillet—this 12-inch stainless has measurement markings and drip free pouring.
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Lawry Seasoned Salt can be found in the spice aisle, but it’s also available online.
This Cheesy Linguica and Potato Bake has ground Portuguese linguica, tender potatoes, and gooey shredded cheese. It’s hearty, comforting, and perfect for breakfast, brunch, or any time of day.
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Ingredients
Instructions
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.
Spray 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.
Bake on the top half of the oven for 15-20 minutes or until cheese is bubbly.
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Notes:
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If you don’t have ground linguica, thinly slice and quarter regular linguica.
For a one pan method, use a large cast iron skillet or oven safe pan to cook and bake in the same pan. Rather than layering the cheese, mix 2/3 of the cheese into the potato-linguica mixture, then spread the remaining 1/3 on top before baking.
For shortcuts, use frozen chopped onions and jarred chopped garlic.
Disclosure: This site contains paid advertising and affiliate links. In Good Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
I can totally relate with photos not working out! Sometimes I end up having to re-do a recipe just to get some photos that I like for my blog. Anyway, this meal is total comfort food! I like how cheesy it is and how easy it is to make.
OMG I thought I was the only one that liked those canned sliced potatoes! And I love linguica, it's got so much flavor.
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More often than not, my pictures don't turn out the way I want them to. I am not a photographer by trade so I understand the struggle! I have used pictures before that I hate just because I don't have time to do a total re-shoot. The life of a food blogger right? If only we could just cook and eat 🙂
I always have problems taking pictures! I take about 200 and maybe 2 or 3 will be okay to use. I've never used canned potatoes but they look awesome in this! Love anything with linguica and cheese in it too so trying this soon. Thinking of Sunday brunch this weekend with an over easy egg on top 🙂
Consider yourself in good company, Danielle. I always have to keep the potatoes in stock for my husband and son for this dish. We are big on linquica (and chourico too) at my house. Not that I want others to struggle with photography, but I does feel better knowing I'm not alone. Thanks for weighing in 🙂
Oh Karrie, how I know your pain too well! I wish photography was effortless but have accepted that fact that I'm not a photographer and don't have a natural knack for it. And what time is brunch this Sunday? I don't want to be late! ????
Potatoes, sausage and cheese sounds like a heavenly combination. My family (especially the guys) would adore this recipe. P.S. My camera is acting up, too. Ugh. Not good for a food blogger!
This is a guy-friendly dish. They all seem to love it. I'm keeping my fingers crossed for you too, Liz! Camera problems are crippling for us bloggers 🙁
I wouldn't have known canned potatoes existed if it were not for my husband. But the oddest things come in cans. One time he asked me to pick up a can of Chef Boyardee ravioli, and I accidentally picked up a can of lasagna! I could't believe my eyes! Thanks for the camera well wishes. I'm going to need it!!
I am team Coke but definitely I am also on this team! Potatoes, sausage and cheese-I think this will be breakfast tomorrow as long as I can find that sausage!
Canned potato sounds great, but I do not see it in stores here. I love this your recipe and am going to be on the hunt for canned potatoes now. That cheesy topping makes it absolutely perfect and comforting…absolutely love it! I feel your pain with your camera…I have the same..I take a million pictures, sift through them and just find one or two good ones, it is more difficult than actually preparing the food. So frusrating. Hope that you have better camera luck this week!
I hope you find the potatoes, Ashika! If worse comes to worse, use the refrigerated or frozen diced potatoes, which are just as easy to use. Food photography truly is a love-hate situation, isn't it? I love it when the results are good but I hate all the time, effort, and frustration that goes into getting those results.
Oh, the joys of photography just never end :). Been there! But don't worry–the pics you included are enough to make me want to run out and get the ingredients to make this. It sounds sooooo comforting and delicious! Thick layers of melty cheese are always a winner!
whoa, have never used (or seen or heard of) canned sliced potatoes! good to know that they're an option (: and baking this definitely sounds worth it! i want allllllllll the golden, brown crispy cheese please (:
If you use regular potatoes, I suggest that you slice and boil them until they are a minute or so of being fork tender. Drain well before before adding them to the skillet of cooked linguica. Proceed with the recipe and bake as directed.
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diff --git a/tests/test_data/ingoodflavor.com/ingoodflavor_2.json b/tests/test_data/ingoodflavor.com/ingoodflavor_2.json
new file mode 100644
index 000000000..1543131a9
--- /dev/null
+++ b/tests/test_data/ingoodflavor.com/ingoodflavor_2.json
@@ -0,0 +1,83 @@
+{
+ "author": "Thao | In Good Flavor",
+ "canonical_url": "https://ingoodflavor.com/2024/06/12/firecracker-chicken-wings/",
+ "site_name": "In Good Flavor",
+ "host": "ingoodflavor.com",
+ "language": "en-US",
+ "title": "Firecracker Chicken Wings",
+ "ingredients": [
+ "2 1/2 pounds chicken wings, cut into flats and drumettes",
+ "1 1/4 cup tapioca starch or tapioca flour",
+ "1 teaspoon onion powder",
+ "1 teaspoon garlic powder",
+ "1 teaspoon salt, divided",
+ "1/2 teaspoon black pepper",
+ "neutral oil for deep frying",
+ "1/2 cup buffalo sauce (I use Sweet Baby Ray’s Buffalo Wing Sauce)",
+ "3/4 cup dark brown sugar",
+ "1/4 teaspoon garlic powder",
+ "2 teaspoons rice wine vinegar",
+ "2 tablespoons soy sauce",
+ "1 tablespoon Sriracha Hot Chili Sauce",
+ "cilantro for garnish, optional"
+ ],
+ "ingredient_groups": [
+ {
+ "ingredients": [
+ "2 1/2 pounds chicken wings, cut into flats and drumettes",
+ "1 1/4 cup tapioca starch or tapioca flour",
+ "1 teaspoon onion powder",
+ "1 teaspoon garlic powder",
+ "1 teaspoon salt, divided",
+ "1/2 teaspoon black pepper",
+ "neutral oil for deep frying"
+ ],
+ "purpose": null
+ },
+ {
+ "ingredients": [
+ "1/2 cup buffalo sauce (I use Sweet Baby Ray’s Buffalo Wing Sauce)",
+ "3/4 cup dark brown sugar",
+ "1/4 teaspoon garlic powder",
+ "2 teaspoons rice wine vinegar",
+ "2 tablespoons soy sauce",
+ "1 tablespoon Sriracha Hot Chili Sauce",
+ "cilantro for garnish, optional"
+ ],
+ "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.",
+ "Pat wings (flats and drumettes) dry with paper towels.",
+ "To 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.",
+ "Add half of the wings. Shake well to coat with the tapioca starch mixture.",
+ "Shake 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.",
+ "Transfer to a baking sheet fitted with a cooling rack. Place in an a 170° F oven to keep warm.",
+ "While the first batch fries, coat remaining half of the wings in the tapioca starch mixture.",
+ "Allow the oil to come up to 375° F before frying the second batch of wings.",
+ "For the firecracker sauce:",
+ "Add 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.",
+ "Pour the desired amount of sauce over the wings. Toss to coat. Garnish with cilantro, optional. Serve immediately.",
+ "Makes about 16 flats and drumettes or 4 appetizer servings."
+ ],
+ "category": "Appetizers",
+ "yields": "4 servings",
+ "description": "Firecracker Chicken Wings are crispy wings tossed in a sweet, spicy, and tangy sauce. This easy chicken wing recipe is a twist on a popular Chinese takeout that is typically made with chicken breast or thighs. If you are looking for a 4th of July recipe, these wings are perfect!!",
+ "total_time": 30,
+ "cook_time": 20,
+ "prep_time": 10,
+ "cuisine": "Asian-Inspired",
+ "cooking_method": "Frying",
+ "image": "https://ingoodflavor.com/wp-content/uploads/2023/10/IMG_4391-scaled.jpg",
+ "keywords": [
+ "Firecracker Chicken",
+ "Firecracker Chicken Wings",
+ "4th of July Recipe",
+ "Chicken Wing Recipe",
+ "Chinese Takeout at Home",
+ "Easy Chicken Wing Recipe"
+ ]
+}
diff --git a/tests/test_data/ingoodflavor.com/ingoodflavor_2.testhtml b/tests/test_data/ingoodflavor.com/ingoodflavor_2.testhtml
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+Firecracker Chicken Wings | In Good Flavor
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Firecracker Chicken Wings are crispy wings tossed in a sweet, spicy, and tangy sauce. This easy chicken wing recipe is a twist on a popular Chinese takeout that is typically made with chicken breast or thighs. If you are looking for a 4th of July recipe, these wings are perfect!!
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My husband and I are wing lovers. Anytime I make them, whether it’s Rosemary Garlic Wings, Honey Beer Glazed Wings, or Sweet and Sticky Chicken Wings, they fly off the plate. Needless to say, my husband was very excited to be a taste tester for this chicken wing recipe. I’m happy to say that he is all over this one!
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My wing version of firecracker chicken allows you to make the Chinese takeout at home but as a finger food with lots of crispy and crunchy goodness. You will love how easy they are to make, and I provide three cooking methods to choose from! Let’s get started on what you need!
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Ingredients needed:
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Chicken wings—if you want ready to use and convenience, get wings that have already been cut into drumettes and flats. For a more economical option, get whole wings and cut them up yourself.
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Tapioca starch—creates extra crispy and crunchy coating.
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Seasoning—salt, black pepper, onion powder, and garlic powder.
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Buffalo sauce—I use Sweet Baby Ray’s buffalo wing sauce but use what you like.
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Sriracha Hot Chili Sauce—its unique flavor adds another peppery dimension to the sauce.
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Dark brown sugar—provides the sweet element to the sauce.
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Soy sauce—adds saltiness and depth of flavor.
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Rice wine vinegar—imparts tanginess.
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In the images of wings with sauce, I purposefully went light on the sauce so that you can see the wings more clearly. No worries, there is plenty of firecracker sauce to thoroughly drench them!
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Recipe highlights:
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Preheat a skillet of oil to 375° F.
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Pat wings dry with paper towels.
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Add tapioca starch, salt, pepper, onion powder, and garlic powder to a large Ziploc bag or food storage container with a lid. Seal shut. Shake well.
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Add half of the wings. Shake well to coat.
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Fry for 8-10 minutes, turning over half way. Done when the internal temperature reaches 165° F.
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Transfer to a baking sheet fitted with a cooling rack. Place in an a 170° F oven to keep warm.
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Coat the remaining wings in tapioca starch mixture and fry.
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To make the sauce, combine all of the sauce ingredients in a small saucepan. Bring to a boil on medium heat, stirring occasionally. Reduce to a simmer for 1 minute. Keep warm.
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Toss wings in sauce. Serve immediately.
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Detailed instructions are in the recipe card below, which includes directions on how to oven bake and air fry.
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Use tapioca starch for a crunchy coating.
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Tapioca starch is great for coating fried food. It creates a crunchy crust that stays crunchy. You can find it in the Asian aisle of your grocery store. Of course, it is available at Asian food markets. But if you want to get it online, you can find it here (affiliate link). If all you have is tapioca flour, it can be used interchangeable with tapioca starch.
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In a pinch, cornstarch can be used as a substitute. Tapioca starch has a slight edge on the crunch meter.
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Three cooking options:
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For the crispiest wings, always go with deep frying. You are not going to match the result any other way. But for reduced fat, air frying and baking are better options. This recipe provides instructions on how cook the wing all three ways.
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Stovetop frying—fry wings at 350° F to 375° F for 8-12 minutes depending on the size of the wings. The temperature will fluctuate as you cook, but try to keep in within the 350° to 375° range.
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Air frying—generously spray the wings on both sides with cooking spray prior to air frying. Air fry at 400° F for 8 minutes the first side. Turn over, cook approximately 8 minutes on the second side. Spray the second side with cooking spray if there are a lot of dry tapioca starch mixture exposed.
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Oven baked—generously spray the wings on both sides with cooking spray prior to baking. Place on a greased baking sheet. Bake at 400° F for 20 minutes. Turn wings over. Bake for 20-25 minutes more. Spray the second side with cooking spray if there area lot of dry tapioca exposed.
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The cooking time provided are an approximation. Smaller pieces require less cook time and larger ones need more time. Properly cooked chicken should reach an internal temperature of 165°F.
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How to store and reheat leftovers:
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If you plan to reheat, it’s best not to add sauce to the wings beforehand. Store the two separately then combine once reheated. If the wings are already sauced, that’s fine. Reheat as instructed below.
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Before you store the wings, make sure they are cooled completely. Place in an airtight container and store refrigerated for up to 3 days. Freeze for up to 3 months.
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To reheat in oven: let the refrigerated wings come to room temp for 10-15 minutes. Place in a single layer without overcrowding. Spraying them with cooking spray is optional. Reheat in a preheated 375° F for 8-12 minutes, depending on the size of the wings. If reheating from frozen, increase the cooking time to 15-20 minutes.
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To reheat in the air fryer: let the refrigerated wings come to room temp for 10-15 minutes. Place in a single layer without overcrowding. Spraying them with cooking spray is optional. Cook at 375°F for approximately 5-6 minutes for previously refrigerated, or about 10 minutes from frozen.
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Microwave: is not recommended, because the skin will not crispy up properly.
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The reheat time provided is an approximation for average size flats and drumettes. Smaller ones may require less cook time and larger ones may require more cook time. The best way to determine doneness is to use an instant read thermometer. Properly reheated chicken wings should have in internal temp of 165° F.
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Recommended supply:
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(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)
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Baking sheet—for baking the wings on if you choose to bake. If frying, this also comes with a cooling rack to use to allow the fried wings drain.
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A skillet or dutch oven for frying—the dutch oven’s high sides help to contain the splashing.
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Air fryer—if you want to air fry, this DualZone 8 quart capacity has 2 baskets that can fry independently. This air fryer also air broils, roasts, bakes, reheats, and dehydrates.
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Splatter screen—to help contain grease splash. I find this to be a very useful tool when deep frying.
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Kitchen tongs—this is stainless steel with silicone tips. It is heat resistant up to 600° F.
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Instant read meat thermometer—for taking the temp of the oil and internal temperature of the wings. The probe reads within 2-3 seconds. This thermometer is waterproof.
Firecracker Chicken Wings are crispy wings tossed in a sweet, spicy, and tangy sauce. This easy chicken wing recipe is a twist on a popular Chinese takeout that is typically made with chicken breast or thighs. If you are looking for a 4th of July recipe, these wings are perfect!!
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Ingredients
For the firecracker sauce:
Instructions
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.
Pat wings (flats and drumettes) dry with paper towels.
To 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.
Add half of the wings. Shake well to coat with the tapioca starch mixture.
Shake 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.
Transfer to a baking sheet fitted with a cooling rack. Place in an a 170° F oven to keep warm.
While the first batch fries, coat remaining half of the wings in the tapioca starch mixture.
Allow the oil to come up to 375° F before frying the second batch of wings.
For the firecracker sauce:
Add 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.
Pour the desired amount of sauce over the wings. Toss to coat. Garnish with cilantro, optional. Serve immediately.
Makes about 16 flats and drumettes or 4 appetizer servings.
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Notes:
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To oven bake: generously spray the wings on both sides with cooking spray prior to baking. Place on a greased baking sheet. Bake at 400° F for 20 minutes. Turn wings over. Bake for 20-25 minutes more. Spray the second side with cooking spray if there area lot of dry tapioca exposed.
To air fry: preheat air fryer to 400 F. Generously spray the wings on both sides with cooking spray prior to air frying. Air fry at 400° F for 8 minutes the first side. Turn over, cook approximately 8 minutes on the second side. Spray the second side with cooking spray if there are a lot of dry tapioca starch mixture exposed.
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Keywords:Firecracker Chicken, Firecracker Chicken Wings, 4th of July Recipe, Chicken Wing Recipe, Chinese Takeout at Home, Easy Chicken Wing Recipe
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Disclosure: This site contains paid advertising and affiliate links. In Good Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
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\ No newline at end of file
diff --git a/tests/test_data/kitchendreaming.com/kitchendreaming_1.json b/tests/test_data/kitchendreaming.com/kitchendreaming_1.json
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+{
+ "author": "Ronda Eagle | Kitchen Dreaming",
+ "canonical_url": "https://kitchendreaming.com/crock-pot-buffalo-chicken-meatballs/",
+ "site_name": "KitchenDreaming",
+ "host": "kitchendreaming.com",
+ "language": "en-US",
+ "title": "Crock Pot Buffalo Chicken Meatballs",
+ "ingredients": [
+ "1-1/2 pounds ground chicken ([See Note 1])",
+ "1/2 cup panko bread crumbs ( [See Note 2])",
+ "1 large egg (, slightly beaten)",
+ "1 teaspoon onion powder",
+ "1 teaspoon salt",
+ "1/2 teaspoon ground black pepper",
+ "1 teaspoon garlic powder",
+ "4 green onions (, sliced thin)",
+ "3/4 cup hot sauce ([See Note 3])",
+ "1/2 stick ((4 tbsp) butter)",
+ "20 celery sticks ([See Note 4])",
+ "20 carrot sticks ([See Note 4])",
+ "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.",
+ "Place meatballs onto prepared baking sheet and bake for 4-5 minutes, or until all sides are browned.",
+ "While the meatballs are in the oven, add the butter and hot sauce into the crock pot to melt; then whisk together.",
+ "Remove 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.",
+ "To 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."
+ ],
+ "category": "Appetizer",
+ "yields": "20 servings",
+ "description": "Buffalo Chicken wings are a favorite American appetizer or meal. So when I decided to turn them into a fun party snack, I knew they would be an instant hit.",
+ "total_time": 130,
+ "cook_time": 120,
+ "prep_time": 10,
+ "cuisine": "American",
+ "ratings": 5.0,
+ "ratings_count": 1,
+ "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",
+ "proteinContent": "3 g",
+ "cholesterolContent": "18 mg"
+ },
+ "image": "https://kitchendreaming.com/wp-content/uploads/2016/10/Crock-Pot-Buffalo-Chicken-Meatballs_2_650.jpg",
+ "keywords": [
+ "Buffalo chicken recipes",
+ "Crock Pot Buffalo Chicken Meatballs",
+ "easy gameday appetizers",
+ "Football foods",
+ "ground chicken recipe"
+ ]
+}
diff --git a/tests/test_data/kitchendreaming.com/kitchendreaming_1.testhtml b/tests/test_data/kitchendreaming.com/kitchendreaming_1.testhtml
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+Buffalo Chicken Meatballs
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+Skip to content
Buffalo Chicken wings are a favorite American appetizer or even a meal. So when I decided to turn them into a fun party snack. Guests love these easy-to-eat-no-mess Buffalo Chicken Meatballs!
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Traditional hot wings are very popular but serving them for a crowd just isn’t economical. Now I can offer my guests the same great flavor of Buffalo wings in an incredibly easy version we keep warm throughout the party or game day with the use of our crock pot or slow cooker[paid link].
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If you opt to make these a meal, try serving them with mashed potatoes, rice, or creamy blue cheese polenta (yellow grits) for a fun weeknight meal.
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As an appetizer, guests can pick their own stick and enjoy their buffalo meatball drizzled with chunky blue cheese with either a carrot stick or a celery stick. Who needs a fork?
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These are finger food with a built-in utensil!
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Since the grocery store was out of ground chicken, we started with boneless, skinless chicken thighs and gound our own meat using our food processor[paid link]. This is quite typical for us to grind our own meat since a pound of ground chicken is over $5/lb and boneless, skinless chicken thighs often run as low as $2.50/lb. If you don’t mind de-boning your own chicken, I see bone-in, skin-on thighs for as low as $1.99/lb.
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Using the food processor[paid link] to grind the meat is a very viable option. For chicken and turkey, stick with dark meat or a blend that contains mostly dark meat so that you get as much fat as you can from these otherwise lean animals. If you use strictly white meat, be aware that the cooked meat will be a bit dry.
+
Also, be aware that ground meat made in the food processor[paid link] won’t look the same as the ground meat purchased at the store. It will look more like coarsely-chopped crumbles instead of the extruded strands we are used to. Resist the urge to process the meat until it looks like a paste. Grinding to this extent in the food processor[paid link] will overwork the meat, making it tough once cooked.
Buffalo Chicken wings are a favorite American appetizer or meal. So when I decided to turn them into a fun party snack, I knew they would be an instant hit.
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.
Place meatballs onto prepared baking sheet and bake for 4-5 minutes, or until all sides are browned.
While the meatballs are in the oven, add the butter and hot sauce into the crock pot to melt; then whisk[paid link] together.
Remove the meatballs from the oven and place into the slow cooker[paid link] and gently toss to combine with the sauce. Cover and cook on low heat for 2 hours.
To 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.
+
Notes
+
We grind our own chicken. If you don't have a meat grinder, you can use a food processor[paid link]. Our store was out of ground chicken so we opted to make our own. If you use the food processor[paid link], the texture of the raw chicken meat will look like ground meat with a soft texture free of lumps.
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Panko bread crumbs are Japanese-style bread crumbs sold on the flour aisle near the dry bread crumbs.
+
I use Franks Red Hot Original brand hot sauce.
+
Some stores sell carrots and celery already cut by the fresh salads. I cut and prepare my own julienne carrots.
+
May substitute ranch dressing and/or gorganzola cheese.
1 thought on “Crock Pot Buffalo Chicken Meatballs”
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Took a crock pot full of these (doubled the recipe) and a basket of celery, carrots and ranch and blue cheese dressings – came home empty. Everyone gave rave reviews. Yummy
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diff --git a/tests/test_data/kitchendreaming.com/kitchendreaming_2.json b/tests/test_data/kitchendreaming.com/kitchendreaming_2.json
new file mode 100644
index 000000000..933937ca3
--- /dev/null
+++ b/tests/test_data/kitchendreaming.com/kitchendreaming_2.json
@@ -0,0 +1,107 @@
+{
+ "author": "Ronda Eagle | Kitchen Dreaming",
+ "canonical_url": "https://kitchendreaming.com/indian-butter-chicken-recipe/",
+ "site_name": "KitchenDreaming",
+ "host": "kitchendreaming.com",
+ "language": "en-US",
+ "title": "Chicken Makhana - Mild Indian Butter Chicken",
+ "ingredients": [
+ "2 lbs Boneless and skinless chicken, 1-inch cubes (breast or thighs are both fine here)",
+ "1/2 cup plain Greek yogurt",
+ "2 tablespoons minced garlic",
+ "1 tablespoon minced ginger ((or finely grated))",
+ "1 teaspoon Indian Kashmiri powder (red chili powder, more or less to taste)",
+ "2 teaspoons garam masala",
+ "1 teaspoon turmeric",
+ "1 teaspoon Salt (more or less to taste)",
+ "1 teaspoon ground cumin",
+ "2 tablespoons olive oil",
+ "3 tablespoons Butter (unsalted, or ghee)",
+ "1 large white onion (chopped)",
+ "2 tablespoons garlic (, minced)",
+ "1 tablespoon ginger (, minced or paste)",
+ "1 1/2 teaspoons ground cumin (. more or less to taste)",
+ "1 1/2 teaspoons garam masala",
+ "1 teaspoon ground coriander",
+ "14 oz Crushed tomatoes",
+ "1 teaspoon Indian Kashmiri Powder (Red Chili Powder, more or less to taste)",
+ "1 1/4 teaspoons salt (. more or less to taste)",
+ "1 cup heavy cream",
+ "1 tablespoon sugar (to balance the acidity of the tomatoes)",
+ "1/2 teaspoon dried fenugreek leaves"
+ ],
+ "ingredient_groups": [
+ {
+ "ingredients": [
+ "2 lbs Boneless and skinless chicken, 1-inch cubes (breast or thighs are both fine here)",
+ "1/2 cup plain Greek yogurt",
+ "2 tablespoons minced garlic",
+ "1 tablespoon minced ginger ((or finely grated))",
+ "1 teaspoon Indian Kashmiri powder (red chili powder, more or less to taste)",
+ "2 teaspoons garam masala",
+ "1 teaspoon turmeric",
+ "1 teaspoon Salt (more or less to taste)",
+ "1 teaspoon ground cumin"
+ ],
+ "purpose": "For the chicken marinade:"
+ },
+ {
+ "ingredients": [
+ "2 tablespoons olive oil",
+ "3 tablespoons Butter (unsalted, or ghee)",
+ "1 large white onion (chopped)",
+ "2 tablespoons garlic (, minced)",
+ "1 tablespoon ginger (, minced or paste)",
+ "1 1/2 teaspoons ground cumin (. more or less to taste)",
+ "1 1/2 teaspoons garam masala",
+ "1 teaspoon ground coriander",
+ "14 oz Crushed tomatoes",
+ "1 teaspoon Indian Kashmiri Powder (Red Chili Powder, more or less to taste)",
+ "1 1/4 teaspoons salt (. more or less to taste)",
+ "1 cup heavy cream",
+ "1 tablespoon sugar (to balance the acidity of the tomatoes)",
+ "1/2 teaspoon dried fenugreek leaves"
+ ],
+ "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.",
+ "Heat 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.",
+ "Next, 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.",
+ "Then 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.",
+ "Remove 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.",
+ "Pour 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.",
+ "Garnish with chopped cilantro and serve with rice and Naan bread."
+ ],
+ "category": "Dinner,Main,Main Course,main meal",
+ "yields": "8 servings",
+ "description": "Indian Butter Chicken ~ also known as Chicken Makhani, is a classic, flavorful Indian dish. In this easy, make-at-home version of the restaurant favorite, you control the heat. Make it as spicy or mild as you want! This Butter Chicken recipe uses flavorful spices like garam masala, coriander, & turmeric mixed with tender chicken, cream, butter & tomatoes. There's plenty of that mild curry sauce to soak up with naan or rice! Simply marinade the chicken, and then this dish is ready in 30 minutes!",
+ "total_time": 30,
+ "cook_time": 30,
+ "cuisine": "Indian",
+ "ratings": 5.0,
+ "ratings_count": 1,
+ "nutrients": {
+ "servingSize": "1 serving",
+ "calories": "468 kcal",
+ "carbohydrateContent": "10 g",
+ "proteinContent": "22 g",
+ "fatContent": "38 g",
+ "saturatedFatContent": "15 g",
+ "transFatContent": "0.3 g",
+ "cholesterolContent": "157 mg",
+ "sodiumContent": "865 mg",
+ "fiberContent": "2 g",
+ "sugarContent": "6 g",
+ "unsaturatedFatContent": "19 g"
+ },
+ "image": "https://kitchendreaming.com/wp-content/uploads/2024/03/Butter-Chicken_KD-1.jpg",
+ "keywords": [
+ "chicken makhala",
+ "Garlic Butter Chicken",
+ "murgh makhala"
+ ]
+}
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+Chicken Makhani - Mild Indian Butter Chicken Recipe | Kitchen Dreaming
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Indian Butter chicken recipes are among the most popular dishes in Indian cuisine and abroad. The creamy, mildly spicy, tomato-based sauce is craveable and perfect for introducing kids to the warm flavors of Indian curry.
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Your family will adore Indian butter chicken! It’s a delightful dish packed with rich flavors and tender chicken that melts in your mouth.
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The creamy tomato sauce adds a velvety texture that’s comforting and indulgent, making it irresistible to everyone at the table. Plus, the mild spice level ensures that even the little ones will enjoy it, while still experiencing the exotic flavors of Indian cuisine.
All the ingredients are essential for creating a flavorful chicken marinade and creamy sauce for this Indian Butter Chicken Recipe.
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** You can find the full recipe ingredients and instructions on the printable recipe card below.
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Boneless and skinless chicken thighs or breasts: Provide the main protein component.
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Plain Greek yogurt: Tenderizes the chicken and adds creaminess.
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Minced garlic and ginger: Infuses the chicken with aromatic flavors.
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Garam masala, turmeric, ground cumin, red chili powder, and salt: Seasonings that add depth and spice to the chicken.
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Olive oil and butter: Adds richness and depth of flavor.
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Chopped onion: Provides texture and sweetness.
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Minced garlic and ginger: Enhances the aromatic base of the sauce.
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Ground cumin, garam masala, and ground coriander: Adds complexity and depth of flavor.
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Crushed tomatoes: Creates a rich and thick base for the sauce.
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Red chili powder and salt: Adds spice and seasoning to taste.
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Heavy cream: Makes the sauce creamy and luxurious.
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Sugar: Balances the acidity of the tomatoes.
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Dried fenugreek leaves: Adds a unique, slightly sweet flavor to the sauce.
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How to Make Indian Butter Chicken Recipe – Chicken Makhani
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** You can find the full recipe ingredients and instructions on the printable recipe card below.
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Mix chicken with marinade ingredients in a bag or bowl. Let sit for 30 minutes to an hour (or overnight).
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Heat oil in a large skillet. Cook chicken in batches until browned (about 3 minutes per side). Set aside.
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In the same pan, melt butter and sauté onions until translucent. Add garlic, ginger, and spices; cook until fragrant.
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Stir in crushed tomatoes, chili powder, and salt. Simmer for 10-15 minutes until sauce thickens.
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Blend sauce until smooth, then return to pan. Stir in cream, sugar, and fenugreek leaves.
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Add chicken and juices back to the pan. Cook for 5-10 minutes until chicken is cooked through.
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Garnish with cilantro and serve with rice and Naan bread. Enjoy!
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Why this Recipe Works
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This Indian Butter Chicken recipe works because it combines tender chicken marinated in a flavorful mix of spices and yogurt with a rich and creamy tomato-based sauce. The marinade infuses the chicken with delicious flavors while also tenderizing it, ensuring each bite is juicy and full of taste.
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Cooking the chicken in batches allows it to brown evenly, adding depth of flavor to the dish. The sauce, made with onions, garlic, ginger, and aromatic spices, creates a rich and complex flavor profile. Simmering the sauce allows the flavors to meld together and develop, resulting in a thick and luxurious consistency.
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Blending the sauce until smooth ensures a velvety texture, and adding cream and sugar balances the acidity while enhancing the dish.
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Finally, garnishing with cilantro adds a fresh and vibrant touch, and serving with rice and Naan bread completes the meal, making it a satisfying and delicious dining experience for all.
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Recipe Tips and Kitchen Tricks
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Marinate for Maximum Flavor: Allow the chicken to marinate for at least 30 minutes, or even overnight if possible, to ensure it absorbs all the flavors.
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Sear the Chicken: When cooking the chicken in batches, make sure not to overcrowd the pan. This allows the chicken to brown properly and develop a flavorful crust.
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Deglaze the Pan: After sautéing the onions, garlic, and ginger, deglaze the pan by scraping up any browned bits stuck to the bottom. This adds extra flavor to the sauce.
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Bloom the Spices: Toasting the ground spices for a short time before adding the tomatoes helps to unlock their full flavor potential.
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Simmer Slowly: Allow the sauce to simmer gently for 10-15 minutes to thicken and develop a rich, deep flavor.
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Blend for Smoothness: Use a blender[paid link] to puree the sauce until smooth. If you don’t have a blender[paid link], you can use an immersion blender[paid link] directly in the pan.
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Adjust Seasoning: Taste the sauce before adding the chicken and adjust the seasoning if needed. You can add more salt, sugar, or spices to suit your preferences.
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Finish with Fresh Herbs: Garnish the finished dish with freshly chopped cilantro or parsley for a burst of color and freshness.
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Family-Friendly Side Dishes
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Steamed Basmati Rice: Fluffy and aromatic, basmati rice is an ideal accompaniment to soak up the flavorful sauce of the butter chicken.
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Naan Bread: Soft and pillowy, naan bread is great for scooping up the chicken and sauce. You can also try garlic naan or whole wheat naan for added flavor and nutrition.
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Vegetable Pilaf: A colorful medley of vegetables like carrots, peas, and bell peppers cooked with fragrant spices and rice makes for a nutritious and satisfying side dish.
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Cucumber Raita: A refreshing yogurt-based condiment flavored with cucumber, mint, and spices, raita helps balance the heat of the butter chicken and adds a cooling element to the meal.
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Saag Aloo (Spinach and Potato Curry): A comforting and nutritious side dish made with spinach, potatoes, and spices. It’s hearty enough to be served as a main course or as a side dish alongside the butter chicken.
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Recipe Variations
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Vegetarian Butter Paneer: Substitute chicken with paneer (Indian cottage cheese) for a vegetarian version of butter chicken. Marinate the paneer cubes in the same marinade as the chicken, then proceed with the recipe as usual.
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Spicy Butter Chicken: Increase the amount of red chili powder or add chopped green chilies for a spicier version of butter chicken. Adjust the heat level according to your preference.
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Healthy Butter Chicken: Use Greek yogurt instead of heavy cream for a lighter version of butter chicken. You can also use olive oil instead of butter and reduce the amount of sugar for a healthier option.
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Storing, freezing, and reheating instructions
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Storing:
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Allow the butter chicken to cool to room temperature.
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Transfer the leftovers to an airtight container or a resealable plastic bag.
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Store in the refrigerator for up to 3-4 days.
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Freezing:
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Allow the butter chicken to cool completely.
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Transfer the chicken and sauce to a freezer-safe container or resealable plastic bag.
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Seal tightly, removing as much air as possible to prevent freezer burn.
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Label the container with the date and store in the freezer for up to 3 months.
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+
Reheating:
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Thaw the frozen butter chicken overnight in the refrigerator, or defrost it in the microwave using the defrost setting.
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Transfer the butter chicken to a saucepan[paid link] or skillet.
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Heat over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of water or broth if the sauce has thickened too much.
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Alternatively, you can reheat the butter chicken in the microwave. Place it in a microwave-safe dish, cover with a microwave-safe lid or paper towel, and heat on medium power in 1-minute intervals until heated through, stirring between each interval.
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Note: When reheating butter chicken, be careful not to overcook it, as this can cause the chicken to become dry and tough. Adding a little extra cream or yogurt while reheating can help restore moisture and creaminess to the sauce. Once reheated, enjoy your delicious butter chicken with your favorite side dishes!
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Frequently Asked Questions (FAQs)
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Is butter chicken spicy?
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Butter chicken typically has a mild to moderate level of spiciness. The level of heat can be adjusted according to personal preference by adding more or less chili powder or fresh chilies to the dish. Many recipes aim for a balance of flavors, with the creamy sauce helping to mitigate the spice.
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Can I make butter chicken ahead of time?
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Yes, you can make butter chicken ahead of time. In fact, allowing the flavors to meld overnight can enhance the taste of the dish. Prepare the butter chicken as instructed, let it cool to room temperature, then store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving.
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What can I serve with butter chicken?
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Butter chicken pairs well with various side dishes, including steamed basmati rice, Naan bread, vegetable pilaf, cucumber raita, or mixed vegetable salad. These accompaniments complement the flavors of the dish and provide a balanced and satisfying meal.
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Wine & Cocktail Pairings
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Remember, personal preferences play a role, so feel free to explore and discover your favorite pairings!
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Riesling: A slightly sweet Riesling with crisp acidity complements the spicy flavors of butter chicken while balancing its richness. Look for a German Riesling with notes of stone fruit and floral aromas.
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Chardonnay: A buttery Chardonnay with hints of oak enhances the creamy texture of the butter chicken sauce. Opt for a lightly oaked Chardonnay from California or Australia.
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Pinot Noir: A light-bodied Pinot Noir with red fruit flavors provides a refreshing contrast to the robust flavors of Indian butter chicken. Choose a Pinot Noir from Oregon or New Zealand.
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Cocktail Pairings:
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Mango Lassi: This classic Indian drink made with ripe mangoes, yogurt, and a touch of honey or sugar offers a creamy and refreshing complement to the richness of butter chicken.
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Spiced Old Fashioned: A twist on the classic cocktail with warm spices like cinnamon and cloves, the Spiced Old Fashioned pairs well with the aromatic spices in Indian cuisine.
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Ginger Margarita: A zesty cocktail made with tequila, fresh lime juice, ginger syrup, and a splash of triple sec, the Ginger Margarita’s bright flavors complement the bold spices of butter chicken.
Indian Butter Chicken ~ also known as Chicken Makhani, is a classic, flavorful Indian dish. In this easy, make-at-home version of the restaurant favorite, you control the heat. Make it as spicy or mild as you want! This Butter Chicken recipe uses flavorful spices like garam masala, coriander, & turmeric mixed with tender chicken, cream, butter & tomatoes. There's plenty of that mild curry sauce to soak up with naan or rice! Simply marinade the chicken, and then this dish is ready in 30 minutes!
1teaspoonIndian Kashmiri Powder Red Chili Powder, more or less to taste
1 1/4teaspoonssalt. more or less to taste
1cupheavy cream
1tablespoonsugarto balance the acidity of the tomatoes
1/2teaspoondried fenugreek leaves
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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).
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.
Heat 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.
Next, 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.
Then 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.
Remove from heat. Carefully pour the sauce into a blender[paid link] and blend until smooth. If you have a smaller-sized blender[paid link], you may nee to do this in batches.
Pour 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.
Garnish with chopped cilantro and serve with rice and Naan bread.
+
Notes
+Storing:
+
+
+
Allow the butter chicken to cool to room temperature.
+
+
Transfer the leftovers to an airtight container or a resealable plastic bag.
+
+
Store in the refrigerator for up to 3-4 days.
+
+
+Freezing:
+
+
+
Allow the butter chicken to cool completely.
+
+
Transfer the chicken and sauce to a freezer-safe container or resealable plastic bag.
+
+
Seal tightly, removing as much air as possible to prevent freezer burn.
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Label the container with the date and store in the freezer for up to 3 months.
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+
+Reheating:
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+
Thaw the frozen butter chicken overnight in the refrigerator, or defrost it in the microwave using the defrost setting.
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Transfer the butter chicken to a saucepan or skillet.
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Heat over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of water or broth if the sauce has thickened too much.
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+
Alternatively, you can reheat the butter chicken in the microwave. Place it in a microwave-safe dish, cover with a microwave-safe lid or paper towel, and heat on medium power in 1-minute intervals until heated through, stirring between each interval.
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+Note: When reheating butter chicken, be careful not to overcook it, as this can cause the chicken to become dry and tough. Adding a little extra cream or yogurt while reheating can help restore
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diff --git a/tests/test_data/leitesculinaria.com/leitesculinaria_1.json b/tests/test_data/leitesculinaria.com/leitesculinaria_1.json
new file mode 100644
index 000000000..ccc8ae9a7
--- /dev/null
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@@ -0,0 +1,57 @@
+{
+ "author": "David Leite",
+ "canonical_url": "https://leitesculinaria.com/67202/recipes-homemade-sriracha-sauce.html",
+ "site_name": "Leite's Culinaria",
+ "host": "leitesculinaria.com",
+ "language": "en-US",
+ "title": "Homemade Sriracha Sauce",
+ "ingredients": [
+ "1 3/4 pounds red jalapeño peppers (stems removed and halved lengthwise)",
+ "3 garlic cloves",
+ "2 tablespoons garlic powder ((optional))",
+ "2 tablespoons granulated sugar (plus more as needed)",
+ "1 tablespoon light brown sugar",
+ "1 tablespoon kosher salt (plus more as needed)",
+ "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.",
+ "Ferment",
+ "Transfer 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.)",
+ "Simmer",
+ "After 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.]",
+ "Cool",
+ "Let 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.",
+ "Strain",
+ "Pass 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.",
+ "Season",
+ "Taste 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."
+ ],
+ "category": "Condiments",
+ "yields": "16 servings",
+ "description": "This homemade Sriracha sauce, made with everyday ingredients including hot peppers, vinegar, garlic, and salt, is easy to make, incendiary in taste, and less salty than the traditional version.",
+ "total_time": 10080,
+ "prep_time": 5,
+ "cuisine": "Thai",
+ "ratings": 4.85,
+ "ratings_count": 63,
+ "nutrients": {
+ "servingSize": "2 tablespoons",
+ "calories": "34 kcal",
+ "carbohydrateContent": "8 g",
+ "proteinContent": "1 g",
+ "fatContent": "1 g",
+ "saturatedFatContent": "1 g",
+ "sodiumContent": "442 mg",
+ "fiberContent": "1 g",
+ "sugarContent": "5 g"
+ },
+ "image": "https://leitesculinaria.com/wp-content/uploads/2023/11/homemade-sriracha-sauce-1200.jpg",
+ "keywords": [
+ "homemade spicy sriracha sauce",
+ "vinegar pepper sauce"
+ ]
+}
diff --git a/tests/test_data/leitesculinaria.com/leitesculinaria_1.testhtml b/tests/test_data/leitesculinaria.com/leitesculinaria_1.testhtml
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+ Homemade Sriracha Sauce – Leite's Culinaria
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Don't panic. We have you covered with this homemade sriracha sauce, made with everyday ingredients including hot peppers, vinegar, garlic, and salt, is easy to make, incendiary in taste, and less salty than the traditional version.
“There are those of us who love Sriracha, and then there are those of us who need Sriracha,” observes Randy Clemens, author of this recipe. If, like Clemens, you find yourself in the latter category–which essentially means you rely on the not-quite-incendiary condiment as a tool in your kitchen arsenal–your culinary curiosity probably knows no bounds. But it should know how to make this hot sauce from scratch.–David Leite
+
+
+
+ : Corinna Haselmayer
Homemade Sriracha Sauce FAQs
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+
+
+
Why do you ferment hot sauce?
Sure, you can just whiz up all those ingredients and start slapping it on everything. But a 7-day ferment does a couple of things. If you’ve been paying attention to the recent fermenting craze, you’ll know that it adds another layer of flavor, extra depth, and complexity.
Fermentation also tends to mellow out the heat of the peppers, so the sauce isn’t just about the heat but about the melded flavors, too.
And finally, there is the argument that fermentation is just better for you, your guts specifically. Patience is a virtue, indeed.
How do you use Sriracha sauce?
You can embolden just about anything with a dose of Sriracha, stirring it into ketchup, mayo, butter, cream cheese, honey, or sour cream. We also love it mixed into Sriracha deviled eggs, slathered on hot wings, and tossed with sweet potatoes. The options are truly endless.
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+
Homemade Sriracha Sauce
+
4.85 / 63 votes
+
This homemade Sriracha sauce, made with everyday ingredients including hot peppers, vinegar, garlic, and salt, is easy to make, incendiary in taste, and less salty than the traditional version.
1/2cupdistilled white vinegar, plus more as needed
Water, as needed
+
Prevent your screen from going dark
+
Instructions
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.
Transfer 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.)
After 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.]
Let 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.
Pass 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.
Taste 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.
For folks who like to prepare their own condiments, this is a distinctive, amazingly colored hot sauce. But watch for spills! Though you may enjoy them as blood-red badges of brewing honor, left on the counter or floor too long, they’ll stain.
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I used Fresno Reds, which are ripened green jalapeños. I halved the main recipe (using 12 to 15 peppers) and used dark instead of light brown sugar. I also wore latex gloves as I prepared the recipe (from experience, gloves save a lot of accidental ocular anguish). The recipe is simple to follow, since the processor and room-temperature storage do most of the work.
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Processing didn’t create a paste, however, as the recipe indicated, it was more of a slush. Take care when opening the glass jar to stir; whiffs of the stuff can make you cough and sneeze. (You’ll also smell it for hours after you reseal the jar.) I bought a bottle of the original Sriracha with the rooster on the label to compare: The original tasted richer and aged but strong—a second of sweet pepper taste on the tongue, then a slow burn. I didn’t adjust the seasoning on my homemade sauce; it tasted only a tad milder than the original.
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Mixing the sauce with Trader Joe’s organic ketchup was a nice balance for me, sweetening the sauce and bringing out flavor over heat. This would be great with fries or scrambled eggs. I tried it with hardboiled eggs, but the taste was lost. It’s probably better as a fry or veggie dip.
I enjoy recipes that remind you of how easy it is to make something that you might not think about making. Compared to commercial Sriracha, my homemade version had more heat and more garlic flavor. I’m not a five-pepper, sweat-in-the-corner type of guy, but I enjoy a little pain on the tongue, and the sauce’s heat in relationship to the flavor of the peppers was just right.
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However, the garlic flavor was a bit too strong, and the aftertaste detracted from the overall flavor. I’d consider reducing the amount of powder next time or just using garlic cloves. The homemade sauce is also runnier, but that’s expected because there’s no gum in it like the commercial brand.
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My other quibble is the need to use (and wash) a food processor twice. Would it really harm the recipe to puree the heck out of the mixture in the beginning, and then just strain it after adding the vinegar and cooking?
My version of this sauce used cayenne chili peppers, with the majority of the seeds removed. They worked very well and yielded a slightly thickened, orangey-red sauce with a fair kick.
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It has a nice tang to it, and a rich, garlicky heat that doesn’t persist. It’s great for wings or any occasion that requires a good hot sauce. It took a little elbow grease (about 10 minutes worth) to get the last of the hot pepper purée to go through the sieve. I persisted because that’s how I got any thickness to it at all.
I made this sauce as written, and patiently waited a week to do a side-by-side tasting with the commercial version. The result? It’s a wonderful sauce that’s brighter, more complex, and less salty than the bottled version. It’s absolutely wonderful.
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Is it worth it? That’s up to you. The hardest part of this recipe is passing the mixture through a fine mesh strainer. If you want whole pepper seeds in your sauce, you can skip it, but if you want anything resembling the seed-free original sauce, resign yourself to a nice, long session with your strainer. You really have to work this and mash as much through the strainer as you can—long after you want to call it quits—to get everything out of this sauce.
This gets a thumbs-up for its bright pepper flavor.
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As for preparing the sauce, it’s very easy: I pulsed the peppers in three batches, adding the next batch to the food processor when the paste formed to make room for all of the peppers.
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But it loses points for lacking depth and for being thin. We did a side-by-side comparison to the Rooster brand sauce, which has more body, is thicker, and has a somewhat smoky taste. This recipe also was spicier than the Rooster sauce—I like a little zing although this was sizzling. It’s a good sauce, but it’s not my first choice if I were to pick between it and the Rooster brand.
I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.
Why make your own mustard? Because you can, dammit! And if that’s not reason enough, there’s no comparison between this and the store-bought stuff. Enough said.
I’d like to try making this with smoked paprika added for smoky flavor. How much would you advise adding? Unfortunately, as much as our family and friends love this sauce, I don’t have enough heat tolerance to try it myself and taste anything but heat!
Susan, I love the idea of adding smoked paprika for a bit of smokiness. I’ve never done it, so this is purely speculative. I’d start with a teaspoon of smoked paprika. (Since it can pack a punch, it’s best to start small.) After stirring it in, give it a taste. If it’s wan and the smokiness isn’t coming through, add a half teaspoon, mix well, and taste again. Keep adding the paprika in small amounts until it plays well with the flavor of the sauce and doesn’t dominate it. Oh, and keep in mind that the intensity of smoked paprika can vary by brand.
I have a question, what if you added too much vinegar and now it tastes a bit sour? Or is that because maybe the fermentation went bad and it actually moulded slightly? I’ve added more sugar and garlic but it still tastes sour or “off”. Definitely user error and not the recipe but thought I’d ask to see if there are any fixes.
+Back again with another twist, home grown hydroponic yellow 7 pot peppers this time instead of the jalapenos. Equal weight of peppers, with 12 days fermentation. Amazing recipe and still making it after all these growing seasons! Thank you so much for sharing this recipe with us!
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+{
+ "author": "David Leite",
+ "canonical_url": "https://leitesculinaria.com/7654/recipes-portuguese-stewed-beef-cacoila.html",
+ "site_name": "Leite's Culinaria",
+ "host": "leitesculinaria.com",
+ "language": "en-US",
+ "title": "Caçoila | Portuguese Stewed Beef",
+ "ingredients": [
+ "One (4 1/2-pound) chuck roast (cut into 2- to 3-inch (5- to 8-cm) chunks)",
+ "2 tablespoons crushed red peppers",
+ "1 large (9 oz) onion (cut into slices)",
+ "1 bunch parsley (coarsely chopped)",
+ "6 to 8 cloves garlic (smashed and peeled)",
+ "2 bay leaf",
+ "1/2 teaspoon allspice berries",
+ "4 whole cloves",
+ "Kosher salt (to taste (optional))",
+ "3 tablespoons (1 1/2 oz) unsalted butter or lard",
+ "2 cups hearty red table wine",
+ "2 tablespoons store-bought or homemade tomato paste",
+ "1/2 teaspoon ground cinnamon",
+ "Boiled white potatoes ((optional))",
+ "Roasted red peppers ((optional))",
+ "Cooked greens ((optional))"
+ ],
+ "ingredient_groups": [
+ {
+ "ingredients": [
+ "One (4 1/2-pound) chuck roast (cut into 2- to 3-inch (5- to 8-cm) chunks)",
+ "2 tablespoons crushed red peppers",
+ "1 large (9 oz) onion (cut into slices)",
+ "1 bunch parsley (coarsely chopped)",
+ "6 to 8 cloves garlic (smashed and peeled)",
+ "2 bay leaf",
+ "1/2 teaspoon allspice berries",
+ "4 whole cloves",
+ "Kosher salt (to taste (optional))",
+ "3 tablespoons (1 1/2 oz) unsalted butter or lard",
+ "2 cups hearty red table wine",
+ "2 tablespoons store-bought or homemade tomato paste",
+ "1/2 teaspoon ground cinnamon"
+ ],
+ "purpose": null
+ },
+ {
+ "ingredients": [
+ "Boiled white potatoes ((optional))",
+ "Roasted red peppers ((optional))",
+ "Cooked greens ((optional))"
+ ],
+ "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.",
+ "Combine",
+ "About 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.",
+ "Stir",
+ "In a measuring glass or bowl, stir together the wine, tomato paste, and cinnamon and pour it over the beef.",
+ "Simmer",
+ "Bring 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.",
+ "Serve",
+ "Remove the bay leaves and the cheesecloth pouch or teaball. If desired, serve the caçoila with boiled white potatoes, roasted red peppers, and cooked greens."
+ ],
+ "category": "Mains",
+ "yields": "8 servings",
+ "description": "Caçoila, or Portuguese stewed beef, is a comforting braise of beef, red peppers, and aromatics, cooked very slowly in a red wine, tomato, and butter sauce.",
+ "total_time": 1440,
+ "cook_time": 180,
+ "prep_time": 20,
+ "cuisine": "Azorean",
+ "ratings": 4.88,
+ "ratings_count": 24,
+ "nutrients": {
+ "servingSize": "1 portion",
+ "calories": "567 kcal",
+ "carbohydrateContent": "6 g",
+ "proteinContent": "50 g",
+ "fatContent": "34 g",
+ "saturatedFatContent": "16 g",
+ "transFatContent": "2 g",
+ "cholesterolContent": "187 mg",
+ "sodiumContent": "249 mg",
+ "fiberContent": "1 g",
+ "sugarContent": "2 g",
+ "unsaturatedFatContent": "19 g"
+ },
+ "image": "https://leitesculinaria.com/wp-content/uploads/2001/05/beef-cacoila.jpg",
+ "keywords": [
+ "braised beef",
+ "red wine-butter sauce",
+ "stewed beef"
+ ]
+}
diff --git a/tests/test_data/leitesculinaria.com/leitesculinaria_2.testhtml b/tests/test_data/leitesculinaria.com/leitesculinaria_2.testhtml
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+ Caçoila ~ Portuguese Stewed Beef – Leite's Culinaria
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Caçoila, or Portuguese stewed beef, is a comforting braise of beef, red peppers, and aromatics, cooked very slowly in a red wine, tomato, and butter sauce.
I hesitate to share this Portuguese stewed beef recipe because there are countless versions of caçoila [traditionally ka-soy-la although some folks say ka-sir-la]. They vary in the type of meat (most versions call for pork butt rather than an inexpensive cut of beef that needs to be slowly braised) and means of serving it, whether in a bowl or on a sandwich. So I’m fearful someone will take umbrage. But I couldn’t not share it.
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The dish is named for a caçoila, a large clay pot in which this dish is often made. Traditionally the pot is soaked overnight. The next morning the ingredients are added, then the pot is covered and placed in a very slow oven [250°F (120°C)] until the meat is tender. This is a stovetop version that my recipe testers quite literally devoured. This particular beef recipe comes from a friend on the island of São Miguel, a far neighbor of Pico in the Azorean archipelago.–David Leite
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*How To Make Your Own Crushed Red Peppers
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And now, a word from the author on creating your own crushed red peppers. “Crushed red peppers are exactly that: red peppers that have been ground. Once processed, some Portuguese families, like mine, brine them, others prefer to add olive oil and salt to preserve them. If you can’t find bottled crushed red peppers, you can make your own: Remove the stems, but not the seeds, from 2 or 3 large medium-hot red peppers. Place them in the bowl of a food processor fitted with a metal blade. Add 2 tablespoons of olive oil and 1 tablespoon of salt. Whir until blended.” There you have it.
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Caçoila | Portuguese Stewed Beef
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4.88 / 24 votes
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Caçoila, or Portuguese stewed beef, is a comforting braise of beef, red peppers, and aromatics, cooked very slowly in a red wine, tomato, and butter sauce.
The day before cooking, in a large bowl, coat the beef with the crushed red pepper, cover, and refrigerate overnight.
About 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.
In a measuring glass or bowl, stir together the wine, tomato paste, and cinnamon and pour it over the beef.
Bring 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.
Remove the bay leaves and the cheesecloth pouch or teaball. If desired, serve the caçoila with boiled white potatoes, roasted red peppers, and cooked greens.
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Notes
PORTUGUESE STEWED PORK
+You can use the same amount of pork butt cooked in the same manner.
This Cacoila was divine! The meat was utterly silken and succulent. If I had cooked it beyond the 3 1/2 hours, it would have shredded apart (and turned in to a different but still delicious dish), but as it was, the cubes of beef kept their shape nicely. I love pressing down on a piece of meat and it just gives in and yields to the pressure of the fork; you can tell it’s the perfect texture, reminiscent of a well-braised short rib. The onions, parsley, garlic and spices melted together in the wine braise to create a rich, redolent, and deeply flavorful sauce.
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I opted to use lard (because I had just rendered some the other day and wanted an excuse to use it) but I think butter might have lent the dish an even richer flavor (although believe me, there was no shortage of flavor!) I also opted to use crushed red pepper flakes instead of making my own, and no one in my family found it be at all spicy. In fact, next time I make this I will skip the overnight rub with the red pepper flakes, add them directly to the sauce, and up them to 1 teaspoon.
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I used a 6 quart Le Creuset Dutch oven, which seemed like the right size, because the cooking time of 3 1/2 hours was on the money. The beef simmered slowly for 2 hours covered, then the last hour and a half uncovered. I got a beautifully reduced sauce that was still plentiful enough to spoon over potatoes and greens. This recipe didn’t indicate any particular amount of salt, and without it, it was flat. So adding a 1/2 teaspoon of Morton’s kosher salt at a time, I found a total of 3 teaspoons to be the right amount. I served this with mashed russet potatoes and escarole sautéed with crushed red pepper flakes, garlic, lemon zest, and olive oil. I think the lemon zest in the escarole added a nice brightness to the richness of the sauce.
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This whole dish with the accompaniments was just an explosion of flavor!
This recipe was easy to put together and the results were tremendous! What a treat this meat is. It is super tender and amazingly flavorful. The combination of spices works very well together and it gives the dish a depth of flavor that I have never encountered in a stew. There’s a warmth to this dish that makes it feel like an old friend. I wish I had discovered it sooner.
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The only change I would suggest is adding some salt to the meat along with the pepper paste. I found that while the exterior of the cubes was very flavorful, once you bit into them, the interior of the meat was bland. I believe that by adding salt, the meat will draw more of the sauce’s flavor into the inside of the chunks. But for this, I would have rated this recipe a 10!
I made this caçoila recipe in the Crockpot and with pork in place of beef. It was a big hit! All that was left after the feeding frenzy were 2 bay leaves at the bottom of the pot.
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I did have to double the recipe as I was cooking for a crowd. I trimmed the pork of any visible fat and cut it into 2-inch cubes. I didn’t have enough hot peppers to double the recipe, so I used half sweet red peppers and half hot peppers. I followed the recipe as written, except for keeping the red wine to only 2 cups. I made the pork and pepper mixture the day before and let it marinate for about 12 hours. It all cooked in an 8 1/2-quart crock pot for about 8 hours. I skimmed any fat from the top and served this with mashed potatoes.
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I found that the mixture of sweet and hot peppers made for a very flavorful pork that was not overpowering with heat but with just a slight bite. I would do this again in a smaller slow cooker but decrease the wine to only 1 cup.
I cannot believe this caçoila was the very first recipe from the Azores that I’ve made. But after trying this, I will venture into other ones. Do you enjoy your food spicy and filled with taste? Then this dish is perfect for you.
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My husband, our new Thai daughter (exchange student), and my teen all loved it. It was a tad too spicy for my toddler, who usually likes a little heat. The final taste with the tomato paste, wine, and garlic was just absolutely perfect and tasted wonderful. It’s easily enough for 8 people and can perhaps even be stretched to serve 10. We served it with white rice, which was a perfect combination. Extremely easy to prepare, but you must enjoy spicy food. The next day, I decided to warm up the caçoila again, but I served it as an appetizer with toothpicks and bread and our guests also enjoyed it quite a bit.
This was a tasty beef stew. I used red pepper flakes and wished I had used something with a little more heat. I also wasn’t sure that putting the flakes on the meat the night before did too much for the flavor and would be more important if you were using crushed red pepper. I enjoyed the profile of allspice, cloves, and cinnamon in the broth. I cooked it with the lid on. I would definitely add some salt. I served with diced roasted sweet potatoes.
I picked the recipe because I was intrigued by the addition of peppers. After reading the note regarding the peppers, I used Calabrese Peperoncino by Cento, which seemed to fit the description exactly.
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I sautéed the onions in a tbsp of olive oil before adding the other ingredients and then followed the recipe as written. This made a great winter Sunday dinner with boiled potatoes, green beans, and a loaf of bread. The beef was spicy but not excessively hot and the addition of cinnamon, cloves, and allspice added a very nice flavor to the stew.
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I used Malbec wine. I left the lid on for the entire cook time. We like having extra sauce. Even so, the sauce was thick and very flavorful.
I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.
Those of us who prefer a restrained sweetness and a more pronounced cocoa taste will adore these muffins. Nothing overtly sweet here. And we’re okay with that.
Sheila, because there is so much wine, I suggest passing on the dish if you can’t use it. Nothing will give the dish the body, depth of flavor, and acidity that are hallmarks for caçoila. Beef stock will add some savory note, but it won’t add the acidity or complexity of wine.
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diff --git a/tests/test_data/myvegetarianroots.com/myvegetarianroots_1.json b/tests/test_data/myvegetarianroots.com/myvegetarianroots_1.json
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+{
+ "author": "Hetal Desai",
+ "canonical_url": "https://myvegetarianroots.com/falafel-wraps/",
+ "site_name": "My Vegetarian Roots",
+ "host": "myvegetarianroots.com",
+ "language": "en-US",
+ "title": "Falafel Wraps",
+ "ingredients": [
+ "½ cup Split Green Peas Lentils",
+ "½ cup Whole Masoor",
+ "½ cup Whole Green Mung Beans",
+ "2½ cup Fresh Parsley (tightly packed)",
+ "1½ cup Fresh Cilantro (tightly packed)",
+ "1½ tbsp Whole Dry Coriander Seeds",
+ "1½ tsp Salt",
+ "2 Serrano (less if you prefer less spicy!)",
+ "5 clove Garlic (medium sized cloves)",
+ "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.",
+ "Check 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.",
+ "Once sprouted, rinse them with water. Drain all the water out.",
+ "Place 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.",
+ "Once 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!",
+ "Heat up cast irons skillet/choice of tawa. Spray avocado oil or use any type of oil to grease the skillet/tawa.",
+ "Spread 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.",
+ "Flip it and cook on the other side for few more second, until it starts showing some brown spots.",
+ "Repeat the same process for as mnay wraps/chilla you like to make.",
+ "Simply 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!"
+ ],
+ "category": "Main Course",
+ "description": "Falafel Wraps - super green, protein and fiber rich sprouted beans chilla (flatbread), wrapped with crunchy veggie salad, creamy tahini sauce & spicy garlicky red sauce",
+ "total_time": 35,
+ "cook_time": 15,
+ "prep_time": 20,
+ "cuisine": "Mediterranean",
+ "image": "https://myvegetarianroots.com/wp-content/uploads/2022/06/DSC_0075.jpg"
+}
diff --git a/tests/test_data/myvegetarianroots.com/myvegetarianroots_1.testhtml b/tests/test_data/myvegetarianroots.com/myvegetarianroots_1.testhtml
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+ Falafel Wraps - My Vegetarian Roots
+
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June 14, 2022
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Falafel Wraps
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Falafel Wraps – super green, protein and fiber rich sprouted beans chilla (flatbread), wrapped with crunchy veggie salad, creamy tahini sauce & spicy garlicky red sauce.
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Falafel is deep fried assorted lentils and herbs balls with flavored crunchy salad that is loaded with spicy garlicky red sauce and mild creamy tahini sauce. Do not get me wrong, I absolutely love falafels the way they are, deep fried!! However, I like to enjoy it once in a while to avoid deep frying. Does it mean I make my self miserable during those time I really crave falafels?!?! Not really, and hence this recipe.
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Falafel wraps are pretty much same exact thing as falafel when it comes to the flavors, without deep frying the falafel balls. Yes, you read that right! These wraps, or call it chilla (homemade flatbread), are made with almost exact same ingredients as falafel balls. The batter consistency is a bit different and the beans/lentils are sprouted. Which makes this version extremely healthy with the same flavors! The batter is simply cooked on a cast iron skillet with some avocado oil. Simply enjoy them 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 eat like a falafel wrap!
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You can use this batter to make falafel waffles in a waffle maker as well!! Or make small uttapam like shapes. I mean, there are so many ways you can use this super green, protein and fiber loaded, gluten-free, dairy-free, completely plant-based batter. If you end up making this version of falafel, or even my original falafel recipe, tag me on Instagram @myvegetarianroots. Or leave me a comment below, I would love to hear your feedback! Happy & Healthy Eating!
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.
Check 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.
Once sprouted, rinse them with water. Drain all the water out.
Place 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.
Once 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!
Heat up cast irons skillet/choice of tawa. Spray avocado oil or use any type of oil to grease the skillet/tawa.
Spread 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.
Flip it and cook on the other side for few more second, until it starts showing some brown spots.
Repeat the same process for as mnay wraps/chilla you like to make.
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diff --git a/tests/test_data/myvegetarianroots.com/myvegetarianroots_2.json b/tests/test_data/myvegetarianroots.com/myvegetarianroots_2.json
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+{
+ "author": "Hetal Desai",
+ "canonical_url": "https://myvegetarianroots.com/falafel/",
+ "site_name": "My Vegetarian Roots",
+ "host": "myvegetarianroots.com",
+ "language": "en-US",
+ "title": "Falafel",
+ "ingredients": [
+ "½ cup Split Green Peas Lentils",
+ "½ cup Whole Masoor",
+ "½ cup Whole Green Mung Beans",
+ "2½ cup Fresh Pasrley (tightly packed)",
+ "1½ cup Fresh Cilantro (tightly packed)",
+ "1½ tbsp Whole Dry Coriander Seeds (coarsely ground)",
+ "1½ tsp Salt (mix it in the batter right before deep frying)",
+ "2 Serrano",
+ "5 clove Garlic (medium sized cloves)",
+ "2 inch Ginger Root",
+ "½ tsp Baking Soda (mix it in the batter right before deep frying)",
+ "¾ cup Tahini Paste",
+ "½ tsp Salt",
+ "1 tsp Black Pepper Powder",
+ "1 med Lemon Juice (juice of medium sized lemon)",
+ "1 cup Cold Water",
+ "2 large Fresh Dark Red Peppers (seeds/stem removed)",
+ "4 Whole Dry Red Chilis, the spicy kind (soaked in warm water for 10 min)",
+ "5 cloves Garlic (med-large sized cloves)",
+ "1½ tsp Salt",
+ "½ head Fresh Lettuce (chopped)",
+ "2 cup Fresh Arugula",
+ "1 cup Cherry Tomatoes (cut in halves)",
+ "2 tbsp Pickled Capers",
+ "¼ cup Feta Cheese",
+ "2 cup Chopped Cucumber",
+ "¼ cup Pickled Onions (optional)",
+ "1 tsp Oregano",
+ "Any other preferred crunchy veggies",
+ "¼ cup Creamy Tahini Sauce (mentioned above)",
+ "10 Pita Pockets (more or less, any preferred size)",
+ "Oil to deep fry"
+ ],
+ "ingredient_groups": [
+ {
+ "ingredients": [
+ "½ cup Split Green Peas Lentils",
+ "½ cup Whole Masoor",
+ "½ cup Whole Green Mung Beans",
+ "2½ cup Fresh Pasrley (tightly packed)",
+ "1½ cup Fresh Cilantro (tightly packed)",
+ "1½ tbsp Whole Dry Coriander Seeds (coarsely ground)",
+ "1½ tsp Salt (mix it in the batter right before deep frying)",
+ "2 Serrano",
+ "5 clove Garlic (medium sized cloves)",
+ "2 inch Ginger Root",
+ "½ tsp Baking Soda (mix it in the batter right before deep frying)"
+ ],
+ "purpose": "Falafel Balls"
+ },
+ {
+ "ingredients": [
+ "¾ cup Tahini Paste",
+ "½ tsp Salt",
+ "1 tsp Black Pepper Powder",
+ "1 med Lemon Juice (juice of medium sized lemon)",
+ "1 cup Cold Water"
+ ],
+ "purpose": "Creamy Tahini Sauce"
+ },
+ {
+ "ingredients": [
+ "2 large Fresh Dark Red Peppers (seeds/stem removed)",
+ "4 Whole Dry Red Chilis, the spicy kind (soaked in warm water for 10 min)",
+ "5 cloves Garlic (med-large sized cloves)",
+ "1½ tsp Salt"
+ ],
+ "purpose": "Red Pepper Sauce"
+ },
+ {
+ "ingredients": [
+ "½ head Fresh Lettuce (chopped)",
+ "2 cup Fresh Arugula",
+ "1 cup Cherry Tomatoes (cut in halves)",
+ "2 tbsp Pickled Capers",
+ "¼ cup Feta Cheese",
+ "2 cup Chopped Cucumber",
+ "¼ cup Pickled Onions (optional)",
+ "1 tsp Oregano",
+ "Any other preferred crunchy veggies",
+ "¼ cup Creamy Tahini Sauce (mentioned above)"
+ ],
+ "purpose": "Mixed Veggies/Salad"
+ },
+ {
+ "ingredients": [
+ "10 Pita Pockets (more or less, any preferred size)",
+ "Oil to deep fry"
+ ],
+ "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.",
+ "Once 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.",
+ "Try 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",
+ "Right before you are ready to deep fry, mix in salt and baking soda.",
+ "Make 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.",
+ "Make Creamy Tahini Sauce",
+ "Simply 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.",
+ "Make Spicy Red Garlicky Sauce",
+ "Soak hot whole dry red chili in warm water for 10-15 min.",
+ "Use 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!",
+ "Blend 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.",
+ "Assemble",
+ "Mix 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!",
+ "Warm 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!!"
+ ],
+ "category": "Main Course",
+ "yields": "40 servings",
+ "description": "Falafel - deep fried assorted lentil and herbs balls with flavored crunchy salad that is loaded with spicy garlicky red pepper sauce and mild creamy tahini sauce",
+ "total_time": 60,
+ "cook_time": 30,
+ "prep_time": 30,
+ "cuisine": "Mediterranean",
+ "image": "https://myvegetarianroots.com/wp-content/uploads/2022/06/DSC_0058.jpg"
+}
diff --git a/tests/test_data/myvegetarianroots.com/myvegetarianroots_2.testhtml b/tests/test_data/myvegetarianroots.com/myvegetarianroots_2.testhtml
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+ Falafel - My Vegetarian Roots
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Vegetarian does not mean boring!
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June 6, 2022
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Falafel
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Falafel – deep fried assorted lentils and herbs balls with flavored crunchy salad that is loaded with spicy garlicky red sauce and mild creamy tahini sauce.
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Growing up in India I had not know about this classic Middle Eastern goodie. My mother in law introduced me to falafels after moved to the states. I have had many falafels at many places since I moved to the states but nothing comes close to my MIL’s homemade version. So here I am, sharing her version with my touch to it!!
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You will find many falafel recipes on the web that uses chickpeas, easy and quick way of making it. This version DOES NOT use chickpeas. Yes, you read that right! This version has assorted lentils and loaded with herbs. That being said, it is high in fiber and protein! Of course these are deep fried, which takes away the healthy touch. However in my opinion, it is all about the balance!! These falafels have split green peas, whole mung beans & brown lentils (whole masoor). I like to add lots and lots of parsley & cilantro to the batter mix to add fiber and softness. The spices I use is the key, especially once secret ingredient, check out the full recipe below! Top it with crunchy salad and flavor it with spicy garlicky red pepper sauce and mild creamy tahini sauce.
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These falafels are nice and crispy on the outside, while moist and soft from inside. Just the way they should be!!I I make these falafel balls in big batch and then freeze them. Of course the texture changes just a bit when you freeze and re-heat them in oven or air-frier vs they are freshly deep fried. But it does not change the flavors! I highly recommend you deep frying them for the best results!
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The red and white sauces are super easy to make and requires minimal ingredients. I make them as part of my meal prep and refrigerate them in mason jar for upto 5-6 days. Use these sauces for falafel or mix them to use it as your salad dressing. I like to coat the crunchy veggie mix I use along with falafel with these sauces, top it with falafel balls and eat it like a salad to make it low carb. While my husband and kids stuff all the goodies in gluten-free pita pockets and enjoy it that way! Skip feta cheese in the salad mix if you want to make it completely plant based!
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I highly recommend you try this recipe exactly how I mentioned below to get the best results! Add my easy and quick TRICOLOR QUINOA TABBOULEH as a side and enjoy a healthy delicious Middle Eastern meal!! If you end up making it and liking it, tag me on Instagram @myvegetarianroots or leave me a comment below. I would love to hear your feedback! Happy & Healthy Eating!
Falafel – deep fried assorted lentil and herbs balls with flavored crunchy salad that is loaded with spicy garlicky red pepper sauce and mild creamy tahini sauce
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Course Main Course
Cuisine Mediterranean
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Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Soaking lentils time 6 hourshours
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Servings 40falafel balls
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Ingredients
Falafel Balls
½cupSplit Green Peas Lentils
½cupWhole Masoor
½cupWhole Green Mung Beans
2½cupFresh Pasrleytightly packed
1½cupFresh Cilantrotightly packed
1½tbspWhole Dry Coriander Seedscoarsely ground
1½tspSaltmix it in the batter right before deep frying
2Serrano
5cloveGarlicmedium sized cloves
2inchGinger Root
½tspBaking Sodamix it in the batter right before deep frying
Creamy Tahini Sauce
¾cupTahini Paste
½tspSalt
1tspBlack Pepper Powder
1medLemon Juicejuice of medium sized lemon
1cupCold Water
Red Pepper Sauce
2largeFresh Dark Red Peppersseeds/stem removed
4Whole Dry Red Chilis, the spicy kindsoaked in warm water for 10 min
5clovesGarlicmed-large sized cloves
1½tspSalt
Mixed Veggies/Salad
½headFresh Lettucechopped
2cupFresh Arugula
1cupCherry Tomatoescut in halves
2tbspPickled Capers
¼cupFeta Cheese
2cupChopped Cucumber
¼cupPickled Onionsoptional
1tspOregano
Any other preferred crunchy veggies
¼cupCreamy Tahini Saucementioned above
Other
10Pita Pocketsmore or less, any preferred size
Oil to deep fry
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Instructions
Making Falafel
Mix all lentils mentioned above, wash them few times and soak them for 6-8 hours.
Once 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.
Try 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
Right before you are ready to deep fry, mix in salt and baking soda.
Make 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.
Make Creamy Tahini Sauce
Simply 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.
Make Spicy Red Garlicky Sauce
Soak hot whole dry red chili in warm water for 10-15 min.
Use 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!
Blend 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.
Assemble
Mix 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!
Warm 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!!
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diff --git a/tests/test_data/peelwithzeal.com/peelwithzeal_1.json b/tests/test_data/peelwithzeal.com/peelwithzeal_1.json
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+{
+ "author": "Jen Wooster",
+ "canonical_url": "https://www.peelwithzeal.com/molasses-baked-beans/",
+ "site_name": "Peel with Zeal",
+ "host": "peelwithzeal.com",
+ "language": "en-US",
+ "title": "Molasses Baked Beans with Bacon",
+ "ingredients": [
+ "1 pound bacon (chopped into 1/2 inch pieces)",
+ "1 large sweet onion (finely chopped)",
+ "1 clove garlic (minced)",
+ "2 14-ounce cans pinto beans (drain 1 can only)",
+ "2 14-ounce cans navy beans (drain 1 can only)",
+ "1 cup beef stock",
+ "1/2 cup molasses ((not blackstrap))",
+ "1/2 cup ketchup",
+ "1/4 cup brown sugar",
+ "2 tablespoons brown mustard",
+ "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.",
+ "Saute",
+ "Add the onion to the pan with the bacon drippings and saute for 5 minutes. Add the garlic and stir for 30 seconds.",
+ "Mix",
+ "Stir in the beans, beef stock, molasses, ketchup, brown sugar, mustard, paprika, and cooked bacon, and mix well.",
+ "Bake",
+ "Pour into a large casserole and bake covered for about 20 minutes. Remove the lid and cook for an additional 25 minutes."
+ ],
+ "category": "Side Dish",
+ "yields": "12 servings",
+ "description": "Sweet and smokey gluten-free baked beans with molasses and bacon is your new favorite BBQ side dish. Not overly sweet with the perfect amount of tang.",
+ "total_time": 65,
+ "cook_time": 45,
+ "prep_time": 20,
+ "cuisine": "American,BBQ,Southern",
+ "ratings": 5.0,
+ "ratings_count": 11,
+ "equipment": [
+ "High sided saute pan",
+ "9x13 casserole dish"
+ ],
+ "nutrients": {
+ "calories": "233 kcal",
+ "carbohydrateContent": "19 g",
+ "proteinContent": "5 g",
+ "fatContent": "15 g",
+ "fiberContent": "1 g",
+ "servingSize": "1 serving"
+ },
+ "image": "https://www.peelwithzeal.com/wp-content/uploads/2022/06/molasses-baked-beans.jpg",
+ "keywords": [
+ "baked beans using canned beans",
+ "baked beans with molasses",
+ "gluten-free baked beans"
+ ]
+}
diff --git a/tests/test_data/peelwithzeal.com/peelwithzeal_1.testhtml b/tests/test_data/peelwithzeal.com/peelwithzeal_1.testhtml
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+ Molasses Baked Beans with Bacon (GF) - Peel with Zeal
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This recipe for baked beans with molasses and bacon is the only baked beans recipe you need. It is always a hit as is the perfect balance of smokey, not too sweet, and loaded with flavor.
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This post may include affiliate links. Please read my disclosure policy.
My molasses baked bean recipe is the perfect balance of low maintenance and robust flavors. Using cooked canned beans speeds up the process and is significantly quicker than making baked beans from scratch using dried beans.
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And by using unflavored pinto and navy beans we can control the level of sweetness and add our own seasonings for the perfect flavor. Molasses adds both sweetness and complexity.
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But with just a dash of brown sugar these beans are not overly sweet, which is the problem with many canned baked bean recipes.
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🧾Ingredient Notes
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Canned Beans- A 50/50 blend of pinto and navy beans gives a bit of interest as opposed to using one type of bean. You can cold soak and cook your own beans from scratch if you like.
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Molasses- I recommend using basic light or dark molasses for this recipe. And while I love blackstrap molasses (like in our gluten-free spice cake), I find it too bitter for baked beans.
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Bacon- A thicker cut bacon works best. For a bit of extra flair try peppered bacon. You can also add extra bacon to the top.
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Stock- I recommend beef stock for the best flavor, but you can also use chicken or vegetable broths.
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Brown Sugar- We only use a quarter cup but if you like your baked beans on the sweeter side add more. You can also substitute maple syrup.
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Brown Mustard- A more complex flavor than yellow mustard, you can substitute Dijon mustard as well.
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Paprika- For a smokier flavor try smoked paprika.
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See the recipe card for exact quantities.
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⏲️How to Make Molasses Baked Beans
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Before you begin preheat the oven to 350 F degrees. These beans cook low and slow.
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Step 1- Saute
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Fry the bacon in a large skillet until crisp. I prefer to do this on a lower setting so the fat renders out. Depending on how much fat is left in the pan I typically do not drain.
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All that fat is good flavor! Add your diced onion and saute for 5 minutes. The onion will be soft but not caramelized. Add your garlic and saute until just fragrant- about 30 seconds.
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Step 2- Combine
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Before adding the remaining ingredients to the pan, we need to drain the beans. Do not drain all 4 cans, drain only 2 of the cans of beans! The remaining liquid is a great binder for the overall dish.
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Add bacon along with the remaining ingredients. You can reserve some bacon to set on top of the casserole before baking. Mix well and bring to a simmer. The beans will be soupy.
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Step 3- Bake
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Pour into a large casserole dish and cover with a lid or foil. Bake 20 minutes covered and then 25 minutes uncovered. The liquid should reduce by at least half and the beans should be thick and caramelized.
Draining half the bean water, but not all, creates the perfect textured sauce. You keep the starches from the beans but ensure they aren't too soupy.
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💭 Vegetarian Baked Beans
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This recipe is easily adapted to be vegetarian or even vegan. Simply skip the bacon and saute the onion in butter. And substitute vegetable broth or stock for the beef.
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I highly recommend using smoked paprika in vegetarian baked beans because you lose the quintessential smokey flavors that baked beans have when you skip the bacon.
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🌡️Making Ahead
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To make baked beans in advance, crisp the bacon and set it aside. Saute the onion and garlic and assemble according to the recipe. However, leave the bacon out of the dish. Store the bacon in a sealed container in the fridge.
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Pour the beans into the casserole dish and cover. Store in the fridge for up to 2 days. To cook, bring to room temperature and stir in the bacon crumbles. Bake according to the recipe directions but allow an additional 10 minutes covered.
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🌡️Storing Leftovers
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Leftover baked beans can be covered and stored in the fridge for up to 4 days. To reheat microwave on high until warmed through or reheat in a small saucepan on the stovetop over medium heat.
Canned baked beans often contain gluten in the form of malt (from barley) or natural flavors (undefined ingredients). This is why making baked beans from plain canned beans is preferred.
My molasses baked bean recipe is gluten-free.
What is the best molasses for baked beans?
Unsulphured dark molasses is recommended. Blackstrap molasses are lovely but too bitter for the sweetness of this recipe.
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Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment. And be sure to check out more seasonal gluten-free recipes.
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📖 Recipe Card
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Molasses Baked Beans with Bacon
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Sweet and smokey gluten-free baked beans with molasses and bacon is your new favorite BBQ side dish. Not overly sweet with the perfect amount of tang.
Looking for FREE New Recipes?Subscribe to my newsletter & get a FREE recipe ebook!
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Instructions
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.
1 pound bacon
Add the onion to the pan with the bacon drippings and saute for 5 minutes. Add the garlic and stir for 30 seconds.
1 large sweet onion, 1 clove garlic
Stir in the beans, beef stock, molasses, ketchup, brown sugar, mustard, paprika, and cooked bacon, and mix well.
2 14-ounce cans pinto beans, 2 14-ounce cans navy beans, 1 cup beef stock, ½ cup molasses, ½ cup ketchup, ¼ cup brown sugar, 2 tablespoons brown mustard, 2 tablespoons apple cider vinegar, 1 tablespoon paprika
Pour into a large casserole and bake covered for about 20 minutes. Remove the lid and cook for an additional 25 minutes.
Make Ahead: Assemble the beans according to the recipe directions. Do not stir in bacon and store separately from the beans in the refrigerator. Beans can be made up to 2 days in advance. Bring to room temperature and stir in bacon. Cook according to recipe directions.
+This recipe is amazing, I didn't realize what copious amounts of bacon would do to baked beans but now I know and can never go back. Sorry vegetarians. The molasses adds great flavor making the dish both delicious and very filling. Thanks for sharing this one!
Alright, folks, gather 'round for a taste of southern hospitality with a Cajun Crab Dip recipe that'll knock your socks off. This creamy concoction of cream cheese, cold lump crab meat, and just the right amount of spice is the perfect show-stopping appetizer. So grab your crackers and get ready to indulge in a little taste of Louisiana charm.
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This post may include affiliate links. Please read my disclosure policy.
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From blackened chicken sandwiches to my famous Cajun butter sauce, I can't stop sharing my love for anything Cajun spiced. And this spicy crab dip is no different. You are going to love this recipe.
When it comes to making the best crab dip, using fresh crab meat is always the top choice. But cracking g all those crab legs yourself takes longer and is more expensive.
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Therefore, I recommend using cooked real crab from the refrigerator section. It can be sealed in a plastic container or a can. I prefer lump crab meat over claw meat which has a stronger flavor.
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Shelf-stable canned crab can be an economical option but won't have the same flavor.
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Imitation crab meat, made from a blend of white fish, is also an option but be sure your imitation crab is gluten-free. Note that the resulting dip will have a seafood dip flavor rather but than a crab dip flavor.
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🧾Ingredient Notes
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Now that we have the crab meat out of the way let's check out the other ingredients.
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Cajun Seasoning- I use my homemade spicy Cajun seasoning blend but you can use storebought. Just remember, Old Bay Seasoning is delicious but it isn't Cajun. It lacks the smokiness and will have a strong celery salt flavor.
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The amount of Cajun seasoning you use will vary based on how hot your seasoning. If you like the flavor but want more heat try adding a dash of hot sauce, crushed pepper flakes, or more cayenne pepper.
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Cream Cheese- Use regular or low-fat cream cheese. Just be sure to soften it before starting. Softening the cream cheese takes about 1 hour at room temperature.
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Mayonnaise- Mayo adds a little tang and additional creaminess without adding cheese. But if you want to avoid eggs use an equal amount of sour cream.
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Lemon- I utilize a single lemon, including both the grated outer peel and the juice. Don't have a lemon? Simply include 1-2 tablespoons of bottled lemon juice.
Before starting spread the carb meat out on a plate. Comb through and pick out any shell pieces.
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In a large bowl mix together the cream cheese, mayo, and seasoning.
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Beating the cream cheese with a hand mixer will make it light and fluffy.
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Fold in the crab meat and green onions. Chill for 1 hour before serving.
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🥗What to Serve with Spicy Cajun Crab Dip
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Crackers, tortilla chips, crusty bread, or fresh veggies are great options for this creamy crab dip. I like to pair this dip with my Mango habanero salsa, salmon crudo, and beet and goat cheese bites for a nice rounded-out appetizer display.
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Use leftover dip as a salad, and serve atop sliced avocado and tomato.
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Top Tip
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Looking for another delicious appetizer? Try this recipe but replace the fresh lump crab meat with smoked trout. A totally new dip recipe with a cajun kick!
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🌡️Storing Leftovers
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Store leftover crab dip in an airtight container in the refrigerator for 3-4 days.
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This dip also be frozen for longer storage but there will be some change to the texture. Allow to thaw overnight in the refrigerator before serving.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment. And be sure to check out more seasonal gluten-free recipes.
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📖 Recipe Card
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Cold Cajun Crab Dip with Cream Cheese
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This spicy Cajun crab dip is an easy appetizer for your next gathering. It features delicious crab meat with a serious kick. This cold dip comes together in minutes and is the perfect appetizer for your next party or game day celebration.
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+ Jim Behymer
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According to the history on their website. Big Bob Gibson Bar-B-Q in Decatur, Alabama, where Alabama-style white sauce was invented by Big Bob himself, started as a hand-dug pit and a table made of wooden planks nailed to a tree in Bob Gibson’s backyard. This was in 1925, nearly 100 years ago, and Big Bob’s friends encouraged him to leave the railroad work he’d been doing and make a name for himself in barbecue instead. Smoking pork and chicken over hickory and serving them with his unique mayonnaise-based white BBQ sauce, moving from storefront to slightly larger storefront, that’s what Big Bob did.
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Why the white sauce? Was it a way to keep the chicken moist and fatty during cooking, as Chris Lilly, the current executive chef of Big Bob Gibson Bar-B-Q, theorizes? Does it perhaps have anything to do with the old saw that whitepeopleputmayonnaiseoneverything? It is difficult to say at this point, but in any case, the idea of barbecue with white sauce stuck–in Decatur, anyway. Alabama-style barbecue doesn’t get the press that Texas, or Kansas City, or Memphis, or even North Carolina-style (Eastern *or* Lexington) barbecue does. But it exists as a recognized style, and Big Bob’s has even won plenty of awards in barbecue competitions–though, it must be said, often with a sauce other than their signature white sauce.
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I’ve mentioned Alabama white sauce on the site before–briefly, when discussing barbecue sandwiches in general waaaaaay back in the first couple months of the site’s existence, and again recently, when I had these (really very good) chicken wings with white sauce while in Knoxville investigating their steamed hoagies.
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+Smoked chicken wings with Alabama white sauce from J.C. Holdway
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I also mentioned it on Tiktok a while back while discussing recipes to use the Lebanese garlic sauce Toum in instead of mayonnaise, and then followed up by making a TikTok video where I did just that.
I’ve made Alabama white sauce several times, combining different features of different recipes and landing on something like this for my current version:
a mayonnaise-and-vinegar based sauce for barbecue chicken
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Course Sauce
Cuisine American, Southern
Keyword alabama, decatur, white sauce
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Prep Time 10 minutesminutes
1 hourhour
Total Time 1 hourhour10 minutesminutes
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Servings 48tablespoons
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Calories 70kcal
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Ingredients
2cupsmayonnaise
1/2cupapple cider vinegar
4tbspbrown sugar
2tbspdijon mustard
1.5tbspextra hot horseradish
juice from 1/2 large lemon
2tspWorcestershire sauce
2tspcayenne pepper
salt and pepper to taste
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Instructions
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
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My version of the Alabama white sauce has some capsaicin heat from the cayenne as well as that sinus-clearing heat that comes from hot horseradish and mustard, along with a creamy sweet/tart character that caramelizes well on the grill but tastes just fine mixed into shredded chicken as well. When I make it with toum instead of mayonnaise, it also has a massive hit of raw garlic. However, this month I made it using Duke’s mayonnaise, which is popular throughout much of the South in the US.
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At Big Bob Gibson’s, the chickens are “split”–their split chickens look very much like a spatchcocked chicken to me, but split is the term they use–seasoned with salt and pepper, smoked over hickory, and then dipped fully into a vat of white sauce before being chopped up and served by the quarter or half, as wings, or as a sandwich featuring a boneless breast filet.
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I can see from that video that the white sauce they use at Big Bob Gibson’s is far thinner than mine, likely meaning a higher vinegar-to-mayo ratio in their sauce. This video from their pitmaster Chris Lilly, though it is not purporting to show the actual Gibson’s white sauce recipe, uses a ratio of 3:5 rather than the 1:4 I use. I also spatchcock my chickens, though my process is slightly different than theirs, and I dry-brine them for a day or two first in a Montreal-style chicken seasoning blend (salt, pepper, onion, garlic, dried citrus zest, coriander, paprika, herbs) rather than simply seasoning them with salt and pepper. Finally, I sometimes vary the wood I use, though this time I did smoke them with hickory like they do down in Decatur.
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+Smoked spatchcocked chicken
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Generally though when I’m making a smoked chicken sandwich though I’ll chop or pull the chicken, teasing the strands of meat apart into a texture similar to that of pulled pork.
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+Shredded chicken
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Then of course I sauce the meat. Now with pulled pork I don’t necessarily do this–I leave it to each individual how much sauce they’d like to add, and which sauce–but with chicken and white sauce I like getting that sauce right into the meat.
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+Shredded chicken with white sauce
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For the sandwich, I put a good thick layer of the shredded, sauced chicken on the lower half of a hamburger bun, add a little extra sauce, some pickle slices, and then the top half of the bun. That’s it. Some folks use coleslaw instead of the pickles, and that’s fine, I do it too sometimes. But for this sandwich I like the pickles.
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It’s not much to look at. That’s a good sandwich though. My dry-brine and spatchcock method results in chicken that’s plenty juicy both in the white and dark meat, with a mild smoke flavor that is punctuated by the sauce’s acidity and heat. The pickles provide a bit of briny crunch to change things up a bit and the squishy hamburger buns are only there to provide a handy, edible carrying case for the other ingredients.
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+Smoked chicken with Alabama white sauce on bun with pickle
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But today, I also chose to make a sandwich closer to what they serve at Big Bob Gibson’s, with a whole piece of chicken glazed in white sauce. Only I didn’t want to use a boring piece of breast meat. So I seasoned some boneless, skinless chicken thighs with the same rub I used for the whole chicken and smoked them, then finished them under the broiler, brushing each side with white sauce 3 times until the water in the sauce boiled away, the remaining fats and sugars caramelizing into thin, crisp shell. Then I served it in a hamburger bun with pickles and a little extra sauce, same as before.
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OK. Forget what I said about serving chicken with Alabama white sauce shredded before. This is the way I should be making it from now on.
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+Chicken thigh glazed with white sauce on bun with pickle
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Chicken thigh is a fatty and forgiving meat that can be cooked and cooked again without drying out and becoming unpleasant, allowing it to remain relatively moist while caramelizing multiple layers of Alabama white sauce on its surface. In fact, I had left these thighs in the smoker too long and was afraid they were overdone, but reheated under the broiler, bathed multiple times in my white sauce, they made the best Alabama white sauce chicken sandwich I’d had yet. The caramelization brings out the sweetness of the sauce, while taming some of its acidity and heat, but a little extra sauce helps bring some of that back, and of course the pickles are key.
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+Big Bob Gibson Bar-B-Q white sauce
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But “real” chicken with white sauce the way they make it at Big Bob Gibson’s isn’t done any of the ways I’ve made it so far. The hickory-smoked chickens are dipped entirely in the white sauce after smoking, then presumably held until they are served.
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I am not making and/or buying enough of this white sauce to fill a vat that I can dip a whole chicken into. But I will buy a bottle of the commercially-available version of Big Bob Gibson’s sauce to try and make this version as close as possible to the real thing.
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A long-overdue trip to North Carolina to visit my brother interrupted this sandwich investigation, and when I got back I was not feeling motivated enough to go through my entire laborious process of dry-brining then smoking a chicken. I am lucky enough though to have a good local barbecue joint a couple miles from my house called Exsenators. My usual order from Exsenators is a classic Chicago-style tip-link combo but their smoked chicken–which comes as a half or “whole” chicken with bread and fries usually–is very well done.
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+Smoked chicken from my local, Exsenators in Markham
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I picked up the chicken in the late afternoon and brushed it thoroughly with Big Bob’s white sauce, top and bottom, holding it on a rack over a baking pan until I was ready to serve.
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+Exsenators chicken coated in white sauce
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After an hour or two, much of the sauce had either settled into the little valleys on the surface of the chicken, or dripped off the sides onto the pan, leaving the skin glistening but without much visible sauce. I brushed a little more on, tented some foil over the pan, and heated the chicken at 350° for 15 minutes
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There is something happening here, for sure. I like the flavor of my sauce better on its own but the vinegar in the Big Bob Gibson white sauce penetrates into the chicken’s meat and skin somehow, causing some alchemical reaction that brightens the flavor considerably. Between my previous sandwich, with the caramelized sauce coating that deliciously smoky chicken thigh, and this one, with the Gibson sauce working its magic on a chicken breast, I prefer the former–but just barely.
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+A chicken sandwich a la Big Bob Gibson
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I’ll have to get the Big Bob sauce again and play with the variables–will it caramelize as nicely as mine did? Will my sauce have a similar effect on chicken if it’s brushed over the entire surface and held? What if I change the vinegar-to-mayonnaise ratio in my recipe and leave everything else the same, can I capture some of that Big Bob’s magic?
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I’ll find out over the next few weeks and months, because the family is enjoying smoked chicken with Alabama white sauce and wants more. But I have to call it a day for this writeup and move on to other sandwiches. Mayonnaise is an unexpected base for such a delicious barbecue sauce, but there is something special that happens when Alabama white sauce is applied to smoked chicken.
I'm a mother of two boys. I work selling organic produce to gullible locals, and in my spare time I run as far as I can. Oh, and I live in Australia, married to a US citizen.
I'm a transgender weirdo who loves music, books, comics, and all kinds of other geeky crap. I edit an arts/music/culture magazine in my hometown of Richmond VA (rvamag.com). But let's not talk about my day job. Let's talk about food. I love food.
I'm a tax guy and technical writer living in the city known to its locals as The Big 'Ago. I self-identify as a fighter against culinary dogma, a sandwich lover, and an overly-earnest hot dog enthusiast.
No denying it, I like the sensual things of the world, especially good food and drink, though I'm no snob when it comes to either. A background in American cultural history and food studies makes me approach the world with a desire for contextualization and connection on the way to synthesis.
I'm a seafood-obsessed environmental scientist from North Carolina currently enduring the pain of living in a landlocked state. I spend most of my free time thinking about baseball, history, Shaw Bros. movies and weird synthesizer music.
A South African now living in Australia, after 12 years in New Zealand and 4 in Ireland. Has worked as an academic researcher for the past decade, which is only slightly less time than it took him to fulfil his promise of writing an entry for the blog.
Tried this recipe?Leave a comment and rating below!
In Good Flavor
+Chicken and Shrimp Mozambique with Fried Potatoes
+Salmon Potato and Green Bean Salad with Shichimi Togarashi Dressing
+Bacon Cream Cheese Pretzel Buns
Georgian Cheese Bread with Broccoli
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+Honey Beer Glazed Wings
+Fried Chicken Tenders
+Sweet and Sticky Chicken Wings
+Rosemary Garlic Wings
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+ Aysha Rasul
+ +Can i use frozen berries
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++ Celebrating Sweets
+ +I would not recommend it. I think the extra moisture would make the trifle too wet. And once the berries thaw they won’t have any texture, they’ll just be mushy.
++ Lillian
+ +Should this be made and refrigerated for some time or made then served right away?
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++ Allison
+ +Either is fine.
++ Gail
+ +Fresh Strawberries are not in season. Can I slice the ones I can get and add some sugar? Or use blueberries and raspberries (which aren’t as tasteless as imported strawberries.
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++ Celebrating Sweets
+ +Sure, you can use any fresh berries. And adding a bit of sugar will be just fine. Enjoy!
++ Has
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++Looks Delicious!! Could we substitute lemon cake with normal pound. Do you think the taste would work?
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++ Allison
+ +That would work! You could even use lemon curd instead of berry jam. Enjoy!
++ Lorett
+ +How much pound cake will give me the 8 to 10 cups cubed? I’m thinking 2 lb cakes, is this correct?
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++ Allison
+ +I usually buy two loaf cakes or one large round angel food cake. I’ve also used a 9×13 sheet cake.
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